KHANA MASALA

2012-01-23T01:32:00.001-08:00

WHITE PEAS VADA

INGREDIENTS

White peas : 2 cups
Green chilly : 3-4 pieces (finely chopped)
Cumin seeds : 1/4 tsp
Coriander powder : 1/4 tsp
Cumin powder : 1/2 tsp
Chilly powder : 1/2 tsp
Corn flour : 2 tsp
Salt : 1 tsp (as per taste)
Garam masala : 1/4 tsp

PREPARATION

• Soak white peas in water for 6-7 hours
• Boil the peas till it becomes soft
• Grind peas in mixy and keep it in bowl
• Add coriander powder, cumin powder, chilly powder, green chilly, salt, corn flour and garam masala with peas and mix it properly
• Take small mixture and make few oval shape vada
• Heat 12-13 tsp of oil in a kadai
• Pour the oval shape vada one by one in the kadai
• Fry both the sides nicely till it becomes golden brown
• Serve white peas vada with ketchup

2012-01-17T21:13:00.000-08:00

CHOCOLATE CAKE

INGREDIENTS

Sugar : 2 cups
Plain flour : 1 ¾ cup
Cocoa : 3/4 cup
Eggs : 2 pieces
Bicarbonate of soda : 1 ½ tsp
Baking powder : 1 ½ tsp
Canola oil : 1/3 cup
Milk : 1 cup
Vanilla essence : 2 tsp
Instant coffee mixed : 1 tsp with 1 cup boiling water
Dark chocolate : 100 gram
Butter : 125 gram
Icing sugar : 1 ½ cups

PREPARATION

• Mix together all ingredients using electric beater except coffee and boiling water
• Make coffee mix and add gradually and beat until smooth
• Pour cake batter into a lined 25 cm round cake tin
• Bake at 170 deg C for 45 minutes
• Allow to cool and ice with chocolate frosting
• Melt chocolate and cool slightly
• Garnish with choco bits and cherries

2012-01-03T08:08:00.001-08:00

EGG POTATO CUTLET

INGREDIENTS

Egg : 4 pieces
Potato : 3 pieces (big size)
Green chilly : 5-6 pieces (finely chopped)
Salt : 1 tsp (as per taste)
Curry leaves : 3-4 pieces
Cumin powder : 1/2 tsp
Chat masala : 1/2 tsp
Garam masala : 1/4 tsp

PREPARATION

• Boil egg and potato
• Take a bowl and smash the potatoes alongwith egg
• Add salt, green chilly, cumin powder, chat masala, curry leaves and garam masala
• Mix it properly so that all the ingredients get mixed with potato and egg
• Take a small bowl and batter 2 eggs
• Make oval shape with the mixture and dip in the egg
• Heat 13-15 tsp of oil in a kadai
• Pour the oval shape cutlet and fry both the sides properly till it becomes crispy and golden brown
• Serve it hot with sweet chilli sauce

2011-12-24T00:23:00.000-08:00

SOYA CHUNKS FRY

INGREDIENTS

Soya chunks : 2 cups
Split gram dal : 2 tsp
Chilly powder : 1/2 tsp
Fennel seeds : 1 tsp
Grated coconut : 2 tsp
Salt : 1 tsp
Turmeric powder : 1/4 tsp
Cumin seeds : 1/4 tsp
Pepper corns : 4-5 pieces
Garlic clove : 1 piece
Ginger : 1/2 tsp
Curry leaves : 6-8 pieces

PREPARATION

• Soak the soya chunks in boiled water for 5 mins and drain all the excess water, squeeze them and grind in mixy and keep it aside
• Pour the spices (split gram dal, peppercorns, garlic, ginger, fennel seeds, grated coconut and cumin seeds) and grind them making smooth paste without adding water
• Take a bowl and pour soya chunk mixture and add the spices (paste) and mix it well
• Add salt, turmeric powder and curry leaves and make small oval shape balls
• Make small oval shapes of the
• Heat 10-12 tsp of oil in a kadai
• Pour the chunks and fry it both the sides till it becomes golden brown
• Serve it hot with tomato ketchup

2011-12-18T07:57:00.000-08:00

PRAWN & CARROT RICE

INGREDIENTS

Rice : 1 1/2 cup
Prawn : 250 gram (small size)
Carrot : 2 pieces
Salt : 1 tsp
Turmeric powder : 1/4 tsp
Chilly sauce : 3 tsp
Soya sauce : 1 tsp
Garam masala : 1/2 tsp

PREPARATION

• Prepare rice and keep it separately
• Cut carrot into thin slices
• Heat 3-4 tsp of oil in a pan
• Add prawn and fry it for 10-15 minutes
• Add carrot, salt and turmeric powder and stir for 5-10 minutes till the carrot becomes tender
• Add chilly sauce and soya sauce and stir for 2-3 minutes
• Add rice into it and scatter garam masala
• Stir it properly for 2-3 minutes
• Serve it hot

2011-12-11T21:00:00.001-08:00

CAULIFLOWER ROAST

INGREDIENTS

Cauliflower : Medium size
Tomato : 5-6 pieces (big size)
Ginger paste : 2 tsp
Cumin : 1/4 tsp
Cumin powder : 1/2 tsp
Turmeric powder : 1/4 tsp
Salt : 1/2 tsp

PREPARATION

• Put the whole cauliflower in a kadai on medium flame and pour 2 glass of water
• Cover the pan for 15-20 minutes till it becomes tender
• Remove the cover of the pan and place the cauliflower on a plate
• Heat 3 tsp of oil in a pan
• Add cumin and wait for few seconds till it sizzle
• Make tomato paste and pour it then stir for 10-15 minutes on low flame
• Add ginger paste, cumin powder, turmeric powder and salt
• Stir for 5-10 minutes and then cover the pan for another 5 minutes
• Make few cut on the cauliflower so that the tomato paste goes inside it
• Pour the tomato paste on the cauliflower which is kept on plate
• Serve it hot with chapati

2011-12-05T18:27:00.000-08:00

WATERMELON MILKSHAKE

INGREDIENTS

Watermelon : 1 ½ cup (diced and seedless)
Milk : 2 cups
Sugar : 2 tsp

PREPARATION

• Cut watermelon into small pieces
• Process watermelon and milk together in blender until smooth
• Add sugar and blend for 10 seconds till the sugar gets dissolve
• Serve immediately

2011-11-27T03:16:00.000-08:00

CABBAGE PAKORA

INGREDIENTS

Cabbage : 1 bowl (medium size – grated)
Gram flour : 2 cups
Rawa : 2 tsp
Green chilly : 3-4 pieces (finely chopped)
Cumin powder : 1/2 tsp
Chilly powder : 1/2 tsp
Salt : 1 tsp (as per taste)

PREPARATION

• Cut or grate the cabbage and keep it aside
• Take gram flour, rawa, green chilly, cumin powder, chilly powder and salt
• Add ½ cup of water and make a thick batter
• Add cabbage in batter and mix it well
• Heat 10-12 tsp of oil in pan
• Make small cabbage balls and pout it in the pan
• Fry both the sides nicely till it becomes golden brown
• Serve it hot with tomato sauce

2011-11-22T17:22:00.000-08:00

ALOO PARATHA

INGREDIENTS

Flour (maida) : 3 cups
Potato : 3 pieces (medium size)
Onion : 1 piece (medium size – finely chopped)
Ghee : 2 tsp
Red chilly powder : 1/2 tsp
Cumin powder : 1/4 tsp
Coriander powder : 1/4 tsp
Salt : 1/4 tsp
Lemon juice : 3 tsp

PREPARATION

• Boil the potatoes and mash it nicely
• Add onion, red chilly powder, cumin powder, coriander powder, salt and lemon juice
• Mix all the ingredients with mash potato and keep it aside
• Take maida in a bowl and add 2 tsp of oil and 1 cup of water to make a soft dough
• Divide dough into four parts and take small amount of mash potato and stuff it inside each dough
• Roll out dough ball into round shape
• Fry it on non-stick pan properly so that both sides becomes golden brown by adding half tsp of ghee
• Serve it hot with red chilly pickle

2011-11-17T00:46:00.000-08:00

LEMON RICE

INGREDIENTS

Rice : 1 cup
Lemon juice : 1/2 cup
Peanuts : 10-12 pieces
Mustard : 1/4 tsp
Salt : 1/2 tsp (as per taste)
Green chilly : 5-6 pieces (finely chopped)
Curry leaves : 8-10 pieces

PREPARATION

• Prepare rice and keep it aside
• Pour 3-4 tsp of oil in a kadai
• Add mustard seeds and wait for few seconds till it sizzle
• Add peanuts and turmeric powder and stir it for 2-3 minutes
• Add green chilly, salt and curry leaves and stir again for 2-3 minutes
• Take it off from the flame and add lemon juice and mix it well
• Pour it on the rice and mix it properly
• Serve it hot

