Friday, 29 March 2013

Bread Pakoda Recipe

Bread pakoda, love it or hate it, but you definitely can’t ignore it, as this quick snack is all over mumbai! Aloo bhajji is sandwiched between two slices of bread and deep-fried in a flavored besan batter.

Bread Pakoda Ingredients

  • To Be Mixed Into A Smooth Batter
  • 1 cup besan (Bengal gram flour)
  • ½  cup water
  • ¼  tsp turmeric powder (haldi)
  • ¼  tsp chilli powder
  • Few Coriander Leaves
  • Salt to taste
  • 1 crushed Boiled Potato
  • 4 big slices bread
  • Oil for deep-frying

Ingredients For Potato Filling of Bread Pakoda

  • ½ Tsp Chilli Powder
  • 1 Tsp Chat Masala
  • Small pieces of Green Chilli
  • Pinch Of Garam Masala

Serving of Bread Pakoda

  • Meetha / Sweet chutney
  • Teekha / Spicy chutney
  • Sukha lehsun / Garlic chutney
  • 8 to 10 fried green chillies 

Recipe for How to make Tasty Bread Pakoda

  1. Place a slice of bread on a clean flat surface and spread ½ of the Potato masala evenly over it.
  2. Place another slice of bread over it, press lightly and cut it diagonally into 2 equal pieces.
  3. Repeat with the remaining ingredients to make 2 equal pieces.
  4. Dip each piece in the batter till it is evenly coated from all the sides, slide in hot oil and deep-fry on a medium flame till they turn light brown in colour and crisp from all sides. Drain on absorbent paper.

Serving Technique : How to serve Tasty Bread Pakoda

  1. Cut a bread pakoda into equal pieces, place on a plate and serve immediately with meetha chutney, teekha chutney, sukha lehsun ka chutney and fried green chillies.
  2. Repeat with the remaining ingredients to make 3 more plates.

Hot and tasty Bread pakodas are not ready to be served !!!
Friday, March 29, 2013 Vinita Jain

Bread Pakoda Recipe

Bread pakoda, love it or hate it, but you definitely can’t ignore it, as this quick snack is all over mumbai! Aloo bhajji is sandwiched between two slices of bread and deep-fried in a flavored besan batter.

Bread Pakoda Ingredients

  • To Be Mixed Into A Smooth Batter
  • 1 cup besan (Bengal gram flour)
  • ½  cup water
  • ¼  tsp turmeric powder (haldi)
  • ¼  tsp chilli powder
  • Few Coriander Leaves
  • Salt to taste
  • 1 crushed Boiled Potato
  • 4 big slices bread
  • Oil for deep-frying

Ingredients For Potato Filling of Bread Pakoda

  • ½ Tsp Chilli Powder
  • 1 Tsp Chat Masala
  • Small pieces of Green Chilli
  • Pinch Of Garam Masala

Serving of Bread Pakoda

  • Meetha / Sweet chutney
  • Teekha / Spicy chutney
  • Sukha lehsun / Garlic chutney
  • 8 to 10 fried green chillies 

Recipe for How to make Tasty Bread Pakoda

  1. Place a slice of bread on a clean flat surface and spread ½ of the Potato masala evenly over it.
  2. Place another slice of bread over it, press lightly and cut it diagonally into 2 equal pieces.
  3. Repeat with the remaining ingredients to make 2 equal pieces.
  4. Dip each piece in the batter till it is evenly coated from all the sides, slide in hot oil and deep-fry on a medium flame till they turn light brown in colour and crisp from all sides. Drain on absorbent paper.

Serving Technique : How to serve Tasty Bread Pakoda

  1. Cut a bread pakoda into equal pieces, place on a plate and serve immediately with meetha chutney, teekha chutney, sukha lehsun ka chutney and fried green chillies.
  2. Repeat with the remaining ingredients to make 3 more plates.

Hot and tasty Bread pakodas are not ready to be served !!!

Fruit Custard Recipe

Healthy, sweet and Fruits. Its and all in one dessert which contains loads of fruits and is lovable by all. Cook this easy to make recipe at home and serve chilled.
fruit custard recipe

Healthy Fruit Custard Ingredients

  • Vanilla flavored Custard powder - 2 tbsp
  • Milk -500 ml/ 2 1/2 cups
  • Sugar -50 grams or as required
  • Mixed fruits- anything of your choice
(Banana, apple, pineapple, papaya, musk melon, chikoo /sapodilla, pomegranate, pear, Kiwi, grapes(seedless), strawberry etc).Do not add watermelon as it oozes water.

How to make Fruit Custard easily at Home

  1. Mix 2 tbsp of Vanilla custard powder with 3 tbsp of warm milk and make a smooth paste without any lumps. Your custard paste is ready.
  2. Boil 2 1/2 cups of milk , add sugar to it.
  3. Add the custard paste to the milk and cook stirring continuously until it becomes thick.
  4. After it comes to room temperature, refrigerate it. It will become more thick when cooled.
  5. Cut fruits of your choice. You can use any seasonal fruits or mixed fruits.
  6. Before serving, arrange the fruits in a bowl or cup and pour cold custard on top of it .
Serve Chilled !!!
Friday, March 29, 2013 Vinita Jain

Fruit Custard Recipe

Healthy, sweet and Fruits. Its and all in one dessert which contains loads of fruits and is lovable by all. Cook this easy to make recipe at home and serve chilled.
fruit custard recipe

Healthy Fruit Custard Ingredients

  • Vanilla flavored Custard powder - 2 tbsp
  • Milk -500 ml/ 2 1/2 cups
  • Sugar -50 grams or as required
  • Mixed fruits- anything of your choice
(Banana, apple, pineapple, papaya, musk melon, chikoo /sapodilla, pomegranate, pear, Kiwi, grapes(seedless), strawberry etc).Do not add watermelon as it oozes water.

How to make Fruit Custard easily at Home

  1. Mix 2 tbsp of Vanilla custard powder with 3 tbsp of warm milk and make a smooth paste without any lumps. Your custard paste is ready.
  2. Boil 2 1/2 cups of milk , add sugar to it.
  3. Add the custard paste to the milk and cook stirring continuously until it becomes thick.
  4. After it comes to room temperature, refrigerate it. It will become more thick when cooled.
  5. Cut fruits of your choice. You can use any seasonal fruits or mixed fruits.
  6. Before serving, arrange the fruits in a bowl or cup and pour cold custard on top of it .
Serve Chilled !!!

Wednesday, 27 March 2013

Green Chilli Pickle Recipe Fresh Preparation at Home

The quick, almost instant, chilli pickle for all chilli lovers. For this pickle, pick chillies that are medium hot or milder.
Green chilli pickle at home
Green Chilli Pickle @Simplerecipes.in

Fresh Green Chilli Pickle Ingredients 

  • Thick Green Chilli (cut each Chilli into small pieces)
  •  ¼ tbsp Yellow mustard seeds(Grinded)
  • 1 tsp Amchoor powder
  • 1 tsp Lemon Juice
  • 1 tsp turmeric powder
  • 1 tsp  mustard oil
  • 1 tsp Salt
  • 1tbsp Saunf

How to make Fresh Green Chilli Pickle at Home - Preparation Method

  1. Cut the Green Chilli Into small pieces.
  2. Put Amchoor powder, Lemon Juice, Turmeric powder, Yellow Mustard seeds, Salt, Saunf and Mustard Oil.
  3. Mix all the Ingredients well.
Fresh Green Chilli Pickle is ready to serve.
Wednesday, March 27, 2013 Vinita Jain

Green Chilli Pickle Recipe Fresh Preparation at Home

The quick, almost instant, chilli pickle for all chilli lovers. For this pickle, pick chillies that are medium hot or milder.
Green chilli pickle at home
Green Chilli Pickle @Simplerecipes.in

Fresh Green Chilli Pickle Ingredients 

  • Thick Green Chilli (cut each Chilli into small pieces)
  •  ¼ tbsp Yellow mustard seeds(Grinded)
  • 1 tsp Amchoor powder
  • 1 tsp Lemon Juice
  • 1 tsp turmeric powder
  • 1 tsp  mustard oil
  • 1 tsp Salt
  • 1tbsp Saunf

How to make Fresh Green Chilli Pickle at Home - Preparation Method

  1. Cut the Green Chilli Into small pieces.
  2. Put Amchoor powder, Lemon Juice, Turmeric powder, Yellow Mustard seeds, Salt, Saunf and Mustard Oil.
  3. Mix all the Ingredients well.
Fresh Green Chilli Pickle is ready to serve.

Raw Mango Pickle Recipe Fresh at Home

Mango pickle refers to a variety of pickles prepared using mango.This is a very popular pickle in South Asia and India. These spicy pickles are also available commercially.
mango pickle

Fresh Raw Mango Pickle Ingredients

  • Raw Mangoes (cut into 20-25 pieces each)
  • ¼ tbsp Yellow mustard seeds(Grinded)
  • 1 tbsp red chilli powder
  • 1 tsp turmeric powder
  • 1 tsp  mustard oil
  • 1 tsp Salt
  • 1tbsp Saunf

How to make Fresh Raw Mango Pickle at Home

  1. Peel the skin Of Raw Mango.
  2. Cut the Peeled Raw Mango Into small pieces.
  3. Put Red Chilli powder, Turmeric powder, Yellow Mustard seeds, Salt, Saunf and Mustard Oil.
  4. Mix all the Ingredients well.
Fresh Raw Mango Pickle is ready to serve.

