Friday, 31 August 2012

Brown Rice Tikki

Nutritious, less oil and healthy Brown rice tikki, enjoy with green chutney!!!


1/2 cup brown rice
1/2 cup split red lentil (dhuli masoor dal)
2 tsp oil
3 green chillies, finely chopped
1 tsp ginger garlic paste
1 tsp roasted cumin powder
2 tbsp fresh coriander leaves, chopped
2 tsp lemon juice
2 tbsp mint leaves, chopped
½ tsp black pepper powder
2 tbsp chick pea flour (besan)
1 cup bread crumbs
Salt to taste


  • Boil rice in 2 cups water with ¼ tsp salt on low heat till rice is soft and the water is absorbed.
  • Boiled dal in 1 cup water with ¼ tsp salt and ¼ tsp turmeric on low heat till no water remains.
  • Heat oil, add green chillies and ginger garlic paste. Stir for a few seconds.
  • Add rice, dal, salt, cumin and pepper powder, and mix well. Stir for 2-3 min to dry any liquid if present.
  • Add lemon juice, coriander and mint leaves. Mix well and mash roughly with potato masher.
  • Sprinkle besan over the rice mixture, mix gently. Make round tikkis.
  • Roll each in bread crumbs to coat all over. Keep in refrigerator for 30 min or till serving time.

  • Just before serving, bring to room temperature. Cook with little oil on a non-stick pan until golden brown on both sides. (To make healthier, you can roast on pan without oil and bake also) 
  • Serve with green chutney.

Thursday, 30 August 2012

Healthy Corn Bhel

Everyone’s favorite bhel in more tasty and healthy version.


2 cups Puffed Rice (Murmura)
2 cups corn, boiled
Onion Chopped
Tomato Chopped
2 Green Chillies
2 tsp tomato ketchup
1 tbsp lemon juice
1 tbsp Coriander leaves
2 tsp chat masala powder
Salt & Red chili powder to taste


  • Mix together all the ingredients.
  • Garnish with sev and finely chopped coriander.
  • Serve immediately. (I used 1 tsp pomegranate seeds to make more healthy and colorful).

Lentil Corn Soup

Appetizing, Delicious and most importantly, nutritious Soup.


200 gm split red gram (Arhar dal)
50 gm sweet corn, boiled
1 tbsp onion, finely chopped
2-3 clove garlic, mined
A pinch cumin seeds
4 -5 curry leaves
2 green chillies, chopped
1 tsp butter/ olive oil
Salt to taste


  • Boil Dal (Lentil) with salt and turmeric in water. (Add 1 cup more water then usual) 
  • Strain the mixture with a soup strainer. (You can also blend, if you don’t want to waste)
  • In a pan heat butter/oil, add cumin seeds, curry leaves and let them crackle.
  • Now add garlic, onion and sauté for a minute. Add corn and mix well.
  • Add above corn mixture to dal and serve hot with some coriander leaves.

Eggless Banana Walnut Muffins

Enjoy relishing,eggless home-made Banana Walnut Muffins.


2 Bananas
3/4 cup Flour   
1/4 cup Walnut, chopped         
1/2 cup powdered Sugar         
1/4 cup Oil or melted butter     
1/2 tsp Baking powder
1/2 tsp Baking soda     
1/2 tsp Vanilla essence


  • Preheat oven to 190oC.
  • In a large bowl, whisk together the flour, baking powder, baking soda and sugar.
  • Take the peeled bananas in a bowl and mash it well with hands to make it a paste. Add oil, vanilla to it and mix well. Keep a side.
  • In Flour mixture make a dent and pour the banana mixture in the dent.
  • Fold gently, do not over mix, just mix well so that every thing blends properly and don't beat, add 3/4th of the walnuts and reserve some for sprinkling on the top.
  • Line the muffin tray with paper liners and spoon the batter in it up to 3/4 th of it. It will raise so much so make sure you leave room for it. Top with some walnut sprinkled over it.
  • Bake for 20 minutes or golden and a toothpick inserted into the centers comes out dry. 
  • Let them rest for sometime and then serve. I kept them for 2 days (in summers) in a Tupperware container. 
Note: You can make Banana Walnut cake from same recipe.

