Monday, 24 December 2012

Snowfall Cookies

Satisfy your family’s desire of yummy cookies on this Christmas…..

Recipe Source: Kukie's Nest


1 cup all purpose flour/maida
3/4 cup nuts, chopped (walnuts, almonds & cashew nuts)
1/2 cup butter, at room temperature
3 tbsp castor sugar
1/8 tsp salt
1 tsp vanilla essence
1/2 cup icing sugar/ castor sugar for coating and dusting


Preheat oven at 160 oC.
In a bowl, mix flour, sugar, salt and chopped nuts.
Add the softened butter and vanilla essence and knead lightly with fingertips to get crumbled dough.
Pinch off a little dough at a time and make small lime-sized ball.
Place them 2” apart on a lined baking tray and bake until uniformly browned, about 25-30 min.
(Bake for 2-3 min more, if feel bit uncooked but not more than 5 min)
When warm, roll in icing sugar until well coated, let them cool and store in an air-tight container for up to a week.

Thursday, 20 December 2012

Vegetable Momos

A well known street food and low calorie snack, filled with healthy vegetables and then steamed.


(MAKES 10-12)

1 All purpose flour     
Salt to taste
A pinch baking powder         
2 tsp oil          
Water as needed (about 1/2 cup)

 For Filling:

1/4 cup carrot, grated
1 cup cabbage, grated
1/2 cup onion, finely chopped
1 tsp garlic - chopped
1 tsp Soya sauce
1/4 tsp vinegar
1/4 tsp black pepper
1 Tbsp oil


7-8 garlic gloves                       
1 big size tomato
1 dry red chilli, soaked
Grind all the chutney ingredients in a blender with some salt.


  • Mix the refined flour, salt, baking powder and oil and knead into stiff dough by using little water at a time.
  • Cover with a damp cloth and set aside for fifteen minutes
  • For Filling: Heat oil and add the onion and garlic.
  • Saute over high heat and add the carrot and cabbage. Turn around over high heat till glossy.
  • Turn off the flame and mix in the soya sauce, vinegar, salt and black pepper.
  • Now make small thin circles from the dough, and fill the vegetables and seal the ends.
  • Steam for about 8-10 min and serve with the chutney or hot chilli sauce.

Tuesday, 18 December 2012

Brown Rice Risotto

Brown rice takes the place of risotto rice in this recipe made using bell peppers, olives and fresh cream.


2 cups brown rice, boiled
1/2 cup vegetable stock
1 carrot, chopped
1/2 cup finely chopped red, yellow and green capsicum
1/2 cup finely chopped onions
1 tsp finely chopped garlic
1 tbsp finely chopped celery
1 tbsp lemon juice
2 tbsp black olives
3 tbsp butter
Salt to taste
2 tbsp fresh cream
Freshly ground pepper powder to taste


  • Heat the butter in a pan, add the onions and saute till they turn translucent.
  • Add the garlic and celery and saute for a few more seconds.
  • Add  the bell peppers, carrots and salt and mix well.
  • When the vegetables have softened a little, add the rice, cream and 1/2 cup of vegetable stock and mix well. (add more stock if required)
  • Bring to boil and simmer for a few minutes till creamy consistency. 
  • Add the olives, pepper powder, lemon juice, mix well and serve hot.

Saturday, 15 December 2012

Red Bean Quesadillas

Delightfully simple and tasty Quesadillas with red kidney beans served with salsa and guacamole dip. Perfect Treat!!!!


1 cup kidney beans (rajma), soaked overnight and cooked
3 -4 Garlic cloves, finely chopped
1 onion, finely chopped
1 cup cheddar cheese, grated (Can use more if you like J)
2 tomatoes, chopped
1/2 cup green bell pepper, chopped (I used red-yellow bell peppers also)
2 tsp Oil
Salt to taste
1 tsp Mexican Seasoning

For Mexican seasoning: Ground together in a mixer
2 tsp chill flakes
1 tsp oregano
1 tsp cumin seeds, roasted

For Salsa Sauce:

1/2 cup tomato puree
2 tsp tomato sauce
1/2 tomato, finely chopped
1 tsp Coriander leaves, finely chopped
1/4th tsp Mexican seasoning


