Tuesday, December 29, 2009

Rajma(Red Kidney Beans) Patties

Whenever it comes to Rajma/red kidney beans I always have rajma masala or dal-makhani in my mind.This time I thought to make something different and finally I ended up with these rajma patties.I used carrots and peas along with red kidney beans to make them super healthy.


Rajma/Red Kidney Beans 1 cup

Boiled Potato 1 small

Carrot(grated) 1/2 cup

Ginger-garlic Paste 1 tsp

Green Peas 1/4 cup

Bread Crumbs

Corn Flour 2-3 tbsp




1. Soak rajma overnight and then pressure cook till done or you can use canned one.

2. Heat 1 tablespoon oil in a pan and add ginger-garlic paste and fry till golden in colour.

3. Now add grated carrots,peas,salt and cook till the veggies are done.

4. Add this point add mashed rajma,potato and mix all the ingredients together.Cook for 1-2 minutes.

5. Let the mixture cool down a bit and then add 1 tablespoon of corn flour in it.Take handful of this mixture and shape like a patty.

6. Make a batter of corn flour, water and dip this patty in this batter and then coat evenly with bread crumbs.Repeat the process to make all the patties.

7. Now fry these patties in a non-stick pan using little oil from both the sides till done.

8. Serve hot with your favourite sauce or use it to make a burger.

Sending this as my entry to the event MLLA: 18th Helping hosted by Srivalli and originally started by Susan.

Also sending it to BSI :Kidney Beans hosted by Sandhya's Kitchen and originally started by My Bizzy Kitchen.

Tuesday, December 22, 2009

Kadhai Paneer

If you are looking for a simple and less time consuming paneer recipe then here is the option-kadhai paneer.By simple I mean less oil and spices but that does not mean less flavours.Here paneer is cooked with capsicum and tomatoes.I made this(using home made paneer) on my DH's birthday and he just loved it.

Paneer/Indian Cottage Cheese 250 gm (How to make paneer)
Capsicum/Green Bell Pepper 1 Large
Tomatoes 3-4
Ginger-garlic Paste 1 tsp
Asafoetida 1 pinch
Coriander Seeds(Crushed) 1 tbsp
Kasoori Methi 1 tsp
Turmeric pw 1/2 tsp
Red Chili pw 1 tsp

1. Cut the paneer into 1 inch cubes and capsicum into 1 inch squares.
2. Heat 1 tbsp oil in a pan and lightly fry the paneer pieces.Take them out and in the same pan fry the capsicums for 4-5 minutes and take out of the pan.
3. In the same pan heat 3 tbsp oil and add crushed coriander seeds,asafoetida in it.Fry for a minute and then add ginger-garlic paste.Fry for 2-3 minutes then add finely chopped tomatoes.Add turmeric powder,salt,coriander powder and cook till the tomatoes are done.
4. Now add the fried paneer and capsicum pieces in the pan and sprinkle kasoori methi and some salt.Gently toss the ingredients together and allow it to cook 5 minutes.

5. Finally garnish with chopped green coriander leaves and serve hot with roti/naan.

Also want to share my second achievement with all of you.Recently I participated in an online event Cook For Yourself by Radhika of Food For 7 Stages Of Life and got $25 Gift Certificate to shop at Trupti's Fashion Deal For Less as a winner(yahooooooooooooooooooo).

Monday, December 14, 2009

Arbi Sabzi

Today I am sharing this recipe of Arbi Sabzi from my kitchen.Arbi is also known as arvi/ghuyian/pindalu/colocasia.It is basically a root veggie which has big green heart shaped leaves.The green leaves are commonly used for making patra(a savory roll).

Arbi 250 gm
Carom Seeds/Ajwain 1 tsp
Asafoetida 1 pinch
Turmeric pw 1/4 tsp
Dry Mango pw/amchoor 1/4 tsp
Red Chili pw 1/4 tsp
Garam Masala 1/4 tsp
Oil 2 tbsp

1. Wash and boil arbi in plain water or pressure cooker till almost done(don't overcook).
2. Let them cool and then peel off the skin.Cut in equal size pieces.
3. Heat oil in a pan/kadhayi and add ajwain seeds,asafoetida in it.Let the seeds crackle then add all the spices,salt.
4. Add arbi pieces in it and toss them gently so that the spices will coat the arbi evenly.
5. Let it fry for 5-10 minutes till it become crispy.
6. Serve as a side dish with your meal.

Note: If you don't like it totally dry add a little water and then cook it.The arbi itself will thicken up the gravy.

Tuesday, December 8, 2009

Prawn Masala Curry

Today I am posting this recipe which was pending for a long time.My hubby is a big fan of non-veg but I don't know many varieties.This time he asked for prawns so I googled and found
this recipe which is very simple to make and tastes superb.Prawns are very healthy as they contain lots of Vitamin B(boosts immunity),low in fat,rich in Protein,Zinc,Iron and Omega 3 fatty acids.

