Tuesday, June 30, 2009

Hot N Spicy Baby corn with Capsicum

I wanted to cook some chinese food tonight ..and i just love all the chinese gravy because of the garlicy flavour in it and is very easy to cook as well....so I am sure you are going to love it when u prepare this spicy chinese gravy......


10-12 babycorn cut diagonally (med size pieces)

1 capsicum cut into cubes

2-3 whole red chillies

1/4 cup chopped spring onion greens

1 onion cut into quarter and the layers separated

6-7 cloves of garlic finely chopped

2 tbsp tomato sauce

1 tbsp vinegar

1 tbsp red chilli paste

1 tsp chilli sauce

1 tsp sugar

1 cup vegetable stock

1 tbsp oil + to deep fry

2 tbsp cornflour

2 tbsp cornflour mixed in 1/4 cup water

1 tbsp red chilli flakes

chopped spring onions greens, white sesame seeds to garnish


  • Mix 2 tbsp cornflour with the babycorn and sprinkle 2 tbsp of water if its too dry and then deep fry it till crisp and keep aside
  • Heat 1 tbsp oil in a pan, add whole red chillies, chopped garlic and fry till for 2 minutes
  • Then add tomato sauce, vinegar, red chilli paste, hot chilli sauce, sugar,salt and fry for 1-2 minutes, then add onion, capsicum, spring onion and fry for another minute
  • Add the vegetable stock and continue to cook on a high flame till it boils and then add the cornflour paste and cook till it starts to thicken
  • Lastly add fried babycorn and mix well, sprinkle red chilli flakes and garnish it with spring onion greens, white sesame seeds and then serve hot with steamed rice.

Monday, June 29, 2009

Strawberry Cup Cakes


200 gm maida

150 gm sugar

2 tbsp butter

100 gms plain curd

1 tsp baking powder

1/4 cup crushed fresh strawberries 

For the Icing

250 ml of fresh cream(chilled for atleast 3 hours before whipping)

2 tbsp of icing sugar

1 tsp vanilla essence

For decoration

Fresh Strawberries

chocolate chips


Sift the maida and baking powder. Grind the sugar in a mixer.

  • Now cream the butter and curd and blend in the mixture again to obtain a very smooth batter.
  • Remove this batter into a mixing bowl. Add the crushed fresh strawberry  and blend well.
  • Slowly mix in the maida a little at a time so that the maida blends well into the batter
  • Grease a cup cake mould and put a spoonful of cake batter in each mould and Bake it in a preheated oven at 180 C for 10-15 minutes or till done 
  • Cool it on a wire rack and then keep it aside

To prepare the icing

  • Whip the cream till it doubles in volume and forms soft peaks. Mix in the icing sugar and vanilla essence.
  • With a help of a piping bag make the icing on the cake
  • Decorate with pieces of strawberries and chocolate chip around the cake and then serve

Friday, June 26, 2009

Vegetable Pulao

This is the one recipe which I learnt from my mom she does it so delicious that i used to just love it a lot , this rice has got a lot of flavour in it and my mom used to even put fried bread pieces which used to compliment the rice very well . Today when I was thinking of what to cook I suddenly remembered her veg pulao and thought of doing that.


1/2 cup Basmathi Rice

2-3 cloves

1' dalchini

2 Green Elaichi

1/4 cup chopped green coriander leaves

2 onion ( 1 Sliced , 1 chopped)


2-3 flakes of garlic

2-3 green chillies

1/2 cup mixed vegetable (carrot, cauliflower, beans)

2 slices of bread (cubes and fried) (opt)

salt to taste

2 tbsp oil


  • Cut all vegs and par boil them with salt and keep aside.
  • Soak the basmati rice for 30 mins. Then cook it till 3/4 done .
  • Mix in little salt and oil, so that the rice doesn't stick to each other.
  • Grind Cloves, dalchini, ginger, elaichi , coriander leaves, green chilli, 1 onion (sliced), garlic to a smooth paste adding little water.
  • Heat oil in a pan add this ground paste and fry well it is gives out nice aroma and it leaves out oil, then add the chopped onion and fry well now add boiled vegetables and mix well.
  • Now mix the rice and simmer and cook for 5-10 mins . Before serving add the bread pieces and toss well .
  • Serve with raita of your choice.

