Friday, 20 December 2013

Potato & Spring Onion Galette

An elegant potato dish with cheese and spring onions, baked for an irresistible treat…


4 medium potatoes
1 tbsp olive oil
Salt & Pepper
1/2 cup spring onion, finely chopped
2-3 garlic cloves, crushed
1/2 cup grated cheddar cheese
1/4 cup Parmesan cheese         
2 tsp dried herbs


  • Peel the potatoes and slice them into wafer thin slices using a knife or a mandolin.
  • In a small pan, add 1 tsp oil and onions, garlic and cook over medium heat until tender Remove from heat and cool completely.
  • Place potato slices into a large bowl with olive oil, dried herbs, salt and pepper. Toss with your hands to coat well.
  • Mix cooked onions and cheese in bowl.
  • Preheat oven to 200°C. Line a muffin tin with squares of foil greased with oil.
  • Place a layer of potato slices in the bottom of each muffin shell. Sprinkle 1 tsp of cheese mixture into each shell.
  • Repeat with potato slices then cheese mix (gently pressing potatoes to pack down) until all ingredients are used up and muffin shells are filled.
  • Bake for 30-35 min or until tops are lightly golden and potatoes are tender when pierced with a fork.
  • Remove gently using a fork and spoon and serve hot with any soup or juice.

Monday, 16 December 2013

Matar Malai

Rich and aromatic curry prepared by cooking Peas with cream and freshly grounded spices…


1 cup peas, boiled in salted water
1 onion, roughly chopped
2 tbsp cashew nuts
½” stick cinnamon
1 big cardamom
3 cloves
1 bay leaf
2 tbsp dry fenugreek leaves
1/4 tsp pepper powder
1/4 cup fresh cream
1/2 tsp red chilli powder
1/3 cup milk (appox.)
2 tbsp oil
Salt to taste


  • Crush cinnamon, cloves and seeds of cardamom using mortar & pestle and keep aside.
  • Grind onion and cashews with little water to a smooth paste.
  • Heat oil, add bay leaf, onion paste and cook till oil separates.
  • Add freshly grounded powder, red chilli and pepper powder. Cook for few seconds.
  • Add kasoori methi and cream, cook on low heat till cream dries up.
  • Add boiled peas, salt and mix well, cook for few seconds.
  • Add enough milk to get thick gravy. Cook for few more seconds and turn off.
  • Serve hot with naan or chapati.

Wednesday, 11 December 2013

Corn Tortizza

An easy-to-make, yummy recipe prepared using Corn Tortillas with pizza toppings.


For Corn Tortillas:

1/2 cup maize flour
1/3 cup plain flour (maida)
2 tsp oil
1/2 tsp salt
Lukewarm water

For Pizza Toppings:

1/2 cup corn, boiled
1/2 cup sliced onion
1/2 cup chopped green capsicum
1/2 cup mozzarella cheese, grated
Pizza sauce
Dried herbs and chilli flakes


  • Shift both the flours and add oil and salt. Mix well.
  • Make smooth dough using enough warm water, keep aside for 20 min.
  • Roll out the dough into thin rounds with the help of a little flour. (or roll between two cling films)
  • Cook lightly on a tava (griddle) and keep aside.
  • Preheat oven at 200 deg C.
  • On each tortilla, spread 1 tbsp pizza sauce, add all the vegetables and finally top
    grated cheese.
  • Bake for 5-7 min or till cheese melts.
  • Sprinkle dried herbs and chilli flakes and serve hot.

Wednesday, 4 December 2013

Lemon Tarts

Small tart shell filled with lemon flavor topping is a wonderful treat after any meal….


