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Monday, December 20, 2010

Red Apple Chutney

Red Apple Chutney


Red Apple: 1 
Sugar: 5 tbsp
Lemaon juice:5 tbsp
Cinnamon stick:2"
Cloves: 4 nos
Red Chilli powder:1 tsp
Salt: To Taste
Black Salt: A Pinch
Black Pepper Powder: A Pinch

1. Peeled the apple and cut them into small pieces.
2) Now Boil water in a pan and when water starts boiling add choppped apples sugar, lemon juice,Cloves and cinnamon and boil till apple is cooked and mixture is just moist.
3) Mix in red chilli powder,Black pepper,Black Salt and salt and cook for 2 more minutes till apple is mashy.
4) Remove cinnamon sticks and cloves.
5) You can serve this Chutney with any stuffed Parathas

Monday, October 25, 2010




Maggi: 2
Maggi Masala: 2 pouch
Onion: 1 (finelly chopped)
Ginger:1 tsp (peeled and grated)
Bread: 8 pieces
Methi Leaves: 1 tsp
Green chillies:1 tbsp
Red Chilly Powder:1/2 tsp
Criander leaves: 1/4 cup
Carrot:2(peeled and grated)
Salt: to taste
Oil: For Deep Frying


  • Boil maggi as per the packet ingredients. Do not add maggi masala to it.
  • Drain the water and keep the maggi aside.
  • Dip the bread into water.Squeeze excess water and add it to the maggi.
  • Add all the integridents to the mixture.
  • Mix the mixture well and keep it aside for 15 minutes.
  • Take small portion from the mixture and mske them into shape of kabas.
  • Deep fry all the kabas till golden brown.
  • Drain on to a paper to absorb execss oil.
  • Serve with Green chutney or Tomato Ketchup along with hot cup of Tea or Coffee.

Sunday, October 03, 2010

Lauki Ke Kofte

Lauki Ke Kofte

Ingredients for the Kofta

Lauki: 500 gms (Peeled and grated)
Bread crumbs: 4 tsp
Besan: 1/4 Cup
Red Chiily Powder: 1/2 tsp
Corinder Powder: 1  tsp
Turmeric Powder: 1/2 tsp
Garam Masala: 1/2 tsp
Ginger-Garlic-Green Chillies Paste: 1 tsp
Oil for Deep frying Koftas

For the Gravy:

Onion: 4
Green Chillies:2
Garlic: 6-7 Cloves
Tomatoes: 3
Coriander Leaves: 2 tsp
Garam Masala: 1 tsp
Turmeric Powder:1 tsp
Cumin Powder: 2 tsp
Red Chilly Powder: 1 tsp
Cumin seeds: 1/2 tsp


  • Peel and grate the lauki.

  • Squeeze out the water. 

  • In a bowl mix together grated lauki, gram flour, bread crumbs,coriander leaves, turmeric powder,and little salt. Mix well.

  • Make small round koftas and deep fry till the koftas are golden. Keep aside.

  • Keep in refrigerator for 1/2 hour

  • Grind together onions, ginger,garlic and green chillies together

  • Make the puree from the tomato.

  • Heat oil in a kadhai. Add cumin seeds and grinded onion and saute it to light brown

  • Add all the dry masala and liittle water and mix and fry till the oil seperates from the behind.

  • Add the tomato puree.Mix well and cook till the gravy starts boiling and thicken

  • Add water and give a boil to make a gravy and allow it to simmer for 10 minutes 

  • Place the koftas in it and simmer for another 2 minutes

  • Garnish with coriander leaves and serve hot with rotis


Saturday, October 02, 2010



Spaghetti: 250 gms
Cheddar Cheese: 1/4 cup
Capsicum:2(finely chopped)
Onion:4 (thin sliced)
Carrot:2nos(peeled and grated)
Cabbage:1/2 cup(finelly chopped)
Green Chilles:1
Tomatoes:4 (blanched and made into puree)
Ginger-garlic-green chillies Paste: 1/4 tsp
Cumin Seeds: 1/4 tsp
Milk:1/2 Cup
Lemon Juice:4 tsp
Oil : for cooking
Butter: 1tsp
Salt: to taste
Corinader Leaves: finelly chopped(for garnishing)


  • Dissolve 1/2 tsp of salt in 2/12 lts of water.  bring it to boil.Add a few drops of cooking oil.

