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Thursday, December 18, 2014

Stuffed Alloo Tikki

Stuffed Alloo Tikki

Now i have left my job and have become full time home maker. Last evening i was having craving to eat stuffed aloo tikki. I suffers various channels, blogs and website  and then I came across Sanjeev Kapoor stuffed aloo tikki that we can refrigerate also in a deep freezer. So then I decided to try this come out. All the ingredients were at home except roasted chana dal  Powder. So i dry roast chana dal from my pantry and grind them into a powder and have used in my recipe.

I have done little more variation and prepared my stuffed aloo Tikki


For the outer Cover:

Potato: 4 (Medium, boiled and Mashed)
Cumin Seeds: 1/2 tsp
Chana Dal: 1 tbsp
Green Chilles: 1 (deseeded and finely chopped)
Ginger: 1 tsp (finely chopped)
Garam Masala Powder: 1/2 tsp
Red Chilly Powder: 1/2 tsp
Salt to taste
Oil: 1 tbsp

For the stuffing:

Green Peas: 1/4cup
Raisins: 1 tbsp
Salt to taste
Asofotedia: 1/4 tsp
Green Chillies: 1 (chopped finely)
Amchor Powder: 1/2 tsp
Oil: 1 tbsp


1 .  Dry roast chana dal till nice aroma comes. Allow it to cool and grind to a fine powder along with green chillies and ginger.
2. Take oil in a Pan  add cumin seeds and saute till the cumin seeds spullter.
3. To this add freshly made chana dal powder and mix well.
4. Now add mashed potatoes, Garam Masala, Red chilly Powder and salt to taste.
5. Mix all the ingredients and let them cool.
6. Divide the mixture into equal parts and keep them aside to cool.

7. Now for stuffing heat oil in a pan and add asofotedia
8. To this add mashed green peas and saute them tilll green peas looses all its moisters and become dry.
9. Add raisins,green chillies, amchoor Powder, Salt and mix well.
10. Keep the stuffing aside to cool down.

11. Press the potato mixture and make small hole in the center.

12. Now take a spoonful of green peas mix and stuff them in a center.
13. Close the patties from all side and flatten them a little bit & shape them into tikkis

14. Shallow fry or deep fry the tikkis and serve them along with your evening tea.

14. We can also put the Tikkis in a zip lock bag & can place them in deep freezer.
15. Whenever required we can directly take the tikkis out and fry them in medium hot oil till golden brown.

Friday, November 07, 2014

Bread Toast with Leftover Dosa/ Idli Batter

Bread Toast with Leftover Dosa/ Idli Batter

Last weekend i was planning to make some thing different for the Breakfast. I had Brwon Bread & Dosa batter left over in my Refrigerator. I was bored of having Dosa.Idli. So just goggle and found the Bread toast Recipes with leftover dosa batter. I found it interesting & thought of giving it a try. 

My hubby likes it. It was a surprise for me as he is not so used to these South Indian Delicacies like Dosa, Idli. Now lets start the recipe.


Idli/Dosa Batter: 1 Cup
Bread Slices: 4 pieces
Onion: 1 (Medium finely chopped)
Green Chillies:1 (finely chopped)
Ginger: 1/4 tsp (finely chopped)
Coriander Leaves: 1-2 tbsp (finely Chopped)

For Tempering
Asofetdia: a pinch
Turmeric Powder: a pinch
Red Chilly Powder: 1/2 tsp
Mustard Seeds: 1/4 tsp
Curry Leaves: 1/2 Spring (finely Chopped)
Oil: for tempering & making toast.
Salt: to taste


  • In a wide bowl take Idli dosa Batter.
  • Heat oil in a ladle or a tempering pan. Add Mustard Seeds & wait till it spullter.Then add curry leaves,chopped ginger, asofetedia, Turmeric Powder & Red Chilly Powder & saute it for a minute & transfer the tempering to the Idly/Dosa batter.
  • Add onion,green chillies,coriander leavers ,salt to the batter & mix well.
  • Heat tawa or a griddle. Dip the bread slices in the dosa batter & placed it in a greased tawa or griddle. .
  • Pour some more dosa batter if needed on the top of bread slices.
  • Cook in a medium heat for a minute &  then turn other sides & cook till toast turns crisp.
  • Cook evenly on all sides
  • Simple & Yummy dosa Toast is ready to serve. Serve it hot with Tomato Ketchup.

