Thursday, December 31, 2009

Capsicum & Chilli Paneer Footlong

First of All Let me wish u All "A Very Happy New Year 2010"....Wish this year bring lots of happiness ,love to everyone's life....So on this occasion i thought instead of preparing a cake or a cookie, let me try and post something i had tried doing this foot long which i had noted down in my book long back....Really a worth trying one and am sure u ll will like this one a lot!!!


1 French loaf cut into 2 lengthwise

2 tbsp butter + for greasing

1 cup grated Mozzarella cheese

1/2 cup capsicum cubes

spring onion for garnishing

For the Tomato Spread

1 onion finely chopped

2 tsp red chilli-garlic paste

1/2 cup tomato puree

1/2 capsicum cut into cubes

2 tsp spring onion greens

1 tsp red chilli flakes

2 tbsp tomato ketchup

2 tsp oregano

salt to taste

2 tbsp oil

For the chilli Paneer

1 cup paneer cubes

2 tsp oil

For the marination

1 tsp soya sauce

1 tsp red chilli paste

1 tsp garlic paste

1 tsp vinegar

2 tbsp maida

salt to taste

For the chilli paneer
  • Marinate the paneer with the ingredients mentioned under marinade except maida and keep it for 15 minutes and then sprinkle maida on it so that it sticks to it and then shallow fry it in a non stick pan and then keep aside
For the tomato spread
  • Heat 2 tbsp oil in a pan, add red chilli-garlic paste and fry for 2 min, then add onion & capscium and fry till brown
  • Add tomato puree, ketchup and chilli flakes & spring onion greens and fry for another 5 minutes
  • Lastly add oregano and mix well, then keep aside
For the Footlong
  • Apply butter on both the slices of footlong, and then apply tomato spread evenly on it
  • Then spread cheese over it , then the paneer cubes and capsicum cubes on it
  • Grease a baking dish and bake in a preheated oven at 180 C for 10 min or till the cheese melts,& sprinkle spring onion greens over it
  • Cut it diagonally and then serve hot

Monday, December 28, 2009

Makhani Babycorn Rice & Awards

Well i just loved this makhani rice ....earlier I had posted Makhani gravy with paneer so this time I thought of mixing rice with the gravy and use babycorn with it for a change ......what a turn i must say ....its tasted so very nice that I have definetly book marked this recipe when i have invited guests for dinner......

For the rice

1 1/2 cup Rice

2 tsp dry mint

1 bay leaf

salt to taste

1 tsp oil

For the gravy

10-12 baby corn Diced

2 tsp oil for shallow frying the babycorn

2 tbsp chopped garlic

2 tbsp grated ginger

4-5 roughly chopped green chillies

2 cinnamon stick

4 cloves

1 bay leaf

3 green cardamom

1 star anise

3 tbsp cashew-nut paste

2 tbsp fresh cream

1 tsp garam masala powder

1 tsp cumin powder

3/4 cup tomato puree

1 tsp coriander powder

1 tbsp roasted kasoori methi

1 tsp red chilly powder

1 tbsp honey/ sugar

salt to taste

3 tbsp finely chopped coriander

2 tbsp oil for the gravy


For the Rice
  • Heat water in a pan,when it starts boiling add dry mint,bay leaf,salt and oil and mix, then add rice and cook till 3/4 done,drain it and keep aside to cool

  • Mix it with salt and oil and keep aside
For the gravy
  • Parboil the baby corn & then shallow fry it in 2 tsp oil till crisp and then keep aside

  • Heat oil in a pan, add cloves,star anise,cinnamon,cardamom,garlic,grated ginger,green chillies and fry for 1-2 minutes

  • Then add tomato puree and fry till the raw smell goes off and it leaves oil

  • Add cumin powder,red chilli powder,coriander powder,Roasted kasoori methi,garam masala powder,salt and fry for 2-3 minutes on a low flame

  • Add cashew nut paste and 1 cup of water and mix well and bring it to a boil

  • Add honey,cream,and stir well, add babycorn and coriander leaves and cook till the gravy is thick and then switch off the gas and allow it to cool
For the Makhani babycorn rice
  • Mix the rice gently with the gravy and keep it on the low flame for 15 minutes and then serve hot garnished with coriander leaves.

Now Award time :) One more beautiful Award , Thanks Ashkuku , Vineetha for passing me this beautiful Award which I would cherish on my blog :)

And priya for this lovely gift...