  • Break spaghetti into halves and gradually immerse them into Boiling water and continue to cook it for 10-12 minutes. Stirring occasionally.

  • Drain the cooked spagethi. Rinse well in fresh cold water under tap and keep it aside.

  • Heat oil and butter together in a pan.Add cumin seeds and fry well.

  • Add sliced onions and cook inion becomes transperent and slightly pink in colour.

  • Add capsicum and cabbage. Mix it well and fry it well.

  • When they are half cooked,add salt and milk to it and cook till milk gets evaporates

  • Now add grated cheese mix well. Fry for 5-8 minutes.

  • Now add boiled spagethi,mix well.

  • Add lemon juice and mix it well.

  • Remove from fire and garnish with Chopped Coriander leaves and serve hot.

Friday, October 01, 2010

Kaddu Ki sabzi



Kaddu (Ponpkin): 500 gms ( peeled and cubed)
Dry red chillies:3
Fenugreek Seeds: 1/2 tsp
Cumin seeds:1/2 tsp
Turmeric Powder:1/2 tsp
Red chilly Powder:1/2 tsp
Dry Mango Powder (Amoochar): 1 tsp
Garam Masala Powder:1/4 tsp
Coriander Powder:1/4 tsp
Sugar: 1 tbsp
Mustsrd Oil: for Cooking
Asafetida (Hing): a pinch
Salt: To Taste


  • Boil kaddu with water for 10 min minutes till kaddu becomes soft.

  • Heat mustard oil in kadhai

  • Add Cumin and Fenugreek Seeds and fry till spluttering stops.

  • add hing and dry red chillies and let them fry for a half a minute.

  • Add turmeric powder and then add boiled kaddu. Mix well and allow it to cook coverd for 5 minutes.

  • Remove the lid and add all dry masala. Mix well

  • Cook it uncovered for another 5 min.

  • Garnish with Coriander Leaves and serve with Puran Poli.


Sunday, September 26, 2010



Dal makhani is a delicacy from the state of Punjab in India.Dollops of fresh cream and butter are trademark of daal makhani. It is garnished with finely chopped coriander leaves and fresh cream. It is a sumptuous meal and a staple diet in Punjab.


Black urad dal: 200 gms
Rajma:50 gms
Medium sized tomatoes: 4 (made into a puree)
Medium sized onions: 4 (finely chopped)
Ginger-Garlic-Green chillies Paste: 3 tbsp
Turmeric powder:1/2 tsp
Cinnamon : 2 sticks
Black cardamom: 1
Red chilli powder: 2 tsp
Dhania Powder: 2 tsp
Garam Masala Powder: 1 tbsp
Roasted cumin seed powder: 2 tsp
Fresh cream/ malai: 10 tsp
Pudina Leaves/Mint: to garnish
Sufficient water to boil the dal
Bay leaves:2
Ghee: 6 tbsp
Curd: 4 tbsp
Cloves: 4
Butter: 3 tbsp
Refined oil: 10 tbsp


  • Wash, soak the dal and rajma in sufficient water for 8 hours or overnight.
  • Pressure cook the dal and rajma in sufficient water along with salt, turmeric powder, cloves, bay leaves, cardamoms, cinnamon, 1 tbsp ginger-garlic-green chillies paste and 1 tbsp ghee.
  • Pressure cook first on a high flame.
  • Simmer for 30 minutes or cook till the dal is done
  • Now add cream and curd to the daal
  • Lightly heat the butter and refined oil in a kadai.
  • . Add onions and Saute on a low flame till the onions turn pink.
  • Add remaining ginger-garlic greenchillies paste and saute for few minutes.
  • Add red chilli powder ,dhania powderand cumin seed powder.
  • Saute on a low flame till oil separates.
  • Add the tomato puree and mix well.
  • Now add cooked dal to this mixture
  • Cook on a low flame for 15 to 20 minutes till the masalas and the dal are well blended.Don’t forget to stir the dal inbetween as it tends to stick to the bottom of the pan
  • Garnish with fresh cream or malai,butter and mint leaves.
  • Serve hot with hot phulkas, steamed rice and onion rings

Sunday, February 28, 2010


Carrot Cake:

This carrot cake I prepare for my niece who has just completed her 1 Year. She likes the cake very much.



