Main course

Delicious mushroom recipes – Lentil Mushroom burger, Wild mushroom Ragout, Shahi mushroom

Among the vegan dishes, mushroom is getting enormous priority as it has meaty texture and can be prepared in any form to become a curry or a starter. It is also have great food benefits with the active content of vitamin B5. This vitamin helps in getting away from fatigue and tiredness. Mushroom also contains few natural sources of vitamin D. You can now create wonderful recipe of mushroom just by sitting at home.

Lentil Mushroom burger

Lentil Mushroom burger


Burgers are easily consumed and liked by kids. Even many adults like these kinds of continental dishes. You can prepare it for your kids as their evening snacks or make it a way to welcome your guests in your kitty party.


  • Olive oil-  2-3 table spoon
  • Garlic cloves- 3 minced
  • Sun dried tomatoes – 4 (finely chopped)
  • Egg – ½ portion
  • Black pepper – a pinch
  • Lettuce leaves – 5
  • Whole wheat hamburger buns – 5
  • Medium size onion – 1, diced
  • Mushroom – 1 packet
  • Brown lentils – 1 cup
  • White pepper – 1 pinch
  • Caramelized onions
  • Tomato slices – 5

Process of preparing

Take 1 burger bun in the food processor to make crumbs. Now take a pan and heat it over your gas oven with oil in it. Add the sliced onion in oil and sauté till it becomes soft. Also add salt to it. Now add garlic to the stuff. Stir well and cook for another minute. Now keep those fried onion in a small separator. Now add another table spoon of oil into the pan which is already set over the gas oven. Now add the mushroom in the oil. Add salt over the mushroom and let the mushroom sweat. Now, slow the flame of the gas oven and cook the mushrooms till it becomes golden brown in color. Now keep that friend mushroom in a side.

Now take some butter in the pan and toast the burger buns till it turns golden in color.  In another hand take the ingredients like lentils, sun dried tomatoes, half the quantity of mushroom onion mix in the food processor and keep the consistency so that it has a bite.

Now take a medium size bowl where you can put the mixtures , black pepper, a pinch of salt and an egg. Divide this mixture into 4 different portion form ball and flatten into the style of patty.  Now dust the patty with bread crumbs.

Now heat enough oil in a pan and fry that patty till it turns brown in color. Fry it in such a way that it becomes crisp. After frying, you need to bake the patties in 180 degree Celsius temperature. It is important to take the patties again in the oven as even if it is fried from outside, inside portion might not be completely fried. Thus, oven bake will sort that problem.

You can now serve the burger with two buns up and down with lettuce leaf; caramelized onions and tomato slice inside. Serve it with tomato sauce and enjoy.

Wild mushroom Ragout

Wild mushroom Ragout


This is another interesting mushroom recipe which is quite easy to be prepared at home. This is little different than the traditional way of making mushroom at home. You all will definitely enjoy this food.


  • Onion – 1 chopped
  • Butter- 1 and half tablespoon
  • Button mushroom- 9-10 sliced
  • Wild mushrooms- 3-4 chopped and hydrated
  • Garlic cloves- minced
  • Olive oil – 1 table spoon
  • Cream – 1 table spoon
  • Mustard – 1/4th tablespoon
  • White wine – 1 table spoon
  • Basil leaf – to garnish
  • Salt
  • Pepper


Take a pan over the oven and bring it to heat with olive oil in it. Add the ingredients such as chopped onion and garlic in it. Sauté the ingredients till it turn pink. Now add button mushroom in it. Cook the entire ingredient for around 3 to 4 minutes. After cooking it for adequate period of time, add mushroom stock, hydrated wild mushroom and white wine. Now sauté it adequately till it gains a consistency. Add cream, pepper, mustard and salt in it.  You can make a wonderful garnish with basil over the cooked food. The serving dish will look great with tomato pilief.

Shahi mushroom

Shahi mushroom



  • Ghee- 1 to 2 table spoon
  • Button mushroom- 250 grams
  • Butter – ½ table spoon
  • Salt
  • Zeera – ½ tablespoon
  • Cinnamon – 1-2 sticks
  • Brown cardamom- 1 piece
  • Pepper powder – 1 teaspoon
  • Dry ginger – 10 gram
  • Shahi zeera – 1 tbsp
  • Coriander seeds – ½ tbsp
  • Jaiphal – little bit
  • Green cardamom – 3-4
  • Bay leaf – 1
  • Onion puree
  • Red chilli powder
  • Tomato puree
  • Cashew nut paste – 2 table spoon
  • Cumin powder – 1 tsp


Take a pan over the oven and add ghee in it. Put the mushrooms, butter and salt with an attempt of shallow frying. Keep those mushrooms in a separate bowl.

Heat a pan over the gas oven and put all the shahi ingredients such as cardamom, zeera, jaiphal, dry ginger etc and then crush them to form shahi powder. You can also use a mortar or pestle to make the shahi garam masala at home.

Now you have to make a gravy for this mushroom preparation. First of all take a pan with ghee over it. Add the ingredients like onion paste, cumin seeds, ginger garlic paste, bay leaf in it. Saute all the ingredients really well with the addition of smashed green chilly in it.  In order to balance the acidity, add tomato puree in the base mixture.

You can now add cashew nuts, cream, garam masala and half a lime to it. Now add the button mushroom in shallow fried form. Simmer the flame for a while and evenly mix the mushroom along with the base mixture. This makes the shahi mushroom almost ready. You can serve it hot with rice, chapatti or puri for lunch, breakfast or dinner.

Main course

Get flavours of Punjab with Punjabi recipes – Pindi Chhole and Bhatura, Rajma Chawal, Sarson da Saag and Makki di Roti

The philosophy of the people of Punjab is to eat , drink and be merry. They are lively people who are fond of  good food. Punjabi cuisineis the style of cooking that is associated with the traditions and  practices from the Punjab state od India and Pakistan. The local food of Punjab  varies within the region of  Punjab. The local food is influenced by the agriculture and farming lifestyle.  The staple food consisting of wheat, maize etc. is grown locally.

3 Popular Recipes of Punjab

Pindi Chhole and Bhatura

Pindi Chhole and Bhatura

Chhole bhature is one of the most popular Punjabirecipes which are now popular all over India and even abroad. Chhole stands for a spicy curry made with white chickpeas and bhatura is fried leavened flat bread.

Recipe of Chhole


  • 1 cup dried small chickpeas
  • 1 green chilli,
  • 1 tsp coriander powder
  • ¼ tsp red chilli powder
  • ½ tsp turmeric powder
  • 1 tsp garam masala powder
  • ½ or 1 tsp dry mango powder
  • black salt or rock salt as required
  • 2 cups water to be added later

whole garam masala –1tsp cumin seeds, 1 large bay leaf ,2 inch cinnamon (dal chini),2-3 cloves (laung),2 green cardamom (choti elachini), 2-3 black peppercorn

paste of1 medium size onion, 2 tomatoes, small piece adrak, 3-4 cloves of garlic and 1 green chillie


  1. Soak the chickpeas/chole in water overnight
  2. Pressure cook for water and salt for about 30 minutes.
  3. Heat oil in a kadhai , fry the whole masalas and add the paste and dry masala .
  4. Add he cooked chhole and  some water. Simmer on low flame for 15 minutes. Till the curry thickens
  5. Add slit green chillies, garam masala powder and amchoor.
  6.  Servehot with onion slices, lemon wedges along with bhaturas.

Rajma Chawal

Rajma Chawal

Punjabis are mainly wheat eating but they cook rice on special occasions. Rajma chawal or rice is the favourite of most families on weekends.  Rice is rich in carbohydratesand rajma is rich in iron and proteins. Rajma rice is a wholesome meal as rajma is rich in iron and protein while rice is rich in carbohydrates.

Recipe of Rajma chawal


  • 1 cup rajma or red kidney beans soaked overnight.
  •  Tomato puree ofabout 4 tomatoes
  • Paste of 4 onions, 1 inch ginger, 6 cloves of garlic and 2 green chillies
  •  1 teaspoon cumin seeds
  •  ½ teaspoon turmeric powder
  • ½ teaspoon garam masala freshly chopped coriander leaves to garnish
  •  2 tablespoons chopped coriander leaves
  •  1 tablespoon Oil
  • Salt to taste


  • Pressure cook soaked rajma in 3 cups of water and salt for 30-45 minutes till they are soft.
  • Heat oil in a pan, add cumin seeds, add onion garlic paste and brown them. Add tomato puree, turmeric, salt andsauté for about 10 minutes.
  • Add this masala to the rajma in the pressure cooker. Stir in cooked rajma on low flame for about 20 minutes for the masala to be absorbed by the rajma.
  • The consistency can be managed by adding more water.
  • Add some butter for enhanced taste.
  • Garnish with coriander leaves and serve hot with steamed rice.

Sarson da Saag and Makki di Roti

Sarson da Saag and Makki di Roti

Sarson ka Saag and Makki di Roti is a popular dish during the winter season. It is highly nutritious as it is made of mustard leaves and spinach which are rich in iron and protein. It is also high in calories as it is served with lots of ghee or butter along with chhachh or buttermilk  and gur or jaggery

Recipe of Sarson ka Saag


  • A bunch of spinach and mustard leaves each
  • one chopped onion
  • One chopped tomato
  • 2 chopped green chillies
  • ½ teaspoon grated ginger and garlic each
  • Salt to taste
  • Ghee, oil
  • 2 tablespoon maize flour
  • ½ teaspoon garam masala


  • Wash, chop  and boil spinach and mustard leaves with ginger garlic and green chillies, salt,
  • Cool and  Grind  to  a smooth paste in a mixie.
  • Heat ghee in a saucepan, add onion and tomatoes. Sauté till cooked.
  • Add  the green mixture  . Add maize flour, lemon and garam masala.
  • Let it simmer until oil separates out.
  • Serve hot with makki ki roti. (Indian bread made of maize flour
Main course

How to make Chinese soups? Chinese soup with egg drop & Bamboo shoot soup

Chinese foods are not only famous in China, rather they have gained popularity in Asian countries. Even the residents of western countries along with the tourists enjoy variety of Chinese food. Chef of 5 star hotels has made oriental recipes in order to match the taste of people staying in various parts of the countries. Today, we are going to try some exciting Chinese soup recipes with healthy ingredients, proteins and vitamins.

How to make Chinese soups

Chinese soup with egg drop

Chinese soup with egg drop

Soups are one of the healthy recipes that hardly include oil and adulterants. People belonging to different age group can easily consume this soup and relish the taste.


  • Corn starch – 1 table spoon
  • Chicken broth – 3 cups
  • Egg – slightly beaten
  • Cold water
  • Scallion with tops – 1
  • Salt – ½ teaspoon


Take a soup pot over the gas oven and add 3 cups of chicken broth in it. Boil it over the flame for sometime till it brings bubbles. Now add ½ teaspoon of salt and then mix with a long handle spoon.  Now in a different container take corn starch the quantity mentioned and add some cold water to make a fluid out of it.  Stir well and transfer it into the separator where the chicken broth is boiling. Take a small container and beat an egg in it. Add small amount of broth in the egg and beat it well. Now add the entire mixture to the boiling broth and stir it continuously till it becomes slightly thick with the said consistency.

Your delicious Chinese soup with egg drop is ready. You can transfer it over a soup bowl and garnish with scallion.

Bamboo shoot soup

This is a wonderful soup recipe that is brought directly mainland. It is not only the regional specialty of people staying in china but also has gained enormous popularity in the market.  People uses individual variations with the hot and sour Chinese soup with much more customizing effect.


  • Dried mushroom – half cup
  • Pork – ¾ th cup julienned
  • Bamboo shoot – ½ cup
  • Soy sauce
  • Garlic powder – 1/4th teaspoon
  • Chicken broth – 6 cups
  • Ginger root – 2 table spoon
  • Corn starch – 2 table spoon
  • Lily buds- ½ cup
  • Tofu-1/2 of a block
  • White pepper – ground
  • Cayenne pepper -1 teaspoon
  • Egg – 2 slightly beaten


Wash the dried lilies and soak them in water for a period of 20 minutes. You need to cut off the hard stem of the lilies and cut the lilies from the middle so that it gets divided into two halves vertically. Now take the mushrooms and soak in water for a period of 20 minutes. Now cut the mushrooms in small pieces. Now, in a container set the chicken broth for boiling. Now add the pork in it and cook for around 3 to 4 minutes. Keep it to boil in such a way that the broth comes to boil once again.  Now, add the ingredients like mushroom pieces which you have cut into pieces. Also add the day lilies and bamboo shoot into the content. Let the ingredients boil for some time and then add salt, a pinch of sugar and soy sauce.

You need to taste the soup at this stage as the preference of salty and sour taste may differ from one person to another. You can balance the sour taste of vinegar and soya sauce with sugar and salt. If you want the soup to remain sour, keep it as it is.

Now take a container with corn starch and include water in it. Mix it really well till it gains desired consistency. Make sure that the soup become thick.  Now, pour the entire content into the soup that is set over the gas oven. Now stir the entire content that is set over the oven. Now drop the beaten egg over the content with drizzling consistency. This will create string like appearance of the egg over the soup. Now turn off the gas oven.

You can make a wonderful presentation of this exclusive dish over the soup bowl. You can add spring onions over it and scallion to add a wonderful look. Some slices of lilly can also be used for garnishing.

Main course

Delicious Marathi recipes for occasion – Pitla Bhakri, Wada / Vada Pav, Puran Poli

Marathi or Maharashtrian cuisine is  a food  of the Marathi people who live in the state of Maharashtra in India. The staple food of Maharashtra includes wheat, rice, jowar, bajra, vegetables and fruits. Marathi  non vegetarian dishes consist of specialities in sea food like Bombay duck, pomfret , prawns, crabs, shellfish and lobsters.  On the vegetarian side brinjal is the most popular vegetable. All vegetarian and non-vegetarian dishes are eaten with rice or bhakris which are rotis made of rice flour.

Pitla Bhakri

Delicious Marathi recipes for occasion

Pitla Bhakri is a rural food of Maharashtra but has become popular among the cosmopolitan city people as well. Pitla is a dish prepared from a powdered version of Dal. It is eaten with Bhakri which is bread made from jowar or  bajra .

