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Monday, November 23, 2009

Dahi Vada

Dahi Vada

For Wada:

Urad daal: 1 Cup
Channa Dal: 2 tbsp
Salt to taste
Asfotedia (hing): a pinch
Oil to deep fry

For Dahi :

Dahi (yogurt): 1 cup
Grated Ginger: 1/4 tsp
Sugar: 1 tsp
Green Chillies: 1 (finelly chopped)
Salt to taste
Roasted cumin(jeera)powder: 2 tsp
Red chili powder: 1/2 tsp
Black Saly: a pinch
Chat Masala: 1/2 tsp

For Bada:
  • Clean, wash and soak the daal overnight or for about 7-8 hour. 
  • Grind it into smooth paste.
  • Add salt and asfotedia.
  • Beat this batter well with the help of spoon, so that there are no lumps.
  • Heat oil in a pan and drop a spoonfuls of batter and fry till golden brown.
  • Deep fry the vadas and keep them on a blotting paper to remove excess oil.
  • Your Vada is redy.

  • Now put the vada  warm salted water to extract their oil for few minutes.
  • Now squeeze out the water from vadas and keep them asid
For Dahi :

  •  Blend the curd (yogurt) and little water until it is smooth.
  • Add Sugar, salt, red chili powder, black salt, green chillies, Ginger and cumin powder.
  • Mix well


  • In a deep dish arrange wada and pour dahi over them.
  • Now add imli (tamarind) chutney and green chutney.
  • Sprinkle roasted cumin powder on top
  • Serve the dahi vadas chilled.
  • Dahi Vada is ready to serve.

Besan Ladoo

Besan Ladoo


Gram flour (besan): 2 cups
Powdered Sugar: 1 & 1/2 cup
Ghee: 1 cup
Powdered Caradamon: 1 tsp
Almonds: 1 tsp(finely chopped)
Cashewnut:1 tsp (finely chopped)
  • Sieve besan through a fine sieve and set aside
  • In a kadhai heat the ghee in a pan. 
  • Add the gram flour and fry it on a low flame stirring continuously to any  avoid lumps.
  • When it releases smell  and the Gram Flour start changing its colot. turn off the burner..
  • Remove from the heat and allow it to cool by itself
  • Add sugar, cardamon powder  and nuts to the gram flour and mix thoroughly.
  • Shape into walnut-sized shaped ladoos and store in an airtight container
  • Besan Laddoo are ready to be served.


Saturday, November 21, 2009

Chatpatta Allo

ChatPatta Allo


Potatoes : 4 (Medium Sized)

Gram Flour (Besan): 2 tbsp
Semolina (Suji) :  tsp
Mango Powder :1 tsp

Red Chili Powder:1 tsp
Turmeric Powder: a pinch
Garam Masala: 1/4  tsp
Black Pepper Powder: a pinch
Salt: To taste
Oil: To Deep Fry
Chaat Masala: 1 tsp


  • Wash and peel potatoes.
  • Chop potatoes in long strips (like French Fries) in a bowl.
  • Roast suji in a pan till it become very light golden in color. For about 2-3 minutes.
  • .Now take besan in a bowl.
  • Add red chili powder, garam masala,Black pepper Powder, Turmeric Powder amchoor and salt. Mix well.
  • Add little water in besan and make a thick paste.
  • Now add the suji in a besan mixture and mix well.
  • Heat oil in a pan.
  • Dip chopped potatoes in a besan mixture and put them in hot oil to fry. Dip potatoes one by one in besan mixture.
  • Fry on a medium flame till they become golden brown in color and crispy.
  • Flip them after a while so that they can achieve same golden brown color all over them.
  • our spicy snack is ready to eat. Now sprinkle Chat Masala on your hot potatoes. Mix well
  • Serve hot with Green Chutney and Tomato sauce.

Friday, November 20, 2009

Tasty Dalia Idli

Tasty Dalia Idli


Dalia: 1 cup
Curd: 2 cups
Carrot: 1/2 cup( peeled & grated)
Onion: 1 (small finely chopped)
Corn: 1/4 cup
Cabbage: 1/4 cup (finely chopped)
Green Chilly: 2-3 (finely chopped)
Coriander Leaves: 2-3 tbsp
Turmeric Powder: 1/2 tsp
Red Chily Powder: 1/2 tsp
Cuirry Leaves: 1 tbsp
Mustard Seeds: 1 tbsp
Eno: pinch
Oil: for greasing & cooking


  • Dry roast the dalia

  • Soak the roasted dalia in curd for about 4-5 hour.

  • Heat oil in a pan, add mustard seeds and curry leaves.

  • When they start crackling add onion, green chilly, carrot, cabbage and saute it for 2 minutes.

  • Add Turmeric Powder ,Red Chilly powder and salt and mix it well.

