Monday, June 28, 2010

Wrapped Up Paneer Balls

One word to describe this recipe 'Lovely' ....I just loved to experiment this recipe according to my taste buds ......I have tried to create a yummy snack roll which is so much is Indian, that I just loved the texture and the flavours in it .....curry leaves adds such a nice aroma that I loved using it in this recipe try it and fall in love with it :)


3 Tortilla

1 Onion thinly sliced

1 tbsp tomato ketchup or chilli sauce

1 tbsp chopped coriander leaves

1 tsp oil

salt to taste

For the Paneer Balls

1 cup finely grated paneer

1/4 green capsicum chopped

1/4 red capsicum chopped

1 sprig of curry leaves finely chopped

1 tsp grated ginger

2 green chillies finely chopped

2 tbsp finely chopped coriander leaves

1 tbsp cornflour

salt to taste

Oil to deep fry

For the Maida/flour paste

1/4 Cup plain flour

salt to taste



For the Maida/flour paste

  • Mix plain flour,salt and enough water to a smooth and semi-thick pate and then keep aside
For the Paneer balls
  • In a mixing bowl, add paneer, green capsicum,green capsicum,curry leaves, green chillies, coriander leaves,ginger,cornflour and salt and mix it well

  • Make Lemon size balls of the mix and keep aside

  • Heat a deep pan, add oil and when its hot dip each balls in Maida/flour paste and then deep fry it till golden brown ,drain it on a kitchen towel and then keep aside

  • Heat 1 tsp oil in another pan and fry sliced onion till translucent and then add tomato ketchup or chilli sauce and fry for 1-2 min and then add salt & paneer balls and toss it well and then put coriander leaves and keep aside
For the Wrap
  • Take a tortilla, put 3 paneer balls in the center and then roll it and then serve it with sauce or mint chutney

Thursday, June 24, 2010

Custard Cake

It was my hubby's birthday on sunday so wanted to make something really special for him I decided to do a custard cake ...which I did adapt from Nigella lawson's recipe but used my own measurements but just loved the idea of using custard powder as it gives such a nice flavour to the cake that I loved having it,it was very spongy and yum .

...ok now for the recipe ...:)


For 1 sponge cake

1 cup plain flour

3/4 cup softened butter

2 eggs

1 tsp baking powder

4 tbsp vanilla custard powder

1/2 cup icing sugar

1/4 tsp baking soda

1 tbsp vanilla essence

4 tbsp Milk

For the custard cream

5 tbsp butter

4 tbsp vanilla custard powder

5 tbsp icing sugar

2 tsp milk

1/2 tsp vanilla essence

For the chocolate topping

3 tbsp nutella spread

3 tbsp milk

1/2 cup colourful sprinklers


For the sponge cake
  • Separate egg yolks and egg whites and keep aside
  • Sieve plain flour, baking powder, baking soda, custard powder together and keep it aside
  • In a bowl add egg whites and sugar and beat it with the help of an electric beater till creamy and peaks appear
  • In another bowl add egg yolks and butter and beat well and then add the egg white mix, vanilla essence and then mix it well
  • Fold in the Sieved flour mix gradually and add milk accordingly and beat it till you get the right consistency
  • Put this in a greased round cake tin and bake in a preheated oven at 180 C for 30-35 min and then allow this to cool
For the 2nd sponge cake
  • Using the same ingredients and method mentioned under sponge cake do another cake and then keep aside
For the custard cream
  • Add all the ingredients mentioned under custard cream in a bowl and beat it well till creamy
For the chocolate topping
  • In pan add milk then add nutella and bring to a boil till thick and creamy and then keep it aside.
For the custard cake
  • Take a sponge cake and apply this custard cream evenly all over it and then put another sponge on it
  • Apply the chocolate over the cake evenly and sprinkle the colourful sprinklers and then cut and serve when required

Monday, June 21, 2010

Mushroom Embassy

I got this recipe from nitha mehta's book but she had done it with chicken, but i wanted to do a vegetarian version of it so i did it with mushrooms, here i have used chestnut mushrooms, if you dont find it then you can use any other type as well...the gravy was just awesome, more than what i expected!!!!