Maida (Flour): 2 cups
Powdered Sugar: 1&1/2 cup
Baking Powder: 1/2 tp
Carrtot: 6-8 (peeled & grated)
Baking Soda: 1/2 tsp
Nutmeg Powder: 1 tsp
Cinammon Powder: 1tsp
Cloves Powder: 1/4 tsp
Mixed Dry Fruits:1/2 cup((Raisins,Cashewnuts,Badam,pistachio)
Curd: 1/2 cup
Butter: 1/4 cup(kept at room tempeature)
Refined oil: 1/4 cup

  • Sieve together Maida,Baking Powder and Baking soda at least 3-4 times. Keep it aside.
  • Beat together butter,refined and Powdered sugar till it becomes smooth and creamy.
  • Add nutmeg powder, cloves powder and cinammon powder.Mix well.
  • Add curd into this mixture and beat the mixture for about 5 minutes.
  • Slowly add maida mixture to the above. Mix all the ingredients well,stirring in one direction only.
  • Add grated Carrots, finely chopped fry fruits & mix it well.
  • Beat well and stir in one direction only.
  • Grease a cake mould with refined and maida.
  • Transfer the cake batter into the greased cake mould.
  • Heat pressure cooker for 5 minutes.
  • Put the Cake mould into it.
  • Cover the pressure cooker with the lid after removing whistle and rubber.
  • Put the cooker on a low flame and let the cake by itself for 20-25 minutes or until a toothpick inserted into the center of the cake comes out clean.
  • Cut them into pieces and serve hot or cold according to your choice

Paneer Rijala

Paneer Rijala


Paneer: 250 gms (Cut into medium cubes)
Cashew nut Paste: 2 tbsp
Dry Red chilly: 3-4
Garlic-ginger-green chillies paste :1 tsp
Onion: 2 (Large cut into halves)
Tomatoes: 2 (Blanched and made into puree)
Green cardamons: 3
Cloves: 2
Cinmon sticks: 1"inch
Bay Leaves: 1
Sugar: a pinch
Turmeric Powder: 1/2 tsp
Red chilly Powder: 1/2 tsp
Cumin seeds: 1/2 tsp
Cumin Powder: 1/2 tsp
Coriander Powder: 1/2 tsp
Salt: to taste
Milk: 2/3 cup
Oil : for cooking & frying Paneer


  • Heat oil in a pan, add onions,green chillies and when onion start changing its colour to brown.,turn off the flame and take the onion into a bowl.Allow it to cool down and grind them into a smooth paste.

  • Heat oil in a kadhai and shallow fry paneer till they becomes golden brown and keep them aside.

  • In remaing oil add sugar. When sugar becomes golden in color then add bay leaves,dry red chiilies,green cardamon, cinmmon sticks,cumin seeds,cloves and fry them for a while

  • Add onion paste, ginger-garlic green chillies paste and fry till the oil start leaving from beside

  • Add turmeric powder,dhania powder, red chilly powder,cumin powder, cashew nut paste and fry for another 5-8 minutes

  • Add salt and tomatoes paste.

  • Add milk and bring it boil.

  • Lower the flame and allow the gravy to thickens

  • Add fried paneer.Mix well.

  • Serve hot with roti or kulcha


Sev Puri Chat

Sev Puri Chat


Ready Made Pooris: 1 Packet
Dates Syrup: 1/4 cup
Green Chutner: 1/4 cup
Sprouted Moong: 1/2 cup
Curd : 1 cup
Boiled Potaoes: 1 Cup (cut into small cubes)
Onions: 1 (Large,finelly chopped)\
Tomatoes:1 (Large finely chopped)
Green Chillies :2-3 (finely chopped)
Coriander Leavrs : 1 bunch (finely chopped)
Salt : to taste
Chat Masala: 2 tsp
Black Salt: 1 tsp
Sugar: 2 tsp


  • Take the curd in a bowl, add sugar to it and beat the curd well.

