Friday, June 26, 2009

Wada Pav

1. Potatoes 2 Large
2. Green Coriander leaves 1/2 cup
4. Green chillies 5-6( or according to ur taste)
5. Garlic cloves 2-3
6. Cumin seeds 1 tsp
7. Curry Leaves 5-6
8. Turmeric Powder 1/4 tsp
9. Salt as per taste
10. Oil 2 tbsp+ oil for frying
11. Pav as per ur need

For batter:
1. Gram flour powder 1/2 cup or according to ur need
2. Salt
3. Baking powder 1/4 tsp
4. Corn Flour 4 tbsp
5. Ground Cumin seeds 1/4 tsp
6. Turmeric Powder 1/4 tsp

Peanut chutney:
1. Peanuts 1 cup(roasted)
2. Garlic cloves 2-3 grated
3. Cumin seeds 1/2 tsp
4. Red chilli powder 2 tsp
5. Salt

Green chutney:
1. Mint leaves (according to ur need)
2. Coriander leaves (according to ur need)
3. Garlic cloves 2
4. Green chillies 3-4
5. cumin seeds 1/2 tsp

1. Add all the green chutney ingredients to a blender and blend it to a fine paste
2. Again add roasted peanuts, grated garlic, cumin seeds, red chilli powder and salt. Blend it nicely(coarse or fine as per ur wish). Keep it aside
3. Boil the potatoes with a little salt, once boiled mash them really well
4. In a pan add 2 tsp oil, when it is hot add cumin seeds, curry leaves, chopped green chillies,chopped or grated garlic cloves, salt and turmeric powder followed by mashed potatoes
5. Mix well and add chopped green coriander leaves. Cook till done
6. Cool the mixture and make round balls out of it
7. Mix all the ingredients of batter with little water, mix well so tht no lumps are formed. Keep the batter a little thick.
8. Dip the potato balls into this batter and deep fry them. Set aside
9. Slit the pav, apply the green chutney on the top portion and the peanut chutney on the lower side.

10. Place the potato wada in between the pav and serve with fried green chillies, peanut chutney and green chutney

Ladi Pav

Original recipe from
1. All Purpose Flour 3 cups
2. Dry Yeast 1 and 1/2 tsp
3. Sugar 2 tbsp
4. Salt 1tsp
5. Oil 4tbsp
6. Warm water 1 and 1/2 cup to 1 and 3/4 cups warm water
7. Egg whisked 2-3 tbsp

1. Take 1/2 cup warm water in a small bowl. Water should not be very hot or cold. Mix 2 tsp sugar to it, add dry yeast to it and mix nicely. Cover the bowl for 5 -10 mins, water should become frothy, if it becomes frothy, that means yeast has activated.

2. In a bowl, sift 3 cups flour and salt. Add yeast's froth, and warm water. Knead to a very soft dough. Knead till dough becomes elastic. Apply little oil to the dough and make nice ball. Surface should be very smooth. Place the dough ball into deep bowl. Cover with a plate and place it to warm place for 2 hours

3. After 2 hours dough will rise and become double in volume. Use little oil and puch down the dough. Now divide the dough into 10 equal parts. Grease baking pan with oil and some dry flour. Make 10 smooth balls. Arrange on the baking tray. Cover with a plate for 30 mintues. In this 30 mins the dough will rise a little.

4. Preheat oven at 370 F for 7 to 10 mins. Brush the surface of dough with a little whisked egg. Bake for 22 minutes. Turn off the oven, remove pan after 3 to 4 mintues. Let the bread cool down for 10 minutes.

5. Serve with pav bhaji, wada pav, etc etc ....

Wednesday, June 24, 2009

Shrimp Masala

1. Shrimp/ Prawns 35-40 nos
2. Onions 2 large
3. Green onions 5-6 nos
4. Green Coriander chopped 1/2 cup
5. Green chillies 3-4
6. Red chilli 2 tsp
7. Turmeric powder 1/2 tsp
8. Salt according to taste
9. Oil 4 tbsp
10. Ginger Garlic paste 1 tbsp

