Monday, 30 July 2012

Mooli Lachha Salad

Mooli Lachha Salad is very common salad ....But now make that salad with a little twist in it :-) HOW ??

2 radish (grated)
1 carrot (grated)
1" ginger (finely grated)
1 green chilly (finely chopped)
Few fresh coriander leaves (finely chopped)
For Dressing
Juice of 1 lemon
1/2 tsp chaat masala
1/2 tsp black salt
1/4 tsp pepper powder

Mix all the veggies in a bowl except coriander leaves.
Whisk the ingredients of dressing in a bowl.
Pour it onto the veggies. Mix well.
Garnish with chopped coriander
Serve cold.

Thursday, 26 July 2012

Homemade Tortilla Chips With Salsa

Hi All ....
Nachos are everybody's favorite.....I always buy nachos whenever we go for the movie. Once you start eating it you can't stop yourself :-)
Today I tried this recipe at home and guess what ??  My son loved it so much ...I decided to make it often and will store them in air tight container...

1 cup maize flour (makkai ka atta)
1/2 cup all purpose flour (maida)
1/2 tsp oregano
1/2 tsp chilly flakes
Salt taste
1/4 tsp pepper powder
Warm water for kneading

Mix all the ingredients in a big bowl.
Put water and knead into a soft dough.
Keep it aside for 10-15 mins.
Now make small size balls of the dough.
Make thin rotis. Slightly cook the rotis on griddle from both the sides.
Remove from the fire.
Cut them into triangle shape with pizza cutter. Prick with a fork.
Deep fry them till golden brown. Drain onto absorbent paper.
Serve with salsa.

For Salsa
2 tomatoes (blanched)
1 capsicum (roasted)
2 tbsp jalapeno
1 small onion
2-3 flakes of garlic
2 tbsp vinegar
3 tbsp chopped parsley or  fresh coriander
A pinch of sugar
Salt taste
1/2 tsp pepper powder
Roast capsicum on the gas stove. Remove the seeds.

Put everything (except coriander) in the hand blender. 
Churn everything nicely. Don't make it smooth it should be chunky.
Garnish with coriander 
Serve with Nachos.....

Tuesday, 24 July 2012

Lemon Rice

Hi all ...
Lemon rice is the specialty of South I am staying in Bangalore, we often make this at home. You can make this with leftover rice too. Ideal for kids lunch box and evening snacks also.

2 cups boiled rice
3 tbsp oil
2 tbsp peanuts
1/2 tsp cumin seeds
1/2 tsp mustard seeds
Few curry leaves
1 medium size onion (chopped)
2-3 green chilies (optional)
1/4 tsp turmeric powder
1/2 tsp garam masala
1/2 tsp coriander powder
Salt taste
1 lemon
Fresh chopped coriander for garnishing

Heat oil in a kadhai. Add peanuts, fry till brown. Remove from oil.
In the same oil add cumin seeds and mustard seeds. When they splutter add curry leaves and green chilies. Saute for 1-2 mins.
Now add onion and saute till golden brown.
Add all the dry masalas and cook for 2-3 mins.
Remove from fire and add lemon juice into it . Mix well.
Bring it back on fire.
Add boiled rice and mix well.
Garnish with fresh coriander and serve hot.
Enjoy with a cup of tea or a coffee.

Saturday, 21 July 2012

Instant Amla Pickle (beauty therapy)

Hi All.....
 Indian Gooseberry is also know as Amla, it is widely used in Ayurvedic medicines. Amlas are great source of  Vitamin C which has antioxidant properties. It also contains calcium, phosphorous, iron and vitamin B complex.
Vitamin C helps to prevent stress-related disease, it also helps your skin to get its firmness and strength.
So girls to look young and beautiful forever start having amla daily (at least one in a day)

500 gm amla
2 tbsp mustard oil (sarson ka tel)
1/2 tsp mustard seeds
1/2 tsp cumin seeds
A pinch of hing
1/4 tsp turmeric powder
1/2 tsp red chilly powder
1/2 tsp garam masala
1/2 tsp cumin powder
1/2 tsp coriander powder
Salt taste


