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.