1. Very finely slice the 2 onions, green coriander, green chillies and green onions(along with the green part)
2. In a bowl add the sliced onions, green chillies, green coriander, green onions, salt, turmeric powder, red chilli powder, ginger garlic paste and 2 tbsp oil. Mix all these very well and try to mash all the masala with your hand till the onion softens(the more you mash the better it is)
3. Keep it aside for half an hour, then again mash it for a good 10 mintues
4. Add oil in a pan, put this mashed masala in the pan and transfer washed prawns/shrimp into this (u dont have to mix it ). Add 4-5 tbsp of water to it
5. Keep the pan on high flame till the water in the pan starts boiling
6. Cover pan with a lid and let it cook on medium flame for 20 -30 mintues
7. Check the gravy, stir it once and again on low flame let it cook till all the water evaporates and thick gravy is formed(all the onions are mashed into a pulp)
8. Garnish with coriander leaves and onion greens and serve hot with zeera rice

Tip: Dont stir the recipe with any spoon, it might brake the prawns

Sev Puri

1. Ready made puris as per requirement
2. Potato 1 (boiled and mashed)
3. Onion 1 small(finely chopped)
4. Tomato 1(finely chopped)
5. Chat masala according to taste
6. Date tamarind chutney as per requirement
7. Thin sev for garnishing
8. Green coriander leaves for garnishing
9. Finely chopped green chillies 2-3
10 Salt as per requirement

1. Boil the potato and mash it, allow it to cool and add a little salt, chat masala, and finely chopped onions. Mix well
2. Arrange puris in a plate and place the potato mixture on top of it, similarly do it for all the puris in a plate
3. Now add chopped tomatoes on top of potato mixture
4. Add the tamarind date chutney on top as per your taste
5. Garnish with thin sev, green coriander and finely chopped green chillies and serve immediately

Tuesday, June 23, 2009

Cheese Omlette

1. Eggs beaten 2 nos
2. Butter 2 tbsp
3. Salt and Pepper
4. Mix cheese grated 1/2 cup
5. Parsley or Green coriander to garnish

1. Place a pan over medium heat. Allow it to slightly warm through and add butter accordingly
2. Pour the beaten egg into the pan and gently stir continuously untill they begin to set
3. Angle the pan so that the raw eggs run to the side and cook.
4. Add the cheese into the middle of the omlette, in a line then gently fold it up in three rolls
5. Take the pan off heat and slide the omlette on to a serving plate, the open side first
6. Garnish it with parsley or green coriander leaves. And serve it immediately. The melted cheese should ooze from the center of the omlette when you make the first cut!

Monday, June 22, 2009

Arvi Gosht

1. Mutton 1/2 kg
2. Arvi 5-6 nos
3. Tomatoes 2
4. Dried Onions 1/2 cup
5. Green coriander leaves
6. Ginger Garlic paste 1-2 tbsp
7. Turmeric powder 1/4 tsp
8. Coriander Powder 2 tsp
9. Red Chilli Powder 2-3tsp
10. Bay Leaves 2
11. Black Peppercorns 7-8
12. Cloves 2-3
13. Green Cardamom 2-3
14. Black Cardamom 1-2
15. Salt
16. Cumin seeds
17. Oil as per requirement


1. Fry the dry onions and blend into a fine paste. If the mixture is not fine add a little water while blending.
(If u do not have dry onions u can use 2 medium onions and golden fry them and blend into a fine paste.)
2. Boil mutton with ginger garlic paste, salt, turmeric powder(u can add arvi at this stage as well), water and cook on high flame till 1st whistle and then lower the flame and let it cook for another 10 minutes
3. In a vessel add oil, cloves, peppercorns, bay leaves, green and black cardamoms, once they release their aroma add cumin seeds followed by the blended onion masala.
4. Saute the whole masala for a while on medium flame and add the chopped tomatoes, red chilli powder, coriander powder and salt
5. Add a cup of water and cook on high flame till it boils and then cover the vessel and cook on medium flame till the tomatoes softens and becomes a pulp
6. After the tomato masala is ready add the boiled mutton, arvi and green coriander leaves to it and cook on medium flame for another 10 minutes
7. Serve hot with plain rice or zeera rice


1. Boil arvi and mutton together if u r sure how much time mutton will take to boil, if not sure add raw arvi at step 6 and cook till it softens

Saturday, June 20, 2009

Egg Frankie


1. Tortillas (4 Nos) (u can use plain chapati as well)
2. Eggs (4 Nos)
3. Cabbage shredded (2 cups)
4. Capsicum chopped (1 cup)
5. Carrot 1 chopped (1 cup)
6. Onion medium (1 No)
7. Garlic cloves (3-4 finely chopped)
8. Green chillies (4 finely sliced)
9. Salt as per requirement
10. Black Pepper according to need
11. Soy sauce (2-3 tsp)
12. Oil as per requirement


1: Add oil in a pan, once hot add chopped garlic followed by all he chopped veggies
2. Saute it on high flame for 2-3 minutes
3. Add salt, black pepper and soy sauce, mix really well and saute it for another 2-3mintues. Keep aside
4. Beat the eggs and make 4 omlettes out of it(just mix salt and pepper in it and fry)
5. If using tortillas just heat it on a tawa for a few minutes(if u r using fresh chapatis no need to heat it again)place one omlette on the tortilla and add the sauteed veggies on top of it

6. Roll the tortillas and serve hot

Bon Appetit..

