Monday, December 19, 2011

Roasted Chicken & Garlic Red White Pizza

For The Pizza

2 1/2  cups all purpose flour
1 pkt dry yeast
1/2 cup water
1/2 cup milk
3 tbsp oil
2 tbsp honey
water if required

For the Red Sauce

4 tomato finely chopped
1 onion finely chopped
2 tbsp garlic finely chopped
3 tbsp tomato ketchup
1/2 capsicum finely chopped
1 tsp garlic powder
1 tsp chilli powder
3 green chilli chopped
1/2 tsp dried italian herbs(optional)
salt to taste
2 tbsp olive oil

For the white sauce

2 tsp finely chopped garlic
2 tsp finely chopped green chillies
3 tbsp butter
1 1/2 tbsp Plain flour
2 cups milk
1/2 cup heavy cream
1 tsp chilli flakes
1 tsp very finely chopped coriander leaves
salt to taste

Other ingredients

Leftover Chicken roast sliced into small pieces ( can replace chicken by mushroom or paneer or tofu)
4 mushroom sliced
1 onion finely sliced
1/2 cup 3 colour capsicum cut into strips
2 tbsp finely chopped fried garlic
2 jalapeno sliced
2 cups grated mozaralla cheese


For the Pizza Base 
  • Mix plain flour, yeast and salt and keep aside
  • Heat water,milk,honey, oil in a pan till very warm and then mix it slowly with flour mix and if required add water to make a smooth dough ( knead for at least 5 min)
  • Apply olive oil to the bowl and put the dough in it,cover it with a damp cloth and allow it to rise for 2 hours
  • Take the dough and divide it in 2 equal portions and set aside to rise and in meantime make the sauce
For the Red Sauce
  • Heat oil in a pan add garlic, green chilli and fry it till garlic turns light brown and then add onion and fry till translucent
  • Add chilli powder and fry for a min and then add tomatoes,salt and cover and cook till its fully mashed and then add tomato ketchup and mix it well
  • Add capsicum and mix it well and then add 1/2 cup of water and cook till the sauce thickens and then add herbs,garlic powder and mix it and then keep aside to cool
For the White Sauce
  • Heat 1 tbsp butter in a pan and then add garlic and green chilli and fry till brown and then keep aside
  • Heat 2 tbsp butter in the same pan and then add maida and stir continuously till light brown and then add milk,garlic-chilli mix and then cook it till thick
  • Add cream, chilli flakes, coriander leaves and mix well for few min and then add salt and cook till it thickens and then keep aside
For the pizza
  • Grease the pizza pan and keep it aside, preheat the oven as well
  • Take one portion of the dough,sprinkle it with flour and then knead it once and then roll it or stretch it out into a thin crust and little thick around the edges 
  • Place it on to a pizza pan and then put the red sauce onto half of the dough and fill the rest half of the dough with white as shown below

  • sprinkle little cheese all over and then arrange the toppings,brush the edges with olive oil and put 2 tsp oil over the toppings and bake it in a preheated oven at 375 F for 20 min 

  • After 15 min  add the rest of the cheese , fried garlic and then bake it till it melts and the edges becomes brown 
  • Allow it to cool for 5 min and then slice it and serve.

Wednesday, December 7, 2011

Fiery Hot Kofta Aloo 65

I got this recipe from Internet video which was shown by a chef....I was so drawn to this recipe that I wanted to try this ....So here goes the recipe for a lovely and spicy Aloo 65:)


4-5 Boiled Potato (preferably par boiled or boiled and refrigerated  overnight)

1 cup yogurt

2 Tbsp + 1 tsp Maida / Plain Flour

4 Red chilly (Broken)

15-20 curry leaves

Oil to fry

1 tsp cumin seeds

1 tbsp finely chopped ginger

1 tbsp finely chopped garlic

1 tsp red chilli powder

1/4 tsp haldi / Turmeric powder

salt to taste

Juice of 1 lemon

1 tbsp oil + for deep frying

2 tbsp coriander leaves (finely chopped)

A pinch of Red food colour (opt)


For koftas
  • In Bowl grate potato on a larger side of the grater add 1/2 tsp Red chilli powder, haldi, salt, coriander leaves,  and 5-6 curry leaves (finely chopped) and 2 tbsp Plain flour, Juice of 1/2 lemon .
  • Mix all this properly and keep aside. Make balls out of this and then  deep fry in oil till brown and drain and keep aside.

