Palak Poori

This is very easy to make.Its just like any poori made of whole wheat flour but with spinach added to it. Every mom is worried about kids not eating palak, so this could be one way atleast to make them have spinach..try it out!!!
  • Spinach - 2 bunches
  • Wheat flour - 500 gm
  • Ajwain (carom seeds)- 1/2 tbs
  • Salt to taste
  • Water
  • Oil for deep fry


  • Chop the stems of the palak(spinach).Take only the fresh leaves.
  • Put water to boil in apan and when the water starts boiling add the spinach leaves.
  • After it boils ,let it cool.
  • Blend to make a soft puree.
  • Add spinach puree,salt,ajwain and water to wheat flour and prepare a dough..
  • Divide the dough into small equal portions.
  • Roll them to make small pooris.
  • Fry them in hot oil in akadhai .
  • Serve hot.

Ajwain is also called 'owa' in Marathi, 'vaamu' in Telugu, "omam" in Tamil "ajwana" in Kannada, "ajmo" in Gujarati, "jowan" in Bengali and "asamodagam" in Singhalese.It is used as a digestive aid.


  • Rice -2 cups
  • Urad Daal (white) -1 cup
  • Salt - 1 1/2 tbsp
  • A pinch of Baking Soda
  • Oil for greasing
  • Wash and soak the daal overnight or for 8 hours.
  • Wash and drain the rice. Grind it coarsely in a blender.
  • Grind the daal into a smooth paste.
  • Now mix the grinded rice and daal together into a batter.
  • Mix salt and set aside in a warm place for 8-9 hours or overnight for fermenting.
  • Idlis are ready to be cooked when the batter is well fermented.
  • Grease the idli holder or pan well and fill each of them with batter.
  • Steam cook idlis on medium flame for about 10 minutes or until done.
  • Use a butter knife or spoon to remove the idlis.
  • Serve hot with coconut chutney or sambhar.

Tomato rice

Ingredients :

  • Rice -2 cups    
  • Tomatoes (chopped,medium size ) - 4
  • Onion (Small ) - 1
  • Ginger (finely chopped) - 1 " inch piece
  • Salt To Taste
  • Chilli Powder - 1 tsp
  • Dhania Powder - 2 tsp
  • Jeera Powder - 1 tsp
  • Tumeric - 1/2 tsp
  • Garam Masala Powder -1 tsp
  • Whole garam masala(3 cloves,3 cardamom,small stick of cinnamon,a bay leaf)
  • Oil - 3 tbsp
  • Fresh Coriander for Garnishing
  • Cumin seeds for Seasoning

  • Cook the Rice and let it Cool.
  • Heat the Oil in the Pan and add cumin seeds and whole garam masala.
  • When it starts spluttering add Onions , fry till translucent.
  • Add ginger ,tomatoes , salt,tumeric and keep stirring.When Everything is mixed together add all the dry masala powders.
  • Let it cook; keep stirring frequently.
  • When the tomatoes are cooked add the Rice and combine.
  • Garnish with Fresh Coriander leaves.

Ginger Shikanji

  • Mint leaves - 12
  • Ginger - 1 piece
  • Sugar - 3 tsp
  • Juice of one Lemon
  • Chaat masala-a pinch
  • One bottle soda


  • Crush mint leaves, ginger and sugar.
  • Put this mixture in aserving glass.Add lemon juice,chaat masala and soda to it.
  • Its just refreshing on a hot summer day.

Tamarind and spring onion chutney

  • Spring Onions - 10
  • Ginger - 1 piece
  • Green chillies - 3
  • Tamarind pulp
  • Black salt
  • Salt

Method :

  • Cut the green stems of the spring onions.
  • Peel and have the bulbs.
  • Blend chopped ginger,spring onion bulbs,green chillies,tamarind pulp,chopped green stems,black salt and salt to make the chutney.

Shahi Tukda


  • Bread slices - 3,4
  • Milk - 2 cups
  • Green cardamom powder - 1 tsp
  • Oil for frying
  • Half a cup of sugar
  • Saffron - 1 gm
  • Kewra essence - 2 tsp
  • Chopped candied ginger pieces
  • Chopped pineapple - 2,3
  • One roll silver foil
  • Chopped pista and almonds - 1 cup


  • Cut bread pieces into geometric shapes and fry till golden brown.Keep aside.
  • Take milk in apan, add green cardamom powder,sugar and saffron.
  • Allow the milk to boil for sometime.
  • Add the bread pieces and kewra essence.
  • Once the bread is done ,take it out in adish.
  • Put ginger and pineapple on the bread piece and cover it with another bread piece.
  • Repeat for the other slices.
  • Allow the milk to boil on very low heat.
  • Once it is thick,pour it on the bread pieces.
  • Roll the silver foil over the bread pieces.
  • Garnish with chopped pista and almonds.
  • Serve hot.


Spicy Potato

  • Potatoes (Medium size) - 4
  • Tomatoes(Medium size) - 4
  • Onions - 2
  • Coriander seeds - 2 tbs
  • Cumin seeds - 1 tsp
  • Sesame seeds - 2 tsp
  • Green chillies - 10
  • Garlic cloves - 8
  • Chopped ginger (i small piece)
  • Chopped Coriander leaves - 1 bunch
  • Oil - 2 tbs
  • Salt
  • Water


  • Boil ,cool and peel the potatoes.
  • Dice them into small pieces.
  • Boil , cool and peel the tomatoes and grind to a fine puree.
  • Finely chop onions and six to seven green chillies.
  • Dry roast coriander,cumin and sesame seeds.Allow it to cool and grind.
  • Blend garlic,green chillies,ginger,coriander leaves,water and salt to a fine paste.
  • Heat oil , add chopped onions and tomato puree.cook on low heat.
  • Then add the coriander garlic paste and saute for sometime.
  • As the fat starts seperating,add the potatoes and two heaped teaspoons of the dry masala.
  • When the potatoes are done ,serve hot.

Bharwan Gobhi Kebab(stuffed cauliflower)

  • Cauliflowers(medium size) - 4
  • Turmeric powder - 1/4 tsp
  • Pomegranate - 1
  • Raisins - 1 tbs
  • Chopped Cashewnuts - 1 tbs
  • Chopped ginger - 1 tsp
  • Coriander leaves (chopped) - 1 bunch
  • Grated Cheese - 1 tbs
  • Khoya - 1 tbs
  • Besan - 350 gm
  • Carom seeds - 1 tbs
  • Garlic paste - 4 tsp
  • Red chilli powder(to taste)
  • Oil for frying


  • Boil the cauliflowers in water with salt and for two minutes and set aside.

For the stuffing:

  • Mix grated cheese,khoya,raisins,pomegranate,cashew nuts,ginger and coriander leaves and stuff the cauliflowers.

For the batter:

  • Add carom seeds,garlic paste,red chilli powder,salt and water to besan to make a thick batter.Dip the cauliflower in the batter and fry.
  • Serve hot.


  • Milk - one jug
  • Tartaric - 3,4
  • Cornflour - 1/2 tbs
  • Maida - 1/2 tbs
  • Reetha water - 2 tbs
  • Sugar - 2 cups
  • Few strands of Saffron
  • Pistachios and Almonds


For the Chenna:

  • Boil milk in kadai and then cool it.
  • Dissolve tartaric in a cup of water.Add it to the milk.
  • Keep stirring to curdle it to make the chenna.
  • Add cold water and strain it in amuslin cloth.set it aside.
  • Make a dough with chenna , cornflour and maida.
  • Shape into small balls and flatten them.
  • Mix sugar with a little water and make a syrup.Boil it with reetha water.
  • Put rasmalai pieces into the syrup.
  • In another pan, add some water to acup of sugar and make another syrup.
  • Take the rasmalai pieces out and soak them in the sugar syrup just made.
  • Warm milk in a pan with saffron strands.
  • Squeeze out the excess syrup from the rasmalai pieces.
  • Lower them gently into the milk.Put them on a plate and top up with pistachios,Almonds and Saffron.
  • Refrigerate and Serve cold.

