Thursday, June 30, 2011

Coriander & Mint Chutney wid Raw Mango (Aam ki Kairi)

Come Summers, and the King of Fruits is in the market  everywhere. You can eat it, make several lip-smacking recipes with it.  It is the most popular fruit all throughout the wold and is liked by one and all. Today I am posting chutney.

250gms Mint leaves (Pudhina)
150 gms Coriander leaves (Dhaniya)
3-4 cloves of garlic
2 green chillies
1 cup raw mango
2 tbsp water
salt to taste


  • Separate the mint and coiander leaves.
  • Peel the mango and cut into pieces.
  • Now take a blender, put in the coriander + mint + garlic + mango +salt +water.
  • Blend it till it becomes a smooth paste.
  • Store it in air tight container in the refrigeratoe.
Note: The consistency of the chutney totally depends on your choice. you can add more water if you want.

Wednesday, June 29, 2011

chutney wala sandwich!!!

This is a very time saving recipe for bachelors, for early morning breakfast and for kids who come back from play in the evening hungry yelling "mummy give me something to eat quickly."!!
Ingredient which is found in every home always. so here is very tasty recipe for all you guys out there...

1 medium sized tomato
1 medium sized cucumber
Salt to taste
Pepper to taste
Coriander Chutney
Bread Slices


  • Cut tomato and cucumber in round shapes.
  • Now, take bread slice spread 1 tbsp of chutney on one side and 1 tbsp of butter on the other.
  • Now sprinkle some salt and pepper on the slice which has butter.
  • Now place 2 slice of cucumber and 2 slice of tomato on the slice which has chutney on it.
  • Again sprinkle some salt and pepper over it. place the slice over it.
  • Sandwich is ready.
  • You can even use ketchup in place of chutney in case you don't like chutney.
  • Salt and pepper is strictly on your taste.

Cottage Cheese Sizzlers with Schezwan Sauce

Sizzlers have become a favourite among all the ages now. Restaurants specializing in Sizzlers have become a hit among the people. It is a complete meal in itself. When your favourite food and vegetables are served on a hot plate with smoke everywhere it takes you in another world and your hunger and urge of eating moves onto the next level.
This recipe I have tasted in Taj Lucknow. Whenever we go there, I always order this sizzlers its really yummy.
You need:

For the Vegetables accompaniment:
1 cup cauliflower florets (boiled)
1 cub carrot (cubed) (boiled)
1/2 cup green peas (boiled)
7-8 baby onions
1/2 medium sized capsicum
1/2 medium sized red bell pepper
1/2 medium sized yellow bell pepper
Salt to taste
1 tsp black pepper
1 tsp oregano
1 tsp basil
1 tbsp red chilly sauce
1 tbsp Worcestershire sauce
1tbsp Butter
French Fries

For the Patty:
250 gms fresh cottage cheese (paneer)
2 medium-sized potatoes (boiled)
2 green chillies
1tbsp garlic and ginger paste
Salt to taste
1tbsp Worcestershire sauce
1 tbsp Red Chilly Sauce

For the Sizzler Plate:
2-3 cabbage leaves

For the boiling of the vegetables:
Take a vessel put in the cauliflower + green peas +carrots. Add 3 cups of water in it + 1 tsp of salt. Let the vegetables cook for 10 minutes.

Saute of the vegetables: 
  • Heat butter in a kadahi, add in the onions. Saute them for a while till it changes color and turns pink.
  • Add in the capsicum + red and yellow bell peppers. Saute this also.
  • Then add in all the remaining boiled vegetables. Mix them all well.
  • Add in Salt + Red Chilly Sauce + Worcestershire sauce+ Black Pepper + Oregano + Basil.
  • Let all this cook for a while. Keep it aside.
Schezwan Sauce
For the Patty:
  • Now in a bowl, mash the boiled potato, then add in the cottage cheese. mix it well.
  • Add in the green chillies + ginger + garlic + Red chilly sauce + Worcestershire sauce. mix them all well.
  • Then divide the batter in equal part so that 3 patties can be made out of them.
  • Take one part, make it in a big flat tikki (patty)
  • Heat oil in pan, put the patty in it to roast it.
  • Once it get cooked. Keep it aside.
For the Sauce:
  • Take another pan, add 1 tsp oil in it. Then add in 1 tsp chopped garlic.
  • Then add in the 2 tbsp of  sauce Schezwan + 1 tbsp of Worcestershire sauce. Mix it well.
  • After one boil, switch off the gas.
How to assemble:
  • Put the plate on the stove.
  • Place the cabbage leaves on it.
  • Put the patty on one side of the plate. and 1 bowl of vegetables on the other side.
  • Put some french fries on it also.
  • Add 1 tbsp of butter over it to get that extra smoke.
  • Add 1 tbsp of schezwan sauce over the patty and the vegetables.
  • Sprinkle water so that the smoke gets even more wild.
  • Serve hotttt

Monday, June 27, 2011

Veg patty stuffed wid Chane ki Daal (chane ki daal bharwa tiki)

I belong to Lucknow, which is a place of mouthwatering chaat as Uttar Pradesh is the origin of such delicacies.
I prepare these at home quiet often and it makes a very good snack in a party also.