Prawns 500 gm
Onion 2 Medium
Tomato 3 Medium
Ginger-garlic paste 1 1/2 tsp
Green Chili 1-2
Tomato Paste 1 tbsp
Garam Masala 1/2 tsp
Coriander pw 1 tsp
Turmeric pw 1/2 tsp
Cumin pw 1 tsp
Cinnamon Stick 1-2
Green Cardamoms 2-3
Cloves 3-4
Oil 3 tbsp
Green Coriander leaves

1. Clean the prawns by removing their shell and tail parts .Make a slit with knife at the back along lengthwise so that masala will get inside the prawns properly.Rinse them thoroughly.
2. Heat oil in a pan and add the whole spices in it.Fry them in oil for a few seconds then add finely chopped onions,green chillies and fry till they are lightly golden in colour.
3. Now add ginger-garlic paste and fry for some time.
4. At this point add all the spices and fry for 5 minutes.Add finely chopped tomatoes and mix all the ingredients together.
5. Now add tomato paste and give it a stir.Add some water and cook it for some time.
6. Cover the pan and slow the flame.Cook till the oil separates the spices.
7. Add the prawns ,salt in the pan.To make the gravy add some water and give it a stir.Cover the pan again and let it cook till the prawns are done.
8. Finally garnish it with chopped green coriander leaves and serve hot with naan/roti/rice.

Thursday, December 3, 2009

Aloo Fry(Spicy Potatoes)

It is one of my favourite and easy to make potato recipe.The spices and crispiness of the potatoes are the soul of this recipe.You can have it like a snack or as a side dish.It goes very well with any kind of meal.

Potatoes(boiled) 4 Medium
Cumin seeds 1/2 tsp
Corinder seeds(crushed) 1/2 tsp
Asafoetida 1 pinch
Coriander pw 1/2 tsp
Cumin pw 1/2 tsp
Garam Masala 1/4 tsp
Red Chili pw 1/2 tsp
Dry mango pw(Amchoor) 1/2 tsp
Green coriander leaves
Oil 3 tbsp

1. Peel and slice potatoes.
2. Heat oil in a pan and add in it cumin seeds and asafoetida.Let the seeds crackle.
3. Now add all the spices,salt and fry them for a few seconds.
4. Add the potatoes and gently toss them in the spices so that the potatoes will be covered by the spices.
5. Fry for 5-10 minutes till the potatoes are crispy.Garnish with chopped green coriander.
6. Serve hot as a snack or as a side dish.

Tuesday, December 1, 2009

Tangy Fish Curry

This Fish curry is inspired by an Andhra recipe called Deccan Fish Curry.I changed it a little bit to give it my touch.It's the first time I tried it and the outcome was great.So sharing it with you all.

Fish(Red Snapper or trout) 10 oz
Onion 2 Medium
Ginger-garlic paste 2 tsp
Cumin Seeds 1/4 tsp
Yellow Mustard Seeds(grounded) 1 tsp
Turmeric pw 1/4 tsp
Red Chili pw 1 tsp
Tamarind Pulp 1 tbsp
Green coriander leaves
Mustard Oil 3 tbsp

1. Cut the fish into 2 inch pieces.Mix together the ginger-garlic paste,salt,turmeric powder and red chili powder.Gently rub this mixture into the fish and keep aside for 15-20 minutes.
2. Soak the tamarind pulp in warm water for 15 minutes, then strain through a fine strainer.
3.Heat oil in a pan and add cumin and mustard seeds.Let the seeds crackle.
4. Add finely sliced onions and fry till golden in colour.
5. At this point add the marinated fish pieces.Fry lighlty turning once.
6. Add tamarind liquid and simmer gently for 3-5 minutes until the fish is cooked.
7. Sprinkle chopped corinader leaves and serve hot with Indian bread or steamed rice.

Saturday, November 21, 2009

Farhe(Rice Dumplings with yellow lentil stuffing)

Farhe is a snack from UP(Uttar Pradesh) the political heart of India, which is made as an offering to God on some festivals like karwachauth and bhayia dooj.Farhe is basically rice dumplings cooked with gram dal stuffing.

Rice Flour 2 cup
Chana/Gram dal 1 cup
Onion 1
Green chili 1-2
Oil 2 tbsp

1. Wash and soak chana dal overnight.In the morning drain and grind the dal using very little water.Add some salt in it.
2. Take rice flour in a big bowl and knead it into a dough using little water at a time.
3. Make small lemon size balls out of this dough and flatten it into a circle using your hands.
4. Put a spoonful of dal inside this circle and fold the circle into a semi circle.
5. Now there are two ways to cook these dumplings.First method is steaming them and second method is put the balls in boiling water.
6. I used the second method.Boil water in a big pot and pour the dumplings in batches.Let them cook in water for 5 minutes and then take out.Allow them to cool.