Wednesday, June 24, 2009

Pistachio Chocolate Squares

After doing the cake the other day, i still  had half tin of condensed milk lying in the fridge so remembered to do these chocolate squares which is so delicious and nutty that u ll surely ask for more....


100 gms Melted milk chocolate

2 tsp butter

10 marie biscuits

1/4 cup crushed pistachio

1/4 cup crushed walnuts

1/2 tin condensed milk

Few pistachio for garnishing

Butter for greasing

  • Grease a dish with butter, put a baking paper over it and keep aside.
  • Heat the butter in a pan, add the melted chocolate and add the condensed milk and keep stirring it, then add nuts till it leaves the sides of the pan and then switch off the gas.
  • Add the crushed biscuits evenly in the dish and then pour the chocolate mixture over it evenly, then garnish it with pistachios.
  • Allow it to set for 2-3 hours in a refrigerator and then cut it into squares and then serve.

Monday, June 22, 2009

Caramel Chocolate Cake

Well It was my hubby's birthday on the 20th so thought of baking a cake for him and he actually loved this Egg less caramel chocolate cake....... So don't be afraid in trying this recipe as for u ll just love the way how spongy your cake has turned out without using any eggs and the frosting on the top of the cake is so nice that it just melts in your mouth .......so here goes the recipe for it

1/2 cup caramel sauce or I used Nestle carnation caramel

1 Milk chocolate bar

1/2 cup condensed milk

2 grated carrot

1/2 tsp soda bi carbonate

1 heaped tsp baking powder

1/2 cup Butter

2 tbsp honey

2 tsp vanilla essence

1 cup Maida

1/4 cup milk

1/2 cup chopped walnuts + a few for garnishing

1/4 cup cherries for garnishing

  • Sieve maida, baking powder, soda and keep aside.
  • Melt butter and now add vanilla essence, 2 tbsp of caramel sauce , grated carrots, condensed milk, honey and mix all this till smooth and fluffy with the help of an electric beater.
  • Now add the sieved maida, 1/4 cup crushed walnuts , milk and mix it till u get a semi thick batter.
  • Now grease a baking dish and preheat the oven to a 180'c for 5 mins and bake for about 40-45 mins or till done .
  • Allow it to cool so that it comes out clean and nice .

For Frosting

  • Melt the chocolate in a microwave and then mix 4-5 tbsp of caramel sauce and mix it nicely with the help of a beater and pour over the cake and spread it evenly.
  • Now garnish with walnuts and cherries, cut it into small pieces and serve

Crispy Onion-Mushroom Pakoda


1 onion thinly sliced

5-6 mushrooms

1 potato peeled and grated

2 tbsp freshly chopped coriander leaves

5 finely chopped green chillies

1 cup gram flour

2 tsp rice flour

1 tsp crushed coriander seeds

1 tsp cumin powder

a pinch of soda

1 tsp grated ginger

1 tsp red chilli powder

1 tsp chaat masala 

1 tbsp crushed kasoori methi

salt to taste

oil to deep fry


  • Blanch the mushrooms for 5-7 minutes and then pat them dry and then dice it and keep aside
  • Take a bowl, add sliced onion,grated potato,mushrooms,chilli powder,chat masala,kasoori methi,soda,cumin powder,crushed coriander seeds,salt,gramflour,rice flour and enough water to make a semi thick pakora mixture
  • Heat oil in a pan,when its hot add a spoonful each of the mixture in hot oil and fry till golden brown and crisp on both the sides, drain on a kitchen towel and then serve hot with tomato sauce

Saturday, June 20, 2009

Sweet Corn Wrap

Here's a wrap which is very delicious & quick as well as it doesnt require garlic or onion and can be had even in lunch or dinner