For the patty:
4 Boiled Potatoes
Salt to taste
2 tbsp cornflour

For the Filling:
1/2 cup boiled chana dal
1 medium sized onion(finely chopped)
2 green chillies (finely chopped)
1/2 tsp ginger paste
1 tsp coriander powder
1 tsp cumin powder
1 tsp mango powder
1 tsp garam masala powder
1 tsp red chilly powder
Salt to taste
Coriander (chopped)
3 tbsp ghee 
Note: you can use refined oil also to fry the patties

For the topping:
1 small sized onion (chopped)

  • Mash the potatoes. Add in the salt + cornflour. Mix it well. Keep it aside.
  • Now pressure cook the chana dal, with salt and 1 cup of water. This will take 7-8 minutes.
  • After this take the dal out from the pressure cooker, in a bowl add in the chopped onions + green chillies + ginger + cumin powder + coriander powder + red chilly powder + mango powder + garam masala powder.
  • Mix all these well.
  • Now divide the potatoes into round shaped tikis (patties).
  • In between of each of the patty, add a portion (11/2 tbsp of chana dal ).
  • Make it in a round shape and then flatten it.
  • Heat ghee in a pan, just enough to fry the patty.
  • Put the patty in it.
  • Fry till it changes color and is cooked well.
For Serving.

  • Take a plate, cut the patty into equal halves from between. (do the same with all of them)
  • Place the patty on the plate now on top of it, spread tamarind chutney, coriander chutney, chopped onions chopped coriander and some lime juice.
  • Serve hot.

Wednesday, June 22, 2011

Chole Masala

Chole chawal wid lime juice and chopped onions over it. One of the most relishing and sought after dishes on the streets of delhi. The Chole Bhatura counters in Karol Bagh serve this sumptuous dish which tastes great. Today I am posting this recipe of chole masala which is perfect when served with hot bhaturas and Jeera or Onion Rice.


  • 2 cup Safed Chole
  • 2 Tea Bags
  • Salt to taste

For the Gravy:

3+1 medium sized onion (3 in paste and 1 julienned)
3 medium sized tomatoes (pureed)
1 tsp garlic paste
1 tsp ginger paste
2 green chillies
2 tbsp oil
1 tsp cumin seeds
2 whole red chillies
1 tsp cumin powder
1 tsp chole masala
1 tsp coriander powder
1 tsp garam masala
1 tsp mango powder (amchur)
Coriander to Garnish


  • Soak the Chole overnight.
  • In the morning pressure cook the cholas wid 2 tea bags and 1 tbsp salt. Let it boil for 20-25 min.
  • Now, make a paste of onions+ green chillies.
  • Heat oil in a kadahi, add in the cumin seeds + whole red chillies in it.
  • When it stops to clutter, add in the onion paste+ ginger paste+ garlic paste. Mix it well.
  • Let it cook for 20 minutes until the onion is well cooked.
  • Add in the julienned onions.
  • When it turns red, add in the tomato paste also.
  • Add all the masalas (chole masala+ cumin powder + coriander powder + red chilly powder + garam masala + amchur)
  • Mix all the ingredients well.
  • Let the masala to cook for another 20-25 minutes. Till the tomatoes are well cooked and it turns brown in colour.
  • Add in come coriander leaves.
  • When the masala is cooked, add in the water from the chola. After one boil add in the chole also.
  • Let it simmer on low flame for another 15-20 minutes.
  • Garnish with coriander leaves.
  • Serve hot with bathura, naan or jeera ice.

Tuesday, June 21, 2011


Whenever I go out to any fares or a chat counter I surely binge on this delectable and unavoidable Bhelpuri. It is consumed as snack at home and is a popular street food too. If you have sudden guests at home, and you don't really know what to make then this is the best option. its a very quick and easy recipe.