Dry Gobi Sabzi

  • Cauliflower - 250 gms
  • Onion(paste) - 1
  • Tomatoes(paste) - 2
  • Garlic and Ginger paste - 1 tsp
  • Green chilli paste - 1 tsp
  • Garam masala powder - 1/2 tsp
  • Turmeric powder(haldi) - 1/2 tsp
  • Chat masala powder - 1 tsp
  • Cumin seeds(jeera) - 1 tsp
  • Oil - 1 tbsp
  • Fresh coriander leaves for garnishing
  • Salt and black pepper (to taste)


  • Wash and cut the cauliflower into small florets.
  • Heat oil in a pan.Add cumin seeds,salt, turmeric powder and ginger garlic paste.fry for some time.Now add onion paste.Fry untill it turns brown.
  • Add green chilli paste and tomato paste. mix well. let it cook for some time.
  • Add cauliflower to it.mix well.cook covered.
  • Add garam masala and chat masala when cauliflower becomes soft.
  • Mix well and cook on alow flame for few minutes.
  • Garnish with coriander leaves.
  • Serve hot with roti /parantha.

Stuffed Bhindi

  • Lady finger(bhindi) - 500 gms
  • Onions - 2(paste)
  • Tomatoes - 2(paste)
  • Green chillies - 2(paste)
  • Oil - 2 tsp
  • Salt and black pepper powder( to taste)
  • Chat masala powder - 1 tsp
  • Garam masala powder - 1/2 tsp


  • Wash and wipe dry lady fingers.Slit them and keep aside.
  • Heat 1 tsp of oil in a pan .Add the onion paste ,tomato paste , chilli paste, salt, garam masala, chat masala to it.fry for some time.
  • Cool it and fill into the slitted lady fingers.
  • Heat oil in a pan and add the stuffed lady fingers to it.fry untill the lady fingers are cooked.
  • Serve hot.

Coconut Rice

  • Rice - 1 cup
  • Oil - 1 tbs
  • Black cardamom - 1 pod
  • Cinnamon sticks - 1,2
  • Mace - 1 piece
  • Cloves - 3,4
  • Black pepper - 1/2 tsp
  • Green cardamoms - 2,3
  • Ginger and Garlic paste - 4 tsp
  • Coconut milk - 1 cup
  • Onion(thinly sliced) - 1
  • Half a bowl of grated coconut
  • Salt
  • Water


  • Wash and soak rice in water for thirty minutes.
  • Take oil in a pan,add black cardamom,cinnamon,mace,cloves,black pepper and green cardamom.
  • Cook for few seconds.Now add ginger-garlic paste and onions.
  • Saute till they turn brown.Add grated coconut and coconut milk.Mix well.
  • Cook till the fat starts seperating and then add water and salt.
  • Drain the water from the rice and add it to the cooking mixture.
  • Once the rice is cooked, put off the heat and leave for 2-3 minutes.
  • Serve hot.

Anardana Raita

  • Yoghurt - 2 cups
  • Red chilli powder - 1tsp
  • Pomegranate juice - 3 tbs
  • Pomegranate seeds - 1/2 cup
  • Salt


  • Whisk yoghurt and add salt,red chilli powder,pomegranate juice and pomegranate seeds.
  • Whisk again and refrigerate.
  • Serve chilled.

Talwa Parantha

  • Wheat flour - 400gm
  • Chilli flakes - 2 tsp
  • Desi ghee - 1 tbs
  • Cumin seeds - 1 1/2 tsp
  • Chopped green peas - 1 cup
  • Red chilli powder - 1 tsp
  • Oil for frying
  • Salt
  • Water
  • Mix wheat flour,chilli flakes and salt and knead a dough.Keep it aside.
For the stuffing:
  • Heat desi ghee ,add cumin seeds,green peas,salt and red chilli powder.
  • When cooked, keep it aside to cool.
  • Make small cups with the dough , fill with the stuffing and then roll gently to make paranthas.
  • Fry them in oil and serve hot.


Kashmiri Palak Paneer

  • One bunch baby spinach
  • Fresh Paneer - 500 gm
  • Oil - 2 tbs
  • Cinnamon sticks - 4,5
  • Chopped Garlic -4,5
  • Turmeric powder - 1 tsp
  • Deghi mirch powder - 1 tsp
  • Royal Cumin seeds - 1 tsp
  • Dry ginger powder - 1 tsp
  • Black and green cardamom powder - 1/2 tsp
  • Black pepper powder - 1 tsp
  • Roasted cumin powder - 1 1/2 tsp
  • Cooking oil
  • Salt
  • Water


  • Wash and boil the spinach in salt water.
  • Allow it to cool by adding cold water.Squeeze out the excess water and cut coarsely.
  • Dice paneer into rectangular pieces and fry them till golden brown.
  • Soak them in water so that they turn soft.
  • Heat oil in a pan,add cinnamon,garlic,chopped spinach,turmeric powder and deghi mirch powder.
  • Saute and add salt, royal cumin seeds ,ginger powder,black and green cardamom powder and black pepper powder.
  • Drain the water from the soaked paneer and add to the spinach.
  • Saute for sometime and serve hot.

Jaiphali Aloo


  • Potatoes - 7,8
  • Desi ghee - 2 tbs
  • Chopped green chillies - 4
  • Chopped ginger - 1tsp
  • White pepper- 1 tsp
  • Nutmeg powder - 1tsp
  • Chopped coriander - 2 tbs
  • Juice of one lemon
  • Coriander seed powder
  • Cumin seeds - 2 tsp
  • Salt
  • Water


  • Peel potatoes and cut them into small star shapes.
  • Soak in water for sometime.
  • Boil in salt water and drain.
  • Heat desi ghee in a pan,add cumin seeds, chopped ginger and green chillies.
  • Stir and add potatoes and salt.
  • Cook for sometime.Now add white pepper,nutmeg powder,coriander seed powder and stir.
  • Add chopped coriander leaves and lemon juice.
  • Saute and cook for a minute.
  • Garnish with chopped coriander leaves and serve hot.

Amla Chutney


  • Amla(boiled and diced) - 3/4 cup
  • Coriander powder - 1 tsp
  • Red chilli powder - 1 tsp
  • A pinch of asafoetida
  • Brahmi leaves - 4,5
  • Salt to taste
  • Oil - 1 tbsp


  • Heat oil in a pan.Add half a tsp saunf powder.
  • Add coriander powder,chilli powder,hing , salt and amla.
  • Saute well.
  • Cool the mixture and grind it well and serve.


Badam Halwa(Almonds)

  • Badam -2 cups
  • Sugar -2 1/2 cups
  • Kesar Colour -2 drops
  • Ghee -1 cup
  • Milk -1 cup

  • Leave the almonds in hot water for 1 hour.
  • Remove the outer skin and grind to a paste with the milk.
  • Make sugar syrup and boil till it reaches a one string consistency.(It should be like a thread between fingers when touched.)
  • Add the badam paste and cook till it thickens.
  • Add the kesar colour.
  • Add ghee little by little stirring continuously on low heat.


Malai Kofta

  • Milk - 600 ml.
  • Lemon juice - 2,3 tbsp.
  • Gram flour (besan) - 4 tbsp.
  • Oil for frying
  • Salt to taste
For Gravy:
  • Oil - 3 tsp.
  • Milk- 400 ml.
  • Onion - 1 (large)
  • Tomatoes - 2 (medium)
  • Turmeric Powder - 1 tsp.
  • Green chillis - 2
  • Salt to taste
  • Heat milk in pan and bring it to boil. Remove from heat.
  • Add lemon juice. Stir slowly and gently until white curd forms on the surface and separates from whey.
  • Strain the milk. This will give you "chenna". Squeeze "chenna" to make sure that most water is extracted.
  • Knead "chenna" to make a smooth dough.
  • Make small balls if equal size and wrap each ball in gram flour.
  • Fry these "chenna" balls in oil until golden brown and keep aside.
To make Gravy:
  • Take a pan/kadai with specified oil and fry chopped onion until it turns pink.
  • Add turmeric powder and green chillies.
  • Add chopped tomatoes and fry well till the mixture starts separating from oil.
  • Now add milk in it and let it boil. Keep stiring in between.
  • After boiling for approx. 5-7 min, add the fried "chenna" balls and let it boil for another two min.

