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Thursday, September 17, 2009

Besan ke Parathe

1 cup:Gram Flour
1/2 tsp chilly powder
Oil to mix the filling
Salt to taste
Turmeric powder
Wheat flour dough(Dough should be soft so that the stuffing does not come out)

Mix gram flour with salt, turmeric powder, and chilly powder. Add oil to it make a paste(tight enough to fill)
Take a small portion of the dough. Flatten it a bit(approx 11/2 inch diameter)
Place approx 1 tsp of the besan mix and fold the dough and close the stuffing properly.
Flatten the stuffed dough and make round parantha.
Roast it on a griddle by applying oil on it.
Serve hot with dum aloo.

Wednesday, September 16, 2009

Chana Dal Pulao

Chana Dal: 3/4 th cup
Rice: 1 1/2 cup
Tamarind Paste: 1 tsp
Salt to taste
Green chilly:1(cut in 2 parts from the middle lengthwise)
Chilly powder to taste
Mustard Seeds:1 tsp
Butter(ghee): 1 tbsp
Turmeric Powder: 1/4 tsp
Sweet Neem leaves(Curry patta): 4-5

Soak chana dal for about an hour.
Boil it in a pressure cooker for 5-6 mins till the first whistle blows.
Cook rice seperately by adding 3 cups of water in a seperate container.
Drain chana dal in a bowl.
Take some butter (ghee) in a pan.
Add mustard seeds, green chilly
Add neem patta and heat till mustard seeds start crackling.
Add chana dal to it now. And roast it for 2 mins.
Add tamarind paste. And 1/2 cup of water.
Add salt, red chilly powder, turmeric powder.
Mix well and let it cook till the gravy gets a little thick.
Mix cooked rice with it and cook till the remaining gravy of chana dal is soaked in rice.
Serve hot with coriander chutney.

Sunday, April 26, 2009

Hare Bhare Kabab

1 cup chana dal(split gram)
1 bundle(600 gms) spinach -only leaves,chopped very finely
3 tbsp oil
3 slices bread
2 tbsp cornflour
2 green chillies-chopped finely
1/2 tsp red chilly powder
1/2 tsp garam masala
Salt to taste
1/2 tsp green mango powder
1/2 tsp cumin seed powder
1/4 tsp black pepper
1 tbsp cornflour
1/2 cup grated paneer

1)Clean wash dal. Pressure cook dal with 1/2 tsp salt, 1/2 tsp cumin seed powder , 1/4 tsp black pepper and 2 cups of water.After the first whistle keep the cooker on slow flame for 15mins. Remove from fire and keep aside.
2)After the pressure drops down, mash dal. If there is any water left dry the dal on a flame.
3)Discard stem of spinach and chop leaves very finely.Wash and leave the chopped spinach in the strainer foe 15 mins so that the water drains out.Heat oil in a pan and saute spincah for 8-10 mins till absolutely dry and well fried.
4)Soak bread slices in water for a seconde.Squeeze to remove all water.
5)Add squeezed bread, cornflour,spinach,grated paneer,green chillies,salt and masalas to the mashed dal. Make small balls.
6)Cook them on a tawa pouring oil from the sides.Serve hot with hari chutney or sauce.

Dahi Vale Aloo

1/2 kg potatoes boiled and peeled
Curd 1 cup
Water 3 cups.
11/2 tsp Coraiander powder
1/2 tsp Turmeric powder
1/2 tsp chilly powder
1/2 tsp cumin seed powder
1/2 tsp mustard seeds.
3-4 neem patta
2 green chilly
Salt to taste
1 tsp oil

Cut potatoes into 4 or six pieces depending on the size of potatoes.
Add curd in a container. add all the masalas to it. Add water and blend well so as to make a smooth curry.
Take oil in a pan.
Add mustard seeds, neem patta, green chilly(split it into 2 and add).
When mustard seeds start crackling, add the curry made from curd.
Let it boil with stirring in between.
Once it starts boiling, add diced potatoes and let it boil till the curd starts sticking to the potatoes and the gravy gets think.
Serve with rice.

If you like you can also add grated coconut to it and cook for 3-4 mins before taking of the flame.

Kurkuri Bhindi(Crisp Ladiesfinger)

1/2 kg Ladies finger
1 tsp green mango powder
1 tsp cumin seed powder
1/2 tsp red chiily powder
Oil for frying
Salt to taste

Wash bhindi and spread them on a newspaper in the sun for drying.(3-4 hours)
Wipe it witha muslin cloth and cut into small pieces(less than 1 centimeter).
Heat oil in a pan.
Fry cut bhindidsa in oil at a low flame for 10 mins.
Drain it and spread over a tissue paper so that it absorbs excess oil.
Now after all the bhindis are dried. Take out remaining oil in some container and put the bhindis in the same container. Add all the masalas and serve.

Chocolate Sandesh

1 kg milk
1 lemon
2 tbsp cocoa powder
10 tbsp sugar
A pinch of ilaichi powder
a few almonds cut into half for garnishing

Boil milk.Add lemon juice only after the milk boils.Stir till it curdles.Add a little more lemon juice if it does not curdle properly
Strain the paneer througha muslin cloth.Dip the chenna tied in the cloth in ice cold water for 10 mins. Hang for 15mins and drain out the liquid, if any.
Put chenna in a blender.Add cocoa powder,sugar,and cardamom powder and blend till smooth.
Remove from blender and transfer to a heavy bottomed kadhai.Cook for 3-4 mins. till the chenna turns dry and thick.
Grease tiny biscuit moulds. Put an almond half, white side down. Fill with mixtureand press well. Immediately invert on to a serving plate. Keep in the fridge till serving time.

