Monday, August 29, 2011

Kurkuri Bhindi

This crispy Bhindi makes a delectable snack and can be a great accompaniment with Tadka Dal and Rice. This tastes just awesome and is very simple to make too.

Kurkuri Bhindi
500gms Bhindi (Ladyfinger or Okra)
Salt to taste
1tsp Amchur (Mango Powder)
1tbsp Cumin Powder
1tbsp Coriander Powder
1tsp Garam Masala Powder
1tsp Red Chilly Powder
Mustard oil to fry
1tsp lime juice


  • Cut the top and tail of the bhindi.
  • Chop them into round shape around 1 diameter.
  • Heat oil in a kadahi till mustard oil releases odour.
  • Lower the flame, so that oil cools down, 
  • Fry the bhindi, till it is crispy.
  • See to it tat it does not burn as the bhindi will be fried on high flame.
  • Take it out on a tissue paper to remove the excess oil
  • Mix in all the masalas and lime juice in it.
  • Serve hot.

  • Mustard oil should be burnt properly, so tat it does not leaves smell in the vegetable that you are cooking.
  • To check whether it is properly burnt, add in one clove of Garlic in it.

Thursday, August 25, 2011

My style Maggie!!!

Maggi- the two minute wonder is a favourite of all dish. Age and caste no bar. My brother and me used to have dis snack always at midnight, wen everyone is asleep. We used to accompany this with bread toasts and Rasna.
I am posting this 2 minute noodle with a twist.

1 medium sized Onion (julienned)
1 small sized Tomato (chopped)
1/2 cup Capsicum (chopped)
1/2 cup Green Peas (boiled)
1 medium-sized Potato (boiled and chopped)
1tbsp Butter
Double pack of Maggie noodles (masala)
Chilly Flakes
Maggie Masala
Salt to taste

  • Heat butter in a kadahi, add in chopped onions. Saute it for a while.
  • Then add in chopped tomatoes.
  • Let the tomatoes cook for 10 minutes on low flame till it leaves oil.
  • Add in the chopped capsicum, boiled peas and boiled chopped potatoes.
  • Mix all dis well. add in salt as required.
  • Then add in chilly flakes, and oregano.
  • Mix all this well. let it cook on low flame.
  • Then add 3 cups of water.
  • When it starts boiling add in Maggie noodles and the magic masala.
  • Mix this well. cover the lid of the kadahi.
  • Let the maggie cook on low flame. keep checking from time to time. if required add in more water.
  • When is done serve hot with ketchup and some bread toasts.

Paneer Makhanwala

 I am back after a long break, with all new recipes and new vigour. The recipe that I am posting today is Paneer Makhanwala, learnt from the Master chef Season 1 on Star plus. I made this on Raksha Bandhan for my Brother who just loves this one.

250gms Paneer
3 medium sized Onion
4 medium sized Tomatoes (puree)
2 Green Chilies
1tsp Ginger- Garlic Paste
2 Black Cardamom
1 small Stick of Cinnamon
1tbsp of Butter

For tadka:
1tsp Cumin Seeds
2 Whole Red Chilies
Salt to taste
1tsp Turmeric Powder
1tsp Cumin Powder
1tsp Coriander Powder
1tsp Garam Masala Powder
2tbsp of Butter
2tbsp of Fresh Cream
Fresh Coriander

  • Peel and finely chop the onions.
  • Heat butter in a kadahi, add in the chopped onions + chopped green chilies + ginger-garlic paste.
  • Saute all this well, until the onions turn brown in color.
  • Then add in the tomato puree in it.
  • Mix all this well.
  • Let it simmer on low heat until the gravy is well cooked. (this will take around 25 minutes till it leaves oil)
  • Switch off the gas.
  • When it cools down, grind this mixture into a smooth paste. 
  • Again heat butter in a kadahi, add in cumin seeds, and whole red chilies.
  • When it stops cluttering, add in the paste in 
  • Add in salt+ cumin powder + coriander powder + turmeric powder + garam masala powder
  • Mix all this well, let it cook on low flame for 10 minutes.
  • Now add in the Cashew Paste. Stir Well.
  • Add in fresh cream and fresh coriander. Mix all dis well.
  • Let it simmer on low flame for 10 minutes. Add in enough water so that the consistency is not too thick.
  • Now add in the paneer cubes. Top it with some more butter.
  • Close the lid of the kadahi.
  • Let this simmer on low flame.
  • Garnish with coriander leaves.
  • Serve hot with tandoori roti or naan.


Saturday, August 6, 2011

Ebony and Ivory Sizzlers!!!

