Thursday, 31 October 2013


Ingredients :-
Boiled and Mashed Potato - 1 medium size
Finely Chopped French Beans - 1/4 cup
Grated Carrot - 1 no.
Grated Beet Root - 1/2 cup
Grated Paneer - 1/2 cup
Boiled /Frozen Green Peas - 1/4 cup
Frozen Sweet Corn - 3/4  cup
Finely Chopped Onion - 1 no.
Finely Chopped Green Chillies - 2-3 nos.
Ginger-Garlic Paste - 1 tsp
Sahi Jeera (Caraway seeds) - 1 tsp
Crushed Pepper Powder - 1 tsp
Chaat Masala - 1 tsp
Dhania (Coriander powder) - 1/2 tsp
Garam Masala Powder - 1/2 tsp
Lemon Juice - 1 tsp
Turmeric Powder - 1/2 tsp
Salt to taste
Chopped Coriander Leaves
Gram Flour (Besan) - 2-3 tsp
Bread Crumbs - 2 tsp
Roasted Til (Sesame seeds) - 4 tsp
Kabab Sticks / Bamboo Skewer 
Refined Oil / Olive Oil for Shallow Frying

Method :-
Heat 1 tsp oil in a pan. Add Sahi jeera, when it splutters add chopped onion, ginger-garlic paste and fry for a minute. Next add chopped french beans, grated carrot, grated beet-root, green peas, sweet corn, chopped green chillies and saute. Sprinkle a little salt to taste, haldi powder, dhania powder and mix well and cook for more 3-4 minutes. Remove it from fire and transfer the mixture to a bowl. Roast gram flour (Besan)  in the same pan for a while. Switch off the flame and mix it with the veggies bowl. Add the other ingredients to the veg bowl i.e. chat masala, crushed pepper powder, garam masala powder, lemon juice, chopped coriander leaves, boiled and mashed potato, grated paneer, bread crumbs and salt to taste. Mix it thoroughly and make a soft dough. Divide the mixture into equal portions. Meanwhile take the bamboo skewers and place the mixture balls on the stick vertically and press around it tightly. Roll it on the sesame seeds and keep aside. Heat little oil in pan. Put the kabab stick in the pan and shallow fry it on medium flame. Turn it after few mins. till lightly coloured all around. Sprinkle a little chaat masala on it and Serve hot with onion rings, lemon wedges and any green chutney or tomato ketch-up. ENJOY The Healthiest and Yummilicious Veg. Seekh Kabab !!!

Alternatively, any one can make it in Microwave oven in bake mode by greasing a little oil on the kabab.

Thursday, 24 October 2013


Ingredients :-
Paneer - 200 gms (Cut in long pcs)
Onion - 1/2 cup (Cut in thin sliced)
Onion - 1 cup (Cut in cubes)
Green Chillies - 2-3 nos.
Ginger-Garlic Paste - 1 tsp
Kasoori Methi - 1/2 tsp
Pepper Powder -1 tsp
Dhania (Coriander) Powder - 1 tsp
Jeera (Cumin) Powder - 1/2 tsp
Sugar - 1/2 tsp
Tomato - 1 no. (Silced)
Tomato Ketch-up - 1 tsp
Salt to taste
Oil - 1 tsp
Butter - 1 1/2 tsp

For Batter :-
Maida (All Purpose Flour) - 1 tsp
Corn Flour - 1 tsp
A pinch of Salt
Curd - 2 tsp
Red Chilly Powder - 1/2 tsp 
Pepper Powder - 1/2 tsp

Method :-
Make a thick batter of Maida, corn flour, curd, red chilly powder, pepper powder, salt and put the paneer pieces to this for 15-20 minutes. Heat 1 tsp Oil in a pan. Put the marinade paneer pieces on the pan and just fry till golden brown in colour. Remove the fried paneer pieces from pan and keep aside. Heat 1/2 tsp butter in a pan and fry the cube size onion for just 1 minutes and remove it from fire. Heat 1 tsp butter in the same pan and add  coriander powder, cumin powder, pepper powder, red chilly powder and saute. Then add the sliced onion and ginger-garlic paste to it and fry for a minute till it changes its colour. Add sliced tomato and saute. Add 1 tsp tomato ketch-up, just for more flavour(It is optional). Add fried paneer and kasoori methi and mix well. Saute for a couple of minutes and then add fried onion and pepper powder to it. Mix everything with each other and let it on fire for more 2 minutes. Switch off the flame and serve hot with naan, paratha or rice.