4-5 Tortilla

2 cups boiled sweet corn

1 tomato finely chopped

1 tsp grated ginger

5-6 finely chopped green chillies

2 tbsp finely chopped coriander leaves

1/2 cup milk

1 tbsp freshly crushed peppercorns

2 tsp cornflour mixed with 1/4 cup water

few lettuce leaf

1/2 cup tomato ketchup

salt to taste

2 tsp oil


  • Heat oil in a pan,add ginger,green chillies and fry for 1-2 minutes then add coriander leaves,sweet corn and fry for another couple of minutes
  • Add tomato and fry till it gets mashed, then add milk, pepper,salt,cornflour mixed in water and boil till it becomes thick
  • Take one tortilla,spread 2 tsp tomato ketchup evenly on it, then put one lettuce leaf on it in the center and then add the corn filling on the lettuce and then roll it up 
  • Repeat the same for the rest and then serve hot with sour cream

Friday, June 19, 2009

Mushroom & Peas Biryani(no onion no garlic)

1 cup Basmathi rice
1/2 cup mushrooms cut into quarter
1/2 cup frozen green peas
a few mint leaves chopped
a few coriander leaves chopped
1 tsp freshly crushed peppercorns
1 bay leaf
3 green cardamom
4 cloves
1 " cinnamon
1 tsp grated ginger
1 tsp cumin seeds
4-5 finely chopped green chillies
1 tsp biryani masala power( i used everest)
1 tsp cumin powder
1 tsp freshly crushed coriander seeds
salt to taste
2 tbsp ghee
2 tsp oil
  • Wash and soak the basmathi rice for 15 min and then keep aside
  • Heat ghee and oil in a pressure cooker, add cumin seeds,bay leaf,cinnamon,cloves,green cardamom,ginger, when it starts to crackle add green chillies and fry for 1-2 minutes
  • Add crushed peppercorns,biryani masala powder,cumin powder,crushed coriander seeds,and fry for 2-3 minutes on a low flame 
  • Then add coriander leaves,mint leaves,and fry for a minutes, then add mushrooms,peas,salt, and basmati rice and mix well
  • Add 2 cups of water and close the lid of the cooker and cook till done and serve hot with raitha

Wednesday, June 17, 2009

Spinach & Mushroom Lasagna

Today i have cooked some Italian food which is every one's favourite as well.


6-7 lasagna sheets

1/2 cup cheese grated

1 cup White sauce( 2 tbsp butter,1 tbsp plain flour,1 cup milk,salt,pepper)

2 bunches spinach leaves

200 gms ricotta cheese

3 garlic minced or grated

3 green chilli (minced)

salt to taste

For Mushroom filling

1 pkt Mushroom (cut into quarters)

1 tsp honey

2 tsp cream

1 onion chopped

3-4 garlic cloves chopped

1' ginger chopped

2-3 tbsp of tomato ketchup
  • For white sauce,melt the butter in a pan,add the flour and cook on a low flame and keep stiring continuously,add milk gradually and stir until the sauce thickens, then add salt and pepper as required and mix well and then keep aside
  • Boil lasagna sheets in water and add salt to it . Cook till these sheets are just done then drain and keep aside. Don't boil them too much as these sheets might tear.
  • Boil spinach leaves and keep aside.
  • Mix boiled spinach, ricotta cheese, garlic, green chilli, salt and keep aside.
For Mushroom sauce

  • Heat oil in a kadai add chopped ginger, garlic and fry then add onion and fry till it leaves out nice aroma now add tomato ketchup, honey, mushroom and then add cream and fry. Now keep this aside.
For Lasagna

  • Grease a square baking dish spread the sheets evenly then spread the white sauce evenly then put the ricotta spinach mixture and spread evenly after that layer it again with lasagna sheets .
  • Spread the white sauce again, then put the mushroom mixture and spread and then spread the remaining ricotta mixture and cover it evenly with the cheese as shown below

  • Preheat the oven to 200'c and bake for about 15 mins till done or till the cheese on the top has started getting brown spots.
  • cut into even pieces with a pizza cutter or a knife as shown below and serve it hot

Tuesday, June 16, 2009

Chicken Tikka Chaat

If you are bored of just the chicken tikkas why not try this colourful and flavoursome dish which are great in your wraps as well and you can have it just as a starter as well.


