Thursday, 6 March 2014

Fried rice

This a simple to make rice dish that can be had by itself or with any chinese curry dish like Gobi Machurian

What you need:
Basmati rice 2 cups
Carrot 1 copped
Celery sticks 2 chopped
Vegetables like carrot, potato - finely chopped as needed
Ground black pepper 2 spoons
Soy sauce 2 spoons or as needed
Salt to taste
Ginger garlic paste 2 spoons
Green onions 1 bunch
Oil 2 spoons

1) Wash rice and cook for 15 minutes
2) Add oil to pan along with ginger garlic paste
3) Add green onions and other veggies and saute for 5 mins
4) Add salt and pepper
5) Add rice and mix well
6) Add soya sauce and mix well
7) Let it cook for 5 minutes covered

Saturday, 1 March 2014

Jeera Pulao (rice dish)

This is a light rice dish that goes well with any Indian curry. It tastes especially good with Tadka daal

What you need:
Basmati rice 2 cups (long grained)
Oil 2 spoons
Cilantro handful
Onion 1/4 cup finely chopped
Green chillies 2 finely chopped
Cumin seeds 1-2 spoons
Whole garam masala (not powder)
Salt to taste
Water 3 cups

1) Wash rice and soak in water for 1/2 hour
2) Heat the oil/ghee in pan and add the garam masala powder along with cumin seeds
3) Add onions and saute until light brown
4) Add green chillies, cilantro, salt and mix well
5) Add water to cook rice for 15 minutes
6) Garnish and serve

How to make shahi paneer

Wondering how to make shahi paneer? It is actually quite simply to make. This dish is slightly sweet and goes well along with biryani or naan. It is a high calorie rich dish

What you need to make shahi paneer:
Paneer cubes 2 cups
Almond 1 cup
Onion finely chopped
Ginger paste 1/2 spoon
Garlic paste 1/2 spoon
Green chilly paste 1/2 spoon
Coriander powder 2 spoon
Cumin powder 1 spoon
Garam masala 1 spoon
Pepper powder 2 spoon
Black cumin seeds 1 spoon
Yogurt 1 cup
Milk 1 cup
Salt to taste
Sugar 1/4 spoon
Oil 2 spoons
Cilantro for garnish

Method - how to make shahi paneer:
1) Soak almonds in milk for 15 mins and grind it into a paste
2) Heat oil in pan, add cumin seeds and onions to it. Fry until light brown
3) Add ginger, garlic and green chilly paste
4) Add yogurt, cumin powder, garam masala and cook for 2 minutes
5) Add paste made in 1 above
6) Add water and boil the mixture
7) Add salt, sugar and pepper powder
8) Let it simmer for 20 mins
9) Add Paneer and let it cook for 5 mins - keep it covered
10) Garnish with cilantro and serve

Now that you know how to make shahi paneer, try it out and post your comments below. There are other variations of how to make shahi paneer but this is good enough to get you started. Maybe later I will post other how to make shahi paneer recipes.

Thursday, 27 February 2014

Samosa Chaat

This is a very unhealthy snack but somethings you just got to have it :)

What you need:
Samosa 4 pieces
Boiled white peas 1/2 cup
Curd 1/2 cup
Tamarind chutney 3-4 spoons
Green chutney 3-4 spoons
Roasted cumin powder 1/2 spoon
Red chilly powder 1/2 spoon
Chaat masala 1/2 spoon
Onions 1/2 cup chopped finely
Tomato 1/2 cup chopped finely
Sev/boondi mixture 1/2 cup
Cilantro for garnish

1) Put samosas in plate and smash into small eatable chunks
2) Add boiled peas to the samosas and mix well
3) Add onion and tomatoes to the mix - don't mix
4) Add curd on top - don't mix
5) Add tamarind chutney &  green chutney - don't mix - you can decorate by spreading this chutney in various designs
6) Add chilly powder and chaat masala on top
7) Finally add sev/boondi mixture on top
8) Garnish and serve

Remember not to mix after step 2.