Wednesday, 29 August 2012

Kashmiri Dum Aloo

Try one of the best known delicacies of North Indian Cuisine: Kashmiri Dum Aloo


500gm Aloo (Potatoes)
4 tbsp ghee
1 large Onion, grated
4 tbsp tomato puree
1 cup curd
1 tsp ginger garlic paste
1tsp garam masala powder
1 tsp turmeric powder
1 tsp red chilli powder
Salt to Taste
2 bay leaves
A pinch asafoetida
Oil for deep-frying

Spices to roast

2 Cardamoms
7-8 Black Peppers
4-5 Cloves
1 Small piece of Cinnamon
1 tsp poppy seeds
1 tbsp coriander seeds
1 tsp cumin seeds
2 dry red chilies


  • Scrape the aloo (potatoes), prick all over with a fork and parboil with little salt. 
  • Drain and dry potatoes with towel.
  • Deep fry the potatoes until golden brown. Keep aside.
  • Roast whole spices in a small pan for 1 -2 minute and grind to a fine masala powder.
  • Heat ghee in another pan and add bay leaves.
  • Add grated onion, asafoetida and ginger-garlic paste.
  • Add the grounded masala, turmeric, chilli powder, salt and heat for about 2 to 3 minutes.
  • Stir in the tomato puree and curd.  Keep stirring continuously, add hot water if the gravy appears too thick.
  • Add the aloo (potatoes) and stir over a low heat for 5 minutes.
  • Sprinkle the dum aloo with garam masala and cook for few minutes.
  • Serve hot with Naan/roti

Tuesday, 28 August 2012

Corn Capsicum Toast

Made effortlessly, simply delicious, healthy breakfast recipe.


8 Brown Bread slices     
1 cup Sweet Corns Kernels     
1 medium Green Capsicum, chopped   
2-3 Green Chillies, chopped    
2 tbsp Coriander Leaves, chopped      
1 medium Onion, chopped
1 1/2 cups Grated Cheese       
1 tsp pepper powder
Salt to taste


  • Preheat oven to 180°C.
  • In a bowl, mix sweet corn, green capsicum, cheese, green chillies, coriander leaves, onion, black pepper powder and salt.
  • Divide the mixture into eight equal portions.
  • Toast bread slices on one side on a tawa.
  • Apply cheese mixture on non-toasted side of bread slices.
  • Bake in the preheated oven till topping turns golden brown.
  • Cut each slice diagonally into two and serve hot with tomato ketchup.

Cucumber Submarine

Quick, healthy, tasty recipe… great for people on diet.


4 cucumbers
200 gm paneer (cottage cheese), crumbled
1 small carrot, grated
1 capsicum, chopped fine
1 tomato, finely chopped
1 onion, finely chopped (optional)
Salt and Pepper as per taste


  • Peel cucumbers, cut vertically in two and scoop out pulp in a bowl.
  • In same bowl add paneer, capsicum, carrot, tomato, salt and pepper. Mix well.
  • Fill above mixture in cucumber and Serve.

Monday, 27 August 2012

Tamatar Dhaniya Shorba (Tomato coriander Soup)

Aromatic, spicy Shorba flavored with coriander leaves and whole spices.


 600 gm Tomatoes
1 tbsp green coriander, chopped fine
1 tbsp ginger, chopped
1 tbsp garlic, chopped
2 green chilies slit vertically
4 -5 peppercorns (kali mirch)
2 -3 cloves
2 cinnamon stick
1 tsp Cumin seeds
1 tsp garam masala
1 tbsp Sugar (optional)
1 tbsp Oil
Salt to taste


  •  Wash and cut tomatoes into quarters.
  • Cook tomatoes with chopped ginger, garlic, green chilies and whole spices. Add 5 cups of water. Bring to a boil.
  • Simmer for twenty five minutes on a slow flame until tomatoes are mashed completely.
  • Strain the mixture with a soup strainer.
  • Heat up oil in a pan. Add cumin seeds, let them crackle. Add strained tomato liquid and season with salt.
  • Bring it to a boil, add sugar if it is very sour.
  • Serve hot, garnished with green coriander leaves.

Cheese stuffed Lentil Crepe (Dal Chilla)

Delicious, easy, healthy crepes filled with cheese and vegetables; great for weekend mornings.


1 cup Split yellow Lentil (Moong daal)
Pinch of Asafetida
Salt to taste

For Filling

1 cup of cheese, grated
1 small onion chopped
2-3 green chilis finely chopped
1/4th cup capsicum, finely chopped
1/4th cup carrot, grated
1 tbsp coriander leaves, finely chopped
1 tsp pepper powder
Salt to taste
1 tbsp oil


  • Soak dal for 3 -4 hours and then strain it well.
  • Grind it with enough water to form a smooth batter (like dosa batter).
  • Mix asafetida, salt and keep it aside.
  • For filling; Heat oil, add all ingredients for filling accept cheese and fry for one or two minutes. (use any vegetables of your choice)
  • For Crepe; Heat non stick pan, smear 1 tsp oil in centre. Spread 1 big serving spoon of batter to make a crepe.  Put little oil on all sides to make it crispy. 

  • Now spread filling on crepe, sprinkle cheese and cook till cheese melts.
  • Fold crepes and do the same with the remaining mixture.
  • Serve hot with mint or coriander chutney.