1/2 Kg chicken (cut into small cubes) (boneless)

1 ' ginger

10 cloves of garlic

1/4 cup thick yogurt

2 tbsp cream

1/2 tsp salt

1/2 tsp garam masala powder

1 tsp lemon juice

3 tsp olive oil

1/2 tsp chaat masala

2 tbsp chopped coriander leaves

Lemon wedges for garnishing

1 big onion (sliced)

  • Cut the chicken into small cubes and clean and keep aside.
  • Make paste of ginger and garlic and keep aside.
  • In Bowl mix yogurt, 1 tsp oil, cream, red chilli powder, garam masala, ginger garlic paste, lemon juice , salt mix and then add the chicken pieces and leave it to marinate for about 3-4 hours preferably in the fridge.
  • Thread them on skewers and cook in a pre - heated oven for about 10-12 mins or till the chicken is cooked.
  • Roast the sliced onion in a pan till a bit cooked .
  • Now take a bowl mix the chicken tikkas and the onion, sprinkle chaat masala, coriander leaves and serve with lemon wedges.

Monday, June 15, 2009

Yellow cake slices


200 gms Maida

100 gms butter softened at room temperature

100 gms castor sugar

1/2 tin condensed milk

1/2 tsp baking powder

a pinch of soda

1/2 tsp turmeric powder

1/2 cup  milk

1 tsp soda water

a pinch of salt

1 tbsp vanilla essence

1/2 cup dry fruits 


  • Sieve Maida,baking powder,soda,salt and keep aside
  • In a bowl, add condensed milk,castor sugar,butter and beat well with a beater for 5 minutes and then add milk
  • Then add sieved maida little by litte making sure no lumps r formed and beat it again for 10 minutes with an electric beater
  • Add soda water,vanilla essence,turmeric powder and mix it well,lastly add dry fruits or and mix it well
  • Grease a cake mould and pour the cake mixutre in it and bake it in a preheated oven at 180 C for 35 min or till done
  • Cool it on a wire rack, slice it and then serve 

Saturday, June 13, 2009

Healthy Moong Khichdi

This is the one which i learnt from my mom she used to pack this for my lunch during school days and i used to absolutely adore it...simple yet truly amazing in taste ...and what's nice thing is this can be done on sattvik days too ...simply Amazing in taste as well :) 

1 cup boiled rice
1/2 cup boiled  Green moong (sprouted)
To be mixed in a bowl
1 tsp chilli powder
1/2 tsp turmeric powder
1/2 tsp freshly crushed peppercorns
1 tsp coriander powder
juice of 1/2 lemon
1/2 tsp sugar
2 tbsp finely chopped coriander leaves
2 tbsp grated coconut
salt to taste
Other ingredients
2 tsp oil
1 tsp cumin seeds
4 slit green chillies


  • Mix together all the ingredients mentioned under " to be mixed" and mix well and then keep aside. like the way is shown in the picture and then add boiled moong.
  • Heat oil in a pan, add cumin seeds, when it starts to crackle add green chillies and fry well and then the moong spice mixture.
  • Add salt and mix the rice well till everything is mixed in well . 
  • Simmer and keep for 10-15 mins.
  • Now serve with Raita of your choice .

Thursday, June 11, 2009

Chicken Pulao


300 gms Boneless chicken cut into med size pieces

1 cup Basmati rice

1 tsp Red chilli powder

1 tbsp Ginger paste

1 tbsp Garlic paste

1 tsp Cumin seeds

4-5 Cloves

3-4 Green cardamoms

1 Bay leaves

1 " Cinnamon  stick

4 green chillies slit

1 Onion sliced

1 Tomatoes chopped

1/4 cup fresh thick curds

2 tbsp finely chopped coriander leaves

2 cups Chicken stock

Salt to taste

4 tbsp Oil


  • Take chicken pieces in a bowl. Add half red chilli powder, salt, half the ginger paste, half the garlic paste and mix. Keep it in the refrigerator for fifteen to twenty minutes to marinate.
  • Heat oil in a pan, add cumin seeds, cloves, green cardamoms, bay leaves and cinnamon. Sauté till fragrant. Add onions,green chillies and sauté till lightly browned.