Mutter Paneer


  • Paneer - 200 grams
  • Cooked green peas - 1 cup
  • Onion - 1
  • Tomatoes - 1
  • Bay leaves - 2
  • Cloves - 3,4
  • Black pepper powder - 1/4 tsp.
  • Ginger-garlic paste - 1 tsp.
  • Green chilli - 1
  • Turmeric Powder - 1/2 tsp.
  • Red chilli powder - 1 tsp.
  • Coriander powder - 1/2 tsp.
  • Poppey seeds - 1 tbsp.
  • Cumin powder (Roasted) - 1 tsp.
  • Garam Masala Powder - 1 tsp
  • Vegetable oil 5-6 tsp
  • Salt to taste
  • Green coriander leaves for garnishing


  • Heat oil in a pan / kadhai. Cut paneer into small cubes. Fry over medium heat until light brown. Turn pieces while frying. Be very careful as it splatters. Keep the paneer pieces aside.
  • Cut onion, tomato and green chilli. Grind it in a mixer and make paste. Add ginger-garlic paste.
  • Heat remaining oil and fry bay leaves and cloves for 30 secs.
  • Add the paste and fry on medium heat until golden brown (The oil starts separating from the mixture).
  • Add red chilli powder, turmeric powder, coriander powder, garam masala, black pepper powder, poppey seeds and salt. Mix well.
  • Add green peas and fry for 2-3 minutes.Add water just enough to make thick gravy. Bring the gravy to boil. Add paneer pieces. Stir well and cook over medium heat for 5 minutes.
  • Garnish with chopped green coriander leaves and serve hot.

Navratan Korma


  • Boiled vegetables - 3 cups
  • (9 varieties-potatoes, carrots, green peas, french beans, cauliflower, capsicum, cabbage,bottle gourd, cluster beans)
  • Grated paneer - 150 grams
  • Tomatoes - 3
  • Grated onions - 2
  • Ginger paste - 1 1/2 tsp.
  • Garlic paste 1 1/2 tsp.
  • Salt to taste
  • Turmeric Powder - 1 tsp.
  • Red chilli powder - 1 1/2 tsp.
  • Coriander powder - 1 tsp.
  • Garam Masala Powder - 2 tsp.
  • Cream - 2 tbsp.
  • Vegetable oil - 6 tbsp.
  • Ghee - 1 tbsp.
  • Milk / water - 1 cup
  • Dry fruits (cashew nuts, raisins) - 1/4 cup
  • Coriander leaves for decoration
  • Boil tomatoes till tender. Allow them to cool. Then peel off the tomato skin to make puree. (Readymade tomato puree can also be used. )
  • Take 1 tbsp ghee and slightly fry the dry fruits for about 1 min on medium heat.
  • Heat oil in a pan. Fry onions and ginger-garlic paste till golden brown.
  • Add salt, turmeric powder, red chilli powder, coriander powder, garam masala and fry for 2-3 minutes.
  • Next add tomato puree and dry fruits. Stir well and cook the mixture for 4 minutes. Ensure that the mixture doesn't stick to bottom of pan.
  • Add milk (use water alternatively). Bring it to boil. Reduce the heat and cook until the gravy becomes thick.
  • Add paneer to the gravy and stir well.
  • Finally add all the vegetables to the above gravy and cook for 5-7 minutes.
  • Serve hot. Decorate with cream and chopped coriander leaves.

Hara Pulao(Green spicy pulao)


  • Basmati rice - 1 cup
  • Cauliflower (cut into small pieces) - 250 grams
  • Green peas - 150 grams
  • Thinly sliced potatoes - 200 grams
  • Cinnamon - 2 sticks
  • Cloves - 4-5
  • Black pepper - 7,8
  • Bay leaves - 2-3
  • Green cardamom - 2
  • Thinly sliced onions - 2
  • Thinly sliced green chilli - 2
  • Vegetable oil - 4 tbsp.
  • Coriander leaves- 1bunch(about 100 gms)
  • Green chillies - 4
  • Ginger -one inch piece
  • Salt to taste
  • Garam Masala Powder

  • Grind together coriander leaves, green chillies and ginger into a smooth paste.
  • Heat 1 tbsp. oil in a pan. Fry bay leaves, cloves, cinnamon, black pepper for 1/2 minute on medium heat.
  • Add thinly sliced onions, green chillies and fry till pink. Keep this aside.
  • Take rest of the oil and fry all the vegetables for 4-5 minutes. This adds taste to pulao.
  • Add paste of coriander leaves, green chilli and ginger to it.
  • Add the fried onions, garam masala and salt. Stir and then fry it for 5 minutes.
  • Add washed rice and water (slightly more than 2 cups). Cook on medium heat. Stir rice once while its getting cooked.
  • Decorate with chopped green coriander leaves.
  • Serve hot with any raita.

Dal Makhani


  • Black grams - 1 cup
  • Bengal grams - 1/2 cup
  • Kidney beans - 1/4 cup
  • Ginger -1 inch piece
  • Green chilli -2-3
  • Butter - 4 tbsp.
  • Cream - 2 tbsp.
  • Finely chopped tomatoes - 3
  • Finely chopped onions - 2
  • Garlic- 7,8 pieces
  • Cumin seeds - 1 tsp.
  • Asafoetida - 1 pinch
  • Red chilli powder - 2 tsp.
  • Salt to taste

  • Thoroughly wash black grams, bengal grams and kidney beans. Then soak it in water (2 glasses) for about 7-8 hours .
  • Add ginger and garlic to the above. Pressure cook for about 10 minutes.
  • Then reduce the heat to 'medium' and cook for about 15 minutes. Remove ginger-garlic from the cooked grams and make a paste.
  • Heat 2 tbsp. of butter in a pan.Add asafoetida and cumin seeds in it. Add thinly sliced green chilli.
  • Heat till it gets slight brown in color.Add ginger-garlic paste and finely chopped onions.
  • Fry until golden brown.Add chilli powder, finely chopped tomatoes and salt until the mixture thickens into pulpy sauce (about 3 mins).
  • Then add cooked grams and kidney beans to the mixture. Heat for 4-5 minutes.
  • Add little water if it is thick.
  • Add the remaining butter and cook for 2 minutes.
  • Decorate with cream. Serve hot.

Palak Aloo

Ingredients :
  • Onion finely chopped - 1
  • Potatoes boiled and peeled - 3
  • Salt to taste
  • Oil - 1 tsp.
  • For Gravy :
  • Spinach - 1 bunch.
  • Cilantro fresh - few Sprigs.
  • Ginger small piece - 1.
  • Green chillies - 2,3
Method :
  • Wash and drain the water from Spinach. Chop them coarsely.
  • Chop the potatoes into chunks .
  • In a seperate pan/microwave boil all the ingredients for gravy.
  • Cool & grind them coarsely.
  • Heat oil in a pan, add finely chopped onions.Fry till the onions become translucent.
  • Add the potatoes and salt.
  • Add the Green Gravy and cover the pan for few minutes.
  • Stir , Add water if thick.Garnish with cilantro leaves.
  • Serve hot with rotis.

Baigan Bhartha


  • Eggplant (medium size) - 1 (brinjal/baigan)
  • Cooked green peas - 1/2 cup
  • Finely chopped onions - 1
  • Finely chopped tomatoes - 1
  • Finely chopped green chilli - 1
  • Red chilli powder - 1/2 tsp.
  • Garam Masala Powder - 1/2 tsp.
  • Turmeric Powder - 1/4 tsp.
  • Vegetable oil - 3 tbsp.
  • Salt to taste
  • Chopped green coriander leaves for garnishing


  • Brush eggplant(brinjal/baigan) with oil and roast it over medium heat.
  • Frequently turn the eggplant upside down, until fully roasted.
  • Once done, hold it under cold running water or in a bowl full of water. Cool it and peel off the blackened skin. Mash the flesh.
  • Heat oil in a pan / kadhai . Add green chilli and onion and fry over medium heat until light golden brown.
  • Add red chilli powder, turmeric powder, garam masala and salt and stir. Add tomatoes and cook until tender.
  • Add green peas and mashed eggplant. Stir well. Fry for 5-7 minutes over medium heat.
  • Garnish with green coriander leaves and serve hot.

