Friday, August 20, 2010


It’s been a long time that you all are awaiting for this recipe. I got stuck up somewhere and couldn’t post it; also it’s not an easy one to explain, so took some more time. Well, as seen in the snap, this is a very delicious snack that can be served in the breakfast as well as the evening snack. What I mainly do is prepare this in advance (only half fry it) and put in an airtight container (have tried it for 3 days) and whenever there are guests , just take them out, deep fry it for 2 min and serve with green chutney. Believe me it’s a big hit at my place but takes a little time and effort to make it. 

There are two things in this recipe. First the filling which is made up of potatoes but you can use its paneer (cottage cheese) or peas variant also. Second is the outer cover which is made up of all purpose flour. We prepare the filling first and then let it cool down. Then prepare the dough, roll it, put the mixture in between and then roll it and cut it to give the shape. Last step is to deep fry them.


For Filling

Potato 2-3 Pc                                    Cumin Seeds 1 Tsp
Salt to taste                                      Coriander Powder 1 tsp
Red Chilly Powder 1 tsp                    Turmeric Powder 1 Tsp
Amchoor 1 Tsp                                  Coriander Leaves For Garnish
Green Chilly 1-2  Pc                           Oil 1-2 Tsp
Asafoetida 1 Pinch                            Garam Masala 1 Tsp

For Outer Cover

All Purpose Flour 250 gms                 Oil (Desi Ghee) 3-4 Tsp
Salt to taste                                      Water

For Cutlets

Oil for deep frying


Boil the potatoes then peel them and cut it into small pieces.



Switch on the flame. In a pan, add oil. Let it heat. Add Asafoetida, cumin seeds. Wait till they splutter.  Add Green Chilly, Salt, Coriander Powder, Red Chilly Powder, Turmeric Powder and Amchoor Powder. Mix them well. Add boiled potatoes and mix it properly so that the masala coat the potato pieces properly. Cover the lid and let them cook for 4-5 minutes. Stir them and check to ensure they are cooked evenly. Sprinkle Garam masala and mix it. Switch off the flame and garnish with coriander leaves. Let it cool down.
Lightly mash the filling.


In a pan (not on flame) add all purpose flour, salt and desi ghee (can be substituted with dalda i.e. vegetable ghee or refined, but it’s better to use desi ghee for this recipe). Knead it to make hard dough with little use of water. Dough should be like the one we make for “mathri”.

Keep aside the dough covered with moist cloth for 15-20 min.

Take almost half of the dough and prepare a big ball from it. Roll it on a flat surface for a big circle. When u will start rolling, the circle might start compressing and becomes short.. but that is perfectly fine. Try to make an even round and around 6 inch i.e. bigger than the size of a dinner plate.

Put half of the potato filling evenly on the circle. From one corner lightly start rolling it in the shape of a pipe like the one in the picture. After it is rolled, lightly press it while rolling so that it compresses a little bit.

Lock both the ends using the same mixture (from dough) and using a knife make ½ inch cuts like the one in the picture.

All the pieces should be like the one in the picture. Take one piece in hand and lightly press it to give the full shape.

Deep fry all the pieces.  Serve them with coriander chutney or tomato sauce.

PS: I am sending this recipe as a part of Charitha's ARS event Appetizer.



Friday, July 30, 2010


Rajma a famous indian delicacy served almost everywhere from traditional street foods to dhabas to 5 star hotels. This is especially popular in north india. It is usually served with steaming hot rice. Kids never say no to this meal. A fulfilling meal, cherished by all the age groups. Rajma comes in many varieties from Dark colour, Red Colour and Chitra. I have used chitra rajma in this but you can use any depending on what colour you want in the final product. I have used lemon juice in this recipe but you can use imli water instead of lemon juice.


