Andaa Pyaazi (Eggs in a simple onion gravy)


Simple Twist to the regular Egg Curry with lots and lots of onion.


Eggs – 5

Onion – 5 medium size

Ginger – 2 inch piece

Garlic – 8-10 cloves

Curd – 2 tbsp

Green Chillies – 2-3 (can be increased or reduced depending on your requirement of spiciness)

Clove (Laung) – 4-5

Tej Patta (Bay Leaf) – 1

Kali Mirch (Black Pepper) – 5-6

Methi Daana (Fenugreek Seeds) – 1 tsp

Badi elaichi (black cardamom) – 2

Garam Masala – A pinch

Salt – To Taste

Coriander – for garnishing

Oil – for cooking


Hard boil the eggs. Shell them and poke all around the eggs with a fork. Make a paste of ginger, garlic and one onion. Boil two onions and make a paste. Finely chop rest of the onions and fry them till they are brown in colour. Make a paste.

Add oil in a pan. When the oil is hot add methi daana, kali mirch, clove, tej patta, badi elaichi. When the dry masalas start to crackle add the paste of ginger, garlic and onion. Fry this till it changes colour (it will become light brown). Keep on stirring it while frying. Now add the paste of boil onions and fry till the mix takes a light brown colour and starts leaving oil. Add eggs and salt. Fry for 5 more minutes coating the eggs with the paste. Now add water (this depends on how watery you want the curry/gravy, generally a less watery gravy is ideal). Cover the pan and let it cook for 8-10 minutes on low heat. Add curd and fried onion paste. Cook for 4-5 minutes (ensure that the curd and onion paste are evenly and smoothly mixed).

Garnish with chopped coriander and serve with Mughlai Parantha.


Saboot Moong Ki Masala Daal (Spicy Whole Green Moong Daal)

I generally am not excited about Moong daal. But whole green moong daal and the dishes made out of it has somehow found a permanent place in my kitchen. Be it the Moong sprout salad, or Green Moong Daal Chilla/Dosa or this dish, all of them are now our favourites.


Whole Green Moong Daal – ½ cup (Take the quantity as per your need, the way you take Daal quantity for any other Daal)

Tomatoes – 2-3 medium size

Onion – 1 medium size

Ginger – 2 inch piece

Garlic – 5-6 cloves

Green Chillies – 2-3 (can be increased or reduced depending on your requirement of spiciness)

Jeera (cumin) – 1 tsp

Sonth (dry ginger powder) -1 tsp

Heeng (Asafoetida) – A pinch

Ghee – 1 tbsp

Turmeric – 1 tsp

Salt – To Taste

Water – for cooking daal

Coriander – for garnishing


Soak the green moong daal in water (preferably for the whole night or at least 2 hours). In a pressure cooker add daal, salt, turmeric along with water (the water should be around 2-3 cups). Cook the daal (3-4 whistles).

Finely chop ginger, garlic, green chillies, onion and tomatoes. In a pan, heat ghee. Add jeera. When jeera starts to crackle add ginger, garlic and chillies. When garlic starts turning brown, add onion. Cook onions till they start turning brown in colour. Add tomatoes and cook them till all the juice is dried. Now add the daal and heeng. Cook on high heat for 5 minutes.

Garnish with coriander and serve hot with roti, paranthas etc.

P.S. – Please cook the daal as you would cook any other daal. The quantity of daal and water would depend on your liking i.e. you like a thicker daal or prefer a slightly watery version.

Simple Radish Leave Bhurji (Mooli patta bhurji)


This is simple quick recipe using leaves of radish (mooli) which are generally not used, can be used as a tasty side dish.


Radish Leaves (Mooli ke Patte)– 3 cups (Thoroughly washed and finely chopped)

Garlic – 8-10 cloves

Green Chillies –2-3 (can be increased or reduced depending on your requirement of spiciness)

Ajwain (Carom Seeds) – 1 tsp

Heeng (Asafoetida) – A pinch

Salt  –  To taste

Oil – for cooking


Finely chop garlic and green chillies. In a pan heat oil. Add ajwain. When ajwain starts to crackle add chopped garlic and green chillies. When garlic starts turning brown add the leaves. Add salt and heeng.

After around 5 minutes, the leaves would leave water. Reduce heat now. Cook till all water dries up. Now increase the heat and cook for 5-6 minutes more. (The leaves would turn darker in colour).

Serve hot with paranthas etc.

P.S. The leaves generally have a little salt content so please add salt in moderation. Along with the leaves one can add finely chopped radish also, in such case the dish needs to be cooked till the radish become soft and slightly translucent.

Please use only green leaves and not the leaves which are turning yellow or are wilting. (these wilting leaves can be used to make good compost for kitchen garden).

Similar dish can be created using cauliflower leaves (but only the leaves which are tender).

Spicy Garlic Mushroom Bell Pepper Capsicum Fry


This is simple quick recipe, can be used as a side dish, a starter, a topping, a filling for sandwiches etc.