Paneer Masala


  • Paneer -250 grams
  • Water- 2 cups
  • Tomatoes- 3
  • Green cardamom powder -1/4 tsp.
  • Cloves - 8
  • Black pepper powder - 1 tsp.
  • Vegetable oil - 3 tbsp.
  • Paste of ginger-garlic and green chilli 1 tsp.
  • Turmeric Powder - 1/2 tsp.
  • Red chilli powder - 1 tsp.
  • Cumin seeds - 1 tsp.
  • Coriander leaves for garnishing
  • Salt to taste

  • Grate the paneer.
  • Boil tomatoes and then peel off the skin. Mash them to make a pulpy sauce.
  • Heat oil in a pan. Fry cloves, cumin seeds, ginger-garlic-green chilli paste.
  • Add cardamom powder, black pepper powder, chilli powder, salt, turmeric. Stir well.
  • Add pulpy tomato sauce. Fry for 4-5 minutes .
  • Add water ,let it boil. cook on medium heat till the gravy becomes thick.
  • Finally add the grated paneer. Do not cook for more than a minute after putting paneer. Remove from heat.
  • Paneer masala is ready to be served. Decorate with chopped green coriander leaves.

Aloo Mutter

Ingredients :

  • Potatoes Big - 4
  • Peas - 1/4 cup
  • Tomato big -1
  • Onion medium - 2
  • Curds - 1/2 cup
  • Ginger - 1' inch piece
  • Green chilies - 2(chopped)
  • Chilli powder- Acc to Taste
  • Salt to Taste
  • Tumeric - 1/2 tsp
  • Garam masala - 1 tsp
  • Cumin Seeds - 1 tsp
  • Butter/ghee - 2 tsp
  • Water - 1 cup
  • Fresh coriander for Garnishing.

Method :

  • Peel and cut the potatoes into cubes.
  • Grind Onion one ginger to paste.Heat the Ghee in a pan and fry the paste to golden brown.
  • Add all spices, green chillies,tomatoes and saute.
  • Add curd and cook till ghee seperates.
  • Add peas, potatoes,fry for 5 minutes. Add Water .Mix well.
  • Cover and cook over a gentle fire.
  • Serve Garnished with fresh coriander leaves

Makai Palak

Ingredients :
  • Onion (finely chopped )- 1.
  • Corn kernels -1 cup
  • Salt to taste
  • Coriander Powder- 1 tsp.
  • Oil -1 tsp.
For Gravy
  • Spinach - 1 bunch.
  • Ginger 1 small piece
  • Green chillies - 2,3

Method :
  • Wash & drain the water from Spinach. Chop them coarsely.
  • In a separate pan/microwave boil all the ingredients for gravy. Cool & grind them .
  • Heat oil in a pan, add finely chopped onions.
  • Fry till the onions become translucent.Add spice powder & mix. Add the corn ,salt & fry till the corn is almost cooked.
  • Add the Green Gravy & cover the pan for few minutes. Stir , Add water if thick .Adjust the seasonings.
  • Serve hot with roti .

Aloo Gobi

Ingredients :

  • Cauliflower - 1
  • Potatoes - 4
  • Onion - 1 ( chopped lengthwise)
  • Ginger,Garlic paste - 1 Tsp.
  • Salt to taste.
  • Tumeric -1/2 Tsp.
  • Cumin Powder - 2 Tsp.
  • Coriander Powder- 2 Tsp.
  • Red Chilli Powder 2 tsp.
  • Garam Masala -1 Tsp.(or sabzi masala)
  • Cilantro sprigs for Garnishing.
  • Kasoori methi -1/2 tsp
  • Oil -1 Tbsp.

Method :
  • Seperate the florets from Cauliflower. Wash & drain.Cut Potatoes into Chunks.
  • Heat Oil in a Pan , add Onions & fry till translucent.Add ginger, garlic Paste, stir Mix in Potatoes , cover to cook.
  • When the Potatoes are half done , add the flowrets,tumeric & salt. Cover to Cook. Open afer a few minutes,add all the dry powders & mix. Garnish with Cilantro leaves.
  • Serve hot with Breads, Rice, Rotis or as a side dish.


Vegetable Pakora

  • Chickpea Flour (Besan)- 1 cup
  • Oil -2 tsp
  • Ground Cumin -1 tsp
  • Salt- 1 1/2 tsp
  • Chopped Green Chillies -1 -2
  • Water -1/2 cup
  • Potato -1
  • Cauliflower -1 (small)
  • Carrots(sliced finely) -1
  • Cabbage -2
  • Sliced Onion-1 1/2 cup


  • Boil the potato until just tender, peel and chop finely.
  • Finely chop cauliflower and onion. Shred the cabbage.
  • Mix the remaining ingredients well. Mix well to make a batter.
  • Let batter rest 1/2 hour in a warm place.
  • Add the vegetables and mix in evenly.
  • Deep fry in oil .
  • Drain pakoda on paper towels and serve immediately.
  • Serve vegetable pakora with coriander or mint chutney or tomato ketchup


Bagara Baingan

Ingredients :
  • Baingan (Brinjal) - 4, 5
  • Sesame Seeds (Til) - 2 Tablespoon
  • Peanuts - 1 Handful
  • Cumin seeds (Jilkar) - 1 Teaspoon
  • Methi seeds - 1 pinch (powder)
  • Onion - 1 Big
  • Tamarind - small lemon size. (Soaked in little water)
  • Mint (Pudhina) - Few leaves (Handful)
  • Green Chillies - 4 - 5 (depending on your taste)
  • Ginger Garlic Paste - 1 teaspoon
  • Cilantro (coriander)leaves for garnishing

Method :
  • Make 4 slits vertically for each Baingan (do not cut it completely).keep them aside.
  • Fry separately Sesame seeds, Peanuts, Cumin seeds and Methi seeds and grind them separately into powder.
  • Now cut onion into small pieces and green chillies into two halves.
  • Take a pan, pour 3 teaspoons of oil and put green chillies after 3 seconds put onions fry them well till it changes it colour to Golden brown. Now put Mint and fry for few seconds and turn off the stove.
  • After it cools put them in Grinder, add ginger garlic paste, little turmeric powder (haldhi), red chilly powder, salt, Curry powder 1/2 teaspoon and grind them into thick paste. If required add little water. Remove it and keep it a side.
  • Take a pan pour 2 tablespoon of oil and put Baingan and fry them for few minutes.
  • Then add the Grinded material and mix well, see that baingan does not break.
  • When it is well cooked add Tamarind water (little bit concentrated), mix them and let it be cooked for few minutes.
  • Now add Cumin powder and Methi powder and turn off the stove and Garnish with Cilantro leaves.


Sesame Seed Pulao

  • Basmati Rice - 3 cups
  • Red chillies-4,5
  • Sesame seeds-2tbs
  • Peanuts-1/2 cup
  • Cashewnuts-1/2 cup
  • Butter-1tbs
  • Cream-1/2 cup
  • Mustard seeds-1tsp
  • Curry leaves -5,6
  • White lentils(urad dal) -2tsp
  • Ghee or oil- 3tbs
  • Salt to taste


  • Wash Basmati Rice and soak it in water for some time.
  • Roast 4-5 Redchillies,Sesame seeds and grind them into a fine powder.
  • Heat oil in a pan and fry peanuts and cashewnuts.
  • Heat butter in a pan and as it melts add half a cup of cream and add the fried nuts.
  • Heat ghee in a pan,add mustard seeds,curry leaves, one cup of white lentils or urad dal and add the sesame seed mixture.
  • Add some water to it.Add rice when the water starts to boil and add salt.
  • When the rice is almost cooked,garnish with the cream mixture.
  • Cover and cook for some more time.
  • Serve hot.

