Ganesh Chaturthi is a Hindu festival celebrated with a lot of sentiments in India. It’s also known as Vinayak Chaturdashi. This festival is to celebrate the birth of Lord Ganesha, the elephant headed God who is the son of Lord Shiva and Goddess Parvati. Ukadiche Modak or Steamed Rice Flour Dumplings with Coconut and jaggery is made as an offering to Lord Ganesha. Its believed that these modaks are God’s absolute favourite.

To be honest I had never tasted ukadiche modak in my life before because I live in the northern part of the country and this festival is predominately celebrated in the southern states. Therefore, at the outset of the festivity I decided this is the best occasion to try this new recipe and also to please the God on his birthday. Not to mention I will also get a chance to taste the so raved about modaks. To shape the modaks requires great deal of skill. Its like shaping momos. tibetan dumplings with gluten free rice dough. I chose the easier path (smart me!) I used a modak mould which makes swanky modaks with lesser efforts. How cool it is ! ๐Ÿ˜‰ Before, I go gaga over my crippled skills I will take you to the recipe so that you can even try and enjoy the festivity.

1. For the filling of modak grate fresh coconut and roast in a pan on a medium flame.

2. After the coconut has roasted a bit add chunks of jaggery. Also add cardamom powder and mix well.

3. Keep tossing the filling till jaggery has melted and the mixture has come together. The filling will still be sticky because jaggery is still hot. It will become crumbly and less sticky after it has come to room temperature. Therefore, set aside and let it come to room temperature.

4. For the dumpling or the outer covering boil water in a pan. Add ghee.

5. Add sugar and salt and combine and give the liquid a boil.

6. Add rice flour and combine. The flour will absorb all liquid.

7. Cover the pan with a lid and let it simmer on low flame for 3-4 minutes.

8. Now turn the flame off and let the dough cool down a bit. Apply little ghee on your hands. While its still warm knead it together to bring everything together.

9. Cover with a damp kitchen towel till further use.

10. Apply ghee on the modak mould, both sides.

11.Take a small portion of dough and apply on one side of the mould. Make sure its a thin layer. Repeat the same for the other side.

12. Take the coconut jaggery filling and add a little, say half a spoon. Do not over fill it for it will leak out at the time of steaming.

13. Now close the mould and you will notice the extra dough will ooze out. Remove that. Also add a bit of dough on the base of mould to skirt the filling. I missed taking picture of this step. I hope you understood.

14. Carefully open the mould and tada you have a beautiful looking modak. 

15.Shape rest of the modaks and place them in a tray covered with a damp kitchen towel till we steam them.

16. For the steaming part, place a steamer with water on the flame. Cover it with a slotted tray greased with ghee. If you have a banana leaf  you can top the tray with a banana leaf for it will prevent it from sticking to the base. Cover with lid and let the steam develop. 

17. When you notice the steam escaping the steamer, Open the lid and place modaks on the tray. Cover with a lid and let it steam for 20-25 minutes.

18.Once steamed you can garnish it with saffron and offer it our dear Lord Ganesha. He will bring prosperity in our lives and will bless us. 

Wishing you all a Happy Ganesh Chaturthi.

Other festive recipes you can try are: Kadda Prashad, Besan Rava Laddoo, Gurr Gajar Ke Meethey Chawal, Gajar Ka Halwa, Kaddu Ka Halwa, Kesari Seviyan, Khajoor Ki Kheer, Makhane Ki Kheer , Mango Saffron Phirni, Paneer Ki Kheer , Rasgulla , Sabudana Kheer, Swang Ke Chawal Ka Halwa, Sooji Halwa, Swang Ke Chawal Ka Halwa, Ragi & Khus Khus Ladoos.

Paneer or Cottage Cheese is one of the most trusted and popular ingredient specially for vegetarians in India. It can be used in so many recipes and  the outcome is always rich, soft and creamy. Other paneer recipes I have posted on my blog require some sort of preparation and time. But this malai paneer recipe is quick. If you have guests coming and you want to cook  something in a jiffy this is what you should try. It’s not just a quick fix recipe but it will guaranteed leave them wooed.