Kidney Beans 200 gm                               Onion 2 Pc (Small)
Tomato 2 Pc (Small)                                  Chilly Powder 1 Tsp
Salt To Taste                                               Asafoetida 1 + 1 Pinch
Cumin Seeds 1 + 1 Tsp                            Tej Patta 1 Pc
Black Cardamon 1 Pc                                Cinnamon 1 Pc
Lemon Juice 1 Tsp                                     Oil 1 Tsp
Coriander Leaves For Garnishing           Fresh Cream 2 Tbsp
Ginger Paste 1 Tsp                                    Garam Masala 1 Tsp


*) Soak Rajma Overnight and wash properly in the morning.
*) Grind tomato and onion together in a mixer.


In a pressure cooker add soaked Rajma, Tejpatta, Black Cardamon and 1 tsp Salt, 1 ½ Glass Water. Pressure cook it for 8-9 Whistels and then sim the gas for 5 minutes.

In a pan, add Oil. Heat it and add Asafoetida and Cumin Seeds. Let the seeds splutter. Add Ginger paste and Onion Tomato paste to the pan and mix it evenly. Sim the gas and let it cook for 5 minutes. Add Fresh Cream to the pan and mix it with the paste. Let it cook on low flame till the oil leaves the sides.

In the meanwhile open the pressure cooker and check rajma. It should soften. Add this to the pan including tejpatta and black cardamom. Mix rajma with the paste evenly. Let a boil come and then low the flame and let it cook for 10-15 minuutes. Keep on stirring in between. Add Salt to taste, lemon juice and garam masala in this mixture.

On a separate flame, take a small pan, add 1 tsp oil to it. Add Asafoetida and Cumin seeds to it. When it splutter add chilly powder. Switch off the flame and add this mixture to rajma. Mix it and add coriander leaves and 1 tsp fresh cream for garnishing.

PS: Sending this entry to FoodPalletteSeries Black Event

Tuesday, July 20, 2010


Also known as ‘Okra’ or ‘Bhindi’. This is a dry dish served in dinner or in lunch with hot parathas. This gives you authentic Indian flavor and can be easily available across the world in Indian stores. There are many ways to prepare this dish. Some prepare it “Bharwa” means filled inside with the spices and then cooked. This particular recipe is made b cutting the lady finger into small pieces and then preparing it. Another variation of this vegetable is prepared without using onions and following the same recipe.


Lady Finger 400 Gm                                    Oil 2 Tsp
Onion 1-2 Pieces                                         Fennel Powder 1 tsp
Coriander Powder 1 Tsp                            Salt to taste
Red Chilly Powder 1 Tsp                           Garam Masala 1 Tsp
Coconut Powder 2-3 Tsp                           Cumin Seeds   1 Tsp
Asafoetida 1 Pinch                                       Turmeric Powder 1 Tsp 
Green Chilly 1-2 Pieces                              Dry Mango Powder 1 Tsp


*) Finely chop the Onions length wise.

*) Wash the Lady fingers and cut down its top. Then cut the lady finger round wise into 4-5 equal size pieces.

*) Finely chop the green chilly.


Switch on the flame to low. Add Oil in it. Add asafoetida and cumin seeds. Let them sprinkle. Add Green Chilly, Turmeric Powder, Little Salt and Coriander Powder. Mix it properly. Add Lady finger to it. Mix it with the spices. Do not add water into it as this particular vegetable leaves water. To ensure that it doesn’t stick to the pan, sprinkle few drops of water to it. Cover it with the lid. Keep on stirring in between so it doesn’t stick to the pan. After 4-5 minutes, add rest of the salt with the remaining spices and coconut powder. Mix it properly. Keep it covered for few more minutes.  Take it out on a serving plate and serve it with hot paratha.

Friday, July 16, 2010


Also known as Rava Halwa or Sooji halwa. A purely indian delicacy, a very famous sweet , very easy to make at home within a matter of few minutes. This sweet is also used in indian festivals as a traditional sweet especially during fasts, navratris and pooja. The main ingredient of this is semolina and you can decide on how much to roast it depending on the taste and colour you want in the final product. If you want this to be made in 5-7 minutes, you can roast the semolina in advance and then it takes very less time.


