Saturday, February 28, 2009

Hot Schezwan Noodles


1 pkt Hakka noodles

1 fried red chilli broken into bits

2 cups vegetables(carrot,capsicum,cabbage)cut into long strips

2 tbsp chopped garlic

3 tbsp chopped spring onion

1 tsp garlic-chilli sauce

4 tsp schezwan sauce

1 tsp sugar

1 tbsp light soya sauce

1 tbsp tomato ketchup

1 tbsp vinegar

2 tsp cornflour mixed with 1 cup water

salt to taste

2 tbsp oil


  • Heat 4 cups of water in a pan, add salt and 1 tsp oil and when it starts boiling add the noodles and cook it for 4-5 minutes or till done. Drain it and spread it in a plate and mix salt and allow it to cool and keep aside
  • Heat remaining oil in a pan, add spring onion(white part of it),fried red chilli,chopped garlic, and fry till golden brown, then add all the vegetables and fry for a couple of minutes 
  • Add garlic-chilli sauce,schezuan sauce,,tomato ketchup,light soya sauce,vinegar,sugar and fry for a minute
  • Then add salt,cornflour paste and allow it to boil 
  • Switch off the gas and then add noodles and mix it well
  • Switch on the gas again and then close the lid and cook it for 5 -10 minutes
  • Lastly garnish it with spring onion greens and serve hot

Thursday, February 26, 2009

Nariyal Wale Chawal(Coconut Rice)

This is one of tarla dalal's recipe which is quiet different from the usual coconut rice where no vegetables are used and its quiet simple yet tasty recipe


1  cup long grained rice

1 tbsp urad dal (split black gram)

2 tbsp moong dal (split yellow gram)

6 red chillies 

5 curry leaves

2 tablespoons salted peanuts, crushed lightly

1/2 cup coconut milk 

1/2 cup water

2 tbsp oil

salt to taste


Clean, wash and soak the rice for about 20 minutes. Drain and keep aside. 

Heat the oil in a pressure cooker. Add the urad dal and moong dal and fry for 2 minutes. 

Add the red chillies, curry leaves and peanuts and fry again for about 1 minute. 

Add the rice and saute for another 2 to 3 minutes. 

Add the coconut milk , water and salt and pressure cook for 2 whistles. 

Serve hot

Spicy Masala Biscuits

I got this recipe from Indian food kitchen and thought of trying it immediately and it turned out to be perfect biscuits as served & sold in here's the recipe which can be made within few minutes and enjoyed as a tea time snack..


1 cup Plain flour(Maida)

2 tsp Sugar 

1 stick or 3/4 cup Butter softened at room temperature

1/2 tsp Baking powder 

4 green chillies finely chopped 

2 sprig of Curry leaves finely chopped

1" piece Ginger grated

2 tbsp finely chopped coriander leaves

1/2 tsp mint chopped fine

3 tsp Yogurt

salt to taste


  • Mix flour, baking powder, sugar & salt in a mixing bowl. Add butter, Do not  knead, just mix it well with your hands until you get a bread crumb             consistency
  • Add chopped green chillies, curry leaves, ginger, coriander leaves, mint and curds and mix and make a soft dough 
  • Make small balls of the dough and then flatten each with your fingers and then with the help of a fork
  • Put the baking sheet on the oven proof dish and place 6-7 biscuits on it at a time and bake it in a preheated oven at 180 C for 15 minutes till light brown 
  • Repeat the same for the remaining biscuits 
  • Cool on a wire rack and store it in a air tight container and serve whenever required

Wednesday, February 25, 2009

Chilli Garlic Mushroom Fry

In this dish actually you fry mushrooms and add to this dish ,but i thought of making a low fat and less oil gravy to make it healthy and  it was as tasty as the original recipe


200 gms fresh mushroom cut into quarter

3 green chillies chopped

2 spring onion( with greens) finely chopped

10 garlic cloves finely chopped

2 tbsp cornflour mixed with 1/2 cup water

2 tsp dark soya sauce

1 tsp white pepper powder

a pinch of MSG (optional)

salt to taste

1 tbsp oil


Heat oil in a pan, add half of the spring onions ,garlic,green chillies and fry till the garlic turns light brown,then add dark soya sauce,white pepper powder,salt,MSG and fry for a couple of minutes

