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!