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Tuesday, August 27, 2013



I am using Sanjeev Kapoor recipe as a basis of my this chaat.  In the original recipe Sanjeev Kapoor have used mini mini Bhakarwadi but in my pantry big size bakarwadi. So i have used that and a little variation i have done.


Bhakarwadi : 6-8 (Big size) 
Beans Sprouts: 1/4 cup
finely chopped onion: 1/2 cup
Finely chopped Tomato: 1/2 Cup
Finely chopped cucumber: 1/2 cup
Boiled Potatoes: 2 (Medium chopped)
Salt: to taste
Sugar: a pinch
Chaat Masala: 1/2 tsp
Red Chilly Powder: 1/2 tsp
Yoghrut: 1 cup (whisked)
Green Chutney: 2-3 tbsp
Sweet Chutney: 2-3 tbsp
Sev: 1/4 cup
Coriander Leaves: few strings (for garnishing)


  • Blanch the beans Sprouts in boiling water. Strain the beans sprouts from water and keep aside.
  • Arrange the Bhakarwadi in a serving plate.

  • On the top of these bhakarwadi add finely chopped onion, tomatoes,cucumber, potatoes and moong sprouts.

  • Sprinkle salt, red chilly powder,chat masala,Red chilly Powder,sugar  over them.
  • Drizzle sweet chutney and Green Chutney over them.
  • Cover the chaat with yoghurt on the top.

  • Sprinkle the Sev over the yoghurt.
  • Garnish with coriander Leaves.
  • Serve immediately.

Monday, August 19, 2013

Bread Poha


Bread poha is a quick snack or breakfast recipes which can be easily prepared at home. I was bored enough to same Sandwiches, Bread butter or Bread jam for a weekdays Breakfast. So today i decided to prepare poha i.e bread poha for the breakfast for a change. And this takes me to my school days, when one of my friend use to get bread poha for her Lunch and it used to be so delicious that we used to grab all her bread poha and she hardly gets to eat the stuff.  So remembering my school days i started preparing Bread Poha for the Breakfast. 


Bread Slices: 4-5
Boiled Potatoes : 1 (Peeled & cubed)
Onion: 1 (finely chopped)
Groundnuts: 3-4 tbsp (fried in little oil)
Green chillies: 1 (finely chopped)
Tomatoes: 1 (finely chopped)
Boiled Sprouts: 1/2 cup (I was having left over beans sprouts in the refigerator, so thought of using in the Poha in order to make poha more healthy).
Grated Ginger: 1/4
Cumin Seeds: 1/2 tsp
Turmeric Powder: a pinch
Mustard Seeds: 1/2 tsp
Cooking oil: 2 tbsp
Red chilly Powder: 1/4 tsp
Lemon juice: 1/2 tsp
Salt: to taste

Note: I have used Brown Bread but you can also use white Bread for making the Poha.


  • Chop or tear the bread slices into small pieces, sprinkle water on the top and keep aside.
  • Heat oil in a pan. Add mustard and cumin seeds in the pan and when both stars splutter, add green chillies and finely chopped onion and saute for a minute.
  • When onion softens add chopped potatoes,add mix well.
  • Add chopped tomatoes, beans sprouts, salt, turmeric Powder, red chilly powder and mix well.
  • Add chopped bread pieces and mix well.
  • Add fried ground nuts, lemon juice, mix gently and serve hot "BREAD POHA" along with Tea.

Friday, August 16, 2013

Fruit Bread

Fruit Bread

These days i hardly get time to visit my blog and share with you all anything new recipes. Last weekend i made an attempt to prepare fruit cake in loaf. But i get time to share with you today. I have used the recipes from This recipes was for all the begineers. I tried their version and my experiment was successful.


