Wednesday, September 30, 2009

Sweet Corn Kachori

This is one recipe which is a great snack for everyone. There are many stuffing which U can fill in your kachori .....but this time I have tried my favourite  sweetcorn as a stuffing was just awesome and even the outer crust was very crispy just loved it :)


For the dough 

2 cup Maida

4 tbsp very hot oil

salt to taste

2 pinches of soda

1 tsp sugar

For the stuffing

1 1/2 cup boiled sweet corn

3-4 finely chopped green chillies

1 tsp cumin seeds

4-5 black peppercorns

1 tsp carom seeds

2 tbsp gram flour

1 tsp fennel seeds

2 tbsp finely chopped coriander leaves

1 tsp chaat masala powder

salt to taste 

Oil to deep fry


For the dough

    • Sieve the maida with soda and salt and then mix it well with sugar and with hot oil, then add little water and knead into a stiff dough and then cover it with a muslin cloth and keep aside for half an hour

  • For the stuffing

    • Dry roast cumin seeds & peppercorns and then grind it to a coarse powder and keep aside

    • Heat 1 tsp oil and roast the gramflour till fragrant and then keep aside

    • Grind 3/4 th cup boiled corn coarsely and then keep aside

    • Heat 2 tsp oil, add carom seeds,fennel seeds, when it changes its colour add ginger, garlic, green chillies and fry for 1-2 minutes

    • Add corn, coarse corn paste,gramflour,coriander leaves,ground cumin seeds-peppercorns,salt,chaat masala powder and mix well and cook for 5 minutes and then keep it aside to cool
    For the kachori

    • Knead the dough again and then divide it in equal portions
    • Take one portion and flatten it slightly and then put 1 tsp of corn mixture in to and close the edges, and then roll it with the help of a rolling pin into a small round shape semi-thick puri and in the same manner repeat it for the rest of the dough and mixture
    • Heat oil in a pan, when its hot fry one kachori at a time on a medium flame till golden brown and crisp, drain on a kitchen towel and then serve hot with green chutney and tamarind chutney

    ( Note: Put kachori's in hot oil and with the help of a spatula put oil all over the kachori till it puffs up and then only turn it on the other side and fry on a low or medium flame till golden brown and crisp & adding hot oil while making the dough keeps it crispier for a longer time)

    Sunday, September 27, 2009

    Red Cherry & Honey Cookies

    This is another cookie which I have tried by myself , tried one new combo of honey and red cherry to my surprise it was a very good combo together and was complimenting my cookie so well that it got over the same day and I want to Make this again.....Here in this recipe I have reduced the amount of sugar because glace cherries and honey are sweet too, I didnt want my cookie to be too sweet , anyways each ones taste differs so you can use sugar according to ur Sweet tooth:)


    1 cup maida

    1 tsp cornflour

    1/2 cup butter 

    1/4 cup sugar

    3 tbsp Milk

    2 tbsp honey

    4-5 Glace cherries chopped

    1 tsp vanilla essence

    1/2 tsp baking powder

    Pinch of salt

    Pinch of soda

    Few chocolate chips for garnishing

    sliced Red cherries for garnishing 

    Dessicated coconut mixed with a drop of red food colour for garnishing 

    • Sieve Maida, soda, baking powder,cornflour, salt and then keep aside
    • cream butter, honey , sugar, vanilla essence cherries together 
    • now add sieved Maida and little milk to a smooth dough
    • Roll it into semi-thick one, cut into desired shapes with cookie cutter,put one cherry & chocolate chips on each 

    • bake it in a preheated oven at 180 'c for 10-15 Minutes
    • Cool it on a wire rack for 10 minutes
    • Garnish with dessicated coconut around it and serve

    Wednesday, September 23, 2009

    Layered Egg Biryani

    This is my friend Suma's recipe ......which she had given me last week when we met and she had told that first time she tried it turned out very good just like the hotel biryani ....well i had bookmarked it and was sure to try this finally today I tried it and it was so good that i would love to do it again , by the end of the day it was even more good with all the flavours getting mixed beautifully and eggs getting the flavour .....well suma if u read this I just loved it and thank you for this recipe which I will treasure :)


    For Rice

    1 cup Basmati Rice

    1 bay leaf

    3 cloves

    2-3 green cardamom

    1 inch stick cinnamon

    1 tsp shah jeera

    1-2 green chilli slit

    1 tsp oil

    1 tsp salt

    For the gravy

    3 Hard boiled eggs

    2 cloves

    2 green cardamom

    2 Bay leaf

    1 tsp shah jeera

    1 tsp chilli powder

    1 tsp Garam masala powder

    1 tsp coriander powder

    2 tsp ginger garlic paste

    2 tsp Almond powder

    2 tsp Priya biryani masala paste Or u add Shan's biryani masala/ Badshah tandoori chicken masala or any other biryani masala avaliable