WholeWheat Cake

  • Whole wheat flour-1 cup
  • Jaggery(lal shakkar)-1cup
  • Baking powder-1 1/2 tsp
  • Oil- 1/3 cup
  • Eggs -2
  • Water-1/2 cup
  • Almond Essence -1/2 tsp
  • Walnuts(chopped and dusted with flour) -1/2 cup


  • Take flour,jaggery,baking powder,oil and eggs in a bowl and beat well.
  • Add the water and almond essence.Beat till smooth.Mix in the walnuts.
  • Pour the mixture into the tin and bake in the preheated oven for thirty to forty minutes or till a knife pierced in comes out clean.

Walnuts have to be dusted with flour so that they do not sink to the bottom of the tin.


Palak Bhurji

  • Spinach- 1 bunch
  • Oil-2tbs
  • Garlic paste-4tsp
  • Desi ghee- 1tbs
  • Ginger paste-2tsp
  • Tomatoes(chopped) -2,3
  • Cumin powder-1tsp
  • Coriander powder-1tsp
  • Butter-3 big cubes
  • Onions(chopped)- 2
  • Thinly sliced ginger pieces.


  • Chop the spinach.Heat oil in a pan ,add some garlic paste,spinach and salt and cook for sometime.
  • Heat desi ghee in a pan,add garlic paste,ginger paste and saute.
  • Once the garlic turns brown,add tomatoes,cumin powder and coriander powder.cook for somemore time.
  • Take butter in apan ,add chopped onions and saute.
  • Now add spinach,tomatopaste,salt,red chilli powder,paneer,green chillies and coriander leaves.cook for sometime.
  • Garnish with thinly sliced ginger and serve hot.

Chocolate dessert with Rasmalai

  • Fresh cream-500gm(whipped with 150gms of powdered sugar)
  • Hazel nut chocolate or any dark chocolate-1 1/2 cups
  • Rasmalai-10 pieces
  • Double cream-3/4 cup
  • Agar-agar(china grass) soaked in water - 3tbs
  • Sugar -3tbs
  • Olive oil mixed with icing sugar-1tsp
  • Gold foil
  • Fresh fruits and fruit sauce
  • Gold dust to garnish


  • Take agar-agar ina pan and add sugar and double cream.
  • Cook till it attains sauce like consistency.Keep aside.
  • Melt the chocolate in a microwave and fold in the whipped cream.Add the agar-agar mixture and mix well.
  • Grease a mould with olive oil.Fill it with half of the prepared mixture.
  • Put a layer of Rasmalai and then spread the rest of the mixture.
  • Refrigerate for three hours.Once set,garnish with gold foil,fresh fruits and fruit sauce.
  • Sprinkle with little gold dust and serve.

Quick Onion Parantha

  • Wheatflour- 100gm
  • Maida- 100gm
  • Black Onion seeds(kalounji)-4tsp
  • Desi ghee-1tbs
  • Butter
  • Salt
  • Water


  • Make a dough with wheat flour, maida ,salt,black onion seeds,desighee and water.
  • Take small balls and roll to make paranthas.
  • Apply butter and cook on the tawa.Serve hot.

Crunchy Potato

  • Potato-1
  • Oil-1tbs
  • Mustard seeds-1tsp
  • Green chillies(finely sliced) -4,5
  • Curry leaves-5,6
  • Half a bowl of cashewnuts
  • Grated coconut-1 cup
  • Salt
  • Water


  • Cut the potato in even size pieces and blanch in water (add potatoes to boiling water in a pan with salt) .
  • Heat oil in a pan ,add mustard seeds, green chillies,curry leaves and cashewnuts.
  • When the cashewnuts start turning brown,add the potato pieces,salt and grated coconut.
  • Saute well and serve hot.

Blue berry pancake

  • Soya flour-6tbs
  • Soya milk-3tbs
  • Egg-1
  • Baking powder-1/2 tsp
  • Sugar substitute-2tsp
  • Maple extract or vanilla essence -3,4 drops
  • Olive oil
  • Canned Blueberries


  • Whisk together soya flour,soya milk,baking powder,sugar substitute and one egg yolk to make a batter of dropping consistency.
  • Keep aside for fifteen minutes.Whip the egg white until fluffy.fold into the batter.
  • Heat a pan,spray some olive oil and spoon the batter to make a pan cake.
  • Once the underside is halfdone,sprinkle the blue berries on top and flip.
  • Serve hot,sprinkle with sugar substitute or with the maple syrup.

For the maple syrup:Heat some water,maple extract and sugar substitute over a medium flame.

Hyderabadi Mix Vegetables

  • Potatoes-2
  • Chopped vegetables(carrots,peas,bottlegourd,beans,cauliflower)- 2 cups
  • long brinjal(sliced small)-1
  • Onion(chopped finely)-1
  • Ginger paste-1tsp
  • Garlic paste-1tsp
  • Red chilli powder-1tsp
  • Green cardamom powder-1tsp
  • Turmeric powder-1/4tsp
  • Clove powder-1/2 tsp
  • Cinnamon powder-1/2tsp
  • Oil-2tbs
  • Yoghurt-1/2 cup
  • Lemon juice-2tsp
  • Salt
  • Water


  • Blanch potatoes and peas.
  • Add water to a pan and put chopped potatoes in it,when its almost done add the peas.put these aside.Deep fry rest of the vegetables in oil.First fry cauliflower ,remove it,then add beans and then carrots.
  • Add garlic,ginger and onions and cook till onions turn brown.
  • Add yoghurt and lemon juice.
  • Now add brinjal and all the chopped vegetables.
  • Stir well and add red chilli powder,green cardamom powder,turmeric powder and clove powder and cinnamon powder.
  • Cover and cook for sometime . Serve hot.

Potato and Pineapple Raita


  • Boiled potatoes-3
  • Fresh Pineapple-1
  • Yoghurt- 1 cup
  • Redchillipowder-1tsp
  • Roasted cumin powder-1 1/2 tsp
  • Salt
  • Peel the potatoes and cut into small dices.Cut fresh pineapple into fine small pieces.
  • Add pineapple pieces ,potatoes,red chilli powder,cumin powder and salt to the yoghurt.
  • Refrigerate and serve chilled .

Dahi Kebab

  • Yoghurt- 1/2 kg
  • Chopped Onions-2
  • Chopped green chillies- 4
  • Raisins- 1/3 cup
  • Cashew nuts- 1/3 cup
  • Cheese -75 gm
  • Coriander Seeds and black pepper- 2tbs
  • Chopped Ginger-1 tbs
  • Red chilli flakes -1 1/2 tbs
  • Half a cup roasted besan
  • Corn flour-2tbs
  • Oil for frying
  • Lay a muslin cloth over a bowl and pour the yoghurt into it.
  • Pick up the edges of the cloth and tie a knot.Hang it till it turns into a cheesy mixture.
  • Chop raisins and cashew nuts into a cheesy mixture.
  • Grate the cheese.Dry roast coriander seeds and black pepper and grind to a powder
For the filling:
  • Mix grated cheese,some of the coriander pepper powder,green chillies,onions,ginger,and salt.
  • Take cheesy yoghurt into a bowl,add red chilli flakes and the coriander pepper powder.
  • Bind with salt ,besan and corn flour.Put in the filling and shape into kebabs.
  • Deep fry in oil and serve hot.


Hari chutney(Coriander Chutney)


  • Coriander (cilantro) chopped-1 bunch
  • Green chilies-3-4
  • Small onion-1
  • Juice of 1 lemon
  • Sugar-3 tsp
  • A pinch of amchur
  • Garlic-2-3 flakes
  • Salt To Taste
  • Red chili powder to taste
To make coriander (cilantro) chutney :

  • Mix and blend all ingredients thoroughly in a mixie to make a paste.
  • Add little water if required.

Tamarind Chutney


  • Tamarind (Imli)-200gms
  • Jaggery (Gur) grated-300gms
  • Roasted cumin (Jeera) Powder-2 tsp
  • Red chili powder-2 tsp
  • Salt To Taste
  • Black salt-1 tsp
  • Garam masala-1 tsp

To make imli ki chutney (tamarind chutney):

  • Add 5 cups of water to tamarind and bring to er the flame and cook for 10 minutes.
  • Strain it and add the jaggery, chilli powder, cumin powder, salt, garam masala and mix well.
  • Cook again on medium flame till jaggery dissolves completely and the chutney gets semi thick(not too thick)
  • Take out the pulp from the tamarind mixture.This Chutney thickens more on cooling so check for consistency when using.

