Wednesday, 29 August 2012

Tomato Rasam -Rice Combination


                     Tomato Rasam is South indian Recipe.It will Raise your Taste buds with a tingy Flavour. It is Made in Different methods in different Places. My method is only with Few of Available Ingredients available in Our Pantry....   

            My Meal is Incomplete Without Rasam..

Preparation Time: 20min 
Serves - 4 people


Tomato -2 (Large Sixed) cubed into small Pieces

Tamarind - Lemon Size Washed and soaked in cup of Water 
Curry Leaves - 12
Fenugreek Seeds - 1 tbsp
Mustard Seeds - 1tbsp
1 tbsp Cumin Seeds
Dry Roast Red chillies - 5
Dry Roast Coriander Seeds - 2tbsp
Dry Roast Cumin Seeds - 2tbsp
Fresh Coconut pieces - 1/4 cup
Crushed Garlic Cloves - 5
A big pinch Hing 
Cumin Seeds - 1tbsp
Jaggery - 3tbsp
Red chilli powder - 1tbsp
A big Pinch Turmeric
Salt to Tate 
Oil 3tbsp


1. In Blender Blend Dry Roast Red chillies,Coriander Seeds,Coconut Pieces,Hing,Dry roast Cumin Seeds,Dry roast 6 curry leaves (remaining For Tempering..) blend them into Coarse powder.

2. In cooking Vessel Add Oil to it under Medium Flame when oil gets heat add mustard seeds,Cumin Seeds, Curry Leaves wait till they Splutter.

3. Now add Diced Tomato Pieces,Crushed Garlic ClovesTurmeric Toss for couple of Minutes.

4. Squeeze the Soaked Tamarind to Extract Tingy Flavour into into Water.

5. With the Help of Hand /Sieve add Tamarind Juice(Extracted Tamarind Water) to the Vessel.

    Also add 1 cup of Water.Cover it with lid for 5-6 min.

6. Add Jaggery ,Red chilli powder,Salt to taste,Blended mixture to it. Boil for another 5min.

7. Turn off the Flame Garnish with Coriander Leaves.


                   Serve hot with Steamed Rice and Appadams.....

How to make Soft Chapathi/Roti.... (Indian Flat Bread)


        Who said Chapati should be round...??  Lets re- Create them with their Look.... :)

                              Making Chapathis in My Kitchen is Different from others in shape and taste.Because my Chapathis are Soft and Has got Layers in it which makes them Soft.When you Tear Each piece of Chapati you will feel the layers and softness when you bite them.

              Here is the secret Technique to get Layers in them....

Preparation Time: 20min
Makes 10


Wheat Flour - 1 cup
Salt - 1tbsp
Milk/Water - 1/4 cup.
Oil - 1/2 cup

Time to Make Chapati...

1. In a bowl Mix Flour,Salt together.

2. By using Milk/Water Mix the Flour to make a soft dough as in Image below.

3. On Greased Surface with the Help of Hands Knead the Dough to make a smooth Surface without cracks.

4. Cover the Dough with Cloth/ Lid .Rest it for 20min to enlarge its Size a bit.

5. Divide the dough into equal Lemon sized balls and press them Flat

6. Grease the Floor and Chapati Roller with half a spoon of Oil on each time you place flat ball on the floor.So that Chapathi wont get stick to the Roller.

7. With the Help of Chapathi Roller roll it into round shape..

8. Fold it into Half.

9. Again Fold it to make it into Traingle Shape..

10. Now roll the Roti on all Sides and Transfer It on Heat Skillet.
(To know Whether Skittle has got Enough Heat Sprinkle Water.If water is Sizzling then its a sign that Skittle Is Heat)

                                                      Look How My Roti Has Start Puffing.

11. Now Turn The Other Side It also Starts Puffing... When  The color Changes On both Sides Flip them on a plate..

12. Here are My Soft Chapatis Ready to Serve with any Pickle/Vegetable Curry.

Monday, 27 August 2012

Anapakaya/Bottle Gourd/Sorakaya Curry

                      Sorakaya is mostly Grown in This Season.When I Went to Market Yesterday I found these Beautiful tender Vegetable. I thought of Sharing this Recipe by cooking it with Fresh Grated Coconut which is so simple to cook on a lazy day.

