Wednesday, 12 December 2012


Ingredients For Koftas :-
Paneer (Cottage Cheese) 200 gms (Grated)
2 Medium Size Potatoes (Boiled n mashed)
Boiled Veggies (1 carrot and 1/4 cup Green Peas)
2-3 Chopped Green Chillies
1/4 cup Chopped Fresh Cilantro (Dhania patta)
1/2 tsp Coriander Powder  
1/2 tsp Cumin Powder
Salt as per tatse
1/4 cup Corn Starch
Few Chopped Cashew and Raisins
Oil for Deep Frying

Ingredients For Gravy :-
3 Chopped Onions
1 tsp Ginger Paste
1 tsp Garlic Paste
1/2 tsp Red Chilli Powder
1/2 tsp Turmeric powder
1 tsp Coriander Powder
1/2 tsp Garam Masala Powder
1 tsp Curry Powder
2 Chopped Tomatoes
1/2 tsp Kasoori Methi
1/2 Cup Milk
2 tsp Cashew Paste
1 tsp Sugar
1/2 tsp Shah Jeera
Salt as per taste
Fresh cream and Coriander leaves for garnishing.

Method :-
Mix all the above ingredients together in a bowl. Take small portions and shape into koftas. Heat oil in a kadhai and deep fry the balls till light golden colour. Drain and keep on tissue paper.

Heat oil in a non-stick pan. Add whole garam masala (cinnamon stick, cloves, cardamom), when it crackles add chopped Onions, ginger-garlic paste, turmeric powder, red chilli powder, coriander powder, curry powder and saute for minutes. Then add chopped tomatoes, salt and cook. Switch off the flame and cool it at room temperature. Blend it to make a fine paste. Now heat oil in a pan. Add shah jeera, when it crackles add blended paste and cook for 5 minutes. Add Cashew paste and kasoori methi and fry. Then add milk and sugar to it and let it cook for 5-10 minutes on a slow flame. Stir occasionally. Sprinkle garam masala powder. Gently put all the koftas in the gravy and switch off the flame. Garnish with coriander leaves and fresh cream and serve immediately with Rice or Roti, parathas, naan etc. Enjoy it !!! 

Monday, 10 December 2012


Ingredients :-
2 cups of Peas (can use Fresh Green Peas or Frozen Peas)
Few Fresh Coriander Leaves
2 nos. Green Chillies
1 Chopped Onion Paste
1 tsp Ginger-Garlic paste
1/2 tsp Coriander (Dhania) powder
1/2 tsp Curry powder (Optional)
1/4 tsp Garam masala powder
1/2 tsp Pepper powder
1/2 tsp Kasoori Methi (Dry Fenugreek leaves)
1 tsp Sugar
2 nos. Tomato puree
1 Cinnamon stick, 2 Cloves, 2 Cardamoms
Few fried Cashew and raisins
2-3 tsp roasted White Sesame (Til) seeds
1/2 cup fresh milk
2 tsp fresh Cream
2-3 tsp Refined/Olive Oil
Salt as per taste

Method :-
Boil the peas in hot water for 5 mins and remove from flame. Cool it, add a handful of fresh coriander leaves, 2 nos. green chillies with these peas and grind to make a smooth paste. Heat oil in a non-stick pan or kadhai. Add whole garam masala (Cinnamon, cloves, cardamom) to the oil. When it crackle add onion paste, ginger-garlic paste and fry for a while. Add all the powdered dry masala and cook. Add tomato puree, salt and fry for 5-8 minutes. When oil leaves from the masala, add peas paste and cook. Add 1/2 cup fresh milk to it. Let it cook for 8-10 minutes. Add sugar, few raisins (Kismis) and roasted sesame seeds to it and mix it well. Also can add 2 tsp fresh cream for better taste. Switch off the flame and enjoy this yummy curry with masala puri !!!  

MASLA PURI:- 1 cup atta (Wheat flour), 1/4 cup besan (gram flour), 2tsp Kasoori Methi leaves, A pinch of Sugar, 1 tsp oil, salt to taste. Mix all these ingredients and knead into a soft dough and keep aside for 15 mins. Roll out poori's and deep fry on a high flame.

