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Sunday, August 31, 2014


This simple aloo sabzi with the flavours and nutrition of all the greens ...
Tastes awesome.. Give it a try !

Potatoes ... 5-6
Spinach .... 1/2 bunch (1cup)
Coriander leaves ... 1/2 cup
Mint leaves ....... handful
Kasoori methi ... 1 tbsp
Green chillies .. 1-2
Garlic ... 1 tsp
Ginger ... 1 tsp
Cumin seeds ..... 1 tsp
Turmeric powder .. 1/4 tsp
Coriander powder .. 1 tsp
Salt ... to taste

1. Peel the potatoes and cut them into thick slices. Put them in salt water.
2. Heat oil and fry the potatoes until almost done. Remove and set aside.
3. In a pan heat a little oil and add the cumin seeds.
4. When they crackle, add the ginger garlic and saute.
5. Now add the green chillies and greens. Stir fry adding salt and spice powders.
6. Now tip in the fried potato slices and stir.
7 Simmer for half a minute.
Serve with rotis / puris.

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Friday, August 29, 2014


Delicious zucchini rotis / theplas .. enjoy them with any sabzi or just curd and pickle...

Ingredients :
Wheat flour .. 3 cups or as needed
Zucchini ..... 2 cups (peeled and grated)Turmeric powder .. 1/4 tsp
Green chillies .. 1-2 (chopped finely)
Kasoori methi ... 1 tbsp (you can use fresh methi too )
Ajwain ..... 1 tsp
Salt ... to taste 
Curd ... about 1 cup or as needed
Oil or ghee 

1. Heat a little oil in a pan and saute the grated zucchini for a minute until the water dries up. Mix the salt, turmeric powder, green chillies and kasoori methi.
2. Take flour in a large bowl and add the zucchini, 1 tbsp oil and ajwain. 
3. Knead it using the curd and a little water if needed. 
4. Make rotis brushing a little oil or ghee on them.

Note: Knead the dough just before making them as zucchini leaves water and the dough may become soft and difficult to handle.

Wednesday, August 27, 2014


I try adding oats to my soups, cutlets as they are so healthy. In this recipe I have added them while kneading the dough along with the mashed potato. The puris were nice and crispy.

Wheat flour ..... 2 cups
Potatoes .......... 2 small
Oats ................ 4-5 tbsps.
Green chillies .... 2 crushed
Coriander ......... handful (finely chopped)
Cumin seeds .... 1 tbsp.
Turmeric powder ... 1/8 tsp.
Amchoor powder ... 1/2 tsp.
Red chilli powder .. 1/4 tsp. (optional)
Salt ................ to taste

1. Boil the potatoes and mash them.
2. Roast 2 tbsps. of oats with 1 tsp oil.

3. Knead the dough adding the mashed potatoes, roasted oats, green chillies, cumin seeds, coriander leaves, turmeric powder, 1 tbsp oil, amchoor powder and salt.

4. Roll out puris dipping in oats instead of flour. Make the dough little soft so that the oats stick to the puris while rolling them.

5. Deep fry the puris. They turn out crispy and crunchy with oats.
Serve them hot with curd or pickle.

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Tuesday, August 26, 2014


I had some left over puff pastry sheets.. made these  simple tangy rolls using za'atar spice powder and sliced olives for the stuffing. These easy to make puffs / rolls are good to serve as a cocktail snack in the parties.

Puff Pastry sheets .. as needed
Olives ..... thinly sliced - as needed.
Zaatar spice mix .. You can get it in the Middle Eastern grocery stores or  make it at home.
See the Za'atar recipe  HERE 

1. Cut out the puff pastry sheets into small rectangle pieces.
2. Sprinkle the za'atar spice powder over them.
3. Arrange the olive slices.
4. Roll them and place on a greased baking tray.
5. Bake in the pre-heated oven until crisp. ( about 10 - 12 minutes )

 Note: You can even make folded puffs in any shape you like. The baking time will vary accordingly and also depending on the size of the oven.

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This cake recipe is such a blessing when you have some unexpected guests and want to make quick dessert. You can divide the quantity into 2 microwave safe serving bowls instead of a mug so that you can serve a bowl each for everyone individually.

Flour .... 2 tbsps
Sugar .... 1 tbsp
Baking powder .. 1/4 tsp
Salt .... a pinch
Chocolate chips .. 2 tbsps ( you can add 1 tbsp cocoa + 1 tbsp chocolate chips if you like a chocolate flavoured cake)
Jam .... 1 tbsp. ( I added apple jam )
Milk .... 2 tbsps
Oil ..... 1 and 1/2 tbsps

1. In a microwave safe mug mix all the dry ingredients with a spoon.
2. Add all the wet ingredients and mix well with a spoon or a small whisk until there are no lumps.
3. The cake will be double the size after baking so use a right size mug filling it half.
4..Place it in a microwave for 1 minute.
5. Remove and let it cool.

Note: depending on the type and the size of the microwave the time may vary by 5-10 seconds.You can bake it for 10 seconds more.

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Cake Pops / Kids Party Special

Monday, August 25, 2014


This is a simple preparation of rice with paneer, flavoured with jeera and whole spices. It tastes really good with all the Shahi side dishes. This is a perfect party dish.

Rice  .........  1 cup
Paneer ..... 1/4 cup (cut into tiny cubes)
Cumin seeds or caraway seeds ... 1 tsp
Cinnamon .... 1 inch piece
Black cardamom .... 1
Green cardamoms ... 2-3
Bay leaf ....... 1-2
Salt .... to taste
Oil / ghee .. 1 tbsp or as needed.