I learnt this recipe from a very dear friend Harpreet. She had invited us to her house for dinner. Along with other to-die dishes she had made this delicious Malai Paneer. And oh Boy! we were all sold out. I asked her the recipe right there and since then I have been further wooing my guests with this. I wanted to share this recipe with my readers for a very long time but every time I have made this, the serving bowl has been polished off leaving it sparkling clean ๐Ÿ˜‰ Thankyou Harpreet Bhabhi, this yummy post is dedicated to you. Cheers to our friendship :* and to many more delectable recipes.

Let me know if you try this recipe and like it. I’ll be eagerly waiting to hear from you. 

1. Cut fresh Paneer into half inch cubes and set aside.

2. Finely chop onion and tomatoes and set aside. 

3.In a wok add ghee.

4. Add chopped onions and saute them till they turn soft and acquire pinkish colour.

5. Then add chopped tomatoes and salt and continue to cook till the tomatoes become mush and soft.

6. Add Kashmiri red Chilli which gives a vibrant colour.

7. Add Cream or use whisked malai or milk skim and stir everything together.  Add 1/4th cup water and simmer it for 2 minutes.

8. Add cubes of paneer to the creamy gravy and mix everything together.

9. Simmer for 5-7 minutes till desired consistency is reached. Add Kasuri Methi  and mix well. Kasuri Methi is the most important ingredient so should not be skipped.

10. Garnish with freshly chopped coriander leaves.

11. Transfer it to a serving bowl and serve with hot Rotis or Naan.

Other Paneer recipes you can try are: Restaurant Style Mughlai Shahi Paneer Achari PaneerPalak PaneerShahi PaneerPaneer Ki KheerBaked Paneer Corn KababsStuffed Buns with Spicy Paneer.

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Being a Punjabi, I have a strong bond with food. We punjabis live, fight and die for food in all sense. There are special dishes which have a deep connection with us, like Kaddhi Chawal, Butter Chicken, Dal Makhni, Langar wali daal, Rajma Chawal and the list goes on and on.  In some households its a ritual to make Rajma or Red Kidney beans every sunday. This rajma chawal is a very home style dish which I am yet to post on my blog .. I hope the lazy me posts it soon. However, in restaurants they serve Rajma Masala which is Rajma in thick gravy. It is best eaten with Laccha Parantha or Naan. It has an incredible taste which is a bit different than our regular style Rajma.

Since I have made this my husband has started demanding me to make this way more often. He loves its gravy and distinct texture and taste. If you are fond of restaurant style food then you must try this out. You will fall in love with this instantly. I have used Munshiyari Rajma for this but you can use any Rajma which boils rather quickly.

1. In a bowl add Rajma or red kidney beans and also add Channa Dal also known as Split Bengal Gram.


2. Wash them thoroughly and soak them in water for 6-8 hours or overnight is best.

3. After soaking the beans and lentils add them to a pressure pan along with 3 cups water and salt. Close the pan with a lid and turn the flame on. Cook on high flame till the pressure has reached optimum or first whistle and then turn the flame on low and continue to cook for 20-25 minutes. Let it sit in its own pressure till steam releases. Then open the lid.

4. Check with finger, the beans should have a mashable consistency on smashing.  Take 1/4 cup of Beans and lentils and mash it and set aside. Reserve the liquid from the boiled rajma to be used later.

5. Place a wok on the stovetop and turn the flame on. Add oil or ghee and then add bay leaf, black cardamom and cloves. Let the the oil get infused with spices.

6. Add ginger garlic paste and saute on medium flame till the raw smell of garlic disappears. Then add chopped green chillies and onions. Saute the onions till they are soft and translucent.

7. Add tomato puree and cook for 2 minutes.

8. At this stage add, salt, turmeric powder and cumin powder.

9. Also add coriander powder and kashmiri red chili powder and mix everything well. Keep cooking and stirring till the masala leaves the oil.

10. Add Rajma and mashed rajma to the masala and mix everything well. Add reserved water from rajma and combine. Let the rajma come to a simmer. Cook it for 2-3 minutes till right consistency is reached. It should become slightly thickened gravy.

11. Add garam masala and garnish with coriander leaves.

12. Transfer it to a serving bowl and serve hot with Kulcha, Puri or Parantha.

If you are Rajma or Kidney Beans you can try Mexican Soup of Rajma or as they say it Sopa de Frijol in Spanish.

