Thursday 29 August 2013

2 cups Hung curd
1 cup white lentil /skin less black gram (urad dhuli)        
1/4 tsp asafoetida (hing) powder
1 tsp salt
oil for frying
1 tsp cumin seeds jeera
1" ginger grated
2 green chillies cut length wise
8-10 curry leaves
1 tbsp sugar
1 tsp oil for tempering

  1. Wash and soak dal in three cups of cold water overnight.
  2.  Drain off excess water the following day. Grind dal to a smooth paste. 
  3. Whisk half a teaspoon of salt, asafoetida into the batter.
  4.  Heat sufficient oil in a kadai.
  5.  Drop batter in tablespoonfuls in it and fry until light golden. Drain onto an absorbent paper.  Put vadas in sufficient quantity of hot water. Leave for two minutes. Squeeze between your palms to drain out water.
  6. Mix sugar and salt with hung curd with the help of a blender.
  7. Add grated ginger,green chilies and the vadas to the curd.
  8. Heat oil in a pan and when it is hot put in cumin seeds and curry leaves and when it start to splatter take it off from the fire and put the tempering into the curd and mix well.
  9. Garnish with boondi,ginger juliennes, pomegranate seeds,beetroot juliennes and chaat masala. 

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2 cucumbers
1/2 cup hung yogurt
1/2 cup boiled black gram(kale chane)
salt and black pepper powder to taste
Pomegranate seeds and coriander leaves for garnishing


  1. Peel the cucumbers and check for bitterness.
  2. Cut the cucumber in 1"-1.5" long pieces.
  3. Scoop out , just a little, to get a small cavity in each piece of cucumber with the back of a teaspoon or a scoop.
  4. Mix hung yogurt,boiled black gram,salt and pepper powder in a bowl.
  5. Fill the cavity of cucumber with this filling.
  6. Garnish with coriander or mint leave and pomegranate seeds.
  7. Keep them in the refrigerator and serve chilled.
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Wednesday 28 August 2013



4 cups refined flour (maida)
1/2 cup yogurt
1/2 tsp baking powder
1 pinch baking soda
1 tsp salt
2 tsp powdered sugar
2 tbsp oil
oil for frying

  1. Take flour and add baking powder, soda bi-carbonate and salt. Mix well and pass it through a sieve. 
  2. Mix yogurt and powdered sugar. Add this to the flour and add water as per need and mix gradually to make a soft dough by light kneading. 
  3. Incorporate two tbsp oil into the dough and cover the dough with a wet cloth. Keep it aside for an hour. 
  4. Roll the dough into balls of same size and keep them a side for 5-10 minutes for fermentation. 
  5. Now grease the balls with a little oil and roll them to make either round or oval shape (not very thin) bhaturas. 
  6. Heat oil in a kadai and deep fry the bhaturas on high flame till light brown on both the sides.
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Preparation time : 10 minutes
Cooking time: 20 minutes


2 cups basmati rice (cooked)
2 tbsp oil
1 tsp mustard seeds(rai)
1/4 tsp asafoetida powder (hing)
10 leaves curry leaves
1 green chili finely chopped
1" grated ginder
1/2 tsp urad dal soaked for half an hour and drained
1 tbsp chana dal soaked for half an hour and drained
2 tbsp peanuts
1/4 tsp turmeric powder
2 table spoon lemon juice
1 tsp salt or as per taste


  1. Take oil in kadahi and add mustard seeds.
  2. When they start to splatter add peanuts,urad dal,chana dal,hing,curry leaves,ginger,green chilies and  turmeric powder to it stiring continuosly.
  3. Now add the cooked rice and salt and mix well.
  4. Turn off the flame and add lemon juice and mix well.
  5. Serve hot.

