Sunday, August 26, 2012

Chicken Tikka

  • Boneless chicken pieces - medium sized
  • Tandoori masala
  • Thick Curd
  • Ginger-garlic paste
  • Salt
  • Lemon
  • Butter
  1. Wash and clean the chicken pieces, drain the water and make small incisions on the pieces 
  2. Add lemon juice and salt
  3. Keep it aside for 15 mins
  4. Meanwhile mix tandoori masala, ginger-garlic paste, curd and little salt in a container
  5. After 15 mins add the chicken pieces into that container and mix well so that the pieces are well covered in that
  6. Keep the marinate in refrigerator for minimum of 2 hrs or overnight
  7. When ever you want to prepare it take it out and shallow fry in a kadai with butter
  8. Serve it along with salads as a Starter/Snack.

Friday, August 17, 2012

Pav Bhaji


green chilly-------5
ginger----------2 medium pieces
cabbage------- 1 boul
red chilly powder---------3 tea spoon
butter---------half bowl
salt to taste

boil all the vegetables in a pressure cooker. you can add some other vegetables if you want. Then, after boiling the vegetables crush the boiled vegetables till it gets crushed properly. Take some butter in the pan add jeera to it. after that add ginger garlic paste and stir well. Add all the ingredients and salt according to taste. after adding all the ingredients  add crushed boiled vegetables to pan and add some water. when it is boiling add pav bhaji masala and add lemmon juice to it. Cook for 5 minutes on high flame. and then server hot with butter pav. 

Mattar Paneer


  • Mattar (washed)
  • Paneer (cubed into pieces)
  • Onions - 2 big sized
  • Tomatoes - 2 medium sized
  • Green chillies
  • Ginger-garlic paste
  • Coriander powder, turmeric powder, chilli powder, garam masala and salt
  • Coriander leaves
  1. Fry the cubed paneer in little oil and keep them aside.
  2. Chop the onions, tomatoes and green chillies - make a paste in mixer
  3. Heat kadai, add mustard seeds and then the onion-tomato paste along with ginger-garlic paste
  4. Mix well and add all the masalas along with salt. (Instead of garam masala I used chicken masala and it really tasted so good)
  5. Now add the mattar and water to make the gravy and cook it covered
  6. Once the mattar are cooked and the raw taste of ginger-garlic changes, add the fried pieces of paneer and turn off the burner
  7. Also garnish with chopped coriander leaves and the dish is ready!

Mattar Mushroom


* Button Mushroom - cubed into 4 pieces
* Mattar (green peas)
* Onions - 2
* Tomato - 2 (medium sized)
* Green chilli, Ginger-garlic paste
* Turmeric powder
* Chilli powder
* Coriander powder
* Garam masala
* Salt
* coriander leaves


  1. Chop the onions, tomatoes and green chilli - grind the ingredients in mixer to make a fine paste
  2. Heat kadai, add mustard seeds and the onion-tomato paste, along with ginger- garlic paste
  3. Mix well and after few mins add all the powder mentioned above along with salt
  4. Mix well again and then add mattar and mushroom
  5. Cover the kadai and cook till its done (add water if neccesary)
  6. Once cooked, switch off the burner and add the chopped coriander leaves
Serve hot with roti / chapathi..

Thursday, August 16, 2012

Hara Bara Kebab

3-4 medium sized boiled potatoes
1 cup of boiled green peas
100 gms spinach
1 tblspn chopped green chillies
2 tblspns chopped green coriander
1 tblspn chopped ginger
1 tspn chaat masala
Salt to taste
2 tblspns cornflour (cornstarch)
Oil for deep-frying

Peel and grate boiled potatoes. Mash boiled green peas. Blanch spinach leaves in plenty of salted boiling water, refresh in cold water and squeeze out excess water. Finely chop.

Mix grated potatoes, peas and spinach. Add chopped green chillies, chopped green coriander, chopped ginger, chaat masala and salt. Add cornflour for binding.

Divide the mixture into twenty five equal portions. Shape each portion into a ball and then press it in between your palms to give it a flat tikki shape.

Heat oil in a kadai. Deep-fry the tikkis in hot oil for three to four minutes.