  1. Wash and clean amla. 
  2. Boil amla in a pressure cooker (just one whistle)
  3. Separate slices and discard the seeds.
  4. Heat oil (heated almost to smoking) in a non-stick kadhai.
  5. Turn off the gas. When it will start cooling down.
  6. Add cumin seeds and mustard seeds. Once they splutter add hing. Mix well. Bring it to fire.
  7. Add all the dry masalas. Mix nicely.
  8. Now put amla slices into the mixture. Saute nicely.
  9. Cook covered for 5-6 mins on medium flame.
  10. Remove from fire.
  11. Once its cool down. Store it in air tight jar and keep it in the fridge.
  12. This instant achaar should be consumed within a week.  

Thursday, 19 July 2012

Paneer Butter Masala

Hello friends .....

200gm Paneer (cut into square cubes)
2 onion
3 large tomatoes
1 tbsp ginger-garlic paste
3 tbsp butter 
1 pack of cream (amul)
3 tbsp of cashew nuts (put them in hot water and make fine paste of it)
2-3 cloves
2 green cardamon
1/2 tsp red chilly powder
1/2 tsp garam masala
1/4 tsp sugar
Salt taste
A pinch of orange-red colour
1/4 tsp dry fenugreek leaves (kasuri methi)
Garnish: Few fresh coriander leaves (chopped)

  1. Boil water in a pan, add tomatoes into it. Keep it covered for 10 mins. Take out the tomatoes, remove the skin and puree them in a blender. Keep it aside.
  2. Put onions, cloves, cinnamon and green cardamon in a blender, blend them into fine puree.
  3. Heat butter in a kadhai. Add ginger-garlic paste.Saute for 3-4mins
  4. Add onion paste. Saute till onion turns golden brown.
  5. Add cashew paste, mix well.
  6. Now add tomato puree and cook till oil separates.
  7. Add all the dry masalas, sugar and orange-red colour. Mix well.
  8. Now add 1 1/2 cup of water and bring to boil.
  9. Simmer the gravy for 5-6 mins.
  10. Now add cream and kasuri methi, mix nicely.
  11. Add paneer cubes. Keep stirring in between.
  12. Simmer for 3-4 mins.
  13. Remove from fire.
  14. Garnish with chopped coriander and serve hot with rotis or paranthas.

Wednesday, 18 July 2012

Macaroni Salad

Hi All ...
  One of my favourite recipe which was long awaited post to be published :-)
I love this salad for two reasons firstly it is so healthy (having veggies in it) and secondly its very quick and easy to make :-)
So here goes the recipe for you all .....


  • 1 cup boiled wheat macaroni 
  • 1/4 cup capsicum (finely chopped)
  • 1/2 cup boiled sweet corn 
  • 1/2 cup boiled frozen or fresh peas
  • 1/2 cup pomegranate
  • 1 cup cucumber (finely chopped)
  • 1 cup tomato (without seeds) (finely chopped)
  • Garnish: Few coriander leaves (finely chopped)

For dressing:

  • 3 tbsp tomato ketchup
  • 1 tbsp vinegar
  • 1/4 tsp soya sauce
  • 1/2 tsp chilly sauce
  • 1/4 tsp sugar
  • 1/4 tsp oregano
  • 1/4 tsp black pepper powder
  • Salt taste


  1. Mix all the veggies and boiled macaroni in a large bowl.
  2. Whisk nicely all the ingredients of dressing in a separate bowl.
  3. Keep both the bowls in the fridge.
  4. Before serving pour dressing into the macaroni mixture and mix nicely.
  5. Garnish with chopped coriander.
  6. Serve cold. 

Note: When you boil macaroni add little salt and oil in the water. Macaroni will not stick on the bottom of the vessel.
Strain the water from the macaroni and pour cold water from the top, this will avoid macaroni to stick together.

