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Friday, June 29, 2012

Monsoon Magic Vegetarian fritters- Paneer in Capsicum Pakora

Vegetarian Pakora/fritter  with Paneer and Capsicum is another mouth watering fritter especially for Vegetarians.The outer crust is super crisp and in inside-the fusion of capsicum ,mint,coriander and cottage cheese is more than worthy of a try.This can be well enjoyed with tamarind chutney and of course- rain outside.

1.Paneer (Cottage cheese)-300 grams
2.Green capsicum-2 medium
3.Fresh coriander leaves-1 bunch
4.Fresh mint leaves-1 bunch
5.Green chillies-3-4
6.Lemon juice -1 tablespoon
7.Salt   to taste
8.Oil     to deep fry

For the preparation of the Batter
1.Ginger - 1/2 inch piece
2.Garlic-4 cloves
3.Green chillies-2
4.Gram flour (besan)-1 cup
5.Cornflour-3 tablespoons
6.Rice flour-2 teaspoon
7.Baking powder-1/2 teaspoon
8.Lemon juice-1 tablespoon
9.Salt   to taste
10.Chaat masala -2 teaspoons


1.Cut the paneer into one inch squares.
2.Cut the Capsicum into two halves and remove the seeds and cut them into one inch squares.
3. Roughly chop coriander leaves, mint leaves, green chillies, ginger and garlic.
4.Grind together coriander leaves, mint leaves, four green chillies to a fine paste.
5. Add lemon juice and salt to taste.
6.Separately grind together ginger, garlic and two green chillies to a fine paste for the batter.
7.In a bowl mix besan, cornflour, baking powder,rice flour, ginger-garlic-green chilli paste and salt.
8. Add lemon juice and mix. Add a little water to make a thick batter.
9.Spread the green chutney on either side of the paneer squares. Stick capsicum squares on both sides of the paneer square.
10. Heat sufficient oil in a kadai.
11.Dip the sandwiched paneer pieces in the batter and deep fry till golden.
12. Drain the pakoras on absorbent paper.
13.Cut into two halves. Place on a serving plate.
14. Sprinkle the chaat masala and serve hot with Tamarind chutney.

Wednesday, June 27, 2012

Paneer Jalfrezi- Vegetarian Delight

Paneer Jalfreze/jhal frezi/zalfrezi is  an Indian  party special paneer recipe,especially for vegetarians,which is easy to cook and looks tempting .All vegetarian friends to try this at home.

1.Cottage Cheese (Paneer)- 400 grams
2.Tomatoes-2 medium sized
3.Capsicum-2 medium sized
4.Onions-2 medium sized
5.Ginger-2 inch piece
6.Green chillies-1-2 (finely chopped)
7.Coriander Leaves- ¼ medium branch (finely chopped)
8.Red chillies whole-2 (Break into two pieces)
9.Oil-3 tbsps
10.Red chilli powder- ½ tsp
11.Turmeric Powder (haldi)- ½ tsp
12.Salt to taste
13.Vinegar- 1 ½ tsp
14.Garam masala powder-1 tsp
15.Cumin seeds (Jeera)-1 tsp


1.Cut the paneer into 2 inches long pieces.
2.Wash and cut the tomatoes and the capsicum into halves, deseed and cut them into two inch long slices with ¼ inch width.
3.Peel and wash the onions and cut into thick slices. Separate the different layers of the onions.
4.Peel, wash and cut the ginger into julienne.( Julienne is a culinary knife cut in which the food item is cut into long thin strips, similar to matchsticks.)

5.Heat oil in a pan/kadai.Add cumin seeds .When they change colour ,add the red chillies.
6.Add the ginger julienne and sliced onions. Sauté for half a minute.
7.Add the red chilli powder and turmeric powder. Stir well.
8.Add the capsicum.Cook for 2-3 minutes.
9.Add the paneer fingers and toss them well.
10.Add salt and vinegar and cook for 2-3 minutes.
11.Add the tomato pieces and garam masala powder.
12.Serve hot garnished with chopped coriander leaves.

Tuesday, June 26, 2012

Murg Hare Masale

It is another traditional Hyderabadi delicacy. Chicken in thick and rich green gravy with an overwhelming aroma of mint and coriander leaves. It’s again a must taste for everybody.


1.Chicken-1 kg(cut into 12 pieces)
2.Thick Curd-½ cup ( beaten )Strain the excess water using a cotton cloth.
3.Onions-3, sliced fine and fried crisp 
4.Ginger garlic paste-1 tablespoon(Equal quantities)
5.Cashewnuts- A handful
6.Cinamon(dalchini)-2 pieces
7.Black pepper- ¼  tsp
8.Green cardamom-4 pc
9.Cumin seeds(Jeera)-1 tsp
10.Coriander seeds-1 tsp
11.Green chillies- 4-5
12.Coriander leaves-1 small bunch
13.Mint leaves(Pudina)-1 small bunch
14.Fresh Cream-2 tbsp
15.Turmeric powder(haldi)-¼ tsp
16.Pure Ghee/Oil-3 tbsp
17.Salt to taste 


1.Powder the following altogether :Cinnamon, cardamoms,cumin seeds,coriander seeds.
 2.Grind the following to a fine paste separately: Green chillies, Mint,Coriander leaves, cashewnuts and     fried onions.
3.Wash and drain the chicken.Add ginger garlic paste,mint paste,coriander paste,green chillies paste and curd.Mix all well.
4.Put it inside a refrigerator for atleast 30 mins.
5.Heat the ghee in a pan/kadai and add the chicken. Fry till the ghee separates, then add salt to taste and haldi.
6.Fry for another 3-4 minutes.Add 1 ½  cups of  warm water.
7.Cook till the chickens are almost done.
8.Add powdered masala, cashewnut paste and cream and put the Gas in simmer till done. 
9.The gravy should be rich and thick


Hyderabadi White Chicken Korma

White Chicken Korma is one of the many dishes of the Great Hyderabadi cuisine. Hyderabadi Cuisine is slightly sour, hot and richly endowed with nuts and spices. Traditional Hyderabadi dishes are cooked in original ‘Ghee’. Cooking in low heat, in ‘Dum’ is another specialty of this cuisine, which is another cause of its rich aroma.