  • Allow it to cook for one more minutes. and turn off the flame.

  • Mix this mixture to the dalia batter and mix it well.

  • Keep it aside for 10 minutes.

  • Grind this batter into a smooth mixture.

  • Add eno

  • Add salt if required.

  • Grease the idle mould well and fill each of thm with 3/4th full of batter.

  • Steam cook idlis on medium flame for about 10-15 minutes or until done.

  • Use a butter knife to remove the idlis.

  • Your idlis are ready

  • Serve them with chutney.

Tuesday, November 17, 2009


Baby Corn Chilly


Baby Corn: 200gms
Onion: 2 (finely chopped)
Tomato: 1 (Small finely Chopped)
Capsicum: 1 (finely chopped)
Ginger: 1 tsp (finely chopped)
Garlic: 1 tsp (finely chopped)
Black Pepper Powder: 1/2 tsp
Green Chilly: 3-4 (finely chopped)
Vinegar: 1 tbsp
Soya Sauce: 2 tbsp
Tomato Sauce: 2 tbsp
Green Chilly Sauce: 1 tbsp
Salt : to taste
Sugar: 1 tsp
Oil: 3 tbsp

For the Batter:

Corn Flour: 4 tbsp
Maida: 1 tbsp
Soya Sauce: 1 tbsp
Tomato Sauce: 1/2 tbsp
Green Chilly Sauce: 1/2 tbsp
Black Pepper Powder: 1/2 tsp
Red Chilly Powder: 1/2 tsp
Ginger Garlic Paste: 1/2 tsp
Water: 1/4 cup
Salt: to taste
Oil: for deep frying


  • Cut the baby corn into three equal parts.
  • In a bowl take Cornflour,Maida, Salt, all three types of Sauce,Red Chilly Powdee, black pepper powder, Ginger-Garlic paste and mix it well. Add a little water to make a thick batter.
  • Add baby corn to the above batter. Keep it aside for 30-45 minutes
  • Heat the oil and fry the baby corn until the color turned golden brown.
  • In another pan , heat oil & add chopped garlic, ginger, green chillies and saute it over medium heat for about 2-3 minutes or until the good smell come out.
  • Add the capsicum, onion, tomatoes and cook for about 4 minutes in medium flame
  • Add the soya sauce, tomato sauce,Vinegar, Chilly Sauce, sugar and salt, mix well
  • Add the fried baby corn and mix well
  • Garnish with Coriander leaves and serve it hot


Sunday, November 15, 2009

Makki ki Roti aur Sarson ka Saag

Makki ki Roti aur Sarson ka Saag

A typical Indian Punjabi meal comprises of Sarson ka saag and makke di roti .Sarson ka Saag, is originally a Punjabi dish but now its gaining popularity all over North India. It is prepared with mustard leaves and often accompanied with makki de Roti. The luscious green sarson ka saag tastes fabulous with makki de roti and a dollop of butter

Makki Ki Roti:


Maize flour: 2 cups

Plain flour: 1 Cup

Oil: 2 tbsp

Salt to taste

Water to knead

  • Mix together maize flour,Plain Flour, oil and salt.
  • Knead in a soft dough, adding very little water at a time.
  • When the dough is very smooth and soft, shape into a ball, flatten and pat with palm, to make a thin roti.
  • Roll with a rolling pin. If it is getting diffcult you can use your Hands and keep adding dry Maize atta to roll the roti to a size we want (not very big) .
  • Heat the tawa or a griddle and put the rolled roti on it on a slow flame
  • Once it is slighty cooked from one side turn it and then add some ghee or oil to shallow fry the paratha
  • Once done from Both sides you can remove it gently and place it on the plate.
  • Cover and line with napkins to keep warm.
  • Drizzle with ghee or butter if desired.
  • Serve hot with Sarson ka saag.
Saarson Ks Saag


Mustard Leaves:500 gms(finely chopped)

Spinach: 200gms (finely chopped)
Onion:1 (small finely chopped)
Maize Flour: 2 tbsp
Water : 1 cup
Red chilies : 2
Garlic cloves :3
Ginger: 1 inch
Green chilly: 2 (fiely chopped)
Salt To Taste
Butter : 1 tbsp
Asafoetida: a pinch
Red chilli powder:1 tsp
Turmeric powder: 1/2 tsp


  • Clean and wash sarson, spinach and bathuwa. Chop the leaves finely.
  • Chop ginger, garlic cloves and chillies.
  • Pressure cook the spinach, sarson, bathuwa with garlic, ginger and chillies. When cool, grind it to smooth paste.
  • Heat ghee in a vessel, add hing and onions. Fry until light brown. Add salt and turmeric powder. Mix well.
  • Add the ground saag and simmer the flame. Cook for few minutes.
  • Add the maize flour, red chilli powder, sugar and stir well.
  • Serve it with makki ki roti.

