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Let's cook something

Okie all the veggieee food lovers I got something for you ......... A simple,common and tasty recipies.

Updated: 2018-03-06T20:55:49.951+05:30


Rice Cake


Hi Friends

It's long long time since I have posted any recipe. That doesn't mean am starving or not cooking :P Here am back again with a quick and simple recipe yet impressive one
  1. 2 cup boiled rice (can use left over rice as well)
  2. 1 cup bhindi (ladyfinger) bhaji (again can be left over)
  3. 1 cup cooked rajma1 cup cooked matar paneer sabzi
  4. 1 cup green chuttney (can be mint or corriander )
  5. 1 cup tomato sauce


You can use all the veggies and rice as left over from previous day party too.

  1. Take a deep bowl and greese it with ghee / butter/ oil.
  2. Now spread a layer of riceOver it spread a layer of green chuttney
  3. Again a layer of rice
  4. then a layer of rajma
  5. then a layer of rice
  6. again a layer of bhindi bhaji
  7. layer of rice
  8. layer of matar paneer
  9. layer of rice
  10. layer of tomato ketchup
  11. layer of rice

If you are non vegetarian you can substitute a layer of chicken gravy with bhindi bhaji . Then press it well with help of spatula. Once settled turn the bowl upside down over the serving dish and pat it from all sides. It will come out easily. Now the final garnish with ketchup (or your imagination)Rice cake is ready

Dreamland Pudding


· Pre-cooked Vanilla custard (as per the instructions on the pack)-----> 1 bowl
· Pre-cooked Strawberry custard (as per the instructions on the pack)-----> 1 bowl
Note: While preparing custard make sure to make it's consistency thick and should be semi solid kind of so that it is easy to spread layers. For making thicker increase the level of custard powder.
· Orange slices – 5
· Sunfeast Orange Maree biscuits – 10
· Cashewnuts for garnishing
· Fruit cake pieces – 3

· Take a serving bowl and put small layer of vanilla custard.
· Take fruit cake pieces and cut into four piece each
· Now Arrange cake pieces over the vanilla custard
· Spread strawberry custard layer over this
· Now take maree biscuits and crush them into fine powder
· Spread a layer of orange maree biscuit over strawberry custard layer
· Now spread vanilla custard over this
· Take orange slices and cut into small pieces
· Arrange them over vanilla custard
· Put final layer of strawberry layer and garnish with vanilla custard in centre and chopped cashews in the middle
· It’s ready put in refrigerator and serve chilled

Masala Akki Roti



  • blackeyed beans ¼ small bowl

  • red kidney beans ¼ small bowl

  • rice flour 1 cup

  • lemon juice – 1 tsp

  • spring onion – ½ small bowl

  • tomatoes - 1 small

  • spinach – 3-4 leaves

  • Green bell pepper – 1/2

  • green cabbage – ½ bowl

  • cashewnuts – ½ bowl coarsely grounded

  • Salt and red chilly powder according to taste

  • Oil


  • Soak blackeyed beans and red kidney beans overnight and boil with spinach leaves and pinch of salt.

  • Boil them till the beans are tender and soft.

  • Now make puree of it in mixer and keep aside.

  • Chop spring onions, tomatoes, green bell pepper and green cabbage very finely.

  • Take a bowl and mix all the veggies along with beans and spinach puree.

  • Add coarsely grounded cashewnuts.

  • Add salt to taste and red chilly powder.

  • Add rice flour and make dough of semi solid consistency which should be sticky enough which can be spread by hand.

  • Now take a non-stick tawa which should be cold

  • Spread the batter with hand in shape of roti (thin layer ) by making hole in a center.It should be big hole just like we have in vada's (you can imagine this as a big size vada totally flaten and very thin).

  • Now roast this on high flame with putting very little oil on sides and center

  • You can make out yourself that it is done as it will become crisp and will start leaving sides so that you can pull it off from tava.No need to roast from other side.It is ready.To make another one again cool the tawa first and then repeat

  • Garnish with bellpeppers and ketchup.

