Thursday, March 29, 2012

Stir fried veggies in curly noodles

Ingredients :

Curly / Any type of noodles - 125 grams
Oil - 4 Table spoon
Onion - 1 No (Sliced)
Cabbage (Cut in to very thin strips/ Julienne) - 2 Table spoon
Carrot (Cut in to very thin strips/ Julienne) - 2 Table spoon
Capsicum (Cut in to very thin strips/ Julienne) - 2 Table spoon
Soy sauce - 3/4 Tablespoon
White Pepper powder - 1/4 Teaspoon (Adjust according your spice requirement)
vinegar - 1 Teaspoon
Chili sauce - 1 Teaspoon
Spring onion - 1/2 Stalk. (finely cut)


Boil water in a pan with a teaspoon of oil, add noodles in to it and cook until it is half done. Now drain the noodles in a colander and transfer it to a bowl of fresh water. So that the starch will be removed completely.

Now Heat pan with oil and add sliced onion, and saute for a minute then add, cabbage, carrots to it , increase the flame and cook for about 2 minutes now add capsicum, cooked noodles to it and give a quick stir. Then add soy sauce, pepper powder, vinegar, chill sauce, and saute well so that the sauces and powder will coat in the noodles well. Lastly add the spring onions. Serve hot. Tasty noodles is ready to eat :-)

Home made Veggie Pizza

Ingredients :

For the Pizza Sauce :

Olive oil - 1 Table spoon
Tomatoes  (Concasse) - 3 Medium sized
Garlic - 3 Pods (Finely chopped)
Onion - 1 (Finely chopped)
Capsicum - 1/4 th (Finely chopped)
Red chili flakes - 2 Teaspoon
Tomato Ketchup - 1 Table spoon
Oregano - 1Teaspoon
Parsley -1 Teaspoon (Finely chopped)
Fresh basil leaves - 1 Teaspoon (Finely chopped)
Salt - To taste.

For Topping :

Capsicum - 1/2 No (Cubed evenly/ sliced which ever way you prefer)
Onion - 1/2 No  (Cubed evenly/ sliced which ever way you prefer)
Tomato - 1/2 No (De seeded and Cubed evenly/ sliced which ever way you prefer)
Olives - Sliced few.
Mozzarella cheese - As required.

How to concasse tomato:

Using a sharp knife, make a cross on the top of the tomatoes and then take out the cores. Place them in the boiling water for no more than 20/30 seconds or as soon as you see the skin start peeling. Remove the tomatoes from the pan and plunge them into the bowl of icy water. It will then be easy to remove the skins also take out the pips and dry off on a kitchen towel.Then you just cut the tomatoes into small cubes or diamonds.

Method :

In a pan heat olive oil, now add finely chopped garlic, onions saute for a minute, now add capsicum, chili flakes, oregano, parsley and give a quick stir, add tomato concasse, and fry for 2 to 3 minutes. Now add the tomato ketchup and cook the mixture for some more time. Lastly add the basil leaves and give a stir. Now your pizza sauce is ready.

For making Pizza base :

Maida/All Purpose base - 1and1/2 Cups
Active dry yeast - 1 Table Spoon
Olive oil - 1/8 Cup
Sugar - 1/2 Table Spoon
Salt - 3/4 Teaspoon
Water  - 1/4 Cup
Milk - 1/4 Cup

Method :

Take a broad vessel add olive oil, sugar, salt, and boil the water and add to this, mix well so that the sugar and salt dissolves well, now add milk and yeast, and mix well so that the yeast dissolves, Now add the flour and gather to get a smooth dough (No need to knead much) and keep covered with a wet cloth for an hour.
The size will be doubled in a hrs time.
Now again gather to make a smooth pliable dough, and punch the dough so that the air in the dough will go. Take a aluminum foil and then with a rolling pin roll the dough gently and evenly with out putting pressure, (Adjust the thickness according to your preference, now fold inwards the ends so that u get a good round shape, and also a thicker edges than the middle. Now prick in many places in the centre, to make sure that it cooks evenly. now spread the pizza sauce evenly and arrange the topping as you desired and grate the cheese to cover the topping.(To make it Indian you can even sprinkle gram masala ;-) )
Pre heat oven to 210 Degree C for 10 minutes Now in a baking tray transfer the pizza (With aluminum foil) and bake it for 12 to 15 minutes or until the base and cheese turns golden brown.
Now cut it using a pizza cutter/ Knife, to make wedges. Enjoy it hot.