Bhakri is a round flat roti made of jowarflour, bajra flour, and rice flour.

Recipe of Pithla


  • 1/2 cup Gram Flour
  • Green chillies 2
  • A pinch of Asafetida
  • 1/4 tspTurmeric powder
  • Salt to taste
  • 1/2 tspCumin seeds
  •  1 tspMustard seeds
  •  Chopped Fresh Coriander leaves and
  • Lemon juice out of 1 lemon
  • 2 cups of Water
  • 2-3 tablespoonOil


  1. Mix together Gram flour, salt and turmeric powder in a mixing bowl
  2. Heat oil and splutter  cumin seeds and mustard seeds in kadhai.  Add green chillies and asafetida  and then the gram flour batter slowly , constantly stirring for 2 minutes.
  3.  Cover and cook for 5 minutes , stirring it in between. When the oil separates from the mixture  put off the flame.
  4. Gently mix coriander leaves and lemon juice.
  5. Serve hot with  bhakri



  • Jowar flour 500gms
  • Salt 1tsp
  • Hot Water as required
  • Butter/ghee 1 tablespoon


  1. Knead jowar flour and  salt with hot water to make it soft dough.
  2. Divide the dough into 4 parts
  3. Pat them on a chakla to make round bhakri.
  4. Moisten the upper side of the bhakri with water and transfer it on the hot tawa  , but cook it on low flame until brown spots appear.
  5. Roast bhakri   on both sides directly on gas flame with the help of a tong.
  6. With the help of tongs roast bhakri directly over the gas burner from both sides.
  7. Apply ghee or butter over the bhakri and serve hot.


Wada / Vada Pav

Vada Pav

Wada / Vada Pavis a famous fast food snack which consists of spicy, deep fried potato patty called vada  which is placed between ta thick  square bread called pav. It is served with chutney and fried salted green chillies.

How to make Vada Recipe


  • 2 large potatoes, lightly mashed
  • 1/4 tsp cumin seeds
  • 1/2 tsp mustard seeds
  • Few curry leaves
  • 1 onion, finely chopped
  • 2 green chilies, finely chopped
  • 1/2 tsp ginger garlic paste
  • 1/4 tsp turmeric powder
  • 1 tbsp. lemon juice
  • Fresh coriander leaves for garnish
  • Salt to taste
  • 1/2 tbsp. oil

Batter:Make a smooth paste with water; Icup besan,2 tbsps. rice flour with salt to taste, little chili powder  and a pinch of  cooking soda.


  1. Heat oil in a kadhaiadds the mustard seed and allows them to splutter.
  2. Add the cumin seeds and let them brown lightly. Add the mashed potatoes, green chilies, curry leaves and ginger-garlic paste,sauté for a minute and add the onions.
  3. Cool the mixture and make small balls.
  4. Heat oil in a heavy pan for frying.
  5. Dip the balls in the batter and deep fry to golden brown.
  6. Place between square bread and serve with chutney.

Puran Poli

Puran Poli

Puran Poli is one of the most popular sweet items made on all festive occasions.


For Kneading Flour

  • Wheat flour or flour – 400 grams
  • Salt – to taste
  • Oil or Ghee – 1 tablespoon


  • 150 gms split Bengal gram
  • 50 gms jaggery
  • 8 green cardamoms
  •  100 gms ghee


Soak Bengal gram for 4-5 hours.

Boil gram in pressure cooker in 2-3 tablespoon water. Remove water and grind to a paste.

Heat 1 tablespoon ghee, add ground lentil and powdered sugar and fry for 5 minutes, cool and mix powdered green cardamom. Pooran is ready.

Make a small ball of the dough. Flatten and stuff a little pooran mixture. Seal and press  them. Roll them lightly into 6inches diameter rounds.  Fry   the pooran poli on a hot tawa while applying oil on both sides till brown.

Main course

Common and tasty Chinese Recipes – Most popular chinese dishes

Chinese cuisine includes the style of cooking from different regions of China and from Chinese people living in different parts of the world. The thousands year old cooking of Chinese cooking has changed from period to period and from region to region  according to the climate, class , taste and ethnic background  of the people. Boiling, stewing, frying, steaming, crisping, baking, and simmering are the basic methods of Chinese cooking. The presentation of these dishes isarranged in different types of dishes to give pleasure to the view, the smell and in the taste. The art of a Chinese chef is to give wholesome and presentable dish on all occasions.

Chow Mein

Chow Mein

The term “Chow Mein” means stir-fried noodles. Commonly this stir-fried dish consists of noodles, meat (usually chicken, beef, shrimp, or pork), onions and celery or vegetables.


  • 5 ounces wheat or egg noodles
  • 1 teaspoon sesame oil,
  • 11 ounces skinless  chicken breasts sliced into strips
  • A drop  dark soy sauce
  • 2 tablespoons of light soy sauce.
  • 1 teaspoon chillie sauce,
  • 1 tablespoon cornstarch
  • 2 tablespoons groundnut oil
  • 1 red bell pepper, seeded and finely sliced
  • 5 ounces bean sprouts
  • 1 large spring onion sliced lengthwise
  • Freshly ground black pepper


  1. Cook the noodles for 3 minutes in boiling water until it is done. Drain the water and run the noodles under cold running water. Drizzle with a dash of sesame oil   and toss them to prevent them from sticking.
  2. Season the chicken with a drop of dark soy sauce, and chillie sauce and mix well… Coat the chicken breasts with corn starch.
  3. Heat groundnut oil in a wok until steaming. Add the chicken and stir fry for 2-3 minutes.
  4. Add bell pepper and stir fry for another 2 minutes and add bean sprouts and green onion.
  5. Add the cooked noodles and season it with light soy sauce, black pepper and hot sesame oil and serve immediately.

Chicken can be replaced by a variety of finely cut vegetables.



Dumplings are a traditional food which has been popular in North China for more than 100 years.Dumplings are minced meat and chopped vegetables wrapped in a thin piece of dough.


  • Some dumpling wraps
  • Minced meat
  • Cabbage
  • Salt
  • Black pepper
  • Sesame oil
  • Carrots
  • Arrowroot powder or corn starch


  • Finely shred the cabbage
  • Mix the ground meat and cabbage with the hands. Normally pork and lamb are used in Chinese dumplings, but beef chicken and turkey can also be used.
  • Add salt and Make Chinese Dumplings
  • Corn flour or cornstarch and mix again.
  • Massage the cabbage mixture for 10 minutes till it feels dry.
  • Put the mixture on the wrapping. Wet the edge with damp fingers and fold the sided together and pressed with the filling inside.
  • Boil to make sure they are properly cooked.
  • Transfer the dumplings to the plate and serve

Hot and Sour Soup

Hot and Sour Soup

Hot and Sour Soup is a healthy chunky Taiwanese soup popular all over the world.


  • 4 dried black mushrooms
  • 1 dried wood ear
  • 120 Gms lean pork
  • 2 teaspoons cornstarch
  • 300 grams tofu, cut into small cubes
  • 7 cups chicken stock
  • 3 large slices of ginger
  • 1/2 cup carrots
  • 1/2 cup bamboo shoots,
  • 1/2 cup white rice vinegar
  • 3 tablespoons soy sauce
  • 1-1/2 teaspoons chilli sauce
  • 3-1/2 tablespoons cornstarch
  • 1 egg white
  • 4 spring onions,


  1. Soak mushrooms and wood ear in water for 20 minutes).
  2. Cut up tofu, carrot, and bamboo shoots.
  3. Slice pork into thin strips and let it stand in a bowl with 2 teaspoon of corn flour
  4. Slice mushrooms and wood ear stems.
  5. Boil the stock in a large pot. Add mushrooms, wood ear and ginger. Simmer for 10 minutes…
  6. Add pork, tofu, carrots, and bamboo shoots. Cook for 2 minutes, before adding vinegar, soy sauce, and chilli sauce. Cook for further 5 minutes.
  7. Add cornstarch to thicken soup. Turn off heat. Add egg white and stir gently.
  8. Garnish with spring onions.

Most of the Chinese dishes are non-vegetarian, but there are several vegetarian versions of the Chinese dishes. All the popular dishes can be modified to vegetarian by using different type of vegetable.

Main course

Continental Recipes: taste the delicious soups and salads

Continental cuisine refers to the food and art of cooking in the European countries. Throughout the cuisine from America, Australia, England and New Zeeland come under Continental food. Continental Cuisine can be classified under the name of these countries and each having their distinct feature. Continental dishes contain less chilies and minimum amount of spices. Fresh herbs and dairy products form an important part in the continental recipes. Ham, cold meats, pies, pastries, jam and bread are the most common breakfast items. Baking, grilling, stewing and roasting are the most popular methods of cooking in continental foods.

Three Continental Recipes

French Onion Soup

French onion soup is a classic soup that can be taken all the year round.

French Onion Soup

  • 1 tablespoon Flora Buttery Spread
  • 3 onions sliced thinly
  • 1 clove garlic
  • 1 teaspoon fresh thyme
  • 3 cups hot water
  • 1 Continental Salt Reduced Stock Pot Beef
  • 4 slices lightly toasted baguette
  • 90g , grated cheese


  1. Melt Flora Buttery Spread in a frying pan  and cook onions until golden brown
  2. Add garlic and thyme, stirring, until onions are well browned and very tender,
  3. Add hot water and Stock Pot. Simmer uncovered for 10 minutes.
  4. Pour soup into bowls and top with a slice of bread topped with cheese that is pre heat the grill for 1 minute.

Garlicky Roast Lamb with Sweet Potato

Garlicky Roast Lamb with Sweet Potato

Garlicky Roast Lamb with Sweet Potato is a favorite delicious winter dish. It is easy to prepare this roast lamb with its beautiful brown sheen and fresh vegetables and is served piping hot.


  • 1.5 kg leg of lamb
  • 10 cloves garlic
  • 10 small sprigs of rosemary
  • 6 peeled and halved small potatoes,
  • 3 peeled and chopped carrots,
  • 600 g  peeled and chopped sweet potatoes
  • 1 packet Continental Cook-in-Bag Classic Roast Lamb with Vegetables Recipe Base
  • 1½ cups) beef stock
  • 2 tablespoons corn flour mixed with equal amount of  cold water


  1. Preheat oven to 180°C.
  2. Using a sharp knife and make 10 slits into the lamb, push a clove of garlic and sprig of rosemary in each slit.
  3. Put the lamb and vegetables into a roasting bag, add Recipe base and close bag using the included tie. Rotate the bag gently to coat evenly.
  4. Place on a baking tray, pierce top of bag with a skewer to make holes and roast for 1¼ hours or until cooked.
  5. Remove the  lamb and vegetables on a serving plate
  6. Pour the juices from bag into a saucepan, add stock and bring to the boil.
  7. Add the corn flour mixture while stirring, until the gravy thickens. Serve with lamb and vegetables.

Peppered Pasta Salad

Peppered Pasta Salad

Peppered Pasta Salad is a cheesy pasta salad with a tangy dressing loved by many people


  • 1/2 kg boiled pasta
  • 2 sliced onions
  • 2 tbsp. green peppercorns
  • 250 gm cherry tomatoes cut into halves.
  • 100 gm cubed cheese

Ingredients for the dressing:

  • 5 tbsp. oil
  • 2 tbsp. tomato juice
  • 3 tbsp. lemon juice
  • Grated rind of 1 lime
  • 1 tsp garlic paste
  • 3 tbsp. shredded basil
  • 1 tbsp. shredded mint leaves
  • 2-3 shredded nasturtium leaves
  • Salt and pepper

Garnish with Bread croutons and Chopped herbs


  1. Mix pasta with remaining salad ingredients.
  2. Whisk together all the items for the dressing.
  3. Pour over the salad.
  4. Chill and serve garnished with croutons and herbs

Continental Diet Routine

  • Breakfast –. Breakfast is the heaviest meal in the continental cuisine and British breakfast consists of bread, cold meats, cheese, jam, pastries, butter, hot or cold beverage and eggs.
  • Lunch – Lunch is usually lighter than the breakfast. Common continental dishes in lunch are mini-sandwiches, turkey rolls, and sautéed veggies. Salads and breads are served as side dishes. The dessert in continental food consists of fresh fruit skewers, creamy pie with fruits.
  • Evening snacks –. Cheese rolls, cupcakes, corn toast and cookies with a hot or cold beverage make a good evening snack.
  • Dinner or supper – Supper is a kind of light meal taken in continental cuisine which consists of soup, bread, boiled or grilled meat or any kind of light sandwich? Supper is the best substitute for dinner. As dinner is the last and lightest meal of the day taken around 8 pm.
Main course

Different Delicious Cakes Prepared in the Pressure Cooker

Cakes are a favorite of all kids adults and a must serve on several occasions like birthdays, anniversaries and weddings all over the world. Normally cakes are baked in the oven or sometimes made in the microwave as well. But sometimes when electricity is not available in camps and outdoor activities cakes can be made in a pressure cooker. Many people are scared to make a cake in the pressure cooker as there have been instances when the cooker has burst while making a cake.

Points to remember while making a cake in the pressure cooker

  • The recipe of the cake must be uncomplicated though all cake recipes are good to be made in the pressure cooker.
  • A cooker of3 is required but one of  5 litres is best for the cake.
  • Remove the gasket of the lid.
  • It is important as the whistle is not required.
  • Most cookers come with a stand with holes which helps in distributing the heat evenly. This can be substituted with a small thick steel plate. Another method is to place a flat griddle between the flame and cooker to provide insulation to protect the cake.
  • Water should not be added in the pressure cooker when it is used for baking.
  •  The cooker must be preheated on high heat for 2 minutes before used for baking.
  • The cake batter must be put in the cooker in a cake pan that comfortably fits in the cooker without touching the sides.
  • Close the cooker and cook on medium heat for 5 minutes and then lower the heat and cook for approximately 45 minutes till the cake is done.

