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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.