Friday, 24 February 2012


Ingredients For The Vegetables Balls:-

2 cups finely chopped cabbage

1 cup grated carrot

2 chopped green chillies                                        
1 tsp ginger-garlic paste
4 tsp maida (plain flour)
2 tsp corn flour                                                                  
2 tsp soya sauce               
1/2 tsp pepper powder
Salt as required

Oil for deep frying

Ingredients For The Gravy:- 
1 big capsicum [chopped in medium size]
2 chopped onions
1 chopped tomato
1 tsp chopped ginger-garlic
2 green chilies [cut in length wise]
2 tsp vinegar
2 tsp soya sauce
1/2 tsp chilly sauce
1/2 tsp tomato puree
1/2 tsp sugar
1/2 tsp pepper powder
2 tsp corn flour [mixed with 1 cup water]
A pinch of ajinomoto
Salt to taste

Mix all the above ingredients for balls and keep aside for 5-8 mins. Heat the oil in a pan, make small balls and deep frying the balls till golden brown. Drain the oil on absorbent paper and keep aside.

For gravy heat the oil a separate pan. Add chopped ginger n garlic, onions, capsicum and fry for 2-3 mins.  After few time add vinegar to it on high flame. Add cut tomato, green chilly to it and saute it over high flame. Mix corn flour with clod water,add to the pan and stir into it. Mix soya sauce, tomato puree, chilli sauce, ajinomoto, sugar and salt and let it cook for 4-8 mins. Gently add the fried balls to the gravy and simmer for a few minutes. Add pepper powder over it and serve hot Manchurian with Chinese fried rice.


NOTE :-   Sending this recipe to ;
  • "30 Minutes Meal Mela" hosted by Srivalli                                                                                                                                                                                            


Thursday, 23 February 2012


Ingredients :-
2 cups Basmati rice
2 carrots (cut in length wise)
1/2 cup grated cabbage
1/2 cup french beans (cut in length wise)
1/2 cup capsicum
1 big chopped onion
1 tsp finely chopped ginger and garlic
2 green chillies (cut in length wise)
1 tsp ginger-garlic paste
1 tsp soya sauce
1 tsp pepper powder
2 tsp vinegar
2 tsp butter or oil
Salt as required

Method :-

Wash the rice and cook uncovered on low heat. Add salt and 1 tsp ghee to the rice. Don't overcook the rice. When rice is done drain the water and spread out on a plate.
Heat oil or butter in a pan. Add onion, ginger-garlic chopped and fry. Then add ginger-garlic paste, green chili, all the vegetables. Stir fry the vegetables for 3-4 mins. Mix vinegar to it and fry on high flame. The vegetables are not to fully cooked. It should be half cooked and crispy. Add cooked rice, mix it and then add soya sauce and fry for 2-3 mins. Add salt and pepper powder to it. [for more taste and colorful, i have mixed some grated paneer to it which make it delicious and yummy.]
Enjoy this tasty Chinese fried rice with raita and Manchurian.

Tuesday, 21 February 2012



Two bunch fresh palak (Spinach)
One cup boiled kabuli chana (chickpeas)
Tomatos - 2 big
Onion - 2 medium (chopped)
Ginger-garlic paste
Green Chilli - 3 nos
Dhania powder - 1 tsp
Jeera powder - 1 tsp
Curry powder - 1 tsp
Garam masala - 1/2 tsp
Turmeric powder - 1/4 tsp
Pinch of hing (asafetida)
Salt as per taste
Oil - 1 or 2 tsp
Butter - 1 tsp
Garam masala Gota [Cinnamon(dalchini), 2 cardamom(ilaichi), 2 cloves] 

Method :-

Wash and clean the palak. Boil the palak in some hot water for 3-4 mins, drain and blend to make a paste. 
Heat oil in a kadhai. Add hing and gota garam masala to it. When it crackles, then add chopped onion and fry till it turns golden brown. Add ginger-garlic paste, all the masala powder, haldi, green chilli and fry for few minutes. Then add tomato and salt to it and fry til they are soft. When tomato mixture will start leaving the oil, add chana and palak puree to it and leave to cook for 5-8 mins. Add water as needed to keep the gravy consistency to your liking. Stir this once in a while to avoid burning the bottom. Finally add butter or fresh cream and cover few seconds. 
Serve hot palak chana recipe with tandoori roti or naan... 