Mint Chutney

  • Fresh mint leaves-1 bunch
  • Green chillies-2
  • Tamarind pulp-1 tbsp
  • Salt To Taste
  • Water

To make mint (pudina) chutney :

  • To make tamarind pulp soak little tamarind in water and keep aside for 2 hours.
  • Then strain the mixture in a bowl with the help of a spoon. To make tamarind juice add little water to the pulp.
  • Wash the mint leaves well.
  • Grind it to a smooth paste with green chillies, salt and tamarind juice.
  • You can add water if the mixture is thick.


Beetroot curry

  • Diced beetroot-1/2 kg
  • Curry leaves-4,5
  • Green chillies, chopped finely-3,4(acc. to taste)
  • Mustard seeds -1 tsp
  • Urad dal-1tsp
  • Chana dal- 1/2 tsp
  • A pinch of hing
  • Coconut shredded- 1 cup
  • Salt to taste
  • Oil-2-3 tsp
  • Heat the oil and add mustardseeds, when they crackle add the dals.and,hing.
  • when the dals turn light brown add curry leaves and green chillies.
  • Add the beetroot and salt to taste.
  • Cook covered till the beetroot is done.Add the shredded coconut
  • Heat on a low flame for 2-3 minutes.
  • Eat hot with plain rice.

Beans-Methi curry

  • Green beans-I kg
  • Fresh coconut, shredded-1 cup
  • Green chillies -8
  • Mustard seeds-1 tsp
  • Curry leaves-1 sprig
  • Methi(fenugreek) seeds-1/2 tsp
  • Cooking oil-2 tbsps
  • Salt to taste

  • Cut the beans into longish pieces.
  • Cook the beans with the green chillies and enough water till tender.
  • Remove the green chillies and set aside.
  • Add salt to the beans.
  • Blend together the cooked green chillies, coconut and the methi seeds.
  • Add to the beans.
  • Season with mustard and curry leaves.
  • Eat when hot with plain cooked rice.

Beans curry

  • Green beans-1/2 kg
  • Coconut(shredded)-2 tbsp
  • Mustard seeds-1 tsp
  • Red chillies-2-3
  • Cooking oil- 2-3 tsp
  • Salt to taste

  • Cut the beans into small pieces and set aside.
  • Heat some oil and add the mustard seeds.
  • When they start crackling, add the red chillies and
  • fry for 20 seconds.
  • Add the beans and salt.
  • Sprinkle water and cook on a low flame, covered.
  • The beans will take about 10-12 minutes to cook.
  • After the beans are done, add the coconut and fry for a while.
  • Eat hot with rice .

Aloo Chaat


  • Aloo (potatoes), peeled- 3
  • Red chilli powder-1/2 tsp
  • Roasted cumin powder- 1 tsp
  • Chaat masala- 1 tsp
  • Tamarind Chutney(see chutneys category)
  • Mint Chutney
  • Chopped Coriander Leaves
  • Optional garnish - chopped onion, tomato julienne, fresh pomegranate seeds
  • Oil for frying

  • Dice aloo (potatoes) into a fairly large dice - 3/4 to 1 inch cubes.
  • Heat oil in a wok and deep fry potatoes, till golden brown and cooked through. Drain on paper.
  • In a bowl, place the fried potatoes and toss with red chilli powder, cumin powder, chaat masala.
  • Add mint chutney, tamarind chutney according to taste and toss to coat evenly.
  • Serve, with toothpicks, in individual bowls, garnished with coriander leaves.
  • You can also additionally garnish the special indian aloo chaat with chopped onion, tomato julienne or pomegranate

Pani puri


To make puri:
  • Semolina (Rava / Suji)-1 cup
  • Fine Wheat Flour (Maida)-3 tblsp
  • Baking Soda-1/4 tsp
  • Oil to deep fry
To make pani:
  • Tamarind (Imli) Pulp- 1/2 cup
  • Water-2 cups
  • Roasted Cumin Seed (Jeera) Powder-2 tblsp
  • Un-roasted Cumin Seed (Jeera)-2 tblsp
  • Coriander Leaves
  • Green Chilly (Hari Mirch)-3
  • Mint Leaves (Pudina Leaves) Chutney- 2 tblsp
  • Black Salt (kala namak )-1 tblsp
  • Jaggary (Gur)-2 tblsp
To make pani puri:

To make pani:
  • Measure all ingredients.
  • Adjust spices and tangyness to taste.
  • Strain through a wire strainer to remove any rough bits.
To make puri:
  • Mix sooji, maida, baking soda, salt and enough water to knead a soft dough.
  • Stand covered with wet cloth for 15-20 minutes.
  • Make small sized balls.
  • With the help of some dry maida or sooji, roll into thin rounds.
  • Heat oil in a pan and deep fry puris till very light brown and crisp.
  • Drain in a paper towel for a while to dry out the oil.
  • Store in an airtight container when cool.

Sev puri


  • Flat Puris (crisp)-10
  • Fine Sev 1 cup
  • Chopped Onion (Pyaj)-1/2 cup
  • Curd (Dahi)-1/2 cup
  • Tamarind (Imli) Chutney-3 tblsp
  • Coriander Leaves (Dhania Patta) Chutney-3 tblsp
  • Boiled Potato (Aloo)-1/2 cup
  • Chaat Masala- 1 tblsp
  • Red chili pepper (Lal Mirchi)-1/2 tsp
  • Cumin Seed (Jeera)-1/2 tsp


  • Arrange the puris on a plate make a hole in each puri in the centre.
  • Fill with a few chopped boiled potato cubes.
  • Add about 1/4 tsp of tamarind and green chutneys in each.
  • Sprinkle cumin powder, salt, red chilli powder.
  • Sprinkle finely chopped onions.
  • Then generously sprinkle sev all over the puris.
  • Garnish with finely chopped coriander.
  • Serve fresh..

Ragada Patties


To make the cutlet:
  • Potato (Aloo)-3
  • Coriander Leaves (Dhania Patta)- 1/4 tbsp
  • Garam Masala- 1/2 tbsp
  • Cumin Seed (Jeera)-1/4 tbsp
  • Turmeric (Haldi)- 1/4 tbsp
  • Bread crumbs
  • Oil
To make ragada:
  • Chaat Masala Powder- 1 tblsp
  • Ginger Garlic Paste- 1/2 tblsp
  • Chickpeas (brown) (Chana)
  • Baking Soda-1/4 tblsp
  • Oil- 4 tblsp
  • Curd (Dahi)-1/4 cup
  • Onion (Pyaj)-1
  • Tomato (Tamatar)-1
  • Garam Masala- 1/2 tblsp
  • Turmeric (Haldi)-1/4 tblsp
  • Red chili pepper (Lal Mirchi)-1/2 tblsp
  • Coriander Leaves


  • Boil, peel and mash the potatoes well.
  • Take the mashed potatoes into a bowl, add ginger garlic paste, dhania powder, jeera powder, turmeric powder and salt.
  • Mix and knead well into a dough.
  • Now, add the bread crumbs and knead well.
  • Divide the dough into balls.
  • Press each ball with hand so that it would make into a round patty.
  • Heat oil in a kadai and fry the prepared patties in the oil till golden brown on both sides.
  • Take out the patties from the oil and put them into a bowl with tissue paper to drain the excess oil.
  • To prepare the ragada:
  • Wash and soak channa for about 6 - 8 hours.
  • Boil channa with baking soda in pressure cooker till soft.
  • Heat oil in a kadai, add chopped onions, fry till the onions are light golden brown.
  • Add ginger garlic paste, turmeric powder, garam masala powder, chat masala powder, red chilli powder and fry for 30 seconds.
  • Now add tomatoes and salt.
  • Cover and cook on medium heat for 3-5 minutes until the tomatoes are soft.
  • Now, add the boiled peas, enough water, curd and mix well.
  • Cover and cook on medium heat for 3-4 minutes.
  • To serve cutlet ragada:
  • Prepare tamarind chutney and mint chutney.
  • Take the serving plate, put two cutlets in the plate.
  • Pour the ragada on the cutlets.
  • Sprinkle chopped onions and coriander leaves.
  • Sprinkle a pinch of chat masala powder and serve hot.

