Thursday, July 30, 2009

Double Decker Bread Chaat

We all know that after preparing chaat how much ever we try we will be left with little chutney or other, and i absolutely love chaats , so after preparing masala puri otherday at home i was left with both green chutney so i tried out this chaat with bread in my way ......And my husband absolutely loved it .


2 Sliced of bread
1/2 cup chopped tomato
1/2 cup chopped coriander leaves
1/2 cup chopped onion
1/2 cup nylon sev

For Green chutney
2 tbsp chopped Mint leaves or dry mint
1 cup chopped coriander leaves
1 cubed onion
2 green chillies
2-3 garlic flakes
1 tbsp lemon juice
1 tsp sugar
a pinch of black salt
salt to taste

For Sweet Tamarind chutney
Med size piece of tamarind
Med size piece of jaggery
1 tsp Roasted cumin seeds
1/2 tsp red chilli powder
1/2 tsp garam masala powder
1/2 cup water
1/2 tsp dried mango powder(amchur)
salt to taste

For the green chutney
  • Grind all ingredients with water to get a thin smooth paste and keep aside.
For the Sweet tamarind chutney
  • Grind all ingredients with water to get a thin smooth paste and keep aside

For the bread chaat

  • Cut bread into roundals with the help of round pastry cutter.

  • Spread green chutney on one slice of the bread.
  • Spread tamarind chutney on the other slice of the bread
  • Take a serving plate place one roundals of bread with green chutney and place another slice on bread with tamrind chutney over it .
  • Garnish with chopped tomatoes, chopped onion, fine sev and sprinkle coriander leaves and serve.

Saturday, July 25, 2009

Mini Sweet Corn Samosa

These sweet corn samosa is my favourite snacks. I just love sweet corn as this is one veg after paneer that usually blends very well to your taste and gravy or even a starter, I usually used to buy frozen sweet corn samosa cause they used to be good and very handy whenever u want to have them instantly, so today I tried these finally and it was very good and am also sending this to the event hosted by Rak's of rak's kitchen


For the dough

2 cups Maida

1 tbsp gramflour

2 tbsp hot oil/ghee

a pinch of cooking soda

salt to taste

For the filling

1 cup boiled corn

1 capsicum

1 tsp cumin seeds

1 tsp ginger-green chilli paste

1 tsp chilli powder

2 tbsp finely chopped coriander leaves

1 tsp lemon juice

salt to taste

2 tsp oil

Other ingredients

Oil to deep fry


For the dough

Take the bowl, add gramflour,salt,cooking soda,maida, hot oil and enough water to make a stiff dough and then keep aside

For the filling

Chop the capsicum finely and Mash the corn slightly and then keep aside
Heat oil in a pan, add jeera, when it crackles, add ginger-chilli paste and fry for 2-3 minutes

Add corn,capsicum, chilli powder,salt,coriander leaves , lemon juice and mix well and fry for another 2-3 minutes and then keep aside to cool

For the samosa

Divide the dough into small equal portions, Take one portion of the dough and roll it into a small thin round shape
cut into half,apply little water on the edges, make a cone out of it, put the 2 tsp stuffing, close by crimping the edge
Likewise repeat the same procedure for the rest of the dough and filling
Heat oil in a pan, when its hot, deep fry the samosa on a medium flame till golden brown and crisp on both the sides,drain onto an absorbent paper and serve hot with green chutney

(Adding gramflour and hot oil to the dough makes the samosa more crisp and keeps it that way for a long time)

Wednesday, July 22, 2009

Spring onion-Mushroom Rice

Last time when I had been to Chinese restaurant I had ordered Mushroom fortune rice, I was so impressed that i wanted to try it yesterday had tried this rice and we actually loved it a lot it was almost similar to the rice we had . Mainly because of spring onion it gives a very good flavour to the rice and love the aroma.


