Monday, 30 July 2012

Pasta with Tomato Basil Sauce

Penne pasta tossed in tomato-basil sauce with parmesan cheese.  This Italian pasta recipe is delicious and easy to prepare.


2 cups cooked penne pasta

For Tomato and Basil Sauce

1 1/2 cups tomato pulp
1 tbsp chopped garlic
1 onion, finely chopped
1 tsp chilli powder
2 tbsp tomato puree
2 tbsp fresh cream
12 to 15 basil leaves, chopped
2 tbsp olive oil
Salt to taste
4 tbsp cheese and few basil leaves (For garnishing)

For Tomato Pulp

Blanch tomatoes then put tomatoes under cold running water, cool them down and thereafter, remove skin, deseed and chop them.


  • Heat the oil in a pan, add the garlic and onion and sauté till the onion turns translucent.
  • Add the tomato pulp and cook till the sauce thickens.
  • Add the chilli powder, tomato purée, salt and 1/2 cup of water and bring to a boil.
  • Add the cream and basil leaves. Mix well and keep aside.
  • Just before serving, toss pasta in the sauce.
  • Sprinkle cheese and basil leaves and serve hot.

Saturday, 28 July 2012

Noodles Fritters

Deep fried savory & mildly spiced, yummy Noodles Fritters


1 packet noodles, boiled and drained (can use maggi masala)
2 cup gram flour (chick pea flour or besan)
1/4cup rice flour
1/2tsp baking soda
100 gms processed cheese, grated
1 inch piece of ginger, chopped
2-3 garlic, chopped
2 green chillies, chopped
1 tsp red chilli powder
2 tsp fresh coriander leaves, chopped
1 onion, finely chopped
Water as required
Salt to taste
Oil to deep fry


  • In a deep bowl mix in onions, cheese, ginger, garlic, green chillies, coriander leaves.
  • To this add the rice flour, gram flour, baking soda, red chilly powder and salt. Also you can add water to bind the mixture.
  • Shape the mixture into tiny balls.
  • Fry the Fritters till golden brown, drain and place on a paper towel.
  • Serve hot with tomato sauce or chutney of your choice.

Tuesday, 24 July 2012

Noorani Dal Kababs

Relish the taste of the vegetarian Noorani Dal kabab delicacy with  chana dal stuffing.


5 medium Potatoes, boiled
3 Bread slices
2 Green Chillies 
1/2 tsp Dry Mango Powder 
1/4 tsp Red Chilli Powder 
1/2 tsp Garam Masala 
1 tbsp Dry Fenugreek leaves 
Oil for frying
Salt to taste

For stuffing

1/2 cup Boiled Chana Dal (Bengal Gram) 
2 tbsp Desiccated Coconut 
5 Cashews chopped
10 Raisins 
2 tbsp Semolina (For coating)


  • Take a bowl, mash boiled potatoes in it, and add in all the dry spices and mix nicely to form a smooth mixture.
  • In a bowl of water, dip bread slices one by one, squeeze them with both the palms and drain the water from it and mix it into the mashed potatoes mixture. These act as a binder.
  • Keep Potato mixture aside.

  • Mix nicely the boiled/mashed Chana Dal, desiccated coconut and the chopped cashews and raisins.
  • Make small balls from this mixture.
  • To make the Kababs, take a little bigger size potato mixture ball in your palms and flatten it and fill it with the chana dal small balls and close the kebabs covering the chana dal yellow ball,to form an kebab shape. Press gently with your palms.

  • Roll these Kababs in the semolina flour before frying.
  • Heat vegetable oil in a heavy-bottomed skillet and deep fry these kababs, till golden brown on both the sides turning them gently. Fry them on medium to high flame.
  • Sprinkle some chaat masala on the Kebabs for some extra tangy flavour.
  • Serve hot with chutney/ketchup. (You can bake or shallow fry them).

Chatpate Aloo

Potatoes stir fried with aromatic masalas, tamarind and chilli flakes.


5 large Potatoes
1 tbsp Thick tamarind extract
1/2 tsp Red chilli powder
1/2 tsp Coriander powder
1/4 tsp Turmeric powder
1/2 tsp Chilli flakes
1 tsp Cumin seeds
1 tsp Fennel Seeds
2 Whole dry red chillies
2 pinch Asafetida
2 tbsp Oil
Salt to taste


  • First boil the potatoes with skin. Peel potatoes and cut in cubes.
  • Heat oil in a pan. Add asafetida, cumin seeds, fennel seeds, whole red chilli and let them roast for 2 seconds.
  • Add coriander powder, turmeric powder and red chilli powder.
  • Add potatoes, chilli flakes, salt and toss well.
  • Add tamarind extract and let it cook for 2 - 5 min over low flame.
  • Turn off fire, garnish with coriander leaves and serve hot.