Sunday, 23 February 2014

Khandvi - Gujarati snack

This is a popular Gujarati snack which is light on the stomach and healthy as well

What you need:
Besan 1 cup
Yogurt 1 cup
Water 1 cup
Turmeric Powder 1/4 spoon
Hing (Asafoetida) pinch
Ginger paste 1/2 spoon
Green chilly paste 1/4 spoon
Grated coconut 1 spoon
Mustard seeds 1 spoon
Sesame seeds 1 spoon
Oil 2 spoon
Curry leaves 3-4
Salt to taste
Cilantro for garishing

1) Mix flour, ginger paste, green chilly paste, turmeric, hing and salt in a bowl
2) Add yogurt and water gradually to form a soft paste. Make sure there are no lumps
3) Cook in pan for 10 minutes, stirring continuously
4) After the mixture is cooked and becomes a smooth paste, switch off gas.
5) Spread the mixture on a flat plate and evenly - let it cool
6) Take oil in pan
7) Add mustard, sesame seeds and curry leaves
8) Let it try for 20-30 seconds
9) Spread this on top of the mixture prepared in 5 above
10) Cut in length to make small rolls
11) Garnish and serve

Thursday, 20 February 2014

Sprouts Salad - light meal

This is a very health snack and it can be taken as a healthy meal replacement. Sprouts can be bought from stores or prepared overnight by putting moong dal in warm water. Let it soak overnight or even a day.

What you need:
Sprouts 1 cup
Onion 1/2 cup chopped
Tomato 1 cup chopped
Green chilly 1 finely chopped
Lemon 1/2 piece
Salt to taste
Cilantro and Mint for garnishing

1) Mix the onions, tomato, green chilly, cilantro and mint together in a bowl
2) Add few drops of lemon juice and salt
3) Mix well and serve

You can add chat powder or Amchur powder to make it more delicious

Monday, 17 February 2014

Making soft buttery Naan

This is an Indian bread mostly served in restaurants and goes well with Indian curry dishes (especially paneer dishes)

What you need:
Maida 2 cups
Active dry yeast 1 spoon
Oil 2 spoons
Yogurt 1/4 cup
Water 1/2 cup (lukewarm)
Butter 1 spoon
Salt 1 spoon
Sugar 1/2 spoon

1) Dissolve dry yeast and sugar in water and set it aside for 10 mins (it should become frothy)
2) Add salt, oil and yogurt to Maida and mix well
3) Add yeast mixture to Maida mixture and knead until it forms a soft dough
4) Cover the dough with moist paper/towel and keep in warm place - start empty microwave for 2-3 mins and leave the mixture in the microwave after it stops
5) Preheat oven to the highest temp
6) Make small balls from the dough and flatten into either oval or triangular shape.
7) Place one at a time in over for 2-3mins. Turn around and leave for another min
8) Serve with butter on top of naan

You can also garnish with cilantro

Friday, 14 February 2014

Chivda (semi spicy puffed rice snack)

This is my favorite snack when I feel hungry. It is light and tastes very nice. Also isn't too spicy to cause stomach upset

What you need:
Thin poha 3 cups (should be as flat as possible)
Oil 2 spoons
Mustard seeds 1 spoon
Curry leaves 3-4
Green chillies 2 finely chopped
Roasted peanuts 3 spoons
Roasted channa dal 3 spoon
Turmeric powder 1/2 spoon
Salt 1 spoon
Sugar 1 spoon

1) Microwave poha for 2 minutes and stir every 20 seconds
2) Heat oil in pan
3) Add mustard seeds, curry leaves & green chillies
4) Add this mixture to poha in bowl
5) Add all remaining ingredients in the bowl
6) Mix it well until it is consistent - preferably cover the pan and toss it up and down, inverting it once in a while
7) Microwave for another minute
8) Let it cool and serve

Add dry pan fried sliced coconut pieces for extra flavor

Monday, 10 February 2014

Nankatai (butter cookies)

This is first time I tried baking and it turned out well. Kids love it and goes well with evening tea/coffee

