Friday, 30 March 2012

Coconut Mice

The other day I saw the recipe on some other website,which reminds me that even I learnt this same recipe during my school days in my HOBBY CLASSES...
I made it a day before and it came out so nicely that I thought of sharing  this with you all....Hope you all will like it too...

  • 1/2 tin condensed milk (milkmaid)
  • 1 cup grated coconut
  • 2tbsp icing sugar or normal sugar grind in grinder
For decoration:
  • Eyes: Black Pepper
  • Lips: Mixed Fruit Jam
  • Whiskers: Roasted Vermicelli
  • Tail: Raw Maggi
  • Ears: Almonds
Other options for decorations: Choco chips,tutti fruity,clove, sugar balls.

  • Mix condensed milk,sugar and 3/4 cup of grated coconut (1/4 cup keep aside for coating), knead it into soft dough.

  • Divide the mixture into equal quantity and form a round shape, press and stretch slightly from one side to make mice face.

  • Decorate the mice with the decorative stuff.

  • Keep it in fridge for 3-4 hrs before serving.

Please leave your valuable comments below....

Thursday, 29 March 2012

Dal Bati

Hi All...
  I am so excited about this post...I got a gas tandoor gifted by my Mother. So I wanted to try something new on it, but what ??? As NAVRATRAS are going on so I tried something in VEG....TRADITIONAL FOOD of Rajasthan DAL BAATI .....Churma is missing will try it next time...
I hope you all will like my recipe.


For Dal :
50 gm arhar dal (split red gram)
50 gm channa dal (bengal gram)
50 gm moong dal (split yellow gram)
2tbsp ghee
1 bay leaf
1tbsp cumin seeds
A pinch of hing
2 medium chopped onion
1tsp finely chopped ginger
3 medium size tomatoes
1/2 tsp garam masla
1tsp dhania powder
1/2tsp turmeric powder (haldi)
1/2tsp red chilly powder ( taste)
Salt taste
2tsp dried mango powder
Chopped green coriander (GARNISH)
For Bati:
2 cups of wheat flour
1 cup rava (suji)
Salt taste
1/4tsp baking powder (optional)
1/2tsp ajwain
  • Wash all the dals and soak them in water for 30 mins.
  • Now pressure cook dals with salt and haldi.Keep it aside.
  • Take ghee in a pan,add bay leaf, cumin seeds and hing.When cumin seeds splutter and onion and cook nicely till they become golden brown.
  • Add tomatoes and ginger,mix well and bhuno till oil separates.
  • Add all the dry masalas and mix well.
  • Add cooked dal into the mixture and mix nicely.Give it a boil and keep it on low flame for 5-6 mins.
  • Remove from fire and garnish it with chopped coriander leaves.
  • Mix all the ingredients except ghee and knead it into stiff dough with the help of water and ghee.
  • Divide the dough into equal portion.Shape each portion into round balls.
  • Cook batis into gas tandoor for 30-35 mins (you can cook them in microwave and electric tandoor too)
  • Check in between.
  • Remove from fire,apply melted ghee on the top.
  • Serve hot with dal and green chutney.

Enjoy the Traditional Rajasthani Food....

Wednesday, 28 March 2012

Babycorn Fritters

Hello Friends...
  Back with a new recipe Babycorn Fritters easy and light tea time snacks for the whole family.

  • 1 pack of babycorn
  • 1/2 cup all purpose flour (maida)
  • 1 tsp cornflour
  • 1/4 tsp ginger-garlic paste
  • Salt taste
  • 1/4 tsp red chilly powder
  • A pinch of soda-bi-carb (easily available in grocery stores)
  • 1/2 cup water
  • 1/4 cup chopped parsley (optional)
  • Oil for frying

  1. Wash babycorns and cut the into halves (vertically).
  2. Apply 1/2 tsp of salt and keep them aside for 15-20 mins.Drain out the excess water.
  3. Mix all the ingredients in a bowl.Except oil.
  4. Form a thick batter.Dip all the babycorn into the batter.
  5. Deep fry till they are golden brown from all the sides.
  6. Drain on tissue paper and serve hot with tomato ketchup.