Preparation Time: 20min

Serves  3- 4 Persons


Peeled and Cubed Bottle Gaurd /Sorakaya Pieces - 2 cups

Fresh Grated Coconut - 1/2 cup
Green chillies - 3
Salt to taste
Mustard seeds - 1tbsp
Cumin/Zeera seeds - 1tbsp
Turmeric Powder - a pinch
Curry leaves - 5
Dry roast Dhania/Coriander Powder - 1tbsp
Dry roast Cumin Powder - 1tbsp
Coriander Leaves - 3tbsp
Bengal Gram - 1tbsp
Red chilli powder - 1/2 tbsp (optional)
Oil - 3tbsp

Cooking Time:

1. Boil the Pieces with A pinch of Salt along with a cup of water For about 7 min under Medium Flame.

2. Meanwhile Blend Green Chillies in Mixer.

3. Heat Oil in a cooking Vessel add Cumin ,Mustard Seeds.,Bengal Gram Saute it for a minute.

4. When the Pieces Becomes Tender and soft on bite,Drain them Add to the Cooking Vessel.

5. Now add Fresh Grated Coconut ,Green chilli paste,Cumin powder,Coriander /Dhania Powder,Pinch of Turmeric Powder,Red chilli powder,Salt to Taste toss them For about 2min.

6. Turn off the Flame Adjust Seasoning ( Salt and Red chilli powder).

7. Decorate with Corainder Leaves....

Serve it With Steamed Rice ...


             Have a Happy Meal....!!

Crispy Onion Pakora - Evening Snack

                         My place is surrounded with Full of dark clouds...... Cool breezes are saying to eat something hot.Onion Pakora Came into my Thought which one of my Favorite Snack Especially on a Rainy Day.I thought this suits Best to Present situation.. as its Raining Cats and Dogs outside..... Not only they are spicy and tasty they can be Prepared in jiffy....

Preparation Time : 10min


Finely Sliced Onions (Sliced Vertically) - 2cups

Besan Flour/Gram Flour - 1 1/2 cup.
Rice flour - 1/2 cup
Finely chopped Curry leaves - 5-6
Salt to taste 
Red chilli powder - 1tbsp
Saunf - 1tbsp (optional)
Ginger Garlic Paste - 1/2 tbsp (optional)
Oil for Deep fry
Water as Required

My way of Making:

1. In a bowl add all the ingredients 1tbsp of Piping hot Vegetable Oil.Mix them well with finger till you get the crumble mixture as shown in image.

2. Sprinkle water to get the Consistency as it forms a hard batter .Dont add too much water.

3. Meanwhile heat enough oil in a deep frying pan Under Medium Flame place oil as required for deep fry When its Piping hot gently with the help of fingers drop fritters in the oil.

4. Using the Laddle turn on both sides so that they can cook on all sides.

5. Once you get golden brown color Remove them onto Absorbent Paper.Turn off the Flame.


                We can add Melted Ghee (Clarified Butter) as a substitute to Oil while mixing the batter.


     To remain the Pakoras Crisp for a long time Do no close them with the lid immediately after frying them.

                  Serve hot with a Cup of Mint Tea/Spiced Chai at Evening times....

Saturday, 25 August 2012

Beetroot Fry

                            When I think of Beetroot immediately Rubies Comes into my mind. It has Got one of my Favourite colors.I love the taste and color of It.When My mother First made it I just Fell in Love with It..... It can be done in just 3 simple Steps.


Preparation Time: 20min

Serves - 3


Diced Beetroot Cubes - 1 cup
Cumin/Zeera Seeds - 2tbsp
Bengal Gram -1tbsp
Moong dal - 1tbsp
Oil - 3tbsp
Red chilli powder - 1tbsp
Coriander/Dhania Powder - 1tbsp (optional)
Salt to Taste.

My Mom's Method Of Making:

1. In a Non-Stick Kadai under medium Flame place 3tbsp of oil.Add Cumin Seeds.Toss for about 10sec.

 2. Now add Diced Beetroot Cubes.Toss for a minute.Close the kadai with the lid .Let it cook for about 4min(till they become Tender)

                          Oh..... look !! at those Beautiful Rubies. We are now just a step ahead to taste them.

3. Now add Dhania/Coriander Powder,Salt to taste,Red chilli powder. When Beetroot becomes becomes Tender and Crisp turn off the Flame.


                            These are my Fried Rubies....Very Healthy as I used only little amount oil.

