Thursday, 30 October 2014


Tandoori Aaloo


Potatoes                                              -4 large
hung curd                                            -½ cup
Paneer                                                 -½ cup
Gram flour                                          -2 tblspoon
Chilli powder                                      -2 tblspoon (Optional)
Garam masala                                     -1 tblspoon
Kasuri Methi/dry Fenugreek leaves   -1 tblspoon 
green chilli Paste                                -1 tblspoon  (Optional)
ginger paste                                        -1 tblspoon
turmeric powder                                 -½ tspoon
chaat masala                                       -½ tspoon
cumin seeds                                        -½ tspoon
Raisins                                                -10-12
Mixed nuts                                         -2 tblspoon finely Chopped/grounded
Coriander n Mint                                -few leaves chopped
Salt                                                     -to taste
Oil                                                      -to taste
Orange Food Colour                          -to make it look more like tandoori if not using a lot of red chili


Preparing the Potatoes:

Peel the potatoes, slice off a thin layer from the top of the potatoes. Scoop out the insides of the potatoes to give a barrel shape. Keep the trimmings aside for later use.

Blanch the potatoes in boiling water for 10 minutes. Drain thoroughly.

Heat plenty of oil in a kadai and deep-fry the potatoes and trimmings separately until golden brown. Drain on absorbent paper.

For the Marinade: 

Heat 1 tbs oil in a non stick pan add ½ tsp turmeric powder, 1 tsp chilli powder and gram flour.
Turn off the heat mix well and transfer in a bowl.

Add garam masala, fenugreek leaves, salt, chilli paste and hung curd mix into a smooth paste and Set aside.

For the Stuffing:

Grate the Paneer into a bowl.
Add salt, chaat masala, chilli powder, cumin seeds, cashew nuts, raisins, fresh coriander, mint, and crushed trimmings of the potatoes, Mix well.

Stuff the potato shells generously with the cottage cheese mixture.

Coat the stuffed potatoes with the marinade mixtures and arrange them on a greased baking tray.
Bake them in a pre heated oven at 200 degree Celsius for 15 / 20 minutes.

Cut into thick slices or serve whole potatoes hot with your choice of chutney. This can also be a good addition as a side dish to your dinner party.


Chili Cheese Bread Sticks


Paneer/cottage cheese                  - 1 cup grated
White/brown bread                      - 4 slices
Cheddar cheese/Mozzarella         - 1 cup grated
Capsicums                                    - 2 tblspoon
Onion                                            - 2 tblspoon finely chopped
Tomatoes                                      - 2 tblspoon finely chopped
Butter                                            - 1 tblspoon
Cheese spread                               - 2 tblspoon
Tomato ketchup / Relish               - 2 tblspoon
Salt                                                - to taste
Black pepper                                 - to taste
Italian seasoning/ garam masala   - 1 tblspoon


Preheat the oven at 180c
In a big bowl mix grated Paneer, Onion, Capsicum, Tomatoes, Salt and Black pepper together and keep aside.
Spread the butter on bread slices.
Now spread the Relish/Ketchup on bread slices.
Apply some cheese spread on the top of ketchup on each slice.
Now sprinkle some seasoning of your choice, italian or indian garam masala.
Now add the mixture on the top of the seasonings.
Sprinkle lots of grated cheese to cover the filling.
Place the bread slices on the baking tray in a single layer.

Bake the bread slices in a preheated oven at 180c for about 10-15 or the cheese turns to golden brown.
Now after a bit of cooling down of slices, cut them in finger size slices or any shape of your choice.

Tuesday, 28 October 2014


Pizza Rose Rolls


All-purpose flour/plain flour                          -4 cups
Instant yeast                                                    -1 tblspoon
Powdered milk                                                -2 tblspoon
Salt                                                                  -1 tspoon
Oil                                                                   -4 tblspoon
Baking Soda                                                   -1/4 tspoon
Baking Powder                                               -1/4 tspoon
Castor/grinded sugar                                      -1 tspoon


First, prepare your filling of choice. Choices can be pizza filling, samosa filling, or veggie masala filling. I made them with the Pizza filling this time.