Friday, 7 September 2012


Ingredients :-

For Marinade :-
Chicken - 500 gms
Thick Yogurt (Curd) - 4 tsp
Lemon Juice - 1 tsp
A pinch of salt

For Gravy :-
4 Big chopped Onions
1 big chopped tomato
3-4 tsp Ginger-Garlic paste
1 tsp Dhania(Coriander) powder
1/2 tsp Jeera (Cumin) powder
1 tsp Red Chilli powder                                         
2 tsp Everest Chicken masala                  
1 tsp Everest Garam masala
2 nos. Cardamom pods (Green Ilaichi)
1 inch Cinnamon stick (Dal cheeni)
1 Bay leaf (Tej patta)
2 nos. Cloves (Loung)
1 tsp Turmeric (Haldi) powder
4 tsp Cashew Paste
2 tsp grated Cheese
Cooking Oil to taste
Salt to taste

Method :-
Marinate the Chicken with yogurt, lemon juice and a pinch of salt in a bowl, mix well and keep in refrigerator for at least 20 -30 minutes.

Heat oil in a deep pan on medium heat. Fry the marinade chicken till light golden brown in colour.

Heat oil in a kadhai. Add Cardamom, cinnamon stick, cloves, bay leaf and cook for a minute. Then add chopped onion, ginger-garlic paste and fry for couple of more minutes. Add chopped tomatoes to it, spinkle a little salt and fry. When tomatoes are cooked and soft add cumin powder, coriander powder, red chilli powder, turmeric powder and cook for 5-10 minutes. Switch off the flame and cool it. Blend the cooked masala in a blender to make a fine paste. Now heat 2 tsp oil in a kadhai. Add 1 tsp sugar to the oil. When it turns brown add the masala paste to it. Add the fried chicken and mix well. Add Everest chicken powder to it. When oil gets separated, add cashew paste and saute a while. Add 1/2 cup of water, cover it and cook on low flame. When the chicken is almost done, add the garam masala to it and cook for another couple of minutes. Switch of the flame and remove from heat. Spread cheese over the curry and serve with naan or plain chapati. Enjoy the Malai Chicken Curry also with palao or fried rice :)) 

Friday, 31 August 2012


2 cups Cooked Rice
2 big sliced Onion
1 cup Soya chunks
1/2 cup Boiled Sweet Corn
2-3 chopped Green chillies
1 tsp chopped Ginger n Gralic
1/2 tsp Turmeric powder
Few Curry Leaves
Few Kasoori Methi (Dried Fenugreek leaves)
2 tsp Lemon juice
1 tsp Black pepper powder
1 tsp Cumin seeds
1 tsp Mustard seeds
1 tsp Garam masala 
1 tsp Everest Chicken Masala (for a good flavour)
Salt as per taste
2 tsp Soya sauce

Method :-
Soak the soya nuggets in warm water for 10-15 minutes. Wash it 2-3 times under the running water. Drain the water and squeeze out the excess of water. Heat 2 tsp oil in a pan and fry this soya chunks. Sprinkle a little salt over it and fry for a couple of minutes. Remove from heat and keep aside. 
Heat oil in a non-stick deep pan. Add cumin seeds, mustard seeds, add immediately the sliced onion, green chillies, chopped ginger n garlic, curry leaves, saute until the onion turns soft and brown. Then add the boiled sweet corn, fried soya chunks to the onions. Mix well and saute everything for few minutes. Add the turmeric powder, pepper powder, Everest chicken masala, garam masala, kasoori methi and soya sauce. Cook everything for few minutes in a medium flame. Then add the cooked rice to the veggies and mix it well. Sprinkle few lemon juice over the rice and mix gently. Switch off the flame. Serve it warm garnished with chilli garlic sauce or cucumber-onion raita.  


