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Wednesday, November 11, 2009

Oats Dosa!!!

Oats Dosa: Oats Crepe.
Being from North India i am a big big Fan of South Indian Food.I just loveeee Dosa Sambhar and after coming to US i came to know more about south indian cooking,back in india i just know Dosa,Idli,Vada Sambhar and Rasam,Utapam that's it.Here i came to know to many other south indian dishes like Lemon rice,tamarind Rice,Curd Rice,paniyarum etc

Well Recently we were trying to control our diet and also trying to eat healthy so i keep on searching net for healthy and tasty recipe.I saw these Oats dosa but thought OATS dosa????i don't like oats so thought i wont like it also and i dropped the idea of trying it.But after that i had it at my frds place and i just loveeee it..Now i am cooking it once in every week.Believe me just try it once you will fall in love with these Dosa.


1 cup oatmeal
1 cup semolina/rava/sooji
¼ cup rice flour(add more if you want it more crispy)
½ cup yogurt
1 teaspoon green chillies
2 tablespoons chopped coriander
Salt to taste
Chopped Onions


Batter Making:
Soak the oats in 1/2 cup of water for 10 min.Then grind it in the blender.Mix all the ingredients and set aside for 15 minutes.
In 15 min your dosa batter is ready ,isn't really quick.And they really turned very tasty.Well once i had some left over Batter and i made dosa the next day too,next day it was more tasty then the earlier day reason being,bcoz of yogurt it became lil sour exactly like the normal dosa..So now if i know when i wanna eat these i try to make it lil earlier to get that sour taste..Otherwise Instant dosa is ready in 15 min :o)

Dosa Making:
Heat griddle; turn to medium heat and spread the dosa batter evenly as you do for your normal dosa.Spread a teaspoon of oil all around the dosa.Flip when the bottom site is done (turned golden brown). Wait for the other side to get cooked, about 1 minute.Pot some Chopped Onion on half side and cover with other half.
Serve it with sambhar and coconut chutney.


1)U can add chopped Onion in batter itself.
2)To make it more healthy add some Veggie in batter like grated carrot,finely chopped Cabbage and whatever u can think of.
3)Instead of Filling chopped onion in b/w u can have poatato filling same as we use for Masala Dosa.
4)U can fill with Paneer Bhurji.
5)Mix Sliced Onion,paneer and, Coriander leaves and Chaat masala and use as filling.It too taste really good.


Sunday, October 11, 2009

Aloo Najakat!!

Aloo Najakat: Potato Dish!!
Another mouthwatering recipe which is great in taste and fantastic to serve, as it give a great look on the Dinning table


3 Boiled Potato(1 day old or must be kept in refrigerator for at least 6hr)
1/2 Cup Paneer
1 tbs Rasins
1 tbs Chopped Cashew nuts
Chopped Coriandar
Chopped Green Chilli
Hung Curd(If u r using store brought then u can use it straight away)
Chilli powder
Kasori Methi
Gralic-ginger paste
1 tbs Onion seeds/Kalonji
Any seasoning you like to add in filling i Use salt n lil bit Chat masala

Cut Boiled Potato horizontally giving it a circle shape of thickness around 1 inch.
Scoop out the middle portion making it a ring(be careful not to break the ring).keep aside the scoop out portion.
Deep fry the potato rings.
Make the filling by mixing the paneer,potato(scoop out portion),green chilli,rasin,cashew,coriander,salt n chat masala.
Stuff this mixture in the potato rings, pressing tightly.
Press each rings between your palms to make sure the stuffing does not fall off.
Coat the potato ring with the curd mixture(Curd,kasori methi,ginger-garlic paste,salt,chilli powder) and shallow fry on tawa or bake in oven.
While baking/shallow frying sprinkle Onion seed/kalonji over potato ring.
Take them off when they get nicely brown colour and serve with any bread of your choice.

Saturday, October 10, 2009

Nan Khatai

Nan Khatai: Indian Eggless Cookies!!!