For the gravy
  • In bowl mix yogurt , 1 tsp red chilli powder, 1 tsp maida, pinch of red food color and whisk it properly.
  • Heat oil in a wok or a deep pan then add oil to it add cumin seeds, broken red chilli, curry leaves, ginger, garlic, stir fry till garlic turns slightly brown .
  • Now add the yogurt mix fry till little thick then add fried potato balls and toss till the sauce is fully covered .
  • Add remaining juice of 1/2 lemon and then sprinkle with coriander leaves. ...........Enjoy....Verdict...I loved every bite of this yum yum :D

Thursday, December 1, 2011

Raw Mango Kurmura

This is my version of Jhatpat chaat or u can say my style chanbure upkari (konkani).....I love raw mango I got from Indian store and it was perfect so came up with my recipe...try this finger linking spicy and tangy combo of kurmura, u will always want more :)


1 cup Puffed Rice (Kurmura)

1 med raw Mango (cut into small cubes)

2 Tbsp Coconut oil ( I recommend this don't omit this)

1 tbsp Priya Raw mango Pickle (Mango Thokku)

1 small red onion chopped

1 tsp red chilli powder

1/2 tsp sugar

2 tbsp coriander leaves (chopped)

1/2 cup sev

1/4 cup Boondi ( u can use spicy or normal)

salt to taste


  • Dry roast Kurmura in a deep kadai on low flame till crisp.
  • In mixing  bowl add red onion chopped, raw mango, red chilli powder, sugar, Mango pickle,coconut oil and mix well with a spoon.
  • Then add in the roasted kurmura, sev, boondi, coriander leaves and mix well.
  • Add salt to taste and serve immediately .Garnish with sev and coriander leaves.

Saturday, November 26, 2011

Rava Vangi Bhath

I got this lovely recipe from Jaya .v. Shenoy's book which I had brought from India last year, this book has got such a lovely collection of traditional Konkani recipes that I simply love it. So here is yet another amazing breakfast recipe which I tried and loved it..Just too good to have it spicy and hot..Yum...Serve with either Spicy coriander chutney or Khara/ Spicy Boondi.


3small brinjal (Cut into cubes)

1 Cup Semolina (I have used a little coarse variety)

1 tbsp ghee 

1/2 cup buttermilk

6 peppercorn

1/2 tsp haldi / turmeric powder

4 cloves

1 1/2 tsp salt

1 tsp urad dal

1' cinnamon

1 1/2 tsp coriander seeds

1/2 tsp cumin seeds

5 Dry red chili ( I used Kashmiri whole red chilies)

1 tsp chana dal

1/2 tsp mustard seeds

1 tbsp oil +2 Tbsp

2 cups water

2 tbsp grated coconut (For garnish)

1 tsp chopped coriander leaves (for garnish)


  • Take a pan add ghee and add semolina and roast it till nice aroma, and keep aside.
  • Take a small pan add oil add 4 red chillies, cinnamon, coriander, cumin, pepper, cloves, haldi (tumeric powder)  fry well till it gives out nice aroma then switch off the gas. Cool and grind them to a fine powder.
  • In kadai add 2tbsp oil then add 1 broken red chilli, mustard seeds, then add urad dal and chana dal and fry well till dals change color and mustard seeds began to pop then add the brinjal pieces, salt and buttermilk and fry till brinjal gets cooked add powdered masala and fry till it leaves out  oil .
  • Then add 2 cups water and bring it to a boil. Now add semolina and mix , you will notice that it will thicken very fast then mix and switch off the gas
  • Garnish with coriander leaves and grated coconut . Serve Hot.

Monday, November 21, 2011

Chickpea & Corn Burger

This is my son's fav burger....This patties is so beautiful that u can serve just like that...u'll absolutely love the flavors in it ...simply addictive, soft and lovely....I'll bet even if u try it ull say the same thing....I had just experimented and used flavors which I  simply love...hope u all will like it too!