2011-11-11T07:57:00.000-08:00

VEG PASTA

INGREDIENTS

Pasta : 1 bowl (big size)
Zucchini : 1 piece
Carrot : 2 pieces
Capsicum : 1 piece (small size)
Salt : 1/4 tsp (as per taste)
Bacon and chilly sauce : 7-8 tsp
Black pepper : 1 tsp

PREPARATION

• Boil pasta for 10-15 minutes and keep it aside
• Cut zucchini, carrot and capsicum into small pieces
• Heat 3-4 tsp of oil in a kadai
• Add zucchini, carrot and capsicum and stir it for 10-15 minutes
• Add bacon and chilly sauce and mix it well
• Add pasta and stir it for 5-10 minutes so that it gets mixed with the sauce
• Sprinkle salt and black pepper
• Serve it hot

2011-11-07T02:35:00.000-08:00

EGGPLANT BHAJJI

INGREDIENTS

Eggplant : 1 piece (medium size)
Gram flour : 1 cup
Black cumin seeds : 1/2 tsp
Chilly powder : 1/2 tsp
Salt : 1 tsp (as per taste)
Corn flour : 1 tsp

PREPARATION

• Cut eggplant into small thin pieces
• Take gram flour in a bowl and pour half cup of water and make a thick paste
• Add black cumin seeds, chilly powder, salt and corn flour and mix it well
• Heat 8-10 tsp of oil in a kadai
• Dip the eggplant in gram flour mixture so that it covers on both the sides
• Pour one by one eggplant piece in kadai
• Fry it both the sides till it becomes golden brown
• Serve it hot with tomato sauce

2011-11-01T02:51:00.000-07:00

SHIMLA MIRCH BHARTA

INGREDIENTS

Shimla mirch : 1 piece (big size)
Potato : 3 pieces (medium size)
Onion : 1 piece (big size - finely chopped)
Tomato : 1 piece (medium size – finely chopped)
Turmeric powder : 1/2 tsp
Chilly powder : 1 tsp
Chat masala : 1 tsp
Salt : 1 tsp (as per taste)

PREPARATION

• Boil potato and make it semi mashed and keep it separately
• Cut shimla mirch into small pieces
• Heat 5-6 tsp of oil in a a kadai
• Pour onion and stir it well for 10-15 minutes till it becomes golden brown
• Add shimla mirch and stir for 5-10 minutes
• Add turmeric powder, chilly powder, chat masala and salt and stir for 5-7 minutes till the nice aroma comes
• Add potato then mix it well and stir it for 5-10 minutes
• Add tomato, stir it well and cover the kadai for 5-7 minutes
• Serve it hot with roti/naan

2011-10-26T02:22:00.000-07:00

COCONUT RAWA BURFI

INGREDIENTS

Shredded coconut : 2 cups
Rawa : 1 cup
Cardamom powder : 1 tsp
Sugar : 1 cup
Milk : 2 cups
Ghee : 2 tsp

PREPARATION

• Heat ghee in a kadai
• Pour shredded coconut and stir for 10-15 minutes
• Add cardamom powder and sugar and mix it well
• Stir for 5-10 minutes
• Pour milk in a pan and let it boil for 5-10 minutes
• Add rawa in milk and stir it well
• Add shredded coconut mix and stir it properly so that it becomes thick
• Place it in a plate and let it cool for 4-5 hours
• Cut it into small piece
• Garnish with cashew and raisins

2011-10-18T20:58:00.000-07:00

MURG PASANDA

INGREDIENTS

Chicken : 500 grams
Potato : 1-2 pieces (medium size)
Onion : 1 piece (finely chopped)
Capsicum : 1 piece (small size)
Cinnamon stick : 1 ½ inch piece
Cardamom : 2-3 pieces
Cloves : 4-5 pieces
Ginger : 1 tsp (finely grated)
Garlic : 3-4 cloves (finely chopped)
Turmeric powder : 1 tsp
Chilly powder : 1 tsp
Yoghurt : 3-4 tsp
Tomato puree : 1 tsp
Ground almonds : 2 tsp
Salt : 1 tsp
Garam masala : 1/4 tsp

PREPARATION

• Cut chicken, potato and capsicum into small pieces
• Marinate the chicken with turmeric powder, chilly powder, salt, garlic, ginger, yoghurt, tomato puree and ground almonds and keep it in fridge or 5-6 hours
• Heat 5-6 tsp of oil in a kadai
• Add cardamom, cinnamon stick and cloves and wait for few seconds till it sizzle
• Add onion and potato stir it for 5-10 minutes till the onion becomes golden brown and potato becomes tender
• Add marinated chicken and capsicum and stir for 5-10 minutes
• Cover the kadai for 10-15 minutes
• Open the cover of the kadai and scatter garam masala
• Serve it hot with tandoori roti

2011-10-12T18:42:00.000-07:00

CORIANDER FRITTERS

INGREDIENTS

Coriander leaves : 1 bowl (finely chopped)
Gram flour : 1 cup
Corn flour : 1/4 cup
Salt : 1/2 tsp
Cumin powder : 1/2 tsp
Green chilly : 5-6 pieces (finely chopped)

PREPARATION

• Take gram flour in a bowl and add 1/2cup of water to make a thick paste
• Add corn flour and mix well
• Add salt, cumin powder, green chilly and coriander leaves and mix it properly
• Heat 10-12 tsp of oil in a pan
• Take small amount of the mixture and pour it in oil
• Fry both the sides properly till it becomes golden brown
• Serve it hot with tomato sauce

2011-10-03T02:41:00.000-07:00

CHOCO FUDGE CAKE

INGREDIENTS

Flour : 1/2 cup
Sugar : 3/4 cup
Vegetable oil : 7-8 tsp
Cocoa powder : 3 tsp
Baking powder : 1 tsp
Water : 1 1/4 cup

PREPARATION

• Mix the flour, baking powder and cocoa in a bowl
• Add vegetable oil and mix (this flour and oil mixture is now referred to as the cake mix)
• In a mug, pour the sugar and water and heat in the microwave for 1 minute then stir till the sugar gets dissolved completely
• Pour the warm sugary water into the cake mix and mix it properly till there are no lumps
• Empty the batter into a microwaveable bowl
• Microwave on Medium for 7-8 minutes or on High for 3-4 minutes
• Garnish with the cream
• Serve it in a plate

2011-09-24T21:32:00.000-07:00

PUMPKIN & MUSHROOM STIR FRY

INGREDIENTS

Pumpkin : 1/2 bowl (small size)
Mushroom : 200 gram
Beans : 6-8 pieces
Turmeric powder : 1/4 tsp
Cumin powder : 1/2 tsp
Salt : 1/4 tsp (as per taste)
Chilly powder : 1/2 tsp
Garam masala : 1/4 tsp

PREPARATION

• Cut pumpkin, mushroom and beans into small pieces
• Heat 3-4 tsp of oil in a pan
• Pour pumpkin and beans and stir it for 5-10 minutes
• Add mushroom, turmeric powder, salt, chilly powder, cumin powder and mix it well
• Stir it for 5-7 minutes
• Cover the pan for 2-3 minutes
• Open the cover of the pan and scatter garam masala
• Serve it hot with chapati

2011-08-29T02:10:00.000-07:00

EGG NOODLE

INGREDIENTS

Noodle : 2 packets
Carrot : 2 pieces
Beans : 8-10 pieces
Onion : 1 piece (big size – finely chopped)
Egg : 2 pieces
Salt : 1/4 tsp
Soya sauce : 2 tsp
Chilly sauce : 4 tsp
Tomato sauce : 2 tsp
Pepper : 1 tsp

PREPARATION

• Cut carrot and beans into thin one inch sized pieces and keep it aside
• Boil water in a pan and pour the noodles into it and stir for 2-3 minutes
• Take the noodle from the water and keep it in a bowl
• Heat 1-2 tsp of oil in a pan
• Pour the eggs, add salt and make scramble eggs
• Heat 2-3 tsp of oil in a pan
• Pour onions and fry it for 5-10 minutes till it becomes golden brown
• Pour carrot and beans and stir it again for 10-15 minutes till it becomes tender
• Add the boiled noodles and stir well so that the noodles get mixed with the
vegetables
• Pour soya sauce, chilly sauce, tomato sauce and pepper and stir it properly
• Take the noodles out of flame
• Garnish noodles with scrambled eggs
• Serve it hot

2011-08-23T03:01:00.000-07:00

DAKSHINI CRISPIES

INGREDIENTS

Bread : 4 slices
Potato : 2 pieces
Onion : 1 piece (small size – finely chopped)
Tomato : 1 piece (small size – finely chopped)
Curry leaves : 8-10 pieces (finely chopped)
Suji (rawa) : 2 tsp
Salt : 1/4 tsp
Pepper : 1 tsp

PREPARATION

• Boil potato and mash it properly
• Pour onion, tomato, curry leaves, suji, salt and pepper and mix it well with potato
• Take 4 slice of bread and cut the edge
• Take little amount of water in a small bowl
• Soak the bread and take it out immediately
• Extract water fully from the bread
• Make small balls of potato mixture and place it in the bread
• Fold it properly and make it oval shape
• Heat 10-12 tsp of oil in a pan
• Pour each piece and fry both the sides well till it becomes golden brown
• Serve it with tomato sauce