  • In a plate place all the pooris. Make a hole in the center.

  • Put boiled potatoes ,onions,tomatoes,sprouted moong green chillies into it.
  • ]Add salt, black salt, chat masala above it.
  • Add green chutney and dates syrup over it.
  • Add curd over it
  • Garnish with sev and coriander leaves

  • Serve immediately.

Sunday, February 14, 2010

Nutritious Pizza

Nutritious Pizza


Pizza Base: 2
Sprouted Moong:1/2 cup
Sprouted Red Chana:1/2 cup
Green Capsium:1 (finely sliced)
Tomato:1(finely chopped)
Onion:1 (Finely chopped)
Mozarella Cheese:1 cup
Mayonnaise: 3 tbsp
Tomato: 3 (blanched,peeled & made into puree)
Garlic:34- cloves (finelly chopped)
Otegano: 2 tsp
Red Chilly flakes:2 tsp
Black Pepper Powder:2 tsp


  • Add sprouted moong in a boiling water and keep the sprouted moong in boiling water for 2 minutes and drainthe water and keep the sprouted moong aside.
  • In another pan boil water,add sprouted red chana and let it to be cooked for 5-8 minutes. Drain the water and grind the sprouted red chana coarsely
  • In a Microwave safe bowl take sprouted moong, coarsely grind sprouted red chana, finely chopped onion,finely chopped capsicum,finely chopped tomatoes, black pepper ,salt and mix it well.
  • Micowave all the ingredients for 3 minutes at micro 80% power.
  • Brush pizza base with butter or olive oil. Place it on a wire rack .Microwave it for 1 minute at 60% power.
  • For the pizza sauce. heat oil in a pan.Add crushed garlic.Stir for 1 minute andtomato puree prepared.Add salt and black pepper powder & allow the mixture to boil. Once the gravy start boiling lower the flame & let the sauce cook by itself untill it becomes thick enough and have reduced in its quantity.Switch off the flame andkeep the sauce aside
  • Spread 1 tbsp of butter or olive oil all over pizza base , so that it cover its edges.
  • Add 2 tbsp of mayonnaise and pizza sauce over the one of the pizza base,leaving 1/2" all around the edges.With the help of a spatulla spread the mayonnaise and sauce all over the base..
  • Sprinkle the toppings just prepared..
  • Sprinkle left over grated cheese .
  • Sprinkle oregano and red chilly flakes all over the pizza.
  • Drizzle some olive oil on the top.
  • Microwave it at 6-7 minutes at 80 power ao untill the base becomes golden and crisp. and cheese melts.

Sunday, February 07, 2010

Aloo Poha

Allo Poha


Flatten Rice (Poha):2 cups
Green chillies slit lengthwise:2
Potatoes: 2 (medium finelly chopped)
Onion: 2 (medium cut into lengthwise)
Tomatoes: 1 (large finelly chopped)
Ground nuts: 1/4 cup (fry them into oil till it changes its color and keep separately)
Turmeric Powder: 1/2 tsp
Red Chilly Powder: 1 tsp
Ajwin seeds: 1 tsp
Sugar: 1 tsp
Salt : to taste
Oil: for cooking
Coriander Leaves: chopped finely (For Garnishing)


  • Put the poha in a sieve and wash under running water for 2 minutes.Add 1/2 tsp of red hilly Powder and sugar over the pohas and mix it well. keep it aside
  • In a panor kadhai heat oil add ajwin seeds, when it start crackling add green chillies.
  • When green chillies start changing its color add sliced onions
  • When onion becomes transculent and chages its color add potaoes.Mix well
  • Add turmericPowder,1/2 tsp red chilly powder, toatoes,fried groundnut and salt. Mix it well.
  • Cover with the lid and let the potatoes cook frr about 5 minutes.
  • Remove the lid, stir the ingredients well and add poha.
  • Mix all the ingredients well & stir to blend all ingredients.Adjust salt.
  • Stir gently every now and then for almost 3-5 minutes.
  • Transfer to serving dish and garnish with coriander.
  • Serve hot with Tea or coffee.




