Monday, July 8, 2013

Adai (Mixed Rice and Lentils Dosa)

  • Rice-1 cup
  • Toovar dal-1/4 cup
  • Split Urad Dal-1/4 cup
  • Chana Dal-1/4 cup
  • Whole Red Chillies-6-7
  • Cabbage-1/4 cup
  • Carrot-1/2 inch
  • Onion-1/4 cup
  • Cilantro-1/4 cup
  • Salt-1/4 tsp
  • Oil
  1. Soak rice, toovar dal, split urad dal and chana dal for 6-7 hours.
  2. Then grind the rice, dal and whole red chilies with the help of the water.
  3. Consistency should be not too thick or nor thin.
  4. Then put cabbage, carrot, onion and cilantro in the food processor and chop it. (You can cut or grate all the vegetables into very small pieces) 
  5. Now add all the vegetables and salt (according to your taste) into the rice and dal mixture.
  6. Add water if needed.
  7. Now heat the non stick pan (tava).
  8. Pour little bit of oil.
  9. Remove the oil with the help of paper napkin.
  10. Now pour the batter in the middle of the pan.
  11. With the serving spoon (round-bowled spoon) start spreading from the middle. 
  12. Pour little bit of the oil around it and cook until it gets golden and crispy. 


Bread Roll

  • Boiled Potatoes
  • Chopped Green Chilies
  • Chopped Onion
  • Cilantro
  • Salt
  • Garam Masala
  • Lemon Juice
  • Water
  • Bread
  • Oil (For deep frying)
  1. Take a mixing bowl and put boiled potatoes, green chilies, onions, cilantro, salt, garam masala and lemon juice.
  2. Mix everything properly.
  3. Now take a water in a big bowl.
  4. Cut out the brown part of the bread.
  5. Now dip the bread into the water and take it out immediately.
  6. Then squeeze the water out of the bread.
  7. Now take 1/12 tsp of potato mixture and put it in the middle of the squeezed bread.
  8. Now fold all the sides of the bread and give the smooth oval shape to it.
  9. Now put oil in the pan for deep frying and heat it.
  10. Fry it in high flame till golden crispy brown.


Saturday, June 15, 2013


Poha is prepared from beaten rice which is popular across India. Poha is normally used to prepare snacks or breakfast across several regions of India.

 (Serves 2-3 people)


  • Poha (Thick)-1 1/2 cup
  • Peanut-1/2 cup
  • Mustard Seeds-1/2 tsp
  • Saunf-1/4 tsp
  • Diced Potatoes-1 medium size
  • Green Chilies-2
  • Fine Chopped Onion-3/4 cup
  • Lemon Juice-1 tsp
  • Salt-1 tsp
  • Cilantro-1 tbsp
  • Oil-1 1/2 tbsp
  1. Soak poha in the water for 4 mins (keep eye on it after 2 mins because poha many vary so when so see it's getting soft just strain it).
  2. Strain the water in the strainer and keep it for 30 mins in the strainer.
  3. Take a oil in the pan and heat it.
  4. Put peanuts into the oil and roast till they get golden and then take it out. 
  5. Now put mustard seeds and let it crack.
  6. After that put saunf and then add potatoes and green chilies.
  7. Stir it and cover it with the lid in the medium low flame.
  8. When potatoes are cooked more than half way, add onions.
  9. Once potatoes and onions (onions should be transparent not golden brown) is cooked put turmeric and salt (1/4 tsp).
  10. Stir it and then add soaked poha, lemon  juice and salt (3/4 tsp).
  11. Now stir it properly and put the lid and cook it in the low flame for 5 mins.
  12. Now add peanuts and garnish with namkeen and cilantro.
  • You can always increase or decrease amount of salt, green chilies, lemon juice and peanuts.
  • Peanut, onion and potatoes are optional.
  • You can take out anything you don't want. 


Shahi Paneer

Shahi paneer is the most popular "North Indian" dish among kid's and grownups. It has a rich and thick gravy made of cream and tomatoes added with other spices. It is mainly eaten with Tandoori Roti, Naan and Chapatis.