Saturday, 25 August 2012

Chilli Garlic Buns

Spicy, flavorful buttery buns filled with garlic and red chili flakes.


1 cup Maida/All purpose flour  
1/2 cup Wheat flour     
1 tbsp Active dry yeast
1/4 cup Milk (+1 tbsp if needed)
1/4 cup Water  (+1 tbsp if needed)
1/8 cup Olive oil          
1/2 tbsp Sugar 
3/4 tsp Salt      
1 tbsp garlic, Chopped
1 tbsp Chili flakes
1 ½ tbsp coriander, Chopped   (optional)


  • Sieve the flours together in a large bowl and make a dent in the centre.
  • Heat the milk and water little (Luke warm) and add sugar, yeast to it and mix well to dissolve yeast completely.
  • Pour this mixture in the dent; add olive oil, salt, chopped garlic and the chili flakes and mix well to make pliable and loose dough.
  • Apply oil over the dough and cover the mouth of the bowl with a cling wrap. Keep in a warm place for an hour.
  • After an hour the dough should have raised well.
  • Punch down the dough and make equal sized balls and arrange it in a greased baking tray (I used cake tin to give shape)
  • Pre heat the oven to 190°C  . Till then the dough balls will again rise a bit.
  • Brush the buns with milk and bake the buns at 190°C  for 13-15 minutes or until the top starts turning golden colour.
  • Brush again with butter on top.
  • Serve with butter when its still warm!! (If you like, you can spread little chili-garlic chutney) 

Veggie Croquettes

Try crispy, hot and yummy tea -time snack in this monsoon.


For croquette

1 cup cooked rice
3 bread slices (make fresh bread crumbs)
1 tsp corn flour
1/2 cup mix vegetables (onion, carrot, capsicum and cabbage)
1 tsp oregano
1 tsp red chili powder
2 tsp tomato ketchup
Salt to taste

For Stuffing

1 cup cheese, grated
1 tsp black pepper powder
Few basil leaves

Oil for deep frying


  • Mix all ingredients for croquette in a bowl.
  • In another bowl, mix all ingredients for stuffing.
  • Divide the mixture into equal balls, fill stuffing in each ball and shape into a cylindrical.
  • Deep-fry till it becomes golden brown in colour, remove on absorbent paper. (You can also roll them in semolina before frying, as I did) 
  • Serve hot with tomato sauce or green chutney. 

Thursday, 23 August 2012

Rajasthani Masala Aloo (Potatoes in Red chilli paste gravy)

A rajasthani aloo recipe made with whole spices and red chilies paste.


4 small Potatoes
2 large tomatoes, pureed
1 onion, chopped
1 bay leaf
2 -3 cardamoms
2 cinnamon sticks
2-3 cloves
1/4 tsp cumin seeds
1 tsp coriander powder
1/4 tsp turmeric powder
1 tsp ginger-garlic paste
Salt to taste
4-5 whole red chilies, soaked in water


  • Wash and peel potatoes. Deep fry them to golden brown colour.
  • Grind red chilies to a thick paste by adding little water. (Use chilli paste as per taste).
  • Heat oil in a heavy bottomed pan; add cumin seeds and other whole spices.
  • When seeds splutter, add onion and sauté for a minute.
  • Add ginger garlic paste, red chilli paste and mix well.
  • Now add turmeric powder, coriander powder, salt and cook for 4 -5 minutes.
  • Add tomato puree and cook till oil separates.
  • Add about 1/2 cup of water to the gravy. Boil and simmer for 3 -5 minutes.
  • Add the fried potatoes to the gravy and simmer on low flame for few minutes.
  • Serve hot with Nan / Roti.

Wednesday, 22 August 2012

Tortilla Wraps

Spicy, tangy flavored tortilla wraps with veggie filling and served with guacamole.   


2 tsp olive oil
1 large onion, chopped
1 large red and yellow bell peppers, cut in strips
1 small carrot, cut in strips
1 cup grated tofu
2 tbsp Tabasco sauce
1/2 tbsp tomato ketchup
1 tbsp parsley, chopped
1/2 cup cheese, grated
Salt and Black pepper to taste


  • Heat oil in a pan and sauté the onion, bell peppers and carrot till tender.
  • Add salt and black pepper to taste and mix well.
  • Add tofu, Tabasco sauce and parsley. Mix and cook over high heat, stirring continuously, until tofu is firm and heated through.
  • Place 1/4 th of this filling on each  tortillas. Sprinkle 1/4 th of the grated cheese.
  • Roll the tortilla up and serve hot with guacamole or ketchup.

Tuesday, 21 August 2012

Home made Flour Tortillas

Easy to make home made tortilla recipe.