Thursday, December 24, 2009

Chocolate Cardamom Cookies

Long back i had made these cookies and was just lying in my drafts,so thought of posting it today as its perfect way to celebrate Christmas too!!, My son loves chocolate so i did this chocolate flavour cookies just for him and he enjoyed having it as well...i love the flavour of cardamom in it, it does make it really different and delicious try this and enjoy these yummy cookies ...



1/2 cup butter

1/2 cup sugar

3/4 cup Maida

2 tbsp semolina

1/2 tsp baking powder

1/4 tsp baking soda

1 1/2 tsp cardamom powder

1 tsp vanilla essence

1 tbsp curd

pinch of salt

1 cup melted milk chocolate

1/2 cup chopped walnuts


  • Sieve Maida, baking powder, soda and salt and then keep aside
  • Cream butter and sugar together with the help of an electric beater
  • Add the sieved maida mix,semolina,cardamom powder,vanilla essence and mix well with hands till it becomes like a bread crumbs
  • Add curds and mix to a smooth dough and keep aside for 30 minutes
  • Divide the dough into small balls
  • Line in a baking tray and bake it at 180 c for 15 minutes or till done
  • Cool it on a wire rack and later spread 2 tsp melted chocolate on it and then press few chopped walnuts on it and let it set for some more time and then serve when required

Monday, December 21, 2009

Chilli-Pepper Mushroom Tacos

Here's another amazing recipe of my version of tacos using mushroom....just lip smacking I must say ...its truely amazing how some of ur experiments in kitchen can do wonders....this is one of them just loved it was creamy and very nice :)


8-10 Taco shells

10 -12 mushrooms cut into quarter

few chopped spring onion greens for garnishing

For the Filling

2 minced green chilli

1 big onion finely chopped

2 tomatoes finely chopped

2 tbsp chopped coriander leaves

1 tbsp tomato ketchup

1/4 tsp Badshah pav bhaji masala powder

1 tbsp fresh cream

1 tsp sour cream

salt to taste

2 tbsp oil

To be Mixed together

1/2 cup milk

1/2 tsp Maida

1/2 tsp freshly crushed peppercorns

  • Microwave the taco shells for 30 seconds and then arrange it in a serving plate

For the filling
  • Heat oil in a pan, add minced green chillies and onion and fry till translucent and then add chopped coriander leaves and fry for 1-2 minutes
  • Add tomato and fry till it gets mashed, then add mushrooms, milk-maida mix and let it come to a boil,
  • Add tomato ketchup, salt,pav bhaji masala powder and cream, sour cream and mix well and fry for another minute, finally add few chopped coriander and mix well, keep aside for 10 min to cool
  • Fill in 2 tbsp of mushroom filling in each tacos and garnish it with spring onion greens and serve immediately

Thursday, December 17, 2009

Honey Glazed Chilli Potatoes

An easy yet a tasty indo-chinese dish!!..yet another of my kitchen experiments as you all might have guessed by now that Chinese is my favourite cuisine I thought to try out something new and fresh with everybody's fav veg beautifully blended with the flavours and everybody liked it so thought of blogging this so that it will be for my future reference and for you people who liked it try out and let me know ....


3 potatoes parboiled and cut into cubes

4 big cloves of garlic finely chopped

2 tsp red chilli flakes

2 tbsp finely chopped Spring onion greens and few for garnishing

salt to taste

2 tsp oil

Mixed Together for the sauce

1 tbsp tomato ketchup

1 tbsp honey

1 tbsp soya sauce

1/2 tsp cornflour mixed with little water

  • Mix together the ingredients for sauce and keep aside
  • Heat oil in a non-stick pan, add garlic, chilli flakes, spring onion greens and fry for 1-2 minutes
  • Add cubed potatoes,salt and fry till it becomes golden brown and little crisp
  • Then add the sauce and toss it well
  • Finally garnish with spring onion greens and serve hot

Monday, December 14, 2009

Gobi Tikka Roll


1 1/2 cup med size cauliflower florets

For marination

3 tbsp hung curds

1/2 tsp dry mint

1 tsp ginger-garlic paste

1 tsp garam masala powder

1 tsp red chilli powder

1 tsp cornflour

salt to taste

Other ingredients

3-4 tortillas

1 tbsp tomato sauce

1 tsp soya sauce

1/2 cup sour cream

2 tsp oil

a pinch of orange food colour

1/2 cup shredded lettuce


  • Marinate the cauliflower florets with ingredients mentioned under marinade for 30 minutes
  • Heat oil in a non stick pan, and fry this marinated cauliflower till it becomes semi-dry and gets cooked
  • Then add a pinch of orange food colour,tomato ketchup and soya sauce and fry on a high flame till dry
  • Lightly fry the tortilla and keep aside
  • Take one tortilla,apply sour cream evenly, put 2 tbsp filling and 2 tsp of shredded lettuce in the center of it
  • Fold the 2 ends and then roll it as shown below
  • Same way repeat it for the rest of the tortilla and make 3 more wraps and then serve hot