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Image result for small karela
250 gms baad ke karele (small bitter gourd)
2 medium sized onions thinly sliced
1 tbsp oil 
1 tsp cumin seeds
1/4 tsp hing asafoetida powder
1  tsp salt or as per taste
1 tsp garam masala or sabzi masala
1/2 tsp amchoor powder
1/2 tsp sounf powder
1/2 tsp dhania powder
1/4 tsp red chili powder
1 tsp sugar


  1. Wash and cut the karelas in round thin slices.
  2. Sprinkle 1/2 tsp salt on to the karelas and keep them on rest for 3-4 hours.
  3. Drain out the liquid and discard it .
  4. Wash the karelas once again.
  5. Take the oil in a pan and when it is hot add the cumin seeds and the asafoetida (hing) powder.
  6. Now add the sliced onions and stir them till pink in color.
  7. Add the washed karelas and the rest of the salt and put a lid on the pan and cook the karelas till they become tender stirring occasionally.
  8. Now add red chili powder,sabzi masala,amchoor powder,sounf powder,dhania powder and the sugar and cook without lid for another five minutes on low flame.
  9. Serve hot with chapati or parantha.
If baad ke karele are not available then it can be made with normal karela the process is same except you need to peel the karelas before sprinkling salt on them.

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Monday 26 August 2013

Preparation time: 10 minutes
Serves: 4-6


8 bread slices
1/4 cup grated carrot
1/2 cup grated cabbage
1/2  capsicum very finely chopped
1/2 onion finely chopped
2 tbsp mayonnaise
1/4 tsp  black pepper powder
1/2-1 tsp salt as per taste


  1. Trim off the edges of each slice of bread.
  2. Mix rest of the ingredients in a bowl.
  3. Spread the mixture on one bread slice and put another slice on it.
  4. Repeat the process with rest of the slices.
  5. Cut these sandwiches in the desired shape.
  6. You can serve it like that only otherwise you can grill it in an OTG or a griller or patty maker or you can simply roast it on a tava.
  7. Serve it with ketchup or a dip of your choice.

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Friday 23 August 2013

1.5 cups sweet corn
2 cups boiled rice
1 onion finely chopped
1/2 capsicum finely chopped
2 green chilies deseeded and finely chopped
50 gms grated cheese
1 tsp garam masala or sabzi masala
oil for frying
4 tbsp oil
4 tbsp maida
3/4 cup milk
2 tsp salt
1/2 tsp white/black pepper powder
1/4 cup maida mixed with 1/2 cup water for coating
1 cup bread crumbs

  1. Heat 4 tbsp oil in a pan.
  2. Add onion,capsicum and cook till the onions turn pink in color.
  3. Add 4 tbsp maida and stir well for a minute.
  4. Add milk stirring continuously and cook till it becomes very thick.
  5. Add white pepper powder.
  6. Add corn and green chilies and cook for a minute, then remove from fire.
  7. Add rest of  the ingredients accept bread crumbs and maida mixed with water and mash well.
  8. Keep the mixture in fridge for some time and let it cool .
  9. Take small portions and give a desired shape with oiled hands.
  10. Dip the rolls in the maida and water batter and roll them in the bread crumbs and fry in hot oil till golden brown in color. 
  11. Serve hot with ketchup or dhania chutney.

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400 gms chick peas (kabuli chana) 
1 onion finely chopped
2 green chilies deseeded and finely chopped
1 tbsp ginger paste
1 tbsp garlic paste
1/2 cup chopped coriander leaves
1/4 tsp soda bi-carb
100 ml bread crumbs
1/2 tsp red chili powder
1 tsp garam masala powder
1-2 tsp salt or as per taste
oil for frying

  1. Soak the chick peas at least for four hours or overnight.
  2. Drain the water and mince them in a mixer.
  3. Add rest of he ingredients except oil
  4. Roll them into round or oval balls and deep fry in medium hot oil till golden in color
  5. Serve it  hot with mayonnaise(tahini paste) vegetable salad in a pita bread or you can enjoy it simply with ketchup or dhaniya chutney or humus  .

