Thursday, December 28, 2006

Mint Puri

Ingredients: (To make - 2)
1. Maida (All purpose flour)– 1.5cups
2. Ghee / Oil – 1.5tsp
3. Mint paste (PUDINA)- 4tsp
4. Black Pepper – 1/4th tsp
5. Roasted crushed cumin powder – 1/4th tsp
6. Ajwain – 1/4th tsp
7. Lime juice – 1tsp
8. Ginger paste – 1/2tsp
9. Yogurt (DAHI) - 2tsp
10. Oil for deep frying
11. Lukewarm Water to knead as required
12. Salt to taste


1. Mix the maida , ghee, mint paste, yogurt, black pepper, ajwain, roasted crushed cumin powder, lime juice, ginger paste and salt, Knead into a soft dough by adding enough water.
2. Divide into small balls and roll into small round shape.
3. Deep fry each poori in oil both sides until golden brown.
4. Serve hot.
5. It can be served in lunch or dinner time with any sabji.
Preparation Time: 30 minutes

Tuesday, December 26, 2006

Tamatar ki Chutney (Tomato Chutney)


1. Tomato - 6 pcs (avg size)
2. Juggery (GUD) - 3-4tsp (as per your taste)
3. Sugar - 1-2 tsp
4. Salt - 1/2 tsp
5. Oil - 1/3 tsp
6. PANCH FORAN* - 2 pinches (see below for details)
*PANCH FORUN is a mixture of cummin seeds, SAUNF (aniseed), METHI (Fenugreek seeds), Mustard seeds & Ajwain(Oregano, Thyme/ Carom seeds)

7. Red chillis - 2 pcs
8. BAY Leaf - 1 pc
9. Cinnamon stick - 1 inch


1. Heat oil in a KADHAHI (WOK) and add PANCH FORUN, red chilis, BAY LEAF, Cinnamon stick.
2. When they start spluttering, add chopped tomato
3. Cook on medium flame until tomatoes are half cooked.
4. Add juggery, sugar and salt.
5. Mix it properly and keep on stirring until it becomes a bit sticky
6. Remove from the flame

Serve with any Paratha and have fun ;)

Malai Kulfi

(For 3 to 4 ppl)
1. Milk - 1 lit
2. Almonds (crushed & powder): 8-10 crushed pieces + 4-5 tea spoon powder
3. Sugar - 6 tsp (according to your taste)
4. Custard powder - 1 tsp
5. Cardamom powder - 2 pinches
6. Pista - 3-4 pieces (crushed)


1. Boil 1 lit milk in a container until it becomes 250 ml (approx)
2. Add almonds powder, sugar, cardamom powder, custard powder and Pistas. Make sure no bubbles are formed. To ensure it, please keep on stirring continously when you are adding the contents.
3. Mix them properly and put it on low flame for 3-4 minutes.
4. Remove it from burner and let it cool to room tempeartue.
5. Pour it into KULFI Maker (or any bowl)
6. Put it into Freezer until it freezes.

Serve as a dessert.
Tips: If you want, you can put vermicelli (or Faluda), Pista, dry fruits etc. on the top for garnishing. Fry vermicelling and boil it in milk/water.

Thursday, December 21, 2006

Methi Masala Paratha

Ingredients: (To make - 3)

1. Maida / Wheat flour– 4 cups
2. Ghee – 4tsp
3. Salt – To taste
4. Water – For making soft dough.
5. Ghee / Oil – 10 to 12 tsp
6. Kasoori Methi - 5tsp
7. Red Onion - 1/4th cup (Chopped)
8. Roasted cumin seeds - 1/4th tsp
9. Roasted Cumin Powder - 1/2tsp
10. Green chili - 4pcs (chopped)
11. Garlic Paste - 1/2tsp
12. Ajwain - 1/4th tsp
13. Garam masala powder - 2pinches
14. Lime juice - 1/2tsp


1. Mix maida with ghee, water& salt and all ingredients. Knead it into soft pliable dough.
2. Cover and keep aside for at least 15 minutes.
3. Make balls of the dough.
4. Roll to make a Round Paratha.
5. Cook the paratha on the tava.
6. When both sides are cooked,put oil / ghee and spread it to both the surface.
7. Serve hot with Chutney or sauce.
It can be served as supper(Tea time)
Preparation Time - 15-20min.