Variations :

You can use any kind of vegetable, the topping can be changed according to your wish.
Baby corn slices can be used, cottage cheese / Paneer pieces can be used.
The toppings suggestions are endless, you may try a few combination of your favorite veggies.

Tomato Chutney

Ingredients :

Tomato - 5 No.s 
Chili powder - 1 &1/2 Teaspoon (You can adjust according to the spice you want)
Tamarind - A small bit.
Salt - As per taste

To temper :

Mustard seeds - 1/2 Teaspoon
Urad Dal - 1/2 Teaspoon.
Oil - 1 Table Spoon.
Curry leaves - Few.
Asafoetida - A Pinch.

Method : 

Grind tomato to a fine paste. Then heat oil in a pan, and add tomato paste, chili powder, tamarind and salt and allow it to boil in a medium flame until the oil separates from it. When the oil starts to separate switch off the stove, and transfer it to the serving bowl. Now again heat oil in a pan, add mustard seeds, urad dal, when it turns golden brown, add curry leaves and asafoetida, and pour this over the tomato chutney.

Tangy tomato chutney is ready to be served. Its the best combination for idly, dosa, oothappam.

Coriander Almond Chutney

Ingredients :

 Coriander Leaves - 1 bunch
Almonds - 10 No's
Green Chilies - 6 to 8 No's
Lemon Juice - (From half lemon)
Salt - As required Water - As required


 Clean coriander leaves, remove the root part (you can use the stem part, just cut the roots alone)and chop it. In a blender add the coriander leaves, almond,green chilies and salt, grind it to a smooth paste, lastly add the lemon juice and mix it well. You can store this chutney in fridge. This goes well with sandwich, samosas, and a very best combination for masala papad :-D Tastes better if served chilled.

Whole wheat Poori/Puri with Besan Sabzi

For Making Poori's :
Ingredients :

Whole Wheat flour - 1 Cup
Rava/Semolina - 1 Tablespoon
Oil - 2 Tablespoon
Sugar - A generous pinch
Salt - As per taste.

Method :

Combine all the ingredients in a mixing bowl, and add water little by little and knead to a firm dough. Now divide the dough in to 10 equal portions and roll out and deep fry it in oil, until it turns golden brown. Drain on absorbent paper. Serve hot.

For making Jain Sabzi : Serves 4 Persons
Ingredients :

Large potatoes - 2 No's
Oil - 2 Tablespoon
Cumin seeds/(jeera) - 1/2 Teaspoon
Heeng/Asafoetida -  A Pinch
Besan/Gram Flour - 2 Teaspoon
Bay leaf - 1 no
Yogurt/Curd - 4 Tablespoon
Grated ginger - 1 Teaspoon
Green chilies - 1 Teaspoon (Finely chopped)
Coriander/Dhania powder - 1 Tablespoon
Turmeric powder - 1/2 Teaspoon
Chili Powder - 1/2 Teaspoon
Coriander leaves - 2 Tablespoon (Finely chopped)
Water - 1 & 1/2  cup

Method :

Boil potatoes with required salt and cut them in to cubes. Now in a bowl mix curd, ginger, green chilies, turmeric, coriander, chili powder and salt together to a paste. Now heat oil in a saucepan for a minute and then add cumin seeds, asafoetida, after cumin seeds crack, add bay leaf, now add gram flour and fry for half a minute until the flour turns golden brown.
Then add the yogurt/Curd mixture to it and fry in medium flame for about 2 minutes, or until the paste starts to leave oil from the sides, now add the cubed potatoes and let it cook for about 2 or 3 minutes. Now add water to it , and allow the gravy to boil for 5 minutes on medium flame. Lastly add finely chopped coriander leaves. Adjust the water according to the thickness of gravy you prefer.