Thursday, November 12, 2009

Paneer Pasanda

Paneer Pasanda


Paneer: 400 grams

Green chillies 3

Onions 2 (large )

Ginger-Garlic Patse: 1 tbsp


Cashewnuts 10-12

Raisins 15-20

Black Pepper Powder :1/2 teaspoon

Salt to taste

Cornflour: 1/2 cup

Oil 2 tablespoons + to deep fry

Bay leaf 1

Cloves 4-5

Cinnamon 1 inch stick

Green cardamoms 4-5

Black peppercorns 6-8

Milk Powder: 2 tbsp

Red chilli powder 1 teaspoon

Turmeric powder 1/4 teaspoon

Coriander powder 1 teaspoon

Tomato: 1 (Large)

Sugar 1 tablespoon

Fresh cream 1/2 cup


  • Mash one-fourth quantity of paneer and cut the rest into one and a half inch sized squares with half a centimetre thickness.  
  •  Peel, wash and cut onions into quarters. Boil in half a cup of water. Drain excess water and grind to a fine paste. 
  • Grind the tomatoes to a fine puree.
  • Soak half the cashewnuts and almonds  in half a cup of warm water for fifteen minutes. Drain and grind to a paste.
  • Mix milk Powder in 1/2 cup of warm Water and keep it aside
  • Chop the remaining cashewnuts. Wash, pat dry and chop raisins.
  • Mix mashed paneer with chopped cashewnuts, raisins, chopped ginger, Black pepper powder and season with salt.
  • Keep two tbsp of this mixture aside to add into the gravy.
  • Mix well and stuff this mixture between two slices of paneer.
  • Prepare a thick batter of cornstarch, salt and water.
  • Heat sufficient oil in a kadai, dip stuffed paneer pieces in the batter and deep fry till crisp and golden.
  • Drain onto an absorbent paper.
  • Heat two tablespoons of oil in another kadai. Add bay leaf, cloves, cinnamon, green cardamoms and peppercorns.
  • Add boiled onion paste. Cook for two minutes.
  • Add chopped green chillies, ginger-garlic paste, red chilli powder, turmeric powder and coriander powder. Cook for a minute.
  • Add tomato puree and bring to a boil.
  • Add cashewnut paste dissolved in a little water. Cook for five minutes stirring continuously.
  • Add salt and milk Powder dissolved in warm water. Bring it to boil.
  • Add the stuffing mixture.
  • Add one cup of water and sugar. Bring to a boil.
  • Add fried paneer pieces and fresh cream and mix.
  • Garnish with Fresh Cream and Coriander Leaves.
  • Serve with Phulkas

Tuesday, November 10, 2009




For Batter:

Bengal gram flour/besan: 1 Cup

Sooji: 1/3 cup

Curd: 1/2 cup

Water: 1/2 cup

Baking soda : a pinch

For seasoning to be mixed to the batter (to be added just before cooking):

Oil : 2tbso

Turmeric Powder:a Pinch

Green chilli paste: 1 tbsp

1 tsp - sugar

Lemon juice: 1/4 tsp

Eno: 1 packet 1&1/4 tsp some more for sprinkling on the plate

For tempering:

Mustard seeds

Curry leaves

Coriander leaves

Sugar Dissolved in 1/4 cup of water + oil to be topped on dhoklas

  • Mix first 1/2 cup curds with 1/2 water.
  • To this add the besan and mix well to get a lump less batter, the consistency should be of idli batter,
  • Slowly add more water if needed else, add the soda. Keep it aside to rise for 2 hour.
  • Keep the steamer or cooker ready on gas.
  • To the batter mix in the Eno, oil, salt, sugar, green chili paste and turmeric powder. Mix well.
  • This has to be done just before pouring to the plate.
  • Meanwhile have the pan on stove, and let the water start boiling.
  • When the water reaches the boiling stage,can mix the eno to the batter.
  • Dust or sprinkle the plate with eno. Then immediately pour the batter to the plate.
  • Pour the batter into the greased pan and steam for 10-12 minutes or till done.
  • Place a toothpick or knife and if the knife comes out clean and does not have any batter sticking, then its done.
  • Cover back and let it remain on flame for 1 min and switch off the gas and allow it for 5 minutes.
  • In a bowl, mix 3 tsp of water along with a tsp of oil and sugar. Remove the plate from the pan, pour the water and oil mix over the top.
  • For seasoning, heat a pan with oil, add curry leaves, mustard seeds and finely chopped green chillies.
  • When mustard starts popping, remove and pour over the dhokla 
  • Garnish the besan dhokla with coriander and slited green chilies. 
  •  Serve with chutney

    NOTE: Dont use flavoured ENO. Always use plain ENO

Friday, November 06, 2009

Marble Cake

Marble Cake


Maida: 2 cups
Baking Powder: 1 tsp
Baking Sosa: 1/2 tsp
Milk Maid: 1/2 cup
Butter: 1/3 cup
Powdered Sugar: 1 cup
Water: 1/2 cup
Milk: 8 tbsp
Cocoa Powder: 2 tbsp
Cashew Nuts: 1/4 cup
Almonds: 1/4 cup


  • Sieve together maida, baking Powder,Baking Soda together 3-4 times

  • Grind Cashew Nut and Almonds seperately to a powder form. Keep it aside.

