October 28, 2008

Pudina Paneer

Paneer, yet another dish. We had invited some friends at home to celebrate Diwali and as usual I wanted to cook some thing different. Paneer with a min flavour was liked a lot by all.

200 g Paneer, cut into cubes
10-12 mint leaves
1 onion
1 tomato
1 capsicum
2 tbsp Ginger-garlic paste
Red chili powder (to taste)
Garam Masala (to taste)
Salt (to taste)
Cumin seeds
Mustard seeds
tumeric powder
Chopped coriander
2 tbsp Ghee
Oil to fry Paneer

  1. Heat oil in a pan, deep fry Paneer cubes till they are golden brown from all sides and keep aside on a tissue paper to drain excess water.
  2. Heat ghee in another pan, as it heats up add mustard and cumin seeds.
  3. After the mustard seeds pop up, add asafoetida, turmeric powder, ginger-garlic paste & stir well.
  4. Now add onion, capsicum and stir fry on high flame for 2-3 min, till their color changes.
  5. Finally, add tomatoes, chili powder, garam masala, salt.
  6. Add some water, cover the pan and let the mixture cook for 10 min.
  7. Allow it to cool down completely.
  8. After it cools add it in a blender jar along with mint leaves and blend it into a soft curry.
  9. Now, transfer it back into the pan, add paneer and let is cook covered for another 5 min till paneer gets soaked in the curry.
  10. Serve hot with Roti or Nan.
Serves: 2-3

Preparation Time: 45 min
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Shewai Kheer

Shewai kheer has always been my favorites one. Its very easy to cook, yet tastes awesome. Some people add condensed milk to make it more rich, this one is without it.


10 g Shewai (Vermicelli)
1 Lt Milk
4 tbsp Sugar
1 pinch saffron
20 g Rasins
20 g cashew & almonds
½ tbsp ghee


1. Heat the ghee in a pan, add the shewai after breaking them into about 1” long pieces.
2. Fry till golden brown. Take them out and leave them aside.
3. Now to the same pan add the milk and stirring occasionally condense the milk to about ½ it's original quantity.
4. Now add pinch of saffron, sewai and let it cook in the milk on low flame. Make sure that the milk doesn't condense too much for it might get too thick once cool.
5. Now add the cashew, almonds and the resins.
6. Once the sewai is cooked, add the sugar.
7. Stir till the sugar dissolves well. Cook for another minute or so and remove from flame.
8. Cool, refrigerate and then serve.

Serves: 2-3

Preparation Time: 15-20 min
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October 22, 2008

Anda Bhurji

Anda bhurji is one recipe (among many) which Vikram likes and used to make it for all roomies when he was a bachelor. He takes the charge of kitchen whenever am bored of cooking. This one is made by him. Posting this recipe as Vikram's entry to His Cooking event, hosted by Priti.


4 Eggs
1 Tomatoes finely chopped
1 Onion finely chopped
2 Green chillies chopped
Ginger-Garlic paste
1/2 tsp Garam masala
Oil - 2 tbsp
Mustard seeds
Salt to taste
Coriander leaves for garnish

  1. Heat oil in a pan. Add mustard seeds and Asafoetida.
  2. After mustard seeds pop up, add onion. Fry it till golden bown.
  3. Now add chopped chilies and ginger garlic paste and stir fry for 1-2 mintues.
  4. Add garam masala, tomatoes, salt and stir till tomatoes become soft
  5. Lower the flame and add one egg at a time and mix well
  6. Mix it continuously with a spoon till egg solidifies and separates out
  7. Garnish with coriander leaves and serve hot with bread butter.
Serves: 2

Preparation Time: 15 min
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Pani Puri (Golgappe)

Pani Puri is my all time favorite chat and I can eat them any at time anytime and in any quantity. It needs two to be done in two parts, Pani (Water) and the ragda (filling in puris).

For Water:
Tamarind paste
10-15 mint leaves
1 green chili
2-3 dries dates
Jaggery or sugar
Panipuri masala (or else rock salt)
1/2 liter water

10-20 Puris

White watane soaked overnight
Red chili powder

  1. Cook white watane in pressure cooker for 10-15 min.
  2. Heat oil in a pan, add the cooked watane, salt and red chili powder.
  3. Add some water to have proper consistency.
  1. Grid tamarind, mint leaves, green chili, dried dates, jaggery in blender.
  2. Add pani puri masala, salt, water to the paste, stir well.
  3. Transfer it to a tall jar and chill it for some time.
  1. Punch hole puri using thumb.
  2. Add the filling to the puri.
  3. Immerse the puri in tall jar and serve it.
Water sufficient for 30-35 puris

Preparation Time: 30 min
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October 21, 2008


Upma (a.k.a Uppit) is the second most commonly made breakfast in Maharashtra. It is does not require special preparation and fairly easy to cook.