    Then add the remaining ginger paste, garlic paste and red chilli powder. Stir and fry for two minutes.

    Add tomatoes, salt, yogurt and continue to sauté for two minutes.

    Add rice, marinated chicken pieces and coriander leaves and mix well. 

    Add chicken stock and bring it to a boil. Cover, reduce heat and let it cook till both the chicken and rice are done.

Wednesday, June 10, 2009

Cheesy Mushroom Panini


8-10 mushrooms cut into halves

For Marinade

3/4 cup Thick fresh curds

2 tsp garlic paste

1 tsp chilli powder

1/2 tsp chaat masala 

1 tbsp freshly crushed peppercorns

1 tsp soya sauce

1/2 tsp lemon juice

salt to taste

2 tsp oil

Other ingredients

1 onion sliced

3 green chillies slit

2 tsp oil

2-3 lettuce leaf

1/4 cup mayonnaise or sour cream

1/2 cup grated cheese


  • Marinate the mushrooms with the ingredients listed under marinade and keep aside for 15 minutes
  • Heat oil in a pan, add marinated mushrooms and fry  on a high flame for 3-4 minutes and then cover and cook on a low flame till the mushrooms are tender and cook till it dries
  • In another pan put 2 tsp oil, add sliced onion, green chillies and fry till translucent and then add this to the mushroom and mix it well and then keep it aside
  • Cut the panini into half, apply mayonnaise on one side of it, spread lettuce on top of it and then add this mushroom filling and top it with cheese and then cover it with the other half and then serve hot

Tuesday, June 9, 2009

Chole-Samosa Chaat

Whenever i go out i usually order this chat as it really tastes good, but this time i wanted to try this at home as well and believe me it tasted much more better than the chats served over there..Adding lettuce leaf to it makes it more crunchy and delicious....try this and am sure u ll keep doing this whenever there are guests at home and they ll definitely appreciate your efforts....surely a worth trying one!!!


6-7 Samosa(For recipe pls check out my earlier posts)

For chole

2 cup Chickpeas(chana)

1 onion sliced

4 tbsp tomato puree

8-10 flakes of garlic

1 tsp chopped ginger

2 slit green chilli

3 tbsp tomato ketchup

1 green cardamom

3 cloves

1 " cinnamon stick

1 tsp cumin seeds

1 tsp hing powder

1 tbsp crushed kasoori methi

1 tsp garam masala powder

1 tsp chana masala

a pinch of red food colour

2 tbsp finely chopped coriander leaves

salt to taste

2 tbsp oil

Other ingredients

1 cup finely sliced lettuce leaf

1 cup finely chopped coriander leaves

2 onions finely chopped


  • Wash & Soak chickpea overnight, then drain it and pressure cook it with water till done and then keep aside
  • Heat oil in a pan, add sliced onion,garlic,ginger and fry well till the onion is brown in colour
  • Then add green chilli,tomato ketchup and fry well for 2-3 minutes and add tomato puree and fry till it gives out a nice aroma, switch off the gas and allow it to cool
  • Grind this along with green cardamom, cinnamon,cloves with little water to a fine smooth paste
  • Heat 1 tsp oil in a pan, add cumin seeds,hing powder and when it starts to crackle add the paste and fry till it leaves oil 
  • Now add kasoori methi,garam masala powder,red food colour,chana masala and fry for 1-2 minutes
  • Add salt,cooked chickpeas,coriander leaves and little water and allow it to boil till the gravy is semi-thick and then take it out in a bowl and keep aside

  • In a serving dish,spread the lettuce then put samosa put the chana over itand then add onion, coriander leaves,garnish with lemon wedges and serve immediately

( U can use ready made samosa also if u want to make it quickly)

Saturday, June 6, 2009

Chinese Garlic Chilli Chicken

This is a different way of preparing chilli chicken with the garlic flavour in it and to make it more healthy i didnt deep fry the chicken pieces but it tasted just yummy and as served in any chinese restaurants....surely give it a try as its very simple and can be done within few minutes 


500 gms boneless chicken 

For Marinade

2 tbsp dark soya sauce

2 tsp finely chopped garlic

2 tsp finely chopped ginger

1 chicken stock cube(crushed)