Add mushroom,1/2 cup of water and cornflour paste and allow it to boil

Close the lid and cook till the gravy becomes semi-thick 

Garnish it with remaining spring onion greens and serve hot with any chinese Rice

Everyone's Favourite Gulab Jamun


2 cup Milk Powder 

1 cup Maida

1/2 tsp baking powder

2 tbsp butter softened at room temperature

Whole milk just enough to make the dough 

For the syrup

2 cups Sugar 

1 cup water 

4-5 seeds of green cardamom crushed

Oil for frying


  • Make the dough by combining the milk powder, Maida,baking powder,butter and just enough whole milk to make a semi-softdough.
  • Divide the dough into 18-20 portions. Make balls by gently rolling each portion between your palms into a smooth ball.
  • Place the balls on a plate. Cover with a damp yet dry kitchen towel. 
  • Heat the oil on high and then lower the heat to medium. Slip in the balls into the hot oil from the side of the pan, one by one and fry till brown on  all the sides

For the sugar syrup

  • Mix 2 cups of sugar with 1 cup of water. Add 4-5 crushed cardamom pods,   Mix with a spoon and then heat at medium heat for 5-10 minutes until sugar is all dissolved in water. Do not overheat, that will caramelize the sugar. 
  • Transfer this hot syrup into a serving dish. Add the fried gulab jamuns directly into the warm syrup. Leave gulab jamuns in syrup overnight for best results and serve whenever u want to
  • Note:If the temperature of the oil is too high then the gulab jamuns will tend to break. So adjust the temperature to ensure that the gulab jamuns do not break or cook too quickly. 
    The balls must be fried very slowly under medium temperatures. This will ensure complete cooking from inside and even browning. 

Monday, February 23, 2009


1 cupMaida

3/4 cup Gram flour

1/2 tsp Turmeric powder

2 tsp Red chilli powder

1 tbsp Oil + to deep fry

1/4 cup Poppy seeds 

1/4 cup Sesame seeds 

1/2 cup grated Dry coconut 

1 tbsp Ginger, chopped 

3 Green chillies, chopped 

1/2 tbsp Coriander powder

1/2 tsp Cumin powder

1/4 tsp Asafoetida

Salt to taste

2 tbsp chopped coriander leaves

Mix together Maida, gram flour and salt in a bowl.

Add turmeric powder, red chilli powder and oil. Add sufficient water to make a stiff dough. Cover with a damp cloth and keep aside.

Dry roast poppy seeds and sesame seeds separately. Dry roast grated dry coconut.

In another bowl mix chopped ginger, chopped green chillies, coriander powder, cumin powder, red chilli powder, turmeric powder. Add roasted spices and mix well.

Add asafoetida, chopped coriander leaves and salt. Mix well.

Divide the dough into eight equal portions. Roll out thinly. Apply some water on the surface and spread a portion of the stuffing mixture. Roll into flutes. Place the flutes in the steamer  and steam for twenty minutes.

Cool the flutes slightly and cut into half inch sized pieces. They can be cut into pieces without steaming too. Heat sufficient oil in a kadai and deep-fry the pieces on medium heat till golden brown and crisp. Drain onto an absorbent paper and serve as a tea time snack

Sunday, February 22, 2009

Barbecued Spicy Chicken Kababs

Last week I had purchased the garden grill so thought of trying out this kabab as this has got a very distinct flavour because it has been cooked over charcoal .......  and it did turn out to be like kababs served in restaurant .


500 gms boneless chicken cut into med size pieces

1 cup hung curds

1 small onion finely chopped

2 tbsp finely chopped coriander leaves

2 tsp crushed kasoori methi

1 tsp red chilli powder

1 tsp garam masala power

2 tsp freshly crushed peppercorns

1 tbsp lemon juice

1 tsp coriander powder

2 tbsp fresh cream

salt to taste

2 tbsp oil for basting

For the masala paste

1 tbsp poppy seeds

1 tsp cumin seeds

1 " piece ginger

2 green chillies 

5-6 garlic cloves

seeds of 1 green cardamom

1 piece of mace


  • Marinate the chicken with 1 tsp lemon juice,salt and crushed peppercorns for 10 minutes
  • Grind poppy seeds,green chilli,ginger,garlic,mace,cumin seeds,green cardamom seeds with little water to a smooth paste and then keep aside
  • Take a bowl,add hung curds,chopped onion,coriander leaves,kasoori methi,remaining lemon juice,red chilli powder,coriander powder,garam masala powder,fresh cream,masala paste,salt and mix well
  • Add the chicken pieces and mix well and marinate for 3-4 hours in the refrigerator
  • Grease the grill with oil, and place the marinated chicken pieces on it and cook them over a charcoal grill/barbecue for 20 minutes turning once or twice basting with oil
  • Remove and serve hot.

