Tuesday, September 30, 2008

The all so famous Dosa!!!!!!!!!!!!!

Dosa or rice pan cakes is a very light and hearty meal which can be served at the table in no time although it does require a little bit of preparation ahead of time as the dosa batter needs to ferment and that does require the rice to be soaked along with the lentils for 4-5 hours and it further needs to be blended and then fermented in a warmer place overnight. Though it requires a little preparation but the result of the batter turning into the " All so famous Dosa" is worth the effort and to add icing to the cake serve the dosa with sambar and cocunut chutney. Awesome!!!!!!!!


1 cup rice
1/4 cup urad dal
1 tsp methi dana
1/2 cup poha (pressed rice)
Salt to taste
Water to blend


Soak the rice, poha, urad dal and methi dana in a bowl for atleast 4-5 hours. Drain the water completely and transfer the soaked rice and dal to the blender. Blend the rice and dal along with poha and methi dana adding water in small amount to the blender to form a thick batter of pourable consistency. Transfer the batter to a bowl and cover with a lid and keep it in a warm corner overnight or atleast for 8 hours. The batter will rise and ferment during this time.

Now add salt and enough water to the batter incase the batter is thick enough. Heat a non stick tava and add the laddle full of the batter and gently move starting from the center in circles across the pan till the batter is thiny distributed. Let it cook from one side. Roll the dosa and serve in a plate along with sambar and chutney.


Monday, September 29, 2008

Delicious Aloo Palak

Palak or Spinach as we all know is a rich source of iron and calcium and should be incorporated in our daily diet.We normally eat spinach in the form of palak paneer; here is a different recipe to make spinach with potatoes and it tastes awesome with boiled rice.
Saarson ka saag is another very famous dish from Punjab which incoporates spinach along with other vegetables like turnip and is served with Makki di roti (corn flour roti. It's a perfect meal during the winter season.

Delicious Aloo Palak as the name suggests will water your mouth with its unique flavor and can be made any time during the year!!!!!!


1 bunch palak leaves
1 large potato or 2 medium sized potato ( diced into bite size pieces)
1 medium onion ( finely chopped)
2 tomatoes ( pureed in the blender)
2-3 green chilies
1 cup thinly sliced cabbage
2 tsp chilly powder
1 tsp turmeric powder
1 table spoon olive oil
Salt to taste


Wash the palak (spinach) leaves thoroughly and transfer them to a pressure cooker. Also add the cabbaage leaves to the spinach along with the green chillies. Add some salt to the cooker with 1/2 cup water and pressure cook the spinach for 10 mins or till you get 2-3 whistles from the pressure cooker. Once the palak and cabbage has cooled down, transfer them to the blender and just pulse the spinach. We are not looking to puree the spinach completely and want the hearty thich texture of the spinach. Transfer the mixture into a separate bowl and keep aside.

Heat oil in a pan and add the diced potatoes and cook the potatoes for 5 mins. Add the chopped onions and saute for 2-3 mins as well. Now add the turmeric powder and red chilly powder to the onions and potatoes and mix well. Add the tomato puree to the pan and mix well. Now add the spinach and cabbage puree to the pan and stir so that the spinach is blended well with the other ingredients in the pan. Cover with the lid and let it simmer for 10 mins on a medium flame till the aloo palak is cooked completely. Serve with roti or boiled rice.

Tip: You can also blend the spinach puree and refrigerate in the fridge it. Whenever you plan to make this recipe; just prepare the onion and tomato mix and add in the pureed palak and the dish will be ready in no time.

You can also add paneer instead of potatoes if required and the same recipe could be turned into palak paneer.

Thursday, September 25, 2008

Curry Pasta

Curry pasta as the name suggests is made with curry powder which embarks the yellow color to the pasta and adds a unique flavor to the recipe. Curry powder has the heat in it as well which makes the pasta slightly spicy as well, so if you are in the mood for having something spicy or you want to make a quick and easy dinner which has all the nutrition in it and yet tastes awesome this recipe is just right for you and it would be ready to served under 10 minutes


2 cups boiled rotini pasta ( whole wheat)
1/2 cup corn ( fresh or frozen)
2 table spoons marinara sauce
1 tsp curry powder
3-4 basil leaves
1/2 cup green peas
Garlic Salt and pepper to taste
1 table spoon grated parmesan cheese (optional)


Boil and drain the pasta as per the instructions on the pasta box. Whole grain pasta takes roughly around 7-8 mins to cook till it is al dente. If you want it to be more cooked you can boil the pasta for another minute or so. Please season the water with enough salt before adding pasta to the boiling water as it helps in seasoning the pasta itself. Add corn and peas to the boiling water as well and drain along with the pasta.