Yummy and tasty Jain Sabzi is ready to be served with Poori.

Sunday, March 25, 2012

Cream of Carrot Soup


Carrots - 2 medium sized (Roughly Chopped)
Milk - 1/4 cup
Water - 1/2 cup
Onion - 1/2 medium sized (Finely Chopped)
Garlic - 4 pearls
Tomato - 1/2
Pepper powder - 1/2 tsp
Garam masala powder - 2 Generous pinch.
Oil - 1 tsp
Butter - 1/2 tsp
Cream - 2 tsp (for garnishing)
Salt- as required
Bread Slices - Cubed in small  sizes ( toasted )- Few

Method :

Cook chopped carrots with 1/2 cup water, until it becomes soft, allow it to cool.
Heat oil in a pan, add onions, garlic with a pinch of salt and saute for few minutes, then  add  tomato  and saute till it becomes mushy. 
Now add cooked carrots and onion tomato mixture to a blender and grind it to a smooth paste.
Heat pan add butter to it and add the ground mixture to it fry for a minute or two, now add milk, pepper powder, garam masala powder, required salt and bring it to a short boil. 
Switch off and garnish with cream. Serve hot or warm with garlic bread or soup sticks.

Khara/ Savoury Buns

Ingredients :

Maida/All Purpose flour - 1 Cup
Wheat/Flour - 1/2 Cup
Active Dry yeast - 1 Table Spoon
Milk - 1/4 Cup (+1 Table Spoon if needed)
Water -  1/4 Cup (+1 Table Spoon if needed)
Olive oil - 1/8 Cup
Sugar - 1/2 Teaspoon
Salt - 3/4 Teaspoon
Chopped Garlic - 1 Table Spoon
Chopped Coriander - 1 & 1/2 Table Spoon
Dry Chili Flakes - 1 Table Spoon

Method :

Sieve the flour's together twice and keep separately. In a mixing bowl add milk & water (Both should be luke warm) then sugar, yeast to it, and mix well so that yeast dissolves completely. Now take a separate  bowl add the sieved flour, make a dent in the middle and pour the above mixture in the dent, add olive oil, salt, chopped garlic, coriander leaves, chili flakes and gather to make a pliable and loose dough.
Apply oil over the dough and cover the mouth of the bowl with a cling wrap with enough room for the dough to rise.Keep in a warm place for an hour. After an hour the dough would have raised well almost double the size. 
Now Punch the dough, so that the air in the dough release. Then make six equal balls ( above measurement ) and arrange it in a greased baking tray. pre heat oven to 190 degree C. Till then the dough balls we have made will again rise a bit
Brush the buns with milk and bake at 190oC  for 13-15 minutes or until the top starts turning golden brown in color. Take it out and brush again with butter when it is hot.

Enjoy with butter when it is still warm :-)

Saturday, March 24, 2012

Khasta Kachori

Ingredients :

For Making 12 Kachori's

For making Dough :

Maida/All Purpose Flour - 1 Cup
Cold Water - 1/2 Cup
Cooking Oil - 2 Tablespoon
Salt - 1/4 Teaspoon

For Filling :

Yellow Moong Dal - 1/4 Cup (No need to roast just ground finely)
Fennel Seeds - 1 Teaspoon (Coarsely ground)
Coriander Seeds - 1 Teaspoon (Coarsely ground)
Red Chilly Flakes - 1 Teaspoon
Ginger Powder - 1/2 Teaspoon
Dry Mango/ Amchur Powder - 1/4 Teaspoon
Heeng/Asafoetida - A Pinch
Salt - 1/2 Teaspoon or (Adjust according to taste)
Oil- 1 Tablespoon
Water - 2 Tablespoon
Oil - For Deep frying


In a mixing bowl add maida, oil, and salt mix well so that it forms a crumble like texture, now slowly add cold water to it and mix well so that it forms a soft dough. No need to knead too much. Keep aside covered for 15 to 20 minutes.

