Tuesday, December 4, 2012

Pita Pockets My Way

This is one of the most beautiful and amazing recipe which can be made in no minutes provided the ingredients are ready but believe me when I say ..Ull absolutely love every bite of it ...great for picnics and lunch box's. Traditionally falafels don't use gram flour dip in batters and they are fried just like that , but I tend u dip it in gram flour batter and fry as they don't soak up lot of oil and the outer batter is absolutely lip smacking!...So do try this and leave in Ur feedback I have already tried  4-5 times and simply loved it everytime i took a bite:)


3 Pita bread

For Onion filling

2 finely sliced red onion

1/4 tsp chaat masala

1/2 tsp lemon juice

1 tsp finely chopped coriander leaves

For falafels

1 can boiled chickpeas or 1 1/2 cup boiled Chickpeas

1/2 tsp coriander seeds

1/2 tsp Roasted Jeera powder

1/2 onion finely chopped

1/2 tsp Badshah Chana Masala ( or any masala of your choice)

1 1/2 tsp lemon juice

2 tbsp finely chopped coriander leaves

1 Clove of garlic finely grated

2 slices of bread (Ground into crumbs)

For batter

1/4 cup gram flour

salt to taste

1/4 tsp chana masala

Mayonnaise and any red hot sauce which u like for the filling (I used Nando's Peri Peri sauce)


  • Lightly toast pita pockets for 1 min in the toaster and allow it to cool and keep aside.

For Falafels
  • Drain the chickpeas  add coriander seeds and Jeera powder and blend it to a paste without adding water.
  • In Mixing bowl take out this ground chickpeas add onion, lemon juice, salt, grated garlic, coriander leaves, chana masala and mix well. Now add the bread crumbs to it and mix nicely.
  • Make small round balls of the mixture and keep aside.

For the batter

  • In gram flour mix in salt and chana masala and add just enough water to make it a semi thick batter of smooth consistency . 
  • Now dip the chickpea balls in this mixture and shallow fry it in oil. ( You can also deep fry this in oil if your in a rush).

For onion filling

  • In pan add 1/2 tsp oil add in the sliced onion, coriander leaves, chaat masala and lemon juice and toss well for 2 Min's then switch of the gas and keep aside.

To serve

  •  Slit the pita bread into half diagonally . Now squeeze in   a little bit of mayonnaise put little onion filling in it then add in 2 falafals top with mayonnaise and hot sauce of Ur choice sprinkle a little chopped coriander and serve.

This is one of  the favourites in my house that it just goes in no minutes :-D

Thursday, August 30, 2012

Singapore Fried Rice


2 cups cooked jasmine rice or basmati rice(day old)
5-6 mushrooms finely sliced
1 carrot finely chopped
1 green capsicum finely chopped
1 onion finely chopped
2 tsp ginger chopped
2 tsp Minced garlic
2 tsp Minced green chillies
1 1/2 tsp curry powder
1 tsp soya sauce
1/2 tsp sugar
salt to taste
3 tsp oil
spring onion greens to garnish


  • Heat 2 tsp oil in a pan, add ginger,garlic,green chilli  and fry for 1 min 
  • Add onion and stir fry till transparent and then add all the vegetables and stir for a min and then set it aside on a plate
  • Heat 2 tsp oil in a pan add the curry powder and fry on a low flame till fragrant  and then add rice and keep frying for 2-3 minutes and then add the vegetables,soya sauce, sugar, salt and mix it well and cook for 5 min and then  garnish it with spring onion greens and serve hot

Monday, April 23, 2012

Corn-Pea Pattice

This is my version of low fat tikkis which can be made in minutes and its sure to be a hit when you are in a rush and have to pack something for lunch boxes..hope u love it as much me and my family did.


1 cup sweetcorn (frozen)
1/4 cup green peas (frozen)
2 green chillies (U can use more if u like it v spicy)
1/4 cup gram flour
1/2 cup crispy bread crumbs 
2 tbsp coriander leaves finely chopped
1 small red onion finely chopped
salt to taste
Oil to shallow fry 

  • Take the sweetcorn and peas in microwave safe bowl and microwave high for 2 mins. Then blend this in a mixer grinder / blender with 2 green chillies coarsely.
  • Take this out in a bowl add in salt, coriander leaves, gram flour, red onion , bred crumbs and  mix well. (Do Not add any water as there will be water content in blended veg paste).
  • Now shape it into round balls and shallow fry in oil till golden on both the sides.
  • Serve with Tomato Ketchup or Cilantro Chutney of your choice....simply yummy!

Tuesday, April 10, 2012

Palak Sannakhotto

This is my mom version of Sanna Khotto lovely and delicious recipe which I relish with dalitoi and  rice ...Superb combo and superb dish ...here is the recipe for that :) 


1 cup Rice 

1/4 cup coconut 

5-6 red chillies (fried )

small piece of hing

salt to taste 

1 onion (finely chopped)

2 handful of palak leaves (finely chopped )

salt to taste


  • Soak rice for an hour and keep aside.
  • Now grind  rice , coconut, red chillies, hing  to a coarse paste. when you feel it should be v grainy  ( you will get a flaky idli sort of texture if you get a coarse consistency here ) .
  • Now add in salt, chopped onion and palak and mix well.
  • Now  Grease a thali pour this mix and steam this for 15-20 mins till done .
  • Insert a clean skewer and see if it comes out clean.
  • Wait till cooled completely , unmould it and slice and serve with rice and dal simply yummy !
  • Note : You can also add Methi leaves instead of Palak :) 

