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Friday, June 28, 2013

Chinese Fried Rice

Makes: 2 servings


1 cup Basmati Rice
2 tsp Ginger-Garlic paste
1/2 cup Chopped Cabbage
1/4 cup Chopped Carrots
1 tbsp Chopped Capsicum
1 tbsp Chopped Spring Onion (Whites)
2 tsp Soya Sauce
2 tsp Sweet Chilly Sauce
1/2 tsp Black Pepper Powder
Salt, to taste
A pinch of Aji-no-moto (MSG)
1 tbsp Cooking Oil


- Soak basmati rice in plenty of water for half hour. 
- Boil water in a big vessel and add 1/4 tsp of salt along with 1 tsp lemon juice. Add soaked rice into it.
- Cook it for around 10 mins till its 85%-90% done.
- Drain and rinse with tap water.
- Heat oil in deep pan. Add ginger-garlic paste and spring onion whites and saute it for a few seconds.
- Turn the heat on high flame and add all chopped vegetables. Mix well.
- Cook it for around 30 sec and add soya sauce, chilly sauce, black pepper powder and aji-no-moto into it. 
- Add cooked rice and salt (only if required).
- Toss them on high heat only for a min and transfer it to serving bowl.
- Garnish with chopped spring onion greens and serve hot!!! :)


- Adding salt and lemon juice while cooking rice retains its pure white color.
- Make sure you don't overcook all veggies as they should be crunchy in texture.

Thursday, June 27, 2013

Creamy Guacamole || Avocado Dip

Organizing a party in-house? Making some lip-smacking appetizers to serve? Why not to try something substantial to dip them into... "Creamy Guacamole" or easy to understand, "Chunky Avocado Dip" :)

As I said in earlier post, I'm a great fan of Mexican food... but I love having this dip with anything and everything that falls in appetizers or chips category!!! Try out this recipe to make a tangy n creamy guacamole :)


1 Ripen Avocado
2 tsp Chopped Red Onion
2 tsp Chopped Tomato
1/4 tsp Minced Garlic
2 tsp Thick yogurt
1 tsp Olive oil
1 tsp Lemon Juice
1/8 tsp Black Pepper Powder
Salt, to taste


- Mash a ripen avocado in a bowl using fork or spoon.
- Add rest of all ingredients in it and mix well.
- Serve chilled!


- Can be used as a spread (It's the best substitute for mayo)!!! 
- Serve as a dip with any appetizer :)

Kothmir ni Puri || Coriander Crackers

Makes: 30-35


2 cup Whole Wheat Flour
1 cup Chopped Coriander Leaves
1 tbsp Cooking Oil 
1/2 tsp Cumin Seeds
1/2 tsp Crushed Peppercorn
Salt, to taste
Oil, to deep-fry


- Take everything except oil in a big bowl and mix well. 
- Knead a medium-hard dough by adding water (approx 1/2 cup) as required. 
- Cover it with a lid or plastic wrap and let it rest for half hour.
- Divide the dough in 30-35 balls of equal size.
- Roll them out to make around 4" in diameter with medium thickness.
- Heat oil in a deep-frying pan on low heat and drop 4-5 puris at times carefully. 
- Flip them around and fry till golden on both the sides with crispiness.
- Take them out on absorbent paper and cool it down to room temp.
- Store it in air-tight container, to keep munching for next 4-5 days!!! :)


- Alternatively, you can use a cookie-cutter to cut them all in equal shape n size!
- You can make the same crackers using spinach or fenugreek leaves as a replacement for coriander leaves.

Linking this dish to Nandoo's Kitchen - Nupur's UK, Rasoi and Me...

Dry Manchurian

I'm a big time food-lover, specially when it comes to Indo-Chinese dishes, it goes irresistible for me! And so I prefer making them often in-house rather than eating-it-out in some restaurant... :) 

Making "Dry Manchurian" brings smile on my face everytime! Remembering the day when I made it for my husband before we got married, and that was the 1st dish I cooked for him!!! He simply loved it due to so-perfect taste and texture... See, I'm blushing even while writing it :) 

Makes: 2 servings


For Manchurian Balls--

1 cup Shredded cabbage
1 cup Finely chopped carrots
1/4 cup Finely chopped capsicum
2 tbsp Plain Flour
2 tbsp Cornstarch
1 tbsp Chopped Spring Onions (greens)
Salt, to taste
1/2 tsp Black pepper powder

For Slurry--

1 tbsp Cornstarch
3 tbsp Water
2 tsp Soya sauce
2 tsp Red chilly sauce
Salt, to taste
A pinch of Aji no moto (MSG)

For Gravy--

2 tsp Cooking Oil
2 tsp Ginger-Garlic paste
1 tsp Chopped green chillies
1 tbsp Capsicum (cut into small cubes)
1 tbsp Chopped Spring Onions (whites)

Spring onion greens, to garnish


- Take all veggies of Manchurian balls in a bowl, sprinkle salt over it and keep aside for around 10 mins.