1 cup thin Rava (Semolina)
2 cups of water
1 onion finely chopped
1 tomato finley chopped
1/2 tsp mustard seeds
1/2 tsp urad dal
2-3 green chilies
4-5 curry leaves
1 tsp hing
Freshly grated coconut
Chopped coriander
  1. Roast rava in a pan for 2-3 min till the color changes to brown and aroma starts coming out.
  2. Heat oil in another pan. As it heats, add mustard seeds, urad dal and let mustard seeds pop out.
  3. Now add hing, green chilies, curry leaves, onion and salt. Fry until onion changes to golden brown.
  4. Till step 3 is in progress, bring 2 cups water to boil in a separate pan.
  5. Now add chopped tomatoes and rava in tempered mixture in first pan and mix well.
  6. Add the boiled water into rava, mix well and keep pan covered for 5 min to cook the upma.
  7. Garnish with fresh coriander, grated coconut, lemon juice. You may also top up with shev.
  8. Serve hot.

Serves : 2

Preparation time : 20mins

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October 15, 2008

Onion Chatni (Sinhagad Style)

We go to Sinhagad each and every year without fail and I just love the pithla-bhakri, dahi-taak we get there and in particular the red onion chutney which they serve along with it. Once I particularly asked its recipe to a lady there. Here I am sharing it with you all.

1 onion
1 tbsp red chili powder
salt to taste
sugar to taste (optional)
4-5 tbsp oil

  1. Finely chop an onion and keep aside in a bowl.
  2. Heat oil in a pan.
  3. As it heats, add red chili powder, salt to it.
  4. If you want, you can add some sugar to it (since I cant eat too much spicy, I added it)
  5. Remove the pan off flame immediately after adding chili powder & salt otherwise red color of oil changes to dark brown.
  6. Add the spicy oil to chopped onions and mix well.
  7. Serve as a side dish with any lunch or dinner menu.
Preparation Time: 5 min
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Jowar flour Thalipeeth

My mom always makes Thalipeeth of Jowar flour. It tastes really different and tasty than the normal bhajni thalipeeth. I anytime like this one more bhajni thalipeeth.

1 cup Jowar flour
1/4 cup cooked tur daal (Waran)
2 tbsp Besan (Gram flour)
1 onion chopped
2 tsp turmeric powder
2 tbsp red chili powder
1 tsp asafoetida (hing)
Salt to taste
Finely chopped coriander
3-4 tsp oil

  1. Mix all ingredient together to make a soft dough. If you do not have have cooked tur daal, you can use water instead.
  2. Grease a non-stick tawa with oil, put a 4 cm diameter round dough at the center of tawa.
  3. With moist hands, spread it evenly in round shape over the tawa (Like a pancake).
  4. Make five round holes as shown in the snap and fill it will oil.
  5. Cook the thalipeeth covered on high flame for 2-3 min until some noises (of steam) start coming out.
  6. Remove the cover and flip the sides and let it cook for another 1 min. No need to cover this time.
  7. Serve hot with mango pickle, curds and butter on top it.
Serves: makes 2-3 big thalipeeths

Preparation Time: 10 min
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October 14, 2008

Tomato Rice

I have tried tomato rice many times before, but this time I did it a bit differently, in south Indian style. I added chana dal and fried it well, that added a crunchiness to rice. Really worth trying this recipe by everyone. It tastes the best when done in butter or ghee instead of oil.

1 cup steamed rice
2 tomatoes finely chopped
1/2 onion finely chopped
1/4 cup chana dal
5-10 cashews (optional)
1 green chili finely chopped
3-4 curry leaves
1 tsp garam masala
Mustard seeds
Cumin seeds
1 tsp Hing
1 tsp turmeric
Butter or ghee
Finely chopped coriander for garnishing

  1. Heat oil in a pan. Add mustard seeds, cumin seeds. As they pop-up, add hing and turmeric.
  2. Now add curry leaves, green chilies, chana dal, cashews and fry for a minute.
  3. Then add chopped onion and saute until its soft. No need to wait till color changes to golden brown.
  4. Finally add tomatoes and cook covered for 5 min till tomatoes become soft and mixture becomes consistent. Do not add water.
  5. Now add the steamed rice and mix well.
  6. Garnish with chopped coriander and serve hot as is or with raita.