Ingredients :-
100 gm Barbati (Yard Long Beans)
1 big chopped Potato
1 big sliced Onion
1 Dry red Chili
2-3 Green chillies
1 tsp Panch Phutan
1 tsp Coariander powder
1/2 tsp Garam masala powder
1/2 tsp Turmeric (Haldi) powder
Salt as per taste
3-4 tsp Refined / Mustard Oil

Method :-
Wash and cut the Barbati (Yard long beans) into medium pieces. Cut the potato into small cubes. Heat the oil in a non-stick pan. Add dry red chilli and panch phutan. When it starts crackling, add sliced onion, green chillies to the oil. Fry for minutes till onion turns brown and soft. Now add the chopped barbati and potato and fry a while. Add turmeric powder, coriander powder, salt and mix well. Cover with a lid and cook on a medium flame for 10 minutes. Stir fry the vegetables at some interval of time. When it cooked add garam masala powder to it and saute for a couple of seconds. Switch of the flame and remove it from heat. Serve it as a side dish with rice or roti and dal. 

Thursday, 30 August 2012


It's very simple and easy going recipe. It can be prepared in very quick time. It will surely be appreciated among all age groups. This is one of my hubby's loving breakfast. 

Ingredients :-
1 packet Sandwich Bread
1 big finely chopped Capsicum
2 big chopped Onions
2 chopped Tomatoes
1 cup grated Paneer
1/2 cup grated Cheese
1/2 cup Butter
Black Pepper Powder
Chilli Garlic Spread 
Tomato Sauce
Salt as per taste

Method :-
I have used Chilli garlic spread for this recipe. You can use any type of sandwich spread. Heat a non-stick pan. Spread the chilli garlic sauce over the bread evenly and place the bread on the pan. Put chopped onion, capsicum, tomato over the bread. (While chopping the onion, add some salt to it and keep aside for 5 minutes. So that the excess water from onion will separate and no need of salt further). Sprinkle grated paneer, grated cheese, butter, 1/2 tsp tomato sauce, a pinch of black pepper powder. Cover it with a lid and cook on a low flame for 3-4 minutes. When the lower portion of bread turns brown or crispy and the toppings cooked, then switch of the flame and serve the bread pizza by making half fold in a serving plate. 
Plz try it in your kitchen and definitely you'll enjoy this pizza. Specially kids will truly love it :)) 

AAMBILA OR KANJI {A typical Odiya Dish}

Ambila/Kanji is an authentic and traditional dish of my state "Odisha", which is very famous in Western and Southern part of Odisha. Basically it's a soupy dish with vegetables with an unique spicy-sour taste.

Ingredients :-
1 cup Curd (Dahi)
3-4 tsp Gram flour (Besan)
1 tsp Turmeric (Haldi) powder
Salt as per taste
2 cups Water

Vegetables Needed :-
100 gms Pumpkin (Cut in small pieces)
1 Brinjal (cut in lengthwise)
1 Radish (Cut in lengthwise)
2-3 Ladies finger (cut in long size)
1 Potato (cut in vertically)                                         
2 Arum (Saru) (cut in cubes)
1 Drumstick (cut in small pieces)
A piece of Dried Mango slice

For Tempering :-
2-3 tsp Mustard oil
1 tsp Panch Phutan
2 Dry Red chillies
 Few Curry Leaves
A pinch of Hing
2 tsp Garlic-Green chilli paste

Method :-
  • Take a kadhai or deep pan. Heat 2 tsp oil and Fry all the chopped vegetables (except drumstick and brinjal) for 5-8 minutes. Then add 2 cup water, turmeric powder, salt to it and cover with a lid. Let it boil for 10 minutes in medium flame. 
  • Take a bowl and beat the curd. Add salt, gram flour (Besan), a pinch of turmeric powder, water as per your requirement to the curd and mix it properly.
  • When the veggies are cooked, add a piece of dried mango slice to it. Now add the curd mixture to the vegetables and cook for 5-8 minutes. Remove from heat and keep aside.
  • For tadka, heat mustard oil in a separate pan. Add dry red chilies, panch phutan, hing, curry leaves, garlic and green chilli paste and saute for 2-3 minutes. When garlic turns brown in colour, immediately pour the tadka to the cooked vegetables. 
Serve this yummy and sour Ambila or Kanji with any rice dish. Enjoy your lunch!!!!