For tart shells

1 cup flour
1/2 cup white butter
A pinch salt
2-3 tbsp ice-cold water or just enough to combine

For the lemon filling: (For 8-10 tart shells)

1/2 cup lemon juice
2 tbsp flour
2 tbsp corn flour
2 tbsp butter
3/4 cup sugar
2-3 drops yellow color
4 tbsp cold water


  • Sieve the flour and salt together. Rub butter into the flour with finger tips till you get crumbly mixture. (If using yellow or salted butter add 1/2 tbsp sugar)
  • Knead lightly with cold water to form dough. (Don’t over work)
  • Wrap in a damp cloth or cling film and refrigerate for 15-20 min.
  • Roll out tart dough into 1/4" thick. Cut into small tarts with cutter or any lid.
  • Press into small tart shells and prick them with fork all over.
  • Bake at 200 deg C for 10-15 min. (Keep watch after 10 min)
  • Once the shells are ready, keep aside to cool.
  • Mix all the ingredients for the filling and microwave at 100% power for 4-5 min or till thick. Keep stirring after every min.
  • Cool it and fill the mixture in tart shells.
  • Garnish with cherries or sweet cream and serve.


Monday, 2 December 2013

Matar Paneer

Lip smacking preparation of matar and paneer into rich and delicious gravy….


150 gm paneer, chopped
3/4 cup peas
4 tomatoes, roughly chopped
3 onions, sliced
3-4 garlic cloves, crushed
1” piece ginger, chopped
4 tsp melon seeds (magaz)
2 tsp poppy seeds (khus khus)
1 tsp red chilli powder
1 tsp garam masala powder
2 cloves
½ cup milk
2 tbsp oil + 1/2 tbsp butter
Salt to taste
Oil for frying onions & paneer


  • Shallow fry paneer cubes to a golden colour on all sides and keep aside.
  • Soak melon & poppy seeds in 1/4 cup water for 10 minutes.
  • Deep fry sliced onions to a golden brown colour.
  • Cool and grind with soaked melon and poppy seeds to a fine paste with very little water.
  • Boil tomatoes, cloves & garlic- ginger with 1 cup water. Keep covered on low flame till the tomatoes turn soft. Cool and grind to a puree.
  • Heat oil + butter, add onion and melon paste. Cook till oil separates.
  • Add red chilli powder and tomato puree. Cook for 5-7min till oil separates.
  • Add milk gradually, stirring continuously for 2 min on low flame.
  • Add peas, garam masala and salt and fry for 2-3 min.
  • Add enough hot water to get thick gravy, cook covered till peas are done.
  • Add the fried paneer cubes. Simmer on low flame for 2-3 min till paneer turn soft.
  • Serve hot with naan or chapati.

Thursday, 28 November 2013

Cheese Potato Sandwich

Enjoy breakfast with healthy, yummy and easy to make Cheese Potato Sandwich….


8 Brown bread slices
4 medium potatoes, boiled & mashed
100 gm cottage cheese (paneer), crumbled
1 cup cheese, grated
1 tsp black pepper powder
1 tbsp parsley, chopped (optional)
1/4 cup capsicum, finely chopped
Salt to taste
Butter or Ghee


  • Mix potatoes, capsicum and paneer in a bowl and microwave for 30 sec on high power.
  • Add in parsley, salt and pepper.
  • Spread potato mixture on bread slice, add grated cheese and cover with another slice.
  • Apply butter on both sides and toast on griddle or in sandwich maker.
  • Cut diagonally and serve hot with milkshake or fruit juice.

Wednesday, 27 November 2013

Cottage Cheese Stuffed Aubergines

Soft and cheesy aubergines stuffed with Cottage cheese, capsicum and garlic is best to compliment with salad and soup….


8 small  Aubergines / Brinjals
100 gm Cottage Cheese (paneer), crumbed
1 tsp garlic, finely chopped
1 tsp parsley, chopped
2 tbsp capsicum, finely chopped
½ tsp black pepper powder
50 gm mozzarella cheese, grated
1 tbsp olive oil, plus extra for drizzling
1 tbsp lemon Juice
Salt to taste
50 gm bread crumbs


