Thursday, 31 May 2012

Flower Mathri

Crispy, flaky and superbly flavoured deep fried 'mathris' in Flower shape.


 2 cups All Purpose flour (Maida)
1/2 tsp ajwain/carom seeds
4 Tbsp oil
3/4 cup lukewarm water
Oil to fry
Salt to taste or about 1 tsp


  • Mix flour, ajwain and salt. Add oil and rub the flour between your palms until it takes the form of breadcrumbs, so that the oil coats all the flour nicely. 
  • Add the lukewarm water a little at a time, kneading into firm dough. Cover and set aside for at least 15 - 20 minutes. 
  • Make a big ball out of the dough and roll it in a big circle (like roti). 
  • For each mathri, make three circles of different sizes. Prick each circle with a fork in 2 to 3 places on both sides, so the mathris do not puff when frying. 
  • Make flower shape by layering one circle above another with little water in centre and press with thumb then half slit on three sides.

  • Keep them aside for drying on a newspaper or kitchen towels for at least 1 hour, flipping it once in between. 
  • Deep fry in oil on slow flame till golden brown.
  • You can serve them hot with tea or coffee and can store the rest in an air-tight container. These can be stored up to 1 month.

Monday, 28 May 2012

Crispy Rice Balls

Yummy, crispy evening snack using left over rice.


2 1/2 cup left over rice
1/4 cup gram flour
1/4 cup or less white rava
1 big onion finely chopped
1 tsp turmeric powder
1 tsp garam masala,
3 to 4 green chillies (finely chopped)
3/4 cup finely chopped coriander leaves
Salt to taste
Oil for deep frying 


  • Mash the rice and add the onion, chillies, coriander leaves, turmeric powder and garam masala and mix well.
  • Now, add the gram flour and salt little by little to the rice mixture. These two flours are just enough to bind the mixture, do not add more, make sure that the gram flour does not dominate the mixture.
  • Then, add the rava and mix well. Use little water if needed.
  • Form small flat balls and deep fry in oil till golden brown on all the sides. Remove and drain on an oil absorbent sheet.
  • Serve it hot with your favorite chutney/ketchup.

Friday, 25 May 2012

Indian Rice Pudding

A favorite in most Indian homes, this delicious and aromatic dessert garnished with dry fruits is a must try.

Preparation & Cooking Time: 25 mins
Serves: 4


500 ml. milk
50 gms. Basmati rice
100 gms sugar
½ tsp cardamom powder
A pinch of saffron threads, soaked in a little hot milk
1 tbsp dry fruits of choice


  • Soak rice in 1/2 cup water for half an hour. Drain out water.
  • In a deep microwave safe bowl, add milk, rice and boil at 100% for 7 mins. Stir in between. Then microwave again at 60% power for 4 mins.
  • Add sugar, saffron, cardamom powder and microwave at 60% power for 10 mins and then 40% power for 5 mins.
  • Allow to stand for 5 mins. Garnish with chopped nuts.

Stuffed Bhindi

Delicious crunchy and colorful....Enjoy the wonderful taste of stuffed lady fingers through this recipe.


500 gms. Lady finger (Bhindi)
2 onions
2 tomatoes
2 green chillies
2 tbsp oil
Salt and black pepper powder (to taste)
1 tsp chat masala powder
½ tsp garam masala powder


  • Wash and wipe dry lady fingers. Slit them and keep aside.
  • Grind onion, tomatoes and chillies together and make thick paste.
  • Heat 1 tbsp oil, add grinded paste and cook till oil separates.
  • Add salt, garam masala, chat masala, black pepper powd., mix well and cook for few minutes to make thick mixture.
  • Cool above mixture and fill into slitted ladyfingers.
  • In microwave safe bowl, heat 1 tbsp oil at 100% power for 30 secs.
  • Add stuffed ladyfingers, cover it and cook at 100% power for 5 minutes.
  • Allow to stand for few minutes. Serve hot with roti/parantha.

Note: I usually prefer microwave, as it is quick and easy way to make bhindi, but you can cook on gas as well.

Thursday, 24 May 2012

Eggless Custard Cake

A very simple and easy to make...