What you need:
1) Flour - 1 cup
2) Unsalted butter - 1/2 cup
3) Sugar Powder - 1/2 cup
4) Cardomom Powder - 1/4 spoon
5) Baking powder - 1/2 spoon
6) Salt 1/4 spoon
7) Almonds for garnish

1) Mix flour, sugar powder, cardamom powder, baking powder together in a bowl and sift the mixture
2) Take another bowl with the butter and add the mixture from above
3) Take care to add the mixture in parts and mix well into a soft dough
4) Keep in fridge for 15 minutes
5) Preheat oven to 300 degrees
6) Make small balls from the dough and shape it into cookies.
7) Add almonds on top (either sliced or full piece)
8) Bake at 300 degrees for 10-15 minutes - should become light brown
9) Let it cool for a while to harden

You can use other nuts instead of almonds for garnish

Friday, 7 February 2014

Gobi (Cauliflower) Manchurian

Although the name is Chinese this is a more or less an Indian dish. It is spicy and cripy. Goes very well with drinks or just plain Chinese noodles or fried rice.

It is a two step process - one for making fried Cauliflower balls and the second to make the gravy and mix it up

Step 1)
What you need:
Cauliflower - 1 - chopped into eatable chunks
Maida - 2 spoonfull
Corn flour - 2 cups
Chilli & Black pepper power - 1 spoon each
Salt - 1 spoon
Water to prepare batter
Oil to fry

1) Put the cauliflower is hot water for 5 mins
2) Prepare batter by mixing all ingredients above - keep it in semi solid state - not too thick or thin
3) Dip cauliflower pieces into batter and then fry in pan until light brown and cooked

Step 2)
What you need:
Onion 1 medium sliced
Garlic 3-4 cloves (chopped finely)
Ginger small cube finely chopped
Tomato sauce 3 spoons
Green chili - 2 finely chopped
Chilly sauce 1 spoon
Soy sauce - 3 spoons
Oil 2 sppons
Cilantro for garnishing

1) Pour oil in pan and saute onion, garlic and ginger until onion is light brown
2) Add Tomato, chilly and soya sauce and mix well
3) Add cauliflower and mix well
4) Add garnish

Try it with Chinese hakka noodles or fried rice.

Tuesday, 4 February 2014

Curd Rice - best digestion dish

Whenever I feel bloated or had a severe dose of spicy food, I turn back to this dish for rejuvenating. Curd Rice is extremely good for digestion and can be had anytime of the day. It can made quickly either in its simplest form or the more exotic type found in southern restaurants. It is most popular in southern India and many a times eaten as the last course before sweets.

What you need:
1) Rice 1 cup (not basmati, regular rice)
2) Water 3 cups to cook rice
3) Cold Milk (optional, if you don't want milk just use some curd mixed with water)
4) Curd 1.5 cup
5) Salt as per taste
6) Coriander (finely chopped)
7) Green chilles (finely chopped) 1/2 to 1 piece depending on taste
9) Mustard seeds 1 spoon
10) Chana dal 2 spoons
11) 1 spoon oil

1) Cook rice with water in either microwave or cooker. It is ok to leave it soggy and not drain out all water
2) Add milk to rice and mix well. Let the mixture cool down.
3) Add curd to rice after it cools down and mix well. Preferably break the rice so that it forms a uniform mixture. Don't make a paste out of it though.
4) Add one spoon oil in pan on low flame
5) Add mustard seeds and chana dal. Stir until dal is brown in color
6) Add green chillies and salt to taste
7) Add rice/curd mixture and mix well for 2 mins on low flame
8) Let it cool and garnish with Coriander

In addition to make it health you can add peanuts, cashew nuts, grapes and chopped vegetables like carrot.

Monday, 3 February 2014

Tofu Pasta

For people who love continental food here is an awesome dish I love to have on weekends. It is light and filling. It hardly takes 10minutes to make and is very healthy.

