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.