Nan khatai is an egg-less light and crispy biscuit/cookie

1/2 cup all purpose flour (plain flour or maida)
1/2 cup fine sooji or semolina
1/6 cup gram flour (besan)
Pinch of baking soda (a little less than 1/8 teaspoon)
1/4 teaspoon green cardamom seed coarsely powder (ilaichi)
1/2 cup unsalted butter
2/3 cup sugar


1. Pre heat the oven to 250 degree.
2. In a bowl, mix the all-purpose flour, gram flour, sooji, baking soda and cardamom powder and set aside.
3. Let the butter come to the room temperature (butter should be soft not melted)
4. Add butter and sugar in a mixing bowl and beat for two to three minutes until light and fluffy.
5. Add the flour mix to butter and sugar mixture and knead them together to make smooth dough.
6. Divide the dough into about 20-24 equal parts and make them into balls.
7. Press each ball between your palms lightly; every piece should be about 3/4″ in thickness.
8. Put Nan khatai on a lightly greased cookie sheet and bake at 250 degrees for about 13 to 15 minutes.Then Broil them for only 1 min..so that u get the lil brown colour on them
10. After they are lightly golden brown remove the cookie sheet from the oven. Let the Nan Khatais cool down for two to three minutes before taking them off the cookie sheet.

Nan Khatai taste good when they are warm,though u can have them later by microwave them for 10 sec.

Thursday, July 23, 2009

Creamy Paneer Capsicum!

Creamy Paneer Capsicum: Indian Cheese cooked with cream n Veggie.
This recipe is always a hit in my parties,no matter how much i make its never enough.I love making this paneer recipe as this is super tasty and very easy to Cook.My Bhabhi use to make it in india with "Malai",i substitute it with Heavy whipping cream here so in case u have Malai at home go ahead with that.

Here what u need:

1 Onion Chopped
1 Tomato Chopped
1 Capsicum Chopped
~ 1 cup Paneer Chopped
(Chop all these four in same size..small small kinda square shape)
Whipping cream 1/4cup
Salt and Black pepper

Heat Oil in a pan add Onion,Capsicum and Half Cream.Coverd and let it cook for few min.When it start separating oil add remaining cream and tomato.Let it simmer for few more min then add Paneer,salt n pepper mix well.
Here you are done with your dish,isn't its easy????

Tuesday, July 21, 2009


PotStickers: Chinese Dumpling!!

Jiǎozi (Chinese transliteration), gyōza (Japanese transliteration), or pot sticker is a Chinese dumpling, widely popular in China and Japan as well as outside of East Asia, particularly in North America.

Pot Sticker typically consist of a ground meat and/or vegetable filling wrapped into a thinly rolled piece of dough, which is then sealed by pressing the edges together.Then it is pan fried and steamed at the same time.

Here is the recipe with Vegetable Filling:


Wonton wrappers

For Filling
1/2 cup mixed vegetables julienned (carrots, beans, cabbage)
1 tbs capsicum thinly sliced
1 bunch spring onion chopped
1/4 cup bean sprouts
1 onion finely chopped
1/4 cup boiled noodles
Slat to taste
Black Pepper to taste
Chilli Sauce acc. to taste
Soy Sauce acc to taste
White Vinegar acc to taste
1 tbsp oil

1. Heat oil in a wok, add all vegetables.
2. Stir fry, add noodles.
3. Season with salt,Pepper chilli sauce ,Soy Sauce,Vinegar.
4. Cool and set aside.

Moisten the edges of the wrapper with some water, place a teaspoonful of filling inside and seal the dumpling by pressing the wet edges together.

Drizzle 1 tsp oil all over a wide pan and heat it. Place the dumplings in a single layer in the pan. Fry the dumplings, with the pan uncovered, for a few minutes on one side only, until the underside gets a golden-brown surface. Now, add 2/3 C water to the pan and cover the pan. The steam created in the pan will steam the dumplings. Once all the water has vaporized, and the dumplings appear cooked and transluscent, remove them from the pan and serve them right away with your favorite dipping sauce

Monday, July 13, 2009

Shakar pare

ShakarPare: Indian Sweet!!

1 Cup All Purpose Flour
1 Cup clarified butter or ghee or cooking oil
Water to make dough
Oil for deep frying
2 cup sugar
2 cups water for the syrup