Wednesday, April 22, 2009

Vegetable Nuggets

1/2 cup suji(semolina)
1 cup milk
1 tbsp butter
1 cup finely diced mixes vegetables(4-6 beans, 1 carrot, 1/2 cup finely chopped cabbage)
1/2 cup rougly mashed paneer
1 tbsp bread crums
1/4 cup coriander leaves chopped
2 green chillies chopped finely
salt to taste
1/4 tsp garam masala
1/2 tsp red chilly flakes
1/2 tsp chaat masala
2 tsp lemon juice
1 tsp tomtao sauce

Heat butter in a kadhai. Add very finely chopped carrots amd beans and 1/4 tsp salt. Saute for 2 mins. Cook covered on low heat for 2 mins till soft. Add cabbagre and stir for 2 mins. Remove vegetables from kadhai and keep aside.
To the same kadhai add suji and stir fry on low heat for 2-3 mins
Add milk, stirring continuosly.Cook till thick. Keep in low flame for 1-2 mins more, stirring constantly until dry and forms a lump.
Add paneeer and coriander. Mix well.
Remove from fire.Transfer to a paraat.Add vegetables and all other ingredients.Mix very well.Check seasonings.Make heart shaped nuggets with greased or wet hands.
Roast on a tawa addinf oil from the sides.
Serve with hari chutney.

Dakshini Paneer Toasties

75 gms paneer- crumbled.(3/4 cup)
2 tbsp suji(semolina)
1/2 tsp salt or to taste
1/4 tsp pepper or to taste
1/2 tomato cut into half,deseeded and chopped finely
2 tbsp curry leaves
3 bread slices- toasted
1/4 - 1/2 tsp rai(mustard seeds)
3 tsp oil to shallow fry

Mix suji , salt , pepper with the paneer.
Add tomato and curry leaves.
Speard the paneer mixture carefully on the toated bread slices, keeping the egdes neat.
sprinkle some rai over the paneer mixture ,pressing down carefully with your finger tips.
Heat 1 tsp oil in a non stick fryinng pan. Adda slice of bread with the topping facing the tawa.
Cook until it turns golden brown and crisp.
cut into 4 pieces and serve

Sunset Surprise

4 cups orange juice
i cup any mango drink or mango juice
1/2 cup ginger ale
juice of 1 lemon
15-20 mint leaves
2 bottles of sprite(total 600ml)
a few lemon slices to garnish

Mix orange juice,mango juice, ginger ale, lemon juice and mint in a pan. Refrigertae till serving time.
At the time of serving put 1 cup of this mixture in a glass.
Insert a few lemon rings
Add 3-4 ice cubes.
Top with a little sprite.Stir and serve.

Dal Makhni

Taal Makhana: 20 -25 pcs
Kali Sabut daal: 150gms
Rajma: 50gms
Green Chillies:2-3
Ginger: small piece
Tomtao: 3
Salt to taste
Red chilly powder : 1/2 tsp
Cream:1/4 cup
Curd:1/2 cup
butter(ghee): 4 ybsp
Lime water to taste
turmeric powder:1/4 tsp

Soak dal in water for 4-5 hours. Then add salt and turmeric powder and put in cooker for boiling.
Boil for almost 20 mins in cooker.
Take it out and blend well with a blender.
Put finely chopped tomtaoes, green chillies and ginger in a mixer and grind well to make a paste.
Now add curd, cream, lime water in the dal.
Take some ghee in a pan. Add tomato and chilly garlic paste. And roast well.
Add dal in the comtainer and mix well with tomato paste.
Now take ghee in a small pan and add red chilly powder to it.
Before serving garnish with red chilly tadka.

Sunday, April 19, 2009

Karele Ki chaat

Bittergourd: 250 gms
1/2 tsp Green Mango pwder
1/2 tsp Cumin seed powder
1/4 tsp Black salt
green chllies finely chopped
1 tsp Tamarind paste
Salt to taste
Turmeric powder
1 tomato finely chopped
1/2 tsp chaat masala
1 onion finely chopped(optional)
Oil for frying

Peel off bittergourd and make thin slices.
Add 2 tsp salt and 1 tsp turmeric powder to chopped bittergourd.Mix well. Cover with a lid and leave aside for 4-5 hours.
After 4-5 hours bittergourd will leave some water. Squeeze it completely. That will take off the bitter taste.
After squeezing you can spread it under the fan or in sun for 10-15 mins for drying.
Heat oil in a frying pan.
Fry bittergourd(till deep brown).
Now take fried bittergourd in a container and add all the masalas and tamarind paste.
Add finely chopped tomatoes and onions.
Add green chillies.
Make it as chatpata as possible.(Almost like you make a potato chaat).
Garnish with some coriander leaves and serve.

Tuesday, April 7, 2009

Sabudaane ka Toast

4 Bread Slice
1 cup Gram Flour
3-4 boiled, peeled, mashed potatoes
1/2 cup Sabudaana (Sago)
1/2 tsp Cumin Seed powder
1/2 tsp chilly powder
1/2 tsp turmeric powder
1/4 tsp green mango powder
A pinch of garam masala
Salt to taste
Oil for frying

Cut bread slice into 4 square pieces.
Take gram flour in a container, add chilly powder, turmeric powder, salt to taste.
Add water and make a paste.
Soak sabudaana in water for about 5 mins and drain it.
Take mashed potatoes in a bowl, add cumin seed powder, chilly powder, salt to taste, green mango powder, garam masala. Mix well.
Heat oil in pan for frying.
Take bread piece, apply the potato mix on one side.
Dip it in gram flour paste. Then take soaked and drained sabudaana in a container and wrap the bread slice covered with besan in sabudaana.
Deep fry till it becomes reddish in colour.
Be careful in fryin as saboodaana crackles in oil.
Drain the toast and keep it over tissue paper to remove the extra oil and serve with sauce.