For Bati:

Wheat Flour: 2 Cups
Ghee: 1 Cup
Asofetdia: a pinch (Hing)
Saunf: 1/2 tsp
Salt: to taste
Baking Powder: 1/4 tsp
Cumin Seeds: 1/2 tsp
Oil: for deep Frying batis

For Dal
Arhar dal: 1/2 cup
Chana dal:1/2 cup
Moong Dal: 1 cup
Jeera:1 tsp
Onions, chopped finely : 1cup
Tomatoes, chopped finely : 3/4th cup
Ginger-garlic paste : 1 tsp
Garam Masala powder : 2 tsp
Red Chilly powder : 2 tsp
Turmeric powder : 1 tsp
Green chilies, finally chopped: 2 tsp
Coriander leaves, chopped finely : ½ cup
Ghee : 4 tsp · Oil
Salt to taste


  • Take wheat flour in a thali.

  • Add 1/2 cup Ghee, salt, Cumin seeds, hing,baking Powder and saunf. Mix it well and keep it aside for 10 minutes.

  • Make tight dough by water.Cover the dough with a wet muslin cloth.

  • Divide the dough into equal small portion.

  • Take one portion on your palm and add a drop of ghee in the center and turn it to a ball.

  • Make the all other balls in simiar way and keep it aside.

  • Boil water in a large vessel or cooker. Add salt and Oil. When water stars boiling add all the batis

  • Steam the baatias for 15-20 minutes.

  • Remove the batis from the cooker and allow it to cool down.

  • Heat oil in a kadhai and deep fry these Baatis in oil till they became golden brown.

  • Serve hot with dal

 Method For Dal
  •  Soak the three dal for 2 hours seperately.
  • Take dal in pressure cooker; add water, turmeric powder and salt.
  • Pressures cook the dal till it becomes soft.
  • In a blender take tomato, green chilies, ginger and blend it to a fine puree.
  • Heat 4 tbsp oil. Add Jeera, onions. Brown them.
  • Add ginger-garlic paste and tomatoes puree.
  • Fry and add all the masalas, beans salt. Simmer till well blended. The gravy should be thick.
  • Add cooked dal and mix it well and allow it to simmer for few more minutes.
  • Your dal is ready.
  • Garnish it with coriander leaves.
  • Dip hot fried baatis in the dal while eating.
  • Pur melted ghee over the dal and batis

Saturday, January 30, 2010

Moongfali Wali Bhindi

Moongfali Wali Bhindi


Moongfali: 1cup (Groundnuts)
Bhindi: 5oo gms
Onions: 2 (Large Finelly Sliced)
Tomatoes: 1 (Large Finely sliced)
Green Chillies:2 (Slit and finelly chopped)
Cumin Seeds: 1/4 tsp
Turmeric Powder:1/2 tsp
Red Chlly CPowder" 1/4 tsp
Coriander Powder: 1/2 tsp
Roasted Cumin Powder:1/2 tsp
Garam Masala Powder:3/4 tsp
Salt: to taste
Oil: for cooking
Coriander Powder: bunch (finely chopped)


  • Shallow fry the moongfali till it chages its colour. Keep it in kitchen towel  to absorb excess oil and keep it aside.
  • In a another pan heat oil, add cumin seeds.when it start crackling add green chillies and onion.Fry till onion becomes golden brown.
  • Add Lady Finger and mix it well.Cover the pan with the lid and alllow the lady finger to simmer on medium heat for 10 minutes.
  • Add sliced tomatoes, all dry masala and salt. Mix it well
  • Stirring continously the vegetables for 5 minutes on large heat for 5 minutes.
  • Add Fried ground nuts,coriander leaves,garam masala and mix it well.
  • Allow it to simmer for another 5 minutes on medium heat or till the lady finger are cooked well.
  • Turn off the flame and take out in a bowl and serve with chappatis.

