Sep 6, 2009


Olive oil 3 Tbsp
Red Onions ½ thinly sliced lengthwise
Bell pepper 1 thinly sliced
String beans 1 Cup diagonally cut
Peas 1 cup (frozen optional)
Tomatoes 2 pureed
Baby corn cut in cubes
Paneer / Cottage cheese ½ pound cut in cubes
Chopped Fresh Cilantro for garnish
1/4 tsp cumin seeds (jeera)
1 /8 tsp asafoetida (hing)
1 tsp ginger-garlic paste
spring onions greens chopped ½ cup
Tawa Masala powder 2tsp
Turmeric powder ½ tsp
Amchur powder 1tsp
Anardana powder 1tsp
Garam masala ½ tsp
Salt to taste

1. Heat the olive oil in a pan and fry the cubed Paneer pieces until they slightly golden brown on all sides. Keep it aside.
2. Add the cumin seeds and asafetida to the rest of the oil. When they crackle, add the ginger-garlic paste, onions, capsicums and saute for 3 minutes.
3. Add the baby corn, string beans, peas and fry for 5 mins until they are soft. Keep aside
4. In a separate pan add 1tsp of oil and add the tomato puree and the tawa masala powder and turmeric powder, salt and saute on a slow flame for 4 to 5 minutes till the raw smell goes away.
5. Add garam masala, amchur powder and Anardana powder to this gravy and sauté for a while. Add this gravy to the fried veggies.
6. Later add the cubed paneer and spring onions to the above mix and toss lightly.
7. Garnish with chopped coriander and serve hot.

Bell Pepper Bruschetta

• 1 red bell pepper, 1 green bell pepper (sliced thinly)
• garlic paste for spreading
• 1 Tbsp extra virgin olive oil
• 1 teaspoon balsamic vinegar
• Few sprigs basil leaves, chopped. (optional)
• Salt and black pepper
• 1 French bread diagonally sliced
• Grated Mozzarella cheese/ Goat cheese

Heat the olive oil in a frying pan over medium heat. Add peppers, vinegar and cook until peppers are medium soft. Don’t overcook it. Remove from heat. Stir in basil and let mixture cool at room temperature. Preheat oven to 450°F. Place the diagonally cut bread in baking tray and bake the bread until it turns slight brown and crispy on one side of the bread. Remove from the oven once it’s brown in color.
Let it cool for some time and then rub the garlic paste on the other side of the bread which is not brown in color. Place the bell pepper on top of the bread and spread some cheese, salt and pepper and bake in the oven again for about 10 minutes or until it is golden brown in color or until the cheese starts to melt. Serve hot with chilli sauce.
Note: You can use tomato, onions, zucchini, mushrooms etc also as a topping instead of bell pepper.
Makes 30 small bites

Aug 12, 2009


Ingredients: FOR RICE
1 ½ cups uncooked rice
150 gms Paneer or Cottage cheese
1cup boiled peas or frozen peas
¾ tsp ShahJira
2 finely chopped green chilies’
2tbsp Ghee or clarified butter
Salt to Taste
4 cloves of Garlic
2tsp khus khus
6 dry red chillies
2tsp Coriander Seeds
½ tsp cumin seeds
3tbsp grated coconut
4 Cardomoms
Little Ginger
Paste 2:
1 Onion
½ Coconut
½ tsp Sugar
2tbsp ghee or clarified butter
Salt to taste

Rice: Each Grain of Rice should be separate after boiling. Cool the rice well. Cut the Paneer pieces in cubes and fry in ghee with shahjira, Green chilies’ and green peas and add salt at the end. Keep it aside.

Paste 2: Chop Onion Finely and grated coconut and add 1 ½ teacups of water and leave it for a while. Blend it a mixie well and strain the coconut water separate.
Heat Ghee in another pan and fry the onions well and add the Paste 1 and fry for a while. Later add the Paste 2 and little coconut water and fry well till the onion smell goes away. Later add the sugar, salt and cook for 10 mins
How to Proceed :
Spread a piece of foil paper in a square baking dish. Put alternate layers of rice and curry, starting with rice first.3 layers of rice and 2 layers of curry.

Cover with another foil sheet and Bake in the oven for 20 mins at 350. Garnish with Fried Cashews and Serve Hot.

Jul 24, 2009

Mysore pak

1 cup gram flour(besan)
1 cup sugar
½ cup water 1 cup ghee
1/2 tsp cardamom powder(optional)
1. Heat one tsp ghee and add it to the gram flour and mix well. Make sure there are no lumps.

2. Grease a flat plate with ghee or oil before you start making the recipe.
3. In a separate pan fry the flour mixture on medium heat. Keep stirring the flour continuously B’coz the flour might get burnt easily.
4. In another bowl mix the water and sugar and bring it to a boil to make water syrup.
5. Once the flour mixture is slightly brownish in color, add this mixture to the water syrup. And keep stirring it.

