Wednesday 21 December 2016



12 tacos shells (home made or ready made)

For The Rajma Topping:

3/4 cup red rajma (kidney beans) , soaked for 8 hours and boiled
salt to taste
1 tbsp oil
1/2 cup finely chopped onions
1/2 tomato chopped
1/2 capsicum chopped
1/2-1 green chili chopped
1/2 tsp garlic finely chopped
1/2 tsp chilli powder
1 tsp cumin seeds (jeera) powder
2 tbsp tomato ketchup
2 tbsp tomato puree
1 tbsp schezwan sauce or chili sauce

Other ingredients:
sour cream or hung yogurt add salt to taste
thinly sliced onion,shreaded carrots and cabbage with some salt to taste
pomegranate seeds


  1. Heat oil in a  pan, add garlic,onions and capsicum and sauté on a medium flame for 1 minute.
  2. Add green chilies, tomato puree, tomato ketchup,schezwan sauce, chilli powder, cumin seeds powder and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
  3. Add the cooked rajma with some water, mix well, mash a bit using a potato masher and cook on a medium flame for 4 to 5 minutes, , while stirring occasionally till the water evaporates. 
  4. Add chopped tomatoes, mix well and keep aside.
  5. Place crisp tacos on a clean, dry surface, place a portion each of the rajma topping evenly over each taco.
  6. Place some sliced onion, shreaded carrots and cabbage over rajma topping then some sour cream and finely garnish with some pomegranate seeds and coriander leaves and serve immediately.
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Friday 9 December 2016



1 cup maize flour
1 cup maida + for dusting
salt to taste
2 tbsp oil
oil for deep frying


  1. Sieve maize flour and all purpose flour together.
  2. Add salt and 2 tbsp oil and mix.
  3. Knead a soft dough using warm water.
  4. Take out a ball of the dough,dust it with some flour and roll a thin chapati with the help of a rolling pin.
  5. Take a muffin mold and cut as much round disks as possible.
  6. Now gather the left out dough and mix some more dough and repeat the process.
  7. Prick with a fork or knife randomly, to avoid the canapes puffing up while frying.
  8. Meanwhile, heat oil in a wide and deep-bottomed frying pan or kadahi(wok).
  9. Add the circular discs to the hot oil gently. Without crowding, fry as many discs as the pan could fit.
  10. Keep turning them around and fry on low flame till they turn golden brown and crisp throughout. Remove them with a slotted spoon and drain them on absorbent towel. Repeat the process with the remaining dough.

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