Wednesday, 30 May 2012

Chilli Paneer

Hello Friends,


  • 200 gms paneer
  • 1 tbsp cornflour
  • 1 1/2 tbsp maida (all purpose flour)
  • 1 tbsp ginger-garlic paste
  • 1/2 tsp pepper powder
  • 1/2 tsp salt
  • 1 large capsicum (cut into cubes)
  • 3-4 flakes of garlic (finally chopped)
  • 3-4 spring onions (chopped)
  • 2 tbsp tomato ketchup
  • 2 tsp soya sauce
  • 3-4 red dry chilies
  • 2 tsp vinegar
  • 1-2 tbsp green chilli sauce (according to your taste)
  • A pinch of ajinomoto
  • 1/2 tsp honey
  • 1 tbsp cornflour in 1/4 cup of water


  • Cut paneer into 1" cubes.
  • Mix cornflour, maida, salt, pepper powder and ginger-garlic paste.Add water to make thick batter such that it coats the paneer well.
  • Shallow fry paneer cubes till golden brown in colour. Remove from fire and keep it aside.
  • Heat 2 tbsp of oil in non-stick kadai. Add broken dry red chillies and garlic. Saute for few seconds.
  • Add spring onions leave the green portion for the garnishing. Saute for 5 secs.
  • Add capsicum and saute it.

  • Now add chilli sauce, tomato sauce, soya sauce and vinegar. Mix well.
  • Add salt, pepper powder, ajinomoto and honey. Saute nicely.
  • Now add paneer pieces and mix well.
  • Add cornflour mixture, keep stirring.
  • Cook till the sauces coat the paneer nicely.
  • Garnish with spring onion and serve hot.   

Monday, 28 May 2012

Broccoli and tomato pasta


  • 2 cups penne pasta
  • 1 tbsp olive oil 
  • 1/2 tsp salt

For Gravy:

  • 1 small broccoli (cut into small florets)
  • 1/2 cup boiled sweet corn (optional)
  • 1 large onion (finely chopped)
  • 4 large  tomatoes (blanched in hot water, remove the skin and chop finely )
  • 6-7 flakes of garlic (finely chopped)
  • 1-2 tbsp of olive oil
  • Salt according to taste
  • 1/2 tsp pepper powder
  • 2 tbsp tomato puree or tomato ketchup
  • 1/2 tsp chili flakes
  • 1/2 tsp oregano
  • 1/4 tsp sugar
  • Few parsley or fresh coriander leaves for garnishing


  1. Boil 7-8 cups of water with salt and oil. Add pasta to the boiling water and cook on low heat till almost tender. Do  not overcook. Remove from fire, drain the water. Add fresh cold water and strain. Keep it aside.
  2. Boil 5-6 cups of water with 1/4 tsp of salt. Remove from fire, add broccoli to the boiling water. Cover it and  keep for 4-5 mins. After that drain the water and keep it aside.
  3. Heat olive oil in kadai. Add garlic and onion, saute till onions become light brown.
  4. Add tomatoes, oregano, salt, pepper powder, sugar and tomato ketchup.Mix well.
  5. Now add broccoli and boiled corns, stir continuously.
  6. Add boiled pasta and mix well. 
  7. Cook on low flame for 3-4 mins.
  8. Remove from fire. 
  9. Serve sprinkled with parsley or coriander leaves.

Thursday, 24 May 2012

Banana and Walnut cake

Hello Friends ...
Back with another recipe...Banana and walnut cake . I tried this recipe with a variation by adding coffee powder in it...If you like coffee taste then you add it otherwise you can skip it :-)


  • 1 1/2 cup all purpose flour (maida)
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1/2 cup chopped walnuts
  • 2 ripe bananas 
  • 3/4 cup sugar
  • 2 large eggs
  • 1/2 tbsp coffee powder (optional)
  • 1 tsp vanilla extract
  • 1/2 cup unsalted butter


  • Preheat oven at 170 degree c for 10 min. 
  • Sieve maida, baking powder, baking soda, coffee powder, salt all together and keep it aside.

  • Whisk eggs and sugar together nicely with hand blender.
  • Mash bananas, melted butter together.
  • Blend banana mixture with the egg mixture til it gets smooth.

  • Now add all the dry ingredients with the help of spoon. Keep blending side by side to avoid lump formation.
  • Add vanilla extract in the mixture. Blend it nicely.
  • Sprinkle little flour on the walnuts (walnuts will not sink in the batter) then add them into the batter and mix well.
  • Grease the baking dish with butter and sprinkle little maida.
  • Pour the batter into the baking dish and keep the dish into preheated oven for 40-50 mins.

