Saturday, 29 September 2012

Veg Extravaganza Pizza

Hi Friends ......
  I am big fan of pizza but my hubby doesn't like it that much :-( 
Day before yesterday my son went to his friends house and there I found that he loves pizza :-) I am glad ..... at-least I have a company now.

Yesterday I made pizzas at home, me and my son we both just enjoyed having it ...Sharing simple and quick pizza recipe with you all ....

2 Pizza base 
1/2 cup homemade tomato sauce (recipe coming soon)
2 tbsp butter
Veggies (capsicum, onion, tomato(without seeds)
1/4 cup corns kernel
2 tbsp olives (green and black)
2 tbsp jalapeno
1 cup cheese (mozzarella)
1/4 tsp chilly flakes
1/2 tsp oregano 
Extra toppings : paneer, pineapple chunks, red or yellow bell pepper


  • Take the pizza base apply little butter, then apply tomato sauce.
  • Decorate the pizza with your favourite toppings.
  • Sprinkle generous amount of cheese on the top.
  • Now sprinkle chilly flakes and oregano.

  • Keep it in electric tandoor for 5 mins.  (If don't have electric tandoor you can cook the pizza in microwave at 180C for 10-15 mins.)
  • Cut the pizza into small slices with the help of pizza cutter.
  • Serve hot.

Sending this recipe to:
                                                                                  Linking to EP hosted byFoodomania

Thursday, 27 September 2012

Moong Dal Ladoo Chaat

Hi Friends ....
Moong dal ladoo is the street food of Delhi.....I always miss them in Bangalore but now we prepare them at home...
Homemade food is always healthy and tasty :-) So do give it a try, I am sure everybody will like this at your place ...

1 cup yellow moong dal
1" grated ginger

Few fresh coriander leaves (chopped)
1 tsp asafeotida(hing)
1 tsp red chili powder
1 tsp amchoor powder
salt acc. to taste
Oil for frying
For garnishing:
Grated radish

Pudina Chutney

Tamarind Chutney
Black Salt
Chaat masala


  1. Wash and soak the dal for 5-6 hrs or overnight.
  2. Drain complete water of the dal, and grind it into a rough paste. 
  3. Beat ground dal in a bowl using whisker for 10-15 minutes till it becomes  light and frothy.
  4. To check:  just put one drop of batter in a glass of water, if  the batter comes up and float on the water immediately then its ready to use.
  5. Heat oil in a kadahi, using hands or a small spoon, form small balls of the paste and put them in oil one by one. 
  6. Fry them slowly on medium flame till they turn golden brown in colour. Drain them on an absorbent paper.
To assemble the ladoos:
Place them in serving bowl, garnish with grated radish, green chutney, tamarind chutney.
Sprinkle little bit of chaat masala and black salt on the top and serve.

Sending this recipe to :
Jiya's blog

Wednesday, 26 September 2012

Aloo Capsicum Sabji

Hi All....
Yesterday I made this recipe for lunch and it reminded me of my old days ......When I got married I didn't know anything to cook , before my marriage I bought few cooking books and brought them with me in my trousseau :-P LOL 

After marriage, I made dal makhani, shahi paneer, palak paneer etc impress my hubby :-) 
One day he came from office and asked me -"what have you cooked today for dinner?" I said - "chicken."
He said - "enough of all these dishes ...make something simple and easy to digest."

Now me in trouble :-( didn't learn anything before marriage. Mummy kept on saying learn cooking, learn cooking but I just ignored it.
I called her and asked few simple and easy recipes ....that time she blasted on me :-( but its OK.
This was the first simple and easy recipe which I made after my marriage.....So I wanted to share this with all the newly married and unmarried gals, so that they will not get scoldings from their moms :-)

2 green bell peppers (capsicum)
2 potatoes
1 big tomato (finely chopped)
1"ginger (grated)
1/2 tsp cumin seeds
1/2 tsp coriander powder
1/4 tsp garam masala
1/4 tsp turmeric powder
1/2 tsp cumin powder
1/4 tsp red chilly powder
Salt taste
1/4 tsp amchoor powder
A pinch of hing
2 tbsp oil


