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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