6. Now add ghee slowly to the above mixture and keep whisking it continuously. If you stop mixing for a min, you will see the mixture has lots of air in it and when you start mixing again, the air goes off.

7. When the mixture starts leaving the edges of the pan and looks a bit dry, and the ghee starts to separate add cardamom.
8. NOTE: YOU WILL SEE A SLIGHT KIND OF NETTED EFFECT TO THE MYSORE PAK .That means it has come out really well.
9. Once you see the netted effect pour it into the greased plate and flatten immediately.

10. Cut the Mysore Pak in to square shapes once they are ¾ set.
11. Keep it in an air tight container.
My son trying to grab the Mysore pak not for eating....

Curry leaves podi/Karivepaku kaaram podi

Dry Red chilli-10
Fenugreek seeds-1/2spoon
Coriander seeds-2tsp
Jeera-1 1/2tsp
Garlic-10 flakes
Tamarind paste-1tsp
Black gram dal-2tsp
Fry coriander seeds, fenugreek, tamarind, black gram, red chilli’s in oil and cool it .
Fry curry leaves separate in oil until the oil becomes dry.

Grind all the above to powder by adding salt per your taste. Add jeera and garlic to the above mixture and grind again to powder don’t grind it in fine paste. It tastes good with dosa and idli.

Jul 23, 2009

Spinach Soup

3 cups chopped fresh spinach
1 cup medium chopped onion
2 medium potatoes cut in cubes
1 1/2 Cups water
1/4 cup butter
1 cup Milk
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup sour cream
1 In a large saucepan or pressure cooker over medium heat, sauté onion in butter for 3 minutes. Add potatoes, water and bring to a boil. Reduce heat to low, cover and simmer for 10 minutes or until the potatoes are medium tender. Add spinach and pressure cook for on medium heat for 3 whistles minutes.
2 Purée soup mixture in a blender. Return to saucepan. Whisk in milk, salt and pepper.
3 Over low heat, bring the soup to simmering. Whisk in the sour cream.
Soup can be served hot. Garnish with a dollop of sour cream.

Jul 22, 2009

Asian Coleslaw Salad

Coleslaw salad without all the greasy mayonnaise. A bit of sugar mellows the tangy dressing.

•3 cups Coleslaw cabbage
•1/2 cup red onions, thinly sliced
•1/4 cup minced fresh cilantro
•1/3 cup white wine vinegar
•Few Crutons
•1 tablespoon canola oil
•1 teaspoon sugar
•1/2 teaspoon salt
•1/2 tsp pepper
•1tbsp lemon juice
•Crushed Peanuts (optional)
Combine the cabbage, red onions and cilantro. In a small seperate bowl, whisk together the remaining ingredients. Pour over cabbage mixture and toss to coat. Cover and refrigerate for 1 hour or until chilled.

May 7, 2009

Dal Batti

Rajasthan has its own traditional dishes and specialities. The best known food found in the menu of the rajasthani's is Dal Batti and Churma. One of the most delicious and filling menu. I remember sitting with my dad and eating together.............It is the most amazing lunch and so filling. Believe me after eating this relicious meal you would just wanna take a lovely nap. I usually do.....MUST TRY RECIPE


• For the dal or lentil:
• 1/2 cup chana dal or Bengal gram lentil
• 2/3 cup moong dal or green gram lentil, with skin
• 6 cups water
• 1 tsp turmeric
• 1 1/2 tsp. salt (to taste)
2 cloves
1 Bay leaves

• For Tadka or tempering:
• 1 tbs. oil or ghee
• 1 tsp. cumin seeds
• A large pinch of asafoetida
• 1 tbsp. grated ginger
• 2-3 red chillies (whole)
• 1/4 tsp. (to taste) red chilli powder
1tsp garam masala


1. Clean, wash and cook dals with turmeric, salt and water until tender, but don't overcook. Cook in pressure cooker in 2-3 whistles or pressures. Add more water if too dry.
2. Heat ghee or oil in a kadai.
3. Add cumin seeds and asafoetida.
4. When the seeds splutter, add ginger, bay leaves, Cloves and red chillies and fry for a few seconds, until ginger is lightly brown.
5. Add chilli powder, garma masala and quickly add to the dal, covering the lid immediately. This helps to infuse flavours.
6. Garnish with coriander leaves and serve hot with dumplings or batti.

Ingredients For batti or dumplings:

• 3 cups chapatti atta or wheat flour
• 1 cup yoghurt (For softness of dough)
• 1 tsp salt
• Water to make dough
• A small bowl of melted ghee or clarified butter


1. Place all ingredients in a large bowl and make a firm dough.
2. Divide it into 10 portions and make balls.
3. Bake in a pre-heated oven at 350 F for 20 minutes.
4. Turn over and cook for further 10 minutes.
5. Turn oven off and leave dumplings in for a further 10 minutes. Oven times vary so make sure dumplings do not burn and are cooked thoroughly. They should be lightly browned.
6. Dip each dumpling in melted ghee and take out immediately. Keep aside in a warm dish.
7. Serve hot with Dal.