Tuesday, March 20, 2012

Baked Veggie Breaded Balls

8 slices of bread
butter or oil for basting

For the stuffing
8-10 boiled french beans finely chopped
1 big potato boiled & finely chopped
1/2 cup boiled corn
2 carrot finely chopped
2 green chilli finely chopped
1/2' ginger (finely chopped)
 juice of 1/2 lemon
2 tbsp chopped coriander
1/2 tsp red chilli powder
1/4 tsp cumin seeds
1/2 tsp garam masala
2 tbsp oil

For Herbed bread crumbs
1 cup bread crumbs
1/4 tsp dried italian herbs
1 tsp very finely chopped coriander
salt to taste

For the stuffing
  • Heat oil in a pan,add cumin seeds & when its golden add green chilli, ginger, coriander leaves, salt,, red chilli powder, garam masala & fry for a min
  • Then add all boiled vegs and mix well and then cook for another min
  • Remove from fire add lemon juice and mix well & keep aside to cool
  • Mix all the ingredients for herb bread crumbs and keep it ready
For the Bread balls
  • Now cut the sides of the bread. Dip in water for a second and take out and squeeze out water & put the stuffing in the  middle and cover it as shown in the pic into oval shape, do the same for the remaining bread and then keep aside
  • Roll it in Herbed bread crumbs and brush it with butter or oil and then bake it in a preheated oven for 15 min at 200 C on  one  side & then turn over and cook for another 15 min till crispy and then serve hot with ketchup

Wednesday, March 7, 2012

Lemony & Sun Dried Tomato Pasta

I got this recipe from Chef Sanjeev kapoor's website...its such a wonderful, aromatic, spicy and lovely dish that U will absolutely love it ...I have alt eredthis recipe slightly according to my taste buds Hope u will love it:)


2  1/2 cup spiral pasta boiled
1 Red capsicum /Bell pepper finely sliced
2 green chillies ( you can also use Jalapenos )
4-5 sun dried Tomato
Juice of 1 lemon 
1 tsp lemon zest
1/2 tsp black pepper
oil  2 tbsp 
Garlic (finely chopped) 2 tbsp 
1 sliced red chili (opt)
salt to taste
1 tsp chopped parsley for garnish 

  • Heat oil and add sliced capsicum and  2 green chillies and fry well . Now blend this with sun dried tomato to a fine paste.
  • In deep pan add oil add garlic and fry well till lightly brown then add sliced red chili (opt) and fry well till garlic has lightly browned. Now add the boiled pasta and toss well add salt and pepper.
  • Now add the prepared paste and mix well till the pasta had been well tossed in this sauce. Garnish with chopped parsley and serve.

Thursday, February 16, 2012

Instant Rawa Idli

This is my fav all time recipe Rawa Idli ...my family just loves to have this with Sambar...I tend to use both Eno fruit salt and soda just because I have noticed justby using Eno its becomes really v v soft the first batch when you steam them but later when steaming the batter again after a while it wonldn't be tht soft ...This is sure to stay very fluffy and soft all the time:)


1 cup fine  Semolina

2 & 1/2 cup Plain yogurt (2 cups thick yogurt  + 1/2 cup water

2 tbsp cashewnuts (opt)

2 tbsp coriander leaves

1/2 tsp Jeera

1/4 heaped tsp Cooking Soda/ Bi Carb soda

1/4 tsp Eno fruit salt

salt to taste

oil for greasing idli plates


  • In pan add oil when it turns out hot add Jeera then fry well add coriander leaves fry for a minute then add cashews and fry ( I didn't use cashews).
  • Now add semolina and fry on a medium heat well till nice aroma comes out and it becomes little crispy in texture when you feel it. switch off the gas and allow it to cool.
  • Now get the steamer ready and grease the Idli moulds with little oil  and keep it ready. Switch on the gas and keep the idli steamer on high.
  • Beat yogurt add salt to taste , water beat well with the hand beater then add soda and eno and continue beating for 1 min now add this to semolina and mix. Now pour 1 spoon batter in Idli moulds (pour enough water in the vessel ur steaming ) and steam on high flame steam for 10 mins.
  • Cool completely and Remove the Idlis.....Best served with Chutney and Sambar.

Wednesday, January 18, 2012

Lehsuni Arbi

This is the best Arbi fry I did experiment myself.......if u love the garlic flavor in Ur vegs..surely u 'll love this stir fry too....Simply amazing and delicately flavored arbi..:)


1/2 kg Arbi (Taro root / Colocasia)

1/4 tsp saunf (Aniseed) (opt)

1/4 tsp Cumin seeds (Jeera)

5-6 big cloves of garlic (thinly sliced)

2 tsp red chilli powder 

1 tbsp gram flour (besan)

1/2 tsp haldi 

1 tsp garam masala

1/2 tsp kasoori methi 

salt to taste

2 tbsp + 1 tbsp oil for frying 

coriander leaves  for garnishing 

  • Peel arbi and then cut them into thin stripes and boil it in water for 10 mins then drain the water and keep aside.
  • To this sprinkle 1 tsp red chilli powder , 1/2 tsp garam masala, haldi and gram flour and mix well gently. 
  • Add 2 tbsp oil in non stick pan & when its hot enough shallow fry them in small batches and keep aside.
  • In pan add oil then add saunf, jeera, when it splutters add  sliced garlic and fry well till it turns brown and leaves out lovely aroma then add  remaining 1/2 tsp garam masala, 1 tsp red chilli powder fry in oil add 
  • kasoori methi and fry well .
  • Now add the shallow fried arbi and toss in the masala. garnish with coriander leaves and serve with dal and rice ...I am sure u'll love it.