The Cooking Marathon and Me

I had to go at my mum’s, I had to see if all the things are in place. Out of love for home-cooked food, I thought of making a few things so that when my husband comes from office he could make and eat. I thought to make mushroom kababs as they go well to make a sandwich or a burger. I suggest you too to make and store such patties or kababs. It makes cooking a lot easier.

And now the story of the marathon starts! I cooked six cuisines all in a day and by myself! Woahhh…. 

Well, as I said, I’m travelling, I had to prepare something, and additionally when I checked my refrigerator, I found there were many things to be consumed otherwise, once I leave the house they would have been left unattended! And, thus, to avoid the wastage, I decided to cook.

What did I make:

Palak paratha – I’m yet to share the recipe for this one.

Mushroom ke Galouti Kabab – Mushrooms are just good to make kababs. These are healthy plus they take less time in cooking.

Fruit Custard – I’ll share the recipe soon for custard. By soon means really soon 🙂

Karele ki Meethi Sabzi – This one is my all-time favourite. I had rested bitter-gourds for quite a long time in my fridge and now it was the time to cook them. The only thing when you have to cook this veggie, you have to chop onions, a lot of onions! And it takes around one and half hours to cook at low heat. There was a point when I almost forgot that there is something on stove :p . You would not want to do this. So, put a reminder. The effort in your cooking is seen when you eat the food and you praise yourself. Such a thing is with me. When I cook literally good, I go gaga over it.

Tamatar Chicken – This one is my recipe. I just went with my instincts and yay, a successful attempt! The chicken was juicy and tender. The tomatoes’ gravy very well blended with Chicken and I absolutely loved it. Wait for it, the recipe will be out in some time. 

Hyderabadi Biryani – This was on special request. It was accompanied with raita  And now when I have started to make Hyderabadi Dum Biryani, I realised, it’s easy to make and less time consuming than people think it to be! It’s the marinade that takes time.

And I was damn tired.. a long day it was! Phew!

If you too did same at some point of time, I would love to know through comments below or #foodeezjunction on Facebook/Twitter/Instagram.

— Shared by Sara Khan


Introducing Your Sweet Obsession – Apple and Walnut Pie Nacho Crumble | Recipe by HRC India

The most unique dessert awaits you – Apple and Walnut Pie Nacho Crumble! Head to Hard Rock Cafe India and indulge! Available for a short time only.

This video was shared to Foodeez Junction by team Hard Rock Cafe India.


Chicken Bean Soup Recipe Made with Ray Cooking Spray | Product Review

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Thank you Ray cooking spray (LB Industries PVT Ltd) team to send the product for review. All opinion is 100% mine.

This is the perfect time to review Ray cooking spray! I, recently, underwent gall bladder surgery and, thus, was advised to have less spicy and less oily food. Post surgery, I had to take just 2-3 teaspoons of oil in a day. Meanwhile, I got the Ray cooking spray Sunflower oil to be reviewed. Isn’t it the perfect time?

Why do I recommend this Cooking Spray?

I would suggest you to have a cooking spray on your kitchen shelf because this would be your important step towards maintaining a healthy lifestyle. Whatever you cook, whatever you make can require very less amount of oil, without compromising the taste. Thus, you can say bye-bye to those greasy foods, you’ve been eating till now. Ray cooking spray by LB Industries Pvt. Ltd. serves the purpose plus it retains the taste of the food.

Ray cooking spray is, currently, available only in Delhi, Mumbai, Hyderabad, Pune, Bangalore and Nagpur.

What Did I Make from Ray Cooking Spray?

How to Make Healthy Chicken Bean Soup

  • Servings: 1
  • Time: Preparation = 5 minutes | Cooking = 20 minutes
  • Difficulty: Easy
  • Print

I’d been using this spray regularly to cook food these days. One of my favorites is Chicken Bean Soup. Here’s the recipe for Chicken Bean Soup.


  • 1 small sized onion, finely chopped
  • 1/2 cup spring onion, finely chopped
  • 1/2 cup Boneless Chicken pieces, roughly chopped
  • 1/2 cup green beans, finely chopped
  • 1/3 cup oats, soaked in 1/2 cup water
  • 2 glass water
  • Salt as per taste
  • 1/4 tsp Black pepper powder
  • 1/4 tsp Chat Masala
  • 2 Garlic cloves, finely chopped
  • Green chilli, as per your taste/requirement (I didn’t used it in this Chicken Bean soup)
  • 1/2 tsp oil (I used Ray cooking oil and sprayed just once)


  1. In a pressure cooker add/spray cooking oil. Heat it.
  2. Add onion and garlic cloves.
  3. Sauté till onions turn tender.
  4. Now add green beans, chicken and spring onion. Sauté for a minute.
  5. Add black pepper powder, chat masala, salt and water, and pressure cook for 3 whistles on medium flame.
  6. After three whistles, open the lid of the pressure cooker and add soaked oats. The flame of gas stove should be medium.
  7. Stir. If needed add more water. Let it cook for 4-5 minutes.
  8. The Chicken Bean Soup is ready!

