Nawabi Guchhi (Button mushroom in cashew nut gravy – Oil free)

Had been craving for Rich Nawabi Cuisine for the last few days, but was avoiding it thinking about the butter and cream used in the gravy to make it rich.  Simultaniously, my mind was working hard to find a way to solve this dilemma. Finally, inspired by the OIL FREE Event going on a food group in Facebook, I decided to give try to the oil free version of nawabi dish – Nawabi Guchhi.  I cooked and it came out better than expected. Totally oil free!!! The best part is the richness of the gravy was still intact and was full of flavours.


Serving – 4


1 1/2 cups  Mushrooms – cut into halves
1/2 cup frozen Peas
2 tbsp Coriander leaves – chopped
1/2 tsp Garam masala
1/2 tsp Red chilli powder
Salt to taste

For the Nawabi paste

2 medium sized Onion – chopped
1 inch Ginger piece- minced
1/4 cup Cashew nut paste
1/2 tsp Black cumin( shahi zeera)
1/2 tsp Cumin
1 Green chilli


1. Heat some water in a pan and boil onions and ginger in it for about 10 min. drain the water.

2. Combine and make a fine paste of all the ingredients in a grinder.

3. Heat a pan and to it add the grinder nawabi paste. Fry it until it turns to a rich golden colour, sprinkle a little water now and then to prevent burning.

4. Add garam masala and chilli powder. Stir for few seconds.

5. Add 1/2 cup water and let it come to a boil. Add mushroom and peas. Stir for 4-5 min on a low flame

6. Add 1 cup water and 1 tbsp coriander leaves. Cook covered on low flame, till the mushrooms are done.

7. Remove from fire when the mushrooms are done and gravy is slightly thick.

8. Garnish with coriander leaves. Serve hot with naan, parantha  or rice.



Taheri with Vegetables, Dal Badi and Soya Nuggets

Taheri is a simple, decent and aromatic rice preparation with the blend of vegetables and spices. This rice preparation is close to my heart and my family’s comfort food. Its easy to prepare and is a complete meal in itself.

When I was a child, I would ask my mum to cook Taheri every other day and no matter how many times I ate, it would still feel the urge to eat again. I simply loved that way she cooked and even after trying for so many times I have not been able to get that taste in my preparation. I guess that is what is called Magic of mum’s hand!



Rice – 1 cup (washed and soaked in water for around 20 min)
Potato – 1 large (Diced)
Tomato – 1 large (Finely chopped)
Onion – 1 (Chopped)
Peas – 1/2 cup
Lentil nuggets (Dal Vadi) – 1/4 cup
Soya Nuggets – 1/4 cup (Soaked in water for around 30 min prior to cooking)
Cauliflower – 1/4 cup
Chopped Ginger – 1 inch piece
Turmeric powder – 1 tsp
Chilli powder (OPTIONAL)- to taste
Salt – to taste
Garam Masala- 1/2 tsp
Cumin seeds – 1 tsp
Green Cardamom – 2
Cloves – 4
Water – Around 2 1/2 cups
Oil – 1 tablespoon

Method :

Heat oil in a pressure cooker. Add cumin seeds, cardamom, cloves and the vadis.

Fry till dal vadian turn golden in colour.

Add the onion and when they turn translucent add ginger and cook.

When the raw smell of ginger goes away, add in the tomatoes and fry until soft.

Add in the potatoes and cauliflower, and fry them for few min.

Now add in the rice, peas, soya nuggets, turmeric powder, Garam masala and mix until the masala coats the rice.

Add the water and pressure cook on medium heat for 2 whistle. Let the cooker cool off completely before opening.

You can even garnish it with coriander if you like.

Serve hot with Cucumber raita and Salad.




Recipe courtesy: My mum ❤ ❤

Quinoa Stuffed Achari Mirch


Had some leftover Quinoa sitting in my fridge and I wanted to try something new and innovative out of it. So, I thought of giving the traditional Bharwan Mirch a new filling. Here I present Achari Bhawan Mirch in a new avatar as Quinoa Stuffed Achari Mirch. Its simple, aromatic, decent, lip-smaking and healthy! Quinoa gives a distinctive nutty taste to the peppers making them even more rich and flavourful.

Try it and you will fall in love with it 😙 ❤

Ingredients –

Big Sized Chilli Peppers – Around 15 (Washed and slit lengthwise)
Chickpea flour (Besan)- 1/4 Cup
Quinoa- 1/4 Cup (Cooked)
Red Chilli Powder- as per your taste
Turmeric Powder- 1/2 teaspoon
Coriander Powder- 1/2 teaspoon
Mango Powder (Amchoor)- 1/2 teaspoon
Fennel Seeds (Saunf) – 1 teaspoon
Asafetida (Hing)- A pinch
Cumin Seed- 1/2 teaspoon
Mustard Seeds- ¼ tsp
Oil – 2 tablespoon
Salt – to taste


Heat one tablespoon oil in a pan and add hing, cumin seed, saunf and mustard seeds to it. When the seeds start to crackle add the chickpea flour (Besan) and all other dry ingrediants to the pan. Roast it over medium heat until the raw smell of besan goes away and it turns light brown in colour.