Wednesday, March 27, 2013 Vinita Jain

Raw Mango Pickle Recipe Fresh at Home

Mango pickle refers to a variety of pickles prepared using mango.This is a very popular pickle in South Asia and India. These spicy pickles are also available commercially.
mango pickle

Fresh Raw Mango Pickle Ingredients

  • Raw Mangoes (cut into 20-25 pieces each)
  • ¼ tbsp Yellow mustard seeds(Grinded)
  • 1 tbsp red chilli powder
  • 1 tsp turmeric powder
  • 1 tsp  mustard oil
  • 1 tsp Salt
  • 1tbsp Saunf

How to make Fresh Raw Mango Pickle at Home

  1. Peel the skin Of Raw Mango.
  2. Cut the Peeled Raw Mango Into small pieces.
  3. Put Red Chilli powder, Turmeric powder, Yellow Mustard seeds, Salt, Saunf and Mustard Oil.
  4. Mix all the Ingredients well.
Fresh Raw Mango Pickle is ready to serve.

TASTY GUJIYA RECIPE at Home

Gujia (Hindi: गुजिया) (also called Gujhia), a cuisine of North India particularly Uttar Pradesh, Madhya Pradesh and Rajasthan is a sweet dumpling made with suji or Maida flour wheat flour and stuffed with khoya. The packaging of a gujhia is very much like that of a samosa, however the gujhia has a very distinct shape. The gujhia is filled with a mixture of grated and roasted dry fruits, khoya, coconuts and to add a grainy texture, a little suji (coarse ground wheat flour).

Gujiya Recipe Ingredients 

  • Ghee / Oil to fry 
  • For the Cover of Gujiya :
  • 500 gms Maida (All purpose flour) 
  • 6 tblsp Oil / Ghee (melted)
  • For the Filling of Gujiya : 
  • 500-600 gms Khoya 
  • 1/2 tsp green Cardamom Powder 
  • 25 gms chopped Almonda 
  • 25 gms Raisins (Kishmish) 
  • 10 gms Non Salted Pista
  • 25 gms dried Coconut (shredded) 
  • 350 gms Sugar (Cheeni) or to taste (powdered) 

Recipe to make Gujiya at Home

  1. Sieve the flour.
  2. Mix the six tablespoons of oil with the maida.
  3. Using fingers, mix well so that the mixture takes the form of breadcrumbs and binds to a certain extent.
  4. Now add some water and knead lightly.
  5. Keep adding water as required and knead into a soft but tight dough.
  6. Set aside and cover with a damp cloth.
  7. Now mash the khoya and fry it in a kadhai / deep pan till light brown in color.
  8. Add sugar and cardamom powder into the khoya and mix well.
  9. Add almonds, cashews, coconut and raisins.
  10. Fry for 2 minutes and remove from the heat.
  11. Allow it to cool.
  12. Divide the dough into small balls and roll each ball into a small round of 4 inch diameter.
  13. Fill half the round with the khoya mixture, fold it and seal the round, twisting the edges inwards.
  14. Take care that the filling does not ooze out.
  15. Prepare all the gujiyas and spread on a cloth.
  16. Heat ghee in a kadhai and deep fry the gujiyas in batches on a medium flame..
  17. When golden brown in colour, drain and remove.
  18. Store for use in an airtight glass jar.
  19. Tip : Gujiya moulds can also be used (they are easily available in any store or market).
  20. For using moulds, place the rolled dough ball in a greased gujiya mould and fill a tbsp of filling mixture on one side.
  21. Moisten the edges of the round and fold one side of the mould over the other.
  22. Remove the excess edges and reuse.
Get ready to serve Gujiya and Happy Holi !!!

Wednesday, March 27, 2013 Vinita Jain

TASTY GUJIYA RECIPE at Home

Gujia (Hindi: गुजिया) (also called Gujhia), a cuisine of North India particularly Uttar Pradesh, Madhya Pradesh and Rajasthan is a sweet dumpling made with suji or Maida flour wheat flour and stuffed with khoya. The packaging of a gujhia is very much like that of a samosa, however the gujhia has a very distinct shape. The gujhia is filled with a mixture of grated and roasted dry fruits, khoya, coconuts and to add a grainy texture, a little suji (coarse ground wheat flour).

Gujiya Recipe Ingredients 

  • Ghee / Oil to fry 
  • For the Cover of Gujiya :
  • 500 gms Maida (All purpose flour) 
  • 6 tblsp Oil / Ghee (melted)
  • For the Filling of Gujiya : 
  • 500-600 gms Khoya 
  • 1/2 tsp green Cardamom Powder 
  • 25 gms chopped Almonda 
  • 25 gms Raisins (Kishmish) 
  • 10 gms Non Salted Pista
  • 25 gms dried Coconut (shredded) 
  • 350 gms Sugar (Cheeni) or to taste (powdered) 

Recipe to make Gujiya at Home

  1. Sieve the flour.
  2. Mix the six tablespoons of oil with the maida.
  3. Using fingers, mix well so that the mixture takes the form of breadcrumbs and binds to a certain extent.
  4. Now add some water and knead lightly.
  5. Keep adding water as required and knead into a soft but tight dough.
  6. Set aside and cover with a damp cloth.
  7. Now mash the khoya and fry it in a kadhai / deep pan till light brown in color.
  8. Add sugar and cardamom powder into the khoya and mix well.
  9. Add almonds, cashews, coconut and raisins.
  10. Fry for 2 minutes and remove from the heat.
  11. Allow it to cool.
  12. Divide the dough into small balls and roll each ball into a small round of 4 inch diameter.
  13. Fill half the round with the khoya mixture, fold it and seal the round, twisting the edges inwards.
  14. Take care that the filling does not ooze out.
  15. Prepare all the gujiyas and spread on a cloth.
  16. Heat ghee in a kadhai and deep fry the gujiyas in batches on a medium flame..
  17. When golden brown in colour, drain and remove.
  18. Store for use in an airtight glass jar.
  19. Tip : Gujiya moulds can also be used (they are easily available in any store or market).
  20. For using moulds, place the rolled dough ball in a greased gujiya mould and fill a tbsp of filling mixture on one side.
  21. Moisten the edges of the round and fold one side of the mould over the other.
  22. Remove the excess edges and reuse.
Get ready to serve Gujiya and Happy Holi !!!

Tuesday, 26 March 2013

How to make Khus Syrup Drink for Summer


Khus Cooler is an easy to make cool drink recipe which can be made easily and served on any occasion. Khus is also known as Chrysopogon zizanioides, commonly known as vetiver (/ˈvɛtɨvər/; from Tamil வெட்டிவேர்), is a perennial grass of the Poaceae family, native to India. In western and northern India, it is popularly known as khus.

Khus Syrup Cooler Drink Ingredients

  • Khus Syrup 1/2 tbsp
  • Lemon juice 1/4 tbsp
  • Limca or any other drink 3 Bottles
  • Crushed Ice

How to Make Khus Cooler Syrup Drink

  1. Mix all the Ingredients, top with crushed ice and serve immediately.

That was simple right. So get set going.

Tuesday, March 26, 2013 Vinita Jain

How to make Khus Syrup Drink for Summer


Khus Cooler is an easy to make cool drink recipe which can be made easily and served on any occasion. Khus is also known as Chrysopogon zizanioides, commonly known as vetiver (/ˈvɛtɨvər/; from Tamil வெட்டிவேர்), is a perennial grass of the Poaceae family, native to India. In western and northern India, it is popularly known as khus.

Khus Syrup Cooler Drink Ingredients

  • Khus Syrup 1/2 tbsp
  • Lemon juice 1/4 tbsp
  • Limca or any other drink 3 Bottles
  • Crushed Ice

How to Make Khus Cooler Syrup Drink

  1. Mix all the Ingredients, top with crushed ice and serve immediately.

That was simple right. So get set going.

How to make Aam ka Panna (Carrie Drink)

The 'Carrie' mango is a named mango cultivar that originated in south Florida, USA. The fruit is small, averaging a pound or less, and ripens from June to July in Florida. At maturity it may be green to yellow, but the fruit doesn't develop red blush like other mangoes. It is also widely used in India to make a Cool Drink.

Aam ka Panna Ingredients

    aam ka panna recipe
  • Raw Mango Puree  1 Cup
  • Sugar 3/4th to 1  Cup or as per taste
  • Water 6-8 Cups
  • Jeera Powder Roasted 1 tbsp
  • Black Salt ¼ tbsp
  • Black Salt ¼ tbsp
  • Black Pepper ¼ tbsp
  • Dry Pudina Leaves 4-5

For Garnishing Aam ka Panna

  1. Small Boondis soaked in Water

How to Make Cool Aam ka Panna Mango drink for Summer

  1. To get the Raw mango Puree, pressure cook the raw mango, remove skin, take out the pulp, blend to get a thick puree.
  2. Strain. Add the sugar, water, jeera powder, black salt and salt to taste. Mix well.