1 1/2  cups Maida / All Purpose flour
3/4  cups Vanilla flavoured Custard Powder or Corn flour
1 1/4 tsp Baking powder
3/4 cup Granulated Sugar (200 gms)
1/2  tsp Vanilla extract (only if you are using corn flour else skip it)
2 tbsp Butter 
1 and 1/2 cups Milk 


  • First add milk in a bowl add butter mix well. Next add vanilla essence and mix again with a whisk.
  • Then add the sugar, mix till it completely dissolves. Alternatively you can powder the sugar and then add so that it dissolves quickly.
  • Sieve Flour, custard powder/corn Flour and baking powder then add them to the milk butter mixture.
  • Mix until a creamy batter is formed. Pour the batter into a greased and floured cake tin.
  • Preheat the oven to 180 oC for 10 mins and bake the cake for 35-40mins. Test by inserting a toothpick in the middle of the cake before you switch off.
  • Cool it completely for atleast 20mins then cut into pieces.

Recipe Reference: Best Recipes

Potato Patties

The favorite Tea-time snack... 

Prep & Cooking Time: 20 mts
Serves: 4 


4 large potato, boiled
2 bread slices
100 gm Paneer /cottage cheese, grated
1 large onion, finely chopped
1-2 green chillies, finely chopped
5 tbsp Pea, boiled
Salt to taste
100 gm fresh Bread crumbs (optional)
Coriander leaves
Oil to shallow fry


  • Mash the potatoes. Take the bread slices and remove the outer brown crust.
  • Dip the bread slices in water and squeeze the water gently. Add the wet bread with the mashed potatoes.
  • Apart from oil and bread crumbs mix all the ingredients together in a large bowl.
  • Divide the mixture into 8 large balls and flatten each ball to make patty. Roll each patty in bread crumbs.
  • Shallow fry, till gets a golden brown colour and serve hot with ketchup or chutney.

Wednesday, 23 May 2012

Bread Cups

Prep & Cooking Time: 30 mts
Serves: 4 


For The Toast Cases

8 slices brown/whole wheat bread
3 tsp low fat butter

For The Filling

2 tbsp chopped tomatoes
2 tbsp chopped onions
2 tbsp chopped capsicum
2 tsp finely chopped green chillies
4 tsp grated processed cheese
½ cup corn, boiled (optional)
1 cup low fat milk
1 tbsp cornflour
1 tsp oil
salt to taste


  • First remove the edges of the bread. Now cut circles using a round cookie cutter or a container lid.
  • Flatten the bread circles using rolling pin. Dont try to stretch too much, just flatten a bit, and press into the cavities of a muffin tray which is greased with butter.
  • Brush with melted butter and bake in a hot oven at 200°c for 10 minutes or until crisp.

  • Heat the oil in a non-stick pan; add the onions and sauté till they are golden brown.
  • Add the capsicum, tomato and green chillies and fry for 1 minute.
  • Add the corn, milk, cornflour and salt and cook till the mixture thickens. Keep aside.
  • Fill a little mixture in each toast case, sprinkle cheese on top. Bake in hot oven at 200°c for 5 to 10 minutes or until the cheese melts.

Tuesday, 22 May 2012

Dal Tadka


1cup yellow moong dal (split yellow gram)
1/4 cup masoor dal (split red lentil)
1/4 cup sliced onions
1/4 cup chopped tomatoes
2 green chillies, slit
1 tsp ginger- garlic paste
1/2 tsp turmeric powder (haldi)
Salt to taste
2 tbsp ghee
1/2 tsp mustard seeds ( rai / sarson)
1 whole dry kashmiri red chilli, broken into pieces


  • Clean, wash and soak both the dals in water for 20 minutes.
  • Drain, add the green chillies, ginger, garlic, turmeric powder, salt and 3 cups of water and pressure cook till the dals are tender.
  • Allow the steam to escape before opening the lid.
  • Remove the green chillies and discard them. Whisk so as to mash the dals. Keep aside.
  • For the tempering, heat the ghee in a deep pan and add the mustard seeds.
  • When the mustard seeds crackle, add the red chilli and onions and sauté till the onions turn translucent.
  • Add the tomatoes and sauté for 3-4 minutes or till the mixture leaves oil.
  • Add dal, mix well and bring to boil. Serve hot with roti or rice.

