Bhajias Recipe

Read More

Aloo Tikki Burger Recipe

Aloo Tikki, with a blend of the choicest ingredients that do wonderful things to your taste buds). ...

Read More

Chilly Baby Corn

Try a dish with a balance of spicy red chilies and mild mannered baby corn. Learn how to make/prepare Chili Baby Corn by following this easy recipe. 

Read More

Bread Dhokla

Most of us like and Love Dhokla, it is indeed a well known recipe. Bread dhokla is a different recipe. Enjoy this at home.

Read More

Bread Rolls

A bread roll is a piece of bread, usually small and round and is commonly considered a side dish. Bread rolls are often used in the same way as sandwiches ...

Read More

Potato-Onion Pakoda

Potato-Onion Pakoda is wonderful if you're hungry and want to make a quick snack with simple ingredients. Eat it plain or with the traditional mint-cilantro chutney. This is a healthy vegetarian/vegan snack.

Read More

Moong ki Daal ke Gatte

                                                 This is an Indian recipe. Serve it in breakfast.

Read More

Potato Paneer Tots

               Potato Paneer Tots are a great blend of potatoes, paneer and jalapeno pepper.

Ingredients:

• 2 medium russet potatoes
• 1 cup mashed paneer
• 1 teaspoon salt, adjust to taste
• 1 finely chopped jalapeno pepper (hari mirch)
• 1/4 teaspoon black pepper

For batter:

• 3 tablespoon all purpose flour (maida, plain flour)
• 5 tablespoons water

Also needed:

• Oil to fry

Method:

1. Mix flour and water together and make a thin, smooth batter and keep aside.
2. Peel the skin off the potatoes and shred them in a grater or food processor.
3. In a pan boil the water. After it comes to boil put the shredded potatoes in the water and let it boil for two to three minutes until they are just tender. Note: don’t over cook the potatoes they will become mushy, should be able to feel the shredded potatoes
4. Once cooked, drain the water and pour some cold water over the potatoes.
5. Gently squeeze the excess water out of the potatoes, again making sure to not make the shredded potatoes mushy.
6. Next mix shredded potatoes, mashed paneer, and jalapeno pepper, and salt together
7. Divide the potato mixture in about 24 equal parts and form them into bullet shape. Keep aside.
8. Heat the oil in a frying pan on medium high heat.
9. The frying pan should have at least 1 ½ inch of oil. To check if the oil is ready, put one small piece of mix in the oil, it should sizzle and come up right away.
10. Dip the potato balls in the batter one at a time and slowly drop into the frying pan.
11. Turn them occasionally. Fry tots until golden-brown all around.
12. Remove them with a slotted spoon and drain on a paper towel.
13. Serve them hot with your choice of tomato ketchup or coriander (hari) chutney or tamarind (imli) chutney. They also taste great as is.

Read More

BESAN DHOKLA RECIPE

Light and fluffy steamed cubes of ground rice lentils, seasoned with mustard seeds and red chili.

Read More

Pav bhaji

The recipe for Pav bhaji varies greatly as it is essentially a fast food dish to be prepared quickly. Roti or rice was replaced with pav and the curries that usually go with Indian bread or rice were amalgamated into just one spicy concoction, the 'bhaji'. 

Ingredients:
For Bhaji :
Potato medium size		4
Cabbage chopped		1 cup
Cauliflower flowerets		1 cup
Green Peas		1/2 cup
Onions finely chopped		2
Tomato finely chopped		2
Green chili chopped		2
Butter		4 tbsp
Pavbhaji masala		2 tsp.
Salt according to taste
Turmeric powder		1/2 tsp.
Garam masala		1/2 tsp.
Red chili powder		1-1/2 tsp. (according to taste)
1 cup water		for boiling vegetables
Pavs (soft buns)		8-10
Green Coriander leaves finely chopped		2 tbsp.
Onion Small size finely chopped (for serving)		1
Lemon juice		2 tbsp.
Green chutney / Tomato Sauce