Saturday, February 21, 2009

Matar Paneer Paratha


For the dough

2 cups Whole wheat flour (atta)  

Salt to taste

2 tbsp ghee 

For the stuffing

1 cup Fresh Green peas(shelled & blanched)

¼ cup grated paneer 

1 Onion , chopped finely 

½ “ piece Ginger, chopped finely  

5 cloves of Garlic, chopped finely

A pinch Asafoetida 

1 tsp Cumin powder  

1 tsp Red chilli powder  

salt to taste

2 tsp oil


For the dough

Put whole wheat flour, salt and two tablespoons of ghee in a bowl and knead into a soft dough using water as required. Cover it and keep aside till 10 minutes 

For the stuffing

Heat oil in a pan. Add onion, ginger and garlic and sauté till light brown. Add asafoetida, cumin powder and red chilli powder.

Add peas and salt to taste and cook till dry. Remove into a plate to cool. When cool, grind coarsely and then mix paneer into it and divide into eight portions. Shape into small balls.

Divide dough into eight portions and make pedas. Roll out each portion into small rounds, place a ball of stuffing in the center. Gather edges and roll out into a thick round parantha 

Heat a tawa and cook parantha using ghee till light golden on both sides. Serve hot with pickle of your choice. 

Friday, February 20, 2009

Crispy Chinese Chopsuey

1 pkt Hakka noodles(eggless)
1 tbsp Maida
1/2 cup cubed carrots(parboiled)
1/2 cup cauliflower cut into med size florets(parboiled)
1/4 cup shredded cabbage
1/4 cup capsicum cut into cubes
1/4 cup mushroom quartered
1 tsp light soya sauce
2 green chillies chopped
1/2 cup finely chopped spring onions
1 tsp white pepper powder
2 tbsp cornflour mixed in 1/2 cup water
1 1/2 cup water
1 tsp sugar
1/2 tsp MSG(optional)
salt to taste
2 tbsp oil +oil to deep fry
  • Boil the noodles with 4 cups water,1/2 tsp salt and 1 tsp oil till done,drain the water completely  and keep aside
  • Spread the noodles in a plate and sprinkle Maida and mix it well
  • Heat oil in a frying pan, and fry half of the noodles till golden on both the sides 
  • Drain on a kitchen towel and repeat the same for the remaining noodles and then keep aside
  • Heat oil in a pan ,add green chillies and 1/4 cup spring onions and fry for a couple of minutes
  • Add cabbage,capsicum and mushroom and fry for a while and then add cauliflower,carrots 
  • Add white pepper powder,MSG,sugar,salt,light soya sauce and 1 1/2 cups of water
  • Bring to boil and then add cornflour paste till the sauce thickens and then keep aside
  • To serve, spread the crispy noodles at the bottom and top it with the vegetable mixture 
  • Lastly garnish it with remaining spring onion greens

Thursday, February 19, 2009

Nawabi Guchhi


1 Packet Mushrooms (cut into halves)

2 tbsp chopped coriander leaves

1/2 tsp Garam Masala

salt to taste

2 tbsp oil

Nawabi Paste

2 onion (sliced)


1 tsp jeera

1/2 tsp Shahi Jeera

2 green Chilli

2 tbsp Cashewnuts

1 Dry Red Chilli


  • Heat 1 tbsp oil in a kadai add jeera, shahi jeera, green chilli, ginger, 1 red chilli, cashews, onion and fry till onion turns brown.
  • Grind this to a smooth paste adding little water.
  • Heat the remaining oil in a kadai add this ground paste and fry till the masala gets cooked and all the water gets evaporated. Now add garam masala and fry till it leaves out oil and forms a lump and then keep aside.
  • Heat oil in a pan add the mushrooms put coriander leaves and fry on high flames till mushroom gets cooked add salt. Now add the ground masala and add 1 cup water and bring to a boil till the gravy is semi thick. 
  • Serve hot with Rotis / Naan.