1 tbsp vinegar

salt to taste

For the gravy

6 green chillies roughly chopped

2 tsp chopped garlic

3 fried red chilli

1/2 cup finely chopped spring onion

2 tbsp oil for frying + 2 tsp oil for gravy

For the sauce to be mixed in

2 tbsp cornflour

2 cups of warm water

1 chicken stock crushed

1 tsp soya sauce

1 tsp vinegar


  • Mix well all the ingredients for the sauce and keep aside
  • Clean the chicken and cut into med size cubes and marinate it with the ingredients listed under marinade for 30 minutes
  • Heat 2 tbsp oil in a nonstick pan, add the chicken pieces in it and fry it for 15 minutes on a medium flame or till its tender and then keep it aside

For the gravy

  • Heat 2 tsp oil in a pan, add garlic,green chillies 1/4 cup spring onion greens,red chillies, capsicum and fry for 1-2 minutes and then add the chicken cubes,sauce and bring it to a boil till the gravy is semi-thick 
  • Lastly garnish it with remaining spring onion greens and serve hot with Fried rice

Note: Add in less salt as chicken stock cube and soya sauce already has salt in it

Friday, June 5, 2009

Curried Idlis With Green Peas

Most of the times there will be a left over in case of idli and if u dont want to have it just as it is  and if u dont know what to do with these, try this unusual dish which is tangy, spicy and something different, am sure u ll will enjoy trying  as well as having this new dish, so here goes the recipe for it


5-6 left over idlis cut into cubes

1/2 cup boiled green peas

1 onion chopped

1 tsp ginger paste

2 tsp finely chopped garlic

1/4 cup tomato puree

2 tsp sambhar masala powder

1 tsp red chilli powder

1/2 tsp sugar

1/4 cup milk

3 tbsp oil

2 tbsp finely chopped coriander leaves

salt to taste


  • Heat 1 tbsp oil in a non-stick pan and shallow fry the idli pieces till golden brown and crisp on both the side and keep aside
  • Heat the remaining oil in the same pan, add onion and fry till translucent and then add ginger,garlic and fry for sometime
  • Add tomato puree, and fry for 2-3 minutes, then add sambar masala powder,chilli powder,sugar and salt
  • Add 1 cup of water,milk and bring it to a boil and then add the idli pieces and cover and cook till it gets well blended with the gravy
  • garnish it with chopped coriander leaves and serve hot

Thursday, June 4, 2009

Creamy Methi Paneer

This is my version of methi paneer which goes very well with parathas and its got a creamy texture which just melts in your mouth and the bitterness of methi goes of completely with just the addition of cream which is very healthy for children as well.


1 Bunch of methi leaves (roughly chopped)

1/2 tsp cumin seeds

2-3 big cloves of garlic roughly chopped

1' ginger chopped

1 small onion sliced

1 cup cubed Paneer

1 small tomato roughly chopped

1/2 tsp red chilli powder

1/4 tsp turmeric powder

1/2 tsp garam masala

1/2 tsp coriander powder

1 tbsp cream

salt to taste

2 tbsp oil

  • Heat 1 tsp oil in a nonstick pan and shallow fry the paneer cubes till golden brown on both the sides and then keep aside
  • Heat the remaining oil in a kadai add cumin seeds when it splutters add garlic, ginger, sliced onion and fry for a while now add red chilli powder, haldi, garam masala, coriander powder.
  • Now add the chopped methi and fry for a while then add the chopped tomatoes fry till tomatoes gets mashed now add fried paneer.
  • Lastly add the cream and serve with Parathas.

Wednesday, June 3, 2009

Lazeez Murg Masala

This is the most Delicious chicken curry I have ever tried so far..... and I must say this is the best one till date and it tastes so good that the taste still lingers on my taste buds....I just love the flavours that come out of this gravy so why not try this dish today cause it is simple and yet Very good.