Serve Aam ka Panna Chilled garnished with small boondis soaked in water.


Tuesday, March 26, 2013 Vinita Jain

How to make Aam ka Panna (Carrie Drink)

The 'Carrie' mango is a named mango cultivar that originated in south Florida, USA. The fruit is small, averaging a pound or less, and ripens from June to July in Florida. At maturity it may be green to yellow, but the fruit doesn't develop red blush like other mangoes. It is also widely used in India to make a Cool Drink.

Aam ka Panna Ingredients

    aam ka panna recipe
  • Raw Mango Puree  1 Cup
  • Sugar 3/4th to 1  Cup or as per taste
  • Water 6-8 Cups
  • Jeera Powder Roasted 1 tbsp
  • Black Salt ¼ tbsp
  • Black Salt ¼ tbsp
  • Black Pepper ¼ tbsp
  • Dry Pudina Leaves 4-5

For Garnishing Aam ka Panna

  1. Small Boondis soaked in Water

How to Make Cool Aam ka Panna Mango drink for Summer

  1. To get the Raw mango Puree, pressure cook the raw mango, remove skin, take out the pulp, blend to get a thick puree.
  2. Strain. Add the sugar, water, jeera powder, black salt and salt to taste. Mix well.

Serve Aam ka Panna Chilled garnished with small boondis soaked in water.


Thandai Recipe at Home with Ease

Thandai, most commonly known as "Sardai", is a cold drink prepared with a mixture of almonds, fennel seeds, magaztari seeds (watermelon kernel), rose petals, pepper, vetiver seeds, cardamom, saffron, milk and sugar. This drink common in Khyber Pakhtunkhwa, Pakistan - mostly in Peshawar. It is native to India and is often associated with the Maha Shivaratri and Holi festival. Holi and Thandai are synonymous with each other. Try these traditional drinks and have a fun filled colourful Holi.

Traditional Thandai Recipe Ingredients 

    Thandai recipe
  • Milk          2 litres
  • Almonds   ½ cup to 3/4th cup
  • Watermelon seeds      ½ cup
  • Poppy seeds           8-10 tbsp
  • Peppercorns           15-20
  • Green Cardamoms  8-10
  • A Few Dry Rose Petals
  • A Few Strands of Saffron
  • Sugar to Taste

How To Make Thandai at Home

  1. Soak the Almonds for 5-6 hours.
  2. Soak the watermelon seeds, poppy seeds, pepper corn, cardamom and Rose petals for 3-4 hours.
  3. Drain and Strain.
  4. Peel the almonds and add it to the above Ingredients.
  5. Grind  in the Mixer to get smooth paste.
  6. You may add a little Milk.
  7. The paste should be of a smooth consistency.
  8. Chill the Milk.
  9. Add the Sugar and the Above grounded Ingredients and mix well.
  10. Strain the Mixture through fine sleve.
  11. Chill the Thandai.
  12. Dissolve the saffronin a little milk and add it to the above Thandai.

Serve Chilled!!!

Tuesday, March 26, 2013 Vinita Jain

Thandai Recipe at Home with Ease

Thandai, most commonly known as "Sardai", is a cold drink prepared with a mixture of almonds, fennel seeds, magaztari seeds (watermelon kernel), rose petals, pepper, vetiver seeds, cardamom, saffron, milk and sugar. This drink common in Khyber Pakhtunkhwa, Pakistan - mostly in Peshawar. It is native to India and is often associated with the Maha Shivaratri and Holi festival. Holi and Thandai are synonymous with each other. Try these traditional drinks and have a fun filled colourful Holi.

Traditional Thandai Recipe Ingredients 

    Thandai recipe
  • Milk          2 litres
  • Almonds   ½ cup to 3/4th cup
  • Watermelon seeds      ½ cup
  • Poppy seeds           8-10 tbsp
  • Peppercorns           15-20
  • Green Cardamoms  8-10
  • A Few Dry Rose Petals
  • A Few Strands of Saffron
  • Sugar to Taste

How To Make Thandai at Home

  1. Soak the Almonds for 5-6 hours.
  2. Soak the watermelon seeds, poppy seeds, pepper corn, cardamom and Rose petals for 3-4 hours.
  3. Drain and Strain.
  4. Peel the almonds and add it to the above Ingredients.
  5. Grind  in the Mixer to get smooth paste.
  6. You may add a little Milk.
  7. The paste should be of a smooth consistency.
  8. Chill the Milk.
  9. Add the Sugar and the Above grounded Ingredients and mix well.
  10. Strain the Mixture through fine sleve.
  11. Chill the Thandai.
  12. Dissolve the saffronin a little milk and add it to the above Thandai.

Serve Chilled!!!

Sunday, 24 March 2013

Recipe of Dhokla : How to make Instant Dhokla at home

Dhokla or Dhokra is a vegetarian food item that originates from the Indian state of Gujarat. It is made with a fermented batter of gram flour (chickpeas). Dhokla can be eaten for breakfast, as a main course, as a side dish or as a snack. It can usually be bought from a sweet shop.

Instant Dhokla Recipe Ingredients 


    Dhokla recipe
  • 350gms Gram flour (Besan)
  • 1cup Curd (Stirred)
  • 1tsp Green Chilies (paste)
  • 1tsp Ginger (paste)
  • Salt to taste
  • 1tsp Soda bi-carb / Eno fruit salt
  • 1 Lemon juice
  • 1/2 tsp. turmeric powder
  • 1tbsp Oil
  • Simple Recipes Method For Tampering Dhokla
  • Few Curry leaves
  • 1tsp Mustard Seeds
  • 2tsp Oil
  • Coriander leaves (chopped)
  • 2-3 green chilies (vertically slit)

How to make Tasty Besan Dhokla Recipe

  1. In a bowl add gram flour (besan), Curd and water.
  2. Mix well and make a smooth batter. The batter should be of thick consistency.
  3. Add salt and set aside for 4 hours covered with a lid.
  4. Take the ginger and green chili paste and add to the batter. Also add turmeric powder and mix well.
  5. Keep the steamer or cooker ready on gas.
  6. Grease a baking dish (it should fit in the steamer or cooker).
  7. Now in small bowl take a tsp. of soda bi-carb or eno, 1tsp oil and lemon juice and mix well.
  8. Add this to the batter and mix well.
  9. Pour the batter into the greased pan and steam for 10-12 minutes or till done.
  10. Cool for sometime and cut into big cubes.
  11. Heat little oil in a small pan and add mustard seeds and curry leaves allow to splutter. Remove and pour it over dhoklas.
  12. Garnish the besan dhokla with coriander and slited green chilies.

Serve with Green chutney to make Instant Dhokla Recipe tasty.

    Sunday, March 24, 2013 Rohit Jain

    Recipe of Dhokla : How to make Instant Dhokla at home

    Dhokla or Dhokra is a vegetarian food item that originates from the Indian state of Gujarat. It is made with a fermented batter of gram flour (chickpeas). Dhokla can be eaten for breakfast, as a main course, as a side dish or as a snack. It can usually be bought from a sweet shop.

    Instant Dhokla Recipe Ingredients 


      Dhokla recipe
    • 350gms Gram flour (Besan)
    • 1cup Curd (Stirred)
    • 1tsp Green Chilies (paste)
    • 1tsp Ginger (paste)
    • Salt to taste
    • 1tsp Soda bi-carb / Eno fruit salt
    • 1 Lemon juice
    • 1/2 tsp. turmeric powder
    • 1tbsp Oil
    • Simple Recipes Method For Tampering Dhokla
    • Few Curry leaves
    • 1tsp Mustard Seeds
    • 2tsp Oil
    • Coriander leaves (chopped)
    • 2-3 green chilies (vertically slit)

    How to make Tasty Besan Dhokla Recipe

    1. In a bowl add gram flour (besan), Curd and water.
    2. Mix well and make a smooth batter. The batter should be of thick consistency.
    3. Add salt and set aside for 4 hours covered with a lid.
    4. Take the ginger and green chili paste and add to the batter. Also add turmeric powder and mix well.
    5. Keep the steamer or cooker ready on gas.
    6. Grease a baking dish (it should fit in the steamer or cooker).
    7. Now in small bowl take a tsp. of soda bi-carb or eno, 1tsp oil and lemon juice and mix well.
    8. Add this to the batter and mix well.
    9. Pour the batter into the greased pan and steam for 10-12 minutes or till done.
    10. Cool for sometime and cut into big cubes.
    11. Heat little oil in a small pan and add mustard seeds and curry leaves allow to splutter. Remove and pour it over dhoklas.
    12. Garnish the besan dhokla with coriander and slited green chilies.

    Serve with Green chutney to make Instant Dhokla Recipe tasty.

      Saturday, 23 March 2013

      How to make Stuffed Potatoes Recipe with Cheese

      Cheesy stuffed Potato recipe is an easy to make interesting Potato recipe which is not only healthy but really yummy too.

