Thursday, December 30, 2010

Buttermilk or matha or chanch...

Punjabi food without chanch... is a big no no... me and my husband are so fond of this beverage that we just dont forget to drink on every lazy Sunday Brunch... accompanied with puri aalo or stuffed parathas or makke di roti...
Buttermilk is  good for digestion also...
You can hog on tasty food without having any problem of digesting it... its very simple to make...

250 gms curd
1/2 cup chilled water
1 tsp white salt
1 tsp black salt
1 tsp cumin powder (jeera)
1 tsp mint powder
1 tsp black pepper powder


  • Take a jar of the blender, add in the curd + salt (both) + cumin powder + mint powder + black pepper powder.
  • Blend it well.
  • Then add the chilled water.

Serve chilled..

Wednesday, December 29, 2010

Indonesian Gado Gado Salad

This is Indonesia's staple food which I tasted in Bali... Its a mix of blanched vegetables and a peanut dressing.
Gado means "mixed" in Indonesian. Gado Gado is said to have originated in Jakarta and is the traditional food of Betawi, the original inhabitants of Indonesia.
The recipe i am posting is little bit different as i have put some of my flavours...
Indonesian Gado Gado Salad


For the Gado Gado sauce
1 tsp oil
100g peanut
5 red chillies
5 flakes garlic (chopped)
250ml coconut milk
50g jaggery (grated)
1 tbsp rice flour (dissolved in little water)

For the salad
8 broccoli florets
8 carrot slices  (blanched)
8 long green beans (cut into 5 cm long pieces, blanched)
8 tomato (blanched)
8 potato (blanched)
8 slices of cottage cheese (paneer)
8 cucumber slices
8 leaves lettuce leaves
salt to taste
white pepper powder

Mix all the vegetables in a bowl. add in the salt and the white pepper powder. keep it aside.

To make the Gado Gado sauce:

  • Heat the oil in a shallow pan, add the peanuts. stir-fry until well browned.
  • Add the red chillies and garlic and stir-fry for some more time.
  • When cool, blend with half of the coconut milk and jaggery in the food processor.
  • Stir the remaining coconut milk in and return the mixture to the pan.
  • Simmer on medium heat, stirring occasionally. cook until sauce is thick. (the surface should look oily)
  • Stir in the rice flour mixture, and simmer until bubbling (for about 5 minutes)
  • Remove from heat and set aside.
Arrange vegetables neatly in separate bowls or plates.

Serve topped with the Gado Gado sauce.

Twist in the taste:
You can serve this slices of boiled eggs.

Monday, December 27, 2010

Bread Upma...

I am posting one of my most favourite recipe for breakfast... Its light and very easy to cook... Its liked by all and u can get rid of the loads of bread tat is Lying in your kitchen since a long time...
There are many styles of cooking Bread Upma... Here i am posting cooking my style..


8-10 pcs of bread
8-10 curry leaves (kadi patta)
1 tsp mustard seeds (rai)
2 khadi lal mirch
2 medium sized onions( julienne)
2 medium sized tomatoes (chopped)
3 green chillies (slit open)
1/2 cup green peas (boiled)
1 medium sized potatoes (chopped)
2 tsp turmeric powder
1 tsp red chilly powder
Salt to taste
1 tbsp lemon juice
2 tbsp oil
2 tbsp water


  •  Cut the bread pieces in quarter sizes.. (each bread into 9 pieces.)
  • Take a pan heat in the oil, now add in the mustard seeds, kadi pata and khadi lal mirch.
  • After it is cooked, put in the onions and the green chillies. saute them for a while.
  • Now add in the potatoes. let the it cook so that the potatoes are cooked properly. (if u want u can put little water and salt to make this process fast.)
  • Now add in the turmeric powder+ red chilly powder + salt
  • Add in the tomatoes. let it cook for a while then put in the boiled peas.
  • Let all this cook for a while.
  • Put in the lemon juice and then the bread slices.
  • Mix all the ingredients well.
  • It its too dry u can sprinkle little water over it.
  • Garnish wid coriander leaves.

Serve Hot

Dal Makhani..