Next, prepare the dough.
In a bowl mix 4 cups flour, 1 tsp. salt, 1 tsp. castor sugar, 2 tbsp. milk powder, 1 tbsp. yeast, 4 tbsp. oil and baking soda and baking powder. 
Knead to a medium soft dough with slightly warm water, leave to rise for 1 hour. 
Divide the dough into 16 equal sections and shape them into neat balls.
Now you can start shaping the Roses. 
Roll out each ball to about 4" diameter. Brush a bit of butter on the circle of dough.

Make 4 diagonal slits, leaving the center intact. 

Add your filling in the center. Take one of the sections and cover the side of the filling with it. 

Take the opposite side's section and cover the other side of the filling with it. 

Repeat with the two last sections, pinching the dough on the side to seal it. 

Repeat until all rose-rolls are ready. 

Place the prepared rolls on a greased tray. 
Pre-heat your oven to 180 C. Brush each rose gently with vegetable oil. 
Sprinkle with your choice of seeds or herbs. 

Bake for about 15-20 minutes or until tops are golden and rolls are ready.

Remove and brush them with melted butter. Keep them covered until time of serving so they stay soft.

These can be served with ginger tea or as a starter in any party.

Lauki Ke Kofte (Baked Kofta Version)


For the koftas:
Ghiya or Lauki or bottlegourd              -4 cups peeled, washed and finely grated
Besan / Gram flour                                -2 tblspoon
Ginger paste                                           -1/2 tspoon
Garam masala                                        -1/2 tspoon
Coriander Powder                                  -1/2 tspoon
Dry mango powder                                -1/2 tspoon
Salt                                                         - to taste
Green Chilli                                           -2 grated
Fresh Coriander                                     -1 tblspoon finely chopped

For the gravy:
Oil                                                        -2 tblspoon
Onion                                                   -2 large finely chopped
Garlic cloves                                        -4 finely chopped
Ginger                                                  -1 tspoon finely chopped
Tomatoes                                              -4 Pureed or Very finely chopped
Jeera (cumin seeds)                              -1 tspoon
Tej Patta (Bay Leaf)                             -1
Dahi (yogurt)                                        -1/2 cup smoothly beaten
Haldi (Turmeric)                                  -1/2 tspoon
Garam Masala                                      -1/2 tspoon
Dhaniya (Coriander powder)               -1/2 tspoon             
Amchoor (Dry mango Powder)           -1/2 tspoon            
Lal Mirch (Chilli Powder)                   - to taste (Optional)
Salt                                                       - to taste
Fresh Coriander                                     -1 tblspoon finely chopped for Garnishing

Grate and mix a pinch of salt in the bottlegourd and keep aside for 5 minutes.

After 5 minutes you will see a bit of water in the bowl of grated bottlegourd.
Squeeze the water out of the bottlegourd.
Now add gram flour, and other ingredients of Kofta and mix well and shape into walnut sized balls.
I have baked my Koftas not deep fried. Pls refer the picture. Heat the oven on 190 C. bake them for 10-15 minutes or until they are brown from both sides.

Now heat oil in a pan and add cumin seeds, bay leaf followed by ginger, garlic and sauté them to a light brown.
Now add Onion to the mix and saute until golden brown. Now is the time to add tomatoes. Mix it well and let it cook for another 5 minutes on high flame.
Now add all dry masalas and salt. Sauté until oil separates from the mix.
Add yogurt and mix it very well so that it blends into the paste.
Add 2-3 cups water and bring to a boil, then simmer for about 10 minutes.
Add koftas and simmer for another 2 minutes, and serve hot.
Garnish it with chopped fresh coriander.
Serve hot with puri or rice.

Quick tip: If not eating right away the adding kofta step should be done just before eating.


Stuffed Capsicum / Bell Peppers


Mix Color Bell Peppers / Capsicums            -6 (Take smaller ones if you aren't cutting them in half)
Potatoes                                                         -2 cups (cooked mashed)
Paneer / Tofu                                                 -2 tblspoon finely diced
Green Capsicum                                            -2 tblspoon finely diced
Green chillies                                                -1/2 tspoon finely chopped
Ginger                                                           -1/2 tspoon finely grated
Cumin seeds (jeera)                                      -1/2 tspoon
Chilli powder                                                -1/2 tspoon
Coriander Powder (Dhaniya)                        -1/2 tspoon
Garam Masala                                               -1/2 tspoon
Dry Mango Powder (Amchoor)                    -1/2 tspoon
Butter                                                             -1/2 tspoon for each capsicum
Fresh coriander                                              -2 tblspoons chopped
Oil                                                                  -1 tblspoon
Salt                                                                 -to taste


Preheat the oven to 180 C.
Grease a baking tray with oil or line it with parchment paper or you can grill your capsicums on grill tray.

