Thursday, July 30, 2009

My First Award

This is my first award given by ec.
I Thank her for it.
The Kreativ Blogger award comes with some rules:-
1. You must thank the person who has given you the award.
2. Copy the logo and place it on your blog.
3. Link to the person who has nominated you for the award.
4. Name 7 things about yourself that people might find interesting.
5. Nominate 7 other Kreativ Bloggers
.6. Post links to the 7 blogs you nominate.
7. Leave a comment on which of the blogs to let them know they have been nominated
7 things about myself

1. I am M.Tech in Electronics and Communication Engineering.
2.I love cooking.I do so many experiments in my kitchen lab.
3.I am fond of window shopping.
4.I am very patient and optimistic.
5.I love writting.
6.I keep browsing new things.
7.I am very friendly and mingle easily with others.

I nominate
1. Divya Vikram from Divya's Recipe Index
2. Aruna Chundi from The Temptations
3. Aditi from Flavours of life
4. Sangi from simply delicious
5.Pratibha from the chef and her kitchen
6.Pavitra from dishes from my kitchen
7. Faiza Ali from Faiza Ali's Kitchen

Vegetable Cutlet Burger

For Vegetable Cutlet:
2 Boiled Potatoes
1/2 cup shredded Cabbage
1/2 cup finely chopped onion
salt to taste
3 slice bread
Bread Crums
1 tesp chilli paste
oil to fry
For Filling :
Tomato slices
Cucumber slices
onion slices
Tomato Sauce
Sandwich spread
Black Pepper
1.Mix all the ingredients except bread crums and oil of cutlets ,make dough.Now take a small portion of dough and shape them round.Roll each round in bread crums and either deep fry or shallow fry.Cutlets are ready.
2.Take a Burger.Cut it from centre.Cook lightly it on tawa with butter from inside.
3.Now spread a spoon of sanwich spread and tomato sauce on a piece.Put a slice of onion,tomato and cucumber.Sprinkle a pinch of salt and black pepper.You can put salad leaves also.Put a cutlet on it.Pack it with other piece with the help of a tooth pick.
4.Serve it with chutney and sauce.
Sending it over divya-dil se for CFK

Monday, July 27, 2009

Kadai Paneer


100 gm cubed paneer
1 chopped onion
1 diced Capsicum
1/2 cup tomato puree
1/4 cup tomato sauce
1 green chilli
a small piece of ginger
1 tbsp ghee/oil
4-5 Cloves
4-5 Black Pepper

1 Big Cardamon
1/2 tesp Cumin seeds
1/2 cup cream

Salt to taste

1.Heat 2 tesp ghee/oil.Add cumin seeds,cloves,pepper corns,cardamon and cumin seeds
2.Add onion and cook till it changes colour.Add tomato ,ginger and green chilli.Cook it for 2-3 mins.
3.Now grind the above mixer to the smooth paste.
4.Now heat the remaining oil/ghee,add capsicum,above paste, tomato sauce and Salt.Add cream and Paneer.Garnish with green coriander leaves and serve with Chapati or naan.

Sunday, July 26, 2009

Garam Masala Pulao

This Recipie is cooked on every sunday at my home.My family loves it very much.They want only this whole combination .....................To cook, You need
1 Cup Basmati Rice(Soaked)

1/2 cup Peas

1 chopped Carrot

1 chopped Potato

1 cup Cauliflower Florets

1 chopped onion

2 tesp Ginger garlic Paste(optional)

2 tesp lemon juice

1 Finely chopped Green Chilli

1 tesp cumin seeds

Salt to taste

1 Tesp Garam Masala

1 tbsp Oil


1. Heat Oil In a pan.Add cumin seeds.When it splutters ,add onion. Cook till it becomes brown.Now add all other vegetables.Add ginger garlic paste.Cook till vegetables become tender.

2.Add Salt and Garam masala.Stir it well.Add 2 cup of water.Let it boil and now add rice.Add lemon juice
finely chopped Green Chilli.Cook it with lid on low flame.

3.Serve it with seasoned Curd and Green Chutney.

Seasoned Curd:

Blend curd.Heat 1 tesp oil.Add 1/2 tesp cumin seeds and a pinch of Hing(Asafoetida).When it crackles add 1/2 tesp of turmeric pd.Add it with blended curd.