1.Chicken- 1 Kg (cut into 12-14 pieces)
2. Pure Ghee-  3 tablespoons
3. Onion – 3 medium (sliced)
4. Ginger paste –1 tablespoon
5. Garlic paste -1 tablespoon
6. Green chilli paste -  1 tablespoon
7. Almonds,ground - 1/4 cup(Make it paste)
8. Khoya/mawa, grated - ½ cup
9. Yogurt -1 cup(Whisked well)
10.Black pepper powder- ½ teaspoon
11.White pepper powder -1 teaspoon
12.Cream-4 tablespoons
13.Garam Masala  powder – ½ teaspoon
14.Rose petal powder/ Rose water- ½ teaspoon
15.Coriander leaves- ½ teaspoon to garnish.

1.Heat Ghee in a pan, add onions and sauté till golden brown.
2.Add ginger and garlic pastes and stir.
3.Add green chilli paste and sauté for 5 minutes.
4.Add almond paste, khoya and yogurt.
5. Cook on low heat for 15-17 minutes.
6.Add white pepper and black pepper powder and stir.
7.Add chicken pieces and cook further on low heat for 10 minutes, stirring occasionally. 8.Pour in one cup of water and simmer for another five minutes.
9. Once the chicken is cooked, add cream and stir. Add garam masala  powder and rose petal powder/ rose water, simmer for two minutes and remove from heat.Garnish with coriander leaves.
10.Serve hot


Cucumber Soup

Cucumber is one of the very low calories vegetables. It contains no saturated fats or cholesterol. It helps reduce constipation. It is a very good source of potassium, which helps reduce blood pressure and heart rates by countering effects of sodium. It is a great antioxidant. Moreover, it has high amount of vitamin K, which has been found to have potential role in bone strength.
I have come up with Cucumber soup which  is oil free, healthy and tastes very unique.


1.Cucumbers-8 medium size (Peeled)
2.Ginger-1 pc finely chopped (2inch long)
3.Green chilies- 2 (finely chopped)
4.Salt   to taste
5.Buttermilk -4 cups
6.White pepper powder-1 teaspoon
7.Lemon juice-2 tablespoons

1.Cut each of the cucumbers lengthwise into two halves and scoop out the seeds. Now cut into pieces and put in a blender jar.
2. Add 1 ginger, 2 green chilies, salt, 1 cup buttermilk and blend to a fine puree.
3. Add ¼ tsp white pepper powder and ½ tbsp lemon juice and blend again.
4. Pour into a soup bowl and chill in a refrigerator. Serve chilled.

Spinach Chicken Soup

Spinach soup can supply health benefits due to the fact that it is being so nutrient-dense. Spinach is considered to be one of the healthiest foods around. Spinach's low calorie content makes it ideal for losing or managing weight. It increases energy level, improves bone health. It also has some anti-inflammatory properties.Spinach Chicken Soup in one of my favorites.It's simple a health soup.You can try this in morning breakfast or  as an appetizer before the main course.


1.Boneless chicken-200 grams
2.Spinach, shredded-2 bunches
3.Oil-3 tablespoons
4.Butter-1 tablespoon
5.Bay leaf-1
6.Onion, chopped -1 medium
7.Garlic, chopped -2-3 cloves
8.Salt   to taste
9.Black peppercorns (crushed)-1/2 teaspoon
10.Potatoes-2 medium (Boiled and mashed)
11.Milk - 1/4 cup
12.White bread slices-   2 slices(Crusts removed)
13.Black pepper powder- A few sprinkles to taste
14.Dry oregano-1/4 teaspoon
15.Whole dry red chilly, crushed -1


1.Cut the chicken into small dices.
2. Heat one tablespoon of oil and butter together.
3.Add bay leaf. Add chopped onion and garlic and sauté for about a minute.
4. Add shredded spinach and remove bay leaf.
5.Add salt, crushed peppercorns and one cup of water.
6. Cook for 2-3 minutes.
7. Add boiled and mashed potatoes and cook for 2-3 minutes.
8. Remove from heat and add milk.Stir continuously while adding milk in it.
9. Let cool and blend well in a blender.
10. Remove the crusts from the bread slices cut into very small pieces.
11. Dilute the spinach puree with milk or water and heat in a pan.
12.Fry the small pieces of bread in a teaspoon of oil in another pan till they begin to change colour.
13.Add one more teaspoon of oil and shallow fry further till they are crisp. Drain onto an absorbent paper and keep aside. Sprinkle oregano and crushed red chilly.
14.Heat the remaining oil in another pan, add boneless chicken pieces and sauté till cooked.
15. Sprinkle salt and pepper powder.
16.Add salt to the soup.
17.To serve, put the chicken pieces in a soup cup/bowl. Pour the soup over them. Top with the bread pieces and serve hot.

Cabbage Soup-Oil Free Appetizer

It’s been my honest try to come up with oil free recipes.An oil free soup in the form of  Cabbage soup is an endeavor to this.Will be coming with more of this.



1.Cabbage-1 medium (Diced)
2.Onion -2 medium (Diced)
3.Salt   to taste
4.Tomato- 4 medium (Diced)
5.Black pepper powder- A few sprinkles (to taste)
6.Green capsicum- 1 medium (Diced)
7.Lemon juice -4 teaspoon


1.Heat a deep Non stick pan. Add onions and ROAST  for a minute.
2.Add cabbage and salt and stir.
3.Add four cups of water cover pan and cook for 2-3 minutes.
4.Add tomatoes and pepper powder and stir.
5.Continue to cook for further 2-3 minutes.
6.Add the capsicums, cover and cook for seven to eight minutes.
7. Add lemon juice and mix.
8. Take the pan off the heat. Serve hot.