1 can Boiled chickpea (water drained )

1/4 cup frozen and boiled sweetcorn

1 tsp ginger (finely chopped)

1 small red onion chopped finely

1 tsp kasoori methi

1 tsp coriander leaves

1 tsp Chana Masala (Badshah)

1 big clove of garlic grated

salt to taste

For outer coating/ Batter

1/4 cup gram flour

1/4 tsp salt

1/2 tsp chana masala

water as required to make a semi thick batter

Other Ingredients


Tomato ketchup

1/4 cup Sliced onion (fried)

2 Burger Buns Slit


  • Grind boiled chickpea in a mixer grinder / Food pro without adding water.
  • Take it  out in a bowl add ginger, red onion, sweetcorn, grated garlic, Chana Masala, Kasoori Methi , coriander leaves, salt and mix well.
  • Mix well and shape it into a patties and keep aside.
  • Make a semi thick batter using gram flour, chana masala, salt and mix well
  • Now dip the shaped patties in the gram flour batter and shallow fry in oil.
  • Drain on a Kitchen Towel and keep aside.
For Arranging
  • Slit the burger buns apply mayo on one side and ketchup on the other
  • Place the fried chana patties on the center .
  • Top it with some fried onion . Sandwich the other half...and bite into it and enjoy the lovely flavored burger...Well it tastes so so so son loved it :-)

Wednesday, November 16, 2011

Gnocchi Tossed in creamy sauce

This is such a beautiful pasta dish that u will simply love just a bite its so soft and amazing to taste that u ll love it ...I have made gnocchi from scratch here...they are easily available in super markets if u in short of time ..but I think u all would agree to me when I say that home made tastes simply try this and leave in Ur feedback :)


For Gnocchi

3 med sized Potato (boiled and finely grated)

2 tbsp Maida / Plain Flour

1 tbsp Butter

1 tbsp Fresh Coriander

1/2 tsp salt

1 tsp Red Chilli Flakes

For sauce

1/4 cup Cream

1/4 cup milk

1/2 tsp butter

1/2 tsp maida

1 tsp Red Chilli flakes

1 Tomato (finely chopped)

Salt to taste

1 tbsp finely chopped Coriander (Garnish)


For Gnocchi
  • Boil potatoes and finely grate the potatoes when its cools down. Add butter, maida, salt,  chili flakes , coriander and mix well and knead  well for 2-3 Min's.
  • Lightly dust the the working surface with maida.
  • Take small balls from dough and flatten it in the center with the help of the thumb to get a slight depression.
  • Boil water and add salt to it add prepared gnocchi carefully, Let it float on the top of the water then drain and keep it aside.(Be careful while draining it, I  feel handy to drain it using spoon in small bathes rater then in a stainer.
For sauce
  • Mix maida and milk together.
  • Heat 1/2 tsp butter add milk(mixed with maida), cream, red chili flakes and bring it to a boil then add tomatoes and bring to a boil till it thickens little and u can feel the creamy velvety texture. Add salt .
For serving
  • Arrange 7-8 Gnocchi in plate and pour sauce over it and garnish with coriander leaves ...serve I am sure u'll love it ...hmmmmmm it just melts in Ur mouth :D

Wednesday, October 19, 2011

Chilli Baked Beans Pasta

This is one of my signature pasta dish which is absolutely fav in my son absolutely loves having this so I thought of posting try it and I am sure u'll love it too :)


1 cup Spiral Pasta

1 cup milk mix 1/4 tsp cornflour

1 onion sliced

1 small capsicum thinly sliced

1 cup sliced mushroom

2 broken red chilli ( break with sciccors)

1/2 tsp soya sauce

1/4 tsp vinegar

2 tbsp tomato ketchup

1 tin of baked beans

Spring onion greens for garnishing

  • Boil the pasta, drain the water and then add oil and salt to it and keep aside
  • Mix Milk with cornflour and keep aside
  • Heat oil in a pan, add  red chilli & onion and fry till translucent and then add soya sauce,vinegar and mix well then add capsicum, mushroom and fry till it gets cooked
  • Then add 2 tbsp tomato ketchup then fry add 1 small tin of baked beans and fry well
  • Add Milk and baked beans and mi well and cook till it comes to a boil and becomes slightly thicker and then add the boiled pasta and mix well, garnish it with spring onion greens  & serve hot