Thursday, December 10, 2009

Golden Crunchy Mushroom Lollipop

I got this interesting recipe from one cook book by rano suri, as soon as i read the ingredients i wanted to try this immediately, was easy as well and yet a lip smacking appetizer for i have included this to my list whenever i have a get together at was so crunchy & delicious that i wanted to share it with u all also so that even u can impress ur guests with this one!!!!!


200 gms Mushroom(small or med size)

Oil to deep fry

1 cup crushed honey or plain cornflakes( i used honey )

For Marinade

2 tsp crushed peppercorn

1 tsp lemon juice

1 tsp garlic paste

salt to taste

For the batter

3/4 cup Maida

1/2 cup cornflour

1/2 tsp baking powder

2 tsp garlic paste

1 tbsp grated mozzarella cheese

3 green chillies finely chopped

2 tbsp finely chopped coriander leaves

salt to taste


  • Wash and pat dry the mushrooms and then prick it all over lightly with a fork and then rub it all over with salt, peppercorns,garlic paste and lemon juice and keep aside for 30 minutes
  • Insert a toothpick through the stem of the mushroom to give it a look of a lollipop
  • Crush the cornflakes and spread it in a plate and keep aside
  • Sieve maida,cornflour,salt,baking powder and then mix it with green chilli,coriander leaves, garlic paste, and enough water to a semi-thick smooth batter like that of a pakoda batter(add less salt as during marination also we have added salt )
  • Heat oil in a pan, dip the mushroom lollipops in the batter and roll it in cornflakes

  • Then deep fry it till golden brown and crispy(fry 2 lollipops at a time), roll it with aluminum foil at the end of the lollipops to make it even more nice to look at..
  • And then Serve hot with tomato ketchup

Monday, December 7, 2009

Cheesy Bread Delight

If u want something quick & delicious for breakfast, then this one is perfect one for you...
6-7 slices of white bread
1 tsp oil
2 tbsp butter for toasting
For the filling
1 cup grated or mashed paneer
1/2 cup grated mozzarella cheese
3 tsp grated ginger
1/4 cup finely chopped coriander leaves
2 tsp red chilli flakes
2 tbsp milk
salt to taste

  • Heat oil in a pan, add chilli flakes and fry for 1-2 minutes and then take it out in a bowl
  • Add the remaining ingredients mentioned under filling to a smooth and thick paste(so that it sticks to the bread)
  • Take a slice of bread, apply this paste on one side and the same way keep the other slices ready to toast
  • Heat a tawa, grease it with butter and then put the bread and fry it on both the sides on a medium flame till crispy and golden brown, repeat the same with the rest of the slices and then serve hot
  • OR you can Heat up oven  to a  180'c and bake it for 5-7 mins until the cheese melts :) ...try this Jatpat breakfast's yumm !

Thursday, December 3, 2009

Tandoori Mushroom & Capsicum Tikka Rice

This rice has amazing smoky flavours from the tikkas, and does make it really very delicious,and again its a dish which is the result of my own kitchen experiments & this turned out to be excellent so i wanted to share this one too with u all ....


10-12 Mushroom cut into half

1 capsicum cut into cubes

For Marination

1 tbsp Amul cheese spread

4 tbsp thick hung curds

2 tbsp fresh thick cream

1 tbsp ginger-garlic paste

1 tbsp green chilli paste

1 tsp crushed dried kasoori methi

1 tsp cashewnut paste

1 tsp almond paste

2 tsp badshah tandoori masala

1 tsp garam masala powder

salt to taste

oil for basting

For the rice

1 cup Basmati Rice

2 tsp cumin seeds

1 bay leaf

4 cloves

1 " cinnamon

2 green cardamom

2 slit green chilli

2 tbsp finely chopped coriander leaves

2 tbsp butter

1 tbsp oil

Salt to taste

Method For the Rice
  • Heat 2 cups water in a pan, add 1 tsp oil and salt, when it starts boiling add the rice and cook till 3/4th done, drain it and keep aside to cool down completely and then mix salt
For the tikka
  • Marinate the mushroom and capsicum with the ingredients mentioned under marinade for 1 hour