Wednesday, February 18, 2009

Creamy Kasoori Paneer Kabab


1 cup Paneer cut into Med size cubes

1 cup Red, yellow & green capsicum cut into cubes

2 tsp Kasoori Methi

2 tbsp finely chopped coriander leaves

3 tbsp Fresh cream

1/2 cup Hung curds

1 tsp red chilli powder

2 tbsp ginger-garlic paste

1 tsp green chilli paste

1 tsp garam masala powder

salt to taste

3 -4 Tsp oil for grilling or shallow frying


  • Mix curds,ginger-garlic paste,green chilli paste,fresh cream,red chilli powder,garam masala powder,kasoori methi,chopped coriander leaves and salt and marinate the paneer,red capsicum,yellow & green capsicum for an hour atleast in the refrigerator
  • Thread the Paneer and capsicum onto skewers and keep it ready.
  • Rub the grill of the oven with oil and place the skewers on it
  • Grill for 10 min in an preheated oven at 180 C. overturn again, baste with oil and grill for another 5 min . Serve hot

( u can even use non stick pan to make these kababs if u do not have an oven)

Tuesday, February 17, 2009

Broad Beans Curry


1 1/2 cups Broad Beans

2 sprig of curry leaves

1 tsp mustard seeds

1/2 tsp turmeric powder

1 tsp red chilli powder

1 tsp coriander powder

1 tsp garam masala powder

1 tsp sambar powder

1 ' piece of ginger grated

salt to taste 

2 tsp oil

2 tbsp of grated coconut for garnishing


  • Soak the broad beans in water overnight and then pressure cook it till done
  • Heat oil in a pan, add mustard seeds when it splutters add curry leaves and fry for a minute
  • Add grated ginger,turmeric powder,coriander powder,red chilli powder,sambar powder,garam masala powder,salt and fry till the raw smell goes off
  • Then add 1 cup of water and the broad beans and bring it to a boil and cook it for 10-15 minutes
  • lastly garnish it with grated coconut and serve hot with steamed rice

( In case u dont find broad beans u can use Red kidney beans(Rajma) as well)

Monday, February 16, 2009

Masala Puri


For the peas gravy

1 cup dry green/white peas

2 onions chopped

1 tsp cumin seeds

2-3 green chillies

1 tsp coriander seeds

1 "piece ginger

5 garlic cloves

1 tsp chilli powder

1/2 tsp turmeric powder

salt to taste

3 tbsp oil

1/2 bunch of coriander leaves

For Green chutney

2 tbsp chopped Mint leaves or dry mint

1 cup chopped coriander leaves

1 cubed onion

2 green chillies

2-3 garlic flakes

1 tbsp lemon juice

1 tsp sugar

a pinch of black salt

salt to taste

For Sweet Tamarind chutney

Med size piece of tamarind

1/4 cup deseeded dates

Med size piece of jaggery

1 tsp Roasted cumin seeds

1/2 tsp red chilli powder

1/2 tsp garam masala powder

1/2 cup water

1/2 tsp dried mango powder(amchur)

salt to taste

Other ingredients

15-20 golgappas( puris of pani puri)

2 onion chopped

2 tbsp finely chopped coriander leaves

1/2 cup well beaten curds

1/2 cup fine or nylon sev


For the gravy

  • Soak the peas overnight in water and then pressure cook it with salt and keep aside 
  • Grind 1 onion,ginger,garlic,green chillies,cumin seeds,coriander seeds and coriander leaves with little water to a fine paste
  • Heat oil in a pan ,add 1 chopped onion and fry till brown then add red chilli powder,turmeric powder,salt and the masala paste and fry till the raw smell goes off
  • Add boiled green peas and fry and then add water and bring it to a boil and keep aside

For the green chutney

  • Grind all ingredients with water to get a thin smooth paste and keep aside

For the Sweet tamarind chutney

  • Mix all the ingredients together in a pan and cook on a low flame till all the ingredients dissolve properly and the chutney gets the right consistency and then keep aside