Chef's Tip : You may also shallow fry hara bhara kabab on a griddle plate or a tawa. It is recommended that you do not use colour in this recipe. If you feel you may increase the quantity of spinach leaves to give a dark green colour. In that case add a little more cornflour/cornstarch for binding.

Methi ki sabji... with coconut

This Recipe is a mixture of North Indian and South Indian style of cooking..... Another experiment of mine which turned out so well.


* Methi - one bunch as available in market (pick the leaves only and wash it well)
* Onion - 1 big in size (chopped into small pieces)
* Turmeric powder
* Chilli powder
* Coriander powder
* Garam Masala
* Salt
* Grated Coconut


  1. Heat the Kadai, add few mustard seeds and then chopped onions
  2. When they are well cooked, add all the powder mentioned above and salt
  3. Mix well and then add the washed methi leaves
  4. Mix well again and cook it covered for few mins, till the leaves are cooked
  5. Needs stirring in-between to make sure it well mixed and also cooked
  6. When cooked well, add the coconut scrapping and mix well
  7. Let it be in simmer for 2 mins and then turn off the stove
Can be served as a side dish with chapathi as well as rice.......

Onion-Masala Dosa

  • Onions - 2 big in size, chopped into thin slices
  • Green chillies
  • Turmeric powder
  • Coriander powder
  • Chilli powder
  • Salt
  • Garam masala
  • Pinch of sugar
  • Coriander leaves
  1. Heat oil in a kadai, add pinch of mustard and cumin seeds,
  2. Then they start splittering add the chopped onions and toss
  3. When they are brownish in colour, add the turmeric powder, coriander powder, salt and chilli powder
  4. toss well until its mixed well and fried 
  5. Also add the garam masala and coriander leaves towards the end
  6. Leave it for few mins after mixing it well and then add into the idli/dosa batter
  7. Mix well till the batter itself turns colour.
  8. Now heat the tawa and prepare like normal dosa with oil to the sides and the dosa is done
  9. Serve with Curd.....

Friday, August 3, 2012

Veg Hakka Noddles


Hakka Noodles - 1 packet
Cabbage, Carrot, Capsicum, 2 Big Onions (all chopped into thin slices)
Salt, Chilli powder, Black Pepper Powder
Soya sauce, Tomato sauce


1. Boil water in a pan and add the hakka noodles. When the noodles are cooked drain the water and place it in a bowl greased with oil (so that it doesnt stick to the vessel or with each other)
2. Heat oil in kadai, add chopped onions, ginger garlic paste, saute well, add chopped capsicum, carrot pieces, cabbage and fry for few mins.
3. Add little chilli powder, salt and pepper powder.
4. Mix well and add soya sauce, tomato sauce and mix well again
5. Now add the boiled noodles into this mixture and mix well in high flame so that the noodles are fried and crisp

Serve hot with Schezwan Sauce or Tomato Sauce!

Cauliflower thokku


Cauliflower - 1 big sized (cut into florets and boiled well)
Onion - 1 chopped
Green chillies
Ginger-garlic paste
Coriander powder
Chilli powder
Turmeric powder
Salt and
Garam masala

1. Keep the well boiled cauliflower aside
2. Now heat oil in a kadai, add mustard
3. and when it starts busting add the onions and ginger garlic paste and toss till its cooked well
4. Now add the chopped green chillies, turmeric powder, chilli powder, coriander powder and salt and mix well
5. Then add the boiled florets and mix well. Since they are well boiled they will get mashed
6. So mix well and add garam masala as well
7. Keep stirring it by adding little water if needed till they are well cooked
8. The blend will raise a very good aroma of the fried cauliflower
9. Switch it off when you realise it is cooked. 
10. Garnish with coriander leaves, onions and show your creativity!

Thursday, July 26, 2012

Palak Paneer


Palak - 1 bunch (boiled in water, drained and made into a paste in mixer)
Paneer - 500 g (cubed and slighly fried)
Big Onions - 2
Tomato - 1
Ginger-garlic paste
Chilli powder
Cumin powder
Salt and 
Garam masala


1. Add chopped onions, tomato and ginger garlic paste in mixer and make a paste.
2. Heat oil in a kadai, add mustard seeds
3. When it splitters add the onion paste, salt, chilli powder, Cumin powder, Garam masala
4. Mix well, when it boils add the palak paste into it and keep stirring for 3-4 mins
5. When its cooked, switch off the burner and add the already fried, golden brown Paneer cubes

The gravy is ready.........!