Serves: 2

Preparation Time: 15 min
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October 12, 2008

Carrot Paratha

One more new variety of Paratha.

1 cup carrot grated
1 potato cooked
1 tbsp ajwain (ova)
Jeera powder
Salt to taste
Coriander finely chopped

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

  1. Mix lots of salt in it and leave aside for 10-15 min.
  2. You will see that carrots becomes watery. Remove the water completely my pressing between palms.
  3. Add ajwain, jeera powder, chopped coriander leaves in the carrot mixture.
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: Makes appx 5-6 parathas

Preparation Time: 30 min

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I really miss the nakatayi of local vendor in pune who came in our society every sunday. He had many varieties of khari, nankatayi... all were mouth watering. This sunday I missed all this so intensely that I tried it out my self from a recipe book. The only thing I mis-judged is that size expands on baking. In my case, it expanded so much that it automatically gave a nice shape to nankatayis.

1/2 cup maida
1/4 cup sugar
1/4 cup butter
2 tbsp cardamom powder
1 tsp baking powder
Almonds or cashewnuts for garnishing

  1. Mix maida, sugar, butter, baking powder, cardomom powder together. Mix well. Let the batter stand for 1 hour.
  2. Grease a microwave safe dish and keep aside.
  3. Preheat the oven for 5 min at 200 deg C.
  4. Apply butter to oil and roll batter into round balls. Put it in the dish and press from top.
  5. At this step, you can garnish the nankatayi will almonds or cashews. (I missed on this step)
  6. Bake at 150 deg C for 30 min.
  7. Nankatayi develops cracks from top and color will change to golden brown.

Preparation Time: 15 min (excluding standing time and baking)

Makes 10 parts.

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October 9, 2008

Jacket Potato

Jacket Potato is a favourite brunch in UK. I tried it at home giving it an Indian touch i.e. making it more spicy and salty. Its really a simple and tastes too good.

4 - medium sized potatoes
Canned Baked beans
Red chili powder
Pepper powder
Grated cheese

  1. Wash the potatoes well and pat dry.
  2. To cook the potatoes, brush with oil and prick all over.
  3. Wrap in a microwave-safe, plastic wrap and arrange around the circumference of the turntable.
  4. Cook at 100% power for 8-10 minutes. The exact timings will depend on the size.
  5. Check after standing time – 2 to 3 minutes.
  6. Unwrap the potatoes in a dish, make a cross on top horizontally of each and squeeze open.
  7. Pour baked beans all over the potatoes.
  8. Sprinkle red chili powder, pepper powder and salt. Spread grated cheese.
  9. Re-heat in microwave for about 2-3 min.
Serves: 2-3

Preparation Time: 15 min
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October 8, 2008

Shahi Paneer

This is Sanjeev Kapoor's recipe. I have posted it here as is. I tried it for the first time and it turned out very well.

250 gms. paneer (cottge cheese)
3 tbsp. ghee or butter
1 onion chopped into strips
1/2" piece ginger chopped fine
2 green chillies chopped fine
4 tomatoes chopped fine
2 cardamoms crushed
1/4 cup beaten curd
1/2 tsp. red chilli powder
1/2 tsp. garam masala
salt to taste
1/2 cup milk
2 tbsp. tomato sauce

To garnish:
2 tbsp. grated paneer
1 tbsp. chopped coriander

  1. Chop the paneer into 2" fingers.
  2. Heat half the ghee. Add onion,ginger, green chilli and cardamom. Fry for 3-4 minutes.
  3. Add tomatoes and cook for 7-8 minutes, covered.
  4. Add curd and cook for 5 minutes.
  5. Add 1/2 cup water and cool.
  6. Blend in a mixie till smooth.
  7. Heat remaining ghee, add gravy and other ingredients except milk and paneer.
  8. Boil to get a very thick gravy.
  9. Just before serving, heat gravy, add milk and paneer fingers and boil for 3-4 minutes.
  10. Garnish with chopped coriander and grated paneer.

Making time: 45 minutes.

Makes for: 6

Shelf life: best fresh
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October 4, 2008

Dadpe Pohe

Dadpe pohe is a nice breakfast and quick to make when you have unexpected guest at home. It tastes ideal when made using fresh coconut and its water. Unfortunately I had to make it using dessicated coconut this time. But it tasted equally good.