2011-08-15T03:04:00.000-07:00

APPLE YOGHURT

INGREDIENTS

Yoghurt : 2 cups
Sugar : 2 tsp
Cardamom powder : 1/4 tsp
Clove powder : 1/4 tsp
Salt : 1/4 tsp
Apple : 1 piece (small size)

PREPARATION

• Cut apple into small pieces and keep it aside
• Take a bowl and pour yoghurt
• Add sugar, cardamom powder, clove powder and salt
• Mix it well for 5-10 minutes
• Add small pieces of apple and stir it well
• Keep in fridge for 30 minutes
• Garnish with apple pieces
• Serve it cold

2011-08-09T02:18:00.000-07:00

PABDA MACHHER JHOL (IN BENGALI) PABDA FISH CURRY

INGREDIENTS

Fish (pabda) : 4 pieces
Turmeric powder : 1/2 tsp
Black cumin seeds : 1/4 tsp
Salt : 1/2 tsp (as per taste)
Red chilly : 6-8 pieces
Coriander leaves : 1/2 bowl (small size)

PREPARATION

• Wash fish properly and marinate with turmeric powder and salt
• Heat 8-10 tsp of oil in a kadai
• Fry both the sides of the fish properly and keep it in a plate
• Add black cumin seeds and wait for few seconds till it sizzle
• Add red chilly, fish and turmeric powder
• Stir it for 5-10 minutes
• Add 1/2 cup of water and cover the kadai for 5-10 minutes
• Open the cover of the kadai and scatter coriander leaves
• Serve it hot with plain rice

2011-08-05T04:58:00.000-07:00

BEANS PEPPER FRY

INGREDIENTS

Beans : 250 grams
Potato : 2 pieces (small size)
Mushroom : 100 grams
Salt : 1/4 tsp (as per taste)
Pepper : 1 tsp

PREPARATION

• Cut beans and potato into long pieces
• Cut mushroom into small pieces
• Heat 5-6 tsp of oil in a pan
• Add potato and beans and stir it for 10-15 minutes
• Add mushroom and then stir again for 5-10 minutes
• Cover the pan for 4-5 minutes till the potato becomes tender
• Open the cover of the pan, add salt and pepper and mix it well
• Serve it hot with chapati

2011-07-31T22:30:00.000-07:00

QUAIL EGG MASALA

INGREDIENTS

Quail egg : 20 pieces
Potato : 2-3 pieces (small size)
Onion : 1 piece (big size)
Garlic paste : 1/4 tsp
Ginger paste : 1/4 tsp
Tomato puree : 2 tsp
Salt : 1/2 tsp (as per taste)
Turmeric powder : 1/2 tsp
Red chilly powder : 1/2 tsp
Garam masala : 1/4 tsp

PREPARATION

• Make smooth paste of the onion
• Boil potatoes, cut into small pieces and keep it aside
• Heat 4-5 tsp of oil in a pan
• Add potato and fry it well for 2-3 minutes and keep it in a plate
• Add onion and stir it for 5-10 minutes till it becomes golden brown
• Add ginger paste, garlic paste, salt, turmeric powder and red chilly powder and stir for 10-15 minutes
• Add tomato puree, potato and quail egg and stir it for 5-7 minutes
• Add 1/2 cup of water and cover the pan for few minutes
• Open the cover of the pan and stir it so that it becomes a thick masala
• Scatter garam masala
• Serve it hot with roti/paratha

2011-07-26T03:22:00.000-07:00

SWEET CHAPATI

INGREDIENTS

Flour (atta) : 2 cups
Water : 2-3 cups
Sugar : 2 tsp
Ghee : 1 tsp

PREPARATION

• Pour atta in a bowl
• Add water and mix it well to make a soft dough
• Knead the dough well and take small amount of dough
• Roll the dough in round shape using flour so that it does not get stick
• Put the non-stick pan on the oven
• Heat the chapati and scatter sugar on it
• Place another chapati on it by sticking properly all around it so that the sugar does not come out
• Turn the chapati and add ghee on it
• Wait for few seconds till it becomes golden brown and then turn the other side
• Serve it hot with pickle

2011-07-21T23:58:00.000-07:00

CAPSICUM & ONION RING

INGREDIENTS

Capsicum : 1 piece (big size)
Onion : 2 pieces (big size)
Flour (maida) : 2 cups
Baking powder : 1 tsp
Salt : 1 tsp
Egg : 1 piece
Milk : 1 cup

PREPARATION

• Cut capsicum and onion into round shape
• Pour flour, baking powder and salt in a bowl and mix it well
• Take another bowl and pour milk and egg and stir it well
• Pour all the mixture in a bowl and stir it for 2-3 minutes
• Heat 15-16 tsp of oil in a kadai
• Dip the capsicum and onion ring in the mixture until it is fully coated
• Pour it in kadai and fry till it becomes golden brown on both sides
• Serve it hot with tea

2011-07-18T04:07:00.000-07:00

BROCCOLI & MUSHROOM STIR FRY

INGREDIENTS

Broccoli : 1 piece (medium size)
Mushroom : 1 bowl (small size)
Onion : 1 piece (big size – finely chopped)
Garlic : 1 clove (crushed)
Ground ginger : 1/4 tsp
Pepper : 1 tsp
Cashew nuts : 8-10 pieces
Soy sauce : 2 tsp
Salt : 1/4 tsp (if required)

PREPARATION

• Cut broccoli and mushroom into small pieces
• Heat 4-5 tsp of oil in a kadai
• Pour broccoli and stir it for 10-15 minutes and keep it aside
• Pour mushrooms and stir it for few minutes till it becomes tender and keep it aside
• Heat 2-3 tsp of oil in a kadai
• Add onion, garlic and ground ginger and stir it for 5-10 minutes
• Pour broccoli and mushroom and mix it well
• Add soy sauce and black pepper and stir it for 5 minutes
• Cover the pan for 2-3 minutes
• Open the cover of the pan and scatter cashew nuts and stir it for 2-3 minutes
• Serve it with chapatti/paratha

2011-07-12T20:30:00.000-07:00

COCONUT CHICKEN

INGREDIENTS

Chicken : 500 gram (small pieces)
Onion : 1 piece (big size – finely chopped)
Garlic : 2 tsp (crushed)
Ginger : 2 tsp (finely grated)
Salt : 1 tsp (as per taste)
Curry leaves : 8-10 pieces
Garam masala : 2 tsp
Cardamom powder : 1 tsp
Dry red chilly : 2 pieces
Coconut milk : 400 ml can
Soy sauce : 2 tsp
Lemon juice : 2-3 tsp

PREPARATION

• Heat 2-3 tsp of oil in a kadai
• Add onion and fry it for 5-10 minutes till it becomes golden brown
• Add ginger, garlic, garam masala, cardamom powder, dry red chilly and curry leaves and stir it well for 4-5 minutes
• Add the chicken and mix with all the ingredients
• Stir it well for 5-10 minutes
• Add coconut milk, soy sauce and salt and stir it well
• Cover the kadai for 15-20 minutes till the chicken becomes tender
• Open the cover of the kadai and scatter lemon juice on it and stir it well
• Serve it with steamed rice

2011-07-06T01:53:00.000-07:00

ALU BHURJI

INGREDIENTS

Potato : 2-3 pieces (medium size)
Dry red chilly : 3-4 pieces
Turmeric powder : 1/4 tsp
Chilly powder : 1/2 tsp
Salt : 1/2 tsp
Curry leaves : 10-12 leaves

PREPARATION

• Cut potato into small pieces
• Take 5-6 tsp of oil in a pan
• Pour dry red chilly and wait for few seconds till it sizzle
• Add potato and stir it for 5-10 minutes
• Add curry leaves and stir it well for another 5 minutes
• Add turmeric powder, salt and chilly powder and mix it well
• Cover the pan for 5-10 minutes till the potato becomes tender
• Serve it with chapatti

2011-07-01T06:20:00.000-07:00

BABYCORN AND MUSHROOM CURRY

INGREDIENTS

Babycorn : 200 grams
Mushroom : 200 grams
Corn flour : 2 tsp
Onion : 1 piece (large size – smooth paste)
Tomato puree : 2 tsp
Tomato ketchup : 1 tsp
Ginger paste : 1 tsp
Garlic paste : 1 tsp
Cumin seeds : 1/2 tsp
Turmeric powder : 1/2 tsp
Red chilly powder : 1 tsp
Coriander powder : 1 tsp
Salt : 1 tsp
Garam masala : 1/4 tsp