Friday, 20 July 2012

Mango Kheer

A traditional summer special prepared with Mangoes, dry fruits and milk.


2 ripe Mangoes, diced into small pieces
1/2 litre Whole milk
10-15 strands saffron, crushed, soaked in 1 tsp. warm milk
4 tbsp sugar or to taste
1/4 tsp cardamom powder
5 almonds


  • Wash and peel the mangoes, cut it into cubes.
  • Blend the mangoes to a purée, transfer to a bowl. Keep it aside.
  • Crush almonds coarsely or slice them properly.
  • Heat milk, bring it to boil. Put the heat to medium and heat for 10 mins.
  • Then, add sugar, cardamom, saffron and almonds. Stir it well until the sugar grains disappear in milk, simmer for 2 minutes.
  • Then, add Mango Pulp and stir it firmly until it again started boiling. Once it starts boiling, turn off the heat.
  • Refrigerate Mango kheer for 1 hour and serve it cool.

Papad Methi Sabzi

A classic Rajasthani subzi made with spicy dal papads(Poppadam) and methi dana.(fenugreek seeds)


2 large papads (Poppadam)
2 tsp yellow methi (fenugreek) seeds
1 tbsp oil
1 medium onion, chopped
2-3 garlic,fine chopped
1/4 tsp cumin seeds
1/2 tsp red chilli powder
1/4 tsp dhania powder
1/4 tsp pinches turmeric
1 ½ tsp dry mango powder (Amchoor powder)
salt to taste
2 cups water


  • Boil fenugreek seeds in some water, till soft to touch but not mushy.
  • Drain, pour cold water and drain again. Keep aside.
  • Break papad into 1 squares roughly.
  • Heat oil in pan, add cumin seeds, chopped onion in it, and cook it till it becomes transparent. Then add garlic, chilli powder, turmeric powder, dhaniya powder and salt, cook for few seconds.
  • Add methi seeds, cook for 1 minute in masalas.
  • Add water, bring to a boil. Add papad pieces, cook on low, covered, for 3-4 minutes or till papad is soft. Add dry mango powder and mix well.
  • Serve hot with chapati.

Note: Fenugreek seeds are done when they press between pressure of thumb and finger. If they are over Boiled and burst, or under boiled,  will give a bitter taste to the dish.

Wednesday, 18 July 2012

Missi Roti

Authentic recipe from Rajasthan made with whole wheat flour and chickpea flour.


2 cups Whole Wheat Flour
2 cups Gram Flour
1 tsp carom seeds
1 tsp cumin Seeds
2 tbsp Dry fenugreek leaves
Red chili powder to taste
Salt to taste
A pinch of turmeric powder
2 tbsp Ghee
Lukewarm water to knead


  • Mix the dry flours together with the other ingredients except water.
  • Rub ghee into the flour, slowly add water and make a soft dough and keep it covered with damp cloth for 30 minutes.
  • Knead well again the dough and make balls. Roll into a slightly thick chapati than usual.
  • Heat a girdle (tawa) and cook each roti till golden brown spots appear on both the sides.
  • Butter the Missi roti generously and serve hot.

Paneer Makhani

Exotic punjabi cuisine- Paneer cubes in tomato gravy thickened with groung cashews!


250 gms paneer (cottage cheese)
3 tbsp butter and 2 tbsp oil
3 large tomatoes
1 ½ tsp ginger – garlic paste
1 tsp red chilli powder (use deghi mirch)
1 tsp garam masala powder
1 tsp cumin-coriander powder
1/4 cup cashew paste
1 tsp tomato ketchup
1/2 cup milk
1 tbsp dry fenugreek leaves (kasoori methi)
1/4 cup heavy cream (optional)
Salt to taste


  • Boil roughly chopped tomatoes in 1/2 cup water for 4- 5 minutes until soft.
  • Remove from fire and cool. Grind tomatoes along with water to puree.
  • In a skillet, add butter and oil and then add ginger – garlic paste.
  • When paste starts to change color add the tomato puree and all the spices. Stir well and cook until the raw smell of the puree disappears.
  • Add Kasoori methi and tomato ketchup Add cashew paste. Mix well for 2 minutes
  • Add water, boil and simmer for 4 -5 minutes.
  • Drop in the paneer gently and give it a toss. Cook for another 2-3 minutes for the paneer to absorb the flavors.
  • Lower the heat to a simmer. Then add the enough milk to get thick curry, mix gently.
  • Mix well.
  • Heat on low flame, stirring continuously till just about to boil.
  • Add cream, keeping the heat low and stirring continuously. Remove from fire and serve with naan/ Missi Roti

Tuesday, 17 July 2012

Twice Baked Potatoes with cheese

Baked stuffed potatoes with sour cream, cheese and butter.
Potatoes are baked then scooped out, mashed and seasoned, then spooned back into the shells.