All purpose flour: 1&1/2 cup
Baking Powder: 2 tbsp
Baking Soda: 1 tsp
Sugar: 1cup
Butter: 1/2 cup (at room temperature)
Eggs: 2
Truity Fruit: 
Vanilla Essence: 1 tbsp


  • Preheat oven to 200 degrees C.
  • Grease one pan of our choice
  • Sieve flour, baking powder, soda, salt two to three times and keep aside
  • Mean while break the egg in a bowl and beat till the eggs become fluffy.
  • Add powdered sugar, butter and beat again till it becomes creamy
  • Add flour adding one tbsp at a time. Fold the mixture with the help of spatula once
  • Add raisins and truity fruity and fold the mixture once again.
  • Bake in greased 4 1/2 x 8 1/2 inch loaf pan at 200 degrees C)for 35 to 40 minutes.

Thursday, August 15, 2013

Chickpea & Red Kidney Beans Salad with Thousand Dressing

Chickpea & Rajma Salad with Thousand Dressing


For Salad Dressing: 

Curd: 1/4 cup
Sugar:1/2 tsp
Eggless Thousand Dressing: 1 tbsp
Mustard Powder: 1/2 tsp
Salt: as per taste
Olive Oil: 1 tsp

For Salad:

ChickPea: 1/2 cup (soaked overnight & Boiled)
Red Kidney Bean (RAJMA) : 1/4 cup (soaked overnight & boiled)
Potato: 1 (Big boiled, peeled & cubed)
Onion: 1 (Big, cubed)
Tomato: 1 (big, cubed)
Onion: 1 (Medium finely chopped)
Cucumber: 1/4 cup (finely chopped)


  • Mix together all the ingredients under salad dressing.
  • In a wide bowl combine together the ingredients under Salad and mix well.
  • Just before serving the salad combine the salad and dressing.
  • Mix well and serve immediately

Sunday, May 26, 2013

Bread ki tokri

                                                  Bread ki Tokri


White Bread Slices: 6

For the fillings:

Onion: 1 (small,finely chopped)
Corn: 1/2 cup (boiled or steamed)
Chopped Coriander: 1 tbsp
Cucumber: 1/4 cup (finely chopped)
Lemon juice: 1 tsp
Salt: to taste
Chaar masal: 1/4 tsp
Olive Oil:  tbsp
Chiili flakes:1/4 tsp
Oregano: 1/4 tsp
Black Pepper powder: a pinch
Green Chutney: 1 tbsp


  1. Keep the bread on a rolling board and with the help of rolling pin press the bread gently and roll out the bread thinly.
  2. Take a 3-4" inch bowl and cut out the round from the bread. keep aside
  3. In a bowl mix all the ingredients under filling ,mix well and keep it aside.
  4. Take a muffin tray, place bread rounds in the muffin tray. Place the muffin tray on medium tray and grill for 5-6 minutes or till evenly browned on the edges.
  5. To serve, put some filling in the tokri you just prepared and serve immediately.




For the USAL:

Moong Sprouts: 1 cup
Onion :1 (Large finely chopped)
Ginger Garlic Paste: 1 tbsp
Turmeric Powder: 1 tsp
Red Chilly Powder: 1 tsp
Goda Masala: 1 tsp
Asafetida : a pinch
Salt : to taste

For the Goda Masala

Coriander Seeds: 2 tbsp
Cumin Seeds: 1/2 tbsp
Dry Red Chilles: 2-3
White Sesame Seeds: 1 tbsp
Black Pepper Powder: 1/2 tbsp
Asafetida: a pinch
Dried Coconut Powder (dessicated coconut): 2 tbsp
Cloves: 2-3
Green Cardamon: 2-3 
Turmeric Powder: 1 tsp

For the Gravy:

Onion: 1 (Large, finely chopped)
Tomato: 1 (Medium finely chopped)
Tamarind Paste: 2 tbsp
dessicated coconut: 2 tbsp
Red Chilly Powder: 1 tsp
Turmeric Powder: 1/2 tsp
Goda Masala: 2 tsp
Sugar: 1.2 tsp
Oil : 5-6 tbsp
Salt: to taste

For the garnishing:

Chopped tomatoes: 1 tbsp
Chopped Onion: 1 tbsp
Chopped Coriander Powder: 1 tsp
Sev:5 tbsp
Farsan: 2 tbsp

