September 29, 2010

Banana Paratha (Sweet)

I offered this sweet paratha to bappa on yesterday's chaturthi. Banana flavoured with cardomom powder stuffed inside a paratha, made a different combination all together.

Banana Paratha 001
Makes 2 parathas

For Stuffing:
1 ripe banana
1 tsp cardomom powder
2 tbsp condensed milk

For paratha:
Chapati dough

Home made ghee (toop)

1. Chop ripe banana to small pieces.
2. Heat 1 tsp ghee in a pan, add banana pieces, condensed milk and mix well on low flame.
3. Cover the pan and let bananas cook in condensed milk for 2 minutes. Keep stirring in between to avoid sticking to pan.
4. Now banana's should look like homogenous cooked mixture. Add cardomom powder to it and mix well.
5. Let the stuffing cool down. Divide it into two portions.
6. Divide chapati dough into four 4 cm diameter balls.
7. Roll all of them to 8-10 cm like puri.
8. Put one portions of stuffing on one puris, put another puri over it an cover it from edges.
9. Roll it gently to spread stuffing uniformly. Repeat it for another paratha.
9. Roast the paratha's on heated griddle till golden brown from both sides.
10. Serve hot with a pat of ghee.
Bookmark and Share

September 28, 2010

Gold Coin

I had learnt this recipe in a Chinese cookery class in Pune during my 10th standard vacations. I had attempted it then and now after a long gap, made it again. Bread combined with potato and sesame topping tasted yummy and crispy. Not sure it this is a Chinese dish at all, but is a best example of Indo-Chinese cuisine.

Gold Coin 002
6 bread slices
Oil for frying

2 medium sized potatoes, boiled, peeled and mashed
1 cup carrot grated, capsicum chopped and sweet corn boiled and mashed
Coriander finely chopped
1/2 tsp ginger-garlic paste
1 tsp soy sauce
1 pinch garam masala
1 tsp red chilli powder (or as per taste)
1/2 cup sesame seeds
1/2 cup corn flour
Salt to taste

  1. Cut all bread slices into round shape using a medium sized steel bowl (vati).
  2. Mix all ingredients given under topping to get a uniform consistency similar to an alu paratha stuffing.
  3. Divide the topping into 6 equal portions.
  4. Spread the topping on each bread circle and apply little pressure so that it sticks to the bread.
  5. Sprinkle some sesame seeds over it uniformly and roll in corn flour.
  6. Deep fry in hot oil. Drain the excess oil on a tissue.
  7. Serve hot with tomato ketchup.
Bookmark and Share

September 22, 2010

Dabeli Tart

This recipe and its name is a result of my experiments in kitchen. My dad had sent me dabeli masala last week. I wanted to make kacchi dabeli, but didn’t have buns at home that day. But the desire to use that tasty masala was so strong that I ended by inventing this recipe. A tart is a pastry dish, usually sweet, with an open top not covered with pastry. My tart is a savoury one. The stuffing is same as in kacchi dabeli. Dabeli masala along with crispy baked puff pastry turned out to be an awesome combo.

Kachchi Dabeli Tart
Makes 5-6 tarts

2 medium sized potatoes cooked and mashed
1 tbsp Pomegranate seeds (if these are not available, substitute with raisins)
Roasted peanuts
1 tsp Dabeli masala
Salt to taste

For crust:
Tomato pesto or ketchup
Puff pasty (cut into 10 cm x 10 cm square)

1. Remove the puff pastry from frozen and keep it aside for 2 hours or so till it becomes soft. Cut a piece of 10x10 cm.
2. Pre heat the oven to Gas mark 7 / 220°C / 425°C.
3. Mix all ingredients given under stuffing to a uniform mixture and keep aside. Divide it into 6 parts.
4. Roll the cut piece of puff pastry into thin squares’ sheet. Cut the square into 6 smaller squares.
5. Apply tomato pesto or sauce onto each square leaving 2 cm margin from all sides.
6. Next put each part of stuffing on tomato ketchup, again leaving 2 cm margin from all sides. (These margins will puff up after baking)
7. Arrange it on baking tray and bake on middle shelf for 20 minutes. Keep checking in between and shuffling sides as required.
8. Bake till the sides puff up and start becoming brown.
9. Since it has already got ketchup in it, serve hot as is.
Bookmark and Share