PREPARATION

• Cut the babycorn and mushroom into small pieces
• Take 2 tsp of cornflour, add 1/2 cup of water, make a smooth paste and keep it aside
• Heat 2-3 tsp of oil in a pan
• Add ginger and garlic paste and stir it for 2-3 minutes
• Add babycorn and stir it nicely for 5-7 minutes
• Add mushroom and stir it well for another 2-3 minutes
• When babycorn and mushroom becomes tender keep it aside in a bowl
• Heat 4-5 tsp of oil in a pan and wait for few seconds till it sizzle
• Add cumin seeds and onion paste and stir it for 8-10 minutes till it becomes golden brown
• Add turmeric powder, salt, coriander powder, garam masala and red chilly powder and stir it for 4-5 minutes
• Add tomato puree, ketchup, babycorn and mushroom
• Mix it well and then add corn flour paste
• Cook for 5-7 minutes
• Serve it hot with naan/roti

2011-06-26T20:51:00.001-07:00

CARROT PEPPER RICE

INGREDIENTS

Rice : 1 cup
Onion : 1 piece (big size - finely chopped)
Carrot : 2 pieces (finely chopped)
Capsicum : 1 piece (small size - finely chopped)
Salt : 1 tsp
Freshly crushed pepper : 1/2 tsp
Soya sauce : 1/2 tsp

PREPARATION

• Soak rice for 15-20 minutes
• Pour 3 tsp of oil in a bowl
• Add carrot, capsicum and onion and mix it well
• Microwave covered for 5-7 minutes
• Take the bowl and add rice, 2 cups of water, salt, pepper and soya sauce
• Cover the bowl and microwave for 15 minutes
• Stir once in between
• Take the bowl and sprinkle pepper on the rice
• Serve it with any curry

2011-06-22T22:05:00.000-07:00

DAHI MURG

INGREDIENTS

Chicken : 500 grams
Yoghurt : 1 cup
Salt : 2 tsp (as per taste)
Turmeric powder : 1/2 tsp
Chilly powder : 1/2 tsp
Coriander powder : 1/2 tsp
Cumin powder : 1/2 tsp
Onion : 2 pieces (finely chopped)
Garlic paste : 1/2 tsp
Ginger paste : 1/2 tsp
Cardamom : 5-6 pieces
Clove : 6-7 pieces
Cinnamon : 2 inch long and thin stick
Garam masala : 1/4 tsp

PREPARATION

• Cut chicken into small pieces
• Take chicken in a bowl and marinate with yoghurt, turmeric powder, chilly powder, coriander powder and cumin powder
• Keep the marinated chicken for 4-5 hours
• Heat 6-8 tsp of oil in a kadai
• Fry onion for 10-15 minutes
• Add ginger paste, garlic paste and salt and mix it well
• Add marinated chicken and stir it continuously for 15-20 minutes
• Add cardamom, clove and cinnamon and mix it well
• Cover the kadai for 10-15 minutes till the chicken becomes tender
• Scatter garam masala
• Serve it with plain rice/roti

2011-06-21T00:42:00.000-07:00

MOONG DAL VADA

INGREDIENTS

Moong dal : 300 grams
Cumin seeds : 1/4 tsp
Coriander powder : 1/2 tsp
Salt : 1/2 tsp (as per taste)
Onion : 2 pieces (finely chopped)
Green chilly : 6-8 pieces (finely chopped)

PREPARATION

• Soak moong dal in water for couple of hours
• Grind it properly to make a smooth paste
• Pour the moong dal paste in a bowl
• Add chopped onion, green chilly, coriander powder, salt and cumin seeds
• Mix it properly
• Make small round shape
• Heat 10-12 tsp of oil in a frying pan
• Deep fry both the sides
• Serve hot vada with ketchup

2011-06-17T07:12:00.000-07:00

TOMATO CHUTNEY

INGREDIENTS

Tomato : 6-8 pieces
Mustard : 1/4 tsp
Ginger : 1/2 tsp (finely grated)
Sugar : 8-10 tsp (according to the taste)
Raisin : 10-12 pieces
Dates : 5-6 pieces

PREPARATION

• Cut tomato into small pieces
• Heat 1 tsp of oil in a kadai
• Add mustard and wait for few seconds till it sizzle
• Pour tomato and stir it for 15-20 minutes
• Add sugar and ginger and mix it properly
• Cover the kadai for 10-15 minutes
• Open the lid and add dates
• Stir it well till it becomes little thick
• Add raisins and mix it properly and let it be cold
• Serve it with dal and rice

2011-06-15T03:23:00.000-07:00

VEGGIE DELIGHT

INGREDIENTS

Carrot : 1 piece
Cauliflower : 1 bowl (small size)
Raddish : 1 piece
Capsicum : 1 piece
Beans : 4-5 pieces
Pumpkin : 1 bowl (small size)
Cumin seeds : 1/4 tsp
Bay leaf : 2-3 pieces
Dry red chilly : 2-3 pieces
Turmeric powder : 1/4 tsp
Chilly powder : 1/4 tsp
Salt : 1/2 tsp
Cumin powder : 1/2 tsp
Coriander leaves : 1 bowl (small size)

PREPARATION

• Cut carrot, cauliflower, raddish, capsicum, beans and pumpkin into small pieces
• Heat 4-5 tsp of oil in a kadai
• Add cumin seeds, dry red chilly and bay leaf and wait for few seconds till it sizzle
• Pour all the vegetable and stir it for 10-15 minutes
• Add turmeric powder, salt, chilly powder and cumin powder and mix it properly
• Cover the kadai for 5-10 minutes till the vegetable becomes tender
• Open the lid and stir it well
• Garnish with coriander leaves
• Serve it hot with chapati

2011-06-12T21:13:00.000-07:00

AWARDS FROM SADHANA, PRATHIMA AND CHANDRANI

I am thrilled with joy to receive the beautiful awards from my friends Sadhana, Prathima and Chandrani. I would like to convey my bouquet of thanks to everybody for your immense love and support.

I would like to share these awards with my following friends-

1. Sunanda - http://sunandaskitchen.blogspot.com/
2. Hari Chandana - http://thecuisine.blogspot.com/
3. Kalyani - http://kalyanikitchen.blogspot.com/
4. Zareena - http://myexperimentswithfood.blogspot.com/
5. Aipi - http://usmasala.blogspot.com/
6. Deepa - http://hamareerasoi.blogspot.com/
7. Priya Mitharwal - http://mharorajasthanrecipes.blogspot.com/
8. Sangeetha - http://sangeethaskitchen.blogspot.com/
9. Swathi - http://kitchenswathi.blogspot.com/
10. Kothiyavunu - http://www.kothiyavunu.com/
11. Sayantani - http://ahomemakersdiary.blogspot.com/
12. Krishnaveni - http://infoveni.blogspot.com/
13. Vidhya - http://vidhyas-goodeats.blogspot.com/
14. Sutapa - http://peacecooking.blogspot.com/
15. Suja - http://kichencorner.blogspot.com/
16. Priti - http://indiankhanna.blogspot.com/
17. Priya - http://priyaeasyntastyrecipes.blogspot.com/
18. Padhu - http://www.padhuskitchen.com/
19. Mahi - http://mahiarunskitchen.blogspot.com/
20. Priya Sreeram - http://eq-myblog.blogspot.com/

2011-06-10T00:34:00.000-07:00

KARELA DAL

INGREDIENTS

Moong dal : 1 cup
Black cumin seeds : 1/4 tsp
Karela : 1-2 pieces
Dry red chilly : 2-3 pieces
Turmeric powder : 1/4 tsp
Salt : 1/2 tsp
Ghee : 1 tsp

PREPARATION

• Fry moong dal for 5-10 minutes in a pan without oil till it becomes golden brown
• Cut karela in round shape
• Pour the dal, karela, salt and turmeric powder in cooker and wait for 2-3 whistle
• Keep the dal aside
• Heat 1 tsp of ghee in a kadai
• Pour black cumin seeds and dry red chilly and wait for few seconds till it sizzle
• Pour the dal in the kadai and stir it for 10 minutes
• Serve it hot with plain rice

2011-06-08T03:21:00.000-07:00

LAZEEZ UPMA

INGREDIENTS

Rawa : 1 cup
Chana dal : 1 tsp
Mustard : 1/4 tsp
Cauliflower : 1/2 bowl (small size)
Carrot : 1/2 bowl (small size)
Onion : 1 piece (medium size – finely chopped)
Ghee : 2 tsp
Green chilly : 5-6 pieces (finely chopped)
Salt : 1/2 tsp
Curry leaves : 10-12 pieces
Ghee : 2tsp

PREPARATION

• Fry rawa in a pan without oil for few minutes
• Keep rawa in a bowl
• Cut cauliflower and carrot into small pieces
• Heat 2 tsp of ghee in a pan
• Pour chana dal and mustard and wait for few seconds till it sizzle
• Add onions and curry leaves then fry it for 5-10 minutes till it becomes golden brown
• Add cauliflower and carrot and stir it for 10-15 minutes till it becomes tender
• Add green chilly and salt and mix it well
• Add rawa and stir it properly
• Pour 1/2 cup of water, mix it and cover the pan for 5-10 minutes
• Open the lid and stir it for few minutes
• Serve it with tea