Today i am diving back in Punjab with one of the most finest dishes,Dal makhani one of the Punjabi Cuisines. We Punjabi's just love our food so we just try to make it rich in every possible way... This Dal is rich in protein  fiber content as well lot of healthy Nutrients..
Its a restaurant style Dal which i tasted in Pind Baluchi.. its really tasty and mouthwatering... I am posting it with my flavours and my style of cooking... I hope u all will love this Dal a lottt...

2 katori black urad dal
1/2 katori rajma
2 medium sized onions(finely chopped)
2 green chillies
1 tbsp garlic paste
1 tbsp ginger paste
1 tsp coriander powder
1 tsp red chilly powder
1 tsp turmeric powder
1 tsp cumin seeds
1 tbsp kasturi methi
Salt to taste
Whole garam masla (bay leaf, dalchini, green cardamom, black cardamom, khadi lal mirch, cloves)
Coriander leaves (chopped)
2 tbsp ghee
Butter (100 gms)

  • Soak the Dal and the rajma together for 1 hour before u start preparing.
  • Now take a pressure cooker, put in the Dal and the rajma, 1 bottle of water +salt +some coriander leaves. Boil the Dal till it is well cooked.
  • Separate the water from the Dal. and keep it aside.
  • Take a pan, put in the ghee, when the ghee is hot add in the cumin seeds, when it clutters, add in the whole garam masala.
  • Then add in the ginger garlic paste. let it cook for a while, Add in the chopped onions.
  • When the onions are cooked add in the tomato puree.
  • Cook it on low flame. Add in the coriander powder + red chilly powder + turmeric powder. Let it simmer for a while so that the puree is well cooked.
  • Now add in the butter + the water (separated from the Dal) into the pan. Cover the lid and let this mixture to cook for 10 to 15 minutes.
  • Once the mixture is well cooked then add in the Dal.  (u can add more water if it becomes too thick)
  • Add in the kasturi methi.
  • Cover the lid and let the Dal simmer on low heat for 30 min. Stirring it from time to time.
  • After that add in the cream and then again cover the lid and let it cook for another 10 min.
Serve hot

Garnish wid butter and coriander leaves.

Note: it will be best if u use white butter. ( yellow amul butter will also do)

Saturday, December 25, 2010

Khoya matar paneer...

I have often had dis item in weddings or functions like dis... Its a very rich recipe .. but is really Mouth-Watering and Sumptuous.. The month of December really calls for such a heavy dish for dinner or a lazy Sunday afternoon lunch.. Everyone at home really relish this dish.. it goes well lacha parathas...

3 medium-sized onions (paste)
3 medium-sized tomatoes (paste)
1 tsp garlic paste
1 tsp ginger paste
2 green chillies
250 gms khoya
250 gms paneer (cubed)
1/2 cup green peas (boiled)
1 tsp cumin seeds
2 khadi lal mirch
1 tsp coriander powder
1 tsp red chilly powder
1 tsp garam masla powder
1 tsp cumin powder
1 tsp turmeric powder
1/2 cup cream (optional)
2 tbsp cooking oil
salt to taste


  • Take a pan and boil the peas.
  • Take a kadahi, add in 2 tbsp of cooking oil, when it gets hot add in the cumin seeds and khadi lal mirch. When it stops cluttering, add in the onion paste+ginger, garlic paste+green chillies (paste)
  • Saute the onions for a while till it changes color. this will take around 15 min.
  • After the onions are cooked add in the tomato paste. mix it well with onions.
  • Now add in the salt+turmeric powder+coriander powder+cumin powder+garam masala +red chilly powder.
  • Saute all this for another 15 min. till the grtavy leaves oil.
  • Then add in the khoya, cook fo another 5 min.
  • Put in tthe cubed paneer and boiled green peas. pour in 1 cup of water (depends on the consistency u want).
  • Add in cream.
  • Cover the lid of the kadahi, let it cook for a while.
Granish wid coriander leaves.

Serve hot

Thursday, December 23, 2010

Murgh Badami... (Chicken in almond gravy)

I am a pure veggie, but i like cooking non veg dishes for my family... And learning new things is never wrong.. If i am a cook then i must know all the cuisines.. this is wat i believe.
Under this label i will be posting various recipes of Chicken, Mutton, and Fish...
Today's recipe of chicken Badami is fantastic example of Mughlai Cuisine. I read this recipe on a site online I liked it tried it at home, so I posted it.. I hope the readers will like it too.