Merey Ghar Aayee Ek Nanhee Pari


We are writing this to share
A moment so unique, a feeling so rare
A little cute angle has flown down to earth
From our prayers womb she has taken birth
Who would of thought, to our surprise?
The day we looked in our daughter's eyes,
That we would find our sunshine, our star, our pearl,
All the thoughts in our head, of this little girl.
You came to us early on the twenty eighth of February,
She was supposed to come later, but she was in a little hurry .
We did not realize the moment, 'till the moment she was placed inside of our hands.
And it was at that split moment,
When she opened her eyes,
her true identity was no longer disguised.
As the lights glistened, in her beautiful eyes,
Inside we slowly started to cry.
We were given an angel, from heavens' above, the final test as a man and wife,
A little girl to love and cherish for life.
Anjan Preet and Sachin Bhandari ( Mom and Dad )
Composed by Sachin
All this time I was blogging here, where in I have shared my feelings as my days with pregnancy



This is the first time am thinking of taking part in any blogsphere event. It's not that I never got to know any but am so lazy to take part but this time I found rules were easy and I have almost half of the things in draft mode so thought of putting in for the Game Night Party Recipes on Manasi Desai's blog.(image) So here I go with Dabeli a snack which is tummy full and nutritious too. So guys make a note of it how to prepare .... not so difficult, infact too easy

Boiled and mashed potatoes 3-4
Fresh Pomegranates(anaar) seeds - 1 small bowl
Onion chopped - 1 small bowl
Fresh corriander leaves - 1 bunch
Chick peas (soaked overnight and boiled in salted water) - 1/2 bowl(optional)
Green chillies finely chopped as per your taste
Chopped tomatoes - 1 small bowl
paneer/cottage cheese cubes - 1 small bowl(optional)
Salt to taste
Red chilly powder - 1 tsp
Amchoor powder/dry mango powder - 1 tsp
Chat masala - 1 tsp
Pita bread or Pav or Bun - 5-6
Butter to roast
Pre- prepration:
Mix all the ingredients in a bowl except pita bread and butter.
Add little butter to this and Micro the contents of bowl for one minute on high. Although this is totally optional but it gives good taste.
Now take a pita bread/pav/bun and slit it open from middle. Make a pocket out of it as shown
Pocket should be large enough to stuff the bowl contents. Stuff each Pita Bread with 2 - 3 spoon full of stuffing and keep aside.
This can be prepared in advance, say 2-3 hours before the games and as soon as the serving time is near all you have to do is roast with butter on both sides on griddle/tawa for 5 mins or till the time upper crust of bread becomes crispy.
This is quite handy to make as most of it can be prepared in advance and rest roasting can be done before serving time and this is quite filling too.
Serve Dabeli with green coriander chuttney or with tomato ketchup.


Prunes Brownie (Eggless)



My recipe is totally inspired from Jeena's recipe of Prune's pudding and I give her full credit for letting this idea pop in my mind. Few days back I read Jeena's Recipe of Prune Pudding where she mentioned benefits of prunes and I was totally ignorant with what all can we do with prune, This was the first time I brought prunes and kept in my fridge for long time as I didn't know what to do.

Then I read her recipe and I wanted to try that but I was running short of all ingredients reason being as am leaving for India soon so am trying to empty my kitchen and didn't want to buy new things. She used Couscous, Dark Molasses Sugar , Honey, Cocoa Powder, Light Brown Sugar, Tin Prunes , White Danish Bread, Almonds and dusting sugar and funny thing is I didn't have any of these things except prunes :D not even bread, though bread is one thing which is always in my fridge and as it was already dark so couldn't go out and get bread
But I wanted to try prunes so badly that came up with idea of brownies and believe me it turned out so well.
I bet Jeena's recipe would be great to try and I will definitly try that one when I reach India but here I would like to share recipe for brownies

1 1/2 cup semolina (suji/rava) - roasted
1/2 tin condensed milk (milkmade will do)
2-3 bars of dark chocolate (melted)
10 -12 prunes ready to eat ones
1/2 tsp baking powder
1/2 cup roughly chopped almonds and cashews
1/4 cup Butter - melted

Take roasted semolina in bowl and add condensed milk, melted chocolate, butter, baking powder and mix well. If you feel mixture is too tight you can add little bit of milk to soften it. Add prunes to it and mix well. Grease a baking tray and add this mixture to it. Now put the roughly chopped nuts on it. It will look like this.


Now pre-heat oven on 180 degree and then put the tray for baking. Bake on 180 degree for 10 mins and then on 150 degree for other 25 mins. You can test it with knife and if knife comes out clean it is done.
Cool it for 5 mins and take out
it's ready to relish :)


I already had my bite :D
P.S : You can read the health benefits of prunes on her blog

Papad sabzi


Today I was watching mirch masala on star plus where he was telling about papad curry and this is the one which I make most of the time and that too with three different ways as it is the most easiest and fastest recipe that I know. Being married in rajasthan, this one is prepared in rajasthan extensively so here is typical rajasthan papad ki sabzi

Papad Curry 1

  • Papad or popadam 2-3 (roasted or fried and kept aside)you can even use the left over papads from last night dinner

  • Cumin seeds 1 tsp

  • Curd - 2 tbsp

  • salt to taste

  • red chily powder - 1 tsp

  • tumeric powder - 1/2 tsp

  • chopped coriander - 1 tsp

  • water 1 cup

  • chopped garlic - 1/2 tsp (optional)

  • Heeng 1 tsp (only if papad doesn't have hing)

  • Ghee - 1 tsp


  • Add ghee to pan and crackle cumin seeds along with hing, fry garlic.