1 cup basmati rice
10-12 mushrooms cut into quarter
1/2 cup finely chopped spring onion + greens
3-4 green chillies roughly chopped
1 tbsp soya sauce
1 tsp ajinomoto
1 tsp vinegar
4-5 garlic finely chopped
2 tbsp oil
2 tbsp melted butter
salt to taste
few chopped spring onion greens for garnishing


  • Boil the basmati rice in 3 cups water till 3/4th done, drain it and keep aside to cool.
  • Heat oil in a pan, add green chillies and saute for a min, then add garlic and fry till light brown.
  • Add the spring onion and its greens and fry well again for 2 minutes.
  • Now add mushrooms,soya sauce,ajinomoto,vinegar and fry till the mushrooms are tender and then add salt .
  • Mix basmati rice with melted butter and salt and mix well gently and then add rice to the mushrooms and mix it well.
  • Cover and cook it on a low flame for 10 minutes and then garnish it with spring onion greens.
  • Serve hot with any spicy chinese gravy of your choice .

Sunday, July 19, 2009

Drums Of Heaven

I wanted to try this starter from a very long time as this is one of my favourites and make sure to order this whenever i go to any chinese restaurants.....It was really worth trying as it was really very delicious and easy as well 
10-12 chicken lollipops
oil to deep fry
For marinade
2 tbsp finely chopped spring onion greens
1 tbsp dark soya sauce
1 tsp vinegar
2 tsp garlic paste
2 tsp red chilli paste
1/2 tsp white pepper powder
a pinch of MSG (optional)
salt to taste 
For the batter
1 egg
2 tsp red chilli paste
1/2 cup maida
1/2 cup cornflour
salt to taste 
  • Marinate the chicken lollipop with the ingredients mentioned under marinade for 2 hours 
  • In a bowl, take maida,red chilli paste,cornflour,egg ,salt and enough water to make a semi thick batter and then keep aside
  • Heat oil in a pan, when its hot, take each chicken lollipop and dip in the batter and then deep fry it till golden brown and crisp 
  • Drain on a kitchen towel and then serve hot with garlic sauce

Thursday, July 16, 2009

Tangy Aubergine Circles

This is one dish you can prepare when u have unexpected guests around....and am i sending this recipe to  the event hosted by sanghi from tasty bites


1 purple aubergine

3 cloves of garlic

1 tsp coriander powder

1 tsp cumin powder

1 tsp garam masala powder

1 tsp red chilli powder

1/2 tsp turmeric powder

2 tbsp gram flour

1 tsp rice flour

salt to taste

oil to deep fry

For tempering

1 tsp mustard seeds

2 tbsp finely chopped coriander leaves

  • Cut aubergine into circles. Now add salt and keep it aside for 10 mins.
  • Grind garlic cloves, coriander powder, cumin powder, garam masala , red chilli powder, turmeric powder to a fine paste.
  • Sprinkle gram flour and rice powder to the paste and apply on each aubergines and marinate for 10 minutes 
  • Heat oil in a pan and when its hot deep fry these aubergines till crispy and golden brown and then arrange them in a serving dish
  • For tempering take a small pan, put mustard seeds, coriander leaves and when they sputter put this tempering all over the aubergines and then serve hot

Tuesday, July 14, 2009

Orange & chocolate chip cookies

Here is a recipe of the cookie which i tried it the very first time and I do remember how much my family just loved these cookies. It turned out to be a bit soft in the center and turned out very light and nice even without adding baking powder or anything , so when i went shopping today I saw a bag of cookies and I remembered these cookies which I had tried long back so thought of trying it today. So if you not trying this recipe you are missing out something guys so please try and here goes the recipe for it....