Monday, 21 May 2012

Tomato Rice

Tomato rice is an extremely flavorful rice dish using ripe red tomatoes are sauted with spices and then added to rice.

Prep & Cooking Time: 40 mts
Serves: 4 


2 cups raw rice
2 medium Onions, finely sliced
2 Tomato, finely chopped
½ cup Tomato puree
1 ½ Green chili-ginger-garlic paste
Shah jeera: 1 tsp
1 Bay leaf
1 Cinnamon stick
10 -12 Mint leaves
½  tsp Kasoori methi (dried fenugreek leaves)
1 tsp Red chili powder
1 tsp Cumin Powder
1 tbsp Oil
1 tbsp Ghee
1 ½  tbsp Coriander leaves, finely chopped for garnish
Salt to taste


  • Heat oil + ghee in a vessel or pressure cooker, add whole spices (bay leaf, shah jeera and cinnamon) and stir fry 30 secs.
  • Add the sliced onions and saute for 3 minutes. Add green chili-ginger-garlic paste, mint leaves and kasoori methi and saute for 4-5 minutes.
  • Add red chili powder and cumin powder and mix well.
  • Add chopped tomato, tomato puree and salt to taste and mix.
  • Cook for 8-9 minutes on low to medium flame, or till oil separates.
  • Reduce heat, add the raw rice, mix, saute for few minutes.
  • Add 4 cups of water and bring to a boil.
  • Reduce flame and cook till rice is done. If using pressure cooker, cook rice upto 3 whistles.
  • Garnish with fresh coriander leaves. Serve warm with raita or any curry of your choice.

Friday, 18 May 2012

Macaroni with Spinach Sauce Recipe

Macaroni rolled in delicious spinach sauce, a lovely and healthy change from the usual tomato sauce.

Prep & Cooking Time: 25 mts
Serves: 4 


3 cups boiled macaroni
2-3 garlic cloves, finely minced
1 bunch spinach, blanched, drained and chopped fine
2-3 tbsps grated cheese
1 ½  tbsps butter
½ tbsp maida/flour
½ cup milk
freshly ground pepper to season
salt to taste


  • Cook the pasta in boiling water with some salt. Drain and set aside.
  • Heat butter in a vessel, add garlic and saute for a mt. Add maida and saute for 2-3 mts. slowly add the milk and go on combining till it forms a creamy consistency.
  • Add spinach, grated cheese, salt and pepper to taste and mix.
  • Add macroni, mix well and cook for few minutes, turn off heat.
  • Garnish with grated cheese and serve warm

Thursday, 10 May 2012

Kadhi Pakora

The favorite dish of every north indian home, a delicious combination of besan curd curry and pakoras with hot rice/chapati. 


For Kadhi:

1 cup Light sour curd
4 tsp Chickpeas flour ( Besan)
2, Green Chillies
Salt to taste
¼ tsp Turmeric powder
½  tsp Red chili powder
3 cups Water

For pakora:

1 cup Chickpeas flour ( Besan)
¼  cup onion minced
½ tsp Garam masala
½ Grated Ginger
¼  tsp Red chili powder  
¼ tsp Baking powder
Water as required
Oil for deep frying


For Kadhi

  • To make Kadhi first beat the sour cream with water and add Besan and whisk it hard so there are no lumps.
  • Now add all the ingredients like green chillies, salt, turmeric powder and red chilli powder.
  • Now cook above mix on low flame and bring it to boil. Let it boil for about 30 minutes and you would find lots of bubbles in kadhi.
  • Be careful not to heat it on full or medium or it might be spoilt.
For Pakoras:

  • Mix Besan, onions,  garam masala, grated ginger,  red chilli powder , baking powder in enough quantity of water to make a thick paste.
    This would act as batter. Heat oil in a deep pan.
  • Now make small balls from the batter and put them in oil till they are golden.
  • Now add them to kadhi and let them soak in Kadhi.

Tadka (Seasoning):

  • Heat 2 tsp of Ghee/oil and add 1 tsp of mustard seeds, a pinch asafoetida and 1 dry red chilli.
  • When seeds splutter, add this mixture to kadhi.
  • Serve it with rotis ( Indian bread) or with rice. 

