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


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


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


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.


Easy Mooli ki Sabzi Recipe | How to Make Radish Sabzi

Mooli ki Sabzi

It is one of those days when I want to write and share a recipe with you but couldn’t focus. Does this happens with you too? And when? I have so many things to share, everything is organized too – I have planned how to proceed, maintained a planner – just that I need a motivation or something like that!

When such is the case, I simply cook, to get cleared in my head. And today I cooked Mooli (Radish) ki Sabzi. This veggie is one such cuisine you will find at many Indian homes during Winter season. This Mooli ki Sabzi recipe is very easy to make, less ingredients and it doesn’t require much involvement. You just put everything on stove and see the magic 🙂

How to Easy Mooli ki Sabzi

  • Servings: 2
  • Time: Preparation = 5 minutes | Cooking = 20-25 minutes
  • Difficulty: Easy
  • Print


  • 1 Radish, chopped
  • 1 Onion, thinly sliced
  • 1 tsp Zeera (cumin seeds)
  • 1 tbsp. Mustard oil
  • 2 Green Chillies, roughly chopped
  • Salt as per taste
  • A pinch of Hing (Asafoetida)


  1. Heat oil in a wok, add hing and zeera. Saute for 10 seconds.
  2. Add onion slices and fry till golden.
  3. Add green chillies and mooli pieces. Saute for a minute.
  4. Cover the lid of the wok and let it cook for 10 minutes.
  5. Open the lid and fry on low flame till the oil separates.
  6. Serve hot.


How to Cut Mooli for the Sabzi


Peel Radish, cut into halves vertically. Cut each halve again, vertically. Now chop each halve portion, horizontally; not too thick nor too thin. That’s it. Now, let’s hop on to cooking the sabzi.

Cooking Mooli ki Sabzi

In a wok or kadhai, heat mustard oil. Add hing and zeera to the hot oil. Let zeera splutter for 10 seconds, do not let them burn.

Add onion slices and fry till golden. Now add green chillies and fry for 4-5 seconds. Now add the chopped mooli to the wok, mix it with onion slices. Saute for a minute.

Close the lid of the wok for 10 minutes and let it cook. No water is required. If you see radish sticking at the bottom, just sprinkle some water. Ideally, it should not stick, as radish leaves water while cooking.

Check if the radish pieces have turned soft. If they are soft, open the lid and saute fry the sabzi for 5-7 more minutes or till the fat separates from the mooli ki sabzi.

Once done, take it out in a serving tray and have with parathas or roti. And write to me how it was when you make mooli ki sabzi at home. Don’t forget to like and follow us on Facebook/Instagram/Twitter. If you liked the recipe, save it on Pinterest in your easy recipe magazine.

— Recipe and Images Shared 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.


Simple Aloo Palak ki Sabzi | How to Cook a No-Onion Simple Aloo Palak Sabzi

Aloo Palak

Palak or Spinach is very healthy and nutritious and since Winter season is at doors, we will get a lot of fresh spinach at the veggie markets. I’m sharing one of the best and simple recipes you can make from spinach – Simple Aloo Palak ki Sabzi.

What makes it simple-yet-tasty?

Fresh Spinach

The blend of Aloo i.e., potatoes and Palak with the garlicy flavour makes it special. Onion is not at all required in this veggie. You just need to let it cook on a low flame to get the best of the taste from this sabzi. We know very well spinach is very healthy as it contains iron, magnesium,omega-3 fatty acids and vitamins like B, C and E. It’s also advised by doctors to the pregnant ladies.

This no-onion Aloo Palak ki sabzi goes well with tur (or Arhar) dal and boiled rice. Or as we call it dal Chawal sabzi, simplified! Simple Indian cuisines are amazing, Isn’t it?

Well, this recipe is also for all those cranky kids who complain about onions in their food. My 9-year-old kiddo liked it!

How to Make a No-Onion Simple Aloo Palak ki Sabzi

  • Servings: 2
  • Time: Preparation = 7 minutes | Cooking = 20 minutes
  • Difficulty: Easy
  • Print

A step by step guide to making a simple no-onion potato spinach veggie for breakfast or maincourse


  • 1 bunch of fresh Palak (spinach), washed and chopped
  • 2 Aloo (Potatoes), diced
  • 3-4 Garlic cloves, chopped
  • 1/2 tspn Zeera (Cumin Seeds)
  • 1 tbsp. Refined Oil
  • Salt and green chillies as per your taste


  1. Heat oil in a wok or kadhai.
  2. Add zeera and chopped garlic cloves, saute till zeera splutters.
  3. Add chopped palak and diced aloo followed by salt and green chillies.
  4. Fry for a minute.
  5. Sprinkle some water to avoid the sticking of veggies.
  6. Cover the lid and let the sabzi cook for 10-12 minutes.
  7. Stir in between. Aloo Palak Sabzi is ready!