Wednesday, July 25, 2012

Paneer Mushroom Masala...


500g Paneer
1 packet - Button Mushroom
Big Onions - 2
Tomato - 1
Green Chillies - 3 or 4
Coriander leaves
Beaten Curd - 1 small cup
Milk - 50 ml
Ginger-Garlic paste
Mustard and Cumin seeds
Coriander powder - 2 big spoonful
Cumin powder - 1 small spoonful
Chilli powder - as per choice
Garam masala - 1 big spoonful and

1. Cube paneer, fry them till golden brown colour and keep aside
2. Chop the onions, tomato, green chilli and mushrooms into thin slice
3. Add chopped onions, tomato, green chillies and ginger-garlic paste in a mixer and grind it into a paste
4. Now heat oil in a kadai, add mustard and cumin seeds and when they splitter add the ground paste
5. Also add coriander powder, cumin powder, salt, chilli powder and garam masala
6. Mix well and when it boils add the thin slices of mushroom and let it cook well for 5 mins
7. When the mushrooms are cooked add the curd, mix well and when it boils again switch off the burner
8. Add milk to it if the gravy is thick or if you like it to be added or else plz ignore milk
9. Garnish with chopped onions, coriander leaves and cream (In this pic I used butter)

Sunday, July 15, 2012

Mixed Veg - Korma

Hi all..... I prepared this mixed veg korma this sunday. You wouldn't come across this combination of vegetables. Yes... Cabbage, Bottle gourd and long beans(vegetable).

This went well with maida paratha and rice as well. I will tell you how to prepare.

First of all chop the cabbage and bottle gourd into same sized pieces. Then cut the beans into one inch pieces each.

Now cube 2 onions(if you want more of gravy), 2 tomatoes, green chillies and one quater of a coconut. Add all these into a mixie jar, add coriander powder and ginger garlic paste. Make a paste of these which is the masala for our korma.

When everything is ready, heat kadai, add oil, mustard and when it splitters add the vegetables. Fry them for a while and add little water so as to cook them. When the veg gets half cooked add the ground paste. Also add turmeric powder, chilli powder, coriander powder, little cumin powder, salt and garam masala. Mix well, add water if needed and let it boil in medium flame for 5-10 mins. Once the veggies are cooked the korma is done.

Garnish with onion wheels and coriander leaves. Serve hot with rotis, parathas or rice.

Saturday, July 7, 2012

Matki usal...

Matki usal is soaked green gram (sprouted).
This is a curry which tastes good with roti as well as pav (bread). 

Chop onions, tomato and green chillies. 
Heat oil in a pan, add mustard seeds and when it splits add the chopped onions and chillies mix well and also add ginger garlic paste. Mix and after few minutes add tomato and all the masala (turmeric powder, chilli powder, coriander powder, cumin powder, garam masala, salt and also little sugar if you want it to be sweet). Mix well and now add the sprouted green gram. Add little water if necessary and let it cook.

Garnish it with chopped coriander leaves in the end.

Wednesday, June 20, 2012

Masala Baigan

In this recipe we use whole brinjals in the masala gravy.

Wash the whole brinjals and just make slits or cuts across the bottom side of the brinjals without making them come apart. Keep the slit brinjals in a cup of water. Can also add chopped potatoes if you are a potato lover like me. :-)

Meanwhile prepare the masala for the recipe, which is more important.

For the masala:
1 big choped onion
Handfull of fried groundnuts
3-4 green chillies
Small spoon full of kas-kas
Very small piece of ginger and
2-3 cloves garlic

Now add all these ingredients in and grind it in a mixer, without adding water. Keep it aside.

Since the veggie + masala is ready, Heat oil in a kadai, add mustard seeds and when they start to split add the ground masala and mix well until it gets fried well in the oil. now lower the flame and add turmeric powder, chilli powder, coriander powder, salt and garam masala. Mix well and add little water if you don't use of more of oil and then add the brinjal and potatoes. Mix well till the veggies also get somewhat fried in the oil and the masala to get better taste. After a while add more water to get the gravy of your choice of consistency. 

Sunday, April 22, 2012

Mushroom sabji

Wash and cut the mushrooms in desired shape. Also chop onions, green chillis and tomatoes into small pieces.

