Wednesday, 5 August 2009

Pav Bhaji


1 piece butter
2 number carrots
5 piece cauliflowers
1/2 cup peas
1 number eggplant small
3 potato medium size
any other vegetables 1/2 cup
2 onions
3 tomatos
chopped coriander 1 bunch
3 number green chilli
capsicum medium size
ginger garlic paste
food color
coriander powder 1tbsp
1/2 spoon chillipowder
1 pinch turmeric
hing optional
pav bhaji masala powder


Wash potatoes,carrots, capsicum,cauliflower, peas, eggplant, green chilli and any other vegetables of our choice and cut them into medium size pieces.Boil the above vegetables in pressue cooker for 4 whistles till it get smashed consistency and keep it aside. Cut the onions and tomatoes and one green chilli into small pieces. Now heat butter in a pan and fry jeera once it got spluttered add onions,turmeric and hing(optional) and fry them till golden brown add tomatoes,greenchilli, ginger garlic paste and cook them till tomato looses its raw smell. Now add chilli powder,coriander powder and pavbhaji masala powder and salt then mix it well. Add some water to avoid sticking to the pan. Close the pan and cook it for 5 mins. Now add the mashed vegetables which we cooked in pressure cooker to this mixture and mix it well. Add food color (optional). Stir well till the vegetables mix well with the masala mixture. Take the pav and slice them. Put butter on a pan and fry it till the pav gets cooked. Serve hot and garnish the bhaji with coriander and chopped onions. Put some lemon juice over the bhaji.

Masaal Vadai


Bengal gram dal one and half cup
Onion 2 number
Green chilli 3 to 4 number
Ginger garlic paste 1tbsp
Curry leaves small bunch
Coriander leaves small bunch
sanuf 1 teaspoon


Wash and soak bengal gram dal for 2 to 3 hrs. Chop onion,green chilli,curry leaves,coriander leaves.Grind bengal gram along with sanuf coarsely(It should not be smooth like dosa mix). Now mix chopped onions, ginger garlic paste, coriander leaves, curry leaves and green chillies along with this batter and add salt to it. Make the above dough like small biscuits by applying water on your hand and deep fry them till golden brown aswell it cooks inside.

Paneer Butter Masala


Paneer 400 grams
Tomato 4 numbers
Cashews 5 numbers
cloves 3
cinnamon sticks 1
Bay leaves 1
Cardamom 2
Gram masala 1teaspoon
Fresh cream single
Chilli powder 1 teaspoon
Salt to taste
Butter 4 tbsp


Heat the pan, put one table spoon butter and fry the paneer. Fry until golden brown. Keep it aside. To make tomato puree, boil tomatos and peel the skin of tomatos. Boil the tomatos as it is, dont cut them. After peeling the skin from tomato, keep it aside for sometime.Let them cool down and then grind them in mixer along with cashew nuts. Heat butter in a pan add the masala grains(Cardamom,bay leaf, cloves and cinnamon sticks) fry them till golden brown. Now add the tomato puree along with sufficient salt to the fried grains and let it cook for 5 mins. Add one spoon garam masala, Chilli powder to the cooked puree. Add the fried paneer cubes to the cooked tomato puree. If you want you can add a pinch of food color to the above mixture or you can leave it. Finally pour one cup of cream in to pan and mix it well. Serve hot the delicious paneer butter masala along with fried rice or chapatis or pulka..

Gobi manchurian



cauliflower 1 full flower
Onion big size 3 numbers
green chilli 4 numbers
ginger and garlic 3 tbsp chopped
Coriander leaves 1 bunch
chilli sauce 1tbsp
soya sauce 2 tbsp
Tomato sauce 3 tbsp
corn flour 1 cup


Take only florets from cauliflower and half cook the flowers in a boiling water along with added salt. Now take the cauliflower florets and mix them well with corn flour, turmeric, salt , chilli powder, deep fry them and keep them aside.

Heat a little amount of oil in a frying pan, pour a jeera and fry them. Add sliced oninons to that and fry them till golden brown. Once the onions get fried add sliced ginger and garlic and fry them for a minute.Now add 1 table spoon chilli sauce, 2 table spoon soya sauce, 3 tablespoons tomato sauce and mix them well. Now add the fried cauliflower florets and mix them well. Finally add chopped corinander and server hot along with chapatis or separately.

Tuesday, 4 August 2009

Fried Rice


Basmati rice 2 cups
carrot 4 numbers
peas 1 cup
Half green capsicum
Half red capsicum
Half yellow capsicum
Chilli sauce 1tbsp
soya sauce 2 tbsp
tomato sauce 1tbsp
Vinegar 2 tbsp
Beans 100grams
Cabbage one cup
Onion 2
Green chilli 4 numbers


Cut carrot, capsicum, cabbage, onion,bean into thin long pieces. Heat oil in a pan fry onino till light golden brown and pour the remaining vegetables,peas and fry them for few minutes and put the lid over the pan and keep them till cooked.Add some salt. Once after all the vegetables got cooked add one tablespoon chilli sause, 2 tablespoon soya sause, 1 table spoon tomato sause, 2 tablespoons of vinegar.

Cook the rice separately(grains should get separated). Add the cooked rice to the above mixture and mix well.
Serve hot with tomato sause or any vegetable curry.

Aloo paratha


4 Large Boiled aloo
2 teaspoons salt(sufficient to prepare dough
1 tablespoon oil or butter(your choice)
300 grams atta
2 tablespoon ginger garlic paste


Mix all the ingredients in a large bowl and make it a smooth dough. Now make the dough into small balls . Make the balls into thick parathas.Heat the pan and fry the parathas with ghee. Fry them till light brown.

Potato fry


Potato 6 number medium size
Mustard seeds 1 teaspoon
Urad dal 1 teaspoon
Curry leaves
Chilli powder 1tablespoon
Coriander powder 2 tablespoon
Turmeric 1/2 tea spoon
Salt to taste


Cut the peeled potatos in a cube shape and boil them. Add oil in a Fry pan, put Mustard seeds, Urad Dal and Curry leaves, after it splutters add the boiled potatos in that, mix it for few minutes, then add Salt, Turmeric Power, Chilli Power and Coriander power. Fry until the potato turns to golden brown as you see in the above image. Potato Fry is now ready to serve.