Frankies From Chappatis on Foodista

Thursday, June 18, 2009

Green Chicken Curry

1. Chicken 500 gms
2. Fried onion 1 medium
3.Potatoes 2 (8 pieces)
4. Green Coriander 1 large bunch
5. Green Chillies 6-7 (or according to ur taste)
6. Yogurt 3 tbsp
7. Garlic cloves 4-5(large)
8. Cumin seeds
9. Bay Leaves 2-3
10. Cloves 3
11. Green Cardamom 2-3
12. Black Cardamom 2
13. Black Peppercorns
14. Cinnamon sticks
15. Salt as per taste
16. Oil as per requirement

1. In a blender add fried onion, bunch of green coriander, green chillies, garlic cloves, half of cumin seeds and blend to a fine paste
2. In a vessel add oil, once hot add the remaining cumin seeds, bay leaves, black peppercorns, green cardamoms, black cardamoms, cloves and cinnamon sticks let it fry till this masala splutters
3. Now add the blended masala and fry on medium flame till oil floats on top
4. Add yogurt at this stage and again fry till all the raw smell goes away
5. Add chicken and potatoes, salt and little water and let it cook on medium flame
6. Once done serve with garlic naan, it goes really well with this gravy

Chicken Kofta


1. Chicken/Mutton/Beef mince (1/2 kg)
2. Tomatoes (4 Nos)
3. Ginger and Garlic paste (2 tsp)
4. Black Pepper (1/2 tsp)
5. Red Chilli Powder (2 tsp)
6. Sugar (1 tsp)
7. Oil as required
8. Salt as per required
9. Green Coriander Leaves (1/2 cup)
10. Green chilli (4 Nos)

Garam Masala

1. Kasoori Methi (2 tsp)
2. Cloves (3 Nos)
3. Ajwain (1/4 tsp)
4. Fenugreek seeds(methi dana) (4-5 Nos)
5. Cumin seeds (2 tsp)


1. Dry roast all the garam masala, and grind into a fine powder and keep aside
2. In a blender add the chicken mince, 2 green chiilies, and little coriander leaves,blend all of these together
3. Make koftas out of this mixture and fry them till golden brown in 2-3 tbsp oil
4. Once all the koftas are done set them aside
5. In a vessel add 3 tbsp oil, chopped tomatoes, ginger and garlic paste, black pepper, red chilli, green chillies, and the grounded garam masala
6.Let it cook on medium low flame untill the tomatoes soften and becomes a pulp
7. Add a tsp of sugar to it along with green coriander leaves and the fried koftas
8. Let it cook on dum for further 20 minutes
9. Serve hot with any tandoori roti of your choice

Wednesday, June 17, 2009

Plain Chocolate cake


1. All purpose flour 1-3/4 cup

2. Sugar 2 cups

3. Cocoa Powder 3/4 cup

4. Baking Powder 2 tsp

5. Baking Soda 1 tsp

6. Salt 1tsp

7. Eggs 2

8. Milk 1 cup

9. Vegetable Oil 1/2 cup

10. Boiling Water 1 cup


1. Heat oven to 350 degree F. Grease the Baking pan with a little butter

2. Combine the dry ingredients in a bowl

3. Add eggs, milk, oil and mix it really well

4. Stir in the boiling water (batter will be thin)

5. Pour into the baking pan

6. Bake for 30-35 mins or untill wooden pick inserted in centre comes out clean

7. Let it stand in the pan for 10 minutes

8. Serve hot with any icecream, preferably vanila

Chicken Missi Roti

1. Chicken mince 1/2 cup
2. Whole Wheat flour 1/2 cup
3. Gram flour 1/2 cup
4. Egg 1
5. Green chillies 5-6
6. Coriander leaves chopped 1/2 cup
7. Turmeric powder 1/4 tsp
8. Onion 1/2
9. Salt as per requirement
10. Chat masala 1/2 tsp
11. Oil to shallow fry
1. Add wheat flour, gram flour, chicken mince, green chillies, coriander leaves, egg, turmeric powder, salt, chat masala, onion a little oil and a little water to knead into a soft dough
2. Divide the dough into equal portions. Grease the palm and roll the portions into ball
3. Heat the tawa
4. Roll the dough into a little thick paratha
5. Place the paratha on the tawa and shallow fry till golden brown on both the sides.
6. Serve hot with any mild pickle

