Wednesday, 31 January 2018


Prep Time : 15 mins
Cooking Time : 25 mins
Serve : 4

Cottage cheese/paneer  -  250 gms
Tomato  -  2
Onion  -  1 big size
Grated ginger  -  1/2 tsp
Garlic paste  -  1 tsp
Cashew nut paste  -  1 tbsp
Green cardamom  -  2
Black cardamom  -  1
Whole cumin seeds  -  1/4 tsp
Almonds  - 4 - 5
Curd  -  2 tbsp
Kasuri methi  - 1 tbsp
Cloves  -  3
Black pepper  -  3
Turmeric powder - 1/4 tsp
Kashmiri red chilly powder  - 1 tsp
Whole red chilly  -  2
Coriander powder  -  1 tsp
Cinnamon  -  1 inch stick
Salt - to taste
Clarified butter  -  1 tbsp
Mustard oil  -  3 tbsp
Cumin seeds  -  1/4 tsp

Heat water in a pan and add tomato  after two mins remove the skin of the tomato and make a paste.
Heat clarified butter in a pan.
Add sliced onion,ginger,ginger,garlic,cashew nuts,almonds,whole red chilly,green cardamom,black cardamom,cinnamon,cloves and black pepper.
Saute for one mins till onion gets pink.
Switch off the flame.
Once cooled,blend to make a paste.
Cut the paneer/cottage cheese into cubes.
Heat oil in a pan and add cumin seeds to crackle
Add fried paste and saute for one mins
Add red chilly powder,turmeric powder,coriander powder,salt and mix well.
Add tomato paste,curd and kasuri methi and saute till oil leaves the pan.
Add one cup of water and bring to boil.
Add paneer cubes and cook for five mins


Prep Time : 15 mins
Cooking Time : 15 mins
Serve : 2

Grated radish  -  2
Grated carrot  -  1
Sesame seeds  -  1 tbsp
Salt  -  to taste
Lemon juice  -  1 tsp

Take a large bowl combine together grated carrot,radish and sesame seeds.
Season with salt and pour lemon juice and mix well

Tuesday, 30 January 2018


Prep Time : 20 mins
Cooking Time : 15 mins
Serve : 4

Bread  -  4 slice
Grated carrot  -  1/2 bowl
Grated capsicum - 1/2 bowl
Grated mozzarella cheese  -  1/2 bowl
Butter  -  50 gms
Black pepper powder  -  1/4 tsp
Salt  - to taste

Wash peel and grate the carrot.
Wash and grate the capsicum and also grate the mozzarella cheese.
Now stuffing is ready.
Take a bread slice first row we add grated cheese,second row we add grated capsicum and now third row we add grated mozzarella cheese
Sprinkle some black pepper powder and salt on it.
Now cover the bread slice with other slice.
Heat non stick pan.
Grease with butter and place the sandwich on medium flame and grill it.
Spread the butter both the sides get golden brown.
Cut into two  pieces.
Serve hot

Monday, 29 January 2018


Prep Time : 15 mins
Cooking Time : 25 mins
Serve : 2

Multi grain flour  - 1 .5
Clarified butter  -  2 tbsp
Baking powder  -  1/2 tsp
Salt  -  to taste
Sugar  -  1/2 tsp
Curd  -  2 tbsp
Milk  - 2 tbsp
Onion seeds  -  1 tbsp
Butter  - 50 gms
Finely chopped methi leaves  -  1 cup

Take  a large bowl combine together multi grain flour,clarified butter,salt,curd,sugar,milk and baking powder and one cup of chopped methi leaves.
Add water and make a soft dough.
Keep aside for two to three hours.
Divide the dough into equal size  balls and roll it.
Sprinkle some water on the other side of the naan in order to stick it to the tawa and cook it for a mins on a high flame till it gets golden brown.
Apply some butter over the hot naan and serve hot.

Sunday, 28 January 2018


Prep Time : 25
Cooking Time : 15 mins
Serve : 2

Wheat flour  -  1 cup
Gram flour  -  1/4 cup
Green garlic and green chilly paste  - 1 tsp
Kasuri methi  -  2 tsp
Carom seeds  -  1/4 tsp
Turmeric powder  -  1/4 tsp
Red chilly powder  -  1/4 tsp
Sa;lt -  to taste
Asafoetida  -  1/4
Cumin seeds  -  1/4 tsp
Oil  -  for frying