Note: You can add 1 tsp tomato ketchup in the prepared soup. It tastes yum.

In all, I would recommend this product. If you have used Ray cooking spray or you made the soup from the given recipe, write to me in the comments below. And, don’t forget to like and follow Foodeez Junction on Facebook. 

— Shared by Sara Khan

How to Make Plain and Simple Sweet Dalia | Recipe

It’s been quite a time I had blogged. I underwent a small surgery recently and so the irregularity in posts. It would be for quite sometime.

I have been taking dalia in breakfast and so thought to share the recipe for it. This one is sweet, simple and plain dalia recipe. Though, right now, I’m being treated as a patient I want to tell you there is no such thing called tasteless food. Follow some simple steps and you can make this one into tasty dalia.

This Simple and Sweet Dalia makes one bowl.


  • 1/3 cup Dalia
  • 1/4 cup Sugar
  • 1 1/4 cup Milk
  • A pinch of Salt


  1. Heat a pressure cooker, add Dalia.
  2. Dry roast dalia for a minute. 
  3. Add rest of the ingredients and close the lid of the cooker.
  4. Pressure cook for 3 whistles on high flame.
  5. Serve hot in a bowl.

How to Make Sweet Dalia

Heat pressure cooker on high flame. Now add dalia and dry roast for a minute.

Add milk, sugar and a pinch of salt. Close the lid of pressure cooker and let it whistle thrice. The flame should be high.

Switch off the flame and serve hot dalia.

— Recipe and Images shared by Sara Khan


It’s Never Late! Recipe for Malida, a Winter Dessert

Malida Recipe

Hey there,

I know it’s been a long long time, since I’ve talked to you. I was missing talking through my posts as (may be as) much you missed reading 🙂

Firstly, I’m wishing you a very happy and healthy 2017. It’s never late! Right?

The start of this New Year didn’t bring smiles to me this time. I was upset from quite a few days and so I’d locked (virtually, in my mind) and disconnected myself from the outer world for a few days; not completely though. Thoughts, those were only my friends, I kept fighting the bad ones (and still doing) and here I am, with a purpose again. I never stopped cooking during this time. It, kind of, gives me peace; I can think – the good and bad – I can focus. It gives me strength.

I don’t know if you have heard of Malida, try it once and you will love it. The recipe for this Winter cuisine is simple and healthy too.

Malida, pronounced as Maleeda, is popular in northern part of India especially Uttar Pradesh, and Bihar in eastern part. Basically, Malida is made with the leftover Bajra roti, jaggery and white butter or desi ghee. To give Malida a variation, you can make it with the leftover wheat flour rotis or like I’d made, with the leftover Madua ke Attey ki roti.

Madua flour and Bajra flour are similar, and so is the taste. But if you want to go with the authentic Malida cuisine, follow this Malida recipe; replace the Madua flour with that of Bajra. That’s it.

How to Make Malida at Home

  • Servings: 3
  • Time: 5-7 minutes
  • Difficulty: Very Easy
  • Print

A step by step guide to making Malida at Home; It's a mom's recipe


  • 1 Madua or Bajra ki Roti
  • 1 1/2 tbsp. Gur (Jaggery) powder
  • 2 1/2 tbsp. Desi ghee or pure ghee
  • A pinch of Elaichi (Cardamom) powder (optional)


  1. Tear the Madua ki roti in small pieces; use fingers.
  2. Add gur and mix it properly with the roti pieces.
  3. Now add ghee and mix again with a heavy hand; it should be as if you are trying to crush.
  4. Add cardamom powder and mix again.
  5. Heat this mixture in a microwave or a pan for 40-50 seconds.
  6. Serve Malida hot.

How to Make Malida, the Basic Recipe

If you don’t have a leftover roti, you can always make a fresh one.


Tear the Madua roti in small pieces. For the authentic Malida, you can take Bajrey ki roti. Use your fingers to tear the roti. You need to apply a little bit of power here 😀 .

Now, add jaggery or gur powder to it. I’d used organic jaggery, so it was  free of impurities. You can use whole gur but then you need to crush it.

Mix well. Add desi ghee and mix again. Now add a pinch of cardamom powder for flavor.

Heat the mixture in microwave for 40-50 seconds or heat it on a pan.

Malida is ready. Serve it hot.

I would love to hear from you. If you liked the recipe, hit like and if you have tried drop in a message in the comments section below. I would love to hear from you.

— Recipe Shared by Sara Khan


Sweet Potato Chat, Street-Food Style | Shakarkand ki Chat

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Dieting?? Nah! It’s not meant for me. But the thought of putting on weight always haunts me. Is that your problem too?

I, once, had this dieting thing on my mind but healthy diet. And so, one of my friends recommended to have sweet potato chat. In delhi, Sweet potato Chat or Shakarkand ki Chat is a street food.

