September 30, 2008

Bhajani che vade

Last weekend we had been to London and visited the Indian stores to see if things we don't get in Portsmouth are available there. We did get bhajani, jowar flour, etc there. I immediately wanted to do Thalipeeth, but then my creative mind came up with this Bhajani che vade :) It is made up of all Thalipeeth contents, but in a different shape.

1/2 cup Thalipeeth Bhajani
1/2 cup Jowar flour
1/2 onion chopped
Chili powder (or finely chopped green chilies)
Salt as per taste
Finely chopped coriander
Water for mixing
Oil for frying

  1. In a bowl, mix Thalipeeth bhajani, jowar flour, onion, chili powder, salt, coriander together.
  2. Add some water to form batter with consistency same as needed for Thalipeeth.
  3. Wet your hands with water and form round wada of the batter.
  4. Heat oil in a pan. Deep fry all the wadas in oil till they are crispy.
  5. Serve hot with tomato ketchup or curd.
Serves: 2

Preparation Time: less than 30 min
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September 26, 2008

Paneer Peshawari

I found this recipe on Sheetal's blog. It looked very tempting (obviously paneer is!). I cooked it with some modifications and it turned out to be mind-blowing! This dish has got added to my "all time" favorite dishes.

200 g Paneer
2 Tomatoes
2 Onion
2 Garlic petals
1 inch Ginger
1/2 Capsicum
Garam Masala
Chili powder
Jeera powder
Butter / Ghee

  1. Chop all vegetables (onions, tomatoes, garlic, capsicum)
  2. Heat butter/ghee in a pan. Add garlic and onion.
  3. Fry it till color changes to golden brown. Then add capsicum and fry for another 2-3 min.
  4. Finally add ginger, tomato, garam masala, chili powder, jeera powder, salt to it and mix well.
  5. Allow it to cook for next 5 min.
  6. Remove it off flame and allow the curry to cool down.
  7. In the meantime, grate paneer in thick (almost potato chip like) shape.
  8. Once the curry is cools down, blend it in mixer to form a smooth thick paste.
  9. Re-heat it in the same pan (no need to add ghee this time).
  10. Add all the grated paneer and cook till paneer is soft (2-3 min)
  11. Garnish with coriander and serve hot with nan or chapati.
Serves: 2-3

Preparation time: 30 min
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September 24, 2008


1 small bowl Besan
1 small bowl Water
1 tbsp Salt
1 tbsp turmeric powder
t tsp baking soda
1 tbsp Oil
1 tbsp lemon juice
2 tbsp Sugar

For Tampering:
1 tbsp Mustard Seeds
2 Sliced Green Chillies
A few Curry Leaves
2 tbsp
1 tbsp Oil
2 tbsp Chopped Coriander
1 tbsp Grated Coconut (optional)

  1. Mix together besan, turmeric powder, salt, oil, sugar lemon juice and water.
  2. In a pressure cooker or big vessel put 1 glass water and keep a mesh upside down. (so that water should not touch the dhokla pan)
  3. Grease a cooker bowl Now add baking soda and mix well and pour this mixture right away in the greased pan.
  4. Remove the pressure cooker whistle and steam it for 15-20 minutes.
  5. Prepare the tampring adding mustard seeds, green chillies and curry leaves in hot oil.
  6. Take out dhokla and cut into pieces.
  7. Pour the tapering mixture over it. Garnish with grated coconut (optional) and Coriander.
  8. Serve with tamarind or green chutney.
Serves: 4

Preparation Time: 30 min
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September 22, 2008

French Toast

When we get bored on eating omlettes, I do French toast. Its the same thing, just side reversed.
Its a nice breakfast especially in winter.

3 Eggs
1 Finely chopped onion
1 green chili finely chopped
Coriander leaves
Pepper powder
4 Bread slices

1. In a shallow bowl, beat 3 eggs.
2. Add chopped onion, chili, coriander leaves, salt and pepper powder to it.
3. Dip bread slice in egg mixture one by one and allow the egg mixture to soak through.
4. Pour some oil on a heated pan and fry the bread slices from both sides until golden brown.
5. Serve hot with tomato ketchup.

Serves: 2

Preparation Time: 15 min
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September 17, 2008

Baked Matar Karanji

Chitale Bandhu's Matar karnaji has always been my favorite one and I really miss it here. I wanted to try out something different on my husband's birthday and I did matar karanji and baked it. Baking really added a crunchyness plus made it oil free. Here is its recipe.