1/2 kg boneless chicken (diced)
3 medium sized tomatoes (finely chopped)
3 medium sized onions (finely chopped)
1 tbsp ginger paste
1 tbsp garlic paste
1 tsp jeera powder
1 tsp turmeric powder
1 tsp coriander powder
1 tsp red chilly powder
1 tsp garam masala
1 tbsp black pepper powder
1 tsp sugar
1 cup of cream
3 tbsp butter
1 cinamon  stick
2 bay leaves
2 cloves
4 black cardomom
2 khadi lal mirch
2 tbsp lime juice
salt to taste
fresh coriander leaves for garnishing


  • Marinate the chicken pieces in the lime juice, salt and pepper. For best results, refrigerate overnight or for at least 4 hours. 
  • Take a non- stick pan add 1 tbsp butter put it on medium heat.
  • Now add in the ginger, garlic paste +turmeric powder+ red chilly powder. stir for a minute.
  • Add in the chicken pieces + 1 cup of water. stir for a minute. cover with a lid and allow it to cook for 10-15 minutes unless it is cooked well.
  • Now take another pan. put in 1 tbsp of butter.once it is hot put in the Cinnamon stick+ green cardamom +black cardamom+cloves.. Saute for a min, then add in the chopped onions. Saute for a while.
  • Then add in the chopped tomatoes. saute for a while. now add in the cup of water cover the pan. let it cook for a while.
  • Once the tomatoes and onions are cooked properly, put it the food processor to turn it into a paste.
  • Now take another pan, add in 1 tbsp of butter. once it is hot put in the bay leaf + khadi lal mirch. when it stops cluttering, add in the tomato and onion paste. 
  • Saute for a while, then add in the almond paste+ jeera powder + coriander powder + red chilly powder + garam masala powder + cream + sugar. cook all this for a while.
  • Put in the cooked chicken in the gravy. pour in 1 cup of water (depends on the consistency of the gravy u want to have).
  • Cover the lid and let it simmer on medium heat for a while.

Garnish it wid coriander and almonds.

Serve hot wid naans or saffron rice...

Wednesday, December 22, 2010

Greek Salad

Salads make a major dish of our meals.... i like to eat and try almost all kinds of salad from Desi kuchumbur one to these western ones... Its healthy and very nutritious... This salad is from Greece... Little bit history about this salad..
The ancient Greek enjoyed a variety of raw vegetables dressed with vinegar, oil, and herbs. Originally called peasant or country salad Greek salad has been around thousands of years.

10g Lettuce
1 medium sized onion (cubed)
20g black olives
1 medium sized cucumber (cubed)
30g feta cheese (cubed)
1small size red bell pepper (cubed)
1 small size yellow pepper (cubed)
1 small size green capsicum (cubed)
1 tsp oregano

 For the dressing:
10 ml vinegar
1 tsp salt
20ml olive oil
1tsp white pepper powder
10ml lemon juice
1 tsp oregano

Toss all the ingredients for the salad together in a large bowl.
Whisk all dressing ingredients together.
Pour over the salad and toss.
Serve chilled.

Tuesday, December 21, 2010

Gobhi Mussallam....

U guys would have had many types of Gobi... but this one is with a  little twist... it just taste yummy and the people who dislike this veggie will start loving it... My husband just hates Gobi but after having this dish he says he loves it... but he just wants me to make dis only.... i hope the readers will love it toooo....

1 no. Cauliflower (florets separated)
oil for frying
4 medium sized onion ( 2 finely chopped, 2 grounded to paste)
1 tbsp ginger-garlic paste
1 tsp turmeric powder
2 tsp red chilly powder
2 tsp coriander powder
4 nos black peppercorns
3 nos cloves
2 nos green cardamom
1 nos black cardamom
1 stick cinanmom
1 mace (javitri)
4 tbsp tomato puree
1 tbsp khoya
2 tbsp amul cream
4 green chilly
3-4 almonds
2 silver leaves (vrak)

Heat oil in a kadhai and deep fry cauliflower florets till golden brown. Drain on absorbent paper and keep aside.
 Combine the onion paste with ginger-garlic paste, turmeric powder, red chilly powder and coriander powder. Keep aside.
 Heat oil in a frying pan and saute chopped onion with whole spices till onion is golden and spices release flavour. Cool and grind to a paste. Keep aside.
 Heat 1 tbsp oil in a frying pan and saute the onion-ginger-garlic paste. Mix in tomato puree and khoya and saute.
Mix in onion-spice paste, add cauliflower and water and cook till cauliflower absorbs the flavour and gravy thickens. Heat oil in a tadka spoon and fry the green chilly whole.

