Tomato Soup

Ingredients

5-6 tomatoes
1 tsp butter
1 tsp sugar
1 tsp corn flour
½ tsp ginger garlic paste
½ tsp back pepper powder
Salt to taste

Recipe

Boil tomatoes and form a puree of it
In a pan take butter, add ginger garlic paste to it and then add tomato puree to it
Now add sugar, salt, black pepper and corn flour mixed in water
Mix well till it achieves soup like consistency
Now serve in a soup bowl and top it with cream

Onion Pickle

Ingredients

250 gm small onion
1 ½ tsp salt
1 tsp turmeric powder
2 tsp red chilli powder
2 tsp powdered rai
1 tsp sugar
1 tsp onion seeds or kalaunji
2 tsp crushed saunf or fennel seeds
½ cup vinegar
1 cup oil

Recipe

First peel off the onions and make four cuts on it without cutting it into four pieces
In a bowl take the onions, add salt, turmeric, red chilli powder, rai and mix well
Now add 1 tsp sugar, kalaunji, saunf and ½ cup vinegar
Now heat oil in a pan and then allow it to cool
Now add this oil to the onion mixture
Now put the onion pickle in jar and keep it in sunlight for 2-3 days
Your onion pickle is ready to eat
Keep in mind that it would last for just 3-4 months

Nariyal Besan Burfi

Ingredients

½ cup grated coconut
½ cup milk
½ cup besan or gram flour
½ cup ghee or clarified butter
½ cup sugar

Recipe

In a bowl take grated coconut, add milk to it, followed by gram flour, ghee and sugar
Mix them well
Take a pan and pour the mixture in it
Now cook it on low flame for 20-25 minutes stirring it all the time
When the mixture starts leaving ghee on the sides, take a greased plate and pour the mixture in it
Allow it to cool and sprinkle it with cardamom powder and dry fruit of your choice
Cut it into pieces of your choice
Nariyal Besan Burfi is ready

Hara Bhara Paushtik Parantha

Ingredients

½ cup flour
1 tsp besan or gram flour
3-4 tsp boiled and mashed potatoes
2 tsp chopped palak or spinach
½ tsp dhania or coriander
¼ tsp garam masala
¼ tsp red chilli powder
½ tsp ginger garlic paste
1 tsp oil
Salt to taste

Recipe

In a bowl take flour, gram flour and then put chopped spinach, spices, ginger garlic paste and oil and then sieve it with lukewarm water.
Make dough out of it
Now make equal balls
Flatten it and cook on a heavy tawa
Use oil to shallow fry it
Your Hara Bhara Paushtik Parantha is ready
Serve it with curd and pickles

Gajar Ka Halwa

Ingredients

1 kg carrots
250 gm khoya or mawa
3-4 tbsp desi ghee or clarified butter
Sugar as per your taste
Chopped dry fruits including cashew nut, pistachio, almonds, raisins etc

Recipe

Wash and grate carrots
In a heavy pan put grated carrots and sugar and cook it without a lid
When cooked, add clarified butter to it and cook for some more time
Now add mawa to it
Mix well and add dry fruits to it
Serve hot

Shahenshahi Aloo

Ingredients

2 nos boiled and finely chopped potatoes
2 nos laung or cloves
2 tbsp curd
1/ 2 cup Phool Makhana
2 tsp chopped mint leaves
2 tsp finely chopped onions
2 tsp chopped tomatoes
1 tsp green coriander
1 tsp cashenut
1 tsp red chilli powder
½ tsp garam masala
1 tbsp cream
Salt to taste

Recipe

In a pan take one tbsp ghee or oil
Add cloves to it and then add potatoes
Now add rest of the ingredients to it
Add ½ cup water and cook on low flame for 5 to 7 minutes
Serve it hot with chapatti or bread of your choice

Veg Munchow Soup

Ingredients

2 tsbp chopped capsicum
2 tbsp chopped cabbage
2 tbsp beans
2 tbsp chopped carrots
½ tsp chopped garlic
1 tbsp oil
½ tsp black pepper powder
¼ tsp chilli sauce
1 tsp soya sauce
11/2 tbsp corn flour
1 cup fried noodles
1 tbsp vinegar
Salt to taste

Recipe

In a pan take some oil and sauté chopped garlic in it
Now add all the vegetables to it
Add 11/2 cup water to it and then add salt, pepper, chilli sauce, soya sauce and vinegar to it and cook it
Now take corn flour soaked in water and add to it
Again cook for some time
Now add fried noodles to it and serve piping hot

Navratna Korma

Ingredients

2 tbsp desi ghee or clarified butter
2 nos laung or cloves
2 tbsp cashew nut paste
1 tbsp khoya or mawa
1 tbsp boiled cauliflower, carrot and peas
1 tbsp cashewnut
1 tbsp kishmish
½ tsp white pepper powder
½ tsp kasuri methi
¾ cup cream