Beetroot Soup- Vegetarian Appetizer

The role of an appetizer is very crucial for any party. A party’s success depends very much on choosing a good appetizer.” Appetizers can make or break a party,” says appetizer expert John Macy.
I am a  ‘Foodie’. A soup makes me wait for the starter and the main course, which again stimulates my appetite.
I have come up with a classic appetizer in the form of Beetroot Soup- A vegetarian Appetizer, which will definitely ignite your appetite and would make the party more successful.



1.Beetroots-3 Medium Sized (Thinly Sliced)
2.Oil -2 tablespoons
3.Onion -1 medium(Roughly chopped)
4.Garlic -2 cloves(Roughly Chopped)
5.Potato-1 medium
6.Carrots-2 medium(Thin Sliced)
7.Salt to taste
8.Black pepper powder-1/2 teaspoon
9.Tomato -1 large(Chopped fine)
10.Fresh cream-1 tablespoon


1.Heat oil in a deep pan. Add onions and garlic to the pan and sauté for 2 mins.
2. Add potato and carrots
3. Add salt, black pepper powder and stir. Cover and cook for 2-3 minutes.
4. Add beetroots and 2 cups water.
5.Cover the pan and cook till the vegetables are almost done.
6.Add the tomato. Cook for around 8-10 minutes.
7.Strain the vegetables. Allow them to cool.
8.Blend all the vegetables (in a mixer) into a smooth puree adding a little cold water. 9.Transfer puree back into the pan.
10.Add the strained soup into it and mix well. Heat the soup till it comes to a boil.
11. Pour into a soup plate, garnish with cream and serve hot.

Sunday, June 24, 2012

Healthy breakfast- Semolina (Sooji) Upma

Semolina or Sooji is very  nutritious  as it has lots of minerals,proteins and dietary fiber.Upma is a  common breakfast item in Southern part of India,however in different parts of India its cooked in different style. The concept still remains the same.
Upma made with vegetables is a very healthy breakfast for all especially the kids.



1.Sooji/Semolina -2 cup
2.Carrot (chopped finely) – ½ cup
3.Capsicum (chopped finely)- ½  cup
4.Ginger (grated) –2 tsp
5.Green chillies (chopped)-2pc
6.Mustard seeds -1 tsp
7.Cumin seeds – ½ tsp
8.Curry leaves – 2 stems                      
9.Salt to taste
10.Sugar -1 tsp
11.Ghee- 3 tsp

1. Heat 1 tsp of  ghee in a pan and roast sooji  in medium flame for about 2-3 minutes. Continuous stirring is a MUST. Keep it aside.
2.In a pan heat 2 tsp of ghee and add mustard seeds, cumin seeds and Curry leaves. When mustard splutters, add grated ginger and green chillies. Fry for a few seconds and add chopped vegetables (carrot and capsicum) and sauté for 2 mins.
3.Add salt and sugar and stir well.
4.Now add roasted sooji and mix it well. Pour 4 cups of water to that. Stir continuously in low flame for 5 minutes.
5.Serve hot as a healthy and tasty breakfast.

TIP:The quantity of water should be double than that of Sooji taken.

Monsoon Magic fritters-Fish Chop

It’s drizzling all throughout the day and what better than having all sorts of fritters and sipping on a cup of tea.
I have come across with a very different king of fritter with Rui Mach/Rohu fish or Katla fish(whichever available).I must say, this recipe is unique and innovative. I would like everybody to try this at home and let me know.


1.Fish(Catla/Rohu)- 200 gms
2.Soaked Bengal gram(Chana dal) –2 cups
3.Ginger garlic paste- 1 tbsp
4.Onion(Chopped) - 2large
5.Tomato(chopped-1 Medium
6.Green chilly paste-1 ½ tsp
7.Cumin powder(Jeera) - ½ tsp
8.Coriander powder(Dhania)- 1/2 tsp
9.Turmeric powder- 1 tsp
10.Garam masala  powder -1 tsp
11.Salt  to taste                                  
12.Corinader leaves-1 bunch

For coating:

1.Rice flour (Chaal Guri)- 2 cups
2.All purpose flour(Maida)-1 cup
3.Baking powder - ½  tsp
5.Oil for frying


 1.Boil the fish pieces  for about 10 minutes until it becomes soft, Remove all the spines and mash it coarsely.
2.Boil the soaked chana day till soft. Drain all the water and keep it aside to cool. After it’s cooled, blend it without water.
3.Heat oil in a pan and add chopped onion and fry for couple of minutes. Add ginger garlic paste and again sauté for another minute.
4.Add turmeric powder,cumin powder, coriander powder and salt. Fry the spices for 2-3 minutes  and then chana dal ,and chopped tomatoes. Saute for 2-3 minutes.Add the fish, garam masala powder and stir it properly for 4 to 5 minutes.
5.Add chopped coriander and mix properly. Turn off the Gas.
6.Stuffing is ready when it’s absolutely cooled.
7. Mix rice flour, all purpose flour, and baking powder. Add 2 tablespoon of oil and mix with it. Now add water gradually so as to make soft dough.
8.Make small balls from the dough and make tit flat with hand and put the stuffing mixture into it. Fold and seal the edges properly by applying pressure with your fingers only.
9.Heat oil in a pan/kadai; add one by one and deep fry till it becomes golden yellow and crisp outside.

Tuesday, June 19, 2012

Bengali delight- Dry Malpoa

If you have ripe bananas lying around your house,don’t even think of throwing them away.Put them to Great use!!!Whenever there is ripe and soft bananas in my house we make a kind of sweet fritters- called MALPOA. These delicious tasty treats can be eaten morning, noon, or night, as a snack or as dessert.These are very simple to make as well.