  • A wooden toothpick inserted into the cake should come out clean.
  • Take out the dish from the oven and keep it aside for 20 mins to cool down.

  • Cut it into small slices and enjoy with a cup of tea or milk.

Monday, 21 May 2012

Mushroom in hot garlic sauce

Hi all ...
This recipe was requested by Tapaswini ......So here goes the recipe 

1 pack on mushroom
1 bell peppers (red and yellow)
3-4 spring onions
5-6 baby corns
1 large onion
3 tbsp oil
3-4 red dry chilies
Salt according to taste
1/2 tsp pepper powder

For garlic sauce:
5-6 flakes of garlic (finely chopped)
1 tbsp red chili sauce (according to taste, how spicy you want)
1 tbsp vinegar
1 1/2 tbsp soya sauce
1/2 tbsp honey
1 tbsp vegetable oil
1 1/2 tsp cornflour 
1/2 cup water

For sauce:
Heat oil in a pan, add chopped garlic, saute it for 30 sec.
Add all the sauces, vinegar, honey in it and mix well.
Add 1 cup of water and bring it to boil.
Now add cornflour mixture (mix cornflour + water) and bring it to boil. thickness of gravy should be according to your choice.
Keep the sauce on low flame for 3-4 mins.
Remove from fire and keep it aside.
  1. Cut all the veggies (yellow and red bell pepper, onion) in cubes.
  2. Chop mushrooms and green part of spring onion.
  3. Heat oil in a heavy bottomed kadai.
  4. Add broken dry red chilies, when the splutter add on cubed onions, saute for 2 mins.
  5. Now add bell peppers and mushrooms. Mix well and saute on high flame for 4-5 mins.
  6. Add salt and pepper powder.
  7. Now add hot garlic sauce and mix nicely.
  8. Simmer for 3-4 mins.
  9. Garnish with spring onions.
  10. Serve hot with fried rice or noodles.

Note: You can add fried tofu, paneer or fried chicken in the gravy for the variations. 

Saturday, 19 May 2012

Gobhi Aloo

Hi All .....
Simple and easy recipe of Gobhi Aloo ...


  • 1 small cauliflower
  • 2-3 potatoes
  • 1 finely chopped tomato
  • 1" grated ginger
  • 3 tbsp oil
  • 1/2 tsp cumin seeds
  • A pinch of hing
  • 1/4 tsp turmeric powder
  • 1/2 tsp amchoor powder (dry mango powder)
  • 1/4 tsp red chilly powder
  • 1/4 tsp garam masala
  • Salt according to taste
  • Fresh coriander


  1. Wash and cut cauliflower into florets (you can add florets into boiled salted water for 5-10 mins, drain and keep it aside.)
  2. Peel and chop potatoes in cubes and keep them aside.
  3. Heat oil in kadai, add cumin seeds and hing.
  4. When cumin seeds crack add tomatoes and ginger. Saute till oil separates.
  5. Add all the dry masalas (except garam masala) mix nicely.
  6. Now add cauliflower and potatoes.Mix.
  7. Place lid and cook on low flame for 15-20 mins until the vegetables are cooked.(Keep tossing in between.)
  8. Sprinkle garam masala on top.Mix well.
  9. Garnish with chopped coriander.
  10. Serve hot with paranthas or rotis.

Friday, 18 May 2012

Vegetable Dalia

Hello friends...
Today's recipe is for all the mothers who want their kids to eat healthy food. I know kids are very fussy in their eating habits. So I made little variation in broken wheat by adding veggies. Broken wheat is good source of iron, protein, carbohydrates and calcium. You can give dalia to your kids for breakfast or for lunch.

  • 1 cup roasted broken wheat (dalia)
  • 1 cup finely chopped veggies (carrot, beans)
  • 1/4 cup sweetcorn 
  • 1/4 cup peas
  • 1 finely chopped onion
  • 2 finely chopped tomato
  • 1/2 tsp cumin seeds
  • 1/4 tsp garam masala
  • 1/2 tsp coriander powder
  • Salt according to taste
  • 1/4 tsp pepper powder
  • 2 tbsp ghee
  • Water
  1. If you don't get roasted dalia, then roast the dalia with 1 tbsp of ghee in the pan till golden brown in colour.
  2. Heat remaining ghee in the pressure cooker, add cumin seeds.
  3. When cumin seeds crack, add onion and saute till it becomes golden pink in colour.
  4. Add chopped tomatoes and bhuno till ghee separates. 
  5. Now add all the dry masalas and mix.
  6. Add veggies and dalia in the mixture. Mix nicely.
  7. Now add 3 cups of water, mix it and close the lid of the pressure cooker.
  8. After 2 whistles keep it on low flame 10-15 mins.
  9. Remove from fire, serve hot.
For kids serve dalia along with curd....they will enjoy it.

