One Day One New Recipe – Pumpkin (Lal Bhopla) Soup

Healthy doesn’t necessarily have to be bland and boring. Thanks to Dahlia Sam of Simple Indian Recipes, I discovered something that is tasty and healthy. I have made my variations and added some technique to her recipe. I loved it. So will you.

You can read about benefits of pumpkin here

Let us get started.

All you need – Ingredients

  • Little more than Half of 1/4 kg Red pumpkin sliced (These days you also get pre-cut pumpkin)
  • 1 medium sized Onion sliced
  • 2-3 Cloves
  • 5-6 Peppercorns (Adjust spice according to your taste)
  • 1 -2 cups Water
  • 2 tsp Butter
  • Salt
  • Oregano for seasoning


In a kadhai or cooking bowl add butter. Add cloves and peppercorns to that. Cook for 30 secs and add onions. Let it fry till it changes colour. Add pumpkin, salt and a cup of water. Close the lid and let it cook. Check in about 7-8 mins. If the pumpkin seems a little soft then take the kadhai off the heat. If not, let it cook until soft. There is no fear of over cooking but make sure pumpkin is soft.

Cool it. Grind this mixture in a mixer. Make into fine paste. Add a little water if required and grind it. Pour it in the kadhai again and let it cook till it comes to boil. Take it off the heat.

Take a plastic sieve/ big tea net. Sieve the soup in another vessel so that you can get rid of loose fibre that might not taste too good. One loves smooth texture of soup. Once done, add oregano or any of your favourite pizza seasoning.

Your soup is ready to serve. Works well as a replacement for heavy dinner.

Pumpkin Soup




Here is the original recipe.



One Day One New Recipe – Hyderabadi Kadhi with Pakoda

Things in kitchen are going well but I have had no time to update the new recipes that I have tried. Thanks to the people on internet and the recipe books for all the recipes. My life is much easier in the kitchen because of you guys. I would have been lost without you. It is true that it needs a lot of practice but it is also true that it takes years to be consistent in the kitchen. Although I am just surviving, I am not afraid to try new things and I expect a lot from myself. Yesterday, I faced my biggest fear. Cooking with dahi /yogurt. I most definitely used to feel it will go wrong. Anything with curd or milk. Thanks to this recipe I found in one on a blog called Hyderabadi cuisine, I have conquered that fear. I made some changes in that myself and have also incorporated my experience in making this, in the procedure. Unfortunately, the pictures I have taken are not so good. It is not presentable. I will be sure to take a proper pictures of this, next time I make it.

This dish has a lot of ingredients but they are basic so don’t be scared.

All you need – Ingredients


  • 2 cups yogurt
  • 1 onion (if you wish to have with chapati / roti) (omit this if you want to have with rice)
  • 2 green chilies
  • 1/4 tbsp Turmeric powder
  • 1 tbsp Ginger paste & Garlic paste
  • 2.5 – 3 tbsp Gram Flour (Besan)
  • 5-6 Curry leaves
  • 4-5 Garlic Cloves
  • Salt to taste

Ground Masala

  • 1 tbsp black mustard (Rai)
  • 1 tbsp cumin seeds (Jeera)
  • 4-5 green chilies


  • 1 cup Besan (Gram Flour)
  • 1 tbsp Red Chili
  • 1/4 tbsp Turmeric powder
  • Pinch of Baking Soda Powder
  • 1 tbsp Ginger paste & Garlic paste
  • Coriander leaves (finely chopped)
  • Mint leaves (finely chopped) (optional)
  • Salt to taste
  • 1 cup oil for frying

Takda (Seasoning)

  • 4 tbsp Oil
  • 1 tbsp Cumin seeds (Jeera)
  • 1 tbsp Black mustard seeds (Rai)
  • 2-4 Garlic Cloves (optional)
  • 1 Dried Red chili  (optional) (I used it)

Let us get started –

Roast the masala first so that you have time enough to cool them before grinding. Take a tadka spoon, add black mustard and cumin seeds. Roast on low flame till cumin seeds change colour. Keep aside.

Make the base now. In a large bowl add the yoghurt; beat it with the spoon or a whisk to make it smooth. Then take a small cup, add a little water, mix Besan and whisk it to make a paste (much like peanut butter but thinner) so that there are no lumps. Pour over into the yoghurt mix it well without lumps. Add ginger & garlic paste, turmeric powder, salt, and mix it well.

Once the roasted masala has cooled off, grind it to powder. Take it out and then grind the chilies. Remember, since the chilies and the roasted masalas are so few / little they will not turn to paste instantly. So grind them as fine as you can. Do not worry if it is not in the finest form. Mix them all together and keep side.