2 cups all-purpose flour
3/4 cup warm water
1/4 tsp Baking powder
1/2 teaspoon salt
3 tablespoons olive oil


  • In a large bowl, combine flour, baking powder and salt. Stir in water and oil.
  • Turn onto a floured surface; knead 10-12 times, adding a little flour or water if needed to achieve a smooth dough. Let rest for 10 minutes.
  • The dough has to be smooth, not too sticky or too tight.
  • Divide dough into eight portions. On a lightly floured surface, roll each portion into a 7-in. circle.
  • In a large nonstick skillet coated with cooking spray, cook tortillas over medium heat for 1 minute on each side or until lightly browned.

Uttapam Sandwich

Try simple, tasty and healthy version of sandwich.


2 cup semolina (sooji/rava)
1 cup sour curd
Salt to taste
1/2 cup Butter 
2 Onions, sliced           
2 Tomatoes, sliced       
2 Cucumbers, sliced
1 cup Green chutney    


  • Mix curd, salt and rava with 1/2 cup water. The batter should be thicker than that for dosa. Cover it and leave for 2 hours.
  • Heat a non stick pan/tawa and pour half a ladleful of batter and spread it into a three-inch diameter round.
  • Cook at low flame and grease it on the corners and turn it to cook the other side.
  • For sandwich, apply chutney on one side of each uttapam.
  • Take one uttapam, place a few slices of onion, tomato and cucumber over the chutney. Place the other uttapam, chutney side down over it. Press gently.
  • Similarly prepare other uttapam sandwiches. 

Sunday, 19 August 2012

Stuffed Potatoes

Popular North Indian recipe of Stuffed Potatoes with a very simple and delicious Filling.


8 Large Potatoes, scooped
4 Large Onions
6-8 Big Cloves of Garlic
1″ Ginger peeled, finely chopped
5 Green Chillies Chopped
2 tsp Cumin seeds
2 tsp Turmeric
4 tsp Red Chilli Powder
1 tbsp Coriander Powder
8-10 tbsp Oil
2 tbsp Chopped Cashew
2 tbsp Raisins
5 cloves
4 Small Green Cardamoms
2 sticks cinnamon
Salt to taste
4tbsp Fresh Coriander/Cilantro chopped


·        Boil hollowed potatoes in salted water.

For Filling

·        In another container, boil scooped out potatoes in salted water.
·        Heat a pan and add 2 cloves, 1 stick of cinnamon and 1 cardamom and dry roast them, till you can smell them.
·        Add 1 tbsp oil and add 1/2 tsp cumin Seeds. When they start to sizzle, add the onion and ginger to it.
·        Fry them till the onions are glazed and just starts to brown. Add the nuts and the green chillies.
·        Stir it for some time and now add the scooped out potatoes to it.
·        Add 1/2 tsp turmeric, 1/2 tsp chilli powder, salt and the raisins.
·        Stir everything together for a few minutes and cover it and cook at low heat till the potatoes are almost done. Keep aside.

·        Chop the rest of the onions, and peel the garlic cloves. Grind them smooth in the blender.
·        Heat another pan, dry roast the rest of the cloves, cinnamon and cardamom.
·        Now add the rest of the oil and add the Cumin seeds.
·        Once they start to sizzle, add the onion - garlic mixture in the oil
·        Cook for about 10 minutes at medium heat.
·        Add rest of the dry masalas to the onion and garlic mix. Cook for 5 minutes.
·        While this is getting done, fill the potato halves with the filling and set aside.
·        After gravy masala is almost done, lower the heat and place the potato halves in the pan over the masala.
·        If there is any left over filling add them to this at this time. Take half cup of water and pour it over this and cook it covered at low heat till the potatoes are tender but not breaking. Stir it gently in between.
·        When done, garnish with the rest of the chopped coriander. Serve with hot Naan or Roti.

Banana Vanilla Ice Cream Shake

Simple, chilled, nutritious Banana -Vanilla drink topped with chocolate syrup. 


2 bananas
1/2 cup chocolate ice cream
1/2 cup vanilla ice cream
1 cup water or milk
Chocolate syrup


  • Process all ingredients in a blender until smooth. Serve in individual glasses. 
  • Top with additional chocolate syrup for a chocolaty twist.

Friday, 17 August 2012

Chocolate Walnut Brownie

Enjoy yummy treat! Chocolate-walnut brownie with ice cream and chocolate sauce


1 cup Flour
1/2 cup cocoa powder
1 tsp instant coffee (optional)
1 cup thick curd
3/4 cup sugar
1 ¼ tsp baking powder
1/2 tsp baking soda
½ cup oil (use sunflower oil)
1/2 tsp vanilla essence
1/2 cup walnuts


  • Shift flour, coco, and coffee powder. Keep aside.
  • In a bowl whisk together curd and sugar.
  • Add in baking powder and soda. Let it rest for 2 min till froth appears.
  • Add in oil and essence, whisk well till smooth.
  • Finally add in flour mixture and whisk till smooth.
  • Pour in lined and greased tin and bake at 180 oC for 30 min.
  • Pour hot chocolate sauce and serve with vanilla ice cream.
Walnut Brownie

Bread Rolls

The favorite tea time snack in its crunchy and yet oil free version.


