Friday, 17 July 2015


Baked Mix Veggie Pakoda

Pakodas are the all time favorite snack in most of the families. To make them a tiny bit healthy I prefer to Bake them. I preferably bake the pakodas, for all my dishes needs pakodas, be it the Kadhi, Kofte, or Snack time pakodas.

In Rainy season, Pakodas and Masala Chai is the best evening snack. Everyone in my family knows if it rains, they are gonna get a lot many variety of pakodas for snack with their choice of Drinks. I, sometimes fry them and most of the times bake them.

This rainy day, the treat was mix veggie pakodas with coffee and masala tea. You can use your choice of mix veggies, spices and gramflour. mixed well and baked to perfection. Chai is ready, Balcony table is set with light music on Radio, life is a blessing. Try these baked veggie pakodas in your kitchen and set the environment like this. Family will adore it and you will too. This recipe will participate in Meat Free Monday link up at Tinned Tomatoes. Until Next Time......................... Happy Cooking Friends, Saumya


Mix Veggie                    - 2 cups (Par boiled)
Gram Flour                    - 1 - 1/2 cups
Salt                                - To taste
Garam Masala               - 1/2 tspoon
Red Chili Powder          - 1/4 tspoon
Baking Soda                  - 1/4 tspoon
Lemon Juice                  - 2 tspoon
Green Chili                    - 2 finely chopped
Coriander                       - 1/4 cup finely chopped
Water                             - for adjusting the batter
Oil                                  - 1 tspoon (optional)


Par boil the mix veggies in microwave for 5-7 minutes, use the big bowl.
Preheat the oven to 200c and line a baking sheet with nonstick paper.
I used the frozen veggies, mix of Carrot, Peas, Beans, Corn, Onion and peppers.
In the same bowl add the gramflour, garam masala, red chili powder, green chili, coriander and salt. Mix well.

Add the oil if using at this stage.
If the veggies have less water add few spoons of water to adjust the batter consistency. The batter should be on thick side not runny.
If you feel the batter is runny add few tspoon of gramflour.
Now add the baking soda and lemon juice, mix very well.
At this point batter will start to bee fluffy.
Scoop the desired size on the baking tray.

Bake the pakodas on 200c for 12-15 minutes or until golden on top.

Serve these baked mix veggie pakodas with condiments and masala chai. I hope more and more viewers will love this recipe as this is going to part of Meat Free Monday at Tinned Tomatoes.

Wednesday, 15 July 2015


Thali Menu - 7

Thali (Hindi: थाली) is an Indian meal made up of a selection of various dishes. Thali dishes vary from region to region in South, North East and west India and are usually served in small bowls, called katori, which are placed on a round tray, the actual thali; often a steel plat made with multiple compartments is used. Typical dishes include rice, dal, vegetables, roti, papad, yoghurt, small amounts of chutney or pickle, and a sweet dish to top it off.

Thalis are sometimes referred to by the regional characteristic of the dishes they contain. For example one may encounter Punjabi thali, Rajasthani thali, Gujarati thali and Maharashtrian thali. In many parts of India, the bread and the rice portions are not served together in the thali. Typically, the bread is offered first with rice being served afterwards, often in a separate bowl or dish. 

This Thali Menu -7  has Gajar ke Kofte, Baingan Ka Bharta, Boondi Raita, Rice and Roti.

Happy Cooking...Until next time, Saumya

Recipe Links:

Monday, 13 July 2015


Baked Gajar Ke Kofte / Baked Carrot Dumplings in Spiced Gravy

I love experimenting in my kitchen, specially with Kadhi and Kofte. As many as vegetables you can cook and has less moisture can be best for experimenting in these dishes. Up to now I've made several kind of Koftas but didn't get chance to click every time but few of them I've posted here.

This time while thinking to make Koftas, I saw leftover grated carrot (after making carrot muffins). I thought to use it for Kofta dumplings. So this recipe calls for goodness of carrots. As everyone knows, Carrots are awesome source of vitamin A and C, so why not use it in more new ways to feed our kids.

Some information about Kofta, they are introduced in India by in decades ago in Mughal era. It's shaped like meatballs, sometimes coated and sometimes not then deep fried in the oil. Indian and surrounding countries Koftas are served in a spicy gravy, as the dry version is often known as Kebab.

Lets see the recipe and some pictorial about making "Baked Gajar Ke Kofte". I baked the Kofta dumplings instead of frying them, so the curry is on healthier side of Indian food. So here is the recipe for you all to try. I would love hear your take on this recipe. Until next time...............Happy Cooking friends, Saumya


For Koftas:

Grated Carrot                   - 1 cup grated
Gramflour                        - 4 tblspoon
Salt                                   - To taste
Amchoor                          - 1/2 tspoon
Garam Masala                  - 1/2 tspoon
Red Chilli Powder            - 1/4 tspoon
Baking Soda                     - 1/8 tspoon
Coriander                          - 1 tblspoon chopped
Water                                - for making batter

For Kofta Gravy:

Cumin Seeds                     - 1/4 tspoon
Asafetida/Hing                  - 1 pinch
Onions                               - 2 finely chopped
Garlic                                 - 4 cloves finely chopped
Ginger                                - 1/2 inch finely chopped
Tomatoes                           - 2 large finely chopped
Brown Sugar                      - 1 tspoon
Turmeric powder               - 1/4 teaspoon
Amchoor powder               - 1/4 teaspoon
Coriander powder              - 1 teaspoon
Garam masala                    - 1/2 teaspoon
Red Chili Powder              - 1/4 tspoon
Kitchen King Masala         - 2 tspoon (Optional)
Salt                                     - to taste
Oil                                      - 1 tblspoon for tempering
Water                                  - 2 cup or as per your choice of thickness
Coriander                            - 2 tblspoon finely chopped


For Kofta balls:

Mix everything listed under Kofta ingredients, except water in a bowl.

Pre-heat the oven at 200c and line a baking tray with parchment paper and grease with 3-4 drops of oil.
With the help of water mix the ingredients and form a thick batter.

Scoop the batter of desired size on the baking sheet.

Bake it on preheated oven for 15-17 minutes or until the dumplings are puffed and golden.
Do not keep the batter for long time after mixing else dumplings will not puff and result in flat and stiff.
Once baked keep the dumplings in a serving bowl.

For Kofta Gravy:

Warm 1 tblspoon oil heavy bottom pan.
Add all the cumin and hing to it. Add chopped garlic and ginger in it.

Once garlic starts to turn golden, add chopped onion and sugar into it. Sugar will help with breaking the acid of gravy and caramelising the onions.

When Onions starts to turn brown and you smell the caramelised sugar, add in the tomatoes and salt into it. Mix well.

After 2-3 minutes of mixing the tomatoes add the spices, turmeric, coriander, amchoor, red chili, garam masala and kitchen king. Mix well.

Add 2 cup of water and mix well. Cover the pan and let it simmer for 15-20 minutes on medium flame.
After 20 minutes, gravy will be cooked thoroughly and thicken a bit.

Pour the gravy over the dumplings in the bowl.

Garnish it with fresh coriander and serve hot with choice of Roti, Chapati or Paratha and rice.
These Koftas go very well in any dinner or lunch menu party. This can also be a part of your festive Thali food.

Saturday, 11 July 2015


Baingan Bharta / Aubergine in Spiced Sauce

Baingan Bharta is yet another delicious dish from Punjabi cuisine. My family , specially my Husband loves eating Baingan Bharta. We cook Baingan Bharta in two styles without Fry Tadka (Like Raw Chutney mix) and with Tadka.

This time I made by roasting the tadka with oven roasted Aubergine/Brinjal. Baingan bharta is largely made in North India and served with Roti, Chapati and Paratha. Raw onion slices and green chutney is the best companions of Baingan Bharta. I do not use awful lot of Spices, as with subtle taste of spices will bring out the smoky and roast aroma of brinjal very well. With just enough spices and oil makes this recipe awesome in taste.

We normally eat Baingan Bharta with Some kind of Kofte, Dal Makhani or Tadka Daal. This dish can be served in Lunch or dinner. I love to eat this in breakfast , if there is any leftover from dinner. Here I'm writing my way / my version of Baingan Bharta recipe. Have a go onto this simple recipe and wow your family with the awesome taste and aroma of this dish.


Brinjals                             -1 kg / 2 large (Also known as Eggplants and Aubergine)
Onions                              -3 medium diced
Ginger                               -1 inch piece finely chopped
Garlic                                -5-7 cloves finely chopped
Green chillies                   -2 finely chopped
Tomatoes                          -4 medium finely chopped
Oil                                     -2 tbspoons
Asafetida                           -2 pinch
Cumin seeds                      -1 tspoon
Turmeric                           -1 tspoon
Coriander Powder             -2 tspoon
Red chilli powder             -1/2 tspoon
Garam Masala                  -1 tspoon
Amchoor                           - 1/2 tspoon
Salt                                   -to taste
Fresh coriander                -4 tbspoon chopped


Wash, dry and prick eggplants. Roast them over open flame or in a tandoor or in preheated oven until the skin starts to burn and separate or peel off.

Eggplants will start to shrink when they starts to cook from inside. At this point, I add diced onions and peeled garlic cloves and roasted them in oven for 5 more minutes.

Now let them cool down. You can cool them by dipping them in water as well, which I avoid to do.
Now remove the skin and mash the pulp completely.
In a blender, blend together roasted onion, garlic, ginger and tomatoes. It should not be smooth puree, just blend it for few pulse to keep it coarse.

Heat oil in a kadai or fry pan. Add cumin seeds and asafetida to it.
As cumin starts to crackle, add the coarse mixture of onion, ginger, garlic and tomatoes.
Add finely chopped green chillies and cook for a minute.

Now add the mashed roasted eggplants. Mix well.

Now add all dry spices  turmeric, coriander powder, red chili powder, amchoor, salt and mix very well.

Cook for 10-12 minutes over medium heat. Cover the pan while cooking it.