Aloo Palak Sabzi Recipe

Take a deep pan – a Deep Wok or a kadhai. Heat oil.

Add cumin seeds and let it splutter for just 5 seconds. Add chopped garlic and fry till golden brown.

Now add chopped palak, aloo, sprinkle some salt and chopped green chillies to the wok. Fry on high flame for a minute.

Now add 1/2 tbsp. water to avoid sticking of the veggies in the wok. Cover the lid. No need to add too much water as palak leaves the water during cooking. After 10 minutes open the lid give a nice mix to avoid sticking.

Again cover the lid and let it cook further until the potatoes are cooked properly. The sabzi should be dry with no water. Once the aloo palak sabzi is ready transfer it into the serving dish.

Serve hot plain aloo palak ki sabzi with parathas if you are taking in breakfast or with roti, dal and chawal at lunch or dinner.

— 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.


Feel the Jungle in Mumbai with Rainforest | Press Release

Rainforest in Mumbai

Rainforest, a ‘Jungle’ theme-based Restro-Bar had rolled out a campaign this Diwali named as ‘Ek Diya Jawaano Ke Naam‘. Diwali, celebrated with much pomp and glory at the end of autumn in India, is popularly known as “the festival of lights”. As bit by bit, every corner of the country lights up — with diyas, with the sparkle of a firecracker in the sky and with the brightest of smiles.

While every Indian celebrates the festival pompously, there are soldiers who don’t even remember when did they celebrate their last Diwali with their families. The purpose of the campaign was to establish an emotional connect between the civilians and the soldiers during festival. While conducting the campaign, Rainforest gave away Diyas to the customers, urging them to light them in the name of the brave soldiers who are guarding the borders so that everybody can celebrate this festival safely.

The whole idea of the campaign was to pay a tribute to the ones who sacrifice their lives guarding the nation. While explaining about the campaign, Rohan Abbott, Partner, Rainforest said, “We all celebrate Diwali with a hope without even realizing that there are soldiers who can’t even wish their families. With this campaign we are playing our role in empathizing with the martyrs and their families. We are glad that our customers are also supporting us in this initiative”. 

The campaign was constantly gaining momentum and turning into a social cause through their social approach.

Rainforest in Mumbai

About Rainforest

Rainforest is Forest theme-based Resto-Bar which is located in heart of Mumbai with its four exclusive outlet and offers amazing multi-cuisine dishes with an authentic sea-food variety with the ‘Jungle” ambience. The concept of this place is to give the comfort by indulging with the people through their finger-licking dishes and refreshing mocktails and cocktails.

Wait wait….. though we are done with the Press Release, here is something for you. This is the guest recipe as shared by the team Rainforest with Foodeez Junction.

Spaghetti with Roasted Pumpkin Seed Pesto Sauce


  • 30 gm Roasted pumpkin seeds
  • 30 gm Basil leaves
  • 30 ml Olive oil
  • 30 gm Parmesan cheese
  • 15 gm Garlic
  • Salt to taste
  • 200 gm Spaghetti
  • 50 gm Bell peppers


  1. Coarsely Blend pumpkin seeds, basil leaves, olive oil, Parmesan cheese and garlic. Pesto sauce is ready.
  2. Keep aside.
  3. Now boil the spaghetti pasta and mix the prepared pesto sauce.
  4. Adjust seasonings and serve hot garnished with some Parmesan cheese and roasted pumpkin seeds.

Note: You can use this pesto sauce in sandwiches and salads also as an healthy alternative.

Fresh Green Salad with Pumpkin Seeds


  • 30 gm Pumpkin seeds
  • 50 gm Cucumbers
  • 50 gm Tomatoes
  • 50 gm Bell peppers
  • 30 gm Carrots
  • 30 gm Zucchini
  • 50 gm Ice berg lettuce
  • 15 gm Olives
  • 30 gm Feta cheese
  • 50 ml French dressing
  • Salt
  • Crushed black peppercorns
  • Red chili flakes


  1. Cut dices of vegetables and toss it up with French dressing.
  2. Adjust seasonings and chilly flakes as per taste.
  3. Serve cold topped with feta cheese and pumpkin seeds.