Vanilla Cake recipe

Vanilla Cake recipe


  • All purpose flour – 1 1/2 cup
  • Powdered Sugar -1 cup
  • Egg -2
  • Butter – 125 grams
  • Baking powder – 1 1/2 tsp
  • Salt – 1/4 tsp
  • Vanilla essence – 1/2 tsp
  • Milk – 1/2 cup

(all things should be at room temperature)


  1. Sieve Maida, baking powder and salt together twice.
  2. Beat butter and sugar well with an electric beater or a wooden ladle until light and fluffy.
  3. Add eggs and beat again.
  4. Add milk, vanilla essence and beat more.
  5. Fold in flour until well mixed.
  6. Pour the prepared batter in the prepared cooker vessel.

How to bake cake in Pressure cooker

  • Fill the cooker with sand till 1 1/2 inches and place the plate on it for insulation.
  • Preheat the cooker for 5 minutes on high flame with the sand.
  • Place the vessel with the cake batter carefully inside the cooker and keep low flame.
  • Close the cooker and bake for 4o minutes to 1 hour until the cake is done.
  • To check insert a wooden toothpick, if it comes out clear the cake is done.

Eggless Vanilla Cake in a Pressure Cooker

Eggless Vanilla Cake in a Pressure Cooker


  • 2 cups flour
  • 2 1/2 tsp baking powder
  • 1/2 cup butter
  • 1 1/2 cups sugar – powdered
  • 1/2 water
  • 3/4 cup dahi
  • 1 tsp vanilla essence
  • 1/4 tsp salt


  1. Line the base of the tin with butter paper or grease the bases and dust either with maida
  2. Sift the flour and baking powder
  3. Add the salt, sugar, butter, water and vanilla.
  4. Beat the mixture with a wooden spoon or a beater
  5. Add dahi to the cake batter and beat till smooth.
  6. When the batter looks almost glossy transfer the batter into the bake tin
  7. Heat the empty pressure cooker, covered on high heat for 2-3 minutes and then place the cake tin in it.
  8. Cover again without the whistle, lower the flame and cook till done

Chocolate Cake in a Pressure Cooker

Chocolate Cake in a Pressure Cooker


  • 1 cup flour
  • ¼  cup cocoa
  • 1 ¼ tsp baking powder
  • ¼  cup butter
  • ¾  cup sugar (powdered)
  • ¼ cup water
  • 2 eggs
  • ½ tsp vanilla essence
  • 1/8 tsp salt
  • 6 inch round greased baking tin


  • Mix the flour, cocoa, baking powder, butter, sugar, water and vanilla and beat well with a beater
  • add the eggs and beat the batter till it becomes smooth
  • Transfer into the prepared baking tin.
  • Heat the pressure cooker, covered but without the whistle for 3-4 minutes on high heat (without water)
  • Place the cake tin in the empty cooker.
  • Cover again without the pressure, lower the flame and cook for about half an hour until till done.
Main course

Baby corn special dishes recipes – Chili baby corn gravy & Baby corn Manchurian

Baby corn can be easily available in the market today. You can visit any departmental stores where frozen vegetables are kept. Baby corn is readily available over there. You must have tried Manchurian of vegan or non vegan. But, baby corn Manchurian tastes really delicious with amazing flavor. If you are trying dry version of baby corn Manchurian, this will be a wonderful starter for you. This recipe is very simple and can be prepared easily with the help of some simple ingredients.

Baby corn Manchurian

Baby corn Manchurian1



  • Baby corn – 1 packet
  • Cornflour- 2 table spoon
  • Black pepper powder – ½ teaspoon
  • Garlic paste- ½ teaspoon
  • Oil to fry
  • Spring onions in chopped form with greens to garnish
  • Green chilli- finely chopped
  • Garlic – 4- 5 finely chopped
  • Celery- finely chopped
  • Tomato sauce
  • Red chilli powder – ½ teaspoon


There are two stages of preparing baby corn Manchurian. 1st one is to make the batter and the other one is preparation of sauce. Inorder to prepare the batter, you need to rinse the baby corn in water. If they are not of equal size, you can chop them into the desire size. In a bowl, take the ingredients such as capsicum, corn flour stratch/simple corn flour, all purpose flour (4 tablespoon), ½ teaspoon ginger garlic paste, salt and mix them well. Add water to the content and make it a thick batter.

Now take a frying pan with enough heated oil. Once the oil heats up, drop the baby corns dipped in batter and fry them till it become golden brown in color.

In order to prepare sauce in baby corn Manchurian recipe, you need to heat oil in a kadai. Now add the spring onions and fry till it become transparent. Now add the ingredients such as ginger, garlic, green chillies as well as celery. Stir the contents for 1 minute. The next step is addition of tomato sauce and soy sauce. After mixing well, add fried baby corn in it. Now add, red chili powder, pepper and salt in it. Now stir very softly so that the baby corn does not break. Now, serve the baby corn Manchurian in a platter with green spring onions garnished over it.

Chili baby corn gravy

Chili baby corn gravy


Chili baby corn gravy is one of the famous recipes liked by people of all ages. If you like spicy food and wish to make something different from the usual days, chili baby corn gravy recipe must be your choice. The more chillies you can use in this dis, more will be its spiciness and hotness.


  • All purpose flour (1/4th cup)
  • Corn flour – 1/4th cup
  • Baby corn – 14-15 pieces
  • Oil- 3 tablespoon
  • Capsicum cut in square shape – 1 medium size
  • Spring onions- 3-4 small or medium size
  • Finely chopped celery – ½ tbsp
  • Veg stock – 2 cups
  • Apple cider vinegar – ½ teaspoon
  • Black pepper
  • Salt


In order to make chili baby corn you need to pan fry baby corn at first. The next procedure is to prepare the sauce. In order to pan fry the baby corns, you have to wash the baby corns in running water at first.  You can slice the baby corns either vertically or keep it whole.  Now you need to prepare the batter by putting ingredients like flour, corn starch, black pepper, salt and water in a container. Mix all ingredients well to make a batter. Now keep the batter in a side. Now heat 3 tablespoon of oil in a frying pan the baby corn slices.

Now, we need to prepare the sauce. Add half table spoon more oil in the same pan. Add garlic, ginger and onion. Stir it for 2 minutes. Now add celery, capsicum and green chillies in it. Now add soy sauce and tomato sauce in it. Allow the sauce to boil and add the corn starch. make sure that there is no lumps in between. Add vinegar, salt and pepper. Include the baby corns in the gravy and let the gravy to boil for 5 minutes.  You can serve hot with either noodles or rice.

Main course

Amazing recipes for diabetic patients

People suffering from diabetes may not be in a state to consume all types of fruits and vegetables. But, our society consists of majority of diabetic patients. Even they are attracted towards the delicious food item.  If you have diabetic patient at your home, we are here to provide some tasty and healthy recipes for them.

3 B’s recipe

3 B’s recipe

It is a healthy recipe that includes healthy stuffs. You might be surprised to hear the name of this unusual recipe. The reason behind its name is due to the fact that the recipe consists of 3 vegetables that start with B namely broccoli, baby corn and bean sprouts.  This dish has been a real hit to people during the occasions. Combination of all three veggies makes it delicious altogether.


  • Chopped garlic- 2 teaspoon
  • Oil- 2 teaspoon
  • Blanched broccoli – 1 and ½ cups
  • Tomato ketchup – 2 teaspoon
  • Corn flour -2 tsp
  • Soy sauce- 2 teaspoon
  • Vegetable stock – ½ cup
  • Bean sprout – 1 cup
  • Chopped green chillies – ½ teaspoon
  • Vinegar -2 tsp
  • Sliced baby corn – 1 cup
  • Salt
  • Black pepper powder

How to prepare?

Take a non stick kadai and heat oil. Now add chopped green chillies in it. Add garlic in chopped form and sauté. Make the flame higher and add onions to it. Sauté it well and keep till onion becomes translucent. The next step will be to add the ingredients such as baby corn, broccoli and bean sprouts. Now add little bit of pepper and salt to the content. Now keep the ingredients on a medium heat. Now make a liquid of corn flour paste, vegetable stock and pour it over the ingredients that you have been making over the pan. Now stir all the contents continuously well. Mix it in such a way that it does not stick. You must mix all the ingredients in such a way that the sauce gets thick and makes a wonderful coat over the vegetables and bean sprouts in an even way. Now add tomato puree or ketchup, soya sauce and vinegar to the content and cook for a period of 1 to 2 minutes. Bring it away from flame and serve hot.

5 Spice Tofu recipes

Cooking is not just a technique of making food to an edible shape. Rather, it is also the experiment that you conduct daily in your kitchen.  Today we are going to make such a wonderful recipe which is not totally Chinese but have flavor of china.


  • Bean sprouts – ½ cup
  • Sliced spring onions – ½ cup
  • Cooked kodri-  2 and ½ cups
  • SALT
  • Chinese 5 spice powder – 1 and ½ teaspoon
  • Cinnamon – 10 sticks
  • Peppercorns – 4 tsp
  • Fennel seeds – 2 tbsp
  • Tofu = half cup
  • Fennel seeds – 2 tbsp

Note – 5 spice powder include 2 tbsp of fennel seeds, peppercorn – 4tsp, cloves – 12, whole star anise, cinnamon.


Take a non stick kadai and heat oil in it. Add some spring onion and sauté it over medium flame. Wait it it becomes tender. Now add the Chinese 5 spice in it and sauté it for around ½ minutes time. Now add the beans sprouts as well as tofu in it. Mix all the ingredients present in it really well. Now add the cooked kodri and salt. Toss all the ingredients so that it touches one another. Now keep it over the medium heat and then serve hot.

Fried Almond with vegetables

Fried Almond with vegetables

Almond has wonderful health benefits as compared to other nuts. It has a wonderful property of lowering blood cholesterol and reducing the risk of heart disease.


  • Whole Kashmiri red chilli
  • Garlic – grated (2 tsp)
  • Green capsicum – cube shape – ½ cup
  • Bean sprout – ½ cup
  • Sliced mushroom -1/2 cup
  • Vegetable stock – 1 cup
  • Toasted almond – ¼th cup
  • Grated ginger-  1 teaspoon
  • Boiled carrot cubes- ½ cup
  • Boiled sweet corn kernels – ½ cup
  • Cottage cheese – ½ cup
  • Liquid cornflour – 2 tablespoon
  • Wheat noodles -3 cups


Take a pan and heat the oil. Add the whole red chilli pieces in the pan filled in oil. Stir it really well till it turns black in color. Now throw away the chilli pieces. Now add the garlic and ginger in the oil and stir for a minute. Now add sweet corn kernels, carrots, spring onions, green capsicum, and bean sprouts. Now stir it for few minutes.

You need to add Chinese cabbage, mushroom, green spring onions, paneer and stir for a period of 3 to 4 minutes. Then you have to add vegetable stock, pepper and salt and set the entire content for boiling. Now add the corn flour mixture and set it into heat till the mixture thickens. Now add the Almond slices and serve with cooked noodles.

Main course

Look at delicious string beans recipes – String beans Casserole, Garlic string beans, Borboti chorchori

Beans are of available in various kinds in the market. Normal green beans are used in preparing dishes like friend rice, fries etc. String beans are another category of beans available in the market which looks longer than the normal green beans.

Look at delicious string beans recipes

Some people might have ignored such beans as they have not known how to make delicious dishes with those bean strings. Today, we are going to create some delicious recipe with green string beans

String bean Curry/ Borboti chorchori

String bean Curry


Borboti chorchori is one of the delicious Bengali recipe made with the help of string beans. Let us check the ingredients needed for this:


  • String beans/ borboti- 100 grams
  • Green chillies
  • Turmeric – ½ teaspoon
  • Black pepper powder – ½ teaspoon
  • Sugar- ½ teaspoon
  • Potatoes- medium side 4 slice cut thinly
  • Red chilli powder- ½ teaspoon
  • Oil
  • Salt to taste
  • Paanch phoron


Take a pan over a gas oven with a table spoon of oil. Let it get heated and add paanch phoron and green chillies to the oil. You need to fry it for three minutes till the time it starts splattering. Now add the potatoes and fry till it becomes golden in color. Also add string beans that have been sliced in finger like length. You need to fry all the ingredients together for the period of 3 minutes. Now you need to boil 1 cup of water and pour it over the pan. Now cover the lid and simmer the gas oven. Give time for the vegetables to get cooked.  After some time, you need to remove the cover and take an attempt of excess water to evaporate by keeping the pan in high flame. Now add. Salt, sugar and chilli powder and mix really well.

Your delicious borbotir chorchori is ready to serve. You can have it with chapatti or simple boiled rice.

Garlic string beans

Garlic string beans


This is one of the most simple recipes can be cooked even by a kid. But, the advantage that lies with this recipe is its taste. You will be amazed to know that such a simple recipe can taste so well.


  • Olive oil – 1 tablespoon
  • French string beans – 200 grams with both ends removed
  • Garlic cloves – sliced – 2 to 3
  • Kosher salt
  • Unsalted butter – 2 tablespoon
  • Black pepper with flakes


Take a large pot with salt water solution. Dip the string beans in salt water for 1 minute. Now drain the water and then put the string beans in large bowl of ice water so that the string beans does not gets cooked in salt water. As soon as you realized that they are cool, drain excess fluid and keep it aside.

Now, take a large pan as the string beans are lengthier it will occupy wider space. Put a table spoon of butter in the heated pan along with olive oil and get them heated. Now put the garlic cloves and sauté it till it brings out a lovely smell. Once it becomes golden in color add string beans to it. Saute it by adding salt and pepper powder. Toss all the ingredients together. Now serve it hot.

String beans Casserole

String beans Casserole


It is a new type of recipe made for all youngsters willing to make something delicious in very less time.


  • Shallots – 4 large
  • String beans – 200 grams cut into small pieces
  • Olive oil
  • Low fat milk – 3 cups
  • Fresh bread crumbs
  • All purpose flour – ½ cup
  • Parmesan cheese – ½ cup
  • Margarine or butter – 3 spoons
  • Chopped thyme leaves
  • Freshly ground nutmeg
  • Grated Parmesan cheese


First of all you need to pre head the oven to the temperature of 350 degree Fahrenheit. Take a saucepan with salted water and keep it for heat. Now add the beans over the water and cook. Watch the color of the bean keep it until it turns bright green. Now drain water and transfer the contents to the baking dish.

