Tuesday, January 12, 2016


1. 1 cup beaten rice (poha)
2. 1/2 cup whisked curds (dahi) dissolved in 1/2 cup of water
3. 1/2 cup grated bottle gourd (doodhi / lauki)
4. 1/2 cup grated carrot
5. 1/4 cup boiled green peas
6. 1 tsp ginger-green chilli paste
7. 1 tsp sugar
8. 1/4 tsp turmeric powder (haldi)
9. 1/2 tsp chilli powder
10. 5 tbsp besan (bengal gram flour)
11. salt to taste
12. oil for deep-frying

For The Tempering:-
1. 1 tsp oil
2. 1 tsp mustard seeds ( rai / sarson)
3. 2 tsp sesame seeds (til)
4. 2 pinches of asafoetida (hing)

Place the poha in a sieve and hold it under running water for a few seconds. Keep aside for 2 minutes for the water to drain out completely.
Combine the soaked and drained poha, curds-water mixture in a deep bowl , mix well and cover and keep aside for 20 to 25 minutes.
Add all the remaining ingredients and ¼ cup water, mix well and keep aside.
For the tempering, heat the oil in a small pan and add the mustard seeds.
When the seeds crackle, add the sesame seeds and asafoetida, and sauté on a medium flame for a few seconds.
Remove from flame, add this tempering to the poha mixture and mix well.
Heat the oil in a deep kadhai and drop spoonfuls of the mixture using your fingers and deep-fry, a few at a time, till they turn golden brown in color from all the sides.
Repeat with the remaining mixture to make more bhajias. Drain on an absorbent paper and keep aside.
Serve immediately with tomato ketchup

SERVING:- 17 to 20 Bhajis.

Saturday, December 8, 2012



1. Toor Daal 1cup
2. 1 cup onion finely chopped
3. Half cup tomato finely chopped
4. 1 tsp minced ginger
5. 1 tsp minced garlic
6. 2 to 3 dry red chilies
7. 5 to 6 curry leaves
8. Salt to taste
9. Finely chopped coriander for garnishing
10. Oil and Jeera for tempering 
11. 1/4 tsp turmeric 


Soak the daal in water for almost half an hour. Heat 2 tbsp oil in a cooker. When the oil is hot add jeera and let it splutter. Then add curry leaves, red chilies and onion. Saute it till it gets soft and then add ginger and garlic. Saute till the row smell of ginger and garlic goes away. Add turmeric and stir well. Then add tomatoes. Add just 2 tbsp of water. This will let tomatoes to cook well. Then add the soaked daal and add hot water. For 1 cup daal add 2 cups of water. Add salt and cover the lid. Cook it for 2 to 3 whistles. Pour the daal in serving bowl; add coriander and serve hot with rice or chapati. If you find the daal thicker than you need then add little hot water and cook it till one boil.

SERVING :- For 2 to 3 people.

Thursday, December 6, 2012



1. 4 Tb. Sp. Shredded dry coconut
2. 2 to 3 Tb. Sp. Sesame seeds
3. 1 inch Cinnamon stick
4. 4 to 5 Cloves
5. 4 to 5 Black pepper corn
6. 1 cup finally chopped onion
7. 1/2 cup chopped tomato
8. Ginger and Garlic paste 1 T. Sp. each
9. 1 T. Sp. Jeera powder
10. 1 T.Sp. Coriander powder
11. 1 T.Sp. Garam Masala
12. 1 T.Sp. Deghi mirch powder
13. 1/2 T.Sp. lal mirch powder
14. 1 cup chopped Potato
15. 1/2 cup cauliflower 
16. 1/2 cup carrot
17. 1/2 cup Green pepper
18. 1/2 cup Paneer cubes
19. 1/4 Green peas
20. Salt to taste