Note: The Recipes and Press Release were published as shared by the team Rainforest. We haven’t tried and tested the above-mentioned recipes.


Two-Ingredient Nenue ki Sabzi | How to Make Sponge Gourd, the Simple Way

Nenve ki Sabzi Recipe

Sponge Gourd or Nenua (in Hindi) is one vegetable I missed a lot when in Hyderabad. This simple nenua ki sabzi is very easy to make and is one of my favorites. Even a 15-year-old can make it.

When I say two-ingredient Nenua ki sabzi recipe, that means the main ingredients are just onions and nenua or sponge gourd. The other ingredients are green chillies, salt and oil from you Kitchen shelf. That’s it.

I have never made this vegetable in pressure cooker and won’t suggest you also, as I think this would lead to a tasteless veggie. That’s my assumption; if you want to try, go ahead!

How to Make Nenua ki Sabzi

  • Servings: 3-4
  • Time: 1 hour maximum
  • Difficulty: easy
  • Print

This is a Simple Two-Ingredient Nenua ki Sabzi


  • 1 kg Sponge Gourd
  • 5 medium-sized onion, thinly sliced
  • 2 cooking spoons Refined Oil
  • Salt as per taste
  • 3 Green Chillies, roughly chopped


  1. Add oil in a Kadhai and heat.
  2. Add sliced onions and saute till they turn soft and pinkish.
  3. Add green chillies, nenua and salt.
  4. Stir the veggies and cover the lid. Let it cook on low flame.
  5. Stir after every 5 minutes for next 20-30 minutes or till the sabzi leaves the fat.
  6. Open the lid and fry for another 10 minutes.
  7. Switch off the flame. Serve with rice or Tur Dal and Rice.


How to Cut Sponge Gourd

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Peel all Nenua or sponge gourds, cut them into equal halves vertically. Now, chop each halve into thick horizontal pieces (not too thick). Repeat for all and you are done with cutting and chopping the spongegourd for nenua ki sabzi.

Making the Sabzi

Heat oil in a kadhai or a wok. Once the oil is hot, add sliced onions. Saute till they turn soft and pinkish.

Nenve ki Sabzi

Now add green chillies, chopped nenua and salt. You might feel that kadhai is getting full. Need not worry, once the sponge gourd turns soft, it starts to release water and lessens in quantity.

Cover the wok with a lid. And let the veggie cook on low flame. After, every 5 minutes, stir nenue ki sabzi; repeat for 20-30 minutes or till the sabzi starts leaving the fat.

Nenve ki Sabzi

Once the oil starts separating, open the lid and let it fry on low flame. Keep stirring and do not let the sabzi stick to the bottom of the pan. Stir fry for 10 more minutes and switch off the flame.

Take out the Nenue ki Sabzi in a serving bowl and have it with Tur or Arhar Dal and Rice. My favorite is just nenue ki sabzi and rice with mango pickle. Yumm!


  1. If you are serving nenue ki sabzi only with rice, then this recipe will be just for 2-3 people.
  2. Once the Nenua Sabzi is cooked, switch off the flame and tilt it to 70 degree angle to get rid of excess oil.

If you cooked this nenue ki sabzi at home, please share the pic with us and let us know too or simply tag us #foodeezjunction on Facebook, Twitter or Instagram (scroll down). We will be very happy to know.

Also, we would appreciate, if you spare just two minutes to fill this query. This is just to make Foodeez Junction better.

— Images and Recipe Shared by Sara Khan


Bhindi Recipe, Less Ingredients and an Awesome Taste

Simple Bhindi Recipe

Bhindi is a very common vegetable at Indian Kitchens. There are so many different ways you can cook Bhindi or lady finger or okra. I, recently, came across something unusual made of Bhindi at a food show. A Bhindi Ice Cream! You can find it in Gujarat. I don’t know if we can get it in other parts of India too.

Earlier, I’d shared an on-request recipe of Kurkuri Bhindi Fry. Just click on the link and try another Bhindi Recipe. Do not forget to write to me or tag #foodeezjunction when you share on Facebook or Instagram.

Do you know the health benefits of Bhindi? It helps in digestion, controls blood sugar level and also helps improve immunity. Write to me at if you are looking for some specific Bhindi Recipe and I’ll definitely get back.