  • Heat oil in a pan. Add garlic, onion and stir for 2-3 min on low flame till soft.
  • Add tomatoes, mexican seasoning and salt and sauté for another 4 -5 minutes.
  • Now add bell peppers and the boiled red kidney beans, slightly mash the beans while cooking for it to cook properly.
  • Add some 1/2 cup water or as required and let it cook for about 5-6 minutes or completely dry. Keep aside.
  • Take tortilla and fill it half with the prepared red kidney bean filling.
  • Sprinkle grated cheese on top. Fold the tortilla in half. Repeat for all other tortillas.
  • Now take another pan and heat some oil in it.
  • Put the prepared tortillas in the pan and cook it for 1-2 minutes, or until they are crispy and brown on both sides or grill them.
  • Cut the tortillas into triangles and serve with the salsa, guacamole and sour cream dip.

For Salsa: Mix the tomato puree, tomato sauce, tomato, coriander and mexican seasoning, in a bowl to make Salsa sauce.

Note: You can use left over rotis in place of tortillas and can make vegetable filling also.

Friday, 14 December 2012

Vegetable Mayo Toast

Savor the taste of vegetables flavored with mayonnaise and red chilli sauce.


4 bread slices, lightly buttered
1 cup tri color bell peppers, finely chopped
2 tbsp black olives
1/2 cup onions, finely chopped
1/2 cup processed cheese, grated
1/4 cup mayonnaise
1/2 tsp red chilli sauce
1 tbsp oregano
Salt and red chilli flakes to taste


  •  In a small bowl, mix mayonnaise, chilli sauce, salt and chilli flakes.
  • Apply a generous layer of the mayo spread on a slice of bread.
  • Randomly sprinkle bellpeppers, onions, olives, and oregano.
  • Cover bread slice with 1 tbsp of cheese.
  • Repeat same with all bread slices.
  • Cover and cook on a non-stick griddle or tawa with little oil or bake in a preheated oven at 180 oC till cheese melts.
  • Cut diagonally and serve immediately. 

Thursday, 13 December 2012

Chilli and Cheese Bites

Try out amazing combination of smoky and cheesy flavour in every bite.


10 -15 Bhavnagri green chillies 
3/4 cup processed cheese, grated        
4-5 Garlic cloves
4 tbsp Chilled butter    
1 cup refined flour
1/4 tsp Crushed black peppercorns
Salt to taste


  • Preheat oven to 160° C.
  • Slit and roast chillies on open flame till charred. Soak in a bowl of water and peel. Discard heads and remove seeds.
  • Roughly chop them and blend with garlic. Crush and transfer in a bowl.
  • Take butter in another bowl. Add refined flour, salt and crushed peppercorns and mix well. (Do not over work)
  • Add crushed chilli-garlic and cheese and mix.
  • Knead into dough and cover with cling film and refrigerate for 10-15 minutes.
  • Place butter paper on a baking tray. Divide dough into equal portions, make small balls and flatten them.
  • Place them on the baking tray and bake in the preheated oven for 15 min.
  • Remove from oven and cool on a wire rack. Serve.

Tuesday, 11 December 2012

Cornmeal Vegetable Upma

Nutritious and tasty breakfast Upma recipe with lots of colorful Vegetables and Cornmeal. 


2 cup corn meal (maize flour)
1/4 cup carrot & beans, boiled and finely chopped
1/4 cup peas, boiled
1/4 cup green-yellow-red bell peppers
1/2 tsp Bengal gram
1 tsp Mustard seeds
10- 12 curry leaves
1 onion, finely chopped
2 green chillies, finely chopped
2 tbsp coriander, finely chopped
2 tbsp lemon juice
½ tsp turmeric powder
2 tbsp oil
Salt to taste
Coriander Sprig to garnish


  • Dry roast the cornmeal in a pan until a nice aroma comes out. 
  • Heat oil in a pan, add mustard seeds, bengal gram and curry leaves and fry for few seconds.
  • Add onions and green chillies. Fry for 1-2 minutes.
  • Add all vegetables, carrots, beans, peas,and mix well.
  • Cover with the lid and cook for 2 minutes or until the vegetables are done.
  • Now add all three types of capsicums. Add turmeric powder, salt and lemon juice.
  • Now add corn meal and keep stirring while you add.
  • Add water to this mix and cook until the mixture thickens and the corn meal is cooked.
  • Add chopped coriander and mix it well in the upma.
  • Serve hot garnished with a sprig of coriander.