Paneer Paratha

(Paneer Mix)
1. Paneer - 200gms (Grated or Mashed or Crushed)
2. Roasted Cumin Seeds - 1/2tsp
3. Black Pepper Powder - 1/4tsp
4. Green chili - 2pcs (Chopped)
5. Coriander Leaves - 3tsp(Chopped)
6. Roasted Cumin Powder - 1tsp
7. Salt To taste
8. Ginger Paste - 1/4th tsp
9. Lime Juice - 1/2tsp

1. Mix all ingredients well and keep aside.

Paratha Layer:
1. Maida or Wheat flour – 4 cups
2. Oil / Ghee – 2 1/ 2 tsp
3. Salt – 1 /2 tsp
4. Oil / Ghee for frying

1. Mix the maida or Wheat flour with the oil, water, Salt, make a soft dough.
2. Cover with moist cloth and keep a side to dough for 5-10 min.
3. Divide the dough into small portions and roll it into rounds.
4. Place a portion of the Paneer Mixture in the middle, enfold the filling, and pinch off the excess dough. Then roll out the Paratha.
5. Cook on hot tawa or flat pan, Applying oil till both sides are cooked and light golden brown.
6. Serve with raita, chutney or pickle or any sabji.
7. It can be served as supper or dinner time

Wednesday, December 20, 2006

Vada Pav


1. Potato – 5 medium size boiled
2. Roasted cumin powder – 3tsp
3. Garam masala – 2 pinchs
4. Ginger – 1tsp (Paste)
5. Garlic – 1tsp (Paste)
6. Green chili – 2tsp chopped
7. Salt to taste
8. Gram flour (BESAN) – 1 ½ cup
9. Turmeric Powder – 1 /2 tsp
10. Oil to fry
11. Coriander leaves chopped
12. Pav - 4pcs (For 2)

1. Mash the potatoes with roasted cumin powder, salt, green chili chopped, garam masala 1pinch and make a small sizes balls and keep aside.
2. Mix the gram flour (BESAN) with water, salt, turmeric powder, garlic paste, ginger paste, chili and prepare a thick batter.
3. Dip potato mix balls in the prepare BESAN batter and then deep fry them in hot oil.
4.Slice the pav or bread and spread some Khati chutney ang green chutney (Tamarind chutney & Dates chutney and for green chutney coriander chutney) and place the fried vada in
5. Serve immediately.

Mirch Pakoda

(Mirch Pakoda, Crispy Jalapeno Pakoda)
1. Jalapeno or Large green chili or Green long pepper - 6pcs
2. Besan - 3/4th cup
3. Onion - 1/4th cup (chopped)
4. Ajwain - 1/2tsp
5. Cumin Seeds - 1/2tsp
6. Garam masala powder - 1/4th tsp
7. Black pepper powder - 1/4th tsp
8. Ginger Paste - 1tsp
9. Garlic Paste - 1/4th tsp
10. Rice Flour - 3tsp
11. Turmeric Powder - 1/2tsp
12. Salt to taste
13. Oil for deep frying.

1. Prepare a thick batter (Paste) using Besan (Gram flour), Rice flour, Ajwain, Cumin seeds, Chopped onion, Turmeric powder, Garam masala powder, Black pepper powder, salt and water.
keep aside for 5-10 minutes.
2. Wash and slit green chilies.
3. Dip each slit piece of chili in to the paste and deep fry in heated oil till it turns golden brown.
4. Serve hot with any chutney or sauce .
It can be served as supper (Tea time)

Tuesday, December 19, 2006

Masala Egg Curry


1. Egg - 4pcs (Boiled)
2. Red Onion - 1pc (Sliced chopped)
3. Garlic paste - 1tsp
4. Ginger paste - 1tsp
5. Tomato puree or paste - 6tsp
6. Bay leaf - 1pc
7. Cinamon stick (Dal chini) - 1"
8. Garam masala powder - 1/4th tsp
9. Cumin Seeds - 1/4th tsp
10. Cumin powder - 1tsp
11. Coriander Powder - 1tsp
12. Kitchen King Masala Powder or Sabji masala powder - 1/2tsp
13. Red chili powder - 1/2tsp
14. Turmeric Powder - 1/2tsp
15. Salt to taste
16. Oil - 3-4tsp


1. cut boiled egg and fry in 1tsp oil till golden colour. Drain and set aside.
2. Heat oil in pan or Kadhai.
3. Add cumin, bay leaf, cinnamon stick.
4. Put sliced chopped onion and fry it till it begins to brown.
5. Put all spices fry it on medium flame.
6. Add tomato puree and fry it.
7. Add some water and bring to a boil.
8. When the curry is boiling, put fried egg.
9. Boil for a little more time and remove from the flame.
10. Garnished with coriander leaves.
Serve hot with rice and roti.