How to Make Simple Bhindi ki Sabzi

  • Servings: 4
  • Time: 45 minute
  • Difficulty: easy
  • Print


  • 500 gm of Bhindi or Okra, sliced (as shown in the pic)
  • 4 medium-sized Onion, thinly sliced
  • 2 Green Chillies, chopped
  • 1 piece of Imli (Tamarind)
  • Salt to taste
  • 2 tbsp. Refined Oil


  1. Heat refined oil in a wok or Kadhai.
  2. Add sliced onions. Fry till the onions turn tender.
  3. Add tamarind piece and green chillies. Saute for 10 seconds.
  4. Add Bhindi and salt and mix. Turn the stove to low flame.
  5. Cover the lid and let the Bhindi cook for 10 minutes or till it turns soft.
  6. Open the lid and cook Bhindi for 10 more minutes or till the fat separates.
  7. Keep stirring in between. Do not let the bhindis get burnt.
  8. Once the fat separates, switch off the flame. Bhindi is ready!



In a Kadhai or a wok, add refined oil and heat. Be sure there’s no water in kadhai when you pour oil as it will splutter. Once the oil is hot, add sliced onions.

Fry the onions till they turn soft and pinkish. Add the tamarind piece now. Before you add tamarind piece, wash it and then add to the onions. Add green chillies and saute for 10 seconds.

Tamarind Piece for Bhindi ki Sabzi
Tamarind Piece for Bhindi ki Sabzi

Turn the gas stove to low flame. Now add chopped Bhindi or Okras and salt, and mix with onions. Close the lid of the wok or kadhai for 10 minutes. Stir in between. You need not add water.

Bhindi ki Sabzi

After 10 minutes, check if the bhindis have turned tender. If no, then cover the lid again and let it cook for 5-7 minutes more. Add this time, if you see, bhindi is getting stuck at the bottom just sprinkle 1 -2 tsp water and not more.

Bhindi ki Sabzi

Once the Bhindi turns soft, open the lid and fry it (on low flame) till oil separates. Keep stirring so that the bhindi is uniformly cooked and doesn’t get burnt. Once you see the oil separating, turn off the stove. Bhindi ki Sabzi is ready! Let’s have it.

Bhindi ki Sabzi Recipe

Do not forget to like or follow us on Facebook, Instagram and Twitter to get updates on what’s cooking in our Kitchen.

— Images and Recipe Shared by Sara Khan


Khatti Meethi Karonda Sabzi Recipe | How to Make Sweet and Sour Karonda

Karonda Recipe

Karonda Recipe is from Mom’s Recipe Box. Karonda ki Sabzi tastes yum when accompanied with Kachoris, as she says it. You will absolutely love it if you prefer sour food.

Karonda or Crane Berry or Carissa Carandas or Cranberry is a berry-like fruit. Karonda pickles are very common here but sabzi I have hardly heard of anywhere else. The sabzi is made out of slightly unripe karonda.

How to Make Sweet and Sour Karonda Sabzi

  • Servings: 4
  • Time: 50 minutes
  • Difficulty: medium
  • Print

Khatti Meethi Karonda Sabzi, have it with Kachoris


  • 250 gm Karonda
  • 4 medium-sized Onions, thinly sliced
  • 2 tbsp Refined oil
  • 1 tbsp Ginger-Garlic Paste
  • 1/2 tsp Haldi (Turmeric) Powder
  • 1/2 tsp Dhania (Coriander) Powder
  • 2 Green Chillies, roughly chopped
  • 1/2 tsp Kalonji
  • 1/4 tsp Garam Masala (All-spice) Powder
  • 3/4 cup Gur or Jaggery
  • Salt according to taste
  • Water


  1. Boil the cut and deseeded Karonda.
  2. Heat oil in a pressure cooker.
  3. Add sliced onions when the oil is hot enough. Saute for two minutes.
  4. Add ginger-garlic paste and saute for 20 seconds.
  5. Add haldi and dhania powders, green chillies and salt. Saute for a minute.
  6. Add half cup water and close the lid of pressure cooker.
  7. Let it whistle two times.
  8. Open the lid, add kalonji, garam masala, gur and karonda.
  9. Cook for 15-20 minutes or till the fat separates.
  10. Cook for another 10 minutes. Stir in between.
  11. Sabzi is ready!


Boil Karonda

Cut washed Karonda into half, vertically; deseed with the help of knife or tip of your thumb. Repeat. Boil the Karonda till they turn soft. Check it with fork; it will take around 20 minutes on low flame.

Once Karonda turns soft, strain them and wash with running water. Keep it aside.


Preparation for Karonda Sabzi

Heat oil in a pressure cooker. Add onions and saute for two minutes on high flame.