1.Bananas-3 ripe
 3.Vanilla essence-1 teaspoon
 4.Cinnamon(Darchini) powder- 1/2 teaspoon
 5.Nutmeg(Jaifal)-  ¼  teaspoon
 6.Sugar- ½  cup(Blend in a mixer to make powder) 
 7.All purpose flour(Maida)- 2 cups
 8.Baking powder- 1 tablespoon
 9.Milk- ½ cup


 1.Peel and mash the ripe bananas.
 2.Beat egg, powdered sugar, vanilla, cinnamon, and nutmeg.
 3.Add the mashed bananas and blend well.
 4.Add the flour and baking powder.  Mix it all together.
 5.Depending on the thikness of the batter we need to add milk.Add the milk and mix it well.
 6.Heat oil in  a pan.  Drop spoonfuls of the banana fritter batter into the hot oiled frying pan. Flip when you see the edges starting to get brown and golden.

7.Serve hot or cold, doesn’t really matter.

Vegetarian Delight- Chili potato

Chili potato- This dish is being served in most of the Street side THELAS/Food vans in the vicinity of my workplace in Sec-V Salt Lake,Kolkata.I have modified it a big time but the idea is still inspired from them.It goes very well with rotis.
I dedicate this dish to the street side THELAS/Food Vans of Sec-V.


1.Potatoes-(small)6 cut into halves with skins.
2.Onions-3 medium, Sliced
3.Capsicum-Diced, ½ cup
4.Garlic paste- ½ teaspoon
5.Black pepper powder- ½ teaspoon
6.Soya sauce-3 teaspoon
7.Tomato Sauce-1 cup
9.Red Chilly-2 pc (each cut into two halves and seeds removed)
11.Sugar to taste
12.Salt to taste.

1.Take the washed potatoes in a bowl.Mix 2 tsp of oil and sprinkles of salt.Mix well with fingers.
2.Microwave it (in Maximum) for 10-12 minutes.Keep inside the Oven till the time its needed.
3.To prepare the chilly oil, heat oil in a pan. Add the red chilly flakes and  fry it till deep brown. Remove the chilly flakes from the oil.
4.In the hot chilly oil add the sliced onion and cook it in highest flame for about half a  minute. Add the capsicums and sauté it for another 15-20 secs.
5.Add the garlic paste and mix well.
6.Add the potatoes,soya sauce and the black pepper powder and fry it for 10-15 secs.
7.Add the tomato sauce and a little bit of sugar (pinches) and cook it in high flame with continuous stirring for 15-20 secs.
8.Check the salt.
9.Serve hot.

Butter Paneer Masala- A typical North Indian Dish

Butter Paneer Masala- Its a typical North Indian dish with lots of cream.It can be served with plain rice,tandoori rotis,polau.Its a delight for the vegetarians.


1.Paneer/tofu/Cottage cheese – 250 gm, cut into cubes
2.Onion - 1 medium-sized one, chopped fine
3.Ginger paste-1 teaspoon
4.Garlic paste – ¼  tbsp
5.Cashew paste-4 tablespoon
6.Coriander powder - 2 teaspoon
7.Garam masala powder- ½  tsp
8.Red chilli powder – ½  tsp
9.Tomato concasse- Made from 1 tomato
Note:Boil the tomato.Peel off the outer skin and blend it in a mixer.Tomato concasse is ready.
10.Kasuri methi/dried fenugreek leaves – ½ teaspoon
11.Amul Fresh Cream - 1 cup

 12.Oil - 3 tbsp
13.Butter 1 tsp
14.Salt - to taste


1.Heat oil in a pan and sauté the paneer/tofu cubes until soft and golden brown.
2. In the same pan, add 1 more tbsp oil and fry the onions until golden brown.
3. Add the ginger garlic paste and fry for a half a minute.
4. Next, add the dhania,  chilli powder and  tomato concasse and some salt. Fry it till oil comes out. Add the cashew paste and mix well.Add  the kasuri methi.
5. Add 1 cup of water and boil.
6. Add the fried paneers/tofu for 2-3 mins.
7.Lower the flame and add the fresh cream . Mix well and sprinkle the garam masala powder.Add 1 tsp of butter if you like.
8.Close the pan with a lid and turn off the Gas.Keep it for 5 minutes.
9. Serve with plain rice,roti,polau.

Masala Cold Drinks

Masala Cold drink in another very common beverage being served in almost all restaurants in India. It’s a combination of some masala(Jaljira/Jaljeera) in carbonated drinks (Soft drinks).


1.Carbonated soft drink (7 up /Thumbs up)-600 ml
2.Jaljira/Jaljeera powder-3 tsp
3.Lemon juice- 1 entire lemon


1.Take a big bowl and add the Jaljira/Jaljeera powder and lemon juice.
2.Add the Soft drink slowly .
3.Mix well and serve in earthen pots or glass.

Note: Add very small quantity of Soft drinks in intervals and the smallest one while adding for the fist time. Or else the drink would fizz out and get wasted.

HealthyTiffin Time for Kids- Apple Halwa

 Apple Halwa is  a healthy and tasty sweet fruity delight for all school going kids in their tiffin box.Its an absolute treat for kids.


1. 1/2 tbsp ghee
2. 1/2 cup grated apples
3.1/4 cups grated mava (khoya kheer)
4.3/4 cup milk
5. 1/2 tbsp sugar
6.1/4 cup chopped Walnuts (akhrot)/Cashew/Almmond.
7.Vanilla essence-5-6 drops


1.Heat the ghee in a broad non-stick pan, add the apples and cook on a medium flame for 6 to 7 minutes .Stir continuously so that there is no sedimentation at the bottom of the pan.
2.Add the mava, mix well and cook on a medium flame for another 2 to 3 minutes and Stir continuously
3. Add the milk and simmer for 7 to 8 minutes, while stirring frequently.
4.Add the sugar and walnuts/cashew/almond, mix well and cook on a medium flame for 7 to 8 minutes or till all the moisture evaporates, while stirring continuously. Allow it to cool.
5. Add the vanilla essence and mix well. Please make sure it is completely cooled.