Method:
1.	Cut potato into small pieces. Wash the vegetables thoroughly with water.
2.	Pressure cook all the vegetables (cabbage, cauliflower, potato, peas) till well done. Mash them coarsely. ( If you are using frozen peas, then no need to pressure cook the peas)
3.	Heat 2 tbsp. of butter in a frying pan or kadhai. Add green chili.
4.	Add chopped onions and fry until they become light golden brown in color. Then add chopped tomato and cook till it becomes tender.
5.	Add pavbhaji masala, chili powder, turmeric powder, garam masala, salt, and cook again for 4-5 minutes. (Incase you are using the frozen peas then add now)
6.	Add the boiled vegetables, lemon juice and mix well. Simmer till it becomes thick, keep on stirring and mashing pieces in between.
7.	Slit the pavs horizontally.
8.	Apply little butter on tava and roast the pavs till hot and soft.
	Garnish bhaji with chopped coriander leaves and onions. Serve hot with pav and tomato sauce/green chutney.

Read More

Egg fried rice

Fried rice is a popular component of Asian cuisine. It originated as a home dish generally made from cold leftover rice fried with other leftover ingredients. Later it became a more elaborate dish, made from fresh ingredients, and often served as the penultimate dish in Chinese banquets (just before dessert).

Read More

Sweet and Sour Chicken

Sweet and sour chicken is a very popular dish and there are several different ways to make it. In this recipe, black rice vinegar heightens the tartness of the sauce. Here is another recipe for Sweet and Sour Chicken with lemon.

Read More

Potatoes with Poppy Seeds

Aloo posto is a very traditional West Bengal dish made of poppy seeds paste. Posto is white poppy seeds in Bengali. Poppy seeds or posto is soaked in hot water for an hour or two and ground into paste adding enough water. Various spices are added while grinding the poppy seeds. White potatoes are chopped and cooked in the poppy seeds paste till soft and almost dry.

Read More

Cauliflower Gasagasala Masala Kura.

Cauliflower is boiled or steamed till slightly soft. Poppy seeds are ground into fine paste along with grated coconut and other spices. Cauliflower is first lightly browned before adding the poppy seeds paste. Once the cauliflower absorbs all the flavors, it is garnished with chopped cilantro.

Read More

Crispy Onion Fritters

This is a quick and crispy fritters prepared with onion. Onion is sliced up and mixed with rice flour and besan. The battered onion is then added to hot oil and deep fried till brown in color. Serve crispy onion fritters immediately or store tight in a jar and they stay fresh for couple of days.

Read More

Tapala Roti

Read More

Pudina Sandwiches

Read More

Banana Pecan Smoothie

Ripe banana is used here to make the smoothie. Soy milk is used instead of regular milk to keep it vegan. Pecans give the smoothie a very nice texture and flavor. Blend all the ingredients for the banana pecan smoothie.

Read More

Apple Milk Shake

Apples are peeled and ground into smooth paste along with milk, honey and cardamom powder. The milk shake is then poured into serving glasses and garnished with freshly ground pistachios. Serve apple milk shake immediately.

Read More

Papaya Soy Smoothie.

Fresh ripe papaya is peeled and chopped. It is then smoothly blended with soy milk. Honey or sugar is used to sweeten the smoothie. Serve papaya soy smoothie immediately or chilled.

Read More

Minty Green Tea

If using green tea leaves, they are added to hot water to release their flavor. Mintleaves are also added to hot water along with sweetener. Serve fresh minty green tea hot or cold.

Makes: 1 Cup of Minty Green Tea.

Ingredients:

Dried Green Tea Leaves 1 Tbsp
Fresh Mint Leaves 5 – 6
Honey to Taste

Method of preparation:

Wash mint leaves under fresh water.
Tear mint leaves if they are very big.

Bring to boil around a big cup of water.
When water comes to boil, remove from heat.
Place mint leaves in serving cup.
Add green tea leaves in a strainer.
Place the strainer on top of serving cup.
Pour the hot water over the tea leaves and press the leaves a little to release its flavor.
Add honey to taste and stir well.
Serve minty green tea hot or cold.
Notes: Make sure to adjust mint leaves according to taste.