2011-06-05T23:26:00.000-07:00

SEMOLINA PAYESAM

INGREDIENTS

Semolina : 200 gram
Ghee : 2 tsp
Milk : 2 litre
Sugar : 10-12 tsp
Cashew : 8-10 pieces
Raisin : 8-10 pieces

PREPARATION

• Heat 2 tsp of ghee in a pan
• Add semolina, fry till it becomes golden brown and keep it aside
• Pour milk in a saucepan
• Stir it well for 20-25 minutes
• Stir continuously till the milk gets thicker
• Add sugar and mix it well
• Add semolina and stir it for 10-15 minutes
• Scatter cashew and raisin
• Keep it covered till it becomes cold
• Serve it in a bowl

2011-06-02T02:27:00.000-07:00

ADRAKI MUSHROOM

INGREDIENTS

Mushroom : 500 gram
Onion : 2 pieces (medium size - finely chopped)
Tomatoes : 2 pieces (medium size - finely chopped)
Cumin seeds : 1 tsp
Salt : 1 tsp (as per taste)
Turmeric powder : 1 tsp
Ginger : 2 tsp (finely chopped)
Green chilly : 4-5 pieces (finely chopped)
Red chilly powder : 1/2 tsp
Coriander powder : 1 tsp
Garam masala : 1/2 tsp

PREPARATION

• Heat 4-5 tsp of oil in a kadai
• Add cumin seeds and wait for few seconds till it sizzle
• Add onions and fry it well till it becomes golden brown
• Add ginger, green chilly, coriander powder, salt, turmeric powder
• Mix it well and stir for 5 minutes
• Add tomatoes and red chilly powder and mix it properly
• Stir it for 10-15 minutes till nice aroma comes
• Add mushroom, mix well and cover the kadai for 10 minutes
• Open the lid and if necessary add little water and stir it for another 5 minutes
• Scatter garam masala
• Serve it hot with roti

2011-05-29T07:03:00.000-07:00

POTATO AND SPRING ONION CUTLET

INGREDIENTS

Potato : 3-4 pieces (big size)
Spring onion : 1 bowl (finely chopped)
Salt : 1 tsp (as per taste)
Red chilly powder : 1 tsp
Coriander powder : 1/2 tsp
Cumin seeds : 1/4 tsp
Biscuit powder : 1 bowl (small bowl)
Egg : 2 pieces

PREPARATION

• Boil the potatoes and mash it properly
• Take a big bowl and add salt, red chilly powder, spring onion, coriander powder and cumin seeds
• Mix all the ingredients with mash potato
• Make round or cylinder shape cutlets
• Take a small bowl, batter the eggs and keep it aside
• Heat 8-10 tsp of oil in a pan
• Coat both the sides of the cutlet in biscuit powder
• Dip in the egg and place it in oil
• Fry till both the sides are crisp and golden brown
• Serve it hot with tomato sauce

2011-05-26T19:50:00.000-07:00

TADKA DAL

INGREDIENTS

Moong Dal (whole green) : 1 cup
Onion : 2 pieces (big size - finely chopped)
Cauliflower : 1/2 bowl (small size)
Carrot : 1/2 bowl (small size)
Salt : 1 tsp (as per taste)
Chilly powder : 1 tsp
Cumin powder : 1/4 tsp
Coriander powder : 1/4 tsp
Egg : 1 piece
Ghee : 1/2 tsp
Garam masala : 1/4 tsp

PREPARATION

• Soak dal for 7-8 hours
• Boil the dal in pressure cooker
• Cut carrot and cauliflower into small pieces
• Pour 5-6 tsp of oil in a kadai
• Add onion and stir it well for 5-10 minutes
• Add carrot and cauliflower and stir it for 10-15 minutes
• Add salt, turmeric powder, cumin powder, coriander powder and chilly powder and mix it well
• Cover the kadai for 5-10 minutes
• Open the lid and pour dal then mix it well
• Stir it for 5-10 minutes and add little water
• Cover the kadai for few minutes
• Open the lid and stir it
• Take the egg and just pour over the tadka and mix it well
• Scatter garam masala
• Serve tadka dal with roti/paratha

2011-05-22T22:09:00.000-07:00

CHILLY PRAWN

INGREDIENTS

Prawn : 500 grams
Spring onion : 1/2 bowl (small size - finely chopped)
Peri-peri marinade sauce : 6-8 tsp
Chilly sauce : 4-5 tsp
Coconut powder : 1 bowl (small size)
Chilly flakes : 1 tsp
Salt : 1/2 tsp (as per taste)
Garam masala : 1/4 tsp

PREPARATION

• Marinate prawn with peri-peri sauce and chilly sauce
• Pour 4-5 tsp of oil in a kadai
• Add the marinated prawn and stir it well for 10-15 minutes
• Add spring onion, chilly flakes, salt and coconut powder and stir it again for 5-10 minutes
• Add little water and cover the kadai for 5-10 minutes till the prawn becomes tender
• Open the cover of the kadai and scatter garam masala
• Serve the prawn with steam rice

2011-05-19T21:28:00.000-07:00

COCONUT RICE

INGREDIENTS

Rice : 2 cups
Coconut milk : 4 cups
Salt : 2 tsp (as per taste)
Turmeric powder : 1 tsp
Lemon juice : 2 tsp

PREPARATION

• Soak rice in water for 30 minutes
• Take a bowl and pour the rice in it
• Add coconut milk, salt and turmeric powder and stir it properly
• Put the bowl in microwave, cover it and cook for 20 minutes
• Take the bowl from microwave and stir it well
• Sprinkle lemon juice and mix gently
• Cover the bowl and microwave again for 10 minutes
• Serve the hot coconut rice

2011-05-16T03:16:00.000-07:00

PANEER MUSHROOM MASALA

INGREDIENTS

Paneer : 200 gram (small pieces)
Mushroom : 1/2 cup
Tomato puree : 1 bowl
Cumin powder : 1 tsp
Coriander powder : 1 tsp
Ginger paste : 1/2 tsp
Garlic paste : 1/2 tsp
Chilly powder : 1 tsp
Oil : 3 tsp
Salt : 1/2 tsp (as per taste)
Butter : 2 tsp
Coriander leaves : 1 bowl (small size)
Garam masala : 1/2 tsp

PREPARATION

• Heat 3 tsp of oil in a pan
• Add ginger and garlic paste and stir it well
• Pour tomato puree and stir it for 10-15 minutes
• Add cumin powder, coriander powder, salt and chilly powder
• Mix it well and cover the pan for 5-10 minutes
• Add butter and stir it properly so that it gets mixed
• Add paneer and mushroom and cover the pan for 5-10 minutes
• Remove the cover of the pan and add garam masala
• Garnish with coriander leaves
• Serve it hot with roti/paratha

2011-05-09T22:01:00.001-07:00

RADDISH PARATHA

INGREDIENTS

Raddish : 4-5 pieces (finely grated)
Ginger : 1 tsp (finely grated)
Flour (maida) : 500 grams
Salt : 1/2 tsp
Green chilly : 4-5 pieces (finely chopped)
Oil : 2-3 tsp

PREPARATION

• Clean and grate the raddish
• Squeeze away the water from raddish and keep it aside
• Take maida in a bowl and add grated raddish, salt, ginger, oil and green chilly
• Mix it well and add little water and knead to a soft dough
• Take some dough and flatten it in a round shape
• Take non-stick pan and fry the paratha on both the sides with oil
• Serve it hot with potato curry

2011-05-04T01:30:00.000-07:00

KUNDRU KI SABZI

INGREDIENTS

Kundru : 500 gram
Onion : 2 pieces (medium size – finely chopped)
Tomato : 1 piece (medium size – finely chopped)
Turmeric powder : 1/4 tsp
Salt : 1/2 tsp
Chilly powder : 1/2 tsp
Green chilly : 3-4 pieces
Garam masala : 1/4 tsp

PREPARATION

• Heat 5-6 tsp of oil in a kadai
• Add onion and fry it for 10-15 minutes till it becomes brown in colour
• Add kundru and then stir it well
• Add turmeric powder, salt, chilly powder and green chilly and stir it well for 5-10 minutes
• Add tomato and stir it for 5 minutes then cover the pan for 10 minutes
• Open the cover of the pan and scatter garam masala
• Serve it hot with roti/paratha

2011-03-26T11:01:00.000-07:00

MURG HARIYALI

INGREDIENTS

Chicken : 500 grams
Garlic : 8-10 flakes
Ginger piece : 1/2 tsp
Cumin seeds : 1 tsp
Spring onion : 2 pieces
Green chilly : 5-6 pieces
Coriander leaves : 1/2 cup (finely chopped)
Poodina leaves : 1/2 cup
Oil : 2 tsp
Salt : 1/2 tsp (as per taste)
Milk : 1 cup
Garam masala : 1/4 tsp
Lemon juice : 2 tsp