Crispy and Juicy American Chopsuey

Here it is!!The American chopsuey in China Town(Tangra-Kolkata) style!!!
Enjoy the crispy yet juicy noodles.
Serves-3 to 4


1.Ready-made Noddles(e.g Maggi )- 2 packs
2.Eggs-3 (Beaten)
4.Cabbage- Shredded, 2 cups
5.Carrots-chopped, 1 cup
6.Onions-1 cup, sliced
7.French Beans- Diagonally Chopped, ½ cup
8.Capsicum-Chopped, ½ cup
9.Chicken- Minced, 200 gm
10.Tomato Ketchup- ½ Cup
11.Cornflower-2 tbsp(Take ¼ cup of water in a small bowl and add the cornflower.Mix well for a smooth paste.)
12.Soya Sauce-1 tbsp
13.Sugar-1 tsp
14.White pepper powder- ½ tsp
15.Black pepper powder- ½ tsp
16.Salt to taste.


1.Boil the noodles and drain the water.Add some cold water and drain it again .
2.Heat oil in a pan (for deep fry),around 3 cups. Deep fry the noodles till crispy.
N.B- Don’t fry all the noodle in 1 attempt. Take small quantity and fry .In this way complete the entire boiled noodles.
3.Put the fried noodles in tissue papers to absorb the extra oil.
4.Heat 2 tsp of oil in a pan and add the beaten egg. Scramble it and cook.Keep it aside.

For the sauce:

1.Heat 5 cups of water.Add minced chicken,cabbage,carrots,onions,French beans,capsicum.Boil it for 5 minutes.
2..Add the cornflower paste ,white pepper ,black pepper.Mix well.Add the tomato ketchup ,soya sauce and sugar..Add salt to taste.
3.Boil and stir well till the sauce thickens out.Add the scrambled eggs and mix it again.Turn off the Gas.

1.Take a serving bowl. Put some crispy fried noodles and add the sausage from the top. Serve hot.

Sunday, June 17, 2012

Indian Beverage-Mango Lassi- A devine drink

Lassi is a very common drink amongst all Punjabis.The popularity has engulfed all India and has even crossed the national boundaries.I have added riped mango which is a special in Indian summer.The combined natural aroma of both makes it a devine drink.


1.Riped Mango-1
Peel off and take out the pulp.
2.Curd/Yoghurt-2 cups
3.Crushed ice-1 cup
4.Sugar-3 tsp(More if you like sweeter)

1.Mix all and blend till you get a frothy lassi.
2.Put it in a serving glass and garnish with mint leaves crushed Cashew/Pista.

Kasha Mangsho (Mutton Kassa) -My style!!


1.Mutton-750 gm
2.Onion-5 big size(sliced)
3.Ginger paste-2 tsp
4.Garlic paste-3/4th tsp
5.Coriander seeds(Dhania)-2 tsp
6.Cumin seeds(Jeera)-1 ½  tsp
7.Black pepper corns-2 ½ tsp
8.Green chillies-2 pc
9.Black cardamom-1pc
10.Green cardamom-4 pc (2+2)
11.Mace(Javitri)- 1 small flower
12.Cinnamon sticks(2 inch)-2 pc(1+1)
13.Bay leaves-1 pc
14.Turmeric Powder-1/2 tsp
15.Salt to taste
16.Sugar-A little less than ½ tsp
17.Ghee-2 tsp
18.Oil-1/2 cup


1.Wash and drain the mutton.Add the turmeric powder and a little less than Half  of the ginger garlic paste into it and mix well.
2.We will first prepare the masala.Take the Mixer container.Put coriander seeds.cumin seeds,black pepper corns,green chillies,Green cardamom(2pc),Cinnamon stick(1 pc) .Add a little bit water and blend for a smooth but thick paste.
3.Add ¼ th  of the above masala paste into the mutton and mix well.
4.Keep the mutton in a refrigerator for 1 hour.
5.Melt the Ghee in a pan ,add the black cardamom, remaining 1 cinnamon stick, remaining 2 Green cardamoms,Mace(Javitri) ,bay leaves.Once the aroma starts coming out add the mutton and stir in medium flame for 5 minutes.
6.Cook the mutton in a pressure cooker with 1 glass salt water.Wait for 3-4 whistle.Wait for the pressure to release on its own.
7.Separate the mutton pieces and keep the mutton juice/stalk separately. Throw out the black cardamom,  cinnamon stick, Green cardamoms,Mace(Javitri) ,bay leaves from the mutton stalk.
7.Heat oil in a kadai/pan.Fry the sliced onions till golden brown.Add the remaining ginger garlic paste and the remaining masala paste. Sauté it for around  ½ a minute and add the mutton pieces only.Add the sugar.
8.Cook it in low heat and medium heat.Once the juice dries out add a little quantity of  the mutton stalk and keep cooking.This should continue till the mutton stalk finishes.Check the salt.Once the oil starts coming out of the mutton ,its all done.
9.Serve hot with plain rice or roti.

Saturday, June 16, 2012

Quick time Snacks- Bread Aloo Chaat

In my school days I had one friend who introduced me to this delicious yet easy to cook snacks.Its pretty simple and with easily available ingredients and from my own experience I can say that kids would certainly enjoy this in their Tiffin box.


1. Bread Slices-6
2. Potato-1 large
3. Tomato-1 large
4. Onion-. 1
5. Lemon juice-2 teaspoon
6. Tomato Ketchup/sauce-2 teaspoon
7. Coriander Leaves-1 bunch
8.Mint leaves-1 bunch
9.Green chillies-2

10.Sev/Plain Bhujia (for garnishing)
11.Salt (to taste)
12. Oil-2-3 tbsp


1.Boil the potato and chop into small cubes. (Street Chaat style).Keep aside.
2.Chop onion and tomato into small pieces.
3.Make a paste of the coriander & Mint leaves and green chillies.
4.Toast the bread slices in a Toaster,Tawa or oven.Cut them into cubes(eight equal parts).
5.Heat oil in a  pan/kadai.
6.Add potato cubes and toss till they turn golden brown.
7.Mix well.
8.Add the bread cubes and toss for 2 minutes.
9.Add the coriander, mint and green chilies paste.Mix and toss it well .Add the tomato ketchup. Do not let the bread toast to get too soft.
10.Remove and place in a serving bowl.
11.Garnish with chopped onions, chopped tomato, lemon juice and sev/plain bhujia.