Suggestions: If using green tea bag, place the bag in serving cup along with mint leaves. Pour the hot water and cover for few minutes before serving the green tea.
Variations: Use sugar or other sweetener if desired.
Other Names: Minty Green Tea.

Read More

Cabbage with Curry Powder.

                                                      Cabbage with Curry Powder.

Fresh whole spices are roasted and ground into powder. Cabbage is shredded and cooked in oil along with whole spices. Then it is seasoned with freshly ground curry powder. Serve cabbage with curry powder over plain steamed rice and dollop of ghee or with roti or chapati.

Makes: around 4 Servings of Cabbage with Curry Powder.

Ingredients:

Cabbage 1 Small Head
Spicy Curry Powder 1 Tbsp
Green Chiles 1
Salt to Taste

Mustard Seeds 1/4 tsp

Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Remove outer leaves, wash and finely shred the cabbage.
Discard the hard part in the middle of the cabbage while shredding.
Remove stems, wash and slice the green chiles.

Heat oil in a pan, add all other talimpu ingredients in order.
When mustard seeds start spluttering, add green chiles and shredded cabbage.
Fry for couple of minutes on medium high flame till cabbage softens are start to brown around the edges.
Make sure to stir the cabbage continuously to avoid burning.
When cabbage is soft while holding a very light crunch, stir in spicy curry powderand salt.
Fry briefly and serve cabbage with curry powder plain steamed rice and dollop of ghee or with roti or chapati.
Notes: Make sure cabbage is cooked right.

Suggestions: If cabbage is not cooked well, put it back on heat and cook on low flame till done. Adjust green chiles according to spice.
Variations: You can also add other vegetables like green peas, potato, fresh peas etc..

Read More

Stuffed Onions

Stuffed onions are a fun item to bring to a Summer potluck.  They're easy to prepare, visually pleasing, and a fun novelty. Not a single person at the block party I took them to had ever consumed a stuffed onion before, and everyone was looking forward to this post so they could get the recipe.

Ingredients:
Small onions		250 grams
Roasted sesame		1/2 cup
Turmeric Powder		1/2 tsp
Mustard seeds		1 tsp.
Red chilli powder		1 tsp.
Coriander powder		2 tsp.
Mango powder		1 tsp.
Vegetable oil		4 tbsp.
Salt to taste

Method:
1.	Peel off the onion skin and wash the onions properly.
2.	Make a cut in the centre of each onion. Be careful that you don't cut the onion into two parts.
3.	Heat 2 tbsp oil in a pan.
4.	First fry mustard seeds in it and then add roasted sesame powder, turmeric powder, chilli powder, salt, coriander powder, mango powder.Fry this masala for about 3-4 minutes on sim.
5.	Let the masala cool and then fill this masala powder in each on the onion.
6.	Next take a non-stick frying pan and heat the remaining oil .Then fry these stuffed onions for 4-5 on sim.You should not move from the place and keep a watch so that the stuffed onions don't burn.
7.	Put some water about 1/2 cup and let it cook till all the water gets dried up.
	Serve hot. Decorate with coriander leaves.
	Optional, you can also decorate with grated paneer/cheese.

Read More

Vegetable Jalfrezi

Vegetable jalfrezi is a mildly spiced up and sizzling vegetable recipe with an array of vegetables like carrots, peas, capsicum, cauliflower etc embodied in a mildly spiced gravy. The vegetable jalfrezi is a special dish which may be served to guests on gatherings and parties.