Tuesday, 27 March 2012

Corn Chaat

  • 2 cups boiled corn kernels
  • 1 chopped onion
  • 1 chopped tomato
  • 1 chopped cucumber
  • 1 chopped capsicum
  • 1/2 cup pomegranate seeds (optional)
  • 2tbsp chopped corriander leaves
  • 2tbsp tamarind chutney (optional)
  • 1tbsp butter
  • 1/4 tsp black salt
  • 1/4 tsp roasted cummin powder
  • 1/2 tsp chaat masala
  • 1 lemon juice
  • Mix hot corn kernels and butter nicely.
  • Add all the chopped veggies, except corriander leaves
  • Put all the dry masalas and tamarind chutney. Mix well.
  • Sprinkle chopped corriander leaves on the top and serve.
You can do variations in corn chaat (without veggies)
Corn + Butter + chaat masala   + Lime Juice + Salt
Corn + Butter + Pepper Powder + Lime juice + Salt
Corn + Butter + Chilly Powder   + Lime juice + Salt
Corn + Butter + Garlic Powder   + Lime juice + Salt

Mushroom Pizza Pocket OR Calzone

Hello Friends...
     Ready with a new post Mushroom Pizza pockets or Cal zone ....Very easy and heavy snacks for Birthday parties or Kitty parties.....My son Hardik loved it ......Enjoy

For Dough:  
  • 1(1/2) cup maida
  • 1 tsp. dry yeast
  • 1 tsp. salt
  • 1 tsp. sugar
  • Oil to knead
For filling:
  • 1 finely chopped onion
  • 2 finely chopped tomatoes
  • 3-4 flakes of garlic (crushed)
  • 1/2 cup finely chopped mushrooms
  • 1 finely chopped yellow bell pepper
  • 1/4 cup boiled corn kernel
  • 1tsp oregano
  • salt according to taste
  • Chilly flakes (optional)
  • 1/4 tsp pepper powder
  • 1 cup grated mozzarella cheese (I used cheese slice)
  • 2 tbsp. olive oil or vegetable oil 
  • To prepare a dough, dissolve dry yeast in 1/4 cup of hot water.Dissolve it completely and keep it aside.
  • Mix all the ingredients of dough except oil.Keep it aside for 20-25 mins.(till it becomes double the volume)
  • Grease your palm with oil again knead the dough nicely.Keep it aside for 20-30 mins.
  • Prepare filling,heat oil in a pan,onion and crushed garlic.Saute till onions become golden brown in colour.
  • Add tomatoes and bhuno nicely till oil separates.
  • Add all the dry masala and mix well.
  • Add yellow pepper,corn kernels and mushrooms.Mix well. 

  • Cover and cook for 5-6 mins. Cook till the water dries up.Keep the mixture aside for cooling. Divide the mixture into 8 portions.
  • Now roll the dough into chappatis 6"inch in diameter.

  • Put one portion of the filling in the center of the chappati.
  • Fold each circle to form a semicircle.
  • Seal the edge using a little water and press the edge with the help of a fork.

  • Bake them in pre-heated oven for 40-45 mins or until they are evenly browned.(Keep checking in between)
  • Remove from the baking tray.Cut into half with the help of pizza cutter.
  • Serve hot with tomato ketchup......

Note: You can deep fry them instead of baking ...but according to me baking is a good option .
Try with different fillings too like chicken mince, crumbled paneer, crumbled boiled egg etc.....

Please leave the comments below.....

Wednesday, 21 March 2012

Vanilla Eggless Cake

Hello Friends,
I tried this recipe on NEHA'S Demand..... hope you all will like it ....Please     leave the comments below...

21/2 cup all purpose flour (maida)
1 tin condensed milk (milkmaid)
2 tbsp sugar
2 tsp baking powder
1 tsp baking soda
1 cup milk
2 tbsp vinegar
1/4  salt
21/2 tbsp vanilla essence
1/2 cup unsalted butter

  • Pre-heat the oven at 180c for 15 mins.
  • Grease the baking dish with little butter and sprinkle little bit of maida. Keep it aside.
  • In a large bowl sieve baking powder, maida, baking soda and salt. Keep it aside. 