Aloo Tikki


  • Boiled aloo (potatoes)-3 large
  • Salt or as per taste-1 tsp
  • Ground black pepper-1/4th tsp
for the filling:
  • Matar (green peas) cooked or frozen peas defrosted- 2/3rd cup
  • Scrapped and minced ginger- 1/2 tbsp
  • Garam masala- 1/4th tsp
  • Salt or to taste -1/4th tsp
  • Red chili powder to taste (optional)
  • Coarsely ground dry-roasted cumin seeds- 1tsp
  • Oil for pan-frying.


  • Take the cooked or defrosted peas (matar) and mash them using a spoon or a fork. Add all the stuffing ingredients except oil and mash briefly. Divide the mixture into 10 equal portions and keep aside.
  • Peel the potatoes and mash them very finely into smooth mashed potatoes. Add salt and pepper and knead until properly mixed.
  • Divide it into 10 equal portions.
  • Now wash and dry your hands and rub them with little oil.
  • Take each portion of potato mixture and make a ball. Now
  • Taking one at a time, gently flatten each ball into a round patty of about 1/2-inch thick and place a portion of stuffing in the center and fold the edges together very finely so that mixture does not come out.
  • Now very gently flatten it into a 2-inch patty. Repeat the procedure for all pieces.
  • Heat 1 tsp. oil in a non-stick pan over a low heat. Slip in the patties, not too many at a time, and pan-fry on both sides till crisp golden brown, adding oil if required, on a very low heat.
  • Serve aloo tikki hot with chutney and stirred curd.


Aloo Bonda


  • Boiled, Mashed Aloo (Potatoes)-2(large)
  • Green Chilies (chopped)-1,2
  • Coriander leaves (finely chopped)-1tbsp
  • Gram flour-1cup
  • Salt to taste
  • Red chili powder to taste
  • Garam Masala powder-1/4th tsp
  • Turmeric powder- 1/4th tsp
  • Oil for frying


  • Add salt, chili powder, garam masala, coriander, and green chilies to the mashed aloo (potatoes) and mix well.
  • In a bowl take a cup of gram flour; add turmeric powder, little salt and chili powder to it. Add little water bit by bit and mixing with hand make a batter (neither too thick nor too lose).
  • Make small balls of aloo (potato) mixture.
  • Dip each ball in the batter and deep fry them till golden. brown
  • Serve aloo bonda hot with chutney.

Plain Lassi

  • Thick curd-3 cups
  • Ice cubes-3-4
  • Salt or 3 tsp sugar(depending on if you want sweet or salty lassi)-1 tsp
  • Water

  • Crush the ice cubes in the blender.
  • Add the curd, water and salt/sugar.
  • Run the blender for about 1 minute.
  • Serve chilled.

Mango Lassi

  • Thick curd-3 cups
  • Mango pulp-1 cup
  • Ice cubes -3,4
  • Powdered sugar-3 tsp
  • Water

  • Crush the ice cubes in the blender.
  • Add the curd, mango pulp, water and sugar.
  • Run the blender for about 1 minute.
  • Serve chilled.

Ginger Lemonade

  • Minced ginger-1 cup
  • Water-1 cup
  • Freshly squeezed lime juice-1 cup
  • Sugar-1 cup
  • Chilled water or Sprite to mix

  • Mix the 1 cup of water with the ginger and squeeze through a strainer to get ginger concentrate.
  • Add the sugar and the lime juice to this.
  • Stir well till all the sugar dissolves.
  • Adjust the sugar if you need to.
  • Pour it into bottles and refrigerate.
  • When serving, add a teaspoonful of this concentrate to chilled water or sprite and mix well.
  • Serve garnished with a mint leaf.

Badami Milk

  • 1 glass milk
  • 1 tsp sugar
  • 1 tsp Badami Milk Mix
Badami milk mix:
  • Ingredients
  • One tbsp badam (almonds), skinned
  • Cardammoms, shelled -4
  • Pistachios, shelled -1 tsp
  • Kesari (saffron)-1/2 tsp
  • Powder all the above in a grinder and mix well.
  • Store in an airtight container.

  • This beverage can be prepared hot or cold.
  • If you want a hot beverage, heat the milk..
  • Add the sugar and the badami powder.
  • Stir till the sugar dissolves.
  • If you want a cold beverage, add the sugar and badami powder to cold milk and stir till the sugar dissolves.

Mango Juice

  • Pulp from 6 large fresh mangoes
  • One tsp elaichi(cardamom), powdered
  • Powdered sugar-1/2 cup
  • Water

  • Blend together all the above ingredients for about 1 minute in a food processor or blender.
  • Mix in water depending on the consistency of the juice you want.
  • Chill. Serve garnished with a mint leaf.

Mango Milk Shake


  • Pulp from 3 large fresh mangoes
  • Half tsp elaichi(cardamom),
  • powdered
  • sugar-1 Whole milk-3 cups
  • Blend together all the above ingredients for about one minute in a food processor or blender.
  • Mix in cold water depending on the consistency of the milk shake you want.
  • Chill. Serve garnished with a mint leaf.


Batata Vada

  • Potatoes -1kg
  • Onions, chopped finely-3,4
  • Bengal gram flour (besan) -2 cups
  • Green chillies -3-4
  • A small piece ginger
  • Garlic-4 cloves
  • Grated coconut -2 tbsp
  • Sugar to taste
  • Juice of one lime
  • A few sprigs coriander leaves, chopped
  • Salt to taste
  • Oil for deep frying
  • Mustard seeds -1 tsp
  • Turmeric powder -1 tsp
  • Red chilli powder -1/2 tsp
  • Cumin seeds -1 tsp
  • A pinch of soda-bi carb (baking soda)

  • Pressure cook the potatoes till soft.
  • Peel and mash. Set aside.
  • Blend together the green chillies, garlic and ginger to a fine paste.
  • Mix together the potato, onions, ginger/garlic/chilli paste, coriander leaves, sugar, lime juice and salt to taste.
  • Heat a little oil and add the mustard seeds and curry leaves.
  • When the mustard crackles, remove from heat and add to the potato mixture.Mix well.
  • Make a smooth batter with the bengal gram flour, salt to taste, cumin seeds,red chilli powder and turmeric powder.
  • Add a teaspoon of hot oil when making the batter.Let the batter remain thick.
  • Divide the potato mixture into equal sized portions, the size of a lemon.
  • Dip each ball in the batter and deep fry till golden brown in color.
  • Serve hot with chutney/ketchup.

Vegetable Cutlet

  • Potatoes( boiled , peeled & mashed) - 2 small
  • Amchor( mango powder) -1/2 tsp
  • Garam masala powder -1/2 tsp
  • Green chillies (finely chopped )- 2
  • Ginger -garlic paste - 1 tsp
  • Chopped coriander leaves - 1 tsp
  • Chopped cashewnuts 1 tsp
  • Breadcrumbs - 1 cup
  • Salt to taste
  • Ghee (clarified butter)- 1 tbsp
  • Oil for shallow frying the cutlets
  • Vegetables, chopped finely, boiled and drained well- 3 cups
    (You can use beets, carrots, peas, cabbage,etc)
  • Red chilli powder - 1 tsp
  • Dhania (coriander) powder - 1 tsp
  • Cumin powder - 1 tsp
  • Saunf(fennel) powder - 1/2 tsp

  • Method for preparing vegetable cutlet .
  • Heat the ghee and add the ginger-garlic paste and green chillies.
  • Fry for about a minute.Now add the cashew nuts and all the powdered spices.
  • Add the coriander leaves.Fry for 1/2 a minute.
  • Now add all the drained vegetables and mix well.If there is any water, fry till all moisture is totally lost.
  • Mix in the mashed potatoes and salt to taste.
  • Heat through and take off the stove top.Make flat rounds of the above.
  • Shallow fry on both sides till golden brown.
  • Eat when hot with chutney.