You can try other Restaurant Style Dishes: Restaurant Style Mughlai Shahi PaneerRestaurant Style Malai Kofta in Air FryerCrispy Honey Chili Potatoes with Sesame SeedsKadhai MushroomButter ChickenMushroom Do PyaazaShahi Paneer, Dal Makhni.


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Festivals are a time of togetherness when you cherish spending quality time with your family and loved ones. In India the list of festivities is endless. If someone tries to maintain a countrywide list of festivals , every day of the year will be some rejoiced occasion or the other. More festivals means more food and desserts. And when you say more food I am sold out. I thing good food sparks up the festival. This Rakshabandhan I am making Dates Milk Pudding for my family. Its creamy, rich and decadent. 

1. Take some dates and remove their stones. Chop them into small pieces and set aside.

2. In a thick bottom vessel add milk and bring it to a boil. Once it has come to a boil turn it on simmer and let it reduce to half. Keep stirring occasionally.

3, In the meanwhile in a wok add some ghee and add halved cashews and raisins.Saute them till they are lighted roasted in ghee. Set aside.

4. In the same wok add chopped dates and water.  Cook them on medium low flame for 8-10 minutes till they have become mush and soft.

5. Add reduced milk and bring everything to a boil. Also add little condensed milk to make  everything a bit more creamy.

6. Add roasted cashews and raisins and cardamom powder. Reserve a few cashews for garnish.

7. Garnish with saffron and more roasted cashews.

Other Desserts you can try are: Makhaney ki Kheer , Ragi and Khus Khus Ladoo, Besan Rava Ladoo, Sewiyan Kesari, Rasgulla,  Til ke Laddoo , Tilkoot, Mango Saffron Phirni, Paneer Ki Kheer


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We all are aware about the current financial crisis in India as a result of demonetization. I am sure this is a rough patch for all of us and I pray that soon it shall pass. In the meanwhile sit tight and control your expenses. Try to eat at home most of the time and do not panic. That’s the most prudent way we can survive through these tough times. 

The other day we were yearning for some restaurant style food and we never wanted to go out. So I told my husband to give me half an hour and I’ll put an end to his cravings. I tried this baby corn and Mushroom masala and it did its trick. This was rich, creamy, delicious and not to mention easy on our pocket. 

We ate this with Tawa Naan and some Mint Chutney to go along. What a fabulous meal it was and that too at the comfort of our home.  If you decide to put a little effort expenses can be curtailed and at the same time you are not missing much ๐Ÿ™‚


1.Select soft and tender baby corns and wash them under running water. Cut them into small pieces on an angle about 1 inch long. If you have baby corns which aren’t tender you can blanch them or steam them for ten minutes to make them a little soft.



2. Chop Onions and Tomatoes and set aside.



3. Soak some cashews for an hour and set aside.

4. In a wok add some ghee and add baby corns and saute them till they get a slight golden colour. 




5. Also add mushrooms and keep sauteing them till they have released water and become dark in colour. Remove them on a plate till we use them further.



6. In the same add more ghee or clarified butter and add cumin seeds. Let them crackle for a few seconds.



7. Add chopped onions along with ginger garlic paste.



8. When the onions have browned and raw smell of ginger garlic has faded, add tomatoes. 


9. Add salt, red chilli powder and turmeric powder.




10. Cook till the tomatoes have turned soft and gooey. Turn the flame off and let the mixture cool down a little bit. Add it to a grinder and make a smooth paste.




11. Now again for the third and last time put ghee in the wok and add a bay leaf along with two green cardamoms. Toss them in ghee for a few seconds to make the ghee fragrant.




12.  Add the pureed masala to the wok and also add some water. I added water to the grinding jar first to take out every hidden puree from the jar. Don’t wanna waste anything. Bring everything to a boil.



13. Make a puree with the cashews we had soaked earlier and add it to the masala. Also add coriander powder. Let the gravy become thick, so keep simmering for a couple of minutes. 



14. Add the sauteed mushrooms and baby corns to the gravy. Let it simmer. Add cream to the gravy and make it rich and yummy ๐Ÿ™‚



15. Add garam masala and coriander leaves. 



16. Finish off with Kasuri methi  for the restaurant style flavour.


17. Serve hot with Roti or Kulcha or Tawa Naan and enjoy the rich restaurant style gravy.

Other Mushroom recipes you can try here: Mushroom LasagnaItalian Frittata with Mushrooms and Spinach, Indo Chinese style Chili Mushrooms. Kadahi Mushroom, Mushroom Biryani, Mushroom Matar, Palak Mushroom and Mushroom Dou Pyaaza.