Thursday, 23 August 2012


Ingredients :-
1/2 cup Atta (Wheat flour)
1/2 cup Besan (Gram flour)
1/2 cup Maida (Refined flour)
1 chopped Capsicum
1 big chopped Onion                                                         
2-3 chopped Green chillies
1 big chopped Tomato
1/2 cup grated Carrot
1/2 cup grated Paneer
1/2 tsp Turmeric powder
1/2 tsp Ajwain (Carom seeds)
2 tsp Coariander leaves
2 tsp Curry patta
2 - inch grated Ginger
Salt to taste
Water as required
Oil for frying

Method :-
Take a big bowl and place the atta, besan and maida into it. Mix all the flour by adding water to make a smooth and lump free batter. Add all other ingredients (except paneer and carrot) to the batter, mix well and leave for 10 minutes. Heat a non-stick tawa or pan and spread a little oil onto it. Take 1 ladle full of the batter and spread evenly on the tawa. Cook both the sides by adding oil till reddish for about 2 to 3 minutes. Then spread grated paneer and carrot over the chilla and cook for 2 minutes. Fold it and serve with mixed pickle or chilli garlic sauce.

NOTE :-  Sending this recipe to ; 
  • Pari's event "Only From Royal Kitchens" at Divya's Culinary Journey.


Thursday, 16 August 2012


Ingredients :-
1 small packet of Maggi Noodles
2 nos. Egg
1 big chopped Onion                                                               
1 chopped Capsicum
1 chopped Tomato
1/2 cup boiled Sweet Corn
2-3 chopped Green chillies
1 tsp chopped Garlic cloves
1/2 tsp Turmeric powder
2 tsp Tomato sauce
1/2 tsp Black pepper powder
1/2 tsp Chilli Flakes
Salt to tatse
2-3 tsp Oil

Method :-
Take a deep pan, boil water and cook the noodles (without the masala/tastemaker) as per instructions on the packet. When it done, remove the pan from fire and keep it aside.
Heat oil in another pan. Add chopped onion, chopped garlic, green chillies and fry for a minute. Then add chopped tomatoes, salt, turmeric powder and fry. Now break the eggs in a bowl and whisk it. Add the egg to the pan and mix it well, fry for some minutes. Add boiled corn and boiled maggi noodles to it. Add tomato sauce, black pepper powder, chilli flakes and mix well and cook for another 2 minutes. Switch off the flame and serve hot in a serving plate. [I have add pizza garlic sauce to it for a good taste]. Enjoy "Meri Maggi" in the evening of cold showers!!!!

Tuesday, 14 August 2012


Ingredients :-
10 nos. Idlis (Fresh or leftovers)
1 Capsicum chopped
1 big Onion sliced
1 big Tomato chopped
2-3 chopped Green chillies
1 tsp chopped Garlic cloves
Few Curry leaves
1 tsp Mustard seeds
1/2 tsp Turmeric powder
1 tsp Sugar
1 tsp Lemon Juice
2 tsp Tomato Sauce
1 tsp Black pepper powder
1 tsp Chat masala
Salt to taste
2-3 tsp Oil

Method :-
Cut the idlis in square pieces as required. Heat oil in a non-stick pan or kadhai. Add mustard seeds and curry leaves and let them splutters. Add sliced onion, chopped garlic, chopped green chillies and fry for a minute. Then add chopped capsicum and saute a while. When capsicum tends to soft add chopped tomatoes, turmeric powder, salt to it. Saute for 5 minutes till oil separates. Add the crumbled idlis and mix. Saute for 2-3 minutes. Then add sugar, tomato sauce, black pepper powder, chat masala and mix well with the idlis. Sprinkle some lemon juice and turn off the heat. Serve hot/warm with any chutney. 