Now, after two years, when I’m really enjoying my work space – KITCHEN, I tried making at home and it was perfecto!!

The best part is, you can have this Sweet Potato Chat when hunger pangs hit you. It’s easy-to-make and a healthy recipe. You can even have it in snacks, like I do.

Sweet potatoes are relatively healthy and is recommended in pregnancy. However, I recommend you to consult your doc before trying it out. Sweet potatoes are good for diabetic patients too. It’s a superfood for them.

I had made this sweet potato chat in a very simple and easy way. You can top this with green chilies’ chutney if you want.

How to Make Easy Sweet Potato Chaat

  • Servings: 3
  • Time: 10 minutes
  • Difficulty: Easy
  • Print


  • 3 medium-sized Sweet Potatoes, peeled and chopped
  • 1/2 tsp Kala Namak (Black Salt)
  • 1/2 tsp Chat Masala
  • 1 tsp Zeera (Cumin) powder
  • 1/2 tbsp Olive oil
  • 1/2 cup chopped Spring onions’ shallots
  • Green chillies’ Chutney (optional)


  1. Heat a pan.
  2. Add chopped sweet potatoes to the pan.
  3. Pour olive oil on the sweet potatoes. Saute on low flame for 5 minutes. Keep stirring.
  4. Close the lid for 1 minute, 30 seconds.
  5. Open the lid, saute for another minute.
  6. Add black salt, chat masala and zeera powder and stir.
  7. Switch off the flame and serve hot with or without green chillies’ chutney or garnish with spring onion shallots.

  • You can store the peeled and chopped sweet potatoes or shakarkand for 3 days in refrigerator.

— Recipe Shared by Sara Khan


Tamatar Biryani Recipe | How to Make Chicken Tomato Biryani in Cooker

Tamatar Chicken Biryani

Merry Christmas!

Gifts are a way to show your affection towards loved ones. For me it’s a way to express love; it doesn’t matter what the cost of the gift is, all that matters is the way of love and gratitude we show through those tiny things that matter to them.

I’m not writing the recipe straightaway… but want to share a bit of my thoughts and would love to know what you think on it.

I’m always up for surprises. It just brightens my day. Surprises and gifts are inter-related. Here’s something to think over. How would you feel when your most dearest one says that he/she has a surprise for you and when they come home they hand over the paper bag to you too only for you to find that the gift was for someone else! Ironical!!

Do not forget to fill out our small survey. If you haven’t We would love to hear your Opinion to make Foodeez Junction a better place for you.

I love gifts as much as I love Biryani and so here is another variation of Biryani which my mom makes at home — Tomato Chicken Biryani. While writing again I’m salivating 😀 Only a biryani lover would understand.

Well, as usual I’d a long list of food to-be-made by mom, whenever she visits at home or vice versa. This time when she visited me, I’d demanded for Kadhi and Tamatar Biryani. This one is just a simple biryani with less spices, unlike the traditional one, but tastes awesome. Believe me it will leave you wanting for more.

How to Make Tamatar wali Chicken Biryani in Pressure Cooker

  • Servings: 3-4
  • Time: 30 minutes
  • Difficulty: Medium
  • Print

A step by step guide to making one cooker Tomato Chicken Biryani; It's a mom's recipe


  • 500 gm Chicken, pieces (with or without bone)
  • 3 cups Basmati Rice, soaked in water for 30 minutes.
  • 2 big-sized Tomatoes, chopped
  • One 1-inch Cinnamon stick
  • 2 Tejpatta (Bay leaves)
  • 1 Green Elaichi (Cardamom pod)
  • 1 medium-sized Onion, finely chopped
  • 1 tbsp. Ginger-garlic paste
  • 1 tbsp. Mustard oil
  • 2-3 Green chillies, finely chopped
  • 1/2 cup Mint leaves
  • 2 tsp Lemon juice
  • Salt as per taste
  • 2-3 cups Water
  • Dhania patta or Green coriander leaves for garnish


  1. Take a pressure cooker. Heat mustard oil.
  2. Add tejpatta, cardamom pod and cinnamon stick. Saute for 10-15 seconds.
  3. Add finely chopped onions. Stir fry on medium flame till golden.
  4. Add ginger-garlic paste, stir fry for 15 seconds.
  5. Add green chillies and chicken pieces. Saute for 2 minutes.
  6. Add half cup of water and pressure cook for 2 whistles.
  7. Open the lid and fry for 3-4 minutes on medium flame.
  8. Now add rest of the ingredients – soaked rice, lemon juice, tomatoes, salt, mint leaves, coriander leaves and water.
  9. Pressure cook for 2 whistles.
  10. Biryani is ready!


Firstly, soak the rice for 30 minutes if you haven’t done it yet. This process gives much longer rice when cooked. For biryanis, I always use basmati rice.