Take the boiled pasta along with corn and peas in a bowl and add marinara sauce, curry powder, salt and pepper (to taste) to the bowl and mix all the ingredients well. Adjust the seasoning as required. Add basil leaves to the pasta, sprinkle grated parmesan cheese to the pasta if required and serve hot.

Tuesday, September 23, 2008

Yogurt Curry with Onions and Tomatoes

Yogurt curry with Onions and Tomatoes is qucik and easy dish which gets ready in less than 10 mins and is a so delicious to taste with the sweetness of the tomatoes and the tangy taste of the yogurt. My mom in law shared her secret with me and I am sharing this recipe with all of you. I hope you guys enjoy it as much as I did making and serving this recipe.


1 medium onion thinly sliced
1 large or 2 medium tomatoes thinly sliced
3-4 green chilies thinly sliced
1 cup yogurt ( whisked)
1 tsp turmeric powder
1 tsp chilly powder
Salt to taste
1 table spoon olive oil
1 table spoon chopped coriander leaves


Heat oil in a pan and add the sliced green chilies to the pan. Now add the sliced onions and tomatoes and sprinkle salt over them as it helps in removing the moisture from them. Saute for 2-3 minutes. Now add turmeric and red chilly powder to the pan and mix all the ingredients well. Adjust the seasoning by adding more salt as desired. Now remove the pan from the heat and add the whisked yogurt to the pan and mix the onions and tomatoes well. Add coriander leaves to the yogurt curry and serve hot with hot roti or steamed rice.


Remember to keep the yogurt out from the refrigerator atleast 30 mins before making the recipe.

You can also prepare the onion and tomato mixture and keep ready. Just before serving, reheat the onion and tomato mixture and add yogurt to the mixture and serve.

Sunday, September 21, 2008

Italian Panini with Indian Twist

Panini in italian means sandwich which is normally made from Cibatta bread which is cut horizontally , filled with the filling of ones choice and is sometimes served hot.

Panini can be made using typically any kind of bread and is a great last minute option for suppers and can be eaten in thye form of snack as well.

This sandwich or panini is made with the Italian flavors but is finished with the Indian touch.


1 Cibatta bread
2-3 basil leaves
Mozarella Cheese 2 slices
1 tomato sliced
1 medium sozed onion sliced horizontally
2 table spoon green chutney
2 table spoon tomato ketchup
1 table spoon butter ( for grilling the panini)
Salt and Pepper to taste


Slit open the cibatta bread. Place sliced tomato, onion and mozarella cheese on one side of the bread. Apply green chutney and tomato ketchup on the other side of the bread. Place the basil leaves over the sliced mozarella cheese and sprinkle salt and pepper over the cheese. Place the other slice of the bread over the one holding the tomato, onions and mozarella cheese. Butter the cibatta bread from outside on both the sides of the bread. Heat the griller and place the panini on the griller and grill the panini till you have the grilled marks on both the sides of the sandwich.

Alternatively,if you dont have the griller, heat the tava or a gridle and place the buttered sandwich on the tava and place a heavy bottom pan over the panini, so that the weight of the pan presses the panini to the hot tava and we have a toasted panini sandwich with the Indian Twist ready to be served hot with some more green chutney and tomato ketchup. The Italian flavors of tomato, mozarella and basil blends pretty well with green chutney and tomato ketchup which adds the Indian twist to the sandwich.

Friday, September 19, 2008

Whole wheat Rotini Pasta with Pesto and Mozzarella Cheese

Pasta is one of my favorite comfort foods and to add to it, if it is made from whole wheat or whole grain; I really don’t feel guilty eating a big bowl of pasta. Whole wheat pasta has all the nutrition and health benefits and it’s no longer considered an ingredient which is eaten by people who are on a diet. Rotini pasta has the twisted shape to it and it blends really well with the various pasta sauces.