Heat oil, add onions and green chillis and fry for few minutes. Now add ginger-garlic paste and toss for a while. Now when the raw smell is away add tomatoes, turmeric powder, chilli powder, coriander powder, garam masala, salt and cook till they become a creamy paste. Add water if necessary. 

Once its done add the mushrooms and cook for 5-10 minutes till its done.
Garnish with coriander leaves and chopped spring onions.

Mint chutney

Take 2 spoonfull of channa dhal and urad dhal. Also clean and wash the mint leaves.

Heat little oil and fry them. When they are little brownish in colour remove them to a mixer jar. Add the mint leaves and toss them in the remaining oil till the time they are not raw anymore.

Add them to the mixer jar as well. Then add needed quantity salt, red chillis, grated coconut(little amount) and a piece of tamarind. Add little water and grind it in the mixer till it becomes a smooth chutney.

This Mint chutney or Green chutney can be had as a side dish for idli, dosa, samosa, bajji, bonda, etc and also as a spread while making Sandwich, Frankie, Rolls, Burger etc.,

Home-made Falooda

Serves 4:

Take needed quantity vermicelli, sugar (as per ur taste for sweetness), small pieces of cashew nuts, pista, badam and 2 spoons of cornflour. Add any flavor like Orange, Strawberry, Chocolate or Vanilla if you have. Can also add any flavor of cream to it.

Take 1 litre of milk and heat it. When its hot add the above ingredients in the milk, mix well and let it boil.

Switch the burner off when it boils. Let it cool down and then add the mix in bowls or cups and keep it in the freezer.

Now the thanda thanda - cool cool Falooda is ready for the hot summer. :-)

Sunday, March 18, 2012

Mot (sprouts)

Heat oil in cooking vessel. Add mustard seeds, ginger-garlic-green chilli paste, onions and fry it for a while with chilli powder, dhanya powder, turmeric powder and salt. Add the mot and cook it covered for a while without water. Keep water in the cover. After a while add the hot water in it, small piece of tamarind and a pinch of sugar. Let it boil for a while. 

Carrot Halwa

Shred the carrots (2 nos).
In a vessel, add 2 spoons of ghee, fry the carrots. Once they are little fried add milk (1/4 litre) and keep stirring it until the milk gets tight. The carrots would have been well cooked by now. Add 150 grams of sugar and start stirring again till it gets tight again. Switch it off when done and add the pieces of cardamom, cashew nuts and dry grapes. Mix it and serve.

Long bean sabji

Cut them into 1 inch pieces. Also chop a onion and few green chillis. Heat oil in a kadai and add onions and green chillis. When they are done add turmeric powder, chilli powder, dhanya powder and salt. Mix well and now add the beans. Cover the kadai and let it cook for 10-15 minutes with occasional stirring, until it is done. Switch off the burner and add chopped coriander leaves.

curry leaf powder

Channa dal, urad dal, danya seeds, red chilli, pepper and salt. Fry all and grind it dry. Can be mixed with oil and hot rice along with ghee as a fast food variety.

sweet corn

Heat oil, add big onions, g-g paste, turmeric powder, chilli powder, cumin seeds and curry leaves, roast in oil. Add boiled corns with water. When done keep it away from stove and add milk and mix. 

Cucumber Thalipeet

Grate 2 cucumbers. Add 4 big spoons of wheat flour, 2 spoons besan, dhanya powder, chilli powder, salt, turmeric powder, green chillies and coriander leaves (both chopped).
Mix all the ingredients together with little water to form a slightly tight mixture (as in bhajji mix).
Heat the tawa, add oil and spread the batter to form a thin circular shape. Add oil from the sides and cover it with a lid for few minutes. Now open the lid and turn the roti to cook the other side.
Repeat the same for all rotis and serve with curd.
This can also be made with bottle gourd or just small pieces of onions. 

Curd - Groundnut chutney !

Grind Fried peanuts along with green chillies. Add grated dry coconut, salt and curd to it and grind it well. If necessary add water as well.

Thursday, February 2, 2012

Sabudana Kitchdi

Soak a cup full of Sabudana overnight. You will have to wash it, drain the water away and leave it to soak in order to prepare it in the morning.