Tamatar Chicken Biryani Recipe

Take a pressure cooker, put it on heat. Add mustard oil and heat it. Add tejpatta, cardamom pod and cinnamon stick. You will get a nice aroma with these spices in tomato biryani. Saute for 10-15 seconds.

Add finely chopped onions and stir fry on medium flame. Once the onions start to turn golden, add ginger-garlic paste. Mix and saute for 15 seconds.

Tamatar Chicken Biryani Recipe

Add green chillies and chicken pieces now. Fry for 2 minutes. Add half cup of water and close the lid of pressure cooker. Turn the stove to high flame and let the cooker whistle twice. Open the lid and fry the chicken pieces for 3-4 minutes on medium flame.

Add basmati rice, chopped tomatoes, mint leaves, salt, lemon juice and coriander leaves. Mix and add water. To make a perfect Biryani, the water level should be 1/2 inch above the rice level.

Pressure cook on high flame for 2 whistles. Tomato Biryani is ready! You would not need raita with this biryani.


A Simple and Easy Way to Make Arhar Dal | How to Make Tur Dal

Arhar Dal Recipe

Arhar Dal is a very commonly cooked lentil at Indian homes, be it lunch or dinner. There are innumerous ways you can cook Arhar dal. But this simple and easy Toor/Tur or Arhar Dal is one of my favourites.

I call it an easy one because you just need to put everything in the pressure cooker and see the magic! This is simple and tasty. You can even have it instead as a pigeon pea or Arhar dal soup.

How to Make Simple Arhar ki Dal

  • Servings: 4
  • Time: Cooking = 15-20 minutes
  • Difficulty: Easy
  • Print


  • 1 cup Arhar Dal, soaked for an hour
  • 1 big Tomato, chopped
  • 2 Green Chillies, roughly chopped
  • 1/2 tsp Haldi (Turmeric) Powder
  • Salt as per taste
  • 1 1/2 glass Water

For Tempering

  • 1 tsp Desi (Pure) Ghee
  • 4-5 Garlic Cloves, Chopped

For Garnishing

  • 1/2 cup Coriander leaves, chopped


  1. Put soaked arhar dal, haldi powder, chopped tomatoes, green chillies, salt and one and half glasses of water in a pressure cooker. Cover the lid.
  2. Put the cooker on high flame and let it whistle for four-five times. Turn off the flame.
  3. In a tempering pan, add ghee and chopped garlic. Fry garlic till golden.
  4. Open the lid of the cooker and temper the dal.
  5. Garnish with chopped coriander leaves and serve Arhar Dal hot.


You need to soak arhar dal first. Wash for 3-4 times and then soak in enough water for an hour. Once soaked, remove the water and …. let’s cook!

In a pressure cooker, add the soaked dal, one and half glasses of water, chopped tomatoes, salt, green chillies and turmeric powder. Close the lid of the cooker and put it on gas stove. Turn the stove to high flame and let the cooker whistle 4-5 times.

If you have time, you can cook on low flame for 3 whistles to avoid the water spilling from the cooker.

Turn off the cooker. Let the steam to settle. By the time let’s prepare cloves for tempering. Take a pan to temper the arhar dal, put it on heat, low flame preferably. Add ghee and chopped garlic cloves. Fry the garlic cloves till golden.

Open the lid of the pressure cooker and temper the dal now. Mix.

Garnish with freshly-chopped coriander leaves and we are here with simple arhar ki dal. Have it with rice and achar or dhania chutney and stay happy 🙂 Simple food is the Best one!

Do not forget to share your cooking experiences to me via Facebook, Twitter or Instagram. All you have to do is use the #foodeezjunction and share or you can write in the comments section below.


  • If there are medium-sized tomatoes at your home, take one and half tomatoes, and if there are small ones, take two.

— Recipe and Images Shared by Sara Khan

Soybean Kabab Sandwich Recipe and a News to Share!

List for Debut Food Blog of the Year, 2016

Weekends are special. Isn’t it? You get to watch movies, shop and hop to food joints and may be plan a short tour. Last weekend was as special to me too!

The food blog nominations have been announced, and Foodeez Junction is nominated among the Debut Blogs of the Year, 2016 by the FBAI (Food Bloggers Association, India).

List for Debut Food Blog of the Year, 2016
Find out the Full List of the Nominations Here

I did a happy dance! Yayyyy! Plus, my Facebook followers are more than 1000 now, target achieved before the end of the year! High Five! We did it! Thank you for hearing and reading, and writing to me. I would love to hear more and more from you.

Oh, I almost forget. I celebrated in my own way. After checking out on my IFBA nominations, I’d made Soybean Kabab Sandwich followed by Butterscotch Ice cream 😀 . I’m really sorry that I didn’t clicked pic but I’m sharing the recipe for it. It’s healthy and it’s tasty too. Trust me, you will like it.

Get the recipe for Soybean Kabab here.