Sunday, April 5, 2009

Gatte Ki Sabjee

For Gattas
salt to taste
1/2 tsp red chilli powder
1/2 tsp cumin seeds
1 cup gram flour (besan)
2 tbsp yogurt
1/2 tsp turmeric powder
1 tspn oil

For gravy:
1 cup Curd
1/2 tsp Chilly powder
1 tsp Dhaniya powder
Salt to taste
1/4 tsp turmeric powder

Method :
For gatta:
Mix all the ingredients for the gattas, mix in a little water to make a firm dough.
Divide into six equal parts and roll into cylindrical shape.
Boil it in a pan of boiling water(add some salt to the water) for ten to fifteen minutes. Drain.
Let the gattas cool a bit.
Cut into 1/2" pieces.

For gravy:
Take curd in container. Add 2 cups water to it. Add all the masala(turmeric powder, chilly powder, dhaniya powder, salt)
Blend well.
Take some oil in a pan. Add cumin seeds. Wait till they start crackling.
Add the curd gravu made and heat till it starts boiling. Keep stirring in between.
Add gatta to it and let in boil for about 7-8 mins till the gravy becomes little thick.
Serve hot with rice or chapati.

Malai Kofta

For Kofta Balls:
400gms Boiled Potatoes
150 gms Paneer
50 gms Double cream
1 tbsp braed crums
Salt to taste
1/4 tsp Black pepper
1/4 tsp red chilly powder
1/4 tsp Garam Masala
Oil or ghee for frying
10 -15 raisins

For Gravy:
1 and 1/2 cup Tomato Puree
1 tbsp Postu dana
5-6 cashew nuts
3 tbsp Muskmelon seeds
1/2 tsp Jeera powder
1 small piece ginger
2-3 Green Chillies
2 tbsp Tomato Sauce
1/2 tsp Garam Masala
2 tbsp double cream
Salt to taste
1 tsp sugar

Peel and mash potatoes, add 50 gms Paneer to it. Add salt, bread crums, Red chilly powder, Garam Masala, Black pepper. Mix well.
Take remianing paneer, add salt , black pepper, Raisins, double cream. Mix well.
Take some mashed potatoes in you hands, flatten it. Stuff paneer mixture in between and make round balls.
Fry these balls.

For gravy:
Make a paste of green chilly, ginger, postu daana, chew, muskmelon seeds, Cumin seeds.
Take some oil in a pan. Add the paste and roast it well. Add tomoato puree.Add malai(double cream)
Add 1 cup water. After 5 mins add sugar, salt, tomato sauce, garam masala.
For serving pour gravy over kofta balls.

Green Mango Juice

1 Green Mango
1/2 cup Sugar
1 tsp Cumin Seed powder
1/2 tsp Black Salt

Cut green Mango into small pieces. add 2 glass of water and boil in a cooker.(wait for 2 whistes)
Blend bolied mango with a blender.
Drain it with a net.
Add sugar and mix well. Keep aside for 10 mins with stirring in between till sugar dissolves.
Add black salt and cumin seed powder.
Refrigerate till it gets chilled.

African Safari

1 cup Coconut Water
2 tsp Lemon Juice
2 tsp sugar
1 ubsp Khus Sharbat
1 cup Vanilla Icecrea
Crushed Ice

Blend Cocunut water, lemon Juice ,sugar, khus sharbat and Vanilla Icecream
Add crushed Ice and serve.

Indian Summer

1 glass Water melon Juice
1 tsp lemon juice
3-4 drops ginger juice
Crushed ice

Mix all the ingredients and serve.

Khus Cooler

1 bottle : Soda
20 ml Khus Syrup
5 ml Lemon Juice
Cherry or strawberry to decorate
Crushed Ice

Mix Lemon Juice, Khus Syrup and put in a glass.
Add Soda from one side of the glass.
Add crushed ice from top.
Add small pieces of cherry.

Mirza Galib

1 cup Papaya Juice
1/2 cup Orange Juice
2 tsp Lemon Juice
1/2 tsp Black Salt
5 tsp sugar
Crushed ice

Blend all the ingedients and serve

Orange Blossom

1 tbsp Rose Syrup
1 and a half cup Orange juice
1 tsp Lemon Juice
Crushed ice
Vanilla icecream

Blend orange juice ,lemon juice, rose syrup for 3 mins. Add crushed ice and Vanilla icecream and blend again.
You can add double cream and cherry pieces for decoration.
You can also put a lemon slice at the side of the glass.


1/4 cup :Khus Sarbat
1 tsp Lemon Juice
2 bottle Limca(600 ml)
1and 1/2 Vanilla Icecream
Crushed ice

Blend all the ingredients well for 5-6 mins

Frozen Froth

1 bottle :Fanta or Mirinda
1 tsp Lemon juice
1 tsp sugar
Crushed ice
1 cup Vanilla Icecream

Mix all the ingredients and blend.

Paradise Band

1 cup :Pineapple Juice
1/2 tsp: Sour curd
1/2 cup: Mazza or mango juice
1 tsp sugar
Vanilla icecream
Crushed ice

Blend pineapple juice, Mango juice ,sugar. Blend for 2 mins.
Add crushed ice and vanilla icecream and blend again for 2 mins.

Mango Colour

1 bottle Limca (Sprite)
Mazza or Slice or Frooty- 1 cup
1 tsp Lemon Juice
1/3rd cup Vanilla Icecream
Crushed Ice

Blend Mango juice, limca and lemon jiuice for 3 minutes. Add crushed ice and vanilla icecream and blend again till ice melts.Dink is ready to serve

Pineapple Special

Pineapple Juice - 2 cups
Coconut Water - 2 cups
Sugar s tsp
Some Crushed ice
Vanila Icecream - 1 cup

Mix pineapple juice,coconut water and blend for 3 mins with a blender.
Add icecream, and crushed ice and blend again till ice melts.
Dribk is ready to serve.