Method of Preparation

Goda Masala:
  1. Dry roast all the ingredients under the Goda Masala over low flame for about 5-6 minutes.
  2. Allow it to cool
  3. Once cooled grind the ingredients together in a grinder or a mixer
  4. Store the goda masala in a air tight container and use as required.
for the Usal
  1. Pressure cooker the sprouted beans till they are cooked.
  2. Strain the cooked bean from water and keep the stock aside.
  3. In a kadai heat oil ginger garlic paste, chopped onion and saute for a minute
  4. Add asafetdia, turmeric powder, red chilly powder, goda masala and mix well
  5. Add cooked sprouted beans. mix well.
  6. Add salt to taste.
  7. Cover the kadai and allow it to cook for another 5-7 minutes on a low flame.
  8. Your sprouted beans is ready.
Hot and Spicy Gravy for the usal
  1. Heat oil in pan. add mustard seeds, asafetida powder,sugar and saute for a few seconds.
  2. Add ginger garlic paste and chopped onion and saute till  onion turns pink.
  3. Add Turmeric Powder, Coriander Powder, chopped tomatoes, goda Masala, desidicated coconut  Mix well and saute for a minutes.
  4. Remove from fire and allow it to cool and grind it to a smooth paste and keep it aside.
  5. Your Spicy Gravy for usal is ready.
  6. In a pan add 1 tbsp of oil. add the spice gravy for usal that we have just prepared. Mix well and allow the gravy to come boil.
  7. Add salt and cook till oil leaves the side.
  8. Now add sported beans. and mix well
  9. Add Goda Masala, tamarind paste and mix well.
  10. Keep the gravy on a medium flame and cook till the gravy becomes thick.
  11. Your usal is ready. Add coriander leaves for garnishing

For the Serving:

  1. Take the Usal in a bowl. 
  2. On the top add chopped onion, chopped tomatoes, Coriander leaves
  3. Top it with farsan and sev.
  4. Serve immediately with Pav

Sunday, April 28, 2013

Divine Red Mocktail

Divine Red Mocktail

Sweet Lime : 2
Beet Root: 1 (Medium)
Real Mango Juice: 1/2 Glass
Lemon Juice: 1 tbsp
Ginger Juice: 1 tsp
Black Salt: to taste
Sugar: to taste
Salt: a pinch
Ice Cubes: As Desired.


  • Wash and peel the beet root and chop them into small pieces
  • Peel the Sweet Lime and cut them into pieces.
  • In a blender take Sweet Lime, beet root & ½ cup of water and blend them into a puree.
Note: You can also take the juice of sweet Lime and Beetroot using Juicer but 
as I don’t have a juicer so I have used blender for the same.

  • Drain the Juice and keep it aside.
  • In a Mocktail/Cocktail shaker take all the ingredients. Closed the Lid
  • Shake well.
  • Take the Juice on a serving glass
Note: If you don't have a mocktail/cocktail mixer you can do the same with the help of 2 tumblers.

  • Serve Immediately.

Saturday, March 16, 2013

Acchari Bhindi in Microwave

Acchari Bhindi in Microwave


Bhindi (Lady finger): 500 gm
Onion :1 (large thinly sliced)
Tomatoes: 1 (Medium thinly sliced)
Salt: to taste
Dhania Powder: 1 tsp
Red Chilly Powder: 1/2 tsp
Garam Masala: 1/2 tsp
Turmeric Powder: 1/4 tsp
Dry Mango Powder (Amchoor Powder): 1/2 tsp
Lemon Juice: 1 tsp
Oil: for cooking

For Tempering:

Oil: 1 tbsp
Green  Chilles: 1 (finely chopped)
Cumin Seeds: 1/4 tsp
Mustard Seeds: 1/4 tsp
Methi Seeds: 1/4 Seeds
Fennel Seeds: 1/4 tsp
Nigella Seeds (Kala jeera, Kalongi): 1/4 tsp


