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Monday, August 31, 2009


Pav Bhaji is a fast food dish native to Maharashtrians and is popular in most metropolitan areas in India, particularly in the Maharashtrians city of Mumbai & Pune Pav in Marathi means bread. Bhaji is a term for a curry and vegetable dish. As I think every next person loves pav bhaji, and so there's no reason why one shouldn't try it at home, that customised to suit our tastes!


For Pav:

Pav: 8-10
Butter: to shallow fry

For Bhaji:

Onions:2 (finely chopped)

Green chillies: 2(finely chopped)

Ginger-garlic paste: 1 tsp

Capsicum: 2 (chopped fine)

Cabbage: ½ cup (chopped finely)

Tomatoes: 2 (Chopped finely)

Chopped mixed vegetables (beans, carrots, cauliflower, potato, beans, bottle gourds, etc.) : 3 cups

Frozen peas: ½ cup (u can also use fresh peas if u have)

Paneer: ½ cup ( cut into small cubes)

Butter: 4 tsp

Pavbhaji masala: 4 tsp

Red chilli powder: 1 tsp

Black pepper: 1 tsp

Turmeric powder: ½ tsp

Sugar: ½ tsp

Lemon juice: 5-6 tsp

Salt to taste

1 cup water (in which vegetables were boiled) or simple water

For Garnishing:

Paneer: 5-6 tbsp (grated)
Coriander leaves(chopped): 2 tbsp
A dash of butter
Small Piece of Lemon


  • Pressure cook mix vegetables(except, peas, cabbage tomatoes, and Capsicum).Mash the boiled vegetables coarsely after draining.Keep the water aside.

  • Heat butter in a pan.Add ginger-garlic paste & onions and saute it for 5 minutes.

  • Add cabbage nad capsicum and mix well.Fry for 2-3 minutes till soft.

  • Add tomatoes and saute it for another 1 minutes.

  • Add paneer cubes and sauté it for 1 minute so that all the masalas are well coated over the vegetables.

  • Add pav bhaji masala, turmeric poder,black pepper powder,Red chilly Powder,Salt,sugar & fry for another 2 minutes.So that the all the masalas are covered into the vegetables.

  • Add the water. Mix well and allow the water to boil.

  • Simmer the gravy on medium heat till the gravy thicken and mashing vegetable in between.

  • Add lemon juice and stir

  • Garnish with chopped coriander, grated paneer and a block of butter


  • Slit the pavs horizontally into two pieces
  • Add butter over the pavs as desired
  • Heat a non stick tava or a normal griddle and roast the pavs on to the tava till hot & soft with the surface crisp on both sides.
  • Serve hot with bhaji, lemon juiece and onion

Chocolate Cake

Chocolate Cake

Flour (Maida): 2 cup

Powdered Sugar: 1 Cup

Milk powder: 1 cup

Eggs: 2

Butter: ½ cup

Baking Powder: a pinch

Milk: 7 tbsp

Cocoa Powder: 5 tbsp


  • In a bowl mix together Maida, cocoa powder, milk powder and Baking powder.

  • Sieve the mixture 2-3 times.

  • In a separate bowl, beat eggs, butter and sugar till fluffy and soft.

  • Mix sieved flour mixture to this batter slowly.

  • Add milk and stir it gradually for about 2-3 minutes.

  • Keep the mixture aside for 10 minutes.

  • Grease the microwave safe cake dish.

  • Pour the cake batter into the greased microwave safe dish.

  • Microwave the mixture for about 8 minutes at 60% power.

  • Allow it cook inside the microwave for about 10 minutes.

  • Garnish with your favorite icing and fruits.

