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Thursday, 23 March 2017

Baby corn Matar Masala

6 baby corns washed and cut into 2 pieces and boiled
1 cup green peas boiled with little salt and water
2 finely chopped onions,1 finely chopped tomato
4tsp + 2 tsp oil
1 tsp jeera / cumin seeds
2 tsp red chilli pdr
1 tsp kitchen king masala or malwani masala
1/2 tsp turmeric pdre
1/4 ciup curd
2 tsp fresh cream
Chopped coriander leaves
1 tsp ginger garlic paste
Salt to taste


  • Heat 2 tsp oil in a pan ,add jeera,chopped onions and saute till transparent
  • Add ginger garlic paste and fry till raw smell goes
  • Add chopped tomato and cook for 5 mins till it becomes soft
  • Add all the spice powders,fry for 2 mins and switch off the flame
  • Once it comes to room temperature blend it into a fine paste
  • Take the remaining oil in the pan ,add the masala ,fry for 2 mins
  • Drop in the cooked matar and corn,salt  ,curds and water  if needed
  • Make it boil for 5 mins ,add fresh cream and chopped coriander leaves and give a stir
  • Serve hot with roti,naan, poori or rice!!!

Wednesday, 22 March 2017

Cheesy Rice Veg. Cutlets

1 cup cooked rice
1 carrot grated
1/2 capsicum finely chopped
2 finely chopped green chillies
2 tsp roasted jeera pdr
1 tsp garam masala pdr
2 tsp garlic pdrd
3 tblsp grated mozarella cheese
Chopped coriander leaves
3 tblsp bread crumbs
Salt to taste
4-5 tsp oil


  • Take cooked rice in a bowl and mash well with your hands
  • Add all the other ingredients(except oil)
  • Mix well and shape into cutlets
  • Grease the baking tray and place the cutlets on the tray
  • Bake the cutlets at 200 degrees  for 15 mins one side
  • After mins flip the cutlets and bake again till it becomes crisp
  • Serve hot with green chutney and tomato ketchup !!

Tuesday, 21 March 2017

Aloo Dum with Phulkas

1O nos baby potatoes,boiled and peeled(dont over cook the potatoes)
5-6 tsp oil
1 finely chopped onion
1 tomato grated or finely chopped
1 tsp jeera/ cumin seeds
1 tsp ginger garlic paste
1/4 cup milk
1 tsp kasuri methi
Salt to taste
Chopped coriander leaves for garnishing.

for marination:
Take boiled peeled potatoes in a bowl,add 2 tblsp thick curds,2 tsp red chilli pdr,1/2 tsp turmeric pdr,2 tsp cumin pdr,1 tsp garam masala pdr,salt to taste...mix well and keep aside for 30 mins


  • In a pan heat oil,add jeera,ginger garlic paste and fry for 2 mins
  • Add the chopped onions and fry till transparent
  • Drop n the tomatoes chopped and fry till it becomes mushy
  • Now put the marinated potatoes and cook for 10 mins
  • Add the milk ,kasuri methi and give a quick boil and switch off the flame
  • Garnish with chopped coriander leaves and serve hot with roti / phulka or naan !!!

Ragi Ambali / Poridge

Ragi ambli is one of thenutritious and easier to digestbreakfast. Ragi / finger millet is very rich in calcium,iron and fiber.

5 tsp ragi / finger millet pdr
2 cups water
2 cups buttermilk
1 green chilli crushed
1/2 tsp hing/ asafoetida


  • Mix ragi flour in water ,make sure there are no lumps
  • Add crushed green chili, hing and mix well
  • Pour this mixture in a pan and cook on a medium flame stirring continuously
  • Cook for 7-8 mins or till it becomes thick
  • Turn off the flame,you can drink this hot poridge or allow it to cool and mix with buttermilk and drink itThe consistency of the ambli depends on your liking,so add more liquidif you like or make it like a hot cereal and eat it.