Monday, March 30, 2009

Shahi Toast

10 - Bread slices
100 gm - Sugar
115 gm - Condensed milk
115 gm - Khoya
1 cup - Milk
Ghee to fry
4 Small cardamoms
Saffron color
Rose water
15 gm - Pistachios

Remove the crust of bread slices.
Deep-fry the slices to a golden brown color.
Boil the milk and add sugar to it.
Boil them to a thick consistency and add fried bread slices to it.
Add condensed milk, cardamoms, khoya and a few drops of rose water and saffron color to it and cook on slow fire to a very thick consistency.
To serve, arrange the slices on plate and sprinkle shredded nuts .

Monday, March 23, 2009

Bread Idli

4 Bread slices
2 boiled potato
salt to taste
turmeric powder
chilly powder
chaat masala
cumin seed powder

Mash potatoes and add all the masala to it and mix well.
Take bread slices. Using the lid of a contatiner cut the bread into round pieces.
Dip it in milk. Take it out and squeeze it. Apply the mashed potatoes on one side.
Keep it over a tawa with the potato side facing the tawa(griddle).
Apply butter from sides to roast the potato.
Cover the bread slice with a container and keep it on low flame for about 5 mins.
The bread will swell like a idli.
Take it out. Apply some sauce and bhujia on it. Bread idli is ready to eat.

Friday, March 20, 2009

Missi Roti

2 cups Whole Wheat Flour (atta)
2 cups Gram Flour (Beasn)
1 tsp Cumin Seeds (jeera)
Red chili powder to taste
Salt to taste
A pinch of turmeric powder
2 tsp oil
Water to knead

Mix Wheat flour, gram flour, salt, chili powder, turmeric powder ,cumin seed and mix well.
Rub oil into the flour, slowly add water and make a soft dough and keep it covered with damp cloth for 30 minutes.
Knead well again the dough and make balls.
Roll into a slightly thick chapati than usual. Pre-heat the girdle (tawa) and cook the missi roti with or without water.
If you cook it without butter you can add butter after taking it off the tawa

Thursday, March 19, 2009

French toast(eggless)

4-5 bread slices
1/2 cup rava/sooji
1/2 cup yogurt/curd
1/2 tsp ginger chilli paste
salt to taste
corriander finely chopped
oil/butter to cook.


Mix all the things except bread and oil and make a thick batter.
Take bread and cut them in squares or triangles as u prefer and can even cut there sides.
Coat the batter generously over the bread slices and cook on a tava till golden brown on both the sides adding a bit of oil or butter as required.
Have it with ketchup

Wednesday, March 18, 2009

Muri Toast

This is a misnomer. There is no muri in this toast but is so called as the moori valas in Kolkata serve this.

4 sliced bread
1 Boiled potato
1 tomato sliced
1/2 cucumber sliced
1 tbsp tamarind sauce
1/2 tbsp tomato sauce
1 tsp chaat masala
1 tsp salt
1/2 Red chilly powder
1/2 tsp black salt
1 tsp cumin powder
Some chanachur or bhujia

Take a small bowl and mix salt,chilly powder, black salt,cumin seed powder.
Take another bowl ,mix tomato sauce and tamarind sauce.
Take the bread slices. Cut each slice into 4 pieces.
Now spread the sauce mix on each bread slice.
Place a slice of potato, sprinkle the masala mix made just now.
Place a clice of cucumber, spread the suace mix.
Place a slice of tomato , sprkinkle the masala over it.
If you have some chanachur or bhujia sprinkle over it.
Sprinkle the masala over it and place one drop of sauce mix over each slice.

Thande aloo chole ki chat

2-3 Boiled pototoes, peeled and diced
1 tbsp Chickpeas boiled (chola)
1 tbsp Tamarind sauce
1/2 tsp Green Mango Powder
1/2 Black Salt
Salt to taste
2 Green chiily
1/2 Chat masala

Take boiled potatoes in bowl, add boiled chola. Add all the masala ,green chilly,tamarind sauce(you can also add little kissan chatakdaar). Add salt to taste.
Mix well.And keep it in freeze for about 45 mins.
An ideal dish for afternoon snacks in hot summer. Have with gulab or khus ka sharbat or rasna.

Bread Dhokla

Bread slices
curry leaves
coriander leaves

Add salt and haldi to yoghurt make a nice battar.
Cut bread into small cubes, dip these cubes in yoghurt.
Take a pan, add oil, curry leaves, greenchilli, mustard .
Then add those dipped bread cubes in the pan and stir it .
Garnish with coriander leaves.

Tuesday, March 17, 2009

Pizza Sandwich

8 slices of white/brown bread,
Pizza ketchup,
1 capsicum, chopped,
1/2 cup chopped cabbage,
1/2 tsp pepper,
1 tsp Italian seasoning, (or mixed herbs powdered),
A pinch of red chilli flakes,
Salt to taste,
Oil for frying,
Any cheese of your choice, grated (as per taste).

Heat some oil in a pan, add chopped vegetables and seasonings and mix well.
Fry on high flame, for not more than 3-4 minutes, the veggies need to be crunchy and not soggy.
Remove from heat and set aside.
Toast the bread slices and spread some butter.
Spread the pizza ketchup, put the prepared topping and sprinkle some cheese over it. Cover it with another toasted bread slice.
Cut this into 2 halves diagonally and serve.

