Friday, 29 June 2012

Murg Reshmi Tikka

Hi All .......
Ready with a post for the coming weekend ...

200-300 gm boneless chicken
1st marination
1/2 ginger-garlic paste
1/4 tsp pepper powder
2nd marination
3 tsp grated cheese
4 tbsp cream 
1 egg white
1/4 tsp ginger-garlic paste
Salt to taste (already in 1st marination)
1 finely chopped green chilly
Few finely chopped fresh coriander leaves
A pinch of elaichi powder
2 tsp cornflour 
Ghee or oil for basting 


  1. Wash, clean, pat dry chicken pieces and keep them aside.
  2. In a bowl mix first marination and apply this mixture to the chicken pieces. Keep it aside for 1 hr at least.
  3. Now mash cheese in a bowl, add egg white and ginger-garlic paste. Mix it nicely.
  4. Add cream, elaichi powder, coriander leaves, green chilly, cornflour and salt. Mix well.
  5. Add chicken pieces into the marinade, mix nicely. Keep it in fridge for 4-5 hrs or overnight.
  6. Take wooden skewers, skew marinated chicken pieces.
  7. Roast them in a gas tandoor on medium flame for 10-15 mins.
  8. Turn and baste the chicken with oil or ghee a couple of times to ensure even cooking and colour.
  9. Cook till chicken gets medium brown from the outside.
  10. Serve hot with salad and green chutney.
Note: Dip wooden skewers in water before using to avoid them burning.
If you don't have gas tandoor you can cook the marinated chicken in microwave too.
Temperature 180c for 20-25 mins or till completely cooked.

Tuesday, 26 June 2012

Dahi Mushroom

Hello Friends ...
Had a lovely weekend with my family and friends ....So back to my work with a much awaited post of DAHI MUSHROOM. I made this recipe and friends believe me this recipe rocks :-)


  • 1 pack of mushroom
  • 1/4 tsp ajwain
  • 2 tbsp oil
  • 1 onion finely chopped
  • 1/2 tbsp ginger/garlic paste
  • 1-2 green chilies (finely chopped)
  • 1 cup of beaten curd
  • 1/2 tsp coriander powder
  • 1/4 tsp garam masala
  • 1/2 tsp cumin powder
  • Salt taste
  • Fresh coriander leaves (finely chopped) for garnishing

Cut each mushroom in 4 pieces (including stem) if the size of mushroom is big then make 6 pieces.
Heat oil in kadai, add ajwain. Saute for 7-8 secs.
Add ginger-garlic paste, saute for few seconds.
Add onions and green chilly, saute till onions become golden brown in colour.
Add chopped mushroom, cook covered on low flame till mushrooms leave water.
Remove the lid and cook on high flame so that the water dries up.
Add all the dry masalas. Mix nicely.
Reduce the heat and add curd in the mushrooms.
Cook till curd coats the mushrooms nicely.
Remove from fire.
Sprinkle fresh coriander on the top.
Serve hot.

Thursday, 21 June 2012

Arbi Fry (Veg Fish Fry)

Surprised Na .........
How come I have put fish in veg category ??? There is a story behind it ...My mom cooked the same recipe when I was 8 years old.. She served it saying fish fry to me and my brother. We both liked it a lot, later we came to know that it was arbi instead of fish but till then it became one of our favourite dish.
Now after so many years whenever I cook this recipe at my place I call it as "Fish fry" ....I know its weird but  this recipe reminds me of my childhood days. I dedicate this recipe to my MOM ....I hope mom I made it in the same way like you used to do .....

500 gm arbi (colocassia)
3 tbsp oil
1/4 tsp ajwain (thymol seeds)
1/2 tbsp coriander powder
1/2 tsp garam masala
1/2 tsp cumin powder
1/4 tsp mint powder
1/2 tbsp amchoor powder (dry mango powder)
Salt taste
Red chilly powder according to taste
Lemon juice


  • Boil arbi in pressure cooker. Give two whistles and then keep it on low flame for 5-10 mins.
  • Remove from fire. Discard the water.
  • Peel it and keep it aside.
  • Now take a Non-stick pan, heat oil. Press arbi slightly with your  palm and shallow fry it till golden brown. Take out the arbi on the absorbent paper.
  • In the same pan, add oil (if required).
  • Add ajwain, cook for 5-6 mins.
  • Add all the dry masala except amchoor and mint powder. Mix well.
  • Put fried arbi in the pan and mix slowly ( be careful while turning the arbi).