  • In a bowl take Powderd Sugar and butter and beat till the mixtut\ure becomescreamy

  • Add Milk Maid and beat the mixture becomes fluffy and creamy.

  • Gradually add the maida to the above mixture . [ 1 tbsp at a time.]

  • MIx well and beat the mixture in one direction only till the mixture attains thin ribbon consistency.

  • Divide the above mixture into 3 equal parts

  • In one part add Cashew Nut Powder. In second ad Cocoa Powder and in the 3rd part add Almond Powder.

  • Grease a cake mould.

  • Apply one layer of Cashew Nut Mixture. Above this add Cocoa Powder mixture and to the top add Almond mixture.

  • Heat a pressure cooker for about 5 minute. Remove the whistle and from the lid

  • Place the cake mould in it and bake on low flame for about an hour.

  • Remove when a toothpick comes out clean when inserted in the cake.

  • Allow it to cool and cut them into pieces and serve with tea or coffee

Wednesday, November 04, 2009

Corn Pizza

Corn Pizza


Pizza Base: 2
Pizza Cheese(grated): 1 cup
Black Pepper: 2 tsp (crushed)
Oregano: 1 tsp

For the Pizza Sauce:

Tomatoes:1 (finely chopped)
Tomatoes Sauce: 1/2 cup
Onion: 1(small finely chopped)
Garlic: 2 cloves (minced)
Sugar: 1 tsp
Salt: a pinch
Olive Oil: 2 tbsp
Water: 1/4 cup

For the Toppings:

Corn: 1 cup
Onions: 2 (Medium finely chopped)
Tomatoes: 1 (Small finely chopped)
Capsicum: 1 (Finely chopped)


For the Pizza Sauce:

  • Over medium heat, saute onion in olive oil until light brown.

  • Stir in remaining ingredients and bring to boil.

  • Lower heat and simmer until desired thinkness.

  • Your pizza sauce is ready

For The Toppings:

  • In a microwave safe bowl, heat butter and add all the igredints of the toppings.

  • Add salt and black pepper and mix it well

  • Microwave it for 2-3 minutes at micro 60 power

  • Keep the toppings aside

For the Pizza:

  • Apply buuter all over the pizza base and heat these bases on a tawa for 1 minute.

  • Spread sauce over pizza crust.

  • Top the sauce with the toppings just prepared

  • Sprinkle blcak pepper and Oregano on top of the toppins.

  • Press lightly.

  • Sprinkle grated Cheese on top.

  • Preheat oven to 200° C

  • Bake the pizza for 20 to 25 minutes, or until crust is brown

Tuesday, November 03, 2009

Peanut Butter Cookies

Peanut Butter Cookies


Flour (Maida): 2 cups

Baking soda: 1 tsp

Baking powder: 1 tsp

Salt: 1/4 tsp

Butter, softened (kept at room tempeature): 3/4 cup

Powdered sugar: 1 cup

Vanilla Essence: 1/2 tsp

Cocoa powder: 1/4 cup

Peanut butter: 1/3 cup

Milk: 1/2 cup

  • Sift together flour, baking soda, baking powder, and salt. Set aside.

  • Cream together butter, sugar  in a large bowl. Mix in vanilla essence and cocoa powder.

  • Add peanut butter, and stir until smooth. Gradually mix in the sifted ingredients until well blended.

  • Pour milk into dough, and stir until fully combined.

  • Keep the mixture in a refrigator for about 2 hour.

  • Take marble sized portions, roll them into balls and press it lightly.

  • Place these on the ungreased baking tray keeping sufficient distance between each

  • Bake in the preheated oven for about 12 minutes
  • Turn them onto a wire rack to cool. Store in airtight tin

Green Island Mocktail

Green Island Mocktail


Khus Syrup: 3 tbsp
Sprite:to top up the glass
Lemon Juice: 3 tbsp
Blac Salt: a pinch
Jal Jeera: 1/4 tsp
Crushed Ice


  • Take a tall Mocktail glass

  • Add Crushed ice into the glass

  • Pour 3 tbsp of khus syrup over the ice.

  • Add jal jeera,black salt and lemon juice. Stir it for a minute

  • Pour Sprite over it just before serving.

  • Serve immediately.