Add ginger-garlic paste and saute for 20 seconds. Now add haldi and dhania powders, green chillies and salt. Saute for a minute.

Now add half cup water. Cover the lid of the pressure cooker and let it cook for two whistles. Open the lid of the cooker and lower the flame of the gas stove.

Karonda Gur Recipe
Karonda Gur Recipe

Add the rest of the ingredients – Kalonji, garam masala, gur and karonda. After cooking for another 15-20 minutes, you will see the oil separating from the sabzi. Cook for another 10 minutes while stirring in between. Here it is! The Karonda Gur Sabzi is ready! As I said above, have it with Kachoris, you will love it.

Karonda Recipe

If you have any questions regarding the preparation of this Sabzi, you can write to us in the comments section below. We would love to hear from you.

Notes – I forgot to cut Karonda before boiling, so I had to cut and deseed later. Believe me it’s a bit messy. So, cut and deseed Karonda before you put it on boil.

Do not forget to tag us with #foodeezjunction when you post the food pics made from our recipes. We would love to know and share.

— Recipe and Images Shared by Sara Khan


Please Your Palate! Homemade Kachoris Recipe | How to Make Kachori

Kachori with Karonda Sabzi

I always preferred Pooris over Kachoris until now. While buying vegetables for last week, I got Karonda (or crane berries) too. Upon seeing Karonda, the first thought was to make its sabzi like how mom-used to make at home.

I called mom over phone and told her about the veggie and she was pleased to tell me the recipe on how she makes Karonda ki Sabzi. And then when she asked what will you make as the accompaniment, I plainly said paratha. She encouraged me to make Kachoris this time and have with Karonde ki sabzi. I followed her and the result was really really great.

Moms know everything when it comes to food and recipes! And yes, she knows what will please my palate 🙂 I’m really glad I made these Kachoris with mom’s recipe and I’m excited to share the Kachori recipe with you too.

A warning! You can get addicted to these tasty Kachoris. So if you are on a strict diet, pardon me 😀 I’m going to ruin it, may be for a day!

How to Make Simple Kachoris at Home

  • Time: 1 hour 30 minutes, including preparation
  • Difficulty: easy
  • Print

Fresh, homemade, yummy Kachori Recipe


  • 3 cups Wheat Flour, Sieved
  • 1 tsp Ginger-Garlic Paste
  • 1 pinch Baking Soda
  • 1/4 tsp Garam Masala (All-Spice) Powder
  • 1/4 tsp Red Chilly Powder (Since, I do not keep red chilly powder on my kitchen shelf, I’d used Red Chilly Flakes, homemade)
  • 2 pinches Salt
  • 1 tsp Roasted Zeera (Cumin Seeds)
  • 4 tsp Refined Oil
  • Water
  • Refined Oil For Deep Frying


  1. Add all the mentioned ingredients and knead the dough.
  2. Cover with damp muslin cloth and keep it aside for an hour, to set.
  3. Divide the dough in equal small round balls.
  4. Roll each ball and flatten in round-shaped kachoris. Repeat for all the dough balls.
  5. Heat refined oil in a kadhai, for frying.
  6. Start frying the Kachoris, one at a time. Repeat for all.
  7. Serve with your favourite Sabzi.


Kneading Atta for Kachori

In the kneading bowl or plate, put three cups of wheat flour. Over it, add all the mentioned ingredients and start kneading the dough. Check out how to knead the dough here.

The dough for Kachoris should be slightly hard.

Once the wheat flour dough is kneaded, cover with damp muslin cloth. Keep aside for one hour.

After an hour, divide the dough in equal small round balls. Roll each ball and flatten in round-shaped kachoris. It shouldn’t be too thin or too thick. Keep the raw Kachoris covered with a damp muslin cloth else layer of dry flour will accumulate over them and they may turn blackish.

Repeat the process to make all Kachoris.

Deep Fry the Kachoris

In a deep pan or Kadhai add enough refined oil for frying. Heat it well. Now start deep frying the kachoris one by one. And serve it with your favourite veggie; it could be Aloo Amchur ki sabzi or Aloo Gobhi Sabzi. But when you make Karonda ki Sabzi, these Kachoris are must.

Here is a trick on How to fry the Kachoris

When you slide one Kachori in hot oil, start pushing it towards bottom, with light hands. Flip after 10 seconds and repeat. Perfect!


  • Remember, if the weather is pleasant at your place, keep the dough for 1 hour, else if it’s hot, just keep the dough to settle for 30 minutes only.