Switch off the heat and let the mixture cool.

After it has completely cool down, add in the quinoa. Mix well.

Stuff the mixture into the peppers.

Heat 1 tablespoon oil in a pan and to it add the stuffed peppers. Cook on low heat untill the peppers turn soft and tender.



[This post is inspired by my dear friend Garima’s recent post on Rajasthani Achari Bharwan Mirch]

Quinoa and Beetroot Croquettes

As a mother of a 2-year-old, who is a fussy eater,  I constantly have to try innovative ways to make my  food appealing, both in terms of taste and look. My daughter is a big fan of chatpata stuffs (The credit goes to me!) and would simply throw up if I give her something she doesn’t like. The best way to such feed fussy eaters is to create something keeping their taste buds in mind. Not to forget, it should be appealing to!!

There are a number of things that she even doesn’t like to see, forget about eating and Quinoa is on top of her “NO” list.

Quinoa being high in protein content and a goof source of iron and fibre is like a blessing for vegetarians like me.  I love it even more because of the fact that it can be cooked and eaten on its own as well as combined with other ingredients to give it a new look altogether.  So, I have been trying out ways to incorporate quinoa in her diet without her even knowing it.

As I was thinking of something new, I recalled how my non-vegetarian friends incorporate quinoa in their kebabs. I adapted this and came up with something vegetarian to suit our palate.

What would you say if I ask “What will happen if we combine 2 healthy ingredients together, and that too in the form of a chatpata snack???”

“The result will be MAGICAL!!” I would say

I thought of combining QUINOA and BEETROOT  in the form of croquettes and it turned out super delicious. They were gone within minutes of making. And guess what??? It’s made with just 1 tsp oil . Isn’t it amazing!!!

Taste ka tadka along with health 🙂 ❤

IMPORTANT: If your kids is fussy about eating quinoa, these croquettes are a perfect way to make them eat it without any fuss ❤



Quinoa – 1 cup; cooked (I used rice cooker to cook it)
Potatoes -2 large; boiled and mashed
Ginger-1/2 inch piece; minced (you can also use ginger paste)
Carrot – 1 Finely chopped
Beetroot- 1 Finely chopped
Capsicum 1 Finely chopped
Frozen Corn – 1/4th Cup, thawed
Garam Masala-1 tsp
Chaat Masala- 1 tsp
Fresh Coriander
Green chillies -2 Finley chopped
Corn flour – 1 tsp
Salt- to taste



Take a microwave bowl and to it add finely chopped carrots, beetroot, capsicum and corn. Microwave them for 5 min so that they are cooked.  (You can also add spinach. I was running out of it so didn’t use it)

Let the vegetables cool for few minutes. Now add in the mashed potatoes along with ginger, coriander, green chillies and all the dry ingredients. Mix well. Check the seasoning.

Made round croquettes with the mixture.

Heat a non stick pan. Place the Croquettes and cook on both the sides. Let it develop a golden color on one side before flipping over and repeat the process for the other side as well. Take care not to break them while flipping.

Serve them with Tomato Sauce and Coriander Chutney. You can also use these Croquettes in burgers which kids all time favourites.


Sprout Salad with Almonds and Pepita

I am not very fond of salads, but when it comes to sprout salad I am the first one to gobble it all up. It is quite easy to fix a sprout salad to suit your palate by altering the dressing. Just be a little innovative and simple sprouts can create magic. My favourite among the sprouts is the moong bean sprouts.


I love it because of its high nutritional value and low cholesterol content. You can check the complete Nutritional value of Moong Bean sprouts by clicking here. Moong sprouts can be brought from market, but I prefer to sprout them at home because the longer you store them, the more nutrients they lose, and the more bacterial growth occurs in them.

Sprouting moong beans at home is quite easy. Here is my way of sprouting moong beans at home:

Wash the moong dal and soak it in water in a covered container, overnight. Drain the water from the container, the next morning and cover the container again. Keep this container in a dark place for a day and check it the next morning again. You will see tiny sprouts coming out. You can also tie the overnight soaked moong beans in a wet muslin cloth and leave them in it for a day or two (Note: Keep sprinkling water on the muslin cloth if you feel that all the moisture has evaporated). When you open the muslin cloth after a day or two you will be pleased to see tiny sprouts coming out.

Once the sprouts are ready, just throw in your favourite fruits, veggies and nuts along with the dressing and enjoy the crunchy salad.

Here is my version of Moong Sprout Salad:


2 Cups of Sprouted Moong Beans
1 Small Onion, finely chopped
1 Medium Size Tomato, finely chopped
1/4th Cup Zucchini, finely chopped
1/4th Cup Roasted Pepita
1/4th Cup Almonds
1 Green Chilli , finely chopped
1 Tsp Lemon juice
Salt to taste
Black pepper powder to taste

Take the sprouts in a bowl and mix all the ingredients in a bowl, except salt and pepper. Add in the salt and pepper only once ready to serve.

You can steam, boil or stir fry the sprouts before combining the ingredients, but i prefer them raw. The crunchiness makes me want more of it ❤