Tuesday 28 July 2015



Preparation time: 15 minutes +2 hours for fermentation of dough
Cooking time: 10 minutes
Serves: 3-4


For Dough:
1 cup all purpose flour (maida)+ for dusting
1/4 tsp salt
1 tbsp oil
1/2 tsp sugar
1/2 tsp dry active yeast

For stuffing:
1 onion finely chopped
1 capsicum finely chopped
2 mushrooms finely chopped (optional)
2-3 tbsp mozzarella cheese (as per taste)
1 tbsp pizza pasta sauce
salt, pepper, mixed herbs, chilli flakes to sprinkle
oil for shallow frying

  1. Soak dry active yeast along with sugar in lukewarm water for 10 minutes.
  2. After 10 minutes the yeast will bubble  and you will see a good frothy layer on top.
  3. Take a cup of flour in a bowl and add oil salt and active yeast to it.
  4. Add some water and stir the mixture  untill it becomes sticky and leaves the sides of the bowl.
  5. Knead the dough into a smooth, springy ball and apply some oil all over the dough.
  6. Cover the dough with a wet cloth and let it rest for 2 hours.
  7. After 2 hours the dough will double up and will be ready to use.
  8. Heat the Griddle Pan.
  9. Divide the dough in 2-4 parts. Take one part at a time roll it into a ball.
  10. Dust the ball with some dry flour and make a circular disk.
  11. Now spread pizza pasta sauce on it.
  12. Then place a tbsp full of all the chopped vegetables and then place some grated cheese on it . Sprinkle some salt, pepper,chili flakes and Mixed Herbs .
  13. Now join the edges of the circular disk to seal the stuffing inside and again roll out with the help of a rolling pin using as much dry flour as required.
  14. Shallow fry this parantha from both the sides on a non- stick tava (griddle) using oil till it becomes golden brown in color.
  15. Enjoy and Savour ... The Yummy Pizza Parantha.

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Saturday 25 July 2015



Preparation time: 2 minutes
Cooking time: 5 minutes
Serves: 1


1 ear of corn, husk on
salt to taste
degi mirch to taste
chaat masala to taste
1/2 lemon


  1. Wash the corn cob without removing its husk.
  2. Place the corn in the microwave, do not remove the husk. Microwave the corn on the high setting for 4-5 minutes.
  3. Remove the husk and rub the lemon squeezing it lightly all over on the corn.
  4. Now rub salt and spices and enjoy. 

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Saturday 18 July 2015



Preparation time: 20 minutes
Cooking time: 20 minutes
Serves: 4-6

2 medium sized eggplant /brinjal/ baingan (bhartha baingan)
2 tbsp refined oil
1/2 tsp cumin seeds
2 medium sized or 1 big onion chopped
2 tomatoes chopped
1 green chili chopped
1" ginger finely chopped or grated
3-4 cloves of garlic chopped
1/2 tsp degi mirch powder
1 tsp catch sabzi masala
1 tsp coriander powder
2 tbsp green peas
salt to taste


  1. Wash the brinjal and grease it with little oil.
  2. Roast it over an open flame turning side occasionally till the skin is charred and can be peeled off.
  3. Cool and peel the skin.For this keep the hot brinjal in cold water in a bowl and gently remove the burnt skin.
  4. Wash the brinjals with clean water and mash the pulp thoroughly and keep aside.
  5. Heat oil in a pan and add the cumin seeds.
  6. When they crackle add the onions and sauté till they turn pink in color.
  7. Add the ginger, garlic and green chillies and sauté for a few more seconds.
  8. Add the tomatoes and peas and cook till tomatoes and peas become soft.
  9. Add the mashed brinjal, all the spices and salt, mix well and cook for 3-4 minutes.
  10. Garnish with coriander and serve hot.
  1. Choose the brinjals which are 
  2. You can roast the brinjal in an OTG also. Roasting brinjals gives them a distinct flavor.But if you don't have time to roast them . You can either boil it after peeling it with a peeler or simply peel and chop them and put them in roasted masala and cook till they are done. 
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Friday 17 July 2015



Preparation time: 15 minutes
Serves: 3


2 scoops kulfi or badam kulfi
faluda as required
few mango slices or any other fruit
chopped nuts or cherry
2 tsp soaked sabza beej
2 tsp rose syrup


  1. Place some faluda in a sunday plate.
  2. Now place two scoops of  kulfi  and mango slices over it. Place cherries or chopped nuts on the kulfi.
  3. Place some soaked sabza beej on the faluda and drizzle rose syrup over it.
  4. Serve immediately. 

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Wednesday 15 July 2015



Preparation time: 15 minutes + soaking overnight
Cooking time : 20 minutes
Serves: 6


For bhalla
1 cup white lentil /skin less black gram (urad dhuli)    
1/4 tsp asafoetida (hing) powder
salt to taste
oil for frying

For stuffing
1 tbsp kaju tukda
1 tbsp thinly sliced or chopped ginger
1 tbsp finely chopped green chilies
1 tsp raisins
1 tsp cunin seeds
salt to taste
Accompaniments for serving chaat
2 cups Hung curd
1 tsp roasted cumin powder
chaat masala to taste
degi mirch powder to taste
1" ginger Julians
1 tbsp sugar (optional)
2 tbsp cream (optional)
2 tbsp green chuttney
2 tbsp tamarind chuttney
2 tbsp sev
salt to taste
  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. Mix all the ingredients listed in the stuffing list.Keep aside
  5.  Heat sufficient oil in a kadai.
  6. Take a clean polythene bag and place it on marble top or on rolling board.
  7. Clean it with water and spread a tablespoonful of batter on it with wet hand.
  8. Place a tsp of filling in the center and fold first half of the batter on the second half of the batter in a way that the stuffing is covered. 
  9. Carefully take it on your fingers and Immediately put it in the hot oil and fry until light golden. Drain onto an absorbent paper.  Put bhallas in sufficient quantity of lukewarm water. Leave for two minutes. Squeeze between your palms to drain out water.
  10. Mix sugar and cream with hung curd with the help of a blender.
  11. Cut the bhalla in a way that the stuffing is visible and place it in a plate.
  12. Top it with curd, tamarind chuttney,green chuttney ,ginger juliennes, pomegranate seeds,sev and sprinkle salt,degi mirch powder and chaat masala.
  13. You can also add chopped boiled potatoes, papdi and boiled kabuli channa to the chaat.
  14. Serve chilled .

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