Sunday, June 14, 2009

Garlic Naan

1. Plain flour 2 cups
2. Milk 1/2 cup
3. Egg 1
4. Sugar 1tsp
5. Oil 1tbsp
6. Yogurt 1tbsp
7. Salt to taste
8. Baking Powder 1/2 tsp
9. Soda bi carb 1/4 tsp
10. Butter as per requirement
11. Garlic 3 cloves
12. Green Coriander Leaves as per requirement
1. Add flour, baking powder, soda, and salt in a bowl.Mix well
2. Now add sugar, egg, milk, yogurt, and knead into a soft dough, you can use water if needed. I did not use water in this recipe
3. Apply oil and cover for atleast 1 hour
4. In a bowl add grated garlic cloves, grated butter, and chopped coriander leaves(use all these ingredients according to your need ). Mix all of these really well
5. Divide the dough in equal proportions and roll out either with the help of your hand or with a rolling pin. (if u want crisp naan roll the dough thin )
6. Now apply the garlic butter and coriander mixture on these naans
7. Grease the baking dish with a little butter and place naans
8. Put the baking dish in a 400 degree F pre heated oven and bake it for 5-10 minutes
9. After 5-10 minutes check the naans and grease with a little more butter and let it bake till it turns ligh golden
10. Serve hot with any chicken or vegetarian gravy

Saturday, June 13, 2009

Prawns Pulao


1. Rice 2 cups

2. Prawns 15-20 nos

3. Onion 1 large

4. Yogurt 1 cup

5. Green chillies 8-10

6. Cumin seeds 2 tbsp

7. Garlic 2 cloves

8. Ginger garlic paste 2 tsp

9. Tomato 1 large

10. Black Peppercorns 10-12

11. Cloves 4

12. Green Cardamoms 4

13. Black Cardamoms 2

14. Bay leaves 3

15. Cinnamon sticks 2-3

16. Salt

17. Oil 5 tbsp

18. Potato 1

19. Green Coriander finely chopped 1/2 cup


1. Finely slice the onions

2. In a blender add yogurt, green chillies, garlic cloves, and 1 tbsp cumin seeds and blend into a fine puree

3. Add oil in a pot and and fry onions till translucent

4. Then add cloves, green cardamoms, black cardamoms, cinnamon sticks, black peppers, bay leaves, and 1 tbsp cumin seeds

5. Now add the yogurt puree, ginger garlic paste and saute on medium flame till oil floats on top

6. Add the prawns and potatoes and cook for 5 mins, now add the roughly chopped tomato and saute it for 5 mins( u dont have to cook it too much )

7. Add rice, salt, and green coriander, sautee for a few minutes and then add water accordingly

8.Cook on high flame till there is only a little water left in the pot, cover pot tightly and cook on dum.

9. Serve hot with any salid or raita of your choice

Thursday, June 11, 2009

Egg Biryani

1. Basmati Rice 2 cups(soaked for atleast 3 hours)
2. Eggs 4
3. Onions 2
4. Mint Leaves chopped 1/4 cup
5. Green Coriander chopped 1/4 cup
6. Cloves 5
7. Cinnamon sticks 4-5 small sticks
8. Star Anise 1
9. Black cardamoms 2
10. Green Cardamoms 4
11. Shah Zeera(black zeera) 1/2 tsp
12. Bay Leaves 4
13. Saffron soaked in 1/2 cup milk
14. Tomatoes 3 finely chopped
15. Green chillies 4
16. Red chilli powder 1 tsp
17. Dhaniya 1 tsp
18. Ginger Garlic paste 1tbsp
19. Garam Masala Powder 1/2 tsp
20. Turmeric Powder a pinch
21. Yogurt 3 tbsp
22. Salt