2 Potatoes
2 Tbsp Butter
2 Tbsp Sour Cream
1/2 Tsp Salt
2 Tbsp Milk
2 tbsp chopped capsicum
1/4 Cup Cheddar Cheese


  • Preheat oven to 200 deg. Scrub and pierce potatoes; rub with oil if desired. Bake potatoes for 50 -60 min.
  • Remove potatoes from the oven and let cool for 10 minutes.
  • Cut each potato in half lengthwise. Scoop out the pulp, leaving thin shells.
  • Mash the potato pulp with the butter, sour cream, capsicum, salt and milk.
  • Sprinkle them with grated white cheddar cheese.
  • Refill the potato skins with the mixture.
  • Place potatoes on a cookie sheet and bake for 10 minutes.

Pasta Salad

This easy Penne pasta salad is made with colorful vegetables and a seasoned mayonnaise dressing.


3 cups Penne pasta, cooked according to package directions, drained and rinsed
Zest and juice of 1 lemon
3 cloves garlic, mashed and finely minced
3/4 cup mayonnaise, or more, to taste
1/4 cup sour cream
1/4 cup cottage cheese
1/2 cup finely chopped red capsicum (I used all three colored capsicums)
½ cup cucumber, diced
½ onion, finely chopped
¼ cup chopped scallions (I used only the green part)
1 tomato, halved or quartered lengthwise
1/4 cup finely chopped fresh basil leaves
Salt and black pepper (according to taste)


  • Put drained warm pasta in a large bowl and toss with the lemon zest and juice.
  • In a cup or small bowl, combine the garlic with the mayonnaise and sour cream. Stir into the pasta.
  • Add all chopped vegetables. Toss to combine thoroughly. If desired, add more mayonnaise. Taste and add salt and pepper, as needed.

Saturday, 14 July 2012

Shahi Aloo Curry

Tempt your taste buds with this delightful Mughlai preparation of potatoes with cashew nut gravy.


4 Potatoes
2 chopped Onions
4 tblsp Cashews soaked in 1/4 cup water
4 -5 flakes Garlic
1" piece Ginger
1/2 tsp Black Cumin Seed (Shah Jeera)
1 Bay Leaf
1/4 tsp Garam Masala
a pinch of Turmeric
1/4 cup beaten Curd
1/4 cup Milk
Oil for frying and 4 tbsp oil
2 tbsp Chopped coriander


  • Wash potatoes and peel and cut them into 1 inch pieces.
  • Fry the potatoes to a deep golden brown and keep aside.
  • Grind cashews, ginger and garlic to a paste in a grinder. Keep this paste aside.
  • Heat 4tbsp oil in a heavy bottomed pan. Add black cumin and bay leaf.
  • Wait for 30 seconds till cumin seeds stop spluttering.
  • Add onions and cook on low flame till onions turn soft but do not let them turn brown.
  • Add turmeric and garam masala. Stir to mix well.
  • Add the paste prepared earlier. Cook for 1 minute.
  • Add yogurt and stir fry till water evaporates. Cook till it dries.
  • Add milk and about 1/2 cup of water to the gravy. Boil and simmer for 3 -5 minutes.
  • Add the fried potatoes and chopped coriander to the gravy and simmer on low flame.
  • Serve hot with nan or paranthas.

Thursday, 12 July 2012


Vegetable-Au-Gratin is a French Casserole dish which is baked with vegetables and topped with bread crumbs and cheese.


Cups of vegetables Chopped into small pieces (Example: Peas, Carrots, Green Beans, Corn, Cauliflower, Bell Peppers/Capsicums)
1/2 Medium sized Onion Chopped into small pieces
3 Large Potatoes Peeled & Boiled.
1/2 Cup Bread Crumbs
1 Cup Grated Cheese
2  Tablepoons Butter
Salt to taste
1 Tomato Chopped (Optional)

For the White Sauce:

2 tbsp. Butter
2 tbsp. Flour
1.5 -2 cups Milk
Freshly Ground White/Black Pepper


To prepare the veggies:

  • Boil/Steam all the vegetables till tender. There should be no runny water. Set aside.
  • Heat 1/2 teaspoon of butter, & add the chopped onions & saute till soft & translucent.
  • Stir in the Vegetables & add salt, toss to combine & switch off the heat.
  • Mash the boiled potatoes with Salt & Pepper & set aside.