  • Cook for 7-8 mins. Add amchoor and mint powder.
  • Remove from fire. Sprinkle lemon juice on the top before serving.
  • Serve hot with onion slices.

Tuesday, 19 June 2012

Paneer Frankie

Hi All ....
     Frankie is an Indian version of wrap and rolls....Its an Indian roti filled with different fillings of our own choice....I tried this recipe at home and it was loved by everyone at my place :-)

For Roti:
1 cup maida (all purpose flour)
1/2 cup wheat flour
Water to knead 

For Filling:
200gm Paneer (finely chopped)
1 large onion (finely chopped)
1 tsp ginger-garlic paste
1 large tomato (finely chopped)
1 capsicum (finely chopped)
1/4 tsp garam masala
1/2 tsp coriander powder
1/4 tsp red chilly powder
1/2 tsp cumin powder
Salt taste
1/2 tsp kitchen king masala

To assemble :
2 beaten egg (optional)
Green pudina chutney
Sliced onion
Shredded cabbage
Low fat mayonnaise
Chaat masala


  • Mix maida, atta and salt, knead into soft dough using water. Keep it aside for 30 -40 mins.
  • Divide the dough into 8 equal portion and roll out into thin rotis.
  • Cook each roti on medium flame. Keep them aside.
  • Take a non-stick pan ...brush it with oil and put each roti in the tava, apply beaten egg on the roti and flip it to cook the egg.
  • Cook on low flame. Remove from fire.

Now make the filling....

  • Heat oil in a pan add onion and ginger-garlic paste.Saute till onions become golden brown.
  • Add tomatoes, cook covered till oil separates.
  • Add capsicum and all the dry masalas. Cook for 7-8 mins on low flame.
  • Add paneer cubes,again cook for 5-6 mins.
  • Remove from fire. Divide the stuffing into 8 equal portion.

To assemble:

  • Take the roti, keep the egg coated side on the top.
  • Apply mayonnaise and green chutney.
  • In the centre place sliced onion.
  • Put paneer mixture on the sliced onion.
  • Put shredded cabbage on paneer mixture and sprinkle chaat masala on the cabbage.
  • Roll up the roti to form a roll.
  • Wrap lower part of each roll in a foil paper. This will help you to hold the roll easily.
  • Enjoy the roll .......

Friday, 15 June 2012

Sweet Corn Soup with fresh corn kernels

Hi Friends....
      Every time buying tin corns from the market will be heavy on the pocket :-( So I tried SWEET CORN SOUP with fresh corns or you can use frozen one too (safal brand). Its very simple and tasty recipe. Add veggies into it to make it more healthy :-)


  • 1 cup  sweet corn kernels (Safal one )
  • 1 carrot (finely chopped)
  • 2-3 beans (finely chopped)
  • 2 tbsp cornflour in 1/2 cup of water
  • Salt taste
  • 1/2 tsp pepper powder
  • 1/4 tsp soya sauce (optional)
  • A pinch of sugar


  1. Churn 3/4 cup of corn kernels in grinder only for 5-6 sec. Keep them thick.
  2. Now put sweet corn kernels with the sweet corn granules in a pressure cooker and give 2-3 whistles.
  3. When pressure drops down open the lid, add carrot and beans. Boil for 10-15 mins.
  4. Add cornflour mixture. Simmer for 4-5 mins.
  5. Add seasoning, soya sauce and sugar. Mix well.
  6. Serve hot with vinegar and chilly sauce.

Wednesday, 13 June 2012

Chana Chaat (From Leftover)

Hi All....
      We all are fond of Rajma Curry (red kidney beans), Black Channa Curry (brown chickpeas) and White Channa Curry (white chickpeas).In a week we make one of these but sometimes we get more of the quantity than required
Now what to do ??? Today's recipe is about leftovers 
Channa chaat is not only less calorie chaat but healthy can try this recipe for your kidos too :-)


  • 2 cups of black channa gravy
  • 1 large onion (chopped)
  • 2 medium tomatoes (chopped)
  • 1 boiled potato (chopped) (optional)
  • 2 green chilies (finely chopped)
  • Few coriander leaves (finely chopped)
  • 1 lemon juice
  • Chaat masala taste


  1. Separate channa from the gravy (don't discard the gravy have it like a soup by adding little bit of lemon juice)
  2. Keep the channa on high flame till the gravy dries up completely.
  3. Remove from the fire add chopped onion, tomatoes, green chilies, potato and coriander leaves.
  4. Sprinkle chaat masala and lemon juice. Mix well. (Don't add salt and seasoning as its already there in channa)
  5. Serve as a chaat.
Note: This recipe you can try with boiled channa too.(Add seasoning according to your taste)
Instead of channa you can take Black Eyed Beans (lobhia), Red Kidney Beans 
(rajma), White Chickpeas (kabuli channa) too...........