  • Take the pan off the gas and add curd along with tumeric, chilly powder and then put it back on gas.

  • Mix well and don't let it curdle, add water to it.

  • Break papad to pieces and add it to curry and let it boil for 2-3 mins. Make curry thick as per your choice.

  • Add salt to taste and garnish with coriander. it is ready

Papad Curry - 2


  • Papad 2-3 (raw papads)

  • cumin seeds

  • curd 1 tsp (optional)

  • water 2 cups

  • tumeric and red chilly powder,

  • coriander powder

  • salt to taste

  • ghee - 1 tsp


  • Heat ghee and crackle cumin seeds, add haldi and red chilly powder and coriander powder and saute well.

  • saute till it forms a net like consitency (1-2 mins) then add water, you can also add curd to it.

  • As the water come to boil add raw papad pieces and boil (2mins)

  • add salt and it is ready

Papad curry -3

  • papad roasted or fried 2-3 ,

  • rest same ingredients except curd and water instead take cream or malai 5 tbsp


  • Crackle cumin seeds in ghee and simmer gas

  • Add malai to this and let it simmer and do not allow malai to become ghee

  • Add tumeric and red chilly powder and cook for 3 - 4 mins then add papad pieces to it and bring to boil.

  • Garnish with coriander leaves. it's ready

The above two curries are quite common in every rajasthani household and third one is my version which I like the most :) Biggest benefit of this curry is that it comes so handy when I run short of ideas or not in mood to cook as it takes only five mins and this is the one which is made by such ingredients which are always at my home

Tofu Curry


I had tofu for last three four days in my fridge and didn't knew what to do. Asked one of my friend and she gave me a wonderful recipe of this so thought of sharing with you guys.

Full credit of this recipe goes to Shikha Chopra, my friend here in UK, and this is how she told me to prepare:
  • JEERA 1/2TSP
  • TOMATO 1
  • OIL 2TSP


Pour oil in kadai add mustard seeds and let it splutter

add tomatoes and fry

grind tofu, jeera, g. chillies, r. chillies, coriander seeds adding a little water

mix the ground paste in buttermilk

add salt to taste

add this mixture to the fried tomatoes

add curry leaves and corainder

keep it slow flame and take it off the stove when it starts boiling.

donot allow it to boil

It was so easy to prepare and turned out well too.
I served with hot steaming rice

Cookies this time




  1. All purpose flour (maida) - 1 cup
  2. Baking Powder - 1/2 teaspoon
  3. Butter (melted and unsweetened) - 1/3 cup
  4. Sugar (powdered) - 1/2 cup
  5. Vanilla essence - 1/2 spoon
  6. Egg - 1
  7. Crushed walnuts, almonds and cashews - 1/4 cup


  1. Take all purpose flour in bowl and add baking powder, Mix well
  2. Add butter to it and crumble with hands
  3. Add Sugar to this, along with vanilla essence, nuts and egg
  4. Mix well and form a firm dough
  5. put in fridge for 15- 20 mins
  6. Take out the dough and roll in shape of cookie (round)
  7. press in center with thumb and place an almond (half slit) or a teaspoon of jam
  8. Greese baking tray and arrange cookies over them
  9. do leave some space in them as they tend to rise
  10. Bake it at 180 degree for 10 -15 mins

p.s. I didn't pressed with thumb but it looks awesome

Eggless French Toast


This saturday wanted to try something new and easy so thought why not give a try to french toast but Indian way. I tried preparing and really came out well and is quite easy
And most important will find all the ingredients at home only.
So here it goes:

  • 4-5 bread slices

  • 1/2 cup rava/sooji

  • 1/2 cup yogurt/curd

  • 1 finely chopped onion

  • 1/2 tsp ginger chilli paste

  • salt to taste

  • corriander finely chopped

  • oil/butter to cook.


Mix all the things except bread and oil and make a thick batter.
Take bread and cut them in squares or triangles as u prefer and can even cut there sides but I prefer not to cut

Coat the batter generously over the bread slices and cook on a tava till golden brown on both the sides adding a bit of oil or butter as required.

have it with ketchup

Coming up Next : Cookies this time

Cake Anyone????