Mixed Veg Pakoda

1/4 cup green peas
2-3 potatoes, washed ,peeled and diced into small cubes
1 carrot finely chopped.
5-6 beans finely chopped.
some cauliflower cut into small pieces.
1 tomato
1 green chilly finely chopped.
1 tbsp gram flour
salt to taste.
Red chilly powder to taste.
Chat masala.
Cumin seed powder

Take all the vegetables in a bowl. peel of tomato and grate it in the same bowl. Add salt,grren chilly,cumin sed powder. Vegetables will leave some watre after mixing salt. Keep them aside for 5 mins.
Now add gram flour to it, till it absobs all the water. Add some red chilly powder.
Gram flour should be sufficenet to cover the vegetables and form a coat over them.
It its too tight add very little water.
Heat oil in a pan. Take some vegetables covered with gram flour in a spoon and pour them in oil to fry.
After deep frying sprnkle chat masala over it.
Serve with coriander chutney.

Bread Rolls

8 slices bread(brown or white),
2 potatoes, boiled, peeled and mashed,
1/2 tsp souf(fennel seeds),
1 green chilli, finely chopped,
1-2 tbsp chopped coriander leaves,
1 cup milk
1 tbsp tomato ketchup,
Salt to taste,

Heat some oil in a pan, add souf and once it splutters ,add green chillies and tomato ketchup. Mix well and add mashed potatoes and some salt. Mix well and remove from heat. Add the chopped coriander leaves.
Dip a slice of bread in some milk, gently press between the palms to squeeze out the milk.
Put a spoonful of filling in the centre of the slice and roll it tightly into a elongated sausae like shape.Be careful that the bread does not open up while frying. Prepare all the rolls in a similar way. Heat oil in a kadhai.Deep fry one by one. Serve hot with ketchup .

Monday, March 16, 2009

Potato cups with paneer stuffing

4 boiled potatoes
100 gms grated paneer(cottage cheese)
Green chillies
Tomato Puree
1 tsp Dhaniya powder
1/2 tsp cumin powder
1/4 tsp green mango powder
1/4 tsp chilly powder
1/2 tsp pau bhaji masala
Salt to taste
Oil for cooking

Take some oil in a pan. Add grated paneer , green chiily finely chopped and salt to taste.
Mix well and keep it aside in a bowl.
Boil potatoes, peel them, cut them into half and scoup.
Apply some butter around the scouped botatoes. Apply salt and black pepper.
Bake it in oven for about 5-6 mins. Till it gets reddish brown.
Take is out. Stuff paneer in it.
Take some oil in a pan. Add cumin seeds and heat till it starts crackling.
Add dhaniya powder, jeera powder, green mango powder, red chilly poder and mix well.
Add tomato puree and mix it well in a low flame. Add salt , and 1 glass of water. Put cup potatoes in the gravy (with the scouped side facing top. and let it cook till water evaporates.
Serve with hot chapatis or naan.

Vegetable Au Gratin

For the white sauce
1 tbsp butter,
1 tbsp maida,
1 cup milk,
1 cheese,

For the mixture
1 carrot,
1/4 cup chopped beans
1/4 cup corn (frozen or boiled)
1/4 peas (frozen or boiled)

Take 1 tbsp butter on a pan.
Add maida to it .Mix ir properly.
Now put 1 cup of milk on it slowly and keep on stirring it and see that no lumps are formed.
Boil the vegetables (carrot and beans).
Add boiled vegatbles and peas, corn in white sauce. Keep it on heat and mix well.
Add salt to taste and pepper.
Let it be on the gas for about 3-4 mins.
Now take a baking dish. Grease the dish with oil.
Add the vegetables cooked in white sauce.
Sprinkle grated chees over it.
Bake it at 240 degree Centigrade for about 10-15 mins.(till cheese becomes reddish broen).
Serve hot with toasted bread or garlic bread.

Sunday, March 15, 2009

Cheese Fondue


1 cup milk
3/4 cup cheese spread
1 tsp cornflour
1/2 tsp black pepper powder
1 tbsp butter
salt to taste

dissolve cornflour in 1 tbsp cold milk
heat butter
add milk, cheese spread, cornflour solution, salt and mix well
bring to boil, while stirring continuously. Sprinke black pepper powder
serve hot with garlic bread or toasted bread.
Try a combination of toasted bread with cheese fondue and vegetable cutlets for a meal.Its yummy.

Vegetable Cutlet

1/4 cup grated
1/4 cup finely chopped beans
1/4 cup boiled green peas, lightly mashed
3 boiled, peeled and mashed potatoes
a small cube of cottager cheese grated
1/2 tsp finely chopped green chillies
1/4 cup finely chopped coriander
1/2 tsp chaat masala
1/2 tsp cumin powder
1/2 tsp pau bhaji masala
1/4 tsp chilly powder
1 tsp cornflour
Salt to taste
1 tsp oil for cooking


Mix all the vegetables in a bowl.
Add salt, cumin powder,chat masala ,pau bhaji masala,chilly powder and mix well.
Make small balls of the vegetables and faltten them with your palms.
Take cornflour in a bowl, add some water to it to make a paste and dip the vegetable bowls in it.
4. Cook on a greased non-stick pan on both sides till golden brown. Add oil from sides so that the cutlets do not stick to the pan.
5. Serve hot.