4 Bread Slices

For Filling

200 gm Potatoes
Coriander leaves finely chopped
2 Green chilies, chopped
Red Chili powder to taste
1/4th tsp Chat Masala powder
1/4th tsp Garam Masala powder
Salt to taste
1 tsp oil for brushing only


  • Wash and prick the potatoes with fork. Place them in microwave safe bowl in 1 cup of water and boil covered at 100 % power for 8 minutes. Allow to stand for 5 min. peel and mash them.
  • Mix all ingredients (except oil) for the filling and keep aside.
  • Take bread slices, cut corners and one by one soak them in water. Squeeze and drain extra water. Fill in the prepared potato mixture and make rolls.
  • Brush with oil and grill on greased microwave safe flat dish on high rack for 15 - 20 min.
  • Turn in between for uniform browning from all sides.
  • Serve hot with green chutney or ketchup.

Macaroni in Tomato Sauce

Macaroni preparation in rich, spicy tomato sauce baked to golden brown and crispy texture.


1 cup Macaroni, boiled
3 large tomatoes, boiled and pureed
1 small onion, chopped
1 small capsicum, chopped
1/2 cup carrot, grated
1/2 cup peas, boiled
1/2 cup cream
1/4 cup cheese
1/4 cup milk
1 tbsp butter
1 tsp chilli powder
1/2 tsp pepper
Salt to taste


  • Add ½ chilli tsp chilli powder, and ½ tsp salt to the pureed mixture. Keep aside.
  • Heat butter on medium heat. Add onion and capsicum and fry for 2 min.
  • Add peas, carrot, remaining chilli powder and salt. Mix well. Fry for sometime.
  • Remove form flame. Add tomato puree, cook for 5 minutes. Remove form flame.
  • Add cream and milk. Add the macaroni and mix well.
  • Pour in baking dish, sprinkle with grated cheese and pepper powder.
  • Bake in preheated oven at 200 oC for 20 minutes or till cheese has melted and browned.
  • Serve hot, along with garlic bread.

Garlic Buns

Easy, tasty, spongy  homemade garlic buns.


1 ½ cup Plain flour       
3/4 tbsp Yeast 
1/2 cup Water  (add if more is needed)
3/4 tsp Salt      
1 tbsp Sugar
1 tbsp Olive oil/ any cooking oil           

For the garlic Spread

3-5 flakes Garlic chopped very fine      
2 tbsp Butter softened  
1 tbsp oregano (optional)


  • Warm the water (not very hot, just warm) and add the yeast, sugar and salt in it and mix well. After a minute mix again to make sure the yeast gets properly dissolved.
  • Take the flour in a big bowl and make a dent in the centre and add the mixed yeast water.
  • Knead the dough with oil to smooth and pliable (add 1 or 2 tbsp of water if water is needed, the dough should not be too stiff and dry, it should be soft, smooth and pliable)
  • Keep covered the bowl with either a clean wet towel or a cling wrap (wrap the bowl to cover it, not the dough).
  • After an hour, the dough should have raised double in volume. Again knead it little to make it smooth.
  • Divide into 6 equal balls and arrange it with enough gaps in a lined baking tray.
  • Make a small slit on top using a knife to fill the garlic spread. (not very deep, more on top)
  • Keep it aside in warm place for 45 minutes to make the balls double in size.
  • Mean while make ready the spread, by mixing the butter, garlic and oregano.
  • Pre heat the oven for 180°C and apparently fill the spread in the slit we made in the dough balls.
  • Bake for 20-25 minutes or till you get a golden coloured buns. Just cook for needed, over baking makes it harder.

Wednesday, 15 August 2012

Baked Paneer with Spinach

Deliciously flavored, visually delightful and a perfect dish for your meal times.


2 cups spinach, steamed, pureed
1/2 tbsp Ghee, melted (or oil)
150 gms Paneer (Cottage cheese) grated/chopped
2 tomatoes, slices
1 tbsp ginger-garlic paste
1/4 tbsp nutmeg
1 tbsp butter
1 cup milk
1 tbsp flour
1/2 tbsp cumin powder
100 gm cheese, grated
Salt and pepper to taste


  • 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. Remove from flame.
  • Now add cheese and all the spices. Blend well and keep aside.
  • Preheat oven at 200 oC.
  • Pour melted ghee in a baking dish.
  • Mix ginger-garlic paste to spinach puree and pour this mixture to baking dish.
  • Place paneer over it. Spread white sauce evenly over paneer.
  • Place paneer slices over it and sprinkle the grated cheese in an even layer.
  • Bake for 20 minutes and serve hot with bread loaf or any Indian bread.