Wednesday, 15 February 2012


Ingredients For Marinate:-
1/2 kg boneless chicken (cut in small cubes)
1/2 cup hung curd
1 egg white
1 tsp ginger-garlic paste
1 tsp red chilli powder
2 tsp soya sauce
2 tsp corn flour
1/2 tsp lemon juice
Salt to taste
Oil for deep frying

Ingredients For Gravy:-
2 nos. big Onion (cut in cube shape)
1 no. capsicum
1 tsp chopped ginger and garlic
A pinch of ajinomoto
2 tsp Soya sauce, tomato sauce, chilli sauce
1/2 tbsp black pepper powder
1 tsp chicken masala powder
1 tbsp garam masala powder
2 tsp corn flour
1 tsp Vinegar
1/4 tbsp sugar
Salt to taste

Method :-
Wash the chicken and cut in small cubes. Mix all the above ingredients and marinate the chicken for 1/2 an hour. Heat the oil in a pan and deep fry the marinated chicken till golden brown.
Now in a separate pan heat 2 tsp oil. Add chopped ginger-garlic, onion and fry. Then add capsicum and green chilli and fry for 2 mins. Add vinegar to it for better smell. Add ajinomoto, black pepper powder and fried chicken. Stirring it well. Add chicken masala and garam masala powder to it. Dissolve corn flour with water, soya sauce, chilli sauce, tomato sauce and mix it. Add this sauce to the chicken for gravy and allow to boil covered, for 10 mins on low flame. Add sugar and salt as per taste. Stirring continuously to avoid lumps. Remove it from fire and garnish with fresh chopped coriander and serve hot with naan or tawa roti.


Gobi Pakora :-

Ingredients :
1 no. small chopped cauliflower
1 cup besan (gram flour)
1/2 cup corn flour
A pinch of haldi powder
Salt as per taste
1 tsp ginger-garlic paste
3-4 chopped green chilli
1 tsp ajwain (carom seeds)
1/4 cup chopped coriander leaves
Oil to deep fry

Method :
Wash the cauliflower and cut in small pieces. Take the besan and cornflour in a big bowl and mix thoroughly by adding water to it. Add salt, haldi powder, ginger-garlic paste, chopped green chilies, few ajwain and chopped coriander leaves. Mix all the ingredients and keep aside for 5 mins for better result.
Take a pan, add oil. When the oil is hot, deep each piece of cauliflower gently in it till they turn golden brown in colour. Sprinkle chat masala over it. Now your gobi pakora is ready to serve hot..

Chilli Chatpata :-
Take 7-8 fresh green chilies. Cut halfway vertically by a knife. Put it in hot water and boil for 5-7 mins. Add pinch of salt to it. After some time take it from water and add 2 tbsp lemon juice, 1 tbsp chat masala, pinch of black salt. Mix it well and keep for 5 mins.   

Enjoy the crunchy gobi pakora with chilli chatpata with the evening tea or cofee.

Wednesday, 8 February 2012


I was thinking to give a different taste to Maggi as Maggi is very much popular among all. I first tried with jeera (cumin seeds) and garlic cloves. My hubby tried those, loved that very much and give me a huge hug. From that days I am following this procedure. :)


1. Maggi (1 Packet)
2. Vegetables (Chopped in to small pieces): Cauliflower (1/4 Cup), French Beans(1/4 Cup), Carrot(1/4 Cup), Capsicum(1/4 Cup), Green Peas(1/4 Cup)
3. Onions(1 Big), Chopped Garlic(3/4 cloves), Green Chili(2 nos), Tomatoes Puree (1 tsp), Coriander Leaves (2 tbsp, Finely Chopped), Curry Patta
4. Oil (2 tsp), Cumin seeds (1/2 tsp), Haldi powder(1/2 tsp), Salt to taste


Heat oil in a pan. Add cumin seeds until it splutter. Then add curry patta, onion, garlic, green chili. Put it in flame for 2 mins, then add all vegetables, haldi powder and salt to taste. Cover it for 2/3 mins. Add Maggi to above vegetables with maggi masala and add 2 cups of water and Mix it well. Wait for 2/3 mins and stir well within this period to avoid maggi to stick to the pan. Add tomato puree to it and mix it well. After 2/3 mins put this in a serving pan, garnish with fresh coriander leaves and serve hot.

Serves: 3 Persons

Preparation time: 10 Minutes

NOTE:- Sending this recipe to ;
  • "Kids Delight-Warm Food To Beat the Rains" hosted by Pradnya. 



2 cup chopped vegetables (carrot, cabbage, french beans, capsicum, cauliflower etc)
1/4 cup chopped mushrooms
3-4 cloves chopped garlic
1 tbsp soya sauce 
1/2 tbsp chili sauce
1 tbsp tomato sauce
2 tbsp vinegar
1 tsp black pepper powder
A pinch of ajinomoto
1/2 tsp sugar
2 tbsp cornflour mixed with water
1 tsp butter and salt as per taste.