- Squeeze the mixture and remove excess water. Add plain flour, cornstarch, spring onion greens and black pepper powder. Mix everything well.

- Divide the mixture in 12 small balls and fry on high flame till its dark brown in color.

- Mix all ingredients of slurry and stir it well to make sure its lump-free.

- Heat oil in pan and add ginger-garlic paste, chopped green chillies and capsicum. Saute it for a while and add whites of spring onions. Stir-fry it for half min on high flame.

- Add prepared slurry into it and stir fast. Immediately add the Manchurian balls. Mix well and make each ball is well-coated with the gravy.

- Garnish with spring onion greens and serve hot.

Another funny incident related to this dish makes me laugh aloud!!!

Recalling the day when I cooked it for my brother-in-law (IAG), using leftover rice (unoptionally), naming it 'Rice Manchurian' ;) My father-in-law praised my efforts on every bite he had (I simply love him for tat), which I knew was a big disaster defined by IAG! He still pulls my leg at times laughing on it :P 

IAG... Recipe for super-like "Rice Manchurian" will be posted soon ;)


- Add salt only if required as soya sauce contains enough amount of salt for a dish.
- To make gravy Manchurian, increase the amount of water (in slurry) to 1 cup.

Tuesday, June 25, 2013

Microwave Rava Idli

Yeyyyy.... Finally!!! I'm posting my 1st South-Indian dish :) A healthy option of 'Rava Idli' for South-Indian Food lovers!!! Given here is a recipe of Microwave version, which is quite quick and almost effortless... You can make it using a normal Idli Steamer too.

Try out these colorful looking breakfast dish... :) 

Makes: 12-15


For Batter--

1 cup Semolina
1/4 cup Yogurt
1 tsp Chopped Coriander
1 tsp Chopped Onion
1 tsp Chopped Carrots
1 tsp Chopped Capsicum
1/2 tsp Fruit Salt (Eno)
Salt, to taste
3/4 cup Water

For Tempering--

1 tsp Cooking oil
1/4 tsp Mustard Seeds
1/4 tsp Cumin Seeds
A pinch of Hing
1/2 tsp Urad Dal
1/2 tsp Chana Dal


- Take all the ingredients of batter in a big bowl and mix them well.
- Add a tbsp of water at time if it needs more to make a batter with pouring consistency.
- Heat oil in a small pan (tadka-pan) and add urad dal, chana dal and mustard seeds into it.
- Once dal are golden-brown in color and mustard seeds splutter, add cumin seeds and hing.
- When it stops crackling, pour this to batter. Mix lightly.
- Grease microwave-proof idli plates. Microwave 1/4 cup of water on base plate of idli maker.
- Pour a tablespoon full of batter into each idli mould and arrange on base plate.
- Cover it with a lid and microwave it for 4 mins.
- Take them out and serve hot!!! 


- If not using microwave idli maker, it can be steamed using regular stand too. You need to steam it for approx 10 mins.
- Add your favorite veggies while making batter...

Linking this dish to Priya's Easy n Tasty Recipes - Diabetic friendly event!!!

Khichdi na Muthiya

It happens many a times when you don't get any idea of using left-over food in your kitchen!!! I hate when I have to eat the same on the next day... But this is an exception :) 

Mum used to make these muthiya for me as a part of my tiffin-box n I was getting max 1-2 out of them! After a long time, I wanted to make these munchies... so intentionally I cooked more khichdi (so that I don't call it left-over) :P 

Muththi = Fist & Muthiya = Dumplings shaped using your fist!!! So, here you go with the recipe of crispy dumplings...

Makes: 10-12


1 cup Left-over Khichdi
1/2 cup Coarse Wheat Flour
1/4 cup Semolina
1/2 tsp Red chilly powder
1 tsp Coriander powder
1/4 tsp Amchur powder
Salt, to taste


- Take all the ingredients in a big bowl and knead it like a medium-hard dough.
- Divide the mixture into 10-12 lemon-sized balls.
- Give it a round or flatten shape (press it using your fist).
- Heat oil in deep pan. Slide 3-4 pieces at time carefully and deep fry them till golden brown.
- Serve hot with a cuppa tea :)


- Serves good as a evening snack.
- Goes well with coriander chutney.