1 Bowl Semolina                      1 Bowl Sugar
3 Bowl Water                             2-3 Tsp Chopped Almonds
5 Small Cardamon                   2-3 Tsp Coconut Powder
1 Tsp Oil


• Finely chop the almonds.
• Grind the cardamon to make its fine powder


Switch on the flame. Kepp the flame on low. Take a non stick pan, add Oil. Heat it. Add semolina to it. Mix it with oil. Keep on stirring it. It takes time and patience to roast semolina. Remember to keep the flame on low. You can roast the semolina in bulk and keep it in a airtight container. Smell will start coming once it is near ready. You can roast it from light brown colour to dark brown colour depending on the colour of halwa you want in the finished product. Some people prefer it to be white too.

On the second flame, put a pan and add water to it. Once it starts boiling, add sugar to it. We are not making its chashini, but mixing the water and sugar for the halwa. You can put it separately too after semolina is roasted.

When semolina is roasted add water and sugar mixture to it and keep on stirring. Add Cardamon powder and half coconut powder and half chopped almonds at this time. Mix it properly till the water is soaked.

Take out the halwa on a serving bowl. Garnish it with rest of the almonds and coconut powder, Dish is ready to serve.

Wednesday, May 26, 2010


Dhokla is a gujrati delicacy served in breakfast or as an evening snack. There are many variations of dhokla. Everyone prepares it in a different way with little or no addition to its ingredients, still it tastes like heaven. Some people like to eat it dry or some with more water content like the one we see in market. This recipe is a dry dhokla with no curd and made using gram flour. This has always been hit among my friends and relatives and takes very less time to prepare. This recipe can be made in microwave too. I find the taste to be little different, and always preferred it when made on flame. 


1 cup Besan (Gram Flour)             1 ½ tbsp Sooji (Semolina)
 ½ tsp (or less) Salt                         1 pinch Haldi (Turmeric Powder)
1 tsp Sugar                                        ½ tsp Citric Acid / 1 tsp Lemon Juice
3/4 - 1 cup Water                              1 tsp Ginger (Grated)
½ tsp Ginger Paste                          1 tsp or 1 Packet Eno (Green Colour)
For Tadka

2-3 tbsp Water                                  1 tsp Oil
¾ tsp Rai (Mustard Seeds)            Green Chilli (spilited in between)
1 tsp Sugar or to taste                     2-3 tsp Coconut Powder


Take gram flour in a pan. Add semolina, salt, turmeric powder, sugar, lemon juice and water into it. Mix it evenly. Put grated ginger in it. Add 1 tsp ginger paste and mix it. Add eno. Sprinkle about 2 tsp water on top of it and mix it with light hands.

Take an aluminum dish. Grease it with oil. Put the besan mixture in the dish.

Heat a pan with 1 glass water. When water starts boiling, put the greased dish into it. Cover it and on high flame, cook it for 10 minutes. Then on low flame, cook it for 5 minutes.

Tadka: Heat oil. Add Mustard Seeds into it. When its starts to splutter, switch off the flame. Add 2 splited green chillis, 1 tsp sugar, 2 tbsp water and coconut powder.

Dhokla: Take out the dhokla from the pan. Make small cuts in the dhokla and put tadka in it. Cut it into pieces and serve with chatni.

Garnish: Coriander Leaves

Friday, May 21, 2010


An Italian delicacy, with a little twist of Indian flavor gives you the taste as well as pleasure of having homemade pasta within a matter of few minutes. The sauce can be made according to one’s taste and liking of vegetables. There is no need to bake this recipe. To make this we need to do two things. First-> Boil Penne or whatever shape you like. Second is to make its sauce. I am here using simple and famous tomato sauce with some vegetables.  