Sunday, July 06, 2014



Dry Red Chillies: 10
Kashmiri Red chilly Powder: 1 tsp
Blanched Tomato Paste: 4 tbsp
Oil: 3 tbsp
Vinegar: 3 tbsp
Minced Ginger: 1 sp
Minced Garlic: 1 tsp
Sugar: 1 tsp
Salt: to taste


Noodles: 1 packet:
Chopped Onion: 1/2 cup
Chopped Capsisum: 1/2 cup
Chopped French Beans: 1/4 cup
Salt: to taste
Black Pepper Powder: to taste


For Schezwan Sauce:

  • Soak Dry red chillies in a bowl of boiled water for about an hour.(I have removed the seeds of red chillies before soaking)
  • In a blender take dry red chillies, minced ginger & garlic, Blanched tomato taste, Kashmiri Red chilly Powder, Salt, Sugar and well with a spoon
  • Heat 3 tbsp of oil till smoke come and add oil to the blender.
  • Grind all the spices to a fine paste.
  • Your schezwan sauce is ready.

For Veg Hakka Noodles:

  • Boil enough water and cooked the noodles as per the packet Instruction with 1 tsp of oil and a pinch of sugar.
  • Drain and wash immediately with cold water to prevent sticking to each other.
  • Heat oil ina kadai , add chopped onion and fry for a while.
  • Add prepared schezwan sauce and stir on a medium flame till oil separates.
  • Add chopped capsicum and chopped french beans and stir for a minute and add the cooked noodles
  • Stir fry all the vegetable on a high label for a minute.
  • Toss the noodles with vegetable well so that everything mix up evenly.
  • Finally add black pepper and salt to tadte and mix well.
  • Switch off the flame and transfer the noodles into a serving bowl and serve hot.
Note: You can add any Veggie of your choice or availability in Noodles

Thursday, July 03, 2014

Corn & Cheese Croquetees

Corn & Cheese Croquettes


Boiled & mashed Sweet corn: 1/2 cup
Boiled & grated Potatoes: 3/4 cup
Chopped onion 1/2 cup
Green chillies: 2 (Finely chopped)
Coriander Leaves: 1/4 cup (Finely chopped)
Cheese: 4-5 cubes
Bread Crumbs: 2 tbsp
all purpose flour: 1/2 tbsp
Salt : to taste
Red Chilly flakes:1/2 tsp
Pizza mix: 1 tsp
Black Pepper Powder: 1/2 tsp
Oil: for deep Frying


  • In a bowl take mash potatoes, boiled and grated corn kernels.
  • Add all the spices except cheese & oil and mix well.
  • Divide the dough into equal parts
  • Stuff the cheese cubes,close the ball well and give the ball a cylindrical shape
  • Once all the ball are ready refrigerate the ball for 45 min
  • Heat a deep pan or kadai with oil & drop in Croquettes & cook on all sides
  • Drain on kitchen towel and serve hot with tomato Sauce.

Rice Croquets

Rice Croquet

For rice mixture 

Left over cooked Rice   : 1 cup
Boiled corn: 2-3 tbsp
Chopped coriander   : 2 tbsp
Chopped green chilies: 1 tsp
Chopped onions: 2 tbsp
Salt to taste 
Roasted cumin powder: 1 tsp
Red chilly powder 1 tsp
Grated cheese: 2 tsp
Grated Paneer: 2 tbsp
Grated Paneer: 2 tbsp
Bread crumbs  : 2 tbsp

For batter

refined flour: 1 & 1/2 Cup
Salt to taste 
Crushed black pepper to taste 
Red chilly powder  : 1 tbsp
Refined flour to dust 
Bread crumbs to coat the croquet 
Oil for Deep frying 

  • In a bowl mash the boiled rice. 
  • Chop boiled corn and add to the rice mixture. 
  • Now add chopped coriander, chopped green chilies, chopped onions, salt, roasted cumin powder, red chilly powder, grated cheese, paneer, breadcrumbs and mix well.
  • Prepare the ball from the mixture and keep it aside. 
  • In a another bowl take refined flour, salt, crushed black pepper, red chilly powder, water and prepare a thick batter. 
  • Take the rice balls and dust refined flour on it. 
  • Put the prepared balls in the batter with one hand and with another hand coat balls with breadcrumbs. 
  • Deep fry the prepared croquets in hot oil until golden brown and remove them on a tissue paper. 
  • Your Rice croquets are ready to serve. 