Click here to get the recipe for RAJWADI KHICHDI...

Monday, June 24, 2013

Chinese Cigar

Giving you a choice of calling it "Bite-sized Spring Roll" or "Chinese Cigar"!!! No matter what you choose, it's as yummy as any other Indo-Chinese dish. It serves delightful option to serve on appetizer plate in form of veggie-packed bundles!!! 

Makes: 10-12


For Wrappers--

1/2 cup Plain flour (Maida)
1 tsp Oil
Salt, to taste

For Stuffing--

1/2 cup Shredded Cabbage
1/4 cup Grated Carrot
1/8 cup Finely chopped Capscium
2-3 tsp Finely chopped French Beans
1 tsp Soya Sauce
2 tsp Red chilly sauce
1/2 tsp Vinegar
A pinch of Aji no Moto (MSG)
1/4 tsp Black pepper powder
Salt, to taste
2 tsp Oil

Cornstarch Slurry: 1/2 tsp Cornstarch + 1 tsp Water 


- Mix flour and salt in a bowl and knead a soft dough using lukewarm water. Once done, apply oil and knead it for a min again. 
- Cover with a lid or plastic wrap and keep it aside for 10 mins.
- Heat oil in a pan and add all veggies along with rest of the ingredients. 
- Toss well for a few seconds and turn off the heat. 
- Transfer it to another bowl and cool it down to room temperature.
- Divide the dough in 10-12 small balls. Take one of them, roll out to make puri-size. 
- Put a spoonful of stuffing mixture on it and fold 2 sides vertically.
- Now roll it from top to bottom tightly. Apply cornflour slurry on the edge to seal the side. 
- While preparing these rolls, heat oil in deep-frying pan. Once all the rolls are done, slide 3-4 each time carefully in pan and deep fry it to golden brown and crunchy crust. 
- Serve hot with Garlic-Tomato Sauce!!! :)


- Ready-to-use spring roll wrappers can be used instead.
- I mostly avoid using Aji no moto, but it is a must ingredient for any Chinese delicacy.

Asian Noodles Pancakes

You already know one of my best buddies, who was a star of Guest Dish a few days back on Food Court! Here comes the other bestie of mine - D2, who has developed herself to be a great home-cook but her culinary activities are on pause mode these days (Courtesy: her 5+ months old baby) :) Met her last weekend and she handed over a pack of Rice Vermicelli which she was not going to use in near future...!!!

Honestly, I never think of buying a pack of 'Rice Vermicelli' as I always feel that I can't do any magic with that! But while flipping through the pages of 'Small Food - A book of Snack-sized Bites' (Murdoch Books), I found a crispy pancakes (Page-14) to which I added SJ elements and tried out a simple, quick and kids-friendly dish :)

Makes: 10-12


50 gm Rice Vermicelli
2 tsp Finely chopped coriander
2 tsp Shredded Onion
1/4 tsp Black pepper powder
Salt, to taste
Oil, to shallow-fry


- Place rice vermicelli in a bowl of boiling water and cover it for 3-4 mins. 
- Drain excess water, pat dry with paper towel and transfer it to a big bowl.
- Add rest of all ingredients into it and mix well. 
- Heat 2 tsp oil in a heavy-bottom pan and shallow-fry 2-3 pancakes at a time. 
- Press gently with a flat spatula and cook them till golden-brown and crisp on both sides.
- Follow the same process for all the pancakes. 
- Place Smoky Veggies  in a serving plate and serve these pancakes on top of it.


- Alternatively, chinese 5-spice can be added for serving them as an appetizer! 

Special linking to Runner Girl in the kitchen and Foodelicious.

Sunday, June 23, 2013

Kadai Mushroom

I always included mushrooms in rice variety or breakfast dish, but never tried my hands on any gravy using it!  Even I wasn't sure if this will work... But to my surprise, this worked great!!! I actually loved this dish much more than a popular sibling of it - 'Kadai Paneer'. 

I specially thank my mum for gifting me a beautiful set of "Serving Kadais", which I always loved to see in restaurants :) Now my instant restaurant too owns the same... Yeyyyy!!!