                      Can be served withRoti/Chapati/Steamed Rice.....

Friday, 24 August 2012

Junnu /Colostrum/Seembaal

                           Colostrum is first day milk of cattle of Cow/Buffalo.This is one of My Favourite sweet Pudding.... This is My Mom's Method of Making...!!


     When my Makes this at Home I'll eat 3cups at a time.....  :)

Preparation Time: 20min

Makes - 10cups


Junnu Paalu/Colostrum - 1lt

Finely Grated Jaggery - 450gm
Cardamom /Elachi Powder - 1tbsp
Black Pepper Powder - 1tbsp
Salt - 1/2 tbsp

My Mom's Method Of Making:

1. In a Thick Bottomed Vessel Mix Grated Jaggery,Cardamom Powder,Salt,Pepper Powder together Till Jaggery Melts.

2. Place Vessel In a Pressure Cooker with Plate on Vessel.

3. Under Medium Flame Presseru cook upto 4 whistles.

4. When the Pressure is Off Remove the Lid.Ready to Taste This Beautiful Recipe....

   Healthy Nutritious Recipe is Ready to Serve Kids will Definitely Love it as Ice Cream...

                                             Can Be Serve Chill/Luke Warm..

                                I prefer to Serve it after Freezing for hour.Freezing will Raise the Sweetness of the Dish....

Posted on 07:33 | Categories:

Mixed Vegetable Curry/Gravy


                            Usually I make This Curry when my Fridge is Loaded With Variety of Vegetables when they are less in number.It's easy and can be made quickly.

Preparation Time: 30min

Serves - 4


Fresh Paneer Cubes - 1cup

Chopped Vegetables (Carrot,Capsicum,Potato,Beans) - 1/4 each
Chopped Spring Onions - 1/4 cup
Chopped Onion - 1 (medium)
Tomato Puree - 1/4 cup
Onion Paste -1/4 cup
Cashew Paste - 4tbsp
Red chilli powder - 1tbsp
Salt - 2tbsp
Dry roasted Cumin Powder - 1tbsp
Ginger-Garlic Paste - 1tbsp
Garam Masala Powder - 1tbsp
Boiled Peas - 1/4 cup
Oil - 3tbsp
Cumin/Zeera Seeds - 2tbsp
Poppy Seeds - 1tbsp
Dry roast Coriander/Dhania powder - 1tbsp
Coriander Leaves - 2tbsp

My Way of Making:

1. In a Non stick kadai under Medium Flame place 2tbsp of Oil.Add Poppy seeds let them pop for about 5 sec.Add Cumin Seeds,toss them for about 10sec.

2. Add Finely Chopped Onions toss them till they turn into Pinkish color.Add Ginger -Garlic Paste,Chopped Vegetables,Boiled Peas.Close it with lid.Cook for about 3-4min(Till they become tender)

3. Now add a pinch of Turmeric Powder,Salt,Cumin powder,Red chilli powder,Dhania/Coriander Powder,Garam masala, mix them till all pieces get those powder immerse into them.

4. Now add Tomato Puree/Paste,Onion Paste cook for about 2min with closed lid.

5.You will see nice poppy bubbles when you open the lid.Now add Cashew Paste,Spring Onions.

6. Adjust the Salt and Chilli powder add Coriander leaves,Fresh Paneer cubes.Turn off the Flame.

7. Finally Add 2tbsp of Lemon juice to get the tangy taste.

                                                Serve it with Bread/Roti/Parata


             Soak the Cashew in water for about 1hr/Soak them in hot water for 10min Before they go into the Blender.

Saturday, 18 August 2012

Besan Payasam/Pudding

               This is my 50th Recipe And My blog has got a huge Response from different Places in the World. I wanna Share my Happiness with you through this Sweet dish....

              Payasam/Pudding is obviously Indian Sweet Dish Made with Dry Fruits and different types of Flours.I tried With Besan which came Out Delicious....  

                   So as I felt to share this With You.....   Here are the Details of Payasam.

Preparation Time:20min.
Makes - 3 cups


Besan/gram Flour - 1cup
Grated Jaggery - 1cup
Boiled Milk - 6 cups
Water - 3cups
Ghee - 3tbsp
Saffron Strands - 10
Dry Fruits Fried in Ghee (Kismis/Raisin/Sultana , Cashew,Pistachios,Almond) - 5pieces each
Elachi/Cardamom powder - 2tbsp.