Wednesday, 8 August 2012


Ingredients :-
3 big Janhi (Ridge Gourd) (Scraped and cut into large chunks)
1 big Aloo (Potato) (cut in lengthwise)
1 big Onion (Finely sliced)
1 Chopped Tomato
2 Green chillies
1 Dry red Chilli
1 tsp Panch Phutan
1/2 tsp haldi (turmeric) powder
1 tsp roasted Dhania (Coriander) powder
2 tsp Mustard Oil
Salt to tatse

Method :-
Heat oil in a pan. Add panch phutan and dry red chilli, when it start to splutter add sliced onion and green chillies to it. Fry for a while till onion will translucent. Now add the vegetables;  ridge gourd and potato pieces and fry. Add haldi powder and salt as per your taste and mix well. Stir fry the vegetables for 5 minutes. Cover it with a lid. After 5-7 minutes, sprinkle the roasted dhania powder and add chopped tomato and mix it well. Then saute the bhaja till ridge gourd turns soft and brown in colour. Switch off the flame and serve with any rice or roti. 

Tuesday, 7 August 2012


Ingredients For Dosa Batter:-
Rice 2 cup
Black Gram Lentil (Urad Dal) 1 cup
Salt to taste
Water as needed

Method:- Soak rice and dal in water separately for 6 hours. Clean and wash them thoroughly and then grind into a smooth batter. Remove this into a container and set aside. Mix well and leave it for fermenting for about 8 hours. Once the batter is fermented mix it completely with a spoon, add salt and mix properly and then put it in the refrigerator. While you are ready to make dosa, mix the batter once again and you could add some more water if you need.

Ingredients For Aloo (Potato) Masala:-
4 big Boiled Potatoes 
2 big Onions (Finely sliced)
1 big chopped Tomato
4 chopped Green chillies                                                          
1/2 cup boiled white or green peas 
1 tsp Ginger-garlic paste
1 tsp Cumin and Mustard seeds
A pinch of hing (Asafoetida)
1/2 tsp Turmeric powder
Few Curry Leaves  
2 Dry red chillies
2 tsp Oil
Salt to taste

Method:- Take a pan and heat oil. Add cumin and mustard seeds, dry red chillies, hing and curry leaves. When it splutter, add sliced onion and saute for a while. Add ginger-garlic paste, green chillies, turmeric powder, chopped tomatoes, salt and fry for 5 minutes. After few time, add mashed potatoes and peas to it and mix well. Stir-fry for a few minutes. The potatoes should be slightly moist and not very dry. Turn off heat and let it rest for 5 minutes.

Variatons :- Try adding 1/4 cup of shredded carrots to the mixture. 

Preparing Of Masala Dosa:-
Heat a non-stick pan or tava. Grease the pan with oil and pour one ladle full of batter over the pan. Spread it over the pan and sprinkle little oil over it. Cook it on one side. The dosa should turn light brown. Put some potato masala in the middle of the dosa and fold it from both sides. Remove dosa form tava and serve hot with chana dal chutney or sambar.. 
                                       Enjoy it :))                     

NOTE :- Sending this recipe to;
  • "Serve It Series-Serve it-Griddled" hosted by krithi.
  • "Lets Cook # 18 ~ Starters / Appetizers" hosted by Radhika.
   Let's Cook                 

Thursday, 2 August 2012


Ingredients :-
4 Tomatoes (Boiled and pureed)                                          
1 Chopped Capsicum
1/2 cup Boiled Sweet Corn
1 chopped Onion
7-8 crushed Garlic cloves                                                                      
1 Bay leaf
1 tsp Black pepper powder
1 tsp Soya sauce
2 tsp Tomato ketchup
1 tsp Red Chilli powder
2 tsp Corn flour
1 tsp Vinegar
1 tsp Sugar
2 tsp Butter
Salt to taste
1 cup Water