    8-10 fresh mint leaves chopped

    2 tbsp finely chopped coriander leaves

    1/2 cup yogurt

    1 tsp lime juice

    salt to taste

    2 tbsp oil or butter

    Fried onions for garnishing

    Few mint leaves and coriander leaves for garnishing


    For the rice

    • Soak rice with with bay leaf, cloves , green cardamom, cinnamon, shah jeera, green chilli and oil, salt for half an hour and then boil this and drain it when its 3/4th done, allow it to cool , add salt and mix it well, then keep it aside

    For the gravy

    • In a pan, add cloves, cardamom, Bay leaf, shah jeera, fry for 2 minutes ,then add ginger-garlic paste and fry till the raw smell goes off.
    • Then add chilli powder, Garam masala powder, coriander powder and fry well till masala gets cooked
    • Add salt, Priya biryani masala paste ....Or u add Shan's biryani masala/ Badshah tandoori chicken masala or any other biryani masala available
    • Add mint leaves , coriander leaves, 1/2 cup yogurt, and lime juice and then mix it well and fry it for 2-3 minutes, then add almond powder and fry
    • Slit eggs underneath like how we do it for brinjal (in Stuffed brinjal) & then add these boiled eggs to the gravy and cook it on a very low heat
    • Just gently coat the masala to the eggs and dont add water and cook till oil leaves out.

    • Layer it starting with egg masala, then spread the rice evenly and then sprinkle coriander leaves, mint leaves, and fried onion and then repeat the same

    • Bake it in a preheated oven at 180 C for 15 minutes or you can close the lid tightly sealed with the dough and cook it on a very low heat for 15 min and then serve hot with raitha

    Monday, September 21, 2009

    Spongy Tooty-Fruity Cake

    This is one of the best Eggless cakes I have personally tried so far, it was so spongy that you cant make out tht I have done it without eggs, well use of soda water does make your cake very spongy and it is so good with the combination of tooty-fruity family just loved it a lot. well I have have no words to express how good it was ...why dont u try out and let me know how it was?

    1 cup Maida 
    1 stick of butter softened at room temperature 
    4 tbsp sugar
    1/2 tin Condensed milk
    1 tsp baking powder
    1/4 tsp baking soda
    1 tsp soda water
    1 tsp vanilla essence
    1/2 cup milk(room temperature)
    1 cup Mixed colored tooty-fruity and 1 tsp orange peel mixed with 1/4 tsp maida
    Butter for greasing

    • Sieve Maida with baking powder,soda, and then keep aside
    • Mix the tutti-fruity with 1/4 tsp of maida mix and set aside

    • In a bowl, add butter,sugar,condensed milk and beat well with a help of an electric beater till well combined

    • Add Sieved Maida and milk gradually to get the right consistency and beat well till well blended...(do not over mix the batter )

    • Add soda water,vanilla essence, and  mixed tooty-fruity and orange peel and mix it well

    • Then grease a baking dish with butter, and pour the batter in it

    • Bake it in a preheated oven at 180 C for 35 or till done
    • Cool on a wire rack for 10 minutes, Then slice it and serve
    ( You can double the recipe if you want to )

    Thursday, September 17, 2009

    Aloo-Capsicum Wraps

    Wraps have become everybody's favorite today ..... and this is definitely one of my favorite as it has got intense and fresh flavors in that and with a common magic vegetable available in every house that easily blends in any way ...You will be surprised how lovely treat it is when u taste it :)


    For the dough

    2 cup Maida

    2 tbsp softened butter

    1 tsp cornflour

    1 slice of white bread

    1/4 tsp cooking soda

    1/2 tsp sugar

    Milk to knead the dough

    salt to taste

    For the filling

    2 Potatoes

    1 capsicum cut into thin strips

    1 small onion sliced

    3 green chillies roughly chopped

    2 tsp grated garlic

    1 tsp grated ginger

    1 tbsp tomato puree

    1 tsp tomato sauce

    a pinch of sugar

    1 tsp red chilli powder

    1/2 tsp turmeric powder

    1 tbsp fresh cream

    salt to taste

    2 tbsp oil + 2 tsp oil for shallow frying

    For yogurt-mint chutney

    1/2 cup hung yogurt

    1/2 cup coriander leaves

    8-10 mint leaves

    a pinch of sugar

    1 tsp lemon juice

    salt to taste

    2 garlic cloves

    1 ' piece Ginger 

    For Green chillies in vinegar

    4 tbsp vinegar

    3 green chillies roughly chopped


    For yogurt-mint chutney, blend in all the ingredients in a blender expect yogurt to a fine paste and then Mix this paste with the yogurt and then keep aside