First heat a pan and dry roast shredded dry coconut, sesame seeds, cinnamon stick, cloves. pepper corn for 2 to 3 min. These spices spread aroma so ground them with some cashew nuts and water as needed to form a smooth paste and keep the ground paste covered. Now heat a pan. Add oil in the pan. Then add finely chopped onion. Saute it till it turns little brown. Then add ginger garlic paste. Saute it for 2 min. This will evaporate the row smell of ginger and garlic. Then add coriander powder, jeera powder and again saute for 2 min. Add tomatoes and let them cook with the spices. These tomatoes should get cooked and form a soft paste of the masala. Then add  the masala which we ground in the mixer. Add some water and cover it and let it cook for almost 5 to 7 mins. Stir in between. Then add lal mirch powder, deghi mirch powder and saute it. Add potato cubes and add littele water. Let them cook for 5 min. Then add cauliflower. Add little water if needed. Then add all remaining vegetables and add water ane let all the veggies cook properly. Add garam masala and stir it.  If needed add water. Add paneer cubes and mix very gently. At last add butter and fresh coriander. Serve hot with roti, chapati or rice. 

Saturday, August 11, 2012


1. 2 cups Pinto Beans
2. 1 Tb. Sp. Taco Seasoning
3. 1 small onion chopped finally
4. 2 Garlic Cloves chopped
5. Salt to taste
6. 1 Tb. Sp. Olive oil 

Soak pinto beans overnight in water.  Add olive oil in a cooker. Add chopped garlic and saute till it's uncooked smell is gone. Add finally chopped onion. Saute them till they are soft. Then add taco seasoning. Add pinto beans and salt. Add half cup water and cook them. Pinto beans should get cooked till they get mashed up. Serve them hot with Mexican rice or you can use them in Enchiladas. 

SERVING :- 3 to 4 people.


1. 2 cups of blanched spinach
2. 1/2 cup finely chopped onion
3. 1/2 cup finely chopped tomato
4. 4 to 5 cloves
5. 3 to 4 green cardamom 
6. small piece of cinnamon 
7. 2 green chillies
8. 1/2 cup paneer pieces
9. 1/2 cup milk cream
10. salt to taste
First boil water in a pan. When water starts boiling add spinach leaves and let them boil for about 4 to 5 min. After boiling spinach drain the water and rinse spinach under cold water. This will enhance the green colour of spinach. Grind this spinach with green chillies and make a smooth paste. Heat 2 Tb.Sp. oil in a pan and add cloves, cardamom and cinnamon. Let these masalas heat up a little bit and add finely chopped onion. Fry the onion till it gets translucent. Then add tomato. Let the tomato get fully mashed up with the onion and then add spinach pure. Stir continuously. If needed add some water. Stir till the spinach changes colour. Then add paneer cubes. Mix thoroughly and add milk cream. Again mix it and let it cook for another 2 to 3 mins. Palak Panner is ready to serve. Serve\hot with roti or some jeera rice. 

SERVING :- 2 to 3 persons.


1. 1cup socked rice
2. Half red bell pepper
3. 1 small onion
4. 3 to 4 garlic cloves
5. 1 small tomato
6. 2 to 3 dry red chilies
7. 3 cups vegetable stock
8. Half cup shredded carrot
9. Salt to taste
10. Olive oil for tempering 

Add olive oil in a pan. Diced onion, bell pepper, tomato and add in the pan. Add garlic cloves and red chilies. Let these things saute on high flame till they get dark brown. After that add them in mixer and grind to paste. Add little olive oil in a kadhai. Add some chopped garlic and saute it. Add socked rice and mix well. Add the ground paste and mix again. To cook add vegetable stock. When you add a stock for cooking; it will take some more time. If you don't have stock available then you can cook the rice in water. Let the rice cook through. Add salt and mix it well. Add shredded carrot, mix and cover it and let cook for 5 min. Serve hot with sour cream and refried beans. 

SERVING :- 2 to 3 people


1. 2 Avocados
2. 2 Strings of spring onion
3. Half cup chopped coriander
4. 2 Jalapeno Pepper
5. 3 to 4 Sp. Lemon Juice
6. Salt to taste

Cut avocado and scrap the pulp with spoon. Add chopped spring onion, chopped tomato, chopped jalapeno pepper, coriander, lemon juice and salt and mix well with fork pressing the things to paste. Guacamole dip is ready. Serve with any mexican food.

SERVING :- 3 to 4 people. 

TIP :- Placing avocado seed in Guacamole prevents it from turning black.