Place flour and ghee in a bowl and make a stiff dough by adding water slowly. With this amount of ghee, very little water is required. Knead it well. Keep it covered with a moist cloth for 10 minutes.
Break dough to make golf size balls.
Roll each ball, to a circle of 1/2 centimetre thickness. You may need to use a little oil to grease the surface and your rolling pin.
Using an knife or a pizza cutter, make diagonal, linear cuts all the way across the circle, roughly 2 cm. apart. Now make diagonal cuts in opposite direction. You will now have diamond or square shaped ‘pare' of approximately 1 1/2 cm. size each. Lift them off on to a plate, using a flat spatula. Keep covered with a moist cloth.
Heat oil in a wok or kadhai. It should not be smoking hot. The pastry should cook slowly or it will not get crisp. The best way to check if the oil is hot enough is to drop a small piece of dough into the wok. If it is ready, the pastry will sizzle and rise to the top slowly. Fry until light brown and crisp.
Repeat the same process until all the dough has been used. Allow to cool.
Make Sugar Syrup by boiling water and sugar in a wok, until you have a syrup of 3 wires. To check this, dip the spatula in the syrup, lift it out and touch with your forefinger, taking care not to burn your finger. Now touch the forefinger with the thumb and separate slowly. You should get 3 wires stretching between the finger & thumb.
Put all pastry diamonds or ‘pare’ in the syrup and stir/mix quickly, coating each and everyone of them with the syrup.
Take out and allow to cool on a tray or plate, making sure that they are not clumped together. If a few stick together, they can be separated when cold.
Cool and store in an airtight tin or box.
Serve with tea or coffee.

Tip:The syrup must be 3 wire consistency or the shakar-paras will get soggy.

Wednesday, July 8, 2009


Khandvi is a Gujrati Tea time Snack.I just love it and this time i tried making it at home.Though its lil tricky to make Khandvi but really Tasty.So just try it...

For Batter:
1/2 cup Besan/Gram Flour
1 1/2 cups Butter Milk or add water to 1/2 cup curd
A big pinch of Turmeric Powder
Ginger(Optional if using try to add juice of it)
Salt to taste

For Tempering:
1 tsp Mustard Seeds
2-3 Green Chillies, finely chopped
1 tbsp Fresh Coconut grates
1-2 tbsp Coriander Leaves, finely chopped
1 tbsp Oil

Prepartion: Take couple of aluminium foil and spread them on your counter.And be ready with a spatula or any spoon which is flat from front.

Take gram flour, turmeric powder and ginger paste and salt to taste in a bowl and mix well. Add butter milk to the mixture and mix well with a egg beater or spatula taking care that no lumps is formed.You can also use the hand beater. The batter should be thin and flowing without any lumps.
Place the bowl on a stove and cook at high speed for few minute and keep mixing so that there should be no lumps.Keep cooking until it become thick.If you feel any lumps just beat it with hand beater once again.

Spread the thick batter quickly on the aluminium Foil. Spread it as thinly as possible.
Let it cool for 2-3 minutes.Spread little grated coconut. Then slice them with knife into 2 inch long stripes and roll each stripe neatly. Place each rolls in a serving dish.
For tempering, heat oil in a skillet and add mustard seeds to it. When mustard starts to pop and splutter, add chopped green chillies and saute it for few seconds.
Spread them evenly over rolled Khandvi. Serve them immediately garnished with coconut grates and chopped coriander leaves and enjoy.

Sunday, June 7, 2009

Khasta kachori with Aloo Sabji

This is one of the most Famous Street Breakfast of North India.This is available on street only in the morning.I just love love love them.Here in US i really miss them,till date i never had it here in any city.So thought id trying it myself

Khasta Kachori is a common item in Uttar Pradesh and Punjab. The stuffed Kachori is deep fried at a low to medium heat. The key to being Khasta (Flaky crisp) is amount of shortening in the Kachori and the low frying temperature. Khasta Kachori is served with Aloo Sabji.

Here is Kachori n Aloo Sabji recipe.

What you think of about having this on your patio with a Cup of Tea and thats too when it is Raining....Man i will love to have it in rainy season.For now i cant have it on rainy season but can send this as my entry for Shanthi "Lovely Winter Recipe Event"

Wednesday, June 3, 2009

Aloo Achari

Aloo Achari: Potato Curry with taste of Indian Pickle.!!


• 30 ml. mustard oil, heated until smoking and cooled. This removes its pungent odour.
• 1/4 tsp. mustard or rai seed
• 1/4 tsp. fennel seeds
• 1/4 tsp. fenugreek or methi seed
• 1/4 tsp. cumin seeds
• 1/4 tsp kalonji or Nigella seeds
3-4 Boiled Potatoes
• 200 gm chopped/puree tomatoes
• Salt to taste
1-2 green chilli chopped
1 tbs chopped ginger
• 1 tsp. chilli powder or to taste
• 1/2 tsp. turmeric powder
1 tbs Coriander Powder
• 1/2 cup chopped coriander leaves.