How to Make Healthy Soybean Kabab Sandwich

  • Servings: 2 Sandwiches
  • Time: 10 minutes
  • Difficulty: Easy
  • Print



  1. Heat an iron griddle. Switch the stove to low flame.
  2. Put all four bread slices on griddle. Pour 3-4 tsp olive oil on it. Spread oil evenly.
  3. Once one side is crisp and brown, flip to make it crisp and brown. Add olive oil if needed.
  4. On 1 slice of bread spread thin layer of mayonnaise. Put and and half Soybean Kabab over it. Spread evenly.
  5. Put chopped cabbage, and some green chilli sauce.
  6. Take another slice of bread and apply a thick layer of tomato sauce. Put it over the Kabab slice.
  7. Repeat for the rest of the slices.
  8. Soybean Kabab Sandwich is ready.
  9. Be prepared, the Sandwiches will Vanish as soon as you serve them 😉 !!

You can grill the bread slices or make this sandwich in Sandwich Maker too. It’s up to you. I liked it crisp.




November 2016 Roundup

November Roundup

Hey Foodeez,

It’s December! This month always reminds us that time flies by and we are going to get a year older. Have you thought of doing something yet for yourself? No, I’m not talking about New Year resolutions – we always make an unrealistic approach through them. I’m talking about doing something really, something that you love and had wanted to do from long time. Don’t say, you don’t have enough time. It’s just that you need to pull your socks and get started.

Just like I did by launching Foodeez Junction in February 2016! And there will be another wish-to-fulfilled in 2017. I’m working on it. You’ll know gradually about it 🙂

It’s time to share the recap of November. If you have tried any of the recipes, visited any of the reviewed restaurant or used the products mentioned after reading my reviews, please drop your message in the comment section below or just email me at or message me by tagging #foodeezjunction on Facebook, Instagram or Twitter. I’ll love to hear from you.

Did you checked out FJ’s Facebook page yet? I would suggest you to connect with us there too, as lots and lots of things get updated there.

Here’s the round up on what all happened on Foodeez Junction in November, 2016:

  1. Apple Pie Recipe

    Apple Pie RecipeStarting with my favourites and one of the popular recipes of November – Apple Pie Recipe. If you still haven’t made this pie, now is the time. Just grab your chef’s hat and cook.

  2.  Aloo Palak Recipe

    Aloo Palak foodeezjunction.comAnother popular post from November. As winters are approaching, this simple Aloo Palak is a must-have in your Winter Meal plan.

  3. Kausani’s Food Trail Account

    Madua ki Roti, Bhatt ke Dupke and Badee ki Sabzi
    Madua ki Roti, Bhatt ke Dupke and Badee ki Sabzi

    Just loved the place. Click to read more and if you are planning a trip to this small-but-beautiful hill station do not think, just pack your bag and start now. If you need any guidance or tip, connect to me at or simply drop your message in the comments section below.

  4. Karonda ka Achar

    Karonde ka achar foodeezjunction.comThis one is the first pickle recipe on Foodeez Junction and of course my favourite.

  5. Gulab Jamun, Guest post by Anu Yalo from Tastebuds

    jamun.jpgIndian food is incomplete without a dessert, and so here it is. A guest post by Gulab Jamun made from bread! Mmmmm Tasty!

  6. Kenny Rogers Roasters Restaurant Review

    Kenny Rogers Roasters Restaurant ReviewEverytime I see this pic, I start craving for this Non-veg platter at Kenny Rogers Roasters. Try it out if you are in Delhi NCR and do share your experience there with me in the comments section.

  7. Bread Pakora Recipe

    Bread Pakora Foodeezjunction.comA recipe for snacks… it’s delicious. You cannot resist Bread Pakoras.

  8. Caramelised Cornflakes Namkeen

    Caramelised Cornflakes Namkeen Mixture

    A healthy recipe for you to munch.

  9. Tamatar ki Chutney

    Chilli Tomato Chutney
    Chilli Tomato Chutney

    This chutney goes well with Tehri or Besan ki Roti. We’will be sharing recipe for besan ki roti soon.

  10. Egg in a Bun!

    img-20161112-wa0010.jpgEggilicious! We are experimenting and developing various recipes made with eggs. More Egg recipes will be followed soon.


Hari Mirch ki Sabzi | How to Make Sabzi with Green Chillies

Hari Mirch ki Sabzi

Here is another Mom’s recipe – Mirch ki Sabzi. It sounds cool but it’s hot! And apt for chilly winters when we want to have something hot!

I like this dish to be served with kachoris. This Sabzi is a big hit in my family.

Green chillies contain fibers and help to cleanse our stomach. Even if you do not like teekha khana, once in a while have this and you would like to have more.

All you need to do is buy the less hot chillies. Still if you cannot find the less hot ones, you can make Mirch ki sabzi with the usual green chillies but stick to the ingredients mentioned below.

I would love to hear your part of the story too while you cooked Mirch ki Sabzi. Share your experience with me on Facebook/Twitter or Instagram. And do not forget to use #foodeezjunction when you post the pic.