Method :-
Heat 2 tsp butter in a kadhai or pan. Add bay leaf, minced garlic cloves, chopped onion and stir for a while. Add chopped capsicum and boiled sweet corn and vinegar to it and fry for 2 minutes. Then add tomato puree and water and mix it well. Take corn flour in a bowl and add water and mix it. Then add this corn flour mixture to the pan. [Don't mix corn flour powder directly to the soup, otherwise it will lead to lumps]. Boil the soup for 5 minutes in medium flame. Stir while heating to avoid scorching. Then add red chilli powder, tomato ketch up, soya sauce, black pepper powder, sugar, salt and again boil for 2 minutes. Switch of the stove. Serve with potato chips, garlic croutons, pettis and you will have a great Tangy Tomato-Corn Soup !!! Enjoy it :))

NOTE :- Sending this recipe to ;

  • "Lets Cook # 18 ~ Starters / Appetizers" Hosted by Radhika.
Let's Cook

Wednesday, 1 August 2012


A creative twist to a simple humble vegetable, Lauki (Bottle Gourd). This is the first time, I have made this curry and it sounds just 'Wow'..I have dedicate this dish to my lovely Bua (Paternal Aunty). My Bua' is a good cook. When I had my last visit to Bua's place, she made this Kofta curry and it was awesome.The fabulous taste is still in my mind. I called Bua n asked about the recipe. Then I made this curry and wanted to share with you all..Here it goes......

Ingredients :-

For Koftas :-
1 cup Lauki (Peel and grate the lauki)
2 tsp Besan (Gram flour)                                                        
2 tsp Corn Flour
1/4 tsp Haldi Powder
1 tsp Ginger-garlic paste
1/2 tsp Cumin powder
1/4 tsp Ajwain (Carom seed)
1 tsp Chopped Green chillies
Salt to taste
Oil for deep frying

For the Gravy :-
2 chopped Onions
2 tsp Ginger-garlic paste
1 chopped Tomato
1 tsp Curry powder
1/2 tsp Haldi (Turmeric) powder
1/2 tsp Coriander powder
1/2 tsp Garam masala powder
Cinnamon (Dalchini) -1 piece
Cardamom (Aleicha) - 1 no.
Clove (Labang) - 1 no.
A Bay leaf
1/2 tsp Kasoori methi
2 tsp Cashew (Kaju) paste
1/2 tsp Sugar
Salt to taste

Method :-

For the Koftas :-- Wash, peel the skin and grate the lauki. Sprinkle a little pinch of salt over the grated lauki and keep aside for 20 minutes to remove excess water. Squeeze out as much water as you can from them, so that your koftas won't be a soggy mesh. Mix all the above ingredients of Koftas except oil to for a dough. Make small oval shape balls and deep fry it till golden brown in colour. Set aside.

For the Gravy:- In a wide pan, heat some oil, add sugar. when it turns brown add bay leaf, cinnamon, cardamom, cloves. Add the chopped onion and fry for few minutes. Then add ginger-garlic paste and saute a while. Add cashew paste to it and stir well. Then add chopped tomatoes, haldi powder and salt. Fry for 5 minutes until the oil leaves the sides of the pan. Now add the curry powder, coriander powder, kasoori methi, garam masala and stir again for 5 minutes. Add 1/2 cup water to it and let it boil on simmer. Then add the koftas and again boil it for few minutes, so that the curry gets mixed with the koftas. Remove from fire and serve with Roti or rice..

Monday, 30 July 2012


Ingredients :-
2 nos. Pointed Gourd (Potol in oriya or Parwal in hindi) (Cut in lengthwise)
2 nos. Small Brinjal (Baigana or Baingan) (cut in lengthwise)
1 Raw Banana (Kancha Kadali or Kela) (Cut in lengthwise)
2 nos. Spine Gourd (Kankada or Metha Karela) 
1 Potato (Aloo) (cut in lengthwise)
2 tsp Gram flour (Besan)
2 tsp Corn flour
2 tsp Rice powder
1 tsp Cumin (Jeera) powder
1 tsp Coriander (Dhania) powder
1 tsp Red chilli powder
1 tsp Turmeric (Haldi) powder
1 tsp Black Pepper powder
Salt to taste

Method :-
Wash and clean all the vegetables in water. Cut the vegetables in lengthwise. Mix all the above ingredients with the sliced cut vegetables and marinade it for 15-20 minutes. Heat oil in a deep pan or kadhai. Deep fry the vegetables in medium flame till it golden brown in colour. Switch of the flame and remove on to absorbent paper. Sprinkle little black salt and chaat masala over it and serve hot as a side dish with rice or roti.