Monday, October 10, 2011

Mini Garlicky Chickpea Pizza

I know I was in break for a long time ....Here on I ll try to be here is another amazing recipe from my kitchen........This is such healthy Indian style Pizza that u ll love to bite into I have personally tried to keep it very healthy but not adding any cheese...feel free to add cheese on top if u want to but this pizza  tastes simply out of this world just like that with a beautiful flavor of spring greens/scallions which you will love...I have already tried this twice ...still love it simply try it and leave in Ur feedback:)


For Pizza Base

1 & 1/2 cup Maida /Plain flour

1 tbsp dried yeast

4 tbsp water + water for kneading into a smooth dough

1 tsp sugar

1 tsp salt

1 tbsp olive oil

1/2 tsp oregano

1/2 tsp chili flakes

For Chana Gravy

1 1/2 cup Boiled Chickpeas

1/2 tsp Cumin Seeds

1/2 tsp haldi/ turmeric powder

1 tsp red chili powder

1/2 tsp garam masala

1/2 tsp Kitchen King Masala

1/2 tsp coriander powder

1/2 tsp Chana Masala ( I used Badshah)

1/2 tsp Amla Pickle/ Mango pickle along with a small piece of Mango or Amla ( Gooseberry)

2 tbsp tomato Ketchup

2 tbsp tomato puree

2 tbsp finely chopped garlic

1/2 tsp freshly squeezed lemon juice

1/2 cup sliced Red onions

1/2 cup finely chopped (Spring greens / scallions)

2 tbsp oil

salt to taste

  • In a deep bowl put the yeast and sugar add little warm water and leave it aside for 5 Min's then when it becomes frothy then add salt, oregano , chili flakes and mix well with Ur hands then slowly add maida and knead with luke warm water and knead to a smooth dough and cover with a cling film and keep it aside for 1 hr ...If u need more help with the step to step procedure refer to my  previous post.

For the chana
  • In pan add oil when it is sizzling hot add in some cumin seeds when it starts to pop up  & then add in haldi, red chili powder, coriander powder, garam masala, kitchen king masala, chana masala, pickle and fry and mix well then add tomato ketchup and tomato puree fry well till it leaves out oil 
  • Add boiled chickpeas (drain the water) add little water if it is too dry.
  • Fry garlic in little oil and add this to chana and fry well.
  • Then finally add lemon juice, mix and keep aside (It should be dry).

For pizza base
  • Take a small medium sized ball from the dough and roll into med sized thick base and then apply little water to fold the edges of the circle and just lightly press on the edges.
  • Now put 2 tbsp of chana spread it evenly then place the red onion rings and then sprinkle little scallions and then lightly grease it with olive oil bake it for 180'c for about 10-12 Min's or till the base is baked.

It looks so beautiful and pretty with the perfect taste...its a really spicy pizza so if u want to u can even add cheese and bake...i just wanted to make it very healthy ....SIMPLY AWESOME !(Like how my husband says that.....)

Wednesday, August 24, 2011

Ginger Babycorns


1 cup babycorn

1/4 cup mushroom

1 onion chopped

1 tsp ginger finely chopped

1/4 cup cumin seeds

1 tomato chopped

1 tsp coriander powder

1 tsp red chilli powder

2 green chilli (sliced)

1/2 tsp garam masala

1 tbsp cream

2 tsp oil

salt to taste

1 tsp lemon juice

spring greens for garnishing

  • Sprinkle salt and lemon juice over sliced babycorn . Then take a pan add 1 tsp oil and fry the babycorn till its brown on the edges and then keep aside.
  • Now fry mushroom in the same pan and keep aside.
  • In pan add oil then add Jeera, when it crackles add onion, green chilli and chopped ginger and fry well and then add turmeric, salt, and mix well
  • Add tomato finely chopped then fry till mashed
  • Add garam masala, red chilli powder and fry well till it leaves out oil
  • Add cream and fry well for 1 minute then add sliced and fry babycorn and mushroom mix well
  • Then add spring onion greens and toss well and then serve hot

Tuesday, August 9, 2011

Toasty Corn Fritters

This is a lovely snacks perfect for kid's party which I made the other day for my son he simply loved it :)...try this, this simply is the best with lovely aroma of kasoori methi in it ......Instead of eating just the fritters, why  not try it this way, it not only tastes amazing but looks beautiful too ....