Pesto has the goodness of basil leaves and is blended with pine nuts, garlic and olive oil to a smooth paste, which is then mixed with the pasta to make a delicious pasta salad or it could be eaten as a stand alone as well.


2 cups whole wheat rotini pasta
2 table spoons pesto sauce
2 table spoons marinara sauce
½ cup corn kernels (frozen/ fresh)
½ cup pasta water
2 table spoons mozzarella cheese (cut into dices)
Salt and pepper to taste
1 table spoon chopped coriander leaves


• Fill a large pot with water and bring it to a boil. Add the rotini pasta to the pot, season with salt. Boil the pasta till its al dente and it roughly takes about 8-10 mins for the pasta to cook. Retain ½ cup of the pasta water. Drain the pasta and transfer to a mixing bowl.
• Add the marinara and pesto sauce to the pan; add corn to the bowl as well. Add salt and pepper to taste along with the mozzarella cheese. Mix all the ingredients well. Now add pasta water to the bowl little by little mixing all the ingredients well so that we have a thick sauce which is well coated throughout the pasta.
• Add chopped coriander leaves to the pasta bowl for garnish and serve warm or you could also chill the pasta in the fridge and serve chilled.

I am sending this recipe to Easy Crafts from Simple Indian Food WYF series is "Salad/Starters/Soups".

Wednesday, September 17, 2008

Homemade Peanut Chikki

Remember the trips to Lonavala to enjoy the beautiful nature and eat the all so famous chikki from the various stores all across Lonavala. I am sure you have water in your mouth while reading this blog and relishing the taste of the sweet chikki. Worries no more as I share this delightful recipe of homemade peanut chikki with you and you can enjoy the trips to Lonavala sitting right at your home.


3 cups sugar
2 cups crushed/ whole unsalted peanuts
A pinch of salt
Oil to grease the baking sheet

• In a pan take the sugar and heat it on a medium flame till all the sugar caramelizes.
• Once the sugar turns brown and had caramelized add the peanuts to the pan. Add a pinch of salt and mix the sugar, salt and the peanuts well till the peanuts are coated with the caramelized sugar.
• Now quickly transfer the sugar and the peanut mixture on to the greased baking sheet and spread it with the help of a spatula.
• Let it rest for 10 mins. Take care not to touch the peanut sugar mix while it is hot as it may burn your fingers.
• Adding salt to the peanut sugar mixture enhances the sweetness in the chikki.
• Once the chikki is cooled break the chikki into smaller bite size pieces and store in an air tight container.
• Voila!!!!!! enjoy 

The same process can be used to make badam or kaju or mixed dry fruit chikki as well.

Tuesday, September 16, 2008

Pizza Margarita

Pizza Margarita is a very famous Italian recipe which has very simple ingredients which includes mozzarella cheese, basil leaves and tomato sauce. We have a very famous café in Maryland called Cosi and that is where I ate this pizza for the first time and loved it so much that I had to give it a try. I did add red capsicum to the pizza as it adds bite to the dish.

Try this recipe and I am sure you will love every bite of this simple Italian pizza.

Ingredients: Serves 4

Ready to bake Pillsbury thin crust pizza dough – 1 can
1 cup tomato sauce
10 -12 basil leaves
1 cup sliced mozzarella cheese
Salt and Pepper to taste
Oil for greasing the baking sheet
½ cup sliced red capsicum


• Preheat the oven to 400 degree F for 10 mins. Grease the baking sheet with olive oil
• Take the thin crust pizza dough and spread it on to the baking sheet.
• Add the tomato sauce all over the pizza dough and spread it evenly.
• Now add the red capsicum, basil leaves and sliced mozzarella cheese. Keep aside some basil leaves for garnish
• Sprinkle salt and pepper to the pizza and bake it in the oven for 10 mins or till the cheese melts and the crust is golden brown.
• Garnish with basil leaves and serve hot.

Saturday, September 13, 2008


Popover is an egg-rich, hollow light bread baked in small cups or pans. A very hot oven creates the steam inside the batter that pops them to magnificent heights. It can be served as sweet or savory. They are excellent, easy and quick breads and can be made for any meal.