1. Finely slice the onions and in a pot boil the eggs
2. Add oil in a pan and fry the onions till it turns golden brown and set aside
3. In the same oil add cloves, bay leaves, green cardamoms, black cardamoms, star anise, and cinnamon sticks and fry till it splutters. Remove them from oil and set aside
4. In the same oil add the green chillies, tomatoes, ginger garlic paste, salt mix well and let it cook on low flame till all the tomatoes softens and becomes a pulp
5. Now add red chilli powder, dhaniya powder, yogurt, garam masala, mint leaves and green coriander leaves
6. Mix all these together and cook for a few more minutes and set aside
7. In a vessel add enough water and all the fried (khada) garam masala in the water along with some mint leaves and salt and bring it to a boil
8. Add the rice into the boiling water and cook till the rice is boiled, drain the rice in a strainer and set aside
9. In a heavy bottomed pan add a little oil or ghee and half of the boiled rice then place all the boiled eggs on the rice and pour the tomato masala all over it and sprinkle half of the fried onions
10. Top it up with the remaining rice sprinkle the remaining fried onions, garnish it with a lil mint leaves and pour the saffron milk
11. Cover the vessel and cook on dum till done.
12. Serve hot with any raita of your choice

Gajar Ka Halwa


1. Carrots 1kg
2. Ghee 1/4 cup
3. Sugar 3/4 cup
4. Cashew nuts as per requirement
5. Almonds as per requirement
6. Milk 5 cups


1. Grate all the carrots
2. Add ghee in a pot and add all the grated carrots in it and fry in ghee on medium flame for 15 mins untill all the water of the carrots evaporate
3. Now add milk and cook on medium low flame till all the milk dries
4. Add sugar and mix well and let it cook on low flame for atleast 20-25 minutes stirring occasionaly
5. Garnish it with cashew nuts and almonds
6. Serve hot

Tuesday, June 9, 2009

Chicken Seekh Kabab


1. Chicken minced (250 gms)
2. Ginger and Garlic paste (1 tbsp)
3. Salt according to taste
4. Turmeric powder (1/8 tsp)
5. Red Chilli Powder (1/2 tsp)
6. Green chillies finely chopped (4-5 Nos)
7. Black Pepper (1/2 tsp)
8. Mint leaves finely chopped (4 tbsp)
9. Green Coriander finely chopped (2 tbsp)
10. Garam masala powder (1/4 tsp)
11. Egg (1 No)
12. Bread crumbs according to need
13. Skewers (6 Nos)


1. Soak the skewers in water for atleast 1 hour so that it does not burn while baking.
2. Rinse the chicken mince thoroughly.
3. In a bowl add chicken, black pepper, salt, turmeric powder, red chilli powder, green chillies, ginger garlic paste, chopped mint leaves, chopped coriander leaves, garam masala powder, 1/2 egg (beat the egg properly before adding in the bowl) and very little bread crumbs so that the mixture binds properly.
4. Mix all these properly with your hand
5. Let this mixture marinate for atleast 1 hour.
6. Now make equal proportions of meat balls.
7. Brush the skewers with a little oil and pierce one meat ball at a time on the skewer and try to flatten it with your palm and elongate. (As shown in the picture)
8. Do the same for all the remaining meat balls
9. Preheat the oven at 400 degree F and let these seekh bake for atleast 10-12 mins. Then check the seekh and brush a little oil on it and let it bake again till it turns light golden.


1. Ovens may vary so after 10 mins you can check it for yourself whether the seekh is ready or it will take some more time to bake
2. Add bread crumbs slowly it is only for binding the mixture,,do not over use it as it will ruin the taste of your kebabs.

Hyderabadi Chicken Biryani

(For Marination)
1. Yogurt 1 cup
2. Chicken 1/2 kg
3. Green chillies 5-6
4. Mint leaves chopped 1/2 cup
5. Turmeric Powder 1/4 tsp
6. Red Chilli Powder 1/2 tsp
7. Garam Masala Powder 1/2 tsp
8. Ginger and Garlic paste 2 1/2 tbsp
9. Medium Onions 2 Deep fried till golden brown
10. Salt
11. Oil 1/4 cup

For rice
1. Basmati Rice 2 1/2 cup
2. Saffron few strands soaked in hot water
3. Milk 1/2 cup
4. Lemon juice 2 tbsp
5. Mint Leaves 2-4
6. Shah Zeera 1/2 tsp
7. Green Cardamom 2-3
8. Whole Black Pepper 4-6
9. Cloves 2
10. Salt
11. Ghee 1 tbsp

