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

Corn Pancake Pizza

Make easy, tasty pancake pizza with corn, capsicum and cheese filling.


For Pancake Batter

1 ½ cup flour (Maida)
2 ½ cup milk
1/2 tsp pepper
1/4 tsp baking powder
Salt to taste

For Filling

2 small onions, cut in semi circles
1 capsicum, halved & cut into semi circles
1 cup cooked corn kernels
100 gm pizza cheese, grated
2 tbsp butter
1 tsp red chilli flakes


  • Shift maida and salt. Mix all other ingredients. Beat well and add enough milk to get a pouring consistency.
  • Heat a small non-stick frying pan. Smear 1/2 tsp oil on it in centre. Pour 1/3 cup batter.
  • Tilt the pan to spread the batter to get a slightly thick pancake. 
  • Turn the pancake when underside is cooked. When both sides cooked, remove from pan. Make 6 such pancakes.
  • For filling, heat butter and cook onion till light brown. Add capsicum, chilli flakes and cook for 1/2 min till tender.
  • Add corn, salt and pepper to taste. Remove from fire.
  • To assemble, place a pancake on a plate. Spread some filling on it, sprinkle cheese evenly on it.
  • Place another pancake and then filling and top the filling with cheese, follow same till last pancake. 
  • Cut into wedges with pizza cutter. At serving time heat in a oven or microwave till cheese melts and Serve hot. 

Tuesday, 9 October 2012

Curd Rice

Easy to make rice recipe with healthy combination of curd and vegetables.


2 cup rice, boiled with salt
1 cup curd
1/2 cup cucumber, finely chopped
1 carrot, finely chopped
1/4 cup coriander leaves, chopped
1 tsp cumin seeds
2 green chillies
1 tbsp urad dal (Split black lentils)
1/2 tsp asafoetida
5 -6 curry leaves
1 tbsp oil
A pinch turmeric powder (optional)
Salt to taste


  • Mix curd, rice, cucumber and coriander leaves in a bowl.
  • Heat oil in a pan, add cumin seeds, when the seeds crackle, add the urad dal, curry leaves, onions, carrot and green chillies and sauté on a medium flame till the onions turn translucent.
  • Now add rice mixture, salt and turmeric powder, cover and cook for 2 min.
  • Serve hot with or without any curry .

Sunday, 7 October 2012

Italian Bean and Pasta Soup

Delicious Baked beans and pasta soup topped with red chilli flakes, oregano and salt and pepper. Serve hot with bread sticks or garlic bread.


1/2 cup baked beans (canned)
1 medium onion, sliced
2 garlic cloves, sliced
1 cup chopped tomatoes
1/4 cup macaroni or fusilli
1 tbsp cornflour
1 tsp dried oregano
1 tsp red chilli flakes
2 tbsp cream (optional)
2 tbsp tomato ketchup
2 tbsp butter
Salt and pepper to taste
2 tbsp cheese, grated


  • Heat the butter in a pan; add the onion and garlic and sauté till the onion turns translucent.
  • Add the baked beans, tomatoes, macaroni, salt and 3 cups of hot water and bring to a boil. Simmer till the macaroni is cooked (approx. 8 to 10 minutes).
  • Dissolve the cornflour in 2 tbsp of water and add to the soup.
  • Add the oregano, cream, tomato ketchup, salt and freshly ground pepper and mix well.
  • Serve hot, garnished with the cheese.

Saturday, 6 October 2012

Sesame Potato Canapes

Crispy bread base topped with potatoes, veggies mix, and great for Tiffin.


6 brown bread slices
2 potatoes, boiled
1 small onion, chopped finely
1 capsicum, chopped finely
1 carrot, finely chopped
1 tsp soya sauce
1 tsp vinegar
1/2 tsp pepper,
1/4 tsp chilli powder
1 tsp oil
Salt to taste
Sesame seeds to sprinkle


In a pan, heat oil saute onion for 2 min, add all vegetables and cook till tender.
Add potatoes, soya sauce, vinegar, salt, pepper and chilli powder. Cook for a min. 
Cut out small rounds of the bread with a cutter or a sharp lid; butter both sides of bread.
Spread some potato mixture in a slight heap on the bread, leaving the edges clean. Press lightly. Sprinkle sesame seeds.
Bake at 180 °C for 5-7 min in preheated oven or till bread turns golden on the edges and turns crisp from the under side. Serve dotted with chilli-garlic sauce.  

Friday, 5 October 2012

Protein Poha

Make Protein rich Poha with nutritious chickpeas for healthy breakfast.


2 cup flat rice (poha), soaked
1 cup chickpeas, boiled with some salt
1 large onions, chopped
2-3 green chillies, finely chopped
1 dried red chilli
2 tsp garlic, finely chopped
2 tbsp lemon juice
4 tbsp roasted peanuts
10-12 curry leaves
1 ½ tsp turmeric powder
1 tsp mustard seeds
Salt to taste
2 tbsp oil
2 tbsp coriander, chopped


  • Heat oil in a frying pan, add mustard seeds, curry leaves, green chillies, dried red chilli, and garlic and stir fry.
  • Now add onions, and sauté for a min. Add turmeric powder and salt and sauté for 1 minute.
  • Now add chickpeas and lemon juice and cook for 2 minutes.
  • Add poha and roasted peanuts to the pan.
  • Stir and mix well all the ingredients and cook for another 2-4 min.
  • Garnish protein poha with chopped coriander leaves and serve hot.

Thursday, 4 October 2012

Pasta Sandwich with Cheesy Dip

Open sandwich covered with shell pasta, cheese and served with cheesy dip.


6 brown bread slices
1/2 cup shell pasta, boiled
1 onion, chopped
1/2 cup capsicum, chopped
1/2 cup tomato, chopped
4 tbsp tomato puree
Few drops capsico sauce
1/2 tsp chilli powder
4 tsp tomato ketchup
1/4 tsp garlic paste
Salt to taste
1/2 cup cheese, grated
2 tsp oil

For Dip

1/2 cup mayonnaise
1 tbsp tomato ketchup
1 tbsp cream
1 tbsp cheese spread
Salt to taste


Heat oil in a pan, saute onions, garlic paste, capsicum for 2 min till done. 
Add tomatoes, chilli powder, tomato puree, salt, and stir and cook this for 4 -5 min till oil separates. 
Now add pasta, capsico sauce, tomato ketchup, stir-cook for 2-3 min again on low flame and turn off.
Spread pasta on bread slice, cover with cheese and grill till crispy.

For dip: Mix all the ingredients of dip except tomato ketchup and whisk well for few min. Then add ketchup and serve with pasta sandwich.