I used this recipe to make popovers yesterday night for dinner and it tasted awesome. One normally needs a Popover pan to make these but I used my muffin pan to make them and they turned out pretty good.

Ingredients: (makes 6 popovers)

1 large egg
½ cup all purpose flour
½ cup milk
1 tsp salt
1 tsp melted butter

• Preheat the oven to 450 degree F.
• In a blender add flour, milk, melted butter, eggs and salt and blend well.
• Pour the blended mixer into greased muffin pan. Fill the muffin pan ¾ full and place them in the middle rack of the oven. This will prevent the popovers from burning.
• Bake for 20 minutes at 450°F. Turn the heat down to 375°F and bake for an additional 20 minutes until they are a crispy golden brown. Serve hot with fruit jam or butter or a combination of both.

Friday, September 12, 2008

Mixed Lentils Idlis

Idli is not only a South Indian favorite but is loved by one and all. It can be eaten as a snack or as breakfast, but to tell you the truth I make them during lunch and dinner time as well. Idli is usually prepared from a batter of Rice and Lentils which is fermented overnight, but this recipe has no rice in it and is prepared with 3 different types of lentils and you can let it ferment for a couple of hours and it is ready to be steamed.

It’s a quick and easy dish which is rich in proteins and when paired with coconut chutney and sambar it tastes awesome!

½ cup urad dal
½ green moong dal
½ tovar dal
Salt to taste
Vegetable or cooking oil to grease the idli moulds.


• Mix urad, tovar and moong dal in a bowl and wash them thoroughly. Soak the dals (lentils) for couple of hours.
• Grind the lentils together to get a thick paste (adding small amounts of water). Add salt to the batter and add enough water to get pourable consistency.
• Grease the idli molds with oil and keep aside. Add salt to the batter and pour enough batter in each mould to fill it 3/4 full.
• Put 2 cups of water in a large vessel and heat. Put the Idli tray into the vessel and steam for 20 minutes.
• Check the Idlis by poking with a toothpick. If it comes out clean they are done.
• Remove the idlis from the vessel and let it cool down for a couple of minutes. It helps in removing the idlis from their molds easily.
• Serve hot with sambar and yummy coconut chutney.

I am sending this recipe as an entry for the event My Legume Love Affair hosted by Nourish me and The Well Seasoned Cook.

What is a 5 Spice Powder

5 spice powder is an ingredient essential in Chinese cooking. It consists of 5 different spices: cinnamon, star anise, fennel seed, Szechuan peppercorns and cloves. It simply means grinding the five spices together, but today you can buy a ready-to-use mix at most department stores and supermarkets.

Thursday, September 11, 2008

Mixed Sprouts Stew

A stew is a combination of solid food ingredients that have been cooked in water or other water-based liquid, typically by simmering, and that are then served without being drained. Sprouts stew is a healthy dish which has a lot of flavor to it and can be eaten with rice, roti or bread. I have taken a little help from the store in this as the sprouts were brought from the store but never the less they can be prepared at home. This dish is very simple and easy to make and pumps up the protein in your diet and is a welcoming change to the regular dal that we eat on an everyday basis.
1 cup store bought sprouts (Mixed Sprouts)
1 medium sized onion (finely chopped)
2 medium sized tomatoes (finely chopped)
1 tsp cumin powder
1 tsp chilly powder
1 tsp jeera
1 tsp turmeric powder
2 tsp chilly powder
2 -3 cups Vegetable stock or water.
Salt to taste
1 table spoon olive oil

Making the sprouts:

Soak the mix of dals overnight with lots of water.Next day morning, drain all the water, cover the dal with lid and keep them in warm place.

In 1 ½ to 2 days, the sprouts will be ready. Keep them in the refrigerator and use as required.