What you need:
Pasta 1/4 kg - I prefer penne.
Tofu 1/2 cup sliced into cubes. I use fried tofu. Health conscious people can try fresh soft tofu
Garlic 1/2 spoon chopped 
Capsicum/Bell pepper - 1/4 bowl chopped into small pieces or cut in length
Onions 1/4 cup finely chopped
Carrots 1/4 cup finely chopped (you can add more vegetables as per your liking)
Soy Sauce 1 spoon
Lemon Juice 1 spoon
Chilly Garlic Sauce (as per taste, usually 2-3 spoons)
Olive Oil 2 spoons
Garnish with mint, crushed peanuts and/or sesame seeds

How to make:
1) Cook pasta along with water (similar quantity) for 10-15mins in microwave or stove. Drain and leave to cool down
2) Fry onions in pan with olive oil until light brown
3) Add Tofu and fry for 2 mins (or more if you want it crisp)
4) Add garlic and mix well
5) Add all vegetables and stir fry for 3-4 mins
6) Add soy sauce, lemon juice, chilly sauce and mix well
7) Immediately add pasta and mix well until it seems like a consistent mixture
8) Cover the pan and let it cook for 5 mins.

If you want it more spicy add chilly sauce and/or chilli flakes along with the garnishing

This goes along very well with some red wine and garlic bread.

Saturday, 1 February 2014

Bhelpuri (Spicy Snack)

Bhelpuri is a very tasty snack popular throughout India. Depending on location it acquires a different flavor and taste. Chinese Bhel is also popular in India but has nothing to do with China. It was originally made in India but given the name Chinese bhel to differentiate it from the common bhelpuri.

What you need:
1) Puffed rice 3 cups
2) Potatoes 2 nos - boiled and chopped (not finely)
3) Onion 1 - chopped finely
4) Tomato 1 - chopped finely
5) Green chillies 2 chopped finely
6) Coriander leaves chopped
7) Tamarind chutney 1/2 spoon
8) Green chutney 1 spoon
9) Chaat Masala 1 spoon
10) Fine sev - thick sev can be used but fine sev gives better texture and mixes well
11) Papdi 2-3 (crushed into small pieces)

1) Mix all ingredients in a bowl except puffed rice, sev and chutneys
2) Add chutneys and mix well. Chutney should be as per taste
3) Add puffed rice and mix well
4) Garnish with sev and serve immeditely

It is best to prepare just before eating otherwise the puffed rice will become soggy. For extra flavor add some sliced green mangoes. It will give a tangy taste to it.

Wednesday, 29 January 2014

Dahi Bhalla (Curd Vada or Dahi Vada)

This can be a dessert, snack or a meal in itself. I usually skip meals when I eat Dahi Bhallas. It is filling and very tasty and definitely good for digestion

What you need:
1) Urad dal 2 cups
2) Green chillies 3-4
3) Jeera powder - roast for 2 mins
4) Salt to taste
5) Oil 2 cups for frying vada
6) Chilli powder 2 spoon
7) Water 2 cups for soaking vada
8) 2 cups of curd

1) Soak Urad dal in water for 2 hours
2) Grid Ural dal along with green chillies and salt
3) Heat oil in pan until it is very hot.
4) Making round balls from the ground dal and fry in pan until light brown
5) After the balls cool down, let them soak in water until they are soft.
6) Beat the curd into a soft paste along with some water.
7) Add Salt, Jeera powder to curd
8) Squeeze the water from the dal balls and put in curd
9) Sprinkle with red chillies and Jeera powder

Vada and curd can be stored in fridge for upto 3 days and can be mixed and served when needed. Another quick option is to not make urad vadas but use off the shelf available bhoondi. It also tastes good as a tasty snack.

Sunday, 26 January 2014

Masala Peanuts (Snack)

This is a very popular spicy snack that goes along with any drinks (soft or hard). It takes about 10 minutes to prepare.

What you need:
1) 1 cup roasted peanuts, preferably remove the skin
2) Red chilly powder 1/2 spoon
3) 2 green chillies - finely chopped
4) Garam Masala 1/2 cup
5) Chaat Masala 1/2 cup
6) Salt to taste
7) Oil 1 spoon
8) 1 cup finely chopped onions

1) Fry onion along with oil until they are slightly brown
2) Add peanuts and fry for 2 mins
3) Add red chilly powder along with green chillies
4) Add Salt, Garam Masala and Chaat Masala
5) Switch of heat and mix well

Ideally peanuts should be hard and crispy if done well.