Heat butter in a pan. Add garlic and saute. Then add all the chopped vegetables and fry for 4-5 mins. Add one cup water and bring to boil. After 5 mins when the vegs are semi boiled, add all the sauce, vinegar, ajinomoto, sugar. Simmer for 2 mins without covering. Then add the cornflour to it and stirring continuously. 
When the soup is ready then add black pepper and finally add one tsp butter and cover for 1 min.
Serve hot n enjoy the soup.



800 gms Chicken cut into medium pieces  (ex: 1 whole chicken cut in to at least 8 pieces)

Ingredients for Marinade:-
1 cup Hung Curd
Mustard oil - 4 tbsp
Ginger- Garlic Paste - 4 tbsp
Green Chilly Paste - 2 tbsp
Red Chilly Powder - 1 tbsp
Tandoori Chicken Masala - 3 tbsp
Garam Masala - 1 tbsp
Dhania Powder - 1 tbsp
Jeera Powder - 1 tbsp
Chat Masala - 2 tbsp
Black Peeper Powder - 1/2 tbsp
Vinegar - 2 tbsp
Lemon Juice - 1 tbsp
A pinch of red/orange food color (optional)
Salt To Taste

Mix all the ingredients for marinating. The mixture must be thick enough so that it can't leave the chicken after marination.
Wash the chicken and make diagonal incision all over it so that the mixture will penetrate well. Then add the chicken into the mixture and refrigerate for at least three-four hours.
Preheat the microwave with 100% power.
Grease the chicken pieces with mustard oil and grill it for 15 to 20 minutes in 250' C (Prefer the auto cook mode if available in microwave). Prepare all pieces like this.
Spread some chat masala powder on it.

Your tasty Tandoori Chicken is ready. Serve hot with some tomato sauce and cucumber salad.


200 gms Paneer cut into squares
1 or 2 capsicums cut into square sizes
2 Onions cut into large cubes
2 Tomatoes cut into cubes

Ingredients for Marinade:-
1 cup Hung Curd
Mustard oil - 11/2 tbsp
Ginger- Garlic Paste - 1 tbsp
Red Chilly Powder - 1/2 tbsp
Tandoori Masala - 1 tbsp
Garam Masala - 1/2 tbsp
Dhania Powder - 1/2 tbsp
Jeera Powder - 1/2 tbsp
Chat Masala - 1 tbsp
Black Peeper Powder - 1/2 tbsp
Lemon Juice - 1 tbsp
A pinch of red/orange food color (optional)
Salt To Taste

Mix all the ingredients for marinating. The mixture must be thick as it can bind the  bind the paneer and veggies.
Prick the paneer pieces and veggies arrange in the form of (onion-capsicum-tomato-paneer-tomato-capsicum-onion) using toothpick and add it to the above mixture. Refrigerate for at least three-four hours.
Preheat the microwave with 100% power.
Grease the paneer & veg sets with mustard oil and grill it for 7 to 8 minutes in 250' C (Prefer the auto cook mode if available in microwave). Prepare all pieces like this.
Spread some chat masala powder on it.

Your tasty Paneer Tikka is ready. Serve hot with some tomato sauce or Pudina chutney.

NOTE :-  Sending this recipe to ;

  • "Let's Party-Go Bake It" hosted by Surabhi



2 cups grated carrot
2 cups milk
1/2 cup grated paneer
2 tsp ghee or butter
5 tsp sugar
1/2 tsp cardamom (elaichi) powder
chopped nuts (cashew, almonds, raisins)

Preparation :-

Wash, peel and grate the carrots. Heat half of the ghee in a pan and saute the chopped nuts till golden brown. Take out and keep aside. Wash and soak the raisins in water. Then add 2 tsp ghee in the pan and add the grated carrot and fry for 5 mins. Add milk to it and keep on stirring on low flame till the milk is absorbed and the carrots are soft. Then add sugar and a pinch of salt to it and again cook for 5-7 mins. Spread grated paneer over the halwa and fry for few minutes. Add 1 tsp butter or ghee in the halwa. Now finally add cardamom powder, raisins and nuts.Mix well. Remove the gajar halwa from the heat and serve hot or cold in a serving dish.