• Heat olive oil in a heavy bottom vessel and add jeera to it. Now add the chopped onions to the vessel and stir it. Add cumin powder to the onions and let it sauté for 3- 4 mins till the onions are translucent in color.
• Add the chopped tomatoes to vessel and mix with the onions. Add salt as it helps release the moisture from the tomatoes. Sauté for another 5 mins.
• Add turmeric and chilly powder along with the sprouts and mix all the ingredients well. Let the sprouts simmer with the onions and tomatoes on a medium to low flame.
• Add vegetable stock or water to the sprouts and mix well. Vegetable stock adds more flavor to the stew, but if you don’t have stock you can add water as well. Add more water / vegetable stock if you want your stew to be a bit thinner in consistency.
• Bring the sprout mix to a boil and simmer and allow the stew to cook for 10 – 15 mins on a medium flame till the sprouts are cooked.
• Adjust the seasoning of the stew and serve hot.

I am sending this recipe as an entry for the event My Legume Love Affair hosted by Nourish me and The Well Seasoned Cook.

Wednesday, September 10, 2008

Corn Canapés with a Twist

Canapé is an appetizer consisting of crisp crackers topped with seasoned spread of fish, meat, cheese or salad combinations. Corn Canapés are also known a American Sevpuri and Canapés with a Twist is an interesting starter as the Canapés are home made and the corn filling with chilly and Soya sauce adds a unique flavor to these Canapés and makes you want more and more and more!!!!!!!!!!!


4 sheets of Phyllo Dough
1 cup corn kernels (fresh or frozen)
1 green chilly finely chopped
1 tsp red capsicum (finely chopped)
2 spring onions (finely chopped)
Reserve the spring onion greens for garnish
2 tsp Soya Sauce
1 tsp chilly sauce
1 tsp tomato ketchup
Garlic Salt and pepper to taste
1 tsp Olive Oil.
Cooking oil to grease the Phyllo Sheets


• Take the 4 Phyllo Dough sheets and line them one above the other on a cutting board.
• Cut the Phyllo dough sheets into square pieces and keep aside. Place the cut phyllo sheets in each of the muffin mould and grease the sheets with the cooking oil.
• Preheat the oven at 350 degree F for 10 mins and place the muffin molder with the phyllo sheets and bake it for 8 – 10 mins or till the sheets get a golden brown color.
• To prepare the filling, add oil to the pan and add the chopped green chilies, spring onions, red capsicum and corn kernels and mix well.
• Now add the Soya sauce, chilly sauce, tomato ketchup, garlic salt and pepper and sauté for another 5 mins.
• Remove the muffin mould from the oven and let it cool for 2 mins. Remove the phyllo cups from the muffin molder and place in on a serving plate.
• Add the corn filling in the phyllo cups. Garnish with Spring onion greens and serve with tomato ketchup and chilly sauce.

I would like to send this to Hima of SnackORama for her event called Sunday Snacks with the theme Bake it.

I would also like to send this to Divya of Dil Se for her event Diet Foods.

Tuesday, September 9, 2008

Poori Aloo

This dish originated in the Northern parts of India, New Delhi to be precise. This is one dish which can be eaten during breakfast, lunch or dinner and the name of poori aloo brings water to my mouth and I am sure it is the same with all of you as well. It is am amazing treat to the eye and once they go into the mouth you would not look left and right before finishing them up.


To make Allo ki Sabji:

3-4 boiled aloo ( cut into small cubes)
2-3 green chillies
4-5 chopped tomatoes
3-4 kadhi patta leaves
1 tsp rai
1 tsp jeera
1 tsp coriander powder
1 tsp chilly powder
1 tsp cumin powder
1 tsp amchur powder
1 tsp turmeric powder
Salt to taste
2 table spoons – chopped coriander leaves
1 table spoon olive oil or any cooking oil.

To make Poori’s:

2 cups of whole wheat flour
1 tsp salt
2 tsp of oil
1 tsp ajwain (carom seeds)
Oil for frying.
Water to make the dough.


• To make the poori’s ; mix all the ingredients together (except the water) and add sufficient water to the flour mix and knead the flour to get a slightly tighter dough than the one that you would make for roti’s. Tighter dough helps in rolling the poori’s better. Cover the bowl with a damp cloth and keep it aside for around 30 mins.

