Wednesday, April 2, 2014

Green Patties

My brother in law is an excellent cook and he tried this the other day from rajshri foods with few changes in the original recipe and it turned it to be very delicious, do try this amazing starter for your guests and am sure they ll ask for more!!!


1 cup blanched and chopped spinach
1/2 cup finely chopped french beans
1/2 cup finely chopped capsicum
1/4 cup grated paneer
1/2 cup boiled and crushed green peas
7-8 mint leaves finely chopped
1 tbsp finely chopped coriander leaves
2 med size boiled potatoes mashed
1 tbsp crushed ginger-green chillies
1 tsp roasted cumin powder
1/4 tsp red chilli powder
3 tsp cornflour
1 tsp sugar
salt to taste
1 tsp oil +oil to deep fry
1 cup panko (breadcrumbs)

For stuffing
3-4 raisins for each patty


  • Heat oil in a pan, add capsicum, beans and stir fry for 2 min and then add cabbage,green pea and fry for another min and then keep aside to cool
  • In a bowl add the potatoes,paneer,blanched spinach,coriander leaves, mint leaves, paneer, crushed ginger & green chillies, cornflour, sugar, chilli powder, cumin powder and 2 tsp bread crumbs, stir fried vegetables,salt and mix well
  • Take 2 tbsp of the mixture and form into a ball,stuff 3-4 raisins and then form it into a patty 
  • Repeat the same for the rest and set aside
  • Roll each patty into breadcrumbs and then deep fry till golden brown and crisp and drain onto a paper towel and then serve hot with yogurt mint chutney

Tuesday, March 25, 2014

Babycorn Manchurian


20 babycorn cut into bite size pieces

For Marination
1 tsp red chilli paste
1 tsp soya sauce
1 tsp spring onions
1 tsp cornflour
1/2 tsp maida
salt to taste

For the dry /gravy 
5-6 cloves of garlic minced
3 green chilli sliced
2 tbsp finely chopped spring onion whites
2 tbsp finely chopped spring onion greens
1 tbsp chopped coriander
1 tsp soya sauce
1 tsp tomato ketchup
1/2 tsp vinegar
1/4 tsp sugar
1/2 tsp cornflour mixed in 2 tsp water 
salt to taste
1 tbsp oil+ oil for shallow frying


  • Marinate the babycorn listed under "marinade" for 30 min
  • Heat 2 tbsp oil in a nonstick pan and fry the babycorns till crisp and tender and then keep it aside

For the gravy

  • Heat oil in the pan, add garlic, green chilli,spring onion(white part) and fry for few seconds
  • Add soya sauce,ketchup,sugar,corainder leaves and mix well
  • Add the babycorn and toss well   and then add little water cornflour paste and mix well 
  • lastly add vinegar,salt if required and mix well
  • garnish it with spring onion greens and then serve hot 

Monday, March 17, 2014

Carrot & Olive Muffin Sandwich


2-3 english muffins slit ( or you can use mini burger buns too)
1-2 grated carrots
5-6 raisins
few pickled jalepeno
4 olives sliced
1 tbsp Mayonnaise
2 tsp cream
1/4 cup boiled corn
few lettuce leaf
salt to taste
freshly ground pepper to taste


  • Mix all the ingredients for the filling and keep aside
  • Take an english muffin and apply little butter on one side and apply little mayo on the other half of the muffin and put a lettuce leaf
  • Put 2 tbsp filling on the the lettuce and close the other half of the muffin and serve with ketchup

Thursday, March 6, 2014

Aloo Naan


3 cups plain flour/Maida
1 cup lukewarm water
1 cup milk
2 tsp yeast
2 tsp oil
1 tsp sugar
salt to taste
2 tbsp butter 

For The Potato filling

3 boiled and mashed potatoes
1 onion very finely choppped
3 green chillies finely chopped
1/2 tsp cumin seeds
4-5 cloves of garlic finely chopped
few finely chopped curry leaves
few finely chopped coriander leaves
1/4 tsp turmeric powder
1/4 tsp lemon juice
sugar to taste
salt to taste
1 tbsp oil