1 cup frozen corn

1 onion finely chopped

1 tsp red chilli powder

4 tbsp Gram flour (besan)

1/2 tsp kasoori methi

2 tbsp coriander leaves

salt to taste

Oil for deep frying

6-7 Bread , Cookie cutter I used round shaped u can use any shape u like

2 tsp butter

Tomato ketchup as required

  • Take a bread and cut into roundels using cookie cutter
  • Grease a baking pan, and brush the sides of the bread with butter and bake it at 180 C for 10  min or till crisp and then keep it aside
  • Take frozen sweetcorn in   microwave safe bowl add water  and microwave high for a minute and keep it aside. Drain in a stainer or colander and keep it aside till water is fully drained.
  • In bowl add this sweetcorn now add salt , red chilli powder, onion, kasoori methi, gramflour , coriander leaves and mix well gently . There is no need to add any more water as corn has water content in it , it is enough to make it into a sticky batter.
  • Heat oil n deep pan and when it is hot drop bite sized pieces in oil and deep fry it  and keep aside
  • Take each toast and then squeeze a little sauce over it and place a corn fritters on the top.....serve immediately ...Y not try this for ur kid's party I am sure they would love it :)

Monday, July 25, 2011

Hotel Style Vegetable Sagu

Vegetable sagu is the best when served with poori and chapathi , after many trials this is the best and hotel style sagu which is my family favourite. I always get compliments for this recipe the taste is simply fantastic...I use homemade Vegetable sagu masala which makes it more aromatic ..u can use store brought masala if u have :)

1 & 1/2 cup Mixed boiled vegetables ( I used carrot, peas and beans)

2 med sized onion chopped

1 tsp urad dal

1/2 tsp mustard seeds

pinch of Asafoetida

2 Red chilli (I used Bedagi ...broken)

2 Sprigs of curry leaves

1/4 tsp haldi

1 tbsp coriander leaves ( for garnishing)

salt to taste

2 tbsp Oil 

2 tbsp Sagu masala ( Recipe given below)

For Coriander Coconut paste

2 tbsp coriander leaves

4 tbsp fresh or desicated coconut

2 tsp broken cashews

For Sagu Powder (Yields 1/2 cup)

2 tsp urad dal

2 Green chilli

5-6 Peppercorn

1 1/2 tsp coriander powder

1/2 tsp Jeera (Cumin)

1' dalchini (Cinnamon)

2 cloves

4 tbsp desicated coconut


For Sagu Powder

Heat a small pan and dry roast the urad dal on med flame till fragrant and golden brown. keep aside.

In the same pan roast green chillies and fry for 1 min then keep aside.

Now take roasted urad dal, roasted  green chillies and other ingredients listed under ' sagu powder' and grind to a fine powder in a blender.

For Veg Sagu Masala

Heat oil in pan add mustard seeds then add urad dal , broken red chillies, hing, fry well then when urad dal changes colour and mustard seeds sputters add curry leaves then add onion and fry well till it is translucent then add boiled vegetables and haldi and fry well .

In pan add oil then roast the sagu masala and then add water and add this to the vegetable fry and mix well add 1/2 cup water and bring to a boil.

Make a paste of coriander leaves, cashews, coconut and grind well adding water to a smooth paste.

Now add this paste to the veg's and allow it to boil.  Add salt to taste. Simmer and cook for 10 Min's and lastly garnish with coriander leaves.

Excellent with poori, Neer Dosa (Panpolo) ...and a hot cup of coffee ...truly fantastic:)....I got huge compliments after trying this and this is usually one of my family try this and leave in Ur feedback :)

Friday, July 1, 2011

Pindi Biryani

I love this biryani and I have tried this from NITA MEHTA'S Book ..this recipe is def a keeper I have made a few changes according to my family's taste .....My Hubby and my kid simply adore's this biryani .....This is one the best Biryani I have personally tried so far.....SO try this and serve with love  :-)