Ebony and Ivory two very contrasting things one is a dark colored wood and the other is the off-white Tusk of the  Elephant. When both these colours comes in the form of  chocolate walnut cake and ice cream served on hot sizzler plate with loads of chocolate sauce it seems that you are in some part of the world u r in heaven..
Ebony And Ivory Sizzlers

4 slices of Chocolate Walnut Cake
1 tbsp Chocolate Sauce
1tbsp Strawberry Sauce
2 scoops of Vanilla Icecream
Few cherries
Sizzler Plate
1tbsp Brown Sugar

Ebony and Ivory Sizzlers

  • Brush the sizzler plate with Butter.
  • Heat the plate til very hot and then reduce the fire.
  • Sprinkle 1tbsp of brown sugar over the plate.
  • Then place the chocolate walnut cake over the plate.
  • Put Icecream scoop over the plate.
  • Drizzle chocolate and strawberry sauce over this.
  • Decorate with cherries.
  • Serve.
You can use walnut brownies or frruit cake also.

You can use Homemade Chocolate and Strawberry Sauce.
or Hershelys is the Best Brand of both these Sauces if you are Purchasing From the Market.

Strawberry Sauce

Another very important Sauce for Deserts snd Pudding involving fruits like Fruit Cake, Trifle Pudding, Icecream Cake.

Strawberry Sauce
Fresh Strawberries 500gms
1/2 cup Sugar (white)
1tsp Lime Juice (optional)


  • Coarsely cut the strawberries.
  • Put it in a blender add sugar and lime juice.
  • Blend it.
  • If required add water.

Chocloate Sauce

A Must Have and A Must Know Ingredient for every Italian Dessert, Cakes. Its very simple to make this one at Home. All you need is:

100ml Milk
50ml Water
50gms Cocoa Powder
30gms Melted Chocolate
50gms Sugar

How to Melt The Chocolate:

  • Place the chocolate pieces in a heatproof bowl and then place this bowl over a pan of gently boiling water. 
  • Make sure that the base of the bowl is not in direct contact with the water.
  • Water should not be boiling rapidly. It shud be low heat.
  • Stirring continuously. as the chocolate tends to stiffen. 
  • When the chocolate is properly melted keep it aside.
How to make the Chocolate Sauce:
Chocolate Sauce
  • Take 2tbsp of milk from 100ml milk in a cup. Add in cocoa Powder. Make a paste keep it aside.
  • Boil the milk + water in a pan.
  • Then add in the melted chocolate and the cocoa powder stirring continuously so that no lumps are made.
  • Lower the flame then add in the sugar.
  • Mix well.
  • Cook on slow fire till it thickens.
  • After it is done, remove from the flame.
  • Allow it to cool.
  • Use wherever is required.

Friday, August 5, 2011

Dal Peshawari

Peshawar a north west frontier town reminds one of sudden gun fires, women clad in Burkhas, men enjoying their hookahs.
Peshawari Cuisine can be described as a refined blend of various regional cooking traditions of the South Asian Subcontinent. It is known for its richness and flavour. This Dal Peshawari is prepared on the stove or chulah, simmered on low heat for hours in aromatic spices and lots of butter and cream.

Dal Peshawari

For Boiling Dal:
1 cup Black Urad Dal
2 Black Cardamom
2 Tej pata (Bay Leaf)
1 Dal chini (Cinnamon)
2 Green cardamom
2-3 Cloves
2 Cups of Milk
2 Cups of Water 
Salt to Taste
Fresh Coriander and Mint Leaves

For the Tadka: 
2tbsp Butter (preferably white butter but in case of non-availability you can use Amul Butter)
3 Tomatoes (Pureed)
1tbsp Ginger Garlic Paste
2 Green Chilies chopped
1 tsp Red Chilly Powder
1 tsp Kasturi Methi
Fresh Cream
More Butter
1tsp Cumin Seeds
2 Whole Red Chilies

  • Soak The dal for an hour before boiling it. (optional)
  • Pressure cook the dal with Milk + Water+ Salt + Black Cardamom + Green Cardamom + Dal Chini + Tej Pata + Fresh Coriander and Mint Leaves + Cloves.
  • This will take around 25 minutes.
  • When it is done separate the water from the dal. Keep it aside.
  • Heat butter in a non stick kadahi or Handi.
  • Add in cumin seeds and whole red chillies. When it stops cluttering add in ginger garlic paste.
  • Add in chopped Green Chilies.
  • Mix well.
  • Then add in the tomato puree. Mix all this well.
  • Let the tomato puree cook on low flame. Till it starts leaving oil.
  • Then add in water and milk mixture that you have separated from Dal.
  • Let this simmer on low flame along with the tomato puree.
  • If the water is less then you can add one cup of milk+ water into it.
  • Now add in kasturi methi.
  • After 10 minutes add in cream and 2 tbsp of butter again.
  • Let this simmer for about 5 minutes.
  • Then add in the cooked dal.
  • Mix well. (if again u feel that it is very thick add in water)
  • Adjust seasonings. (salt and red chilly powder)
  • The more you let it simmer on low flame the more tastier the Dal will be.
  • For a tastier Dal it should take around 1 hour.
  • In hotels they cook this Dal on sigree for 3-4 hours or even more.