Saturday, March 14, 2009

Pindi Chole


1 cup chickpeas ( kabuli chana)
1 potatoe
5 tsp tea seeds.
1/2 inch ginger
2-3 tbsp oil
2 green chilies, sliced
1 cup tomato puree
2 tsp ground coriander
1 1/2 tsp ground cumin
1/2 tsp turmeric powder
1/2 - 1tsp red chili powder or as per taste
1 tbsp tamarind paste
Salt To Taste
1 tsp Everest Chola Masala
finely chopped coriander leaves

Boil tea seeds in 3 glass of water, till the water becomes black. If the colour does not show up add more tea seeds.
Soak Chole in tea water overnight or for about 6 hr.
Boil chole in a pressure cooker . Wait for a whistle in full flame and then lower the flame. Keep it for about 20 mins.
Drain, reserving 1 cup of cooking liquid.
Make chilly garlic paste.
Finely chop potatoes into thin slices and fry it.
Heat oil in a pan. Add 1 tsp chlole masala, 1 tsp dhaniya powder , red chilly powder,cumin seed powder and ginger garlic paste and sauté over low heat until the oil separates.
Add tomato puree to the paste and mix well. When it starts boiling,add chole
Add the reserved cooking liquid(black water left after draining chola) ,tamarind paste and salt .
Add fried potatoes and mix well.
Add 1 glass of water. Simmer, uncovered until the liquid has been absorbed.
Add a pinch of garam masala and serve pindi chola sprinkled with coriander leaves.

Gajar Ka Halwa

1/2 kg grated carrot
1 kg milk
1 tbsp butter
1/2 cup chini
1/2 tsp ilaichi powder
Some almonds crushed
1 pinch of safron

Take butter in a fan. Add grated carrots to it and roast it for about 5-6 mins.
Add milk to it. And let it cook with intermediate stirring. Till all the mil boils completely.
After the milk has almost dried add sugar to it. And cook till the sugar melts. Mik it well and keep stirring in between.
Gajar ka halwa is ready.
Take it out in a bowl and garnish with a pinch of safron, crushed almonds and elaichi powder.

Kabuli (Vegetable Biryani)

4 slices of bread
1 cup of curd
2 potatoes
1/2 cup beans finely chopped beans
1/2 cup carrot finely chopped
1/2 cup boiled or frozen green peas
2 cups of rice
some caulifower
1 tomato sliced
1/2 cucumber sliced
2 tsp Dhaniya Powder
1 tsp cumin seeds
1/2 tsp Turmeric Powder
1 tsp Red Chilly Powder
Salt to taste

Cut potatoes into slices and fry it.
Cut bread into small pieces and fry it.
Boil carrot,beans,cauliflower,peas.
Take curd in pan. Add one glass of water to it. Add dhaniya powder,turmeric powder, red chilly powder and whisk it well.Add a little extra salt so that it accounts for the rice too.
Boil rice in a seperate container.
Take some oil in a pan.
Add cumin seeds. When it starts crackling. Add the curd mix to it. Add all the boiled vegetables and cook for 5-6 mins.
Once the curd gravy starts thickening. Add fried potatoes and braed to it. Cook for 2 mins till all the water dries.
Take a pressure cooker. Place a layer of rice in it approximately 1/2 inch thick.
Add some milk to it to moist it.
Spread sliced tomatoes over it.
Place one more layer of rice above it.
Add some milk to moist it.
Spread the vegetables with curd gravy over it ,(approximately 1 inch thick).
Spread one more layer of rice(1/2 inch ). Moist with milk.
Spread cucumber sliced over it.
Add one more layer of rice moistened with milk.
Spread the vegetable mix once more.
Cover with a thinn layer of rice.
Close the cooker lid and keep it on flame for 2-3 mins.
Kabuli is ready to eat.

Stuffed Tomato


4 potatoes boiled and mashed
8 Tomato ( firm and small )
little coriander leaves
powdered groundnut
Chilly powder(as per taste)
a pinch of Turemeric powder
Salt to taste


Cut the top portion of the tomato and remove the pulp.
Sprinkle salt inside the tomato and place it upside down.
Heat a frying pan.
Add mashed potatoes, salt, red chilly powder,turemeric powder, cumin powder. Mix well and cook for about 2 mins.
Add groundnut powder.
Mix well and fill the tomatoes.
Take the tomato pulp add some tourmeric powder, salt and chilly powder to it. If some mashed potato is left over add that too.
Take oil in a pan. Add the tomato pul with all the masalas.
Add 1/2 glass of water.
Put the stuffed tomatoes in it.
Cover the pan with a lid and let the tomatoes steam for about 4-5 mins till all the water evaporates and a thick gravy is left.
Sprinkle coriander leaves and serve with hot chapatis.

Paneer Tikka

• Paneer 300 gms
• 1 tsp chilli powder
• 1 cup hung curd
• 1/2 tsp garam masala
• 1/2 tsp chaat masala

• Mix all the ingredients into a paste and coat the paneer pieces with it.
• Pre-heat the oven at 230 degrees and cook on convection mode at 200 degrees for 12 minutes.
• Serve with lemon juice and chaat masala.

Creamy Paneer

250 gms Paneer(Cottage cheese)
1 cup tomato puree
2 tbsp cashew nuts
2 green chillies
a small piece of ginger
1 cup of milk
50 gms fresh cream
A pinch of garam masala
1/2 tsp of red chilly powder
A pinch of sugar
Salt to taste

Make a smooth paste of ginger, green chilly and cashew nuts in a mixer.
Put some butter in afrying pan. And roast the cahew paste in it. Once it gets light brown or reddish colour. Add tomato puree to it. Mix well and cook for 5 mins.
Cut paneer into small cubes. And add it to the puree and cashew paste.Mix it well.
Add milk to it and let it cook for 5 mins. Add 1 cup of water and cover the pan half with lid. Let the water evaporate. Stir occasionally so that it does not stick to the pan.
Add salt,chilly powder, garam masala and mix well.
Add a pinch of sugar and cook for 3 more mins.
Add fresh cream mix well and creamy paneer is ready to it.