Apr 13, 2009

Baby Corn Manchurian

2 tbsp oil
1 tin babycorn
1/2 cup sliced capsicum
1/2 cup onions sliced
2 tbsp ginger garlic paste
2 tsp chilli sauce
2 tbsp tomato sauce
4 tbsp corn flour
3 tbsp all purpose flour
1 tsp Rice flour(For crisp)
1 tsp soya sauce
Salt to taste
Spring onions for garnish


1. Mix all purpose flour, cornflour,rice flour & garlic-ginger paste, salt & make a batter.Add the baby corn to this batter.

2. Deep fry in hot oil until golden brown.
3. Heat oil in a another frying pan & add the onion, rest of the ginger-garlic paste, sliced capsicum. Stir-fry over a high flame for few seconds.

4. Add the tomato sauce, soya sauce, chilli sauce.
5. Put the deep fried baby corns and cook for 2-3 minutes.
6. Garnish with spring onions and Serve hot.

Apr 6, 2009

Ragda Patties

Ragda Patties is one of the most delicious chat items. Patties, which on it's own makes a yummy snack to go with tea. This snack makes an excellent party dish and is loved by all.

4 potatoes boiled
2 tbsp chopped coriander leaves
2 tbsp bread crumbs (for binding)
salt, chili powder, garam masala, amchur powder as per taste.

1. Mash the boiled potatoes well to a smooth mush.
2. Add all the masalas, bread crumbs and coriander leaves and mix well.
3. Shape into flat lemon sized balls to get the shape.
4. Heat a non-stick griddle, spray with little oil . Place a few patties on the griddle and shallow fry both sides till golden.

Ragda recipe

11/2 cup yellow peas soaked overnight (green peas are not to be used for ragda)
4 tbsp onion chopped
Tadka: 1tbsp oil, mustard seeds, cumin seeds, asafoetida, curry leaves
salt, turmeric powder, red chili powder, coriander powder, cumin powder.

1. Cook yellow peas till done, I pressure cook them which is the fastest , but make sure not to over pressure the peas.
2. Heat oil, add mustard seeds, cumin seeds, asafoetida & curry leaves and onions. Let splutter and then add all the masala powders and boiled peas. Add more water as per desired consistency and simmer a few minutes.

For serving:
Coriander chutney, Tamarind sweet chutney
1 onion chopped fine
coriander leaves chopped
lemon/lime juice
fried goodies(sev)

Arrange 2-3 petite Patties in a bowl, let hot ragda drip over the patties. Sprinkle chopped onion and splash the two chutneys as per your taste.You can squeeze 1tsp lemon juice over it.
Finally sprinkle the fried goodies(sev) over it and enjoy a bowl of sizzling hot Ragda Patties!

Mar 2, 2009

Spicy Tofu Lettuce Wrap

Main Filling
2 tsp. Olive oil
1 medium Onion, thinly sliced
1 large Carrot thinly sliced
1 cup thinly sliced bell peppers
small bowl of spring onions
1 Tbs. minced fresh ginger
2 cloves garlic, minced
1 bowl extra-firm tofu, crumbled
2 tbsp Finely chopped peanuts
2 Tbs soy sauce
4 Tbs. chilli sauce
1tbsp Vinegar
Salt to taste
Iceberg lettuce leaves

To make Filling: Heat oil in large skillet over medium heat. Add onion, ginger, and garlic, and cook until onions are soft and beginning to brown. Add carrots, bell pepper and fry them for 5mins. Add chopped peanuts and fry for a while.
Later add crumbled tofu and cook 4 minutes, or until heated through. Stir in soy sauce, chilli sauce, and vinegar, salt . Lastly add the spring onions.
Transfer to a bowl.

Place lettuce leaves on platter, and set out the tofu mixture in between and wrap the lettuce leaves with a toothpick.

Feb 23, 2009


•1/2 cup water
•1/2 cup granulated sugar
•1 cups orange juice
•1 tablespoon lemon juice
•2 cups pineapple Juice or Canned Pineapple with juice
•2 teaspoons freshly grated orange zest
1. In a medium saucepan, bring water and sugar to a simmer over medium high heat until sugar is dissolved.
2. Puree pineapple until smooth. Seive the juice until smooth.
3. Transfer to a metal bowl, and stir in lemon juice, orange juice,pineapple juice and orange zest.
4. Freeze until slightly firm, but not frozen.
5. Process mixture again in the food processor or beat with an electric mixer until smooth.
6. Transfer to a freezer container or a tupper ware and freeze until firm, about 2 hours.