Aloo Posto

Potatoes cooked with poppy seeds - A popular and very easy Bengali preparation.


4 Potatoes medium-sized
2 tbsp Poppy seeds, slightly roasted
1/2 tsp onion seeds (kalonji)
2 Green chillies
1/2 tsp Turmeric powder
2 tbsp curd
1 tbsp oil
1 tsp ghee
Salt to taste
Green coriander leaves


  • Boil the potatoes and cut in small cubes. (Do not over cook potatoes) 
  • Soak the poppy seeds in half a cup of warm water for an hour. Throwaway the excess water and grind to a fine paste.
  • Heat the oil in a pan, add onion seeds, when seeds start crackle and add the green chillies. 
  • Add potato pieces and stir fry on medium heat up for 5 min, stirring frequently.
  • Mix in the poppy seeds paste, stir and add half cup of water, cover and fry on low heat till the potatoes are almost done.
  • Take off the lid; mix in salt, turmeric powder and curd.
  • Mix well and continue to cook for a min or till potatoes are completely cooked, top with some ghee and coriander leaves.
  • Serve Aloo posto hot with steamed rice/pooris and any curry.

Spicy Parathas

Spicy Paratha is easy and filling and tastes best when eaten with pickle and curds. A must try!!


2 Cups Wheat flour
1 Onion, finely chopped
1- 2 Green Chillies, finely chopped
2 tbsp coriander leaves, finely chopped
1/4 tsp anardana powder
1/2 tsp red chilli powder
1 tsp garlic chutney
1/2 tsp Carom seeds
Salt to taste
1 tbsp oil
Ghee or Oil to cook the paratha


  • Mix wheat flour, onions, green chillies, garlic chutney, carom seeds, coriander leaves, salt, red chilli powder, and 2 tbsp oil and knead stiff dough by adding little water.
  • Make equal round portions out of this dough. 
  • Roll out each portion in a shape of paratha. Heat a tawa (griddle) and grease it with some ghee/oil.
  • Gently place a rolled out paratha on it and cook it from both sides evenly by applying ghee.
  • Serve spicy paratha hot with curd or any chutney.

Friday, 7 December 2012

Dry Masala Gobhi (Cauliflower)

Delicious and colorful Cauliflower recipe, cooked with spices makes a satisfying meal.


1/2 kg cauliflower (gobhi), cut into small florets, parboiled
1 dry red chilli
1/2 cup grated onions
1 tsp garlic-ginger paste
1 green chillies, finely chopped
1/2 cup tomato-grated
1/4 tsp turmeric
1/2 tsp garam masala
1/2 tsp red chilli powder
1/2 tbsp coriander powder
1/2 tsp cumin seeds
1 bay leaf
2 tbsp oil
Salt to taste
1 tbsp chopped coriander leaves


  • Heat oil and add the cumin seeds, dry red chilli and the bay leaf. 
  • When seeds splutter, add onion and ginger-garlic paste and saute till brown and oil separates.
  • Add the green chillies, tomatoes and powdered spices and stir fry till the oil separates. 
  • Add the parboiled gobhi and saute over high heat for a min.
  • Lower the heat and simmer, covered till cooked through. 
  • Serve hot, garnished with the coriander leaves. Enjoy with hot chapati/paranthas.

Monday, 3 December 2012

Italian - Style Baby Potatoes

Luscious stir-fried Baby Potatoes in Italian-style! Great for starters…


2 cups baby potatoes, boiled and peeled
1/4 cup grated processed cheese
1/3 cup fresh cream
1 tbsp butter
1/2 tsp dried oregano
2 tsp chilli flakes
Salt and freshly ground black pepper powder to taste


  • Prick the baby potatoes or cut in halves and keep aside.
  • Heat the butter in a non-stick pan.
  • Add the potatoes, salt and pepper and cook on a high flame for 5 to 7 min, stirring occasionally.
  • Add the cream and cook on a medium flame for a minute.
  • Add the cheese, oregano, chilli flakes, and cook on a medium flame for 2 to 3 minutes.
  • Serve immediately garnished with parsley or basil leaves.