September 20, 2010

Kobi Bhaji (Cabbage Fritter)

Amongst all bhaji (pakora) variations Kanda bhaji and Potato bhaji are most popular ones. But bhaji can also be prepared from spinach, methi, baby corn, cauliflower, paneer, chilli, ghosale (ridge gourd), carom leaves (ova), etc. Check out my old post on mix pakoras. This time, I prepared it using cabbage. I had very small portion of raw cabbage left after making Kobichi Dal ghalun bhaji. I decided to make kobi bhajis out of it. The process is exactly same as kanda bhaji, instead of onion its cabbage here.

Cabbage Pakora 003 
1 cup white cabbage finely chopped lengthwise (similar to onions in kanda bhaji)
1 cup Gram flour (Besan)
1 tsp Ajwain/Ova/Carom
1 tsp corn flour
1 pinch baking soda
1 tsp finely chopped coriander (Optional)
Red chilli powder to taste
Salt to taste
Oil for frying


  1. Mix gram flour, ajwain, corn flour, baking soda, red chilli powder, coriander and salt together. Add water in it. Stir continuously to form smooth batter without lumps.
  2. Add chopped cabbage to the batter. Cover them properly from all sides with the mixture. Keep it aside for 5-10 min.
  3. In the meantime, heat oil in frying pan.
  4. Put small portions of the mixture in oil and deep fry till golden brown.
  5. Serve hot as is or with tomato ketchup.

Tip: Adding a spoon of hot oil to the batter reduces oil consumption while deep frying.
Bookmark and Share

September 14, 2010

Besan Vadi (Mohan Thal)

Since Ganpati festival is going on and Ganpati has a sweet tooth, I was thinking on what to make in naivedhya (offering) for each of the 10 days. For Ganesh Chaturthi, I made ukdiche modak, next day it was Shrikhand. Today I tried out Mohan Thal recipe I found on Foodatarian blog. I was knowing Mohan Thal by Besan vadi, but had never tried it. Its a really easy, quick and wonderful sweet dish.

Mohan Thal 003
1 cup gram flour
120 g sweet condensed milk
1 tbsp milk
2 tbsp ghee
Almods for garnishing

  1. Mix milk and gram flour and keep for half hour.
  2. Heat ghee in a pan and roast gram flour on low flame till roasted aroma starts coming out. (7-8 minutes approximately or more)
  3. Then add condensed milk and simmer till mixture thickens. Keep on stirring continuously to avoid it sticking to bottom.
  4. Remove it from flame and spread on a greased dish.
  5. Garnish with almonds and let it cool down.
  6. Then cut into diamond shape and serve.
Bookmark and Share

Veg Lollipops

There has been a long gap since I made some chamchameet starter. Mainly because I have (or had??) become calorie conscious these days. But today, the foodie in me tempted me to make these crispy and yummy lollipops.

Veg Lollipop 003 

1 cup - finely grated carrot, cabbage and finely chopped green bell peppers

1 tsp ginger-garlic paste
Handful coriander leaves chopped
1 tsp rice flour
1 tsp corn flour
1 tsp roasted maida (or more)
Red chilli powder (to taste)
Garam masala (to taste)
Salt (to taste)

Oil for frying
Toothpicks for garnishing (optional)


  1. Apply salt on to the grated-chopped vegetables and set aside for 10 minutes.
  2. After 10 minutes, drain off water emitted by vegetables using a muslin cloth. (Do not throw this water, it can be used as a vegetable stock in soups, curries)
  3. Transfer the water-drained vegetables into mixing bowl. Add remaining ingredients except oil. Mix well.
  4. Since the vegetables are already moist, there is not need to add excess water. Divide the mixture into 6-7 equal parts.
  5. The mixture consistency should be such that when you try forming a lollipop, it should bind together and should not be sticky.
  6. Make oval shaped balls and deep fry in oil till colour changes to dark brown and crust becomes crispy.
  7. Insert toothpick into each fried lollipop and serve hot with ketchup.