For the Masala puri

  • Take a serving plate, spread 5 spoons of gravy, then put 2 tsp of green chutney and sweet chutney each
  • sprinkle chopped onion,chopped coriander leaves, and put 2 tsp of curds
  • Crush 3-4 golgappas and sprinkle sev and serve immediately

Sunday, February 15, 2009

Chicken kadipatta Fry


1/2 kg Boneless chicken,

1/2 cup Yogurt

2 tsp Lemon juice

2 tsp Rice flour

4 sprigs of curry leaves

5 Fried red chillies

1 piece of ginger

5-6 cloves of garlic

1/2 tsp turmeric powder

a pinch of red food colour(optional)

2 tbsp Coriander seeds

5-6 Black peppercorns

1 onions cut into cubes

5-6 slit green chillies

4 tbsp oil

salt to taste

  • Method
    Grind ginger,garlic,fried red chillies,coriander seeds,peppercorns with little water to a fine paste along with 1 sprig curry leaves.

    Blend yogurt, lemon juice, rice flour, salt,red food colour into the ground masala paste.

    Mix chicken pieces and the masala paste and marinate for 2 hours in the refrigerator.
  • Heat 3 tbsp oil in a non stick pan and add the chicken pieces in small batches of six to eight pieces at a time and stir-fry on high heat for a minute, tossing it continuously. Add another batch of the chicken and repeat.
  • Take out the chicken pieces on a kitchen towel 
  • Heat 2 tsp of oil and add the slit green chillies,onion and the remaining curry leaves and fry till onion is translucent then add the chicken pieces and toss well and serve hot

Saturday, February 14, 2009

Methi Paneer Pulao

This is again a no onion and no garlic recipe yet very yummy & delicious.....


2 cups Basmati rice

1 bunch of Methi leaves chopped

1/2 cup small cubed paneer

1 tomato chopped

1 bay leaf

1 tsp cumin seeds

4 slit green chilli

3 cloves

1 " cinnamon stick

1 tsp turmeric powder

2 tsp coriander powder

salt to taste

2 tbsp butter

1 tbsp oil


  • Heat 1 tsp oil in a pan and shallow fry the cubed paneer pieces till golden brown, then keep aside
  • Wash and soak basmati rice for 15 minutes,drain and keep aside
  • Heat 4 cups of water in a pan, when it starts boiling add basmati rice and cook till done 
  • Drain the rice and then add salt and melted butter and mix well, allow it to cool and keep aside
  • Heat oil in a pan add cumin seeds,bay leaf,cloves,cinnamon and fry till the cumin seeds turn brown
  • Add ,green chilli,Methi leaves and fry for 4-5 minutes till its completely dried then add turmeric powder, coriander powder and fry for a couple of minutes
  • Add chopped tomato and fry till it gets mashed, then add shallow fried paneer pieces and mix well
  • lastly add basmati rice and mix well, close the lid and cook on a low flame for 10-15 minutes, add salt if needed and then serve Hot with raita or curds

Friday, February 13, 2009

Eggless Vanilla Sponge Cake


2 Cups maida

1 tin Nestle milkmade (Condensed milk)

1 cup butter

1/2 tsp soda bi carbonate

1 tsp baking powder

11/2 tsp Vanilla essence

1/2 cup milk 


  • Melt butter under room temperature and keep aside.
  • Sieve maida with cooking soda, baking powder and keep aside.
  • Now cream butter and milkmade with the help of an electric blender now add vanilla essence and mix .
  • Add flour mixture to this and add milk little by little till you get a smooth semi thick consistency.
  • Grease a baking tin of your choice then pour this cake batter in it.
  • Preheat the oven to 180'c and bake it for 30-35 mins or till cake is done.

Wednesday, February 11, 2009

Burnt Garlic Rice


1 cup Basmati rice

3 tbsp Butter 

12-15 cloves garlic

1 onion (Sliced)

1/4 cup cabbage(shredded)

1/4 cup carrot chopped finely

4-5 Red Chilli (Slice)

1/4 tsp ajinomoto(optional)

1 tbsp oil

salt to taste

a few fried cashews for garnishing

For seasoning

3 tbsp crisp fried garlic (should be dark brown in colour)