1. Heat oil in a Pressure Cooker or in a pan.
2. Add all whole seeds and allow to splutter or crackle.
3. Add tomatoes,green chilli,ginger and fry until they leave the oil.
4. Add all masala powder stir well.
5. Cook for a further 5 minutes.
6. Add the potatoes(Cut into cubes or u can mash them with hand keeping them in big chunks) and Stir.
7. Add 2 cup of water(u can adjust the water acc to ur taste,if u like watery subji add more water and vice versa)
8. If using Pressure cooker give it a whistle or if using pan covered n cook for 15 min.
9. Garnish with chopped coriander leaves.

Serve it with Parata,Poori or any kind of bread.
This Subji best goes with Khasta Kachori.

Thursday, April 16, 2009

Khasta Kachori!!

Khasta Kachori is again one of the famous North Indian Snack.Its is mostly served with Aloo Sabji but can be eaten with any Kind of chutney.

Usually people say Kachori or Khasta Kachori,there is a Difference between these two.Kachori means Poori made with some stuffing like Urad dal stuffing,aloo or peas stuffing but it will be soft as Poori.But Khasta Kachori means Hard Poori,it is not soft as poori it will be with hard crust.

So here i am sharing the recipe of Khasta Kachori!!!

For the dough :

2 cups maida
1/2 cup oil(maida and oil to be in proportion of 1:4)
½ tsp salt

For the filling :

½ cup Urad dal(soaked for 2 hours)
1/2 tsp jeera
1/2 tsp fennel seeds
1/2 tsp Coriander Seeds
1 tsp gram flour
¼ tsp hing
1 tsp chilli powder
1 tsp garam masala
1 tbsp amchur (dry mango powder)
3 tbsp oil
salt to taste

Other ingredients :
Oil for deep frying

Method :
For the dough :
Mix all the ingredients and knead into a firm dough by using a little water.
Knead properly for at least 5 to 7 minutes.
Divide the dough into 12 equal portion and keep it under a wet muslin cloth.

For the filling :
Heat the oil in a pan, put the all the seeds and asafetida. When the seeds crackle put the soaked and drained urad dal and fry for a few seconds.(I mostly cook the dal before using it.I boil it in pressure cooker for 5 min,i don't allow it to go for 1 whistle but u can skip this and can use it without boiling)
Put the green chili-ginger paste, chili powder, garam masala, gram flour, amchur and salt. Stir for 5-7 minutes till all the masalas are cooked properly.
Cook and divide it into 12 equal parts. Shape each part into a ball and keep aside.

How to proceed :
Roll each part of the dough into the circle of 50 mm (2") diameter.
Keep one part of the filling mixture in the centre of the rolled dough circle.
Cover the filling mixture with the dough by slowly stretching it over the filling mixture.
Close the ends tightly by pinching them together and if necessary, remove the excess dough.
Roll each part into a circle of 62 mm. (2½") diameter. Also make sure that the filling does not spill out.
Lightly press the centre of the kachori with a thumb.
Deep fry in a hot oil over a slow flame till they puff up and turns golden brown on both sides.
Cool and keep aside.

Served with Aloo Subji...i always eat it with subji only but still there is one more way to serve it.
Here it is:
For serving :
2 cups beaten curds
green chutney
khajur imli ki chutney
chilli powder
roasted jeera powder
chopped coriander
nylon sev or sev

Make a hole in the kachori add the above ingredient and Serve

TIPS: Ratio of maida n oil is to be 1:4 bcoz its the proportion of oil which will make your Kachori Crust soft or hard if you will add less oil to dough your Kachoris will turn out to be hard.

Wednesday, April 8, 2009

Aloo Tikki Burger!!

Aloo Tikki Burger: Burger with Potato patti!!

The Simplest Burger is Aloo Tikki Burger and my favourite .I remember when i landed in US for the first time and saw McDonalds here i was so happy as being a Vegetarian i was thinking that atleast i will have my burgers here.But very soon my husband took away that happiness by telling that here Burger means Burger with NV Pattie....hmmm though still i had the option of Burger King's Veggie Burger.But still miss those Burger which i used to get in Indian McDonalds,out of which my Fav was MacVeggie and aloo tikki...
So for now here is the Aloo Tikki Burger!!!!!!