PREPARATION

• Grind spring onions (alongwith the green portion), green chilly, coriander leaves, poodina leaves, oil, garlic, ginger and cumin seeds in a mixy and make a smooth paste
• Put the paste in a bowl and microwave for 4-7 minutes
• Add chicken and salt and mix it well
• Microwave the chicken by covering it for 10-12 minutes
• Take the chicken from the microwave and let it cool
• Add milk and stir it well then microwave for 5 minutes
• Scatter garam masala and lemon juice after taking the chicken from the microwave
• Garnish with chopped coriander leaves
• Serve it hot with chapatti/butter nan

2011-03-19T04:52:00.000-07:00

ITALIAN MUSHROOM CAP

INGREDIENTS

Mushroom : 200 gram
Olive oil : 2 tsp
Onion : 1 piece (small size – finely chopped)
Garlic paste : 1/4 tsp
Bread slice : 1 piece (remove sides& make crumb in a mixer)
Coriander leaves : 1/2 bowl (finely chopped)
Cheese : 1 tsp
Salt : 1/2 tsp (as per taste)
Pepper : 1/2 tsp
Vinegar : 1 tsp

PREPARATION

• Wash mushroom and hollow out the mushroom by removing the stem and pat dry
• Take olive oil, vinegar, garlic paste, salt and pepper in a bowl, mix it well and rub it inside and outside of each mushroom
• Chop the mushroom stems finely and mix with olive oil, vinegar, garlic paste, salt and pepper
• Pour 1 tsp of olive oil in a pan and fry the chopped stems and onions for 4-5 minutes
• Add bread crumb, coriander leaves, salt and pepper and mix it properly and fill each mushroom with it forming a little heap
• Microwave stuffed mushrooms for 5 minutes
• Sprinkle cheese on each mushroom and microwave for 30 seconds till cheese melts slightly
• Serve it hot with tea

2011-03-10T00:59:00.000-08:00

METHI PARATHA

INGREDIENTS

Methi leaves (fenugreek) : 1/2 kilo
Maida : 1 kilo
Green chilly : 5-6 pieces (small pieces)
Ginger : 1 tsp (finely grated)
Oil : 2-3 tsp
Salt : 1/2 tsp (as per taste)

PREPARATION

• Cut methi leaves into small pieces
• Take a wide mouthed container, put wheat flour, oil, green chilly, ginger and salt
• Put water in the mixture and make it a dough
• Convert the dough into small size balls
• Roll each ball like chapatis and put on the pre-heated non-stick pan
• When one side of the paratha becomes brown, flip on the other side and apply 1-2 tsp of oil
• Serve it hot with mixed pickle

2010-12-25T03:05:00.000-08:00

2010-12-04T20:02:00.000-08:00

MATAR KACHORI WITH ALU MASALA

INGREDIENTS OF MATAR KACHORI

Green peas : 500 gram
Maida flour : 500 gram
Ghee : 2 tsp
Green chilly : 3-4 pieces
Black pepper powder : 1/2 tsp
Coriander powder : 1/4 tsp
Cumin powder : 1/4 tsp
Salt : 1/2 tsp (as per taste)

PREPARATION

• Pour flour in a bowl and add 3 tsp of oil in it
• Make a soft dough by adding water into it and keep it aside
• Grind green peas in mixy adding green chilly and make smooth paste
• Add 2 tsp of ghee in a kadai and wait for few seconds
• Add salt, black pepper powder, cumin powder and coriander powder
• Stir it well for 10-15 minutes
• Make small dough and pour the green peas ingredient into it
• Add 13-15 tsp of oil in a pan
• Pour the kachori into it and fry it well on both the sides till it becomes brown in colour
• Serve it hot in a plate with alu masala

ALU MASALA

INGREDIENTS OF ALU MASALA

Potato : 8-10 pieces (small size)
Tomato paste : 2-3 tsp
Green peas : 1/2 bowl (small size)
Cumin seeds : 1/4 tsp
Ginger : 1/2 tsp (finely grated)
Green chilly : 4-5 pieces
Chopped chilly paste : 1 tsp
Mint : 1/4 tsp
Turmeric powder : 1/4 tsp
Coriander powder : 1/4 tsp
Cumin powder : 1/4 tsp
Salt : 1/2 tsp (as per taste)

PREPARATION

• Boil potato and keep it aside
• Add 4-5 tsp of oil in a kadai
• Add cumin seeds and wait for few seconds till it sizzle
• Pour the potatoes and stir it well
• Add salt, turmeric powder, green chilly, ginger, mint, coriander powder and cumin powder and mix it well
• Stir it for 5-10 minutes
• Add green peas, tomato paste and chopped chilly paste and stir it for 5-10 minutes
• Serve it with matar kachori

2010-11-29T02:01:00.000-08:00

CHEESE OMLETTE

INGREDIENTS

Ghee : 2 tsp
Egg : 6 pieces
Onion : 2 pieces (small size – finely chopped)
Tomato : 1 piece (medium size –finely chopped)
Green chilly : 4-5 pieces
Salt : 1/2 tsp (as per taste)
Ginger : 1/4 tsp (finely grated)
Cheese : 2 tsp (grated)

PREPARATION

• Batter eggs in a bowl
• Add onion, salt, tomato, ginger and green chilly and mix it well
• Heat 2 tsp of ghee in a pan
• Wait for few seconds
• Pour battered eggs on the pan and scatter it all over the pan properly
• Fry it for 5-10 minutes till it becomes brown in colour
• Turn the omlette to the other side and wait again for 5-10 minutes
• Add shredded cheese on the omlette
• Serve it hot with dal and roti

2010-11-24T07:14:00.000-08:00

MASALA RICE

INGREDIENTS

Rice : 1 cup
Onion : 1 piece (medium size – finely chopped)
Green chilly : 5-6 pieces
Turmeric powder : 1/4 tsp
Salt : 1/2 tsp (as per taste)
Sugar : 1/2 tsp
Ginger : 1/2 tsp (finely grated)
Cashew : 6-8 pieces
Raisin : 8-10 pieces

PREPARATION

• Prepare rice in rice cooker
• Heat 4-6 tsp of oil in a kadai
• Fry onion for 10-15 minutes till it becomes brown in colour
• Add turmeric powder, salt and green chilly
• Stir it well for 5-10 minutes
• Pour rice in the kadai and mix it well
• Add sugar then stir it well for 10 minutes
• Add cashew and raisin and mix it well
• Serve it hot with curry

2010-11-16T19:03:00.000-08:00

GREEK SALAD

INGREDIENTS

Onion : 1 piece (medium size)
Tomato : 1 piece
Cucumber : 1 piece
Carrot : 2 pieces
Olive : 4-5 pieces
Lettuce : 1 bowl
Green chilly : 3-4 pieces
Creamy Caesar dressing : 2 tsp
Lemon : 1 piece

PREPARATION

• Cut onion, tomato, cucumber, olive and carrot into small pieces
• Take a bowl and mix onion, tomato, cucumber, olive and carrot with salt and creamy Caesar dressing
• Cut lettuce and green chilly into small pieces
• Mix everything properly in a bowl
• Extract lemon juice
• Serve it with roti and dal

2010-10-13T21:12:00.000-07:00

SAMBAR

INGREDIENTS

Toor dal : 2 cups
Drumstick : 250 grams
Brinjal : 250 gram
Carrot : 2 pieces
Tamarind paste : 1/4 tsp
Onion : 1 piece (big size – finely chopped)
Mustard : 2 tsp
Curry leaves : 1/2 bowl (small size)
Green chilly : 4-5 pieces
Turmeric powder : 1/4 tsp
Salt : 1/2 tsp (as per taste)
Sambar powder : 1/2 tsp
Asafoetida powder : 1/4 tsp
Red chilly : 3-4 pieces

PREPARATION

• Cut drumstick, brinjal and carrot into small pieces
• Cook the dal with turmeric and salt in pressure cooker and add carrot with it
• Pour the dal in a kadai and stir it well
• Add Brinjal and drumstick and stir it for 10-15 minutes
• Add tamarind paste and sambar powder and mix it properly
• Heat 2-3 tsp oil in a pan
• Add mustard, red chilly, green chilly, asafoetida powder and curry leaves
• Stir it for 3-4 minutes
• Season the sambar with the above prepared tadka
• Serve it hot with plain rice

2010-09-29T20:18:00.000-07:00

CHICKEN EGG ROLL

INGREDIENTS

Chicken : 500 gram
Egg : 3 pieces
Wheat flour : 1/2 cup
Maida : 1/2 cup
Onion : 1 piece (big size – finely chopped)
Turmeric powder : 1/2 tsp
Salt : 1/2 tsp (as per taste)
Green chilly : 4-5 pieces
Hot chilly sauce : 5-6 tsp

PREPARATION

• Take egg in a bowl and scramble it nicely
• Cut chicken into small pieces and keep it aside
• Heat 4-5 tsp of oil in a kadai
• Add chicken and fry it well and keep it in a plate
• Add onion and fry it for 10-15 minutes till it becomes brown in colour
• Add turmeric powder, salt, green chilly and hot chilly sauce and stir it well for 5-10 minutes
• Add chicken and mix with all ingredients
• Prepare 4-5 chapatis
• Heat 2-3 tsp of oil in a non-stick pan
• Place the chapati and spread egg on it and then turn it again and spread the egg
• Add chicken stuff and spread evenly on the chapatti
• Make a roll and wrap it in a paper
• Serve it hot

