Wednesday, May 28, 2008

Dahi Bhalla Papdi Chat

1 cup black gram dal - urad dal (soaked for 4 hrs)Salt to taste½ tsp Green chilly paste½ tsp ginger pasteOil to fry2 cups curd2 tsp sugarSweet chutney- green chutney to taste1 tbsp Chat masala1/2 tsp roasted cumin seeds powder15 pieces papdi (plain puri)

1. Grind the blackgram dal with salt, green chilly and ginger paste with very less water to get a smooth batter.
2. Heat oil and fry small balls of the batter till golden brown. Immediately put them in a bowl of water and let it soak for five minutes.3. Squeeze out the excess water and keep ready.

Palak Paratha

Wheat Flour - 2 cups
Palak - finely chopped 1 cup
Salt as required
Green chilly paste - 1tsp
Jeera Powder - 1/2 tsp
Ajwain - 1tbsp
Oil 2tsp frying the parathas
Water as required to make stiff dough
1-Mix all the dry items first.
2-Now add the 2 tsp of oil and mix well knead the dough.
3-Add the required water and make stiff dough and keep aside for 1 hr.
4-Roll them out into parathas and fry with oil on tawa.
5-Serve parathas with curd or mango Aachar

Mint - Lemon juice

Cup of mint leaves 2 tbsp of Lime JuiceSugar (optional)A pinch of saltA pinch of black pepper powder
1 tsp Black salt powder
1 tbsp cumin seeds5-6 Ice cubes

1. Combine all the above ingredients and blend them until smooth.
2. Adjust sugar & Salt according to taste.
3. Filter the juice and serve chilled with ice cube.

Paneer Pasanda

250 grams paneer 2 onions 5-6 cashewnuts pieces 3 cardamoms 2 cloves 1 stick cinnamon 1 bay leaf 3 chopped green chilies 1 red chili powder1 tsp. dhania powder 1 tbsp ginger-garlic paste1 cup fresh thick curd 1 tbsp finely chopped coriander leaves 2 tbsp. ghee/ oil /butterSalt to taste
1.Cut the paneer into small cubes & fry for1minute in 1tbsp oil. 2. Grind onions in a mixer along with the cashewnut pieces. 3. Heat the Ghee and fry the cardamoms, cloves, cinnamon and bay leaf for 1 minute. Add the ginger-garlic paste and fry for minute. 4. Add the onion paste and the green chilies and fry for minute.5. Add red chili and coriander powder.Cook again for a 1/2 minute and take the pan from fire. 6. Add the curd and salt to the gravy and cook . 7. Finally, add the paneer and cook for one boil.
8. Add the coriander leaves
Serve hot with parathas/Roti/Puri/Chappati.

Monday, May 26, 2008

Sago (Sabudana) Vada - Fasting special

Sabudana- sago – 11/2 cup
Potatoes - 2 (Boiled & mashed)
1 tbsp Green chillies paste
Peanuts - 1/4 cup (Roasted & crushed)
Coriander leaves
Lemon - 1
Salt to taste
Oil or deep fry

* Soak the sabudana for 5 hours in water.
* Add mashed potatoes, chilli paste, finely chopped coriander, salt and lemon juice to the sabudana. add peanut powder.
* Mix everything and make big round balls.
* Heat oil in a pan and deep fry the round balls on both sides. Sabudana takes a little more time to cook,
* Serve sabudana vadas with Sweet curd/yogart or any chutney.

Friday, May 23, 2008

Punjabi Choley (Chana)

Whole gram( White-Chana) 250g(Soak in water for 6 hour and Boil with ½ tsp of soda bi carb, in pressure cooker)onion -1choppedtomatoes -2 choppedginger, gratedred chili powder- to tastesalt to taste
Masala to grind coriander seeds-2 tsp, pomegranate seeds -1 tsp, cinnamon- 1-2, black pepper-1 tsp, cloves-3-4black cardamom-1,cumin seeds-2, tspbay leaf-2, whole dried chilli’s -1-2, green chili-2 chopped, garam masala -1 tsp,
1. Heat a pan to roast your whole spices add all and Roast them around till brown cool them and grind to powder.
2.Heat 3 tbsp oil in a heavy pan. Add ginger,onion cook them till golden brown ,add tomatoes and stir fry till oil separates
3.Add the fresh ground spice, garam masala , and red chili powder.
4. Add the green chillies and stir for a few minutes add chickpeas and salt.add 1 ½ glass of water ,cover and cook for 10 mins.
5.Garnish it with chopped green coriander.
6. Serve hot with Roti, Paratha, Bhature & puri