Pindi Biryani


11/2 cup basmati rice

2 tsp salt

1/4 tsp haldi

Whole Spices

3 cloves

1 Brown cardamom

1 1/2 stick dalchini

For the Tomato paste

1/2 cup tomato puree

3 tbsp oil

2 red chillies broken

1 tsp kasoori methi

 3 cloves of garlic sliced

1' ginger (sliced)

Other Ingredients

 1 tbsp oil /butter

1 Bay lef

4 peppercorn

 1 tsp jeera

3/4 tsp salt

 1 onion (chopped)
1/2 cup boiled peas

1/2 cup milk 

  •  Boil basmati rice when 3/4 done drain and keep aside.
  •  In pan add butter then add haldi, salt and fry then add basmati rice and mix
  • Grind the spices to a fine powder and keep aside.
  • In pan add oil then add red chillies broken then fry well add sliced garlic and ginger then fry now add kasoori methi and fry well
  • now add powdered spices and mix well then fry on low flame for 3-4 mins
  • then add tomato puree and mix well. Cool and grind it to a smooth paste.

For Veg Layer

  • In pan add butter/ oil add jeera then fry well now add bay leaf, powdered peppercorn then fry well add onion fry well till onion turns brown then add tomato paste and fry well.
  • Add salt, garam masala then mix . Add peas and fry well now add milk and cook till sauce thickens
For layering
  • Sprinkle rice on deep pan then layer with peas curry  then add rice and repeat then cook on v low flame for 10 mins till flavours get mixed up well ...U'll just love this...Serve with Raita of your choice,...I just love to have this with my Chilled Spinach Raita.

Tastes Heavenly and Amazing:)

Friday, June 24, 2011

Fresh Cream & Strawberry Cake

It was my hubby's birthday on the 20th  and as usual I wanted to make something really v special for his birthday I decided to do Fresh cream cake which is both my son's and my hubby's absolute favourite....This is the absolute recipe of Fresh cream Egg less cake...This egg less recipe is def a keeper which I had tried from Sailu's Blog ....the sponge was so v delicious and texture too was excellent!...but the frosting with strawberries was so nice ....simply yum ...takes a bit of hard work but worth it I assure u ...ull love every bite of it !


1 1/2 cup All purpose Flour/ Maida

3/4 cup sugar

1 cup yogurt ( thick and beaten )

1/2 tsp baking soda

1 1/4 tsp baking powder

1/2 cup refined oil

1 tsp vanilla essence

For Frosting

600 ml Fresh Heavy cream (Suitable for whipping)

1/4 cup sugar

1 tbsp of vanilla essence

Other Ingredients

1 Cup Fresh strawberries Sliced finely

For Sugar Syrup

1/4 cup sugar

4 tbsp water


For the cake
  • Cream sugar and yogurt together with the help of electric beater until sugar dissolves completely then add baking powder and baking soda to it and mix it well. Leave it aside for 3 Min's and u can see it slightly risen and bubbles appear on the top.
  • Now slowly add in oil and vanilla essence and beat it well then add maida slowly by slowly till it gets mixed up well.
  • Grease desired cake tin I have used round one then apply butter evenly and sprinkle some maida and roughly roll over so that the cake doesn't stick to the tin. Then pour the batter.
  • Preheat the oven to 180'c for About 5 Min's.  And bake it to about 40 -45 Min's until it gets golden on the top.
  • I have prepared 2 sponges here and sandwiched it with the frosting.
  • Once the sponge cake is cooled down take a took pick and prick tiny holes in the sponge then sprinkle 2 tsp of prepared sugar syrup on  both the sponges of the cake
 For the sugar syrup
  • Add water and sugar and bring it to a boil  and allow it to thicken a bit keep stirring it and then switch off the gas and allow it to cool
For Frosting
  • With the help of electric beater beat the cream on a low speed add in sugar little by little then add vanilla essence ad beat till it forms peaks.
  • Spread the layer of frosting on one sponge and layer then with strawberries evenly then put another sponge on the top and cream with cream frosting evenly then decorate it  with more strawberries on top and chill till  to your ready to serve .

Both loved this cake and it was just yummy .....Verdict ...My son said it tasted like the cakes we get in cake shop (Huge Compliment!).....I did even try to do piping the cake and was having lots of fun doing it ...just loved the cake that whenever there is any special occasion I am going to make this cake :)