250 gms chestnut mushrooms cut into quarter

1 veg stock cube

1 cup hot water

1 tbsp maida /Plain flour

2 tbsp butter

1/2 tsp oil

2 green chilli sliced

1 tsp finely chopped ginger

10-12 flakes of garlic finely chopped

1 onion finely chopped

1 big tomato finely chopped

1 tbsp coriander leaves finely chopped + for garnishing

1 1/2 cup milk

1 tsp tomato ketchup

Salt to taste

  • In a bowl add veg stock cube along with hot water and Maida and mix it well and keep aside
  • Heat oil and 1 tbsp butter in a pan, add green chilli, ginger, garlic and fry till golden brown
  • Add onion and fry till light brown and then add tomato and fry well till half mashed
  • Add coriander leaves , mix it well and then the veg stock mix and bring it to a boil
  • Then add milk and stir and bring it to a boil and then add ketchup and cook till its semi thick and add salt and keep aside
  • In another pan add 1 tbsp butter and add mushrooms and fry on a high flame for 4-5 min and then add this to the gravy, garnish it with coriander leaves and serve hot

Thursday, June 17, 2010

Spring onion Bhaji

I was a bit bored of regular bhaji which I used to have with poori so wanted to do something new and fresh well I came across spring onion which is my favourite ingredient , I thought lets do something with it ...result was excellent !!! .....sorry abt the delay in most of ur comments as I wasn't keeping well these days so couldn't update my blog as well...:)


2 small Potato cubed

1/4 cup Paneer Cubed

3 spring onion chopped +greens for garnishing

1 small capsicum finely chopped

1/4 tsp turmeric powder

1/4 tsp garam masala

2 green chilli (sliced)

1/2 tsp cornflour dissolved in 1/4 cup water

2 tsp oil

1 tsp peanuts (opt)

1/2 cup water

salt to taste

  • In pressure cooker add oil then add sliced green chillies, spring onion and fry for 2-3 mins now add capsicum fry
  • Add potato , Paneer add 1/2 cup water and let it come to a boil then add turmeric powder, garam masala, salt, peanuts and pressure cook for 2 whistles
  • Now add cornflour mixture and let it come to a boil till it is semi thick then garnish with spring onion greens.
  • Serve hot with poori .........Just yummy :).....I am sure even all of u will say that.

Am also sending this along with the following 2 entries to the Priya's event healing foods-onion

Chinese Puff Roll

Vegetable & spring onion spirals

Thursday, June 10, 2010

Honey-lemon Crispy Cauliflower

This is one of the amazing Chinese recipe I personally have experimented so far ...I love the flavour of the lemon and honey it gives such a nice vibrant flavour that you simply can't stop having it :).....well my family loved it so I thought I will blog this for my future reference and for my blogger friends , readers too :)...well I hope u would appreciate my efforts and drop in Ur lovely feedback :)


1 1/2 cup med size cauliflower florets parboiled

1/2 capsicum cut into cubes

6 cloves of garlic finely chopped

1/2 tsp honey

2 tsp sesame seeds

1 tsp spring onion greens for garnishing

oil for deep frying + 1 tbsp oil

For the batter

6 tbsp Maida

3 tbsp Cornflour

1 tsp red chilli powder

2 tbsp spring onion greens finely chopped

1 tsp soya sauce

1 tsp freshly crushed peppercorns

salt to taste

For the sauce mix

2 tbsp spring onion greens finely chopped

1 tbsp chilli sauce

1/2 tsp soya sauce

1 1/2 tsp honey 

1/2 tsp lemon juice

1/2 tsp red chilli powder

a pinch of orange food colour

1/2 tsp cornflour

salt to taste


For the Fried florets
  • Mix all the ingredients required for batter with little water to a fine and semi- thick paste
  • Heat oil in a deep frying pan and when its hot dip each florets in the batter and deep fry it till golden brown & crisp, drain on a kitchen towel and keep aside
For the Sauce Mix
  • In a bowl Mix all the ingredients mentioned under sauce with little water and keep aside