For the Dough
  • In a small bowl put yeast,sugar,salt,1 tsp oil and warm water and mix and keep aside for 5 min till frothy
  • In another bowl, add maida,yeast mix,1 tsp oil and enough milk to make a sticky soft dough(if the dough sticks to ur hands apply little oil ) and keep aside for 1 hour
For the potato filling
  • Heat oil in a pan, add cumin once it crackles add the garlic,green chilli,curry leaves and stir fry for few seconds and then add onion and fry till translucent 
  • Add turmeric powder,salt, sugar, lemon juice and mix well and then add the boiled potatoes and fry for 2 min and then add the coriander leaves and switch off the flame and keep aside

For the Aloo Naan
  • Apply some flour to ur hands and Take one medium size portion of the dough, press it on the palm and flatten it
  • Put a tbsp of filling in it and close it tighly, apply little flour and then roll it into semi thick round (just like a paratha)
  • Repeat the same procedure for the remaining Naan
  • Heat a tawa and shallow fry the Naan till golden brown on both the sides and then apply butter with the help of a brush on both the sides and serve hot

Wednesday, November 27, 2013

Chilli Pineapple Fried Rice

2 cups cooked jasmine rice( day old cooked rice)
1 cup pineapple cut into cubes
1/2 cup frozen thawed green peas
5-6 cloves of garlic finely chopped
2 tbsp finely chopped ginger
3 green chillies finely chopped
2 tbsp finely chopped spring onion (white part)
2 tsp chilli oil
a pinch of yellow food colour(optional)
2 eggs lightly beaten (skip if your a vegetarian)
2 tbsp spring onion greens
salt to taste

For the sauce
2 Tbsp golden moutain seasioning sauce or light soya sauce
2 tbsp pineapple juice
1/2 tsp sugar
1 tsp oyester sauce


  • In a bowl add all the ingredients mentioned under "Sauce" and keep aside
  • Heat a wok, add 1 tsp oil and then add egg and scramble it and keep aside
  • Add 2 tsp oil in the same wok and then add ginger,garlic green chilli and spring onion whites and stir fry for a min and then add rice, salt and stir fry for 3-4 minutes on a high flame
  • Reduce the heat and then add the green peas,pineapple cubes, food colour , sauce and mix well and cook for a min 
  • Add egg, spring onion greens and mix well
  • Lastly add the chilli oil and mix it well and cook for 2 min and then serve hot

Friday, November 8, 2013

Bittergourd Strips Subzi


6 Medium size bittergourd
1 onion sliced
6 cloves of garlic finely chopped
1/4 tsp turmeric powder
1/2 tsp chilli powder
1/4 tsp sabzi masala or garam masala
1/4 tsp amchur powder
1/2 tsp coriander powder
1 tsp tomato ketchup
1/2 tsp tamarind paste
1 tbsp jaggary
1 tsp lemon juice
a pinch of sugar
2 tbsp finely chopped coriander leaves
salt to taste
2-3 tsp oil

  • Cut the bittergourd into half, remove the seeds from it and then cut into thin strips, sprinkle salt on it and keep aside for 1-2 hours 
  • Then wash it very well and drain out all the water and dry it out with the help of a kitchen towel 
  • Heat 1 tsp oil in the pan add the bittergourd strips and fry it on a low flame till brown,crisp and gets cooked and then keep it aside
  • Heat 2 tsp oil in the same pan and then add garlic and fry till light brown and then add onion and fry till light brown
  • Add all the masala powder,ketchup and little water and cook for a min 
  • Add tamarind paste,jaggary,salt,pinch of sugar, and mix well
  • Then add the fried bittergourd strips and mix well
  • Add the lemon juice, coriander leaves and mix well and cover and cook for 5 min till everything gets blended well and then serve hot with roti

Monday, August 19, 2013

Mini Velvet Chocolate Cake


2 cups Maida

1 cup oil

2 tsp Baking powder

1/2 tsp soda

1 tin condensed milk

2 tsp vanilla Essence

3 tbsp Cocoa powder

1/2 cup chocochips or 1 cup chocolate (chopped)

1 cup milk

  • Mix maida, soda, baking powder together and mix it well with the help of a spoon.
  • In Wide bowl mix oil, vanilla essence, cocoa powder, and beat to a high speed with the help of electric beater. Now add condensed milk and keep beating ull get a thick looking batter.
  • Now add maida little by little and keep mixing  with the help of electric beater then add 1 cup milk to it add chochips and mix
  • Pour 1 scoop each of the batter in the mini bunt cake pan and then bake at 180 for 12-15 min or till done and then serve with chocolate sauce on top...
Variation: Just omit cocoa powder if u want a vanilla choco chip cake