1. Clean the chicken thoroughly and cut the pieces according to your need, and fry the onions in 1/4 cup of oil till golden brown
2. Take the chicken pieces into a bowl, add yogurt, green chillies, mint leaves, turmeric powder, red chilli powder, garam masala powder and more than half of the deep fried onions(set little of the fried onions aside for later use) ginger and garlic paste and salt.
3. Mix all the ingredients with your hand till each chicken piece gets very well coated with the marination. This marination should not be very dry,if there is no gravy add a little water to it
4. Refrigerate this mixture for atleast 3-4 hours

For Rice
1. Take 1/2 litre water in a pot and add salt, cloves, shah zeera, green cardamoms, whole black pepper and mint leaves and cover the pot.(Add tht much salt so as the water tastes salty)
2. Allow it to boil nicely
3. Then add the soaked basmati rice to this water and add the lemon juice.
4. Let the rice boil in it for only 2-3 minutes not more than that
5. Strain the rice and water in a strainer,no water should be left in the rice,once that is done set aside the rice
6. Now in a pressure cooker add the ghee, and the marinated chicken mixture
8. On top of it add the boiled rice(do not mix anything, marination wld be the first layer then rice will follow as the second layer)
9. Now decorate the rice with the left over fried onions, and the saffron water, once that is over add 1/2 cup of milk on top in a circular motion, and add the left over oil used for frying the onions,
10. Cover the pressure cooker and let the biryani cook on medium high flame till the first whistle comes then lower the flame till the second whistle and then stop the flame and set aside the cooker and let it stand like that for another 10 minutes, once the 10 minutes are over open the pressure cooker (even if there is some pressure,release it).
11. Serve the biryani hot with any raita of your choice

Important tips while making biryani.
1. The marination should not be too dry there should be some gravy to it
2. In this recipe i have used water to soak saffron ,,u can avoid water if u are not sure,instead u can soak this saffron in 1/2 cup of boiled milk (we have used 1/2 cup milk in this recipe.)
3.You need 1/4 cup oil in this recipe to fry the onions u can use the remaining oil 1/2 in the marination and half on the rice in step number 9.
4. You can very well use the orange food colour while making biryani but saffron strands soaked in boiled water or milk gives the authentic colour to biryani.
5.Do nt overcook rice while making biryani,,, once the water starts boiling u can add rice to it.
and boil it only for 2 minutes ,,they are more than enough
6. This recipe is actually known as kacche gosht ki biryani because we have used raw meat in the marination and during cooking.
7. Always use a heavy bottomed pressure cooker while making biryani coz if the cookers base is thin there is always a fear of burning the marination during the first whislte where the flame is medium high
8. While you dish out biryani in a serving tray never mix the biryani,,always serve it in the original layer form.

Biryani on Foodista

Chickpea Patties


1. Chickpeas soaked overnight and boiled 1/2 cup

2. Salt to taste

3. Egg 1

4. Black pepper 1/2 tsp

5. Lemon Juice 1tbsp

6. Plain Flour 2 tbsp or according to your need

7. White cumin seeds 1tsp

8. Green coriander chopped 2tbsp

9. Spring onions 1

10. Bread crumbs


1. In a blender add boiled chickpeas(kabuli chana), Cumin seeds, Black pepper, Plain flour and blend all of these

2.Then add green coriander, salt and egg and blend again

3. Now add spring onions, lemon juice, and blend all of these to a very fine paste.

4. Remove the paste from the blender into a bowl and with the help of a spoon roll it in the bread crumbs

5. Try to form a ball and then flatten it like a pattie, once all the patties are made refrigerate it for atleast 4 hours so that the pattie settles and becomes firm

6. Shallow fry the patties in a pan till golden brown

7. Serve hot with yougurt, date and tamarind chutney.

Tip: U can add plain flour according to your need, if the batter is hard enough to bind then use very little of plain flour.In this recipe the egg and plain flour(maida)is only used to bind the pattie,,so try blending the chickpea mixture without water

Sunday, June 7, 2009

Veg Fried Rice


1. Rice cooked (1 Cup)

2. Carrots chopped (1/2 Cup)

3. Mushroom chopped (1/2 Cup)

4. Green peas (1/2 Cup)

5. Capsicum chopped (1/4 Cup)

6. Onion small chopped (1 No)

7. Green chilli chopped (4 Nos)

8. Spring onions (1 No)

9. Garlic chopped (2 Cloves)

10. Dark Soy sauce (2 tsp)

11. Black Pepper as per taste

12. Salt as per taste


1. Add oil in a pan, once hot add garlic, onions, capsicum, mushrooms, carrots, green peas and saute it for a while on high flame