Burger Buns I prefer Buns with seasame sedds
Tomatoes cut into rounds
Red Onions cut into rounds
Aloo Tikki

Toast the Bun lightly on Tawa
Take the Base of bun put Onion ring Followed by Aloo Tikki followed by Tomato ring if you want u can add some ketchup.Finally cover the bun and Enjoy delicious Aloo Tikki Burger
Here is the recipe of Aloo Tikki..

I am sending this to Sahaja @ Spicy Rasam for her Single Serving Recipes event.

Tuesday, April 7, 2009

Paneer Bhurji!!

Paneer burji is one of the most famous,super easy n incredibly tasty dish.

1 cup crumbled paneer
1/4 cup chopped onions
1/4 cup chopped tomatoes
2 tsp oil
2 green chopped
1 tsp garam masala
Salt to taste
1/2 tsp turmeric powder
Finely chopped coriander leaves
1/2 tsp lemon juice

Heat oil. When it starts spluttering, add green chillies and onions and cook for 2 minutes. Add the tomato pieces and sprinkle some water. Cook till tomatoes becomes soft. Add turmeric powder, salt, garam masala powder and finally the crumbled paneer. Mix well and add lemon juice to it. Garnish with coriander leaves.

You can serve it with any Indian bread or may be you can used it as one of the stuffing for many of your recipe like Stuffed Tomatoes ,Dosa n all..
Just try it and tell how much u liked it!!!!!!!!!!!!

Aloo Tikki.....!!!!

A north Indian snack made of boiled potatoes and various spices. Found in almost every chaat shop or stall all over Delhi and other parts of India. It is served hot along with tamarind and green chutney and some yogurt. It is also known as "tikiya" in Hindi.


3 large boiled aloo (potatoes)
1 tsp salt or as per taste
2-3 bread slice

For Stuffing:
2/3rd cup matar (green peas) cooked or frozen peas defrosted
1 mashed boiled aloo
1/2 tbsp scrapped and minced ginger
1/4th tsp garam masala
1/4th tsp salt or to taste
Red chili powder to taste (optional)
1tsp coarsely ground dry-roasted cumin seeds
Oil for pan-frying.

How to make aloo tiki :
Take the cooked or defrosted peas (matar) and mash them using a spoon or a fork. Add all the stuffing ingredients except oil and mash briefly. Divide the mixture into 10 equal portions and keep aside.

Peel the potatoes and mash them very finely into smooth mashed potatoes.Cut the brown edge of bread slice and mashed it with wet hands,add it to potatoes.Add salt and knead until properly mixed.
Divide it into 10 equal portions.
Now wash and dry your hands and rub them with little oil.
Take each portion of potato mixture and make a ball. Now Taking one at a time, gently flatten each ball into a round patty of about 1/2-inch thick and place a portion of stuffing in the center and fold the edges together very finely so that mixture does not come out.
Now very gently flatten it into a 2-inch patty. Repeat the procedure for all pieces.
Heat 1 tsp. oil in a non-stick pan over a low heat. Slip in the patties, not too many at a time, and pan-fry on both sides till crisp golden brown, adding oil if required, on a very low heat.

Served it as it is with green chutney or served as chaat ie...Take aloo tikki in serving place pour some Curd then some Tamarind chutney and sprinkle some salt,red chili and roasted cumin seeds.
Aur you can use it in Aloo Tikki Burger.

Saturday, April 4, 2009

Paneer Achari!!!


500 gm. paneer, cut into small squares of 1-2 cm
• 30 ml. mustard oil, heated until smoking and cooled. This removes its pungent odour.
• 1/4 tsp. mustard or rai seed
• 1/4 tsp. fennel seeds
• 1/4 tsp. fenugreek or methi seed
• 1/4 tsp. cumin seeds
• 1/4 tsp kalonji or Nigella seeds
• 1 onion, approximately 150 gm, thinly sliced or chopped
• 200 gm chopped tomatoes
• Salt to taste
• 1 tsp. chilli powder or to taste
• 1/2 tsp. turmeric powder
• 1tsp lemon juice
• 1 tbs. vinegar
• 1 tbs. chopped coriander leaves.


1. Heat oil in a pan.
2. Add all whole seeds and allow to splutter or crackle.
3. Add onions and fry until golden brown.
4. Add tomatoes and cook 10 minutes.
5. Add chillies, salt and turmeric powder, stir well and add paneer pieces.
6. Mix to coat paneer well.
7. Add Sugar, lemon juice and vinegar.
8. Cook for a further 5 minutes.
9. Garnish with chopped coriander leaves.