7. Now with a sharp knife cut each dumpling in thin slices.
8. Heat oil in a pan/kadhayi and add in it chopped onion and green chili.Fry till golden in colour.Now add the dumpling slices,some salt and cook for 4-5 minutes.
9. It's ready to serve with green coriander chutney.

Monday, November 16, 2009

Radish Leaves Sabzi

This is a dry sabzi/veggie made of radish leaves which is very healthy and easy to cook.Radish leaves contain Calcium,Phosphores,Vitamin C and Protein.I have seen two ways to make this.At my in-laws place the chopped leaves are cooked directly using oil and garlic but my mother makes it slightly differently.So here is the recipe which I got from my mother.

Radish Leaves 1 Big bunch
Radish 1
Onion 1 small
Carom Seeds/Ajwain 1/2 tsp
Asafoetida 1 pinch
Turmeric pw 1/2 tsp
Red Chili pw 1/2 tsp
Mustard Oil 2 tbsp

1. Wash and chop the radish leaves.Peel,wash and cut radish in small pieces.
2. Pressure cook these leaves and radish in half cup of water.
3. Take out and let them cool down.Now squeeze the water from these leaves pressing between your palms(you can use this water for dal or kneading dough).
4. Heat oil in a pan/kadhayi and add carom seeds,asafoetida in it.
5. Add chopped onions and fry it till golden in colour.Now add turmeric and chili powder in it.
6. At this point add the boiled leaves,radish,salt and mix well.Let it cook for 5 minutes on low flame.
7. Serve it hot with roti/chapati.

Tuesday, November 10, 2009

Sago Vada

Sago/Sabudana Vadas are dumplings made of sago and potatoes.You can have it like a snack or during fasting.

Sago/Sabudana 1 cups
Boiled Potato 2 Medium
Red chili pw 1 tsp
Oil For deep frying

1. Soak sago in water(just enough to cover the sago) for 30 minutes.Now drain off excess water.
2. Peel and mash potato.
3. In a bowl mix mashed potatoes,sago,salt and red chili powder.
4. Apply a little oil in your hands and make small balls out of this mixture.Pat them gently with your fingers to flatten them.
5. Heat oil in a pan/kadhayi and deep fry these vadas till golden in colour from both sides.Take out and place on a kitchen paper towel.
6. Enjoy hot sago vadas with your favourite chutney/sauce.

Note: Just to enhance the taste you can also add green chillies,coriander leaves in the mixture.

Thursday, November 5, 2009

Methi(Fenugreek Leaves) Paratha

When it comes to parathas( kind of Indian bread) I am always game.We use methi(fenugreek) as an herb and as a spice.It has a nice aroma and is very healthy as the green leaves contain Potassium,Calcium and Iron.They are rich in fiber and also contain Vitamin C and K.So try and enjoy these yummy parathas keeping all these good things in mind.So eat healthy and stay healthy.

Methi/Fenugreek Leaves 1 bunch
Atta/Whole wheat flour 2 cups
Cumin Seeds 1 tsp
Green Chili 1-2

1. Wash and finely chop the methi leaves.
2. In a big bowl take flour,chopped leaves,chopped green chillies,salt,cumin seeds and mix all these with your hands.
3. Now knead this into a medium-soft dough using little water at a time.Keep aside for 20-25 minutes.
4. Make balls little bigger than you make for roti/chapati.Roll it into a small circle using dry flour.Apply little oil on it and fold it along the diameter to form a semi circle.Again apply some oil and fold it to make a triangle.Roll it in a triangular paratha using dry flour.

5. Heat a tava/griddle and cook the paratha on medium flame.Apply oil on both sides and press it gently with a spatula so that it cook evenly.
6. Repeat the process to make all the parathas.Serve hot with Pickle,curd or any kind of sauce.

Sending this to the event Weekend Herb Blogging hosted by Haalo of Cook (almost) Everything.

Monday, November 2, 2009

Paneer Bhurji

Paneer Bhurji is one of my favourite as you can prepare it in a jiffy and it tastes great with any combo.It can go along with any Indian bread or as a side dish with any meal.Make paneer at home and enjoy this easy and yummy recipe.

Paneer/Indian cottage cheese 150 gm
Onion 1
Tomato 1
Green Coriander leaves
Garam masala 1 tsp
Red chili pw 1 tsp
Turmeric pw 1/2 tsp
Cumin Seeds 1/2 tsp
Oil 2 tbsp

1. Crumble paneer roughly with your hands .I used home made paneer( See how to make paneer at home) and I did not want the proper pieces so I skip the point to keep it under heavy weight.Chop tomatoes and thinly slice onion.
2. Heat oil in a pan/kadhayi and add cumin seeds in it.Let the seeds crackle then add onions and fry them for 2 minutes.
3. Now add tomatoes,salt and all the spices.Fry it till the oil separates the spices.
4. At this point add paneer,salt and mix all the ingredients softly.Let it cook for another 4-5 minutes.
5. Finally garnish with Chopped coriander leaves and serve hot with any Indian bread(roti/chapati,parathas,naan or pooris).