(image) It's been a long time I have updated my foodie blog.
So thought why not today. I always loved cakes since childhood and my mom used to happily bake for me. She even kept a seperate container of cake exlusively for me, which I never used to share with anyone :)

But as now it's long time I haven't had a cake from her, although had cakes from market but they didn't had the love she put in. So yesterday I thought why not I try my hand in baking a cake. I called up mom to know her recipe.
It was my first chance to bake cake and to be very frank I was bit nervous, don't know how it will turn out, but luckily it came out very well and is worth sharing with you guys.
So here goes the recipe as told to me by my mother:
Plain Sponge Cake:


  1. Maida (Self raising flour) --- 1 cup
  2. Sugar --- 1 cup
  3. Eggs --- 4 nos
  4. Pure Ghee/Butter --- 1/2 cup
  5. Milk --- 1/2 cup
  6. Vanilla essence --- few drops
  7. Baking Powder --- 1 level teaspoon


  1. First of all take sugar and eggs in mixer and mix well.
  2. Once it becomes creamy and smooth add ghee to it
  3. Mix well
  4. Add Milk and churn the mixer again. Mix it well
  5. Now add maida or self raising flour gradually and keep mixing
  6. Then finally add vanilla essence and baking powder
  7. Mix it well for last time
  8. Now pre-heat oven at 180 degree for 5 mins
  9. Take a baking bowl and grease it with butter
  10. Add the cake mixture to it, level it
  11. Put in oven for 25 mins at the same temperature
  12. Take out and do the knife test. Put a clean knife inside the baked cake if it comes out clean as entered cake is ready, if it has some cake particles stick to it, then it means it requires further baking for 5 mins or more. Once the cake passes knife test it is ready to be turned upside down in some serving tray

Voila cake is ready , enjoy your cake

P.s: I used ghee for baking.

Curd Rice


Hi friends!!!!Long time I haven’t posted any recipe….that doesn’t mean I have stopped cooking here in Singapore :PInstead I have increased cooking as here in veggie food is not available easily and the one we get is really very expensive….but life became so hectic here that didn’t got time to post any recipe. Here in I have learnt few new recipe’s although south Indian and not Singaporean :D And today am going to post one such south Indian recipe which I and Sachin liked it so much that once we get back to Jaipur first thing am going to prepare this only… So before we leave Singapore I thought atleast I should post one recipe…So Friends here I am with CURD RICE :)Time to Prepare : 10 to 12 hours….hahahaha…don’t you think that it is going to take so much time…what a heck…It’s really easyIngredientsQuantityRice2 cupsWater4 cupsMilk5 cupsCurd3 tbspGreen chillies4-5Dried red chilly2Mustard Seeds1 tbspCurry leaves4-5Peanuts (fried)½ cupRed chilly paste½ tspOil1 tbspMethod: (now let me assure you first it is really easy)Prepare rice with pinch of salt in it. (it’s upto you either prepare it in rice cooker or the conventional style but remember the ratio while prepare. Double the water, if rice is 2 cup water should be 4 cups)And keep it separate.Warm milk and mix 3 tbsp curd to it.Now pour this mixture (milk + curd) in the rice and mix it well.Cover this and Keep this mixture (rice + milk + curd) in warm place for 5 to 6 hours.After 5 or 6 hours take oil in pan and crackle the mustard seeds, curry leaves, chopped green and red chillies.Fry for minute and add this to rice bowl.Add peanuts also.Keep in fridge for 1 hour.Serve cold, garnish with coriander leaves, chopped tomatoes and cucumber slices.I hope you will find it as good as Me and Sachin liked it :)PS: Image has been googled as I didn't took the snap while I cooked :) so credit of image goes to who ever has prepared it ;)~preeti[...]

Dal Bhajiya



Yellow moong dal 200gms
Green Chilies, Finely chopped 6 nos
Cummin Seeds 1/2 tsp
Coriander leaves, chopped 1 tbsp
Water As required
Oil For Deep frying
Salt To taste


Soak the dal for 2-3 hours
Grind the dal coarsely using very little water
Add the finely chopped chilies, coriander leaves, cummin seeds and salt and mix well
Now heat the oil and fry small portions of this mixture on a medium flame till they turn golden
Serve hot with green chutney

And I will be taking break for 2 months so see you guys after 2 months

Confesstion in Group of 5 Meme


Hmm have been tagged by my new food blogie friend Neelu so have to finish it anyhow :P Although this is my first tag for cooking blog, have been fullfilling tags for main blog though. Lets see what comes out of it :)
It seems to be an easy one, and will not take time much to finish this

So here I go with my 5 items..........