• Heat sufficient oil in a frying pan. Take the dough and prepare smaller round shaped poori’s and keep aside. The size of the poori is smaller than that of a roti. Once the oil is heated enough, add the poori to the hot oil and fry them till you get a golden brown color on the poori.
• In a pan; heat the oil and add rai, jeera, green chilies and kadi patta. Once the oil is fragrant add the chopped tomatoes. Add salt to the pan as it helps to release moisture from the tomatoes. Sauté the tomatoes for 5 mins.
• Now add the dry masala’s; i.e. coriander powder, chilly powder, cumin powder, amchur powder and turmeric powder and mix well.
• Now add the chopped boiled potatoes to the pan and mix all the ingredients well. Simmer the gas on a medium flame and let it cook for another 10 mins.
• Adjust the seasoning and add more salt if required. Now add the chopped coriander leaves and serve with hot pooris and aam ka achar.

Voila!!!!! You are up for a treat.

Tip: Instead of making the pooris with whole wheat flour (atta) you can also use all purpose flour (maida).

Monday, September 8, 2008


Toasties is a quick, easy and a healthy snack with veggies, which is baked and has a loads of crunch to it in every bite you take. It is also a form if finger food that could be served as a snack in your parties and get together and will earn you compliments for its unique taste I am sure!


2 table spoons butter
2 table spoons spring onions finely chopped
1 table spoon red capsicum finely chopped
1 clove of minced garlic.
2 table spoons chopped coriander leaves
Salt and pepper to taste
4-5 bread pieces cut into vertical strips.
1 table spoon parmesan cheese (to sprinkle over the bread pieces)

To serve:

Tomato Ketchup
Chilly Sauce
Spring Onion greens for garnish


• Melt butter in a microwave safe bowl and add spring onions along with the greens (save some greens for garnish), red capsicum, minced garlic, chopped coriander leaves, salt and pepper to taste. Mix all the ingredients well.
• Preheat the oven to 350 degree F. Apply a coat of oil to the baking sheet.
• Take the bread strips and apply the prepared mixture over the strip and line them on a baking sheet. Repeat the process for all the bread strips.
• Sprinkle parmesan cheese over the bread strips and bake it in the oven for 10 mins or till the cheese has melted.
• You can use any cheese you like; I had parmesan at home so went ahead with it.
• Remove the bread strips from the oven and garnish with the remaining spring onion greens. Serve hot with tomato and chilly sauce.

I am sending this recipe to Easy Craft from Simple Indian Food for her food event WYF Salad,Starter and Soup

Wednesday, September 3, 2008

A Perfect Meal

A perfect meal or a soul satisfying meal is definitely the one that makes you feel that you have eaten whole heartedly and have enjoyed each and every bite of food that you put in your mouth and I have got just the perfect recipes to attain that level of satisfaction.

Kadai Paneer:


250 gms Paneer (cottage cheese) - cut into triangles.
2 whole red chilies
2 cloves
1 inch cinnamon stick
2 tsp coriander seeds
1 bay leaf
2 tsp garlic paste
2 tsp ginger paste
1 medium onion thinly sliced
2 tsp red chilly powder
2-3 spoons of chopped coriander leaves.
2 tsps Olive oil or any cooking oil
4-5 tomatoes roughly chopped
Salt to taste
1 tsp dried fenugreek leaves (kasuri methi)
1 tsp lemon juice


• Heat oil in a pan. Add broken whole red chilies, coriander seeds, cloves, bay leaf and cinnamon to it.
• Once the oil is fragrant add the sliced onion to the pan and sauté for 2 mins. Add the chilly powder to the pan and continue cooking. Add the ginger and garlic paste to the pan along with kasuri methi.
• Add the tomatoes to the pan. Add salt at this time as it would help the tomatoes to soften and release their juices. Let it simmer for 15 – 20 mins on a medium flame.
• Add the paneer pieces to the pan and cook till the paneer is blended well with the masala.
• Add lemon juice to the paneer and garnish with coriander leaves.

Dal Tadka:

Tuvar dal is probably one of the most commonly used dals in Indian households. This recipe is definitely a twist to the tuvar dal that we normally make and it tastes yum with boiled rice.