Mushroom  – 150 gms (chopped)

Red & Yellow Bell Pepper –  One cup (diced / cubed, both mixed)

Capsicum – ½ cup (diced / cubed, both mixed)

Onion – 1 medium size (diced)

Garlic – 10-15 cloves

Ginger – ½ inch piece

Green Chilly –2-3 (can be increased or reduced depending on your requirement of spiciness)

Sonth (dry ginger powder) – 1 tsp

Curd – 3 tbsp

Besan – 1 tbsp (dry roasted)

Amchoor – 1 tsp

Kalonji – 2 pinches

Lemon juice – 1 tsp (the sourness can be adjusted as per liking)

Fresh Coriander (Hara Dhania) – For garnishing

Salt  –  To taste

Oil – for cooking



Wash and clean all vegetables. Cut the ginger in small juliennes. Now make a paste of ½ of these juliennes with garlic and chillies. Keep aside.

Make a marinade of ginger-garlic-chilly paste, besan, amchoor, salt, sonth and curd. Add mushrooms, bell peppers, capsicum and onion. Keep aside for at least 10-15 minutes.

In a pan, heat oil. Add kalonji. When kalonji seeds start crackling add the vegetables in marinade. Keep on turning the vegetables to avoid sticking. Cook on low heat till the mix starts leaving side and oil. The mix would also start turning brown now. Add lemon juice.  Add remaining ginger juliennes. Cook for 2-3 minutes more.

Garnish with coriander and serve.

P.S. – The sourness depends on one’s taste bud. The curd (depending on the sourness) and amchoor would make the mix sour. Taste and adjust lemon juice accordingly. Instead of amchoor one can add chaat masala (to make it more spicy) – please add salt accordingly if chaat masla is used.

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Baingan (Eggplant/Aubergine)Choka


Roasting the vegetables

I don’t know if this can be counted as an original recipe. This is a recipe from my hubby’s treasures. Loved the fact that it was almost nil oil dish.


Brinjal (Baingan) – 2 medium size (round ones)

Tomato – 2 medium size

Potato – 2 medium size

Garlic – 8-10 cloves

Green Chillies – 2-3 (can be increased or reduced depending on your requirement of spiciness)

Mustard Oil (Sarson Ka Tel)   – 1 tsp

Fresh Coriander (Hara Dhania) – For garnishing

Salt  –  To taste


Wash all vegetables. Peel the garlic cloves but don’t cut them. Using a knife, make small crevices in the brinjals and insert the garlic cloves (one in each crevice). Now roast all the vegetables. The roasting can be done on gas stove also. To get the rustic flavour roasting ideally should be done on charcoal. When all the vegetables are roasted, take a pan of water, dip the roasted vegetables once and take out the skin (roasted skin which is now black in colour).

In a pan using a masher or hands mash all the roasted vegetables. Add salt and finely chopped green chillies to the vegetable mash. Now add mustard oil for that strong rustic flavour. Garnish with coriander and serve hot with baati/roti etc.


Gobhi (Cauliflower) Matar (Pea) in Hara Masala


A simple twist to the regular Gobhi Matar – a winter favourite of many


Phool Gobhi (Cauliflower) – One flower (medium size)

Matar (Peas) – 150 gms

Fresh Coriander (Hara Dhania) – One cup for Masala and for garnishing

Onion- 3 medium size

Tomato – 1 medium size

Garlic – 5-6 cloves

Ginger – ½ inch piece

Green Chillies – 1-2 (can be increased or reduced depending on your requirement of spiciness)

Kalonji   –   1 tsp

Methi daana   – 1 tsp

Turmeric (Haldi Powder) – 1 tsp

Salt  –   To taste

Oil   – 1 table spoon

Heeng (Asafoetida)  –  A pinch

Garam Masala    – 1 tsp.


In a grinder make a paste of 2 onions and tomato. Keep aside

Now make a paste of garlic, ginger and green chillies. Keep aside

Make a paste of coriander leaves with a little water. Keep aside

Finely chop 1 onion. Keep aside

Cut the cauliflower (phool gobhi) in small florets.

In a pan heat oil. Add kalonji and methi daana. When they start to crackle, add ginger garlic paste and keep stirring to avoid it sticking to the pan and burning. When the colour turns light brown, add chopped onion. Fry onion till colour turns to light brown. Now add the onion tomato paste. Add turmeric and fry till it starts leaving oil. Add the coriander paste. Fry it for around 5 minutes. Please remember if you over fry the mix now the flavour would change. Add the cauliflower and peas. This dish has to be in latpat form (i.e. the masala should stick to the vegetables and should not be in thin watery form). Add salt, heeng and a little water. Cover the pan and cook on low heat till done (it would take around 10 minutes).

Add garam masala and garnish with chopped coriander.

Serve with hot tawa bathua roti or normal paranthas.


Kali Gajar Ka Halwa (Black carrot halwa)

Time for this lovely dessert.

Foodie by chance

Usually one makes carrot halwa with the regular red carrots which we get in India in winters. In Awadhi cuisine we get a mention of Kali Gajar ka halwa or black carrot halwa. Very few sweet shops in Lucknow like Radheylal do make this halwa. This halwa is made traditionally without milk. Here a recipe is being given which is different from the traditional one – it uses milk, gur or jaggery in place of sugar and spices.


Kali Gajar (Black carrot) – 500 grams

Condensed Milk – 1/2 tin of milkmaid or Amul Mithai mate (around 200 gms)

Gur or Jaggery – around 20 gms (it can be reduced or increased depending on the sweetness you want)

Cardamom (Choti Iliachi) – 5-6 pods

Cinnamon – 1 stick of 1/2 inch

Cloves – 4-5

Cashew Nut – 10-15 pieces

Almond – 15-20 pieces

Raisins – 20-30 pieces

Ghee (Clarified Butter)…

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