Kesari Paneer Kofte (Cottage Cheese balls in thick sauce)

Paneer koftas cooked in thick cashew nut and creamy gravy with saffron touch, enjoy hot with naan/roti.


For koftas:

2 slices Bread
1 cup Paneer (Cottage Cheese), grated
1 cup Potatoes, boiled
1 tsp Ginger, grated
1 tsp Cashew nut paste
½ tsp Red Chili powder
2-3 tbsp Flour

For curry:

1 large Onion
1 tbsp Ginger, grated
2 Red chilli, broken
2 Bay leaves
1 Cinnamon stick
2 tbsp Cashew nut paste
¼ cup Milk
¼ cup Water
½ cup Fresh cream
Saffron, few strands in 2tbsp milk
½ tsp Garam masala
½ tsp Red Chilli powder


For koftas:

  • Trim sides of bread, dip in water, remove and squeeze.
  • Add all above ingredients to bread except flour.
  • Make koftas and roll them in flour and deep fry.

For Curry:

  • Combine onions, ginger, red chilies and make a paste.
  • Heat oil, add bay leaves, cardamoms and add above paste.
  • Fry till oil separates. Now add cashew nut paste.
  • Mix water and milk and add to gravy, mix well.
  • Simmer it, add curd and salt, let gravy thickens.
  • Now add saffron, cream, garam masala, chilli powder.
  • Again simmer for 2 minutes.
  • Add koftas and serve hot with naan.

Veg Pancake Rolls

Simple, easy and colorful vegetable pancake roll recipe with veggies and cheese. A good way for kids to eat their vegetables.

Prep & Cooking Time: 20 mts
Serves 2 persons


For Pancakes

1 cup plain flour (maida)
2 cups milk
1 tsp pepper
¼ tsp baking powder
Salt to taste

For Filling

1 Carrot
1 Tomato
1 capsicum
1 onion
1 tbsp Butter
½ tbsp Tomato Sauce
¼ cup cheddar cheese
Salt and Chilli Powder to taste


  • Sift flour and salt. Mix all the other ingredients. Beat well with an eggbeater or fork.
  • Add enough milk to get a pouring consistency.
  • Smear oil on non stick frying pan in centre. Pour a spoonful of the batter on it.
  • Cook one side till it is light brown and then turn the side.
  • Make the pancakes of all the batter.
  • For filling, Cut all vegetables in thin shreds. Heat butter in a pan, add the vegetables and the seasoning.
  • Cook it on low flame till vegetables are done.
  • Now add tomato sauce.
  • Spread this filling on the pancakes, grate cheese on the top and roll them and serve hot. 

Tuesday, 8 May 2012

Mango Mousse

I've come up with a simple mango mousse recipe which is very easy to make yet very delicious too.

Prep & Cooking Time: 20 mts
Serves 2 persons


2 cups mango pulp
1packet mango jelly
2 tbsp sugar
200 ml cream


  • Add ½ cup of water in mango pulp and heat it in a very low flame. When it becomes warm then add mango jelly.
  • Heat it till jelly dissolves in it. Let it cool down now on room temperature.
  • Whip the cream with sugar till it becomes fluffy.
  • Now fold the cream in mango mixture and pour them in serving bowls. Refrigerate it for 1 hour then serve.

Paneer Delicacy

Paneer Delicacy is a rich tomato and onion based gravy cooked with cashew nut paste and butter. Kasoori methi (fenugreek leaves) is also added to enhance the flavour of the curry. Enjoy with any indian bread.

Cooking time: about 20 minutes
Preparation Time: 20 minutes
Serves: 4 persons


200gm Paneer/Cottage Cheese, cut into 1 inch cubes
¾ cup tomato puree
2 large onions chopped
¼ cup of cashew nut paste
1 tbsp ginger garlic paste
2 tbsp coriander powder
1 tbsp cumin powder
1tsp kashmiri red chilli powder
1 inch Cinnamon
3 Cloves
1 Bay Leaf
1 tbsp Dried Fenugreek Leaves
2 tbsp Oil
1 tsp butter
1cup milk
1tsp garam masala
Salt to taste


  • Heat Oil in a pan, add cinnamon, cloves, bay leaf, add onions & saute till golden brown. Add chili powder, fenugreek leaves and combine. Then add ginger-garlic paste. Saute for 2-3 minutes.
  • Now add cashew nut paste & mix properly. Cook till oil separates.
  • Add tomato puree and saute it for a min, add coriander -cumin powder and salt.
  • Add ½ cups of water & sauté for 5 min. Slowly add milk and let it cook for some time.
  • Add the paneer pieces and cook for 2 minutes in a low flame till the gravy becomes thick. Now add butter & garam masala to the gravy.
  • Mix well & turn off the gas & Garnish with grated paneer. Serve hot with naan/parantha. 