(Serves 6-7 people)


  • Diced Paneer-500 gm
  • Chopped Onion-1/2 cup
  • Tomatoes-4 medium size
  • Cumin (jeera)-1/4 tsp
  • Green Cardamon-3 
  • Green Chillies-3-4
  • Cashews-15
  • Coriander Powder-2 tsp
  • Garam Masala-1 tsp
  • Sugar-1/4 tsp
  • Kasori Methi-1 1/2 tsp
  • Salt-1 tsp
  • Milk-1 1/2 cup
  • Cilantro
  • Oil-3 tbsp
  1. Grind onion, tomatoes, cumin seeds, green cardamon, green chilies and cashews.
  2. Make a fine paste.
  3. Now take a pan, put oil and heat it.
  4. Now put in the paste of onion, tomatoes, cumin seeds, green cardamon, green chilies and cashews.
  5. Cook till it starts leaving oil.
  6. Now add coriander powder and garam masala, stir it.
  7. Now add milk, sugar, kassori methi and salt.
  8. Let it boil.
  9. Now add diced paneer.
  10. Boil for few mins.
  11. Garnish with cilantro.
  • You can increase or decrease quantity of milk according to consistency you want.
  • Green chilies can be increased or decreased.
  • If it's for a party you can add 1 tbsp of tomato puree which is available at grocery store.
  • Instead of milk you can use heavy whipping cream (3/4 cup).
  • If you are using whipping cream then use water for the gravy consistency.


Stuffed Capsicum (Green Bell Pepper or Shimla Mirch)

  • Capsicum-3
  • Boiled Potatoes-4
  • Chopped Onion-1 tbsp
  • Cilantro-1 tbsp
  • Green Chilies-1-2
  • Salt-3/4 tsp
  • Amchur-1/4 tsp
  • Garam Masala-1/4 tsp
  • Turmeric-1/8 tsp
  • Oil-1tbsp
  1. Take a bowl and mix boiled potatoes, onion, cilantro, salt, amchur and garam masala all together.
  2. Now slit the capsicum from top to bottom if it's like the pic.
  3. Otherwise if it's a small capsicum then take out the top of the capsicum or if it's big then make two pieces of capsicum from the middle.
  4. Then stuff the capsicum.
  5. Take oil in the pan and heat it.
  6. Now put turmeric in the oil and put stuffed capsicum.
  7. Cover it with the lid and cook it in the medium flame.
  8. Cook all the sides evenly. 

Mixed Vegetable (Torai, Muli, Green Bell pepper and Potato)

  • Torai-4
  • Muli-1 medium size
  • Green Bell pepper-1
  • Potato-1
  • Onion (Optional)-1 medium size
  • Green Chilies-1-2
  • Turmeric-1/4 tsp
  • Salt-1 tsp 
  • Oil-2 tbsp
  1. Take a pan, put oil and heat it.
  2. Now put chopped onion and fry till golden.
  3. Now add turmeric and stir it.
  4. Now add torai, muli, green bell pepper, potato and green chilies.
  5. Stir it and put salt and cover it with the lid.
  6. Cook it in the higher flame because torai leaves lots of water.
  7. It will help potatoes to cook.
  8. Keep eye on potatoes if potatoes are cooked and water is there then open the lid and dry the water in high flame.
  9. If you see water is drying and potatoes are not cooked then lower the flame.
  10. It will be a little moist, but not completely dry. 

MIx Vagetable (Lauki aur Arbi)

  • Lauki-1 medium size
  • Arbi-5
  • Green Chilies-2-3
  • Chopped Onion- 1/4 cup
  • Tomato-1 small size
  • Turmeric-1/2 tsp
  • Salt-1 tsp
  • Cilantro-1/4 cup
  • Oil-2 tbsp
  1. Peel lauki, arbi and onion, cut it.
  2. Take a pan, put oil and heat it.
  3. Now put onion and green chilies (according  to your taste).
  4. Cook till golden brown.
  5. Add turmeric and stir it.
  6. Now add lauki, arbi and salt (according to your taste).
  7. Stir it and cover it with the lid.
  8. Cook it in the medium low flame.
  9. When it gets tender, off the flame and garnish with cilantro.