Hare Matar aur Makhane ka Kabab

Hare Matar aur Makhane ka Kabab


Lotus Seeds: 1 cup(Makhana)
Frozen Green Peas:1 Cup
Cashew Nuts: 2tbsp
Onion:1 (small finely chopped)
Coriander Leave: 1 bunch (finely chopped)
Ginger: 1/2" (peeled and Grated)
Salt:to taste
Red Chilly Powder:1/2 tsp
Black Salt: apinch
Jal Jeera:1/2 tsp
Oil: for cooking

Note: I have used Frozen Greem Peas if you want you can use the Fresh Green Peas also)


  • Heat a pan,add 2 tsp of oil. When oil is done, add Lotus seeds and cashew nuts.Fry till it becomes tende
  • Keepthe Lotus seeds and cashewnut out fron the pan and let it be cool by itself.
  • Coarsely grind the Lotus seeds and cashew nuts powder.[not into very fine]
  • Brink Water to boil and add green Peas ,cook till the green peas beomes soft.
  • Coarsely grind green peas also. Keep it aside.
  • In a bowl take coarsely grinded green peas, Lotus seed powder and mix well.
  • Add finely chopped onions, Green Chillies,Salt,Red Chilly Powder,Ginger,Black salt and jal Jeera.Mix all the ingredients well.
  • Divide the mixture into 6-8 equal portions. Shape each portion into a ball and then press it in between your palms to give it a flat tikki shape.
  • Heat oil in a kadai. Shallow-fry the tikkis in hot oil for 3to 4 minutes till it becomes golden brown.
  • Serve hot with tomato ketchup.

Thursday, January 14, 2010




Red Carrot: 1 Kg (peeled and cut into 2 pieces)
Milk: 2 cups
Khoya: 250 gms
Ghee: 10 tsp
Sugar: 2 cups
Almonds: 10 (blanched & sliced)
Cardamon Powder Powder: 1tsp
Raisin 2 tsp


  • Put carrots and milk into cooker.
  • Cover the lid.Bring the cooker to full pressure on high flame.When the cooker gives 1 whistle. reduce the heat and cook it for another 15-20 minutes on slow flame.
  • Allow the cooker to cool down by itself.
  • Open the lid & with the help of masher, mash the carrots.
  • Put the cooker again on slow flame add sugar.  Mix it well.
  • Cook till the milk & other liquid dries up. (It will take approx 15-20 minues),stirring occasionally.
  • Add khoya and ghee. Cook till Ghee shows seperately (approx 10 minutes.),stirring constantly.
  • Add the slightly cardamom powder and the raisins. Mix well.
  • Remove the Gajar halwa from heat and arrange in a serving dish.
  • Garnish with Almonds.Serve hot or cold according to your choice.

Saturday, January 02, 2010

Allor Gobhi Dum

Allor Gobhi Dum


Potatoes: 8 (Large)
Cauliflower: 1 head ,broken into small florets
Onion: 2 (Large)
Onion: 1 (small finelly chopped)
Ginger-Garlic-Green Chilly Paste: 1 tsp
Tomatoes: 2 (Large)
Cloves: 5
Cinnamin: 4 sticks(21/2 cm each)
Mustard Oil: for deep frying potatoes and gobhi)
Bay Leaves: 2
Red Chilly Powder: 1 tsp
Turmeric Powder: 1 tsp
Sabji Masala: 2 tsp (you can also use kitchen king if you want)
Cumin Powder: 1/2 tsp
Garam Masala: 1/2 tsp
Salt: to taste
Refined oil : 4 tbsp (for cooking)
Water: 2 cups


  1. Remove the peel from potatoes and cut them into 4 pieces.

  2. Prick  the potatoes with thehelp of a fork.

  3. Keep th potatoes into a salted water for 10-15 minutes.

  4. Heat mustard oil in a kadhai and deep fry the potatoes until golden brown. Drain and set aside.

  5. Fry the cauliflower in the same kadhai till it changes its colour to golden brown. Drain and keep it aside.

  6. Grind together cloves and cinnamon into a powder.Keep aside.

  7. Grind the onions into a smooth paste.Keep it aside.

  8. Puree the tomatoes and keep it aside.

  9. Heat 4 tbsp of oil in a anothe pan,add bay leaves and cumin seeds.Stir for a few seconds.Add chopped onion and fry till the onion becomes golden brown.