  • Cut into half length-ways and scoop out the insides with a knife. Keep aside.
  • Preheat the oven to 190° C.
  • Sprinkle the 1 tsp lemon juice over the aubergines to prevent discoloration.
  • Brush aubergines with little oil, season with salt and place in a baking dish. Cover with foil and bake for 10 min.
  • In a pan heat oil and cook the scooped out aubergine insides for 2-3 min.
  • Cool and add in the cottage cheese, parsley, garlic, capsicum, cheese, lemon juice, salt & pepper.
  • When the aubergine shells are tender, remove and fill with the cheese mixture.
  • Cover with bread crumbs and drizzle some oil over, and return to the oven.
  • Bake for 5 minutes. Switch the oven function to Grill and cook for 5 min more or till the top is lightly browned.
  • Serve hot with salad and soup.

Monday, 25 November 2013

Hara Chana Patties

Make Nutritious and Crispy “Hara Chana Patties” to give a Healthy Treat…..


1 cup Green Chickpeas (hare chane), soaked overnight        
1-2 Green chilli, finely chopped
1 medium Onion, finely chopped
1/2 tsp Garam masala powder
1/2 tsp Cumin powder           
1 tsp Garlic paste
1/2 tsp dry mango powder
2 tbsp Yogurt
2 tsp Roasted chana dal powder
1 tbsp Fresh coriander leaves, chopped
Oil for shallow frying
Salt to taste


  • Boil the soaked chana along with salt, cool and grind.
  • To chana mixture add the remaining ingredients and mix well to a smooth mixture. (if mixture turn soft add 1-2 tsp roasted chana dal  powder)
  • Divide the dough into equal parts and shape them into roundels.
  • Heat oil in a pan and shallow-fry patties till golden brown on both the sides or grill.
  • Serve hot with ketchup or green chutney. 

Monday, 18 November 2013

Pineapple and Almond Cake

An exotic combination of pineapple and almonds make this cake everyone’s favorite….


4 slices of tinned pineapple, chopped
1/2 tin (200 gm) condensed milk
3/4 cup flour
15-20 chopped almonds
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp pineapple essence
1 tbsp pineapple crush
1/2 cup oil
A drop yellow color


  • Shift flour, baking soda and baking powder in a bowl and keep aside.
  • Beat condensed milk with electric beater on high speed for 4-5 min or till light and fluffy.
  • Add pineapple essence and crush and beat again to mix well.
  • Add oil in small batches and beat well to combine all.
  • Add flour mixture and mix with a wooden spoon. Add color and mix again.
  • Mix in pineapple pieces and chopped almonds well.
  • Pour the prepared batter in greased tin.
  • Bake in preheated oven at 160 deg C for 35-40 min or until done.

Wednesday, 13 November 2013

Rajma Tikki Sandwich

A filling and healthy sandwich…. has goodness of beans and vegetables.


For Rajma Tikki:

1 cup kidney beans (Rajma)
1 onion, finely chopped
1-2 green chillies, chopped
1 tsp ginger-garlic paste
1 tbsp fresh coriander, finely chopped
1/2 tsp red chilli powder
1/2 tsp garam masala
1 tsp chaat masala
Salt to taste
Oil for shallow frying

For Sandwich:

8 Brown bread slices
Cheese slices
Cucumber slices
Tomato slices
1/2 cup grated cabbage


  • Wash and soak rajma overnight. Drain and grind without water. Take out in a bowl.
  • Add in onion, garlic-ginger paste, green chili, and coriander, salt and mix well.
  • Mix in salt, red chilli, garam masala and chaat masala. Divide mixture in equal balls.
  • Shape balls and shallow fry them till golden brown on both sides.
  • Slightly toast the bread slices with some butter.
  • Place rajma tikki on one slice then layer all vegetables and top with cheese slice and final cover with another slice of bread.
  • Gently press the sandwich and serve hot with ketchup.

Friday, 8 November 2013

Apple Walnut Cake

Scrumptious Apple-Walnut cake, best to serve at your tea-time party….