Monday, October 26, 2009


This is a very famous lentil dumplings in yogurt snack in India.It is commonly known as dahi vada ,dahi bada or dahi bhalla.It can also be served as a side dish.You can make it in advance and store them for your upcoming party/get-together.

Urad Dal/Black Gram(split without skin) 1 cup
Ginger grated 1 tsp
Green Chili chopped 1 tsp
Plain Yogurt 2 cup
Red chili pw 1 tsp
Roasted Cumin pw 1-2 tsp
Chaat Masala
Oil for deep frying

1. Wash and soak urad dal in water for 6-7 hours or overnight.
2. Grind dal using very little water to make a thick batter.Now mix salt,grated ginger,chopped green chili in it and beat it well.
3. Heat oil in a kadhayi/pan and pour spoonful of this mixture in it or make small round balls using your hands.Oil should not be smoky hot.Dip spoon/hand in water every time you make a vada so that the batter comes out easily.
4. Fry the vadas from both sides till it is golden in colour.Take out and keep aside on a kitchen paper towel.Let them cool.
5. Soak your vadas in water for 15 minutes then take them out and gently press between your hands to remove excess water.
6. Beat the curd/yogurt and add some water in it to make it a little bit watery consistency.Add a very small amount of salt in curd and mix it.
7. Arrange the vadas in a bowl and pour the curd on it so that all the vadas will be covered evenly.
8. Sprinkle some chat masala,red chili powder and cumin powder on it.Now cover it and refrigerate it for 15 minutes before serving.
9. Finally serve the vadas with green and tamarind chutneys.

Note: 1. Add little salt in the dal batter otherwise it will make the batter watery.
2. You can add some salt or sugar according to your taste in the water in which vadas are soaked.
3. You can put the vadas in a zip lock bag and freeze them.

Sending this for the event Cook For Yourself by Radhika of Saurastra Kitchen.

Thursday, October 22, 2009


On this diwali first time I tried this rasmalai recipe and believe me it was awesome.Just a little effort and you will get a delicious rasmalai ready.This recipe is adapted from North Ki Rasoi Se by Rupali Jain.

Rasmalai/Rasgulla 1 can
Evaporated Milk 1 can
Sugar 3 tbsp
Pistachios 15(nearly)
Saffron 1 pinch (optional)
Cardamom pw 1 pinch

1. Separate the rasmali/rasgulla from the sugar syrup.
2. Gently press them between your hands and soak in warm water for 5-10 minutes.
3. In a microwavable bowl take evaporated milk,saffron,cardamom powder,sugar and mix them.Now microwave it on HIGH power for 3 minutes.
4. Take the rasmali/rasgulla out of water and squeeze a little between your hands.Put them in the hot milk.
5. Garnish with the chopped pistachios.Let it cool and then keep it in refrigerator for at least 1 hour before serving.

With this post I would like to share my rangolis which I made this and last diwali with you all.

Monday, October 19, 2009

Namak And Shakkar Pare

Wow this festive season always brings joy and happiness in our lives.I was a little busy with the preparations that I didn't get time to wish you all, so wishing you all a very happy diwali(belated).For this diwali I made these shakkar and namak pare for the first time.It's a very good snack for any festival.

For Namak(salty)Pare
All purpose flour/maida 1 cup
Clarified butter/ghee/cooking oil 2-3 tbsp
Carom Seeds/ajwain 2 tsp
Oil for deep frying

1. Take a big bowl and mix flour,salt,carom seeds,ghee in it.Now make a stiff dough using little water at a time.Cover it with a damp cloth and keep aside for 15-20 minutes.
2. Make small balls out of the dough.Roll each ball in a 1/2 cm thick circle.Using a knife make linear cuts all the way across the circle.Now make similar cuts in the opposite direction.

3. Heat oil in a kadhayi/pan and deep fry these pieces.The oil should not be smoky hot.Fry till you get golden and crispy pare.Take out of oil and place them on a kitchen paper towel.Cool and store in an air tight container.

For Shakkar(sweet) Pare
All purpose flour/maida 1 cup
Clarified butter/ghee/cooking oil 2-3 tbsp
Sugar 1 1/2 cup
Oil for deep frying

1. In a big bowl take the flour,ghee and mix it with your hands.Now add little water at a time to make a stiff dough.Cover it with a damp cloth and leave it for 15-20 minutes.
2. Make small round balls out of dough and roll it into a nearly 1/2 cm thick chapati.Using a knife make linear cuts all the way across the chapati.Now make similar cuts in the opposite direction.
3. Heat oil in a kadhayi/pan and deep fry these pieces.The oil should not be smoky hot.Fry till you get golden and crispy pare.
4. Repeat the process with the rest of the dough.Let them cool.
5. For sugar syrup take sugar and 1 1/2 cup water in a pan and heat it.Let it boil for some time till you get sugar syrup of 3 wire.Check it taking a little syrup on your thumb.Now touch it with forefinger and then slowly separate.You should get 3 wires stretching between your thumb and forefinger.
6. Pour all the pare in this syrup and mix quickly to coat all the pieces.Take them out in a plate and allow to cool.Store in a airtight container.