Take half handful of groundnuts and grind it coarsely in mixer.
Chop a small potato into thin flat pieces. Also cut few green chillies.
Mix the groundnut coarse powder, salt and soaked sabudana well.

Now, heat oil add jeera, green chillis and then potatoes and fry till they turn brownish.
Add the sabudana mixture and mix it well. Cover it with a lid and leave it to cook for 5-10 minutes. But mae sure it doesnt get burned.

Once done serve hot with Curd chutney.... which is the best side dish with kitchdi.

Shall add the recipe of the chutney as well.

Aloooooo chicken

Mix gg paste with salt.
2 spoon Powder cumin, 4red chilli, 2cardamom, 6cloves, 2cinnamon and 6pepper.
Grind poppy seeds and cashew nuts and mix all with water to make a paste.
Heat butter, add gg paste, then ground paste, chicken and fry till color changes.
Coriander leaves, g chilli and turmeric and fry.
Add water and when boiling add saffron and cover for 15 minutes.
Add potatoes and cook for 20 minutes.
Stir the fresh cream and lemon juice into the pot and cook for 5 minutes.
Garnish with eggs.

Wednesday, February 1, 2012

Veg Tikka Masala:

For Masala: Ginger, garlic, cumin, coriander, turmeric, chilli powder, pepper powder, garam masala.
Cooking: Olive oil, cinnanmon, cardamom fry for 2 seconds and remove them.
Add onions and stir until brown. Then add the masala paste, tomato with water and bring it to simmer. Add salt.
Now add chopped potatoes, cabbage, peas, reduce the heat to medium and cook, stirring continuously, till the veggies are cooked.
Add yogurt to it to form a sauce. Serve it with rice.

Beans Gravy

Cut the beans into 1 inch pieces.
For masala – chop a big onion, 1 tomato, small piece of ginger, cumin seeds, black pepper (3-4), curry leaves (around 5). Grind these into a paste.
Now, heat oil, add the beans, fry for few seconds and then add the ground mixture into it. Add garam masala or spices powder, small pinch of sugar with little water and mix well until it beans are cooked.
Garnish with Coriander leaves.

Chocolate Banana Milkshake:

Chocolate Banana Milkshake

2 chocolates (5 star)
2 bananas
3 scoops sugar
250 ml milk
Water if necessary / Ice cubes
Blend all the above ingredients in a blender.

Green gram/Moong dal curry

Soak a cup of green gram overnight.
Chop the veg of your choice which you would like to add along. I use cabbage or bottle gourd.
Also chop and keep ready – onion, tomato, green chillis, curry leaves, coconut pieces, 5 garlic cloves, 2 spoons of jeera and all other masalas.

Heat oil in a cooker, add mustard and jeera. When it splitters add onions, turmeric powder, coriander powder, chilli powder and salt and mix well.
Now add the soaked green gram and chopped veg of choice and mix well. Add a pinch of garam masala and mix well. Add little water and close the lid to let 3-4 whistles.
Meanwhile, make a paste of Coconut pieces, garlic cloves, jeera, curry leaves and green chillies and keep it ready.
Once the gram is done, open the lide of the cooker and add the paste to it and bring it to boil.
When boiling well, switch off the burner and garnish with chopped coriander leaves.

Banana Milkshake

2 Bananas
250 ml – Milk
4 scoops – Sugar
Water – Needed quantity / Ice cubes

Orange + Strawberry Juice

1 Orange
4 scoops – Strawberry Shake mix
3 Scoops – Sugar
Water – needed quantity / Ice cubes
Blend all the ingredients in a blender / juicer, strain it and serve chill with Ice cubes or Soda.


Acidity Diet

What to eat and how much to eat is an important factor in controlling acidity:
    • Avoid eating fried, fatty, junk foods, and excessive chocolates. 
    • Avoid eating onions, citrus fruits, spicy foods, as they worsen the acid reflux or acidity disease. 
    • Eat carbohydrate rich food like rice, as they are easily digested and with no acid formation. 
    • Eat dinner two to three hours before sleeping time as it keeps you healthy. 
    • Eat small meals as it helps in digestion. 
    • Maintain adequate body weight it helps in acidity control 
    • Avoid eating protein-rich and calcium-rich foods like milk and diary products at night. 
    • Alcohol, caffeine should be a big no in your life for healthy living and acidity control.