  • In another bowl whisk condensed milk, butter and sugar together. 
  • Add vinegar and vanilla essence, mix well. Whisk the batter nicely.
  • Now add maida mixture slowly into the condensed milk mixture......add 1tbsp at a time ( to avoid lumps formation ).
  • Whisk it slowly add milk into the batter. Again mix well.
  • Pour the batter into the greased baking dish. Pat the pan little on the kitchen slab to break the air bubbles if any.
  • Bake it for 25-35 mins or till the toothpick inserted into the cake comes out clean.
  • Cool the cake for 15- 20 mins, transfer the cake into the plate and slice it evenly....
Note: Please check the browning of the cake in between. Mine was done in 40 mins. Sometimes it will take more than the time I mentioned above.

Enjoy the cake .......

Sunday, 18 March 2012

Lacha Onion Salad

  • 2 onion cut into rings
  • 1 beetroot (boiled and sliced) just give one whistle
  • 1/4 cup vinegar or lemon juice
  • Salt taste
  • 1/2 tsp pepper powder
Mix all the ingredients and keep it for 4-5 hrs or overnight.
Serve it with Tandoori Recipes

Tandoori Roti

  • 2 cups atta
  • 1/2 tsp salt
  • 3-4 tbsp ghee
  • Water approx.

  1. Mix all the ingredients and knead into soft dough.
  2. Keep it aside for 15-20 mins.
  3. Divide the portion into equall portion.
  4. Roll out each portion into a diameter of 5".
  5. Remove the lid of the pressure cooker and lightly grease the insides of the bottom with oil.
  6. Heat upside down over an open flame.
  7. Apply a little water on one side of each tandoori roti and stick the wet side on the inside of the heated bottom of the pressure cooker.
  8. Again turn the bottom of the pressure cooker upside down and cook till brown spots appear on the surface of the tandoori roti and it peels away easily.
  9. You can stick 2-3 rotis on the inside of the pressure cooker at a time.
Note: You can apply little butter on the top to make BUTTER TANDOORI ROTI....

Serve Hot.....

Butter chicken with Tandoori roti and Onion lacha

  • 1 tbsp butter
  • 2-3 tbsp cashew nuts soaked in hot water (ground to fine paste)
  • 6-7 tomatoes (pureed)
  • 2 tbsp ginger-garlic paste
  • 1 tsp Kashmiri red chilly powder
  • salt according to taste
  • 1/4 teaspoon garam masala powder
  • 1 cup water mix with  1/2 cup of milk
  • 1 tsp tandoori masala
  • Tandoori chicken pieces
  • 1/2 cup of fresh cream
  • Chopped coriander leaves for garnishing.


  1. Melt butter in a non stick kadai add tej patta and ginger-garlic paste, Stir continuously.
  2. Maintain low heat, when colour changes, add tomato puree, chilly powder, salt and garam masala powder Stir well for 2 - 3 minutes on a low heat.
  3. Cook till puree turns dry and oil separates.
  4. Add cashew paste,stir for few seconds on medium heat till fat separates.
  5. Add milk and water mix. Cover with a lid and simmer for 10 minutes until gravy thickens and it turns to bright colour.
  6. Add tandoori chicken pieces and cook for 8 -10 minutes. Switch off the heat. Add fresh cream, mix well.
  7. Sprinkle chopped coriander leaves for garnishing.
Serve hot with Tandoori Roti and Lacha Onion.....
Links :

Saturday, 17 March 2012

Aam ki meethi chutney

  • 1 kg grated raw mango
  • 1 1/2 kg sugar
  • 2 tbsp fennel seeds
  • 2 tsp fenugreek seeds (methidana)
  • 2 tbsp red chilly powder
  • 2 cloves (laung)
  • 1/2 tsp cardamom powder (elaichi pd)
  • 2 sticks of dalchini (cinnamon)
  • 2 tbsp salt

Note: Ratio of mango and sugar should be 1kg of grated mango = 1 1/2 kg of sugar. (If you buy 1 kg of raw mangoes then after grating them it will be in lesser in please be careful in measurements)

  1. Take a kadai, add grated mangoes and sugar.
  2. Cook it till sugar dissolves completely and the mangoes turn golden yellow.
  3. Add all the ingredients mentioned above.
  4. Mix well and cook the chutney till it starts separating from the corners of the kadai.
  5. Remove from the fire. Store it in air tight container once its cool.
  6. Keep it in refrigerator for 1-2 yrs.