Thursday, June 13, 2013

Sabudana Khichdi

(Serves 2-3 people)

  • Sabudana-1 cup
  • Water-3/4 cup
  • Mustard seeds-1/2 tsp
  • Ginger-1/4 inch
  • Green chilies-1 tsp
  • Potatoes-1 medium size
  • Peanut-3/4 cup
  • Lemon Juice-2 tsp
  • Cilantro
  • Oil-1/4 cup
  • Salt-1 tsp
  1. Soak Sabudana for 6-8 hours.
  2. Roast Peanuts in the pan and crush them.
  3. Chop ginger and green chilies into small pieces.
  4. Also cut potatoes into small pieces.
  5. Now take a pan and heat the oil.
  6. Now put mustard seeds, let them crack.
  7. Add ginger, green chilies and potatoes.
  8. Put the lid on and cook till it gets tender.
  9. Now add soaked sabudana and roasted peanuts.
  10. Mix it and add salt.
  11. Now cover it with the lid in low flame.
  12. Cook till it gets tender and transparent.
  13. Add some lemon juice, stir it and turn the stove off.
  14. Garnish with cilantro.
  • Some times sabudana varies so once it's soaked and you feel water in it, then put sabudana in the strainer and strain extra water.
  • Keep at least for half an hour.
  • For better taste, try to cook right before you are ready to eat.
  • Can be served with green chutney and yogurt.


Eggless Tres Leches Cake

(Serves 4-5)

Ingredients For Cake

  • All Purpose Flour- 2 1/4 Cups
  • Baking Powder-2 tsp
  • Baking Soda-1 tsp
  • Orange Juice-1 Cup(8 oz)
  • Condensed Milk-14 oz
  • Unsalted Butter(Melted)-1/2 Cup (4 oz)
  • Vanilla Essence-2 tsp
Ingredients For Soaking Cake
  • Evaporated Milk-12 oz
  • Condensed Milk-14 oz
  • Heavy Whipping Cream-1 cup
For Decoration
  • Whipping Cream-1 cup
  • Strawberries-8
  • Blueberries-15
  • Canned Mandarin-6
  1. Put all purpose flour, baking powder, baking soda, orange juice, condensed milk, unsalted Butter, vanilla essence in a big mixing bowl.
  2. Beat until the batter gets smooth.
  3. Now take 8 x 8 inch baking container and grease it. 
  4. Now pour batter in the baking container.
  5. Preheat the oven for 350 degrees F.
  6. Once preheating is done put your container and bake it for 50 to 55 mins.
  7. After 30 mins poke the cake everywhere with a bamboo skewer or fork.
  8. Now cool the cake till it completely gets cold.
  9. Now take a big bowl and put whipping cream, condensed milk and evaporated milk and mix it properly.
  10. Pour this mix slowly into the cake.
  11. All the milk should be absorbed into the cake.
  12. Now refrigerate the cake for 24 hours.
How to decorate
  • Whip the cream till it gets thick.
  • Now take the cream and spread over the cake with the help of spatula.
  • To make it smooth dip spatula into the warm water.
  • After that decorate with the fruits.
  • For me, Sunny D orange juice works out better than other orange juices.
  • Preheat oven before you start mixing all the ingredients. 
  • Temperature can vary depending on the oven.

Potato Mint Rice

(Serves 4-5 people)


  • Basmati Rice-2 cups
  • Water-2 1/2 cups
  • Cumin Seeds-1/4 tsp
  • Bay Leaf-1-2
  • Fine Sliced Onion-1/2 cup
  • Ginger-4
  • Garlic-1/2 inch
  • Potatoes-2 medium size
  • Red Chili Flakes-2 tsp
  • Garam Masala-1/4 tsp
  • Chopped Fresh Mint-1/4 cup
  • Salt-1 1/4 tsp
  • Oil-2 tbsp
  1. Soak rice for 30 minutes.
  2. Strain the water.
  3. Grind garlic and ginger.
  4. Take a pressure cooker.
  5. Put oil and heat it.
  6. Now put cumin seeds and bay leaf.
  7. Add sliced onions and fry till golden brown.
  8. Now add ginger garlic paste and fry for a while.
  9. Add water, rice, diced potatoes, red chili flakes, fresh mint, garam masala and salt.
  10. Stir it and cover the pressure cooker with the lid and wait for one whistle.
  11. Once the pressure comes out, shift rice to the another container.
  12. Stir it after 15 minutes.