Penne ½ lb                                     Tomato Paste 4-5 tsp
Italian Herbs 2 tsp                         Tomato (Med Size) 2 Pieces
Onion (Med Size) ½ cup               Salt to taste
Parmesan Cheese 3-4 tsp         Oil 1 tsp
Mix Vegetables (Carrot, Corn, Beans, Brocolli)  ¼ cup

Finely cut the mix vegetables, Onion and Tomato.


Boil Penne in water till ‘al dente’ or according to the instructions on the packet.


Take a pan, add 1 tsp oil. Let it heat and add 1 tsp Italian herbs to it. It will give a nice aroma. Fry Onion till golden brown. Add Mix vegetables and fry them for 3-4 minutes. Add Tomatoes and cover the pan for another 2-3 minutes. Mix all the vegetables and add tomato paste to it. Add salt to it. Cover the lid and let it cook for 3-4 minutes. Add 1 tsp Italian herbs to it.

In a serving plate, add boiled penne, toss the sauce on top of it and sprinkle parmesan cheese. You can also garnish it with spring onions. 

PS: Sending this entry to Presto Pasta Nights and Lavender Lime. 

and Pari of FoodDelicious

Wednesday, May 5, 2010


Vermicelli (Simaiya) is a very famous north Indian snack which goes in breakfast as well as evening snack. This is prepared in two forms. One is salted Vermicelli commonly known as “namkeen simaiya” and second is in its sweet from known an “jave”. Over here I am taking its first form which is very simple to make and take 10-15 minutes only. The basic requirement of this snack is to have roasted vermicelli. You can roast the vermicelli in advance and keep it in an airtight container for months. I am taking its simple form but you can add vegetables of your choice.


Vermicelli 100 gm                                Oil 2 tsp + 1 tsp
Salt to taste                                            Peas 50 gms
Bishop's weed(Ajwain) 1 tsp             Red chili powder 1 tsp
Garam Masala 1 tsp                            Water 1 Glass
Asafoetida 1 Pinch


Switch on the flame. Take a pan, add 2 tsp oil. Let it heat and then add Vermicelli to it. Mix it properly and roast it till it becomes light brown.  OR  You can take roasted vermicelli ( From Market). Roasted Vermicelli will look like this.

Either boil the peas or take the frozen peas.


Heat a pan, add 1 tsp Oil. Let it heat. Add Asafoetida
and Bishop's weed
. Let it splutter a little. Add Salt, Red chilly powder and Garam masala. Now Add roasted Vermicelli. Mix it properly. Then add Water to it. Cover the pan with the lid and let it cook on medium flame for 2 minutes. Add Peas to it. Cover and cook till all the water evaporates. Salted Vermicelli is ready to serve.  

Wednesday, April 21, 2010


Though idli is a famous south indian dish, but this recipe has nothing to do with it. It’s a simple snack that can be served in breakfast or as starters. I am adding this recipe on demand of some of my friends. So here we go… There are two things in this. First you have to prepare the idlis. I have used a small sized idli maker but you can go for the big one and then cut it into four. This recipe uses instant idlis and not one which which is made with idli rice. Second thing is to fry these idlis. I have only used onion in this but you can go for its variation by adding more vegetables like cabbage, capsicum and others. 


For Instant Idli

1 Cup Semolina Flour(Sooji)                           1 Cup Curd
Salt to taste                                                          3/4 - 1 Cup Water
1 tsp Eno

For Vegetable Idli

1 Onion (Med Sized)                                           ½ tsp Mustard Seeds (Rai)
1 tsp Turmeric Powder                                      1 Pinch Asafoetida
Salt to taste                                                          1 tsp Red chilly powder
1 tsp Garam Masala                                           1 Tsp Oil
Coriander leaves for Garnish


For idli

Take a pan add semolina flour, curd, salt and water. Mix it well.  Add Eno and 1 tsp water. Mix it and leave for 3-4 minutes.

Grease the idli pan and pour the batter to it.

Make idlis from all the batter.