Method 1:

In a large cooking bowl (kadhai – iron ones are the best. Non stick kadhais sometimes are not that great. But you can use one if you have only that), pour yoghurt mixture. Original recipe said you will have to pour it over a net so that the coarse mixture is separated. I did not; it turned out well anyway. Just telling you so that you can try if you want to. Then add sliced onion, green chilies (optional), curry leaves (teat with fingers for better fragrance) and garlic cloves (crush with stone or with a pakkad / chimta) into the cooking bowl. Add half a cup or little more water and leave it on low heat till its thick paste. Stir often to prevent burning, if required, from time to time. Switch off the gas when the consistency seems right.

Method 2: Alternatively, you can add all the ingredients except for yoghurt batter in the kadhai and fry it in a little oil and then add the yoghurt mixture. I prefer first method because you are cutting down the need for oil there. So use method 2 if you do not mind that extra tsp of oil.


Let us now make the pakodas

Honestly, I did not get what the method is like from the original recipe. I have made the way I understood it. It was yumm so I will not complain. I would love it if someone can tell me a better way to make the pakodas or rather correct way of making these pakodas for kadhi.

In a bowl add besan, red chili powder, turmeric powder, salt, only a pinch of baking soda. Mix the dry ingredients well. Add water little by little and mix to form a thick, smooth batter (like you make for making potato bhaji or brinjal bhaji but little thicker), add ginger paste and garlic paste, chopped coriander and mix well. Keep it aside

Meanwhile in a saucepan add oil at medium high heat. Add the batter slowly in the pan with a small table spoon, otherwise they will not form into pakoda. They will separate and become big boondis. (Amateur tip of confidence – Doesn’t matter. You can add those boondi type fried stuff as well. They might not be aesthetic but they taste the same) Let batter fry until it is golden brown, about 2-3 minutes. Keep adjusting the flame from low to medium. The batter separates in very hot oil. Make bite size so that it is easy to pop it in the kadhi and the frying time per pakoda is less and they cook well.

WARNING: Keep them away from fried-food lovers because they might finish the pakodas before you get time enough to add them in the kadhi. Or make an extra batch. I bet they are THAT tasty.

If you are successful in saving them, then add into the yoghurt batter right before eating. You can save this step for right before when you are about to eat. The pakodas will be crispier.

Now time for seasoning –

Take a tadka spoon.  Heat oil add cumin seeds, black mustard seeds, after few seconds add garlic cloves (optional) & dried red chilies and stir for few seconds remove from the heat. Add this to the yoghurt batter and put a lid on it. Let it cook for 3-5 mintues and take it off the heat

Serve hot with chapatis / rotis / steamed rice.

Serve the pakodas separately so people can add as many as they wish to.

Note: Make the kadhi thinner if you want to eat with rice. Make it thicker if you want to eat with chapati or roti. Add onions to yoghurt batter only if you are eating with chapati.

Original Recipe Courtesy:



How to make Khaman Dhokla

Khaman dhokla is a savory steamed item like idli made from besan. I love the tangy sweet flavour of this dish! It is a rather filling snack and is popular as a Gujarati dish. The recipe that I am going to write down is an instant one. Since, the time I have made this on my own it has become my favourite snack. Initially, I heard from a lot of people that it is difficult to make but when I tried it this way, it was a piece of cake, quite literally. So go ahead and try it today!


  • 1.5 cups besan/gram flour
  • 1 tbsp rava or semolina (optional)
  • 3 tsp ginger-green chili paste (You may use  a whole chili and ginger and grind it together with the batter in a mixer)
  • 1 sachet of regular eno (for 1 cup of besan) or fruit salt or ½ to ¾ tsp baking soda
  • 2 to 3 pinches of turmeric powder (very little. it reacts with the soda or fruit salt and turns red)
  • a pinch of asafoetida (optional)
  • Salt or as required
  • 1 tsp lime juice
  • 1 cup water (adjust the water according to the requirement) or you can use ready made diluted buttermilk
For tempering:
  • 2 tbsp oil
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 2 tsp white sesame seeds (optional)
  • 1 sprig curry leaves, about 8 to 10 curry leaves
  • 1 green chili, chopped (optional)

Sugar syrup:

  • 1 tsp lime juice
  • 2-3 tsp sugar
  • 1 glass water

How to make:

First prepare the batter –

  1. Grease a steamer pan nicely with ¼ to ½ tsp oil. Dhokla will come out as a cake only if the pan is greased properly.
  2. Take 1.5 to 2 cups besan or gram flour in a mixing bowl or pan.
  3. Add 2 to 3 pinches of turmeric powder, a generous pinch of asafoetida, 1 tsp lime juice, ginger, green chilies and salt in a mixer along with the besan. Add a little diluted buttermilk.
  4. The batter should be thick yet free flowing. the amount of water/ buttermilk required depends on the quality of flour, so add as required.
  5. Stir and then add 1 tbsp rava or sooji if you think the batter is too runny. Rava will soak some water. Stir so that there are no lumps.
  6. Bring to a boil 2 to 3 cups of water in a steamer. Keep the pan in the steamer for a while so that it heats up as well.
  7. Add fruit salt / baking soda to the dhokla batter. It will fluff and foam will form. Baking soda gives the soapy aroma if used in excess and the dhokla makes you feel uncomfortable behind your throat. So I prefer Eno /Fruit salt.
  8. Stir quickly. The fruit salt should be mixed evenly with the batter. Make sure the texture is not uneven.
  9. The batter would froth and become bubbly. You will quickly have to pour it in steamer pan.
  10. Your dhokla is now ready to be steamed.
  11. Leave it for 15-20 mins. Check once in 15 mins by inserting a toothpick. If the batter sticks to the toothpick steam it a little longer.
  12. Once, it is perfectly steamed, take it out of the steamer. Take a small knife and gently slide along the edges and turn it on the plate. It should look like a cake. Cut it in squares.
  13. Make sugar syrup by adding water sugar and lemon juice. Slowly pour it over dhokla. It will take in water. After sometime, add some more.


  1. Heat oil and add mustard when the oil is heated.
  2. Add cumin, curry leaves, green chillies and sesame seeds (til)
  3. Once done, pour it on the dhokla.
  4. You may garnish it with coriander leaves and grated coconut

There is a recipe to make the dhokla in microwave as well but I have not tried it. You can check this website for recipe.


How to make Pitla?

This is a Maharashtrian comfort food had with rice bhakris or any other bhakri or even chapatis. Only thing you need to chop is the onions and chilies.

Ingredients –


  • 1 cup Gram Flour / Besan
  • Water 4 cups
  • 3 tsp Oil
  • 6 – Green Chillies
  • 4-5 cloves of garlic (depending upon how much you like the flavour)
  • 1 Onion chopped
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1 tsp red chili powder
  • Corriandar leaves for garnishing
  • Salt to taste

How to make?


  • First take besan, add a little water and make a smooth paste. Keep rest of the water aside for using it later.
  • Heat oil add mustard seeds, cumin seeds and onion, saute till onion becomes translucent.
  • Add turmeric powder and garlic and green chilli paste, fry for a minute. (You may add chopped garlic, ginger and chilies, instead of paste. In that case, be careful how much red chili powder you put. It might become very spicy.)
  • Add besan paste, mix and keep on adding small amount of water till you get right consistency. There is another method. You can add all the water and then boil it till it gets the consistency of paste.
  • Add salt and garnish with coriander leaves.


Click here for another recipe for Pitla if you want to try.

Tip: While cooking you might think it is a little watery but it pulls in more water as you keep for longer hours. You might have to put a little more water and reheat it before serving.






How to make healthy Rice Bhakri / Tandalachi Bhakri

Bhakri is a staple in Maharashtra and goes really well with non-vegetarian food. It is a healthy form of bread made of only rice flour and 1 drop of oil (if you wish) and is a great accompaniment with spicy chicken or mutton curry. If you are vegetarian, it goes well with Pithla (Maharashtrian dish), Misal or any spicy vegetable. I personally like it better than chapati. Rice is anyday easier to digest than wheat.

I recently learned this from my mom. There are two methods but the two are not very different. Let us begin.


  • 1 cup water (to be boiled)
  • 1 cup rice flour (can use the ready made ones from super market)
  • 1 tbsp oil
  • Salt as per taste
  • 5 tbsp ghee (optional)

Here 1 cup is approx. 250 ml. This will make 5 bhakris.

How to make: Method 1

  1. First take a big vessel and boil water. Keep gas on medium mode.
  2. Once water starts boiling reduce the heat mode to low flame. Now add flour and mix with a spoon/spatula. It should not be sticky. It will be dry and appear crumb-like. Hence, please follow the water:flour measure as 1:1.
  3. Switch off the gas. Cover the vessel with a lid for 5 mins.
  4. Shift the flour to another vessel because the original one will be very hot.
  5. Now add salt and start kneading the mixture with your hands. It will have to be kneaded while it is hot.
  6. Apply a little oil on your palms and keep kneading for 12-15 mins until dough becomes nice smooth. If the dough is slightly firm add little water.
  7. Shape them into medium round balls Dust some flour on the balls and roll them like phulka or chapati
  8. Take a non-stick frying pan keep on medium mode.
  9. Now lower the flame and fry the bhakris from both sides for a minute on each side.
  10. Now place these bhakris on low, direct fire with the help of tongs roast them from both sides.
  11. You may spread little ghee on both sides. I did not.
  12. Now place them in your casserole or serve them hot with chicken curry or vegetables.
  13. Soft and healthy rice bhakris are ready.