Tuesday, 12 June 2012

Cool Blue

Hi Friends...
Temperature is rising day by day summers we prefer liquid diet rather then having something solid.
Again I am back with a beverage inspired by CAFE COFFEE DAY...........COOL BLUE :-)
I made this recipe on my own and believe me it was a hit at my place. I want you all to try this simple recipe :-)

Ingredients: (for 1 glass)

  • 2 tbsp citrus blue syrup (By Mapro)
  • 1 tbsp lemoneez or lemon juice
  • 1 glass of sprite, limca or 7up
  • Few ice cubes


  1. Mix syrup and lemon juice.
  2. Take a tall glass and place 1/4 cup of ice cubes in it. Pour the lemon mixture in the glass.
  3. Top it with sprite or limca.
  4. Serve immediately.

Friday, 8 June 2012

Bread Pizza (On Tawa)

Hi all ,
      Ready with another post for cheese lovers .......I too love cheese a lot whether its on pizza or in a sandwich.
This is a tasty and a healthy snack for kids too by adding veggies into it . You can prepare this for birthday parties or send them in kid's lunch box.


  • 6 brown bread slices
  • 1/2 cup boiled corns
  • 1 sliced capsicum
  • 1/2 cup small paneer cubes (optional)
  • 1 medium onion (chopped)
  • 1 large tomato (chopped without seeds)
  • 2 tbsp olives (optional)
  • 1 cup grated mozzarella cheese
  • 6 tbsp pizza sauce or tomato ketchup 
  • Butter for toasting
  • Salt 
  • Pepper powder
  • 2 tbsp Oregano 


  1. Take bread slice apply 1 tsp of butter followed by tomato ketchup or pizza sauce.
  2. Spread all the veggies and paneer on the slice.
  3. Season it with salt, pepper and oregano.
  4. Now sprinkle lots of mozzarella cheese on the top of the slice.
  5. Now the cooking part ..........Place tawa on the gas burner and on that keep a NON-STICK pan. (Placing non-stick pan straight on gas burner will burn your bread pizza so place it on tawa first)
  6. Apply little butter in the pan and place 2 slices of bread pizza in it.
  7. Close it with lid and cook on low flame till cheese melts.
  8. Remove from fire and serve hot.

Wednesday, 6 June 2012

Peas poha


  • 1 cup thin poha (flaked rice)
  • 1/2 cup frozen peas or fresh boiled peas
  • 1 large onion ( thinly sliced)
  • 2 tbsp roasted peanuts 
  • Few curry leaves
  • 2-3 green chilies
  • 1/4 tsp cumin seeds
  • 1/4 tsp mustard seeds
  • Salt taste
  • 1/4 tsp turmeric powder
  • 1/4 tsp red chilly powder
  • 1 lemon juice
  • Oil
  • Chopped coriander leaves for garnishing


  1. Put poha in a strainer and wash it under running water for few seconds till it gets soaked. Do not soak too much. Keep it aside.
  2. Heat oil in kadai. Add cumin seeds, mustard seeds and curry leaves, when they splutter. Add onions. Cook till they become pink brown.
  3. Add turmeric powder, red chilly powder and salt.
  4. Add peanuts, peas and green chilies. Cook for 1-2 mins.
  5. Now add flaked rice. Mix well.
  6. Keep stirring but be careful so that the grains remain separate and unbroken.
  7. Sprinkle lemon juice. Mix well.
  8. Serve hot, garnished with chopped coriander leaves.
  9. Enjoy with tea or coffee :-)

Monday, 4 June 2012

Ragda Pattice ( Aloo Tikki)

Hi All....
Had a chaat party this weekend Gol Gappe, Dahi bhalle and Ragda Pattice :-)
Dahi bhalle recipe I already shared with you all,  today I will share Ragda Pattice recipe with you :-) Its a popular snack of Mumbai .... now easily you can try it at home. So here goes the recipe for you all :-)