Rava Idli in Tomato Gravy

Another recipe from leftover idlis -  great for breakfast, tea-time snack and lunch box.


8 -12 leftover Idlis, cut in cubes
2 onion, chopped
3 Tomatos
1 tsp Garam masala
1 tsp Sambhar powder
1 tsp Urad dal
1/2 tsp Mustard seeds
1/2 tsp Red chilli Powder
A pinch Turmeric powder
Few Curry leaves
Salt to taste
3 tbsp Oil
A pinch asafetida
Few Coriander leaves


  • Grind tomatoes to a fine paste without adding water and keep aside.
  • Heat up oil in a pan; add mustard seeds, when they splutter, add urad dal, asafetida and turmeric powder.
  • When golden brown, add chopped onions and sauté till translucent.
  • Now add the tomato puree, mix and cook till the raw smell is diffused.
  • Add all masalas and curry leaves. Mix well. Cook for 5 minutes.
  • Add the cubed idli pieces. Cook till all the mixture is coated over idli pieces evenly.
  • Add chopped coriander leaves and serve hot. 

Tuesday, 14 August 2012

Protein Dal Pancake


1 cup split whole green beans (chilke wali moong dal)
2 tbsp coriander, finely chopped
1/2 tsp red chilli powder
grated ginger (small piece)
1 tbsp chopped garlic
Salt to taste
A pinch of baking soda

For Filling

100g paneer, cut into thick fingers
1 onion, cut into long strips
1/2 tsp red chilli powder
1 capsicum, cut into long strips
1 tbsp oil
1/2 tsp garam masala
Juice of one lemon
Salt to taste


  • Soak dal for 3 -4 hours only Strain it well.
  • Add coriander, salt, chilli powder, ginger, garlic and soda.
  • Grind it with one cup of water to form a smooth batter. Add another ½ cup of water to get a pouring consistency. Keep it aside.

  • For filling; heat oil, add onion, salt, garam masala, chilli powder and the red chilli powder. Now capsicum strips and fry for one or two minutes.
  • Now add the paneer pieces and cook for 2-3 minutes and sprinkle some lemon juice on them and remove from the fire.

  • For Pancake; Heat non stick pan, smear 1 tsp oil in centre. Spread 1 big serving spoon of batter to make a pancake of about 4 inch diameter.
  • Put little oil on all sides to make it crispy. Cook on both the sides.
  • When done spread filling on pancake and roll. Serve hot with mint or coriander chutney.

Monday, 13 August 2012

Eggless Mango Semolina Cake

Try this spongy egg less mango semolina cake recipe to spice up your summers.


1/2 cup Semolina (Rava)
1 cup Flour
1 large Mango, Pureed
3/4 cup Sugar
1/4 cup Yogurt
2 tbsp Vegetable oil (Use Sunflower oil)
1/2 tsp Baking soda
1 tsp Baking powder
Salt - pinch
1/2 tsp Cardamom powder
1 tsp Raisins (You can add more)


  • Pre-heat oven at 350 oF/180 oC and grease the baking tray.
  • Sift together all purpose flour, baking powder and salt. Keep aside.
  • Blend oil, yoghurt, mango pulp, cardamom powder and sugar.
  • Mix into dry ingredients and stir gently to combine. Fold in raisins.
  • Pour the batter into the baking tray and bake for 30-35 minutes.
  • Bake until the cake gets golden color and the tooth pick inserted comes out clean
  • Garnish with icing sugar and serve.

Sunday, 12 August 2012

Mexican Kidney Bean Soup

Spicy, healthy, mouthwatering Mexican Kidney Bean Soup Recipe...


3 cups vegetable stock or water
3/4 cup red kidney beans
2 tomatoes, chopped
1 large onion, peeled and finely diced
8 clove garlic, peeled and minced
1 teaspoon chili powder
8 - 10 basil leaves
1 ½ teaspoons oregano
freshly ground black pepper, to taste
1 lime, zested and juiced
2 tbsp oil
Salt to taste

For serving

Sliced green onions
Chopped coriander
Salsa or diced fresh tomato
Tabasco sauce


  • Wash the beans and soak in water overnight. Next day, boil beans and ground coarsely.
  • Heat the oil, add the onions and fry for a minute. Add the tomatoes, garlic, chilli powder, basil leaves and salt and fry again for 1 minute.
  • Add the beans and vegetable stock and cook for 5 - 7 minutes. Add the lemon juice and zest.
  • Serve hot with tomatoes, onions, coriander and Tabasco sauce.