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Thursday 22 August 2013


3/4 cup maize flour(makai ka atta),
1/2 cup maida (plain flour)
1 tbsp oil
3/4 tsp salt or to taste
1/4 tsp ajwain (carom seeds)
1/4 cup warm water


  1. sift both the flours along with salt
  2. add oil and ajwain
  3. knead to a stiff dough like you make for puris
  4. cover with a damp cloth and put aside for 30 minutes then knead it again for smoother dough
  5. make small balls and roll out into very thin chapatis, edges may break but don't bother.
  6. prick the chapati with a fork all over
  7. cut the chapatis into eight triangles like we cut pizza
  8. deep fry these triangles till light brown in color and keep them on a paper napkin to absorb excessive oil.
  9. otherwise you can bake them in a oven by  spreading  the tortillas out on a baking sheet in a single layer. Bake the tortillas for about 6 minutes, then use tongs to turn the side, and bake for another 6 to 9 minutes, until they are just beginning to color.  Remove from the oven and let cool.the oven should be preheated at 350°F or 180°C.
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For the koftas:

150 gms paneer/cottage cheese, grated
2 medium size potatoes, boiled, peeled and grated
1 green chili deseeded and finely chopped
1/4 cup cornflour
½ tbsp milk powder or 1 tbsp khoya(optional)
½ tsp salt or to taste
oil for frying

For gravy:
2 tbsp refined oil
2 medium sized onions
1 cup tomato paste/puree
1 green chili
1/4 cup cashew paste
½tsp red chili powder
½ tsp turmeric powder
1 inch ginger
4-5 cloves garlic
2 cups water
½ cup fresh cream
1 tsp salt or as per taste
1 tsp sugar /2 tsp tomato sauce(optional)
1 tsp kitchen king masala
1 tsp coriander powder
2 green cardamoms
1 tsp cumin seeds

  1. Mix all the ingredients mentioned under kofta ingredient list except oil in a bowl. 
  2. Make medium sized balls and fry the koftas in hot oil till golden. 
  1. Put sliced onions, green chili,ginger and garlic in a mixer and make a fine paste 
  2. Take oil in a pan. 
  3. Add cumin seeds and cardamoms and fry till the oil becomes fragrant. 
  4. Add the onion ginger and garlic paste and cook till it become brown. 
  5. Add the tomato puree and saute for 2-3 minutes. 
  6. Add the turmeric powder, red chili powder, kitchen king masala powder, coriander powder and mix well. 
  7. Add cashew paste. 
  8. Stir and saute till the oil starts to leave the sides of the masala paste. 
  9. Add water and stir. 
  10. Simmer and cook on low flame for 10-15 minutes till the gravy becomes thick. 
  11. Add half the cream and salt. 
  12. You can also add sugar or tomato sauce if you want a light sweet taste in the curry. 
  1. Add the curry first in the serving plate or bowl and then place the koftas. 
  2. Serve malai kofta hot with rotis, naan, steamed basmati rice or jeera rice. 
  3. Garnish the malai kofta with some cream, grated paneer and coriander leaves. 

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Onion, mushroom, capsicum Pizza

Ingredients (for 2 large or 3 medium sized pizza's)

For the pizza bread/ base:
    3 cups all purpose flour/maida
    1 cup warm water
    2 teaspoon dry yeast (check expiry date)
    ¼ tsp sugar 
    2 tbsp oil
    ½ tsp salt
    olive oil for brushing
    flour for sprinkling
For the sauce:
    3 medium sized onions finely chopped
    2 tomatoes finely chopped
    1 capsicum finely chopped
    1 mushroom finely chopped
    2-3 cloves garlic finely chopped
    2 tbsp olive oil
    1 tsp dried basil
    1 tsp dried oregano
    2 tsp sugar (optional) 
    freshly crushed or ground black pepper to taste
    salt 1/2 to 1 tsp as per taste
For toppings pizzas:
    1 onion, sliced or chopped
    1 any color capsicum sliced or chopped
    2 mushrooms thinly sliced lengthwise
    grated mozzarella cheese as per taste
fresh or dried herbs(oregano and chili flakes)

 Pizza bread:
  1. Mix sugar in warm water.
  2. Add yeast. stir and let the mixture at rest at room temperature for 10-15 mins till it becomes frothy.
  3. In a bowl add one cup flour, salt, oil and the frothy yeast mixture.
  4. Stir and add another cup of flour .
  5. Add the last cup of flour and continue to stir.
  6. Knead the dough into a smooth, springy ball.
  7. Apply some olive oil all over the dough.
  8. Cover loosely with a damp cloth and keep in a large bowl at room temperature for 2 hours.
  9. The dough will double up.
  10. Make balls and roll the dough lightly to make a circular thick diskette of 10-12" diameter.