How to Make Caramelised Cornflakes Namkeen

  • Servings: 3-4
  • Time: 40 minutes
  • Difficulty: Medium
  • Print


  • 10-12 Green chillies (less spicy), stems removed
  • 1 tbspn Dessicated coconut or coconut pieces
  • 2 tbspn White sesame seeds (safed til)
  • 4 medium-sized Onion, finely sliced
  • 1 tbspn Ginger-garlic paste
  • 1 tbspn Cumin powder
  • 1/2 tbspn Turmeric powder
  • 1/2 tbspn Coriander powder
  • 1/2 tbspn All-spice powder
  • 1 1/2 tbsp. Mustard oil
  • Salt according to your taste
  • 1 tsp Jaggery powder (optional)
  • 1 glass Water


  1. Make a smooth paste of dessicated coconut and sesame seeds. Keep aside.
  2. Heat Mustard oil in a pressure cooker, add onions and fry till light golden.
  3. Add ginger-garlic paste and fry for 20 seconds.
  4. Add all the mentioned spice powders – cumin, coriander, all-spice and turmeric, and the paste of sesame seeds. Mix well and fry for 3-4 minutes.
  5. Add a glass of water. Close the lid to pressure cook for 2 whistles.
  6. Open the lid and add green chillies, pressure cook again for one whistle.
  7. Now open the lid and fry Mirch ki Sabzi till oil separates. You can add jaggery while frying.
  8. Serve hot!


Make a smooth paste of white sesame seeds and dessicated coconut. If required, add some water to make a smooth paste. Keep aside.

In a pressure cooker add mustard oil. Heat. You can take any other cooking oil too only if you don’t have mustard oil.

Once the oil is hot enough, add sliced onions. Fry till light golden. Add ginger-garlic paste, fry for 20 seconds.

Now add all masalas – cumin, turmeric, coriander and all-spice powders – followed by the paste of sesame seeds and coconut. Mix well.

Stir fry the masala in pressure cooker for 3-4 minutes. Add 1 glass of water and close the lid. Turn the stove to high flame, let the cooker whistle twice. Now open the lid and add green chillies. Cover the lid again and let the cooker whistle just once.

Open the lid and switch the flame to low-medium. Add jiggery powder. Adding jaggery powder is completely optional but trust me it enhances the taste. Mix well.

We need to fry Mirch ki Sabzi till fat separates from it.

Take it out in a bowl. Have this yum yum Mirchi ki Sabzi with Pooris, Kachoris or parathas.


  • For more hot Sabzi, you can add 5-6 more chillies. But be prepared!

— Recipe and Images Shared by Shumayala Khan

Disclaimer: This post may contain affiliate links for the products that I recommend. If you buy those items through the links we will earn a commission; it will help us in running our food blog Foodeez Junction.


Bread Pakora with Potato Stuffing Recipe | How to Make Aloo Bread Pakora

Bread Pakora

When you want to eat something chatpata in snacks, this Bread Pakora recipe is going to help you! These bread pakoras are crispy and spicy. These deep-fried Indian snacks have an appetizing taste. They go well with green chutneys or khajur ki khatti meethi chutney. I’ll be sharing these two recipes of chutneys soon.

As we move from state to state, these pakoras gain different names like in Maharashtra and Karnataka they are known as bajji.

Bread Pakoras are popular as street food in northern part of India. Mainly there are two types of bread pakoras :

  1. Bread pakoras stuffed with potatoes
  2. Bread pakoras without stuffing

The one with potatoes are more-in-demand at my house. I, sometimes, pack bread pakoras in my kiddo’s lunch box too.

Here’s the recipe of Bread Pakora. Don’t blame me if I didn’t warned for the yummy aroma. It can increase your appetite!

How to Make Bread Pakora

  • Servings: 6 Bread Pakoras
  • Time: Preparation Time 20 Min | Cooking Time 25 min
  • Difficulty: Medium
  • Print


  • 12 slices white bread/brown bread, cut in triangle shape
  • 3-4 Aloo (potatoes), boiled and mashed
  • 1 cup Besan (gram flour)
  • 1/2 cup chopped green Coriander leaves
  • 1/2 tsp Zeera (cumin ) powder
  • 1/2 tsp Garam masala (all-spice powder)
  • 1/2 tbsp Amchur powder (Dried Mango powder)
  • Salt as per taste
  • 3-4 Green Chillies
  • Refined oil for deep frying
  • 1/2 tsp Red Chilli powder; if you want more spicy you can adjust the taste by adding more chilli powder.
  • Water


  1. Cut each bread slice in triangular shape. Cover and keep them aside.
  2. In a bowl, add boiled and mashed potatoes, zeera powder, garam masala, amchur, salt, green chillies and coriander leaves. Mix well and keep aside.
  3. In a bowl take besan, add 2 pinches of salt, red chilli powder and some coriander leaves, and make into a smooth runny batter. Keep aside.
  4. Take a slice of bread, put the aloo filling over it, cover with another slice and lightly press.
  5. Repeat for all the bread slices.
  6. Heat refined oil in a wok.
  7. When the oil is hot enough, take bread pakora, one at a time, dip in the besan batter and put in the hot oil for deep frying.
  8. Take it out on a kitchen towel. Repeat till all the pakoras are fried.
  9. Serve with dhaniya chutney or tomato ketchup.