Friday, 10 August 2012

Vermicelli Payasam

 Janamashtmi Special delicious and aromatic vermicelli payasam .


1/2 cup Vermicelli
2 cups Milk
200 gm Condensed milk
1 tbsp Ghee
1 tbsp Cashew and raisins
1/2 tsp Cardomom powder


  • Add ghee in a pan. Add the cashew and raisins. Once the cashew turns slightly brown and the raisins puff up, simmer and remove them from the pan.
  • Add the Vermicelli (if not roasted) in the same pan and roast for a few minutes until it turns slightly brown.
  • Boil the milk and Pour the milk in the same pan and cook at medium flame stirring occasionally.
  • The Vermicelli absorb the milk and get cooked in  around 10 to 15 minutes.
  • While cooking if it becomes too thick add some more milk.
  • Once the Vermicelli is cooked add the condensed milk and mix well.
  • Sprinkle cashew and raisins. Serve hot or cold. 

Potato Dumplings in Yogurt Gravy

A very popular Aloo pakora/ Aloo vada/ Potato Dumplings in thick, rich and delectable yogurt gravy.


For Potato Dumplings (Aloo Pakoras)

2 cups potatoes boiled and mashed coarsely.
½ cup chopped onion
1 teaspoon chopped green chillies
½ cup chopped coriander leaves
½ teaspoon turmeric powder
Salt to taste
1 cup besan/gram flour
Oil for deep frying

For Yoghurt gravy

3 medium onions, ground into a paste
3 tbsp garlic paste
2 inch stick of cinnamon
1/2 tsp black peppercorn
8-10 cloves
1 tsp coriander powder
1 tsp turmeric powder
1 tsp Red chili powder
3 full cups thick yogurt
3/4 cup oil
Fresh coriander leaves, chopped – for garnish


For Potato Dumplings (Aloo Pakoras)

  • Mix besan, water and to form a dip thick enough to thickly coat back of a spoon. Keep aside.
  • Mix other ingredients except oil and divide the mixture into 8 portions, shape into round balls and keep aside.
  • Heat oil in a wok for deep frying
  • Coat each of the potato balls in the gram flour batter and deep fry until golden brown in color.
  • Drain on absorbent paper and keep aside.

For Yoghurt Gravy

  • Heat up oil in a pan. Add the cinnamon, black peppercorn and clove; when they sizzle add the onion paste and fry it at medium heat for about 10 – 15 mins or till oil separates.
  • Add the garlic paste, coriander powder, turmeric, salt and red chili powder and about a cup of water.
  • Fry till dry and the oil separates, for about 12-15 minutes.
  • Blend the yogurt smooth in a blender. Switch of the heat of the pan, and add the blended yogurt to pan.
  • Add about 2 cups of water and switch on the heat and simmer for about 5 minutes.
  • Switch off the heat.
  • Just before serving, add the Aloo pakoras to the pan and simmer with the Aloo pakoras for about 5-8 minutes at medium heat.
  • Garnish with fresh coriander and serve with rice/pulav or naan.

Chinese Potato Rolls

Chinese flavored Potato rolls cooked in garlic, green chilles, soya sauce and chili sauce.


For Rolls

4 medium potatoes, boiled and mashed
3 tbsp corn flour
1 green chilli, chopped
2 tbsp coriander, chopped
1/2 tsp pepper
Salt to taste
Oil for frying

For Sauce

1 tbsp oil
6 flakes garlic, crushed
2 tbsp tomato ketchup
1 ½ tbsp Soya sauce
1 tsp red chilli sauce
1/4 tsp pepper
1 tsp corn flour dissolved in 1/3 cup water
Salt to taste


  • Mix potatoes with all the ingredients.
  • With wet hands, make rolls of about 1” size
  • Deep in medium hot oil to golden brown or you can shallow fry them. Keep aside.
  • For sauce, heat oil in a pan, reduce flame and add garlic.
  • When garlic changes colour, remove from fire.
  • Add tomato ketchup, chilli sauce and soya sauce. Return to fire and add salt, pepper.
  • Cook the sauces for 1/2 minute.
  • Add corn flour dissolved in water. Simmer for a minute till thick.
  • Add fried rolls and stir till the sauces coats rolls, for about 1 minute. Serve hot.
Note: Add the rolls to sauce only at the time of serving otherwise they turn limp.

Thursday, 9 August 2012

Bread Bytes

A quick, tasty and healthy bread recipe for lazy Sunday Mornings…


4 -5 slices of white/ whole wheat bread, cut in to small squares
1 medium Onion, chopped
1 medium Tomato, chopped
1 tsp mustard seeds
4 curry leaves
1/4 capsicum, chopped
1 green chillies, chopped
¼ tsp red chilli powder
1 tsp turmeric powder
Salt to taste
1 tsp lemon juice
1 1/2 tbsp oil
Coriander leaves to garnish


  • Heat the oil in a pan, add the mustard seeds, when they spluttering, add the curry leaves chopped green chili, capsicum and onion.
  • Fry till the onions are soft and then add tomato and add all the spices.
  • Sauté for more 2 minutes on slow flame.
  • Add the bread pieces and mix well, fry for 2 minutes.
  • Add lemon juice, mix well.
  • Serve hot and garnish with coriander.