Its Cook Time:

1. Soak Saffron Strands in 3tbsp of Milk.

2. In a thick Bottomed Vessel place 3tbsp of ghee.Add Besan/Gram Flour to it. Fry for about a minute under low Flame.Keep it aside.

3. After Gram Flour Cools down slowly and coursely add Water to it by stirring the Flour so that no lumps are formed while Stirring.

4. Now Add Soaked Saffron Strands,Boiled Milk to the vessel.

5. Turn On the Stove With low Flame stir the Mixture continuously for about 10 min.Make Sure no lumps are Formed.

6. Now add Grated Jaggery.Stir The Mixture till Jaggery Melts.Turn Off the Flame.

7. Add Dry Fruits. And Serve.

                     It can Be Served Chill / Luke Warm.


Make sure that no lumps are formed while Stirring throughout making the Recipe.

                          Have a Sweet Tooth......   !!!

Paneer Coriander Tikki -Snack Item

                      Paneer Tikki is a Snack Item.Kids will Fell in Love with them if they Taste it Once.Instead of Buying Junk Food Outside We can Make These Simple Recipes with Fresh Things available at our Home.

Preparation Time: 20min
Makes 10- 15  Depends on Size.


Potatoes - 2 large (boiled and Peeled)
Grated Paneer- 200gm
Coriander Leaves (chopped) - 1/2 cup
Green chillies Paste - 2tbsp
Green Peas (Boiled)- 100gm
Garam Masala Powder - 1tbsp
Salt to Taste
Oil as Required.

Time To Make Tikkies:

1. In a Saucepan Toss Grated Paneer with 2tbsp of Olive Oil/Ghee. For about 10sec.Keep it aside in a bowl.

2. In the same Sauce pan Toss Mashed Potato for about another 10sec.Add it to the Bowl with Paneer.

3. To the Bowl with Paneer and Mashed Potato add,Boiled Green Peas,Finely chopped Coriander Leaves,Garam Masala,Green chilli paste,Salt to taste (1tbsp).

4. Mix it well and keep it aside with closed lid for about 15min.

5. Make the Dough into equal sized balls and flaten them using oiled hands into round shape.

6. Pan fry them on both sides with a little bit of oil till they turn into Golden Brown color.

7.  Serve hot with Green Chilli Sauce/Tomato Sauce.

              Instead Of Buying Paneer At home We can Make Paneer Freshly at our Home in Fast 5 Simple Steps.

                 Here you can See How to Make Paneer At home.

Dahi Kabab

Preparation Time: 20min
Serves - 4


Hung Curd - 1cup
All purpose Flour/Maida - 1/4 cup
Chopped Green chillies - 1tbsp
Grated Ginger - 1tbsp
Cumin/Zeera Powder - 1tbsp
Elachi powder - 1/4tbsp
Chopped Coriander - 2tbsp
Chopped Onions - 1/4cup
Salt to taste
Oil as Required

Its Kababs time:

1. In a Saucepan place 3tbsp of Oil.Toss Onions till they turn into pink color.

2. Meanwhile in a bowl mix hung curd,Salt,Flour,Chopped Coriander,Ginger,Green chillies,Cumin Powder,Elachi powder.

3. Now add tossed Onions to the mixture and mix well.

4. Adjust the Seasonings(Salt).

5. Make the mixture into lemon sized balls.Flaten them with the help of Oiled Hands.

6. Deep fry them till they turn into golden Brown.


To Avoid Excess usage of Oil I prefer to Pan fry them on Both Sides with a Little amount of Oil.

                   Can Serve it with Green chutney/Tomato Sauce/Ketchup

                                           with my   Garlic Sauce

                                                                                      Your Kabads are Ready to taste.....!!

Friday, 17 August 2012

Phool Makhni/Lotus Seeds Curry

    Mostly I prefer fried Lotus Seeds with a little amount of Salt,Red chilli powder as my Evening Snack.  

                   Here is my another Version of Lotus Seeds.

Preparation Time: 20min

Serves - 4


Dahi/Yogurt - 1/2litre.
Phool Makhani/Lotus Seeds - 250gm
Gram Flour/Besan/Senagapindi - 100gm
Dhania/Coriander Powder - 2tbsp
Grated Ginger - 1tbsp
Asafoetida/Hing -1 pinch
Turmeric - 1Pinch
Chopped Coriander - 1tbsp
Chopped Green Chillies - 3
Salt to Taste. 
Oil as Required.