Other Restaurant style food you can try: Restaurant Style Malai Kofta in Air FryerButter Chicken, Dal Makhani, Shahi Paneer, Palak Paneer.


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Turnips are one of the most hated vegetables on the planet, this is a brutal and honest fact. This root vegetable is known as Shalgam in Hindi , เฆถเฆฒเฆ—เฆฎ Shalgom in Bengali,  Kalamohare, Sherasa in Marathi, An-tam in Mizo,  Nalla avalu in Telegu, and has many other names worldover like  swede, neeps, rapes, rapa. Irrespective of its repute this vegetable is loved in my family. We not only eat it raw in our salads but also make its curry, which I will share soon and also its pickle, which is a must for the winters. As a kid my mother ensured I eat all types of vegetables which making faces. As I am writing this, a thought comes to my mind. My mother made all these despised vegetables so delicious that I never learnt to make faces. I guess that explains why I always encourage people to try out recipes from my mother if they ever hate any vegetable. You will find plenty on my space. 

My husband was one of those kids who always hated this sabji. So when my mother in law challenged me that I should make his son try this vegetable I was most happy to successfully convert him into a shalgam acceptor (I am not writing lover because you know old fears die hard :P). This vegetable is full of fibre and nutrition and you must try it out.

1. Remove the leaves of the turnips. Dont discard them, the fresh ones can be added to salads. Wash the turnips.

2. Remove the top thick skin and cut each into four pieces.



3. In a pressure pan keep a rack in the bottom and place the turnip on it. Add little water.

4. Also add salt, turmeric powder and red chili powder.




5. Close the lid of the pan and cook on high till first whistle or when it has reached its optimum pressure, then turn the flame on low and keep it simmering for another 10 minutes. It should be soft on poking.


6. Drain the water and place the boiled turnips in a bowl. Mash them using a potato masher,



7. Chop tomatoes, ginger and green chillies.


8. Add ghee or clarified butter in a wok. This recipe requires a good quantity of ghee as it is a key ingredient for the deliciousness of the dish. Do not cut short.  Also add chopped ginger and saute for a minute then add chopped tomatoes and green chilli and keep sauteing it till the tomatoes turn soft and gooey.




9. Season with salt this helps to soften the tomatoes faster.



10. Add mashed turnips and mix well with the tomatoes. 

11. Add chopped green Coriander and garam masala. Check again for salt or red chilli. If you find it less you can adjust at this stage.



12. Keep the turnips on a medium  flame and stirring till you see the ghee has started to ooze out and it has just about to start sticking to the base. That’s when you must turn the flame off. 

13. Transfer it to a serving bowl and enjoy this delicious dish with hot rotis. This will make you fall in love with its flavour. 

Other punjabi recipes you can try are: Dal Ghiya with Punjabi VadiyaPunjabi Pethey Ki SabziPunjabi Style Bharwan TindaPunjabi Style Gobhi DanthalLangar Wali DalPunjabi Style Dum AlooPunjabi Dal MakhaniPunjabi Style Aloo MethiPunjabi Pindi CholeyPunjabi Style Kaddi Chawal.


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Since the starting of the year when I got my air fryer I have been trying recipes giving them a new healthy avatar. I made Malai KoftaKamal Kakdi Kay Koftay Plantain & Potato Kebabs and many other things in this amazing gadget. It has changed the way we eat. The things I avoided because they were fried and greasy have come back in our life but now with a healthy makeover. Making this decisions not only keeps our weight in control but also gives us the pleasure of eating everything (almost) without feeling guilty. 


Recently, I was thinking about making Begun Bhaja which are deliciously crispy Aubergine Slices which are marinated in spices and then deep fried. This recipe hails from Bengal which is known for its cuisine and culture. I love traditional recipes and dont wanna twist and turn them much. I followed the same recipe however I changed the way you cook it, I air fried them to make them guilt free. They were still crispy and delicious. If you are thinking to change your lifestyle do invest in an airfryer and make healthy choices, because you are what you eat ๐Ÿ™‚

1. Take a big sized Aubergine or Eggplant. The bigger the size the bigger will be the slices. Wash it and pat dry.

2. Cut it into thin slices about 1 cm thick and soak them in salted water for about 20-25 minutes. We soak the eggplant slices because sometimes the eggplants can be bitter and this will ensure they loose their bitterness. 