2 Cup Poha
1 Chopped onion
1 Chopped Potato
2 finely chopped green chilli
salt to taste
1/2 tesp turmeric pd
2 tbsp Chopped coriander leaves
1/2 tesp Mustard seeds
1 tbsp Groundnuts(optional)(Fried)
7-8 Curry leaves
2 tesp Lemon Juice
1 tesp Sugar
1 tbsp oil
1.Wash poha thourghly drain the excess water.Add sugar,lemon juice and salt.
2.Heat oil.Add mustard seeds,Curry leaves.When it splutter add chopped onions.Cook till the colour changes.Now add potatoes,chopped green chillies.Cook till it softs.Add salt and turmeric pd.
3.Add poha.Stir it well.Garnish it with chopped coriander leaves,groundnuts.Serve it with Bhujia.
My second entry for ec for light meal event

Thursday, July 23, 2009

Dal Dhokla

This is basically a Gujrati dish.It looks lengthy to cook but its not.It takes only 15 mins.It is also very healthy recipie.For it you need.............
For Dal:
1 cup Toohar(Arahar) Dal(Soaked)
salt to taste
1/2 tesp turmeric pd
For Dhokla:
1 cup Wheat Flour
salt to taste
1/2 tesp red chiili pd
1/4 tesp turmeric pd
1 tesp cumin seeds
1/2 tesp Rock(Kala) salt
1/2 tesp Black Pepper
1/4 tesp Garam Masala
For Seasoning:
1 tbsp ghee
1/2 tesp Cumin seeds
a pinch of hing(asafoetida)
2-3 Dry Red chilli
8-10 Kari patta(meetha neem)
1/2 tesp red chilli pd(optinal)
1.Mix all the ingredients of dhokla and knead the dough with water.
2.Now take a portion of dough and flatten it till the desired thickness.Better you keep it 1 cm thick.
3.Now Cut it into square pieces using knife or a cutter.
4.Keep all the dhoklas on the soaked dal.
5.Add salt and turmic pd in dal with dhoklas in a cooker with 3 cups of water.
6.Cook it till 3-4 whistles.
7.After opening the cooker check whether dal has cooked.Now heat ghee.add cumin seeds,hing,dry red chilli and curry patta.When crackles add 1/2 tesp red chilli pd and put it into Dal.
8.Serve it with chopped onions,coriander leaves and green chutney.
Sending it over Shanti's blog for event State Special

Wednesday, July 22, 2009

Rajasthani Kabooli

To Boil Rice:
2 Cup Basmati Rice(soaked for 1 hr)
2 pc Cinnamon
4-5 cloves
5-6 black Pepper
2-3 Bayleaf
1 tbsp Ghee
For Gravy:
1/2 cup onion paste
1/2 cup tomato puree
1/2 cup chopped carrot
1/2 cup peas
1/2 cup curd
1/2 cup Milk
1 tesp cumin seeds
1 tbsp ginger garlic paste
8-10 mint leaves
1 tbsp chopped green coriander leaves
salt to taste
1 tesp red chilli pd
1/2 tesp turmeric pd
1 tesp Garam masala
To Fry:
1 sliced onions
1 chopped potatoes
Bread - 2 slices
oil to fry
7-8 cashewnuts
Other ingredients:
7-8 Raisins(soaked)
2 tesp lemon juice
6-7 saffron threads soaked in 2 tesp of milk
1.Heat oil in a pan.Add all the ingredients used to boil rice except rice.When all ingredients crackles add rice with 6 cups of water.Add lemon juice.Boil it to half cooked.Drain out water and spread them in a plate to cool. Divide them in 3 portions.

2.Boil cauliflower florets,peas and carrot in 2 glass of water till it become tender.

3.In a kadai,deep fry onion rings,potatoes,cashewnuts and bread.

4.Heat ghee in another pan. Add 1 tesp of jeera.Let it crackle.Then add onion paste,ginger garlic paste.Cook it till become brown.Now add salt ,red chilli pd,turmeric pd,garam masala,green chilli paste.Cook it for 2 mins.

5.Add 1/2 cup tomato puree,green coriander leaves,chopped mint leaves ,curd.Cook till gravy leaves ghee.

6.Add Fried potatoes,half cooked peas,cauliflower,carrot.Cook it for 5 mins.Gravy is ready.

7.Now grease a heavy bottom tranparent or a deep pan with ghee .Put 1st layer of rice. Now spread some gravy to make 2nd layer.Again rice to make 3rd layer.Then gravy to make 4th.Again the last layer of remaining rice.Now make 2 -3 holes till the bottom of pan using a spoon.Pour these holes with a small quantity of milk.Now spread the fried onion rings,bread and cashewnuts and soaked raisins.
8.Sprinkle the saffron milk over it .Keep this pan on sim flame for 2-3 mins.Istead of flame microwave can be used.Microwave it for 1 min before serving.Serve hot with Curd/Raita. s
Sending over Chaitra's Aathidhyam for Aathidhyam-RICE FEAST

