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Monday, September 28, 2009



Desiccated coconut: 200 gms

Milk: 2 cups

Khowa: ½ cup

Almond: 10

Cashewnut: 10

Ghee: 3 tsp

Raisins (Kismis): 1 tsp

Powdered Sugar: 5-6 tsp


• Grind Almonds, cashenuts and raisins to a fine powder

• In a kadhai heat ghee. Once ghee is done add desiccated Coconut Saute it for 1 minutes.

• Add Grinded dry fruits powder, Powdered sugar and sauté it the coconut changes its colour to slightly pink in color.

• Remove from fire and allow it cool by itself.

• In the same kadhai boil 2 cups of milk.When milk starts boiling add the coconut powder and mix well.

• Add khowa and mix well on fire for about 2 minutes.

• Remove from fire. Allow it to cool

• Shape into laddoos(small round balls).

Tuesday, September 22, 2009




Paneer(Crushed): 1/2 cup
Cheese: 1 cup(Grated)
Potatoes:2-3 (boiled and mashed)
Black Pepper: 1/2 tsp
Sugar ; 1/2 tsp(Optional)
Cornflour: 1/2 cup
Red Chilly Powder: 1/2 tsp
Green chillies: 1-2 (Chopped finely)
Coriander leaves: 2 tsp (chopped finely)
Oil: for deep Frying


  • In a bowl mix together crushed Panner, frated Cheese and boil & mashed potaoes.Mix well.

  • Add all the other ingredients except oil

  • Make round balls out of it.

  • Keep it in the Refigrator for about 10-15 minutes

  • Deep fry the balls into it changes its color to golden brown.

  • Take out the balls into kitchen towel

  • Serve immediately with sauce




Hung Curd: 2 cups
Makhana (Lotus Seeds): 2 cups
Carrot: 1 (peeled & Grated)
Paneer: 1/2 cup (Crushed)
Onion: 1 (Medium, chopped finelly)
Coriander Leaves: 4 tsp
Green Chilly: 2 (chopped finely)
Jal Jeera: 1 tsp
Black salt: 1/4 tsp
Chat Masala: 1/4 tsp
Garam Masala: 1/4 tsp
Red chilly Powder: 1/4 tsp
Black Pepper Powder: 1/4 tsp
Raisins: 1 tsp
Salt: if required
Oil: For deep Frying


  • Grind the Makhana into powder in a Grinder.

  • In a bowl take Hung Curd, Powdered Makhana and mix well

  • Add all the other ingredients except oil and make it into a soft dough

  • Keep it aside for 5 minutes

  • Shape them into small kababs

  • Heat oil in a kadhai

  • Deep fry these kabas

  • Serve hot with tea

Saboodana Vadaa

Saboodana Vadaa


Sabudanna (Sago): 1 & 1/2 cup

Peanuts: 1 cup

Potato: 2 (Medium sized, Boiled and mashed)

Red Chilly Powder: 1 tsp

Sendha Namak: to taste

Ghee or oil: For deep Frying


Wash Sago or Sabudana thoroughly and drain excess water. Soak it in water for 2-3 hours.

Roaste the Peanut removes the skind and grind them coarsely

Take boiled and mashed potato in a bowl, add Sago (sabudana). Coarsely Grinded Peanut, Red chilly Powder and sendha Namak.

Make it to a soft dough

Keep the oil in a deep frying pan to heat. Moist hands and make small flat

Slide the rounds in the heated oil on medium flame. Fry till they are crisp and light brown in color.