Tuesday, October 13, 2009

French Toast

French Toast is a breakfast made of bread and eggs.It can be sweet as well as salty.I usually make salty ones as it goes well with tea.

Bread Slices 4
Eggs 3
Milk 2 tbsp
Onion 1 small
Green Chili 1-2
Green Coriander Leaves

1. In a big bowl take eggs,milk,salt and beat them.Now add chopped onions,green chili,coriander leaves in it.
2. Dip each bread slice in this mixture and cover it from both sides.
3. Heat some butter/oil in a nonstick pan and put the egg coated slice on it.Apply some butter/oil from the sides and flip it over and cook it from both sides.
4. Repeat the process with rest of the slices.Serve hot with tomato ketchup/sauce.

Thursday, October 8, 2009

Jeera Rice

If you are tired of eating plain rice everyday or you have some guests to come and you want to make something different then it is a perfect recipe.It can go with any kind of lentils/dals/curry/raita.Here basmati rice is cooked with some whole spices to give it a nice aroma and flavour.

Basmati rice 2 cups
Cumin seeds/jeera 3 tsp
Cloves/laung 3-4
Whole black peppercorns/kaali mirch 7-8
Bay Leaf 1
Cashew nuts 7-8
Oil/ghee 2 tbsp

1. Wash and soak rice for 30 minutes.Now drain it.
2. Heat ghee/oil in a pan and add cumin seeds,cloves,black peppercorns,cashews,bayleaf.Let the cumin seeds crackle.
3. Add basmati rice,salt and stir it for a few seconds.Now add 4 cups of water to it.
4. Bring it to a boil ,need to stir it once.
5. Cover it with a lid and let it cook on low heat.There should be some gap for the steam to escape.
6. Cook till the rice is fluffy and all the water is absorbed.Serve it with any dal/curry.

Tuesday, October 6, 2009

Bhindi(Okra) Masala

This is a very easy and common recipe of bhindi/okra/lady finger.Here bhindi is cooked with onions and spices.

Okra/Bhindi 500 gm
Onion 1 large
Green chili 1-2
Carom/Ajwain seeds 1 tsp
Asafoetida 1 pinch
Garam Masala 1 tsp
Coriander pw 1/2 tsp
Cumin pw 1/2 tsp
Turmeric pw 1/2 tsp
Dry Mango/Amchoor pw 1 tsp
Red chili pw 1/2 tsp
Oil 3 tbsp

1. Wash okras and drain all the water.Let them dry.Cut okra into 1/2 inch pieces and chop onion lengthwise.
2. Heat oil in a pan and add ajwain,asafoetida in it.Let the seeds crackle.
3. Add onions,chopped green chillies and fry them just for a minute.Now add okra and fry them for a couple of minutes.
4. Add all other ingredients(salt,turmeric powder,coriander powder,cumin powder,red chili powder) except garam masala,amchoor powder and mix well.Cover with a lid and cook on medium flame.Stir the okras occasionally.
5. When okras are about to done add garam masala and amchoor powder and mix.If there is any water remaining cook the okras without the lid.
6. Serve hot bhindi masala with roti/chapati.

Sending this to the event Garnish The Dish by Nithya and Pavithra.

Monday, September 28, 2009

Pooris and Pakodas Made of Kuttu (Buckwheat) Atta

Today I am going to share two recipes made from kuttu atta that is buckwheat flour-kuttu ki poori and pakode.During navratri fasting this is the flour that is used instead of regular wheat flour or any other grain.I usually have these at evening/night time on my fasting day.So here are the recipes-

For Kuttu Poori

Kuttu Ka Atta 2 cup
Potato(boiled and mashed) 2 medium
Sendha namak(Salt used for fasting)
Oil for deep frying
Water(Lukewarm)for kneading


1. In a large bowl take kuttu ka atta,sendha namak,mashed potato.Mix the ingredients with your hands.
2. Now knead a dough using little water at a time.The dough should be little firm.
3. Make lemon size balls with the dough and roll in small circles like poori.
4. Heat oil in a kadhayi/pan and deep fry these pooris till dark brown from both the sides.Repeat the process to make all the pooris.
5. Serve the pooris hot with raita/chutney.