1. In Saucepan Place 4tbsp of Oil fry the Lotus Seeds/Phool Makhani till they turn into Golden Brown.Place them in a bowl.

2.  In the same Saucepan place 1tbsp of Oil add Green Chillies toss for about a minute.Add Grated Ginger,Hing. 

3. In another Bowl place Besan/Gram Flour,Yogurt with 1/2cup of water.Mix it well so that no lumps are formed.Make a thick paste.

4. Add the Paste to the Saucepan boil with closed lid for about 5-6 min.

5. Add fried Lotus Seeds/Phool Makhani,Chopped Coriander Leaves to the Pan.

6. Adjust Salt.Turn off the Flame.

                          Can be served with Indian Flat Bread/Steamed Rice...

Dahi Sabji

Preparation Time: 20min
Serves - 4


Chopped Beans - 1cup
Chopped Carrot - 1cup
Chopped Cauliflower/Gobi - 1cup
Curd/Yogurt - 1cup
Green Peas - 1/2 cup
Salt to Taste
Turmeric - 1 pinch
Cumin Powder - 1tbsp
Coriander/Dhania Powder - 1tbsp
Chopped Coriander - 1 tbsp
Red Chilli powder - 1tbsp
Ginger-garlic Paste - 1tbsp
Onions(Chopped) - 1


1. Pressure Cook the Vegetables with 2cups of water along with Green Peas with a pinch of Salt and turmeric upto 2whistles.

2. In a Saucepan under Medium Flame place 2tbsp of Oil. Add Ginger-Garlic paste.Toss for about 10sec.

3. Add Chopped onions fry them for about 10sec(till they turn into golden Brown) now add a pinch of Turmeric,Cumin Powder,Coriander/Dhania Powder,Red Chilli powder to it.Close the lid cook for about 20sec.

4. When the Pressure is off Drain the Vegetables from Water.Add these vegetables to the Saucepan.Toss for about couple of minutes.

5. Adjust the Seasonings(salt,Red chilli powder) Add Yogurt,Chopped Coriander leaves.Boil for about 2 min.

6.Turn of the Flame. Serve it with Roti/Steamed Rice.

Posted on 03:02 | Categories:

Tuesday, 14 August 2012

Chinese Vegetable Fried Rice

                                Vegetable Fried Rice can be made simple.Its Delicious when you made them with Fresh vegetables.This recipe is Just Fresh,Simple and Easy....

Preparation Time: 35min
Serves - 6


Vegetables (Beans,Carrot,Cabbage,Capsicum,Green Peas,Cauliflower Florets) - 1cup each
Red Chilli Sauce - 3tbsp
Soy Sauce - 2tbsp
Green Chilli Sauce- 3tbsp
Tomato Sauce - 3tbsp
Boiled Basmathi Rice - 3 cups
Chopped Onions - 1
Spring Onions (Chopped) - 1cup
Oil - 5tbsp
Grated Garlic - 1tbsp
Ginger-Garlic Paste - 2tbsp
Salt to Taste
Red Chilli Powder - 3tbsp


                                  Chop the Vegetables As Shown in Image Below.... to Feel Like Restaurant Dish...

1. In a Pan place 5tbsp of Oil toss the Capsicum cubes for about 10sec.Add Salt,Ginger-Garlic paste,Spring Onions.Mix and Close with lid.

2. Meanwhile Pressure Cook Remaining Vegetables(Peas,Cabbage,Cauliflower Florets,Carrot,Beans) upto 2 whistles.

3. When the Pressure is Off drain these vegetables.Add them to the pan.Toss them for couple of minutes.

4. Now add Sauces(Tomato,Soy,Green chilli,)Red chilli powder.

5. Adjust the Seasonings.Mix them Well Till the Sauces are absorbed by vegetables.(for about 5min)

6. Turn off the Flame.

7. In other Non-Stick Pan under low Flame.Place Boiled Rice a layer.On the Top Layer the Gravy,again layer it with Rice.Mix them.

8. In the Same Way Corsely Add the gravy to the Rice.


                                            Now it looks like the Image below..... :)

                         Serve it With Raita......

Monday, 13 August 2012

Dates/Muntha Karjur Chutney

              Dates/Munta Karjur is very Nutrious Food.... Rich in Fibre and Proteins.Good for Babies and Pregnant Women.