Sunday, 2 December 2012

Veg Manchow Soup

In this winter season, give your dinner a warm start with this soup recipe.


For The Soup:

1 tbsp cabbage, finely chopped
1 tbsp capsicum, finely chopped
1 tbsp carrots, finely chopped
1/2 tsp garlic, finely chopped
1/2 tsp ginger, finely chopped
2 spring onions, finely chopped
1/2 tsp green chillies, finely chopped
1 tbsp cornflour dissolved in 1/2 cup water
Salt to taste
1/2 tbsp soy sauce
1 tbsp vinegar
1/2 tsp black pepper powder
2 cups vegetable stock
1 tbsp oil
Fried noodles

For The Vegetable Stock:

1/4 cup roughly chopped cabbage
1/4 cup roughly chopped carrots
1 tbsp chopped spring onions
2 pcs cauliflower florets


For the vegetable stock: Heat 5 cups of water in a vessel, add all the vegetables and boil on a medium flame for 15 to 20 min. Strain out the stock and keep aside.

For the soup:

  • Heat the oil in a wok on a high flame till it smokes.
  • Add the garlic, ginger and green chillies and sauté on a high flame for few seconds.
  • Add the chopped vegetables and sauté on a high flame for 1 to 2 minutes.
  • Add the vegetable stock, mix well and cook on a high flame for 2 to 3 minutes, while stirring occasionally.
  • Add the salt, pepper, soya sauce, and vinegar, mix well and cook on a high flame for another 2 minutes, while stirring occasionally.
  • Add the prepared cornflour-water mixture, mix well and cook on a high flame for 2 to 3 more minutes, while stirring continuously.

Veg Hot Dogs

Relish the magic of most famous Hot Dogs, with a vegetarian version. A treat all the way!


4 large potatoes, boiled & mashed
4 Hot Dog Buns
1/3 cup capsicum, finely chopped
1/3 cup Onion, finely chopped
1 tsp Coriander Seeds, lightly roasted
1 tsp ginger-garlic paste
1-2 Green Chillies
1 tsp Red Chilli powder
1 tbsp Lemon juice
1/2 cup chopped Coriander Leaves
2 tbsp Corn Flour
2 tbsp Bread Crumbs
Salt to taste
Tomato Sauce
Mustard Sauce (Use if you like as I don’tJ)


  • Mix whole coriander seeds, green chillies, ginger-garlic paste, red chilli powder, lemon juice, salt in a blender and grind to make very smooth paste.
  • In a bowl take mashed potatoes and add grounded masala, coriander leaves, corn flour, bread crumbs and mix well.
  • Make long patties like sausages from above potato mixture.
  • Shallow fry patties on a non-stick pan with little oil till it get nice golden crust from all the sides and keep them aside
  • Now on same pan, slightly cook hot dog buns inside out with some butter.
  • To assemble hot dog: take one of hot dog bun, spread some tomato sauce and in centre place hot dog Patty.
  • Add 1 tbsp of chopped capsicum and onion on the side of hot dog and serve hot with extra sauce. 

Thursday, 29 November 2012


Light, easy and refreshing cabbage salad made with a tangy, creamy mayonnaise dressing.

Serves 4


3 cups shredded cabbage, either green or purple or both
1 carrot, shredded
4 spring onions, thinly chopped
1/3 cup mayonnaise
1 tbsp vinegar
1 tbsp olive oil
Salt and pepper to taste


  • Toss cabbage in a large bowl with carrot and spring onion. 
  • In a bowl, whisk together the mayonnaise, vinegar, oil, salt and pepper.
  • Pour the mixture over the cabbage mixture and toss to coat thoroughly. 
  • Cover and refrigerate until serving time.
  • For extra flavor, feel free to add other vegetables like finely chopped cucumber, chopped celery, and diced red, green, or yellow bell pepper, chopped spinach.

Tuesday, 27 November 2012

Nachos with Baked beans and Cheese

A cheesy, crunchy combination of tortilla chips with baked beans, salsa and cheese.


12 corn tortilla chips
1/4 cup salsa
1/2 cup canned kidney beans, rinsed and drained
1/4 cup cheddar cheese
1/4 cup scallion, chopped (optional)


Preheat oven to 350°F.
Place chips on a foil-lined baking sheet.
Top with salsa, beans, scallions and cheese.
Bake until cheese is melted.
Enjoy hot with tea or coffee. You can top nachos with sour cream or guacamole.