  1. Wash, de-seeded and cut capsicum into cubes.
  2. Peel potatoes and cut them into cubes.
  3. Heat oil in non-stick kadhai, add hing and cumin seeds. When hing and cumin splutters and tomatoes and ginger.
  4. Cook tomatoes till they become pulpy.
  5. Add all the dry masalas and mix well. Cook for 1-2 mins.
  6. Add capsicum and potatoes. Mix nicely.
  7. Cover it with lid and cook it on low flame for 10-15 mins.
  8. Keep stirring in between to avoid sticking of veggies.
  9. Remove from fire.
  10. Serve hot with paranthas or rotis.

Monday, 24 September 2012

Giveaway by Nisha

Giveaways, Giveaways everywhere Giveaways ......
I am trying my luck , why don't you people try your luck ??.....Now again back with a lovely giveaway by Nisha from  Beauty and The Cheap blogspot...

For further queries plz visit her blog here

All the best gals :-)

Giveaway by Lavanya

Hi Friends .....
Its raining, raining, raining  .............. giveaway rain :-) 
Lavanya is back with a new giveaway. This time she is providing ALOE VEDA products gift voucher .....
So friends what are you waiting for ?? Do participate !!!

Visit her blog for participation:

So Friends Plz participate in her giveaway and try your luck !!!!

Divassence Giveaway

Hi Friends ...
First time I visited her blog and found it very useful :-)
There is a lovely giveaway for you all .......Do participate !!!!

Try your luck friends :-) 
For further queries .....plz visit her blog !!!!

Sunday, 23 September 2012


Hi Friends 
 There is a giveaway by Pooja from Indianbeautycentral .... I participated now its your turn to try your luck :-)

For further information and queries plz do visit her blog here

Kala Chana Gravy (Black Chickpea)

Hi Friends ....
Kala channa is highly rich in protein can use channa to make salads, sprouts, in gravy or you can also use it to make chaat.
If you are vegetarian then you should kala channa it substitutes non veg dishes. 
We punjabis make channa once in a week and love to have it with boiled rice.

2 cups kala chana (black chickpea)
2 tbsp ghee
1 onion (paste)
2 tomatoes (paste)
1 tbsp ginger-garlic paste
1/2 tbsp coriander powder
1/2 tsp garam masala
1/4 tsp red chilly powder
1/4 tsp turmeric powder
1/2 tbsp chicken masala or kitchen king (for vegetarians)
Salt taste
2 cloves
4 cups of water
Fresh coriander leaves (finely chopped)

  1. Wash and clean channa, soak them overnight.
  2. Pressure cook the chana in cooker. After two whistles keep channa on low flame for 30-35 mins.
  3. Now heat ghee in the pan. Add  onion and ginger-garlic paste.
  4. Cook till onions turn golden brown.
  5. Add tomatoes. Mix well. Cook till oil separates. 
  6. Add all the dry masalas. Mix nicely ....Stir for 1-2 mins.
  7. Add boiled kala chana, mix well. Bring it to boil.
  8. Add cloves and cinnamon (coarsely crushed with rolling pin)
  9. Simmer on low flame for 5-7 mins.
  10. Remove from fire.
  11. Garnish with coriander leaves. Serve it hot with boiled white rice .
Sending this recipe to:
Radhika's blog:

Let's Cook

Friday, 21 September 2012

Kung Pao Tofu

Hi All ......
Tofu cooked along with vegetables, peanuts or cashew nuts. Its a substitute of paneer which is rich in protein and has low calorie count. 


