Tuesday, December 13, 2016


Ingredients: -
1. 2 chicken breast
2. 2 cups flour
3. 1 part of egg white
4. 1 cup milk
5. Half tsp of the onion powder
6. Black pepper powder half tsp
7. 1 tsp red chilli powder
8. Half tsp of turmeric
9. 1 cup bread crumps
10. Oil to deep fry
11. Salt to taste

Method: -
First clean the chicken breast and cut into 1 inch pieces. Place the pieces in a bowl and add chili powder and salt. In a tray take all purpose flour, salt, chili powder, turmeric powder, black pepper powder and onion powder. Mix it all together. Take another tray and fill it with milk. Add milk or egg white and beet properly. Take the bread crumpsin a plate. Put the oil to heat. Take chicken pieces first and dip in the all purpose flour mixture. Then dip in the milk mixture. Then dip in the bread crumos. Repeat this 2 imes and fry them on a medium flame till they get golden brown color. Serve crispy chicken popcorns with ketchup. 

Serves: - 2 to 3 people


Ingredients: -
1. 1 cup finely chopped onion
2. Half cup finely chopped tomatoes
3. Half a cup of chopped green pepper cubes
4. Scrumbled cottage cheese 3 cups
5. 1 tsp chilli powder or deghi mirch powder
6. Three quarter tsp garam masala
7. salt to taste
8. Half tbsp jeera
9. Corriander leaves
10. Oil for tempering 

Method: -
First scrumble the cottage cheese. Saute the onion. Then add the tomatoes and cook them untill they are soft. Add green pepper. While green pepper is cooking add red chilli powder, turmeric, garam masala and stir again. When this masala gets cooked add cottage cheese and mix well. Let the vegetables and cheese cook together nicely. Do not overcook the cheese. Add some corriander salt, mix properly and serve hot.

Serves: - 2 to 3 people


Ingredients: -
1. Wheat Bread 7 - 8 Slices
2. 1 cup shredded cheese
3. 1 tbsp lemon juice
4. Finely chopped green chillies to taste
5. 1tbsp shredded ginger
6. salt to taste
7. Butter to shallowfry 
8. 2 to 3 tbsp milk
9.Finely chopped cilantro

Method: -
First scramble the panner. Add shredded ginger, green chillies, cilantro, lemon juice and add milk and salt to taste. Mix all the ingredients with the spoon. Remove the edges of the bread. Then roll the bread with the help of a rolling pin. Then fill the roll filled with cheese mixure. Rolls the bread and apply some water to the edges to seel properly. Then take some butter in a pan, and shallow fry the rolls. Serve  hot with ketchup or green chutney.

Serves: - 2 to 3 people


Ingredients: -
1. 2 cups of boiled sweet corn kernels
2. Half cup green pepper finely chopped  
3. Half cup finely chopped onion
4. Half a cup of tomato (seeds removed) finely chopped
5. Half a cup of chopped coriander
6. Finely chopped green chillies as per your taste
7. Half cup finely chopped cucumber
8. Cumin powder half spoon
9. Chaat masala half a spoon
10. Lemon juice 1 tsp
11. salt to taste

Method: -
Mix all the ingredients together and serve.

Serves: - 2 to 3 people

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.