Ingredients :-
Cauliflower - 1 cup
Potato - 1/2 cup
Carrot - 1/4 cup
Onion chopped - 1 medium size
Ginger-Garlic Paste - 1 tsp
Tomato - 2 larges no.
Few Coriander Leaves chopped
Panch Phutan - 1 tsp
Dry Red Chilly - 1 pcs
Green Chillies - 2 nos.
Curry Powder - 1 tsp
Turmeric Powder - 1/2 tsp
Salt to tatse
Water - 1cup
Oil - 1 tsp

Method :-
Cut all the vegetables (Cauliflower, carrot, potato) in small chunks and wash them. Boil the veggies in 1 cup water for 5-7 minutes with a pinch of salt and haldi powder. Remove it from fire and keep aside(Don't drain the water). Heat oil in a pan. Add Panch phutan, dry red chilly, green chillies, onion chopped and saute for a minute. When onion turns to brown, add ginger-garlic paste and fry in a medium flame. Next add the chopped tomato and a pinch of salt. Cook it for 2 minutes, add boiled vegetables with water to it. Sprinkle a little curry powder (I've used Grihasthi or Ruchi Curry powder). Mix well and let it boil for more 3-5 minutes in a high flame. Switch off the flame and garnish with coriander leaves. Serve hot with roti OR pratha OR Poori...

It's a quick and healthy dish or 'SANTULA', by using a little oil and masala...In winter, its my hubby's most favourite dish with paratha or poori...:) :)


Ingredients :-
Raw Papaya - 1 cup (Peel the papaya, cleaned and cut into small cube shape)
Carrot - 1/2 cup (Cut into small chunks)
Potato - 1/2 cup (Cut into small chunks)
Kalonji (Nigella Seeds) - 1tsp
Dry Red Chillies - 2 nos.
Green Chillies - 2 nos.
Turmeric powder - 1/2 tsp
Black peeper powder - 1 tsp
Oil - 2 tsp
Salt to tatse

Method :-
Heat oil in a pan. Add kalonji (kala Jeera/ Nigella) , crushed dry red chillies, sliced green chillies and saute. When it crackle, add washed vegetables to it and fry for a while. Next add turmeric powder, salt and mix it well. Cover it with a lid for 10-15 minutes. Reduce the flame to medium. Stir fry the vegetables at some interval of time.When it cooked well, add some black pepper powder and saute for a couple of seconds. Switch off the flame and Serve it as a healthy side dish with Roti, Paratha or Rice...

NOTE:- Raw Green Papaya is a very powerful fruit full of essential vitamins, nutrients and enzymes to promote digestive health. It improves the digestive health, boosting the immune system, cleansing intestinal track, increasing energy etc etc etc... 

Tuesday, 22 October 2013


Ingredients :-
Chuda / Chivda / Poha / Flattened Rice - 1 cup
Grated Potato - 1 no. Large Size
Sliced Onion - 1no.
Green Chillies - 2 nos. (as your choice)
Dry Red Chillies - 1 no.
Few Curry Patta 
Grated Aamba Aada (Mango Ginger) - 1" inch
Cumin Seeds - 1 tsp
Turmeric Powder - 1/2 tsp
A Pinch of Hing (Asafoetida)
Roasted Peanuts / Roasted crushed Papad (Optional)
Mixture - 1/2 cup
Salt to taste
Oil for frying - 2 tsp

Method :-
Heat a kadhai n dry roast the Chuda / Poha in medium flame till it turns crispy n light brown in colour. Remove it from fire and keep aside. Take 2 tsp Oil in kadhai. Add cumin seeds, dry red chilly, green chillies, hing, curry patta and let it splutter, fry till curry patta are crispy. Add sliced cut onion n fry for a while. Next add grated potato and salt, a little haldi powder to it and mix well. Fry in medium flame till potato and onion are cooked n crispy. Add fried chuda/poha to it and mix well. Fry for more 5-8 mins. Add roasted peanuts or roasted crushed papad to it for more flavor. Switch off the flame n Serve it with a cup of tea in rainy season. Add spicy mixture to enhance the flavour. Enjoy this healthy n crispy snacks with your family n frienz !!!

NOTE :- You can store it in an air-tight jar/container for a couple of week. 

Wednesday, 16 October 2013


Ingredients :-
All Purpose Flour (Maida) - 1cup
Wheat Flour (Atta) - 1/4 cup
Kalonji seeds (Nigella) - 1tsp
Oil - 2-3 tsp
Salt to taste
Water to knead the dough

For Stuffing :-
Boiled Egg - 2 nos. (Cut in small pieces) 
Finely Chopped Capsicum - 2 tsp
Finely Chopped Onion - 3 tsp
Chopped Green Chillies - 2nos.
Pepper Powder - 1 tsp
Chat Masala - 1 tsp
Mixed Herbs - 2 tsp (Optional. I've used this to add a twist to the taste)
Salt to tatse

Method :-
Take maida and atta together in a bowl, add 3 tsp oil and rub it with your fingers. Add salt, kalonji seeds and water little by little and make a soft dough. Cover it with a muslin cloth in an air tight dish and keep aside for 30 minutes.

Now, for stuffing, mix all the ingredients together in a bowl. 

Divide the dough into 7-8 equal size balls. Roll them like chapati and cut it two equal halves with a knife. Apply some water at the side edges by your finger tips. Give it a cone shape and fill 1 tsp egg mixture into it. Seal it tightly again with some water. 