For Vegetable Idli

Heat a pan, add 1 tsp oil to it. Add Asafoetida, Mustard seeds. Let it splutter. Then add Turmeric and onion. Add little salt to it. Keep on stirring till it turns golden. Add Idlis, salt, chilly and garam masala. Mix it properly. Garnish with coriander leaves.

PS: I am sending this recipe as part of Charitha's "B for Breakfast" event. 

and AnyoneCanCook Event 

Tuesday, April 6, 2010


This is one very common street food that goes at every time of the day for a filling meal. This is best served with chick peas. But it takes lot of time to ferment the bathure and you need to think of it in advance. This recipe is for the ones who want to make instant bathure and don’t have time to ferment it, still giving it the proper taste.


2 Cups All Purpose Flour (Maida)                       2 tbsp Curd
1 Cup Can Soda or Baking Soda                       1 Glass Water


If you have bottled can soda that is best otherwise , add 1 tsp of baking soda in a glass of water and use that water for kneading.


In a flattened bowl, add flour , curd and either use bottled soda or soda water and knead the dough.

Keep it covered for half an hour and then roll them and deep fry them.

Serve with Chick peas.

Thursday, March 25, 2010


The famous mouthwatering snack or appetizer of all time especially famous in Maharashtra but found in almost every state in India. This is one snack which can be taken as a fulfilling meal at any time and always loved by everyone. To make this, you need to make its vegetable commonly called as ‘bhaji’ and then it is eaten with its hamburger type of bread known as ‘pao’.



For Bhaji (Vegetable Mixture)

4 tbsp Butter                                               2 Onion (Med. Sized Chopped)
1  Capsicum                                               2 Tomato (Med. Sized Chopped)
3 tsp Pao Bhaji Masala                            To taste Salt
To taste- Red Chilli Powder                    3 tbsp Cream
1 pinch Red Colour                                   2 cup Cauliflower
½ Cup Pea Seeds                                     2 Potato                      
1 Cup Cabbage                                         1 Carrot
4-5 Coriander Leaves


  • Chop the capsicum, onion, tomato, cauliflower, carrot and cabbage.
  • Boil Cauliflower, peas, potato, cabbage, carrot in less water (About 1-1 ½ Cup). Give 5-6 whistles. Let it cool down. Do not throw the additional water as it contains all the nurients and mash all the vegetables finely in that water.



Heat the butter in the pan. Add onion into it. Cook for 2 minutes. Add capsicum and fry the mixture for 5 minutes. Add tomato and sauté it for 10 minutes till the oil separates. Now add pao bhaji masala and cook till the smell disappears. Add the mashed vegetables and add salt and red chilli powder. Cook for 5 minutes. Add 2 tbsp cream. Cook till the oil separates. Switch off the flame and add red colour (optional) .

Garnish with coriander leaves, butter and cream. You can grate paneer on top if you like.


Slit the pao from the middle to make it into two parts. Heat a pan, put some butter on it and cook the pao from both sides. Garnish the top part with sesame seeds.

Serve bhaji with pao.

Tuesday, March 23, 2010


This is an easy to make snack which goes well with tea in breakfast or at the time of rain.
The ingredients of this recipe are the simplest one, which are normally available at all the times. In the cases, when you don’t have anything ready or some major thing missing, this recipe comes in handy. 


4 Bread Pieces                                   1-2 Green Chilly
1 Potato                                                ½ tsp Amchoor Powder (Optional)
Salt to taste                                          ½ tsp Red Chilly Powder
½ tsp Garam Masala                          Coriander Leaves
Oil for Frying                                         Water 1 Glass


  • Cut the sides of the bread.
  • Boil the potato.


Potato Mixture

Mash the potato, add salt, green chilly, amchoor powder, red chilly powder, garam masala and coriander leaves. Mix them properly.

Take some fresh water in a bowl. Take one slice of bread in your palm, dip the bread in the water and using your palms press out the excess water. Take some potato mixture and put it in the middle of the bread. Then cover that mixture with the bread, like in the following pic.