Pizza Sauce:

  1. Take olive oil in a pan and when it is hot add chopped garlic,onions,capsicum,mushrooms and saute
  2. When the onions are pink in color add tomatoes and cook till the tomatoes become soft.
  3. Add dried herbs ,salt ,sugar and black pepper powder and mix well.
Assembling :

  1. Place the rolled base on a greased dusted baking tray
  2. Grease the top of the base with olive oil 
  3. Spread 1 tsp ready made pizza pasta sauce(optional)
  4. Spread the home made sauce on it
  5. Place the toppings on it
  6. Now add grated mozzarella cheese
  7. Bake the  pizza in a preheated oven for 10-15 minutes at 200 degrees C or the cheese melts and become slightly brown in color.
  8. Sprinkle the dried herbs.
  9. Slice the pizza in eight equal pieces and serve  hot pizza with cold drink. 

  1. You can use a ready made pizza base instead of making a pizza bread.
  2. you can use any other toppings as per taste like 8-9 pitted black olives, sliced or 4 baby corns slit into two pieces length wise or 1 tomato deseeded and diced.
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Monday 12 August 2013


   1.5 cups whole wheat flour/atta
   1 cup gram flour/besan
   1 cup chopped fresh fenugreek (methi) leaves
   1 tsp cumin powder or whole cumin
   1 tsp coriander powder
   1/2 tsp turmeric
   1/2 tsp red chili powder
   1/2 tsp finely chopped green chilis 
   1/2 tsp ginger paste
   2 tbsp oil
   1 to 2 tbsp water or 1 to 2 tbsp curd/yogurt
   1/2 to 1 tsp salt or as per taste
   oil for frying

  1.Mix all the ingredients except water.
  2.Knead a dough by adding a little water or curd as the methi leaves leave water and if you are not careful
   while adding water the dough may become sticky still if it is sticky you can add wheat flour.
  3.Keep the dough aside for 15-20 minutes covered with a kitchen towel.
  4.Make medium sized balls from the dough.
  5.Roll each ball thinly into flat discs of 6-7" in diameter.
  6.Heat a frying pan or tava and place thepla on it.
  7. Apply oil on both its sides, press gently with a ladle and cook until it turns brown from both the sides.
  8.Once the thepla is cooked as well as browned, remove from the pan.
  9.Make all the theplas this way.
  10.Stack them up and keep in a roti basket or in covered in a kitchen napkin.
  11.Serve methi theplas with mango or lime pickles, or potato sabzi or you can just have them plain with tea.
  1.If fresh methi is not available you can use dried methi (2 tbsp).
  2.Instead of methi, finely chopped spinich or bathu leaves can be added as per taste.      

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Saturday 10 August 2013


    1.5 cups parboiled /sela rice
1/2 cup split black gram (urad dal)

    1/2 tsp baking powder
     1/2 tsp fengurik seeds
     1 tbsp chirwa/poha
    1 tablespoon oil
     salt to taste

1. Wash and soak the rice and urad dal,fengurik seeds and chirwa in lukewarm water for 2 to 3 hours.
2.Drain,wash and grind to a smooth paste.
3.Cover and keep aside  overnight to ferment.
4.Add baking powder,salt and oil.
5. Grease the idli mold and pour the batter into it and steam for 15 minutes.Check it with a knife if done then unmold it and if not then cook for 5 more minutes.Do not over cook otherwise it will become dry.
6. Serve hot with sambher or chutney or both.     
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1 cup atta(wheat flour)
4 tbsp suji (semolina/rawa)
5 tbsp ghee
8 tbsp powdered(bura) sugar
10 chopped almonds
1/2 tsp chhoti illaichi powder
ghee for frying

1.Mix atta,suji and ghee and  make a stiff dough with warm water.
2.Make small flattened balls and deep fry in ghee on medium heat.
3.Remove when well browned. Break into pieces. Let it cool a little. Coarsely powder in a mixer.
4. Mix sugar,almonds and illaichi powder.
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