1 ¾ cup flour  
1 cup apple
1/4 cup crushed walnuts
1 cup buttermilk (1/4 cup curd mixed with 3/4 cup milk)
1 tsp baking soda
3/4 cup brown sugar
1/2 cup oil
1 tsp cinnamon powder
1 tsp vanilla essence


  • Mix flour, sugar, baking soda and cinnamon powder in a bowl till well mixed.
  • Add buttermilk, oil, vanilla essence and stir till smooth.
  • Mix chopped apple and walnuts with 1 tsp flour and add to the cake batter.
  • Transfer batter to a greased baking tin.
  • Bake in a preheated oven at 170 deg C for 30-35 min or till done.
  • Let it cool and then serve.

Monday, 28 October 2013

Paneer in Almond Gravy

Fresh Paneer cubes indulge in rich and delicious Almond based gravy…..


1 cup paneer, cut into cubes
1/4 cup tomato puree
1 tsp ginger-garlic paste
1/2 tsp chilli powder
1/4 tsp garam masala
1/4 tsp cumin powder
1/4 tsp coriander powder
1 bay leaf
1 black cardamom
1 tbsp fresh cream
3 tbsp oil
Salt to taste
1/2 tbsp chopped coriander
15 almonds, soaked in warm water
2 whole dry red chillies, soaked
1 medium onion, roughly chopped


  • Remove skin of almonds and grind with red chillies and onions to a smooth paste.
  • Heat oil in a pan; add bay leaf and black cardamom.
  • Add almond paste, ginger-garlic paste and cook till oil separates.
  • Mix in tomato puree, dry spices and cook covered for 4-5 min. (cook with some hot water, if gravy turn dry)
  • Add paneer cubes, cream and stir well. Cook for another 1 min.
  • Serve hot garnished with chopped coriander leaves.

Friday, 25 October 2013

Spinach and Corn Quiche

Enjoy weekend brunch with yummy and sizzling hot  “Spinach-Corn Quiche”…


For Short Crust Pastry or the base:

1 ¼   plain flour
60 gm cold butter (cut in small cubes)
A pinch of salt
1-2 tbsp ice cold water

For Spinach-Corn Filling:

2 cups shredded spinach
3/4 cup boiled sweet corn kernels
2 tbsp butter
Half of onion, finely chopped
1 tbsp plain flour
1 cup milk
1/4 cup grated processed cheese
Salt and black pepper powder to taste
1/4 cup grated mozzarella cheese


For Short Crust Pastry or the base:
  • Sieve the flour and salt together. Rub butter into the flour with finger tips till you get crumbly mixture.
  • Knead lightly with cold water to form a dough. (Don’t over work)
  • Wrap in a damp cloth or cling film and refrigerate for 15-20 min.
  • Roll out dough into ¼ inch thick disc and larger than the size of the pie dish.
  • Spread rolled dough into a greased loose-bottomed tin. Pinch sides.
  • Prick lightly with a fork. Bake at 200 °C in a preheated oven for 20 min.

For the Spinach and Corn Filling:
  • Heat the 1 tbsp butter in a pan; add the spinach and saute till it wilts.
  • Add the corn and sauté for 1 minute. Keep aside.
  • Melt butter in a saucepan over low heat; stir in flour. Stir and cook for about 2 min.
  • 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, salt and pepper and mix well. Turn off the flame.
  • Add spinach-corn to the sauce and mix well.

For the quiche:
  • Spread the mixture over the short crust pastry.
  • Sprinkle cheese on top and bake in a pre-heated oven at 180°C for 8-10 min or till the cheese melts.
  • Cut into wedges and serve hot with any soup….

Saturday, 19 October 2013

Pasta and Cheese Canapes

Quick and yummy recipe prepared from canapes filled with pasta and veggies…


15-20 canape cases (I got ready made)
1/2 cup boiled pasta
1/2 tbsp dried herbs
1/2 cup finely chopped veggies (bell peppers, cabbage, onion)
Salt to taste (optional)
1/2 cup grated cheese


  • In a bowl, mix pasta, veggies, and dried herbs and keep aside.
  • Before serving, mix in salt and fill mixture in the canape cases.
  • Top with grated cheese.
  • Bake at 150 deg C for 5-7 min or till cheese start to melt and canapes turn crispy.
  • Serve hot with tea or coffee.
  • You can top same filling on bread or biscuits also.