Make all the rolls like the below ones

Switch on the flame. Take a pan and add oil to it. Deep fry all the rolls till golden brown. 

Take them out on a paper napkin.

Serve with Green Chatni and Tomato Sauce.

Monday, March 22, 2010


A very famous rice which goes well with chilly paneer and Manchurian. This can be eaten alone also. Easy to make and get ready within minutes. In this recipe, rice should be cooked separately and vegetables separately. Then we mix both of these to make this fabulous rice.


1 Medium Bowl White Rice 
2 Carrot (Med. Size )                1 tbsp Vinegar
2 Capsicum (Med. Size )         1 tbsp Tomato Sauce
2 Onion (Med. Size)                  ¼ tbsp. Soya Sauce
2 tbsp Oil                                    ½ tbsp. Chilly Sauce
Salt to taste                                ½ tsp Black Pepper

  • Soak rice for ½ -1 hr
  • Chop the carrots, capsicum and onions finely length wise.



Cook Rice with 1 1/2 times water than rice with or without starch.


Take 1 tbsp oil in a pan. Fry carrot for around 1 minute. Add capsicum and  a pinch salt to the mixture. Sauté it till it is ¾th done. Add onion and little oil. Fry it till golden brown. Take the pan off the fire and add cooked rice to it. Mix them evenly. On a switched flame, add Vinegar, Soya Sauce, Chilly Sauce and Tomato Sauce. Mix them evenly and add some salt and black pepper. On high flame, mix it evenly and cook it till the water of the sauces evaporates. 

Tip: Add little salt in the starting as the sauces contain salt and chilly.

Ps: Sending this recipe to CWS:Rice event of Reva and Priya.  

Saturday, March 20, 2010


Spring Roll is one of the famous snack which goes with almost everything. To make it completely at home, we need to make two things separately. First is the pancakes, which is the outer covering and second is the filling. After making both, we stuff the filling in the outer layer and it is ready to be fried. Here goes its recipe

Few people know that you add egg to the pancakes to make it crispy. However, I have an egg-less version also which is little less crisper but works well. If anyone wants that, leave a comment.


½ cup Noodles

For Pan Cake

1 Egg                                                    ¼ tsp Salt
¼ tsp Black Pepper Powder             ½ tsp Azino motto
2 tbsp Cornflour                                  2 tbsp Flour (Maida)

For Filling

2 tbsp Oil                                              1 Onion (Med Size)
2 tbsp Capsicum                                 2 tsp Vinegar
2 tsp Chilly Sauce                               1 tbsp Tomato Ketchup
2 tsp Cornflour                                     1 Cabbage
¼ tsp Salt


  • Boil the noodles according to the instructions on the packet.
  • Chop the capsicum, onion and cabbage finely.
  • Make cornflour paste for filling by adding cournflour and water.


For Pancakes

Beat the egg in a Pan. Add salt, black pepper powder, azino motto, cornflour and flor. Mix it with the help of ½ cup water so as to prepare the batter not very thick and not very thin.

Heat a non stick pan nicely and grease it with little Oil. Spread the batter evenly and cook it lightly from both sides. Without using oil or with less oil , make pancakes of the remaining batter.

Note: Leave 1 tsp Batter to be used later

For Filling

Heat the oil in a pan. Add onion and cook for 2 minutes. Add capsicum and fry for 5 minutes. Switch off the flame. Add vinegar, chilly sauce and tomato ketchup. Switch on the flame. Give a Boil for around 2 minutes. Add Cornflour paste and cabbage. Add noodles and salt into it. Mix it. Let it cool down.

For Spring Roll

Heat about ½ cup oil in a pan. Take one pancake, put some filling in it. Roll the pancake with the help of left over pan cake batter. Then shallow fry it.

Take them out on a paper napkin and cut into pieces while they are hot.

Garnish with Cabbage and tomato sauce.