For Kuttu Ke Pakode
Kuttu Ka Atta 1 cup
Potatoes (Boiled) 5-6 medium
Sendha namak (Salt used for fasting)
Green coriander leaves chopped
Green Chili 1-2 chopped
Oil for deep frying

1. Take boiled potatoes and peel the skin off and roughly mash them( don't mash them finely).
2. Take a bowl and mix all the ingredients except oil.
3. Make small lemon size balls from this mixture(if necessary apply a little oil in your hands).
4. Heat oil in a kadhayi/pan and deep fry these balls.Take them out on a kitchen paper towel.
5. Serve hot with green chutney/raita.
Note: You can also make chaat with these pakodas using plain yogurt,green chutney and imli ki chutney.

Wednesday, September 23, 2009

Aloo(Potato) Halwa

This is my second contribution for fasting recipes.For navratri I generally have this potato halwa during day time as I eat salt(sendha namak) things only at evening/night and it's very filling also.It tastes good even without any kind of dry fruits in it.

Aloo/Potato 4 large
Sugar(Powdered) 3/4 cup or as per taste
Ghee/Clarified butter 3 tbsp
Dry Fruits(Almonds,Raisins) for garnishing (optional)

1. Boil and peel potatoes.Now mash/grate them.
2. Heat ghee in a kadhayi/pan and add potatoes in it.
3. Fry these potatoes till golden in colour.Keep on stirring so that it will not stick to the bottom of the pan.
4. At this point add sugar and keep on stirring till the sugar dissolve completely.Remove it from heat when it leaves the sides of the kadhayi/pan.
5. Garnish with dry fruits and it's ready to serve.

Note: You can also use sweet potatoes instead of potatoes.

Sending this to the following events:
Kids Delight by Srivalli of Spicing Your Life,
Dussehra,Dhanteras and Deepavali by Shanti of Shanti Krishnakumar's Cook book,
WYF: Festive Treat by Suchi of Simple Indian Food,
FIL- Ghee by Sanghi of Sanghi's Food Delight.

I got these two wonderful awards from Renu of Renu's Kitchen.Thanks a lot Renu.

Saturday, September 19, 2009

Makhana-Kheer (Lotus Seeds Pudding)

First of all a very happy Navratri to all.As today is the first day of this festival so I am keeping fast.But this time I am not alone my hubby is accompanying me and I am so glad about it.So the very first dish I made is this Makhana-Kheer as my hubby is fond of puddings.

Makhana/Lotus seeds 1 cup
Ghee 1 tbsp
Milk 1 litre
Almonds 6-7
Cashews 8-10
Green Cardamom pw 1/2 tsp
Sugar 1/2 cup

1. Heat ghee in a pan and fry the makhanas till golden in colour.Take them out and roughly crush 1/4th part of it.
2. Heat milk in a pan and add makhanas,cardamom powder.Simmer till it becomes of thick consistency.Stir occasionally to avoid milk sticking to the bottom of the pan.
3. Now add sugar,powdered cashews and chopped almonds and heat till the sugar dissolves completely.
4. Decorate it with pistachios and almonds.Serve hot or cold.

Sending this to the following events:

I got this Kreative Blogger Award from Sandhya of Sandhya's Kitchen.I am very delighted to receive it.

Monday, September 14, 2009

Stuffed Snake Gourd

Here comes another member of Gourd family that is narrow,soft skinned,long serpent like structure-Snake Gourd.It is also known as Chichinda in hindi.Well I don't know how many of you like it but I always admired it because of this stuffed recipe which I learn from my mom.For those who are not aware of this veggie here is a click

Snake guard 2
Onion 2
Ginger 2 inch piece
Garlic 4-5 pods
Turmeric pw 1/2 tsp
Red chili pw 1 tsp
Garam Masala 1 tsp
Coriander pw 1 tsp
Dry Mango pw 1/2 tsp
Oil 2 tbsp

1. Peel,wash and cut snake guard into 2 inch long pieces.
2. Scoop out the seeds to make these pieces hollow.Crush the seeds and flesh and keep them aside.
3. Make a stuffing with grated onion,ginger,garlic,salt and all the masalas.Mix well.Also add in it the scooped out part.
4. Now fill each piece with that stuffing.
5. Heat oil in a pan and add these stuffed pieces.Add a little salt and any remaining stuffing.Cover it to cook on medium heat till its done.
6. Serve it with roti/chapati or as a side dish.

Note: For a quick recipe just cut the snake guard into thin rings.Heat oil in a pan and add these rings,grated onion,ginger,garlic,salt and all masalas.Cover it to cook on medium heat.


I got this A Fabulous Blog award from Renu of Renu's Kitchen.Thanks a lot Renu for considering me and thanks to all my visitors and supporters to make my blog Fabulous with their sweet and encouraging comments.

Wednesday, September 9, 2009

Mung Bean/Green Gram Salad

I am a BIG Lover of salads and my meal is incomplete without it.So lets have a healthy and nutritious bean salad.It includes green gram sprouts with other veggies.