      Stuffed Potatoes Recipe Ingredients


        Stuffed Potatoes
      • 4-6 large Boiled potatoes
      • 1 cup  Shredded Cheese
      • ½ Cup milk
      • 2 Tbsp.  butter
      • ¼ tsp.  Salt or as per the  taste
      • Pinch of pepper or as per the taste

      How to make Tasty and delicious Cheesy Stuffed Potato Preparation

      1. Without Peeling the skin of the potato cut the potato into two equal halves.
      2. Now dig the potato from the middle of it using small spoon until it appears like a potato bowl.
      3. Inside this potato put Milk, Shredded Cheese, Salt and pepper.
      4. Bake the potato till it becomes Golden Brown.
      You are now ready to serve this delicious vegetarian dish.
      Saturday, March 23, 2013 Vinita Jain

      How to make Stuffed Potatoes Recipe with Cheese

      Cheesy stuffed Potato recipe is an easy to make interesting Potato recipe which is not only healthy but really yummy too.

      Stuffed Potatoes Recipe Ingredients


        Stuffed Potatoes
      • 4-6 large Boiled potatoes
      • 1 cup  Shredded Cheese
      • ½ Cup milk
      • 2 Tbsp.  butter
      • ¼ tsp.  Salt or as per the  taste
      • Pinch of pepper or as per the taste

      How to make Tasty and delicious Cheesy Stuffed Potato Preparation

      1. Without Peeling the skin of the potato cut the potato into two equal halves.
      2. Now dig the potato from the middle of it using small spoon until it appears like a potato bowl.
      3. Inside this potato put Milk, Shredded Cheese, Salt and pepper.
      4. Bake the potato till it becomes Golden Brown.
      You are now ready to serve this delicious vegetarian dish.

      Vegetarian Snacks Recipe - Stuffed Vegetarian Cones 


      It’s a very complex situation when it comes to decide about the evening snacks. So we always tend to visit the fast food counters to quench our hunger for snacks as we lack time at home. Thinking of this situation I had always wanted to make something which can be easily prepared at home. Home cooked food is always healthy and this is the only reason I decided to make these Crispy Stuffed Vegetarian Cones. The entire idea was to bring a new member to the family of snacks and keep aside the junk food that we all munch on whenever we think of evening snacks.
      Vegetarian Snacks Recipe

      Crispy Stuffed Vegetarian Cones Snacks for Kids

      • 5 cups of Maida (flour)
      • 3 carrots finely chopped
      • 1 cup green peas
      • 5 medium sized potatoes (chopped in small pieces)
      • ½ chopped Red pepper
      • ½ chopped Green pepper
      • 1 tomato finely chopped
      • 4-5 finely chopped green chilies
      • 200 gms paneer (make small cubes)
      • 1 cone (I made the cone with a hard paper, you can get it from any store)
      Lets split the whole process into 2 simple parts, preparing the stuffing and the cone.

      Vegetable Snack Ideas - Crispy Stuffed Vegetarian Cones


      1. You should cook all the vegetables separately at first.
      2. Heat oil in a wok till its smoking hot. Add the chopped potatoes. Add pinch of salt and stir it well. Take it out when the potatoes are crisp. Keep aside.
      3. Now add the chopped carrots and the cup of green peas to the oil. Add pinch of salt and stir well until it becomes soft. Take it out and keep aside.
      4. Now its time to cook the finely chopped red and green peppers and the tomato together. Make sure you don’t cook it for long as you will lose the green and red color if overcooked. Take out the mixture and keep aside in a bowl.
      5. Now mix the crisp potatoes, chopped green chilies, cooked carrots and peas, red and green peppers and tomatoes together in the wok in 1 teaspoon oil. Stir it for 2 minutes in low flame.
      6. Take the paneer cubes and crush with your hand and mix it with the vegetables in the bowl.

      Quick Vegetarian Snacks Recipe - Crispy Cones for Stuffed Vegetarian Cones


      1. Take the flour in a big bowl, and mix salt as per taste with 2 tablespoon of oil.
      2. Mix the ingredients well to form a mixture.
      3. Pour in half cup water and mix the dough well to almost dry.
      4. Then again pour half cup of water and mold well.
      5. When you see the dough is not sticking to your palm, then it’s ready.
      6. Divide the dough into medium sized balls, take little oil for lubrication and roll each of them to around 6-7 inches.
      7. After this is done wrap the rolled out maida to the cone and wrap the cone properly. Make sure you stick the edges with water else it won’t come out neatly from the hot oil.
      8. In the meantime heat the oil in medium flame. Then drop the maida wrapped cone along with the paper cone in the oil and fry in low to medium flame. Take it out when it turns light golden brown.
      9. Make 5-6 cones following the same procedure.
      10. Your well crafted cones are ready.
      Now fill the cones with the cooked vegetable and serve with the green chutney or sauce . Your crispy vegetarian stuffed  cones are ready and am sure this recipe will be a favorite item among your family members and specially among the kids.
      Saturday, March 23, 2013 Vinita Jain

      Vegetarian Snacks Recipe - Stuffed Vegetarian Cones 


      It’s a very complex situation when it comes to decide about the evening snacks. So we always tend to visit the fast food counters to quench our hunger for snacks as we lack time at home. Thinking of this situation I had always wanted to make something which can be easily prepared at home. Home cooked food is always healthy and this is the only reason I decided to make these Crispy Stuffed Vegetarian Cones. The entire idea was to bring a new member to the family of snacks and keep aside the junk food that we all munch on whenever we think of evening snacks.
      Vegetarian Snacks Recipe

      Crispy Stuffed Vegetarian Cones Snacks for Kids

      • 5 cups of Maida (flour)
      • 3 carrots finely chopped
      • 1 cup green peas
      • 5 medium sized potatoes (chopped in small pieces)
      • ½ chopped Red pepper
      • ½ chopped Green pepper
      • 1 tomato finely chopped
      • 4-5 finely chopped green chilies
      • 200 gms paneer (make small cubes)
      • 1 cone (I made the cone with a hard paper, you can get it from any store)
      Lets split the whole process into 2 simple parts, preparing the stuffing and the cone.

      Vegetable Snack Ideas - Crispy Stuffed Vegetarian Cones


      1. You should cook all the vegetables separately at first.
      2. Heat oil in a wok till its smoking hot. Add the chopped potatoes. Add pinch of salt and stir it well. Take it out when the potatoes are crisp. Keep aside.
      3. Now add the chopped carrots and the cup of green peas to the oil. Add pinch of salt and stir well until it becomes soft. Take it out and keep aside.
      4. Now its time to cook the finely chopped red and green peppers and the tomato together. Make sure you don’t cook it for long as you will lose the green and red color if overcooked. Take out the mixture and keep aside in a bowl.
      5. Now mix the crisp potatoes, chopped green chilies, cooked carrots and peas, red and green peppers and tomatoes together in the wok in 1 teaspoon oil. Stir it for 2 minutes in low flame.
      6. Take the paneer cubes and crush with your hand and mix it with the vegetables in the bowl.

      Quick Vegetarian Snacks Recipe - Crispy Cones for Stuffed Vegetarian Cones


      1. Take the flour in a big bowl, and mix salt as per taste with 2 tablespoon of oil.
      2. Mix the ingredients well to form a mixture.
      3. Pour in half cup water and mix the dough well to almost dry.
      4. Then again pour half cup of water and mold well.
      5. When you see the dough is not sticking to your palm, then it’s ready.
      6. Divide the dough into medium sized balls, take little oil for lubrication and roll each of them to around 6-7 inches.
      7. After this is done wrap the rolled out maida to the cone and wrap the cone properly. Make sure you stick the edges with water else it won’t come out neatly from the hot oil.
      8. In the meantime heat the oil in medium flame. Then drop the maida wrapped cone along with the paper cone in the oil and fry in low to medium flame. Take it out when it turns light golden brown.
      9. Make 5-6 cones following the same procedure.
      10. Your well crafted cones are ready.
      Now fill the cones with the cooked vegetable and serve with the green chutney or sauce . Your crispy vegetarian stuffed  cones are ready and am sure this recipe will be a favorite item among your family members and specially among the kids.

      Monday, 18 March 2013

      Chilli Paneer Recipe at Home 


      Chilli Paneer is an Indo-Chinese starter or snack which is really very easy to prepare at home.Actually soups and starters are which i usually skip and start with the dishes right away when going to eat out. So the first time I tasted Chilli Paneer, which was very recently in the restaurant, it was more like Gobi 65 and they called it Chilli Paneer. So i decided to come up with a genuine recipe for Chilli Paneer.