Monday, 16 July 2012

Kadai Chicken

Hi All,
  Weekend was full busy :-) but I enjoyed keeping myself busy . My little darling turned 2, lovely moments were cherished...
Today's recipe is Kadhai Chicken which is normally ordered by us in a restaurant :-)

1 kg chicken
4 large onions (finely sliced)
4 large tomatoes (finely chopped)
2 tbsp ginger-garlic paste
1-2 green chilly (optional)
2 tbsp curd (nicely beaten)
3 tbsp oil
4-5 clove
1"cinnamon stick
1 bay leaf
2-3 cardamon 
1 tbsp coriander powder
1 tbsp garam masala
1 tbsp chicken masala
1/2 tsp haldi (turmeric powder)
Salt taste
1 tsp cumin powder
1/2 tsp red chilly powder
1 capsicum (cut into cubes)
Garnish:Few fresh coriander leaves (finely chopped)


  1. Wash,clean and pat dry chicken.Keep it aside.
  2. Now mix curd, 1 tbsp ginger-garlic paste, 1/4 tsp red chilly powder, 1/4 tsp turmeric powder, salt, 1/2 tsp garam masala. Mix well
  3. Put chicken pieces into the mixture and marinate for 5-6 hrs or overnight.
  4. Heat oil in a kadhai, add bay leaf, cloves, cinnamon, cardamon saute for 3-4 secs.
  5. Add sliced onions and fry till golden brown in colour. 
  6. Add chopped tomatoes and slit green chilies, mix well and cook till oil separates.
  7. Add all the dry masalas and mix nicely. 
  8. Now put marinated chicken into the mixture and mix nicely.
  9. Cook covered on medium flame. Keep stirring in between.
  10. When chicken is about to cook add capsicum and mix well.
  11. Cook covered for another 5-10 mins or till fat separates from the chicken.
  12. Remove from the fire, garnish with chopped coriander.
  13. Serve hot with prantha or tandoori roti.
  14. Enjoy.

Thursday, 12 July 2012

Sub Sandwich (Inspired by subway)

Hello Friends ...
   Today's recipe is inspired by SUBWAY submarine sandwich .....I love subway sandwiches because there are healthy and contain less calories...
My blog inspired me to make this sandwich at home ...I know I cant make exactly the way subway people make it but I am happy that at least I tried this at home. With little variations you can make these sandwiches for your kidos lunch box or for their evening snacks.

4 submarine bread 
3 tbsp butter (optional)
1 onion (thinly sliced)
1 cucumber with peel (thinly sliced)
1 tomato (thinly sliced)
1 capsicum (thinly sliced)
1/2 cabbage (nicely shredded)
Few olives 
Few jalapeno
1/2 cup Parmesan cheese or 6 cheese slices (optional)
Mustard sauce 
Mayo+chilly sauce
Filling of Paneer or chicken :-
200 gm paneer or boneless chicken (cut into cubes)
2 tbsp oil
2 grated tomatoes
Salt taste
1/2 garam masala
1/4 tsp red chilly powder
1/2 coriander powder
2 tbsp tomato ketchup
How to make the filling :
Heat oil in pan add tomatoes.
Cook till oil separates.
Add all the dry masalas, mix well.
Add tomato ketchup and paneer pieces / chicken pieces.
Cook till masala coats the paneer nicely. Chicken will take little more time than paneer to cook.
Once the filling is ready, remove from fire and keep it aside.  
How to assemble:
Take the bread and keep it in microwave for 10 secs just to make it warm.
Slit it from one side.
Apply butter on the both the sides.(optional)

Place cabbage first then tomatoes followed by capsicum and onion rings.
Now put cucumber slices then olives followed by jalapeno and paneer or chicken filling.

Now put mustard and mayo mixture.
Sprinkle Parmesan cheese or put cheese slice on the top.

Top with upper layer and press gently.
Ready to serve with your favourite drink ....