Tuesday, August 2, 2011

Veg Frankie

Veg Frankie a yummy meal which can be a great time pass and a great thing to get rid of the hunger.
Veg Frrankie

For the Tortillas:
1 cup Maida
1/2 cup Wheat Flour
Salt to taste
1tbsp Oil
1/2tbsp Baking Powder
Water to Knead

For the filling:
4 Boiled Potatoes
2 Onions (julienned)
1/2 cup Capsicum (finely chopped)
1/2 cup Green Peas
2 Tomatoes
2 Green Chilies
1tbsp Ginger Garlic Paste
Fresh Coriander
 Salt to Taste
1 tsp Chilly Flakes
1tbsp Oregano
1tbsp Cumin Powder
1 tsp Turmeric Powder
1tsp Coriander Powder
1tbsp Butter to cook the potatoes.
Oil to cook the Frankie
2-3 tbsp Mint and Coriander Chutney

For the Tortillas:

  • Take a wide vessel, add in Maida+ Wheat Flour + Oil + Salt + Baking Powder. Mix all this well.
  • Knead this into a stiff dough.
  • Keep it aside.
For the filling:
  • Heat oil in a kadahi, add in Onions + Green Chilies + Ginger Garlic Paste. Let the onion cook for a while until it turns in brown in color.
  • Then add in tomato paste.
  • Let this cook on low flame till it starts leaving oil.
  • Add in Salt+ Cumin Powder + Turmeric Powder + Coriander Powder + Chilly Flakes + Oregano.
  • Mix all this well.
  • Add in capsicum and Boiled Green Peas.
  • Stir well. 
  • Then add in the chopped Potatoes.
  • Mix all this well. Add in fresh Coriander.
  • Cook this for 8 minutes.
  • Remove from flame.
Potato Filling

To make the Frankie:
  • Divide the dough into equal balls. Little bigger than you take for chapatis.
  • Roll the ball into a round shape chapati. 6-7 inch Diameter.
Round shape Tortilla

  • Heat a non-stick pan.
  • Put the Tortilla on it. 
  • Let one side cook on low flame.
  • In the meanwhile heat another non-stick pan, wid 1 tsp butter.
  • Divide the potato mixture into elongated cylindrical shape.
Cylindrical Potato Mixture

  • Put it in the non-stick to pan, to roast it.
  • Remove from the pan.
  • Now, go back to the Tortillas, flip it again on the other side.
  • Apply oil on both the sides.
  • When it is done spread 1 tsp of Mint and Coriander Chutney on one side.
  • Now put the Potato mixture in middle of the Tortilla.
  • Roll this.
  • Wrap it in aluminium foil.
  • Serve hot with Tomato Ketchup.
Veg Frankie Serve hot with Ketchup 

The total ingredients makes about 8 Frankies.

Monday, August 1, 2011

Pav Bhaji

One of the most delicious street food is Pav Bhaji. Originated in western India, now it has become a part of all the directions be it north south or east. It is mostly sold on hand carts and kiosks. This is eaten as an evening snack. It is a whole meal in itself. This is served with loads of butter and dash of lime juice and chopped onions.
The more butter it has the more yum it becomes.


For the bhaji:
3 Potatoes
4 Tomatoes
3 Onions
1 Carrot
2 Green Chilies
1/2 cup Cabbage
1/2 cup Capsicum
1/2 cup Green peas
4 Florets of cauliflower
Salt To taste
1 tbsp Ghee

For the Tadka:
1 Onion (finely chopped)
1 Tomato (finely chopped)
1 tsp Ginger Garlic Paste
2-3 tbsp Pav Bhaji Masala
Fresh Coriander

For Serving:
 6-8 Pavs (or as Required)
1 Onion (Finely Chopped)
Fresh Coriander
Lemon slices

To make the bhaji:
  • Heat ghee in a pressure cooker, add in chopped onions. Stir them well. Cook them for a while.
  • Add in tomatoes. Let it cook on medium flame.
Chopped Onions and Tomatoes

  • Then add in all the chopped vegetables (Cabbage+Capsicum + Peas + Cauliflower + Potatoes)
Remaining Vegetables in the cooker

  • Add in 1/2 cup water. Pressure Cook the vegetables for 10 minutes.
  • Then switch off the gas.
  • Remove the mixture in a wide vessel.
  • Take a potato masher, mash all the boiled vegetables.
Mashed Vegetbales

For the Tadka:
  • Heat butter in a kadahi. Add in ginger-garlic paste.
  • Then add in the chopped onion.
  • Let the onion cook and turn brown in color.
  • Then add in the tomatoes. Let this cook till it leaves oil for around 7-8 minutes.
  • Add in the mashed vegetables + pav bhaji masala.
  • Mix all this well.
  • Add in more butter around 2 tbsp.
  • Now let the bhaji cook on low flame for 20 minutes-30 minutes.
  • Adjust Seasonings. (Salt and pav bhaji Masala)
  • You can add more Pav Bhaji Masala as per your taste and requirement)
  • As i have mentioned before the more butter the more yummy it is.
For serving:
  • Cut the pav into halves.
  • Heat butter in a pan, toast these pavs in it.
  • Now take a plate, put 2 pavs, 2 tbsp bhaji,
  • Sprinkle some lime juice, garnish with onions and coriander.
  • 1 dollop of butter.
  • Serve hottt.
Pav Bhaji