Tomato Dal Curry

The distinct flavors of lentils combined with spices and tomatoes, make this dal recipe a delight.


1 cup Arhar Dal/split skinned pigeon peas
2 medium sized tomatoes, chopped
1/2 tsp cumin
1/2 tsp turmeric powder
1/4 tsp red chili powder
A pinch of hing/asafoetida
1.5 tbsp ghee
2- 4 green chili 
Fresh green coriander for garnish
1tbsp lemon juice to finish off
Salt to taste


  • Soak the lentils in hot water for about 30 minutes.
  • Heat ghee in a pressure cooker. Add the cumin and then the hing.
  • When the cumin sizzles and the hing is fragrant, add the green chili, tomatoes, red chilli powder salt and turmeric. Mix well, lower the heat and cook until the tomatoes are softened and completely mushed up.
  • Drain the lentils and add it to the pressure cooker.
  • Stir the lentils in with the mushed tomatoes; cook for about 3- 5 minutes until the tomatoes coat the lentils well.
  • Add about 3-4 cups of water, cover and cook in the pressure cooker.
  • When ready to serve, drizzle some more ghee, fresh cilantro and finish off with lemon juice.
  • Serve with rice/roti.

Spinach Corn Burger

A tasty,  healthy burger recipe with spinach and corn tikki.


For Burgers

6 burger buns
6 cheese slices

For Spinach Corn Tikki

3 - 4 medium potatoes
1 tbsp green chillies chopped
100 gm spinach
1 tsp chaat masala
1/2 cup boiled sweet corn
2 tbsp corn flour
Salt to taste
Oil for shallow frying


  • Boil and grate potatoes. Blanch spinach leaves in plenty of salted boiling water and finely chop. Squeeze out excess water.
  • Mix grated potatoes, corn and spinach.
  • Mix in green chillies, chaat masala and salt. Add cornflour for binding.
  • Shape them into a ball and then press it in between your palms to give it a tikki shape.
  • Heat up oil in a pan, shallow-fry the tikkis for 3-4 minutes or until crisp.
  • Take burger bun and cut it from the middle. Toast it with little butter.
  • Put one tsp of ketchup on one side of the bun
  • Place a tikki on the bun, followed by a slice of cheese and cover it with the other part of the bun and Serve.

Wednesday, 8 August 2012

Achari Bhindi Masala

Bhindi (Okra) with traditional pickling spices, tomatoes and curd.


500 gms Bhindi (Okra), slit them length wise
2 tsp chopped ginger
3/4 cup chopped tomatoes
1/4 cup fresh thick curds
1/4 tsp turmeric powder
1/4 tsp Garam Masala
3/4 tsp red chilli powder
2 tsp coriander powder
4 tbsp oil
Salt to taste
Fresh Coriander chopped

Achaari masala

A pinch of asafoetida (hing)
1/2 tsp nigella seeds (kalonji)
2 tsp fennel seeds (saunf)
1 tsp mustard seeds ( rai / sarson)
1/4 tsp fenugreek (methi) seeds


  • Shallow fry bhindis with 2 tbsp oil. Heat 2 tablespoons of oil another pan and add the achaari masala to it.
  • When the seeds crackle, add the ginger and tomatoes. Sauté for 5 minutes till the mixture leaves oil.
  • Whisk together the curds, turmeric powder, chilli powder, coriander powder and salt.
  • Add this mixture to the pan, mix well and cook for 2 minutes.
  • Add the ladies finger and simmer for 2 minutes.
  • Serve hot with rice/missi roti.

Masala Idli

Tangy North Indian version of idlis with a twist by using Pav Bhaji Masala.


10 – 12 small leftover idlis, cut into cubes
2 tomatoes, chopped
1 onion, chopped
1 tsp grated ginger
1 tsp turmeric powder
1/2 tsp black salt
1 tsp lemon juice
1/2 tsp pav bhaji masala
2 tbsp butter
1 tbsp oil
salt to taste
Coriander for garnishing


  • Heat the oil and butter together, add the onions and fry till they soften.
  • Add the tomatoes, ginger and turmeric powder and cook till the oil separates.
  • Add the black salt, pao bhaji masala, salt and lemon juice and mix together.
  • Toss in the idlis, mix well and cook for few minutes till masala coats over idlis.
  • Serve hot garnished with the coriander.