      Chilli paneer recipeDry Chilli Panner Ingredients:


      • Garlic - 5 minced finely
      • Green Chillies - 1 chopped finely
      • Soya sauce - 1/2 tsp
      • Green Chilli Sauce - 1/2 tsp (optional)
      • Tomato sauce - 1.5 tbsp
      • Pepper powder - 1/2 tsp
      • Coriander leaves - 1/2 tbsp chopped finely
      • Oil - 1 tbsp
      • Salt to taste

      For the Chilli Paneer Marinade:

      • Maida - 1 tbsp· Corn flour - 1 tbsp
      • Pepper powder - 1/4 tsp
      • Ginger garlic paste - 1 tsp
      • Salt - as required
      • Water - as to form a paste

      Recipe for Chilli Panner Dry at Home

      1. Make a thick batter of the ingredients under 'to marinade' and add paneer to it and coat it well.
      2. Then toast the coated paneer in dosa tawa until golden brown. (You can deep fry them too).Drain it in a tissue and set aside. Get all the ingredients ready.Heat oil in a pan, add chopped green chillies,onion and garlic. Then saute till slightly browned.
      3. Then add capsicum and fry for a minute. Then add soya sauce, tomato sauce , chilli sauce and pepper powder.Mix well until the veggies are coated evenly.Make it to a semi saucy consistency.
      4. Then add the toasted paneer and give a quick stir. Finally garnish with chopped coriander leaves and switch off.Serve as a accompaniment with fried rice or just as a starter and am sure you will make this often.The fusion of indo chinese sauces with the flavour of coriander leaves tastes juts out of the world. I served it with egg fried rice and hubby totally loved the combination.

      Voila , you are ready to serve Paneer Chilli Dry now with little garnishing and chutney or ketchup !!!

      Monday, March 18, 2013 Vinita Jain

      Chilli Paneer Recipe at Home 


      Chilli Paneer is an Indo-Chinese starter or snack which is really very easy to prepare at home.Actually soups and starters are which i usually skip and start with the dishes right away when going to eat out. So the first time I tasted Chilli Paneer, which was very recently in the restaurant, it was more like Gobi 65 and they called it Chilli Paneer. So i decided to come up with a genuine recipe for Chilli Paneer.


      Chilli paneer recipeDry Chilli Panner Ingredients:


      • Garlic - 5 minced finely
      • Green Chillies - 1 chopped finely
      • Soya sauce - 1/2 tsp
      • Green Chilli Sauce - 1/2 tsp (optional)
      • Tomato sauce - 1.5 tbsp
      • Pepper powder - 1/2 tsp
      • Coriander leaves - 1/2 tbsp chopped finely
      • Oil - 1 tbsp
      • Salt to taste

      For the Chilli Paneer Marinade:

      • Maida - 1 tbsp· Corn flour - 1 tbsp
      • Pepper powder - 1/4 tsp
      • Ginger garlic paste - 1 tsp
      • Salt - as required
      • Water - as to form a paste

      Recipe for Chilli Panner Dry at Home

      1. Make a thick batter of the ingredients under 'to marinade' and add paneer to it and coat it well.
      2. Then toast the coated paneer in dosa tawa until golden brown. (You can deep fry them too).Drain it in a tissue and set aside. Get all the ingredients ready.Heat oil in a pan, add chopped green chillies,onion and garlic. Then saute till slightly browned.
      3. Then add capsicum and fry for a minute. Then add soya sauce, tomato sauce , chilli sauce and pepper powder.Mix well until the veggies are coated evenly.Make it to a semi saucy consistency.
      4. Then add the toasted paneer and give a quick stir. Finally garnish with chopped coriander leaves and switch off.Serve as a accompaniment with fried rice or just as a starter and am sure you will make this often.The fusion of indo chinese sauces with the flavour of coriander leaves tastes juts out of the world. I served it with egg fried rice and hubby totally loved the combination.

      Voila , you are ready to serve Paneer Chilli Dry now with little garnishing and chutney or ketchup !!!

      Vegetable Samosa Recipe


      India’s popular snack that finds a place in almost every bakery or chaat shop – our very own Samosa. Savory comfort food at its best, a crisp exterior filled with a savory potato stuffing that goes very well over a hot cup of chai especially on a rain filled, cold day. Samosa is always store bought and on rare occasions prepared at home, like today.

      Samosas Recipe Ingredients:

        Vegetable Samosa Recipe
      • 500 gm potatoes - boiled, peeled and chopped
      • Ingredient for the dough to Cook Samosa:
      • 500 gm maida (refined flour)
      • 1/2 cup ghee or oil
      • 5 gm ajwain
      • Salt
      • Water
      • Oil for deep frying the samosas
      • Ingredient for tempering to Cook Samosa:
      • 1/2 cup ghee
      • 1 tsp cumin seeds
      • 1/2 tsp turmeric powder
      • 1/4 tsp red chilli powder
      • 2-3 green chillies
      • 2 tsp ginger
      • 1 lime
      • 1 Tbsp coriander leaves
      • Salt as per taste
      • 1/3 cup green peas
      • 2 tsp chaat masala powder
      • 1 tsp fennel seeds
      • 1/2 tsp garam masala
      • 2 Tbsp chopped cashew nuts

      How to cook Vegetable Samosa at Home

      1. Mix all the ingredients for the dough except water and rub thoroughly.
      2. Sprinkle water and make a hard samosa dough. Set aside for about 10 minutes.
      3. Divide the dough into round portions as per the size of the samosas required.
      4. Heat the ghee and add cumin, when crackling add ginger and saute.
      5. Add the rest of the ingredients excluding the final four and sauté for five minutes.
      6. Mix in the rest of the ingredients, including the potatoes and mix well.
      7. Roll each portion of dough into a thin oval shape cut into 2 semi-circles.
      8. Take a semi-circle. Apply water on the straight edge of the semi-circle. Hold the semi-circle in your hand, fold the straight edge, bringing together the watered edges, seal the watered edges into a triangular pocket.
      9. Stuff the potato mixture and then seal the upper edges.
      10. Deep fry in oil till golden brown and serve.
      11. Repeat with the rest and your delicious samosas are ready.

      Samosa Recipe Garnishing:

      Chop the green chillies, ginger and the coriander leaves along with Chutney or Ketchup and Serve.

      Monday, March 18, 2013 Vinita Jain

      Vegetable Samosa Recipe


      India’s popular snack that finds a place in almost every bakery or chaat shop – our very own Samosa. Savory comfort food at its best, a crisp exterior filled with a savory potato stuffing that goes very well over a hot cup of chai especially on a rain filled, cold day. Samosa is always store bought and on rare occasions prepared at home, like today.

      Samosas Recipe Ingredients:

        Vegetable Samosa Recipe
      • 500 gm potatoes - boiled, peeled and chopped
      • Ingredient for the dough to Cook Samosa:
      • 500 gm maida (refined flour)
      • 1/2 cup ghee or oil
      • 5 gm ajwain
      • Salt
      • Water
      • Oil for deep frying the samosas
      • Ingredient for tempering to Cook Samosa:
      • 1/2 cup ghee
      • 1 tsp cumin seeds
      • 1/2 tsp turmeric powder
      • 1/4 tsp red chilli powder
      • 2-3 green chillies
      • 2 tsp ginger
      • 1 lime
      • 1 Tbsp coriander leaves
      • Salt as per taste
      • 1/3 cup green peas
      • 2 tsp chaat masala powder
      • 1 tsp fennel seeds
      • 1/2 tsp garam masala
      • 2 Tbsp chopped cashew nuts

      How to cook Vegetable Samosa at Home

      1. Mix all the ingredients for the dough except water and rub thoroughly.
      2. Sprinkle water and make a hard samosa dough. Set aside for about 10 minutes.
      3. Divide the dough into round portions as per the size of the samosas required.
      4. Heat the ghee and add cumin, when crackling add ginger and saute.
      5. Add the rest of the ingredients excluding the final four and sauté for five minutes.
      6. Mix in the rest of the ingredients, including the potatoes and mix well.
      7. Roll each portion of dough into a thin oval shape cut into 2 semi-circles.
      8. Take a semi-circle. Apply water on the straight edge of the semi-circle. Hold the semi-circle in your hand, fold the straight edge, bringing together the watered edges, seal the watered edges into a triangular pocket.
      9. Stuff the potato mixture and then seal the upper edges.
      10. Deep fry in oil till golden brown and serve.
      11. Repeat with the rest and your delicious samosas are ready.

      Samosa Recipe Garnishing:

      Chop the green chillies, ginger and the coriander leaves along with Chutney or Ketchup and Serve.

      Potato Roll Recipe -How to cook Aachari Aloo Rolls?

      Achaar or Pickle is synonymous with indian cuisine. Undoubtedly, it adds a brilliant touch to wraps too! lacing the spicy potato filling with aam aur chane ka achaar makes your tongue tingle with joy. I’m sure you’ll love it purely because of its simplicity. This recipe has to be planned in advance as the achaar has to be marinated for 3 to 4 days. Else, you can buy readymade aam ka achaar. It can also be served as Snacks with afternoon tea.

      We suggest you buy a ready made Aachaar from the market to instantly prepare the Aloo Rolls.