2010-09-26T09:08:00.000-07:00

SABJI KARARA

INGREDIENTS

Cauliflower : 1 piece (small size)
Potato : 2 pieces (medium size)
Carrot : 1-2 pieces
Tomato : 1 piece (medium size – finely chopped)
Cumin seeds : 1/4 tsp
Turmeric powder : 1/2 tsp
Cumin powder : 1/2 tsp
Green chilly : 5-6 pieces
Red chilly powder : 1 tsp
Salt : 1/2 tsp (as per taste)
Garam masala : 1/4 tsp

PREPARATION

• Cut cauliflower, potato and carrot into small pieces
• Heat 5-6 tsp of oil in a kadai
• Add cumin seeds and wait for few seconds till it sizzle
• Add cauliflower, potato, carrot and green chilly and stir it well for 15-20 minutes
• Add turmeric powder, salt, cumin powder and red chilly powder and mix it well
• Add tomato and stir it for 5-10 minutes
• Cover the kadai for 5 minutes
• Open the cover of the kadai and scatter garam masala
• Serve it hot with chapati

2010-09-23T02:02:00.000-07:00

MURG MUSALLAM

INGREDIENTS

Chicken : 1 kg (whole chicken)
Egg : 3 pieces (boiled)
Onion : 4 pieces (medium size - finely chopped)
Garlic paste : 1/2 tsp
Ginger paste : 1/2 tsp
Turmeric powder : 1/2 tsp
Red chilly powder : 1 tsp
Salt : 1/2 tsp (as per taste)
Tomato puree : 7-8 tsp
Coriander powder : 1 tsp
Cumin powder : 1 tsp
Cardamom : 5-6 pieces
Clove : 4-5 pieces
Cinnamon : 1 inch stick
Ghee : 3-4 tsp

PREPARATION

• Wash the chicken thoroughly and prick it all over with a fork
• Marinate the chicken with turmeric powder, chilly powder and salt and keep it aside for 2 hours
• Heat 3-4 tsp of ghee in a pan
• Add onions and fry it for 10-15 minutes till it becomes golden brown
• Add cumin powder, coriander powder, ginger paste and garlic paste and stir it for 5-10 minutes and keep it aside
• Heat 5-6 tsp of oil in a kadai and pour the marinated chicken
• Add cardamom, clove, cinnamon and tomato puree
• Cover the kadai and keep it in low flame
• Sprinkle a little water and cook till chicken is tender for 30 minutes and oil can be seen along the sides
• Garnish with boiled egg sliced in half
• Serve it hot with butter naan

2010-09-19T08:45:00.000-07:00

POHA (RICE FLAKES)

INGREDIENTS

Poha (Rice flakes) : 250 gram
Cauliflower : 1/2 bowl (small size)
Potato : 1 piece (small size)
Turmeric powder : 1/4 tsp
Salt : 1/2 tsp
Sugar: 1/4 tsp
Green chilly : 5-6 pieces (finely chopped)
Mustard : 1/4 tsp
Cashew nut : 4-5 pieces

PREPARATION

• Take poha (rice flakes) in a bowl, wash it properly and soak in water for 4-5 minutes
• Drain the water and keep the poha aside
• Heat 4-5 tsp of oil in a kadai
• Pour mustard and wait for few seconds till it sizzle
• Add cauliflower and potato and fry it for 15-20 minutes till it becomes tender
• Add turmeric powder, salt, sugar and green chilly and stir it well for 5-10 minutes
• Garnish poha (rice flakes) with cashew nuts
• Serve it hot in a plate

2010-09-15T07:37:00.000-07:00

FENNEL BASA WITH RED SALAD

INGREDIENTS

Basa fish : 2 pieces
Fennel seeds : 1/2 tsp
Fish masala : 1/2 tsp
Turmeric powder : 1/4 tsp
Salt : 1/2 tsp
Chilly powder : 1/2 tsp
Beetroot : 1 piece
Onion : 1 piece (medium size)
Carrot : 1 piece
Tomato : 1 piece
Lemon juice : 1 piece

PREPARATION

• Marinate the fish with fish masala, turmeric powder, chilly powder, salt and lemon juice and keep it aside for 25-30 minutes
• Steam beetroot and carrot
• Cut beetroot, carrot, onion and tomato in round shape and keep aside
• Heat 3-4 tsp of olive oil in a pan
• Add cumin seeds and wait for few seconds till it sizzle
• Fry the fish and turn both the sides till it becomes brown colour
• Serve the fish in a plate, decorate with beetroot, carrot, onion and tomato and scatter lemon juice on it
• Serve fish with dal and plain rice

2010-09-11T06:00:00.000-07:00

BESAN KA LADDU

INGREDIENTS

Besan (Gram flour) : 2 cups
Ghee : 1/2 cup
Sugar : 10-12 tsp
Cardamom powder : 1 tsp
Clove powder : 1/2 tsp
Almonds : 5-6 tsp (finely chopped)

PREPARATION

• Heat the ghee in a pan
• Add besan (gram flour) and fry it continuously in low flame for 10-15 minutes till it becomes brown in colour
• When colour of besan (gram flour) becomes brown keep it aside for 25-30 minutes and let it cool
• Add sugar, cardamom powder and clove powder and mix it well
• Add chopped almonds and mix it properly
• Shape the mixture into balls
• Serve it in a plate

2010-09-08T19:08:00.000-07:00

EGG REZALA

INGREDIENTS

Egg : 3 pieces
Potato : 1 piece (medium size)
Onion : 2 pieces (medium size - finely chopped)
Garlic paste : 1/4 tsp
Ginger paste : 1/4 tsp
Turmeric powder : 1/2 tsp
Salt : 1/2 tsp (as per taste)
Chopped red chilly : 1-2 tsp
Tomato puree : 8-10 tsp
Coriander leaves : 1 bowl (small size)
Ghee : 1/4 tsp

PREPARATION

• Boil egg and potato
• Cut potato into small pieces
• Pour turmeric powder in egg and potato and mix it well
• Heat 7-8 tsp of oil in a kadai
• Add egg and potato and fry till it becomes golden brown
• Keep egg and potato separately in a plate
• Add onions and fry it for 10-15 minutes
• Add ginger paste, garlic paste, turmeric powder and salt and stir for 5-10 minutes
• Add chopped red chilly and stir it again for 2-3 minutes
• Add tomato puree, egg and potato and stir it for 5-10 minutes
• Cover the kadai for few minutes and open it
• Scatter coriander leaves and ghee
• Serve it hot with roti/plain rice

2010-09-06T01:01:00.000-07:00

PEPPER BHINDI

INGREDIENTS

Bhindi : 500 gram
Black cumin seeds : 1/4 tsp
Green chilly : 2-3 pieces
Salt : 1/2 tsp (as per taste)
Pepper : 1 tsp

PREPARATION

• Cut bhindi into small pieces
• Heat 4-5 tsp of oil in a kadai
• Add black cumin seeds and wait for few seconds till it sizzle
• Add bhindi and stir it for 10-15 minutes
• Add green chilly, salt and pepper and mix it well
• Stir it for 5-10 minutes
• Serve it hot with roti/paratha

2010-09-02T09:18:00.000-07:00

RAVA PEDA

INGREDIENTS

Rava : 1 cup
Milk : 3-4 cups
Ghee : 2 tsp
Sugar : 8-10 tsp
Cardamom : 6-8 pieces
Clove powder : 1/2 tsp
Cashew nuts : 8-10 pieces

PREPARATION

• Boil milk in a pan
• Heat ghee in another pan and add rava
• Stir continuously for 10-15 minutes in low flame
• Pour boil milk when rava turns into brown colour
• Add sugar and stir it properly for 5-10 minutes so that sugar dissolves completely
• Add cardamom and clove powder and mix it well
• Keep it aside for 10-15 minutes in room temperature
• Take small amount of rava and make a round shape
• Garnish with cashew nuts
• Serve rava peda in a plate

2010-08-30T22:20:00.000-07:00

GOBHI HARIYALI

INGREDIENTS

Cauliflower : 1 piece
Potato : 1-2 pieces (medium size)
Cumin seeds : 1/4 tsp
Cumin powder : 1/4 tsp
Dry red chilly : 3-4 pieces
Green chilly paste : 2 tsp
Basil pesto : 1 tsp
Salt : 1/2 tsp
Coriander leaves : 1 bowl (small size)

PREPARATION

• Cut cauliflower and potato into medium pieces
• Heat 6-8 tsp of oil in a kadai
• Pour cumin seeds and red dry chilly and wait for few seconds till it sizzle
• Add cauliflower and potato and stir it well for 5-10 minutes
• Add cumin powder, salt, green chilly paste and basil pesto and mix it well for 5-10 minutes
• Cover the kadai for 10-15 minutes
• Open the cover of the kadai and scatter coriander leaves
• Serve it hot with roti/paratha