Drain them well using a sieve type ladle. Makes about 15-20 vadaas

Thursday, September 17, 2009


Potato: 3 (Medium sized)
Onion: 2 (Medium sized chopped finely)
Tomatoes:1 (Large finely chopped)
Greean Peas: 1/2 cup
Ginger-Garlic-Red chilly Paste: 1 trsp
Curd: 3 tsp (Beaten)
Cumis Seeds: 1 tea spoon
Cloves: 3-4
Cinnamon Sticks: 1ich
Black pepper: 1 tea spoon
Coriander Powder: 1 tsp
Red Chilly Powder: 1 tsp
Turmeric Powder: 1 tsp
Kitchen King: 1 tsp
Garam Masala: 1 tsp
Oil: for cooking
Salt: to taste
For Garnishing:
Coriander Leaves: 2-3 Tsp
Crushed Paneer: 2-3 tsp
  • Heat ghee or oil in a pan.
  • When the oil becomes very hot carefully add cloves,cumin seeds, Black Pepper,Cardamon, Cinnamon sticks and finally onions.
  • Saute untill the onions become golden brown
  • Add Coriander Powder,Red Chilly Powder,Turmeric Powder,Kitchen king.
  • Saute it for a minute taking care not to burn all the dry masalas powder
  • Remove from fire,allow it to cool
  • Grind the onion to a smooth and thick paste.
  • Heat the remaining ghee and oil. Add ginger, garlic, and green chillies paste & saute for 2 minutes
  • Add the ground onion paste and saute for a minute
  • Add finelly chopped tomatoes and saute till the pil seperates from it.
  • Add peas, potatoes and salt.
  • Allow it to simmer for 10 minutes
  • Add Garam Masala Powder. Turn off the burner
  • Garnish with coriander leaves, crushed Paneer lemon juice.
  • Serve hot with chappathis, pooris, bread, or plain white rice. Enjoy mattar paneer masala

Tuesday, September 15, 2009




For The Cake:

Maida: 2 cup
Powdered Sugar: 1 Cup
Milk Maid: 2 cup
Butter: 1 cup
Thums Up: 1 cup
Baking Powder: 1 tea spoon
Baking Soda: 1 tea spoon
Cocoa Powder: 4 tsp
Milk: 5 table spoon

Fo the icing of the Cake:

Whipped Cream: 200 gm
Icing Sugar: 50 gms


  • Mix together whipped Cream and icing sugar togethe till they become fluffy and soft.

For Decoration & assembling of the Cake:

Grated chocolate: 10 tsp
Almond & Cashew nut: 1/4 cup(chopped finely)
Dairy Milk Chocolate: ½ cup
Water: ½ cup
Sugar: 3 tea spoon
Vanilla Essence: 2 tea spoon


  • Sieve together Maida, Baking Powder, Baking Soda, and cocoa Powder 3-4 times.
  • Sieve the powdered sugar once.
  • In a large bowl mix together powdered sugar, butter and milk maid till mixture gets fluffy.
  • When the mixture are done add flour mixture one tablespoon at a time & mixing it all the time
  • Add Thumps-UP and milk. Mix well till the batter gets Ribbon like consistency.
  • Pour the mix in a greased oven proof dish
  • Bake at micro High for 7-8 minutes. Check in between if the cake is done or not.
  • If the knife inserted in the center comes out clean it means your cake is done.

  • Bring out from the microwave and allow it cool completely. The cake will take around 3-4 hour to completely cool down.
  • Cut the cake horizontally into 2 pieces

For the icing of the Cake:
  • Mix all together all the ingredients of the icing with a hand mixer till the mixture gets soft.and fluffy

Assembling of The Cake:

  • Mix together water, Vanilla essence, sugar together and bring it to a boil. Allow it o cool. Your sugar syrup is ready.
  • In a Double boiler melt the Dairy Milk
  • Take one piece of cake in the plate. Spread about 2 table spoon of syrup.
  • Spread the whipped cream mixtire ove it.

  • Spread the melted chocolate syrup over it.

  • Keep the next Cake layer on the top.
  • Press down the cake lightly

  • Spread the remaining whipped cream & melted chocolate on top and on both sides.

  • Keep the cake in Refigrator for about an hour
  • Decorate with Grated Chocolate and chopped almonds and cashewnut.