Monday, 7 May 2012

Potato Pizza

A very easy, simple and quick pizza recipe.

Prep & Cooking Time: 20 mts
Serves 2 persons


200 gms potatoes
1 tomato, finely chopped
1 capsicum, finely chopped
¼  cup boiled yellow corn (optional)
1 onion, finely chopped
1 tsp oregano powder
1tsp red chilli flakes
2 tbsp mozzarella cheese/pizza cheese, grated
1 tbsp tomato ketchup
Salt to taste


  • Boil and mash potatoes. Add salt to taste.
  • Make small flat tikkis/pancakes from the potatoes.
  • Cook tikkkis on both sides on a lightly greased non-stick pan till golden brown using a little oil necessary.
  • Make a mixture of all vegetables with salt, oregano, red chilli flakes and tomato ketchup.
  • Now spread above mixture on tikkis with grated cheese on top.
  • Cook for few minutes till cheese melt. Or can cook in oven also.

Friday, 4 May 2012

Golden Coins

A really simple and interesting recipe can be made any time with very less ingredients... Hot, crispy and tasty!!!

Prep & Cooking Time: 20 mts
Serves 2 persons


12 plain salted biscuits
1 cup potatos, boiled
1 tsp dry red chilli flakes
1 tsp black pepper powder
6 raisins
2 tbsp Corn flour
Oil to deep fry


  • Mash potatos, add chilli flakes, pepper powder, salt and mix well.
  • Make 6 small balls with 1 raisin inside each potato balls and keep aside.

  • Mix corn flour in water to make a mixture of dropping consistency, but light thick enough to coat the biscuits.
  • Now place ball of potato mixture on one biscuit, cover with another biscuit,slightly press it and dip it in the flour mixture and deep fry in hot oil on a medium flame till golden brown.
  • Repeat the same with the remaining biscuits.
  • Serve hot with tomato ketch up.

Thursday, 3 May 2012

Masala Lemonade

One of my favorite drinks in summer, its really cool and refreshing. 

Prep & Cooking Time: 10 mts
Serves 4 persons


4 lemons
2 tbsp Jaljira powder
1 bottle Soda
1 cup Chilled water
1 cup Crushed ice
Sugar or Honey to taste
Lemon slices to garnish

  • Squeeze all lemons to extract juice and remove seeds.
  • Pour water into a large jug. Add sugar and stir well to the get desired sweetness.
  • Add Jaljira powder, lemon juice and crushed ice. Again stir well.
  • When ready to serve, add soda.
  • Serve in chilled glasses garnished with lemon slices.

Tuesday, 1 May 2012

Grilled Veggie Sandwich

This is really simple and quick recipe of grilled sandwich and the secret to making a perfect grilled sandwich is cooking it over low heat and something simple turns into a delight!Yummy.....

Prep & Cooking Time: 20 mts
Serves 4 persons


8 slices of bread
½  cup grated cheddar/ mozzarella cheese
2 tbsp butter

For vegetable spread

1 onions, chopped
1 medium sized tomatoes, chopped
1 capsicums, chopped
1-2 green chillies, chopped
¼  cup sweet corn boiled
Salt and pepper to taste
1 tsp oregano
dry red chilli flakes (paprika)
chopped coriander leaves

  • Heat half butter in a pan and add all ingredients of vegetable spread and mix well.Cook for few minutes and keep aside.
  • Butter bread slices on both sides.
  • Now spread above mixture generously on bread slice, sprinkle cheese and cover it with another buttered slice bread.
  • Now heat this on low flame on tawa till it gets crispy or in a sandwich maker.
  • Serve hot with ketchup.