Mughlai Magic- Chicken Hazaarvi Tikka

Hazaarvi Tikka is not the regular and common Tikkas that we get in restaurants.Its another form of Tikka with completely different aroma.



1.Chicken Breasts (boneless)- 8 pieces
2. Ginger Paste-2 tsp
3. Garlic Paste-2 tsp
4. Cheese (grated)- ½ cup
5. Green Chilies (chopped)-3-4
6. Mace Powder (Javitri)- ¼ tsp
7. Nutmeg Powder(Jaifal)-¼ tsp
8. Coriander Leaves (chopped)- 2 tsp
9. White Pepper Powder-1 tsp
10.Salt (to taste)
12.Fresh Cream- ¾ cup


1.Cut the chicken breasts into 2-3 inch cubes.
2.Add ginger paste, garlic paste, white pepper powder and salt to the chicken cubes. Mix well and thoroughly and set aside.
3.Take a bowl and mash the cheese/Paneer to make it smooth.
4.Add green chilies, mace powder, nutmeg powder, coriander leaves and salt.
5.Add egg and mix well.
6.Add the chicken to the cheese mixture.
7.Add cream and mix well.
8.Refrigerate the mixture for 4-5 hours.
9.Remove the chicken and pass them through the skewers.
10.Cook them  pre-heated oven (200 °C) till the chicken is just cooked and slightly colored.
11.Baste/Brush the chicken with melted butter and cook for another 2 minutes till the chicken is completed cooked.
12.Serve hot.

Mughlai Magic- Chicken Shorba

Chicken Shorba is a Mughlai dish.Its not that spicy.Its a Mughlai form of chicken soup which is very tasty,aromatic and healthy.


1. 100 gm Boneless Chicken (shredded)
2.500 ml Chicken Stock-
 This can be homemade as well.Heat 1 litre of water and add  chicken bones (as much as you can) and salt.Boil it till it becomes half i.e 500 ml.Your chicken stalk is ready.

3.Garlic (finely chopped)-1 tbsp
4.Cumin Seeds-1 tsp
5.White Flour-1 tbsp
6.Butter-2 tsp
7. Oil-1 tbsp
8.Fresh Cream-1 tbsp
9.White Pepper –1/4 tsp
10.Black pepper-2-3 pinches
11.Salt to taste


1.Heat butter in a pan and fry shredded chicken pieces in it, until they become tender. Keep aside and allow it to cool.
2.Heat oil in a pan and add cumin seeds. Let them splutter.
3.Add chopped garlic to the cumin seeds and sauté for a few seconds.
4.Add white flour to this mixture and let it fry for 1 minute.
5.Then, add chicken, chicken stock, white pepper powder and salt.
6.Cook the chicken on medium heat, for around 4-5 minutes. Continue to stir all that while.
7.When you are about to serve the shorba,add fresh cream and stir.

Indian Chaat- Dahi Vada

Dahi Vada- A typical Indian Chaat which is a combination of lentil fritters being soaked in curd and has a combination of different spices sprinkled and frothy fresh curd and tamarind pulp from the top .It tastes simply brilliant.A real mouthwatering dish. 


1.Urad Daal (Black lentil without skin)- 1 cup
2.Fresh Yogurt(curd) - 2 cups
3.Powder of roasted cumin and roasted redchilly(2 pc)-1 tsp
4.Chaat masala powder-1 tsp
5.Black salt-1 tsp
6.salt to taste
7.Oil for deep frying
 Tamarind Chutney:
1. Tamarind-100 gm(seeds removed)
2.Sugar-50 gms or as per taste

1.Soak the urad daal in a bowl of water overnight. Grind it into a paste the next morning. Add 1 tsp salt and mix well.
2.Keep it for atleast 4-5 hrs in normal temperature.
3.Heat oil in a pan.Take about a tablespoon of urad daal batter and give it the shape of vada (Doughnut shape or round). Drop the vadas slowly into hot oil and deep fry them in medium heat and then high flame until it becomes golden yellow.
4.Take out the vadas in a large container having salt water and Curd (propertion-3 cup water & 1 cup Curd )and let it soak until required.
3. Take the curd in a container and beat it well till becomes frothy. Now add the  roasted cumin & roasted red chilly powder, chaat masala powder, black salt and mix it well
4.For the tamarind chutney/sauce- Heat water in a saucepan and add the tamarind and sugar and salt to taste.Cook it in medium and low heat till the tamarind gets soft.Allow it to cool.Using food processor or finget tips ,blend it or squeeze out the tamarind pulp.Use a tea strainer and take out the thik pulp and keep it aside.
5.Take out the vadas from the curd water . Arrange them in a serving bowl and pour the curd mixture evenly so that all the vadas get covered completely.
6.Chill the vadas before serving. At the time of serving place 4 vadas in a small plate and garnish roasted cumin and red chilly powder, chaat masala powder, curd mixture and finally tamarind chutney.

Thursday, June 14, 2012

Monsoon Magic(Fritters)-Chanaa Dal Vadaa

 Serves 5-6

1.Chana dal (split bengal gram) – 2 cups
2. Onion – 1 big, finely chopped
3.Green chilli – 2-3, finely chopped
4.Ginger – 1-2 tsp, finely chopped
5.Fennel seeds – 1/4 tsp
6. Curry leaves – 3-4 stems, finely chopped
7.Asafoetida(Hing) –4 pinches


1.Soak chana dal in water for 2 hours. Drain the water  completely.
2.Crush the soaked and drained dal, just run it in Mixer for a few seconds. Make sure you dont grind it to a smooth paste. Add all ingredients except oil to the crushed dal and gently mix it together. Make small balls with the dal mix.
3.Heat oil for deep frying pan on high flame. When oil is really hot and add the vada.
4.Fry till golden brown.
5.Once all are fried we would wait till they are cooled a bit.
6.Flatten each ball in your palm. Wet your hands before flattening the vadas.
7.Fry  the vadas one more time till they become golden brown.
8.Drain excess oil on a tissue paper. Serve hot.