1/2 Kg boneless Chicken

10-12 cloves of garlic (roughly chopped)

1 chicken stock cube (crushed and dissolved in 1 cup water)

2 Large onion Sliced

4 cloves

4 cardamom pods

2' stick Cinnamon

2 'ginger finely chopped

2 tsp red chilli powder

1 tsp coriander powder

1/2 tsp turmeric powder

1 tsp cumin powder

1/2 tsp garam masala

Juice of 1 lemon

4 tbsp Tomato puree

2 tbsp coriander leaves

2 tsp salt

2 tbsp oil

2 tbsp butter

  • Clean and wash chicken and dice into cubes. Add salt and mix and keep aside.
  • Now take a pan and add oil and butter and fry this chicken pieces till the flesh turns white and then set aside.
  • Add a little oil and butter and fry the sliced onion and chopped garlic till onions get caramelised and brown now add the cloves, cardamom, cinnamon, chopped ginger and fry till it leaves out nice aroma .
  • Now add the chilli powder, turmeric powder, garam masala, coriander powder, cumin powder , salt and fry for 2-3 mins taking care it does not stick to a pan.
  • Now add lemon juice, tomato puree and fry till it leaves out oil now add chicken pieces, chicken stock and cover and cook for about 15-20 mins on a low heat till its done
  • Serve garnished with coriander leaves.

Tuesday, June 2, 2009

Lacchedhar Paneer

From a long time i wanted to try this Nita mehta's recipe and today i found time for it...and the result was just amazing, and was so easy that i will keep doing this every now and then and can be used even in a wrap


1 cup cubed paneer

1 cup green & red capsicum cubed

1 tomato cut into cubes

1 onion cut into cubes

1 tsp red chilli powder

1 tsp garam masala powder

1 tbsp coriander powder

1 tbsp fresh cream

few coriander leaves for garnishing

salt to taste

2 tbsp oil

To grind

2 green chillies

10 peppercorns

1 ' ginger piece

1 tsp cumin seeds

1 tbsp coriander leaves


  • Grind these ingredients listed under "to grind" to the smooth paste adding little water and then keep aside
  • Heat oil in a pan,add cubed onion and fry till translucent then add the paste and fry for 2-3 minutes
  • Add green & red capsicum, salt, coriander powder,red chilli powder, garam masala
    and fry for another minute
  • Add cubed paneer and tomatoes and fry till turns dry and then add 1 tbsp cream and garnish with finely chopped coriander leaves

Note: u can even use this as a filling for a wrap

Monday, June 1, 2009

Chicken Roast

I got this recipe from a blog called lemon n spice by lena, as i found this recipe quiet nice and immediately wanted to try this out as just by reading and seeing the picture it looked yummy,and  when i did try it out also it  was simply mouth watering and delicious and quiet easy as well 


500 gms boneless chicken cut into med size pieces

1 Onion finely chopped

1 tomato finely chopped 

2 tsp Chilli powder 

1 tbsp Coriander powder

1/2 tsp turmeric powder

1 tbsp Ginger-garlic-Chilli paste

1 Bay leaves  Crushed

1 tsp Garam Masala 

2 sprig Curry leaves

2 tbsp finely chopped Coriander leaves 

Salt to taste

2 tbsp oil

For Marinade

2 tsp Chilli powder

2 tsp Coriander powder

1/2 tsp Turmeric powder

1 tbsp freshly Crushed peppercorns

1 tsp Garam Masala

1/2 cup Coriander leaves

1 sprig Curry Leaves 

1 tbsp Ginger-Garlic-Chilli paste

2 tbsp thick curds

salt to taste


  • Make a semi-thick smooth paste of ingredients listed under marinade and Marinate the chicken with this paste for 30 minutes 
  • Pressure cook the marinated chicken pieces along with 3/4th cup of water till one whistle and then keep it aside
  • Heat oil in a pan, add onion and fry till translucent, then add ginger garlic chilli paste and fry for 2 minutes 
  • Then add chilli powder,coriander powder,turmeric powder,garam masala powder,bay leaf,curry leaves, coriander leaves and fry well
  • Add the tomatoes and fry until it gets mashed and then add the chicken pieces along with the water and mix well
  • Cover and cook till the gravy becomes thick and then garnish with coriander leaves and serve hot with steamed rice