    For Green chillies in vinegar, soak the chopped chillies in vinegar for 15 minutes and then keep aside

    For the filling

    • Boil the potatoes in a microwave for 2 or 3 minutes, peel it and cut it into cubes
    • Heat 2 tsp oil, and shallow fry the potato and capsicum till potato turns crisp and light brown, then keep aside
    • Heat 2 tbsp oil, add grated ginger, garlic, green chillies and fry till light brown, then add onion and fry till translucent
    • Add tomato puree, 2-3 tbsp water and fry for 2-3 minutes
    • Add chilli powder,turmeric powder,salt, tomato ketchup and mix well
    • Add potato and capsicum and fry well for a minute and then add fresh cream and mix well, then keep aside(if its too dry then add 2 tbsp water)

    For the dough

    • Sieve Maida,soda,cornflour,salt and keep aside
    • Soak the bread slices in water for a few minutes. Squeeze out the water and crumble thoroughly.
    • Take a bowl add the maida mix,softened butter,crumbled bread,sugar and enough Milk to knead a soft dough
    • Cover the dough with wet muslin cloth and keep aside for half an hour
    For The wrap
    • Divide the dough in equal portions
    • Take one portion,dust it with dough and roll it in a round shape as thinly as possible
    • Heat a tawa and slightly fry the roti on both the sides till light brown spots appear
    • Take one roti and apply Yogurt-mint chutney on it evenly and then put the sliced onion in the center 

      Top it up with the filling in the center,

    • Then sprinkle 1 tsp of green chillies in vinegar on top of the filling and then cover it up with both the sides of the roti, Repeat the same procedure for rest of the portions and serve hot

    Tuesday, September 15, 2009

    Matar Dalia

    Usually we think as to what to do for breakfast and make the simplest option possible...This dish is surely one among them as its very simple,quick and yet a Healthy & a delicious Breakfast for sure.....


    1/2 cup Dalia (broken wheat)

    1/2 cup Fresh boiled peas

    5 green chillies chopped

    1 potato boiled and cut into small cubes

    1 tsp cumin seeds

    4-5 crushed black peppercorns

    1 tsp grated ginger

    1 tomato finely chopped

    1 bay leaf

    1 green cardamom

    1 tsp turmeric powder

    1 tsp garam masala powder

    2 tbsp finely chopped coriander leaves

    1 tsp lemon juice

    2 tbsp oil

    1 cup water

    salt to taste

    Grated coconut for garnishing


    • Soak the Dalia in water for half an hour and then drain it and keep aside
    • Heat oil in a non stick pan, add cumin seeds, when it splutters add crushed peppercorns, ginger,green chillies,bay leaf, green cardamom and fry for 1-2 minutes
    • Add Tomato and fry till its half mashed, then add turmeric powder,garam masala powder,peas,potato ,salt and fry for another 2 minutes
    • Add 1 cup water and close the lid and cook it for 5 minutes or till cooked 
    • Switch off the gas, add lemon juice, coriander leaves and mix well
    • Garnish it with coriander leaves, grated coconut and serve hot

    Saturday, September 12, 2009

    Khakra Chaat

    This is one of tarla dalal's recipe which i found it very interesting and unique as i had never used khakra to do a chaat but after doing this, i found it simple yet delicious and a perfect snack whenever there are unexpected guests as it can be done within few minutes
    5-6 Plain khakras broken into pieces
    For the tomato Mix
    2 tomato blanched, peeled & pureed
    1 tomato finely chopped
    4 fresh green chillies chopped
    1/4 cup boiled American sweet corn
    1/4 cup fresh boiled green peas
    1 onion finely chopped
    1 tsp red chilli powder
    2 tsp finely grated garlic
    3 tbsp finely chopped coriander leaves

    a pinch of sugar
    salt to taste
    2 tbsp oil
    For garnishing
    1/4 cup chopped onion
    few finely chopped coriander leaves
    few American sweet corn
    1 tsp chaat masala powder

    • Heat oil in a pan, fry garlic, green chillies for 1-2 minutes and then add onion and fry till translucent
    • Add pureed tomato and fry till oil leaves the sides of the pan 
    • Add chilli powder and fry for 1 minute and then add corn,peas,tomato,coriander leaves and 2-3 tbsp water, salt, sugar and fry for 1 minute
    • Switch off the gas and allow it to cool and then keep aside
    • In a serving plate, arrange the khakra pieces on it evenly, spread the tomato chutney on it evenly and garnish it with coriander leaves, chopped onion, corn and lastly sprinkle chaat masala powder over it and then serve it immediately

    Wednesday, September 9, 2009

    Mushroom & Peas cutlets & 4 lovely awards

    Yet another snack which is perfect during tea time and one of my favourites too !!This is a special cutlet which is very delicious and simple & which goes very well with Sauce, Mayonnaise as well as pudina chutney Just try this out, and am sure you ll end up having again and again...