Now in a pan add oil and heat. Add the thinly sliced shallots, bread crumbs and cook it for 2 minutes. Add thyme leaves, ground black pepper. Microwave the milk for 4 minutes till the time it becomes warm. You need to melt margarine in a container and add sliced and fried shallots in it. Add milk, flour, salt , beans and cook till it becomes thick.

You can pour sauce over the green beans and still till it is evenly coated with all ingredients. Now you need to add parmesan cheese to bread crumb mixture. This can be easily spread over the green bean mixture which is kept in casserole. Now you have to bake it for 30 minutes till the bread crumbs becomes golden brown.

Main course

How to make delicious potatoes recipes? Alur Dum, Baked potato stuff, Roasted Garlic potato

Potatoes are one of the common vegetables easily found in the market. Most of the people prefers potato recipe as this is easily available without researching. Today we will learn some delicious potato recipes. The first recipe in the list is named as Roasted garlic potatoes.

How to make delicious potatoes recipes

Roasted Garlic potatoes Roasted Garlic potatoes


  • Minched garlic – 2 tablespoon
  • Olive oil – 1/4th cup
  • Fresh parsley – 2 tablespoon
  • Freshly ground black pepper – 1 teaspoon
  • Potatoes – 3 pounds
  • Kosher salt –  as per the taste

How to cook?

First of all preheat your oven to 400 degree Fahrenheit. It is good to have small potatoes which will come in equal shape once cut into halves. If you don’t get small sized potatoes slice it into square shape. Now take a bowl and place potatoes in it.  Add minced garlic, salt, olive oil and pepper in it. Now toss it well till all the ingredients gets mixed up and forms a layer over the sliced potatoes. Now, transfer the potatoes in a sheet and make an approximate 1 layer spread. Put the potatoes into the oven. Roast it inside the oven for a period of 45 minutes. Once you bring the potato stuffs, you can get crisp brown appearance of the potatoes.  Take out the dish from the oven and serve hot as snacks with tomato sauce.

Baked potato stuff

Baked potato stuff

This is a wonderful side dish which can be easily consumed as a side dish at night or even during the breakfast. You will really love this delicious recipe to cook and to eat.


  • Butter – 2 tablespoon
  • Frozen broccoli -10 ounce
  • Vegetable oil – 1 table spoon
  • Salt
  • Pepper
  • Potatoes – 4 large
  • Ranch salad dressing – ½ cup
  • Dried parsley – 2 teaspoon
  • Small onion – 1 chopped


First of all pierce the skin of the potatoes with a fork. Preheat the oven to 220 degree C. Put those pierced potatoes in microwave and keep under high heat for 12 minutes.  Now you have to place the potatoes which have been partially baked in pre heated ovens. Now bake the potatoes for the period of 15 minutes. Now take out the potatoes from the oven and peel out the skin.

Now take a medium size bowl and place the baked potatoes. Mash it appropriately with a smasher. If you don’t have the tool, using hands will not be a problem. Now take a small pan over a gas oven and add butter in it. Once the butter becomes heated, add the chopped onions in it. Sauté the onions for the period of 5 minutes. Add the broccoli over with the onion and fry it for some time till it is cooked.

Add the onions, broccoli, salt, ranch dressing, pepper powder etc with the smashed potato. Mix all those ingredients really well. You have to use the potato skin for presentation. The baked potato stuff is ready and can be served over the potato skin.

In order to make a beautiful presentation, you can use a cookie sheet and place those baked potato stuffs. You can season it with salt, pepper and parsley.

Alur Dum ( Bengali potato curry)

Bengali potato curry

This is a spicy preparation of potato curry which can be consumed in the breakfast with flour bread, kachori, luchi and roti.  Sometimes if you have decided to get a delicious vegan dish, friend rice and Alur dum will be an ultimate recipe.


  • Potatoes 4 pieces
  • Onion (1)
  • Garlic (5 cloves)
  • Ginger ( chopped 1 teaspoon)
  • Tomato ( half a slice)
  • Vegetable oil/ olive oil
  • Green chillies
  • Turmeric powder
  • salt


Cut the potatoes into two halves and wash it properly. Now put them in pressure cooker with around 1 cup of water and keep them for two minutes. Take out potatoes from the pressure cooker and peel off the skin. Keep the boiled and peeled potatoes aside.

Now add the chopped onions, ginger, garlic cloves in mixer grinder and make a paste out of it.

Take a pan over your gas oven and add a take spoon of vegetable oil or olive oil in it. Keep it for heating and add chopped onions in it. Once the onion changes color add chopped green chilies. Add salt and turmeric in it and sauté. Add chopped tomatoes and sauté till it combines and makes a reddish paste. Now add boiled potatoes and mix it well with a spoon. Keep it for one minute and add the mixed paste in the pan. Saute it once again and mix till it  brings out wonderful smell. Once you find the ingredients overlapping over the potatoes your Alur dum recipe is prepared. You can serve it hot with green chilies and pepper powder sprinkle over it.

Main course

How to prepare some delicious snacks? Farali pattice & Paneer millet cutlet recipes

Indian food is famous throughout the world with the flavor of belongingness and spirit of togetherness. People staying in various parts of the nation have different food habit with varied cultural background. It is very interesting to learn about their culture and their cuisine with the taste of their land. Gujarat is one of the regions in India where food made are very delicious. Especially Gujarati snacks are famous in various parts of the world. Let us have a look at one of such delicious Gujarati snacks:

Farali Pattice recipe

Farali Pattice recipe

This snack is generally consumed after fasting. If there is a religious occasion where individual needs to keep fast, Farali Pattice is a wonderful recipe that will help people to enjoy after fast.


  • Boiled potatoes, 3-4 (mashed)
  • 1 tablespoon butter
  • 1 cup of bread crumbs
  • ¼ cup of corn flour
  • Salt
  • Freshly grated coconut (1/4th cup)
  • Sugar 1 table spoon
  • Chopped green chillies
  • Garam masala powder (1/4th teaspoon)
  • Grated ginger
  • Coriander leaves
  • Powdered roasted peanuts
  • Lemon juice

Process of preparing

First of all you need to make a filling by pouring the ingredients like roasted peanuts, grated coconut, raisins, sugar, cashew nuts, sugar, green chillies, coriander leaves and salt to taste. All these ingredients are mixed really well so that it forms a nutty dough.

Take another bowl and put smashed potato, butter, corn flour and salt to taste. Mix it well to prepare a dough.  Now separate this potato dough in small small balls to 7 equal parts. Now grease oil in your hand palm and keep one portion of potato dough in your palm. Use both your palms to make both side of the dough flat. Now put some portion of filling inside the flat dough and mould it by sealing the edges. Once the edges are sealed, you can roll the dough to get a round or an oval shape with the help of two of your palm. Similarly make 6 more balls with the fillings.

Now, preheat your oven to 180 degree C. Now roll the balls over the bread crumbs which you have made previously. Make sure that the ball is quoted with the bread crumbs equally in all sides. Now place the balls inside the oven and bake it for around 30 minutes. Bake it till the crush turns into the golden brown color.

Take out the pattice balls and place it over a plate. You can consume it with tomato sauce or green chutney. Enjoy the delicious snack and write to us.

Paneer millet cutlet

Paneer millet cutlet

We have another delicious snacks recipe for you today. Paneer millet cutlet can be made in very simple way with an awesome taste which fits well in your kid’s lunch box. Even it is ideal for a tea time snacks party.


  • Boiled potatoes – 3
  • Steamed green peas- ½ cup
  • Homemade paneer-200 grams
  • Millets- ½ cup
  • A bunch of chopped coriander leaves
  • Roasted cumin powder ( 1 teaspoon)


You have to cook millet exactly like rice and cereals. If you can cook it in a pressure cooker, you have to take one and half cup of water inside the pressure cooker and pour single cup of millet in it.  Pressure cooks the millet for 2 to 3c whistles.  Do not open the pressure cooker forcefully; rather make an attempt of opening it just after releasing pressure. It will automatically open. After getting cooked, take out the millet and keep them aside.

Now, you have to make stuffed paneer. For this you have to take the ingredients like potatoes in steamed and smashed form, half cup of millets, roasted cumin powder, steamed green peas, chopped coriander leaves. Mix all these ingredients really well and make dough. Now divide the dough into 10 equal parts.

Now add salt in paneer, mix it and divide it into 10 small balls. Pour some oil in your hand palm and make it flat from both the sides. Now put the smashed paneer in the dough and close the head of the dough. Seal the edges really well so that the fillings does not come out. Roll it and press so that it forms a shape of cutlet. Dust the powder of biscuit and deep fry it till it becomes golden brown.

Your delicious paneer millet cutlet is ready. This tasty snack can be served hot with coriander chutney.

Main course

How to prepare Kathal Pulao with Malai kofta?

Bengalis call jackfruits as kathal. Pulao is also a particular type of rice preparation that include variety of spices and other cooking ingredients. Jackfruit in raw form is used to make this delicious Kathal pulao. This is an uncommon recipe prepared in many houses of Bengal. You can get a wonderful flavor of unripe jackfruit after consuming this main dish.

How to prepare Kathal Pulao with Malai kofta


  • Unripe jackfruit peeled ( 1 bowl)
  • Basmati rice ( 2 cups)
  • Onions ( 2 medium size thinly sliced)
  • Bay leaf 2
  • Green cardamom -3
  • Cloves – 4
  • Javitri/ mace – ( 2 to 3 strands)
  • Cinnamon  – 1 inch
  • Oil
  • Green chilies – 1 to 2
  • Ginger – ½ inch
  • Cashew – 10 to 12
  • Lemon juice – 1 teaspoon

How to make jackfruit pulao or kathal pulao


Take two cups of rise and wash it well till it remains clear water. Make sure that the rice is clear of starch. After washing, soak the rice for a period of 30 minutes. Drain water from the rice and keep it aside. Now you need to grease oil to your palm, cutting board and knife. This is done as the unripe jackfruit has sticky fluid which may stick on your hand or chopping board as well as knife. Remove the seeds from the jackfruit and chop it in the size you desire. Also you have to dip the jack fruit in water after cutting so that it does not turn black.

Now, take a pan over the gas oven and heat it. Pour 2 and half tablespoon of oil over the pan. Fry the jackfruit pieces by adding little salt in it till it becomes golden brown in color. Take out the jackfruits with proper drainage of oil and keep it over the separator with the tissue paper in it. With the same oil where you have cooked the jackfruits, fry the cashews. Fry till it becomes golden brown in color.

Take a thick bottom separator and add 3 table spoon of ghee. Once it is heated, add the whole spices such as bay leaves, cardamom, cinnamon, cumin seeds etc. Fry it with a spoon till it becomes golden brown and brings out wonderful smell.  Now add the sliced onion in it. Saute the onions till it becomes golden brown in color. Now add ginger garlic paste in it. Also add the green chilli powder and mix it well with the spoon. Now add the basmati rice in the mixture and again sauté with a spoon. Now add water and salt and simmer it till  the rice is half cooked.

Now you need to switch off the gas once the rice is half cooked. Now, put the layer of fried jackfruit, green chillies, roasted cashew, fried golden onions, ginger extract and garam masala powder. Make 2 layers and then cover it with the cotton cloth and then cover it with a lid. Now put it under the flame for around 10 to 12 minutes.

Jack fruit pulao is ready. Serve it with raita.

Malai Kofta

You can get a wonderful side dish which can be taken with rice, roti or biriyani.

Malai Kofta


  • Plain flour 3 tablespoon
  • Chopped green chillies -4
  • Ghee
  • Tomatoes – 4 large
  • Chilli powder – 1 teaspoon
  • Large onions
  • Coriander seeds
  • Cherongia sapick
  • Ginger
  • Cumin seeds
  • Cloves garlic
  • Fresh cream etc


First of all, you need to crumble the paneer. Take a separator; add plain flour, coriander, salt, baking soda, chillies.  Mix it well with hand and form dough. Make small balls and roll it to make a smooth appearance.

Now, you have to make the gravy. For this, cut the tomatoes into big pieces. Take a container adds those tomatoes and add some water and cook it. Once it becomes soft make a soup like fluid.

Take a pan, add ghee and let it get wheat. Now add green chillies and tomato soup , salt and heat it for 10 to 15 minutes.

Fry koftas in another pan and pour it over the fluid made up of tomato. Cook for 5 minutes and serve hot.You can consume it with rice, roti as well as parathas.

Main course

Gujarati recipes – Taste the flavor of Gujarat dishes Methi Thepla, Dhokla, Undhiyu or Oondhiya

Traditional Gujarati food is primarily vegetarian and is of high nutritional value.  Gujarati cuisine has variety of dishes and each of them is made in different cooking style.  The Guajarati food is made truly exotic with the use of different spices and flavours.

Methi Thepla

Methi Thepla

Methi Thepla isa Gujarati flatbread made from fenugreek leaves, whole wheat flour and some spices. This healthy snack can be eaten any time of the day.


  • 1½ cups Whole wheat flour
  • 1 teaspoon Red chili powder
  • 1½ teaspoon Coriander powder
  • 1 teaspoon Cumin powder
  • ¼ teaspoon Turmeric powder
  • Salt – to taste
  • ¾ cup, washed and then chopped Fenugreek leaves
  • 2 small, chopped Green chilies
  • 1 teaspoon ginger paste
  • 3 tablespoons + more oilfor frying the theplas
  • Less than ½ cup water

How to prepare Methi thepla


Step 1: Mix atta with spices and salt in a bowl.

Step 2: Add green chilies, ginger paste, methi leaves and oil.

Step 3: Mix well to get a crumbling looking mixture.

Step 4: Knead to a semi soft dough leave it to rest for 15 minutes.

Step 5: Knead again and divide into 12 equal balls.

Step 6: Roll the theplas with little dry flour to 6inches diameter rounds.

Step 7: Cook theplas on hot tawa till bubbles appear on the top.

Step 8: Flip and smear some oil on it.

Step 9: Flip again and press the thepla lightly with a spatula.  Keep flipping and pressing 2-3 times till it is cooked well on both sides.

Step 10: Serve with any pickle, chutney , masala yogurt or raita


Dhokla is a vegetarian dish that is popular in the State of Gujarat. Dhokla is made of various types. It can be eaten as a snack, or as a main dish and also for breakfast.