Serves: 2-3


12-15 Button Mushrooms
1/2 cup Chopped Onions
1/2 cup Diced Onions
1/4 cup Diced Tomatoes
1/4 cup Diced Capsicum
2 tbsp Tomato Puree
2 tsp Tomato Ketchup
2 tsp Ginger-Garlic paste
1 tbsp Cooking Oil
2 tsp Butter
1 tsp Coriander powder
1/4 tsp Red chilly powder
1/8 tsp Turmeric Powder
1/2 tsp Cumin Seeds
Salt, to taste


- Wash and trim button mushrooms. Cut them into half pieces each.
- Heat oil + butter in a deep pan and add cumin seeds. Once it crackles, add chopped onion with ginger-garlic paste and cook it for 2 mins.
- Mix diced capsicum, onions and saute it. Don't overcook it, as they need to remain crunchy.
- Add mushrooms and toss it well. Cook it for one more minute and add tomato puree, tomato ketchup and all the spices into it.
- Mix everything well and cook it for 2-3 mins.
- Transfer it to a serving bowl and garnish with coriander leaves.
- Serve hot with Butter Roti :)


- Similar to this, if you use Paneer instead of "Mushrooms", it will be "Kadai Paneer"!!! :)

Friday, June 21, 2013

Nivedhanam's Blog-Anniversary Event

Hello Everyone,

Sowmya (A food-blogger running Nivedhanam) is going to celebrate 1st anniversary of her blog with a Hudson sponsored giveaway and a cookbook!

Do check out the details here for participating in "Authentic Indian Sweets" event.

After verifying all the entries posted, 10 lucky winners will be selected!!!

Post your sweet dish :)

Besan Toast

Make your tea-time perfect with a dish of "Besan Toast", which is quick and easy to make! Core-vegetarian may consider it an 'Egg less savory french toast" :) 

Since I've watched the movie 'Band Baaja Baarat', I've been a big fan of Bread Pakoda, but making it everytime goes heavy n unhealthy for health :( So, I found an alternate which tastes very similar to that deep-fried version ;) Have it as a morning breakfast, evening snack or monsoon munching... Entirely your choice!!!

Off to recipe now... 

Makes: 10


5 Wheat breads
1 cup Chickpea Flour (Besan)
1/8 tsp Ajwain (Carom seeds)
1/4 tsp Red chilly powder
1 tsp Coriander powder
A pinch of Garam Masala
1/8 tsp Fruit salt (Eno)
Salt, to taste
Canola Oil, to shallow-fry


- Take besan and all spices in a bowl and mix well.
- Make a thick batter by adding water gradually.
- Trim edges of all breads and cut them diagonally in triangle shape.
- Heat a tsp of oil on flat pan. 
- Dip each bread triangle in prepared batter and shallow-fry it on pan till golden-brown on both the sides.
- Serve hot with ketchup! :)


- Additionally, mix finely chopped onions and coriander to get more flavors :)

Thursday, June 20, 2013

Pickled Carrots

"Pickled Carrots" reminds me of my days when I was very choosy about vegetables (Although I've improved a lot, I still need to work on it). Whenever my mum planned to cook any veggies that I didn't like, she used to make this quick-to-serve pickle for me! And I always enjoyed it with a rice bowl :)

If there is nothing to have it as a side in your main meal, make this tangy and spicy pickle! 


3 Medium-sized Carrots
2 tbsp Methi Masala (One that is used for pickles
2 tsp Cooking Oil
2 tsp Lemon Juice
Salt, to taste


- Wash the carrots with fresh water and peel them.
- Cut them in your desired shape. (I cut them in vertical strips - medium thick, as my mum used to do)
- Heat oil in a pan and add carrots. Cook it for around a minute to make them tender.
- Add salt, methi masala and mix well. 
- Turn off the heat and add lemon juice. 
- Toss it to mix everything well and serve! :)


- Kasoori methi can be added as well. 
- Adjust methi masala according to your taste. I can't eat too much spice, so I kept it to 2 tbsp only. 
- Best to serve with breakfast parathas! :)

Wednesday, June 19, 2013

Tadka Dahi


1 cup Fresh yogurt
1/8 tsp Mint Powder

For Tempering--

1 tsp Cooking Oil
1/8 tsp Cumin Seeds
1/8 tsp Mustard Seeds
A pinch of Hing


- Strain yogurt with a muslin cloth to make sure it's lump-free.
- Mix mint powder and transfer it to a serving bowl.
- Heat oil in a tadka-pan and add mustard seeds first.
- Once it splutters, add cumin seeds and hing.
- Let it crackle for 5-6 seconds and pour this tempering over serving bowl.
- Mix gently and serve with any appetizer :)

Mint Powder


- Pick all green mint leaves from stems and wash them with tap water.
- Dry with a kitchen towel and arrange it on a big plastic sheet or plate.
- Make sure about no/minimum overlapping of leaves.
- Sun dry it for 2 days and grind it to make a course powder.