Ingredients

3 cups boiled mixed vegetables (french beans, green peas, potatoes and carrots)
2 onions
3 spring onions
2 tomatoes
4 green chillies
1/2 " piece of ginger (adrak)
1 tbsp coriander (dhania)
1/2 cup tomato ketchup

1 tsp chilli powder
1 tsp sugar
3 tbsp ghee
salt to taste

Method

1. chop the onions, spring onions (with stalks), tomatoes, green chilies, ginger and coriander separately.
2. .heat the ghee in a vessel and fry the onions till golden.
3. now add the tomatoes, chilies, ginger and coriander and fry for at least 2 minutes.
4. .add the tomato ketchup, boiled vegetables, spring onions, chili powder, sugar, salt and a little water and cook for 5 to 10 minutes.
5. serve hot.

Read More

Dal Makhani

Dal makhani is one of Punjabi cuisine's most characteristic signature dishes, and is high in protein--an important attribute in primarily vegetarian cultures. Traditionally, this dal is cooked on low flame, for hours, on charcoal, which gives it a rich, creamy texture. 

Ingredients:
Black grams		1 cup
Bengal grams		1/2 cup
Kidney beans		1/4 cup
Ginger		1 inch
Green chilli		2-3
Butter		4 tbsp.
Cream		2 tbsp.
Finely chopped tomatoes		3
Finely chopped onions		2
Garlic		7-8 pieces
Cumin seeds		1 tsp.
Asafoetida		1 pinch
Red chilli powder		2 tsp.
Salt to taste

Method:
1.	Thoroughly wash black grams, bengal grams and kidney beans. Then soak it in water (2 glasses) for about 7-8 hours .
2.	Add ginger and garlic to the above. Pressure cook for about 10 minutes (3-4 whistles). Then reduce the heat to 'medium' and cook for about 15 minutes. Remove ginger-garlic from the cooked grams and make a paste.
3.	Heat 2 tbsp. of butter in a pan.
4.	Fry asafoetida and cumin seeds in it. Add thinly sliced green chilli. Heat till it gets slight brown in color.
5.	Add ginger-garlic paste and finely chopped onions. Fry until golden brown.
6.	Add chilli powder, finely chopped tomatoes and salt. Cook until the mixture thickens into pulpy sauce (about 3 mins).
7.	Then add cooked grams and kidney beans to the mixture. Heat for 4-5 minutes. You can add a little water if you find it too thick.
8.	Add the remaining butter and cook for 2 minutes.
	Dal Makhni is ready to serve. Decorate with cream.

Read More

Paneer Korma

Grated paneer prepared gravy style with curd & blend of spices

Ingredients:
Fresh paneer		200 grams
Medium onion		1
Medium tomato		1
Ginger paste		1 tsp.
Garlic paste		1 tsp.
Magaj		1 tbsp.
Poppey seeds		1 tbsp.
Coconut powder		1 tbsp.
Salt to taste
Red chilli powder		1 tsp.
Black pepper		4-5
Cloves		3-4
Garam Masala Powder		2 tsp.
Turmeric Powder		1 tsp.
Coriander powder		1 tsp.
Cream		4 tbsp.
Vegetable oil		8-10 tbsp.

Method:
1.	Heat oil in a pan/kadhai for about 1- 2 minutes.
2.	Cut paneer into small cubes. Fry on medium heat till slightly brown. Turn pieces while frying. Be very careful as it splatters.
3.	Keep the paneer cubes aside.
4.	Next fry cloves and black pepper in the remaining oil. Add finely chopped onion, coconut powder, paste of poppy seeds and magaj to it. Continuously fry till the mixture starts separating from oil.
5.	Add ginger garlic paste and heat for 2-3 minutes.
6.	Add salt, red chilli powder, turmeric powder, coriander powder, garam masala and fry it for approximately 1-2 minutes more. Can you smell the flavour ?
7.	Add finely chopped tomato to it. Cook it till the mixture thickens.
8.	Then add some water to make thick gravy.
9.	Bring the gravy to boil and then cook for 4-5 minutes.
10.	Add paneer pieces and heat for 3-4 minutes.
	Decorate with cream and finely chopped coriander leaves.
(This Indian recipe involves grated cottage cheese prepared gravy style with curd & blend of spices. Enjoy cooking Indian !)