Heat oil in a kadhai or deep frying pan and deep fry it slowly in a low flame. Don't fry in high flame, otherwise the outer cover turns brown and inner side will not cook properly. Keep turning other side when it changes its colour to golden brown. Remove from oil and soak in a tissue paper. Now your yummy patties is ready to eat..Serve it with your favorite ketch-up or any chutney...

NOTE:- You can also bake it in microwave by greasing oil or egg whites.

Thursday, 10 October 2013


Ingredients :-
Long Green Chillies - 6 nos.
Dahi (Yogurt) - 1 cup
Sugar - 1 tsp

For Stuffing :-
Boiled Moong Dal - 1/2 cup (soaked and boiled with haldi, salt and water)
Boiled Mashed Rajma - 1/4 cup (Optional)
Onion - 1 (finely chopped)
Ginger-Garlic paste - 1/2 tsp
Dhania Powder - 1/2 tsp
Amchur (Dry Mango) Powder - 1 tsp
Pepper Powder - 1/2 tsp
Cumin Seeds - 1/2 tsp
Kalonji (Nigella) -  1/2 tsp
Lemon Juice - 1/2 tsp
Oil - 1 tsp 

For Tempering :-
Oil - 1 tsp
Mustard seeds - 1/2 tsp
Fenugreek seeds - 1/2 tsp
Few Curry Patta 
Dry Red Chilly - 1 no.
A pinch of Hing (Asafoetida)
Salt to taste

Method :-
For Stuffing Preparation :-
Put oil in a pan. Add cumin seeds and kalonji, when it splutter add chopped onion and fry for a minute. Add ginger-garlic paste and saute. Next add the boiled moong dal and few mashed rajma (this is optinal, I've left some boiled rajma in my refrigerator. So put rajma mashed for a good taste). Add dhania powder, amchur powder, pepper powder and mix it well. Fry till the mixture is completely dry. Sprinkle some drops of lemon juice and salt as per your choice. Transfer the mixture into a bowl and Keep it aside.

Wash and slit the chillies vertically, de-seed them clearly. Stuff the mixture in the chillies. Heat oil in a pan. Add mustard seeds, when it splutter put the chillies in the pan and shallow fry them in a low flame. Sprinkle a little bit salt over the stuffed chillies and cover with a lid. Turn the other side of the chillies and cook properly. It takes around 5-7 minutes.Don't over cook the chillies. Remove it from fire and keep aside.

For Tempering, Beat the yogurt, add salt, sugar and mix well. Heat 1 tsp oil in a pan. Add mustard seeds, fenugreek seeds, hing, curry patta, dry red chilly and let it splutter. Switch off the flame. Put the stuffed chillies to the curd and now pour the oil with spices evenly all over the stuffed chilly-yogurt dish. Now your spicy, tangy stuffed chilly is ready to eat.. Enjoy it with steamed rice or biryani or pulao...


Ingredients :-
Rajma (Red Kidney Beans) - 1 cup (Soaked over night)
Capsicum - 1 large (Chopped in small cubes)
Onion- 2 nos. (Finely chopped)
Ginger n Garlic - 1 tsp (Finely chopped)
Tomato - 1 large (Finely chopped)
Chopped Green Chilies (as per your choice)
Chopped Coriander leaves 
Tomato Ketch-up - 1/4 cup
Coriander Powder - 1/2 tsp
Cumin Powder - 1/2 tsp
Pepper Powder - 1 tsp
Amchur (Dry Mango) Powder - 1/2 tsp
Turmeric Powder - 1/2 tsp
Kaoori Methi (Dry Fenugreek leaves) - 1 tsp
Sugar - 1 tsp
Cumin seeds - 1/2 tsp
Mustard seeds - 1/2 tsp
Whole Coriander (Gota Dhania) Seeds - 1/2 tsp
Black Pepper (Gota Kali Mirch) - 1/2 tsp
Cinnamon - 1 inch, Cloves - 2
Asafoetida (Hing) a pinch
Lemon Juice - 1/2 tsp
Salt to taste
Oil - 2 tsp

Method :-
Boil the soaked rajma in a pressure cooker with water and salt. Cook up to 3-4 whistles or till it soft. Heat oil in a pan or kadhai. Add cumin, mustard, coriander seeds, whole black pepper and cinnamon, cloves, hing. Let it splutter. Add chopped Onion and saute, next add chopped ginger and garlic, chopped green chillies to it and fry for 2-3 minutes. When the raw smell goes from the ginger-garlic, add chopped tomatoes and a little bit salt. Saute for a while. Add boiled rajma to the pan and mix well. Add all the dry powders (cumin-coriander-pepper-amchur-kasoori methi-turmeric) and mix it thoroughly. Then add the chopped capsicum to the rajma and cook for a while. Add tomato ketch-up and mix it well. Stir it continuously. Add sugar and salt as per your taste and cover it for just 2 minutes, so that all tastes blend with each other. Sprinkle lemon juice and garnish with chopped coriander leaves and switch off the flame. Serve your Spicy Dry Rajma-Capsicum masala with Roti or naan... Enjoy your healthy Dinner !!!