- Any kind of kebabs or skewers
- Tandoori marinade to give it a minty touch!
- Beverages like jaljeera, lemonade, masala soda etc.

Caramelized Onions


1 Brown Onion
2 tsp Olive Oil
A pinch of Salt


- Cut onion in thin strips.
- Heat olive oil in a sauce pan and add onions.
- Sprinkle a little salt over to get it caramelized faster.
- Saute it till dark brown in color.
- Transfer it to some bowl and keep it open for a few mins. It will be crispier.


- Can be stored in air-tight container in refrigerator for 2-3 days.
- Mostly used for rice varieties or chat dishes :)

Lebanese Lentils Rice

A simple, quick and healthy rice variety - "Lebanese Lentils Rice", is very famous as 'Mujaddara' in Middle-Eastern countries! Basmati rice cooked with brown lentils and light spices serves the best one-pot meal for a lazy weekday... I had it a long back in a middle-eastern restaurant, but never thought of making it in-house. And when I tried it last night, it turned out to be pretty much similar to the dish I had before :)

Here is a recipe of 'Lentils n Caramelized Onions Pilaf' :P

Makes: 2 servings


1 cup Basmati Rice
1 Brown Onion
1 cup Brown Lentils (Canned / Cooked)
1 tbsp Olive Oil + 2 tsp extra
1 tsp Roasted Cumin Powder
1/2 tsp Crushed Black Pepper
1/4 tsp Garam Masala
2 tsp Lemon Juice
Salt, to taste


- Wash basmati rice and cook it in boiling water (salt added) till its 90% done.
- Drain excess water and rinse with fresh water.
- Caramelize Onions in a sauce pan and keep it aside.
- Heat olive oil in a deep pan and add brown lentils (I used canned one). Saute it for a minute.
- Add rice along with all the spices into it. Mix well and cook it for 2-3 more minutes.
- Turn off the heat and mix half of the caramelized onions in pan.
- Transfer it to a serving bowl, sprinkle remaining caramelized onions on top.
- Drizzle lemon juice over the bowl and serve hot with yogurt dip! :)

Sending this recipe to Healthy Me, Healthy Us Event hosted by Sizzling Taste-buds, Riappyayan as well as linking to CookCookandCook and Thoushaltcook :


Guest Dish - by, Shalvi

You can say, I'm not a phone person (for those with whom I don't want to talk much)! I find 100s of reasons for not picking up the call or call back someone :) But that's not the same case for everyone... Yes, I'm not a patient listener... 'coz I love blabbering all the time :P And this uncanny habit obviously creates chaos on call when somebody on the other side shares the same trait!!! ;)

Those who knows me personally would have guessed the person by now... Yes, that's a very near-dear friend of mine - Shalvi! Both of us are a non-stop chatter-box, yet we never mind our ears to stay glued to the phone for long hours listening to each other's talk :) 

I and my husband love Pav-Bhaji, which she was to cook last night! She also told me her reason for that dinner plan: "If having all veggies in minimal quantity i.e. cauliflower, potato, onion, capsicum, peas, there is nothing better to make than PavBhaji!" And I agreed, as I usually do the same :P 

Here are the pictures of her dinner plate:

Isn't it looking so yummy??!!! I started drooling the moment I saw these pics! Actually, her husband Mr. SP shared these with me saying, "It looks all yummy 'coz of his skilled photography" And as always, I replied his msg giving all credits to his beautiful wife. If this yummy-looking dish wasn't cooked, he wouldn't have been inspired for clicking pics! :P 

Thanks a lot to a lovely couple for making it and specially to Mr. SP for clicking pics before grabbing the whole plate ;)

Tuesday, June 18, 2013

Jeera Biscuits

Cookies - Crackers - Biscuits!!! Who doesn't like them? Specially kids are very much fond of it... Savory biscuits, lightly salted and seasoned with roasted cumin seeds is an all-time favorite snack for everyone :) 

Making of "Jeera Biscuits" took me to a nostalgia trip! As a kid, I loved cookies (I'm still loving it though)... Getting cookies/crackers from a local bakery, arranging a dozen of them on a big plate, topping them in many different ways and serving a plate with cuppa tea was something I always loved to do. 