3. In the meanwhile in a bowl add Red Chili Powder and turmeric powder.



4. Also add garam masala, amchur powder.



5. Also season it with salt and add chana masala. yes that does the trick!



6. Pat dry the soaked pieces of eggplants and rub the dry spice mix on them on both the sides.



7. Place them in the bowl and sprinkle some lemon juice on them. Let them marinate for 10 minutes. 

8. Preheat your airfryer for 10 minutes on 180 degrees.

9. In a flat plate take some chickpea flour or besan and coat the marinated eggplant with flour on both sides. You can dust the extra.



10. Once the air fryer is preheated add a few slices on the wire rack of the basket and brush with some mustard oil. Let it air fry for 15-18 minutes. Flip it half way and brush the other side also with oil and continue to cook till you see them golden brown and crisp. Follow the same with rest of the slices.

11. Serve hot with dal and roti or you can just eat it like a snack with your drinks ๐Ÿ™‚ 

Other Eggplant recipes you can try are: Baingan Ka Bhartha Bharwan BainganBaingan Ka RaitaBaigan Ka Salan


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Every household has its unique eating habits. One vegetable or dish may be a regular affair for some however, unheard for many others. This depends on the culture, place and availability of resources. When I was in Mexico I explored so many local produce and included them in my daily menu and when destiny brought me to Almora, my small hilly town things were different. The Himalayas not only bring serene beauty to the place but also bestows on us bounty of nature. I love to try them out and rather I feel privileged. Some time back I made Angel Hair Pasta with Garlicky Lingda, which is Fiddlehead Fern found in the hills. I also made Sherbet with Kaafal or Bay Berries found in this particular Himalayan region.


And when I saw this serpent looking vegetable in the market I was drawn to its beauty. It looked ecstatic. Its called as Chichinda or Padwal in Hindi and Snake Gourd or Serpent Gourd in English. Most of the people make it like any other gourd sabzi however, I tried to make it differently. I stuffed it with cooked Chicken Keema and then cooked the outer body with the stuffing. It took this humble vegetable to a whole new level. You can always stuff it with mashed potatoes or paneer

1. Wash the snake gourd thoroughly and cut them into 2 inch long pieces. Scoop out the pulpy portion by running a knife in the centre. Reserve the pulp.



2. Repeat the same with rest of the pieces and set aside.



3. Chop Onions, Tomatoes, Ginger, garlic and green chillies finely and set aside.


4. In a pan pour some oil and add cumin seeds. They will crackle in a few seconds.



5. Add ginger garlic and green chillies and saute them till the raw smell of garlic fades away. At this stage add chopped onions and continue to cook till they are transparent and soft. 



6. Add tomato sand continue to cook till they are gooey and soft.


7. Season it with salt, red chilli powder and Turmeric powder. Combine  everything.




8. Add minced chicken keema and reserved pulp of gourd and toss it with the spices in the pan. Saute for a couple of minutes till chicken is cooked half way through.



9. Add water and cover with a lid abd continue to cook further.



10. Add tandoori masala and combine.



11. Add Garam masala and turn the flame off.

12. Fill the stuffing  inside the hollow snake gourd pieces we had reserved.

13. Now in a pan add some more oil and place all the stuffed snake gourd pieces.

14. Cover with a lid and keep cooking it. Do not forget to change sides for even cooking after every five minutes. 




15. When the gourds have acquired a golden colour all over and are softer they are done. Turn the flame off and serve hot with Roti.

Other dishes with Chicken you can try are: Butter ChickenChettinad Pepper Chicken MasalaHyderabadi Murg KormaCheesy Chicken LasagnaGinger-Sesame Chicken with Bok Choy and MushroomsItalian Chicken Meatballs with Spaghetti.


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Everyone has his/her own comfort food. After eating it all you can think about is love, deliciousness and indulgence. It may not be fancy schmancy but the simplicity of that dish connects you to the higher self. My Soul food is my mother’s Pethey ki Sabzi or Punjabi style Pumpkin. This recipe makes this humble vegetable the most desired one. 