Let's Cook - Breads

Tuesday, 10 July 2012

Bread Poha

Hello friends .....
   Bread Poha a healthy and simple making breakfast for the whole family. This I learnt from my friend Archana Gupta ...She is a very good cook esp.baking the cakes and muffins. Learning a lot from her :-)

8-9 slices of bread (cut into square shape)
1 large onion ( thinly sliced)
2 medium size tomato (finely chopped)
1 medium size capsicum (thinly sliced)
2 tbsp tomato ketchup
1/4 tsp mustard seeds
1/2 tsp coriander powder
1/2 tsp garam masala
1/4 tsp turmeric powder
1/4 tsp red chilly powder
Salt taste
1/2 tsp kitchen king masala (optional)
Few fresh coriander leaves (finely chopped)
1 Lemon juice

Heat oil in a kadhai, add mustard seeds, when splutters add sliced onion.
Saute onions till golden brown.
Add tomatoes, saute for 7-8 mins.
Add capsicum and tomato ketchup, cook on low flame till oil separates.
Add all the dry masalas. Mix nicely.
Now put bread pieces, mix well and saute for 2 mins.
Sprinkle lemon juice on top.
Garnish with coriander leaves and serve hot.

Shared with
Let's Cook - Breads

Monday, 9 July 2012

Masala Bhindi / Okra

Hello All...
   Back with another recipe, We make chopped bhindi/Okra with sliced onion or sometimes stuffed dry masala bhindi. I made the same but with little twist in it by adding besan (gram flour) and believe me it does make a difference.......
So here is the recipe for you all :-)

500 gm bhindi / okra
2 tbsp besan
1 large onion (finely chopped)
1/2 tsp haldi
1/2 tsp garam masala
1 tbsp amchoor powder
1 tsp coriander powder
1/2 tsp red chilly powder
Salt taste
1/2 tsp cumin powder
3 tbsp oil


  1. Wash, pat dry bhindi/okra and keep it aside.
  2. Slit all the bhindis/okras lengthwise.
  3. Roast besan in a kadai with 1 tsp of oil till it becomes golden brown and aroma arises.
  4. Remove from the fire and mix all the dry ingredients in the besan.
  5. Stuff this masala into slit bhindis/okras.
  6. Heat oil in non-stick kadhai, add chopped onions and saute till golden brown.
  7. Add the bhindis/okras and cook on low flame till they are done.(stir in between)
  8. Remove from fire.
  9. Serve hot with rotis.

Saturday, 7 July 2012

Dal Tadka

Hello Friends ...
   Earlier I posted a recipe of Dhabey Ki Dal . That time somebody requested me to post a recipe of Dal Tadka, yellow dal which we all love to have with jeera rice or boiled rice. I tried this recipe and wanted to share with you all especially the one who asked for it.
So here goes the recipe:

1/4 cup channa dal (bengal gram)
1/2 cup toor dal (split red gram)
1/4 cup yellow moong dal
3 tbsp ghee
1/2 tsp cumin seeds (jeera)
A pinch of hing
1 large onion (finely chopped)
2 large tomatoes (finely chopped)
3-4 cloves of garlic (grated)
1/2 tsp garam masala
1/2 tsp haldi (turmeric powder)
1/2 tsp red chilly powder
1 tsp coriander powder
1/2 tsp amchoor powder (dry mango powder)
1/2 tsp cumin powder
For tempering: 2 dry red chilies
                       1/2 tsp mustard seeds
                       Few curry leaves
                      1/4 tsp red chilly powder

  1. Wash, clean and soak all the dals together for 1 hr.
  2. Pressure cook the dals together along with turmeric powder and salt. Keep on high flame till first whistle then on low flame for 10-15 mins.
  3. Heat ghee in a pan, add cumin seeds and hing. When jeera splutters add garlic and saute for 3-4 secs.
  4. Add onions, saute till onions become golden brown in colour.
  5. Add tomatoes, mix well and cook on low flame till oil separates.
  6. Add all the dry masalas, mix well.
  7. Now add boiled dals, mix nicely and simmer on low flame for 10-15 mins.
  8. Remove from fire.
  9. Before serving,heat 2 tsp ghee in tadka pan.
  10. Add mustard seeds, dry chilies, curry leaves and red chilly powder.
  11. Pour the tadka on cooked dal.
  12. Serve hot with jeera rice or boiled rice.
  13. Enjoy.