 2 chopped onions
 2 chopped green chillies
 2 tsp poppy seeds(khus-khus)
 4 potato (peeled n cut into small pieces)
 3 tbsp mustard oil
 1 tsp cumin (jeera) seeds
 1/2 tsp haldi, Salt as per taste
 Chopped coriander leaves

Soak the poppy seeds in warm water for 10 minutes and grind to a fine paste.
Heat the oil in a pan and add cumin seeds n green chilies. Mix the onions and fry till translucent. Then add the potato cubes and fry for 3-4 minutes. Add haldi, salt n water and mix well. Cover the pan with a lid and cook till the potato are half tender. Mix in the poppy paste and cover again with a lid for 5-7 minutes. Fry it for some mins. Then switch off the flame and garnish with chopped coriander leaves. Serve hot with roti/paratha. :)

NOTE :- Sending this recipe to;

  • "30 Minutes Meal Mela" hosted by Srivalli.


Methi Pakodas :

1. 2 cups fresh Methi leaves (chopped Fenugreek)
2. 2 onion, 3 green chillies - chopped finely
3. Ginger n Garlic paste - 1 tsp 
4. 1/2 tsp turmeric(haldi) powder
5. 3 cups besan (chickpea flour)
6. 1/2 cup rawa (fine semolina)
7. 1/2 tsp fruit salt (soda)
8. 4 tbsp fresh curd
9. 1/2 tsp ajwain seeds
10. 1 tsp amchur powder 
11. Oil for frying 
12. Salt to taste n Water (as needed) to make batter

Mix all the ingredients except soda.
Make a batter with water. Start with just 1/2 cup water, keep stirring or mixing well, then keep adding water a little at a time till you get semi-solid batter. When you hold it in your hand, it should not drop, nor should it be hard enough to be shaped. Its better to use less water than more, and make sure the batter is not thin.
Now add the fruit salt(soda) and mix well.
Heat oil for deep frying, drop gently the batter to the hot oil,fry until they turns golden brown, drain the excess of oil with a paper towel and enjoy with sweet n sour chutney....

Sweet n Sour Chutney:-

1. 4-5 fresh tomatoes - chopped finely
2. 1/2 cup peanuts - roasted and ground
3. 1/2 cup (split pea) chana daal
4. 2 nos. onion - chopped
5. 2 tsp Ginger-garlic chopped
6. 3 green chilies, few curry patta
7. 2 tsp cumin n mustard seeds8. 1 tsp turmeric powder
9. 2 tsp tamarind pulp
10. 1 1/2 tsp sugar n salt to taste
11. Water as needed.

Heat oil in a pan, then add cumin and mustard seeds. Then add the chana dal, and when it starts spluttering, add the chopped onions n curry patta. Saute for a minute, then add the roasted and ground peanuts. Add the chopped ginger-garlic,green chilies, turmeric powder, tamarind pulp, salt and sugar and mix well. Finally add the chopped tomatoes and 1/2 cup water. Allow to cook till the tomatoes are almost soft and mashed. Remove from heat and allow to cool for some time. Now add this mixture to a blender and blend it to form a smooth paste. The chutney will still have some chunky pieces because of the chana dal and peanuts, but that adds crunch.

Serve this chutney with hot methi pakodas.


Methi Paratha :
Ingredients : -
2 cups atta / wheat flour
Water as needed
Oil or ghee to make parathas

Stuffing :
1. One bunch fresh methi leaves
2. One Potato (cut into thin slices)
3. Two onions (thin slices)
4. Green Chilies (2 nos.)

Preparation of Stuffing :
Heat 2 tsp oil in a pan. Add mustard seeds. After spluttering add onion, green chilies for 2 mins. Then add potato and fry for some mins. Add chopped methi leaves, salt to taste and cook for 5 mins. Let this mixture cool.

Preparation of Parathas:
Add atta, salt(a pinch) and water to make a soft dough. Divide into equal sized balls. Roll out the balls, put the mixture between two chapattis, seal the edges completely with some water with finger so that stuffing will not come out.

Preheat the griddle (tawa). Put paratha on it and turn it and spread little oil or ghee until both sides are golden brown.
Serve hot paratha with home made tomato chutney.
Dry Tomato chutney:

Method :
1. Two cups chopped tomato, Garlic cloves (8-10 nos.),Red chilli powder (as per taste),haldi, salt, water as per need. (Boil all the above ingredients for 5-10 mins)
2. For tadka: 2 tsp oil, Mustard seeds (1 tsp), curry patta, red chilies (2 nos)
3. Take out the pan from gas and add some roasted (Saunf and methi) powder, serve hot.

NOTE :- Sending this recipe to ;
  • "30 Minutes Meal Mela" hosted by Srivalli.
  • "Love Lock series-Bread" hosted by Divya.