  • 3 cups Rice
  • 1 cup Urad Dal
  • ½ cup Sour Curd
  • 2 tbsp. Green Chili-Ginger Paste
  • ½ tsp Sodium Bicarbonate
  • ¼ tsp Asafoetida
  • 1 tbsp. Black Pepper Powder
  • 1 cup grated  Coconut
  • 1 cup chopped  Coriander Leaves
  • 3 tbsp. Oil
  • Salt to taste

How to make dhokla dish


Step 1: Soak rice and dal separately for 6 hrs and then grind them together.

Step 2: Add curd and hot water to the dal-rice mixture to make a thick batter.

Step 3: Allow it to ferment for at least 6 to 7 hours.

Step 4: Mix sodium bicarbonate, asafoetida, chili-ginger paste and salt to the dhokla batter.

Step 5: Smear a bit of oil on a tray and pour the batter to fill up to half the height of tray. Sprinkle a little black pepper powder on top.

Step 6: Steam for about 10 minutes and then cut into square or diamond shaped pieces.

Step 7: Season with  heated 1 tsp oil and add mustard seeds

Step 8: Garnish with grated coconut and coriander leaves.

Step 9:  Serve with green chutney.

Undhiyu or Oondhiya


Undhiyu is a classic Guajarati preparation of vegetables and fenugreek dumplings cooked in an aromatic combination of spices.


  • 6 green leaf garlic
  • 4 Baby Brinjal
  • 50 gms fresh Tuver dana
  • 50 gms fresh lilva dana
  • 8 small potatoes
  • 100 gms sweet potatoes
  • 100 gms yam
  • 25 broad beans
  • 2 raw bananas
  • 30 gms Sugar
  • 10 gms tamarind
  • 5 tblsp oil
  • 2 tbsp.scraped coconut
  • 4 green chillies
  • a pinch asafoetida
  • 1 tsp turmeric powder
  • 1 cup coriander leaves
  • 2 inch ginger
  • 1 tsp mustard
  • 1 tsp whole Jeera
  • 1 tsp Jawain
  • Salt as per taste 

For Muthiyia:

  • 1/4 cup Gram Flour
  • 1 cup wheat flour
  • Salt to taste
  • 1/2 cup Fenugreek Leaves
  • 1/2 inch Ginger
  • 2 Green Chilies
  • 1tsp whole Dhania
  • 1tsp whole Jeera
  • 1 cup water
  • Oil to deep fry

How to make muthiyas?

  1. Mix all the Muthiyia ingredients except oil and make a firm dough
  2. Divide into small portions and shape into one inch thick rolls.
  3. Deep fry in hot oil
  4. Remove and keep aside to cool

Method  to make Undhiyu

Wash, peel and dice potatoes, yam, sweet potatoes, and raw bananas
Wash and slit  brinjal into four without cutting the stem
Make a paste of garlic, green chillies and ginger and mix cut coriander and stuff in potatoes and brinjal.

String beans and cut into one-inch long pieces
Heat up oil in a thick-bottomed pan.

Crackle asafoetida and mustard seeds
Mix in ground Masala and broad beans and put other vegetables in layers.
Sprinkle salt and turmeric powder
Stir-fry on high flame heatfor five minutes
Pour out one cup of water, cover and simmer at low temperature for 15 minutes.

Mix in fried Muthiyia and simmer for another  15 minutes
Serve hot decorated with scraped coconut coriander leaves, kowta chutney, bajra rotla or pure

Main course

How to cook different preparations of Ilish mach?

Ilish is the name of very famous fish consumed by Bengali people. Common names of this fish are Hilsha, Ellis, Pallu Macchi, Polasa and Pulasa. This fish is called by different name in various parts of India. Also the preparation becomes different as the hand changes. Today, we are going to learn about some recipes of Ilish mach (fish) as prepared in Bengali culture.

Ilish machher jhol

Ilish machher jhol

It is a typical type of curry prepared in Bengal which will definitely taste delicious to all of you. Even the ingredients used over here are very simple and preparation is quite easy.


  • Ilish fish (4 big pieces)
  • Mustard oil ( 1 full table spoon)
  • Green chillies ( 2)
  • Red chilly powder (optional)
  • turmeric powder(half teaspoon)
  • Cumin seeds (2 teaspoon)
  • Onion ( ½)


First of all you have to fry all 4 pieces of fish which you have bought from the market. Take a round bottom separator or kadai and place it over your gas oven. Fill enough oil for deep fry. In another container keep the fishes and add turmeric powder, salt and a teaspoon of mustard oil. Use your hand to make the ingredient cover each piece of fish. Now heat the oil in the kadai and leave all fishes one by one in it. Fry it in slow flame till it becomes golden in color. Take out Ilish fishes and keep it aside.

Make a paste of cumin seeds and green chillies in mixer grinder and keep it aside. Now take a frying pan over flame and put 1 tablespoon of mustard oil. Add some black cumin seeds and get it bring some flavor. Now add the chopped onions and fry it till it becomes pale brown in color. Also add the paste you have made with cumin seeds and chillies and mix it really well with a spoon. Add half teaspoon of turmeric powder, salt according to your taste. Mix it with spoon and add a cup of water. Once the water starts boiling leave the cooked fishes one by one. Cut 2 green chillies half and add inside the curry. Switch off your gas after two minutes.

Your delicious Ilish machher jhol is ready. You can have it with steamed rice.

Sorsey Ilish

Sorsey Ilish

Ilish fish with mustard seed is one of the famous cuisines in Bengal. You will get the goodness of Omega 3 fatty acid which is retained in the Ilish fish. You need to spare only 15 minutes for collecting the ingredients. Recipe can be prepared in just 10 minutes. Here, you don’t have to fry the fish. Thus you save good time.


  • Ilsha fish
  • Chopped green chillies (2-3)
  • Red chilli powder (1/2 teaspoon)
  • Mustard seed paste
  • Mustard oil
  • Salt


Take the pieces of Ilish fish in a container and add half spoon of turmeric powder, salt according to taste, and half teaspoon of mustard oil. Rub all these ingredients against each of the fish pieces so that all spices overlaps inside and outside the pieces of fish.

Heat a frying pan or kadai over your gas oven and add two spoon of mustard oil. Once the oil becomes heated add a spoon of mustard seed and fry it in slow flame. Also allow it to bring out wonderful smell. Now add the paste of mustard seed, turmeric powder, salt, chopped green chillies and mix it really well in show flame. You will get wonderful smell of the friend spices once it changes color. Leave your fish inside the pan and make the spices cover each fish really well. Add just half cup of water to the curry. You can now add some red chilli powder and green chillies to bring spicy taste along with wonderful flavor. If you need more salt, take the curry and add according to your need. Boil the gravy till 7 to 8 minutes by the time the fish gets boiled effectively. Once it is cooked, you can pour it to a serving bowl or a plate. Garnish with green chillies.

Ilish sorsey is ready for you with the flavor of Bengal. You will be hungry with its look and smell. Have it with steamed rice and enjoy the cuisine.

Main course

Cool Watermelon mojito to hit the hot summer

First lets see how the watermelon helpful for us in this  hot hot summer.
Watermelon is a fruit its also considered a type of melon it has a smooth exterior rind and a sweet juicy  red interior flesh very delicious. It is not only a delicious fruit that helps to quench your thirst with its high water content and keep yours body hydrated in the  hot summer months, other than all these it is a rich storehouse of potassium as well as Vitamin C, Vitamin A, Vitamin B6, Vitamin B1 and also lycopene, which protects skin cells from sun damage.
As we all know providing our body adequate amount of water in this hot summer season.So giving your family watermelon in any ways like slices,smoothies….. any style. so here i have got some cool recipe to hit the hot hot summer.

Watermelon mojito


  • Watermelon flesh – 1full cup (pits removed)
  • Mint leaves            – 1/4 cup
  • Fresh lime juice    – 1/2 cup
  • White rum             – 2 cups
  • agave syrup           – 1/4 cup

Method of making

Step 1: Take the watermelon slices,mint leaves and crush them finely.
Step 2: Add lime juice to the crushed watermelon and mint leaves.
Step 3: Strane into pitcher.
Step 4: Now, add rum and syrup to it and mix well.
Step 5: Serve in the glass filled with ice and garnish with mint leaves.

If not with other combinations you can just blend the watermelon flesh and make it as a juice, serve it.

keep you body cool with the watermelon punch.

Main course

Oats breakfast recipes – Delicious breakfast recipes

Start your day  with a warm bowl of oatmeal breakfast,as it is the the delicious way to add add fiber,nutrients and as well helps in increasing antioxidant levels to your here we have got some healthy oatmeal recipes just for your try this at home i am sure you will like them.

Oats khichdi

Oats Khichdi is a very healthy and nutritional food as it prepared with vegetables,sprouted moong and less oils which you can serve your family as a breakfast or in the evening time.Eat healthy and stay healthy.

Oats khichdi

Oats khichdi1


Oats khichdi ingredients

  • Onion(finely chopped)-1
  • Tomato(chopped)-1
  • Capsicum(chopped)-3tbsps
  • Carrot(chopped)-3tbsps
  • Beans-2tbsps
  • Green peas-4tbsps
  • Green chillies(chopped)-3or4
  • Sprouted moong-1/4 cup
  • Oil-2tsps
  • Cumin seeds-1/2tsp
  • Mustard seeds-1/2tsp
  • Turmeric powder-1/4tsp and salt to taste

How to make

Step1: Take a pressure cooker add 2tps of oil into it.
Step2: when the oil is heated add cumin seeds,mustard seeds,onion,green chillies and mix it well until the onions turn brown in color then add tomatoes to it and let it fry for 1 to 2mins.
Step3: Mean while in a bowl take all the vegetables(carrot,beans,capsicum,green peas) in it and add a cup of water and some salt and boil for 2mins
Step4: Later using a sieve remove all the water and keep it a side.
Step5: Now, add turmeric powder,salt,sprouted moong, boiled vegetables into the cooker mix all the ingredients well.
Step6: At last add 1-1/2 cup of oats, 3cups of water to it  and mix well.
Steps7: Close the led of the pressure cooker and waits for 2whistles and switch off the stove and leave it for few mins.
So, here is your healthy oatmeal khichdi ready, serve into the plate and its ready to eat.

Oats Uthappam recipe

Oats Uthappam


For batter

Oats Uthappam for batter

  • Oats-1cup
  • Suji/samiya-1cup
  • Curd-1cup
  • Cumin seeds-1tsp
  • Ginger(finely chopped)-1tsp

For topping

For topping

  • Onions(finely chopped)-1
  • Green chillies(chopped)-2
  • beans(chopped)-1/4cup
  • Carrot(grated)-1/4cup
  • Tomato(finely chopped)-1/4cup
  • Coriander leaves-1/4cup

How to make

Preparation of instant batter

Step1:Powder the oats using mixer.
Step2:Now, take a bowl with powdered oats,add suji,curd,cumin seeds,finely chopped ginger then mix it well adding enough of water to it and rest it for 5 to 10mins(as suji and oats tends to observe moisture).
Step3:Later check the consistency of batter and add water if required.
The batter is ready to prepare uthappam.

Preparing uthappam

Step 1: Heat the pan on low flame.
Step 2: Apply oil on the tawa and spread the batter on the tawa.
Step 3: Now start toping the uthappam with carrot,onions,green chillies, tomatos,beans,coriander leaves.
Step 4: Once the topping is done cover it with lid and let it cook for 2mins
Step 5: After 2mins remove the lid and your oats uthappam is ready.
Step 6: move it into a plate and serve the uthappam with any chutney you like.

Main course

Carrot beans fry recipe – Carrot beans stir fry

Carrot beans fry is good and healthy recipe as we used very less amount of oil in it. Carrots add taste to almost any dish.It is also very good for your body’s over all health.Mainly eyes, beta carotene for healthy skin, dental care, digestion and so on……coming to green beans it has a wide array of vitamins and minerals. So do prepare this carrot beans fry at your home serve your family a good health.

Carrot beans fry



carrot beans fry ingredients

  • Beans(chopped)-1cup
  • Carrot(chopped)-1cup
  • Onions(chopped)-1/2cup
  • Turmeric powder
  • salt to taste

For tempering

For tempering

  • Cumin seeds-1ts
  • Urad dal-1ts
  • Chana dal-1ts
  • Mustard seeds-1ts
  • Curry leaves-5to6

For masala

For masala

  • Green chillie-3to4
  • Dry coconut-2tsps
  • Ginger-2tsps
  • Garlic-5to6 cloves
  • Cumin seeds-1tsp

How to make

Step 1: Take a bowl with 2cups of water ,add chopped carrot, beans,salt ,turmeric powder to it and boil it for 5mins.

Take a bowl with 2cups of water

Step 2:Mean while lets us prepare green chili masalaprepare green chili masala

prepare green chili masala1Add all the masala ingredients into the mixer jar and blend it until it gets a smooth texture.

Step 3: Now remove the bowl of boiled carrot and beans from the stove. with the help of sieve  remove the water out of it and keep it aside

boiled carrot and beans

Step 4: 1.Take a pan and add 3 to 4 tsps of oil

pan and add 3

2.When the oil is heated add all the tempering ingredients(urad dal,chena dal,cumin seeds, mustard seeds)mix it well.

oil is heated add all the tempering

3.Add some curry leaves to it

curry leaves to it

Now add the onions to the tempering, and wait till the onions turn light golden brown in color.

onions to the tempering

Step 5: When the onions turn into golden brown add the boiled carrot,beans and mix it well

nto golden brown add the boiled carrot nto golden brown add the boiled carrot1

Step 6: Add 1/2tsp of turmeric powder and salt to taste.

turmeric powder

Mix it well and cover it with lid and leave it for 10 to 15min.

Mix it well and cover

Step 7: After 15mins remove the lid and add the green chili masala and fry it for 10mins.

remove the lid and add the green

Here is your yummy carrot beans fry ready.

yummy carrot bean

Main course

Sukhi arbi recipe – How to make sukhi arbi / colocasia / taro roots vegetarian dish

Arbi is also known as Colocasia root. Arbi is one of my favourite sabji. I use to make it in so many ways like.. sukhi arbi, gravy arbi, kurkuri arbi etc. Arbi can be consumed as a sabji with roti, paratha or puri. As well as it can be served as a starter or snack. But today i am sharing my recipe of sukhi arbi. I learnt it from my mamma.
If you want to have some change in your daily food. Then try arbi i am sure you will love it. But always make sure that before peeling off arbi do massage your hands and finger tips with some oil. Otherwise it will give itching sensation.