Wednesday, 16 May 2012

Corn and spinach sandwich

Hello Friends ..
Today's recipe is inspired by Cafe coffee day Corn And Spinach Sandwich .... I like it a lot, hope you will like it too....


  • 1 big bunch of spinach
  • 1 cup boiled sweet corn
  • 2-3 flakes of garlic (grated)
  • 1-2 green chillies
  • 2 tbsp of chopped parsley or coriander
  • Salt according to taste
  • 1/2 tsp pepper powder
  • 1 cup of grated mozzarella cheese
  • 10-12 wheat bread slices
  • 2 tbsp butter for toasting


  1. Wash, clean, discard the stem of spinach leaves. Chop them finely and keep it aside.
  2. Now add little butter in a frying pan, add garlic and green chillies. Saute for 15 secs.
  3. Add spinach and corn, cook on high flame till water evaporates.
  4. Add salt and pepper powder. Mix well.
  5. Remove from fire, divide the stuffing into 6 equal portions.
  6. Now take a bread slice, spread one portion of stuffing on the bread slice.
  7. Sprinkle grated cheese on the top, cover with another slice of bread.
  8. Apply some butter on the surface and grill it, till the sandwich turns golden brown. (You can grill it in microwave or in sandwich toaster too....)
  9. Serve hot with tomato ketchup...

Tuesday, 15 May 2012

Fish Fry

Fish, rich source of omega-3 fatty acids and proteins .....It should be included in your balanced diet.
Fish fry is the easiest recipe of making fish try this easy and simple recipe for your family :-)

  • 500 gm surmai fish 
  • 2 tbsp ginger-garlic paste
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chilly powder
  • 1 tbsp besan
  • Salt according to taste
  • 2-3 tbsp lemon juice
  • Mustard oil for shallow frying
  • Garnishing : lemon juice and chaat masala
  1. Apply 3 tbsp of wheat flour on fish for 5- 10 mins and then wash it off nicely under running water, this will minimise the smell of raw fish.
  2. Pat dry it with kitchen towel and keep it aside.
  3. Now mix all the ingredients of marination (except oil).
  4. Apply the mixture nicely on the both sides of the fish.
  5. Keep the marinated fish in the fridge for 4-5 hrs.
  6. Heat mustard oil in a pan, add marinated fish pieces in the pan.
  7. Shallow fry them from both the sides till golden brown in colour.
  8. Remove from fire, sprinkle some chaat masala and lemon juice.
  9. Serve hot with onion rings and pudina chutney.
  10. Enjoy in rainy season...... 
Note : Surmai fish has only 1 bone in the middle, so its easy to eat.

Sunday, 13 May 2012

Corn Seekh Kebab

Hello Friends,
Today's recipe is Corn Seekh Kebab, a very tasty and easy tea time snack or cocktail snack.... Make it during rainy season and enjoy with a cup of tea :-) 


  • 4-5 boiled and mashed potatoes
  • 1 cup grated sweetcorn
  • 1 finely chopped onion (optional)
  • 1-2 finely chopped green chillies
  • Few fresh coriander leaves
  • 1/2 tsp grated ginger
  • 1/2 tbsp chaat  masala
  • 1/2 tsp garam masala
  • 1/2 tsp cumin powder
  • 2-3 tbsp cornflour
  • Salt according to taste
  • 2 tsp Ghee
  • Ghee or butter for brushing
  • 10-12 wooden skewers (dipped in water for 1 hr)


  • Chop sweet corn, onion, green chillies and coriander together in chopper.(It will save your time)
  • Mix this mixture with mashed potatoes. Add all the dry ingredients. Mix nicely.
  • Heat ghee in a pan, add the mixture and cook it for few minutes.
  • When mixture cools down then divide it in equal portion.
  • Now take a wooden skewer, press each potion on it equally.
  • Make 5" inch long kebabs.