      Recipe Preparation Time
      20 mins

      Cooking Time
      20 mins

      Serves
      4 rolls


      Ingredients for the Spicy Potato Rolls Filling


      • 2 tbsp oil
      • 1 tsp cumin seeds (jeera)
      • 1/2 cup finely chopped onions
      • 2 tsp finely chopped green chillies
      • 1 tsp grated ginger (adrak)
      • 1 1/2 cups mashed potatoes
      • 1/2 cup boiled green peas
      • 2 tsp chaat masala
      • 2 tsp Garam Masala
      • 1 tbsp finely chopped coriander (Dhania)
      • Salt to taste

      Other Potato Rolls Ingredients

      • 1 cup onion rings
      • Chaat masala to taste
      • 4 rotis

      How to cook spicy potato filling for Rolls?

      1. Heat the oil in a broad pan and add the cumin seeds.
      2. When the seeds crackle, add the onions and sauté on a medium flame till they turn translucent.
      3. Add the green chillies and ginger and sauté on a medium flame for 30 seconds.
      4. Add the potatoes, green peas, chaat masala, garam masala, coriander and salt, mix well and sauté on a medium flame for another 2 to 3 minutes. Keep aside.

      How to make Spicy Potato Rolls - Aachari Aloo Rolls ?

      1. Combine the onion rings and chaat masala in a bowl, mix well and keep aside.
      2. Place a roti on a clean dry surface and arrange ¼th of the spicy potato filling in a row in the centre of the roti.
      3. Spread 1 tsp of aam aur chane ka achaar and arrange ¼ cup of onion rings over it and roll it up tightly.
      4. Repeat with the remaining ingredients to make 3 more rolls.
      5. Wrap a tissue paper around each roll and serve immediately.
      Aachari Aloo Rolls tastes good with roti. Check How to make Roti here.
      Monday, March 18, 2013 Vinita Jain

      Potato Roll Recipe -How to cook Aachari Aloo Rolls?

      Achaar or Pickle is synonymous with indian cuisine. Undoubtedly, it adds a brilliant touch to wraps too! lacing the spicy potato filling with aam aur chane ka achaar makes your tongue tingle with joy. I’m sure you’ll love it purely because of its simplicity. This recipe has to be planned in advance as the achaar has to be marinated for 3 to 4 days. Else, you can buy readymade aam ka achaar. It can also be served as Snacks with afternoon tea.

      We suggest you buy a ready made Aachaar from the market to instantly prepare the Aloo Rolls.

      Recipe Preparation Time
      20 mins

      Cooking Time
      20 mins

      Serves
      4 rolls


      Ingredients for the Spicy Potato Rolls Filling


      • 2 tbsp oil
      • 1 tsp cumin seeds (jeera)
      • 1/2 cup finely chopped onions
      • 2 tsp finely chopped green chillies
      • 1 tsp grated ginger (adrak)
      • 1 1/2 cups mashed potatoes
      • 1/2 cup boiled green peas
      • 2 tsp chaat masala
      • 2 tsp Garam Masala
      • 1 tbsp finely chopped coriander (Dhania)
      • Salt to taste

      Other Potato Rolls Ingredients

      • 1 cup onion rings
      • Chaat masala to taste
      • 4 rotis

      How to cook spicy potato filling for Rolls?

      1. Heat the oil in a broad pan and add the cumin seeds.
      2. When the seeds crackle, add the onions and sauté on a medium flame till they turn translucent.
      3. Add the green chillies and ginger and sauté on a medium flame for 30 seconds.
      4. Add the potatoes, green peas, chaat masala, garam masala, coriander and salt, mix well and sauté on a medium flame for another 2 to 3 minutes. Keep aside.

      How to make Spicy Potato Rolls - Aachari Aloo Rolls ?

      1. Combine the onion rings and chaat masala in a bowl, mix well and keep aside.
      2. Place a roti on a clean dry surface and arrange ¼th of the spicy potato filling in a row in the centre of the roti.
      3. Spread 1 tsp of aam aur chane ka achaar and arrange ¼ cup of onion rings over it and roll it up tightly.
      4. Repeat with the remaining ingredients to make 3 more rolls.
      5. Wrap a tissue paper around each roll and serve immediately.
      Aachari Aloo Rolls tastes good with roti. Check How to make Roti here.

      Spring Roll Recipe

      Spring rolls, a classic Chinese dish which has become immensely popular in India. They are traditionally served on the first day of the Chinese new year. This recipe tells you how to prepare the covering as well, so you don’t need spring roll sheets available in the market. You can experiment with the stuffing, though we have used an assortment of vegetables and sprouts. These rolls, deep-fried are cut up and served fresh garnished with grated vegetables. Its crunchy, delicious taste is what makes it a huge hit at parties. It tastes great served with schezwan sauce.

      Preparation Time
      spring rolls recipe30 mins

      Cooking Time
      30 mins

      Serves
      24 pieces

      Ingredients For The Pancakes for Spring Rolls Wrappers


      • 1/2 cup plain flour (maida)
      • 1/2 cup cornflour
      • 3/4 cup milk
      • 2 tsp melted butter
      • a pinch salt

      Ingredients For The Vegetable Spring Rolls Stuffing

      • 1 tbsp oil
      • 1/2 cup chopped spring onions whites
      • 1 1/2 cups mixed vegetables (french beans , carrots , cabbage) , cut into thin strips
      • 3/4 cup bean sprouts
      • 1/2 cup boiled and roughly chopped noodles
      • 1/2 cup chopped spring onion greens
      • 2 tsp soy sauce
      • Salt to taste

      Other Spring Rolls Ingredients

      • 3 tbsp plain flour (maida) dissolved in 1/4 cup water
      • Oil for deep-frying
      • Schezwan sauce (for serving)

      How to make Spring Rolls Pancakes ?

      1. Combine the plain flour, cornflour, milk, salt and ½ cup of water in a bowl and mix well till no lumps no remain.
      2. Grease a non-stick pan with butter, pour 2 tbsp of the batter into the pan and tilt it around quickly to make a 100 mm. (4”) diameter thin circle.
      3. When the sides begin to peel off, turn the pancake and cook on the other side for 30 seconds.
      4. Repeat with the remaining batter to make 11 more pancakes.

      How to make Vegetable Spring Rolls Stuffing ?

      1. Heat the oil in a wok /kadhai on a high flame till it smokes.
      2. Add the spring onion whites, mixed vegetables, bean sprouts and msg and sauté on a high flame for 3 to 4 minutes.
      3. Add the noodles, spring onion greens, soya sauce and salt and sauté on a high flame for another 2 minutes.
      4. Divide the stuffing into 12 equal portions and keep aside.

      How to make Wrapped Vegetable Spring Rolls?

      1. Place a pancake on a flat, dry surface and place a portion of the stuffing on one of its edge
      2. Apply a little flour paste along the edges of the pancake.
      3. Fold the top edge over the mixture to seal it firmly.
      4. Fold the left and the right side of the pancake in order to get a rectangle.
      5. Roll the pancake downwards tightly sealing the ends securely with the flour paste.
      6. Repeat with the remaining ingredients to make 11 more rolls.
      7. Heat the oil in a wok / kadhai and deep-fry in batches till they turn light brown in colour.
      8. Cut each roll into 2 equal portions and serve hot with schezwan sauce.

      Get ready to serve Hot Spring Rolls Homemade!!!


      Monday, March 18, 2013 Vinita Jain

      Spring Roll Recipe

      Spring rolls, a classic Chinese dish which has become immensely popular in India. They are traditionally served on the first day of the Chinese new year. This recipe tells you how to prepare the covering as well, so you don’t need spring roll sheets available in the market. You can experiment with the stuffing, though we have used an assortment of vegetables and sprouts. These rolls, deep-fried are cut up and served fresh garnished with grated vegetables. Its crunchy, delicious taste is what makes it a huge hit at parties. It tastes great served with schezwan sauce.

      Preparation Time
      spring rolls recipe30 mins

      Cooking Time
      30 mins

      Serves
      24 pieces

      Ingredients For The Pancakes for Spring Rolls Wrappers


      • 1/2 cup plain flour (maida)
      • 1/2 cup cornflour
      • 3/4 cup milk
      • 2 tsp melted butter
      • a pinch salt

      Ingredients For The Vegetable Spring Rolls Stuffing

      • 1 tbsp oil
      • 1/2 cup chopped spring onions whites
      • 1 1/2 cups mixed vegetables (french beans , carrots , cabbage) , cut into thin strips
      • 3/4 cup bean sprouts
      • 1/2 cup boiled and roughly chopped noodles
      • 1/2 cup chopped spring onion greens
      • 2 tsp soy sauce
      • Salt to taste

      Other Spring Rolls Ingredients

      • 3 tbsp plain flour (maida) dissolved in 1/4 cup water
      • Oil for deep-frying
      • Schezwan sauce (for serving)

      How to make Spring Rolls Pancakes ?

      1. Combine the plain flour, cornflour, milk, salt and ½ cup of water in a bowl and mix well till no lumps no remain.
      2. Grease a non-stick pan with butter, pour 2 tbsp of the batter into the pan and tilt it around quickly to make a 100 mm. (4”) diameter thin circle.
      3. When the sides begin to peel off, turn the pancake and cook on the other side for 30 seconds.
      4. Repeat with the remaining batter to make 11 more pancakes.

      How to make Vegetable Spring Rolls Stuffing ?