Thursday, 23 January 2014

Vegetable soup

This soup is very healthy and can be had anytime during the day. It is filling in itself or can be had prior to Lunch/Dinner

What you need:
1) Cauliflower 1/4 cup chopped
2) Carrot 1/4 cup chopped
3) Green peas 1/4 cup mashed
4) French beans 1/4 cup chopped
5) Cabbage 1/4 cup chopped
6) Spring Onions 1/2 cup chopped
7) Pepper powder 1/2 spoon
8) Salt to taste
9) Corn starch 2 spoons
10) 1 spoon salt less butter - If salted don't add extra salt while cooking
11) 1 cup water

1) Add butter to large bowl and let it melt
2) Add all vegetables and stir fry for 5 minutes
3) Add water and corn starch - let it come to a boil on low flame
4) Mix well until it appears to be thick

You can seasoning depending on taste. Some people prefer oregano, red chillies, soya sauce and sometimes plain old ketchup.

Tuesday, 21 January 2014

Mint Chutney

This is a side dish which goes along well with Paneer Tikka (Apetizer) or with paranthas. It is simple to make and lasts for 2-3 days (keep in fridge).

What you need:
1) Mint leaves (one whole bunch)
2) Coriander leaves (5-6)
3) Cumin seeds 1/2 spoon
4) 2 cloves of garlic
5) Green chilles 2 pieces
6) Lemon & Tamarind Juice 1/2 spoon each
7) Salt to taste
8) 1 cup curd/yogurt

1) Mix all ingredients in a bowl except curd
2) Grind in mixer until it is like a soft paste
3) Add curd and mix well

Alternatively, curd can be replaced with grated coconut or ground peanuts mixture. Curd goes well with Tikka and Paranthas. Coconut/peanut chutney goes well with Idli & Dosas.

Friday, 17 January 2014


Rasam is a type of dal which is very watery and is usually had with Rice. Very popular is South India and is considered very good for digestion. Rasam is somethings served like a soup or appetizer.

What you need:
1) Tamarind paste 1 spoon
2) 1 Tomato finely chopped
3) 3-4 cloves of garlic
4) 1 Green chilly
5) 1/4 spoon tumeric powder
6) Salt to taste
7) 1 spoon oil
8) 4 cups of water
9) Mustard seeds 1/2 spoon
10) Coriander and curry leaves (3-4 each)
11) Rasam powder 2 spoons

1) Heat oil, add garlic, chillies and tomato to it. Cook for 2 minutes
2) Add Tamarind, tumeric powder, mustard seeds to it.
3) Add Water and cook until it comes to a boil
4) Add Salt and rasam powder
5) Let it boil until it gives a nice aroma. Don't overboil - it should be watery

It is best served with plain rice and papad. 

Tuesday, 14 January 2014

Curd Raitha (curd and veg mix)

Raitha is a side dish popular in India and it is very simple to make. Raitha can be prepared in various formats - boondi, onion, sev, etc. Boondi and Onion/Tomato Raitha are the two most popular and here is the recipe for both

What you need:
1) 1 cup curd (yogurt)
2) 1 Onion & 1 Tomato or 1/2 cup Bhoondi
3) Salt to taste
4) 1/2 spoon black pepper
5) 1/4 spoon red pepper
6) 3-4 finely chopped coriander leaves
7) 1/2 water

1) Mix curd and water in a bowl. Stir until they form a uniform mixture
2) Chop 1 onion & 1 tomato into small pieces
3) Mix Onion/Tomato along with curd
4) Add salt, pepper and mix well
5) Garnish with coriander

Replace Onion/Tomato with Bhoondi when preparing bhoondi Raita. This goes along very well with Aloo parantha or Veg Biryani

Saturday, 11 January 2014

Vegetable Biryani (Rice)

Usually prepared at dinner time, biryani is popular in South India and Hyderabadi biryani is famous for its flavor. This recipe is a simpler version of Hyderabadi biryani and takes much less time to make. Hyderabadi biryani is best for non-vegetarians because it adds exact flavor to the meat. This recipe does not use meat and is completely vegetarian.