For Nachos: Cut corn tortillas into small triangles and deep fry in oil until crisp.Drain on absorbent paper. (or Available ready made in market).

Bellpepper Fajitas

Tempt your taste buds with colourful and yummy Mexican Bell pepper Fajitas.


1 Red bell pepper, cut in thin strips
1 Yellow bell pepper, cut in thin strips
1 Green capsicum, cut in thin strips
1/2 Tomato, finely chopped/ cut in thin strips
1/2 Onion, finely chopped/ cut in thin strips
1 tsp oil
Salt to taste

For Corn Tortilla

1/2 cup Cornmeal (Makkai ka aata)
1/2 cup refined flour
1 tsp Baking powder
1/4 tsp Salt
Extra refined flour for dusting
Oil for shallow frying

For Topping

1/4 cup Salsa sauce (I used readymade)
1/4 cup Hung curd/sour cream


  • Saute onion in a tsp of oil for a min. Add red, yellow bell peppers and green capsicum and fry till soft (not soggy) for 5 min. 
  • Add salt and tomato and mix the stuffing well and keep aside.
  • In a bowl, combine cornmeal, flour, baking powder, and salt. Mix and knead with water like chapati dough (appox. ½ cup water) till it becomes soft. 
  • Divide dough into equal portions and roll out dough on a floured surface, in a thin small round shape. (Or make a big chapati and cut out small circles by using any lid) 
  • Prick by tortillas by fork and shallow fry. Flip them and flatten so that they do not rise and fry both sides.
  • Before serving put salsa sauce on the tortillas and then place the stuffing, add a dash of hung curd on top and serve fajitas.

Sunday, 11 November 2012

Curry and Lentil Soup

Delicious combination of lentil and curry in hot soup version, a must serve in this winter.


50 gm arhar dal (split red gram), boiled
50 gm tomato puree
1 tsp ginger paste
1 tsp garlic paste
2 tsp butter
7-8 curry leaves
3 glasses of water
1/4 tsp turmeric powder
Salt and pepper to taste
Lemon juice to taste


  • Melt butter, add curry leaves, ginger and garlic paste and cook for a min.
  • Add tomato puree and fry for a while.
  • Add salt, turmeric powder, dal and mix well. (grind dal or mash well)
  • Add water and boil, cook for 2-3 min. (Add more water if required)
  • Add some lemon juice before serving.
Sending to Dish it out – Lentils and Garlic and Vardhini’s page
Dish it out

Wednesday, 31 October 2012

Creamy Spinach

This Creamy, warm and nutritious spinach soup, surely going to be loved by all.


4 cup Spinach leaves
1 onion, chopped
1 cup milk
2 tbsp plain flour
2 tbsp butter
1 tbsp fresh cream
2 cups water
Salt and pepper to taste
2 tbsp grated cheese for garnishing


  • Take spinach leaves, wash them and remove the thick stems. 
  • Boil the spinach with the water for about 5 min or until the spinach gets well cooked. Cool and then make the puree of boiled spinach in a blender and keep it aside.
  • Heat the butter in the pan. Add the chopped onion and then saute them until transparent.
  • Now add the plain flour and cook it on low heat till lightly brown. 
  • Now add the spinach puree, milk, salt and black pepper and stir.
  • Reduce the heat to low and keep it to simmer for about 5 minutes. 
  • Add the fresh cream just before serving and serve it hot with grated cheese.

Corn and Capsicum Salad

Easy and healthy bowl of corn and capsicum salad with sweet and sour dressing.


1 cup corn, boiled
1/2 cup, capsicum, chopped  
1 small onion, chopped
1 tomato chopped

For dressing:

1 tbsp condensed milk
1 tbsp lemon juice
1 tbsp olive oil
Salt & pepper to taste


  • Mix corn, capsicum, onion and tomatoes in a bowl.
  • Whisk together condensed milk, lemon juice, salt, pepper and olive oil.
  • Pour over the dressing. Toss and serve.

Saturday, 27 October 2012

Pineapple Rounds

Relish the taste of pineapple dessert prepared in Indian style.