Sukhi arbi curry

Sukhi arbi curry

  • 500gm Arbi
  • 2-3Tomatoes
  • 1 tbsp Green chilli and ginger paste
  • 1 tsp red chilli powder
  • 1 tbsp coriander powder
  • 1 tsp turmeric powder
  • 1tsp garam masala
  • 1/2tsp kitchen king powder
  • 1/2 tsp carom seeds ( ajwain)
  • 1/2 tsp cumin seeds ( jeera)
  • Salt
  • 1 pinch of hing
  • Edible oil
  • I/2 lemon juice
  • Coriander leaves

How to Make

Step 1: Wash arbi properly in running water.
Step 2: Take a pressure cooker and put all the arbies to boil for 3 – 4 whistles.
Step 3: Chop tomatoes to make a smooth paste
Step 4: For green chillies and ginger paste take 3-4 green chillies and ginger and grind it to make a smooth paste.
Step 5: Take out the boiled arbied. Drain it well. And let it cool down for a few minutes.
Step 6: Now massage your hands and finger tips with some oil and peel off the skin of arbi.
Step 7: Either mash arbi with ur palm or cut it into pieces.

arbi with ur palm or cut
Step 8: Take a kadai.  Put it on the stove. And heat it for few minutes.  Now add some oil.  Arbi needs some extra oil for cooking then other vegetables.

Put it on the stove
Step 9: Add a pinch of hing.  1/2 tsp carom seeds and 1/2 tsp of jeera and green chillies and ginger paste.  Sauté it.

Add a pinch of hing

Add a pinch of hing1

Step 10: Add tomato paste and sauté it well until it change colour.

tomato paste and sauté
Step 11: Add salt (as per taste), red chilli  powder 1/2 tsp , dhaniya powder (2 tsp) garam masala (1/2 tea spoon), kitchen king powder ( 1/2 tsp),  haldi powder (1 tsp). Stir well on low flame.

red chilli powder
Step 12: Add arbi pieces and mix well.
Step 13: Now cover the cooking vessel with a lid. For 5- 6 minutes.
Step 14: Turn off the burner.  And add jiuce of 1/2 lemon. Mix well.  Add coriander leaves.

Serve hot with chapati or paratha.

Main course

Masala corn or corn chaat recipe – How to make sweet corn masala chaat

In this rainy season we all love to eat corn in different ways.. boiled or roasted  … so i tried this masala corn.. it’s really tasty. Masala corn is one spicier chaat recipe we would like to introduce for the monsoon season. It is an easy snack which you can prepare within less time. This simple sweet corn masala recipe is cooked in tomato gravy. So it will be little sour in taste.

Masala corn

Masala corn

  • 1 CORN
  • 2 TOMATOES (paste)
  • 1 TBSP GREEN Chilly & Ginger paste.
  • 1/2 tbsp LEMON JUICE
  • OIL

How to Make

Step 1: Peel off corn. Now wash it.

Step 2: Cut the corn into two parts. Take a pressure cooker and put these corn pieces in the cooker. Add some water 1/2 tea spoon haldi powder and 1/2 tea spoon of salt. Mix it well and cook it for two whistles.

Step 3: Meanwhile grind tomatoes and make a smooth paste.

Step 4: For making ginger green chilli paste.. take 3-4 green chillies and 1 inch of ginger and grind it. If needed .. add 1 or 2 tbsp water to make it a smooth paste.

Step 5: Take out the boiled corn pieces and place them in a plate.. let it cool for few minutes.

Step 6: Take out all corn seeds.

Step 7: Place a kadai on gas stove. Heat it for 2 mins. Now add 2 – 3 tbsp edible oil.

Step 8: Add a pinch of hing. Jeera and rai. Cook it unless jeera and rai sprinkle.

Cook it unless jeera and rai sprinkle

Step 9: Now add green chill and ginger paste.

Step 10: Now add tomato paste.  Cook it well..on low flame.. until it change colour.

Step 11: Add salt, red chilli powder, dhaniya powder, garam masala, kitchen king powder mix it well n let it cook for 2 minutes on medium flame.cook for 2 minutes on medium flamecook for 2 minutes on medium flame2cook for 2 minutes on medium flame1

Step 12: Add boiled corn seeds. Mix it well with gravy.  Add lemon juice. Now cover kadai for few minutes on low flame.

kadai for few

kadai for few 1

Step 13: Now Off the gas stove. Add coriander leaves.

Add CORRIENDER leaves.

Serve hot. You can serve it as a snack as well as sabji with chapati, paratha, rice.

If you eat onion and garlic then you can also add it. Chop onions garlic and add it after step 9. Sauté it.

Main course

Carrot kaddu halwa recipe

Carrot halwa is the most popular recipe as it is a classical indian desert. And i am sure each and every one in your family like it most and its the best way to give your family a good health as carrot improves your eye vision, its helps in preventing cancer, gives you a beautiful skin and so on…and coming to the bottle gourd it has many vitamins and minerals filled in it like vitamin A, vitamin C, calcium.
It is good for better digestion, helps urinary system by reducing burning sensation and also it help in weight loss. So just imagine just having one cup of carrot kaddu halwa how helpful it is.

Carrot Kaddu Halwa recipe

How to make Carrot Kaddu Halwa

Carrot Kaddu Halwa

Carrot Kaddu Halwa ingredients

  • Carrot(grated)-1cups
  • bottle guard(grated)-1/2cup
  • cardamoms-3 or 4(powdered)
  • milk-1cup
  • ghee-1small cup
  • dry fruits-1cup
  • sugar-1cup

How to make

Step1: Wash the carrot under running water and chop the top and tip of the carrot, then using the vegetable peeler remove peel of the carrot.

Carrot grate

Carrot grate 1

Using the hand grater, grate all the carrots  and take it into a bowl.

Step2: In the same way take 1/4 piece of kaddu/bottle gourd peel the skin of it by using the vegetable peeler.

bottle gourd peel the skin

vegetable peeler
Grate the kaddu/bottle gourd and take it into a another bowl.
Step3: Lets begin the preparation of our carrot kaddu halwa.
preparation of our carrot kaddu
Take a pan and add 3 to 4tbsps of ghee
Step4: When the ghee starts heating

pan and add

When the ghee starts heating
Add all the dry fruits and lightly toast then.
Once the cashews, almonds turn brown and raisin are puffed up take them into a bowl and keep aside.
Step 5:​ In the same pan which we have used to fry our dry fruits, add the grated carrot-1cup and kaddu/bottle gourd-1/2 if you like to add more kaddu you can take it even 1cup also.

same pan which we have
​Give a nice mix and fry it until it losses all the water content from it.
Step 6: Then add cardamom powder​ and sugar to it.​

losses all the water1 losses all the water2keep string the content, add milk into it and cook until it losses all the moisture(sorry i forgot to take the picture while adding the milk).

add cardamom powder
Step7: ​Now at last add the dry fruits which we have toasted very before and mix it well

add the dry fruits

add the dry fruits1​Then here you go with the yummy delicious carrot kaddu halwa.

Main course

Paneer butter masala recipe – Vegetarian recipe

Paneer butter masala is one of the most popular paneer recipe in our indian cuisine. All the aroma and the taste of it the perfect combination of creaminess and spices, it is served with nons or roti . So here i have got restaurant style paneer butter masala recipe. Try this this at your home.

Paneer Butter Masala recipe

Paneer Butter Masala

Paneer Butter Masala 1

Paneer Butter Masala ingredients

  • Paneer-200grams
  • Tomato puree-1cup
  • Onion paste-1cup
  • Cashew paste-4tbsps
  • Fresh cream-1/2 cup
  • Ginger garlic paste-1tbsp
  • Butter-2 to 3 tbsps
  • Kasuri methi-2tsps
  • Coriander powder-1tsp
  • Cumin powder-1tsp
  • Garam masala powder- 1/2tsp
  • Red chilli powder-1tsp
  • Fresh coriander leaves

How to make

Step1: Take a pan add 3tbsps of butter to it.

Take a pan add 3tbsps of butter

Step2: As soon as the butter is melted completely add onion paste to it
(I have made the onion paste by boiling the 3small onions in the water about 5mis and also i added 1/2tsp of salt in it)

butter is melted completely

Keep stirring it until it losses

Keep stirring it until it losses all the moisture content in it.

Step3: When it starts changing it color add ginger garlic paste and mix it well.

starts changing it color

Step 4: After giving nice mix to the onion and ginger garlic paste now add salt, red chilli powder, cumin powder, coriander powder, garam masala, turmeric powder and mix ir well.

mix to the onion and ginger garlic paste

Step 5: As soon as your done mixing it immediately add 1cup of water into it and keep stirring for 5mins.

immediately add 1cup of water

Step 6: After 5mins add tomato puree to it.
(i made the tomato pure by boiling the 4 medium size tomatoes,
after boiling i peed the outer layer of it and using the blender i have made the puree out of it or else you can even get it from the market)

mixing it until it loose

keep mixing it until it loose all the water and get thickens

Step 7: Add kasuri methi and mix well.

Add kasuri methi

Step 8:  Add cashew paste and mix it.

Add cashew paste

When cashew paste is mixed well then add fresh cream to it and keep stirring it for 10min.

Step 9: Now its the time to add our paneer to it. (i had tossed this paneer in butter for 5min)

Now its the time to add our paneer

Give a nice mix.
Take it into a bowl and garnish with fresh coriander leaves.

Step 10:  Here is your paneer butter masala ready …..uuuummmmmmhhhhh yummy..

bowl and garnish with fresh

Serve it with hot hot nons or roti.

Main course

Aloo tikki recipe – How to prepare veg aloo tikki dish at home

Today I want to share my recipe of AlooTikki. I know the name itself is moth watering and believe me its amazing in taste.

Alootikki is a very well known street food all over India. It is also known as AlooBhalla in some parts of U.P.

It is crispy  at the same time it is very soft. It has a having spicy taste and at the same time it sweet and sour.  Foodies and gourmet really love this dish!

There are so many methods to make this delicious dish.  Some people prefer to grill it. While some prefer to fry it.

Its up to you,  how you want to prepare this dish. There is no particular condition or weather to enjoy this food. It could be enjoyed anytime and anywhere and it takes very less time to prepare this dish. Alootikki is made up of potatoes, peas, spices and chutnies . It could be served with curd and chutnies as well as Spicy Chick peas (‘kabulichana’).

I like it with Chutney very much. Here is my method of preparing AlooTikki. I hope you will enjoy it.

Estimated Preparation Time: ~45 mins.


aloo tikka


  • OIL


How to Make

  1. Clean the potatoes and pressure cook to boil it. (You can also microwave the potatoes): [Estimated time is 10 to 15 mins][3 Whistles of pressure cook should be enough to boil them].
  2. Chop the ½ cup of peas in a Chopper. [Estimated time is ~2mins]
  3. Take 1 Tablespoon of oil in a pan. Heat it and add cumin seeds and chopped Peas. Saute the peas for ~2 mins.dd cumin seeds and chopped
  4. Add coriander powder, red chilli powder, 1 tea spoon of dry mango powder. Add salt to taste. Mix it well. Sauté it for another 2 to 3 mins. Turn off the burner after this step.coriander powder, red chilli powder
  5. Now take the boiled potatoes, remove the outer skin of the potatoes(if not done previously). Mash the potatoes thoroughly and please ensure no pieces of potatoes are remaining un-mashed. Un-mashed potatoes will difficult to fry in next steps. Henceforth please take due care in this step.
  6. Take one cup of bread crumbs, 1-2 teaspoon coriander powder, 1-2 red chilli powder, Salt. Make dough of the above ingredients with mashed potatoes.dough of the above ingredientsdough of the above ingredients1
  7. Make 5 to 6 equal size small balls of the dough prepared in the above step. Press the small balls in between your palms so that we get the shape of the AlooTikki.equal size small balls
  8. Take 1 teaspoon of the sautéedPeas(Prepared in Step. 2) and fill in to the Tikki (prepared in step 7).fill in to the Tikki
  9. Re-make the balls of the mixture . (using the above ingredients expect to make ~6 alootikki by following steps 7 and 8. )balls of the mixtureballs of the mixture1
  10. Now take Non-Stick pan and heat it for some time. Apply oil on the non-stick pan.  Let the oil heat for some time. Make sure that it does not burn.Non-Stick pan and heat
  11. Now fry the prepared Tikki one by one. (Estimated time for frying oneTikki is ~6 to 10 mins). You need to fry the Tikki from both sides and if possible you can fry multiple Tikkis in a single round. Ideally Tikki should be having Golden Brown color after frying. Don’t over fry it otherwise it will turn black and you will not like it.Tikkis in a single roundTikkis in a single round1
  12. Now take plate or bowl, place 2-3 tikkies on it. Sprinkle some chat masala on it, spread some curd, green chutney ( dhaniya/pudhinachutni ) and red chutney ( Dates/Imli chutney #yummy# isn’t it ). You can also dress it with Chopped Cabbage, Chopped Onions. Make sure that after dressing also you can spread another around of curd, green chutney or red chutney.around of curd, green chutney or red chutney
  13. For the dressing you can also add Sev (BarikSev, Ratlami or BikaneriSev). If you are a real Paneer Buff you can add some Paneer slices or chopped paneer.
Main course

How to prepare veg Frankie – Vegetable Frankie/veg kathi roll

Do you want to know how to cook veg Frankie at home? How to make describes you how to prepare vegetable Frankie at home with step by step procedure. Veg Frankie is also called with name kathi rolls or veg wraps. You can often find these frankies selling as a street food. Why cant you try preparing vegetable Frankie at home within less time? What all you need for making veg Frankie stuff is nothing but fresh vegetables like potatoes, cabbage and carrot. Chaat masala adds an extra flavor. There are lot of vegetarian frankies like paneer Frankie, cheese Frankie, jain Frankie and schezuan Frankie. The procedure is same for whatever the Frankie you wish to prepare but the difference will be in adding extra ingredients while making mixture or filling. So here you go with a nice vegetarian Frankie recipe from how to make.