2. Add green chillies, salt and black pepper.

3. Saute it for another minute.

4. Now add the soy sauce and mix all the veggies very well in it.

5. Add cooked rice and spring onions to it and let it cook for 5-10 mins on medium flame.

6. Serve hot

Saturday, June 6, 2009

Fruit Custard


1. Milk (1/2 litre)
2. Custard Powder (Vanilla flavor)
3. Sugar (1/2 Cup)
4. Apple (2 Nos)
5. Mango (2 Nos)
6. Banana (2 Nos)
7. Almonds coarsely chopped (10-15 Nos)
9. Cashewnuts coarsely chopped (10-15 Nos)
10. Dark Chocolate chopped (2 pieces)


1. Prepare the custard according to the packet instructions
2. Once that is done refrigerate it for atleast 2 hours
3. Chop all the fruits finely
4. Now add the chopped fruits and dry fruits to the custard.
5. Garnish it with chopped almonds and cashewnuts
6.Refrigerate for another 2 hours
7. Serve chilled

Note: You can add any other fruit of your liking but banana and apples add a special flavor to the custard.

Friday, June 5, 2009

Paneer Naan

1. Plain Flour(maida) 2 cups
2. Baking Powder 1/2 tsp
3. Soda-bi-carb 1/4 tsp
4. Salt to taste
5. Sugar 1 tsp
6. Egg 1
7. Milk 1/2 cup
8. Yogurt 1tbsp
9. Oil 1 tbsp
10. Black onion seeds(kalonji) 1tsp
11. Butter as required

For Stuffing:
1. Paneer grated 400 gms
2. Oil 1-1/2 tbsp
3. Cumin seeds 1tsp
4. Onion 1 small
5. Green chillies chopped 4
6. Coriander and Mint chutney 1/4 cup
7. Salt to taste

1. Add flour,baking powder, soda-bi -carb and salt into a bowl. Add sugar, egg, milk, yogurt and sufficient water to knead into a medium soft dough.Apply oil and cover for 1 hour
2. For stuffing : Heat oil in a pan ,add cumin seeds, once they change colour add oninos, green chillies and saute on medium flame for a minute.
3. Add coriander and mint chutney and continue to saute for another minute.Add grated paneer and salt, toss well and transfer in a plate to cool.
4. Divide the dough equally and stuff the paneer mixture in it,as you would do in a regular stuffed paratha, apply a little kalongi seeds on the dough ball and roll the ball into 7 inch diameter disc.
5. Preheat the oven on 400 degree F.
6. Apply a little oil on the baking tray and put the naan into them and bake for 7-8 mins or untill the naan changes colour to a good light brown.
7. Serve hot with a dollop of butter

Thursday, June 4, 2009

Egg Pudding


1. Milk (2 Cups)

2. Eggs (2 Nos)

3. Sugar (6-8 tbs)

4. Custard Powder (Vanilla flavour) (5-6 tbsp)

5. Vanilla Essence (1-2 drops)

6. Sugar (3-4 tbsp)


1. Beat the eggs lightly and add 6-8 tbsp sugar to it.

2. Add custard powder, Vanilla essence in the milk and mix them well.

3. Mix the egg mixture, milk and custard mixture together and mix it really well.

4. Boil water in a pot till it simmers.

5. Take 3-4 tbsp sugar in a new vessel, burn it on a medium flame for some time till the sugar dissolves(without adding any water) and the colour changes.

6. Once done add the mixture in the vessel, place it in the hot water pot and cover it.

7. Let it cook on steam till the mixture sets.

8. Check it by inserting a knife in the pudding. If it knife comes out clean this indicates the pudding is ready.

9. Empty the pudding vessel upside down in a plate so tht the bottom portion of the pudding comes up at the top.

10. Freeze it for 1-2 hours and its ready to serve.

Tuesday, June 2, 2009

Schezwan Paratha


1. Whole Wheat Flour 1 cup

2. Salt to taste

3. Garlic chopped 2-3 cloves

4. Onion chopped 1/2

5. Carrot grated 1

6. Cabbage shredded 1 cup

7. Green Capsicum grated 1/2 cup

8. White Pepper Powder

9. Tomato Ketchup 1 tbsp

10. Red Chilli Paste 1tbsp

11. Potato boiled and grated 1 medium


1. Add salt to the wheat flour and knead into a soft dough and cover it with a damp cloth and set aside to rest. Divide the dough into equal proportion.