Aam Panna (raw mango drink)

1 raw mango (boiled)
3/4 cup sugar
1 tsp.pepper powder
1 tsp.roasted cumin powder
1 tbsp.salt
1 salt
2 tsp.dried mint powder
5-6 cups of water
Ice cubes

Peel and mash the mango.
Take a blender add mashed mango all the masalas and blend it till smooth.
Transfer the mixture into a jug and add water.
Keep it in a fridge for 3-4 hrs.
Before serving add ice cubes in each glass and poured the mango panna.
Serve chilled, garnish with lemon wedge.

Enjoy in hot summers......

Mango Pickle (Punjabi Style)

  •        1 kg raw mango
  •      150 gms salt
  •      250 ltr mustard oil
  •      20 gm red chilly powder
  •      20 gm mustard seeds
  •      50 gm fennel seeds
  •      50 gm onion seeds (kalonji)
  •      50 gm fenugreek seeds
  •      1 tbsp hing

  1. Wash the mangoes and keep them in dry place (overnight). Chop the mangoes into 8 pieces. Keep aside.
  2. Heat the oil in a kadai till the aroma is strong, remove from the fire.
  3. When oil will be in lukewarm condition put it again on flame, add hing.
  4. Add all the dry masalas (except salt) and mix well.
  5. Remove from fire. Mix in the mango pieces and salt.
  6. When the mixture is cool, put it into sterilised jar and store.
  7. Keep it in sun for 5-6 days. Keep stirring in between with clean spoon.
  8. Mango pieces in the jar should be cover with the oil while in storage to prevent spoiling.

Enjoy the achaar with pranthas....

Friday, 16 March 2012

Grape Slush

Hi friends,
    A cool cool drink for you all to enjoy in hot humid weather ......

  • 2 cups purple grapes (crushed)
  • 2 tbsp strawberry crush (mala's brand)
  • 2 cups crushed ice
  • 1/2 lemon juice
  • 1/2 tsp honey (optional)
  • Salt
  1. Combine all the ingredients (except salt) with 1/2 cup of ice in a mixer. Blend till it resembles like a slush.
  2. Apply salt on the rim of the glass, Pour slush into the glass.
  3. Garnish with a grape.
  4. Serve chilled.

Wednesday, 14 March 2012

Tadka Idli

  • Few leftover Idlis (cut into 4 parts)
  • 1 bid onion (sliced)
  • 1/2 cup shredded cabbage
  • 1/2 cup grated carrot
  • 1/4 cup sliced capsicum
  • 1 green chilly (sliced) optional
  • Salt to taste
  • 1/4 tsp turmeric powder (haldi) optional
  • 1/2 tsp mustard seeds
  • 1/4 tsp red chilly powder
  • few curry leaves
  • Garnish: Chopped coriander leaves

  1. Heat oil in a non-stick kadai. Add sarson seeds and curry leaves, when crackles, add sliced onion.
  2. Saute till onions become pinkish brown.
  3. Add cabbage,capsicum and carrot. Mix well and cook for 2-3 mins on high flame.
  4. Add all the dry masalas. Mix well
  5. Add idlis again mix nicely.
  6. Cook for 5-6 mins on low flame.
  7. Garnish with coriander leaves.
  8. Serve hot with green pudina chutney or tomato ketchup.