For the Honey-Lemon Cauliflower
  • Heat oil in a pan, add garlic and fry till golden brown, and then add spring onion greens and fry for a second
  • Add capsicum and fry till a bit tender yet crunchy, and add the fried florets and toss well
  • Add the sauce mix and toss well till it coats the florets
  • At the time of serving drizzle honey and then sprinkle sesame seeds and garnish it with spring onion greens and serve hot

Monday, June 7, 2010

Aloo-Bread Crispies

This is one of my favourite recipes i have tried so far I have tried to mix two of my favourite ingredients Potato and greeen chutney sandwich it and make something new :).....well I will always remember this recipe as it is very dear to me as my son Amit asked me for more a mother well this is the biggest compliment and satisfaction that I could get seeing my son have it with a cute little smile on his face:) well all I can say this is 100% going to be a hit if ur going to cook for ur chidren as well,& its totally healthy as i havent used much oil in it..........Try it and fall in love with it :)


6 slices of bread

2-3 Tbsp oil

For the potato filling

1 cup boiled & finely mashed potato

2 tbsp spring onions finely chopped

2 tbsp spring onion greens finely chopped

1/2 tsp freshly crushed peppercorns

Salt to taste

For the Green chutney

Small bunch of coriander leaves

3 tbsp grated coconut

1 green chilli

1/2 tsp lemon juice

salt to taste

For The Batter

3/4 cup gramflour

1 tsp red chilli powder

1/4 tsp haldi powder

1/2 tsp semolina

salt taste

a pinch of baking soda

For the Potato filling
    • Heat 1 tsp oil in a pan and add spring onion and fry till translucent, then add the grated potato, salt, pepper and fry for 1 min and then add spring onion greens and mix well and keep aside
  • For the Chutney
    • Grind the ingredients mentioned under chutney with little water to a fine paste and then keep aside
  • For the Batter
    • Mix all the ingredients mentioned under batter with little water to a fine semi-thick batter and then keep aside
  • For the Crispies

    • Take one slice of bread & apply potato filling on it evenly and then another slice of bread and apply green chutney over it as shown

    • Join the 2 slices and then cut it into 2 triangle.

    • Heat a nonstick tawa add 1 tbsp oil on it and then dip one sandwich in the batter and then place it on the tawa and fry on a low flame on both the sides till golden brown and crisp.

    • Repeat the same for the rest of the slices and cut each into 2 and then serve hot with ketchup.

    Thursday, June 3, 2010

    Carrot & Coriander soup

    Till date I have never tried this soup after trying this I was really wondering why I hadnt tried it ......its such a lovely soup with mild and beauliful flavours in it that I just loved it ....I actually wanted to add even freshly made bread crutons to it but ...believe me or not was so satisfied with the flavour tht loved having it just like that :)....take my word for this if u guys dont try this u r the one missing this awesome soup which is my in my top fav list now ;)....waiting for ur lovely feedback......I do appreciate my fellow bloggers and admire their generosity when they share the award with me but because of my naughty son I frankly dont find time to upload them :)......thank u so much for all ur Awards I truely adore all of them and will upload them soon :)


    2-3 carrots (sliced)

    2 tsp chopped ginger

    1 onion chopped

    1 tbsp coriander leaves chopped +1/2 tsp for garnishing

    1/2 tsp cornflour (opt)

    1 cup milk

    1/2 cup water

    1 tsp freshly ground peppercorn

    1 tsp oil

    salt to taste

    • Heat oil then add ginger and chopped onion and continue to fry till the onions turn translucent then add 1 tbsp coriander leaves and fry .
    • Now add carrot and crushed peppercorn and fry for 2-3 mins then add milk and bring to a boil till the carrots are tender and cook till the milk reduces. Here I have sprinkled little cornflour so that it thickens fast.
    • Now when the milk had thickened then grind this to a fine puree.
    • Take out the carrot puree in a pan then add water, peppercorn, salt and then boil till the consistency you desire.
    • Serve garnished with coriander and grated carrot(opt).