For stuffing:
1 onion finely chopped
1 cup matar / Green peas
1/2 cup sweet corn
Salt as per taste

For covering:
1 cup Maida
2 tsp oil
1 tsp Ajwain / Ova
1/2 cup water

  1. Heat 2 tsp oil in a pan.
  2. Fry onion till golden brown.
  3. Add green peas, corn, salt to it.
  4. Heat covered on low flame till peas & corn get soft for about 5-8 min.
  5. Remove it from flame and allow to cool down.
  1. Mix Maida, salt, oil and water.
  2. Knead together to form dough (having consistency like chapati dough).
  3. Take a piece of dough of about 4 cm diameter. Using rolling pin, roll it into a puri (8 cm diameter).
  4. Place stuffing on the puri proportionately and fold the puri to form a semi circle (karanji).
  5. Fold and press the edges of the karanji.
  6. Pre heat oven to 200 C for 5 min.
  7. Repeat steps 1 to 5 for remaining dough.
  8. Bake all karanjis at 200 C for 10 min, flip the side and bake for another 10 min.
  9. Crunchy matar karanji are ready to serve with green chutney.
Serves: 2-3
Preparation Time: 45 min
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Paneer Butter Masala

I have always been a big "paneer" fan. I like it in all forms, paneer paratha, paneer butter masala, paneer chili fry..what not. Paneer Butter Masala has always been my favorite among all main dishes.

250 g Paneer
1 onion
1 tomato
1/2 capsicum
Ginger-Garlic paste
Grated fresh coconut
Garam masala
Chili powder
Cumin seeds
Salt to taste

  1. Chop onion, tomato and capsicum. Add ginger-garlic paste, chopped onion, tomato to blender vessel.
  2. Blend them finely and keep aside
  3. Heat butter in a pan. After it heats well, add cumin seeds.
  4. Add the chopped capsicum and fry them well till color changes. Note that frying them well adds a "restaurant" like typical flavour to the dish.
  5. Now add the blended mixture and cook covered for 10 min to form the gravy.
  6. In the meanwhile, cut paneer into 1x1 cm cubes and shallow fry them in oil.
  7. Once the gravy is cooked and thick enough, add paneer to it a mix well.
  8. Cook covered on low flame for 5 min.
  9. Serve hot with fulka or Roti.
Serves: 3

Preparation Time: 30 min
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Gobi Paratha

I had never tried Gobi ke parathe. I tried them for the first time and were so good that I made them again in the same week.

For stuffing:
Cauliflower (Gobi)
Ajwain 1-2 tsp
Jeera powder
Finely chopped green chili
Finely chopped coriander

For covering:
Dough of Wheat flour with consistency like Chapati dough.

  1. Wash cauliflower thoroughly and grate it (or very finely chop it) in a bowl.
  2. Mix lots of salt in it and leave aside for 10-15 min.
  3. You will see that cauliflower becomes watery. Remove the water completely my pressing between palms.
  4. Add ajwain, jeera powder, chopped green chilies, chopped coriander leaves in the cauliflower mixture (See the stuffing in picture below).
Making parathas:
  1. Take piece of dough about 5 cm in diameter, roll into into puri size chapati.
  2. Place stuffing over it and close all sides to form a big puff.
  3. Apply some flour to the puff and roll it further.
  4. Fry on hot tava from both sides. Apply some butter/ghee to both side
  5. Serve hot with pickle or curd.
Serves: 2

Preparation Time: 30 min
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September 15, 2008

Basic Cake

I tried this cake for the first time on my husband's birthday. It is very simple to do and taste awesome. I got this recipe on cooking related blog. It is given here as is.
You can also top it with decoration and icing of your choice.

1 cup butter
1 and 1/4 cups sugar
1 and 1/2 cups maida or All purpose flour
1 tea spn baking powder
3 eggs
1 tea spn vanilla essence/extract

1. Preheat the oven at 350F (175C) for 10min.
2. Sieve together flour and powder. Keep it aside.
3. Beat sugar in butter till it becomes a smooth paste. Then add one egg at a time beating it all the time. Add essence and mix.
4. Add flour 1 tbl spoon at a time mixing slowly.
5. Grease an oven safe dish with butter. Then sprinkle some flour on it and spread the flour.
6. Now pour the cake mixture into this dish and bake the cake for around 40min at 350F (175C) (or till a knife inserted in the cake comes out clean).