Take a deep bowl, add the Potatoes, Paneer cubes, Green Chillis, Ginger, Fresh Coriander, Cumin seeds, chilli powder, amchoor, dhaniya powder, garam masala and salt.

Mix well until all the ingredients get combined and looks all in one.
With a sharp knife, gently cut the stem and the seeds of the bell pepper.
Tap gently so all the seeds fall off. Cut them in exactly half from centre.
Stuff the potato mixture into the capsicums and arrange them vertically on the baking sheet.

Add a half a teaspoon of butter on each stuffed bell pepper.
Bake the them in the oven for about 30-35 minutes or until you notice the shell of the bell pepper has started shrinking and the top has browned.
Stuffed Capsicums are ready to serve as side dish in your dinner parties.

Wednesday, 22 October 2014


Nariyal Laddoo


Condensed milk                -1/2 tin
Grated/desiccated coconut     -2 cups + 1/2 cup for rolling
Ghee                                -For greasing your palm for rolling Laddoo
Milk powder                          -2 tblsp

Add condensed milk in a non-stick pan, 2 cups grated coconut and milk powder.
Heat over medium flame and stir for 4 – 5 minutes or until the mixture turns non sticky and becomes a mass.

Make sure your keep the flame always in medium flame. Switch off the flame and let it go to warm temperature.
In a plate the remaining 1/2 cup grated coconut.
Now make equal sized laddoos out of the warm mixture and roll these ladoos over the grated coconut.

Grease your hands with ghee each time while rolling laddoos.
Your Nariyal/Coconut Laddoos are ready to serve.
I normally refrigerate the ladoos but because of coconut they are consumed within couple of days.


Moong Daal Khasta


For The Dough:
Maida / Plain flour                          -2 cups
Melted Ghee                                    -1/4 cup
Salt                                                  -1/2 tblspoon

For The Filling:
Yellow moong dal                          -1/2 cup (split yellow gram) , soaked for at least 5 hours
Cumin seeds (jeera)                        -1 tspoon
Fennel Seeds (Saunf)                      -1 tspoon
Coriander seeds (Dhaniya)             -1 tspoon
Asafoetida (hing)                            -1/4 tspoon
Red Chilli powder                          -1 tspoon
Garam masala                                -1 tspoon
Dried mango powder (amchur)     -1 tspoon
Coriander Powder (Dhaniya)        -1 tspoon
Besan (bengal gram flour)             -2 tblspoon
Oil                                                  -2 tblspoon + for deep frying
Salt                                                -to taste


For the dough :

Combine all the ingredients and knead into a semi-soft dough using enough water.
Knead very well for 5 to 7 minutes.
Divide the dough into 12 equal parts and keep covered under a wet muslin cloth.

For the filling:

Drain the soaked moong dal. Heat the oil in a pan and add the cumin seeds, Fennel seeds, coriander seeds and asafoetida.
When the seeds start to crackle, add the drained moong dal and sauté for a few seconds.
Now the dry masalas chilli powder, garam masala, amchur powder, dhaniya powder, gram flour and salt and stir for 8 to 10 minutes till the masalas are cooked.
Cool and divide into 12 equal portions. Shape each portion into an even sized round peda or you can keep it without rolling.
Now Roll out each portion of the dough into a 2" diameter circle.
Place one peda or 2 tblspoon of the filling mixture in the centre of the rolled dough circle.
Pinch the dough by slowly stretching it over the filling mixture.
Seal the ends tightly and remove any excess dough.
Roll each filled portion into a 2 1/2"/3" diameter circle taking care to ensure that the filling does not burst out.
Gently press the centre of the Khasta with your thumb.
Repeat with the remaining dough and filling to make all other Khasta.
Deep fry the Khastas in hot oil over a slow flame till golden brown on both sides.
The khastas will puff up like puris.
These take a bit of long time to fry as the crust is thick and needs to be cooked from the inside as well.
take them out on a paper towel to remove excess oil and serve with chutneys and ginger tea.
You can keep them for a week or so in an air-tight container.