Friday, December 15, 2006


1. Thin Poha or Thick poha- 2cups
2. Curry leaves - 10-12pcs
3. Green chili - 5pcs (Chopped)
4. Peanuts - 1/4th cup (Roasted)
5. Cashew nuts - 1/4th cup (Roasted)
6. Dry coconut slice - 6-8pcs
7. Roasted Gram dal (Chana dal) - 1/4th cup
8. Red chili Powder - 1/2tsp
9. Sugar (Powder) - 1tsp (To taste)
10. Salt to taste
11. Mango powder - 1/2tsp
12. Cumin seeds - 2pinches
13. Garam masala powder - 1/4tsp
14. Turmeric Powder - 2pinches
15. Oil for frying

1. Fry pea nuts and cashew nuts in oil till light golden and fry the sliced coconut till light golden.
2.Fry the green chili, curry leaves, gram dal separately in oil and keep aside.
3. Deep fry the poha in oil till it puffs up and then remove from the flame.
4. Drain the fried Poha on paper towels.
5. Roast redchili powder, mango powder, cumin seeds, turmeric powder on low flame till light golden .
6. Add to the fried poha, peanuts, cashewnuts, gram dal, fried coconut, fried green chili, curry leaves.
7. Mix well and when the poha mixture cools add salt, sugar powder and store the chewda in air tight containers.
8. It can be served with tea or cold drinks (as snacks)

Wednesday, December 13, 2006


Ingredients: (To make - 2)
1. Maida - 1cup
2. Banana - 1pc (Medium size and mashed)
3. Ghee - 3tsp
4. Milk - 2.5 cups
5. Sugar - 6-8tsp
6. Almonds - 12 pcs (crushed or grated)
7. Cashew nuts - 12pcs (Crushed)
8. Raisin - 12pcs
9. Saffron - 2pinches
10. Cardamom powder - 1/4th tsp
11. Ghee for deep frying


1. Boil the milk and let it cool.
2. Take MAIDA into one wide vessel and pour milk. Make a thick paste.
3. Now add mashed banana, sugar, melted GHEE, saffron. Also add dry fruits (as per your taste) and cardamom powder.
4. Mix well to form a batter. Please check if the batter can be poured consitently. If not, add milk and make the batter a bit thin.
5. Heat GHEE in a wok (KADHAHI).
6.When it is hot enough, take the batter into a serving spoon (or any big spoon) and put it into GHEE.
7. When it becomes light golden yellow, turn it and fry until golden yellow at other side.
8. Remove it from the GHEE and repeat the step 6.

Serve it with spicy Paneer curry or Masala chicken (whatever you want :) )

Tuesday, December 12, 2006

Gulab Jamun


1. Fresh Khoya - 200gms
2. Fresh Chena - 30gms
3. Baking soda - 2 pinches
4. Flour - 2tsp
5. Cardamom Powder - 1/2tsp
6. Sugar - 350gms
7. Milk - 1tsp
8. Ghee for deep frying


To make the syrup:
1. Heat sugar with water and make a sticky syrup of one-thread consistency
2. Add cardamom powder.
3. While preparing the sugar syrup, add 1tsp of milk and remove impurities on the surface in a layer.

To make Fresh Chhena:
1. Heat milk in a pan and bring it to boil. Add lemon juice or citric acid.
2. Stir slowly and gently until white curd forms on the surface and separates from whey.
3. Once the paneer separates from whey, strain and wash it thoroughly.
4. Tie the paneer in a muslin cloth (it’s a kind of cotton fabric) and squeeze out the excess water.
5. Knead the paneer (CHENA) to make a smooth dough

Make gulab jamun:

1. Grate Khoya and Chhena and keep aside. Sieve in the flour and soda together.
2. Mix green cardamom powder and a little milk to make it into a soft dough.
3.Make balls of even size.
4. Heat Ghee or oil in a Kadhai. Deep fry prepared balls on a slow flame till golden in color.
5. Remove and keep in sugar syrup for 15-20 minutes.
6. It can be served as desert.
7. Serve hot.

Boondi Kadhi

Ingredients: (To Make - 2)

1. Boondi - 1/4th cup
2. Besan - 1tsp
3. Curd / Yogurt / Dahi - 12tsp
4. Cumin seeds - 1/4tsp
5. Oil - 1/2tsp
6. Red Chili - 1pc
7. Bay leaf / Tej patta - 1pc
8. Sugar - 1/2tsp
9. Roasted Cumin Powder - 1/2tsp
10. Turmeric Powder / Haldi - 1/4tsp
11. Salt To taste
12. Water - 1cup
13. Black pepper powder - 1/4tsp
14. Garam masala powder - 1pinch


1. Heat oil in Kadhai or Pan.
2. Add cumin seeds, red chili, tejpatta, when it'll splutter add 1pinch garam masala powder, yogurt (DAHI), water, sugar, salt, besan and turmeric and mix well and and boil it for 2-3 minutes on medium flame.
3. Add boondi and cumin powder, Black Pepper Powder and mix well and remove from heat.
4. Serve hot with rice or roti.