      1. Heat the oil in a wok /kadhai on a high flame till it smokes.
      2. Add the spring onion whites, mixed vegetables, bean sprouts and msg and sauté on a high flame for 3 to 4 minutes.
      3. Add the noodles, spring onion greens, soya sauce and salt and sauté on a high flame for another 2 minutes.
      4. Divide the stuffing into 12 equal portions and keep aside.

      How to make Wrapped Vegetable Spring Rolls?

      1. Place a pancake on a flat, dry surface and place a portion of the stuffing on one of its edge
      2. Apply a little flour paste along the edges of the pancake.
      3. Fold the top edge over the mixture to seal it firmly.
      4. Fold the left and the right side of the pancake in order to get a rectangle.
      5. Roll the pancake downwards tightly sealing the ends securely with the flour paste.
      6. Repeat with the remaining ingredients to make 11 more rolls.
      7. Heat the oil in a wok / kadhai and deep-fry in batches till they turn light brown in colour.
      8. Cut each roll into 2 equal portions and serve hot with schezwan sauce.

      Get ready to serve Hot Spring Rolls Homemade!!!


      Wednesday, 13 March 2013

      Coconut Chutney Recipe for Idli Dosa

      Easy coconut dip is one of a tasteful side dish of madras. Its serve with snacks to tantalize taste buds and enjoy. You can prepare it with tea time snacks.

      coconut chutney recipePreperation Time
      10 Mins

      Cooking Time
      15 Mins

      Serves 
      As Desired

      Coconut Chutney Recipe Ingredients 

      • Coconut 1 cup (chopped)
      • Whole red chilies 5 – 6
      • Curry leaves 5 – 6
      • Tamarind paste ½ cup
      • Fennel seeds 1 tsp
      • Oil 2 tbsp
      • Salt to taste

      How to make Coconut Chutney for Idli and Dosa

      1. In a pan, heat oil and saute fennel seeds, whole red chilies and curry leaves.
      2. Then roast chopped coconut in dry pan.
      3. Now blend coconut, fennel seeds, fenugreek seeds, tamarind paste, whole red chili, oil and 
          salt to taste in a blender jug to blend.
      4. Serve in a serving bowl.

      Eat it as a side dish with Roti and other curries. Also tastes good with snacks.
      Wednesday, March 13, 2013 Vinita Jain

      Coconut Chutney Recipe for Idli Dosa

      Easy coconut dip is one of a tasteful side dish of madras. Its serve with snacks to tantalize taste buds and enjoy. You can prepare it with tea time snacks.

      coconut chutney recipePreperation Time
      10 Mins

      Cooking Time
      15 Mins

      Serves 
      As Desired

      Coconut Chutney Recipe Ingredients 

      • Coconut 1 cup (chopped)
      • Whole red chilies 5 – 6
      • Curry leaves 5 – 6
      • Tamarind paste ½ cup
      • Fennel seeds 1 tsp
      • Oil 2 tbsp
      • Salt to taste

      How to make Coconut Chutney for Idli and Dosa

      1. In a pan, heat oil and saute fennel seeds, whole red chilies and curry leaves.
      2. Then roast chopped coconut in dry pan.
      3. Now blend coconut, fennel seeds, fenugreek seeds, tamarind paste, whole red chili, oil and 
          salt to taste in a blender jug to blend.
      4. Serve in a serving bowl.

      Eat it as a side dish with Roti and other curries. Also tastes good with snacks.

      How to make Hara Dhania, Pudina and Tamatar ki Chutney


      This green dip makes a nice change from your usual dip. A tangy blend of green coriander, mint, tomato and tamarind pulp. It's perfect served straightaway with your main dish.





      Simple Recipe Ingredients for Hara Dhania, Pudina and Tamatar ki Chutney
      • Hara dhania 1/2 cup
      • Pudina 1/4 cup
      • Tomato / tamatar 1 medium size
      • Zeera 1 tsp
      • Garlic clove 1 large
      • Salt to taste
      • Imli pulp 1/4 cup

      Simple Recipe Cooking Method for Hara Dhania, Pudina and Tamatar ki Chutney

      1. In a blender add all ingredients and blend them without using water, make a paste and serve.
      2. You can adjust sour taste of imli according to your taste.

      Get ready to serve it with delicious snacks or as a side dish with roti and curry.

      Wednesday, March 13, 2013 Vinita Jain

      How to make Hara Dhania, Pudina and Tamatar ki Chutney


      This green dip makes a nice change from your usual dip. A tangy blend of green coriander, mint, tomato and tamarind pulp. It's perfect served straightaway with your main dish.





      Simple Recipe Ingredients for Hara Dhania, Pudina and Tamatar ki Chutney
      • Hara dhania 1/2 cup
      • Pudina 1/4 cup
      • Tomato / tamatar 1 medium size
      • Zeera 1 tsp
      • Garlic clove 1 large
      • Salt to taste
      • Imli pulp 1/4 cup

      Simple Recipe Cooking Method for Hara Dhania, Pudina and Tamatar ki Chutney

      1. In a blender add all ingredients and blend them without using water, make a paste and serve.
      2. You can adjust sour taste of imli according to your taste.

      Get ready to serve it with delicious snacks or as a side dish with roti and curry.

      Green Tomato Chutney Recipe

      Green Tomato Chutney or Tamatar ki Chutney is a dip that can be served with fried thing like rice cheese balls or roast. This dip is titled as Green Tomato Chutney because green tomatoes are used in addition with green chilies and green coriander. Try it out to enhance the savor of your side dishes.

      Preparation Time 
      Tomato Chutney Recipe10 Mins

      Cooking Time 
      15 Mins

      Serves 
      As Desired

      Tomato Chutney Ingredients 

      • Green tomatoes 6
      • Green chilies 8
      • Green coriander 1 bunch
      • Garlic 6 cloves
      • Lemons 2
      • White cumin seeds 1 tsp
      • Red chili 1 tsp (crushed)
      • Salt to taste
      • Sesame oil 2 tbsp

      Recipe for Tomato Chutney 

      1. Roast tomatoes on stove.
      2. Now in a blender, combine roasted tomatoes, green chilies, green coriander, garlic, white cumin and salt, blend well.
      3. In a frying pan add grounded chutney, lemon juice and crushed red chilies.
      4. Fry for 5 minutes and serve.

      Voila !!! You are ready to serve it with the delicious snacks or roti and curry as side dish.
      Wednesday, March 13, 2013 Vinita Jain

      Green Tomato Chutney Recipe

      Green Tomato Chutney or Tamatar ki Chutney is a dip that can be served with fried thing like rice cheese balls or roast. This dip is titled as Green Tomato Chutney because green tomatoes are used in addition with green chilies and green coriander. Try it out to enhance the savor of your side dishes.

      Preparation Time 
      Tomato Chutney Recipe10 Mins

      Cooking Time 
      15 Mins

      Serves 
      As Desired

      Tomato Chutney Ingredients 

      • Green tomatoes 6
      • Green chilies 8
      • Green coriander 1 bunch
      • Garlic 6 cloves
      • Lemons 2
      • White cumin seeds 1 tsp
      • Red chili 1 tsp (crushed)
      • Salt to taste
      • Sesame oil 2 tbsp

      Recipe for Tomato Chutney 

      1. Roast tomatoes on stove.
      2. Now in a blender, combine roasted tomatoes, green chilies, green coriander, garlic, white cumin and salt, blend well.
      3. In a frying pan add grounded chutney, lemon juice and crushed red chilies.
      4. Fry for 5 minutes and serve.

      Voila !!! You are ready to serve it with the delicious snacks or roti and curry as side dish.

      Matar Pulao Recipe - Rice recipes

      Matar Pulav is a easy to cook Rice Dish which can be prepared quickly and tastes good and is very healthy.

      Matar Pulao Recipe Ingredients 

        matar pulao
      • 2 cups basmati rice-washed and soaked for at least 1 hour
      • 2 Tbsp ghee
      • 1 Tbsp cumin seeds
      • 1 Tbsp shredded ginger
      • 2 cups shelled peas
      • 2 tsp coriander powder
      • 1 tsp garam masala
      • Salt to taste
      • 1 tsp turmeric
      • Water

      How to cook tasty Matar Pulao Recipe

      1. In a heavy-based pan, heat the ghee and add the cumin seeds and ginger. 
      2. When the ginger browns a little, add the rice, peas, garam masala, salt and turmeric. Stir-fry well. Leave uncovered. 
      3. Add 4 cups water and bring to a boil. Lower heat and cover. 
      4. The rice should be done in about ten minutes. Serve hot. 
      This Hot Rice Dish is now ready to serve with Raita, Curd or curry.

      Wednesday, March 13, 2013 Vinita Jain

      Matar Pulao Recipe - Rice recipes

      Matar Pulav is a easy to cook Rice Dish which can be prepared quickly and tastes good and is very healthy.