  • Wash and Soak basmati rice for half an hour and then drain & keep aside
  • In a pan add 3 cups of water and when it starts boiling add basmati rice and cook it till done 
  • Drain it and spread it in a plate and allow it to cool
  • Add 3 tbsp butter and salt to it and mix it well and keep aside
  • Heat rest of the butter and 1 tbsp oil in a pan, add garlic and broken red chillies and fry till till it turns brown
  • Then add sliced onion and fry till translucent 
  • Add chopped carrots,cabbage,ajinomoto and fry for a couple of minutes
  • Lastly add rice and mix it well, add salt if needed & cook on a low flame for 10-15 minutes, and  lastly add fried garlic & fried cashews for garnishing
  • serve hot with any chinese gravy

Vegetable club sandwich


8-10 slices of bread

1/2 cup chopped cabbage

1 cup grated carrots

1/2 cup eggless mayonnaise

2 tsp water

2 tsp freshly crushed peppercorn

2 tbsp tomato ketchup

salt to taste


  • Discard the sides of the bread and cut it into triangular shapes
  • In a bowl add chopped cabbage,carrots,eggless mayonnaise,crushed peppercorn,tomato ketchup,salt and water and mix it well 
  • Apply this mixture on one slice of the bread and close it with another and serve 

Saturday, February 7, 2009

Chicken Ghashi

This is one of my Son's favorite chicken curry which takes in a little bit of your hard work but at the end you will just love the way your curry has turned out......Oh the taste is so yummy you will love every bite of it ...Yum my son loves this curry he always says 'Mum pls do that brown chicken curry ...I just love to see the smile that comes out his face when he sees this curry ..

1/2 Kg Chicken 
4-5 onion 
2 tbsp Coriander seeds
1/2 tsp black peppercorn 
1 tsp jeera
10-12 Fried Red Chillies (bedagi)
1/4 tsp methi
10-12 flakes of garlic
3 tbsp ghee
3 tbsp oil
1/2 cup scraped coconut
1/2 cup coconut milk
1/2 cup water
salt to taste
For Seasoning
1 onion chopped
1/2 tsp garam masala
salt to taste


  1. In pan add 1 tbsp ghee, 1 tbsp oil roast coriander seeds, peppercorn, jeera, methi, garlic flakes, fry till garlic turns golden brown , now add 2 sliced onion fry well then add coconut and fry till coconut turns brown. Add 1/4 cup water and grind to a smooth paste along with 10 fried Red chillies to a fine paste.
  2. In pan add ghee fry chopped onion fry till it changes colour then add chicken pieces fry add water then add ground masala paste, coconut milk, salt and cover and cook for 15-20 mins then add 1/4 cup more water and boil till chicken is cooked then add the seasoning to it. Gravy texture here depends on what consistency you need it .
  3. For seasoning .....Heat oil in a pan then add finely chopped onion and fry till onion turns brown take care while doing it and do it on a low heat add garam masala and add this to the chicken masala.
  4. Bring to a boil and simmer and cook for 3-4 mins. Serve with plain Rice you will simply love it ...tastes even better after 2-3 hrs ...YUMMM!!!

Friday, February 6, 2009

Hara Bhara Kababs


1/2 cup chana dal(split gram)

1 cup chopped spinach leaves

1/2 tsp ginger grated

1 tbsp finely chopped garlic

3 tbsp bread crumbs

2 tbsp cornflour

2 green chillies finely chopped

1/2 tsp garam masala powder

1/2 tsp chat masala powder

1/2 tsp jeera

3-4 peppercorn

2 cloves

4 tbsp oil

For filling

1/2 cup grated paneer

2 tbsp chopped coriander leaves

1/2 tsp red chilli powder

salt to taste


For the filling

  • Mix paneer,coriander leaves,red chilli powder,salt and keep it aside

For the kabab

  • Crush cumin seeds,peppercorn and cloves and then keep it aside
  • Clean and wash dal and pressure cook it with the above crushed spices,salt,2 cups of water and cook on a low flame till one whistle and then mash the dal(dal should be completely dried without water)
  • Heat 1 tbsp oil in a pan, add  grated ginger,garlic & chopped spinach leaves and fry till its dry and fried
  • Add fried spinach,cornflour ,green chillies,red chilli powder,garam masala powder,chat masala powder to the mashed dal and mix it well, add salt if needed
  • Add bread crumbs to make it crisp
  • Make med size balls of it then add 1tsp of the filling & cover it and then flatten it like that of a cutlet
  • Heat 3 tbsp oil in a non-stick pan and shallow fry it till golden brown on both the sides and serve with green chutney or tangy sauce