Friday, December 08, 2006

Crispy Bread Pakoda

By rasoiya.blogspot Guest: Lopamudra Debnath
Ingredients: (To Make-2)

1. Bread-- 4/5 pieces
2. Salt-- To taste
3. Onion (half)-- chopped
4. Green Chili (to taste)-- chopped
5. Roasted cumin powder - 1/2tsp
6. Oil for fry


1. Soak the pieces of bread in water for 10/15 minutes.
2. Then drain the water by squizing the bread as much as u can
3.Mix the onion, cumin powder, salt and chili with the bread and make a soft dough
5. Divide the dough into small portions
6. Then fry on medium flame until they are golden brown
7. Serve with chutney or sauce.
8. It can be served as supper (Tea-Time)

Thursday, December 07, 2006

Masala Dahi Rice

(Masala Curd Rice / Masala Dahi Rice)
1. Basmati Rice - 1cup
2. Curd / Yogurt / Dahi - 10tsp
3. Biryani Masala - 1/2tsp
4. Garam Masala Powder - 2pinches
5. Cumin (Jeera) - 1/4th tsp
6. Ghee / Oil - 1tsp
7. Ginger Paste - 1/2tsp
8. Cashew nuts - 14pcs
9. Salt to taste
10. Sugar- 1/2tsp
11. Black pepper powder - 1/4th tsp
12. Water - 2cups


1. Heat oil or ghee in a kadhai or thick bottom pan.
2. Add cumin seeds, when it beings to crackle, add Ginger paste, biryani masala powder, garam masala powder, black pepper powder and fry until light golden brown.
3. Add yogurt and sugar, salt , rice, cashew nuts, water and mix well .
4. Cover with lid and cook in cooker or pan.
or you can cook in microwave about 18-20 minutes.
5. Serve hot with sabji.
6. It can be served in lunch or dinner time with sabji.

Wednesday, December 06, 2006

Sweet Dry Fruits Rice

(Easy to make sweet dry fruits rice)

1. Basmati Rice - 1cup
2. Ghee - 2tsp ( ghee if u like)
3. Water - 2cups
4. Almonds (BADAM) - 12pcs
5. Raisins (KISHMISH) - 14pcs
6. Cashew nuts (KAJU) - 14pcs
7. Pistachios (PISTA) - 14pcs
8. Sweet frozen Peas - 3tsp
9. Sugar - 2tsp
10. Cardamom Powder - 2pinches


1. Mix all ingredients in microwave tupperware.
2. Cook 18-20 minutes in microwave.
3. serve hot with dal tadka aur any sabji.
4. It can be served in lunch or dinner time.

Tuesday, December 05, 2006

Dahi Aloo Dum


1. Potato – 3pcs medium size boiled
2. Yogurt - 7tsp
3. Onion – 1pcs medium size chopped
4. Coriander Powder – 1tsp
5. Cumin Powder – 1tsp
6. Garam masala powder – 1 /4th tsp
7. Cloves – 3pcs
8. Garlic – 1tsp (Paste)
9. Ginger – 1/2tsp (Paste)
10. Green chili – 2pcs chopped
11. Turmeric Powder – 1 /4th tsp
12. Tomato – 1/4th cup chopped or paste
13. Black Pepper – 1 /4th tsp
14. Oil – 2tsp
15. Bay leaf – 1pcs
16. Cumin seeds – 1/4th tsp
17. Salt to taste


1. Fry potatoes pieces in 1 /2tsp oil till golden brown.
2. Heat oil in a pan.
3. Add cumin, bay leaf, cloves, chili. When it’ll splutter add Onion and fry it till golden brown.
4. Add masala (Cumin powder, coriander powder, garam masala powder, turmeric powder, black pepper powder, ginger, garlic paste, salt) and fry it proper.
5. Put tomato and fry it for 2 minutes on medium flame, add potato, yogurt (DAHI) and mix well.
6. Add 1/2cup of water and boil it for 2-3 minutes on medium flame.
7. Serve hot with Roti, paratha and rice

Saturday, December 02, 2006

Shakar para


1. Maida - 1cup
2. Ghee - 2tsp
3. Sugar - 1cup
4. Cardamom powder - 1/4th tsp
5. Baking soda - 2pinches
6. Ghee for deep frying

1. Heat sugar with 3/4 cup water and make a sticky syrup of one-thread consistency( It means thick sugar syrup)
2. Add cardamom powder.
3. While preparing the sugar syrup, add 1tsp of milk and remove impurities on the surface in a layer.
4. Mix maida, ghee and 2pnichs baking powder.
5. Then knead a stiff dough with warm water.
6. Shape the dough into a ball and roll into a circle.
7. Cut into squares.
8. Heat ghee in a KADHAI and fry till light golden in colour and drain out.
9. Dip the fried squares (fried maida squares) in the thick syrup and immediately remove it.
10. Cool and store in air-tight container it will keep for days.