Tuesday, 13 March 2012

Pav Bhaji

  • 3 boiled potatoes
  • 1 cup peas
  • 1 cup cauliflower (chopped)
  • 1 cup cabbage (chopped)
  • 1 cup carrot (chopped)
  • 4 big tomatoes (chopped finely)
  • 3 big onions (chopped finely)
  • 1 small capsicum (chopped finely)
  • 3 tbsp ginger-garlic paste
  • Salt to taste
  • 2 tbsp Pao Bhaji masala
  • 1/2 tsp red chilly powder
  • 1/2 tsp coriander powder
  • 1/2 tsp garam masala
  • Garnish: chopped coriander

  1. Mash boiled potatoes and keep it aside.
  2. Pressure cook all the chopped veggies (cauliflower, cabbage, carrot and peas).
  3. Heat oil in a kadai, add ginger-garlic paste.When it turns brown add onion and saute till they become golden brown.
  4. Add chopped tomatoes and capsicum, mix well and cook till oil separates.
  5. Add all the dry masalas.
  6. Bhuno well.
  7. Put all veggies and potatoes, cook for a few minutes. Keep mashing in between.
  8. Mash well all the veggies and keep sprinkling water occasionally.
  9. Add butter and chopped coriander. Keep aside.

To serve: cut buns (pao) into halves. Heat tawa, put 1 tbsp of butter on it. Press the paos in the butter. Heat them till they are soft and brown.

Serve hot with bhaji, dotted with butter and chopped onion with lemon wedge.


Achari Bharwan Karela

4 bitter gourd(large)
1/2 tsp salt

2tsp oil
2tsp fennel seeds (sauf),mustard seeds (sarson) and kalonji seeds
1/2 tsp green chilli chopped
salt to taste
1 tsp amchoor powder
1/2 tsp haldi
1 tsp corriander powder
1/2 tsp garam masala
1 medium chopped onion
A pinch of hing

  1. Scrap (dont throw the outer skin of the karela), wash and cut the karela from the middle and de-seed it
  2. Apply salt to karela, rub well and keep aside for 1 hour.
  3. Wash, pat dry .
  1. Heat oil in a pan, add sauf, kalonji, mustard seeds and hing. When it starts crackling add onion, bhuno till it becomes pinkish brown.
  2. Add all the dry masalas and outer skin of karela. Cook for 8-10 mins till the outer skin of karela is cooked.
  3. Remove from fire and divide in 4 equal parts. Fill each karela to full, tie karela with thread to retain stuffing from falling.
  4. Heat oil in a non stick pan, add karelas, cook till they become dark brown.
  5. Serve hot with moong ki daal and parantha....

Enjoy till next post.....

Thursday, 8 March 2012

Mushroom Manchurian (Dry)

1 pack of mushrooms
1 pinch ajinomoto (optional)
1 tsp vinegar
2 tsp tomato ketchup
1/2 tsp pepper powder
2 tsp cornflour
1 egg
1 tsp soya sauce
1 big green chili
Oil for frying
2 tsp chopped garlic
Salt to taste

Beat the egg, add salt, pepper powder and cornflour to it, carefully because the mixture should not be too thick and mix well.
Put  mushrooms in the egg mixture and mix well till all the mushrooms are well coated.
Heat oil in the kadai over high flame,deep fry the mushrooms in it, till golden brown. Keep them aside.
Heat oil in a pan and chopped green chili and chopped garlic, saute for 1-2 mins.
Add soya sauce, salt ( taste), ajinomotto, pepper powder, tomato ketchup, vinegar. Saute it for 3-4 mins.
Add the fried mushrooms to it and fry for about 1-2 mins.
Garnish Mushroom Manchurian with chopped spring onions.
Serve hot.