Veg Lollipop 002

Bookmark and Share

September 7, 2010

Spinach & Tomato Omelette

This is a veggie omelette. Its same as Tomato Omelette, a bit more healthy. Its one of the quickest, easiest and healthy breakfast recipes and my favourite one too.

Spinach Tomato Omelette 008

2 cups gram flour (besan)
2 size finely chopped tomatoes

1 cup finely chopped spinach
1 tbsp chilli powder

1 tsp cumin powder
1/4 tsp of turmeric
1/2 tsp baking soda (to make omelettes crisp)
Salt to taste


  1. In a mixing bowl, mix gram flour, spinach, tomatoes, chilli powder, turmeric, soda and salt.
  2. Add water to the mixture, mix well, removing lumps. Consistency should just like dosa batter.
  3. Heat pan on medium heat and pour 1/2 teaspoon of oil into it. Spread it evenly.
  4. Pour 1/2 cup of batter with the help of cup
  5. Cover with lid and cook on low flame for about 1-2 minutes.
  6. Pour 1/2 teaspoon oil round the sides and flip the omelette over.
  7. Let the other side cook for a minute and bring it off flame.
  8. Serve hot with mango pickle and fresh yoghurt. 
Serves: 5-6 omelettes

Preparation Time: 15 min
Bookmark and Share

September 2, 2010

Methi Malai Mutter (using Microwave)

This is my favourite dish. Taste of bitter methi, cooked in creamy cashew sauce makes a perfect recipe. Although, its got all rich (fatty) contents (butter, cream, cashews), its ok to make it once in a while. That's how I convince myself whenever I make it :)

Surali Chi Vadi 014


1 onion chopped into vertical slices
2 green chillies
2 garlic cloves
1 cup cashews and poppy seeds (khas-khas) soaked in water for 30 minutes
1/2 bunch Fenugreek (methi)

1 cup frozen green peas
1 tsp kasuri methi (dried fenugreek leaves)
1 cup heavy cream
1 tsp garam masala
Salt to taste
1 tsp butter
1 tsp oil

Raisins (or tutee-fruity) for garnishing

1. Remove stems of methi, wash the leaves and chop it finely.
2. In a microwave safe cooking bowl, take chopped onions, slitted whole green chillies and garlic cloves. Add 1 tsp oil over it. Microwave on high power uncovered for 2 minutes. After 2 minutes you will notice that onions get brownish in colour.
3. Let this onion mixture cool down. Then blend it along with soaked cashews and poppy seeds to a smooth paste.
4. In a microwave safe bowl, add 1 tsp butter, grinded paste, chopped methi, kasuri methi, 3/4th cream, garam masala, salt. Mix together.
5. Microwave uncovered on high power for 4 minutes. Remove the bowl out, mix things well. Add water if needed to adjust the consistency. Again microwave for 4 minutes on high power.
6. Once done, cover it and let it stand for next 2-3 minutes to allow methi cook properly.
7. Remove the lid, garnish with raisins or tutee-fruity and left cream. Serve hot with roti or nan.

If you are using fresh green peas, then sprinkle water on it and microwave for 3 minutes to cook it partially.
Bookmark and Share

September 1, 2010

Cream of Spinach Soup (Palak Soup)

Palak soup had always been my favorite one. Whenever we go to restaurant, it is definitely on my list. I had tried it many times at home, but did not get the restaurant like taste. This time I tried adding tomato & lots of garlic, result was perfect taste & healthy too.

Spinach Palak soup

1/4 Onion
1/2 Tomatoes
1/2 Bundle of palak
1 Green Chili
2-3 petals of Ginger chopped finely
1 cm Ginger
1/2 teaspoon of butter
salt to taste
black pepper powder

1. Cut onion, tomatoes, green chilli and palak.
2. In a pan, heat butter.
3. Add garlic, onions and fry till golden brown. Then add grated ginger and tomato.
Fry till tomato becomes tender.
4. Now add Palak and fry till it becomes soft. Let the mixture cool down.
5. After cooling down, finely blend the above mixture in blender.
6. Heat butter in a pot and add the blended mixture.
6. Add salt, pepper and bring to boil for 8-10 min. If you feel consistency is not thick, add corn flour mixed in cold water and boil nicely.
7. Garnish with fresh cream and serve hot.

Bookmark and Share
Related Posts with Thumbnails