4 -5 pineapple slices, tinned (can use fresh also)
1 cup flour
1 cup buttermilk (mix ½ cup curd + ½ cup water)
1/4 tsp fruit salt
1/2 cup water
1 cup sugar
A pinch saffron & cardamom powder
1 drop pineapple essence (optional)
Ghee to deep fry


  • For sugar syrup: mix water and sugar in a pan and heat till 1 boil or sugar dissolved completely. Add saffron, essence and cardamom powder in syrup and keep aside.

  • Mix flour, buttermilk and fruit salt in a bowl to make a smooth batter.
  • Dip pineapple slices in batter and deep fry on low flame till golden brown on both sides.
  • Remove and put directly into the sugar syrup.
  • Remove after 2-3 minutes and drain on a wire rack and serve.

Notes: you can make plain jalebi by adding 2 tbsp gram flour (besan) to the batter.

Soya and Spinach Patties

Make famous potato patties healthier by adding soya and spinach.


1/2 cup Soya granules
1/2 cup potatoes, boiled
1/4 onion, finely chopped
1/4 cup spinach, finely chopped
2 tbsp gram flour
1/4 tsp ginger –garlic paste
1/2 tbsp lemon juice
1/4 tsp red chilli powder (optional)
1/4 tsp chaat masala
2 green chillies, finely chopped
Salt to taste
Oil to shallow fry


  • Soak soya granules in hot 2 cups water for 15 min. (add minced garlic clove to remove stink of soya granules)
  • Drain the soaked granules well and squeeze them to remove excess water.
  • Add all other ingredients except oil to granules and mix well.
  • Form small flat patties and shallow fry on medium flame till golden brown on both the sides.
  • Serve it hot with green chutney/ketchup.

Wednesday, 24 October 2012

Cheesy Pasta with Bellpeppers

Pasta cooked in cheesy sauce with colorful bell peppers. Great for weekend breakfast.


1 ½  cups cooked pasta (penne, macaroni or fusilli)
1/2 cup bell peppers, sliced (tricolor)
1 onion, sliced
1/2 cup milk
1 tsp butter
1/4 cup grated processed cheese
1/4 tsp dried mixed herbs
Salt and black pepper to taste


  • Heat the butter in a pan and sauté the onion and bell peppers for a min.
  • Add the milk and cheese and bring to a boil.
  • Add the mixed herbs, salt and pepper and mix well.
  • Toss the cooked pasta in the sauce and cook for 2 min or till sauce coats pasta evenly.
  • Serve hot with toast.

Monday, 22 October 2012

Palak Pakora Kadhi

Traditional Kadhi recipe with deep fried spinach pakoras, enjoy with roti/rice.


For Kadhi:

1 cup Light sour curd
4 tsp Chickpeas flour ( Besan)
¼ tsp turmeric powder
1  tsp red chili powder
1 tsp coriander powder
3 cups Water
2 tbsp oil
1/4 tsp mustard seeds
1 dry red chilli
A pinch of asafoetida
Salt to taste

For pakoras:

1 cup Chickpeas flour ( Besan)
1/2  cup spinach, roughly chopped
1/2 tsp red chilli powder
a pinch Baking powder
Salt to taste
Water as required
Oil for frying


  • For Kadhi, first beat the sour cream with water and add Besan and whisk it hard so there are no lumps.
  • Now add salt, turmeric powder and red chilli powder. Boil on a medium flame for 20 min.
  • Meanwhile, heat the oil in a small pan and add the cumin seeds.
  • When the seeds crackle, add the asafoetida, dry red chilli and saute for 3 seconds.
  • Pour this tempering in the kadhi and mix well.
  • For Pakoras, mix Besan, spinach, red chilli powder, salt, baking powder in enough quantity of water to make a thick paste. (Do not add more water.)
  • Heat oil in a deep pan. Now with help of spoon, pour 1 tbsp batter in oil and deep fry till lightly golden. 

  • Add them to kadhi before serving and let them soak in Kadhi for couple of minutes. Serve hot.

Friday, 19 October 2012

Banana Bread

Rich, delicious and slightly moist banana bread recipe.