Wednesday, 7 March 2012

Schezwan Hakka Noodles

  • 1 pack of  Hakka noodles (ching's secret)
  • 1/2 cup sliced green capsicum
  • 1/2 cup shredded cabbage
  • 1/2 cup chopped spring onions (green part)
  • 1/4 tsp. garlic paste (optional)
  • 1/2 cup shredded carrot (orange one)
  • 1-2 tbsp tomato sauce
  • 1/2 tsp soya sauce
  • 1/4 tsp vinegar
  • Ching's secret schezwan Miracle Masala (1 sachet)
  • 1/2 pepper powder
  • Salt acc. to taste 
  1. Boil 8 cup of water in a large pan, let the water bubble.
  2. Add the noodles and boil them for only 2 minutes.
  3. The noodles are cooked aldent (aldent: means partially cooking noodles or leaving it slightly "kachcha"). Note: Follow the instructions given on the backside of the packet.
  4. Drain the noodles and spread on a flat surface and toss in 1 tsp of oil on the noodles to prevent sticking.
  5. Heat oil in a frying pan on a high flame.
  6. Add garlic paste and saute it for 1-2 mins.
  7. Add vegetables and stir-fry for 3 minutes on a medium flame.
  8. Add vinegar, tomato ketchup, soya sauce, schezwan miracle masala, salt and noodles, toss well and cook for 2 minutes.
  9. Garnish with spring onions and serve hot.

Chilly Chicken With Gravy....

  • 500 gms. boneless chicken (cut into1" cubes) 
  • 2 tbsp Soya sauce
  • 1 egg
  • 2 tbsp corn flour
  • 2-3 green chilies (slit)
  • 2 green onion tops (finely chopped)
  • 1 tsp garlic paste
  • 1 yellow bell pepper, cut into 1" cubes (optional)
  • 1 red bell pepper, cut into 1" cubes (optional)
  • Salt To Taste
  • 1/2 tsp white pepper powder
  • 1 tsp sugar
  • A pinch of ajinomoto (optional)
  • 2 cups water
  • 1 tbsp oil
  • Oil to fry
  1. Take 1tbsp. Soya sauce, 1tbsp. corn flour, salt, egg in a bowl and marinate chicken pieces in the the mixture for about 15-20 minutes.
  2. Heat oil and deep fry the marinated chicken pieces till golden brown, keep it aside.
  3. Now in a separate  kadhai heat 1 tbsp. oil and add garlic paste and green chilies and saute for few seconds.
  4. Add red and yellow bell pepper, mix well and saute it for 2-3 mins.
  5. Add 2 cups of water. Bring to boil and add sugar, pepper powder, salt , ajinomoto and remaining Soya sauce.
  6. Add fried chicken pieces to it and cook for few minutes.
  7. Dissolve the remaining corn flour in 1/2 cup water and add to the curry stirring constantly to avoid lumps. Cook for 2-3 minutes.
  8. Garnish with chopped green onion tops. Serve chilly chicken hot with Veg/Chicken Noodles or Fried Rice..

Tuesday, 6 March 2012


  • 1 cup kabuli channa (Bengal Gram)
  • 1" stick dalchini (cinnamon)
  • 2 moti illaichi (big cardamom)
  • 3 laung (cloves)
  • 1 tea bag
For tadka:
  • 2 big onions (thinly sliced)
  • 1 green chilly (slit)
  • 1"grated ginger
  • 2 tomatoes (finely chopped)
  • 1 tbsp amchoor powder (dry mango powder)
  • 1tsp channa powder
  • 1tsp dhania powder
  • 1/2 tsp garam masala
  • salt and red chilly powder ( taste)
  • 4-5 tbsp oil

  1. Soak channa with dalchini, laung, moti illaichi and tea bag with enough water for overnight.
  2. Pressure cook all the ingredients along with tea bag. Keep on low flame for 20-30 mins after one whistle.Keep it aside.
  3. Heat oil in kadai, add onions, green chilly and ginger. Saute it onions turn dark brown....
  4. Add tomatoes, cook well till oil separates....mash occasionally.
  5. Add dhania powder, channa masala, amchoor powder,garam masala, red chilly powder and salt. Mix well.
  6. Remove tea bag from boiled channas and add to the onion masala.
  7. Mix well and cook for 15-20 mins on low flame.
  8. Keep stirring and mash occasionally in between.
  9. At the time of serving ...take oil in tadka pan ...add 4-5 slit green chillies, fry them in oil, add salt and 1/2 tsp of dry mango powder...remove from fire and serve them along with chole bhature......
For Bhature:

3 cups maida (plain flour)
1/2 cup suji
1/2 tsp baking powder
1/2 salt
1/2 cup curd
oil for deep frying

  1. Sieve together the plain flour and baking powder.
  2. Add suji, salt and curd into flour and baking powder. Knead with warm water to make dough of rolling consistency.
  3. Knead with greased hands till the dough is smooth.
  4. Cover with a clean wet kitchen towel to keep it from drying and leave it to ferment for 3-4 hrs.
  5. Make small balls from the dough, roll into oblong shape.
  6. Deep fry in oil on both sides until golden brown.
  7. Serve hot with CHOLE and kachumer salad (recipe coming soon)
Enjoy your Sunday Brunch......

