Sunday, 27 November 2011

Green peas kebab


  • Green peas 3-4cups (Frozen or Fresh)
  • Garlic cloves 3-5
  • Green chillies 3
  • Onion 1
  • Ginger
  • Corn flour 5 spoons
  • Salt
  • Oil for deep fry

  • Mix the green peas, onion, ginger, garlic, green chillies and grind it (do not add water)
  • Add corn flour and salt to the ground mixture.
  • Heat the oil in a pan. Take small amounts of dough  and deep fry (like pakodas) 

Friday, 25 November 2011

Carrot Halwa


  • Grated carrot 4cups
  • Sugar 1cup
  • Milk 2-3cups
  • Cardamom powder ½ tsp-1tsp
  • Butter or ghee (optional) 1tsp
  • Dry fruits 
  • Heat the pan. Add butter and dry fruits. Wait for about a minute, then add grated carrot and milk. Boil it for 10 to 15 minutes.
  • Now add sugar. Keep stirring it for another 10-15 minutes.
  • Finally add cardamom and stir it well and leave it for cooling.
  • Carrot halwa  tastes well with vanilla ice cream.

Monday, 21 November 2011

Adzuki beans dosa

  • Adzuki beans ½ cup
  • Rice 1cup
  • Ginger
  • Cumin seeds 1tsp
  • Salt
  • Oil (optional)
    • Soak rice and adzuki beans in water for about 8-10 hours.
    • Wash and grind the soaked rice and adzuki beans adding cumin seeds and ginger. Make a  smooth paste.
    • Add the sufficient amount of water to the ground mixture.
    • Add salt and mix it well.
    • Heat the pan take ladle full of batter and thinly spread it.
    • Cover it and cook it for 2 minutes.
    • There you go, crispy and healthy crepes are ready. Have this with chutney of your choice.

      Saturday, 19 November 2011

      Mango Chutney

      • 1 Medium Sized Mango
      • 2-3 Green chillies
      • 1cup Grated coconut
      • Salt
            For tempering:
      • 1spoon Black gram dal/uddina bele
      • 1spoon Chana dal (optional)
      • Mustard seeds 1/2tsp
      • Oil 1tsp
      • Curry Leaves
      • Asafoetida
      • Turmeric pinch
      • Peel and Chop the Mango.
      • Grind grated coconut and green chillies into slightly smooth paste.
      • Now add the chopped mango to the already ground paste and grind it again.After adding mango, it should not be ground for more than one minute. Otherwise it does not taste great.
      • Add salt and mix it well. Finally temper it. Tempering is optional.

      Wednesday, 16 November 2011

      Gobi paratha


      • Wheat flour 1cup
      • Cumin seeds 1tsp
      • Oil
      • Green chillies 2choped or Red chilli powder 1-2tsp
      • Garam masala powder ½ -1tsp
      • Gobi 1cup grated
      • Salt 
      • Mix wheat flour, 1/2 spoon cumin seeds, 2 tea spoons of oil, salt to taste and water. Mix it well, make a smooth dough(chapatti dough) and knead it for 5  minutes, keep it aside.
      • Take a bowl add grated gobi,salt,1/2 tsp cumin seeds,red chilli powder, masala powder and mix it well
      • 2tsp of  Gobi mixture with wheat dough and roll these into Parathas.
      • Heat the tava  and roast the parathas on hot tava (both sides to be roasted).
      • Apply oil (if required) while roasting.
      • Have this with plain curd.

      Sunday, 13 November 2011

      Stuffed bun

       Ingredients for stuffing:
      • Boiled potato 1
      • Onion 1chopped
      • Green beans 6 chopped
      • Green chilli 1 chopped
      • Coriander leaves chopped
      • Oil
      • Cumin seeds
      • Mustard seeds
      • Turmeric powder
      • Asafoetida
      • Masala powder 1tsp
       Ingredients for the  bun:
      • All-purpose flour 1bowl
      • Butter (optional) 4tsp
      • Dry Yeast 1 ½ tsp
      • Salt
      • Hot Milk 1glass (1/4 ltr)
      • Carom seeds 2tsp


      Bun:  Lets prepare stuffed smooth buns by following the below procedure.
      • Dissolve the yeast in a small amount of warm water. Set aside for 10 minutes until it becomes frothy.
      • Heat milk, add butter. Stir until butter melts, then allow it to cool. (Butter is optional)
      • Sieve the flour into a large mixing bowl. Add the yeast liquid, mix it well.
      • Add all the other ingredients gradually, stirring thoroughly.
      • Knead the dough and leave to rise for 2 hours.
      • Knead again, take cricket ball sized dough, stuff it with stuffing mixture(see stuffing mixture below). Place onto greased baking sheets or bread tins. Leave to rise again for 1 hour.
      • Bake in a preheated slow oven at 150° C or gas mark 3, for about 30 minutes to 1 hour. As soon as they begin to turn brown, glaze them with oil, and bake for a further 15 minutes.
      • Buns are cooked when a skew inserted in the middle comes out clean.
      Stuffing mixture:
      • Heat oil in a pan. Add mustard seeds and cumin seeds wait till it flutters.
      • Now add asafoetida, Green chillies, Onions, pinch of salt, turmeric, Green beans and Masala powder. Fry them.
      • Finally add mashed potatoes and fry for one more minute.

      Friday, 11 November 2011

      Capsicum curry

      • Capsicum 2 chopped
      • Tomato 1 chopped
      • Onion 1 chopped
      • Ginger - garlic paste 1tsp
      • Red chilli powder 2tsp
      • Turmeric powder pinch
      • Curry powder 1tsp
      • Oil 3tsp
      • Salt
      • Kasuri methi (optional)
      • Peanut 2tsp
      • Sesame seeds 2tsp
      • Coriander leaves
      • Dry roast peanuts and sesame seeds and powder it and keep aside. 
      • Heat oil in a heavy bottomed pan, add chopped onions  fry till it turns transparent. Add ginger-garlic paste and wait for 1 minutes. Now add red chilli powder, turmeric powder, curry powder and salt. 
      • Add the chopped capsicums and tomatoes and fry for 7-8 minute (dont cover it with lid).
      • Add a cup of water and cook for approx 10-12 minutes (cover it with lid) on low to medium flame. Allow the gravy to thicken.
      • Add the ground nut -sesame seeds powder and kasuri methi.
      • Cook without lid for 5 mts.
      • Turn off heat. Remove on to a serving bowl and garnish with chopped coriander leaves.
      • Serve with rice or rotis

      Wednesday, 9 November 2011

      Banana Crumpets(banana Dosa)

      • Rice 1cup
      • Ripened banana(large) 2
      • Salt
      • Jaggery 2-3tsp
      • Oil 

      • Soak the rice in water for 4hours.
      • Wash soaked rice and grind it into smooth batter.
      • Mash the banana and add salt, jaggery and the batter and mix it well.
      • Heat the tava. Apply oil,take a spoon full of batter and thickly spread it on the hot tava.
      • Cover it with lid and cook both sides for a minute each in a medium flame.
      • Tasty and smooth Banana crepes are ready to eat. Enjoy :)

      Monday, 7 November 2011

      Paapdi Chat

      • All purpose flour(Maida) 1cup
      • Carom seeds 1tsp
      • Salt
      • Oil for deep frying
      • Water
      • Tomato 1chopped  or sliced
      • Potato boiled, peeled and chopped
      • Onion ½ -1 chopped
      • Curd
      • Sweet sauce
      • Spicy sauce
      • Sev
      • Coriander leaves
      • Red chilli powder
      • Chat masala powder


      • Mix all purpose flour,1-2tsps of hot oil, salt, carom seeds  and  kneed it well.
      • Take dough and roll it like thick sheet.
      • Cut it in to smaller paapdis and prick it with fork.
      • Heat the oil and deep fry paapdis. Let them cool down.
      • Once cooled down store the paapdis in a airtight container

      • Place the paapdis in a serving plate
      • Spread chopped tomato, boiled potato chops, chopped onion, curd, chaat masala powder, red chilli powder, sweet chutney and spicy chutney on paapdis
      • Finally spread sev and coriander leaves on the paapdis.
      • Now enjoy your paapdi with great satisfaction and a great smile like varevah Sanjay :)

      Saturday, 5 November 2011

      Tomato rice


      • Oil
      • Cumin seeds ½ tsp
      • Mustard seeds ½ tsp
      • Red chilli 1 broken
      • Channadal  1tsp
      • Split black gram 1tsp
      • Cashew nut 5-10 broken
      • Ginger chopped
      • Green chilli 1-2 chopped
      • Curry leaves little bit of
      • Onion ½ -1 chopped
      • Asafoetida
      • Tomato 4 chopped
      • Red chilli powder ½ tsp
      • Masala powder (optional) pinch
      • Coriander leaves chopped
      • Cooked rice 1 bowl
      • Heat the oil in a pan, add mustard seeds, cumin seeds, red chilli and when mustard seeds splutter, then add channa dal and split black gram, wait till its slightly golden brown.
      • Now add cashew nut,Ginger, green chilli, curry leaves, onion, asafoetida, tomato, red chilli powder , masala powder, cooked rice, salt and coriander leaves.Mix it well. 
      • Now go straight  to the table and enjoy your Tomato rice !!!

      Wednesday, 2 November 2011

      Ivy gourd chutney

      • Ivy gourd 50-100gram  chopped
      • Cumin seeds 1 tsp
      • Green chillies 4-5
      • Garlic 3-4 cloves
      • Tamarind  lemon sized
      • Oil 2-3tsp
      • For tempering:
        • Oil ½ tsp
        • Split black gram ½ tsp
        • Red chilli broken 1
        • Cumin seeds ½ tsp
        • Mustard seeds ½ tsp
        • Asafoetida
      • Salt 

        • Heat the oil in a pan, add cumin seeds when it  splutters add garlic, ivy gourd, green chillies and tamarind until the ivy gourd becomes golden brown then switch off the flame.
        • Now grind the fried ivy gourd mixture into coarse chutney.
        •  Add salt and mix it well.
        • Then temper chutney with  oil, mustard seeds, cumin seeds, split black gram, red chilli and asafoetida.