Preparation Time: 10min


Dates (Seedless)- 10
Thick Tamarind Juice - 1cup
1/2 cup Jaggery
1 pinch Black Salt
Salt to taste
1tbsp Red Chilli Powder
1tbsp Fennel Seeds 
1tbsp red chilli powder.


1. In saucepan under Medium Flame place 1tbs of Oil ,1cup Thick Tamarind Juice.Close the lid.Cook for a minute.

2. Meanwhile Blend the Dates into thick paste.

3. Add Dates paste,Jaggery,Salt,Black Salt,Fennel Seeds,Cumin Powder,Red chilli powder.Mix well.

4. Cook for about 4-5 min with Closed lid.

                        Can Be Served with Kachori

Saturday, 11 August 2012

Seviyan/Vermicelli Biryani

Preparation Time:35 min
Serves - 3


Seviyan/Vermicelli - 2cups

2cups Vegetables Diced( Potato,Beans,Carrot,Peas,Capsicum)
Green chilli Sliced - 2-3
Chopped Onion -2 
Chopped Tomato - 1
2tbps Chopped Coriander leaves
1tbsp Chopped mint leaves
Ghee - 3tbsp
Cloves - 2
Bay leaf - 1
Cinnamon stick - 1" inch
Elachi - 2
Ginger-Garlic paste - 1tbsp
Salt to taste
Coriander Powder -1 tbsp 
Lemon Juice - 1tbsp
Cumin Seeds - 1tbsp

For Masala Powder-Blend them into powder

Cloves - 2
1 Elachi
Shah Jeera - 1/2 tbsp
6-7 Black Pepper Corns
Cinamon Stick - 1/2" inch


1. In a Pan Roast Vermicelli in 2tbsp of Ghee till they turn into Golden Brown.

2. Boil 4 cups of water with a pinch of salt add Cardamom,Clove,Bay leaf, Elachi. Now gently add Vermicelli to it.Close the lid.Cook till Vermicelli becomes soft/undercooked.

3. Turn off the Flame Drain water and place vermicelli on a plate.

4. In a Pan under medium Flame add 3tbsp of Ghee with 3tbsp of Oil Add cumin Seeds.Let them Splutter.

5. Now add Chopped Onions,Ginger-Garlic Paste,Green chilli saute for a minute.Add Vegetables to it with 1/2 tbsp of salt cook with closed lid till vegetables becomes soft.

6. Now add Tomatoes toss for about 3minutes.Now add Masala Powder ,Salt to taste.

7. Add Coriander,Mint leaves,Vermicelli to the Vegetable Base.Cover it with lid Cook for about 10min.

8. Garnish with Coriander Leaves serve hot with a pickle/Raita of your choice.


Coursly Add Vermicelli to the Vegetable Base to avoid Lumps.

Friday, 10 August 2012

Spring Rolls - Snack Item

                      Spring Rolls is one of my favourite Snack Item... The Name itself Suits Itself best which is made with fresh ingredients as Spring Season is fresh and Favourite season for many of you who reading this now... 

                                                          Here is My Version Of Recipe

Preparation time : 45min


For Pan Cakes

Maida/All purpose Flour - 1 1/2 cup 
Corn Flour - 3tbsp
Eggs -2 
Salt 1tbsp
Water sufficient to make dough

For Stuffing:

Capsicum (thin Vertical Slices) - 1/4 cup 
Paneer Cubes - 100gm
Cumin /Zeera Seeds - 1tbsp
Coriander/Dhania Powder - 1tbsp
Onions (Finely Chopped) -2
Shredded Cabbage - `/4cup 
Carrot (thin Vertical Slices) -1/4 cup 
Garlic ,Ginger (Finely Chopped slices) - 3-4tbsp
Salt to taste
Sugar - 1tbsp
Soy Sauce - 1tbsp
Azinamoto/Tasting Salt - 1 pinch
White Pepper Powder - 1tbsp 
Spring Onions (Chopped)- 1/4 cup 


1. In a bowl Beat the Whole Eggs add Salt( 1tbsp) , 3tbsp of Cornflour,Maida(flour) mix well till you get the consistency of pouring Batter (just like Dosa Batter)

2. Fill the ladle with 3/4 of Batter .Meanwhile, heat the Pan with Medium flame.Gently pour it on the center of the non-greasy pan.