Green Gram/Moong Dal (whole) 1 cup
Tomato 1
Cucumber 1
Onion 1
Lemon juice 1 tsp
Chaat Masala 1/2 tsp

Olive Oil 1 tsp

1. Wash and soak mung beans in water overnight or for 8 hours.
2. Heat oil in a pan.Add mung beans,salt and cook it for 2 minutes.
3. In a serving bowl take the beans and add chopped onion, cucumber, tomatoes, coriander leaves to it.
4. Sprinkle chaat masala,lemon juice and mix the ingredients.It is ready to serve.

Sending this as my entry to the event MLLA:Fifteenth Helping hosted by sia of Monsoon Spice and originally owned by Susan of The Well Seasoned Cook.
Also sending it to the event Food for 7 stages of life: Pregnancy(Zero hour) by Radhika of Sourashtra Kitchen and Sudeshna of Cook Like A Bong.

Saturday, September 5, 2009


I got this token of appreciation from Shanti for participating in her event State special.My sincere thanks to Shanti.

One of my fellow blogger Sara tagged me.I really appreciate it.Thanks!!!
The Rules:
1. Link the person who tagged you.
2. Post the rules on your blog.
3. Share the ABCs of you.
4. Tag 4 people at the end of your post by linking to their blogs.
5. Let the 4 tagged people know that they have been tagged by leaving a comment on their website.
6. Do not tag the same person repeatedly but try to tag different people, so that there is a big network of bloggers doing this tag.
The Tag:
1. A – Available/Single? Married
2. B – Best friend? My DH
3. C – Cake or Pie? Cake
4. D – Drink of choice? Lassi
5. E – Essential item you use every day? Air,Water
6. F – Favorite color? All colours of happiness
7. G – Gummy Bears Or Worms? None
8. H – Hometown? Lucknow
9. I – Indulgence? Shopping,cooking
10. J – January or February? Feb for starting my life with my DH
11. K – Kids & their names? Son named Akshaj
12. L – Life is incomplete without? My Family
13. M – Marriage date? 6th Feb
14. N – Number of siblings? one younger bro
15. O – Oranges or Apples? both
16. P – Phobias/Fears? Fears
17. Q – Quote for today? Whatever Happens, Happens For Good
18. R – Reason to smile? My Family
19. S – Season? Spring
20. T – Tag 4 People? Sandhya,Renu,Purva,Radhika
21. U – Unknown fact about me? Even I dont know
22. V – Vegetable you don't like? I like all veggies
23. W – Worst habit? Loosing temper and shouting
24. X – X-rays you've had?
25. Y – Your favorite food? Chaat
26. Z – Zodiac sign? libra

I have tagged 4 blogger friends

Wednesday, September 2, 2009

Maggie Noodles

Well Maggie Noodles are a big hit in every household in India for sure.Generally I cook it using the method given on the pack but sometimes I use some of my favourite veggies in it to give it a nice colour and flavour.In that way it becomes healthy too.

Maggie Noodles 1 pack
Green Pepper/Capsicum 1/4
Onion 1/2 small
Broccoli a few florets
Carrot 1/2
Tomato Sauce 2 tsp
Olive Oil

1. Wash and cut all the vegetables in small pieces.
2. Boil 2 cups of water in a pan.Add 1 tsp of olive oil,salt and cook noodles in it till they are almost cooked.Drain out the excess water.
3. Heat 1 tbsp of oil in a pan /wok and add all the veggies,salt,maggie noodles masala.Fry it for few minutes till the veggies are done.
4. Now add noodles and tomato sauce in it.Mix all the ingredients softly or toss just them and heat it for a few seconds.
5. Remove from heat and serve hot.

Note: Maggie Noodle Masala contains salt in it so don't add too much salt in the veggies.

Monday, August 31, 2009

Chhola-Samosa Chaat

This is the most famous chaat that we used to get in our college days.Even today it brings water in my mouth.After graduating from the college once I got the opportunity to visit that place and I went to that shop for this lovely treat,real delight.So here goes it's recipe

Punjabi Samosa 4 (See How to make punjabi samosa)
Chhola Masala 1/2 cup (See How to make Chhola masala)
Tamarind Chutney 4-5 tbsp ( I used Maggie tamarind chutney)
Plain Yogurt 1 cup
Green Chutney 4-5 tbsp (See How to make Green chutney)
Chaat Masala 1/2 tsp
Onion 1

1. In a serving bowl/plate lightly crush 2 samosas.
2. Spread 2 tablespoon full of chhola masala on top of samosas.
3. Then add yogurt,tamarind chutney,green chutney,some chopped onions,chaat masala according to your taste and enjoy your chaat.

Tuesday, August 25, 2009

Punjabi Samosa

Sasoma is a very popular snack not only in India but also in many other Asian countries.It is a stuffed pastry which is triangular in shape.The stuffing could be anything like spicy potatoes,peas,paneer,carrots,cabbage,minced meat.It can be made in two ways either deep fry them in hot oil or bake them in oven.In north part of India it is a snack of common man and can be find easily from the roadside chaat stalls/hawkers and sweet shops.