Hydrabadi Biryani

Basmati rice-1 cup.Fresh curd-1 cup.Water-1 cup.Mixed (potatoes, carrots, peas, beans) - 2 cups.Oil-2 1/2 tbsp.Ginger-garlic paste-1 tsp.Onions-2 cut lengthwise.Garlic paste 1tsp.Salt to taste.Lemon- 1.Finely cut mint leaves-1 1/2 tbsp.Cut coriander leaves-1 tbsp.
Fry the following in 2 tbsp oil & make paste with 1 bowl coriander.Cashewnuts-1 tbsp.Small onions-5Green Chillies -4Ginger-1small piece.Cinnamon-1 piece.Cloves-2.Cardamoms-2.
Wash rice & Soak for 30 mins. Drain water & fry for 2 mins in 1/2 tsp of ghee.
Heat pan, add oil & fry garlic & onion pieces.
Mix ginger garlic paste & vegetables. Fry till vegetables are tender.
Add ground masala paste & fry.
Beat curds & add it along with 1 cup of water.
When it starts boiling add rice & salt, cover lid & cook on a low flame.
Remove from fire When rice cooked.
Squeeze lemon juice & add cut mint leaves & coriander leaves.
Mix well & serve hot.
Your tasty meal is ready now

Stuff Tomato

5 whole Tomatoes1/2 cup Potato- boiled & mashed
2 tsp Fresh Coriander-chopped2 tsp Boil peas2 tsp Garlic paste1/4 cup Cheese -- gratedSalt And Pepper -- to taste

Recipe:[1) Scoop out tomatoes .

[2)Mix all above things togather

[3) Stuff tomato shells, and bake at 350°F for 10 minutes

serve hot as baked dish


1 lt Homo milk1 tsp Vinegar or lemon juice1 cup Sugar2 cups of Water1 tsp Rose water
Small peices of rock sugar cube - missari
Make paneer by using vinegar or lemon juice and milk.
Tie in a mal-mal cloth and filter all the water.
Take sugar and water and boil for 5 mins.
Make small ball out of the well mash paneer and insert one peices of rock sugar inside each round.dorp in sugar watar.cover with lid.
Boil these paneer balls in sugar water for 10 mins.
Cool sprinkle rose water and serve.
You can garnish with rose pattles

Masala Butter Milk

1 cup fresh curd

4 cup water

A pinch of salt

Pinch of roasted cumin powder

Pinch of Black salt
Paste of:
1 tsp Coriander leaves,1 small chilly, 1 tsp mint leaves

Beat the curd with a whisk
Add salt and water,
Mix well with a jeera/cumin powder black salt and paste.
Serve cold
(Note:- You can make tadka of cumin seeds & Curry leaves)
Good appetizer, Yummy taste & Best for health

Fruit Punch

· 3 cups pineapple juice
· 1 cup Sweet lime juice
· 4 cups Orange juice
· Soda water 500ml
· Ice cubes
· Lime slices
Combine the chilled juices in a jug
In punch glass add ice cubes & Sodawater.
Garnish with Lemon slices
Serve cold.

Tuesday, May 20, 2008

Punjabi Samosa

Delightful dish

For the Filling
250 gm potatoes - boiled and mashed
100 gm peas - boiled
3-4 tbsp coriander - mint leves chopped finely
2 tbsp musturd seeds
2 tsp turmeric powder & garam masala
Salt according to taste
2-3 green chillies - chopped

For the cover (puff)
1/2 kg maida
2 tsp salt
3-4 tbsp oil, ajawain & warm water for kneading the dough
Oil for frying

For the filling, set a pan on medium heat and add the musturd seeds and grren chillies.

Then add the remaining ingredients and mix well. Keep aside.

Mix salt and flour together and add the oil & ajawain to it. Mixwell . Now knead the dough using warm water. Cover with a wet cloth and leave aside for 20-25 mins.

Now take a small portion of dough, roll into puri. Cut into 2 parts. Fill 2 tbsp of the filling in the center of one portion, then roll the 2 sides, form a triangle. use light water on the edges to seal them

Make all the samosas, keep aside.