What you need:
1) 2 Cups Basmati Rice - preferably long grained
2) 1 medium chopped Onion - leave it long instead of small pieces
3) Ginger/garlic paste 1 spoon
4) 3-4 green chillies
5) 1 cup mixed vegetables (potatoes, carrot, beans, cabbage, corn)
6) Mint leaves (4-5)
7) 2 spoon Garam Masala powder
8) Black pepper 1/2 spoon
9) Tumeric powder 1/4 spoon
10) 1 spoon lemon juice
11) Salt to taste
12) Oil 3 spoon

1) Sauteed onion in oil until light brown.
2) Add ginger paste  and green chillies along with finely chopped mint leaves
3) Add garam masala powder, turmeric powder and pepper
4) Add vegetables and fry for 2 minutes
5) Add rice, salt to taste and lemon juice
6) Add 2 cup water
7) Cook until water evaporates at slow flame. You can also use rice cooker instead.
9) Mix well and garnish with mint leaves

It is best served with Curd Raita and plain curry.

Wednesday, 8 January 2014

Nice Carrot Halwa (Gajar ka halwa)

This is a traditional indian dessert and popular throughout India. You can have it anytime during the day and it is best when hot. Lasts pretty long, so you can make it and store it in the fridge - heat and eat whenever you want.

Takes about 20-30 minutes to make in a microwave

What you need
1) 2 carrots
2) 2 spoons of ghee
3) 1/2 nuts
4) 1/4 spoon cardamom
5) condensed milk 1/2 cup
6) Sugar 3/4 cup or sugarfree tabs/syrup

1) Grate 2 carrots and put in microwavable bowl. Add 2 spoons of ghee
2) Add condensed milk (1/2 cup) to the bowl and microwave for 8-10 minutes. Add 1/2 cup water and mix well. Stir every 2-3 minutes.
3)  After the milk is absorbed by the carrots and ghee starts separating
4) Add sugar to taste (3/4 cup), cardamom powder (1/4 spoon), nuts (1/2 cup). Microwave for 2-3 minutes after mixing well

Thats all. For ghee lovers you can add more depending on your needs. If you want to make it healthy, use less ghee and sugarfree tabs/syrup.

It can be preserved in fridge upto 15 days. Make sure you microwave it for 30s-1minute before serving for best taste.

Monday, 6 January 2014

Bean Salad

What you need:
1 teacup red kidney beans (rajma)
1 teacup bean sprouts
1 teacup chopped spring onions
2 tomatoes, chopped
1 tablespoon chopped parsley or fresh coriander
2 teaspoons lemon juice
lettuce leaves and radish for decoration
salt to taste or sesame
herb blend

1. Soak the kidney beans overnight.
2. Next day, cook in a pressure cooker with a little water. Drain.
3. Add the bean sprouts, spring onions, tomatoes. coriander, lemon juice and salt. Mix well
4. Chill thoroughly.
5. Decorated with lettuce leaves and radish.
6. Serve cold.

Friday, 3 January 2014

Cheese Uttapam

What you need:
1 packet instant dosa mix (200 grams)
For the topping
4 tablespoons grated cheese
2 green chillies, finely chopped
butter for cooking

1. Make the dosa mixture according to the instructions on the packet
2. Grease a non-stick frying pan. Spread 4 to 5 spoonfuls of the mixture at a time.
3. Spread a little butter around in the pan and cook for a few minutes.
4. Spread a little grated cheese, green chilli and turn each round on the other side and cook for a few minutes.

Thursday, 2 January 2014

Cheesy Dip

What you need:
1 teacup processed cheese ( table cheese)
2 tablespoons fresh cream
1 green chilli, chopped
1 tablespoon white vinegar
a pinch salt

1. Put the cheese, cream and vinegar in a blender and blend. If you find the mixture very stiff, add a little milk.
2. Remove from the blender, add a pinch of salt and the green chilli.