Tuesday, 21 October 2014


Besan Rings / Sev


Besan/ gram flour               -1 cup
Rice flour                             -1/2 cup
Garlic powder                  -1 tblspoon
Red chilli powder               -1 tblspoon
Ajwain / Carom seeds           -1 tspoon
oil                                          -1 tblspoon for dough
Salt                                       -As required


To make Garlic Besan Rings:

In a mixing bowl, put gram flour, rice flour, garlic powder, red chilli powder, carom seed, salt and hot oil. Mix well first for even mixing.

Now gradually add water to make a smooth soft dough.

Divide the dough in 2 equal parts, once for Sav and One for rings.
Put first part of dough in Sev machine and squeeze through it, with one hole attachment, on a plate to make big circles. Make them in a batch of 5-6 before start frying.

Cook these rings in medium flame both sides. Once the bubbles reduces, flip in between and cook until the sizzling sound reduces and the ring becomes golden coloured.

Drain over paper towel, cool down before storing in an airtight container.

To Make Garlic Besan Sev:

Take the other part of dough and put it in sev press with the 5 hole attachment, over the hot oil.
Do not fill the whole Kadahi with it. Just one layer at a time to cook it perfectly both sides.
Make sure the dough is smooth and soft enough to squeeze. If its too tight, sprinkle water and knead again well to make it easy for you to squeeze.
Cook in medium flame both sides. Once the bubbles reduces, flip in between and cook until the sizzling sound reduces and the sev becomes golden coloured.
Drain over paper towel, break roughly once all are done and cool down before storing in an airtight container.

Your Garlic Besan Sev and Rings are ready to eat with Hot ginger tea. I hope you will love them.

Monday, 20 October 2014


Shahi Gulab Jamun


For Gulab Jamun:
Khoya / Mawa               -1 cup (unsweetened)
Maida                              -3 tblspoon (All Purpose Flour)
Sodium bicarbonate       -1/8 tsp (cooking soda)
Milk                                 -As required to make dough
Powdered Mix Nuts        -2 tblspoon (Almond, Cashew, Pistachio)
Elachi powder                 -2 pinch
Oil                                    -As required for deep frying

For Syrup:
Sugar                              -1 & 1/2 cups
Water                              -1 & 1/2 cups
Saffron                          -Few strands (optional)
Rose essence                   -2 drops  (optional)


Take Khoya in a bowl and crumble it. If you have kept it in fridge bring khoya to room temperature.
Crumble it with your hands and measure it in a measuring cup.
Put Khoya, Maida, Powdered nuts and cooking soda in a mixing bowl. Mix well.

Slowly add milk with tablespoon as we won't require large amount of it, and make a smooth dough.
No need to knead very hard, just gather with your hands so that it forms a smooth dough without lumps.

Keep the dough aside for 5 mins and after 5 minutes make equal sized balls. you can use ghee to grease your palm.
If you have cracks in the balls when you are making, sprinkle more milk and make a smooth dough.
I made 20 out of it as I made it small. The balls should be smooth outside.

Please do not roll so tightly applying pressure. Just roll them softly until they smooth out.
Meanwhile prepare the sugar syrup with water, sugar, powdered elachi and saffron, bring to boil and boil for 8-10 minutes in medium flame.

After 10 minutes switch off the flame and add the rose essence. While the sugar syrup is boiling lets fry the rolled Jamuns.
Heat the oil in deep heavy bottom Karahi to deep fry the Jamuns.
Let the oil be hot but not smoking hot, just hot enough to fry the Jamuns and let them increase size while getting fried.

If oil is too hot, then Jamuns will get brun and won't cook from inside. So make sure you cook in low or medium flame.
Also if the oil is not hot enough Jamuns will start to crack and will soak a lot of oil.
Keep in low flame and add the jamuns and keep rolling the jamuns very gently in the oil with the use of the ladle so that they cook evenly.
Let them fry till they are golden brown in colour. Fry only 3-4 at a time, don't put many of them at a time in the oil.

Drain the Jamuns in kitchen towel and immediately add it to hot syrup. Let them get soaked well.

Let the Gulab Jamuns get soaked well in the syrup for at-least an hour and enjoy the juicy sweet Gulab Jamuns.