11/2 cup Puffed Rice
1/2 cup Sev
1/2 cup onions(finely chopped)
1/2 cup tomatoes(finely chopped)
1/2 cup cucumber (finely chopped)
1 boiled potato (cubed)
1/2 cup boiled black Channa (optional)
1 green chilly (finely chopped)
1 tsp chat masala
Salt to taste
11/2tbsp Tamarind Chutney
1tsp Coriander Chutney
1-2 tbsp Lime Juice
3-4 papdi
Coriander Chopped to Garnish

  • Take a large bowl, put puffed rice+ sev. Mix them well.
  • Now add in the Chopped Onion+ Tomato+ Cucumber+Green chilly + Potato+ Kale Chane.
  • Mix them together.
  • Add in the salt + chat masala + tamarind chutney + coriander chutney + lime juice.
  • Mix them all well so that all the flavours are blended together.
  • Add in chopped coriander., garnish wid papdi.
  • Serve

Friday, June 17, 2011

Fruit Custard!!!

Its Summer time!!! and you feel like eating cold deserts all the time... No more Halwas and no more Sheeras.. Its the best season also with so many varieties of Fruits like Mangoes, Cheeku, Bananas, Grapes and so on...
I am posting a very simple recipe on Fruit Custard..

1 tbsp Custard Powder (Vanilla Flavour)
500 ml milk
3-4  tbsp Milkmaid (condensed milk)(varies according to taste)
1/2 cup mangoes
1/2 cup black and green grapes
1/2 cup Pomegranate
1/2 cup Apples
1/2 cup Bananas
1/2 cup Kiwi
Fruits and can be varied according to Taste and Preference

Deliciously Yours!!!

  • Take about half a cup of milk, and add 1 tbsp of custard powder and stir it well.
  • Now boil the remaining milk, once it starts boiling lower the flame.
  • Add in the custard powder paste. stirring it continuously so that no lumps are made.
  • Add milkmaid and keep it aside so that it cools down.\
  • Add 1 tsp of cardamom powder also.
  • In the meanwhile chop all the fruits.
  • Now when the custard is at the room temperature add in the chopped fruits.
  • Mix all these well.
  • Keep it in the refrigerator.
  • Serve chilled.

Thursday, June 16, 2011

Chane ke dal ke Pulao

I just love eating rice. My meal is incomplete without them. So I keep making different styles which will relish the taste buds. Its a simple recipe.

1 cup Chana Dal
1 cup Rice
1 Medium Sized Onion (julienned)
4-5 cups of water
Salt to taste
2 tej pata
2-3 Black Cardamom (whole)
4-5 Black Pepper (whole)
1 tsp Cumin Seeds
2 Whole Red Chillies
1 tsp Red Chilly Powder
1 tsp Garam Masala Powder
2 tbsp pure ghee


  • Soak the rice for about 1 hour before cooking.
  • Soak the Chana Dal for about 1 hour before cooking.
  • Heat ghee in a pressure cooker, add in the cumin seeds+ red chillies+ whole black pepper+ whole black cardamom.
  • When it stops cluttering add in the chopped green chillies and the onions.
  • Let them cook for a while unless the onions changes colour.
  • Now add in 4 cups of water and all the masalas.
  • Add in the soaked rice and soaked Chana Dal.
  • Mix all these well.
  • Close the lid of the cooker.
  • After 1 whistle lower the flame.
  • Let it cook for another 5-6 minutes.
  • Switch off the flame.
  • Garnish it with coriander 
  • Serve hot with raita.

Gobhi wid Fried Makhanas...

Hey friends I am back after a long gap.... Lot of activities happened during this interval. Vacation to Goa, me shifting to Chennai from Bhopal and so on....
But now I am back with a bang with many new recipes and varieties. I hope my readers will keep supporting me and reading my recipes.
For now I am posting a very simple recipe of Cauliflower with fried makhanas...
Gobhi with Makhanas

1 medium sized cauliflower
1 medium sized potato
1 medium sized onion (Julienned)
1 bowl Makhanas
2 green chillies (finely chopped)
1 tsp ginger paste
1 tsp Turmeric Powder
1 tsp Cumin Powder
1 tsp Coriander powder
1 tsp Red Chilly powder
1 tsp Mango Powder (Amchur)
1 tbsp oil to saute
Salt to taste
Coriander to Garnish
Oil to fry


  • Separate the florets of the cauliflower.
  • Cube the potatoes
  • Heat oil in a pan to fry the cauliflower florets and then the potatoes.
  • After that in the same pan fry the Makahnas.
  • Keep all this aside on a tissue paper to get rid of the excess oil.
  • Now in another pan, heat in 1 tbsp of oil in it.
  • Add in cumin seeds + red chillies in it.
  • When it stops cluttering, add in the onions + green chillies + ginger paste.
  • When it turns pink and it is well cooked, add in the Turmeric powder +Cumin powder + Coriander powder+ Red chilly powder + Salt + Mango Powder
  • Mix them all well.
  • Now add in the fried cauliflower + potatoes + makahans.
  • Mix all these well.
  • Let it cook for a while.
  • Add in the coriander leaves in it.
  • Serve hot with Chapatis or Parathas.