For Dough
All Purpose Flour/Maida 2 cup
Carom seeds/Ajwain 1/2 tsp
Ghee/Oil 4-5 tbsp
For Filling
Potatoes 4-5 large
Cumin seeds 2 tsp
Coriander seeds 1 tsp
Fennel seeds 1 tsp
Asafoetida 1-2 pinch
Garam Masala 2 tsp
Dry mango pw/Amchoor 2 tsp
Green Coriander Leaves
Green Chili 3-4
Red Chili pw 1 tsp

Oil for frying

1. To make the dough take maida,salt,ajwain,ghee in a bowl.Now add some water to make a stiff dough.Cover it with a damp cloth and keep aside for nearly 30 minutes.
2. Boil,peel and coarsely mash potatoes.
3. Heat 3-4 tbsp oil in a frying pan and add cumin seeds,coriander seeds,asafoetida.Let the seeds crackle.Add green chillies and fry it for a while.
4. Add mashed potatoes,salt,garam masala,saunf,red chili powder,amchoor powder and mix well.Heat it for 4-5 minutes and finally add chopped green coriander leaves in it.Filling is ready.
5. Divide the dough into small golf like balls( nearly 8 ).Roll each ball into a circle shape just like chapati using some dry flour.
6. Cut this chapati into half along the diameter.Apply little water on the edges and shape each half into a cone.
7. Fill this cone with the potato mixture and seal the edges well.
8. Repeat the process to make all the samosas.Now deep fry them in medium hot oil till crisp and golden brown in colour.Take out and place them on a kitchen paper towel.
9. Enjoy hot samosas with your favourite chutney.

Sending this recipe to then event State Special hosted by Shanti of Shanti KrishnaKumar's Cook book.

Also this is my entry to the event Festive Food Event-FF by Purva of Purva's Daawat along with Besan Laddoo.

Entries For the event WYF:Breakfast

I am sending these recipes for the event WYF: Breakfast hosted by EC of Simple Indian Food-an Easy Cooking Blog.

Lobhiya Chaat

Palak Pakoda

Besan Cheelay


Kadhi has chickpea flour dumplings cooked in yogurt-chickpea flour-water gravy.It is a very popular dish in north India but every state has a different recipe.As I belong to U.P. I always make kadhi in my mothers style which is very much similar to punjabi kadhi but not exactly the same .The kadhi-chawal(rice) combination always brings water to my mouth( hmmmmm......yummmy). Here goes its recipe

Dahi/plain yogurt 1 cup
Besan/chickpea flour 1 cup
Onion 1 small
Ginger chopped 1 tsp
Garlic chopped 1 tsp
Methi/fenugreek seeds 1 tsp
Asafoetida 1 pinch
Whole red chili 1-2
Garam masala 1 tsp
Red chili pw 1 tsp
Turmeric pw 1/2 tsp

1. First to make pakodis/dumplings mix 1/2 cup besan,salt and enough water in a bowl to make a smooth batter(not too watery).Beat it properly to make soft pakodis.
2. Heat oil in a thick bottom pan/kadhai and drop small portions of the batter.Deep fry it and take out of oil when done.Keep them aside.
3. Mix dahi,1/2 cup besan,turmeric powder,red chili powder,garam masala,salt and 4 cups water.Beat well to avoid any lumps.
4. Now heat 2 tbsp oil and add methi seeds,asafoetida,whole red chili.Further add the chopped onions,ginger,garlic and fry till golden in colour.
5. Add dahi-besan mixture to this tempering.Keep stirring continuously till it comes to a boil.
6.Add the pakodis and heat for 5 more minutes on low flame.

Note: 1. Here is a little variation if you are in a hurry.Instead of pakodis you can add veggies like potatoes,peas,cauliflower and believe me it will be simply awesome.
2. In the pakodi batter you can also add chopped onions,red chili powder.

Reposting it to send this recipe to the event State Special hosted by Shanti of Shanti Krishnakumar's Cook Book.

Friday, August 21, 2009

Veggie Omelette

Well omelette is a well known healthy breakfast in which beaten eggs are fried in butter/oil.Here I am using some vegetables along with eggs to make it more tasty and healthy.

Eggs 2
Onion 1/2
Capsicum/Bell Pepper 1/4
Tomato 1/2
Green Chili 1
Black Pepper pw
Butter/Oil 2 tbsp

1. Cut onion,capsicum,tomato lengthwise in thin strips(discard the seeds and pulp from tomatoes).
2. Beat the eggs with salt and pepper powder according to taste.
3. Heat oil in a nonstick pan and add the chopped green chillies.Fry for a few seconds and then add all the veggies and a little salt and again fry it for a minute.
4. Now spread the veggies in the pan and pour in eggs mixture over the veggies.
5. Let it cook from one side then flip over to cook from the other side.
6. When cooked properly take out and serve hot.

Sending this entry to the event "Show Me Your Omelette" hosted by Divya Of Dil Se.