Palak Paneer

  • 250 gms. paneer cut into 1"cubes
  • 3 bunch spinach (palak) leaves 
  • 2 big onions, (finely chopped)
  • 4 cloves garlic (grated)
  • ½" piece ginger, (grated)
  • 2 green chillies, (finely chopped)
  • 3 big tomatoes (chopped)
  • 1/4 tsp garam masala
  • 1/2 tsp corriander powder
  • 1/4 tsp cumin powder 
  • 2 tbsp ghee
  • salt to taste
  • 1tsp fresh beaten cream

  1. Wash, chop paalak. Pressure cook with 1/2 cup water for 10 mins on low heat after 2 whistle.
  2. Cool and grind it into smooth paste.
  3. Heat ghee in kadai, add onions, ginger and garlic. Saute till onions turn pinkish brown.
  4. Add tomatoes and green chillies. Cook on slow fire till ghee seperates.
  5. Add garam masala, corrainder powder, cumin powder and salt. Mix well.
  6. Add paalak and cook for 7-8 mins on low flame.
  7. Add paneer. Mix well. Remove from fire.
  8. At the time of serving....Garnish PAALAK PANEER with fresh beaten cream.
  9. Serve hot with Tandoori Roti or Stuffed Prantha...... 

Saturday, 3 March 2012

Cheese and Vegetable Frittata

Hello friends ...
Its one of my favourite recipe...after making this I am sure it will be yours favourite too...
  • 4 eggs
  • 1/2 cup milk
  • 1/2 red bell pepper (thinly sliced)
  • 1/2 yellow bell pepper (thinly sliced)
  • 1/2 cup boiled corns
  • 3-4 mushrooms (sliced)
  • 3-4 beans (chopped roughly)
  • 2 spring onions (chopped roughly)
  • 3 sausages (sliced) or Paneer (chopped)
  • 4-5 tbsp cheese (grated)
  • Salt according to taste
  • 1/2 tsp. oregano
  • 1/2 tsp. chilli flakes
  • 1/4 tsp.pepper powder
  • 2-3 tbsp olive oil
  • 3 tbsp butter
  1. Heat olive oil in a pan, add bell peppers, corn, mushroom, beans and spring onion. Saute all the vegetables for 2-3 mins.
  2. Add oregano, chilli flakes, pepper powder and salt. Mix nicely. Keep the vegetable mixture aside.
  3. Take eggs, mix milk ....Beat the eggs nicely till they become fluffy.
  4. Add all the vegetables and sliced Sausages or Paneer in the mixture ....keep the mixture aside.
  5. Heat the pan and apply butter nicely into the pan.......pour egg and vegetable mixture into the pan.
  6. Sprinkle grated cheese on the top.
  7. Cover the pan and cook it on low flame for 15-20 mins.
  8. Now the thoughest part........put a plate on the pan,turn the pan on the plate....Frittata will automatically come on the plate.
  9. Again put a serving plate on the top of the Frittata and flip it over.....
  10. Cheese side should be on the top...
  11. Slice the Frittata and serve hot with Garlic bread or with Brown bread.

Enjoy Eating.....

Friday, 2 March 2012

Pudina mango chutney

  • 1 bunch pudina (mint leaves)
  • 1/2 bunch coriander leaves
  • 1 raw mango
  • 1 onion
  • Green chillies according to taste
  • 1tbsp oil
  • 1/4 tsp.cummin seeds
  • salt

  1. Clean and wash the mint and coriander bunch, keep them aside.
  2. Peel mango and chop it into big pieces, remove the seed.
  3. Grind all the ingredients accept oil into fine paste.
  4. Take out the chutney in a bowl and mix oil (it will give glaze to the chutney).
  5. Serve the chutney with snacks.