Monday, June 17, 2013

Tandoori Roti


2 cups whole wheat flour + for dusting
1 tsp yeast
1 tsp sugar
salt to taste
1 tsp oil
water as required

Other ingredients
butter for basting


  • Add wheat flour,yeast,sugar,salt in a bowl and add enough warm water and knead to a smooth and elastic dough and then apply oil all over the dough and then keep it aside for 1 hour till it doubles in size
  • After an hour knead it again and divide them into equal proportion
  • Roll out each portion into slightly thick circles
  • Heat a pressure cooker and lightly grease it with oil at the bottom
  • Remove the lid of the pressure cooker and lightly grease the insides of the bottom with oil.
  • Heat upside down over an open flame.
  • Apply a little water on one side of each tandoori roti and stick the wet side on the inside of the heated bottom of the pressure cookerAgain turn the bottom of the pressure cooker upside down and cook till brown spots appear on the surface of the tandoori roti and it peels away easily and then brush each of the roti with butter and then serve hot with any north indian gravy

(You can stick 3 to 4 tandoori rotis on the inside of the pressure cooker at a time.)

Wednesday, May 29, 2013

Chicken 65 Frankie

For Paratha
Frozen paratha or tortilla
1 egg for each paratha

For Chicken 65
1 boneless chicken breast cut into small cubes

For Marination
1/2 egg beaten
1 tbsp lemon juice
1 tsp ginger garlic paste
1 tsp chopped curry leaves
1 tsp chilli powder
1/2 tsp turmeric powder
1 tsp black pepper powder
pinch of red food colour
1 tsp cornflour or as required
salt to taste

For the  Masala
1 onion finely chopped
1 " ginger finely chopped
6 garlic cloves finely chopped
3-4 minced green chillies
1/2 tsp red chilli powder
a pinch of red food colour
2 sprigs of curry leaves
3 tbsp curds mixed ith 1/4 tsp sugar and 1/2 tsp all purpose flour
2 tbsp finely chopped coriander leaves
salt to taste
2 tsp oil + for deep frying

Other ingredients
1 onion cut into thin roundels
1/2 tsp chaat masala

For chicken 65

  • Marinate the chicken with the ingredients mentioned under marinade for 2 hours and then deep fry in batches till its cooked and crisp and then keep aside
  • Heat 2 tsp oil in a pan add garlic,ginger,green chilli and fry for a min
  • Then add onion,curry leaves and fry till light brown, add chilli powder,salt and fry for few seconds
  • Add the curd mix,food colour and little water and stir continously 
  • Add salt,fried chicken pieces and mix well till it gets coated with all the masala and lastly add coriander leaves and serve hot

For the Frankie

  • Heat a griddle add the frozen paratha and cook on both sides till done 
  • add the beaten egg on one side of the paratha and flip it and cook and keep aside
  • Do the same thing for the remaining paratha and egg
  • Take a paratha and put the filling in the center of it, add onions mixed with chaat masala and fold the 2 corners of the paratha and insert a toothpick and then serve with green chutney

Tuesday, April 30, 2013

Thai Chilli Basil Rice


3 cups cooked & a day old jasmine rice
1 cup frozen peas & carrots
1/2 cup parboiled snow peas
1 cup Bean sprouts
1 cup chopped Thai Basil
1/4 cup chopped chives
1 egg
2 shallots finely chopped
5-6 cloves of garlic finely chopped
2 Fresh Red chilli sliced
2 tsp fish sauce
2 tsp soya sauce
2 tsp cooking wine or sherry (optional)
1 tsp brown sugar
2 tsp oil
2 tsp toasted sesame oil
salt to taste


  • Heat a wok, add 1 tsp oil and then when its hot add an egg and cook stirring until they are lightly scrambled but not too dry 
  • Then add 1 tsp oil and add in the garlic, shallots,chilli and fry for a minute
  • Add Basil, fish sauce,soya sauce, cooking wine, brown sugar and stir for few seconds
  • Add the vegetables,cooked rice,salt and mix till well combined and then add the chives,bean sprouts and cook for 5 more minutes
  • Lastly add the sesame oil and mix well and then serve hot