To Prepare the Sauce:

  • Melt butter in a saucepan over low heat; stir in flour. Stir and cook for about 2 minutes.
  • Do not brown. Gradually stir in milk and continue cooking over low heat, stirring constantly, until sauce begins to thicken. Season with salt and pepper.

To Assemble for Baking:

  • Add the White Sauce & the prepared Vegetables & stir them to thoroughly combine. Do not mash them.
  • Lightly grease the bottom of a baking dish. Place the vegetables with the sauce on the greased dish.
  • Place the mashed potatoes in an even layer over the vegetables.
  • Sprinkle the bread crumbs evenly on the mashed potatoes. Add the rest of the butter in dots over the bread crumb.
  • Sprinkle the grated cheese in an even layer over the crumbs.
  • Add the chopped tomatoes on the cheese. Preheat oven to 200 oC.
  • Place the dish in the oven & bake for about 20 – 25 minutes.

Eggless French Toast with Apricot Sauce

Thick slices of bread, soaked in milk and custard powder, toasted in a frying pan, and served with Apricot Sauce.


3 Slices Whole wheat bread
1/4 cup Milk
1/2  tbsp Sugar
1 tbsp Custard Powder (You can alternatively use cornflour too)
A drop Vanilla essence (if using cornflour)
A pinch Cinnamon Powder
Ghee/Oil - As required to toast

For Apricot Sauce

3 tablespoons sugar, plus more to taste
1/2  cup water
1/2 pound apricots, pitted and cut into chunks
1 tablespoon fresh lemon juice (optional)


  • Boil milk, switch off. Now combine the warm milk with custard powder, sugar in a wide bowl. Stir well till custard powder and sugar is dissolved fully.
  • Heat a non-stick tawa, Add ghee. Dip the bread slices on both the sides in milk, place the bread slices on the pan.
  • Allow it to get toasted well now turn it to other side and cook on other side. Sprinkle cinnamon powder and serve hot with apricot sauce.
  • You can serve with topping of your choice or can be served as such.
 For Apricot Sauce

  • In a small saucepan over medium-low heat, add sugar, water, and the apricots. Cover and cook until apricots are completely tender, about 4 minutes.
  • Now transfer apricot mixture and lemon juice to a food processor and pulse until sauce is blended but still slightly chunky. Taste and add more sugar if you like.

Monday, 9 July 2012

Dal Shorba

Dal Shorba is a very healthy,tasty,lentil based soup flavoured with Indian spices.


1/4 cup yellow moong dal (split yellow gram)
1/4 cup masoor dal (split red lentil)
1/4  cup arhar dal (split red gram)
1/4 cup sliced onions
2 green chillies, chopped
1 tsp ginger- garlic paste
1/2 tsp roasted cumin powder
1/2 tsp turmeric powder (haldi)
Salt to taste
1 tbsp butter
5 cups Water
1 tbsp lemon juice (optional)


  • Clean, wash and soak both the dals in water for 20 minutes.
  • Pressure cook dal with salt and turmeric in it.
  • Allow the steam to escape before opening the lid. Whisk so as to mash the dals. Keep aside.
  • Heat the butter in a pan. Add onion and sauté for a minute. Add ginger, garlic and green chillies.
  • Sauté on low heat and add salt, roasted cumin powder and boiled dal.
  • Bring to a boil and cook, on medium heat, for few.
  • Pass through a soup strainer. Bring strained dal to a boil and add water to adjust consistency.
  • Continue to simmer for two to three minutes. Top it up with lime juice and Serve hot.

Tuesday, 3 July 2012

Eggless French Toast (Savoury version)


4 Bread Slices
1/2 cup Rava/Semolina
1/2 cup Yogurt
1 Onion chopped
1 tsp Red chilli powder
2 tsp Coriander leaves chopped
A pinch Turmeric powder
Ghee to toast
Salt - to taste


  • Mix the above ingredients except bread and make a semi thick batter
  • Take a spoon full of the batter and spread on each slice of bread on both sides to coat well.
  • Heat a tawa. Add 1/2 tsp ghee, place the breads carefully, flip and toast the bread slices till its golden brown on both the sides. Serve with tomato sauce.