  • Now cook the kebabs in electric tandoor, gas tandoor or shallow fry them.
  • Keep brushing in between till kebabs turn brown from all the sides.
  • Serve hot with tomato ketchup or green chutney.

Friday, 11 May 2012

Kadhi Pakora (punjabi style)

Punjabi Kadhi Pakora .....
For Pakora

  • 1finely chopped onion
  • 1 finely chopped potato
  • 1 cup besan (gram flour)
  • 1-2 finely chopped green chilly
  • Finely chopped fresh coriander
  • Salt according to taste
  • 1/4 tsp turmeric powder
  • 1/2 tsp coriander powder
  • 1/4 tsp garam masala
  • A pinch of ajwain (tymol seeds)
  • oil for frying

For Kadhi:

  • 500 gm sour curd
  • 1/2 cup besan (gram flour)
  • 1/2 tbsp turmeric powder
  • salt according to taste
  • 1 tbsp ginger-garlic paste (optional)
  • 1/4 tsp methi dana (fenugreek seeds)
  • A pinch of hing
  • 1/2 tsp red chilly powder
  • 1/2 tsp garam masala
  • 1/2 tsp cumin seeds
  • Fresh coriander chopped
  • 3-4 whole red chilies

For Garnish : 1/4tsp Red chilly powder, kadhi patta 


  • Mix besan in 2/3 cup of water, beat the mixture nicely to avoid lump formation.
  • Mix all the other ingredients in the batter.
  • Heat oil in kadai, to check whether oil is ready for frying add one drop of batter in oil, if it comes up immediately then the oil is ready for frying.
  • Put small amount of batter in oil and fry pakoras till golden brown in colour.
  • Keep them aside.

For kadhi:

  • Mix curd and besan together, beat them in blender to avoid lump formation.
  • Heat oil in pressure cooker or heavy bottom pan, add cumin seeds, methi dana and hing. 
  • When cumin seeds and methi dana splutter, add whole red chilies and ginger-garlic paste, keep sauteing till paste becomes brown in colour. 
  • Now add besan mixture, stirring in between till it comes to boil.
  • Add salt, turmeric powder, coriander powder and garam masala.
  • Add 3 cups of water and bring it to boil. Reduce the heat.
  • Stir occasionally and let the kadhi cook for 45 mins to 1 hr on low flame.
  • Cook till you get the required gravy consistency.
  • Add chopped coriander and pakoras.
  • Remove from fry.

Before serving :- Heat oil in a tadka pan, add red chilly powder and kadhi patta. Pour over the kadhi and its ready to serve with boiled rice.

Thursday, 10 May 2012

Tomato Soup


  • 3-4 big tomatoes
  • 1/2 beetroot
  • 1 carrot
  • 1"inch cinnamon
  • 2 cloves
  • 2 flakes of garlic
  • 2 tsp butter
  • Salt according to taste
  • 1/2 tsp pepper powder
  • a pinch of sugar
  • Cream for garnishing
  • 3-4 cups of water


  1. Heat pressure cooker, add cinnamon, cloves.
  2. Now add garlic, chopped tomatoes, beetroot and carrot. Mix well.
  3. Add water and close the lid. After first whistle keep it on low flame for 5-7 mins.
  4. When pressure drops open the lid, and blend the mixture in blender once it gets cool.
  5. Strain it.
  6. Melt butter in the heavy bottom pan. Add strained mixture. Bring it to boil.
  7. Keep stirring in between.
  8. Add salt, sugar and pepper powder. Mix nicely.
  9. Garnish with cream and serve hot.

Tuesday, 8 May 2012

Matar Kulcha

Hi Friends,
Recently I went to Delhi (Dilli dil walo ki),famous for food joints.
Today my recipe is from Delhi ....Matar Kulcha
I bought ready made kulchas from there and made matar at home. 


  • 1 cup white peas.
  • 2 finely chopped onions
  • 2 finely chopped tomatoes
  • 2 finely chopped green chillies
  • Chopped Coriander leaves 
  • A pinch of hing
  • 1/2 tsp turmeric powder
  • 1 tsp garam masala
  • 2 tsp coriander powder
  • 2 tsp amchoor powder
  • 1 tsp cumin powder
  • 1/2 tsp chilly powder
  • Salt according to taste
  • Lemon juice 


  1. Wash,clean and soak peas overnight.
  2. Boil peas with salt and turmeric powder.Give one whistle then keep it on low flame for 20-25 mins.
  3. Heat oil in kadai and hing.
  4. Add onions and saute till golden pink.
  5. Add tomatoes and green chillies.
  6. Mix nicely and keep sauteing in between. Cook it for 5-6 mins.
  7. Add all the dry spices.
  8. Add boiled peas in the onion mixture, mix well.
  9. Keep on low flame till you get semi dry gravy.
  10. Sprinkle fresh coriander and lemon juice for garnishing.
  11. Grill kulchas in microwave or in non stick pan.
  12. Serve with onion lachha salad and green chutney.