Ingredients for filling

  • Oil – 2bsp
  • Cabbage sliced – 2 cups
  • Tomato – 1 cup (chopped)
  • Garam masala – ½ tbsp
  • Mashed Potatoes – 1 cup
  • Green chilli (chopped) – 1
  • Carrot grate – 1 cup
  • Cumin seed – 1tbsp
  • Salt – 1tbsp
  • Ginger finely chopped – 1tbsp
  • Green peas – ½ cup

For making roti

  • Maida – ¾ cup
  • Oil – 1 tbsp
  • Wheat flour – ¼ cup
  • Salt – required

Step by step procedure

Step 1: Take a big empty bowl and add maida flour, wheat flour, oil and required salt. Mix all the ingredients by adding sufficient water.

Step 2: Make smooth dough so that the dough should not stick to the fingers. If required dip your fingers in oil and start making dough ball.

Step 3: Now cover the dough with another vessel and keep it a side.

Step 4: Meanwhile we start preparing the filling of veg Frankie.

Step 5: Take a pan and give a medium heat. Add oil and let it heat for 1min.

Step 6: Add the cumin seed and let the seeds crack. Now add green chopped chili and stir for a few seconds.

Step 7: Add pieces of tomatoes and sprinkle some required salt.

Step 8: Now add cabbage, green peas and carrot. Cook the vegetables for 10 minutes.

Step 9: Check whether the vegetables cooked or not. Now add mashed potatoes to this mixture.

Step 10: Sprinkle the garam masala and add coriander leaves.

Step 11: Turn off the heat and let it get cool. The filling is now ready.

Step 12: Remove the cover of the dough which we prepared and kept a side for making roti.

Step 13: Now make a small balls using the dough and start making rotis.

Step 14: Sprinkle the dry maida flour on the surface where you want to make rotis.

Step 15: Now place the roti dough on the surface and start pressing with chapathi roller.

Step 16: Now make a circle shaped rotis and keep them a side.

Step 17: Put a chapathi pan on the stove and start heating the rotis.

Step 18: Heat the rotis by flipping the roti to both sides till the roti becomes golden brown in shade.

Step 19: Follow the same process with remaining dough and keep the rotis a side.

Step 20: Now take a single roti and place it on surface. Put the vegetable mixture in the center of the roti. Add onions and sprinkle coriander on it (If required you can add sauce too).

Step 21: Role roti without letting the vegetable mixture out.

Step 22: Stick a clove to the end of roti so that the role will retain.

Step 23: Now the tasty Frankie is ready to eat.

Tips for cooking veg Frankie in Microwave

Are you trying the vegetable Frankie in microwave?

  • The process of making vegetable mixture or filling is same.
  • While making roti do remember to heat the roti lightly.
  • After filling the vegetable mixture on roti, fold the two edges of roti with cloves. So that the mixture won’t spoil with overheat.
Main course

How to cook Fish fry recipe – Andhra style fish fry best indian recipe

Fish fry is the famous south Indian non vegetarian dish that is mostly eaten in the meal. Today Hot to make is going to show you the recipe of fish fry along with pictures. Cooking of fish fry doesn’t need much talent. The trick lies in adding of the correct & quality ingredients. As we know that fish doesn’t take much time to cook, so why can’t you prepare fish fry at home and serve it as a starter or appetizer. This fish fry is called with different names in India like meen varuval or meen poriyal or chepa vepudu or machli fry.

For frying the fish pieces I have added only minimal oil into the pan. Some people use deep oil for frying or some spreads the oil on the pieces. But what is the interesting fact is fish doesn’t need much oil to get fry. Fish fry taste lies in choosing the best fish. Prefer the boneless fish to cook this fish fry dish because you can easily eat the fish by tasting the textures. For crispiness I have added corn flour powder, if you don’t have corn flour powder you can use maida flour also. After marinating the fish pieces with all ingredients keep the pieces in refrigerator. By keeping the coated pieces in freeze the fish pieces will get absorbed with ingredients flavors.

Here is the recipe of how to make fish fry at home. Enjoy cooking and eating great starter.

Fish fry

Andhra style fish fry best indian recipe1


fish fry ingredients

fish pieces

  • Fish – 5 pieces
  • Ginger garlic paste – 1 tbsp
  • Turmeric – ½ tbsp
  • Lemon – 1
  • Salt (required)
  • Curd – 1 ½ tbsp
  • Red chili powder – ½ tbsp
  • Garam masala powder – 1tbsp
  • Corn flour – 1 ½ tbsp
  • Oil – 1 ½ tbsp
  • Coriander seed powder – 1tbsp

How to Make

Step 1: Wash the fish pieces in water for 3 times.

Step 2: Now squeeze half lemon into the fish pieces, add crystal salt 1 tbsp, butter milk 4tbsps and turmeric a pinch. Add all this to washed fish pieces.

Step 3: Mix it well while rubbing the crystal salt on to the pieces. By doing like this the smell of the fishes will reduce.

Step 4: Again wash these pieces with plain water for 2 times.

Step 5: Collect the fish pieces into a fresh dry bowl.

Step 6: Now add ginger garlic paste, turmeric, garam masala powder, red chili powder, salt, coriander seed powder, curd, oil..

add ginger garlic paste add ginger garlic paste1 add ginger garlic paste2 add ginger garlic paste3 add ginger garlic paste4 add ginger garlic paste5 add ginger garlic paste6

Step 7: Squeeze the one full lemon juice. Mix all the ingredients well.

Squeeze the one full lemon juice

Step 8: Make sure the fish pieces are completely patched with the ingredients and coat the paste nicely to the pieces. Add little oil and mix.

fish pieces are completely patched

Step 9: Marinate the ingredients completely along with fish pieces.

Marinate the ingredients

Step 10: After marinating keep the bowl in a refrigerator and freeze it for 2 hours.

Step 11: Later take the bowl out from freezer and let the fish pieces reduce the coolness for 10 minutes.

Step 12: Now take a pan on stove and add oil to it.

take a pan on stove

Step 13: After oil getting hot put these marinated fish pieces into the hot oil.

oil getting hot

Step 14: Since we use less oil fry two pieces for a single time. And remaining for next time.

Step 15: Fry the fish pieces nicely in hot oil till the pieces become golden in shade.

Fry the fish pieces

Step 16: You can see the pieces turn into a crispy golden brown in color.

Step 17: Now collect the pieces into the plate containing paper napkins. So that the excess oil from the fish pieces will get absorbed by napkin.

Step 18: Do follow the same and fry the remaining pieces also.

same and fry the remaining pieces

Yummy fish fry pieces are ready to taste now.

Eating of fish will have lot of health benefits like reduce asthma, improve vision, fight with cancer, helps to decrease sugar levels in diabetes and reduces depression.

Main course

Aloo paratha recipe – How to make Punjabi Aloo paratha recipe

Aloo paratha is very common stuffed traditional dish that is mostly found and prepared in the houses of north Indians. Aloo paratha is easy to prepare and best eaten as a snack or even in breakfast. Cooked Aloo or potatoes are mashed and shallow fried by adding some spices and stuffed in paratha. According to your taste and flavor you can add the ingredients for making the aloo mixture. People use butter for frying the parathas because it gives nice fragrance and taste. Along with aloo you can also add some vegetables like peas, carrot or even cabbage.

Stuffing the parathas with aloo makes our job simple. Because the potato is mashed before stuffing and cooked, so while making parathas the mixture easily dissolves into paratha and gives a different taste. Instead of eating routine plain chapathis or rotis try this special aloo paratha at your home. Sure your kids love eating this healthy aloo paratha dish. Use solid curd or yogurt as side to taste this aloo parathas. Adding of little mint leaves and coriander leaves in aloo mixture gives a nice fragrance. While eating the parathas you can taste the mint leaves flavor and small pieces of aloo.

HOT TO MAKE gives you the recipe by showing step by step process of how to make aloo paratha at home along with images. Follow the procedure and make your day delight with tasty food. Here you go.

Aloo paratha recipe

aloo paratha


How to make Punjabi Aloo paratha ingredients

  • Wheat flour – 3cups
  • Potatoes or aloo – 2
  • Onion – 1
  • Green chilies – 2
  • Ginger garlic paste – 1tbsp
  • Red chili powder – ½ tbsp
  • Turmeric – ½ tbsp
  • Coriander seed powder – ½ tbsp
  • Garam masala powder – ½ tbsp
  • Cumin seed powder – ½ tbsp
  • Armchur powder – ½ tbsp
  • Salt (required)
  • Oil or ghee – ½ cup
  • Coriander leaves
  • Mint leaves

How to Make

Preparation process

Step 1: Take a pressure cooker and add 1 glass of water to it. Put potatoes into the water and cook the potatoes.

pressure cooker

Step 2: Take out the cooked potatoes and peel off the skin. Mash the potatoes with figures and keep a side.

Step 3: Take wheat flour in a bowl add salt and 2tbsp of oil. Mix the flour by adding water and make dough like how chapathi dough. Keep it a side.

wheat flour in a bowl add salt

wheat flour in a bowl add salt1

wheat flour in a bowl add salt3

Step 4: Chop the onions and green chilies.

Step 5: Wash the coriander and mint leaves in water and cut it into small pieces.

coriander and mint leaves

Cooking process

Step 6: Take a pan on stove and add oil to it. Give a medium flame.

pan on stove and add oil to

Step 7: Add chopped onions and green chilies to the hot oil and fry the onions.

Add chopped onions and green chilies

Step 8: After 2 minutes add ginger garlic paste and fry for 2 minutes.

After 2 minutes add ginger garlic paste

Step 9: Put salt, turmeric, red chili powder, cumin seed powder, coriander seed powder and armchur powder.

Put salt, turmeric, red chili powder, cumin seed powder Put salt, turmeric, red chili powder, cumin seed powder1 Put salt, turmeric, red chili powder, cumin seed powder2 Put salt, turmeric, red chili powder, cumin seed powder3 Put salt, turmeric, red chili powder, cumin seed powder4

Step 10: Mix the powders well with fried onions and add mashed potatoes or aloo.

Mix the powders

Step 11: Mix it well along with mixture. Add mint leaves and coriander leaves also.

mint leaves and coriander

Step 12: Shallow fry the mixture for 5 minutes and turn off the flame.

Shallow fry the mixture

Step 13: Let the mixture get cool. Meanwhile we need to prepare dough balls with wheat dough which we prepared before.

Step 14: Aloo or potato curry gets cool, now start making small curry balls.

potato curry gets cool

Step 15: Start making chapathis with wheat flour dough balls. Spread some wheat flour on the surface where you are going to make chapathis.

making chapathis with wheat flour

Step 16: Use chapathi stick for making chapathis with wheat flour dough.

chapathi stick for making chapathis

Step 17: After making small chapathis put this aloo or potato curry balls in the middle of the chapathi and close the balls by folding all the edges with the chapathis.

making small chapathis

Step 18: Remember the curry balls should completely cover with wheat dough.

Remember the curry balls

Remember the curry balls1

Step 19: Again use chapathi stick for pressing these balls. You can also press this ball with hand. Better use chapathi stick and slowly press the ball into round shape (like chapathi).

chapathi stick for pressing

Step 20: Do it with remaining dough balls also.

remaining dough balls also

Step 21: After making parathas now take a dosa pan or tawa on stove.

Step 22: Give a low flame. Put 1tbsp of ghee or oil in the pan.

Put 1tbsp of ghee

Step 23: Fry the parathas by turning into both sides. You can see some brown spots on the parathas.

parathas by turning into both sides

Step 24: Collect the paratha in a plate. Fry remaining parathas also.

Tasty ghee aloo paratha are ready. Taste them along with onion springs and solid curd.

Main course

Red Sorrel leaves stored pickle / pulihora gongura nilva pachadi recipe

Among all the green leafy vegetables the Red sorrel / gongura occupies the first position both in taste and health. Hope you heard about lot of dishes made with gongura or red sorrel leaves. But today how to make is presenting the tasty red sorrel leaves stored pickle recipe. Some people are having habit of starting their meals by tasting the pickles. So this gongura nilva pachadi would be all time favorite for pickle lovers. This pickle is called with different names like red sorrel stored pickle or pulihora gongura pachadi or pulicha keerai chutney. Pickles are two types instant and stored. This red sorrel leaves stored pickle comes under stored type. For preparing this pulihora gongura pachadi I have used red stem sorrel. By using these leaves pickle will give little sour taste.

After washing sorrel leaves don’t forget to dry it on cloth. Rub the leaves along with dry cloth so that the cloth absorbs the excess water present in the leaves. Once the pickle is prepared in large amount it can be stored for 6 months. Adding the red chilies gives spiciness to the chutney. Preparing of red sorrel leaves stored pickle is so easy that you can finish it within 30 minutes if all ingredients are ready. Gongura or red sorrel is called as Andhra mother. It is very famous in Guntur district of andhrapradesh. So it is well called with name Guntur gongura. Taste the flavor of this sorrel pickle with hot rice and ghee. Here is the recipe of Andhra mother pulihora gongura pachadi or red sorrel leaves stored pickle.

Red Sorrel leaves stored pickle / pulihora gongura nilva pachadi

pulihora gongura nilva pachadi


pulihora gongura nilva pachadi ingredients

  • Red sorrel leaves / Gongura – 4 cups
  • Red chilies – 20
  • Tamarind – 1 big lemon size
  • Fenugreek seeds – 1 tbsp
  • Salt (required)
  • Tempering seeds – 3tbsp
  • Cumin seeds – 2tbsp
  • Oil – 1 cup
  • Garlic Cloves – 20
  • Curry leaves

How to Make

Preparation process

Preparation process

Step 1: Peel the garlic skin and keep it a side.

Step 2: Wash the gongura / red sorrel leaves in water for 3 times.

red sorrel leaves

Step 3: Drain the red sorrel leaves and put them in a dry cloth.

Step 4: Leave the red sorrel leaves or gongura leaves on cloth for 10 minutes so that the cloth absorbs the water. Keep the leaves a side.