Filling Preparation :

In a mixing bowl add ground moong dal, coarsely ground fennel and coriander seeds, red chilly flakes, ginger & amchur powder, heeng, and salt, lastly add oil, mix well. Now dry roast this mixture in a pan for about 3 minutes in medium flame. Then add 2 tablespoon of water to it and mix well and keep aside for 5 minutes so that the mixture absorbs the water well.

Method for making kachori's :

Now knead the dough for about 1 to 2 minutes, and divide it into 12 equal parts. Now flatten each ball with hands(like a disc), with edges slightly thinner than the middle, now add a spoon full of mixture in the centre and gather all the sides together slightly press in the middle and keep aside. Repeat the process for the remaining balls.

Meanwhile heat enough oil in a deep pan for deep frying. If you put a pinch of dough in the oil, it should come up slowly, that's the correct temperature to fry kachori's.
Now take each ball with the gathered side upwards and press it slowly with end of your palm, make it to form a even small disc shape, (not too thick not too thin)
Now put 5 or 6 filled kachori's one by one in the hot oil, and leave it for about 3 minutes, do not disturb it. It will puff up nicely, when all the kachori's are puffed up well, turn over and let it get cooked well, the other side too. Fry until both the sides turn golden brown color, drain it in a paper towel. Repeat the process for the rest of the kachories.
Crispy kachori's are now ready to eat. 

How to eat Kachori's :
Take a kachori and make a hole in the middle add a teaspoon of Meetha (Sweet) chutney & Hari (Green) Chutney and now add little sev on top, and yummy kachori's are ready to eat :-)

Baked Bread Rolls


Wheat Bread - 5 slices
Ghee / Oil - 2 Teaspoon

For the stuffing:

Onion - 1 (Finely chopped)
Potato - 1 
Carrot - 1
Peas - a handful
Turmeric powder - a pinch
Fennel(Sombu) powder - a pinch (optional)
Ginger garlic paste - 1 
Red chili powder - 1/2 
Garam masala powder - 1/4 
Coriander leaves - 1 Tablespoon
Oil - 1 
Salt - As required

Method :

For the stuffing :
Cut the veggies into small pieces and pressure cook them with turmeric powder until it becomes soft. Keep aside. Mash the potatoes well and add it to veggies. Heat oil in a pan, add sombu powder (Optional), ginger garlic paste, saute for 2mins, then add chopped onions saute until slightly browned. Then add the veggies, chili powder and garam masala powder, required salt and give a quick stir.Sprinkle little water just for the masalas to combine well with the veggies.Cook covered for 5mins, giving it a stir in between.Switch off and garnish with coriander leaves.Now the stuffing is ready.

For the bread rolls:

First cut the edges of the bread. Then roll slightly using a chapati roller, and cover it with a wet muslin cloth and keep aside for 5-10mins.Then add the stuffing inside each rolled bread, wet the sides of the bread with water and seal the edges.
Apply ghee evenly on all sides. Meanwhile preheat oven at 200 deg C for 10mins and bake it at 200 deg C for 15-20mins or till the rolls turn golden brown in color. Check in between and turn over if required.
Serve hot with tomato ketchup.

You can replace green chillies in place of red chilly powder.
Cumin/ Jeera powder can be added.
Pav bhaji masala can be added.

  • Cooking time differs from oven to oven, so check after 12 minutes, if not proceed.
  • Butter can be greased over each roll.
  • If you find uneven cooking then you can turnover the rolls in between.