But that time, I didn't know how easy it is to make at home! Get your dough ready in total of 20 mins and plus baking time... And you'll get your cookie-jar filled with these buttery jeera biscuits :)

Makes: 20


1 cup Self-Raising Flour 
1 tbsp Chopped Butter (Cut into small pieces)
1 tsp Roasted Cumin Seeds
Salt, to taste
1/4 cup Lukewarm water


- Mix self raising flour, salt and cumin seeds in a mixing bowl.
- Add chopped butter (No melted butter) and mix all together to make crumbles in flour. 
- Knead a medium-soft (paratha like) dough using lukewarm water.
- Cover it with a wrap or lid and keep it aside for 15 mins.
- Divide the mixture in 5 big balls and roll out each of them keeping 4-5 mm thick.
- Use your favorite cookie-cutter and cut them nicely.
- Place a parchment paper on baking tray and arrange all the cookies onto it.
- Bake them in pre-heated oven on 180 degrees for around 20 mins.
- Take them out and place them on cooling rack. Store it in an air-tight container.


- Self Raising Flour: 1 cup Plain Flour + 1½ tsp Baking Powder + A pinch of Baking Soda
- Best to serve for tea-time munching.
- Can be used as a base appetizer with different toppings on it!

Sending this recipe to Souwmya's Eggless Baking Event hosted by Zesty South-Indian Kitchen:

Linking this dish to Nandoo's Kitchen - Nupur's UK, Rasoi and Me...

Monday, June 17, 2013

Gobhi 65

Got a request to post some Indo-Chinese dish in Jain Series, and here I'm with a restaurant style "Gobhi 65", deep-frying cauliflower florets and then stir-frying it with Chinese spices makes a wonderful appetizer! This dish can be prepared in many ways, but I love fried one out of all... Optionally, you can bake or grill them as well for a healthy-version :)  

When I had it 1st time, I wondered why is it called Gobhi '65' and not '19' or '22' or anything else??!!! And I google-d it to find out a reason, which confused me more n more as there are number of reasons given by people. 

i.e. Because it was a replica of Chicken 65! Some lady of 65 yrs invented this for his son! Original recipe had 65 different ingredients for making! n what not... Too funny, isn't it??   

I know, you must have started thinking by now :P Add a list of your reasons to this dish... 


15-16 Cauliflower Florets
1 tsp Ginger paste
1/4 cup Capsicum (cut into cubes)
1/2 tsp Cornstarch
1/2 tsp Soya Sauce
1 tsp Red chilly sauce
1/4 tsp Black pepper powder
Salt, to taste
2 tsp Oil

For Batter--

1 tsp Plain Flour
1 tsp Cornstarch
Salt, to taste
Oil, for deep-frying


- Wash all the florets under tap water and parboil them for 4-5 mins.
- Drain and rinse with cold water.
- Mix plain flour, cornstarch, salt in a bowl and add water to get a thick batter consistency.
- Heat oil in deep-frying pan. Once oil reaches smoking point, turn the heat to medium-high.
- Dip each cauliflower floret in batter and slide 4-5 at once carefully for deep-fry.
- Turn it around and fry till they are golden-brown in color and crisp from outside.
- Take them out on absorbent paper to drain excess oil.
- Mix cornstarch, soya sauce, red chilly sauce, salt and pepper powder in a small bowl. And make a slurry by adding water.
- Heat 2 tsp oil in a stir-fry pan and add ginger paste, capsicum in it. 
- Saute it for a while and add fried gobhi (florets) along with cornstarch slurry.
- Mix well to coat all the florets with brown paste. Cook for a few seconds on high heat and serve hot!!! 

SJ's NOTE (for non-Jain version):

- Optionally, spring onion whites and garlic paste can be used added with ginger paste. 
- In that case, turn off the heat and sprinkle spring onion greens as well before serving.

Friday, June 14, 2013

Smoky Veggies

Yes... my griller works the best for me to smoke pretty much everything I want! :) And this time... I grabbed a bunch of broccoli and a pack of baby carrots from super-specials rack! I thought of making it while having weekend breakfast, but had to wait for 3 long days if I stick to it... So roasted n grilled them when I planned pasta in dinner!!!

 If you're planning to have a healthy plate as a side or a part of your breakfast, this will work great for you!


1 cup Thick-sliced Carrots
1 cup Broccoli Florets
1 tbsp Olive Oil
1 tsp Oregano
1/4 tsp Chilly Flakes
Salt, to taste


- Boil water on high heat and add broccoli florets and carrots in it. Parboil it for 5 mins (or microwave).
- Drain and rinse with tap water. Pat them dry with a kitchen towel.
- Transfer it to a big bowl and mix well after adding salt, olive oil, oregano and chilly flakes.
- Put veggies on baking tray. 
- Oven-roast it for around 15-20 mins on 200 degrees. 
- Transfer the tray to griller and grill it for around 2-3 mins. It will start smoking and golden brown on surface.
- Drizzle a few drops of lemon juice and it's ready to serve!!! 