Thursday, August 27, 2009



Matharies are the staple snack of most North Indian homes. They are eaten for breakfast, as snacks with tea, taken on journeys and are ever ready for those unexpected guests. They are also made on festive occasion of holi,Diwali


Plain white flour (Maida): 2 cups
Refined oil: ½ cup
Salt: to taste
Black Pepper Coarsely ground:1 teaspoon
Ajwin (oregano): 1 tsp
Mangraila (Black cumin seeds): 1 tsp
Baking Powder: a pinch (optional)
Water: for knidding
Oil for deep frying

  • Place all ingredients in a bowl (except Water) and mix well until all the ingredients are evenly distributed in the Maida and no lumps of oil can be seen.

  • Keep the mixture aside for about 15 minutes.( covered the mixture with a damp cloth)

  • Make a very firm dough by adding a small amount of water at a time.

  • Divide the dough into equal sized large balls roll each piece to a 2 inch diameter biscuit and prick with a fork to make hole

  • Heat the oil to medium hot only. If cooked in very hot oil, matharies will get soft like poories.

  • Fry in small batches, until nicely golden brown, not too dark on a medium heat

  • Take out with a matharies and place them on an absorbent paper.

  • Cool completely and store in airtight jars

  • Serve with a pickle of choice and Sweet Mango Chutney. They can also be be served hot with a cup of tea or coffee.

Sunday, August 16, 2009


Ingredients: Paneer: 250gms Onions: 3 (medium sized) Green Chillies: 3-4 Cloves: 4-5 Garlic: 1” inch piece Cashewnut: 8-10 Kismis: 6-8 Almonds: 5-6 Tomato Puree: 1 cup Milk: 1 cup Fresh Cream: 3-4 tsp Turmeric Powder: ½ tsp Cumin Powder: ½ tsp Coriander Powder: 1 tsp Sugar: 1tsp Ajwin: ½ tsp Mustard seeds: ½ tsp Cumin seeds: ½ tsp Salt: to taste Oil: for cooking METHOD:
  • Boil onions, green chilles, cloves and garlic together.
  • When done grind all of them into a smooth paste.
  • Blanch all the dry fruits together for 15minutes and grind them coarsely
  • Heat oil in a kadhai.
  • Add sugar. Once sugar gets dissolved & the color of the oil start becoming brown add cumin seeds,mustard seeds and Ajwin.
  • Add onions paste and when oil starts leavind from behind, add dry fruits paste and all other masala and mix well.
  • Fry these masala for about 15 minutes on a medium heat or till oil separates from the masala.
  • Add Tomato puree.Mix well and fry the masala for 5 minutes.
  • Add milk and ½ cup pf water and salt. Mix well. Cook it uncovered for 5 minutes till the gravy start boiling.
  • Add cream and Paneer cubes.Mix well.
  • Add Garam Masala and Red chillies Powder. Mix it well.
  • Allow the gravy to simmer it for aother 5 minutes.
  • Cook it covered for another 2-3 minutes.
  • Garnish it with cream.Serve with Kulcha, naan or Tandoori roti.

Friday, August 14, 2009

Singhare Ki Puri

Singhare Ki Poori
Singhare Ki Poori is made by using Singhare ka Atta (also known as kuttu ka Atta). It is served with pickle or beaten curd. You may also accompany it with Aloo ki sabji (potato curry). Singhare ka Atta is easily available in any Indian Grocery shop.
Singhare Flour (Kuttu) : 1 cup Oil: 2 tsp Oregano (Ajwin) Seeds: 2tsp Coriander Leaves: ¼ cup Chopped Spinach: ¼ cup Potatoes,: ¼ cup (boiled and mashed) Green Chilies: 2-3 (finely chopped) Red Chili Powder: ½ tsp Sendha Namak (one used in fasting) or ordinary Salt to taste Water, for kneading Oil, for deep frying Method
  • Mix all the mentioned ingredients thoroughly (except oil) in Singhara flour.
  • After kneading the flour well, take small portion of the flour and make it into a small kneaded ball, in your palm. Then, shape the kneaded ball it into a puri.
  • Heat oil in a frying pan and fry poori, until it becomes dark brown in color.
  • Repeat the above step with the rest of the flour mixture.