Dahi Bhalle

  • 1 cup yellow moong dal
  • 1 cup white urad dal
  • Salt according to taste
  • A pinch of hing
  • Oil for frying
For The Dahi:
  • 2 cups thick yogurt (dahi)
  • 1/4 cup milk
  • 1/2 tsp.roasted cumin powder
  • 1/2 tsp. black salt
  • A pinch of sugar
  • A pinch of red chilly powder (optional)
  • 2 tbsp. khatti mitti chutney (tamarind chutney)
  • Few chopped coriander leaves

  1. Soak the dal for 2 hrs in water and keep aside.
  2. Grind it into a mixture, add hing and salt.
  3. Take out the mixture in a bowl, beat it nicely till it becomes fluffy. (softness of bhalle depends on the fluffiness of the batter)
  4. In a kadai heat oil for frying.
  5. Take small amount of the batter and pour it into hot oil.
  6. Deep fry till they become golden brown.
  7. Now dip bhalle into hot water for 15-20 mins.
  8. Squeeze excess amount of water and place them in the serving dish.
  9. Whisk  the yogurt nicely, add milk and sugar.
  10. Pour the whisked curd on the bhallas.
  11. Sprinkle black salt, roasted cumin powder, red chilly powder and sweet tamarind chutney.
  12. Garnish with some chopped corainder leaves and Serve.

Thursday, 1 March 2012

Cheesy Pasta Recipe (for kids)

  • 250g macaroni
  • 2 tbsp butter
  • 2 tbsp plain flour
  • 2 cups milk
  • 1/2 cup grated cheese
  • Salt according to taste
  • 1/2 tsp oregano
  • 1/2 tsp pepper powder
  • Chopped parsley (optional).
  1. Cook the macaroni in a large pan of boiling water according to packet instructions. (cook till half done, drain it and keep aside ).
  2.  Melt the butter in a medium saucepan and add the flour. Cook, stirring, for 1 minute over medium-low heat.
  3. Gradually add the milk, stirring continuously so that no lumps formation is there, then reduce heat and simmer for 2 minutes.
  4.  Remove from the heat, add the grated cheese and stir until melted and smooth.
  5. Add pasta,bring it back on fire. Add salt, oregano and  pepper to taste.
  6. Cook till you get correct consistency.
  7. Serve immediately sprinkled with chopped parsley.

Quick Lettuce Salad

  • 1 bunch of lettuce leaves.
  • 4-5 black olives.
  • 4-5 green olives.
  • 1 big tomato (sliced).
  • 1 onion (cut it into rings).
  • 1 bread slice (cut into cubes).
  • 1/2 tsp pepper powder.
  • Salt according to taste.
  • 4-5 tsp Italian dressing (you can prepare italian dressing at home as well, recipe coming soon)
  1. Chop lettuce leaves roughly and put it in cold water for 15 mins.
  2. Chop black and green olives, keep them aside.
  3. Shallow fry Bread cubes and keep them aside.
  4. Mix all the ingredients, except bread cubes and italian dressing. (keep it in the fridge)
  5. At the time of serving, mix dressing and crispy bread cubes.
  6. Enjoy the salad.

Note: You can add stir fried chicken cubes to make CHICKEN LETTUCE SALAD.


  •     4 tbsp Ghee
  •     1 kg Carrot

  •     350 gms Khoya ( grated)
  •     250 gms Sugar
  •    1/2 tsp Cardamom powder
  •     Few chopped dry fruits (raisins, cashew nuts, almonds).
  1. Wash, peel and grate the carrots.
  2. Heat kadai, add the carrots and saute for 2 to 3 minutes.
  3. Add the khoya and sugar, mix well and cook on a low flame till sugar and khoya dissolve completely.( Be careful while cooking,it should not be burnt so keep stirring in between )
  4. Saute till the ghee leaves the bottom of the vessel.
  5. Add the cardamom powder and 2 tbsp of ghee, mix well cook for few minutes.
  6. Garnish with chopped dry fruits.
  7. Serve hot or at room temprature.