  • Thread the mushroom and capsicum onto the wooden skewers and keep aside
  • ( keep the left over marinade if any for later use)

  • Heat a electric tandoor or(u can use a charcoal grill also) and place the skewers on a greased aluminium foil in a tandoor and grill it for 2-3 minutes, turn it, baste it with oil and cook again for 5 min and then remove it and keep aside to cool, Remove the tikkas from the skewers and keep it in a plate

(if u dont have a tandoor, u can use a oven and grill it for 5 minutes at 200 C )

For the tikka rice

  • Heat butter & oil in a pan, add cumin seeds, when it starts to crackle add bay leaf, cinnamon,cloves,cardamom and green chillies and fry for 1-2 minutes
  • Add the left over marinade if any and fry and then the tikkas, and fry it and then add the rice and mix it well, cook it on a very low flame for 15 minutes so that all the flavours get blended well with the rice
  • Lastly garnish it with coriander leaves and then serve hot with raitha...

Its Award Time again!!!

My Fellow bloggers Babli, Sangi, Anncoo, Rohini, Priya Prashant, Oraphan have passed me and showered my blog with these beautiful awards.

I would personally like to thank them who had passed me these awards and consider my blog good ...thank u so much for this huge appreciation , and my apologies for not posting it early.

Thanks to my family who supported me a lot , my blogger friends and my readers for their support and comments :-)

Thanks Anncoo, Babli for this lovely Award.

Thanks Sangi, Rohini, Priya Prashant for this lovely award.

Thanks Rohini for this Award.
Thanks Ms.Oraphan For this lovely Award

And I would love to pass on these Awards to all my Blogger friends in my list :-)

Monday, November 30, 2009

Juicy Paneer Satay Sticks

Paneer was just lying in my fridge from a week and i was searching for some interesting recipe for it,then i found this recipe in tarla dalal's cook book and thought of trying it immediately, i have tasted chicken satay ,so was sure it would taste great with paneer too... & it was really new to do it with paneer and even its best for vegetarians..just made a little changes and added ginger-garlic paste to enhance its try this starter and u ll never regret for sure...


200 gms paneer cut into thick long strips

2 tbsp oil for shallow frying

For marinade

1 tbsp ginger-garlic-green chilli paste

2 tsp curry powder

1 tsp lemon juice

2 tsp honey

salt to taste

For the peanut sauce

2 tbsp peanut butter

1/2 tsp soya sauce

1 tsp sugar

1/2 tsp chilli powder

salt to taste


For the peanut butter

  • Combine all the ingredients in a pan with 1/2 cup of water and bring the sauce to a boil, remove and keep aside

For the satay sticks

  • Mix all the ingredients required for marinade in a bowl and keep aside
  • Insert the paneer strips on to skewers and keep it in a plate

  • Marinate the paneer strips and keep aside for 1/2 an hour

  • Heat oil on a griddle and fry the satay sticks on all the sides till golden brown or u can even grill it at 200 C for 5 minutes or till done...and take it out in a serving dish, drizzle it with peanut sauce and then serve hot

Thursday, November 26, 2009

Crispy Indian Style Spicy Quesadillas

I wanted to try this from a long time and had tortillas so thought will give it a try and it was so nice and crisp and I actually have started liking it more than pizza ...I had actually tawa fried it till tortillas were crisp on both the side as u can see in the picture ..just loved this a lot...I know Pizzas are good but I must say this is equally good too ....well U can do this however u like or prefer it by using ketchup if u want to make it saucy , I just liked the fresh flavours of vegs and cheese to remain like that so did not wanted to mix sauce ...well I leave it to you to try it and let me know :)


3-4 Tortillas

1/2 cup Mozzarella cheese

1 tsp oil

For the filling

1 tomato finely finely chopped
1 Red capsicum finely chopped
1/2 cup boiled sweet corn
1/2 cup Grated paneer
3 Minced Green chillies
3 tbsp finely chopped coriander leaves
salt to taste
  • Heat oil in a pan, add green chillies and fry for a min and then take it out in a bowl
  • Add rest of the ingredients mentioned under filling and mix it well

  • Heat a tawa and fry one tortilla till crisp and then spread the filling evenly and then spread the cheese on it

  • Place another tortilla on it and press it
  • Now carefully turn and fry on the other side and fry till it becomes crispy and then place it on a serving plate and cut it into 6 pieces with the help of a pizza cutter and then serve hot with sour cream