Friends, if you make any of the recipes from Foodeez Junction, do not forget to tag us #foodeezjunction with your post on any of the social media profiles. We are everywhere – Facebook, Twitter and Instagram. To know what’s cooking at our home like or follow us there too. And please fill in the form below to help me serve you better.

— Recipe and Images Shared by Sara Khan


A Three-Course French Meal to Pamper Your Wife | Recipes by Chef Ashay Dhopatkar

Chef Ashay Dhopatkar
Chef Ashay Dhopatkar

Thank you Chef Ashay Dhopatkar to guest post the recipes with Foodeez Junction on the occasion of Karwa Chauth.

The saying, ‘a way to a man’s heart is through his stomach’, is not true only for men! Women have discerning palates too. Karwa Chauth, a day when wives fast to pray for their husbands’ health and longevity, is the perfect time to pamper your wife’s taste buds. What’s more, if you don the chef’s apron in the kitchen it will give her a much-needed respite from toiling in the kitchen. As if that’s not all, it could be a romantic evening for the two of you when you feed her with the labours of your love.

While Karwa Chauth is a perfect day for a man to take charge of the kitchen and let the wife chill, don’t restrict exhibiting your culinary skills for special days only. Set aside at least two meals in a week when you surprise your wife and become a chef par excellence! Cooking at home should be a shared responsibility – not to just ease work or life-related pressures but also give an opportunity for couples to bond.

In fact, as I look at it, it is not even a responsibility! It is a lot of fun. There’s nothing like making a surprise dinner for your partner every once in a while to take your romance several notches higher.

I would like to share some really easy recipes that you can replicate at home to rustle up a fine-dining experience within the confines of your home.

So we begin with a Soup, go on to an Entree and round off with a delightful dessert

Bon Appétit!

Read Chef Ashay’s Full Interview with Foodeez Junction

  • Soup


Carrot and Orange Soup by Chef Ashay Dhopatkar
Carrot and Orange Soup

(Serves 4 to 5)


  • 300 gm Carrot
  • 100 gm Butter
  • 150 ml Fresh Orange Juice
  • 10 gm Candied ginger
  • 50 gm White Onions
  • 3 gm Thyme
  • 1 clove Garlic
  • 200 ml Veg Stock


    • Wash the carrot under running water. Peel the carrot and slice it nicely.
    • Peel the white onion and slice it.
    • Take a pan, add butter melt it and add sliced white onion & sweat – This basically means the moisture comes out from the onions to make it look cooked.
    • Then add garlic, thyme, candied ginger & sliced carrot sweat it.
    • Add orange juice & vegetable stock & allow it to simmer for 20 minutes.
    • Adjust consistency with stock if needed. Adjust seasoning.
    • Blend and strain through a fine strainer.
    • Serve hot with a garnish of reduced cream and finely chopped candied ginger or just Parsley Oil.

  • Pearl Barley & Wild Mushroom Bouillie with Parsley Jus

Pearl Barley & Wild Mushroom Bouillie with Parsley Jus

Pearl Barley & Wild Mushroom Bouillie with Parsley Jus by Chef Ashay
Pearl Barley & Wild Mushroom Bouillie with Parsley Jus


  • Pearl barley- 200 gm
  • Diced White onion- 50 gm
  • Thyme – 4 gm
  • Diced Celery 5gms
  • Diced English carrots 5gms
  • Garlic- 3gm
  • Mushroom stock- 300 ml.
  • Parmesan – 20gms
  • Unsalted Butter 80gms
  • Olive oil. 20 ml.
  • White wine-15 ml.
  • Button Mushrooms – 50gms
  • Cooking Cream – 100ml
  • Wild Mushrooms – to garnish
  • Parsley – 100gms
  • Pine Nuts – 3 gms


  • Soak the pearl barley overnight in water.
  • Blanch the Parsley in boiling water. Refresh in Ice water, squeeze all the liquid out. Blitz in a blender with olive oil, pine nuts and a hint of garlic puree. Adjust the consistency and seasoning.
  • Sweat the carrots, celery, onions in a separate pan and set aside.
  • Sauté the button mushrooms and blitz with cream to form a puree. Set aside.
  • Sauté the mushrooms in a hot pan with butter, drain and keep warm.
  • Sweat chopped onions in olive oil. Add the pearl Barley and white wine. Keep adding the mushroom stock till the barley is cooked.
  • Add the diced vegetables, garlic puree and mushroom puree. Fold. Add Parmesan and then butter. Fold gently till you have a velvety consistency. Check Seasoning.
  • Serve hot in a deep plate. Put the parsley jus around the edges of the plate. Garnish with sautéed mushrooms and cress.