 To serve, arrange florets in a plate and pour gravy around them.
 Apply silver varq, sprinkle over with almonds and place fried green chilly on top.
 Serve hot.

Chane ki Daal....

Now from my palate is the recipe of a very popular Dal, Channa Dal... Its very simple to cook dis one... my husband loves dis made by me.. I always accompany it with Gobi musallam or Gobi matar... and chapatis and some Jeera rice... trust me it makes a fantastic meal....

2 cups Channa Dal
2 medium sized tomatoes
2 medium sized onions
2 green chillies
1 tsp ginger paste
1 tsp turmeric powder
1 tsp cumin seeds
2 khadi lal mirch
1/2 vadi
2 tbsp ghee
Salt to taste
Coriander for Garnishing

Wash and soak the Dal for 15 min.
Now take a pressure cooker, add in the ghee, when it gets hot add in the cumin seeds and the khadi lal mirch.
When the cluttering stops add in the chopped onions, Green chillies chopped and the ginger paste.
Let it cook for a while till the onions changes color.
Now add in the chopped tomatoes and the vadi.
Cook all this for a while. Add in the salt+turmeric powder+garam masla after all this cooked add in the Dal and 4 cups of water.
Close the lid and allow it to cook for next 15 min.

Garnish it wid coriander leaves.
Serve hot wid jeera rice and some vegetable of your choice....

SOM TAM- the green papaya salad

This is one is from Thailand, made from Raw Papaya.. SOM TAM which literally means 'sour pounded' is a spicy salad that originated in Laos and the Isan region of north east Thailand. Som Tam is usually served with sticky rice or Thai Rice Noodles.

mortar and pestle
2 cups shredded green papaya
2 tsp chopped garlic
3 small Thai chillies
2 tbsp jaggery
1/2 tsp salt
2 tomatoes chopped
2 tsp lime juice
2 tbsp tamarind juice
3 tbsp ground peanuts (dry roasted)

Soak shredded papaya in cold water for 5 min.
Put the garlic and chillies in a mortar and pound with a pestle, adding a pinch of papaya to help mix the garlic and chilly together.
Add the jaggery and salt and pound for some more time ensuring that everything is well mixed. keep aside
In another bowl, put the chopped tomatoes, lime juice and remaining papaya.
Add the garlic and chilly dressing, mixing about 10 to 15 min to evenly coat the papaya without causing the papaya to disintegrate.

Add the ground peanuts, mix and serve.
SOM TAM- the Green Papaya Salad

Saturday, December 18, 2010


My section on International  cuisines will have dishes from all around the world. something from Italy, Indonesia, Thailand.. so on and so forth.... I hope the readers will enjoy cooking this also...
Today i am posting BRUSCHETTA... This one is from Italy is originated in the 15th century in Tuscany. Italy.
BRUSCHETTA means roasting over coal in Italian.  

6 large tomatoes(parboiled and peeled)
100g garlic minced + 2 garlic flakes to rub on the bread
1 tbsp of extra virgin olive oil
6 to 8 fresh basil leaves chopped
salt to taste
black pepper to taste
1 french Italian Bread
50 ml olive oil

Quarter the parboiled and peeled tomatoes and with a small spoon, scoop the seeds and juice from the centre into a small bowl. strain and reserve the tomato juice.
Chop the tomatoes and put in a bowl along with the strained juice.
Add the 100g garlic and extra virgin olive oil and mix well
Add the chopped basil and season with salt and pepper.
Diagonally slice the bread in thick slices. Rub each slice of bread with a garlic flake and smear with some olive oil.
Preheat oven 180 degree C . arrange bread slices in a tray and place the tray in the oven. Toast  for 6 minutes or until the bread turns golden brown.
Remove and transfer to a platter.
Garnish it with basil leaves and spoon some of the tomato mixture before you serve.
Serve hot.

Friday, December 17, 2010

Pindi Chole... Amritsari

I am a Punjabi, so my blog would be incomplete if i will not post something from my land.. Punjabi cuisines is liked by one and all.. It has an enormous variety of mouth-watering vegetarian as well as non-vegetarian dishes. Punjabi food is rich in spices, calorie content but is really a feast for the taste buds... so today i am posting Amritsari style Pindi Chole....

3 cups chickpeas (safed chole)
2 tea bags
2 medium sized onions
2 medium sized tomato
4 green chillies
8-10 juliennes of ginger
8-10 paneer cubes
salt to taste
1 tsp garam masala
1 tsp anardana
1 tsp chole masala
1 tsp jeera powder
1 tsp coriander powder
1 tsp red chilly powder
2-3 tbsp refined oil

Soak the chickpeas overnight.
Pressure cook the chickpeas in 4-5 cups of water + tea bags + salt.
When the chickpeas gets boiled, remove them from the stove.
Fry the cubes of paneer and keep it aside.
Cut the onions and tomato in round shapes.
Cut the green chillies lengthwise.
Cut the juliennes of ginger
Mix all the masalas in a bowl.
Heat the oil in the pan.
Now a take a kadahi, spread the chickpeas along with water in it evenly.
Add in few pieces of paneer.
Now place the onions along with the tomatoes and the ginger and the green chillies.
Now spread the masalas over them.
Take the heated oil and pour it over the chickpeas mixture.
Cook it on low flame, so that the water is minimised.

Garnish wid coriander leaves and cubes of paneer.

Serve it hot wid stuffed amrisari kulche or bhature

Thursday, December 16, 2010

Garlic Bread Exoctica!!!

U have it in Pizza hut wid yummy pasta... u can make it at home also.... a very simple and quick recipe for making garlic bread.
What u need is

A loaf garlic bread
1 medium sized capsicum(finely chopped)
1 medium sized onion(finely chopped)
2 green chillies (finely chopped)
1 tbsp of melted butter
Mozzarella cheese
salt to taste
1 tbsp oregano
1 tbsp chilly flakes

Pre-heat the oven @ 200 degree for 10 min
Cut the loaf of the garlic bread in rectangular pieces. Keep it aside.
Now take a bowl add in the finely chopped capsicum+onion+green chillies+ salt+ chilly flakes+oregano+ 1tbsp of butter.
Mix all the ingredients well.
Now, take the piece of garlic bread spread the mixture on it and top it up wid loads of grated mozzarella cheese.
Do the same wid rest of the pieces.
Now put the pieces in the oven for 10 min.

Serve it hot wid Pasta or macaroni....

Tuesday, December 14, 2010

Chinese Sizzlers.... hot hot hot

Try out this hot sizzling recipe.... serve the Chinese cuisines in a hot sizzler plate!!! and u will just love it...
u need
Veg Manchurian
Veg fried rice
Veg noodles
Sizzler sauce
2-3 cabbage leaves
Sizzler plate.

For the sauce
1 tsp butter
1/2 tsp Sesame oil
1 tsp Sesame seeds
3 red chillies
1 lemon juice
dash of soya sauce

Cook veg Manchurian.(refer to my recipe of Manchurian)
Cook veg fried rice (refer to my recipe of fried rice)
Cook veg noodles (refer to my recipe of noodles)

Take a pan put in the butter and the sesame oil. When it gets heated add in the sesame seeds+red chillies. When it gets cooked then add in the lemon juice+ soya sauce.
Cook it for a while.
Then put it in the blender and make a paste. Put in water to make a consistency like sauce.

Now take Ur sizzler plate, put it over the stove, place the cabbage leaves over the plate. 
When it gets heated up, put a bowl of fried rice on one side and noodles on the other corner In between place the veg Manchurian balls along with the gravy.
To make it sizzle more put 1 tbsp of butter on the plate. Pour the sauce on the noodles and the fried rice...
and enjoy it hotttt.....

Vegetable Stock

Stock is a flavoured water preparation. it forms the basis of many preparations and cuisines especially soups and sauces. it is made by simmering of various vegetables it it is a vegetarian recipe and meat and chicken if it is non-vegetarian.

 I am posting a very basic recipe of vegetable stock. it needs to simmer for around 30-45 min. in order to extract all the flavours from the vegetables.

1l water
1 medium sized onion peeled and chopped
1 medium capsicum chopped
1 tomato chopped
1 carrot peeled and chopped
1/2 cup peas 
1/2 cup cabbage
1/2 cup cauliflower florets
3 cloves garlic
1 green chilly
1 medium turnip chopped
1 bay leaf
2-3 cloves
2-3 pepper corns (kali mirch whole)

Take a vessel put in the water and all the vegetables.
In a piece of cloth put all the spices and a tie a knot. Now place this in the vessel.
When the water starts boiling lower the stove.
Let the mixture simmer for next 30-40 min.
Strain, cool and use it for whatever purpose.

Veg Manchurian

I have posted recipes on fried rice, noodles.... so i thought a dish accompanying these should also be there...So here i come with yet another Chinese Cuisine,,, which is liked by one and all.....
Here goes the recipe

For the Manchurian balls:
2-3 boiled potatoes
1 carrot grated
1/2 cup cabbage shredded
1/2 medium sized capsicum finely chopped.
2-3 garlic cloves finely chopped
1 mince of ginger finely chopped
2 green chillies finely chopped
2 tbsp cornflour
Vegetables for the gravy
salt to taste
white pepper powder
oil to fry

For the gravy
1 medium sized capsicum
1/2 medium sized red bell pepper
1/2 medium sized bell pepper
1 medium sized onion
1 bunch of spring onions
2-3 cloves of garlic
1 mince of ginger
2 green chillies
1tbsp of soya sauce
1 tsp all in one sauce (chings)
2-3 cups of vegetable stock
1 pinch of ajinomoto for the taste
1 tbsp of cornflour
2 tbsp cooking oil

For the balls:
Take a bowl mash the boiled potatoes+ add in the grated carrot+ chopped capsicum+shredded cabbage+garlic+ginger+green chillies+salt+pepper+cornflour.
Mix all the ingredients well so that the balls can be made properly.
Heat oil in a pan. and deep fry the balls till it turns brown.
Keep them aside on a tissue paper to drain out the excessive oil.

For the gravy
Take a wok/pan, put in 2tbsp oil in it, add in the garlic and saute it till it releases flavour. Now add in the ginger+ slit green chillies.
Now add in the onions and saute it till it turns pink. Now add in the remaining vegetables.(capsicum+bell peppers+ spring onions) cook them all till they get tender.
Mix in the salt + ajinomoto + all the sauces.
Cook them for a while now add in the vegetable stock + 1 tbsp of cornflour to make the consistency of the gravy thick.
Mix them all well... and let it simmer on the stove.
Check the flavours if necessary add in more sauce and the white pepper powder.
Now add in the balls.
Garnish it with spring onions and some capsicum.

Serve it hot with fried rice or noodles.

Monday, December 13, 2010

Veg Noodles...

Noodles is something that everyone loves especially when it is cooked in Indian way... Spicy...
It is very simple to cook noodles at home all what u need is some handful of fresh vegetables and sauces. And there goes ur noodles...
Here is my recipe of noodles.

2 pack of noodles. (any)
2 medium sized onions (chopped lengthwise)
1 carrot (chopped lengthwise)
1 capsicum (chopped lengthwise)
1 red bell pepper (chopped lengthwise)
1 yellow bell pepper (chopped lengthwise)
1 bunch of spring onions (chopped finely)
1/2 cup cabbage shredded
3-4 green chillies slit open.
1 tsp vinegar
1 tsp soya sauce
1 tsp red chilly sauce
1 tsp Tabasco
1 tsp red pepper sauce
1 tsp Ching's all in one sauce (optional)
salt to taste
1 tsp white pepper powder (as required)
2 tbsp cooking oil

Boil the noodles in 10 cups of water. (add in 2 tsp oil while boiling the noodles so that they do not stick into each other). cook for just 2 min so that it is not over cooked.
Take a pan add in the cooking oil. put in the onions and saute them for a while until it turns pink.
Now add in the carrots. cook them for a while till it get tender.
Add cabbage, capsicum, spring onions, and the bell peppers. cook them all for a while.
Blend in all the sauces and the vinegar, mix them well.
Stir in the cooked noodles and mix them gently.
Season with salt and pepper.
Fry the noodles gently for next 2 min.

Garnish wid spring onions.
serve them hot wid Veg Manchurian.

Veg fried rice...

Hi, m back with something from China.. We all love Chinese food especially the kids... so y not try this quick and simple recipe at home... and give ur children a treat....

1 cup rice (long rice. basmati will do)
2 medium sized onions (chopped)
1 medium sized capsicum (chopped)
1/2 medium sized yellow bell peppers (chopped)
1/2 medium sized red bell peppers(chopped)
1 medium sized carrot (chopped)
2-3 spring onions (chopped)
2-3 green chillies (chopped)
3-4 garlic cloves (chopped)
salt to taste
1 tsp vinegar
1 tsp green chilly sauce
1 tsp soya sauce
1/2 tsp Tabasco Sauce
1/2 tsp red pepper sauce
1 tsp Ching's All in one Sauce (optional)
2 tsp cooking oil
salt to taste
1 tsp white pepper powder (optional)

Boil the rice in a pan and cook unless it is semi cooked. (remember do not over cook the rice)
Now take another pan. Put in the cooking oil and add in the chopped garlics. When turns pink add in the green chillies + the onions.
When the onions turns pink add in the carrots. Let it cook for sometime till it becomes soft.
Now add in the capsicum+bell peppers+spring onions. Cook the mixture but do not overcook them.
Add in salt + all the sauces.
Last step to add the rice. and cook it for sometime.

Serve it hot with Veg Manchurian

Saturday, December 11, 2010

Semolina wid capsicum and onion toast....

Cold Saturday Evening nd u want to eat sumthin hot.... So thought of making these toasts... Semolina (suji) usually used for making halwa or upma can also be used for making a healthy and tasty breakfast or evening snack...
Here is a recipe... i hope all u guys will enjoy it..

4 bread slices
3 tbsp semolina
1 medium sized onion (finely chopped)
1 medium sized tomato(finely chopped)
1 medium sized capsicum(finely chopped)
2 tbsp malai (depending on the consistency u can increase the quantity)
salt to taste
1 tsp white pepper powder
1/2 tsp red chilly powder
ghee to fry

Take a bowl add in the chopped onions, capsicum and tomatoes + salt +white pepper powder +red chilly powder.
Mix it well.
Now add the semolina and malai into the same bowl which has all the vegetables. mix them well. check the consistency. its gt to be thick and wet.
Now take the bread spread the mixture on each bread slice.
Take a pan, put in the ghee. when the ghee is hot put in the bread slices. and toast it well from both sides.
till it changes color.

Serve it hot wid tomato ketchup.

The lightest breakfast... Poha (the Maharashtrian Way)

I was wondering as to what should I post for today... So i thought y not Poha.. It is the much preferred dish for breakfast or for brunch.... Poha made from flattened rice is 200 cal and its nutritional value is quiet high...
lets see how is it made...

2 cups of flattened rice(poha)
2 medium sized onions ( chopped)
1 medium sized potato (chopped)
2 green chillies (slit from between)
2 tsp oil
1 tsp turmeric powder
1 tsp mustard seeds( rai)
5-6 curry leaves
2 khadi lal mirch
1 tsp lime juice
pinch of sugar
Salt to taste
coriander leaves (chopped for garnishing)
Sev (for garnishing)

Put the poha in the sieve and wash it under running water until it is cleaned and drenched in water. keep it aside.
Take a pan, put the oil. after the oil heats up add in the curry leaves, khadi lal mirch, mustard seeds, and the slit green chillies. fry till the spluttering stops.
Now add in the onions. fry till it turns pink.
Add in the potatoes. and let it cook till it softens. add in the salt+ turmeric powder+ sugar after the potatoes are cooked. Add in the poha. mix it well. Add the lime juice + some of the coriander leaves.
sprinkle little water so that the poha does not dry up completely.
cook for a while. then switch off the stove

Garnish it with coriander leaves, sev, and a grind of lemon. Along with mint and coriander chutney.

Friday, December 10, 2010

kadahi paneer- Indian Cuisi

Paneer is the most popular ingredient in almost all the households. Believe me, it is the most versatile also as one can make anything out of it and in any form from appetizers to main course to desserts just anything.
Kadhai Paneer is a spicy dish and is liked by one all... Try out this recipe which will leave you mesmerized with the taste.

4 Medium sized onions
4 Medium sized tomatoes
1 medium sized capsicum
250 gms Paneer (cubed)
2-3 green chillies
4-5 cloves of garlic
1 cube of ginger
8-10 Cashew (paste)
Amul Cream
Salt to taste
2 Khadi lal mirc
1 tsp jeera
1 tsp haldi
1 tsp coriander powder
1 tsp jeera powder
1/2 tsp garam masala
1 tsp Food color (optional)

Cube the paneer and saute it in 1 tsp of oil. keep aside on a tissue paper to drain the excessive oil.
Skin the onions. then put them in a food processor along with the green chillies, ginger and garlic to form a paste. (use 3 of the onions)
Take a pan, put 2 tsp of oil, add in the jeera and the khadi lal mirch unless it starts cluttering. now add in the onion paste. saute it unless it turns light brown.
Puree the tomatoes and add it in the pan. Add in haldi, coriander powder, jeera powder, garam masala and food color. saute it unless the mixture leaves oil.
In the meanwhile take the remaining onion, tomato and capsicum cut them into pieces (big cubes). take a pan saute these vegetables in 1 tsp oil. and keep it aside.
Once the mixture (tomato+onions) starts leaving oil add in the cashew paste + the sauted vegetables (capsicum+onion+tomato). mix them well.
Let them cook for a while. add in water and the cubes of paneer +cream.
Simmer for 4-5 min unless u get the desired consistency of the gray.

Garnish it with fresh coriander leaves and some cream.

Serve it hot with naan, or tandoori rotis.

Wednesday, December 8, 2010

Scramble eggs.... for the starters

On a cold winter nite wen u want to cook sumthing quickly and sumthing that is warm, then here is d option...And it is also for the people who are novice to cooking or are in the learning process, Scrambled Eggs is the best recipe for them.

3-4 Eggs
1 medium sized onions (finely chopped)
1 medium sized Tomato (finely chopped)
1 medium sized Capsicum (finely chopped)
2 green chillies (finely chopped)
Drop of Ketchup
Salt to taste
White Pepper powder
Chilly Flakes

Take a pan, put 2 teaspoon of ghee.
Add onions nd saute it till it turns pink.
Add tomatoes nd saute it
Add green chillies nd capsicum saute for a while..
Now, break the eggs in the pan itself, nd beat the mixture vigorously until the eggs are blended together.
let it cook for a while.
Add Ketchup.
remove the pan from the stove.
Garnish it wid coriander leaves.

Serve it hot wid Butter toast...

Monday, December 6, 2010

cold winters wid hot vegetable soup!!!!!

hi, there i am posting my very first recipe.. hope u guys will njoy tryin it out.....

Mix Vegetable Shorba....
7-8 Tomato's
2 Carrots
2 Snake Gourd (parval)
1/2 Beetroot (chukandar)
100 gms Spinach
100 gms Bottle gourd
2 Green Chilly
pinch of white pepper powder
Salt to taste

Cut all the vegetables into small pieces.
Pressure cook all d vegetables for 10 min.
Remove from the stove.
Separate the water from the vegetables. and then put the vegetables in the food processor nd churn it well till it becomes a paste.
then put the paste in d water(which u separated frm the vegetables)
now sieve the mixture so that unwanted stuff comes on top of the siever.
now put the soup again on the stove so that it gets thickened....

Garnish it wid mint leaves and dollop of butter.

Serve hot wid bread crumbs and soup sticks..

Foodies!!!: passion 4 cooking....

Foodies!!!: passion 4 cooking....: "Well, this is my first blog tat i am writing on my love for cooking and eating different foods. i gt married nd it is after that i recognize..."

passion 4 cooking....

Well, this is my first blog tat i am writing on my love for cooking and eating different foods. i gt married nd it is after that i recognized  my culinary skills. Born in a sikh family, i hve inherited a unique sense of taste which has made my cooking a success... whatever i cook turns out to be toothsome. My whole family loves whatever i cook but now i want to share my talent on dis platform. i hope all my receipes and tips on cooking will prove to be useful to all those people who will follw and read my blogs...