  • Cut them into pieces.

  • Serve the cake chilled

Monday, September 14, 2009




Macaroni: 2 cups
Onion 1 (Large, finely chopped)
Tomatoes: 1 (Large,finely chopped)
Garlic: 2 (finely chopped)
Olive oil: 3 table spoon
Tomato Sauce: 5 -6 table spoon
Milk: 1 cup
White Sauce: 1/2 cup
Coriander Leaves: 3-4 table spoon(finely chopped)
Oregano: 1 table spoon
Black pepper: 2 table spoon

Grated mozzarella cheese: 1 cup
Salt: to taste


  • Cook Marconi according to package directions,.

  • Drain cooked pasta and add allow it to cool a little bit

  • In a medium saucepan, heat olive oil over medium-high. Add onion and garlic and sauté gently for 2-3 minutes.

  • Add chopped Tomatoes & Coriander Leaves and saute it for 5 minutes on mediem heat or till Tomatoes are done

  • Add tomato sauce, oregano in the saucepan. Mix well

  • Add 1 cup of milk, 1 table spoon of Black pepper and salt to taste

  • Bring it to boil. Lower the heat & Cover it and allow it to simmer for 15 minutes

  • Your Red Sauce is ready.

  • Grease a microwave safe dish with 2 table spoon of olive oil and add a layer one-quarter of the red  sauce on the bottom.

  • Spread one-third of white Sauce over top, carefully applying out with a large spoon or spatula.

  • Add cooked macaroni over the White Sauce. Press lightly with the help of spatula. Add ½ cup of grated Cheese over the macaroni.

  • Sprinkle Black pepper on the top.

  • Repeat the same process once more. i.e apply Red Sauce over the Cheese. Then apply White Sauce, Macaroni and finally Remaining Cheese.

  • Microwave it at 60 degree for 5 minutes and again Grill it for another 2 minutes.
  • Take out in a plate, mix well and serve hot

Saturday, September 12, 2009




Boiled and Mashed Potatoes: 3
Bread Slices:3
Corn Flour: 3 tsp

For Filling:

Chana Dal: 1/2 cup
Salt: to taste
Turmeric Powder: 1/2 tsp
Red Chilly Powder: 1/2 tea spoon
Black Pepper Powder: 1/2 tea spoon
Chat Masala: 1/4 tea spoon
Amoohar Powder: 1/4 tea spoon
Black Salt: a pinch
Garam Masala: 1/2 tea spoon
Coriander Leaves: 2-3 tea spoon

For Garnishing:

Onion: 1 (Small finely chopped)
Coriander Leaves: 1-2 tea spoon
Sweet Chutney: 1 tea spoon
Green Chutney: 1 tea spoon
Green Chillies: 1-2 (finely Chopped)


  • Soak the chana dal for atleast 4-5 hour or overnight.
  • Boil the chana Dal with Turmeric Powder, salt in a bowl ftill the chana Dal becomes soft.
  • Heat oil in a frying pan add cooked chana dal, Coriander Leaves, Red Chily Powder, Black Salt,Amoohar Powder, Black Pepper Powder, Chat Masala, Salt,Garam Masala and saute it for 5 minutes.
  • Keep the mixture aside.

NOTE: Do not boil Chana Dal in a pressure cooker otherwise it will become soggy.
  • Cut the edges of the bread.Dip the Bread Slices in water and squeeze out extra water.
  • In a bowl take mashed potatoes, bread slices, corn flour and make a soft dough.

  • Apply little water onto your Palm take a larg quantity from the dough into your palm.Roll them into a ball. Press in the center and add Chana Dal mixture to it.
  • Put a little of the Chana dal mixture in the centre of each circle

  •  Roll them into a ball again , covering the dal filling completely. Press it lightly.

  • Similarly prepare more with the remaining Potato and Chana dal filling.
  • Deep fry in hot oil till brown and crispy.Keep it aside.
NOTE:You can also shallow fry these tikkas.
  • Your Aloo tikkis are ready.