5 Items in my freezer

  1. Frozen Peas
  2. Ice
  3. Coconut Milk Powder
  4. Sambhar Powder/other Masalas
  5. Curry Leaves
5 items in my closet
  1. Jeans and Trousers
  2. Salwar suits / Churidaars
  3. Bangles (500 or more than that, now that is a big collection isn't it)
  4. Jewellery
  5. Night Gowns
5 Items in my car
  1. Ganesh ji's idol
  2. Small car hanging
  3. Old and new songs CD
  4. Water bottles
  5. Car documents
5 Items in my purse
  1. Cash ofcourse ;)
  2. Credit and Debit cards
  3. A comb
  4. Mediclaim ID card
  5. Home keys
Aah tag completed too within minutes. That was a very easy one :P
Loved it.... hmm now the time comes to tag people
Okie here it goes

Chilla with variation


Early morning sachin said he want something new for breakfast, aah only 30 mins to get ready too, with shower still pending, so thought of trying something new and fast, and in end it turned out really amazing...
We have tried chilla's a lot with different variations, like besan chilla, suzi chilla etc. But this time with little variation it became so tempting that I couldn't resist my self posting it here :)

Okie lot of prolouge, won't make u guys wait more. Here is the recipe

  • 1.5 cup gram flour(besan)
  • 1 cup wheat flour (atta)
  • 1/4 cup rice flour
  • 2-3 green chillies
  • 1/2 inch ginger
  • salt to taste
  • corriander leaves 1/2 cup (chopped)
  • mint leaves 8 - 10
  • sugar 1/2 spoon
  • red chilly powder 1/2 spoon
  • curd 2 cups
  • water to make smooth batter (approximately 1 cup)
  • roasted Cumin powder (bhunna hua jeera)
  • Cottage cheese 1/2 cup for garnishing

  • Take all the three flours in the bowl. Add paste of green chillies and ginger to it.
  • Add all the masalas + 1/2 spoon sugar
  • Add corriander and mint leaves
  • add curd to it and mix well
  • Now add water to make a smooth batter.
Heat the griddle (tawa) preferably non-stick one
  • Add 1 spoon of oil to it
  • Take one tablespoon of batter and spread over gridle like a pancake
  • let it cook from one side, say for 4 to 5 mins
  • Then flip it and cook from other side.
When it is done take it out in a plate and put shredded cottage cheese inside it and fold it gently.
Serve hot with green chuttney or tomato ketchup.

Isn't this a pretty easy one. I prepared this in just 10 mins.

And then we reached office too on time lolz.

In Evening again I thought of trying another variation and it was incredeble so thought of putting that too before I publish this one.


  • Suzi (Semolina) 3 cups (Roasted one)
  • Curd....... 2 cups
  • Cottage cheese .... 1 cup
  • Ginger ... 1/2 inch
  • Green chillies .... 4 (image)
  • Mint leaves..... 1/2 cup
  • Water... 1/2 cup
  • Salt According to tasteRed chilly powder 1/2 spoon


  • Take a bowl and add roasted suzi and curd, Mix well
  • Add salt to it.
  • Keep it aside
  • In a mixer, chop cottage cheese, mint leaves, ginger and green chillies.
  • Add this mixture to suzi batter
  • Add red chilly powder and water to make a smooth batter

Now make chilla's as per the directions given above.

Samosa this time :)


Here I come again with another recipe....
This time a snack
All time favoruite Mumbai's Samosa..... Yeah ofcourse with my personal touch

Home Made Samosa

For Filling...

  • Potatoes-----2

  • Soya Granuels---1 cup

  • Cottage cheese ----- 1/2 cup

  • Green peas -----1/4 cup

  • Corriander ----1/4 cup

  • Black Pepper ---1 tsp

  • Green chillies --- 4 (finely chopped)

  • Garam Masala...1 tsp
For Dough...

  • All purpose flour (Maida) ----3 cups

  • Suzi (semolina) ...1 cup

  • oil----1 tsp

  • Ajwain---2 tsp

  • Salt

Oil for frying


Take Maida + suzi in a bowl , add oil, salt
Make a dough out of it with help of water

For Filling

  • Heal water in a pan and let it boil

  • Add soya granuels and boil for 3 minutes

  • Strain the granuels and leave it aside for some time

  • Now Take a bowl and add boiled and mashed potatoes in it

  • Add cottage cheese (mashed)

  • Add the peas to it (frozen or fresh as per season)

  • Add soya granuels and corrainder

  • Add salt to taste + Black pepper + Green chillies + garam masala and mix well

  • Take a pan and heat 2 tsp oil in it,

  • Saute the filling for 5 mins and let it cool down
Samosa shells

  • Make small ball out of dough and roll it they way you do for chappaties

  • Cut it in two equal halfs

  • Take one half in your hand and make a shape of cone, sealing one side with water

  • Put one spoon of filling in it

  • Now seal it with water.