3 Ripe bananas
2 cup all purpose flour
1/3 cup Soft butter
2/3 cup castor sugar
1 tsp baking powder
1/2 tsp baking soda
3 tbsp Milk at room temp


  • Sift together flour, Baking powder, baking soda in a bowl.
  • In another bowl beat together sugar and butter till creamy.
  • Mash bananas in a third bowl and add to the butter mix.
  • Now, slowly add the dry ingredients to wet and beat well for 2-3 min by adding milk.
  • Pour the batter in a greased and lined loaf tin.
  • Bake in a pre-heated oven at 170 oC. for 40 - 45 min or until a toothpick inserted in the center comes out clean. 
  • Cool completely and cut into slices with a serrated knife. 

Rajasthani Chane

Savor the taste Bengal gram cooked in exotic spices, served best with Missi Roti..


1 cup bengal gram, black (kale chane)
1 medium sized onion
1 ½ cup yogurt
4 tsp bengal gram flour (besan)
3 - 4 green chillies chopped
1/4 tsp asafoetida
1 tsp garam masala powder
2 tsp coriander powder
1 tsp red chilli powder
1 tsp turmeric powder
1 tsp cumin seeds
5 - 6 cloves
2 -3 black cardamoms
2 inch cinnamon
1 tbsp coriander leaves chopped
2 tbsp pure ghee
2 tbsp oil
Salt to taste


  • Heat up ghee and oil, mix in cumin seeds, when they crackle mix in the whole spices, fry for 1-2 minutes.
  • Add asafoetida and chopped green chillies, saute.
  • Mix together yogurt, gram flour, 1 cup water and dry spices and add to the pan.
  • Keep stirring till it boils. Mix in the slightly mashed grams and cook for a min.
  • Add 2 cups of boiled water cover and simmer (boil slowly at low temperature) for 8-10 minutes.
  • Sprinkle chopped coriander leaves and serve hot with Missi Roti..

Sending to:Jan13-Cloves-SYF-HWS-Series ~ Hema's Adugemane

Thursday, 18 October 2012

Apple Crumble

As tasty as it looks, this dessert is hard to resist! Try this if don’t have time to make pie.

Serves: 5


750 gm apples, peeled & sliced
80 gm brown sugar
90 gm flour
60 gm butter
100 gm whipped cream/vanilla ice-cream (for serving)


Divide the slices fruits into 2 equal portions.
Place one portion in glass dish/pie dish and sprinkle half of the powdered sugar on it and then place second portion of apples over it.
Sieve the flour. Rub butter with fingertips till it resembles fine bread crumbs. Stir into it the remaining sugar. Mix well.
Put this crumble mixture on the top of the apples and press down lightly with finger tips.
Place the dish in preheated oven and bake at 175 deg. for 55 min.
Serve hot with whipped cream/vanilla ice-cream.

Wednesday, 17 October 2012

Green Corn Sandwich

Healthy and mouth watering combination of spinach, corn and cheese for breakfast.


10-12 wheat bread slices
1/2 cup spinach, chopped and blanched
1/4 cup boiled sweet corn
1 cup white sauce
1 tsp oregano
Salt to taste
1/2 tsp pepper powder
1/4 cup grated cheese
2 tbsp butter


  • Add 1/2 tbsp butter in a frying pan, add corn. Saute for a min and take out in a bowl and keep aside.
  • Now in same pan add spinach, cook on high flame for 15 sec. (Don’t over cook)
  • Add salt and pepper powder. Mix well.
  • Remove from fire, grind spinach mixture and half of the corn for 5 sec. (Do not make paste)
  • Take out spinach mixture, remaining corn and white sauce in a bowl. Mix well.
  • Take a bread slice, spread one portion of stuffing on the bread slice.
  • Sprinkle grated cheese on the top, cover with another slice of bread.
  • Apply some butter on the surface and grill it, till the sandwich turns lightly brown. (You can cook on tawa (griddle) also).

Monday, 15 October 2012

Baby Potato Masala Curry

Baby potatoes cooked in spicy masala, enjoy this tempting dish with any Indian bread.


