Wednesday, May 13, 2009


350 gms Paneer
2 tsp Salt
1 Egg
1/2 cup Corn Flour
1 tsp Ginger-Garlic Paste
2 cups Coarsely Chopped Onions
2 tbsp Sliced Green Chillies
1 tbsp Soya Sauce
2 tbsp Vinegar
1/4 tsp Ajinomoto
Oil for frying

Cut the paner into cubes.
Mix together the cottage cheese, 1 tsp salt, egg, corn flour, garlic, ginger and water to just coat the paneer pieces with the mixture.
Heat oil in a pan and fry the paneer pieces caoted with mixture till golden in color.
Heat 2 tbsp of the oil in a wok and stir fry the onions in it over high heat for half a minute.
Add the green chillies, salt, soya sauce, vinegar, ajinomoto and the fried paneer cubes.
Mix well, and garnish the chilli paneer with finely cut spring onions and coriander.

Tuesday, April 7, 2009

Baigan Ka Bharta

1 large Brinjal ( Obergeine or Egg Plant)
2 tablespoons Oil
1 pinch Asafoetida (Heeng or Hing)
1/2 teaspoon Cumin seeds ( Jeera)
1 large Onion
1 tablespoon Chopped ginger
1 teaspoon Chopped garlic
1 teaspoon Green chillies
1 large Chopped tomatoes
1 teaspoon Chilli powder
1/2 teaspoon Turmeric powder
1/2 teaspoon Garam masala
Salt (As per taste)

1. Wash and wipe the brinjal.
2. Roast it over direct flame for a few mintues, turning it often so that it cooks evenly.
3. Roast till the brinjal shrinks, blackens and starts peeling off.
4. Cool, peel and mash the brinjal.
5. Heat the oil in a pan.
6. Add the asafoetida and cumin seeds and saute till the seeds are light brown in colour.
7. Add 1/2 the chopped onion, ginger, garlic and green chillies.
8. Saute on a low flame for about 5 mintues, stirring continously.
9. Add the Garam Masala and cook for a minute
10. Add the chopped tomato, mashed brinjal, chilli powder,turmeric powder and salt.
11. Cook covered on a low flame for about 5 mintues.
12. Mash the brinjal thoroughly with the back of a ladle and add the remaining onion.
13. Cook uncovered on a high flame for 2 mintues, stirring continuously.
14. Add the garam masala and mix well.
15. Garnish with chopped coriander leaves and green chillies.


2 medium sized onions
1/2 cup oil
400 gms ladyfinger
2 tblsp pomegranate seeds powder (anardana powder)
1 tblsp lemon juice
1 tblsp coriander powder
1/2 tsp turmeric powder
salt to taste
1/2 tsp garam masala powder
1 tsp red chilli powder

1. Wash, wipe and trim ladyfingers.
2. Make a deep slit on one side of the ladyfinger to create a pocket.
3. Take off and finely slice onion.
4. Mix red chilli powder, coriander powder, turmeric powder, pomegranate seed powder, garam masala powder and salt with four-tblsp oil to make a thick paste.
5. Stuff the ladyfingers liberally with this masala paste.
6. Heat up oil in a pot and stir fry cut onion for two to three minutes or until translucent.
7. Gently slide in the stuffed ladyfingers and stir fry on medium heat up for five minutes turning them occasionally.
8. Sprinkle lemon juice and serve hot.

Sunday, March 29, 2009

Punjabi Recipes

1 cup Gram flour .1/4 cup Chopped onion .1/4 cup Chopped potato .1 tsp Ajwain
.1 tsp Red chili powder. 1 tsp Chopped ginger.1/2 tsp Baking powder.
Oil for deep frying Salt As per taste .1 cup Kadhi Curd (yogurt).1/4 cup Gram flour 2 no.
.Dry red chili whole1 tsp Turmeric powder. A pinch Asafetida 1 tsp Fenugreek seeds.
.2 tbsp Oil. Salt As per taste
Mix all pakora ingredients except oil and add about ½ cup of water. Mix well.
Heat oil in a Kadhai and deep fry vegetable and gram flour mixture after making into small balls. Fry till pakoras are golden brown.
Beat Curd/Yogurt and mix gram flour in it. Blend thoroughly so as to ensure that there are no lumps. Add turmeric powder, salt and 3 cups of water.
Heat oil in a Kadhai. Add fenugreek seeds and dry red chili. Stir fry for half minute. Add Gram flour and Yogurt mixture. Bring it to a boil and simmer on a slow fire for about 15 minutes. Stir occasionally.
Add red chili powder and fried pakoras and again simmer the punjabi kadi for about 5 minutes.
Serve punjabi kadhi hot with steamed rice

Chutney Recipes

Green Chutney Recipe
2 cups chopped coriander
4 green chilies
1 tbsp. Curd
1 small onion
1 1/2 tsp. lemon juice
3 tsp. sugar
A pinch of Amchur (mango powder) powder
Salt according to taste
chilies according to taste
Method for preparing Green Chutney
• Blend to a smooth paste in mixer grinder• use a little water.
• Serve with samosas, roasted chicken and other fried snacks

Wednesday, March 25, 2009

Aloo Ki Tikki


4 cups of Potato (boiled)
2 Onions (chopped)
1 cup of Beans (boiled and chopped)
Green Chillies (Hari Mirch) (chopped - to taste)
4 tbsp. Raisins (Kishmish)
4 tbsp. Fresh Coriander/Cilantro Leaves (chopped)
2 tsp.
Garam Masala Powder

2 tsp. Cumin Powder (Pisa Zeera)
1 tsp. Turmeric Powder (Pisi Haldi)
1 tsp. Red Chilli Powder (Pisi Lal Mirch)
Salt (to taste)
Cooking Oil (for frying tikkis)


1. Mix together chopped onions, beans, green chillies and raisins.
2. Add cumin powder, turmeric powder, coriander leaves and salt. Mix well. Filling is now ready.
3. Mash the boiled potatoes. Add garam masala powder, red chilli powder, and salt. Mix to prepare a dough.
4. Make small balls from dough and flatten each ball. Put one tablespoon of filling on the flattened ball. Cover ball with another potato ball and flatten it.
5. Heat cooking oil. Fry flattened tikkis until they turn brown.
6. Serve with plain yogurt and green chutney.

Monday, March 23, 2009

Patato and Green Peas Kabab


3 or 4 medium sized boiled potatoes

Three fourth of cup of boiled green peas

100 gms of spinach

2 tb sp of chopped green coriander

1 tb sp of chopped green chillies

1 tb sp of chopped ginger

1 tb sp of chaat-masala

Required amount of salt to taste

2 tb sp corn flour (cornstarch)

Oil for deep-frying - 1 small cup

Kabab Method

Peel and grate boiled potatoes.

Mash the boiled green peas.

Blanch spinach leaves in plenty of salted boiling water, refresh in cold water and squeeze out excess water and finely chop.

Mix grated potatoes, peas and spinach.

Add chopped green chillies, chopped green coriander, chopped ginger, chaat-masala and salt. Add corn flour for binding.

Divide the mixture into twenty five equal portions.

Shape each portion into a ball and then press it in between your palms to give it a flat tikki shape.

Heat oil in a frying pan Deep-fry the tikkis in hot oil for three to four minutes.

Kabab can be made on a tawa too.

It is recommended that you do not use colour in this recipe.

If you feel you may increase the quantity of spinach leaves to give a dark green colour. In that case add a little more corn flour/cornstarch for binding.

U can enjoy this with Green Chutney .....yyuuuuummmmmmmmy

i need ur suggestions and comments for better efforts for u