  • Chocolate Rocher Recipe


Chocolate Rocher Recipe by Chef Ashay
Chocolate Rocher Recipe

(5 portions)


  • Velrona chocolate – 150 gm
  • Cocoa powder – 25 gm
  • Unsalted butter – 25 gm
  • Egg- 1.5
  • Egg yolk- 1.5
  • Caster sugar – 75 gm
  • Cream – 175gm
  • Water – 20 ml.


  • Take a bowl, add chocolate, cocoa powder and butter, and put the bowl on simmering water. Allow it to melt; then mix together.
  • In a pan add sugar and water and simmer to make thick syrup.
  • Meanwhile, whip the cream till it forms hard peaks. Keep it in the fridge.
  • Then whisk the egg till fluffy and start adding the sugar syrup slowly.
  • Ones it’s done add chocolate mixture into the egg & fold nicely make sure there are no lumps. Fold in the whipped cream.
  • Freeze for 3 to 4 hour make sure it sets.
  • Serve chilled with salted caramel and hazelnut.

— Recipe and Images Shared by Chef Ashay Dhopatkar

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Tawa Butter Naan Recipe | How to Make Butter Naan on Tawa

Tawa Naan

Here I’m, again, with another recipe. Tawa Butter Naan! The name Tawa Butter Naan because I’d made it on tawa or griddle. I hope you will like this recipe. I’m starting with the basic recipe of plain naan which can then be converted to butter naan. You need to follow the method given for the recipe 🙂

Naan is flat-bread, baked in hot tandoor or ovens made of clay. That’s why when these naans are prepared in ovens, they are called as tandoori naans. Naan, basically, has an origination of South Asia. There are many variations of this flat bread. For example – Kashmiri and Peshawari naans are filled with dry fruits, Garlic, butter and Roghani naans.

I’ve used yeast as the dough needs to be fermented. We need a fluffy and soft butter naan. Isn’t it? To make the naan soft, I have added yogurt.

The utensil that plays significant role in making a perfect tawa naan is an iron griddle. When I made the naans for the first time, I didn’t used good iron tawa and this resulted in bad naans. So, I suggest you to get a good, thick iron griddle first if you still don’t have it in your kitchen. Well, the next time I baked butter naan, I started eating without dipping it in any curry or salan. It was soo tasty!! Ummm!

How to Make Butter Naan on Tawa

Here is the recipe for the tawa butter naan. Avoid those extremely costly naans at various restaurants because now you can make them on your own.

Servings 3-4 naans


  • dough fermenting – 1 hour
  • baking naan – 4 minutes


  • 1 cup All-purpose flour (maida)
  • 100 gm Yogurt (sour)
  • 1//2 packet Yeast
  • 1/4 tspn Salt
  • 1/2 tspn Sugar
  • lukewarm water
  • melted butter
  • 1/2 cup fresh coriander leaves (optional)


Preparation of dough

Knead Dough for Tawa Naan
Knead Dough for Tawa Naan

Take maida in a big bowl, make the place in centre. Add salt, sugar and yeast. Mix well. On the other hand beat the yogurt to make it creamy.

Add 3 tbspn of water to yogurt to make it slightly liquid in consistency. Add this yogurt to the maida bowl slowly while folding the flour mixture together.

The dough should be soft enough. Cover the dough with wet muslin cloth. Keep it aside for an hour or two and leave the dough to rise till double in size.

Method for Making Butter Naans on Tawa

Making Tawa Naan
Making Tawa Naan

Once the dough is fermented and is double in the size, divide the dough into small rounded, equal balls. Roll the dough in oval or round shape (this defines the shape of your naan) with the help of rolling pin.

Once you have rolled the naan, apply water on one side. At this step, if you want, you can sprinkle coriander leaves on naan and tap lightly with your palm so that they stick on it.

Tawa Butter Naan

Heat Tawa or iron griddle. It should be hot enough. Turn the stove to low flame and now place the naan on it. The side on which you’d applied naan should be on the tawa.

Wait for the naan to rise. Ideally, it requires 1 and half minutes on low flame. When it starts rising turn the tawa upside down so that it directly faces the flame.

Tawa Butter Naan

Bake for a minute when it is cooked properly as shown in the pic, flip the tawa back and with the help of tongs, take it off from the tawa. Apply melted butter. Repeat the same process for the rest of naans.