I m sending this as my Entry for Ammula's Event Think Spice - Think Kalonji


You will need:
1 cup - Besan Flour
1 1/2 tsp - citric acid
1 tsp - Soda Bicarb.
2 tsp - Sugar
1/2 tsp- Salt
1 cup - Water
1 tbsp-curd
1 tbsp- warm oil.

For the tadka and solution:
1 tbsp -Oil
1 tsp - Mustard Seeds
Chopped Cilantro
2 -3 - Green Chilli Cut length wise
1.5 tsp- Lime juice
2 tsp- Sugar
4 tbsp - water.

Mix the besan, water,oil, salt, sugar, citric acid ,curd really well until no lumps remain. Now add the soda bicarb( mix it with 1 tbs of water), mix lightly,and and set aside for 5-10 minutes. Grease a dish for cooking dhokla(I use my steel dibba which is used to keep spices ie.."Masale dani")Meanwhile, heat some water in a pot, put a little stand so that the dibba can rest on it to be steamed. Cover and let steam for 20 minutes on high.
Once the dhoklas are steamed, let them cool down. While the khamans are cooling, prepare the solution and tadka. Chop the green chilli length wise. In a small pan, heat the oil. Add the mustard seeds and green chillis. When they pop, quickly add the sugar and water. Once the oil settles down, add the lime juice and stir.
Make slits while they are still in the dibba. Slowly pour the solution in the slits and on top and let them soak up the solution for a few minutes. Slowly take them out of the dibba. Garnish with Cilantro, and serve.
Enjoy with a hot cup of tea.....

Wednesday, April 1, 2009

Stuffed Tomatoes

Its always hard for me to decide for Dry Vegetable with my Indian menu.So i keep on searching on Internet for dry veg.While surfing i saw some stuffed Tomato Recipe,i thought of giving it my Version.
Luckily it turned out to be good


Tomatoes – 6 – 8 nos(According to your need)

For the filling:
Potatoes – 2 (boiled and mashed)
1 Onion Chopped
1/2 cup Panner(Optional)
Green Chillies – 3 (finely crushed)
Tawa Fry Masala or (Coriander Powder,Chili Powder,Garam masala)
Salt – as per taste

Filling :
Add 1 tsp oil in a pan.
Add Cumin seeds when they splutter add ginger garlic paste.
Add Chopped onion,fry for few mintu
Add Tawa Fry Masala
Add mashed Potatoes.
Add salt and adjust masala n salt according to your taste
Finally add chopped Coriander Leaves

Now Cut Tomatoes in half(Horizontally).You can use the full tomatoes also but i like making it half as they look good and easy to handle while eating :o) and scoop out the pulp.
Stuff the Filling into the Tomatoes.
Put it in a baking tray,spray some oil on tray and on tomatoes as well.
bake it at 350 for 15-20 min.

TIP: Dont Bake it on more then 350 temp as it will get baked fast but will give the raw taste of Tomato

Other Filling Choice

Choice 1-Indian
1 Cup Frozen Spinach
1 Cup Paneer Grated
Tawa Fry Masala or (Coriander Powder,Chilli Powder,Garam masala)
Mix all and saute for few min.

Choice 2- Indian

U can Stuff Leftover or Fresh made Panner Burji and bake it.

Choice 3-Italian
If you are making Italian Cuisine then here you go

1 cup spinach
3/4 cup chopped Mushroom
Cheese(Mozzarella,Cheddar or which ever is in your pantry)
Salt n Pepper

Saute Mushroom in 1 tsp of oil until soft
Mix Spinach.Saute for few min.,then add salt n pepper
Stuff this in Tomatoes and bake for 5 min then sprinkle cheese over it and bake for another 10 min or until cheese gets Lil brown

I am Sending this as my Entry for WYF:Side Dish event hosted by EC

Thursday, March 26, 2009

Cheese Veggie Sandwich

Remember Sandwich which we used to get in Flight or Airports wrapped in Cling wrap..Yes i m talking about those Cheese Veggie Sandwich.I just love them n thought of Experimenting them and results were superb.Its always a hit in my parties..And the main thg with these is u can make them before hand and keep them in refrigerator and Serve whenever u want.