Monday, 20 March 2017

Dum Aloo Biryani with Mushroom Masala

1 cup basmati rice 
8 baby potatoes boiled and peeled(dont overcook the aloo)
6 tsp oil or ghee
1 onion finely sliced
2 tsp ginger garlic paste
1 slit green chilli
1/4 cup chopped coriander leaves and mint leaves
Salt to taste

Marinate the boiled potatoes with 2 tblsp curds,1 tsp coriander pdr,2 tsp jeera pdr,1 tsp biryani masala pdr,1/2 tsp turmeric pdr,1/2 tsp salt--keep it for 20 mins

Boil 4 cups water with 1 bay leaf,1 cardamom,2 cloves,a piece of cinnamon,salt to taste 
Once the water boils add washed basmati rice and cook till the rice is cookes 75%
Drain the water and spread the rice on a plate and keep aside
Discard the whole garam masala from the rice


  • In a thick bottomed pan take oil/ ghee ,fry the onion slices till transparent
  • Add slit green chilli ,ginger aric paste and fry till raw smell goes
  • Add marinated potatoes and fry for 5 mins on a slow flame 
  • Now spread the cooked rice over the potato mixture
  • Pour the saffron milk over the rice and garnish with the chopped coriander and mint leaves
  • Cover with a lid tightly and cook on a slow flame for 1 to 15 mins
  • Serve hot !!
10 mushrooms
4 tsp oil
1 tsp ginger garlic paste
Salt to taste
3 tblsp curds
1/4 cup milk
1 tsp kasuri methi
Chopped coriander leaves

Boil 1 roughly chopped onion and one tomato with little water ( you can also micro it for 2 mins)
Once it comes to room temperature grind it with 2 tsp red chilli pdr,1 tsp jeera pdr,1 tsp coriander pdr, 1/2 tsp turmeric pdr,1/2 tsp any garam masala pdr ,4 almonds --make a fine paste and keep aside

  • Wash and cut the mushrooms
  • In a pan heat oil ,fry ginger garlic paste and fry for 5 mins
  • Add the masala paste and fry well for 5mins
  • Now drop in the chopped mushrooms,salt,curds,milk ,kasuri methi and mix well
  • Add water if needed and make it boil till the mushrooms are cooked
  • Finally garnish with chopped coriander leaves and serve hot!!!

Sunday, 19 March 2017

Khatta Dhokla

2 cups idli batter
1/4 cup curd/ dahi
2 green chillies and half inch ginger crushed
1 packet ENO fruit salt
Salt to taste
1 tsp sugar
1/2 tsp black pepper pdr
1/2 tsp red chilli pdr

1 tblsp oil
1 tsp mustard
curry leaves


  • Mix together Curds,chilli ginger paste and idli batter in a bowl
  • Add sugar,salt and mix well
  • Grease one thali with some oil
  • Just before steaming add ENO salt ,mix gently but be quick
  • Pour the batter in the greased thali
  • Sprinkle pepper and red chilli pdr over it
  • Steam it for10- 12 mins,meanwhile prepare tadka
  • Heat oil,add mustard,once they splutter add curry leaves
  • Pour the tadka over the steamed dhokla
  • Cut it into pieces and serve hot with green chutney!!!

Saturday, 18 March 2017

Mushti dosa 6

2 cups dosa rice
1/4 cup urad dal /2 fistful 
2 fistful poha / avalakki
Salt to taste
Oil for cooking dosa


  • Soak rice and dal in sufficient water for 5-6 hrs
  • Wash it with poha and grind into a smooth batter
  • Ferment for 7-8 hrs / overnight
  • Next day make thick dosas adding little oil, no flipping dosas
  • If you want to make utthappa take finely chopped onion,grated carrot ,chopped coriander leaves with little salt ,mix well and spread on dosa and cook both the sides 
  • Serve hot with coconut chutney and enjoy!!