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.

Friday, March 19, 2010


As Navratras are going on and people are keeping fast, this is one thing you can eat when on fast. 


100 gm Kuttu Flour (Buckwheat Flour)                    1 tsp Rock Salt (Saida Namak)
Potato 2 (Med Size)                                                  Oil for deep frying
Water ½ Cup


Boil the potatoes.


Mash the potatoes finely, add kuttu flour and rock salt to it. Knead a dough, using very less water or no water. Make small balls out of the dough and roll it into small size flat bread. Deep fry in oil.    

Serve it with Bottle Gourd (lauki) and Raita (yogurt variation).

Tip: Do not leave the dough for much time as it contains salt and it will leave water within 45 minutes. Make the dough only when you are ready for it.

You can use Arbi (Colocassia) instead of Potato for its variation.

If its sticking while rolling, use rolling board or back of a steel plate. 



150 gm Paneer

For Stuffing
10-12 Cashewnut  Pieces                       1 tbsp Cornflour
12-15 Raisins                                        1 tbsp Flour (Maida)
1 ½ tsp Coconut Powder                        1 Pinch Yellow Colour
1 tbsp Curd

For Gravy
2 Tomatoes(Med Size)                            2 Cloves
2 White Coriander Seeds                         2-3 Black Pepper
To taste Salt                                          1 tsp Ginger Paste
2 tbsp Fresh Cream                                2 Red Chilly Seeds (Roasted)
1 Cup Milk                                             1/4 Stick Cinnamon
5-6 tbsp Oil                                            1 Onion (Med Size)
2 tsp Sugar                                             2 tsp Kasturi Methi
Coriander Leaves

  • Cut the Cashew nuts and Raisins into small pieces.
  • Grate the coconut or buy grated one. 
  • Chop the tomatoes.

Cornflour Paste: Mix cornflour, flour and yellow colour with water and prepare the paste.

Cashew nut Paste: Mix cashewnuts, raisins, coconut powder and curd. 

Dry Masala: Crush cloves, cinnamon, coriander seeds into fine powder.


Paneer Sandwitches 
Cut paneer into long rectangle slices. Cut the paneer slice into two pieces so as to make a sandwitch. 
Now fill the cashew paste between paneer slices. Make all the sandwitches. Dip the sandwitch in cornflour  paste and deep fry it till it turns golden brown.

Heat some oil in a pan. Add dry masala powder and ginger paste. Put tomato into it. Fry all the spices and tomato. Switch off the flame. Add 1 cup water. Let it cool down and then grind the mixture in a blender.

Now heat oil in a pan and add chopped onion, sugar, kasturi methi and salt. Cook it for 5-7 minutes. Then add milk diluted with 1 cup water and 2 tbsp cream. Cook it till the gravy boils. Add paneer sandwitches in the gravy. Cook it for 5 minutes. Switch off the flame.

Garnish: Coriander Leaves and Fresh Cream on top.

Thursday, March 18, 2010



2 tomato                                                     2 Cardamoms
1/4 stick Cinnamon                                  3 Cloves
1 tsp Ginger Paste                                   2 Green Chilly
5 cup Water                                               250 gm Colocasia / Arbi
1 tbsp Gram Flour                                    Salt to taste
Red Chilli Powder 1/2 tsp                       1 tsp Butter
1 tsp Fenugreek seeds                           1 tbsp Oil
½ tsp bishop's weed/ Aajwain                ½ Onion 
1 tsp Kastoori Methi


Finely chop the onion and tomatoes.

Tomato Puree: Switch on the flame, take tomatoes in a pan. Add cardamom, cinnamon, cloves, 1/2 tsp ginger paste, green chilly, 1 cup water. Mix it. Cover the lid and cook it for 10-15 minutes. Cool it and puree it in a mixer.

Arbi: In a pressure cooker add arbi with 3 cup water. Boil for 1 whistle. Keep it on sim flame for 2-3 minutes. Switch off the flame. Let it cool down. Take out the colcasia, peel them and press them lightly with your palms.


On a plate, put gram flour. Add salt and red chilly. Mix it. Coat the colcasias in this mixture and deep fry it.


Boiled Puree: In a pan, put Tomato Puree (above made). Add 1 tsp Butter in it. Put ¼ cup water and boil it for 2-3 times. Add 1 tsp Kastoori Methi. Add ¾ - 1 cup water and give 3-4 boils.

In a pan, add 1 tbsp oil. Put bishop's weed and onion. Cook for 2-3 minutes and then add the remaining ginger paste in it. Cook for 3-4 minutes. Add fried Colcasias in it. Then add Boiled Puree in it and cook for 5 minutes.

Garnish with coriander leaves.

Tip: Those who want to add garlic can do this by using ginger garlic paste instead of ginger paste. 


Servings :10


For Batter
10 Bread Pieces                            2 Potato (Med. Size) 
2 Carrot (Med. Size)                      1 Capsicum (Big Size)
150 gms Peas                                50-100 gm French Beans

1 Onion (Med Size)                        ¼ Cabbage
1 tsp soya sauce                            ½ tbsp vinegar
1 tsp chilly sauce                           1½ tbsp tomato sauce
2 tbsp Maida                                   2 tsp Oil
Salt to taste

Cut bread pieces in round shapes excluding its sides.
Blend the remaining part of the bread and make its crumps.
Take out the seeds of Peas or use frozen peas.
Take all the batter vegetables, add little water and boil them - 1 whistle.
Chop the onions finely.
Chop the cabbage finely.

Vegetable Batter

Put some oil in a pan. Add onion and cabbage. Mix it on a high flame. Split little salt to it. Fry it till the water evaporates. Add all boiled vegetables to it and mash it. Add soya sauce, vinegar, chilly sauce and tomato sauce. Mix it evenly. Switch off the flame.