  • 1 pack of tofu 
  • 2 tbsp roasted peanuts
  • 1 tbsp broken cashew nuts
  • 3-4 dried red chilies (broken into bits)
  • 1 onion (cut into cubes)
  • 1 capsicum (cut into cubes)
  • 3 tbsp oil
  • 1" grated ginger
  • 2 gloves garlic (crushed)
  • 1 spring onion (finally chopped)
For the sauce:
  • 1 tbsp soy sauce
  • 1 tsp honey
  • 1/2 tsp vinegar
  • 1/4 tsp pepper powder
  • 2 tbsp tomato sauce 
  • 1 tsp cornflour mix in 1/2 water
For the marination:
  • 1 tbsp corn starch
  • 2 tsp soy sauce
  • 1 tbsp white wine (if you don't have wine or you don't want to use any wine you can mix 2 tbsp of apple juice and 1 tbsp of vinegar)
  • Salt 
  • 1/2 tsp pepper powder
  1. Wash and clean tofu with fresh water, pat dry it.
  2. Cut the chicken tofu into small cubes and marinate with the ingredients above for 1hr.
  3. Mix the sauce ingredients in a small bowl and keep it aside.
  4. Sprinkle little cornflour on tofu.... stir-fry the marinated tofu until its half cooked. Take them out and keep it aside.
  5. Heat oil in a non-stick kadhai, add onions. Saute for few seconds.
  6. Add in the ginger and garlic. Then add dried red chilies.
  7. Add capsicum and cook on high heat for 1-2 mins.
  8. Add the roasted peanuts, stir for few mins.
  9. Add in the sauce and stir continuously. Bring a boil.
  10. Add cornflour mixture and keep stirring till gravy becomes thick.
  11. Add tofu pieces and mix gently.
  12. Serve hot with steamed rice or fried rice.
Sending this recipe to:
Preeti's Blog:

Wednesday, 19 September 2012

Amritsari Kulcha

Hi Friends .....
  Yesterday was my B'day and I thought of taking full day rest but one of my cousin asked me -"What esp. you are making today?" .....Those words I took them seriously and made Amritsari Kulcha at home :-)
I tried this for the first time and was liked by everyone at home. So sharing the recipe with you all so that you  too can impress your family members :-)

3 cups Maida (all purpose flour)
3 tbsp Curd 
1/4 tsp baking soda 
1/2 tsp baking powder
1 tsp Sugar 
Salt  acc. to  taste
Oil for kneading 
For garnishing:
Few chopped coriander leaves
Onion seeds or melon seeds 

For Potato Mixture:
4-5 potatoes (boiled and mashed)
1-2 green chilies (finely chopped)
1 medium size onion (finely chopped)
1 tsp amchoor powder (dry mango powder)
1 tbsp coriander powder 
1/2 tbsp garam masala
Salt taste
Few coriander leaves 
(finely chopped) 

  • Sieve the maida in a bowl add  curd, baking soda, baking powder, salt, sugar.
  • Mix the ingredients, knead the flour with water to make a smooth dough.
  • Apply oil to the dough. Cover it with wet towel and keep it at a warm place. Within 4-5 hours the dough will become double the size.
  • Knead it again with greased hands. Keep the dough aside and prepare your potato filling.
For Filling :
Mix all the ingredients nicely in mashed potatoes and keep it aside.

How to make Kulcha:
  • Divide the dough into 5-6 portion and balls of the dough.
  • Take one ball of the dough and roll it into a flat disc of 3 inch.
  • Put the potato mixture on the dough. Close it from all the sides to make a round ball again.
  • Apply dry atta on the ball and press it with light hands to make kulchas.
  • You can use rolling pin too (but with light hands).

  • Garnish with some onion seeds (kalonji) and finely chopped coriander on the top of the kulcha.
  • Place it in tandoor. ( I used electric tandoor)

  • You can make it on griddle or tava too. (Put the kulcha on the tava or griddle and roast it till it turns brown from all the sides).
  • Remove from fire or tandoor.
  • Apply little butter on the top and serve hot with white chole or mix veggie raita.
Sending this recipe to :


Tuesday, 18 September 2012

Lovely Giveaway

Hi Friends ...
There is a beautiful palette waiting for you all at Beautydivaindia.blogspot.
I completed my entries now its your turn ....For further  queries visit her blog here

So All the best ladies :-)

Monday, 17 September 2012

Egg-less chocolate chips cupcake

Hi Friends ...
Kids love fact we all love them. Cupcakes are the small cake that can be served in tea parties or kids parties. You can give one cupcake along with a glass of milk to your kidos or pack them for their snacks time. I made egg-less cupcakes on this weekend for my son ...
So here goes the recipe for you all.