Wednesday, 16 October 2013

Chocolaty Cinnamon Cookies

Celebrate "World Food Day"

Relish yourself with cinnamon flavored cookies dipped in a bit of chocolate…


1 cup Flour
75 gm white butter
5 tbsp castor sugar
1/2 tsp cinnamon powder
1/2 tsp baking powder
1/2 cup semi-sweet grated chocolate
1 tsp butter


  •  Sift Flour, cinnamon powder, baking powder in a bowl and mix well.
  • In a large bowl, beat the butter by adding 1 tbsp sugar at a time till light & fluffy.
  • Add flour mixture and gently mix with light hands to form dough. (Add 1 tbsp of milk, if required)
  • Roll out dough into disc and cut into desired shape with cookie cutter.
  • Bake in preheated oven at 160 deg C for about 15-20 min.
  • Remove & cool on wire rack.              
  • Melt chocolate on double boiler; add butter and stir with a wooden spoon and until it has completely melted.
  • Dip one end of each cookie in the melted chocolate and place it on baking sheet. Repeat with all cookies.
  • Keep in the refrigerator for about 10 minutes, or until the chocolate has hardened.

Wednesday, 18 September 2013

Mallow Delight with Smores

Surprise your kids or guests by serving hot chocolate milk over gooey Marshmallows…


1.5 cups milk
1/2 cup water
2 tsp cocoa powder, sieved
1/2 tbsp sugar or to taste
2 - 4 marshmallows  


  • In a pan mix all the above ingredients except marshmallows.
  • Heat on medium flame while stirring continuously.
  • Boil for 2-3 times and then turn off flame.
  • Place one marshmallow in each up and pour the prepared hot milk.
  • Garnish with chocolate chips and serve hot.

 Nutri-Cracker Smores:

  • Place 2 Nutri- choice crackers on microwave safe dish, top with one marshmallow. 
  • Microwave on high for 8-10 sec or until marshmallow begin to puff, cover with chocolate slice and another cracker and serve hot.

Thursday, 12 September 2013

Barley Roundels

Enjoy healthy and tempting starter prepared from barley…

Make 8-10 roundels


1/2 cup whole barley grain, soaked 
1 medium onion, finely chopped
3 tbsp oil
1 tsp ginger garlic paste
1 tsp coriander powder
1/4 tsp turmeric powder
1 tsp chaat masala
1/2 tsp cumin powder
2 tbsp besan (gram flour)
1/2 tsp garam masala
1 green chilli, chopped
1 medium potato, boiled and grated
1 tbsp coriander leaves, chopped
salt to taste


Soak barley for 3-4 hrs and cook in pressure cooker for 2-3 whistles and drain out.
In pan heat 2 tbsp oil, add onion, chilli and ginger-garlic paste and cook till onions turn light pink.
Add barley, dry spices, besan and salt and mix well. Cook covered for one min.
Cool the mixture and coarsely grind; mix in grated potato and chopped coriander leaves.
Make small roundels of equal sizes.
Heat remaining oil and shallow fry roundels from both sides till golden brown.
Serve hot with green chutney.


Wednesday, 4 September 2013

Tofu Bhurji

Delicious and healthy tofu recipe prepared with Indian spices….


200 gm tofu, crumbled
1 medium onion, chopped
1 green chilli, chopped
1 medium tomato, chopped
1 capsicum, finely chopped
1/2 tsp ginger-garlic paste
1/2 tsp cumin seeds
1/2 tsp red chilli powder
1/4 tsp garam masala
1/4 tsp turmeric powder
1/2 tbsp oil
Salt to taste
Chopped coriander leaves


  • Heat oil in a non-stick pan; add cumin seeds, when seeds crackle, add chopped onions and green chilli.
  • Add ginger-garlic paste when onions turn translucent. Sauté for a minute.
  • Now add tomatoes, red chilli powder, turmeric powder, salt and cook over medium heat till the tomatoes turn soft.
  • Add in capsicum, cover and cook till capsicum turn soft. (add 1-2 tbsp water if required)
  • Add crumbled tofu, garam masala and cook covered, over medium heat for 3-4 min.
  • Garnished with the chopped coriander leaves and serve hot with any bread.

Thursday, 29 August 2013

Coconut Cookies

Easy to make, Coconut flavoured crispy cookies….


100 gm all purpose flour
50 gm castor sugar or powdered sugar
50 gm desiccated coconut
60 gm butter
1/4 tsp baking powder
1 tbsp milk
1/2 tsp vanilla essence


  • Shift flour and baking powder together and keep aside.
  • In a bowl, beat butter and sugar till light and fluffy mixture.
  • Add vanilla essence and mix.
  • Add in the flour, coconut and milk and form into dough.
  • Preheat oven to 180 deg C.
  • Divide dough into small balls and flatten them and gently press cookies with a fork.
  • Place cookies on baking dish and bake for about 15 min or till done.
  • Cool and serve.

Monday, 26 August 2013

Oats and Peanut Laddus

Delicious and healthy laddus prepared from oats, peanuts mixed with jaggery.


1 cup oats
1 cup roasted peanuts
2 tbsp white sesame seeds/til
1 tsp roasted flax seeds (optional)
1/2 cup jaggery
1 tbsp melted ghee
1 tsp cardamom powder


  • Coarsely grind roasted peanuts and keep aside.
  • Separately dry roast sesame seeds and oats for 3-4 min or till both turn light brown.
  • Mix together roasted oats, seeds, grated jaggery and crushed peanuts.
  • Add melted ghee and cardamom powder.
  • Mix well while mixture is quite warm and make small balls.
  • Serve and store in an airtight container. Consume within a week.

Thursday, 22 August 2013

Salty Crackers

Spicy, crunchy “Salty Crackers” to compliment your tea….


1.5 cups all purpose flour
1/2 cup whole wheat flour
1/4 cup warm water
1/2 cup oil
1 onion, finely chopped
1 tsp baking soda
3 tsp sesame seeds
2 -3 green chillies, finely chopped (or according to your taste)
1 tbsp chopped coriander leaves
2 tsp Sugar
1 tsp salt


  •  In a big bowl combine all the ingredients except water and mix well to a crumbly mixture.
  • By adding warm water knead into thick dough.
  • Cover this with a damp cloth and keep it aside for 15 minutes.
  • Pre-heat the oven to 175 deg C.
  • Divide the dough into 3-4 equal sized balls, place the ball between two plastic sheets and roll out into thin disc. (or make small discs on floured surface using rolling pin)
  • Cut out into any shape using cookie cutter. Repeat this process for the remaining dough as well.
  • Line them on greased baking tray and poke holes with a fork.
  • Bake for about 15 min until they are brown and flip them and bake again for 7-8 min.

Monday, 12 August 2013

Bean Burritos

Mexican wrap with healthy and delicious filling combined with cheese and salsa....


4 tortillas
1 cup kidney beans
1 large onion, finely chopped
3 tbsp chilli tomato sauce
1/2 cup tomato puree
1 tbsp butter
1 tsp oil
Salt to taste

For topping:

Tomato salsa
Sour cream
Grated cheese
Sliced Onion
Sliced capsicum


For the Filling:

Soak the kidney beans overnight, boil and drain.
Heat oil and butter together and cook chopped onions till transparent. Add the beans and mix well.
Stir in the tomato puree, sauce and salt.
Cook till the gravy thickens, mash the mixture slightly and keep aside.

For serving:

On tortilla, spread some bean mixture, salsa and sour cream. Sprinkle the onions, capsicum and cheese.
Wrap it and serve with sauce.

             Guru's Cooking Giveaway Kids Special 2013

Wednesday, 31 July 2013

Almond Oats Biscotti

Crispify your tea-time with almond-oats biscotti ...