Serves: 4

Preparation time: 1hr
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September 14, 2008

Ragda Pattice / Patties

This weekend was a "Chat" weekend for us. I found tamarind in Indian stores and my long pending craving for Chat was fulfilled. I prepared a common chutney which I used in Ragda patties & Bhel too. Still even more is left, so need to decide which the next chat in line is :)


For Patties:
2-3 Boiled Potatoes
2 Finely chopped green chillies
1 tsp Ginger-Garlic paste
1/4 cup Rava (Semolina)

For Ragada:
2 cups White Watane (Yellow peas) soaked for 1-2 days
1 Tomato
1 Onion
8-10 mint leaves
1 tsp tamarind
1 tsp Jeera powder

For Chutney:
2 Green chillies
1 tsp Ginger-Garlic paste
Coriander leaves
2 tsp Jeera
10-15 mint leaves
1 tsp tamarind
2-3 Dates

Finely chopped onion
Finely chopped tomato
Finely chopped coriander
Red chili powder (optional)
Chat masala (optional)

1. Mash boiled potatoes.
2. Add finely chopped green chilies, ginger-garlic paste and salt to it.
3. Mix well.
4. Form round patties of 4 cm diameter.
5. Mix in Rava from all sides & shallow fry on hot tava till both sides are golden brown (as shown in snap)

1. Mix all contents together, blend till very fine in mixer.
2. Remove in bowl.

1. Pressure cook watane in cooker for 15 min (or 6-7 whistles)
1. Blend Tomato, onion, mint leaves in mixer to form gravy.
2. Heat oil in pan, add cumin seeds.
3. After cumin seeds pop up, add the gravy and bring to boil for 8-10 min.
4. Add salt as per taste & add cooked watane.
5. Cook covered for 2 min & let it stand for 5 min.

Serving & Garnishing:
1. In a serving bowl, put 2-3 patties.
2. Generously pour hot Ragda on it.
3. Add chutney, chopped onion, tomato, coriander, chili powder & chat masala (if needed)
4. Finally add farsan or shev.
5. Serve hot.

Serves: 2-3

Preparation Time: 30 min

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September 12, 2008

Chole Masala

A universally favorite dish.


1 cup Chole [white]
1 small Red Onion
6 flakes Garlic
1"piece Ginger
10-15 mint leaves
1 tbsp Tomato puree
1 tbsp Cardamom powder
1 tsp Jeera
1/2 tsp Turmeric powder
1 tsp. Chilli powder
2 tsp. Chana Masala powder
Green Coriander 2 tbsp finely chopped
Salt to taste
4 tbsp Oil

Method :

1. Wash & soak chole overnight. Boil it with salt in cooker for approximately 30 minutes.
2. Peel onion, mint, garlic & ginger & grind it throughly to make a fine paste.
3. Take oil in a pan, heat it & put jeera. When it starts spluttering put the paste in it & fry it until golden brown. Then add cardomom powder.
4. Mix turmeric, chilli & channa masala pwds. to it & fry again for 2 minutes, then add tomato puree to it & fry untill it leaves the oil.
5. Now mix boiled chole to the masala & put garam massala pwd. & let it boil throughly on low heat for 20 minutes so that masala can blend well.
6. Add chopped chilli & coriander & let it boil for more 2-3 minutes.

Serve it with puri or bhatura or even hot fulka/nan.

Serves: 2

Preparation Time: 30 min
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September 8, 2008

Egg Roll

This recipe is made by my husband Vikram. He too likes to try his hand at cooking, especially when am bored of cooking. Believe me, his dishes have a complete professional taste & look (he also manages to do garnishing) Chole and Anda Bhurji are is key specialties. I just love all of them. Posting this recipe as Vikram's entry to His Cooking event, hosted by Priti.

4 Eggs
4 Chapatis (of Wheat or Maida)
Finely chopped oninon
Chili powder
Pepper powder
Salt to taste

For stuffing:
Grated Carrot
Grated Cabbage
Grated Cheese
Capsicum finely chopped along length


  1. Heat a pan, spread some oil all over it.
  2. Beat four eggs, add chopped onions, chili powder, pepper powder and salt to it. Mix well.
  3. Pour 1/4 portion of the egg mixture on pan & spread as you do for an omlette.
  4. Place the Chapati on top of the egg mixture on pan and flip after 30 seconds.
  5. Now, spread the stuffing material on the flipped side (egg side on top) and roll it.

Before Rolling:

      After Rolling:

    Serve hot with tomato ketchup.

    Serves: 2

    Preparation Time: 15 min

    Tip: You can use chapatis left overnight to make roll as chapati gets re-heated in any case.
    Before rolling itself, pour some ketchup all over.
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    September 7, 2008


    One cannot resist having Modaks during Ganesh festival days. Although my preferred variety is the Ukdiche modak, I prepared Talniche as its lot easier and does not need a steaming vessel.

