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Friday, March 18, 2011

HAPPY HOLI...........

Wishing  all my blog visitors and Readers...........................
A happy,colorful & Safe Holi

Enjoy Holi...

Have a wonderful and enjoyable Holi.

Matar Paratha

Matar Paratha/Green Peas Paratha

Winter comes and it brings the seasons of green peas with it.Matar or green peas is one of my favouriate vegetable. We can do so many things with Matar. I really liked the matar Paratha. Like any another paratha it can be served with Raita,chutneys, Simple curd or even pickles. I have learnt this recipe from my mom. Sometimes my mom used to add Jaggery in it but i love to make it simple without any sweetness.

Hope you all will like it


For Filling

Green peas: 2 cups
Ajwain:1/4 tsp
Asafetida Powder:1/4 tsp
Red chili Powder :1/4 tsp
Coriander powder:1/4 tsp
Amchoor powder:1/4 tsp
Green chiliy:2(chopped finely)
Ginger:1/2 inch, (Chopped finely)
Onion:1/2 cup (chopped finely)
Coriander leaves: 1/2 cup (chopped finely)
Oil: 2tbsp
Salt to taste

For dough

Whole wheat flour: 2 cups
Refined Oil / Ghee: 1 tbsp
Salt to taste
water to knead the dough

  • Boil the peas in bpiling water and cook till tender. allow it to cool
  • Now grind it to make a paste in a mixer
  • Heat oil in a large frying pan. Toss in the ginger and green chillies
  • now add the asafetida. Shallow fry it to one minute.
  • Add Green peas and fry for another 2-3 minutes
  • Add the remaining ingredients and stir fry for about 2 mins
  • Remove fom heat.Allow it to cool before making the parathas. Keep aside
To make the dough
  • Mix wheat flour, oil and salt.
  • Mix and rub the flour to get oil and salt well mixed.
  • Then add water little by little, knead and make a stiff dough.
  • Rest the dough for 15 to 20 minutes.
  • Again knead the dough to get a soft workable dough.
To roll out the paratha  
  • Make small balls of the dough.
  • Take one dough ball and roll it out with a rolling pin.
  • Take a small amount of filling and place in the center of the rolled out dough
  • Wrap the dough around the filling ball and close
  • Dust some flour and then lightly flatten the dough with hand.
  • Heat griddle (tawa) and place paratha on it.
  • Turn to roast other side.
  • Now put a little ghee on both sides and shallow fry till crisp. serve hot with any desired accompaniment.

Monday, March 14, 2011



Photograph will be updated doon

Choclate Ice-Cream: 1 Scoop
Black Forest IceCream: 1 Scoop
Choclate Powder: 2 tbsp
Coffee Powder: 2 tsp
Choclate Powder: 2 tbsp
sugar: 3 tbsp
Water: 1 cup
Milk: 1 cup
Ice Cubes:2
Crushed Ice: 1 cup

How to Proceed:

  • In a blender combine chocolate ice cream,Black Forest Icecream .
  • Add remaining ingredients except crushed ice and process until icy and nice and smoothy
  • Top up the tall glass with half crushed ice.
  • Pour the mixture that we prpeapred above.
  • Mix well and serve chilled.

Wednesday, March 09, 2011



Ingredients For Hara Bhara Kabab

Spinch: 1 bundle
Boiled Potato: 3 (Medium)
Boiled Green Peas:1/2 cup
Onion:1 (Finelly chopped,medium)
Hung curd:1/2 cup
Dry Mango Powder: 1/2 tsp
Chaat Masala:1/2 tsp
Red Chilly Powder:1/2 tsp
Green chillies:2 (finely chopped)
Fresh coriander Leaves: 2 tbsp (finely chopped)
Salt:to taste
Cornflour:4-5 tbsp
Oil:for deep Frying

How to Proceed:

  • Blanch spinachleaves in cup of water for 5 minutes. Drain,refresh in cold water and grind it to a smooth paste.Keep aside.
  • In a bowl mix together boiled potato,boiled green peas, spinach paste and hung curd.
  • Add onions,green chillies,coriander leaves,chaat Masala,Dry Mango Powder,salt (to taste).
  • Add cornflour for binding. Mix well
  • divide the mixture into 18 equal parts. Shape each portion into a ball and then press it between your palm to give it a tikka shape
  • Heat oil in a Kadai.
  • Deep Fry the tikkas on medium heat for 4-5 minutes
  • Drain onto an absorbent paper. Serve hot with grapes and orange chutney.

Ingredients for Grapes & Orange Chutney

Green Grapes: 1 cup
Fresh orange juice: 1 cup
Sugar: 8-10 tbsp
Ajwin:1/4 tsp
Mangarala:1/4 tsp
Red chilly Powder:1/2 tsp
Chaat Maala:1/2 tsp
Butter:1/2 tsp
Roasted Cumin Powder: 1tsp

How to Proceed:

Cut half the grapes into two pieses and rest half of grapes grind them into a puree.
Heat butter in a pan add ajwin and mangaral. Once they start spultter add grapes ( that we have cut into halves).
Fry it for 2-3 minutes. Now add Fresh orange juice.
When it start boiling add frapes puree and mix well.
Add sugar, chat masala, black salt, red chilly powder, roasted cumin powder and salt.Mix well
Add 1/4 cup of water and allow it to boil.
Once it start boiling simmer it on low heat and cook the mixture for 2 minutes till it gets thicken.
Take out in a bowl and serve it with Hara Bhara Kabab

Thursday, March 03, 2011

Paneer & Oats Bhurji

Paneer & Oats Bhurji


Oats: 3/4 cup
Fresh Grated Paneer: 1 Cup
Onion: 2 (finely chopped)
Milk:1/2 cup
Green chillies: 1 (finely chopped)
Carrot: 1 (Chopped finely)
Capsicum:1 (Finely chopped)
Capsicum:1 (finely chopped)
Cabbage: 1/2 cup (finely chopped)
Boiled Green Peas:1/2 cup
Tomato:1 (Finely Chopped)
Salt: to taste
Cumin Seeds: 1 tsp
Turmeric Powder:1/2 tsp
Kitchen King: 1/2 tsp
Black Pepper Powder:1/2 tsp
Red chilly Powder:1/2 tsp


  • Heat oil in a pan,add green chillies,cumin seeds and finely chopped onions.
  • Saute until the onions turn transparent
  • Add all the vegetables and saute for few more minutes.
  • Add all the dry Masala and cook for 1 minutes
  • Add milk and bring it to boil.
  • Now add oats and cook for 2 minutes on a low flame
  • Add grated paneer, salt and pepper.
  • Stir for few minutes until all ingredients are blend together
  • Serve hot with Chapati or alternatively can be served as a roll or as a samosa filling.