Wednesday, July 15, 2009

Masala Aaloo Gobhi

1 Cauliflower(cut the florets)
2 potatoes(chopped in small pieces)
Oil to fry
For Gravy:
1 large onion paste
1/2 cup tomato puree
salt to taste
1 tesp red chilli pd
1/2 tesp turmeric pd
1 tesp coriander pd
1 tesp garam masala
1 tesp kitchen king masala
1 tbsp green coriander leaves
1/2 cup milk
1/2 cup malai/cream
1 tesp curd
1.Deep fry florets and potatoes.
2.In a separate pan heat 1 tbsp oil,add onion paste.Cook it till it changes colour to brown.
3.Add red chilli pd,turmeric pd,salt,coriander pd,kitchen king masala.Cook it for 2-3 mins.
4.Add Tomato puree and cook it till oil leaves.
5.Add milk,malai and curd.Cook for few mins till gravy becomes thick.
6.Add garam masala and fried florets and potatoes.Stir till all the masala gravy covers all florets and potatoes.
7.Garnish with Coriander leaves and serve with chapati/naan.

Tuesday, July 14, 2009

Carrot Peas Pulao


1 cup Rice(soaked)

1/2 cup chopped carrot

1/2 cup peas

1 tbsp ghee

1 tesp cumin seeds

salt to taste


1.Boil the soaked rice separately.Heat ghee in a pan.

2.Add cumin seeds.When it crackles add carrot and peas.Add salt.Cook for 5 mins.

3.Add boiled rice.Cook it for 2 mins.

4.Serve it with daal/Curd.

Potato Sandwich



Bread Slices


4 boiled potatoes

2 chopped green chilli

salt to taste

1 tesp red chilli pd

1/2 tesp turmeric pd

1 tesp coriander pd

1/2 tesp garam masala

1/2 tesp Aamchoor pd

1 tbsp finely chopped green coriander leaves

1 tbsp oil

1 tesp cumin seeds


1.Heat oil in a pan.Add cumin seeds.When it crackles add all masalas with a small quantity of water.

2.Add boiled potatoes,coriander leaves,green chilli.

3.Cook it till potatoes leave the pan surface.Masala(filling) is ready

4.Put this filling between the 2 slices of bread.Spread some butter over it and grill it in a toaster.Serve it with sauce.

Sending it over Dil se for the event show me your sandwich

Malai wale Tinde

8 Tinde(cut into pieces)
1/2 tesp jeera(cumin seeds)
1 pinch hing(asafoetida)
salt to taste
1 tesp redchilli pd
1/2 tesp turmeric pd
1 tesp coriander pd
1/2 cup cream/malai
1/2 tesp garam masala
1 tbsp green coriander leaves
1 tbsp oil
1.Heat oil in a cooker.Add cumin seeds and asafoetida.When it crackles ,put tinde.
2.Add all spices.Cook it for 1 whitsle.Open the cooker and add garam masala ,malai and coriander leaves.
3.Cook it for 2 mins and serve it with chapati or rice.

Sunday, July 12, 2009

Sprouts Chilla(Pessarattu)

2 cup Sprouts/moong chilka
1 tesp jeera
2 green/red chillies
1 tesp grated ginger
oil to cook
Method:Grind all the ingredients in a mixer till a smooth paste with water if required.Now spread a small portion of paste using a small katori on greased tawa.Put some oil over it and cook it till it get crisp or if you like it soft.

Note:Add 1/2 cup of soaked rice during grinding it will make it crisp.

Moong Daal Chilla

1 cup split Moong Daal(soaked overnite)
1 green chilli(optional)
1/2 inch ginger(optional)
For Filling:
1/2 cup grated Paneer
1 finely chopped tomato
1 tesp freshly chopped coriander leaves
salt to taste
1/4 tesp Black pepper
1 chopped green chilli
1.Grind dal in a mixer.Add salt according to your taste.
2.Mix all the ingredient of filling.
3.On a nonstick tawa put small paste of daal and spread as dosa and cook it from one side with oil.
4.Put a small portion of filling and serve it with chutney/sauce.

Aam (Mango) Rabri

1 lt Whole Milk
1 cup Sugar or to taste
1 cup chopped Mango
Boil milk till it gets thick.Keep steering during boiling.Add sugar.Keep aside and let it cool.Add mangoes.Serve chilled.

Thursday, July 9, 2009

Fried Aaloo Pyaz Paneer

This is very famous and popular curry of Jaipur(Rajasthan).In jaipur you will find only at "Mahaveer Rabdi Bhandar" ,u will find this curry served with thick Roti(bejhad ki roti).I have prepared it at home and want to share this recipie with you.The speciallity is potatoes and onions are fried without any chopping or cutting.For that you need......