    1 cup dried coconut
    ½ cup yellow jaggery
    1 tsp cardamom powder
    oil for frying
    1 cup Maida


    1. Make a dough of Maida. Its consistency should be like puri dough.
    2. Divide it in to 10-15 pieces and make a small puri of each piece.
    3. In one bowl make mixture of coconut , cardamom powder & jaggery.
    4. Grease palm with oil, take one puri on hand, fill a spoonful mixture at center of puri.
    5. Gather outer edges of puri & make a modak of it. Repeat the procedure for all puri.
    6. Deep fry in oil.
    7. Serve hot with ghee (toop) on it (Ideally serve only after showing Naivedya to Ganpati Bappa).
    Serves: Makes 10-15 modaks

    Preparation Time: 30 min

    1. You can use the Modak Mould to give perfect modak shape.
    2. Ideally make 21 or 11 modaks if you are planning to put it as Naivedya

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    September 6, 2008

    Mushroom Manchurian

    Button Mushrooms
    Ginger Garlic paste
    Soy Sauce
    Red chilli sauce
    White flour / maida
    Corn flour 2 tsp
    Chopped garlic 2 tsp
    Oil To fry
    Salt According to taste
    Onion finely chopped along length
    Spring onions To garnish

    1. Marinate mushrooms with soy sauce with salt, 1 tsp chilli sauce, soy sauce, vinegar and ginger garlic paste
    2. Keep aside for 1 hours.
    3. Mix maida, salt, and corn flour in lit bit of water to form bhaji type batter.
    4. Put the marinated mushrooms in the batter. Cover mushrooms with the batter as much as possible.
    5. Heat the oil in a pan, and deep fry the mushrooms.
    6. Heat a little oil, add chopped garlic and onions.
    7. Fry for a minute and add the fried mushrooms and fry for another minute.
    8. Garnish with chopped green part of the spring onions.

    Serve hot as a starter or with noodles/fried rice.

    Serves: 3-4
    Preparation Time: 15 min (excluding marination time)
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    September 4, 2008

    Baked Bread Rolls

    This is an excellent snacks especially in rainy, windy days. You may deep fry them in oil, but this time, I tried to bake them. They turned out really crunchy (like veg. puff) and of course tasty.


    6 slices bread
    5 medium sized potatoes boiled, peeled and mashed
    1 small onion finely chopped
    1 small bunch coriander leaves
    1 tsp ginger-garlic paste
    1/2 tsp garam masala (optional)
    1 tsp chilli powder
    Salt to taste


    1. Add chopped onion, chopped coriander leaves, ginger-garlic paste, chili power, garam masala and salt to the mashed potatoes.
    2. Mix well to form the bread roll stuffing.
    3. Take a little water in a flat plate and dip the bread slices one by one in it.
    4. Squeeze excess water from the bread slices and keep them aside on a tissue. Make sure that the slice does not get too soft or watery or too hard.
    5. Pre-heat microwave for 5 min to 220 deg C.
    6. Take a slice of the wet bread on a dry plate. Spread the stuffing on it. Roll the bread slice towards you till the edges meet.
    7. Seal the edges by pressing the bread slice. Pat the roll to even out edges.
    8. Bake in hot oven for 10 min at 220 deg C. (You may also deep fry them in oil)
    9. Serve hot with Tomato ketchup.

    Serves: 3-4

    Preparation Time: 30 min
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    September 2, 2008

    Alu Paratha

    Whenever you crave for a wholesome breakfast, hot Alu paratha with dahi and pickle is the answer.

    Potato - 2 - 3 medium sized
    Chapati Dough - 200 gms
    Jeera - 1 tsp
    Chilli powder - 2 tsp
    Turmeric powder - 1/2 tsp
    Ginger-Garlic paste - 1 tsp
    Coriander leaves - finely chopped
    Salt to taste
    Saunf (badishep)
    Butter - 2 tbsp

    1. Boil 2 - 3 medium sized potato, remove skin and mash it.
    2. In one bowl mashed potato, add jeera, chilli powder, turmeric powder, ginger-garlic paste, coriander and salt. Mix it well.
    3. Take two lemonsized ball of dough and roll it using a rolling pin.
    4. Put the stuffing prepared in step 1 over one roll. Cover it with another one. Press well at the circumference.
    5. With light hands, roll further to form a thin paratha.
    6. Place it on hot tava. When it gets little brown, apply butter. Turn it and again apply butter on other side until it gets golden brown.
    7. Hot Alu Paratha is ready. Serve it with pickles and dahi.

    Serves: 2-3

    Preparation Time: 20 min
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