Tawa Butter Naan

You can play around with the shape of naans.

Your delicious Butter naan is ready to be served hot with kashmiri dum aloo or Chicken Korma. It’s up to you what curry you’d made.

Here’s the video on How to Make Tawa Naan


Don’t add yogurt together. The flour can become wet more than required and you will be not able to knead it. Add slowly as mentioned in the method.

If you’ve tried making tawa butter naan with my recipe, don’t forget to share your pics on or tag us on Facebook/Twitter/Instagram. I will wait to hear from you.

— Images and Recipe Shared by Shumayala Khan


Veg Chow Mein Recipe

Chow mein

I know, I’m sharing the recipe after many many days. But trust me I missed sharing on what I cooked in these past few days as much as you missed reading my blogs 😀 . I’ll be on my next trip again but I’ll be back soon and as regular as I was earlier in writing and sharing more recipes, reviews and kitchen tips.

I loved this bowl on Amazon. You can buy it from here and help me earn a bit from this piece to run my blog.

Chow mein is something I would love to have at least once in a month or may be twice. I always prefer chow mein over plain noodles. Well… making chow mein would save you from making any other side dish like Manchurian. Plus if you have kids at home, excluding you 😉 , they will surely enjoy this Chinese-turned-into-Indian dish.

I have been making Chow mein since long. It’s the third cuisine I learnt to cook after tehri and chai. The best thing I like about Veg Chow mein is the mix of vegetables and the perfect mix of sauces – tomato, chilly and soya – make it a delicious cuisine out of the noodles.

How to Make Veg. Chow mein at Home

Making Chow mein is no Herculean task, always remember this. All you need to do is to follow the below-given steps to be organized and perfect.

Time Taken for – preparation – 30 minutes, cooking – 25 minutes; Serves 5-6 plates


Ingredients for Chow mein
Ingredients for Chow mein
  • 300 gm Veg Noodles
  • 1/2 Red Bell Pepper, thinly sliced (optional)
  • 1/2 Yellow Bell Pepper, thinly sliced
  • 1 Green Bell Pepper/Capsicum, thinly sliced
  • 1 medium sized onion, roughly sliced in squares
  • 2 Carrots, thinly sliced (optional)
  • 2 cups Cabbage, thinly sliced
  • 3 tbsp Tomato Sauce
  • 1 tbsp Chilly Sauce
  • 2 tsp Soya Sauce
  • 2 tbsp Synthetic Vinegar
  • Salt
  • Refined Oil
  • Water


Let’s start with how you can stay organized with making the Chow mein.

Firstly, chop and cut all the vegetables you need for the Chinese cuisine. Secondly, boil the noodles and keep them aside when they are boiled. Third and the final step is to make the chow mein. Now let’s get started with the recipe.

Boil the Noodles for Chow mein

Take a deep pan, fill 3-4th of the pan with water and bring it to boil. Add 1 teaspoon salt and one tsp refined oil or mustard oil. Now add the noodles and close the lid of the pan.

Keep stirring in between, with the help of tongs. After 10 minutes, check if the noodles are cooked or not.

Now the question is – how to check if the noodles are perfectly boiled or not. Take out one noodle, with the help of your finger try to break it, if it is sticky, it would require some more time else if it breaks softly it’s perfectly done.

If it’s not yet cooked, boil for 5 more minutes. Check again. Do not over boil the noodles. Immediately turn off the stove once the noodles are boiled. Keep a strainer under the running water and strain the noodles. Be careful, they are hot. With the help of your fingers try to separate them. Now, pour 2 tsp of synthetic vinegar and 1 tbsp refined oil and mix with your hands. Keep the noodles aside.

Preparation for Chow mein

Take a big pan or kadhai, add 2 tbsp. refined oil and heat.

Now add onions, bell peppers – green, yellow and red, cabbage and carrot (optional). Fry them on high heat. Stir continuously.

Add 1/2 tsp salt. After 3-4 minutes of stir frying, lower the heat and add 1 tsp vinegar, 2 tsp soya sauce, 2 tbsp tomato sauce and 1 tbsp chilly sauce. Mix the sauces very well with the vegetables.

Slowly add the boiled noodles (we’d kept aside) and mix carefully with the vegetables. Be sure you do not break the noodles while mixing it with the veggies.

Add 1 tbsp tomato sauce and mix it. You can adjust the taste of sauces as per your taste. Cook the veg noodles for 5-10 minutes on low heat.

Serve it hot. And write to me how it was 🙂

— Recipe and Images Shared by Sara Khan