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I’d used white bread to make Bread Pakoras, you can use brown bread instead. Firstly, cut the bread slices in the triangle shape and keep them aside. Cover.

Take boiled and mashed potatoes in a bowl. Add zeera, amchur, garam masala, salt, green chillies and freshly chopped green coriander. Mix well.

In a deep bowl take besan or gram flour, add 2 pinches of salt, red chilli powder and some coriander leaves. Make batter by adding water slowly into it. The batter should not be too thick nor too flowy. Keep aside.

Now take one sliced triangular bread, keep it on a plate, put the potato masala stuffing over it and cover it with another slice of bread. Repeat the same process for all and keep them aside.

Now it’s time heat oil in a wok or kadhai for deep frying the bread pakoras. As soon as the oil is hot take the bread pakora and dip into the besan batter. Coat well. You can take the help of spoon or fork. Immediately put this bread pakora to the wok for deep frying.

Fry it on low to medium flame and keep flipping pakora so that it is fried properly. Fry till it turns brown in colour. Do not let it burn. Take it out on a paper towel to get rid of excess oil.

Repeat the process for all Bread pakoras.

Take the Bread Pakoras in a serving plate, and have with spicy green chutney or tomato ketchup, whichever way you like.


  1. Quickly coat the besan batter on the bread pakoras. Do not let them sit for a minute or two else the bread will absorb the moisture making it difficult for you to fry.
  2. Do not fry the bread pakoras on high flame.
  3. While mixing the mashed potatoes check the taste of salt and chillies. It shouldn’t be bland.

— Images and Recipe Shared by Shumayala Khan

Disclaimer: This post may contain affiliate links for the products that I recommend. If you buy those items through the links we will earn a commission; it will help us in running our food blog Foodeez Junction.


Karonda ka Achar Recipe | How to Make Cranberry Pickle

Karonda ka Achar

Karonda ka Achar is the first pickle recipes I’m starting with on Foodeez Junction. This one is again from my mom’s recipe box. Every Winters she would make Karonda ka Achar and more such pickles that we would have with dal, rice and rotis.

Pickles are a necessity at every Indian homes. From meat pickle to mango pickles, you are going to innumerous variety. I’d earlier shared Karonde ki sabzi with you, now it’s the turn of Karonda ka Achar. As I had told in my previous post, Karonda is also known as cranberry. What else do you make from cranberry? Drop in the comments section below and let’s have a food/recipe chat there!

Did you know? The ripe Karonda or Cranberry is that red cherry we see in Pans, tucked with the toothpick.

Before we move further, buy the unripe Karonda from the market if you want to make this tangy pickle for Winters.

How to Make Karonde ka Achar

A step by step guide to making cranberry pickle or Karonde ka Achar


  • 50 gm Zeera (Cumin seeds)
  • 50 gm Saunf (Fennel seeds)
  • 1 tsp Rai (Mustard seeds)
  • 500 gm Karonda (unripe Cranberry)
  • 2 tsp Red Chilli powder
  • 4-5 tsp Salt (or as per taste)
  • 1/2 cooking spoon Haldi (Turmeric powder)
  • 1 tsp Kalonji
  • 2 Garlic bulbs – peel garlic cloves and then use
  • 2 tsp Hing (Asafoetida)
  • 4-5 Cooking spoon Mustard oil
  • 1 tbsp. liquid citric acid

If you do not have idea of how much 50 gm will be, just grab a cooking spoon. Here 50 gm quantity is almost equal to the cooking spoon, also called kalchhul, for Zeera and Saunf.


  1. Wash Karonda, cut them into half and deseed. Boil them for 5 minutes.
  2. Spread them on a sheet of paper and let them dry for 2 days in sunlight.
  3. When the karonda is dried, it’s time to make the pickle.
  4. In a small wok, heat oil. When the oil is hot enough, add hing and switch off the flame. Let it cool
  5. In another pan, take zeera, saunf and rai and dry roast them till light golden. Grind them once they are cool enough. Keep aside.
  6. In a big plate or thali, put karonda, add the dry roasted spice powder, haldi powder, salt, red chilli powder, kalonji, peeled garlic cloves and half of the mustard oil (we had earlier prepared).
  7. Mix well. Transfer the pickle to an air-tight container.
  8. Add rest of the mustard oil and citric acid and close the lid tightly. Keep the Karonda Achar jar in sunlight for four days for 3-4 hours.
  9. Now you can have it with your favourite dal or sabzi and roti.