Thursday, 5 July 2012

Sunfeast Pasta (Review)

Hi Friends...
Today I am not posting any recipe made by me ... I am writing my review on Sunfeast Pasta. Pasta is loved by everyone in our family, whether its in white sauce or tomato sauce. Once in a week I make pasta at home adding veggies....
The other day my husband demanded pasta on very short notice so I made instant  pasta from sunfeast  and boy it was liked by everyone at my place. My son loved it too...So I decided to keep different flavours of pasta at home for my kido :-)

It comes in 6 different flavours 

  • Masala 
  • Tomato cheese 
  • Sour cream onion
  • Cheese 
  • Pizza 
  • Chicken

My favourite one is sour cream onion, my son loves masala and tomato cheese. Its instant pasta that can be made within ten minutes.As wheat is the main ingredient of the pasta so its healthy too. In additional you can add veggies ( blanched broccoli, carrot, beans, mushroom, jalapeno, olives) also.

Method of preparation:
Just boil 270 ml of water, open sunfeast pasta along with the tastemaker (inside the pack) and 1 1/2 tsp butter ( optional).
Cook for 5-6 mins on medium flame,stirring continously.
Allow pasta to stand for 1-2 mins with lid on, your pasta is now ready to serve.
Serve hot.

Main Ingredients: Wheat.
MRP: Rs 15 for 70 gms

My First Award

Today I am so excited to receive my first Sunshine Award from my fellow blogger

Thank you so much Subhashini, Gayatri and Ishita for sharing this award with me :-)

Wednesday, 4 July 2012

Lehsuni Paneer Tikka

Hi Friends.
I already posted a paneer tikka recipe but this time I made paneer tikka with a little twist by adding more of garlic paste ....Easy and simple recipe to make at home.

First marination
1/4 tsp Pepper powder
1/2 tsp Ginger-garlic paste
Second marination
4 tbsp hung curd
2 tsp cream
2 tsp garlic paste
1 green chilly (finely chopped)
Few fresh coriander leaves (finely chopped)
1 tsp besan
1/4 tsp garam masala
1/4 tsp coriander powder
A pinch of elaichi powder
Oil for basting
1 capsicum  (cut into cubes)
1 tomatoes (cut into cubes)
1onion       (cut into cubes)

Cut paneer into square cubes(1"x1")
In a bowl mix first marination ingredients and apply to paneer and keep it in fridge for 1 hr.
For second marination, whisk curd in a bowl.
Add cream, garlic paste, green chilly, coriander leaves, besan, garam masala, coriander powder, garam masala, elaichi powder.
Put marinated paneer and veggies into this mixture and mix well till it coats the paneer and veggies nicely.
Keep it in fridge for 3-4 hrs.
Take wooden skewers, skew paneer pieces one by one along with the veggies in between.

Roast in gas tandoor or microwave (temp 180c) for 20-25 mins till paneer turns golden brown evenly from all the sides.

Remove from tandoor, sprinkle chaat masala and lemon juice on the top.
Serve hot with salad and chutney.

Monday, 2 July 2012

Mughlai Parantha

Hello Friends ....
On weekends I get time to try new recipes but today's recipe I am making from last 10 yrs....Parantha fill with egg stuffing,very easy and healthy to make.
I learnt this recipe from my massi :-) I love it, you can try this recipe for your kidos...Pack it in their lunch box or give them as evening snack too...

1 cup wheat flour
1/2 cup all purpose flour (maida)
Water for kneading
For filling:
4 eggs
1 onion (finely chopped)
1 tomato (finely chopped) (optional)
2 green chilies (finely chopped)
Few fresh coriander leaves (finely chopped)
Salt taste
1/2 tsp black pepper powder

Mix both the flours and salt. Add water and knead into soft dough.
Divide it into 8 equal portion and roll out in thin rotis.
Take a bowl, whisk eggs and mix all other ingredients. Mix them nicely.
Cook each roti on medium flame.
Put 4 tbsp of egg mixture on the center of the roti.

Fold the roti from both the sides.
Apply thin layer of egg mixture on the top.
Now cook the parantha from the sides, till egg mixture inside is fully cooked.
Apply oil on both the sides while cooking the parantha.
Once the egg inside is fully cooked, remove from the tawa.
Cut the parantha diagonally and serve hot with tomato ketchup.