- Potato, cauliflower florets, capsicum, purple yam can be used the same way!!!
- Oven-roasting veggies by packing them in aluminium foil will keep them juicy. I do it only when it's to be served with steamed rice!

Mushroom Spaghetti

Spaghetti - A type of thin, cylindrical pasta and that too with garlicky mushroom flavor! Yummm...

It's very easy, quick to cook under 30 mins and of course, super delicious! It looks and tastes as good as anything you order in Italian eating joint, if you're a pasta-lover. Optionally, add a bunch of roasted / grilled veggies i.e. broccoli, carrots, capsicum to the dish... And it's definitely a treat to kids!

Serves: 2


6 Button Mushrooms
1/2 pack Spaghetti (I used semolina-based)
2 Garlic cloves (finely chopped)
3 tsp Olive Oil
1 tsp Mixed Herbs
1/4 tsp Paprika
4-5 drops of Capsico Sauce (Option: 1 tsp Red chilly sauce)
Salt, to taste

Slurry Mix--
1 tsp Cornstarch
3 tsp Water


- Boil water in a big vessel and add 1 tsp olive oil along with salt. Add spaghetti in it and boil it for around 5-7 mins. Turn off the heat when it's 85%-90% done. 
- Drain excess water out of it, rinse with fresh water and apply 1 tsp olive oil to keep them non-sticky. 
- Wash and trim (remove stems) of button mushrooms and slice them medium-thick.
- Heat olive oil in a deep pan and add minced garlic to it. Saute it for a few seconds.
- Add sliced mushrooms and cook it for 30-35 seconds only. Make sure you don't overcook it.
- Mix all the spices and capsico sauce. Add cooked spaghetti and pour cornstarch slurry over it.
- Toss it gently and serve hot!!!


- Can be a quick, simple meal to be served with garlic bread.
- To make it more kids-friendly, sprinkle cheese on top... It will definitely be a kids-party pleaser :)
- The best to be a part of Italian Sizzler!!! 

Thursday, June 13, 2013


Sometimes it happens that I don't remember what all I have in my freezer!!! Yesterday only I saw a pack of frozen mix veggies, which is never my first preference for cooking :P But as my husband loves it, I thought of making his favorite dish, linked with his favorite festival - Uttarayan... 

You must have guessed it by now, it's "Undhiyu"! If you are looking for an authentic one, it's not... This is my version with all the flavors that I love in any core-gujju gravy :)

And yes, it comes to be a Jain dish if you eliminate potatoes in it!!! Wooo... what a great start of 'Jain Series'... 

Serves: 3-4


500 gm Surti Undhiyu Mix (I had potatoes, small brinjals, broad beans, lilwa, yam and methi dumplings)
2 tbsp Canola Oil
1 tsp Chopped green chillies
1/2 tsp Coriander powder
1/2 tsp Red chilly powder
1 tsp Cumin powder
1/4 tsp Turmeric Powder
1/2 tsp Cumin Seeds
1/2 tsp Mustard Seeds
1/8 tsp Hing
1 tbsp Lemon juice
2 tsp Sugar
Salt, to taste

For Dry Masala--

1/4 cup Roasted Peanuts
2 tsp Fennel Seeds
1 tsp Besan (Gram flour)
1 tsp Anardana (Dried Pomegranate Seeds)
1 tsp Dessicated Coconut
1 tsp Sesame Seeds
1 tsp Kasoori Methi


- Take all the ingredients of dry masala in a mixture jar and grind them finely.
- Heat oil in a deep pan and add cumin seeds, mustard seeds and hing. 
- Once it splutters, add chopped green chillies and saute it for 30 sec.
- Add mixed veggies (thawed out if frozen) and add salt, turmeric powder and sugar. Mix well.
- Cover with a lid and cook it on slowest heat for around 10 mins. 
- Check if all the veggies are soft (cooked well), add red chilly powder, coriander powder and cumin powder along with ground dry masala.
- Mix it all together and cook it again for 2-3 mins.
- Turn off the heat and mix lemon juice in it. Serve hot with puffed poori!!! :)


- Raw banana (cut into cubes) can be used as a replacement of potatoes for Jain version!
- Fresh methi leaves can be added along with all veggies, which will infuse a nice aroma. 
- Recipe for making methi dumplings at home will be posted soon!

Linking this recipe to Foodabulous Fest Event organised by Simply TADKA and hosted by Shruti’s rasoi:

Tuesday, June 11, 2013

Dal Makhani

Name itself denotes a buttery dish that rules as a king of all Indian lentil varieties :) Call it as 'Maa ki Daal', 'Langarwali Dal' or 'Dal Makhani'!!!