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How to Cut Karonda for Pickle

Wash Karonda first. Now cut each Karonda in half. Deseed them. Boil for five minutes. Soak on a kitchen towel so that the excess water dries out. Spread them on a newspaper. Let them dry for two days in sunlight. The idea is to remove the moisture from cranberries, so that they are good to go for pickles and that’s how you can preserve them too. After Karonda is dried, now you are ready to make the pickle.

Preparing oil

In a small wok, add mustard oil, as mentioned in the ingredient. Heat it enough. When the oil is hot, add hing (asafoetida) to it and turn off the stove. Let the oil cool.

Dry Roast

In a small pan, put zeera, saunf and rai, and dry roast them. The pan should be dried, not even a single drop of water is allowed. Roast them till they turn light golden. Switch off the flame and wait till they cool down.

Grind the dry roasted spices to a smooth powder. Remember the jar should not be having any drops of water.

Making Karonda Pickle

Now we need to mix everything.

Take a big thali or a plate. Put dried Karonda in it. Add dry roasted masala, red chilli powder, salt, haldi powder, kalonji and peeled garlic cloves. Mix with your hand. Now add half of the mustard oil we had prepared. Mix again.

That’s it. Take an air-tight container, put the karonda pickle in it. Pour rest of the mustard oil and close the container tightly.

Keep the pickle in sunlight for 3-4 hours, daily, for 4 days and it’s ready.

The pickle will last for a month; if you want to preserve for long add a tbsp. liquid citric acid. For your dining table, you can buy this pickle jar and keep a portion of yummy Karonde ka achar.


  1. If there is not enough sunlight, keep the pickle for 2-3 days more. But do not overexpose the Karonda pickle in the sunlight.
  2. To preserve your pickle, you should always use dry utensils. Even before mixing the pickle with spices if you are washing your hand, be sure you had pat dried them and there are no traces of moisture.

— Recipe and Images by Sara Khan

Disclaimer: This post may contain affiliate links for the products that I recommend. If you buy those items through the links we will earn a commission; it will help us in running our food blog Foodeez Junction.


Tamatar ki Chutney Recipe | How to Make Spicy Tomato Chutney

Chilli Tomato Chutney

This spicy red tomato chutney is totally an Indian dish. We know that tomato is very healthy. It is full of Vitamin C. Tomato is a powerful anti-oxidant too. It also helps in maintaining the blood pressure.

We, in India, are very fond of chutneys. I’m sharing spicy red tomato chutney. We can have this spicy red tomato chutney with besan ka chilla, besan ki roti or even tehri.

The daily vegetarian food is incomplete without chutneys. There are different types of chutneys like tamarind chutney which is sweet, sour and tangy in taste, fresh green coriander and mint chutney we call it green chutney also. Its taste is quite spicy, and other variations of chutneys are also there. Some are made of vegetables too.

This Tomato chutney made with tomatoes and hot red chilli will give your tongue a tempting taste. This one is my Mom’s recipe and here I’m passing it to you all. I made slight changes to give it a variation.

This tamatar ki chutney or tomato chutney is very easy to make with less ingredients. And takes less time to cook. Whenever I make an appetizer or a snack like fritters or veg rolls, I make sure to make this spicy tomato chutney.

How to Make Tamatar Ki Chutney

  • Servings: 2-3
  • Time: Preparation = 5 minutes | Cooking = 10 minutes
  • Difficulty: Easy
  • Print


  • 2 medium-sized finely chopped onions
  • 2 medium-sized finely chopped tomatoes
  • 1 tsp zeera (cumin) powder
  • red chilli powder and salt according to your taste
  • 2 tbspn Refined oil for cooking


  1. Heat refined oil in a wok.
  2. Add chopped onions and fry till they turn soft.
  3. Add chopped tomatoes, salt and zeera powder. Saute fry till they turn soft and leave oil.
  4. Add red chilli powder, mix and turn off the flame.
  5. Serve with any of the dishes – Besan ki Roti, Besan ka Cheela, tehri or Veg rolls.


Red Tomato Chutney
Red Tomato Chutney Ingredients

In a wok or kadhai, heat oil. After heating oil add chopped onions and fry till they become soft. Cook on low flame.

Red Tomato Relish
Red Tomato Chutney in Pan

Now, add chopped tomatoes, zeera (cumin) powder and salt. Mix well. Saute till the tomatoes become tender.

Tamatar ki Chutney
Tamatar ki Chutney

When the chutney mixture leaves oil, put off the flame and add red chilli powder. It depends how teekhi (hot) you want the chutney to be. Let the chutney cool down. If you want it to be more spicy, add more red chilli powder to the chutney. Your spicy tomato chutney is ready to be served. Have it with any starter, snacks or side dish and take a heavenly taste of this red, super hot tomato chutney.

TIP: You can increase the quantity of chutney by increasing the ingredients.

— Recipe and Images Shared by Shumayala Khan