1/2 cup shredded Cabbage,
1/2 cup Cucumber(minced),
1/4 cup bell peppers/ capsicum (minced),
3 tbs Cream Cheese,
2 tbs Mayo,
1 tbs Ranch
Garlic Salt/simple salt n Pepper(Acc to taste)

In a bowl, combine all the above Ingredients and Mix well.
Cut the brown sides of the bread and spread 2-3 tbs of the mixture on one slice and top with the other slice.Cut into Diagonal.
U can serve immediately or u can keep them in Freeze for 15-20 min and serve.

Monday, January 12, 2009

Tawa Vegetables!!

Mix vegetable sauted in indian masalas.


4 small Brinjals , slit into four
Oil 3 tablespoons + to deep fry
Onions, chopped 2 medium
Ginger, chopped 1 1/2 inch piece
8 Ladyfingers (bhindi) ,
Parwar , slit into four 4 medium
Tindli , slit into four 8
Baby potatoes, boiled 8
Button onions 8
Button mushrooms , slit onto four 8
Green chillies, deseeded & chopped 3-4
Pav bhaji masala 4 tablespoons
Salt to taste
Tomato puree 8 tablespoons
Fresh coriander leaves, chopped 2 tablespoons


Heat a tawa.
Heat sufficient oil in a kadai and deep-fry brinjals.
Put three tablespoons of oil on the tawa and when it is hot add chopped onions and sauté till browned. Add ginger and continue to sauté.
Drain brinjals and deep-fry bhindi, parwars and tindlis. Drain.
Add a little water to the tawa and continue to sauté. Keep the fried vegetables on the rim of the tawa.
Deep-fry baby potatoes, button onions and mushrooms one after the other. Drain
and keep them on the rim of the tawa.
Add chopped green chillies to the onion mixture and sauté.
Take a little of each vegetables into the masala in the center of the tawa for making one portion of tawa vegetable. Add one teaspoon of pav bhaji masala, salt, two tablespoons of tomato puree, a little water and mix. Cook for three to four minutes and serve hot. Repeat for the remaining three portions.

Garnish with coriander leaves and serve hot.

I am dedicating this to my Husband :o) as he loves it a looottttt
and sending this as my Entry for event "Just For you"

Wednesday, January 7, 2009

Palak Paneer(Paneer in Spinach gravy)

Palak paneer (Hindi: पालक पनीर, Urdu: پلک پنیر) is a common variation of Saag. Palak Paneer is a spinach curry almost always made with spinach whereas Saag is sometimes made with mustard leaves. It is served as a breakfast, lunch or dinner dish. It may be accompanied with lassi, a Punjabi sweet milk drink. Dhabas, or Indo/Pak street restaurants specialize with palak paneer. The difference between Palak Paneer and Saag Paneer is, in some cases, consistency. Palak is more watery compared to a more solid saag.

2 cups paneer (cottage cheese), cut into 12 mm. (½") cubes
10 cups spinach (palak) leaves
¾ cup onion, Grated
4 cloves garlic
12 mm. (½") piece ginger, grated
2 green chillies, finely chopped
1 tsp Corainder Powder
¾ cup tomato purée
¼ tsp garam masala
2 tbsp oil
salt to taste


1. Blanch the spinach in a big vessel of boiling water.
2. Drain, wash with cold water and blend in a liquidiser to a smooth purée.
3. Cut the paneer into small pieces and deep fry in hot oil until golden brown(u can skip this ans can used paneer without frying)
4. Remove and drain on absorbent paper. Keep aside.
5. Heat the oil in a pan and fry the onions paste till it turn translucent.
6. Add the garlic, ginger, green chillies,coriander powder and fry again for a little time.
7. Add the tomato purée and fry stirring continuously till the mixture leaves oil.
8.Add the spinach purée, paneer, garam masala, and salt 1 cup of water and bring to boil.
9. Serve hot.

Tuesday, January 6, 2009

Sirke Wali Pyaz(Hotel Style)

Ohhhh i love these pyaz...Back in india whenever we plan to go to a restaurant for dinner my first question come is "Do they give sirke wali pyaz"..I just love them.
This time when i went to my fav. Restaurant in india where i get these onion , i cant stop myself asking recipe of these from the chef.So here i am sharing it with u all.
Well here goes the recipe

Shallot/Perl Onion (Quantity depends on you)
White Vinegar(Quantity:Onion should be completely covered)
Salt according to taste
Sugar to take away the sourness of vinegar.
For colour: Beetroot or Orange/Red Food colour
(I usually mix both Orange n red colour).
Mix Everything and leave for a few hours(atleast for 6 hr). Serve drained (without the liquid).