  • Make samosa's shells in this similar pattern

Now put oil in wok (kardhai) for frying
Let it boil
Then simmer the flame and fry these samosa's into it.
When it becomes crisp take out on tissue paper
Serve with green chuttney

Dal Makhani...... All time favorite


Well surprised isn't it, posting recipies so quickly :PWell this is what am going to prepare among one of the other's for the small get together which we are having tonight.Yes our all time favourite recipe and shaan of all punjabi's Daal Makhani :)Ingredients:1 cup - Black Lentils (kaali sabut daal)1/2 cup - Kidney beans (rajma)3 tsp ginger+ garlic + green chillies paste (garlic more than ginger)2 large tomatoes2-3 onions1 pinch of asafoetida(heeng)2 teaspoons of turmeric powder (haldi)1 tablespoon Coriander powder 1 teaspoon Garam Masala2 tablespoon Rajmah Masala 1 teaspoon of cumin seeds (jeera)4 table spoon of Ghee (vegetable oil can be used but I personally prefer ghee for it)1 cup fresh cream or malaiButter for serving Method:Soak the daals (lentils and kidney beans) for atleast 2 hoursWash it and pressure cook it along with salt and 1 tea spoon of ghee + 2 cups of water for 3 whistles. (water should not be less and daal should be properly covered)Meanwhile the daal is being pressure cooked, we'll make other preparations,Chop onion and make tomato puree (although chopped tomatoes will also do)Take a pan and put ghee in it.Crackle cumin seedsAdd Onions, ginger+garlic+chilly pasteAdd asteofidafry till golden brownAdd Tomatoes +tumeric powderstir fry for 2 mins and add coriander powder + garam masala + rajma masala and fry till tomatoes are done (i.e. starts leaving ghee) You can also add little bit of water if required.Now open the pressure cookerMash it little bit with masherAdd 1 cup water + 1 cup creamAdd the onion and tomato masala to itAgain pressure cook it for next 4 whistles on simmer heat onlyGarnish with corriander and a dallop of butterServe it hot with chappatie's or rice :)PS: This image has been googled out and will come up with original pic tomorow :)[...]

Pav Bhaji ...... my style


Aah after a long gap am posting another recipe here. hmm last I posted was on 16th March :DAnd it's 17th May today. Anyways Sachin promised to post a recipe here which I don't think is going to be fullfilled any case. He makes good in kitchen but to put it on here :P Hope some day he will do that.Okie now talked a lot , lets start cooking today Pav Bhaji, ummmm I just love it and so does sachin :)Although there are various ways of preparing this, the way I follow is given below:Ingredients: Potatoes (Basic ingredient :D and must cannot be skipped in any given case ) 5 big ones Onions 4 big ones Spring onions 1 (optional) Green Capsicum 3 big ones Carrot 2 in nos Grean Beans 4 to 5 (can be skipped if not preferred) Green peas (matter) 1 bowl Cauliflower 1 big Tomatoes 8 big ones Red beans(rajma) 1/2 small bowl soaked overnight Cholley (kabuli channa) 1/2 small bowl soaked over night Ginger garlic paste 2 tsp Green Chillies (according to your taste buds) Salt to taste Pav Bhaji masala 2 spoons Butter - 300 gms Tumeric powder - 1 tsp Asteofida (Hing) - 1 tsp Corriander powder - 2 tsp Fresh corriander leaves finely chopped (1 bowl) Method:Pre-prepration: Soak rajma and kabuli channa overnight in a bowl Now pressure cook this rajma and kabuli channa with salt for 3 whistles. It should become tender enough. Boil potatoes, peel them and mash them Take cauliflower, soak it in diluted water (water + vinegar). Now if you have got food processor your life will become easier like anything Chop the onions along with green chillies in processor and keep it aside. Along with it in blender you can puree the tomatoes and keep aside. Now take cauliflower,carrot, capsicum, beans in processor and chop them finely (Now people not having food processors can grate them or cut them into very small cubes)Once the pre-preparation is done it comes to cooking time.Cooking Method: Take a wok (kardaahi or deep pan) and put 150 gms of butter to it. Saute the onions in it along with green chillies. Saute well Once onions half done add ginger garlic paste to it and cook till golden brown. Now add the vegetables (cauliflower + beans + capsicum + Carrot+ green beans) to it and cook till it's tender Once the vegetables are fried well add tomato puree to it. Add tumeric powder (haldi),asteofida, corriander powder,Salt and pav bhaji masala. Simmer it and cook till the tomatoes are properly cooked and it starts leaving butter. Once done add the potatoes, 50 gm of butter, rajma and cholley to it.mix well. Now add 1 glass of water to it. and let it cook on simmer. AS I have already mashed and chopped things finely thats why it do not require the masher, but still you can use your masher in between. Add 1/2 cup of coriander to it , cover it and cook for 2 mins It's done now Serve it with Pav'sCut the Pavs into two equal halves and roast on the griddle (tawa) with butter on both sides.Serving:Take bhaji in a plate, put some fresh corriander leaves, some chopped onions and a piece of butter, put two pavs in the side and serve it very hot:)Do tell me how it come out to be[...]