Monday, November 23, 2009

Sweet Corn-Spring Onion & Cucumber Whole Wheat Sandwich

It been a while actually i havent posted any sandwich so I thought of doing something simple yet very delicious, so by using my fav ingredient corn and spring onion it turned out awesome. In this recipe I have used brown bread well if ur a health nut, you can use brown bread else u can use white bread anything of ur choice:)


6-7 slices of bread

1/2 cup boiled sweet corn 

6-7 thinly sliced cucumber roundals

1/4 cup milk

1/4 tsp maida

1/4 tsp pepper powder

2 green chilli (finely chopped)

1 small onion (finely chopped)

1/2 tsp light soya sauce

1/4 cup finely chopped spring onion greens

salt to taste

1 tbsp Oil

  • In bowl mix milk, maida, pepper powder together and keep aside.
  • Heat Oil in pan add onion and green chillies and fry till translucent 
  • Add Sweet corn, light soya sauce and mix. Now add milk mixed with maida and cook till it becomes thick add salt & spring onion greens, mix well and then  keep aside to cool

  • Toast the bread slices & spread this corn mixture evenly 
  • Arrange cucumber roundels on it 

  • Place another slice of bread on top and serve.......Yummy I just enjoyed this sandwich now typing the recipe can't tell you how tasty this was ,so try it ;-)

Thursday, November 19, 2009

Mushroom & Cashews in Ginger Schzewan Sauce

This time i thought of trying something new in chinese, and the results as usual were just amazing....Perfect for any chinese rice and when there is any get together as it is easy as well as very am sure u all will like it too if u give it a try....


200 gms Mushroom (cut into Quarters)

6 big cloves of garlic grated

small piece of ginger grated

1/2 tsp chilli sauce

2 broken red chilli

1/2 cup spring onion 

1/2 cup spring greens

1/2 tsp Red chilli powder

2 green chilli

4 tbsp Tomato puree

3 tbsp tomato Ketchup

1/2 tsp Soya sauce

1 small capsicum (cut into small cubes )

10-12 cashews (few for garnishing )

1 tsp cornflour mixed with half cup water

3 tbsp oil

salt to taste


  • Heat 2 tbsp oil in wok add grated ginger and garlic and fry till light brown and then add spring onion and fry for 1 minute
  • Add chilli sauce and fry and then add chilli powder ,broken red chilli, and fry for another minute
  • Add tomato puree, tomato ketchup,soya sauce and fry till it leaves out oil
  • Then add little water and mix ,and then add cornflour mixed with water and bring to a boil and put salt & 1/2 cup of spring greens and reserve the rest for garnishing.
  • Heat oil in another pan add slit green chillies and fry for a min, add capsicum and cashews and fry for 2 minutes till tender
  • Then add a pinch of red chilli powder, add mushroom and fry till it becomes tender
  • Now Pour this sauce over the Mushroom and garnish with remaining spring onion greens and cashews.
  • Serve with Any fried rice of your choice.

Monday, November 16, 2009

Bean Bites

Truely a nice snack for the parties ...If u have monaco or any salted biscuit this is a true thing to give urself a quick treat :)...If u did like my canapes what i did post earlier then try these bites truely a lovely adorable bites to go :)...have a go and then let me know whether u liked it or not ????......


10 Monaco biscuits or any cracker of your choice

For the filling

1 tin Baked beans(in tomato sauce)

1 onion finely chopped

4 green chillies finely chopped

2 tbsp finely chopped coriander leaves

8 garlic flakes finely chopped

1 tsp freshly ground peppercorns

1 tsp chilli flakes

salt to taste

2 tsp oil or butter

For sour cream

1/2 cup fresh hung curds

1/4 cup fresh cream

1-2 tsp dried chives

1 tsp vinegar

1 green chilli finely chopped

2 tsp freshly crushed peppercorn

a pinch of salt

a pinch of sugar

Other Ingredients

few chopped coriander leaves for garnishing

few spring onion greens for garnishing


For the filling

  • Heat 2 tbsp oil add garlic,green chilli and fry till light brown
  • Add onion and fry till translucent, then add baked beans,salt,red chilli flakes,crushed peppercorns, and mix it well

  • Lastly add coriander leaves and keep aside to cool

For the sour cream

    • Mix in all the ingredients mentioned under sour cream and then mix it well and keep aside
  • For the Bean bites

    • Arrange the biscuits in a serving dish, put 1-2 tsp of beans filling in each of them,then add a 1/2 tsp of sour cream in each , and top it up with coriander leaves and spring onion greens and then serve immediately