Read More

Chicken Makhani (Butter Chicken)

"Chicken Makhani is a full flavored dish that complements the chicken well. It can be made as mild or spicy as you wish by adjusting the cayenne. Serve with basmati rice and naan bread."

Read More

Chicken Do Pyaza

(This Indian recipe is a famous chicken dish in which chicken is sauteed in fresh onions, tomatoes, and a creamy curry sauce. Enjoy cooking Indian !)
Ingredients: Chicken (whole) 1-1/2 Kg Thinly sliced onions 4 ( medium size) Tomato puree 3 cups Finely chopped garlic 1 tbsp. Finely chopped ginger 2 tbsp. Finely chopped green chilli 1 tbsp. Red chilli powder 1 tsp. Garam Masala Powder 2 tsp. Coriander powder 1 tsp Turmeric Powder 1/2 tsp Salt to taste   Vegetable oil 7 tbsp. Chopped green coriander leaves for garnishing         Method: 1. Thouroughly clean the chicken and cut into pieces. 2. Heat oil in a pan. Add ginger, garlic and green chilli and fry over medium heat for 2 minutes. 3. Add tomato puree, garam masala, turmeric powder, red chilli powder, coriander powder and salt. Bring it to boil and then cook on medium for 5 minutes. 4. Add sliced onions and cook until it becomes tender. 5. Add chicken pieces. Stir well so that all the chicken pieces are coated well with gravy. 6. Add water. Bring it to boil on high and then reduce the heat to medium. 7. Cover the pan and cook until the chicken is tender and the gravy becomes thick.       Garnish with coriander leaves and serve hot.

Read More

Nargisi Kofta

Nargisi kofta is an exotic Awadhi dish (Uttar Pradesh in India). It’s not as difficult as it looks or sounds. It is very easy to prepare and we really don’t need too many ingredients for this dish. All these ingredients would be easily available in your kitchen. I prepare this NARGISI KOFTA with all kinds of vegetables or with chicken & eggs.

Ingredients:
For Kofta:
Boiled vegetables (carrot, green peas, bottle gourd, potato, cauliflower)		2 cups
Ginger paste		3/4 tsp.
Black pepper powder		1/2 tsp.
Maida (refined flour)		2 tbsp.
Vegetable oil		8-10 tbsp.
Salt to taste
For Gravy:
Boiled onions (paste)		1 cup
Finely chopped tomatoes		1 cup
Vegetable oil		4 tbsp.
Bay leaves		3-4
Ginger paste		1 tsp.
Garlic paste		1 tsp.
Green chilli paste		1/2 tsp.
Coriander powder		1 tsp.
Red chilli powder		1 tsp.
Turmeric Powder		3/4 tsp.
Garam Masala Powder		1 tsp.
Cream		4 tbsp.
Salt to taste
Coriander leaves		for decoration

Method:
1.	Mash all the boiled vegetables. Add ginger paste, pepper powder, maida and salt.
2.	Make into small kofta balls.
3.	Heat oil on 'high'.
4.	Reduce heat to 'medium' and then fry kofta balls so that they cook properly. First try with one ball. Check if the oil is heated properly and ball comes out well. If you find that the balls are splattering, then add little more maida to the mixture.
	For Gravy:
1.	Heat oil in pan .
2.	Fry bay leaves for 30 seconds.
3.	Add onion paste, ginger-garlic paste and green chilli paste. Fry the mixture till it becomes golden brown and starts separating from oil.
4.	Add garam masala, red chilli powder, turmeric powder, dhania powder, salt to the mixture and heat for about 3-4 minutes on 'medium'.
5.	Add appropriate water to the mixture to make thick gravy.
6.	Bring the gravy to boil and then cover it. Let it cook for 4-5 minutes.
7.	Add 2 tbsp. of cream so that the cream flavor blends with gravy.
	5-10 minutes prior to serving, add kofta balls to the gravy. Heat on 'medium' to 2-3 mins.
	Decorate with the remaining cream and finely chopped coriander leaves.

Read More