Heat oil in a large pan. Drop 4 samosas in the frying pan and fry on both sides medium flame till they turn into a light golden color.

Serve it hot with green chutuney

(Note: For more taste & for variation serve with salted/masala curd, cholly & ragada)

Stuff Aloo Paratha

Stuff Aloo paratha
1. 2 Cups wheat floor.2. Salt to taste.
3. 1 tsp garam masala4. 2 tbsp Oil.5. 1/2 kg Potatoes, boil & mash.6. 1tsp of each Chilli paste & garlic ginger paste.7. Cumin seeds.
8. 2 tbsp corriender9.Water to knead.
Method for Dough:
Mix the dry flour properly with salt.
Then add little oil.
Knead with water.
Make soft dough, keep aside for 30 minutes.
Make small balls.
For filling:
Take Boil & Mash potatoes in one big bowl.
Add chilly & ginger, garlic paste
Add salt accorging to taste, corriander, garam masala and cumin seeds.
After adding all of the above Mash again.
For making parathas
Take a small ball of dough and roll a thick roti like a puri.
Place filling at center make a stuff.
Overlap ends so they do not leave an opening.
Press gently, dust with dry flour, and proceed to roll.
Frying the parathas:
Heat a heavy pan, place paratha on it.
Allow one side to cook have brown golden patches.
Turn repeat for other side. put some oil and flip.
Put oil on other side.
Serve hot with Tomato Ketchup, Chutneys or salted curd.
NOTE: This is best with curry & gravy also.

Monday, May 19, 2008


Best break fast with sip of tea & coffee
* 2 cup sooji (rava)
* 1tbsp Finely chopped Ginger& coriander * 4 finely chopped green chilies * 1 small finely chopped onion * Salt to taste * Oil * 4 cups water * 1 tsp mustard seeds * 1 tsp urad dal * 1 tsp channa dal * 1 tsp hing

1- Roast the sooji for a few minutes and keep it aside.
2- Then in another cooking dish heat the oil and cook together the mustard seeds, urad dal, chana dal and hing.
3- Then add the chillies, ginger and onions and cook 2-3minuts.
4- Then add the salt and water and let the mixture boil.
5- Then add the roasted sooji, stirring the entire mixture
6- Garnish with coriander
(you can add fruit, dry fruit or vegetable in your upma now it’s your choice & your taste of upma)

Vegetable cutlet

250 gm potatoes
25 gm peas
1 carrot
15 gm beans
1cup fine chopped coriander
1 tsp green chilly ginger paste
1 tsp white pepper
Salt to taste

1- Boil, peel & mash potatoes & carrot.
2- Boil peas & beans & mix it, Add chilly ginger paste, coriander & remaining spices, Add salt according to taste.
3- Mix well, make a dough into oval/heart/round shapes& press between palms.
4- Heat oil in medium-sized pan, fry cutlet on medium heat until golden brown in colour.
5- Serve hot with coriander-mint chutney & sauce.

Saturday, May 17, 2008

Sago kheer (Sabudana kheer) Dessart

Very healthy & tasty
Serves for 5
1 liter milk
1 cup sago
1 cup sugar- or- according to taste
1 tsp cardamom powder
Pinch of saffron
Slices of Almonds, pista & cashew

1- Sock sago in water for 3 hours.
2- Boil milk & add sugar, stir for 2 minuts
3- Add sago & cook for 7 to 8 minuts.
4- Take out in any glassware, mix saffron.
5- Dress with slices of dry fruits & keep in refridgerator
6- Serve cold in glass bowl as dessart

Watermelon salad

Good in summer & one of the best thirst quenchers
1 water melon
1 musk melon
1 pineapple
1 apple
Some fresh mint leaves
1½ tsp black pepper
1 tsp rock salt
1 tsp sugar powder
1 tbsp lemon juice

1- Cut all above fruits in big square pieces
2- Bring in glass bowl, Add rock salt, pepper & sugar powder, Wisk until salt dissolved.
3- Add lemon juice, Garnish with chopped mint leaves.
4- Serve cold.
Note: You can add black grapes & pear also

Watermelon Blossom

Water melon is rich in fibre & it is fat-free

Very very cooool …!!!!
For this hot summer
1 Big watermelon
1 family pack of Vanilla Ice cream
2 tbsp lemon juice
1½ cup sugar
6 mint leaves
1 bowl ice (cubs/crushed)

1- Cut ¾ water melon in to big pieces & remaining one in small pieces.
2- Take big pieces of water melon mix sugar and crush in mixture.
3- Strain juice & keep aside.
4- Take glass bring ice in it, add some small pieces of water melon, pour water ½ tbsp lemon juice.
5- Now pour water melon juice, add 1 scoop vanilla ice cream, put mint leaf on it & serve cold.