  • Take one alloo tikki in serving plate. Make a big hole in the centre.

  • Add Green and Sweet Chutney

  • Add finely chopped onions

  • Finelly add the Sev onto the top.

  • Your Aloo tikki is ready.

  • Serve immediately

Serves: 2
Preparation Time: 15 minutes
Cookin time: 20-25 minutes

Friday, September 11, 2009

Instant Veg Franky

For the Cover:
Maida: 4 table spoon
Maida: 1/2 cup
Water: 1/2 cup
Salt: to taste
For Patties:
Boiled Potato: 2
Spread cheese: 2 tea spoon
Salt: to taste
Turmeric Powder: 1/2 tsp
Black Pepper Powder: 1/2 tea spoon
Red chilly Powder: 1/2 tea spoon
Green chillies:1-2 (chopped finely)
For Garnishing
Onion :
Tomato Sauce
Green Chutney
Sweet Chutney
  • Mash boiled potato.Add spread cheese,salt,black pepper powder,Red chilly Powder, turmeric Powder and green chilly. Make a dough like struture
  • Take a small quantity from the mixture, make small round and press it from center, Shape them into patties.
  • Shallow fry these patties Keep it aside.
  • In another bowl take maida,salt and mix it.Add milk and water and make a thick  batter.
  • Heat pan or griddle with little ghee or oil.
  • Spread the mix on pan in circular motion to make thin roti like you make for dosa
  • Cook on both the sides
  • Your franky is ready.
  •  In a plate take Franky, add patties,green chutney, Tomato Ketchup,Sweet chutney,onion,Tomatoes,Cabbage and roll the franky.
  • Cut them into pieces and microwave for 1 minute
  • Serve hot with Tomato ketchup.

Thursday, September 10, 2009

R-Limi Mocktail



Rooh Afga: 2 table spoon
Lemon Syrup: 3 table spoon
7 Up: 1/2 cup (You can also take Sprite or Mountain Dew)
Black Salt: a pinch
Crushed ice: 1 cup

For Garnishing:
Lemon slice: 2
Mint Leaves


  • In a Glass take the crushed ice.

  • Add 2 tablespoon of Rooh Afza, 3 table spoon of lemon syrup, Black salt and stir it.

  • Add 7 UP over it.

  • Garnish with lemon slice and mint leaves.

  • Seve immediately.

  • If you dont get the Lemon Syrup ,you can make 1 lime. Squeeze the juice ,add 1/2 cup of water and 1-2 tea spoon of sugar. Mix well and keep it in the refigrator for about 15-20 minutes. You can use this instead of Lemon Syrup

  • If you dont like the taste of Rooh Afza you can use the Rose Syrup instead of Rooh Afza,




Bread Slices: 4-5

Capsicum: 1 (finely chopped)

Onion: 1 (Medium finely chopped)

Sweet Corn: 1/2 cup

NOTE: I have used the frozen sweet Corn. If you want you can use the fresh corn but first you should boil it with little soft till the corn becomes soft).

Coriander Leaves: 2-3 table spoon

Salt : to taste

Black pepper: 1tsp

Butter: 2-3 tsp

Olive oil: 1 tsp

Grated cheese: 2-3 tsp


  • In a bowl mix together Onion,Sweet Corn,Capsicum,coriander leaves, olive oil,salt and Black pepper
  • Add 2 tablespoon of spread cheese and mix well
  • Microwave the mixture for 1 minute at high.

  • Cut the Bread Slices diagonally. (If you want you can cut the edges of the Bread Slices)
  • Apply the Butter over the Bread,Put the mixture over it.

  • Grill the Bread in the microwave for about 2-3 minutes.

NOTE: you can bake the Bread slices in an OTG for about 5 minutes.
  • your cheese buseto is ready
  • Serve cheese Buseto hot with tomato Ketchup