2 cups Jade pohe (those used in Kanda pohe)
Water (or coconut water)
2 tomatoes
1 onion
2 green chilies
Dessicated or freshly grated coconut
Coriander4-5 curry leaves
1/4 cup Dala
Mustard seeds
Cumin seeds

  1. Take 2 cups pohe in a pan and sprinkle water over it. Cover the pohe by a moist cloth. This action is called as "Dadapne". Leave it aside for 10 min.
  2. In the meantime, chop onion, tomatoes, green chilies, coriander leaves.
  3. Next, heat 3-4 tbsp oil in a pan for tempering.As the oil heats up, add mustard seeds, cumin seeds, hing and turmeric powder.
  4. Then add curry leaves, chopped chilies and peanuts. Remove off flame after 5 min.
  5. Now, add the tempered oil, chopped onion, tomatoes, grated coconut, coriander over moist pohe.
  6. Mix well and garnish with shev.
Serves: 2
Preparation Time: 15 min
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October 3, 2008

Mixed Veg Soup

I usually make this soup in rainy season or in winters. Its an excellent appetizer and blend of all vegetables. A bit bland, hence very useful to person with cough or cold.

1/4 cup sweet corn
1/4 cup cauliflower
French beans
Soy Sauce
Corn flour


1. Finely chop cabbage, carrots, french beans and cauliflower.

2. Cook all vegetables in 2 cups water along with some salt for 5 min or till vegetables are semi-cooked.

3. Now add vinegar, soy sauce and mix well and boil the mixture.

4. Mix some corn flour in cold water.

5. As the mixture starts boiling, add corn flour solution and heat for another 1-2 min till the soup gets thick.

6. Serve hot. You may add soy sauce, chili sauce or vinegar as per your taste.

Serves: 2

Preparation Time: 15 min
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Naralachi Vadi (Coconut Barfi)

I wanted to do Naralachi Vadi on Narali Poornima itself, but finally today I got time to do it. Its very simple and rich in taste. Since it has got a good shelf life, you can carry it in long journey also.

1 cup freshly grated coconut or fine coconut powder
1 cup sugar
1/2 cup milk
Cardomom powder
Saffron (Optional)
Cashewnut or Badam (Optional)

  1. Heat 1 tsp butter in a hard bottom pan.
  2. Add grated coconut / coconut powder in it.
  3. Stir it continuously till coconut smell starts coming out. No need to wait till color changes to brown.
  4. Now add all sugar and cardomom powder (saffron if available). Mix well.
  5. Then add milk and stir continuously till all milk gets absorbed by mixture and it starts to thicken. Note, this should be done on low flame & by stirring continuously.
  6. Remove the pan from flame and let it cool down for say 5 min.
  7. Till then, grease a plate with ghee/butter. Once the mixture cools down a bit, pour it on greased dish.
  8. Spread it evenly all over the dish with hand / spatula.
  9. Now pierce cashew / badam randomly over the mixture.
  10. Put the dish in freeze for 1 hour.
  11. After 1 hour, cut the mixture into diamond shaped vadis (see the snap above).
Serves: Make appx 12-15 burfis

Preparation Time: 30 min
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October 1, 2008

Fodni cha Bhat

Sometimes waran-bhat becomes monotonous to eat and making pulao is a bit time taking, then I prepare fodni cha bhat (simply fried rice). It adds variety & spice to rice and yet easy to make. People usually make fodni cha bhat of leftover rice too.

1 cup steamed rice
1 onion
1 green chili
1/2 cup green peas (optional)
4-5 curry leaves
1 tsp turmeric
1 tsp hing (asafoetida)
1 tsp Mustard seeds
1 tsy Cumin seeds
Salt to taste
5 tbsp oil

  1. Finely chop onion, green chilies, coriander and keep aside.
  2. Heat oil in pan. After it heats, add mustard seeds, cumin seeds, hing.
  3. As it starts popping up, add green chilies and curry leaves.
  4. After 2 min, add onion and fry till it changes colour.
  5. Now add turmeric, green peas, salt and mix well. Keep covered on low flame for 2-3 min.
  6. Add the steamed rice and mix well. Again keep covered on low flame for 2-3 min.
  7. Garnish with coriander and serve hot.
Serves: 2

Preparation Time: 15 min

Tip: If you add turmeric along with hing, its color changes from yellow to brown. To retain turmeric color, add it just after onions are fried well.
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