Stir in between these 10-12 minutes for few times, so that it doesn't stick and start to burn.
When Bhartha is cooked it will leave all the oil to the sides and this will look like thick mash.
Add about 3 tblspoon of chopped coriander in it and mix.

Baingan Bharta is ready to serve.
Garnish it with chopped coriander leaves and serve hot. Bhartha can be a good company for Tadka daal or dal makhani with hot roti for lunch.

Thursday, 9 July 2015


Punjabi Bhatura

As the name says, this is a hearty food. Punjabi food is spicy, tangy and delicious. Chole Bhature is the best known combination of Punjabi cuisine. We often eat Chole Bhature , because my family is a big fan of this dish, even friends come over for the chole bhature party.

Bhatura/Bhature, is made another form of fried bread made from plain flour/maida or sometimes 50:50 ratio of wheat flour and Maida. I make it each way. Some people add semolina in it to get the crunchy texture, but that makes Bhatura to soak a lot of oil, which noone in my family likes.

This recipe of Bhatura is my mom's recipe and tried and tested by me several times. So I totally trust this recipe. My mum keeps the dough to ferment overnight and then knead it again to active the gluten of the flour. Thats what I've learned from her and use her way of making Soft, fluffy and delicious Bhaturas.

Few ingredients, less hassle recipe is the best recipe for me. You also try this recipe at home and leave your feedback in comments below. I would love to hear from you. Until next time............... Happy Cooking Friends, Saumya


Maida/Plain Flour                   - 1-1/2 cups
Salt                                          - to taste / 1 tspoon
Oil/Butter                                - 1 tblspoon + for deep frying
Yogurt                                     -  1/3 cup
Baking Powder                        - 1/2 tspoon
Baking Soda                            - 1/4 tspoon
Warm Water                            - 1/2 cup to as required


In a mixing bowl, take the yoghurt, baking powder, baking soda, 1 tblspoon oil, salt  and flour.
Mix well, with the help of water form a soft smooth and pliable dough.

If the yogurt is thick and has it's water/whey in it, probably you don't need all the water.
If the yogurt is thick, then to thin the batter, add more water.

Cover the bowl with a damp cloth and set it aside in a warm place for atleast 3-4 hours to get the fermentation. if the weather is too cold, keep the dough overnight..
The 4 hours later/next day you will see the dough will be more than double in size and has bubbles in it.
Punch and Knead the dough again to make it smooth.

Divide it into 8-10 balls (depending on the size of Bhatura you like)  and roll them into 5-6 inch discs.

Heat oil or ghee in heavy Karahi/Pan and deep fry the bhaturas, same way as Poori or Kachori.

Bhaturas are the best companion of Punjabi Chole. Serve them Hot with Chole, Raita, Salad and Chutney.

Tuesday, 7 July 2015


Whole Wheat Sesame Seed Crackers

Since I have figured that baking is not "Complicated" , I've become a fan of baking. Cookies and crackers are another step towards my baking journey. I nowadays try to make new recipes of cookies and crackers. I choose to make them in little quantity, so that I get another chance of making new flavour of them.

I use to buy sesame seed cracker from shops, as I do LOVE them with my tea. So thought to try baking them myself and with wheat flour. Aim was to get right crunch and flavour. So tried my hands on this recipe and thankful to say that I got almost there.

I still feel it needs a bit of tweaking, which I need to figure out. I'll update the changes, once I'll perfect the taste I want. Kids and family was happy with the way I made them, as they liked the subtle flavour of black pepper and seeds.

Very easy and quick recipe for any teatime gathering. You can top them with different topping of cheese, condiments or dips. Try the recipe in your kitchen and leave your feedback in the comments below..............Until next time, Happy Cooking Friends, Saumya


Wheat Flour                               - 1 cup
Baking Soda                               - 1/4 tspoon
Baking Powder                          - 1/2 tspoon
Salt                                             - 1 tspoon or to taste
Sesame Seeds                             - 2 tblspoon
Poppy Seeds                               - 1 tspoon
Black Pepper                              - 1 tspoon
Butter                                          - 2 tblspoon
Milk                                            - 4 tblspoon


In a deep bowl, Sift the flour, baking powder, baking soda and salt into a bowl, then mix in the sesame seeds, poppy seeds and black pepper.

Using your fingertips, rub in the butter until it resembles fine breadcrumbs.
Or in the Stand mixer use the paddle attachment and ad the but, now mix on low speed until it looks like crumbs.

Make a well in the centre, then add cold milk.
Now mix it with your hands to make it a smooth dough. Don’t overmix.

Chill the dough for 15 minutes in the fridge.
Meanwhile Preheat the oven to 180°C. Line 2 baking tray with parchment paper.
Roll the dough into 1-2mm thick circle. Prick it all over and cut the choice of shapes out of it.

Place them on the baking sheets. Repeat until all the dough is used.

Bake the crackers for 20-30 minutes or until lightly golden.
Once starts to turn golden take them out from oven and move on to a wire rack to cool down completely.

You can serve the crackers with various toppings or plain with your choice of Tea-Coffee.