  • Wash Bhindi and wipe them. keep aside until Bhindi dry.
  • Cut the bhindis lengthwise into thin pieces.
  • Grease a non stick tawa. Place the thinly sliced on it. mix well and add 1 tbsp of oi; over Bhindi and mix well.
  • Place the tawa on high rack and grill the Bhindi for 10 minutes.
  • Mix lightly and grill the Bhindi again for 5 minutes.
  • Transfer the Bhindi into a microwave safe dish.
  • Heat kadhai add oil and all other ingredients for tempering. Once they start crackling,add these spices to our grilled bhindi. Mix well. 
  • Now add salt and other spiecs. Mix well
  • Sprinkle water over hindi and microwve for another 10 minutes. 
  • Mix well and microwave for another 5 minutes.
  • Serve hot with phulkas or chapati.

Saturday, February 02, 2013

Urad Dal Ki Khasta Kachori

Urad Dal Ki Khasta Kachori


For dough
Refined flour (Maida): 1 Cup
Wheat flour: 1/4 Cup
Semolina: 1/4 Cop
Cooking Oil: 2 tbsp

For Filling:
Skinned black gram (Dhuli Urad ki dal): 1 Cup
Yellow Mong Dal: 1/2 Cup
Red chili Powder: 1 tsp
Coriander seeds crushed coarsely: 1 tbsp
Dry mango (amchur) powder: 1 tsp
Chaat Masala: a Pinch
Garam masala powder: 1 tsp
Asafetida: a pinch
Cumin Seeds: 1/2 tsp
Salt to taste

For Frying: Cooking oil to deep fry

  • Mix the Maida, Semolina,Wheat flour and salt in mixing bowl. Add oil, rub until fully incorporated and the mixture resembles coarse breadcrumbs. Add warm water; knead to make smooth and pliable dough. Cover with moist napkin and keep aside for one hour.
  • Soak both the Dal in water for three to four hours. Put soaked moistened Dal in a blender & Grind it coarsely. It Note: It should be grainy & not a fine paste.
  • Heat 2 tbsp oil in a non-stick pan. Add Asafetida
  • Add Cumin Seeds and roughly crushed coriander Seeds & fry for a minute.
  • Add the coarsely ground dal and sauté over medium heat to get rid of moisture. When the mixture starts drying out add all other ingredients to be added in the stuffing. The stuffing should be damp and not wet. Switch off the gas and keep aside to cool.

  • Make equal sized small balls of dough. Roll out the balls to approximately three to four inches in diameter. Put about 1 tbsp of stuffing in the center. Seal the edges together using a little water and roll into a round ball. Press down the ball making it flatter. Roll it lightly, slightly thicker than puri with the help of oil or dry flour.
  • Heat the oil in a wok (kadhai); deep-fry the stuffed kachoris, a few at a time, on medium heat till they puff up and become crisp and golden.
  • Remove and drain the excess oil on absorbent kitchen paper towels.
  • Serve hot with Aloo Ki Sabji and pickle.

Friday, January 25, 2013


                                           TRICOLOR BREAD PAKODA


White Bread: 6 Pieces
Gram Flour: 1/2 Cup
Tomato Ketchup: 1/2 cup
Coriander & Mint Chutney: 1/2 Cup
Red Chilly Powder: 1/2 tsp
Coriander Powder: 2 pinch
Roasted Cumin Powder:1/2 tsp
Oregano: 1/2 tsp
Salt: to taste
Water: 1 cup
Oil: for Deep Frying


  • In a bowl of tomato Ketchup add oregano,a pinch of red chilly Powder and mix well and keep aside.
  • Cut the Edges of Bread Slices.
  • In a bowl take  Gram Flour,add Salt, Red Chilly Powder & mix well.
  • Add water to make it smooth Paste without any Lumps.
  • Take 3 Slices of White Bread, .
  • Take one Slice of White Bread & Spread Tomato Ketchup on this slice in apporiate Quantity.
  • Take second slice of bread & put them over the first slice. 
  • Then take 3rd slice of Bread and spread mint & coriander Chutney on this slice in apporiate quantity & put over the second slice of Bread
  • Heat Oil in a Kadai for deep frying.
  • Once the oil is hot,Take all the 3 slices together & Dip the them into Gram flour batter and Deep fry until it becomes golden brown.
  • Turn and cook on all sides.
  • Once one, take the Bread Pakoda out & place them into absorbent Paper
  • Once cool down cut the Bread Desired shape & Tricolor " Bread Pakoda is ready to serve"
  • Serve these Bread Pakoda with tomato Ketchup and Tea.