1 1/2 cups of All purpose Flour (Maida)
1/2 cup sugar 
1/2 cup buttermilk
6 tbsp milk
1 tsp baking soda
2 tsp baking powder
1/2 cup unsalted butter 
1/2 cup chocolate chips
1 tsp vanilla
A pinch of salt
1 tbsp cocoa powder (optional)

  • Preheat the oven to 180C for 15 minutes. Grease the muffin tin with little butter.
  • In a large bowl beat  butter and sugar together till it becomes creamy. 
  • In another large bowl sift together the flour, salt, baking soda, cocoa powder and baking powder.
  • Add the buttermilk and milk in the butter mixture and mix well.
  • Slowly add dry ingredients to the wet ingredients, keep stirring to avoid lumps. 
  • Add chocolate chips. Mix well.
  • Fill each muffin cup with 2 tablespoons of batter.

  • Bake for 15-20 minutes or until a toothpick inserted comes out clean.

Sending this recipe to :

Jiya's Blog

Saturday, 15 September 2012

Egg Biryani

Hi Friends...
  Sometimes you don't feel like making full meal including dal, roti, raita and rice...Biryani is a great solution to break your same old routine.
Biryani is the rice item which is cooked with lot of spices and veggies or chicken or egg.
Its is served with raita or curry dish. Most famous is the Hyderabadi biryani. ..Me love the biryani most so sharing my recipe with you all.

2 cups Basmati rice
3-4 cloves
4 green cardamoms
3 black cardamoms
1/2″ cinnamon stick
2 bay leaves
1/2 tbsp oil
6 cups of water
For Masala:
6 hard boiled eggs, remove the shell and cut into halves
3 large onions (finely sliced)
2 tomatoes (finely chopped)
Few fresh coriander leaves
Few fresh pudina leaves
3 tbsp ghee
2 tbsp oil
3/4 cup beaten curd
1 tbsp ginger garlic paste
1/4 tbsp red chilly powder
1/2 tbsp garam masala
1/2 tbsp coriander pwd
salt taste
pinch of saffron soaked in Luke warm milk 
Biryani Masala : I used SHAH BIRYANI MASALA.

  1. Cook rice in 6 cups of water along with bay leaves, cloves, cinnamon, cardamom, elaichi and oil till its half cooked. Strain the water and spread the rice on a large wide plate.  Allow to cool.
  2.  Heat  oil in a vessel, add sliced onions, saute till caramelised (don't burn the onions just dark brown).Remove half of the caramelised onions and keep aside.
  3. Grind mint leaves, coriander leaves and green chilies. Keep it aside.
  4. To the remaining half caramelised onions add ginger garlic paste and saute. 
  5. Add green paste and mix well. Saute for 4-5 mins.
  6. Add red chilly powder, coriander powder,salt, garam masala, biryani masala powder and mix well. 
  7. Add chopped tomatoes and cook till oil separates. 
  8. Add the yogurt and combine. Cook for another 5 mins. 
  9. Remove from fire.
  10. Take a wide deep vessel to prepare the biryani. Add apply some oil all over, add half the rice as a first layer followed by the  masala, place eggs on the masala and spread out in the vessel.
  11. Spread the remaining rice over the egg masala layer, pour 2 tbsp of ghee all over the rice, add the caramelised onions. Garnish coriander leaves and pour the saffron milk over the rice.
  12. Place lid and over the lid place a heavy weight. 
  13. Place the iron tawa on the burner then keep the vessel on top of the tawa and cook biryani for 15 mins on low flame. 
  14. Remove from fire. Don't remove the lid immediately.
  15. Just remove it before serving.
  16. Serve hot with mix vegetable raita.
Sending this recipe to :

Thursday, 13 September 2012

My 3rd and 4th award

Hi friends ....
   I am so happy to receive these awards from my co-bloggers :-)
Your awards motivate me to do more hard work for my readers and my friends :-) 

Liebster award from Supriya 
Please do visit her blog for yummy recipes ......