2010-08-27T03:20:00.000-07:00

CHATPATA ROTI

INGREDIENTS

Wheat flour : 1-2 cups
Ginger : 1/2 tsp (finely grated)
Oil : 4-5 tsp
Water : 1/2 cup
Green chilly : 6-8 pieces
Onion : 1-2 pieces (medium size - finely chopped)
Salt : 1/2 tsp

PREPARATION

• Take wheat flour in a bowl
• Add oil in it and mix it well
• Pour 1/2 cup of water and stir it nicely
• Add ginger, green chilly, salt and onion and mix it well
• Heat 1-2 tsp of oil in a non-stick pan
• Pour the flour mixture with a spatula and spread it evenly
• Wait for few seconds and then turn the other side till it becomes brown in colour
• Serve it hot with hot chilly sauce

2010-08-24T02:37:00.000-07:00

GAJAR KA HALWA

INGREDIENTS

Carrot : 2-3 pieces (1 bowl – shredded)
Milk : 2 cups
Butter : 3 tsp
Cardamom : 6-8 pieces
Clove powder : 1/2 tsp
Sugar : 6-8 tsp
Cashew nuts : 10-12 pieces

PREPARATION

• Keep the shredded carrots aside
• Boil the milk on medium-high heat until it is reduced to 1 cup
• Melt the butter in a frying pan on medium heat
• Add the shredded carrots and stir it for 10-15 minutes
• Carrots should be tender and will become brown in color
• Add cardamom and clove powder and stir it well
• Add sugar and stir it for 5-10 minutes
• Add the milk and cook until the milk dries
• Garnish with cashew nuts

2010-08-21T03:31:00.000-07:00

BABY CORN & CAPSICUM CURRY

INGREDIENTS

Baby corn : 8-10 pieces
Potato : 1 piece (medium size)
Red capsicum : 1 piece (medium size)
Tomato : 2 pieces (medium size – finely chopped)
Black cumin seeds : 1/4 tsp
Salt : 1/2 tsp (as per taste)
Turmeric powder : 1/4 tsp
Cumin powder : 1/2 tsp
Green chilly : 3-4 pieces
Chilly powder : 1/2 tsp

PREPARATION

• Cut baby corn, potato and red capsicum into small pieces
• Heat 4-5 tsp of oil in a kadai
• Add black cumin seeds and wait for few seconds till it sizzle
• Pour the baby corn, potato and capsicum in kadai and stir it well for 15-20 minutes
• Add tomato, green chilly, cumin powder, turmeric powder, chilly powder and salt and mix it properly
• Stir it well for 5-10 minutes
• Add little water and cover the kadai for 10-15 minutes
• Serve it hot with rice/roti

2010-08-17T22:37:00.000-07:00

ALOO BHUTEKO

INGREDIENTS

Potato : 8-10 pieces (small size)
Cumin seeds : 1/4 tsp
Bay leaf : 2-3 pieces
Dry red chilly : 3-4 pieces
Salt : 1/2 tsp (as per taste)
Cumin powder : 1/2 tsp
Green chilly : 4-5 pieces
Pepper powder : 1/2 tsp
Lemon juice : 1 tsp
Coriander leaves : 1/2 bowl (small size)

PREPARATION

• Boil potato in pressure cooker and wait for 2-3 whistle
• Heat 5-6 tsp of oil in a kadai
• Add cumin seeds, bay leaf and dry red chilly and wait for few seconds till it sizzle
• Pour the potato in kadai and stir it well for 10-15 minutes
• Add green chilly, cumin powder, pepper powder, chilly powder and salt
• Stir it well for 5-10 minutes
• Extract lemon juice on it and mix it well
• Garnish with coriander leaves
• Serve it hot with chapati/puri

2010-08-15T21:40:00.000-07:00

ONION FLOWER FRY

INGREDIENTS

Onion flower : 250 gram
Potato : 2 pieces (medium size)
Tomato : 2 pieces (medium size – finely chopped)
Salt : 1/2 tsp (as per taste)
Green chilly : 4-5 pieces
Turmeric powder : 1/2 tsp
Chilly powder : 1/2 tsp

PREPARATION

• Cut onion flower and potato into small pieces
• Heat 5-6 tsp of oil in a kadai
• Pour the onion flower and potato in kadai and stir it well for 15-20 minutes
• Add green chilly, turmeric powder, chilly powder and salt and mix it properly
• Add the chopped tomatoes and stir it again for 4-5 minutes
• Cover the kadai for 5-10 minutes
• Serve it hot with roti/paratha

2010-08-12T01:08:00.001-07:00

FISH DE GOBHI

INGREDIENTS

Fish (ruhu) : 500 grams
Cauliflower : 1 piece (small size)
Potatoes : 2 pieces (medium size)
Tomatoes : 1 piece (big size – finely chopped)
Onion : 2 pieces (medium size – finely chopped)
Salt : 1/2 tsp (as per taste)
Green chilly : 4-5 pieces
Coriander powder : 1/2 tsp
Cumin powder : 1/2 tsp
Turmeric powder : 1/2 tsp
Chilly powder : 1/2 tsp

PREPARATION

• Clean the fish and cut into medium pieces
• Cut cauliflower and potato into medium pieces
• Marinate the fish with turmeric powder and chilly powder
• Heat 8-10 tsp of oil in a kadai
• Pour the fish in kadai and fry it nicely then keep it aside
• Pour onion and stir it for 5-10 minutes
• Add cauliflower and potatoes and stir it again
• Add green chilly, coriander powder, cumin powder, turmeric powder, chilly powder and salt and mix it properly
• Stir it for 10-15 minutes
• Pour the chopped tomatoes and stir it again for 5-10 minutes
• Cover the kadai for 4-5 minutes
• Add the fish pieces and stir it for 5 minutes
• Serve it hot with plain rice

2010-08-07T22:42:00.000-07:00

MUSHROOM & PEAS MASALA

INGREDIENTS

Mushroom : 250 grams
Tomatoes : 2 pieces (medium size – finely chopped)
Green peas : 1 bowl (small size)
Coriander powder : 1 tsp
Turmeric powder : 1/2 tsp
Red chilly powder : 1 tsp
Salt : 1/2 tsp (as per taste)

PREPARATION

• Wash and chop the mushrooms and tomatoes
• Heat 8-10 tsp of oil in a kadai
• Pour the chopped tomatoes and stir it well for 10-15 minutes
• Add coriander powder, turmeric powder, red chilly powder and salt and mix it properly
• Stir it again for 5-10 minutes
• Pour green peas and mushroom and stir it well so that it gets mixed with the masala (if require add little water)
• Cover the kadai for 4-5 minutes
• Serve it hot with roti/paratha

2010-08-05T00:50:00.000-07:00

AWARD FROM DEEPA & TANU, NIVEDITA AND ASHA

I am delighted and would like to convey my bouquet of thanks to my loving friends Deepa & Tanu and Asha who has passed this wonderful award to me. Thanks for your immense love and support.

I would like to share this award with my following friends -

1. Sreelekha Sumesh - http://srees-recipes.blogspot.com/
2. Sushma Mallya - http://authenticfooddelights.blogspot.com/
3. Nandini - http://ushanandini.blogspot.com/
4. Hari Chandana - http://thecuisine.blogspot.com/
5. Satya - http://www.superyummyrecipes.com
6. Ramya - http://memoryarchieved.blogspot.com/
7. Abhilash Pillai - http://abhilifelapazzo.blogspot.com/
8. Padma - http://padmasrecipes.blogspot.com/
9. Ushnish Ghosh - http://ushnish.blogspot.com/
10. Sanyukta Gour - http://creativesanyukta.blogspot.com/
11. Sayantani - http://ahomemakersdiary.blogspot.com/
12. Krishnaveni - http://infoveni.blogspot.com/
13. Tina - http://kaipunyam.blogspot.com/
14. Soma Pradhan - http://ourrecipediary.blogspot.com/
15. Pavithra - http://www.dishesfrommykitchen.com/

2010-08-02T02:17:00.000-07:00

CHILLY & ONION PAKORA

INGREDIENTS

Green chilly : 8-10 pieces (big size)
Onion : 3-4 pieces (medium size)
Salt : 1 tsp (as per taste)
Chat masala : 1/2 tsp
Gram flour (besan) : 1/2 bowl (small size)
Corn flour : 1/2 tsp
Chilly powder : 1/2 tsp
Black cumin seeds : 1/4 tsp

PREPARATION

• Cut onion in round shape and keep the onion and green chilly aside
• Pour gram flour in a bowl and add half cup of water
• Add black cumin seeds, chilly powder, corn flour, chat masala and salt and mix it properly
• Heat 12-14 tsp of oil in a kadai
• Dip the chilly in the bowl of gram flour so that it gets fully covered
• Pour the chilly on kadai
• Take the round shape onions and dip in the bowl of gram flour
• Pour the onion on kadai and stir it nicely
• Let the chilly and onion be brown in colour by turning both the sides
• Serve it hot with tea