2. Heat a pan, add garlic, carrot,cabbage and salt and cook till it softens lightly.

3. Add green capsicum, white pepper powder, and mix. Add tomato ketchup, red chilli paste and mix.

4. Add this mixture to the grated potato, mix well and set aside to cool.

5. Take one portion of the dough,roll into a puri, place one portion of the mixture in the centre and gather in the edges to make a ball.Further roll into parathas,similarly make the other parathas.

6. Heat tava and roast the parathas from time to time till both the sides turns golden brown.

7.Serve hot


Monday, June 1, 2009

Banana Chocolate Chip Cake

1. Plain Flour (maida) 1-3/4 cups
2. Sugar (powdered) 1 cup
3. Baking Powder 2 -1/2 tsp
4. Salt 1/4 tsp
5. Milk 3/4 cup
6. Eggs 2
7. Bananas 2
8. Vegetable oil 1/2 cup
9. Vanila essence 1 tsp(optional)
10. Chocolate Chips 3/4 cup

1. Preheat the oven to 350 degrees F. Spray a 9-inch square pan with oil
2. Put all the dry ingredients into a bowl
3. Blend with a fork
4. Add oil, milk and eggs and mix them well. Mash the bananas and mix it with eggs and milk mixture(u can add vanila essence here,but that is optional ,the cake in the pic is without the essence )
5.Now add both the dry and the egg milk mixture together and add the chocolate chips at this time
6.Mix the whole mixture here ,but dont overdo it,it will spoil the texture of the cake.
7. Pour the mixture into the baking pan and bake it on 350 degrees F for 35-40 mins
8. Once done remove from the oven and let it cool.
9. Serve with powdered sugar

Hare Pyaz aur Aloo ke Parathe

1. Whole wheat flour 1 cup
2. Spring onion greens chopped 5-6
3. Green chilli chopped 3-4
4. Ajwain (Carom seeds)1/2 tsp
5. Potato boiled and mashed 2 medium
6. Red chilli powder 1/2 tsp
7. Fresh coriander leaves chopped 1/4 cup
8. Yougurt 1/4 cup
9. Oil 1 tsp
10. Ghee as required
11. Salt as per taste

1. Take whole wheat flour in a bowl. Add spring onions with greens, green chillies, carrom seeds, salt, potatoes, red chilli powder, coriander leaves, yogurt and sufficient water and knead into a dough.Apply oil cover and set aside for 10 minutes.
2. Divide the dough into equal portions and make medium thick parathas out of it
3. Heat a tava(Pan) and place paratha on it ,and cook for 2 minutes.Turn and apply ghee on the cooked side.Turn again and apply some more ghee on the other side too.Cook till both the sides are golden.
4. Serve hot with a pickle of your choice

White Chicken Pulao


1. Chicken 1kg

2. Rice 3 cup

3. Curd 1.5 cups

4. Onions 1 big

5. Potatoes 2

6. Peas (Fresh or frozen)1/2 cup

7. Cumin seeds 3 tsp

8. Bay leaves 2

9. Green cardamoms 3

10. Black cardamoms 2

11. Cloves 4

12. Cinnamon sticks 2-3

13. Black Peppers 8-10

14. Fresh ginger 1 inch

15. Garlic 4 cloves

16. Green chillies 7-8 nos or according to your taste

17. Oil 1/4 cup


1.Soak the rice in water for atleast 2 hours,and chop the onions finely

2. Mix curd,fresh ginger,garlic cloves,green chillies,cumin seeds and a little salt in a blender and blend it finely

3. Put oil in a pan add onions to it,and saute it untill transparent

4. Once that is done add the bay leaves, green cardamoms, black cardamoms, cloves, black pepper and let it splutter

5. Now add the blended curd mixture to it and saute on medium flame until the oil appears on top

6. Once that is done add the chicken to it along with the potatoes and mix it well and cover it and let it cook for about 10-15 mins on medium flame

7. Now add the green peas salt and rice to the chicken mixture and saute it for 5 more mins

8. Add water to it accordingly and simmer it on high flame,once the water evaporates cook the pulao on dum.

Tip: Dont use a pressure cooker for this pulao,it turns out really good if we use a normal cooking pot with a lid.