Ingredients (Makes 10-12 big cookies)

1/2 cup condensed milk

1/2 cup Butter

1 cup maida

2 tsp brown or demerara sugar

1/4 cup choco chips + few for decorating on the top

2 tbsp candied peel + few for decorating on the top


  • Mix butter and sugar and cream it with hand mixer
  • Now add condensed milk and cream this roughly now slowly add chocochips, candied peel and mix it well and then add maida and mix it with hands to get a very smooth dough.
  • Now make a ball and grease a baking tray then put the baking paper and then make small rounds of the dough top it with chocochips and candied peel as shown below

  • Bake it in preheated oven at 180'c for 10 to 15 mins or when it is slightly brown on the edges
  • Cool it on a wire rack and then serve

(In case u dont find candid peel u can use 2 tbsp chopped orange peel and 2 tbsp sugar and Boil the orange peel in 2 tbsp sugar syrup and use it as required)

Saturday, July 11, 2009

Mixed Vegetable Rice(No onion No garlic)

Most easiest among all the flavoured rice and can be done within minutes and very delicious as well and goes very well with cucumber-onion Raitha......
1 1/2 cup basmati rice
1 tsp shah jeera
1/2 cup frozen peas(soaked in water for 2 min)
1/2 cup cauliflower florets(small size)
1 carrot finely chopped
1 tsp lemon juice
2 tbsp ghee
2 tsp oil
salt to taste
To be ground to a paste
2 tbsp fresh grated coconut
3 green chillies
3-4 cloves
2 green cardamom
1 cinnamon stick
2 tbsp poppy seeds
  • Grind the ingredients mentioned under" to be ground to a paste" with little water to a fine paste and then keep aside
  • Heat ghee and oil in a pressure cooker, then add shah jeera and when it starts to crackle add the paste and fry for 5 minutes
  • Add all the vegetables, lemon juice, salt, mix well and cook for 1-2 minutes and then add basmati rice,3 cups of water and pressure cook it till done and then serve hot

Thursday, July 9, 2009

Chutney Wale Moong On Mini Papad

I was thinking to make some chat but felt like trying something different this time so just thought of doing this healthy moong one and as u know v dont get papdi in uk i just tried it out with mini padad and it tasted just yum and just try this healthy snack as am sure u ll love this version of chat too!!!!


1 cup Moong

1/4 cup grated coconut

a small bunch of chopped coriander leaves

2 garlic flakes

2 green chilli

1 tsp cumin seeds

salt to taste

1 tsp oil

10-12 Mini Papad

sev to garnish


  • Boil moong and keep aside 
  • Now grind coconut, garlic,  green chilli and coriander leaves with little water to a fine paste
  • Heat oil in a pan, add jeera when it sputters add moong (drain the water first)
  • Mix well and then fry for 1 minute and then add this green masala,salt and fry and if its  too dry add little drained moong water and fry for 2-3 minutes
  • Arrange papad on a serving plate and then put 1 tsp of this moong mixture on it and then garnish it with sev and serve

Tuesday, July 7, 2009

Crispy Plain Paper Dosa

This is one of my favourite dosa which is crispy paper thin Dosa , I have tried using many variations in this but this is the exact version of crispy dosa , as because of chanadal it gives a good colour to dosa and makes it yummy as well. . So why dont you try it out and let me know how it is, I am sure I can never go wrong on this one..............I am also sending this to padma's dosa event


1 cup sona masoori or basmati rice

1/4 cup urad dal

2 tsp methi seeds

1 fistful chana dal

2 tbsp daria dal (Roasted Split Gram)

oil as required

salt to taste


  • Soak all these ingredients for 3-4 hrs grind this to smooth paste and then add salt and keep aside, and allow it to ferment overnight.
  • Heat a tawa, spread oil evenly on all the sides
  • When its hot, pour a ladleful of batter and spread it evenly and thinly
  • Turn it once or twice till crispy and then serve with sambar or chutney.

Sunday, July 5, 2009

Oriental style Stir Fry Parathas

This is one of tarla dalal's recipe which i had tried out yesterday and it turned out to be really different and delicious....this stuffing can also be used for spring rolls or wontons or samosa....