The next post


Hi folks,

get ready .. the next recipie is from the master chef himself .. Thas me .. it would be my first contribution to lunch/dinner series .. :) ... hehehehe... preeti bahut maregi aaajj for this post ;)

Banana Flavored Pudding....


Here I come back with something meetha...
As I told Ashish sabar ka phal meetha hota hai......
Yeah Ashish We have not gone on any bhook hardhtaal so here am posting a reciepe for pudding ....

Haven't thought of any name for it yet...
  • Pre-cooked custard (as per the instructions on the pack)-----> 1 bowl
Note: While preparing custard make sure to make it's consistency thick and should be semi solid kind of so that it is easy to spread layers. For making thicker increase the level of custard powder.

  • Banana ------> 1
  • Fruit Jam or jelly------> 2 tsp
  • Choco chips biscuits -----> 1 small bowl
  • Almonds, pistachio, cashews and canned cherries for garnishing
  • Divide pre-cooked custard into 3 parts.
  • Take 1/3 of the pre-cooked custard in the blender and blend banana along with it.
  • Take the other 1/3 part and blend with the jam or jelly
  • Now crush choco chip biscuits and make coarse powder of it.
  • Take a pudding bowl and spread plain custard.
  • Now add half of the crushed biscuits over it
  • cover the biscuit layer with the jelly or jam mixed custard
  • Spread the remaining crushed biscuits over it
  • cover it with the banana flavored custard
  • garnish with almonds, pistachiao, cherry.
  • Serve it chilled.

Russian Salad


Yeah I know it was a long break and before going on break I promissed to post reciepe of Russian salad but during this time there are cases of bird flu reported in India so haven't prepared it coz of the egg in it. But anyways am posting the method here and also the pic here is googled out (as I told that haven't prepared in recent times) but can assure you guys this taste awesome

(image) Ingredients:
1 small bowl of boiled egg (chopped)
1 small bowl of boiled carrot(finely diced)
1 small bowl of cucumber (finely diced)
1 small bowl of spring onions (finely chopped)
4 small bowl of boiled and mashed potatoes
salt to tast
1 tsp black pepper
4 tbsp of mayonnaise

note: all the ingredients should be of equal quantity and potaotes should be the total of all the ingredients

Take all the ingredients except potatoes and mayonnaise in a serving bowl and toss well
Add potatoes and toss well
Add the salt and pepper
Now mix it well with mayonnaise
fold it well and lo it's ready :)
easy isn't it.
It can be decorated with Olives




As am getting training in my company so am forced to take break from blogging as well as posting recipies. So I'll be back with more new recipies very soon. By the way let me tell you what are the next am going to post. Pav Bhaji and Russian Salad are on my charts. So all you guys be ready for this very soon :)



This is one of my husband's favorite dish. It's a gujrati dish but as I said I keep on experimenting so it is little bit modified.

I made this first time when I got married and had noted this dish in a diary. Moreover I have never cooked at my native place so was very much afraid how will it come up and all but when I made that it became a hit in family.

Okie let me warn you one thing be very sure about the measurements as I have made lots of disasters in this if my measurement goes wrong.