Hot and Sour Soup

  • Cabbage finely shredded - 2 tbsp.
  • Carrot finely julienned (slivers) - 2 tbsp.
  • Cauliflower finely chopped- 1 tbsp
  • Celery, finely chopped - 1 small stick
  • Spring onion greens finely chopped - 1 tbsp.
  • Ginger grated- 1/4 tsp.
  • Red chilli sauce - 1/2 tsp.
  • Soya sauce - 1 tsp
  • Brown vinegar- 1 tsp
  • Pepper powder - 1/4 tsp.
  • Salt to taste
  • Cornflour- 2 tsp.
  • Butter or oil- 1 tsp
  • Water or vegetable stock- 4 cups
  • Heat fat, add vegetables, ginger, except spring onions.
  • Stir fry till cooked, add spring onions, stir.
  • Add stock, chilli sauce, soya sauce, vinegar and stir.
  • Bring to a boil, simmer for 7-8 minutes.
  • Add salt and pepper.
  • Mix cornflour in 1/2 cup water, and pour into soup, stirring continuously.
  • Cook for 2 minutes.
  • Serve hot.

Spinach Soup

  • Shredded spinach (1 bunch)-2 cups
  • Grated bottle gourd or white pumpkin-2 tbsp.
  • Fresh cream (optional)-2 tbsp.
  • Salt to taste
  • Pepper to taste
  • One small blob butter
  • Water-2 cups


  • Wash spinach well. Put in a large vessel.
  • Sprinkle 2-3 pinches salt and add gourd.
  • Boil covered, on high, till soft. (3-4 minutes after boiling)
  • Take of fire and put in colander.
  • Pour cold water over it.
  • Blend in a mixie till smooth.
  • Add water, mix and take in a deep pan.
  • Add all other ingredients, except cream.
  • Bring to a boil. Serve piping hot.
  • Beat cream and pour a swirl of it over individual bowls.
  • Serve with warm garlic rolls or soup sticks.

Chow Mien Soup


  • Half capsicum
  • One leaf cabbage
  • Tomato (seeded, finely chopped)-1/4
  • One small onion
  • Carrot peeled - 1" piece
  • One leaf spinach stem finely chopped
  • Cauliflower - 1 floret
  • One french bean
  • Mint finely chopped- 3,4 leaves
  • Coriander finely chopped- 3,4 leaves
  • Ginger peeled - 1/4"
  • Garlic - 1 pod
  • Dried red chilli( deseeded and crushed well) - 1/2
  • Soya sauce - 1/2 tsp
  • Salt to taste
  • Oil - 1 tsp
  • Cornflour - 1 tbsp.
  • Water or vegetable stock - 3 cups
  • Sugar- 1/2 tsp


  • Very finely chop the capsicum., cabbage, onion, carrot, cauliflower, bean, ginger, garlic, all together.
  • Heat oil in a wok or pan, add all vegetables and stir fry for 3-4 minutes.
  • Add 2 1/2 cups water and bring to a boil.
  • Meanwhile, mix cornflour in the remaining water and add to the boiling soup.
  • Stir continuously, till boil is resumed. Cook till the clarity returns.
  • Add the soyasauce, salt, sugar and crushed chilli.
  • Stir well. Serve piping hot with green chilli in vinegar and soyasauce.

Wheat Flour Soup


  • Wheat flour - 2 tbsp
  • Ghee - 1 tsp
  • Salt to taste
  • Water- 2 cups
  • Hot Milk (sweetened or plain)


  • Roast the flour to an aromatic golden brown on low flame in a heavy saucepan.
  • Stir continuously or the flour will burn.
  • When the flour is done, add water stirring continuously so that no lumps are formed.
  • Add more water if required. Bring to a boil.
  • Add the ghee and salt.
  • Simmer on low for 2-3 minutes. Stir frequently.
  • Pour into porridge bowl.
  • Serve piping hot with plain or sweetened hot milk to be mixed as desired.
  • Stir in some corn flakes or other cereal as desired.

Mienchow Soup


  • Cauliflower-1 floret
  • Two leaves of cabbage
  • One small carrot peeled
  • One corn cob boiled
  • One onion
  • Spring onion-1 tiny sprig
  • Mint leaves (chopped fine)-1 sprig
  • Coriander chopped fine-1 tsp
  • Soyasauce-1 tsp.
  • One small dry red chilli crushed
  • Salt to taste
  • Pepper to taste
  • Cornflour-2 tsp
  • Butter-1/2 tbsp
  • Water of vegetable stock-3 cups


  • Chop vegetables very fine. Remove kernel of corn.
  • Heat butter to melt in a heavy pan.
  • Add vegetables and stirfry till tender.
  • Add 3 cups water, bring to a boil.
  • Make paste of cornflour in 1/4 cup water.
  • Add to soup, stirring continuously till it reboils.
  • Add soyasauce, chilli, salt, pepper, coriander, mint.
  • Stir and simmer till soup thickens.
  • Serve hot with chillies in vinegar and garlic sauce.

Sweet Corn Veg Soup


  • One cup tender corn kernels
  • One carrot finely chopped
  • Cabbage chopped -1 tbsp.
  • One spring onion finely chopped
  • Sugar-1/2 tsp
  • Green chilli sauce-1/2 tsp
  • Soya sauce-1/2 tsp
  • Corn flour-1 tbsp.
  • Water-4 cups


  • Pressure cook fresh corn, till tender.
  • Take the corn in a deep pan. Mix the corn flour in 1/2 cup water.
  • Add water, salt, sugar, vegetables and chilli sauce.
  • Mix well and put to boil. Once boiling, add corn flour paste and stir continuously.
  • Keep stirring till the soup is thick and clear.
  • Stir in the soya sauce and take off fire.
  • Serve steaming hot with garlic rolls and more chilli sauce or chillies in vinegar.

Creamy Celery Soup


  • Small celery sticks thinly sliced- 8
  • One onion finely chopped
  • Water -3 cups
  • Plain flour-1 tbsp.
  • Light sour cream- 2 tbsp
  • Grated cheese -2 tbsp.
  • Chopped fresh coriander -1 tbsp.
  • Lemon juice -1 tsp


  • Boil the celery and onion in 1/2 cup water in a large saucepan till the onion is soft.
  • Blend flour in 1/4 cup water till smooth.
  • Stir gradually into the onion mixture.
  • When smooth stir in remaining water.
  • Stir constantly till the mixture boils and thickens.
  • Reduce heat. Simmer covered for 5 minutes.
  • Stir in sour cream, cheese, parsley and lemon juice.
  • Serve hot with garlic rolls or croutons or just plain toasts.

Curried Carrot Soup


  • Carrots chopped(medium sized)-2
  • One small onion( chopped)
  • One small potato( chopped)
  • Water -2 cups
  • Garlic crushed-1 clove
  • Orange juice-2 tbsp.
  • Curry powder-1/2 tsp.
  • Thick tomato puree-1 tbsp
  • Skim milk-1 cup
  • Spring onion greens( finely chopped)-1 tbsp.
  • Butter-1/2 tsp.
  • Salt to taste


  • Cook vegetables(onion,potato, carrots, garlic) in water. Simmer covered till tender.
  • Add orange juice, curry powder, tomato puree and skim milk.
  • Blend till smooth.
  • Heat butter and stirfry spring onions for two minutes.
  • Add blended soup, and heat without bringing to a boil.
  • Serve hot with croutons or soup sticks.

Peas and Snowpea Soup


  • peas boiled - 1 cup
  • snow peas (cleaned and whole)- 1/2 cup
  • One small onion grated
  • One clovette garlic
  • One bayleaf
  • Pepper corns- 3,4
  • Cloves - 2
  • Butter - 1 tsp
  • Green chilli sauce to taste
  • Plain flour - 1/2 tsp
  • Salt to taste
  • Water - 2 cups


  • Put the shelled, boiled, peas, flour, water in a blender. Blend till smooth.
  • Heat butter in a saucepan, add onion and snow peas. Stir fry till tender.
  • Add blended peas, salt and allow to boil, stirring continuously.
  • Tie the garlic, bay leaf, clove, peppercorns, in a tiny pouch of a piece of muslin.
  • Add to the soup and boil for 15 minutes, adding more water if required.
  • Add chillisauce as per taste.
  • Serve piping hot with warm buns and butter.