Step 5: Take a pan on stove add 3tbsp of oil and give a medium flame to it.

pan on stove add 3tbsp

Step 6: After oil getting hot add tempering seeds into the oil.

oil getting hot add tempering seeds

Step 7: Fry the tempering seeds till sizzling. Add cumin seeds. Now put the red chilies into it.

tempering seeds till sizzling tempering seeds till sizzling1

Step 8: Fry the red chilies for 5 minutes. Turn off the flame.

Step 9: Collect this mixture into a jar. Let it cool.

Step 10: Meanwhile take other pan and fry the fenugreek seeds. (use dry pan don’t add oil).

fry the fenugreek seeds

Step 11: After 2 minutes turn off the flame and put these fenugreek seeds in jar containing fried red chilies.

Step 12: In the same pan add 2tbsp of oil and fry the red sorrel leaves or gongura leaves.

red sorrel leaves or

Step 13: Fry the red sorrel leaves for 5 minutes (red sorrel leaves color will change).

red sorrel leaves1

Step 14: Turn off the flame.

Step 15: Take the jar which containing fried red chilies and fenugreek seeds.

Step 16: Add required salt, garlic cloves and tamarind to it.

required salt, garlic cloves

Step 17: Now grind these ingredients. You will obtain powder.

grind these ingredients

Step 18: Add fried gongura or red sorrel leaves into this powder.

fried gongura or red sorrel

Step 19: Again grind the mixture for 1 minute (Don’t grind smoothly). It will form a paste with red sorrel leaves. Keep the jar a side.

Tempering the red sorrel stored pickle

Step 20: Now take a fresh pan on stove add remaining oil to it.

Step 21: After oil getting hot add tempering seeds. Put two red chilies into oil and fry till sizzling.

oil getting hot add tempering

Step 22: Beat the garlic cloves (2) with weight and add it into oil.

with weight and add it

Step 23: Add curry leaves. Put the red sorrel paste or gongura pickle into this mixture.

Put the red sorrel paste

Step 24: Mix it well. Red sorrel stored pickle is ready to taste.

Red sorrel stored pickle

Step 25: Store this pickle in air tight container after it gets cool.

pickle in air tight container

Main course

Cauliflower tomato masala curry recipe – Cauliflower recipe

Cauliflower is beautiful flower vegetable which is liked by everyone. HOW TO MAKE introducing you the best and famous cauliflower tomato curry recipe. Cauliflower looks clustered with florets. For preparing this dish we need to separate the cauliflower florets. We can prepare lot of varieties using the cauliflower such as cauliflower gobi, cauliflower pickle, cauliflower gravy etc. You can add some more vegetables like peas, aloo etc. while cooking this cauliflower tomato masala curry. This vegetarian curry will win even the hearts of hard meat eater. Cauliflower tomato curry gives not only taste but also well for health. Tomato cauliflower curry can also serves better for chapathis, rotis, dosa and even in hot meal. Children like to eat this flower vegetable and soon they can gain rich fiber.

Within 15 minutes you can finish cooking this curry. But before cooking the curry don’t forget to soak the cauliflower florets in salt water. This turns the color of the florets and gives a fresh look. If any dust present in the flower will wash out. Here is the recipe of cauliflower tomato curry. Usually the cauliflower which we get in market will be light yellow in shade, but several cultivars exist like green, purple and orange. Cauliflower changes its color when it is exposed to sunlight that’s why farmers cover this flower vegetable with its green leaves till the flower reach quarter of their set size. Here is the recipe of cauliflower tomato masala curry. Enjoy preparing and be healthy.

Cauliflower tomato masala curry

Cauliflower tomato masala curry recipe 1

Cauliflower tomato masala curry recipe ingredients

  • Cauliflower – 1
  • Tomatoes – 3
  • Onions – 2
  • Green chilies – 3
  • Dry coconut powder – 3tbsp
  • Red chili powder – 1 ½ tbsp
  • Ginger garlic paste – 1 tbsp
  • Turmeric – ½ tbsp
  • Oil – 4tbsp
  • Coriander leaves
  • Tempering seeds
  • Curry leaves
  • Salt (required)

How to Make

Preparation process

Preparation process

Step 1: Remove the cauliflower florets into small.

Step 2: Wash the florets with water for 2 times.

Step 3: Now take water in a vessel and put some salt.

take water in a vessel

Step 4: Add the cauliflower florets into this salt water and wash the florets.

cauliflower florets

Step 5: Keep the vessel a side. Chop the onions, tomatoes and green chilies.

Step 6: Wash the coriander leaves in fresh water, drain it and keep a side.

Cooking process

Step 7: Take a pan on stove and give a medium flame.

Step 8: Add oil to the pan and heat it. After oil getting hot add tempering seeds.

oil to the pan and heat it

Step 9: Fry them till sizzling. Now add chopped onions and green chilies.

add chopped onions and green chilies

Step 10: After 3mins add curry leaves, dry coconut powder, turmeric, salt, ginger garlic paste, red chili powder and tomatoes.

add curry leaves, dry coconut powder add curry leaves, dry coconut powder1 add curry leaves, dry coconut powder2 add curry leaves, dry coconut powder3 add curry leaves, dry coconut powder4

Step 11: Mix all ingredients and fry it for 5 minutes.

Step 12: Put the cauliflower florets into this mixture.

cauliflower florets into this mixture

Step 13: Mix the cauliflower florets with remaining ingredients and close the pan with lid.

cauliflower florets with remaining

cauliflower florets with remaining1

Step 14: Fry the cauliflower florets for 5 minutes and pour 1 glass of water to it.

cauliflower florets for 5 minutes

Step 15: Cook the curry till the water evaporates and curry becomes slight strong consistency.

water evaporates and curry

Step 16: Turn off the flame and garnish the curry with coriander leaves.

flame and garnish

Cauliflower is a compact flower that holds lot of health benefits. Cauliflower is very low in calories. It contains sulforaphane which is a sulfur compound that kills cancer stem cells. Vitamins and minerals are rich in cauliflower. Choline and vitamin B helps for brain development, these two are included in cauliflower. Since it consists of rich fiber it is easily helps for digestion.

Main course

Tasty chicken fry cooked in tomato puree recipe

Chicken fry is the most favorite dish for almost all non vegetarian lovers. It can be eaten as starter or even have it in meal. People follow different procedures for cooking chicken fry like frying the chicken pieces in oil or cooked after marinating with all spices etc. But How to make is introducing you the unique procedure of cooking chicken fry in tomato puree. As all we know that tomato gives a sour taste. For preparing this chicken fry we have used ripe tomatoes. The chicken is marinated with all spices and cooked, later it is fried in tomato puree. This gives the dish a different flavor and you can experience the sour taste.

Chicken fry is the very common dish prepared in the houses and also it is static dish found in restaurant menus. You can use garam masalas prepared at home like coriander seeds powder or spices masalas. The best taste lies in proper adding of ingredients. So add properly the required quantities of ingredients and taste the chicken fry with tomato puree. For extra taste and gravy i have added dry coconut and cashew nut powder. Fried onions also added at last. By these ingredients chicken fry will get little gravy substance so you can mix with hot rice. Thought the consistency will be low but those who want to eat less spicy can taste this dish in this manner.

Chicken fry

Chicken fry


Chicken fry ingredients

Chicken fry ingredients1

  • Chicken – ½ kg
  • Tomatoes – 3
  • Onions – 3
  • Dry coconut – 1 big piece
  • Cashew nuts – 20
  • Red chili powder – 1 tbsp
  • Salt (Required)
  • Turmeric – 1 pinch
  • Chicken masala powder – 2tbsp
  • Oil – 6tbsp
  • Cardamom – 2
  • Cinnamon sticks – 2
  • Cloves – 3
  • Lemon – 1
  • Green chilies – 2
  • Ginger garlic paste – 1tbsp
  • Coriander leaves

How to Make

Preparation process

Step 1:  Wash the chicken and keep it a side.

Step 2: Chop the onions. Take a dry pan on stove and add these chopped onions in the pan and fry it till the onions become yellow in shade. Collect them and keep it a side.

add these chopped onions

Step 3: Cut the dry coconut into small pieces. Again use the pan for frying these dry coconut pieces and cashew nuts. Fry them nicely. Collect this into a small jar and grind it into a fine powder. Take this powder into a bowl and keep a side.

dry coconut into small pieces dry coconut into small pieces1

Step 4: Cut the tomatoes into small pieces and add them to jar. Grind the tomato pieces into a fine puree. Keep this a side.

small pieces and add them to jar

Step 5: Chop the green chilies and keep them a side.

Step 6: Now take a thick bottom vessel and add chicken pieces to it.

Step 7: Put ginger garlic paste, red chili powder, salt, turmeric, curd, chopped green chilies, chicken masala powder and oil.

ginger garlic paste, red chili powder ginger garlic paste, red chili powder1 ginger garlic paste, red chili powder2 ginger garlic paste, red chili powder3 ginger garlic paste, red chili powder4 ginger garlic paste, red chili powder3 ginger garlic paste, red chili powder5 ginger garlic paste, red chili powder6

Step 8: Squeeze 1/2 lemon into the chicken. Mix all ingredients with hand.

lemon into the chicken

Step 9: Marinate it and keep the chicken a side for 15 minutes.

keep the chicken

Cooking process

Step 10: Keep the marinated chicken vessel on stove. Give a low flame.

marinated chicken vessel

Step 11: Cook the chicken for 10 minutes.

chicken for 10 minutes

Step 12: Water in the chicken evaporates and the pieces become dry.

chicken evaporates

Step 13: Turn off the flame.

Step 14: Take other pan on stove add oil to it. Give it a medium flame.

Step 15: Add spices cinnamon, cardamom and cloves.

Add spices cinnamon

Step 16: Now put the grinded tomato puree into the hot oil.

grinded tomato puree

Step 17: Fry it for 2mins and add cooked chicken pieces.

add cooked chicken pieces

Step 18: Mix it well and fry it for 10mins in low flame.

Step 19: Add grinded dry coconut and cashew nut powder and mix it well.

grinded dry coconut and cashew nut

Step 20: After 2mins add fried onions also and turn off the flame.

2mins add fried onions

Step 21: Garnish the chicken fry with coriander leaves and taste it.

Garnish the chicken fry

Enjoy tasting this spicy sour chicken fry.

tasting this spicy sour chicken fry

Main course

Ginger pickle / allam pachadi / inji puli / Adrak ka achaar recipe

Pickles will always remind the home food. Todays recipe is about How to prepare ginger pickle at home. Ginger pickle is called with different names like allam pachadi or inji puli or Adrak ka achaar. It is very famous Andhra pickle, it is mostly prepared and eaten during monsoon and winter seasons. Ginger is the super ingredient which is available throughout the year. Preparing of ginger pickle is very easy and simple. Most of the people will avoid eating pickles due to its spiciness. But ginger pickle is the only one among pickles that you can taste both spicy and sweetness at a time. Carrying of this pickle to work or any countries is very easy because it contains less oil. It serves well as a side way in idli, dosa, and even for hot meal.

Generally people avoid pickles when they are not good at health condition. Because the pickles will increase the body temperatures, but this ginger pickles can be eaten even in that conditions also. Kids will really love this ginger pickle. Mix the ginger pickle in hot rice by adding little ghee. Taste this to your kids; sure they won’t leave this pickle. For preparing the ginger pickle you can use either mango ginger or normal ginger. The difference lies in the fragrance but the procedure of preparing is same. After grinding the pickle if the ginger pickle paste consistency is strong you can add little lukewarm water for getting perfect consistence. While keeping tempering if you want you can add ½ tbsp of asafoetida. Since the pickle is stored for long time you can give fresh tempering before you like to eat the pickle.

Here is the recipe of how to make ginger pickle at home.

Ginger pickle / allam pachadi recipe

allam pachadi recipe1


allam pachadi recipe ingredients

  • Ginger – 150grms
  • Jaggery – 100grms
  • Tamarind – 300grms
  • Red chili powder – 300grms
  • Salt – 300grms
  • Turmeric – 1 tbsp
  • Garlic cloves – 75grms
  • Oil – 250grms
  • Fenugreek seeds – 50grms
  • Cumin seeds – 1 ½ seeds
  • Tempering seeds – 3tbsp
  • Red chilies – 4

How to Make

Step 1: Boil two glasses of water and soak the tamarind in hot water for 15mins till the water gets cool.

Step 2: Wash the ginger nicely and rub it in dry cloth. After that cut into small pieces.

Step 3: Take garlic cloves and keep a side (if possible you can peel the garlic cloves).

Step 4: Grate the jaggery finely and keep a side.

Grate the jaggery finely

Step 5: Fry the fenugreek seeds in a dry pan and grind them into fresh fine powder.

Step 6: Add ginger pieces into jar and grind it. Now add soaked tamarind along with water into the jar containing grinded ginger paste.

Add ginger pieces into jar

Add ginger pieces into jar1

Add ginger pieces into jar2

Step 7: Put turmeric, red chili powder, salt, cumin seeds, garlic cloves, jaggery grate and fenugreek seed powder.

turmeric, red chili powder, salt turmeric, red chili powder, salt1 turmeric, red chili powder, salt2 turmeric, red chili powder, salt3 turmeric, red chili powder, salt4

turmeric, red chili powder, salt5

turmeric, red chili powder, salt6

Step 8: Grind all these into fine paste.

Grind all these into fine paste

Step 9: Now take a pan on stove. Add oil to it. Give a light flame.

Now take a pan on stove

Step 10: Put the red chilies into hot oil. Immediately add tempering seeds.

red chilies into hot oil

Step 11: Give a hit on garlic cloves and put them into tempering seeds.

on garlic cloves

Step 12: Fry them till sizzling. Add curry leaves.

on garlic cloves

Step 13: Now put the grinded ginger pickle paste into it. Mix it well.

Fry them till sizzling

Step 14: Turn off the flame after 5mins.

grinded ginger pickle

Step 15: Taste the pickle if salt is not sufficient means you can add.

pickle if salt is not sufficient

Tasty ginger pickle is ready.

Note: The pickle can be stored longer in glass container jar.

Once you prepared this ginger chutney you can easily store it for 6months. But I suggest eating it within month because the ginger is always available in market. Those who don’t like the sweetness in pickle you can make it hot by avoiding jaggery grate.  Store the pickle in air tight containers without giving tempering and take it out when required by putting fresh tempering.