3. Now Immediately start spreading the batter in Sweeping Circular motions(the pan just by moving the pan all over the sides) to make Pancakes. (Do not fry the Other side)

4. Let it sit on the pan till all sides of it start to separate from pan.Allow it till they turn into Golden Brown.Remove from Pan

5. In the same way make as much Thin Pancakes as Possible.

For Stuffing:

1. In another vessel under medium flame place 3tbsp of oil,Add sliced Ginger,Spring onions let them toss for about a minute,Add Onions wait while onions change into Pink color., add Shredded Cabbage,Capsicum,Sliced Garlic,Salt to taste (about 2tbsp). Close it with lid

2. Cook for about 5min.Remove Lid Add 1tbsp of Sugar,Cumin powder,Coriander powder,Azinamoto,White Pepper to it.Toss for couple of minutes.Turn off the Flame.


1. In a bowl mix 6tbsp of flour with water to make thick paste. 
2. Take single Pancake with fried side,apply paste on one side place the stuffing and gently roll them.Make sure that you close the edges on both sides.Make the other rolls in the same way.

3. Take a pan fill it with 1/2 of oil (for deep fry) under medium flame, when the oil is hot gently place each roll into it.

4. Do not crowd the oil with oil. Give them enough space so that you can turn them to fry all the sides.

   (Place 2-3 Rolls at a time depends on size of rolls and Pan)

5. Fry them till they turn into Golden Brown.

6. Place them on Absorbent Paper cut each roll into 3 pieces.

7. Serve them With Garlic Sauce (I have Already posted that in my blog)


While Making the Pan Cakes make sure that There is no Gaps while Making Swirls..

Do not fry the Other side of the Pancake.

                   To Make the Spring Rolls More Crispy Make sure that Pancakes are not thick...

                    Drop me a line If you have any doubts... under Comments Section 

Posted on 10:21 | Categories:

Aloo methi/Potato Fenugreek Fry

                Fenugreek is good solution to reduce Cholesterol and Sugar. Potato has got Starch which is rich vitamin of C.As both are very good in nutrition I had idea of making combo with these two.

Preparation Time: 30 min 

Serves -5 


Potato(Diced into Cubes) - 1/2 kg

Fenugreek Leaves (Finely Chopped) - 1cup
Cumin/Zeera Seeds
Turmeric Powder - a pinch
Onions (Finely Chopped) - 2
Tomato (Finely Chopped) -2 
Garam Masala - 1tbsp
Red Chilli Powder - 2 tbsp/To taste
Coriander Leaves - 5-8
Salt - to taste
Oil - 3 tbsp

My Method Of Cooking:

1. In a Pan place 3tbsp of Oil, add Cumin/Zeera seeds, let them dance awhile for about couple of seconds.

2. Now add Diced Potato cubes, toss for a minute. Add Turmeric Powder.Close it with Lid for couple of minutes.

3. Now remove lid from pan add chopped Tomato pieces and also check whether Potato pieces are boiled. (if not allow it to cook to another minute)

4. Now add Finely chopped Fenugreek/Methi Leaves to the curry.Mix well add Garam Masala Powder, Salt to taste,Red chilli Powder.

5. Now Check For Seasonings (salt,red chilli powders) and make sure that potatoes are cooked.


1.To check whether Potatoes are boiled Perfectly take a piece and pierce it with a knife. If your Knife goes smoothly into it your potatoes are cooked Perfectly.

2. Place Diced potato cubes in bowl of Salt water till they are cooked in pan.

          Finally As i Always say Maintain Medium Flame otherwise there is a chance of burning the pieces.

Thursday, 9 August 2012

Garlic Sauce

                   Garlic Sauce can be served as a Combination(combo) with Macaroni, Spring Rolls,Noodles etc... Just as like Tomato Sauce/ Red Chilli Sauce.

Preparation Time: 20min


Garlic cloves - 15
Red Chillies - 15
White Vinegar - 1 cup
Salt - 1/2 tbsp (as Required)
Olive Oil /Vegetable Oil - 2tbsp
Tomato Sauce/Ketchup - 4tbsp.

My Method Of Preparation:

1. In a bowl Soak Red chillies in 1 cup of Vinegar for about 15min.Drain Them After 15min.

2. In Blender, Add Garlic Cloves,Red Chillies,Oil,Tomato Sauce/Ketchup,Water (if Required),Salt blend them into Thick Paste.