Thursday, February 5, 2009

Matar Misli


1/2 cup green peas(dried)

2 potatoes

2 tsp coriander seeds

1/4 tsp mustard seeds

1/2 tsp cumin seeds

2 big onions finely chopped

4 green chillies finely chopped

1/2 cup grated coconut

6 fried red chillies

lemon size piece of tamarind

1/4 tsp turmeric powder

8 garlic cloves crushed

2 tbsp coriander leaves finely chopped

salt to taste 

2 tsp oil


  • Soak peas in water overnight,next day wash it 
  • Peel potatoes and cut into small cubes and keep aside
  • Pressure cook the potatoes and peas in 2 cups of water with salt till done 
  • Heat 1 tsp oil in a pan and fry coriander seeds,mustard seeds and cumin seeds for 2 minutes
  • Grind these with grated coconut,fried red chillies,tamarind ,turmeric powder and grind to a smooth paste 
  • Add this paste to cooked potatoes and peas and boil for a while till the gravy thickens,add salt if needed
  • Add green chillies,onion and coriander leaves and close the lid and cook for another 10-15 minutes
  • Lastly for tempering heat 1 tsp oil in a pan and add crushed garlic and fry till golden brown and then add this to the gravy and serve hot with steamed rice

Wednesday, February 4, 2009

Baked Whole Wheat Pretzels

This is yet another interesting recipe of nita mehta which i tried it for the first time and it was very tasty as it have nice flavours in it & its very healthy as it has wheat flour in it....u can have it as a snack .....


1 cup warm water

1 1/2 tbsp dry yeast

1/2 tsp sugar

1/2 tsp ajwain

2 tbsp kasoori methi

2 cups whole wheat flour

1 tsp baking soda

salt to taste

2 tbsp milk

1/2 tsp salt

2 tbsp white sesame seeds


  • Mix milk and 1/2 tsp salt and keep aside for brushing over the pretzels
  • Sift wheat flour with baking soda and salt and keep aside
  • In a large bowl, mix warm water,yeast and sugar ,cover nicely and keep in a warm place for 10 minutes until frothy
  • Add ajwain and kasoori methi ,sifted flour to the yeast mix and knead the dough for 10-15 minutes till it is smooth & elastic and keep aside for 30 minutes
  • Divide the dough into 15 equal parts, take each piece and roll ourt a thin rope out of it as shown below
  • Make a loop and twist ends like a rope and seal at the end(see picture)
  • Place the pretzel on the greased tray and brush apply the milk & salt mixture on each pretzel and sprinkle white seasame seeds
  • Bake in a preheated oven at 180 C for 15 minutes till golden

(u can make big and small sixe pretzels, if u make small ones it will be crunchy and hard and if u make big pretzels it will be semi-soft after baking)

Monday, February 2, 2009

Chatpata Aloo Fry


250 gms baby potatoes (boiled and cut into halves)

1 tsp mustard seeds

1/2 tsp cumin seeds

8-10 methi seeds

1 sprig of curry leaves

2 green chillies

2 tbsp tomato ketchup

1/2 tsp coriander powder

1/2 tsp chana masala powder

1/4 tsp haldi powder

1/4 tsp red chilli powder

1/2 tsp gram flour

2 tbsp coriander leaves

1 tsp salt

2 tsp oil for shallow frying 

2 tbsp oil 


  • Heat oil and shallow fry the potatoes till golden brown. Add salt and keep aside.
  • Heat oil in a pan add mustard seeds, jeera, methi seeds , curry leaves, sliced green chillies and haldi, red chilli powder, coriander powder, gram flour, chana masala powder, tomato ketchup, coriander leaves and fry.
  • Now add potatoes , water and fry till all the masala coats the fried potatoes well.
  • Serve hot with Chapathi /Poori.

