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.