Friday, March 13, 2009

Dal ki Poori

1 cup moong dal
some ginger and green chillies
Wheat flour
Salt to taste
Turmeric powder
Red chilly powder
Oil for frying

Make a paste of moong dal,ginger,green chillies in a mixer.
Knead the wheat flour with milk and make a hard dough.
Add salt ,turmeric powder, chilly powder to the moong dal paste.
Make small pooris with the dough and apply the moong dal paste over the pooris.
Heat oil in a frying pan and put the pooris in it with the side covered with dal facing top.
Once the poori is done from one side. Turn it and fry the side covering dal in a low flame.

Pooris can be served with aloo ki sabjee with thick gravy.

Bread Chilra (Pancakes)

1 pckt sliced bread
2 tbsp gram flour
Salt to taste
4 boiled potatoes
1 tbsp Grated carrot
1 tbsp finely chopped beans
1/2 cup boiled or frozen green peas
1/2 tsp Turmeric powder
1 Chilly powder
1/4 tsp Green mango powder
1/4 Black Salt
1/4 Cumin seed powder
Salt to taste

Mash potatoes.Add grated carrot and finely chopped beans, green peas. Add salt to taste, 1/2 tsp chilly powder, a pinch of turmeric powder,a pinch of green mango powder, cumin seed powder and mix well.
Take gram flour in a bowl. Add salt to taste, chilly powder, turmeric powder.Add some water and make a paste.Mix well.
Take bread slice. Apply the vegeatble mixture on one side and spread evenly.
Dip the bread in garm flour paste.
Heat a pan(tawa) add some butter to it. And then roast the bread dipped in gram flour paste such that the side covered with vegetables faces the fan. Add some butter from the sides if it sticks to the pan.Roast till light brown. Turn and roast the other side too.
It can be served with tomtato sauce or coriander chutney.

Thursday, March 12, 2009

Corainder and Bhujia Chutney(Sauce)

1 tomato
1 green chily
small piece of ginger
200gms washed and chopped corainder leaves
1 tbsp gram flour bhujia(If that is not available you can add some gram flour papdi too)
Salt to taste
Lemon juice to taste

Mix tomato, green chilly,ginger ,coriander leaves and bhujia in a mixer. Make a very smooth paste. If needed add some water.
You can store it in freeze.
Before serving take small amount of chutney and mix salt and lemon.

This can be served with various snacks,pakodas. Can also be used for applying in bread while making sandwich.

Coconut Sandwich

1 pckt sliced Bread
1 bowl grated cocunut
1 and 1/2 tbsp curd
Black Mustard seeds
Curry leaves
Green chillies finely chopped
Salt to taste

Heat some butter in a pan. Add mustard seeds ,green chillies and curry leaves to it.Once it is sufficiently heated.
Take the grated cocnut in a container, add curd and salt to taste. Add mustard seeds,currey leaves and green chillies to it and mix well.
Apply butter on one slice of a bread. Apply the coconut mix just made. Cover with one more slice of bread.
Take some butter in a pan(tawa). Add some mustard seeds .Once it starts crackling put the sandwich on it. And let it toast till light brown. Turn it and toast the other side too.

Chatpata Salad


1 bowl finely chopped cabbage
1 tbsp roasted peanuts
Some corn flour chips(Swali or papdi can be a substitute)
1 tbsp boiled or frozen Green Peas
1 tbsp boiled or frozen corn
1 tomato
1/2 cucumber
1 small boiled potato
1 tbsp pomogrante
2 tbsp(Kissan chatpat sauce)
If chatpat sauce is unavailable you can use normal tomato sauce along with some tamarind sauce
1/2 tsp Green Mango powder
Salt to taste
1/2 tsp cumin seeds powder


For making cornflour chips:
Take about 2 tbsp of cornflour and add some salt to it.
add water and make a dough of cornflour.
Make round big rotis of cornflour and then cut it into small small cubes of about 1cm by 1 cm in size.
Fry it in hot oil in a low flame till it gets red.

For making the salad:
Chop tomato,cucumber,boiled potato in small dices.
Mix all the vegetables along with salt, cumin seed powder, green mango powder.
Roast peanuts in ghee or oil till red or light brown.
Add cornflour chips.
Add tomato chatpat sauce and mix well.
Salad is ready to serve


1 cup gram flour (besan)
2tbsp curd
1 cup water
salt to taste
2-3 pinches turmeric powder
1 tbsp. oil

For garnishing:
2 tsp. oil
1/2 tsp. mustard seeds
1 tbsp. coconut scraped and grated
1 tbsp. coriander finely chopped
2 green chillies finely chopped

Mix water, curd , gram flour salt and turmeric to form a batter.
Heat oil in a pan, add batter.
Stir vigorously and evenly to avoid lump formation.
Cook till the mixture does not taste raw, stirring continuously.
When done (about 10-12 minutes), pour a ladleful in a large plate.
Spread as thin as possible with the back of a large flat spoon.
Use circular outward movements as for pancakes.
When cool, cut into strips approximately 1 and a half inch wide.
Carefully roll each strip, repeat for all plates.

For garnishing:
Sprinkle grated coconut and coriander all over khandvi rolls. Heat oil in a small pan. Add curry leaves,mustard seeds and chillies.Sprinkle over khandvi rolls.

Serve with coriander sauce or tomato sauce.

Sooji Ke Paddu

4 cups Sooji(Semolina)
1 cup curd
1 Grated carrot
1 grated potato
1 grated tomato
Finely chopped beans
Red chilli powder to taste
Oil to roast
Salt to taste


Mix sooji and curd.Add the grated vegetables. Mix it well. Add a little water to form a smooth paste.
Keep it aside for half an hour to 45 mins.
Add salt and red chilli(finely chopped green chillies can be used too)
Heat the mould and pour a few drops of oil into each depression.
Add rai to the oil.
Once hot, pour a tablespoon of the batter into each and let cook on low heat for 5-6 minutes till light brown.
Turn and cook the other side also for another 5-6 minutes till light brown.
Serve hot with coconut chutney or tomato sauce.