Saturday, January 28, 2012

Orange + carrot + mint juice

2 oranges

1 carrot
10-15 mint leaves
4 scoops sugar / honey for sweetness
1 small cup water
4 ice cubes

Blend all the ingredients in a juicer and filter it.
The healthy drink is ready !

Orange + mint Juice

This is my first Juice recipe..... A healthy diet for breakfast or as a refreshing drink in summer !

3 oranges
few mint leaves (around ten)
1 Squeezed lemon juice
3 big scoops of sugar
Ice cubes - as per choice
Water if necessary !

Blend all these in the Juicer Mixer and filter before serving in attractive glasses.

Monday, January 2, 2012

Perfect Maharastrian Dinner.........!

Kadi - Maharastrian style

Take a small cup full of curd, add 2 teaspoons of besan, salt, turmeric powder, once cup water and run it once in mixer till it becomes like butter milk.
Now heat kadai, add oil, mustard and cumin seeds and when they start splitting add green chillis and add the butter milk and chopped coriander leaves. Add little sugar if u wish. Switch off the burner even before it starts boiling. 

Carrot Raita / Koshambeer

Grate 2 carrots, chop a tomato into small pieces on it, add chilli powder, chopped coriander leaves and salt to it.
Now heat a little oil and add mustard seed and when they splitter add turmeric powder and switch off the burner. Add the oil to the grated carrot as well and mix it well.
Its ready to eat along with roti or as a salad variety..... This can also be mixed with chill curd and little sugar if you wish.

Vegetable briyani / pulao

Hello Friends....

This is a simple, easy and less time consuming yet very tasty recipe. In vegetable briyani / pulao you can use vegetables like potato, carrot, beans, soya chunks, cauliflower, green peas, etc.,
Feeling yummy already? Well here is the recipe. Always keep Briyani / Pulao masala handy. I used potatoes, cauliflower and green peas in the attached photograph.

Now, chop the vegetable you have got. If you have soya chunks then soak it for a while in water and squeeze out the water after 15 minutes. Also chop a small onion, green chillis and a tomato (all 3 are optional). Keep ready - ginger-garlic paste, coriander leaves, lemon, briyani and garam masala ready along with turmeric powder, chilli powder and salt which are mandatory. Wash the needed quantity rice, strain the water and keep it aside.

Now, heat the cooker and add oil with a spoonful of dalda/ghee if available. when it melts add mustard seeds, and when it splitters add onions, green chillis and g-g paste. Mix well and add coriander powder, turmeric powder, chilli powder (as per requirement), mix well and add the tomatoes, veggies and chunks. While continuously stirring the ingredients in the cooker, add salt, briyani masala and a little garam masala. After 2 minutes add the washed rice and cook along other ingredients for 5 minutes, so that the masala is mixed well and the rice is fried a little in the oil. Then add water to it. According to my calculation, water should be till one inch above the rice and the other ingredients. Mix once and taste the water if we can feel the taste of salt. If yes you are good to go, close the cooker lid. Else, add little more salt and close the lid. Wait for 3-4 whistles which indicates that the Briyani / Pulao is done. Congrats !

Now, when you open the cooker lid once all the steam is out, add chopped coriander leaves and squeeze half a lemon and mix the whole rice so that lemon juice is mixed all over to give you the best taste.
Happy Eating....!

Soya chunks gravy... new style

Hi all.... I am back with another slightly different recipe of Soya chunks, which is one of our favorite and easy to cook.

First of all, soak the soya chunks in water. Now, chop 2 onions, 1 tomato, 2-3 green chillis and take few curry leaves.
Heat 2 teaspoon of oil in a kadai and fry the onions, curry leaves and green chillis. Once they are brown, remove it from the kadai and now add tomato pieces to the same kadai and fry for few minutes. Add all these to a mixer jar and make fine paste.

Now add little oil in the same kadai and when its hot add few mustard and cumin seeds, ginger-garlic paste and the paste. Now add turmeric, chilli and coriander powder, little garam masala and salt. Mix it well and when the gravy starts boiling, add the soya chunks after squeezing out the water in it. Close the lid and cook for ten minutes. Then, add chopped coriander leaves on top of the gravy and switch off the burner.

The mouth-watering gravy is now ready !