Sunday, March 30, 2014

Bread Pakore

Bread Pakora


2 slices of firm Brown bread (U can use White Bread also)
Gram flour (besan): 1 cup
Sooji: 1 tbsp
Salt: to taste
Asafoetida (hing): a pinch
Cumin seeds (jeera): 1 tsp
Green chillies: 2 (finely chopped)
Tomato Sauce: 2 tbsp
Green Chutney: 2 tbsp
Water: 1/2 cup
Oil to fry


  • Mix all the dry ingredients together: Gram flour ,Sooji, Asafoetida, cumin seeds, and salt
  • Add the water slowly to make a smooth batter. (Batter should be the consistency of pancake batter or dosa batter.
  • Next, add the green chilies and cilantro. Mix well.
  • Heat the oil in a frying pan on medium high heat.
  • Remove the crust from all sides of the bread.
  • Slice the bread into 2 equal parts (triangle shape).
  • Now you have 4 slices on Bread into triangular shape
  • In one part  of Bread slice apply green chutney &  on another slice apply tomato sauce.
  • Put both the slices over each other.
  • Dip the bread slices in the Gram flour batter one at a time and slowley drop into the frying pan.
  • Fry the Pakoras until both sides are golden-brown. The pakoras will take about 4 to 5 minutes to cook.
  • Turn them occasionally.
  • The crispy, delicious Bread Pakoras are ready to serve.
  • Serve hot with tomato Ketchup and Tea or coffee

Saturday, March 29, 2014

Veg Calzone

                                                                               VEG CALZONE

I was planning to Prepare Calzone for a long time. But was not getting time to Prepare that. I have Bookmarked "Bell Pepper Calzones" from Divya Cook Book for making the calzone. But I was not very lazy to go out for grocery for purchasing the all kinds of pepper. So filling i have made as per my pantry availability.So I used Greeen Capsisum, boiled potato,Corn. and it really came out good. My hubby likes it and this made my day

Ingredients for outer Layer:

Instant Dry Yeast: 1&1/2 tbsp (I used Blue Bird)

Sugar:1 tbsp

Salt: a pinch

Oil: 1 tbsp

Warm Water: 3/4 Cup+3/4 Cup

Maida: 3 cups

For the filling

Oil - 2 tbsp

Boiled Sweet Corn: 1 cup

Boiled and mashed Potato: 1/2 cup

Onion - 1 big, finely chopped

Tomatoes - 2 medium, finely chopped

Bell peppers - 1 (finely chopped)

Red chilli powder - 1/2 tsp

Salt to taste

Tomato ketchup - 2 tbsp

Oregano: 1 tbsp

Red chilly Flakes: 1 tbsp

Pizza Mix: 1 tbsp

Black Pepper Powder: 1/2 tsp

Mozzarella cheese - 100 gms,grated


 ·         Mix together warm water,yeast,salt and sugar in a bowl.Let it rest for 2-3 minutes till frothy.

  •  In a big mixing bowl add flour and mix in salt.Pour the yeast mixture and start kneading the dough.Add more lukewarm water as required till you get a smooth dough

·         Smear some oil on the bowl in which the dough was mixed and place the dough in it to rise.

·         This will take around one hour. after one hour punch the dough again and let it rest for another 30-45 minutes

For the Filling:

·         In a frying Pan heat oil. Once oil is done  add onions and fry it for a minutes

·         Mix in chopped Capsicum, boiled sweet corn and saute for a minute.

·         Mix in the chopped tomatoes & mashed potatoes.

·         Add red chilly powder,salt and tomato ketchup and saute for 2-3 minutes.

·         Mix in the oregano, Pizza Mix, Black pepper Powder  red chilly flakes.

·         Mix well  and switch off the flame.

·         Punch down the dough and divide into 6 equal portions.Flour the counter top and roll the dough into a round shape approximately 7-8' diameter.

·         Place the filling-about 2 tbsp and top with the grated cheese and fold over.

·         Seal the edges .Brush the top of the calzones with the oil

·         Preheat the Microwave in 200C

·       Transfer the calzone to a baking sheet and bake in Pre heated oven at 200C for 10-12 minutes or until golden brown.

·         Serve Immediately


Saturday, March 22, 2014

Sweet Corn and Soya Chunks Pulao

Sweet Corn and Soya Chunks Pulao


Rice: 2 Cups
Cooked Soya Chunks: 1 cup
Sweet Corn: 1/2 cup (I have used frozen if you want you can use fresh )
Green Chillies: 2
Onion: 1 (finely sliced)
Tomato: 1 (Thinly sliced)
Turmeric Powder: 1/2 tsp
Red Chilly Powder: 1/2 tsp
Biryani Masala: 2 tbsp
Curd: 1/4 cup
Salt: to taste
Oil; 2 tbsp


  • Wash Rice and soak in water for 30 minutes.
  • Heat oil in a kadai, add onion and green chillies and saute till onion become transparent
  • Now add tomatoes and cook till tomatoes becomes mashy.
  • Add Soya chunks and saute for 1 minute.Add Sweet corn and saute for another 2 minutes.
  • Add all the masala , curd and mix up every thing .
  • When everything turns mushy add rice and mix properly.
  • Add enough water to cook rice and cook till the rice is done.
  • Serve hot with raita of your choice.

Sunday, January 12, 2014



This Biryani is nothing but a simple biryani in which Paneer is cooked with rice & other vegetable in Dum Style.  This weekend in my Pantry was left with lot of Paneer and few vegetable. I was not in mood to prepare some Paneer curry so i decided to Prepare the Biryani. The recipe was very simple but it was tasty. I had paired the Biryani with Raita.


For Spicing the rice:

Rice: 2 cups
Water: 3 Cups
Green Cardamom:2-3
Cinnamon:1/2 "
Pepper Corn:3
Star Anise:1
Oil: 1 tbsp
Salt: to taste

For Vegetables Mixture
Mix vegetable: 1/2 cup (I used Carrot, Beans & Green Peas)
Onion: 1 (Sliced)
Cumin Seeds:1/2 tsp
Ginger Garlic Paste: 1/2 tsp
Bay Leaves:2
Turmeric Powder: 1/2 tsp
Coriander Powder:1/2 tsp
Biryani Masala: 1 tbsp
Kashmiri Red chilly Powder: 1/2 tsp
Oil: for cooking
Salt: to taste

For Marination:
Cubed Paneer: 1 Cup
Yoghrut: 1 cup
Oil: 1 tbsp
Kashmiri Red Chilly: 1/2 tsp
Biryani Masala: 1/2 tsp
Salt: to taste

For Garnishing:

Coriander Leaves: 4 tsp (finely chopped)
Mint Leaves: 4 tsp (finely chopped)
Saffron (mixed in 1/4 cup milk)

  1. Soak rice in water for at least 1/2 an hour
  2. Saute Panner on a non stick tawa till golden brown on a medium flame.
  3. In bowl take yogurt. Add all item under marination and mix well.Add the saute Paneer and mix well. Marinate the Paneer for 30 minutes.
  4. Bring 3 cups of water to boil. Add the spices under the  spices for spicing the rice. mix well and bring the water to boil & When water Starts boiling add the soaked rice. Cooked the rice is 3/4th done and drain away the excess water and keep aside.
  5. In a non stick pan heat oil. Add onion and green chilly and saute till the onion becomes pink and translucent.Add ginger garlic paste ans saute for a minute
  6. Add in mixed vegetable and fry the vegetable on a high flame for 2-3 minutes.Cover and cook the vegetable till half done..
  7. Add rest of the spices and mix well.
  8. Add marinated Paneer in the pan and saute for another 2 minutes.
  9. Add chopped coriander leaves and mint leaves. Mix well and keep aside
  10. Take any flat bottomed thick pot add one tbsp of oil and spread oil over the inner side of pot.
  11. Spread one layer of rice in the pot.Add the vegetable. Pour 1 tbsp of the saffron milk,
  12. Spread another layer of rice and repeat the layer with rice------>Vegetable & Paneer----------> 1 tbsp of saffron milk------------->rice
  13. Finish the layer with mint & Coriander Leaves and fried onions and remaining saffron milk.
  14. Cover the Pot with aluminium foil  and put the lid on the top. Cook on low medium flame for 45 minutes till the biryani is done.
  15. Serve with raita or any curry of your choice.

Friday, January 10, 2014



Kadai paneer is the easiest paneer recipe that I make. It can be used as a as side dish for roti, but it will also goes well with simple pulaos or Biryani too. The coriander seeds and capsicum are the highlights of this recipe. Kadai Paneer is nothing but a simply, mild spicy & flavorful side dish using Paneer, Tomato & Capsicum. I usually order Kadai Panner while we go out for dinner or Lunch but have never tried at home. So recently tried this at home and my hubby loved it a lot.