A special non stick mould is used for cooking this.If you do not have this mould you can make panakes with the same paste and spread it evenly on a non-stick frying pan. Add some oil from the sides and let it cook. After that turn and roast the other side too.

Wednesday, March 11, 2009

Kanji Vada


1 and 1/2 cup moong dal.
Some ginger and green chillies
2 pcs(small) hing
2 tsp salt
4 tsp rai (finely ground black mustard seeds)
2 glass of water
Oil for deep frying.

Method :

Soak moong dal for 2-3 hours and grind to a fine paste along with ginger and green chillies. Put it n a vessel and whisk it well. Heat oil well in a deep frying pan. Test if the oil is ready by dropping a little of the mixture into the pan if it fluffs up and floats to the surface the oil is ready. Take a piece of wet cloth on your left palm. This allows the vadas to slide off into the pan without difficulty. Put some of the mixture onto the cloth and flatten it, shaping it into round one-inch vadas. Slide these off one by one into the oil, and deep fry. They should be fried through and through, and have a golden brown colour. Take care not to make the vadas too thick.

Keep a tawa on the fire and put the crystals of hing on it. Take a container and as soon as the hing emits an aroma, turn the container upside down on the tawa to soak up the smell. Take it off the fire and fill it with warm water. Mix the rai, salt into the water. The fried vadas are now put into the container. The container is then covered with a clean muslin cloth and securely tied. It is then left out in the sun during the day for 2 days. After 2 days the kanji becomes sufficiently sour and ready to eat.

Gatte ka Pulao

For Rice
2 cup Basmati Rice
2 tblsp Ghee
1 tsp Cumin Seeds
1 tsp Red Chilli Powder
2 tsp Garam Masala Powder
1/2 tsp Turmeric Powder
Salt to taste

For Gattas
salt to taste
1/2 tsp red chilli powder
1/2 tsp cumin seeds
1 cup gram flour (besan)
2 tblsp yogurt
1/2 tsp turmeric powder
1 tspn oil

Method :
Mix all the ingredients for the gattas, mix in a little water to make a firm dough.
Divide into six equal parts and roll into cylindrical shape.
Boil it in a pan of boiling water(add some salt to the water) for ten to fifteen minutes.
Let the gattas cool a bit.
Cut into 1/2" pieces.

Wash and soak rice for 1 hour.
Heat up ghee, mix in cumin seeds, when they crackle add gattas to it and fry for 2-3 mins.
Mix in drained rice stir fry for 1 minute, mix in salt,turmeric powder,chilli powder,garam masala, and 4 cup water.
Cover and stir fry till all water is absorbed and rice is done.

Alu Dum


• 1/2 kg Small Potatoes
• 1 tablespoon Poppy seeds (posta dana)
• some peanuts and cashew nuts
• 1/2 tsp Turmeric Powder
• 1 tsp Chilli powder
• 1/4 tsp Green Mango Powder
• 1 tsp Ginger chilli paste
• 4 tbsp Ghee or oil
• 1 tsp Coriander powder
• a pinch of garam masala
• 4 tbsp Tomato puree
• Corainder leaves
• Salt to taste

How to make Dum Aloo:
• Make a fine powder by blending and mixing together Poppy seeds,peanuts,cashew,green chilli and ginger in a mixer. If you are not soaking it in water, you can add a pinch of sugar to it. It helps in making a smooth paste.
• Remove the peel from potatoes and prick them.
• Take oil in a frying pan and heat it for about one minute. Fry the potatoes on a medium heat until their color changes from white to light brown. Keep it aside. (You can avoid frying if you dont want it to be heavy)
• Take some oil in the pan and add the paste made in the mixer.
• Fry the mixture till the paste turns reddish brown.
• Add corainder powder, chilli powder, turmeric powder,green mango powder to the paste and raost it a bit.
• Add tomato puree to the paste and mix it well in the paste.
• Fry again for about a minute.
• Now add potatoes and mix it well.
• Add about 1-2 glass of water. Add salt.
• Keep it on a low flame with stirring in between till water dries and all the paste sticks to the potatoes well.
• Corainder leaves can be added for garnishing

Sunday, March 8, 2009

Sabudane ki khichdi

Sabudane ki Khichdi is an easy to cook and is nutritionaly healthy foodmade of Sago(Sabudana). It is also a popular fasting food which can be served as a snack or as a part of the main course


2 cups: Sabudana (Sago)
1/2 cup: Peanuts
2 small: Boiled Potato
1 tablespoon: Ghee
Black pepper to taste
Salt to taste
A pinch of sugar
Non stick pan is preferred to avoid sticking of sabudana to the pan.

Cut potato into small cubes.
Soak sabudana in water for about 45 mins.When it softens,drain it.Spread it in plate and let it dry for about half an hour.
Heat 1/2 tablespoon ghee in a pan. Roast peanuts in it and then crush it into small pieces.
Add the remaining ghee in the pan. Add diced potatoes and fry it for 2 mins.
Add sabudana, black pepper and salt to taste. Add crushed peanuts. Mix well.
Add a pinch of sugar
Heat for about 4-5 mins and then serve hot.


Gulgula is a popular sweet dessert of Uttarakhand, made from wheat flour and sugar(jaggery can also be used)

1 cup: Wheat Flour
1/4 cup : Sugar
1 teaspoon : Fennel seeds
1 teaspoon : curd
Oil or butter for frying
Water as required

Make a paste of flour by adding sugar , curd and water.Add fennel seed and mix well.Heat the oil in a pan and put a spoonful of the mixture in the oil when it has heated up properly. Deep fry in a low flame till brown.