You will get around 18-20  vadas of small-medium size, with the given quantity.

Roasted Stuffed Potato


1.Big size potato-4 
2.Minced Chicken(Keema)-250 gm
3.Onions-2 finely chopped
4.Garam Masala Powder-1/4 teaspoon
5.Ginger garlic paste-1/2 teaspoon
6.Coriander leaves-1 small bunch- chopped fine
8.Turmeric powder-2-3 pinches


1.Peel off the skins and cut the edge at one end and scoop out the potato.It should look like a hollow sphere.
2.Heat oil in a pan,saute the onion for 2 mins.Add the chicken,turmeric powder,ginger garlic paste,green chillies and salt to taste.
3.Cook it till the oil comes out of the mixture.
4.Add the garam masala powder and the chopped coriander.Mix it well.
5.Keep it aside to cool down.
6.Stuff the potatoes with the mixture.
7.Brush oil on the potatoes and microwave it in maximum for 7-8 minutes.
8.Serve hot

Easy potato recipe- Aloo Morich

Aloo Morich- A bengali name comprising two ingredients - Aloo- which means Potato and Morich- which means black pepper.This a dish that I have learnt from my Mother.Its is a simple and easy potato recipe.Whenever I am down with fever and nothing tastes good to my buds.My Mom dishes it out for me.
1.Potato-4 medium size(Each cut into 8 halves)
2.Freshly crushed black pepper powder-1/2(half) teaspoon
3.Butter-25 gm


1.Boil the potatoes in salty water..Please make sure they are not overboiled.
2.Melt the butter into a pan/kadai.
3.Add the boiled potato,sprinkle salt and freshly crushed black peppper powder.
4.Fry it high flame till the potato becomes golden brown.
5.Serve hot

Vegetarian Delight- Methi Aloo with Roasted Groundnut

This is a vegetarian dish cooked in no time with simple spices.


1.Kasuri Methi-3 heaped tablespoon.
2.Oil-1 ½ tablespoon
3. Dry red chillies,broken into 2 pieces –4
4. Asafoetida(Hing)-2 pinches.
5. Garlic,chopped-4-5 cloves
6. Potato,peeled and cut –I medium size potato to be cut into 1 inch pieces.- 4 medium size
7.Turmeric powder(Haldi)-1 teaspoon
8.Roasted groundnut crushed coarsely-3 tablespoon
9.Fresh Cream-3 tablespoon
10.Salt to taste


1.Heat oil in pan/kadai.Add red chillies, hing and garlic and sauté for a minute.
2.Add potato pieces, turmeric powder, salt and cover and cook on low heat till the potato gets cooked.
3.Sprinkle a little bit of water to keep it moist, add the kasuri methi leaves and the roasted groundnut and cook in low heat with occasional stirring till all the moisture evaporates.
4.Add the Fresh cream and mix well.
5.Serve hot.

Vegetarian Delight- Palak Paneer

Palak Paneer is one of the very famous vegetarian dishes all across India. It is regularly cooked during the winters when fresh Spinach is available.


1.Spinach-2 large bunches
2Cottage cheese (paneer)-200 grams
3.Green chillies -2-3 chopped
4.Garlic -8-10 cloves chopped
5.Oil -3 tablespoons
6.Shahi Jeera seeds -1/4 teaspoon
7.Ordinary cumin (Jeera) seeds-1/4 teaspoon
8.Salt   to taste
9.Lemon juice -1 tablespoon
10.Fresh cream -4 tablespoons


1.Remove stems, wash spinach thoroughly in running water.
2.Blanch in salted boiling water for two minutes. Refresh in chilled water.
3.Drain out excess water.
4.Grind spinach into a fine paste along with green chillies.
5.Dice the paneer(one inch by  half inch pieces).
6.Heat oil in a pan. Add both types of cumin seeds.
7.When they begin to change colour, add chopped garlic and sauté for half a minute. Add the spinach puree and stir. Check the salt. Add water if required. When the gravy comes to a boil, add the paneer and mix well.
8.Add the lemon juice and stir well.
9.Turn off the Gas and finally add the fresh cream. Serve hot.

Mutton Rogun Josh

This is the most famous Kashmiri dishes which has a thin gravy and a thick layer of oil(mutton fat)on the top.The selection of the meat plays quite an important role here.The best would be Rewaji mutton which has lot of fat attached to the meat itself.


1.Mutton,cut into 1½ inch  pieces –750 gms
2.Oil  - 4 tablespoons
3.Onions-4 medium size,chopped
4.Ginger garlic paste-1/2 teaspoon
5.Asafoetida (Hing)   -1/2 teaspoon
 6.Cinnamon(Darchini) - 2 one-inch sticks
 7.Cloves(Laung) - 6-8
 8.Ratanjot -4-6 inch piece
 9.Black peppercorns- 5-6
 10.Black cardamoms(Bari Elaichi)-  4
 11.Kashmiri red chilli powder -1 tablespoon
12.Fennel seed (saunf) powder -2 teaspoons
13.Dry ginger powder (soonth)-1 tablespoon
14.Coriander powder- 1 tablespoon
15.Salt to tast
16.Yogurt, whisked -1 cup

Note: RATANJOT is a spice grown in the valleys of Kashmir. Since the dish is a traditional Kashmiri one, Ratanjot is a must. However the dish can also be cooked without it.