Thanks Supriya for giving this award to me .....

Sunshine Blogger Award from Smita Singh 
She is such a hardworking blogger visit her blog for cosmetic review :-)

Thanks Smita for giving me this award....

Thanks :-)

Peas Upma (matar upma)

Hi All .....
  Semolina/Rava/Suji  is a purified form of wheat so very healthy for kids and adults. You can make so many things with rava like halwa, upma, rava dosa, rava idly etc etc....
For infants you can make porridge by adding boiled milk and sugar. 

  • 1 cup rava (suji)
  • 1 onion (finely chopped)
  • 1/2 cup peas (fresh or frozen)
  • 2 tbsp ghee  
  • 2 green chilies or to taste (slit into half) 
  • 3 cups water 
  • Salt to taste 
  • few coriander leaves (roughly chopped) 
  • 1 tsp mustard seeds 
  • 1 tsp channa dal (Bengal gram dal)
  • 1 lemon juice
  • 1/4 tsp red chilly powder
  • few curry leaves 

  1. Take a kadai and dry roast the rava till golden brown colour and gives out nice smell.
  2. Remove from heat and keep it aside. (you can store the extra rava in a air tight jar for future use too)
  3. Heat ghee in a kadai. 
  4. Add mustard seeds and channa dal, cook till channa dal becomes golden brown (don't let the dal turn dark brown)
  5. When they start to crackle add  curry leaves, onion, green chilies.
  6. Add salt and cook till the onions become transparent. 
  7. Add peas and cook for another 2mins.
  8. Now add 2 cups of water, lemon juice  and red chilly powder. Bring it to boil.
  9. Cover and cook till dal turns soft.
  10. Add rava and keep stirring for 2 mins.(Add rava slowly to avoid lumps).
  11. Mix well and cook till water dries up.
  12. Finally garnish with coriander leaves and remove from heat. 
  13. Serve hot.
To serve:
Put hot upma in a bowl, press little and then invert on to the serving plate....serve hot with coconut chutney.

Sending this recipe to :

Anu's Blog:
                                                                                                   Chandrani's Blog

Tuesday, 11 September 2012

Soya Keema Matar

Hi Friends.....
  I am very happy to received positive and overwhelming response from my friends and my readers for my FIRST GIVEAWAY ..... 
Really your participation has make me more enthusiastic towards my work :-)
Another recipe for you all 

1 cup soya granules 
1 cup green peas (frozen one)
2 tbsp oil
2 onions (finely chopped)
1 tbsp ginger-garlic paste
2 green chilies 
(finely chopped) 
2 large tomatoes  (finely chopped)
1 tsp coriander powder 
1 teaspoon cumin powder 
1/4 teaspoon red chilly powder 
1 teaspoon garam masala powder 
Salt to taste
1 tbsp amchoor powder (dry mango powder)
Fresh coriander leaves for garnishing

  1. Soak the soya granules in hot salted water for 10-15mins.
  2. If you are using fresh peas then boil them in pressure cooker (just one whistle) 
  3. Heat a non-stick kadhai, add oil and add onions. Saute till lightly browned. Add ginger-garlic paste and cook for a minute.
  4. Add chopped tomatoes and green chillies, cook till oil separates.
  5. Add coriander powder, cumin powder, red chilli powder, garam masala and amchoor powder.
  6. Sprinkle little water in between. Stir and cook for two minutes.
  7. Add peas and mix well. Cook for 3-4mins.
  8. Add soya granules, sprinkle little water again and cook till almost dry. 
  9. Remove from fire.
  10. Garnish with coriander leaves. Serve hot.
Sending this recipe to :-
Preeti's Blog:

Pari's Blog: