Thursday, December 22, 2011

Molten Chocolate Lava Cake

Its Christmas. This is tat time of the year when you can hog on cakes, pastries, muffins and everything that is rich in calories without regretting a single bite.
Whenever I order a Pizza from Dominos, I always order this sinful indulgence of melted chocolate, wondering as to how it is made. After searching a lot on google, and watching Masterchef I came up with this recipe slight changes of mine. I hope you all will enjoy making this on this Christmas.

1/4 cup Chocolate Chips
1/4 cup Melted Chocolate
1Cup Maida
1tsp Baking Powder
1tsp Soda-bicarbonate
3/4 cup Butter
3/4 cup Castor Sugar
3tbsp Cocoa Powder
Few drops of Vanilla Essence
3/4 cup Curd
1 cup Milk
Few Cherries for topping

  •  Pre-heat the oven at 180degree Celsius for 10 minutes.
  • Sift together Maida + Baking powder + Soda bi-carbonate + Cocoa Powder. Keep it aside.
  • Melt chocolate on a double boiler. Keep it aside.
  • In a bowl, take butter + sugar.
  • Mix well until creamy.
  • Then add in curd.
  • Mix well.
  • Then add in the melted chocolate.
  • Keep stirring until the mixture is creamy and soft and mixed well.
  • After this gradually fold in maida mixture.
  • Keep adding milk at the same time.
  • Dont mix too fast as the cake wont rise much.
  • Now line the muffin moulds with butter.

  • Dust some maida.
  • Fill in 1/4 of muffin mould. Put 1tbsp of chocolate chips in them
  • Cover this with another tbsp of cake mixture.
  • Muffin mould should not be filled completely till top. around 1 inch space should be left.
  • This is done to give enough space for the cake to rise.
  • Bake till 15 minutes in the oven.
  • Demould.
  • Top it with cherries.
  • Serve hot.

Thursday, December 15, 2011

Tomato Chutney (Tamatar ki chutney)

Pickles and chutney makes your meal complete. Be it a limy green chutney or a tangy tomato chutney. I always like to eat it with every meal. When I was small, my mother used to make this for me in winters coz thats the best time as you get really nice ripe tomatoes during this season. This little sweet little spicy chutney tastes great when accompnained with parathas, pulao.

Tomato Chutney
1 kg Tomatoes
2 Green Chilies
1cup Sugar
1tsp Cumin Seeds
2 Whole Red Chilies
4 Green Cardamom
11/2tbsp Cumin Powder
11/2 tbsp Coriander Powder
Salt to taste
Black Salt to taste
2tbsp Ghee

  • Dice the tomatoes.
  • Heat ghee in a pan, add in cumin seeds + green cardamom + Whole red chillies.
  • When it stops cluttering add in the finely chopped green chilies.
  • Then add in the diced tomatoes.
  • Mix well.
  • Let this cook on low flame till the tomatoes gets tender.
  • Add in both the salts+ cumin powder + coriander powder + red chilly powder.
  • Mix all this well.
  • Close the lid and let the tomatoes cook on low flame.
  • All this will take around 20-25 minutes.
  • After this add in sugar.
  • Let it simmer on low flame, till the chutney thickens. for about 10-15 minutes.
  • If required add water.
  • When its done allow it to cool, and then store it in the air-tight container in the refrigerator.

Friday, December 9, 2011

Ras Malai

My liking for sweets makes me try for a new recipe everyday. I cant live without eating deserts and sweets be it Indian or International. My tongue craves for it like anything. So here I am posting a very simple tried and tested recipe for these sumptuous desert, First we should know as to what is Ras Malai. It is a dish made with home-made cottage cheese, made into sweet dumplings and served with thickened milk with a tinge of saffron and mixed nuts like almonds and pistachios.

For making the chena for the Ras malai:
1lt milk
2tbsp Lemon Juice
1 cup sugar
4 cups water

For the Rassa:
1lt milk
3tbsp Sugar
1tsp Cardamom Powder
1/2tsp Saffron
2tbsp mixed nuts (Almonds + Pistachios)

  • Boil milk in pan. When it starts to boil add in lime juice.
  • Stir gently.
  • Then take a muslin cloth, separate paneer from water. Press well.
  • Hang the cloth on the tap to remove excess water for 30 minutes.
In the meanwhile for the rassa:
  • Boil the remaining 1lt milk in a pan, when it starts to boil, lower the flame.
  • Add in cardomom powder, and saffron.
  • Mix well.
  • Let it simmer on low flame, till milk is reduced to half of what it was.
After 30 minutes:
  • Take the chena, make sure that there is no water in the paneer.
  • If required, grind it the mixer.
  • Knead it into a smooth dough.
  • Now divide this into small flat balls.(Make sure that there is no crack in the ball) 
  • Now take a pressure cooker, add water and sugar.
  • When it starts to boil, slowly put the paneer discs into it.
  • Close the lid.  
  • After one whistle, switch off the gas. 
  • Take out the Paneer discs from the cooker, after 5 minutes.
  • Squeeze each disc slighlty to remove the excess water.
  • The Rasa would be thickened by now. 
  • Add in mixed nuts in it.
  • Now add the chena discs into it.
  • Serve chilled.

Friday, December 2, 2011

Tomato & Basil Soup

Its winters and all that you want is a hot bowl of soup. Nothing can a beat a tomato soup and this can be possible in winters only when you get red ripe tomatoes in the market.

Tomato &  Basil Soup

1kg Tomatoes
1medium sized Onion
1/2 cup Capsicum
5 cloves of Garlic
20 Basil Leaves
Salt to taste
Black Pepper Powder to taste
3cups Vegetable Stock or water
2tbsp Butter or oil

  • Boil the tomatoes. Peel the skin when it cools down. Grind it in the mixer.
  • Heat oil/butter in a pan, add in chopped garlic. Roast them for a while till it turns brown in color.
  • Now add in chopped onions. Stir well. Let it cook till it turns pink.'
  • Now add in the chopped capsicum.
  • After 2 minutes, add in the tomato paste.
  • Let it simmer on low flame.
  • Add in basil leaves. 
  • Remove from flame after 15-20 minutes.
  • When it cools down. Again Grind it in the mixer so that it is smooth paste.
  • Then strain it with a help of a strainer.
  • Now add in vegetbale stock or water.
  • Put it again on the medium flame.
  • Let it simmer with basil leaves + black pepper powder + butter + salt until it thickens.
  • Remove from flame.
  • Serve hot with bread croutons.

Wednesday, November 23, 2011

Biscuit Cake (Fun with Marie Biscuits)

This is a quick recipe tat I made on one evening when all my sweet stock was over. No icecream in d freezer, no halwas, no pethas in the refrigerator. Due to my sweet tongue I cannot sleep at night without having anything sweet after dinner. so while watching tv and searching on d net I came up with my version of quick Biscuit Cake. I hope you all will enjoy making and eating it.
Biscuit Cake

1pac of Marie Biscuits
500ml Milk
2tbsp Cocoa Powder
1/2tin Milkmaid
2tsp Mixed Nuts


  • Take a wide bowl, layer Marie biscuits in it.
  • Sprinkle some cocoa powder covering all the biscuits.
  • Now take a pan, boil in milk in it.
  • Add cocoa powder in it mixing it regularly so that no lumps are made.
  • Now add in milkmaid. keep stirring. 
  • Boil it till the mixture gets thickened.
  • Let it cool for a while. 
  • After that spread evenly all the mixture over the biscuits.  

  • Garnish it with nuts.
  • Refrigerate it till the cake sets and becomes chilled.
  • Serve chilled.

Monday, November 21, 2011

Spicy Puffed Rice (Namkeen)

Spicy Puffed Rice is an excellent all day munching snack. Its light and real tasty, suitable for children during examination time when they need to munch something during studying.

Spicy Puffed Rice

3cups Puffed Rice (Murmure)
1tbsp Turmeric Powder
1tbsp Mustard Seeds
10 Curry Leaves
2 Whole Red chilies
1tsp Red Chilly Powder
2tbsp oil

  • Heat oil in a kadahi, add in mustard seeds +  Whole red chilies + curry leaves.
  • Mix them well.
  • Now add in turmeric powder + salt + red chilly.
  • Mix it well.
  • Then add in the puffed rice. Mix all this.
  • Roast them on low flame till it gets crispy.
  • Remove from flame. 
  • Store it in a air-tight container.
                                          • He at oil in a kadahi. 

Cashew Nut Masala (Kaju Masala Fry)

Fried cashew nuts can be a great all time snacker. It can be serve as accompaniment to cocktails, mocktails..

Cashew Nut Masala 
200gms Cashews
Salt to taste
1tsp Black Pepper Powder
1tsp Chat Masala (Optional)
Ghee or oil to Fry.

  • Heat oil/ghee in a pan.
  • Fry in cashews on medium flame till golden brown.
  • Remove from oil on an absorbent paper so that excess oil is removed.
  • Now mix in salt + black pepper powder + chaat masala powder.
  • Mix well,
  • Store it in an airtight container.

Thursday, November 17, 2011

Green Chili Pickle

Pickles form an integral part of any Indian Meal. It enhances the taste of the meal. It tastes great when eaten with a plain Paratha or a stuffed one.
Green Chili Pickle

20 Green Chilly Peppers
4tbsp Coriander Seeds (Dhaniya)
4tbsp Fennel (Saunf)
3tbsp Mustard seeds (Rai)
2tbsp Fenugreek Seeds (Methi)
1tsp Asafoetida
2tsp Turmeric Powder
Salt to Taste
1tbsp Mango Powder (Amchur)
4tbsp Mustard Oil

  • Wash the green chilies.
  • Wipe it with a tissue paper and keep it aside so that it dries up.
  • In the meanwhile, dry roast the coriander seeds + fennel seeds + fenugreek seeds + mustard seeds.
  • Grind it in the mixer when it cools down.
  • Take out in a bowl, add in salt + mango powder + turmeric powder.
  • Heat mustard oil in pan, till it looses fumes.
  • Now add in the mustard oil in the masala mixture. mix well.
  • Make a slit lengthwise in each green chilly.
  • Now stuff each one of them with the masala mixture.
  • Store it in air-tight container.
  • Sprinkle some mustard oil over it.
  • Close the lid.
  • The pickle will be ready to eat in just 2 days.

Tuesday, November 15, 2011

Safed chole (Chickpea) ke Kebab

Kebabs are originally from Persia, a non-vegetarian dish, but nowadays it can be made into various vegetarians variations. Lot many vegetables, cereals, pulses can be used to make this great appetizer. Today I am posting one of the simplest kebab recipe, made up of safed chole. You can make this whenever you have boiled chickpeas in refrigerator or you can especially boil them too.
Safed Chole ke Kebab

1Cup Boiled Chickpeas (Safed Chole)
2 Boiled Potatoes
2 Slices of Bread Crumbs
2 Green Chilies
1tbsp Ginger Garlic Paste
1tsp Garam Masala
1tsp Cumin Powder
1tbsp Coriander Powder
Salt to taste
1tsp Mango Powder (Amchur)
Fresh Coriander
Oil or ghee to Shallow Fry
Note: You must use non-stick pan, to fry the kebabs as it absorbs less oil.

  • If you do not have soaked chickpeas in your refrigerator, then soak them overnight.
  • Boil them in 3 cups of water with salt. 
  • When boiled remove from water. keep it aside so that it cools down.
  • Boil potatoes. remove from water, keep it aside so that it cools down.
  • Now, take a bowl add in boiled chickpeas, mash them well.
  • Now add in potatoes.Mix them and mash them well.
  • Add in bread crumbs + green chilies + ginger + salt + mango powder + garam masala powder + cumin powder + coriander powder. Add in fresh coriander leaves.
  • Mix them well. 
  • Divide the mixture into equal balls. Give them a flat patty type shape.
  • Heat oil or ghee in a pan, shallow fry them on medium heat on both the sides.
  • Remove on oil absorbent paper.
  • Serve hot with green chutney and onions.

Thursday, November 10, 2011

Kesariyan Pulao (Saffron Rice)

Kesariyan Pulao is a version of a rich shahi pulao. The ting of kesar makes it really delectable.
Kesariyan Pulao

1cup Basmati Rice
1/2 tsp Saffron (soaked in milk)
1 Cinnamon stick
2 Black Cardamom
2 Green Cardamom
1tsp Shahi Jeera
Salt to Taste
1tbsp Desi Ghee
2 Cups of water


  • Soak rice in water for 1 hour before cooking it.
  • Soak saffron in milk for 10 minutes.
  • Heat ghee in a kadahi, add in cumin seeds or shahi jeera.
  • When it starts crackling, add in Cinnamon stick + black cardamom + green cardamom.
  • Add in water. Mix in the soaked saffron + salt.
  • Add in rice.
  • Cover the lid. Let it cook on medium flame for 10 minutes, until the rice is tender.
  • Serve hot with any curry or curd.

Tuesday, November 8, 2011

Veg Club Sandwich

Sandwiches are a all time favourite snack of anyone and everyone. You can have it in breakfast or in supper along with soup or wine. It tastes great and forms a great appetizer.

Veg Club Sandwich
12 slices of Bread
3 medium sized Potatoes (Mashed)
1 small sized green Capsicum (finely chopped)
1tbsp Mayonnaise
1tbsp Cheese spread (or grated Mozzarella cheese 50gms)
1 medium sized  Tomato
1medium-sized Onion
1medium-sized Cucumber
Salt to taste
Black Pepper powder to taste
Oregano to taste
Chilly flakes to taste
2tbsp butter
Few leaves of Iceberg Lettuce (Chopped)

For Cheese Dip:
100gms of Cheese (Mozzarella cheese)
1cup milk (boiled milk)
White Pepper Powder

To make the Club Sandwich
  • Take a bowl add in chopped capsicum + onion + potato.
  • Mix in mayonnaise + cheese spread in it.
  • Add in salt + black pepper powder + oregano + chilly flakes.
  • Mix all this well. Keep it aside.
  • Cut onion + tomatoes + cucumber into thin slices. Mix in chopped Lettuce in it.
  • Sprinkle salt and pepper. mix well. Keep it aside.
For assembling the sandwich:

  • Pre-heat the oven on grill mode for 15 minutes at 180 degree Celsius
  • Take a slice of bread, spread butter. 
  • Spread 1tbsp of potato mixture over it.
  • Sprinkle some seasoning.
  • Place another bread on top of it. Spread butter.
  • Place 1 slice of tomato + cucumber+ onion + lettuce.
  • Sprinkle some seasoning.
  • Place another piece of bread.
  • Do the same with the remaining bread slices.
  • Place the sandwich in the oven.
  • Grill it till its done from both sides for 10 minutes.
  • Serve hot with cheese dip.
To  make the cheese dip:
Cheese Dip
  • Take a blender, add in cheese + milk + white pepper powder + salt.
  • Blend it well.
  • Cheese dip is ready to serve.

Friday, October 21, 2011

Apple and Walnut Phirni

Festivals are incomplete without sweets and deserts. Diwali festival of lights is on its way and you need to impress your family, relatives and guests with amazing recipes. This is the one which will make everyone really happy.

Apple and Walnut Phirni

For the Phirni:
1.5l Milk
100gms Rice
1stick Cinnamon
250gms sugar

For the apple and walnut sauce:
1 Apple (finely chopped)
100gms Walnut (Finely chopped)
100gms Sugar
1tsp Cinnamon Powder

To make the Phirni:
  • Soak rice for one hour. Then grind it into a smooth paste.
  • Boil milk in a vessel. After one boil, lower the flame. 
  • Now add in the rice paste gradually stirring continuously so that no lumps are made.
  • When the rice is cooked it will take around 20 minutes, add in sugar.
  • Mix properly let it simmer on low flame for 10 minutes.
  • Remove from flame. Keep it aside so that it cools down.
For the apple and walnut sauce:
  • Take a pan, add in the finely chopped walnuts in them. 

  • Roast them well, now add in the finely chopped apples. Stir continuously.

  • Add in sugar.
  • Cook till the apple gets tender. 
  • Remove from flame.
For setting of the phirni:
  • You need mitti ke doane or even glass bowls or small glasses.
  • First pour in 1tsp of apple sauce beneath.
  • Top it with the phirni.
  • Place a slice walnut over it. do the same with the remaining bowls.
  • Keep it in the refrigerator.
  • Serve chilled.

Wednesday, October 19, 2011

Pasta in Tomato Basil Sauce

The best part of the Italian Cuisine is the Pasta. One has to go to Italian restaurants or to Pizza Hut for this fantastic meal. I have learnt this recipe from my brother who makes this really well. My Husband really love this one and says that after Pizza hut if someone can make good pasta is me. So I am posting this for all of you.
Pasta in Tomato Basil Sauce

For the Pasta:
2Cups Mixed Pasta (I used Fusilli and Butterfly Variants)
3Cups water
1tsp Oil

For the Tomato Basil Sauce:
5 Tomatoes (Puree)
1 Box Ready made Tomato Puree (Homemade Brand)
1medium-sized Onion
2 Green Chilies
5-6 Cloves of Garlic
5 leaves of Fresh Basil
Salt to taste
Fresh Black Pepper
50gms Mozzarella Cheese

For the Final Saute and Serving:
1cup Green Capsicum (Cubed)
1medium-sized onion (Cubed)

  • Boil Pasta with 1tsp oil and water.
  • When the water starts boiling, put in the pasta.
  • It will take around 8-10 minutes.
  • Immediately take it out of the vessel.
  • Keep  it aside.
  • Heat oil in a pan, add in finely chopped Garlic. When it is done add in green chilies. Stir well.
  • Now add in the chopped onions. Let it saute for a while.
  • Add in the tomato puree. (Both)
  • Let the tomato puree cook till oil appears on top.
  • Add in salt + black pepper + oregano + basil.
  • Mix well.
  • When its done lower the flame.
For Final Serving:
  • Heat oil in pan, add in cubed onion. When it turns pink add in cubed capsicum.
  • After it becomes little tender, add in tomato basil sauce in it. 
  • Then add in pasta.
  • Stir on high flame. add in mozzarella cheese.
  • After 5 minutes, remove from flame.
  • Serve hot.
Garlic Bread Supreme:
6-7 Garlic Bread Slices
2tbsp Butter
6-7 cloves of garlic
1/2 cup Capsicum (finely chopped)
1/2 cup Onion (finely chopped)
Salt to taste
Black pepper
50gms mozzarella cheese

Garlic Bread Supreme
  • Preheat oven for 10 minutes at 200degree Celsius.
  • Take a bowl, mix in capsicum + onion + mozzarella cheese + salt + black pepper + garlic. mix all this well.
  • Apply butter, on each of the slice.
  • Spread 1tbsp of mixture over it.
  • Place it in the oven and grill it for 10 minutes at 180 degree Celsius.
  • Serve hot.

Thursday, October 13, 2011

Ragda Patties

An iconic dish quiet famous on the streets of Mumbai Ragda Pattice..  Aaloo tikki serve wid a spoon of white peas and chutneys both sweet and sour.
Ragda Patties
For the Patty:
3 medium-sized Potatoes (Boiled)
2 Green Chilies (Finely Chopped)
1tsp Ginger Paste
2 tbsp Cornflour
Salt to taste
1tbsp Cumin Powder
1tbsp Coriander Powder
1tsp Garam Masala Powder
1tsp Red Chilly Powder
Fresh Coriander Leaves
Oil to Shallow Fry

For the Ragda:
1cup White Peas
2cup water for boiling
Salt to taste
2 medium-sized Onion (Finely Chopped)
1tbsp Cumin Powder
1tbsp Coriander Powder
1tbsp Mango Powder
1tbsp Garam Masala Powder
Fresh Coriander
1tbsp Tamarind Chutney

For Serving:
2tbsp Tamarind Chutney
2tbsp Mint & Coriander Chutney
1 medium-sized onion
Fresh Coriander
1tbsp Lime juice
1tbsp (Mix of Seasonings-Red chilly powder + Garam Masala powder + Cumin Powder + Coriander Powder)

For the Patty:
  • Peel the boil Potatoes. Mash them well.
  • Now add in salt + cornflour + cumin  powder + coriander powder + green chilies + ginger + red chilly powder + garam masala powder.
  • Mix them all well. 
  • Keep it aside.
  • Add ghee in a pan.
  • Divide the potato mixture into equal balls.
  • Make them into a shape of round, flat patty.
For the Ragda:
  • Soak the white peas overnight.
  • Pressure cook in 2 cups of water and salt for 20 minutes till it get tender.
  • Now, heat ghee in a kadahi, add in cumin  seeds. when it stops cluttering, add in ginger and green chilies.
  • Add in chopped onions, when it turns pink, add in the boiled white peas.
  • Mix well. Let it cook on low flame.
  • Add in all the spices. Check the seasonings. if required add more.
  • Add in fresh coriander.
  • Simmer for 10 minutes on low flame.
  • Keep it aside.
For Serving:
  • Take a wide plate.
  • Spread spoonful of ragda. Sprinkle the seasoning mixture.
  • Place two patties over it.
  • Sprinkle some seasoning, half tbsp of ragda, 1tsp of green and tamarind chutney, sev, fresh coriander.
  • Serve hot.

Tuesday, October 11, 2011

Chilly Potato

I need to make some new recipes for snacks everyday. So I just Try out different things to break the monotony.
Chilly Potato

We people enjoy Paneer Chilly a lot, so here is the same chilly effect with Potatoes in it. You can also make this on Diwali, and serve your guests with Drinks as starters.

8-10 Baby Potatoes
2tbsp Cornflour
1tbsp Soya Sauce
Salt to Taste
1tsp Black Pepper Powder
Oil to fry

For the Gravy:
2tbsp oil
8-9 Garlic Cloves (Minced)
3 Green chilies (Slit Open)
2 medium sized Onion (Cubed)
1/2cup Capsicum (Cubed)
1/2cup Red and Yellow Bell Peppers (cubed) (Optional)
Salt to Taste
1tsbp Soya sauce
1tbsp Red chilly Sauce
1tbsp Vinegar
1tbsp Oregano
1tsp Chilly Flakes
1cup Vegetable Stock


  • Pressure cook the potatoes till they are tender.
  • Make a paste of cornflour with 3tbsp water+ salt + pepper + soya sauce. Mix well. 
  • Heat oil in a kadahi.
  • Peel the potatoes, dip each one of them in the cornflour paste and fry it.
  • Take out on a tissue paper to remove the excess oil.
  • Now heat oil in a wok, add in garlic. When it is done add in the green chilies and onions. Mix well.
  • Let this cook for a while, till the onion turns pink in color.
  • Now add in capsicum. mix well.
  • Add in all the seasonings (salt + chilly flakes+ oregano + soya sauce + red chilly sauce)
  • Add in 1 cup of vegetable stock.
  • Mix all this well.
  • After one boil. lower the flame. Add in the fried potatoes.
  • Cover the lid. Let it cook on low flame.
  • Remove from flame after 10-15 minutes.
  • Serve hot.

Monday, October 3, 2011

Kheer (Navratri)

Festivals without any sweets makes it really incomplete.  So I am posting a Kheer which is meant to eat in Vrat.

Kheer (Navratri)
1kg Milk
100gms Swaang ke chawal
50gms Sabudana
1cup Sugar
1/2tsp Cardamom Powder
1/2cup Mixed Nuts(Almonds+ Pistachios+ Cashews+ Raisins)

  • Soak Sabudana and Swang ke chaawal in water for 3-4 hours before making the kheer.
  • Boil milk in  a pan. and lower the flame.
  • Add in cardamom powder. Let it simmer on low flame for 10 minutes.
  • Then add in the soaked rice and soaked sabudana.
  • This rice will take time so be patient and keep stirring the kheer for 25-30 minutes.
  • If it gets too thickened then add in more milk.
  • After it is cooked add in mixed nuts and sugar.
  • Mix it well.
  • Let it be on low flame for another 10 minutes.
  • Remove from flame. 
  • Serve chilled.

Friday, September 30, 2011

Navratri Special: aaloo tamatar ki sabji

Navratri is here with all its joy and splendour... People fast on these auspicious days but if you have variety in ur menu then this becomes a treat, I will be posting various recipes to make the Navaratri's special and unforgettable.
Aaloo Tamatar ki sabji (Vrat)

5 medium sized potatoes (Boiled)
4 medium-sized tomatoes (Finely Chopped)
2 green chilies
1tsp Ginger Paste
Sendha namak to taste
1tsp Turmeric powder
1tsp Red chilly powder
1tsp Cumin powder
1tbsp Coriander powder
Fresh Coriander
2tbsp oil or Ghee

  • Heat ghee in kadahi, add in cumin seeds, when it stops cluttering add in chopped tomatoes.
  • Add in green chillies and ginger.
  • Mix well. Saute till the tomatoes starts to leave oil.
  • Add in salt + cumin powder + coriander powder + turmeric powder + red chilly powder.  Mix well.
  • Cook until the tomatoes are cooked well.
  • Now add in the cubed potatoes. 
  • Add in 3 cups of water and the chopped coriander.
  • Let this cook on low flame.
  • Remove from flame.
  • Serve with poori.

lauki ka raita

Raita accompanied with heavy Kuttu ki puris makes it easily digestible. 

250gms Yogurt
1/2 cup Lauki (Grated and Boiled)
Sendha Salt (Vrat)
1tsp Cumin Powder
1tsp Red Chilly Powder
1tsp Black Pepper Powder
1 cup Water
 (in total)

  • Peel the Lauki.
  • Grate it.
  • Now take a pan, add in grated lauki and 1/2 cup water in it.
  • Let it boil.
  • After 8 minutes remove lauki from water and keep it aside to cool down.
  • After 10 minutes when lauki is cooled down take a bowl.
  • Add in yogurt + sendha salt + cumin powder + red chilly powder + black pepper powder.
  • Whisk all this well.
  • Add little water if you think that the consistency is too thick.
  • Add in the boiled grated lauki.
  • Mix it.
  • Serve chilled.

Mint and Coriander chutney (Vrat ki Chutney)

A chutney accompanied with the appetizers on the fast day makes the snacks delectable.

250gms Mint
200gms Coriander
2 lemons
2 Green chilies
Sendha Salt to taste

  • Separate the leaves from the mint and coriander bunch.
  • Wash them well
  • Put all this in a jar, squeeze lemon.
  • Add in salt.
  • Grind this into a thin paste like consistency.
  • If required add in water.
  • Serve with tikkis.

Thursday, September 29, 2011

Navratri Namkeen (Vrat)

This Namkeen is very simple to make.. and makes a good appetizer for the people who are fasting on this auspicious day... All you need is:
Navratri Namkeen (Vrat)

200gms Makhana
200gms Groundnut
250gms Poatao wafers (unsalted)
200gms Sabudana
Sendha Salt to taste
Black Pepper Powder
Ghee or oil to Fry

  • Heat Ghee in a Kadahi.
  • Fry the chips. Strain and keep it aside.
  • Then fry the groundnuts, strain and keep it aside.
  • Fry the makhanas. strain and keep it aside.
  • Lastly fry the sabudanas. strain and keep it aside.
  • Now mix in salt and black pepper powder.
  • Mix and keep it in a air-tight container.

Sabudane ki Tikki

An appetizer for a fasting person, goes well with chutney meant for Navratri.
Sabudana Tikki

4 medium sized potatoes
2 green chilies
1tsp ginger paste
1cup sabudana
Sendha salt to taste
1tbsp cumin powder
1tbsp coriander powder
1tbsp red chilly powder
Fresh coriander
Oil to fry the tikkis


  • Soak the sabudana  in water for  2 hours.
  • Remove from water and squeeze well.
  • Take a bowl, add in potatoes. mash well.
  • Now add in sabudana + green chilies+ ginger + salt + cumin powder + coriander powder + red chilly powder.
  • Mix well. Add in the fresh coriander.
  • Divide this mixture into equal balls. 
  • Make them into a round shape flat patty.
  • Heat oil or ghee in a pan, shallow fry them from both sides.
  • Serve hot with chutney.

Monday, September 26, 2011

Street style Club Sandwich

This sandwich inspired by a sandwich I used to have in Bhopal. This one is quiet famous among the Bhopalites.
A very simple but a very tasty recipe.
Street style Club Sandwich

12 Bread Slices

For the Potato Mixture:
3 medium sized potatoes
1/2 cup green peas
1 small-sized onion
2 green chilies
Salt to Taste
1tsp Cumin Powder
1tsp Coriander Powder
1tsp Red chilly Powder
Fresh Coriander

For the other layer of the sandwich:
3tbsp Mint and coriander Chutney
7-8 slices of cucumber
7-8 slices of tomato
250gms mozzarella cheese
Salt to taste
Chilly flakes
1 medium-sized onion
1tbsp butter
2tbsp refined oil (to toast the sandwich)

For the Potato Mixture:
  • Peel the potatoes. Mash them well.
  • Add in onions + peas + green chilies + salt + cumin powder + coriander powder + red chilly powder + coriander. 
  • Mix all this well. keep it aside.
Assembling of the Sandwich:
  • Take a bread slice spread butter over it. Now spread 1tbsp full of potato mixture over it.

  • Spread evenly if required you can add more potato mixture.
  • Now spread 1 tbsp of cheese over the potato mixture.

  • Place a bread slice over it.
  • Spread 1 tbsp full of mint and coriander chutney over it. Now put a slice of cucumber and tomato over it.
  • Spread some cheese over it.
  • Sprinkle salt + pepper + chilly flakes over it.
  • Place another bread slice on top of it.
  • Heat oil in a pan, toast the sandwich in it from both the sides till it turns golden in color.
  • Serve hot with Ketchup.