Friday, March 23, 2012

Instant Oats Rava Idly

Ingredients :

Oats (Quick Cook variety) - 1 Cup
White Rava - 1/2 Cup
Curd - 1/2 Cup
Carrot - 3 Table Spoon
Water - 3/4 th Cup + more if needed
Salt - 1 Teaspoon or (As per taste)
Eno Fruit Salt - 1/2 Teaspoon
Lemon Juice - from 1/2 Lemon
Green Chilies - 2 No's (Finely chopped)
Chopped Coriander leaves - 1 Tablespoon
Chopped Ginger - 2 Teaspoon (Finely chopped)

To Temper :
Oil - 1 Tablespoon
Mustard - 3/4 Teaspoon
Channa Dal - 1/2 Teaspoon
Urad Dal - 1/2 Teaspoon
Curry Leaves - 1 Spring

Method :

Dry roast the oats in a pan, until nice aroma comes (at least for 3 minutes in medium flame), allow it to cool and grind it coarsely. Heat oil in a pan, add the ingredients given in the temper list, followed by the grated carrot, finely chopped ginger and green chilies, now add rava and fry for 2 minutes in medium flame.

Transfer to a mixing bowl and add curd, lemon juice, coriander leaves, and salt, now add enough water to make a batter [(neither too thick nor too runny) consistency like idly batter] Add Eno salt just before making idlies and mix well.This will give a frothy/airy batter which gives a soft spongy texture to idlies. Pour the batter in a greased idly plate, and steam it for about 10 to 15 minutes or until its done. 

Serve hot with chutney of your choice. But in my experience Coconut chutney is the best combination :-)

You can add Broken wheat rava (Godhumai rava) instead of white rava.
Instead of carrot, you can add finely chopped beans, cabbage, frozen peas.

Eggless vanilla flavoured biscuit

Ingredients :

All Purpose flour (APF) - 3/4 Cup
Custard powder - 3/4 Cup
Thick curd - 3 Tbsp
Softened butter - 1/2 Cup
Powdered Sugar - 1/2 Cup
Cornflour - 4 Tbsp
Vanilla essence - 1/2 tsp

Method :

Beat the butter, sugar, essence until frothy, now add the flour's (APF, Custard powder, Corn flour) and curd and knead it to a smooth pliable dough. Now spread the dough in a flat surface using a rolling pin for about 5 mm thickness. Cut out the shapes using a cookie cutter, collect the remaining dough and repeat the process. Arrange the biscuits in a baking tray lined with aluminium foil. Preheat oven to 180 deg C and bake it for 12 - 15 Min's. Allow it cool and store it in a airtight container. Enjoy the home made biscuits :-)

You can also fill any jam in the centre (by making a small dent in the centre) before baking.

Baked Cheesy Veggie Pasta

Ingredients :

Penne Pasta - 1 Cup
Capsicum (Red,Green,Yellow) - 1/2 Cup
Onion (Big Size) - 1 No
Mozzarella Cheese - 3 Tbsp
Olive oil - 1 Table Spoon
Ginger Garlic paste - 1 Teaspoon
Green chilies - finely minced - 1/2 teaspoon.
Crushed Pepper - 1 Teaspoon

Method :

Cook pasta with salt and a teaspoon of cooking oil until it becomes soft. Drain it in a colander, show it to the tap water and wash the pasta twice. Once the water is completely drained, add a teaspoon of olive oil, so that it does not become sticky.
Heat pan with olive oil add sliced onions to it, add a pinch of salt and fry for a minute, now add ginger garlic paste, minced green chilies to it, saute well till the raw smell goes off, then add the sliced capsicum, with enough salt and cook until its half done. 

Now Preheat oven for 200 degrees Celsius. Divide pasta,  veggie and cheese to 3 portions, arranging with sauteed veggie as the 1st layer then add cooked pasta, now spread cheese, repeat the same cycle twice. Then bake it until the cheese melts and form a golden crust on top. 

Take out from oven and add crushed pepper on top. Serve hot.


You can add sliced cabbage, carrots, broccoli instead of capsicum
Crushed dry red chilies can be added instead of green chilies and pepper
Dry mixed herbs (Oregano, Thyme, Rosemary, Parsley) can also be added.


If you want the pasta to get cooked soon,soak in plain water for 1 hour and then cook.