Category Archives: TRAVEL AND CUISINE

All about Indian travel, Indian cuisine and state of Himachal, and its beautiful capitol Shimla.

Jaggery and mint chutney

Jaggery and mint leaves chutney

Chutney is an appetizer, which not only trigger the taste buds but also changes the mood of the person. This chutney is both sweet and sour. Try this recipe to discover one more way of enjoying the chutney.


  • Jaggery ( gur)                                       1/2 bowl
  • Mint leaves                                            1 bowl
  • Sesame seeds                                       1/2 bowl
  • Green chili                                              to taste
  • Onion cut to slices                             1
  • Dry mango powder(amchur)       1 tsp
  • Salt                                                               to taste
  • Water                                                         as required


  • Roast the sesame seeds on a tava to light golden colour until it sputters and then put it in a mortar.
  • With a pestle grind it into powder form.
  • Add the green mint leaves, chili, onion slices and make a paste with the pestle.
  • When a smooth paste is formed, add jaggery, dry mango powder and salt.
  • Again mix it thoroughly with the pestle.
  • Adjust the quantity of water if the chutney is very thick.
  • Enjoy it with paranthas and vegetables of your choice.

The aroma and the tangy flavor of this chutney are awesome. You can also prepare the chutney in a mixer grinder if time bound. It tastes great.


Singhara curry

This curry is made from singhara flour called ‘water chestnut’ in English and Buckwheat. It is made during the navratri festival for the people who observe fast. Here is the recipe, try it and let us know how you found it.


  • Thin sliced potato wedges                                         2 potatoes
  • Salt                                                                                           to taste
  • Red chili powder                                                              to taste
  • Chopped Green coriander leaves
  • Kuttu flour (buckwheat)                                            1 bowl
  • Water for mixing

  • Put all the dry ingredients in a bowl and pour water slowly so as to form a loose batter, to cover the potatoes well with the coating of the flour. Keep it aside.
  • Now, heat oil in a wok and simmer the flame. Take a reasonable amount of batter with your hands and put some into wok to make dumplings, you may use a spoon also.
  • Deep fry them until golden brown. Remove it on a tissue paper to remove excess oil.
  • You may serve them as snacks with chutney also.

  • Singhara flour (water chestnut)                               1 bowl
  • Curd                                                                                          250 gm
  • Water                                                                                       2 glasses
  • Bay leaves                                                                              3-4 strands
  • Black cardamom                                                                1
  • Cumin seeds                                                                         1/2 tsp
  • Rock salt                                                                                  to taste
  • Fenugreek seeds                                                                1/4 tsp
  • Chopped green chili                                                         1-2
  • Turmeric powder                                                               1/2 tsp

  • Heat oil in wok and simmer the flame. Add fenugreek seeds, cumin seeds, bay leaves, coriander powder and salt.
  • At once put the singhara flour followed by curd into it and keep stirring so that no lumps are formed.
  • Add water slowly and keep stirring. Let it boil and then cook on a low flame for 10-15 minutes. Garnish with coriander leaves and serve hot with swang rice.
  • It is great in taste and does not contain high degree of oil as the fast food of Navratri does. So eat healthy with a smile.




Navratri is a time of celebration in India. During this period Goddess Durga is worshiped  in its nine form, one on each day. This is a season of worship, dance, fasting and lots of interesting food items for the fasting people.

So here is a crispy recipe of boiled potatoes and swang rice, which is both mouth watering and filling.


  • Boiled and mashed potatoes                                           3-4
  • Boiled swang rice (Barnyard millet)                            100 gm
  • Rock salt                                                                                       to taste
  • Red chili powder                                                                      to taste
  • Chopped coriander leaves
  • Oil for greasing
  • Coriander powder                                                                1/2 tsp

  • Mash the potatoes and mix all the ingredients well to form a smooth batter.
  • Now take a portion of it and make a round ball. Slightly press it so as to form a flat round tikki of medium size.
  • Place it on a greased tava and let it brown. Now apply grease to the upper side of the tikki and turn it over.
  • Let it crisp on a low flame until both sides are golden brown.
  • Serve hot with mint chutney (without onion) and curd.
  • It is scrumptious and taste wonderful.


Rice parantha with curd

What do you do with the leftover rice? Here is an interesting recipe to make your rice taste great at breakfast. This parantha is both wholesome and taste triggering. So just try and feel the taste.


  • Boiled/leftover rice                                  a bowl
  • Chopped Onion                                          1
  • Chopped coriander                                  1/4 bowl
  • Grated carrot/Radish                              1 each
  • Chopped fenugreek leaves                  1/2 bowl
  • Salt/Green chopped chili                       as per taste


  • Mix all the ingredients well with the help of a hand blender. Do not make it too smooth a paste.
  • The rice should just blend well with other ingredients, take two medium sized round balls of dough and now with the help of a rolling pin make two thin round rotis.
  • Place two spoonful of the mixture on one roti and spread it evenly as shown in the picture below.

Rice parantha

  • Cover the roti with the other roti and seal the sides by lightly pressing it.
  • Put it on a heated tava and roast until both sides are golden, you can apply little olive oil to the surface of the roti and allow it to crisp.
  • Eat it with butter/ curd or chutney, it tastes awesome.