3. Adjust Salt. 

4. You can Add 1tbsp of Caster Sugar to the Blender.(Optional)


                 Prefer Olive Oil than Vegetable Oil..

               Let the Garlic Sauce allow you to give a punch to your mouth...  :P

        Drop me a line in under comments section


Posted on 09:44 | Categories:

Gajar/Carrot halwa

                  Today  I celebrated Krishnastami as today Lord Krishna's Birthday so i Prepared Gajar/Carrot Halwa as offering to lord Krishna... 

                                                   Here is my Recipie of Carrot Halwa

Preparation Time: 20min 
Serves -5


Grated Fresh Carrot - 3-4 (1/2kg)

Ghee /Butter - 4-5tbsp (15gm) 
Caster/Granulated Sugar - 100gm
 Low Fat Milk - 1cup 

For Toppings:

Sliced - Almonds ,Cashew nuts, Raisins,Pistachios.

My Method Of Making:

1. In a Pan Add Ghee/Butter Let it melt, then add Grated Carrots, toss them up for about 3-4 min.

2. Now add boiled /Raw Milk to grated Carrots close with lid.Let it cook till you can see the milk grab color of carrots.

3. Cook for about a minute. Add Caster Sugar to it mix together while sugar melts down.

4. In another pan add 2 tbsp of butter/Ghee now fry sliced Toppings and toss for about a minute.

5. Add these toppings to the Grated Carrots. 

6. Finally add the Saffron Strands (soaked in 3 tbsp of milk for 15min) to the mixture.

7. Adjust the Sugar of your taste turn of the flame.


    Maintain Medium Flame Throughout the process of Cooking.

                                                          ----        Hope You Have Enjoyed My Dish

                        Waiting For your Comments

Wednesday, 8 August 2012

CoConut Chutney

              Coconut chutney is very Delicious. It is a combo with most of the Indian Traditional Snack  Dishes

Preparation Time : 10 min.


Fresh Grated /Diced Coconut : 1 cup
Bengal Gram Dal - 1/4 cup
Tamarind - 5 grams
Salt - 1tbp
Green Chillies - 3
Oil - 5tbsp
Poppy Seeds - 1tbsp
Zeera/Cumin Seeds - 1tbsp
Bengal Gram - 1tbsp
Yellow Lentil/Toor dal/Kandi pappu - 1tbsp
Curry leaves - 6-7

Making Time:

1. Blend Grated coconut, Bengal Gram ,Tamarind,Salt,Green chillies for about 20 seconds.

2. To this Mixture add little Amount of water to the blender to form into paste.Transfer this paste into a bowl.

3. Now in a pan add 3tbsp of oil add poppy seeds.Let the poppy seeds to split now add Zeera,Bengal gram,Toor dal  toos them for about 10 seconds. Now add Curry leaves let them dance in the oil.Add this to the Coconut Paste ...

                                  Enjoy Sweety and Spicy Chutney with Any Indian Snack

Tuesday, 7 August 2012

Seviyan/Semiya/Vermicelli Payasam


Seviyan/Semiya/Vermicelli - 1cup
Milk - 3cups
Ghee - 3tbsp
Caster Sugar - 1 1/2 cup
Water - 3/4 cup
Cardamom Powder -1tbsp
Salt - 1 pinch
Dry fruits (Finely Chopped ) - Badam/Almond , Cashew,Pistachios,Raisins/Kismis

My Mom's Method Making:

1. In a pan Add 3-4tbsp Ghee under Medium Flame.Fry the Samya for about 2-3min/Till they turn into Golden Brown.Keep it Aside to cool down.

2. Boil water in vessel.Put Vermicelli in boiling water and cover it.Stir Occasionally.

3. After Vermicelli becomes soft,add sugar and stir continously. Add boiled milk ,Pinch of salt,Powdered Cardamom to it

4. Simmer for about 5-6min./till Samya becomes Soft.

For Seasoning:

5. Meanwhile In other pan add 2-3 tbsp of Ghee toss up Chopped Dry Fruits for about a minute.


1. Add Sugar more /Less as per your Requirement.

2. Fry the Raisins in Ghee Separately till they turn into Gorgeous Yellow Jelly beans. from Chopped Dry Fruits(Cashew,Almond,Pistachios).

        Your Delicious Payasam is ready.Can be served with Chill/hot.