Friday, 27 July 2012

((:: YUMMY VADA PAV ::))

Vada Pav - Indian version of burger, must be one of the most loved and popular street foods of Mumbai. Vada is a spicy potato mixture with a coating of gram flour batter, deep fried in oil. Pav is a special kind of soft bread, which round or square in shape, easily available in market. Vada Pav is very easy to prepare and is serve with red garlic chutney, sweet imli chutney or green chutney.

Ingredients :-

For Vada Stuffing :-
4 nos. Boiled Potatoes
3-4 chopped green chillies
1 chopped Onion
1 tsp ginger-garlic paste
1/2 tsp Cumin seeds
1/2 tsp Mustard seeds                                                                
1/2 tsp Turmeric powder
1/4 cup roasted Peanuts
Few chopped Coriander leaves
Salt to taste

Batter For Vada Coating :-
1 cup Gram flour (Besan)
A pinch of Baking soda
1/2 tsp Ajwain
1/4 tsp Turmeric powder
Salt to taste
Oil for deep frying

Method :-
Boil the potatoes in a pressure cooker. Cool the potatoes, peel and mash them. Heat oil in a pan. Add cumin seed, mustard seed and chopped green chillies. When it splutter, add chopped onion and fry for a while. Add ginger-garlic paste and saute for 2 minutes. Now add mashed potatoes, roasted peanuts, salt and mix well. Add chopped coriander leaves and remove from fire. Divide the mixture into equal portion and make small balls of it. Make a thick batter from besan, salt, baking powder, ajwain, haldi by adding water. Heat oil in a kadhai. Deep each ball in the batter and deep fry it in oil till golden brown.

Red Garlic Chutney :-
7-8 Garlic cloves
3-4 green chillies
1 Red tomato
1-2 pieces of Tamarind
Salt to taste

Method :-
Grind together all the above ingredients in a blender and make a fine paste.

Green Chutney :-
Few Coriander leaves
Few Mint leaves
3-4 Green chillies
2 tsp Lime juice
Salt to taste

Method :-
Grind all these ingredients together in a blender and make green chutney.

Sweet Imli Chutney :- (Recipe available in Papdi Chaat recipe)

Final Step :-
Take a pav. Slice the pav into half and apply the chutney to pav as desired. Place one or half vada in between the pav and slightly press down. Serve immediately with onion rings or green chilli. Enjoy!!!

Thursday, 26 July 2012


Papdi Chaat is a popular and mouth watering snack which found easily on road side food carts in all over India. Papdi used in this chat is readily available in market but it can also easily be made at home. For hygienic and better taste, I always prefer to prepare papdis at home.

Ingredients For Papdi :-
1/2 cup Maida (all purpose flour)
1/2 cup Sooji (semolina flour)
1/2 cup Atta (wheat flour)
2 tsp Oil (to knead dough)
A pinch of Salt
Water as required

For Masala :-
2 boiled Potatoes (cut into small pieces)                          
1 finely chopped Tomato 
1 chopped Onion
2-3 chopped Green chillies
2 tsp chopped Coriander leaves
1/2 cup boiled White Matar (chickpeas)
1 tsp roasted Cumin powder
1/2 tsp roasted Dry red chilli powder
1 tsp roasted Dhania powder
Bhujiya or mixture (as per taste)
2 tsp Tomato sauce
2 tsp Dahi (yogurt)
1 tsp Black pepper powder
1 tsp Chaat masala
2 tsp Sweet Tamarind (Imly) chutney
Salt as per taste

Method :-
Making Papdi :- Mix maida, suji, atta, salt, water together and make a little hard dough. Make small balls from this dough, sprinkle 2 tsp oil over the balls, cover it and keep aside for 30 minutes. Heat oil in a kadhai. Roll out very small even size round puris of the dough and deep fry them in oil and keep aside. You can store the papdis for 10-15 days in an air tight container.