For the dough

1 cup Maida

1/2 cup wheat flour

1 tsp oil

1 tsp sugar

salt to taste

For the stuffing

2 tsp finely chopped garlic

2 green chillies finely chopped

1 onion grated or sliced

1 cup shredded cabbage

1 cup grated carrots

1 tsp soya sauce

1/2 tsp sugar

salt to taste

2 tsp oil+ oil for shallow frying


For the dough

  • Combine the Maida,wheat flour,oil,salt and enough warm water to make a soft smooth dough
  • Knead the dough for 3-5 minutes and cover with a muslin cloth and keep aside for 30 minutes

For the stuffing

  • Heat oil in a pan, add garlic,green chillies and fry for 1-2 minutes and then add onion and fry till translucent
  • Add the vegetables and saute for few more minutes and then add soya sauce,sugar and salt,mix well and keep aside to cool
  • For the paratha
  • Divide the dough in equal portions and flatten one portion of it and then add 1-2 tsp of stuffing in it and then gather the edges and roll out into a thick paratha
  • Heat a tawa, put a tsp of oil and then fry the parathas till golden on both the sides, repeat the same procedure for the rest of the dough and stuffing 
  • Serve hot with sour cream or sauce

Friday, July 3, 2009

Spring Onion & Corn Balls

A perfect snack for Rainy season...This recipe is from a famous chinese chef ken hom, last week when i was just going through some books i came across this recipe .......and thought i will do tht as it just so easy and it turned out to be very delicious that u will surely ask for more and more.....try it and enjoy this yummy snack!!!


1 cup boiled sweet corn

2 onion sliced

3 tbsp finely chopped spring onion greens

2 tbsp chopped garlic

1/2 tsp ground cumin

1/2 tsp ground coriander

1/2 tsp black pepper crushed

4 tbsp rice flour

1/4 tsp baking powder

oil for frying

2 tbsp chopped coriander leaves

salt to taste


  • Put half of the corn, spring greens, onion sliced, garlic, cumin, coriander, black pepper, rice flour, baking powder in blender and blend coarsely and take it out in a bowl
  • Then Add in chopped coriander, remaining corn and mix well and make round Med size balls of it and keep aside
  • Heat oil in a pan, when its hot deep fry these corn balls and deep fry it in oil till golden brown and crisp and then drain onto an kitchen towel
  • Lastly garnish it with spring onion greens and serve with ketchup

Wednesday, July 1, 2009

Cheesy Eggless Brownies

Today I found Ricotta cheese lying in my fridge so thought of doing eggless brownie cake with that and it turned out so good that I want to try out again....... it was so spongy and nice without adding eggs that it got over the very next day itself .....try this out and i must say this is the best chocolate cake i have tried so far . In the original brownie recipe you use dark chocolate but I have substituted this with milk chocolate simply because leaving me nobody likes dark chocolate at home.....


1 cup Maida

1 tsp baking powder

1/2 tsp baking soda

1 slab milk chocolate

1/2 cup butter(melted)

1/2 cup chopped walnuts

2 tbsp yogurt

1/2 cup ricotta cheese

1/4 cup powdered sugar

3 tsp cocoa powder

1/4 cup milk


  • Sieve maida with baking powder,cocoa powder and soda and then keep aside
  • Melt the milk chocolate on a double boiler or in a microwave and then keep aside
  • In a bowl, add butter and melted chocolate and beat it well with a help of a electric beater for 2-3 minutes
  • Add sugar and beat with the help of an electric beater for 2-3 minutes and then add ricotta cheese, and mix well
  • Now add this sieved mixture gradually and beat it well until well blended
  • lastly add curds, milk and beat it well till u get a smooth consistency and then add chopped walnuts and mix it well
  • grease a baking dish with baking paper and pour this mixture and cook in oven at 200'c for 30-35 mins
  • Cool it on a wire rack, slice it and then serve