For Ragda:
1 1/2 cup of green or white peas
2 medium size onion (finely chopped)
2 medium size tomatoes (finely chopped)
1-2 green chilies (finely chopped)
1/2 tsp cumin seeds
A pinch of hing 
1 tsp ginger paste or 1" grated ginger
Salt according to taste
1/2 tbsp amchoor powder (dry mango powder)
1/2 tsp cumin powder
1/2 tsp garam masala
1/4 tsp red chilly powder
1/2 tsp turmeric powder
2 tbsp oil

For Patties:
5-6 boiled potatoes
2-3 slices of bread
2 tbsp of cornflour
1/2 tsp red chilly powder
Salt taste
Oil for shallow frying

Garnishing: Chopped onion
                  Green pudina chutney
                  Tamarind chutney.
                  Chopped coriander leaves

  • Wash and soak peas overnight. Add turmeric powder and salt, cook in pressure cooker on high flame till first whistle and then for 10 -15 mins on low flame. 
  • Heat oil in the kadai. Add cumin seeds and hing. Add onion and grated ginger. Saute till onions become transparent pink in colour.
  • Add tomatoes and green chillies, cook till they turn soft and oil separates.
  • Add all the dry masalas. Cook for a while.
  • Now add boiled peas. Mix well and cook till you get thick consistency.
  • Remove from fire and keep it aside.

For patties:

  • Mash boiled potatoes. Dip slices of bread in water just for a second.
  • Squeeze water from the slices and mix them in the potatoes.
  • Add cornflour, red chilly powder and salt. Mix well. 
  • Divide the mixture in 6 equal portions.
  • Now make small round tikkies or patties. Shallow fry all the tikkies in a non-stick pan till golden brown.
  • Remove on absorbent paper and serve with Ragda.

How to serve : Place two patties along with the ragda. Garnish Ragda with chopped onion, coriander leaves, tamarind chutney and green chutney.
Serve immediately.

Saturday, 2 June 2012

Chicken Lollipops (Chinese style)

Hello Friends...
Earlier I posted chicken lollipops in kebab style but today I am posting my recipe of chicken lollipop in Chinese style ..... I like them in sweet and sour sauce so first time I tried at home and believe me it came out very well.
So I wanted to share this recipe with you all :-)

6 chicken lollipops
For marination:
1 tsp of ginger/garlic paste
1 tsp soya sauce
1/2 tsp pepper powder
Other ingredients:
1 egg
salt according to taste
1/2 tsp chilly powder
1 tsp ginger-garlic paste
1 tsp soya sauce
1 tsp chilly sauce
1 tsp honey
A pinch of ajinomoto
1tbsp of cornflour in 1 tbsp of water
Spring onion for garnishing


  • Clean and wash chicken lollipops.Pat dry them.
  • Mix all ingredients of marination, put lollipops into it and marinate for 2-3 hrs.

  • Beat egg nicely, add little salt and red chilly powder.
  • Now add chicken lollipops into it and deep fry them till golden brown.
  • Now take 1 tbsp of oil in a non-stick kadai.
  • Add ginger-garlic paste....saute for 4-5 secs.
  • Add chilly sauce, soya sauce and ajinomoto. Mix it.
  • Now add cornflour mixture, bring it to boil. Add honey and chicken lollipops.
  • Cook till it becomes thick and lollipops are well coated.
  • Remove from fire.
  • Wrap the aluminium foil at the end.
  • Garnish with chopped spring onion and serve hot.
This is for Divya Pramil :

Friday, 1 June 2012

Lemon Iced Tea

Hi All..
 Its so hot nowadays that we always look for something refreshing and easy to make ... So here goes the recipe :-)


  • 2 tea bags 
  • 1/4 cup lemon juice
  • 4 tbsp honey or sugar 
  • Ice cubes
  • 2 1/2 glasses of water
  • Lemon slice for garnishing


  1. Boil 1 glass of water, add sugar and tea bags into it. (If you are using honey then add only tea bags)
  2. Remove from fire and keep it aside. 
  3. If you have not added sugar in the tea mixture then add honey when the  mixture becomes lukewarm.
  4. Add lemon juice and 1 1/2 glass of water, when the mixture is completely    cold. 
  5. Put ice cubes in the glasses and pour the mixture over it.
  6. Garnish with lemon slice and serve immediately.