This dish caught my full attention due to its simplicity with an authentic desi aroma! It's definitely the one to make you feel the flavors of "Ghar ka Khaana", but you need to put your calorie calculator aside to enjoy it fully :P Serve it simply with a plate of Jeera Rice or some rotis fresh from tandoor... and I bet you will get lost in this rich, protein-packed dish!!! :)

Serves: 2-3


3/4 cup Black Lentils (Kali Udad Dal)
1/4 cup Red Kidney Beans (Rajma)
1 Tomato (Finely chopped)
1 Onion (Finely chopped)
3/4 tsp Garam Masala
1/2 tsp Red Chilly Powder
3 tsp Ginger-Garlic paste
Salt, to taste
1 tbsp Butter or Clarified Butter (Ghee)
2-3 tsp Fresh Cream


- Wash dal and rajma together and soak in a plenty of water overnight. Add some salt and pressure-cook them for 3-4 whistles in morning. 

- Heat butter/ghee in a pan and add ginger-garlic paste, chopped onions and saute it for a while till onions are translucent. Add chopped tomatoes and cook it for 2-3 mins more.

- Now it's time to add cooked dal and rajma into it along with spices and fresh cream. Mix everything well and cook it for 5 mins. Add a little water if required to make a gravy consistency. 

- Heat a tsp of butter in a tadka pan. Add cumin seeds, hing and a pinch of red chilly powder. Pour this tempering over dal.

- Turn off the heat and cover it with a lid for a minute to infuse a buttery aroma in dal. Serve hot!!! :)


- As an alternate of red chilly powder, you can use finely chopped green chillies in tadka (tempering).
- It can be served in a classic combo of "Jeera rice and Dal makhani".

Linking it to Nivedhanam's Event - Priya's Versatile Recipes as well as Riappyayan :

Veg Kofta Curry

We were just watching a random cookery show on TV where 2 ladies were preparing some kofta type cutlets for appetizer dish!!! I had a bad experience making kofta, so my husband prefers me to make it when he's around.. But I got an instant craving to make any dish that consists of Kofta, and couldn't control it this time! :P

And I came up with something not-too-spicy but fully flavored with different veggies... "Veg Kofta Curry" - A delicious dish that is a specialty of North-India! If not the complete dish, these koftas can be served as an appetizer, which are kids-friendly for sure :)

Makes: 2-3 servings


For Koftas--

2 Boiled Potatoes
1/2 cup Mix Veggies (Chopped)
Salt, to taste
1/2 tsp Cumin powder
1/4 tsp Red chilly powder
1/4 tsp Garam Masala
1/4 tsp Amchur
Oil, for deep-frying

For Brown Gravy--

2 Diced Onions
1 Chopped Tomato
4-5 Cashewnuts
1 tsp Melon Seeds (Magajtari)
2 tsp Yogurt
2 tsp Ginger-Garlic paste
1 tbsp Oil
1/2 tsp Coriander powder
1/2 tsp Garam Masala
1/4 tsp Turmeric Powder
1/2 tsp Kasoori Methi
Salt, to taste

Before Frying--

2 tsp Cornflour
4 tsp Water
1/2 cup Bread Crumbs


- Take boiled potatoes and mix veggies in a big bowl and mash them together.
- Add the spices, mix well and make 6-7 lemon-sized balls out of it.
- Mix cornflour and water to make a medium-thick slurry. And take bread crumbs in a flat plate.
- Roll each ball in cornflour slurry and then cover with breadcrumbs. 
- Heat oil in deep-frying pan and slide 2-3 koftas at a time carefully. Fry them on medium heat till golden brown.
- Put them out on an absorbent paper and drain excess oil.
- Take onions, tomato, cashew-nuts, melon seeds and yogurt in a mixture jar and grind them to make a smooth brown paste. (Add a little amount of water if required)
- Heat oil in a pan and add ginger-garlic paste. Saute it for a while.
- Add prepared brown paste with all spices and cook it uncovered for around 10 mins. 
- When oil starts to get released from the sides, turn off the heat and transfer it to a serving bowl.
- Arrange koftas on the plate and garnish with fresh cream before serving!!! 


- Make sure to coat it fully as it may explode badly if oil comes in direct contact with corn or any other veggie with water content in it! I have had a bad experience with the same... 
- You can pick any veggies of your choice: french beans (fansi), cauliflower, bottle-gourd (dudhi), cabbage, broccoli etc.
- A variation can be done using soaked soya granules with mashed potatoes to make protein-rich kofta!

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