Wednesday, January 23, 2013

Potatoes in Spinach Gravy

Potatoes in Spinach Gravy
Spinach - 2 cups (leaves only)
Potatoes: 4 (Peeled,cubed and deep fried) 
Note: You can also use half boiled Potatoes
Onion - 1 Large finely chopped & 1 Small (for grinding)
Tomatoes - 1 medium
Garlic - 3 cloves
Green chilly  - 2
Cumin seeds - 1 1/2 tsp
Turmeric - a pinch
Red chilly powder - to taste
Garam Masala: 1/2 tsp
Coriander Powder:1/2 tsp
Cumin Powder: 1/2 tsp
Salt - to taste
Sugar - 1/2 tsp

  • Discard the stalks of the spinach, retaining only the leaves.
  • Clean the leaves by washing them under running water.
  • Grind the the tomatoes,Kismis,almonds, one small onion to a fine paste.Keep aside
  • Then, add half a cup of water and blanch the spinach in the microwave - this should take about 3-5 mins, and this  depend on the power of your microwave. Set aside to cool. For me it took about 4 mins.
  • Once it cools down blend the spinach to a smooth puree. Keep aside.
  • Next, in microwave proof bowl, add oil and heat it for 30 seconds. Add cumin seeds and garlic and microwave for a 30 seconds
  • Then add the chopped onions and green chilli and microwave for 2 mins, stirring once in between. 
  • Now add grinded paste,mix well and microwave it for 4-5 minutes, stirring twice in between. 
  • Add the dry Masala,salt,sugar and the seasoning, microwave for another 3 mins.
  • Add grinded spinach, fried potatoes and mix well.
  • Cover and microwave for another 6 minutes,stirring twice in between and serve hot with jeera rice/rotis.

Sunday, January 20, 2013



DHOKLA is a snack which predominantly comes from the state of Gujarat in India. Traditionally it is prepared from Chickpeas or Besan which is soaked and fermented with yogurt overnight.


For The Base

Coarse Sooji - 1 Cup (Not Roasted)
Plain Yogurt - 1/2 Cup
Water: 4 tbsp
Green Chillie Paste: 1 tsp
Lemon Juice - 1 tbsp
Turmeric Powder - 2 pinches
Eno Powder: 2 tbsp (Plain Eno Powder)
Salt: to taste
Sugar: a pinch

For Tempering
Oil: 2 tbsp
Mustard Seeds - 1/2 tsp
Seaseme Seeds: 1/2 tsp
Asafetida: a pinch
Red Chilly Powder: a pinch
Curry Leaves - few
Cilantro - Optional

  • In a mixing bowl, combine the Sooji,Yogurt, Lemon Juice salt and green chilles paste to make a batter. The batter should be of medium consistency (like an idly batter).
  • Add some water if needed  to get the batter to the right consistency.
  • Keep aside the mixture for about 15-20 minutes.
  • Now in take a medium size microwavable dish. Grease the inside of the dish with some refine oil.
  • Add Eno to the rested batter,mix well and immediately transfer the Batter to the greased bowl.
  • Microwave on high Power for 8 minutes( depends on the make of the microwave, so roughly between 5 -8 minutes). 
  • Pierce a knife and see if it comes out clean without sticking to make sure it is cooked properly.
  • Remove from the dish after it cools down a bit into a plate.
  • Your Dhokla is ready
  • Take 2 tbsp of water and mix a pinch of salt and 1 tsp of sugar to it. Mix till the sugar is dissolve in water and pour this mixture over dhokla
      • Cut into desired shape
  • Heat Oil in a small kadhai, add mustard seeds. when it starts crackling add seaseme seeds,Asafotedia, Curry leaves
  • Immediately pour the tempering over the DHOKLA.
  • Garnish with chopped Coriander Leaves and serve