  10. Add onion & ginger-garlic green chilly paste and cooks till the oil seperates.

  11. In an bowl mix all the dry masala powder (Except Garam Masala).Add little water to make a smooth paste.

  12. Add this paste to the onion mixture and cooks till the oil seperates.stirring occasionally.

  13. Add the powder prepared in STEP:6. Mix well. Add tomato paste also.

  14. Mix well and cook till the gravy starts thicken.

  15. Add fried potatoes, cauliflower and salt to taste. Stir carefully to evenly coat potatoes and cauliflower with masala.

  16. Add water. Stir once.When water start boiling add Garam Masala Powder. Mix well & reduce the flame to low and allow it to simmer for 10 minutes (covered with the help of a lid)

  17. After 10 minutes remove the lid ,stir well and cook for another 5 minutes on a high flame.

  18. Remove the pan from heat and serve the sabji hot with puris.

Pasta In Red Tomato Gravy

Pasta In Red Tomato Gravy


Farfalle Pasta : 4 Cups ( You can use any other shape patsa of your choice)
Green Capsicum: 1 (Medium size cut into thin long Fingers)
Tomato: 1 (Medium size Cut into thin long Fingers:)
Tomato: 4 (blanched & make it to puree)
Onion: 1 (Medium finely sliced)
Grushed Garlic: 3 tbsp
Oil: 3 tbsp
Black Pepper Powder: 1 tsp
Red Chilly Powder: 1 tsp
Milk: 1 Cup
Fresh Cream: 2 tbsp
Olive oil: 1 tbsp
Mayonnaise: 2 tbsp
Grated Mozzaarella Cheese: 2 tsp
Salt: to taste


  • Boil 8-10 cups of water in a large pan.
  • Add 1 tsp of oil and 1 tsp of salt.Add the pasta to the boiling water. Let it be cooked for 7-8 minutes or till the pasta turns soft.
  • Remove from fire and let the pasta be in hot water for 2 minutes.Strain.Refresh in cold water and strain again.
  • Leave the pasta in strainer for 15 minutes so that all the water drains out.
  • Sprinkle 1 tbsp of olive oil on pasta and mix well. Keep aside.
  • Boil the water and add 4 tomatoes .Turn off the fire, Let the tomatoes be in hot wate for 8-9 minutes.Remove the tomatoes from water. Remove the skin of the tomatoes . Puree the tomatoes in a mixture. Your Red Tomato Gravy is ready. Keep it aside.
  • Heat 1 tbsp of oil in a pan.add 1/2 tbsp of crushed garlic. When garlic start changeing its colour add boiled pasta,saute for 2 minutes.Add 1/2 tsp of black pepper powder, 1/2 tsp of Red Chilly Powder and a pinch of salt. Mix well, remove pasta from the pan and keep it aside.
  • In a same pan add 2 tbsp of oil, add 2 tbsp of crushed garlic.Wait it changes its colour.
  • Add finely sliced onoin, capsicum and tomatoes .Saute the for 3 minutes.
  • Add the Red Tomato Gravy you just prepared.
  • Cook for 4 minutes or till oil seperates .
  • Add 1/2 tsp black pepper, 1/2 red chilly powder , salt to taste, 2 tbsp of mayonnaise, 1 cup of milk and 2 tbsp of fresh cream.Mix well.
  • When the milk stars boiling Reduce heat and cook it further for 3 minute.
  • Add boiled pasta and mix well.
  • Sprinkle 2 tsp of Mozzaarella chesse on the top pf pasta.Cover the lid and cook for anothe 2 minutes till the cheese melts.
  • Remove the lid and mix well.
  • Remove from fire.Serve hot.