12 Baby Potatoes, boiled with some salt
4 tomatoes, chopped
1/4 tsp cumin Seeds
1/4 tsp mustard seeds
4 -5 garlic cloves, finely chopped
1 green chilli, finely chopped (optional)
1 large onion, finely chopped
1 cinnamon stick
1 dry red chilli
1 tsp red chilli powder
1 tsp coriander powder
1/2 tsp garam masala powder
Salt to taste
2 tbsp cooking Oil
2 tbsp coriander leaves, chopped


  • Shallow fry boiled potatoes until they turn light brown. Drain and keep them aside. (You can skip this step, if you want)
  • Heat oil in a deep pan; add cumin seeds, mustard seeds, dry chilli and cinnamon.
  • When seeds crackle, add finely chopped onion, garlic and green chilli. Cook till onions turn light brown.
  • Add chopped tomatoes followed by salt, garam masala, coriander powder and red chilli powder, mix well. 
  • Cook over medium heat until oil starts to separate or for 4-5 min. Stir in between occasionally. (If required, add little water)
  • Add shallow fried potatoes and half of coriander leaves, mix and cook for 2-3 min.
  • Add 1 ½ cup water. Cook covered over low heat for 5-6 minutes. Stir in between occasionally.
  • When gravy turns thick, turn off the heat and transfer it to a serving plate.
  • Serve hot garnished with remaining chopped coriander.

Sprout Chaat

Combination of healthy sprouts, tomatoes, onion and curd in chaat version.


1 cup sprouted whole green gram (moong)
1/4 cup chopped onions
1 tsp ginger-garlic paste
1/2 tsp chilli powder
A pinch turmeric powder
1/4 cup chopped tomatoes
1/4 tsp mustard seeds
A few curry leaves
1 tbsp chopped coriander leaves
Salt to taste
2 tsp oil
Thick curd for serving


  • Heat the oil in a non-stick pan and add mustard seeds.
  • When the seeds crackle, add the curry leaves and sauté for 30 seconds.
  • Add the onions, ginger-garlic paste, chilli powder, and turmeric powder, salt, mix well and cook on a medium flame for 2 min.
  • Add the tomatoes, sprouts and sprinkle a little water, mix well and cook for 10 min.
  • Remove from the flame. On serving, pour some curd on top of the sprout mixture and sprinkle some coriander, onions and tomatoes.

Friday, 12 October 2012

Baby corn Rice

Delectable, healthy rice recipe with baby corn, bell pepper, French beans.


1 cup Basmati Rice (Long grain Rice)
1 large Onions, cut lengthwise
5 -6 Baby corn, cut lengthwise
1 red bell pepper, cut lengthwise in thin strips
8 -10 french beans, cut lengthwise
2 -3 cloves Garlic
1 tsp chilli Powder
3/4 tsp Coriander powder
1/2 tsp cumin powder
Salt as required
1 tbsp Oil


  • Soak basmati rice for 30 minutes. Drain the water and cook with 2 cups of water.
  • Parboil baby corns and french beans in 1 cup salted water.
  • Heat oil in a pan; add garlic, onion and sauté till onions becomes transparent. 
  • Now add baby corns, french beans, bell pepper and fry for a few minutes till it is slightly cooked. Do not overcook. 
  • Add spices and salt, mix well and cook for few seconds.
  • Mix rice and cook for a min. Serve hot with your favorite curry.

Wednesday, 10 October 2012

Veggie Cheese Muffins

Tempting veggie cheese muffins best served with hot soup or coffee.

Made recently by adding broccoli and olives to the recipe...


1 Cup Flour
1/2 tsp baking Powder
1/4 tsp baking Soda
1/2 tsp Salt
3/4 tsp White Pepper
1/2 tbsp Oregano
1/2 tsp red chilli flakes
1/4 Red bell- pepper dices
1/4 onion, diced
1/4 cup Mozzarella cheese, grated
1/4 cup Cheddar cheese, grated
4-5 Jalapeno pepper slices (Optional)
1/2 Cup Milk
1/3 cup Olive oil


  • Mix oil and milk in bowl with a whisk, add the red pepper, onions, jalapenos and cheese.
  • Shift flour, baking powder and baking soda in another bowl; add other dry ingredient to it.
  • Now add flour mixture to milk mixture, whisk until combined, don’t over whisk. 
  • Pour in cupcake liners upto 3/4 full
  • Bake at 180 deg. in preheated oven for 15-17 min. or until the skewer comes out clean.
  • Serve with hot coffee or soup.
Linking to nivedhanam and jagruti's event