Monday, 7 May 2012

Sprout Chana Chaat

All time favourite yummy Salad   
Sprouts are rich in protein,amino acids,vitamins and minerals. Very healthy for all the age group.
It can be easily made at home or you can buy them from the veggies stores..


  • 1 cup sprouted chana (bengal gram)
  • 1/2 cup sprouted moong (green gram)
  • 1/2 cup pomegranate seeds
  • 1/2 cup chopped cucumber
  • 1/2 cup chopped tomato
  • 1/2 cup chopped onion
  • Lemon juice
  • 1/2 tbsp chaat masala
  • 1/2 tsp pepper powder
  • 1/4 tbsp black salt
  • 1/4 cumin powder
  • Chopped coriander for garnishing


  1. To make sprouts,wash and clean chana and moong dal.
  2. Soak them overnight in 1 cup of water.
  3. Next day discard water, keep both of them in muslin cloth.
  4. Hang the muslin cloth in the warm and dry area of the kitchen.
  5. It will take 8-10 hrs to germinate.
  6. Take the germinated seeds.
  7. Give 1 whistle to moong dal in pressure cooker with 1/4 cup of water.
  8. Mix all other ingredients in a serving bowl.
  9. Add sprouted chana and moog in the mixture.
  10. Mix nicely.Garnish with chopped coriander.
  11. Serve :-)
Sending this recipe to:
only lunch box

Thursday, 3 May 2012

Paneer Tikka

Hello friends, 
Very easy recipe of paneer tikka for those who don't have tandoor or oven at home.......Try this out :-)


  • 200 gm paneer (cut into 1"cubes)
  • 1/2 cup thick curd 
  • 2 tbsp ginger garlic paste
  • 1/2 tsp red chilly powder
  • 1/2 tsp garam masala
  • 1/4 tsp turmeric powder
  • 1/2 tsp tandoori masala (optional)
  • 1/2 tsp kasoori methi
  • Salt according to taste
  • 1 capsicum (cut into cubes)
  • 1 large onion (cut into cubes)
  • 1 firm tomato (cut into cubes)
  • Butter or oil for basting

  • Mix all the dry spices and ginger garlic paste in thick curd.
  • Marinate all the veggies and paneer cubes in the curd mixture for 3-4 hrs.(keep it in refrigerator)
  • Heat 2 tbsp of oil or butter in a non-stick pan, add only paneer cubes.
  • Keep sauteing in between till paneer becomes golden brown from both the sides. 

  • Now add onion and capsicum.Keep the veggies and paneer on high flame to get cooked.
  • Add tomato,cook for 2-3 mins on high flame. (Be careful not to over cook the veggies, otherwise they will not be so crispy).
  • Remove from fire, arrange the veggies and paneer in a toothpick or  wooden skewers.
  • Sprinkle some chaat masala on the top,serve with lemon wedge and onion rings.

Tuesday, 1 May 2012

Corn and aloo kebabs

Hello Friends,
Easy corn and aloo kebabs for you all :-)


  • 1/2 cup corns kernels
  • 3-4 boiled potatoes
  • 2-3 tbsp cornflour
  • 1/2 cup finely chopped carrot (optional)
  • 2-3 green chilies (finely chopped)
  • Few coriander leaves (finely chopped)
  • 1 tbsp chaat masala
  • 1/2 tbsp garam masala
  • 1/2 tbsp coriander powder
  • 1/2 tbsp cumin powder
  • Salt to taste
  • oil for shallow fry


  • Boil chopped carrot and corn kernels in pressure cooker.(just one whistle)
  • Mash potatoes nicely and keep it aside.
  • Grind boiled carrot and corn kernels roughly in the grinder,without using water.
  • Take a bowl mix all the ingredients nicely except oil.
  • Divide the mixture in 8 portions,shape each portion into a round, press lightly to make kebabs.

  • Heat oil in a non-stick pan, shallow fry all the kebabs till golden brown in colour from both the sides.

  • Drain in absorbent paper.
  • Serve hot with green chutney.