Indian Summer Cooking Class


Today’s cooking class took a turn towards a new combination. My guest from Belgium wanted to do some of her favorites

  1. Moong Daal Chilla
  2. Palak Paneer
  3. Bhindi Masala
  4. Aam Pana

We always do a complete Thali in our Cooking Classes which will have a Daal, a seasonal vegetable, a Masala curry dish, Rice and Chapati. But my guest wanted a twist and we created this Thali from the things we picked up from the market. So this is not a suggested combination.

Moong Daal Chilla – a savory pancake made with ground lentil batter. Its Vegan, Gluten free, super tasty, very light non fried thus healthy. A great start to your day as breakfast or a lovely lunch at your office, a great brunch idea too.

Moong Lentils soaked for 5-6 hours
Ground lentils with ginger and green chilli.
Make thing pancakes
cooked pancake


  • 1 cup of Moong lentils (take either green moong or yellow moong)
  • a small piece of fresh ginger
  • a small piece of green chilli
  • 1/4 tsp of turmeric
  • 1/4 tsp of Red chilli powder
  • 1/2 tsp of ground cumin powder
  • salt
  • A pinch of Heeng (asafoetida)

Soak lentils for minimum of 5-6 hours, and ground into a batter with ginger and chillies.

Add heeng, salt, turmeric, chilli powder, cumin powder, as in 2nd picture

Now heat a crepe pan and add a ladle of ground paste and rotate in a circular motion to achieve a flat thin pancake. Just start from center and move like a whirl.

Grease the edges with Ghee. Flip the side of the pancake to cook from the other side too and they are ready.

Recipe 2 Bhindi Masala

  • 250 gms Okra (lady finger) washed and pat dried.
  • 1 medium onion finely diced
  • 1 medium sized tomato finely diced
  • 1 tsp of ginger garlic paste or crushed in a mortar and pestle
  • 1/4 tsp of turmeric
  • 1/2 tsp of chilli powder
  • 1 tsp of coriander powder
  • salt to taste
  • Ground whole spices mix cinnamon-bay leaf- clove- black pepper- cardamom- cumin seeds (preferably ground it to achieve a uniform texture in the masala

Trim the crown and tail of the okra, and slit the okra lengthwise

Heat a frying pan and add tablespoon of oil

When the pan is hot add the okra and toss well. Keep the heat medium and pan toast the veggies till little softer (alternatively you can deep fry the Bhindi okra for a crispy texture)

Remove from heat once done.

Heat 1 more tbsp of oil in the same pan. Once it is hot add the onions and ginger garlic paste.

Keep heat on medium flame. Add the whole spices mix

Once you see everything getting brown add chopped tomatoes.

Add turmeric, coriander and chilli powder

Stir well to achieve a well cooked masala base.

Now fold all okra in this masala. Toss properly to coat the okra properly.

Give the okra some more minutes in the pan to absorb the flavor of the masala .

Adjust salt and serve hot.

Note: the dish is best served immediately and advised not to be kept longer.

Recipe 3 Aam Pana – The green mango drink

This is the simplest in the world.

I have taken 2 green mango (unripe mangoes)

Peeled and boiled till soft.

Grind the pulp with fresh mint leaves, 1/2 tsp of ground cumin powder and 1 tbsp of Sugar.

Pour it in a mixing jug, and top it up with 4 glasses of Ice chilled water.


Recipe of Palak Paneer will follow in the next post.

Have a beautiful Sunday.

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