1. Wash the rice and soak for 1 hour.
2. Fry the paneer pieces to a light golden colour. Set aside.
3. In a pan heat oil or ghee and add the whole spices except cumin / caraway seeds.
4. When they give out an aroma add the rice and saute. Add 2 cups water.
5. Season with salt and cook until 3/4 th done.
6. Tip in the fried paneer pieces.T
7. Heat a little ghee. Sprinkle the cumin / caraway seeds on the rice and pour hot ghee over them.
8. Keep on dum for a minute.


Kheer with a combination of sevaiyyan (thin vermicelli) and sabudana (sago or tapioca pearls ). I have made this kheer with milk powder but you can use the normal full cream milk too.

Milk powder .. 1 cup
Water ..... 4 cups
Sabudana .. handful (soaked)
Thin vermicelli .. 3/4 cup
Sugar ... 1/2 cup or little more  (as per your liking )
Salt .. a pinch
Cardamom powder .. 1/4 tsp
Chopped nuts ( unsalted pistachios and almonds)
Ghee .. 1 tbsp

1. Mix the milk powder and water. Bring it to boil and simmer.Keep stirring it until it reduces.
2. Break the vermicelli and lightly fry it with a spoonful of ghee.
3. Add the saffron and cardamom powder to the milk and tip in the soaked sabudana first.
4. Stir it and cook until the sabudana is done.
5. Now add the sugar and a pinch of salt and stir to mix.
6. Finally add the vermicelli and cook for one or two boils. Since the vermicelli is fine it gets cooked fast. If you are using the thicker variety cook a little more.
7. Garnish with chopped nuts before serving.
You can serve it warm or chilled. You can also add some chopped nuts while cooking if you prefer.

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Pasta is such a versatile dish which can be created with a twist in any way to suit your palate and taste buds. I try it out  in so many different ways each time. Today I have made it with South Indian tadka.. upma style.

Macaroni ... 1 cup
Onion ...... 1 ( about half cup  finely chopped)
Green chillies ... 1-2
Coriander leaves .. handful
Salt .. to taste
Turmeric powder .. 1/8 tsp

For Tempering:
Asafoetida .. a pinch
Mustard seeds .. 1 tsp
Cumin seeds .... 1 tsp
Curry leaves ... few
Oil ... 2-3 tbsps


1. Take 3-4 cups of water in a pan. When it starts boiling add salt and 1 tbsp oil to it.
2. Tip in the macaroni and after 2-3 boils switch off the gas and cover the lid.
3. After 12 - 15 minutes open the lid and the macaroni will be puffed up and ready for use. Drain the excess water using a strainer.
4. Heat the remaining oil in a pan and add the tempering ingredients.
5. When they crackle, add the onion, green chillies, turmeric and little salt. Saute.
6. When it is translucent, add the macaroni and mix
7. Add the chopped coriander leaves and serve hot immediately. You can serve it with garlic bread.

Note: You can go ahead and add anything as per your taste, more chillies, ginger, garlic, spices, a squeeze of lime juice.... anything.

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Sunday, August 24, 2014


Perfect dish for summer ! ..

Urad dal .... 1 cup (soak for few hours )
Yogurt ...... 2 cups or more if needed
Raisins ..... handful
Baking powder ... 1/8 tsp
Salt ......... to taste
Sugar .... little to add in the yogurt.
Oil ..... to fry
Roasted and ground cumin powder and red chilli powder (for garnishing)
Sweet Date and tamarind chutney (for garnishing)

1. Wash and soak the urad dal for a few hours.
2. Grind to a thick batter adding very little water.
3. Mix the raisins, salt and baking powder to the batter just before frying.( the salt leaves water and it will make the batter watery)
4. Heat oil in a kadai / frying pan and fry the vadas.
5. Drop them into water for soaking.
6. Churn the yogurt adding salt to taste and sugar to balance it.
7. Squeeze out the water carefully with light hands and put them into yogurt and let them soak again.
8. When you are ready to serve add some more churned yogurt if needed. Garnish with cumin and chilli powders and sweet chutney.  

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Saturday, August 23, 2014


Chakli is an irresistible snack which you can never stop munching. Ideal for party knick-knacks too. I made mini chaklis for my party and they were super hit. I am sure kids would love these mini chaklis for snacking in their lunch box.

Flour / maida --- 1 & 1/2 cups
Rice flour ...... 1/4 cup
Besan / gram flour .. 1/2 cup
Sesame seeds ... 3 tbsps
Crushed cumin seeds .. 1 tbsp (or use 1 tsp ajwain )
Salt ... to taste
Red chilli powder .. 1/2 tsp or more if you like.
Ghee or butter ... 1 tbsp
Oil ... for frying

                                                            Chakli Mould

1. Mix the 3 flours, salt, cumin seeds and red chilli powder.
2. Tie them in a muslin cloth ( before kneading) and steam in a double boiler for 5 minutes.
3. Remove from the cloth into a large bowl. Crumble with your hands well until it resembles bread crumbs.
4. Now mix the melted butter or ghee and  knead adding water carefully to a soft and pliable dough. ( it takes about one and quarter cups of water )
5. Pour oil for frying into a broad frying pan.
6. Grease the chakli mould and put a lump of flour into it.
7. Spread a plastic / foil sheet and make chaklis on them until the oil is heated.
8. Drop the chaklis one by one into the frying pan. Keep the heat high first and then reduce it.
9. Fry them to a nice golden brown colour until they are crisp.
10. Drain them on a kitchen paper. Store them in a dry container once they are cooled.

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