Sweet Tamarind Chutney :- 
Boil 1/2 cup tamarind pulp (imli)  in 1 cup water. Add jaggery, salt, red chilli powder to it and  boil for 15-20 minutes on a medium flame. When it thickens switch off the flame and add roasted cumin, dhania (Coriander) powder to it.

Final Step :-
Arrange papdi in a serving plate. Mix all the above masala in a bowl (potatoes, tomato, onion, green chilli, boiled chickpeas, tomato sauce, black pepper powder, chat powder, cumin powder, dhania powder, salt). While serving, lightly crush the papdis little. Place the potato mixture over the Papdi. Sprinkle cumin powder, coriander powder, bhujiya or mixture, dahi, tamarind chutney, chaat masala over it, garnish with coriander leaves and serve. Enjoy the Papdi Chaat!!!

Wednesday, 25 July 2012


Neem (Azadirachta indica) is a fast growing tropical tree that is native to East India and Burma and also grows in widespread areas of South east Asia and West Africa. The use of Neem as a medicinal herb dates back over 5,000 years. Today its benefits have been proven by scientific research and clinical trails.
  • In treating Diabetes, neem has been found to actually reduce the insulin requirements by as much as 50% without altering the blood glucose levels.
  • Also used for sinusitis, Jaundice, acne problems, to lower Cholesterol levels, is highly effective in treating gastritis, indigestion, heartburn, kidney problems etc....
This recipe i have prepared for my dear Papa, who is a diabetes patient. He just loves this neem pan cake. Everyone can taste it. Its very good for health in rainy season. 

1/2 cup Fresh Neem leaves                                                          
1/2 cup soaked rice                            
6-7 Garlic cloves
3-4 Green chillies
1 tsp Cumin seed
1/2 Onion chopped
1/2 inch of Ginger piece
2 tsp Besan (Gram flour)
1 tsp Jaggery (gud)
Salt to taste

Method :-
Clean and wash the Neem leaves. Grind the neem leaves with rice, ginger, garlic, green chillies, chopped onion, cumin seeds together in a blender and make a fine paste. Shift the batter to a bowl, add jaggery (gud), salt, besan (gram flour) and mix well. Heat little oil in a non-stick pan. Place small balls of this mixture and flatten it to thin round shape. Fry it both the side till becomes golden brown in low flame and switch off the gas stove. Keep aside the pan cake in a serving plate, sprinkle black salt a little over pan cakes and serve hot.

Note: If it will consume hot, it will taste less bitter. 

Wednesday, 18 July 2012


"Chocolate Coconut Burfi"- Coconut Burfi (Fudge) is a mouth watering Indian sweet, very delicious and easy to prepare. But I've made some changes in it and gave a twist to the traditional delicious Indian sweet!!

Ingredients :-
1 cup Fresh grated coconut
1 cup Boiled Milk                                                                  
1 cup Sugar
2 tsp Cocoa powder
1 tsp Ghee
A pinch of Salt
1/2 tsp Cardamom powder
2 tsp Corn flour
2 tsp crushed Almond

Method :-
Heat ghee in a non-stick pan. Add grated coconut to it and fry for 5-7 minutes on low flame. Remove it from fire and keep aside. Now take 1 cup of water in a  kadhai or deep pan. Add sugar to it and bring to boil for 10 mins. When sugar dissolve in water, add boiled milk to it and bring the syrup to a boil. The syrup must be of one thread consistency. Then add fried coconut to it and cook on a medium flame. Mix corn flour with 1/4 cup of water and added to the mixture. Stir well so that it gets mixed fully. Cook it for 15-20 minutes. Now add the cocoa powder to it and mix well. Add some cardamom powder and crushed almond to it for more taste. Grease a plate with ghee and pour the mixture into it. Spread evenly on a plate and let it cool for sometime. With a knife, cut the burfis in a square or diamond shape or any desired shape. Store it in air tight container for 15-20 days.                                                                                                               Choco Coconut Burfi is ready to serve :))