·        Paneer: 400gm (cut into cubes)
·        Onion: 2 medium (Sliced)
·        Tomato   4 Medium, (finely chopped)
·        Capsicum/Bell pepper    1 medium (diced)
·        Ginger       1&1/2 " piece (crushed)
·        Garlic       4 fat cloves (crushed)
·        Garam Masala Powder    1 tsp or less
·        Salt    to taste
·        Sugar: a pinch
·        Coriander Leaves: few finely chopped

To Dry Roast & Grind

·        Coriander Seed: 3 tbsp
·        Dry Red chilly    5 no

  • Heat a pan, dry roast red chilly n coriander seeds for a minute in medium heat then coarsely grind them in blender
  • Heat oil in a kadai, when its heated add crushed ginger and garlic and stir fry till raw smell leaves.
  • Now add finely chopped onions and sauté until it turns golden brown.
  • Then add finely chopped tomatoes, sprinkle little salt & sugar and sauté until the tomatoes turn soft n mushy.
  • Now add the ground chilly-coriander mixture, Garam Masala powder and stir fry for a minute.
  • And then add capsicum and stir fry for a minute.
  • After that add paneer cubes, salt and gently combine everything and stir fry for a minute
  • Lastly add finely chopped cilantro & switch off the stove.
  • Your delicious & Flavourful Kadai Paneer ready. Serve hot with rotis

Tuesday, January 07, 2014

Sweet Corn Cilantro Rice

Sweet Corn Cilantro Rice

Today I am sharing with you all a very simple and quick rice recipe with fresh coriander leaves. It is also a perfect lunch box recipe at office or for kids at school , all we need is some papads or raitha to go along with it. Anyone can prepare this simple rice recipe


Cooked Rice: 1 Cup
Sweet corn kernels: 1/4 Cup (Frozen)
Lime Juice: 2 tsp
Onion: 1 (small finely chopped)
Green Chilies: 1 (finely chopped)
Salt: to taste
Chopped Coriander Leaves: 1/2 cup
Green chilies: 1 (finely chopped)
Oil: 2 tbsp
Ginger Garlic Paste: 1 tsp
Black Pepper powder: 1/4 tsp
Biryani Masala Powder: 1/2 tsp (I used Everest Biryani Powder).
Cumin Seeds: a pinch


  • Heat Oil in a Kadai or frying pan add cumin/jeera seeds, & when it starts sizzling, add finely chopped onions & green chilies and saute till it turns translucent
  • Add Ginger garlic paste and saute till oil separate
  • Now add Corn kernels and mix well and stir fry for  a minute
  • Now add cooked rice and mix well. Add black pepper powder, Biryani Masala, Salt & mix well.
  • Sprinkle some water and cook covered in medium heat for 1 minute
  • Add finely chopped coriander Leaves n give it a gently stir and lastly add lime juice
  • Mix well and turn off the Gas
  • Your’s Yummy n Flavourful Sweet Corn Cilantro Rice is ready

Friday, January 03, 2014

Egg-less Mocha Chocolate Coffee Cupcakes

Egg-less Mocha Chocolate Coffee Cupcakes

Mocha Chocolate Coffee Cupcake


Dry ingredients:

All purpose flour - 1 cup
Baking powder - 1 tsp
Sugar, powdered - 3/4 cup
Cocoa powder - 1 1/2 tbsp

Wet ingredients:

Butter, softened unsalted - 5 Tbsp
Milk - 1/2 Cup
Instant Coffee powder – 1 Sachet (I used Re 1/- Sachet)
Vanilla essence - 1/2 tsp

Curd: 2 tbsp

  1. Pre-heat the oven to 200 degrees C. Line the cupcake moulds with papercup liner and keep aside.
  2. In a bowl sift maida, baking powder, cocoa powder atleast 3 times and keep aside.
  3. In another bowl Cream together sugar, curd and butter till it's light and fluffy
  4. Add vanilla essence, coffee powder and mix well
  5. Now add the maida mixture in the curd and butter mixture with One tbsp at a time and ingredients and combine it gently
  6. Next add milk till and gently fold till you get a smooth batter
  7. Pour the batter into the cup cake mould & Bake at 180 degrees for 14 mins. Check with a knife or a toothpick inserted into the cupcake comes out clean.
  8. Take the cupcakes out of the oven. Let them cool entirely before frosting

Mocha Chocolate Syrup Frosting

Butter unsalted, softened - 3 tbsp
Chocolate Syrup: 4 tbsp
Instant Coffee Powder - 2 tbsp
Fresh Cream - 4 tbsp

How to make the Frosting

  1. In a MW bowl take the Chocolate Syrup and microwave it for 3 minutes
  2. Again add the butter and cream, MW for a minute. Stir well and again MW for a minute.
  3. Once the Mocha Frosting is cooled, top it on the cupcakes, sprinkle sparklers and serve.