1 katori tuvar dal
2 whole red chilles
4-5 kadi patta
1 tsp turmeric powder
Salt to taste
1 tsp ginger paste
1 tsp garlic paste
1 tsp mustard seeds (rai)
1 tsp jeera
1 tsp red chilly powder
2 tsp lemon juice
2-3 spoons of chopped coriander
1 spoon oil (for tadka)


• Wash the dal thoroughly. In a pressure cooker add sufficient water to the dal and add salt and turmeric powder and pressure cook it for 4-5 whistles.
• In a separate pan, add oil and let it simmer till the oil gets hot. Add the whole red chilies, rai, jeera and kadi patta to the pan. Once the jeera sizzles add garlic and ginger paste to it and sauté for 2 mins.
• Now add red chilly powder to it and mix well.
• Add the prepared tadka to the pressure cooked dal. Now add lemon juice to the dal and garnish with chopped coriander.

Tip: To add more flavor to the dal, prepare a separate tadka with 1 spoonful of desi ghee and let it simmer. Now add the jeera to the pan and add some red chilly powder and add prepared tadka to the dal and quickly close the lid to capture the aroma.

I am sending the recipe of Kadai Paneer to Siri Dee for the coriander event Herb Mania

Manchurian Rolls

I really miss the Chinese take out food that I get back home in India and fried rice and Manchurian is my favorite. Manchurian rolls fit the bill perfectly and satisfy my cravings for the Chinese that I get back home and it’s different from what I regularly make. In fact it’s perfect for lunch, brunch or dinner.


To make Manchurian balls:
Shredded cabbage – 1 cup.
Grated carrot – ½ cup.
Grated Cauliflower – ½ cup.
2 spoons all purpose flour or corn starch
2 tsp dark soya sauce
Salt to taste
A pinch of black pepper
Oil for frying the balls.

To make the gravy:
½ cup spring onion finely chopped along with the greens
2 tsp ginger paste
2 tsp garlic paste
2 tsp dark soy sauce
1 tsp vinegar
Salt to taste
4-5 chopped green chilies (you can add less if you don’t want the Manchurian to me spicy)
Quarter cup water to be added to the pan
1 tsp corn starch dissolved in quarter cup of water.
2 tsp olive oil or any cooking oil.

To make the Rolls:
4 bread rolls to add the Manchurian filling. (Slit from between to add the filling)

• To make the Manchurian balls , mix cabbage, carrot and cauliflower along with soy sauce, corn starch ( all purpose flower), salt and pepper, make small bite size balls and keep aside. Heat oil in a pan and fry the balls till you get a golden brown color and keep aside.
• Take another pan and add olive oil to it. Then add green chilies, ginger paste, and garlic paste along with the spring onions. Keep the greens aside for garnish.
• Now add the quarter cup of water to the pan. Add soy sauce, salt and vinegar as well. Add the Manchurian balls to the pan and mix well. Dissolve corn starch in water and slowly add to the pan. The sauce will start to thicken. Mix all the ingredients well.
• Add the spring onion green for garnish. Slit the bread roll with the help of a knife and add the hot Manchurian filling to the bread and serve hot.

Tip: Vegetable Manchurian can be served with vegetable fried rice or make the manchurian with gravy and can be served with veg noodles as well. Another great idea would be to make finger food and serve the manchurian on sqaure shaped toasted bread slices.

Peas Pulav

One of the quickest and the easiest recipes which I love to make is matter wale pulav or pea’s pulav. This recipe is so simple to make and it gets ready in around 20 mins.


1 cup basmati rice or any long grain rice
½ cup peas (green matar)
1 medium onion thinly sliced
1 tsp jeera
2 tomatoes finely chopped.
1 tsp chilly powder
1 tsp turmeric (optional)
1 clove garlic finely chopped
1 bay leaf
Salt to taste
1 table spoon cooking oil
2 cups of water or vegetable stock.

• Take a pan and add oil to it. Add bay leaf and jeera to the pan, once it sizzles add the sliced onions and sauté till the onion gets a light brown color.
• Add chopped tomatoes, salt, chilly powder, turmeric and peas to the pan and sauté for another 2 mins.
• Now add the rice to the pan and mix all the ingredients well. Add water or vegetable stock to the pan and mix well. Adding vegetable stock helps in adding flavor to the pulav.
• Simmer the gas to medium-low and put a lid on to the pan. Let it cook for 15 -20 mins or till the time the pulav is cooked.
• Serve hot with acchar or curd.

Tip: You can also add vegetables like carrot, cauliflower or edamame to make a vegetable pulav.