Pinwheel Biscotti

Long back i had tried pinwheel sandwich so i thought of trying the same technique for these biscuits and it came out quiet well this time too and was very delicious and liked by all at thought of sharing this easy recipe with u sure u all will like it as well as enjoy doing this way here it is


2 cup Maida

1 tsp baking powder

1 cup butter softened at room temperature

1 cup sugar(powdered finely)

3 tsp milk powder

3 tsp cocoa powder

2 tsp vanilla essence

1/4 cup Milk

Maida for kneading 


  • Sieve Maida and baking powder and keep aside
  • Beat the sugar and butter with the help of an electric beater till fluffy
  • Add vanilla essence,sifted Maida gradually and mix it well for 3-4 minutes
  • Divide it equally into 2 parts
  • IN one part of the dough add milk powder and enough milk and sprinkle maida if its sticks to ur hand to form a soft dough
  • In another part of the dough add cocoa powder and enough milk and sprinkle  maida if its sticks to ur hand to form a soft dough
  • Take a greased plastic wrap(u can use a cling film) and pat the white colour dough with your hand to get a rectangular shape and cover it with another greased plastic wrap on it and keep aside
  • Similarly repeat the same procedure for the chocolate colour dough
  • Refrigerate both the rolled dough on a plate for 2 hours atleast 
  • Remove the top piece of plastic wrap from both rolled doughs and invert the chocolate dough on top of the vanilla dough,
  • Lift the vanilla dough by the plastic wrap underneath it and snugly roll up both layers into a log, peeling away the plastic wrap as you go. Wrap the log in the plastic and refrigerate it for at least 2 hours
  • Remove it from the refrigerator and take out the plastic wrap from the roll and slice it into 1/4 inch thick slices 
  • Bake in a preheated oven at 180 C for 10 minutes or till done depending on the oven each one have got. 
  • Cool it on the wire rack and then store it in an air tight container and serve whenever u want to..

Sunday, February 1, 2009

Dum Vegetable Biryani


For Rice

1 1/2 cup basmati rice

1 " cinnamon

2 bay leaf

3-4 cloves

2 green cardamom

1 small piece of mace

salt to taste

2 tsp oil

For vegetable gravy

1/2 cup cauliflower cut into florets(parboiled)

1/2 cup carrot chopped(parboiled)

1/2 cup boiled peas

1 tsp cumin seeds

2 med size onion sliced

4 slit green chillies

1/4 tsp turmeric powder

2 tomatoes finely chopped

1 tbsp ginger-garlic paste

1 tsp red chilli powder

1 tsp coriander powder

3/4th  cup milk

2 tsp curds

1 tsp poppy seeds

4-5 cashewnuts

1 tsp garam masala powder

2 tbsp mint leaves

2 tbsp coriander leaves

2 tbsp ghee

2 tsp oil

salt to taste

For the masala powder

2 green cardamom

1 ' cinnamon stick

2-3 cloves

Other ingredients

1 cup sliced & fried onion

1 " ginger cut into julienne


For the rice

  • Wash and Soak Basmati rice for 1 hour,drain and keep aside
  • Heat water in a pan,when it starts boiling add 1 bay leaf,cloves,cardamom,cinnamon,mace,salt,oil and drained basmati rice and cook till 3/4th done and then keep aside ,mix salt if needed

For the vegetable gravy

  • Grind poppy seeds and cashewnuts with little water to a fine paste and keep aside
  • Heat oil and ghee in a pan, add  cumin seeds and fry till golden brown, then add ginger-garlic paste and fry till the raw smell goes off
  • Add sliced onion and fry till translucent and light brown and then add slit green chillies and fry for a minute
  • Add coriander leaves,mint leaves and fry, add tomatoes till it gets mashed and it leaves oil at the edges
  • Then add turmeric powder,chilli powder,coriander powder and fry for a couple of minutes
  • Add all the vegetables,salt and fry for 5 minutes and then add curds and fry then add milk and boil till the gravy till it thickens,add poppy seeds-cashewnut paste and lastly add garam masala powder and mix well and fry for couple of minutes and then keep aside in a bowl

For the Masala powder

  • Grind 2 cloves,2 green cardamom and 1 " cinnamon to a fine powder 

For the Layering

  • Grease a oven dish with ghee, spread little vegetable gravy evenly and then spread some cooked rice and then sprinkle the masala powder,fried sliced onions,ginger julienne
  • Repeat this procedure till all the gravy and rice are layered as shown below
  • Close the dish with the aluminium foil and bake in a preheated oven at 180 C for 30 minutes
  • Serve Hot

( u can add chicken instead of vegetable for chicken biryani....and it will be as tasty as this one)