Thursday, May 15, 2008

Ragi Pudala (Stuff Dosa)

1 cup Ragi atta
½ cup curd
150 gm chopped capsicums
150 gm chopped onions
150 gm chopped tomato
2 tsp green chilli, ginger, garlic paste
Salt & water as per requirement

1- Mix Ragi atta with water & curd to make batter.
2- Add salt & chilli, ginger & garlic paste, mix well.
3- Heat non-stick pan, grease it, pour 2 tbs batter into pan, roting it so that thin layer covers it’s surface.
4- Cooked for 2-3 minutes, top with chopped vegetables.
5- Let vegetables cooked in steam,
6- Roll it serve warm with tomato ketchup
7- Repeat until batter is used.

Wednesday, May 14, 2008

Ragi Idli

Law calloris food -
Ragi- nachni Special items
Nachni is rich in calcium, iron, protein & methionione.
It is easy to digest – It’s a Miracle grain
1cup ragi atta
1cup black gram / urad dal
2cup rice
Salt according to taste

1- Wash & sock dal & rice over night or for 7 to 8 hour.
2- Griend it on next day, mix properly.
3- Add ragi atta after 8 hours in to the mixture.
4- Add salt, set aside a fermete for 3 to 4 hours.
5- Make small portions of mixture, steam in Idli steamer.
6-Serve hot with sambhar & chutney.

Creamy honey dip chocolets

Creamy yummy chocolaty honey dip fruits (For Kids specially)

More fruits, more fun, more taste & loads of chocolates !!!!

For 6 kids

Time required only 10 minute.

  • 2 bars dark chocolates
  • 100 gm plain chocolates
  • ½ cup heavy wipping cream
  • 2 tsp honey
  • 1 tbs milk


1- Put all the above ingredients in a pan

2- Melt dark chocolates while stirring constantly over low heat.

3- when chocolate has melted and the mixture is smooth, take out mixture in big ceramic bowl.

4- now take fruits pieces(muskmelon, peach, apples, bananas, papayas)& fix on shashlik sticks with grapes, strawberries, tofu, paneer & cake pieces

5- Dip in and serve it

Broccoli pepper rice

Hot & spicy

A healthy delicious food for your lunch & dinner

  • 1 cup rice
  • 50 gm French beans
  • 11/2tbsp cooking oil
  • 1 big onion
  • 75 gm broccoli
  • 1 tsp cumin seeds
  • 60 gm red pepper
  • 50 gm white pepper
  • 1 tsp whole black pepper
  • Some curry leaves
  • 2 cups water
  • Salt according to taste

1- Soak rice for 1 hour
2- Cut Onion & keep a side
3- Heat 1/2tsp oil in pan & add cumin seeds, black pepper, curry leaves & rice.
4- Add 2 cup of water, salt & stir, As it starts Boiling reduce the flame & cook till it done.
5- Take another pan & put 1tsp cooking oil, Add onion & cook till it is brown, Add broccoli, beans & 3 tsp water.
6- Cook vegetables are done, Add red & white pepper powder & stir-fry.
7- Add cooked rice mix it well.
8- Serve hot with salted curd.

Yummy Irish Tea

Yummy tea to make your mood..! A tea without milk..!!!

> For serves two :
* 4 tsp brown sugar
* 3 cups water
* 2 tsp Irish coffee syrup
* 2 whole cardamom
* 4 tsp honey
* 2 tsp CTC tea
* a pinch of cardamom powder
* 2 mint leaves

1- caramelize the brown sugar, honey and whole cardamom.
2- Add water and a pinch of cardamom powder to the mixture and boil for two minutes.
3- Add the coffee syrup and tea and boil for one minute.
4- Strain and dress with mint leaf and serve.