  • Curd-----> 1/4 cup
  • Besan (gram flour)----> 1/4 cup
  • Water ---->1 cup
  • Hing (Asaefoetida) --->1 tsp
  • ginger garlic paste ---->1 tsp
  • Green chillies paste ----> 1 tsp
  • Oil ----> 1 tsp
  • Tumeric ----> a pinch
  • Salt to taste
  • sugar ---> 1tsp
For Dressing

  • Rai (mustard seeds) ----> 1 tsp
  • Dried Red chilly ---> 1 or 2
  • Grated Coconut ----> 2 tsp
  • Chopped coriander for garnishing


  • Make buttermilk of curd and water. That is churn both of them well.
  • Add besan to it and mix well. Lumps should not be formed.
  • Add hing,gingre garlic and green chillies paste to it and mix well
  • Add salt and sugar
  • Now take a cooking dish (preferably kardhai) and transfer this mixture into it.
  • cook on low flame while stirring it continously
  • stir it till it becomes semi solid from the liquid state
  • Now take a big plate and grease it.
  • Spread the mixture over it and let it cool
  • After 10 mins when it is ready cut stripes and roll them out.
  • Arrange them in a serving dish.
  • Now take another pan and heat oil.
  • put the mustard seeds and let them crackle
  • Add the red chillies to it and take out of flame.
  • Add chilly powder and 4 spoons of water to it.
  • Spread this over the khandvi rolls
  • Now garnish with corriander and grated coconut.

Khandvi is ready to eat


Alloo tikki with grean peas and paneer as filling


  • Boiled and mashed potatoes ---> 4 medium sized
  • Green Peas boiled and slightly crushed---> 1/2 cup
  • Cottage cheese (paneer) ----> 1/2 cup
  • Cornflour ----> 4 tbsp
  • Rice flour ----> 4 tbsp
  • Salt to taste
  • Oil to shallow fry
  • Ginger paste --->1 tsp
  • Dry mango powder ----> 1 tsp
  • Chopped green chillies ---> 2 to 3
  • Chopped coriander ---->1/4 cup
  • Coriander to garnish
  • Curd --->1/2 cup
  • tarmirand chuttney
  • Chat masala
  • Mint chuttney to serve along with.
(image) Method:

Mix cornflour, rice flour and salt to the mashed potatoes in a bowl and mix well.
Knead it well.

For Fillings:
  • Take another bowl and add green peas, paneer, salt, green chillies, chopped coriander and ginger paste
  • Mix well
  • Add dry mango powder (amchoor)
For Patties:
  • Take the potato mixture and divide them into lemon sized balls.
  • Make a cup of it and put 1 spoon of filling into it.
  • Close the cups and shape it into pattie or tikki
  • Shallow fry on the hot tava or griddle (roast is well)
  • Cook them till golden brown on medium flame.
For Garnishing:

  • Place 2 tikki's in a plate
  • Spread 2 spoon of curd
  • Spread 2 spoon of tarmirand chuttney
  • Spread 2 spoon on mint chuttney
  • Sprinkle some chat masala
  • Sprinkle some corriander leaves
  • Serve hot
Note: You can also deep fry it but suggested is shallow fried tikki's
bye for now
enjoy this

Simple Poha (the flatten rice)


Okie before I start writing anything let me tell u guys am not a good cook and all I know abt cooking is through experimentation as I started it jujst 6 months back. After me n my husband moved from our home town and I have to take charge of kitchen.... I don't get much time for cooking due to job but when I do get I keep trying my hands on different recipies.

So here in my blog you will find some easy to make recipies :)

The first and foremost thing I cooked in my life is pohey (flatten rice). Although there are different ways of preparing it like gujrati, UP and MP style etc. But am posting the one which Sachin and I relish the most... And the same was cooked on my birthday for our breakfast.

So here it goes :)

Ingredients....(first and fore most thing;)

Okie You will require following things:
  • Poha - 2 cup
  • 1 tsp mustard seeds (rai as known by we indians)
  • Potato - 1 medium sized chopped into cubes (waisay any shape will do ;))
  • Onion - 1 medium chopped
  • Green Peas - 1/2 bowl
  • Green chilly-2 to 4 depends on your taste bud
  • Sugar - 2 tbsp
  • lemon - 1
  • Oil- 2 tbsp
  • Salt to taste
  • tumeric a pinch
  • Coriander to garnish
(image) Method:
Okie now that we have collected all the required basic ingredients lets start cooking....

Ha I forgot to tell you need a wok (kadhai or some pan to cook too ;) )

Just kidding :)

First of all wash the pohas in some strainer thoroughly. It should be well washed. While it's still in strainer add the lemon, and tumeric to it and keep them aside.

Okie now heat oil in pan and crackle the mustard seeds. when the crackling sound stops coming that means it's ready to have other ingredients. Add the onions, potato and green peas to it. and stir well. You can add them seperately too but I prefer putting them all together. Add finely chopped

When the potato's are cooked and peas become soft then add the poha to it. stir well and add salt and sugar to it.

cook for 2 mins and it's ready. Garnish with corriander and serve hot.
(grated coconut can also be used for garnishing purpose)