1.Wash and drain the mutton pieces well. If possible cover it up with a piece of cloth for some time so that the remaining water gets soaked thereby making the pieces dry.
3.Heat oil in a pan and fry the onions till golden brown and keep it aside.
2.Heat oil in a thick-bottomed pan. Add asafoetida, cinnamon, cloves, black peppercorns and black cardamoms. Sauté till the fragrance comes out. Add mutton and cook on medium heat, stirring constantly till mutton pieces turn a nice reddish brown colour. This may take 15 to 20 mins.Add the ginger garlic paste and add for 3-4 minutes. Sprinkle a little water and continue cooking for fifteen minutes more on low heat. Make sure to stir constantly so that there is no sedimented Masalas at the bottom of the pan. Add fried onions,Kashmiri red chilli powder, fennel powder, dry ginger powder, coriander powder and salt. Add yogurt and two cups of water. Cover it up with a lid and cook, till the meat is tender, stirring occasionally. Serve hot.

Tuesday, June 12, 2012

Quick Time Pure Veg Snacks-Roasted Bread Paneer Roll

Thinking of a Snack for pure vegetarians I came with the idea of this recipe. This recipe is an adaptation from one of  my aunties -Rohini Banerjee.However the ingredients are different and there has been some modifications as well.This is a very quick time(about 15 mins) pure vegetarian Snack.



1.Paneer-1 cup grated/crumbled

2.Onion-1 chopped fine

3.Roasted Cumin/Jeera powder-1/4 teaspoon

4.Garam Masala Powder-1/2 teaspoon

5.Ginger garlic paste-1/2 teaspoon

6.Coriander leaves-1 small bunch- chopped fine

7.Capsicum-1 medium size, chopped fine

8.Bread-6 slices

9.Tomato Ketchup- 3-4 teaspoon.



1.Take a bowl,add the grated/crumbled paneer,onion,roasted cumin powder,garam masala powder,ginger garlic paste,chopped coriander leaves and finely chopped capsicum.Mix all well with finger tips.

2.Add the tomato ketchup and mix/blend it well with finger tips.Set the mixture aside.

3.We take the regular white bread which is easily available in the market.

4.Remove the brown crust from the 4 sides of the bread,

5.Roll out each slice as thin as you can with the help of a BELAN.

6.Put sufficient filling on one end of the rolled out bread slice.Gently roll in from one end and ,make sure that the filling stays well within the first turn of the roll.

7.Complete with all the bread slices.

8.Put butter on the rolls well on all sides.

9.Heat a pan and lightly roast  until all sides are browned. Cut them up into two halves and serve with tomato sauce.

Monsoon Magic Snacks-Chicken balls

Chicken stomach and keema balls


1.Minced(keema) chicken stomach-250 gm
2.Minced (keema)Chicken - 250 gm
3.Bread -6
4.Onions- 5 (Sliced)
5.Ginger paste-1 tsp
6.Garlic paste-1 tsp
7.Capsicum (finely chopped)-1 big size
8.Green Chillies(finely chopped)- 6-7 pcs
9.Turmeric powder(haldi)-7-8 pinches.
10.Salt to taste.

Bread crumbs-Take 7/8 breads and crumble them with hands.Put them into a grinder and give it a pulse till you get coarse bread crumbs.


1.Cornflour-1 cup
2.Regular Maida-1/2(half) cup
4.Salt- To taste

1.Wash and drain the chicken stomach and chicken keema.
2.Heat oil(2 tablespoon) in a pan and add the onions.Fry till golden brown.Add the ginger & garlic paste,turmeric powder,salt and saute for 30 secs.Add the chicken keema and cook it till oil seperates from the mixture.Add finely chopped Capsicum,chopped green chillies,stir well and cover the pan and cook it for 5 minutes in Low flame.
3.Once the chicken is cooked and cooled ,add the bread crumbs and mix it well with hands.
4.Give them round shape(like balls) and keep inside a refrigerator for atleast 30 minutes.
5.Take a bowl,add the cornflour,maida,bitten eggs,salt.Mix well.Add small quantity of water for a smoother but THIK batter.
6.Heat oil in a kadai /pan.Take each balls,dip in the batter and deep fry till golden brown.
7.Put it on tissue papers to soak the excess oil.
8.Serve hot with green chutney.

Green chutney- Take coriander leaves,add seedless tamarind,salt,green chillies,sugar.Blend them in a Mixer in form of a smooth paste.

Monsoon Magic Snacks- Stuffed Paneer Pakora

Stuffed Paneer Pakora- Its another unique mouth watering snack for Monsoon.Last year Monsoon I was traveling and due to very heavy rain I had to stop by a small Fritter shop on the highway.It was raining cats and dogs.I ordered Paneer pakoras.It came with Pudina Chutney and the taste was awesome.
I got so much impressed with the combing taste of the chutney and the pakora that I thought of fusioning the two.
I dedicate this recipe to the Unknown Shop owner.

1.Paneer-thin rectangular slices-10
2.Cornflour-1/2 (Half) Cup
3.Regular Maida- 1/2(Half) cup
5.Jeera/Cumin seeds-1teaspoon
6.Dhania /Coriander seeds-1 teaspoon

Roast the cumin and the coraiander seeds (without oil) and
make powder.

7.Ginger paste-1/2(half) teaspoon
9.Capsicum paste-1 teaspoon
10.Red chilly powder-1/4(Quarter) teaspoon.
12.Pudina leaves-2 bunches
13.Tamarind (Imli) pulp-4 teaspoon
14.Salt to taste.
15.Black pepper powder.


1.Take the pudina leaves put them into the mixer,add seedless tamarind,salt to taste,1 green chilly.Make a
smooth paste.
2.Take two thin Paneer slices,spread the pudina paste evenly onto one slice of paneer using a knife/spoon.Put the other slice together
3.In this same way make 5 sets using the 10 paneer slices.
4.Keep them in a refrigerator for 30 minutes.

For the batter:

1.Take the corflour and the regular maida in a bowl.Add the roasted cumin and coriander masala,ginger paste,red chilly powder,salt and the egg.
2.Mix them well to make a smooth batter.Add water as per the requirement.


1.Heat oil in a pan/kadai.
2.Dip the Sliced paneer into the batter and deep fry till golden brown.
3.Put them in a tissue paper so that the excess oil gets soaked.
4.Sprinkle black pepper powder and serve hot.