    10-12 mushroom sliced

    1/4 cup spring onions finely chopped

    1/4 cup spring onion greens finely chopped

    4 Potatoes boiled and grated(medium size)

    4 green chilli very finely chopped 

    1/4 cup boiled peas

    2 tbsp finely chopped coriander leaves

    Few cashewnuts for garnishing 

    3 tbsp oil + oil for shallow frying

    1/2 cup fine semolina

    salt to taste


    • Finely grate boiled potatoes so that there are no lumps and u can get a smooth dough .....u can also mash them if you want

      In a Pan add 2 tbsp oil fry mushroom  for 2-3 minutes then add spring onion white and fry so tht mushroom gets the flavour of it
    • Now remove it in a bowl , then add mashed potatoes , boiled peas and salt, mix

      In Another pan put 1 tbsp oil add minced green chilli, coriander leaves and spring onion greens and fry then add this to the potato mixture and mix
    • Spread the semolina in a plate and keep aside
    • Now make medium size balls of the mixture and then flatten it ,place one cashews on each cutlets in the center,

    • dip in semolina and then shallow fry in oil till golden brown and crisp on both the sides and then serve hot with ketchup 

    Now About the 4 lovely awards which i will cherish all my life

    Parita , Priya , Rekha shoban has passed me this 360' Foodie award ....Thank you both of u for giving this wonderful award.

    Shanthi has given this participation award, thanks a lot shanthi for this wonderful award..was really nice to be a part of ur event.. 

    And Priya, & Rekha Shoban has passed these two lovely awards -- Yum yum blog award and giant bear hug award, thanks a lot Priya for passing me these awards and liking my blog and appreciating my work by considering me for these awards ....

    Monday, September 7, 2009

    Choco-Walnut Burfi & Repost


    10-12 Marie biscuits crushed 

    10-12 walnuts roughly chopped

    Few raisins

    1/4 cup butter 

    2 tsp golden syrup 

    1 Thick slab of Milk chocolate


    • Melt butter and chocolate on very low flame 
    • Add golden syrup and mix till chocolate is melted 
    • Add the crushed biscuits, walnuts, raisins and mix till it leaves the edges of the pan. 
    • Now grease a plate with baking paper and pour this mixture over it  and level it out with spoon 
    • After it completely cools down, cut it into desired shapes and then serve when required

    And reposts

    For Event  Think Spice - Think Red chillies hosted by Lakshmi of Kichen Chronicles and sunita


    Spicy Fish Fry

    Spicy Chowmein

    Spicy Chettinad Egg Curry

    Thursday, September 3, 2009

    Dhaba style Chicken Tikka Masala

    This is different from what i usually do...i do it with tomato based gravy but i thought i ll just try for a change but to my suprise it was really creamier and delicious...and worth trying out this way


    1 kg boneless chicken cut into small pieces

    2 onion finely chopped

    2 tsp ginger-garlic paste

    1 chicken stock cube dissolved in 1 cup water
    or 1 cup chicken stock

    10 almonds(soaked and ground to paste)

    2 tbsp oil

    4 tbsp butter

    3 tbsp cream

    3 tbsp finely chopped coriander leaves

    salt to taste

    For Marination

    Juice of 1 lemon

    1/2 cup yogurt

    1 tbsp garam masala powder

    1 tbsp ground coriander

    1 tsp cumin seeds

    2 tsp red chilli powder

    1 tbsp kasoori methi

    salt to taste

    For the dry Spice Mix

    10 black peppercorns

    3 green cardamom

    1 bay leaf

    6 cloves

    1 small stick of cinnamon


    • Mix all the marinate Ingredients in a bowl,add this to the chicken and coat well and allow it to marinate for one hour
    • Dry roast all the ingredients under dry spice mix and then grind it to a fine powder, then keep aside
    • In a pan, add 2 tbsp oil,2 tbsp butter, fry onion and ginger-garlic paste till golden brown and then add the Marinated chicken pieces(only the chicken pieces) leaving yogurt spice marinade aside
    • Fry chicken till it turns whitish and then add the dry spice mix, chicken stock and cook till the chicken is tender
    • Now add the yogurt spice marinade(remaining marinade) and allow it to cook for 10 minutes
    • Then add the almond paste,2 tbsp butter,cream, coriander leaves and cook for 2 minutes and then serve hot with Naan or roti.