Monday, December 27, 2010

Mint & Potato Biryani


2 cups Basmati Rice

For the gravy

2 green cardamom

1 " cinnamon stick

3 cloves

1 bayleaf

3 green chillies slit

1 big onion chopped

1 sprig of curry leaves

1 chopped tomatoes

1/2 tsp garam masala powder

1 tsp coriander powder

1 tbsp curd

1 tbsp mint leaves chopped

1/2 tsp veg stock powder

2 potatoes cut into cubes

1 tsp cornflour

1 tsp semolina

salt to taste

2 tbsp ghee or oil + oil for deep frying

  • Soak the basmati rice for 30 min, drain it and then cook it till 3/4 th done and then keep aside
  • Sprinkle cornflour and semolina,salt on the potatoes and then deep fry it till golden brown and crisp and then keep it aside
For the gravy
  • Heat ghee in a pan, add bayleaf, cardamom, cinnamon, cloves and fry for 1 min and then add onion, curry leaves and fry till translucent
  • Add tomato and fry till its mashed and then add green chillies and fry for a min
  • Add garam masala, coriander powder, curd and fry well till it leaves out oil 
  • Add veg stock powder, salt, fresh mint and then mix well and lastly add fried potatoes and mix well 
  • Switch off the gas and let it cool completely and then mix the rice gently
  • Switch on the gas and then close the lid and cook for 15 min on a low flame and then serve hot

Wednesday, December 15, 2010

Crispy N Spicy Potato Wedges Roll Ups


2-3 tortilla

For Mayo schezwan dip

1/2 cup Mayo

1/4 cup schezwan sauce

2 tbsp finely chopped spring onion greens

pinch of salt 

pinch of fresh black pepper

For the Baked Potato Wedges

3 potatoes cut into wedges

1 tsp paprika

1/2 tsp garlic powder

1 tsp freshly crushed peppercorn

1 tsp mixed herb

2 tsp olive oil

salt to taste


  • Marinate the potato wedges with paprika, pepper,garlic powder mixed herb, olive oil and salt for 15 min and then bake it in a preheated oven at 180 C for 15 min, then turn it and then bake it for 15 more min till crisp
  • Mix all the ingredients for the dip and keep aside
  • Take a tortilla , apply the dip evenly on it and then arrange 3 potato wedges in the center and then roll it, cut it into 2 and then serve it hot

Wednesday, December 8, 2010

Kasoori Pickled Cauliflower

If U adore spicy dry curry with roti or Chapathi ...I strongly recommend this curry which I experimented Yesterday :).....So pls try this and serve it for ur loved ones I am sure they will love it as much as my family did  ;-)


1 cup cauliflower (cut into florets) (boiled)

1/2  tsp cumin seeds

1/4 tsp grated ginger

1 tsp Priya 's Mango Tokku Pickle( You can use any brand which u like)

1/2 tsp Pav bhaji Masala

2 tbsp Tomato Ketchup

1/2 tsp Kasoori Methi (crushed)

2 Tomatoes (chopped)

1/4 tsp Garam Masala

2 tbsp Coriander leaves

2 tbsp Oil

salt to taste


  • Parboil the cauliflower florets and keep aside.
  • In pan add oil add cumin seeds when it splutters add ginger, Kasoori methi and fry then add coriander leaves and fry well.
  • Now add chopped tomatoes and fry well till it leaves out oil and it gets mushy then add  Mango tokku pickle then add pav bhaji masala then add tomato ketchup and fry well now add Cauliflower florets. Season with salt, Sprinkle Garam masala and toss and cook for 3-4 mins.. Lastly while serving sprinkle a generous pinch of Kasoori Methi  .....SIMPLY YUM YUM !

Wednesday, December 1, 2010

Onion Bhaji & Cheese Wrap

I Just loved experimenting this wrap it had such vibrant flavours when I took the bite that I cannot express. So If u fancy something new try this and love this:)


3 Tortilla Wrap

1/4 cup Cheese (Any variety)

oil for deep frying the bhajis

salt to taste

For Onion Bhaji

2 onion Sliced

4-5 curry leaves finely chopped

2 tbsp coriander leaves (chopped)

salt to taste

4 tbsp Gram Flour

2 green chilly finely chopped

little water to bind them

For Green Chutney

1/2 cup coriander leaves

1 Clove of garlic

3 tbsp coconut

2 tbsp lemon juice

1 green chilly

salt to taste


For Green Chutney
  • Blend the ingredients under Green chutney adding little water to a smooth consistency.
For the Onion Bhajis
  • Mix all the ingredients under Kanda bhaji add little water to make it crisp and take one spoon of the batter, deep fry in oil in small batches. Drain and keep aside.
  • Heat the tortilla Wrap on a tawa for 1 min then keep aside.
  • Take it on a plate and spread the green chutney evenly then place fried onion bhajis in the center then place cheese on it evenly roll and take a yummy bite...ull love it I am sure :)