6 small sized whole potato(peeled and pricked with a fork)

6 small sized whole onions(peeled and pricked with a fork)

1 Capsicum(cut in long)

250 gm Paneer(cut in long pieces)

Oil to fry

For Gravy:

2 big sized onion (grounded)

1 cup tomato puree

1 tbsp ginger garlic paste

2 tejpatta

2 badi elaichi

1/2 cup milk

1/2 cup malai(cream)

1/2 cup curd

salt to taste

2 tesp redchilli pd

1/2 tesp Turmeric pd

1/2 tesp coriander pd

1 tesp Garam masala

2 tbsp chopped coriander leaves

2 tbsp Ghee/oil

1.Peel potatoes and onions.Heat oil and deep fry pricked whole onions,potatoes and paneer.Keep them aside.

2 Heat ghee in a kadai.Add tejpatta,badi elaichi,onion paste.Cook till onion changes colour.Add ginger garlic paste.

3.Add salt,red chilli pd,turmeric pd,coriander pd and garam masala.Cook it for 2 mins.Add tomato puree.Cook till oil leaves.

4.Add milk,cream,curd and chopped coriander leaves.Add some water .Cook it well .

5.Now mix fried potatoes,onions,paneer and capsicum with gravy.Cook it for 10 mins.

6.Garnish it with chopped coriander leaves and serve hot with Chapati,Naan or tandoori roti.

Note:Paneer can be mix without frying.

Sending my 2nd recipie to Shanti's State Specials event My second entry to Viki's Kitchen for side dish for chapati event

Wednesday, July 8, 2009

Instant Bhatura

2 cups Rawa(Suji)
Salt to taste
Water to knead
1.Knead the rawa with water to make a soft dough.Keep it for 5 mins.Knead it again till soft.
2.Make puri size batura an deep fry in oil.
3.Serve it with cholle.

Non Fried Dahi Vada

4 slice bread
1 grated cucumber
Salt to taste
1/2 tesp Roasted and grinded Jeera(cumin seeds)
1/2 tesp Chat masala
1 cup curd(beat it with 2 tesp of powdered sugar)
Red chilli powder
Tamarind Chutney
1.Squeeze out the grated cucumber.Add salt,jeera and chat masala.Mix it.
2.Take 2 slices of bread.Cut roundes using a bowl.Slightly dip in the cucumber water/water and squeeze it.
3.Keep the filling on one round and another round over it.Pack filling with rounds.Vada is ready.
4.Pour curd over each vada.Sprinkle salt,jeera and red chilli powder according to your taste.
5.Put green and tamarind chutney/soth over it serve.

Tuesday, July 7, 2009

Shahi kesaria Kheer

1/2 lt Whole Milk

1/4 cup Rice(Soaked for 1 hr.)

6-8 Saffron(Kesar) Flakes

8-10 Almonds(Grated)

8-10 Pista(grated)

1/2 tesp Cardomon(elaichi) pd

1/2 cup sugar


1.Boil the milk,add rice.Cook till rice gets cooked and milk becomes thick.Add saffron.During cooking stir it continously.
2.Add Sugar.Stir continously.

3. Add all dry fruits and cardomon powder.

4.Garnish with dryfruits and serve.

sending it over Sanghi's Food Delight for FIL - An Event to fall in love

Monday, July 6, 2009

Kanji Vada

For kanji:
4 cups Water
1/2 cup Mustard seeds Powder
2 tesp Redchilli Powder
Salt to taste
1 tesp Asofoetida(Hing) Powder
1 pc coal
For Vada:
2 cups Split yellow moong dal (soak it for 4 hours)
1 teasp ginger paste
1 teasp Garlic paste(optional)
1 teaspoon fennel seeds(sauf)
1/2 teaspoon asafoetida (Hing)
1 tesp red chilli pd
Salt to taste
Oil to fry
For Kanji:
1.Heat the coal piece on fire.When it gets cooked,Put a pinch of hing on it.It will make fumes.Cover it with a deep pan in which you want to make kanji.The aroma of hing will make a good taste of kanji.This is the traditional way of Marwaries to make kanji.
2.Now take that deep pan and pour water.Mix mustard seeds powder,red chilli pd and salt.Cover it and keep it aside.
For Vada:
1.Grind dal coarsely in a mixer.Add ginger, garlic paste,salt , red chilli pd,fennel seeds.Mix all very well.
2.Take a bowl of water.Add asafoetida in it.
3.Now take a round big spoon,dip it in hing water,take dal in it and leave the dal paste in heated oil in a kadai.
4.Again dip the spoon and repeat the step 3.By doing this vadas will not stick with spoon.
5.Deep fry all the vadas.
6.After frying all the vadas soak them in water for 1hr.
Kanji Vada:
1.Then take out these vada and squeeze out the water.Soak them in Kanji made above.
2.Keep this kanji vada for one day.After one day the real taste of kanji will come.