Take a large bowl combine wheat flour,gram flour,green garlic,green chilly paste,kasuri methi,carom seeds,turmeric powder,red chilly powder,salt,asafoetida,cumin seeds and 2 tbsp oil and mix well.
Make a soft dough.
Keep aside for fifteen mins.
Heat enough oil in a pan.
Roll the puri.
Add the puri,lower the heat and fry till light brown.
Drain in paper napkin.
Serve hot with potato bhaji

Saturday, 27 January 2018


Prep Time : 10 mins
Cooking Time : 15 mins
Serve : 6

Wheat flour  -  1/2 cup
Jaggery  - 1/2 cup
Clarified butter -  1/4 cup
Green cardamom powder  -  1/4 tsp
Raisins  -  1 tbsp
Crushed almonds  - 1 tbsp
Cashew nuts  -  1 tbsp

Heat clarified butter in a pan.
Roast the wheat flour on medium flame until light brown in color and give out the fragrance
After stirring further for 10 - 15 mins switch off the flame and add grated jaggery and mix well.
Add cardamom powder and all dry nuts and mix well.
Shape it into laddu and garnish with cashew nuts.


Prep Time  :  30 mins
Cooking Time : 15 mins
Serve : 4


Oats - 50 gms
Boiled n mashed chickpea - 1/4 cup
Spinach - 100 gms
Grated paneer - 50 gms
Gram flour - 2 tbsp
Carom seeds - 1/4 tsp
Fennel seeds - 1/4 tsp
Black pepper powder - 1/4 tsp
Bread crumbs - 1/4 cup
Salt - to taste

Take a blender add all above listed ingredients of spinach tikki except oil and bread crumbs and blend it
Take a bowl add all the tikki mixture and mix well.
Shape each ball to flat patties of medium thickness.
All the balls are made in the same way.
Coat with bread crumbs.
Now grill in microwave.
Place the spinach tikki on the high rack of microwave and grill it for 10 mins till the top is lightly brown
Flip it and grill for some more time till the other side is equally brown
Now spinach tikki is ready.

Friday, 26 January 2018


Prep Time : 25 mins
Cooking Time : 15
Serve : 2

Wheat flour  -  3/4 cup
Gram flour  -  1 tbsp
Makka flour /maize flour  -  1/4 cup
Roasted peanuts  -  2 tbsp
Almond powder  -  1 tbsp
Turmeric powder  -  1/4 tsp
Finely chopped methi leaves  -  3/4 cup
Finely chopped green chilly  -  1
Curd  -  2 tbsp
Clarified butter  -  1 tbsp
Red chilly powder  -  1/4 tsp
Salt  - to taste
Carom seeds  -  1/4 tsp
Oil  -  2 tbsp

Grind the roasted peanuts to make a powder.
Take a large bowl combine all above listed ingredients except oil.
Keep aside for 15 mins.
Divide the dough into equal balls and roll out paratha.
On a heated pan make paratha applying oil on both the sides.
Serve with pickles.

Thursday, 25 January 2018


Prep Time  :  15 mins
Total Time : 15 mins
Serve   :  4

Grated carrot  -  1 cup
Grated radish  -  1 cup
Finely chopped coriander leaves  -  1 cup
Lemon juice  -  1 tbsp
Salt  -  to taste

Wash and peel carrot and grate it.
Wash and peel radish and grate it.
Wash and chop coriander leaves.
Separately add salt and lemon juice and arrange in the platter.


Prep Time :25 mins
Cooking Time : 15 mins
Serve :6

Rava   -  1 cup
Curd  -  1/2 cup
Chopped spinach  -  1 cup
Chopped carrot  -  1 cup
Lemon juice  -  2 tbsp
Salt  - to taste
Sugar  -  1 tbsp
Rai/black mustard seeds  -  1/2 tsp
Curry leaves  -  10
Green chilly  -  6
Oil  -  1 tbsp
Eno fruit salt  -  1 tbsp

Blanch the spinach and grind to make a smooth paste.
Grind the carrot and make a smooth paste.
Take a large bowl combine rava,curd,salt,sugar,lemon juice and one tbsp oil and one cup of water and mix well
Keep aside for 15 mins.
Add eno fruit salt in the rava batter just before making dhokla and mix it well.
Divide the batter into three parts.
Add spinach puree in the one part and carrot paste in the second part.
Firstly pour the spinach batter in the greased plate and secondly pour the white rava batter and now  at the top pour thr carrot rava batter.
Steam for 10 mins.
Heat oil in a pan and add the rai/black mustard seeds once it gets  crackled and then add the curry leaves and green chilly.
Pour it over the dhokla and cut into cubes.
Enjoy tri color dhokla with coconut chutney