Recipe

In a pan take ghee and add cloves and cashew nut paste to it and cook for a while
Now add khoya to it
Now add boiled vegetables to it followed by dry fruits
Now is the turn to add salt, white pepper powder, kasuri methi and cook it
Finally add cream to it and garnish it with coriander leaves
Serve hot with parantha or rice of your choice

Hara Bhara Kebab

Ingredients

2 nos boiled and mashed potato
100 gm paneer or cottage cheese
2 tbsp boiled carrots
2 tbsp boiled beans
2 tbsp grated cauliflower
1 tsp green chilli
1 tsp chopped coriander
2-3 tsp mint-spinach paste (equal quantities of both ingredients using blanched spinach)
½ tsp black pepper
Bread crumbs

Recipe

In a bowl mash potatoes and add cottage cheese, vegetables and rest of the ingredients
Now make balls of it giving it shape of a kebab
Deep fry in oil and serve hot with mint chutney

Crispy Noodle Balls

Ingredients

1 cup boiled noodles
¼ tsp black pepper
½ tsp chopped garlic
1 tsp soya sauce
1 tsp tomato sauce
½ tsp chilli sauce
2-3 tsp maida or refined flour
1 ½ tsp cornflour
Salt to taste

Recipe

In a bowl take boiled noodles
To it add all the ingredients stated above
Now make round balls of it and deep fry
Serve hot

Nand Bhature Wala Sadar Bazar Old Delhi

Few days back I was in Sadar Bazar, Old Delhi for some work of mine and as it was lunch time my hunger pangs drew me closer to Nand Bhature Wala or Nand Di Hatti, I decided to eat its Cholle Bhature (the first shop or corner shop) which he claims to prepare in Pure Desi Ghee.

As a kid I used to frequently make trips to Sadar Bazar with my father and we used to make a point to have Chole Bhature at Nand Di Hatti. At that time the shop had not been demarcated into two (family division) and the quality of the cholle and the bhature used to be excellent.

This time I was thoroughly disappointed with the stuff being prepared and served. The Rawalpindi Chhole which he prepares were too salty and cold (High BP patients beware) so the taste was complety lost. Eating the chhole I was remembering the good old days when they were prepared in pure Rawalpindi style and one could feel the taste on their tongue even hours after consuming them.

The Bhatura were oily and were being reheated. (Earlier they used to heat them just once). Though they still managed to keep their golden hue on the outside but they were not as soft, fluffy and subtle as they used to be. The Bhatura had a normal coating of normal spices such as red chilly, saunf etc (forget if you were expecting a coating of paneer or potatoes inside) and was accompanied with mass produced pickle.



At 40 rupees a plate and 20 for half plate I don’t think it’s a steal and I feel it’s the brand name which seems to be selling which the earlier generation toiled to earn it.

My verdict: The food quality doesn’t justify the price and brand name

Location:

29, Pan Mandi, Sadar Bazaar, New Delhi, Delhi 110006

Very near to Tolliye (Towel) Wali Gali

If you catch a metro then drop down at Tis Hazari and take a cycle rickshaw to reach their shop


View Larger Map

Price: 40 rupees for full plate (two pieces of Bhatura)
20 rupees for half plate (One piece of Bhatura)

Timings: 11:00 AM to 6:30 PM

Vegetable Sweet Corn Soup

Ingredients

½ cup American Corn
1 cup mixed vegetables including beans, capsicum and cauliflower
½ cup cabbage
¼ tsp sugar
¼ tsp chilli sauce
½ tsp corn flour
½ tsp white pepper powder
1 tsp vinegar
Salt to taste

Recipe

Take 2 cups of water, add ¼ tsp powder sugar and add all vegetables to it
Cook for at least five minutes
Separate the vegetables from the stock
Now to the stock add corn flour mixed in cold water and boil it for five minutes
Now add white pepper powder, chilli sauce and salt to taste
Further add vinegar and corn to it
Serve hot

Spicy Cottage Cheese with Green Chutney

Ingredients

7-8 cubes of cottage cheese or Paneer
4 tsp spinach or palak
4 tsp pudina or mint leaves
1 tsp ginger-garlic paste
3 tsp cream
2 tsp dahi or curd
2 tsp bread crumbs
1 tsp red chilly powder
Salt to taste

Recipe

Blanch spinach and add mint leaves to it and form a paste
Now take a bowl, add paneer cubes to it, red chilly powder, salt, ginger garlic paste and spinach – mint paste
Mix it well and refrigerate for at least five minutes
Roll the paneer pieces in bread crumbs
Take a non stick pan and add 2 tsp curd to it
Now pour the paneer pieces on the pan and cook it for few minutes
Serve hot with chutney or sauce of your choice

Guava Chutney/ Amrood ki Chutney

Ingredients

1 Guava or Amrood
2 tsp lemon juice
2 tsp dhania or coriander
1 green chilly
½ tsp zeera or cumin seeds
1 small piece gur or jaggery
Little bit of water


Recipe

Cut guava into pieces
Put it into mixer with rest of the ingredients and blend it until a smooth paste is formed
Your guava chutney is ready
Serve it with snacks