Saturday, January 19, 2013

Green Salad

Green Salad


Cucumber (Peeled & Cubed): 1 Cup
Carrot (Peeled & Cubed): 1/2 Cup
Raddish (Peeled & Cubed) :1/4 Cup
Onion (Cubed): 1/2 cup
Tomato: 1/2 Cup (cubed)
Boiled Sweet Corn: 1/2 Cup
Lettuce :1 2 leaves (torn into pieces)

For Dressing :

Mustard Seeds: 3 tbsp
Olive Oil: 2 tbsp
Honey: 1 tbsp
Salt: to taste:
Lemon Juice: 5 tbsp
Black Pepper Powder: to taste

Note: You can take Vegetables of your Choice also


  • Take all the items under Dressing in a blender and blend all the mixture for a minute. Your Dressing is ready.
  • In a bowl take all Cucumber, carrot,Raddish,Onion and lettuce . Mix well and keep them in a refrigerator till serving time
  • Before Serving take out the salad from Refrigerator add the dressing. Mix well.
  • Serve Immediately

Friday, January 18, 2013



I have learned this recipe during my school days. Every Saturday we used to one Extra Period of Hobby Class. Where we have to enrolled our-self in different activities like Music,Dance,cricket,Yoga,cooking and much more. I used to love cooking so i have taken Cooking Class. This Recipe was taught to us by our Hindi Teacher Sandhya Mam. So after so many days my hubby asked me to make something new. I don't know how this recipe came to my mind. and I have made it with little Variation. My Hubby loves the recipes.


Refined Flour: 2 Cups
Refined Oil: 6 tbsp
Salt: to taste
Potato: 4 (Large,Boiled & Peeled and mashed)
Ginger Garlic Paste: 1 tsp
Onion: 1 (Medium,finely chopped)
Green Chillies: 2 (finely Chopped)
Fresh Coriander Leaves:2 tbsp
Turmeric Powder:1/4 tsp
Red Chilly Powder: 1/2 tsp
Roasted Cumin Powder: 1/4 tsp
Garam Masala Powder: 1/2 tsp
Chat Masala: 1/4 tsp
Cumin Seeds: 1 tsp
Lemon Juice: 2 tbsp
Salt: to taste


For Stuffing
  1. Heat oil in a non stick pan  and add cumin seeds .
  2. When it start crackling add ginger garlic paste and saute for a minute.
  3. Now add finely chopped Onion and Green chilles and fry till the onion becomes lightly pink in color.
  4. Add turmeric and mashed potatoes and mix well.
  5. Saute the mixture for a minute on medium heat.
  6. Now add all the dry  spices and saute for 3-4 minutes on low heat
  7. Take out the mixture in a bowl ,Add chopped coriander leaves and lemon juice and mix it well and allow the mixture to cool.
  8. Your stuffing is Ready.
  9. In a separate plate mix bread crumbs and seaseme seeds and keep it aside.
For the Chapati:
  1. Take a bowl add refined flour,salt and oil.mix well
  2. Now add some water and make a medium stiff dough.cover and rest for 15 minutes
  3. Knead the dough again and make ping pong size balls and roll them to make chapatis
  4. Apply thin layer of potato mixture on the chapati.

  1.  Roll tightly and make a cylinder 
  2. Keep them aside for 10 minutes in a fridge. 

Note: You can skip Step 6
  1. Now slice the cylinder shape it with a sharp knife.
  2. Take a slice and gently  press between your palms to seal it.repeat this with all the slices.
  3. Roll all the slices over bread crumbs and sesame seeds mixture and keep them aside.

  1. Heat oil in  a pan and deep fry the spirals on medium heat till golden in color.
  2. Drain on a tissue paper and serve hot with Tea and sauce or chutney of your Choice