Maida Batter
Take 2 tbsp maida. Add a pinch salt. Prepare the batter (not too light, not too thick). Let it cool for some time without refrigerator.


Take a round bread slice. Put some vegetable batter on it. Cover it with the maida batter, so that the vegetables bind to it. Spread bread crumps to it wholly and evenly. Give it the desired shape. Deep fry it in a pan using some oil till it turns golden brown. Take it out on a paper napkin.

Decorate it with peas or carrot. Garnish it with cabbage layers.

Note: As i have got many mails asking this and everyone is getting confused, i am clarifying this.
You do not have to use two bread pieces. It is not a sandwich. Its just one bread and you put the vegetable batter on top of that as you do while making a pizza. Don't worry about falling as maida batter is used to stick it to the bread. 



1 can Milkmaid / Sweetened condensed milk
200 gm grated coconut powder


Set aside 25-50 gm coconut. 

In a pan add milkmaid, cook over a low heat and add the remaining coconut powder to it. Cook until the mixture thickens and begins to leave the sides of the pan for about 10 minutes. Switch off the flame. Let it cool down and then roll into small balls. Roll the small balls in the reserved coconut powder.

Tip: Put some oil on your palm while making ladoos inorder to stop it from sticking. 



200 gm Paneer                                     2 tbsp Maida
4 Onion (Medium Sized)                      2 tsp Soya Sauce
2-3 Green Chilly                                    ¼ tsp Azeeno Motto
2 Capsicum (Medium Sized)              2 tsp Chilly Sauce
1 ½ tbsp Tomato Sauce                      1 tbsp Vinegar            

  • Cut Paneer rectangle wise - width 2 inch
  • Chop Onion length wise
  • Chop Capsicum length wise
  • Slit Green chilly from the middle

Prepare a thick batter of maida with the help of some water. Add 1 tsp Soya Sauce and little salt. Coat the paneer pieces with the maida mixture separately and fry it deeply.

Gravy: Put 2 tsp oil in a pan. Add onion. Put it on a high flame. Fry it till golden brown and add capsicum. Pink fry it. Add a pinch salt to it. Cover it with a lid and steam for 1-2 minutes on a low flame. Add sauces to it. If needed, accordingly add water to it. Prepare the gravy. Add paneer pieces to it. Mix it evenly for 2 minutes on a high flame. Add a pinch black pepper, azeeno moto and salt if needed.

Tip: Use less salt in the beginning as various sauces contains salt. 

Monday, March 15, 2010


Preparation Time: 25 Min                 Servings : 5 -6 People

Paneer - 250 gms                                   Milk - 1/2 Glass
Almond - 4 Piece                                    Cashewnut - 5 to 6 Piece
Chironzi - 1 Tsp                                       Melon Seeds - 1 Tsp
Cardamon Black - 2 Piece                     Cardamon Small - 2 Piece
Cinnamon - 1 Piece                                Posat - 2 Piece
Orange Colour - 1 Pinch                         Oil - 2-3 Tsp

For Gravy

Onion - 2 Pc (Medium Size)                   Green Chilly - 1 to 2 Pcs
Tomato - 2 Pc (Medium Size)                Curd - 1/2 Cup
Ginger - 1 Pc (Small)                               Red Chilly Powder - 1/2 Tsp
Coriander Powder - 1/2 Tsp                   Garam Masala - 1/2 Tsp
Fresh Cream - 1/2 Cup                           
Coriander Leaves Finely Chopped

  •   Make Onion and Tomato Paste in a blender.
  •   Grate the Ginger.
  •   Cut Paneer Pieces in a triangular shape. Take ½ glass milk. Add few drops of orange  colour to it. Dip the paneer pieces in this mixture. Put it aside for ½-1 hr.
  •    Soak Posat for ½ hr. then wash it and grind it.
  •    Take all the dry fruits and the masala. Prepare a paste by grinding it.
Khada Masala Powder : Grind Cloves, Cinnamon, Cardamon (big and small) into fine powder

Heat oil in a pan and add Khada Masala Powder, ginger, green chilly. Add onion and tomato paste. Fry it till it turns golden brown. Cook it on a medium flame till oil separates. Add posat and dry fruits paste in it. Cook it for 5 minutes. Add curd and then fresh cream into it. Add remaining dry masalas with salt. Cook for 10 minutes. Add the dipped paneer pieces along with the milk into it. Cook till the bubble finishes. 

Garnish it with coriander leaves + fresh cream + garam masala.

Tip: The oil of orange colour comes on the top.


Serving : 13 pieces


1 cup Flour (Maida)                                     ¼ tsp Soda     
¼ tsp Baking powder                                   1 tbsp Gram Flour(Besan)
½ cup Oil (dalda / desi ghee)                      ½ cup Icing Sugar
4-5 Pc. Cardamon                                        1 tsp Melon Seeds


Maida Mixture: Mix flour (maida), soda, baking powder and gram flour (besan). Purify them thrice using a sieve.

Oil should be in a proper form and not melted. You can not use refined or vegetarian oil for this receipe. It has to be either vanaspati ghee or desi ghee.


Do not use flame for this. 
In a pan take ghee, add sugar to it and beat with the help of spoon till it becomes fluppy. Add maida mixture and prepare a dough. Do not add water to it.

Make small round balls of the dough and flatten them lightly with the press of your palm (in whatever shape you like you biscuits to be). Give a small cut on the top of the ball and decorate it with cardamon and melon seeds. 

Preheat the microwave to 180'C. Grease a baking dish with Flour and Oil (any oil). Put the biscuits in a the baking dish. Bake it in a preheated oven at 170-180.c for 20-25 minutes.

Naan Khatai is ready to be served.