Back when I was a little girl I never liked any of these vegetables . By ‘these’ I mean any of these from the gourd and squashes family. As I grew up and was married away I realised that this is the kind of food I have grown on and is an integral part of my life. I started longing for pethey ki sabzi, bharwan karela, bharwan tinda, kaddhi chawal and more. This ignited the spark in me to learn these recipes from my mommy. I am glad my mommy taught me all of these and I can play  the role of perfect mommy for my sonny boy. For me growing on these dishes is a sign of perfect childhood ๐Ÿ˜‰

1. You will need a round pumpkin with green skin and yellow inside. remove the seeds and membranes and peel off its skin. Chop it into very small pieces. Set aside.



2. Also chop finely some onions, ginger root, green chilies and tomatoes.


3. In a pressure pan add ghee or clarified butter.* As it melts add cumin seeds till it crackles. 



4. Add crushed coriander seeds, asafoetida and fenugreek seeds. Toss them in ghee.




5. Add chopped ginger along with green chilies. Saute them for a few minutes and then add onions to saute.



6. When the onions have caremalized add chopped pumpkin. Add salt and combine.



7. Also add, turmeric, red chilli powder and sambhar masala. Yes you read that right. Sambhar masala makes a huge change in taste which you wouldnt like to skip. Coat the spices with pumpkin.




8. Add chopped tomatoes and mix.Close the lid and cook the pumpkin on high flame for one whistle or till when the pressure has reached its maximum. Turn the flame on low and let it cook for another 15 minutes.After that turn the flame off and let it cook in the steam. Do not open the lid. 


9. After the steam has escaped you will see there will be water in the base of pan. Again turn the flame on let the water evaporate. Slightly mash the pumpkin with the back of spoon.


10. Add Freshly chopped coriander.



11. Also add garam masala and a little sugar to balance the flavours.



12. Serve hot with Roti or puris. Do not forget to team your meal with raw red onion slices.

Other Punjabi dishes you can try are:Aloo Methi Punjabi Style, Bharwan Tinda, Stuffed Karela, Kadhi Chawal, Touri VadiPunjabi Dal MakhaniPunjabi Style Dum Aloo



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Mooli aur Mooli Ke Patton Ki Sabzi is a winter delicacy. Winters are here in full swing and the most inviting winter produce we get in India are white long radishes. In mexico I have seen red colour variation of these. But nonetheless both are delicious in their own ways ๐Ÿ™‚ The radish which are sold now often come with the leaves on. If you are lucky to visit the market in the morning you might find the fresh radish with their greens on. That what you must pick for this recipe. The tender the leaves the more delicious they will be. This is an interesting way to cook radish than to have it just as a salad or stuffed in a parantha.

It is my maternal aunt Neena’s recipe which she often makes with ground poppy seeds and mustard seeds. I tried this first time fearing my fussy husband wouldn’t like it. He simply detests radish and its close kin turnip. But I was hellbent to impress him. The dish came out delicious and it was proved without doubt when my husband took a second helping ๐Ÿ™‚

Its not only delicious but very nutritious. The fresh greens and radish are a rich source of roughage and helps to regulate blood pressure. It fights constipation and is extremely good for asthmatic patients. Who doesn’t wanna like this humble vegetable with such health benefits.

1. Take some firm radish with fresh tender leaves. Wash the radishes. Cut the neck of the radish and separate the leaves. Do not throw them away. Peel the radish. 




2. Cut the radish into small cubes and separate the tender leaves.



3. Wash these leaves well so that no grit remains. Chop them finely, set aside.



4. In a dry grinder or coffee grinder add poppy and mustard seeds and grind them to a powder. Set aside.




5. In a wok or kadhai add mustard oil and smoke it. Add the mustard, poppy seeds powder and saute for a minute.



6. Add turmeric powder, salt and red chili powder.




7. Add chopped raddish and mix well with the spices. Cover with a lid and cook on medium low heat for 7-8 minutes or until your see its partially cooked.




8. Add the chopped radish greens to the wok and mix well. Cover it and further cook for another 5 minutes.



9. Serve hot with Roti and with some Bathua raita on the side.

For more everyday recipes you can try: Gobhi Danthal ki Sabji, Aloo Methi Punjabi Style, Swanjhane ki Sabji, Methi Matar Malai.


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