How to make: Method 2

  1. Follow all procedure from Method 1 except you can add the salt and oil in the water while it is boiling, instead of adding them later.


Hope you try this recipe and find it good. Do let me know how it turns out. Send pictures!!!

Vatana Usal – Curry

main ingredients:
  • ¾ cup green peas (Vatana)
  • 2 cups water
  • ¼ tsp turmeric powder (haldi)
  • ½ tsp red chilli powder (lal mirch powder)
  • ½ or 1 tsp garam masala or malvani masala or goda masala
  • 1 small onion, chopped
  • 1 medium size tomato, chopped
  • 2 tbsp oil
for masala curry paste:
  • ½ or ⅓ cup fresh grated coconut
  • 1 tbsp unsweeteened dessicated coconut
  • ½ inch ginger (adrak)
  • 3-4 garlic (lahsun)
  • 1 tbsp fennel seeds (saunf)
  • ½ tbsp coriander seeds (sabut dhania)
  • 1 small onion, chopped
  • 1 or 2 tsp oil
  1. rinse and soak the beans overnight in enough water.
  2. next day drain the water and pressure cook the beans with some salt in 2.5 to 3 cups water till they are cooked completely and are soft.
  3. drain and keep the cooked beans aside.
making the masala curry paste:
  1. in a pan heat oil. add the chopped onion and fry till they become transparent.
  2. now add the ginger and garlic and fry for a minute
  3. add the fennel and coriander seeds.
  4. fry for 1 or 2 minutes till the fennel and coriander seeds start becoming crisp or lightly browned
  5. add the fresh grated coconut along with the dessicated coconut.
  6. on a low flame, roast the mixture till the coconut becomes golden browned.
  7. keep on stirring, so that the coconut does not burn. let this mixture cool.
  8. then grind this mixture in a small blender or magic bullet or masala grinder with some water.
  9. heat oil in a pan. add chopped onion and fry till transparent.
  10. add the masala paste and fry for a minute.
  11. add tomatoes and all the spice powders – turmeric, red chili powder and garam masala powder, salt along with the cooked black eyed beans.
  12. stir and add water. bring to a gentle boil without a lid and then simmer for some minutes about 12-15 minutes.
  13. check the seasonings and add the salt or spice powders if required.
  14. once the whole curry has all the flavors blended, then remove from fire.
  15. garnish with chopped coriander leaves and serve Vatana usal hot with steamed rice, chapatis or bread.

My all time favourite – Moong Daal Khichdi

Khichdi must be the most easy to make quick fix for lunch or dinner. It is healthy and very tasty. It is a preparation made of rice and lentils. There are so many variants of Khichdi or Khichree, all of them yum yum! Let us see how to make this comfort food-


1 cup rice

1/2 cup moong daal (golden gram)

1 cup green peas

1/2 cup chopped carrots

1 cup diced potatoes

1/2 chopped tomato

5-6 french beans

1 large onion (chopped)

5-6 Curry leaves

1 tsp mustard seeds

1/2 tsp jeera (cumin seeds)

1 pinch of red chili powder

1 pinch of garam masala powder

1 pinch haldi (turmeric powder)

1 green chili (cut length-wise)

1 tsp oil

1 tsp ghee (optional)

Salt to taste

3 cup water

How to make-

First chop all the veggies and keep aside. Wash rice and moong dal together and keep aside.

Use a pressure cooker. Keep it on the gas. Put oil and let it heat for a min. Add mustard seeds in it and let it pop (I hate it when the seeds pop. Really scared of it still.) Then add cumin. Add curry leaves and green chili and stir. Then add chopped onions and stir till they are transparent. Once, the onions are transparent add tomatoes and stir lightly. Add all the veggies and stir. After stirring for a min. Add 3 cups water and let it boil.

Add a little chili powder, a little turmeric powder and a little garam masala. Add salt to taste (I put 1 1/2 tsp). Add a blob of ghee and put the lid on and place the whistle. Either let is whistle thrice or let it be on gas for 10 mins, whichever is happens first.

Ready! Hot hot Khichdi. Served best with vegetable raita or just curd.