Make: 10 biscotti


1/2 cup All purpose flour   
1/4 cup oats    
1/2 tsp baking powder           
1/2 tsp baking soda    
1 tsp vanilla essence           
1/4 cup Sugar
1/4 cup almonds, crushed           
1 tbsp oil         
1/8 cup milk    


  • Sift the flour, baking powder and baking soda. Add oats, sugar and crushed almonds and mix well.
  • Add oil, vanilla essence and combine well to a crumbly mixture.
  • Now by adding milk, knead into soft dough.
  • Roll dough into a log on floured surface. Place it on greased baking dish or baking sheet.
  • Bake at 170 degree in preheated oven for 20-25 minutes.
  • Remove and cool for 10 min.
  • Slice diagonally with sharp knife into equal size pieces.
  • Arrange them on baking sheet, cut side down and bake again for 10 min at 150 deg C.
  • Flip them and bake again for 5 min.
  • Cool and keep in air -tight container. Serve with tea or coffee.

Thursday, 18 July 2013

Mango Cream Delight

 Treat your guest with a delightful dessert made with whipped cream and mango…


100 ml sweetened whipped cream
1/4 tsp gelatin
1/4 cup warm water
6 tbsp mango squash
1 tbsp corn flour in 1/4 cup water
Chopped mango pieces


  • Mix gelatin in warm water, mix well and keep aside.
  • Whip cream with electric beater to soft peaks. Gently fold gelatin mixture in cream.
  • Fill in a piping bag with big nozzle and keep in fridge for 1/2 hour.
  • Heat cornflour mixture and mango squash in a pan till thick consistency. Keep aside to cool.
  • For individual serving, take shot glasses, layer cream from piping bag and then spread 1 tbsp mango squash and repeat to get 3-4 layers.
  • Keep in fridge for 2-3 hours to set.
  • While serving, top with chilled mango pieces.

Sending to Merry tummy  

Sending to Saju's taste and Simply tadka


Friday, 12 July 2013

Chana Tikki with Aloo Tamatar Curry

Delicious hot chana tikki dipped in spicy Aloo tamatar curry… Perfect recipe to celebrate


1 cup kale chana (black chickpeas)
1 onion, finely chopped
3-4 cloves garlic
1 tsp ginger-garlic paste
2-3 green chillies, finely chopped
1 tbsp fresh coriander, finely chopped
1 tsp garam masala
1 tsp chaat masala
2-3 slices brown bread
Salt to taste
Oil for shallow frying

For Aloo-tamatar Curry:

3 medium potatoes, chopped in chunks
1 onion, chopped, finely chopped
2 large tomatoes, finely chopped
3 cloves garlic, finely minced
1/2 tsp mustard seeds
1 green chilli, finely chopped
1 tsp red chilli powder
11/2 tsp coriander powder
1/2 tsp cumin powder
1/4 tsp turmeric powder
Salt to taste
1 ½ tbsp oil
Chopped coriander leaves for garnish


  • Wash & soak chana overnight. Drain and grind them (use 1-2 tbsp water, if required)
  • Add salt, garlic-ginger paste, green chili, coriander & chopped onion.
  • Add bread slices one by one and mix well it will absorb excess moisture.
  • Now add the garam masala and chaat masala, mixing thoroughly.
  • Take small quantity of mixture on your palm, shape it round & fry till golden brown on both sides.

 For Aloo-tamatar Curry:

  • Heat oil in a pressure cooker and add the mustard seeds and let them crackle.
  • Now add onions and garlic and saute till the onions turn light brown. Add the green chillis and all the spices. Mix well.
  • Add the tomatoes and stir-fry till the oil separates and it gets mushy.
  • Add the potatoes and combine and keep covered with a lid on low heat for 1-2 min.
  • Add salt and 1 ½  cups water and cook for 1-2 whistle to get the desired curry consistency.
  • While serving, place tikki in a bowl, pour curry and topped with 1 tbsp curd and chopped onions.