      Matar Pulao Recipe Ingredients 

        matar pulao
      • 2 cups basmati rice-washed and soaked for at least 1 hour
      • 2 Tbsp ghee
      • 1 Tbsp cumin seeds
      • 1 Tbsp shredded ginger
      • 2 cups shelled peas
      • 2 tsp coriander powder
      • 1 tsp garam masala
      • Salt to taste
      • 1 tsp turmeric
      • Water

      How to cook tasty Matar Pulao Recipe

      1. In a heavy-based pan, heat the ghee and add the cumin seeds and ginger. 
      2. When the ginger browns a little, add the rice, peas, garam masala, salt and turmeric. Stir-fry well. Leave uncovered. 
      3. Add 4 cups water and bring to a boil. Lower heat and cover. 
      4. The rice should be done in about ten minutes. Serve hot. 
      This Hot Rice Dish is now ready to serve with Raita, Curd or curry.

      Wednesday, 6 March 2013

      Dal Dhokli Recipe

      Daal Dhokli is simply a bowl of warmth and goodness. From the state of Gujarat, Dal Dhokari is made by cooking spiced chapati dough with spiced toor daal. The end product is a delicious one pot meal. If you have some Gujarati Daal leftover, Daal Dhokli is a quick meal. However, for those of you who don’t have any Gujarati Daal on hand, don’t worry. This Dal Dhokri recipe is for you – from scratch!

      Preperation Time
      30 minutes

      Cooking Time
      dal dhokli recipe40 minutes

      Serves
      4-5

      Dal Dhokli Ingredients 

      • Toor Daal – 1/2 cup dry (washed, soaked for 30 mins (optional) and drained)
      • Whole Raw Peanuts – 2 Tbsp
      • Fenugreek Seeds (Methi) – 1/8 tsp
      • Water – 2 cups
      • Chapati (Whole Wheat) Flour – 1 cup
      • Chickpea Flour (Besan) – 1 Tbsp
      • Ajwain (Carom Seeds) – 1/4 tsp
      • Turmeric Powder – 1/4 tsp
      • Salt – 1/2 tsp
      • Red Chili Powder – 1/2 tsp or to taste
      • Oil – 1 Tbsp
      • Warm Water – 1/4 cup + 2 Tbsp
      • For Seasoning of Daal Dhokli:
      • Oil – 1 Tbsp
      • Ghee (Clarified Butter) – 1 tsp
      • Cinnamon Stick – 1 inch piece
      • Cloves – 4
      • Mustard Seeds – 1/2 tsp
      • Ajwain (Carom Seeds) – 1/4 tsp
      • Dry Red Chili – 1
      • Asafoetida (Hing) – 1/4 tsp
      • Turmeric Powder – 1/4 tsp
      • Curry Leaves – 1 sprig
      • Ginger – 2 tsp (minced)
      • Green Chilies – to taste (minced)
      • Frozen Green Peas – 1 cup
      • Tomato – 1 large, chopped
      • Water – 5 cups
      • Salt – 2 tsp or to taste
      • Jaggery – 2 Tbsp or to taste (sugar or brown sugar may be substituted)
      • Tamarind Pulp – 1 Tbsp or to taste
      • Red Chili Powder – 1/2 tsp or to taste
      • Garam Masala – 1 tsp
      • Cumin Powder – 1 tsp
      • Coriander Powder – 2 tsp
      • Lemon/Lime Juice – to taste
      • Cilantro (Coriander Leaves) – chopped, for garnishing
      • Ghee or Oil – drizzle over the top at the time of serving
      That's a long list of Ingredients, but it makes it taste good.

      How to make tasty Dal Dhokli ?

      1. In a pressure cooker, add drained Toor Daal, Peanuts, Fenugreek Seeds and 2 cups Water. Pressure cook for 2-3 whistles for soaked daal or 5-6 whistles for unsoaked daal. Allow pressure to go down by itself before opening pressure cooker.
      2. In a bowl, add Chapati Flour, Chickpea Flour, Ajwain, Turmeric Powder, Salt and Red Chili Powder – mix well.
      3. Add 1 Tbsp Oil and mix again to incorporate the oil into the flour.
      4. Add Warm Water little at a time to form a stiff dough. Knead for 1-2 minutes.
      5. Drizzle a few drop of oil and coat the dough ball. Cover and let dough rest for 15-20 minutes.
      6. In a large pot, heat Oil and Ghee. Once hot, add Cinnamon Stick, Cloves, Mustard Seeds (allow them to pop), Ajwain, Dry Red Chili, Asafoetida, Turmeric Powder, Curry Leaves, Ginger and Green Chilies. Mix.
      7. Immediately add Green Peas and cook for 1 minute before adding Tomatoes. Mix.
      8. Add cooked Daal, 5 cups Water, Salt, Jaggery, Tamarind Pulp, Red Chili Powder, Garam Masala, Cumin Powder and Coriander Powder.
      9. Allow mixture to come to a boil.
      10. Meanwhile, knead dough once again and divide into 2-3 portions. Lightly grease rolling surface and roll out dough balls into thin discs (thinner than chapati). With a sharp knife or pizza cutter, cut dough into small diamond shapes (roughly 1 inch pieces).
      11. Once Daal comes to a boil, reduce heat to medium and add in dough diamonds while stirring. Roll out remaining dough and add diamonds quickly.
      12. Cover and cook for approximately 30 minutes, stirring in between. Dhokli should not have a raw taste.
      13. Once cooked, switch off stove and add Lime or Lemon juice to taste.
      14. At the time of serving, garnish with Cilantro Leaves and drizzle Oil or Ghee over the top.

      Serve it with Roti.

      Wednesday, March 06, 2013 Vinita Jain

      Dal Dhokli Recipe

      Daal Dhokli is simply a bowl of warmth and goodness. From the state of Gujarat, Dal Dhokari is made by cooking spiced chapati dough with spiced toor daal. The end product is a delicious one pot meal. If you have some Gujarati Daal leftover, Daal Dhokli is a quick meal. However, for those of you who don’t have any Gujarati Daal on hand, don’t worry. This Dal Dhokri recipe is for you – from scratch!

      Preperation Time
      30 minutes

      Cooking Time
      dal dhokli recipe40 minutes

      Serves
      4-5

      Dal Dhokli Ingredients 

      • Toor Daal – 1/2 cup dry (washed, soaked for 30 mins (optional) and drained)
      • Whole Raw Peanuts – 2 Tbsp
      • Fenugreek Seeds (Methi) – 1/8 tsp
      • Water – 2 cups
      • Chapati (Whole Wheat) Flour – 1 cup
      • Chickpea Flour (Besan) – 1 Tbsp
      • Ajwain (Carom Seeds) – 1/4 tsp
      • Turmeric Powder – 1/4 tsp
      • Salt – 1/2 tsp
      • Red Chili Powder – 1/2 tsp or to taste
      • Oil – 1 Tbsp
      • Warm Water – 1/4 cup + 2 Tbsp
      • For Seasoning of Daal Dhokli:
      • Oil – 1 Tbsp
      • Ghee (Clarified Butter) – 1 tsp
      • Cinnamon Stick – 1 inch piece
      • Cloves – 4
      • Mustard Seeds – 1/2 tsp
      • Ajwain (Carom Seeds) – 1/4 tsp
      • Dry Red Chili – 1
      • Asafoetida (Hing) – 1/4 tsp
      • Turmeric Powder – 1/4 tsp
      • Curry Leaves – 1 sprig
      • Ginger – 2 tsp (minced)
      • Green Chilies – to taste (minced)
      • Frozen Green Peas – 1 cup
      • Tomato – 1 large, chopped
      • Water – 5 cups
      • Salt – 2 tsp or to taste
      • Jaggery – 2 Tbsp or to taste (sugar or brown sugar may be substituted)
      • Tamarind Pulp – 1 Tbsp or to taste
      • Red Chili Powder – 1/2 tsp or to taste
      • Garam Masala – 1 tsp
      • Cumin Powder – 1 tsp
      • Coriander Powder – 2 tsp
      • Lemon/Lime Juice – to taste
      • Cilantro (Coriander Leaves) – chopped, for garnishing
      • Ghee or Oil – drizzle over the top at the time of serving
      That's a long list of Ingredients, but it makes it taste good.

      How to make tasty Dal Dhokli ?

      1. In a pressure cooker, add drained Toor Daal, Peanuts, Fenugreek Seeds and 2 cups Water. Pressure cook for 2-3 whistles for soaked daal or 5-6 whistles for unsoaked daal. Allow pressure to go down by itself before opening pressure cooker.
      2. In a bowl, add Chapati Flour, Chickpea Flour, Ajwain, Turmeric Powder, Salt and Red Chili Powder – mix well.
      3. Add 1 Tbsp Oil and mix again to incorporate the oil into the flour.
      4. Add Warm Water little at a time to form a stiff dough. Knead for 1-2 minutes.
      5. Drizzle a few drop of oil and coat the dough ball. Cover and let dough rest for 15-20 minutes.
      6. In a large pot, heat Oil and Ghee. Once hot, add Cinnamon Stick, Cloves, Mustard Seeds (allow them to pop), Ajwain, Dry Red Chili, Asafoetida, Turmeric Powder, Curry Leaves, Ginger and Green Chilies. Mix.
      7. Immediately add Green Peas and cook for 1 minute before adding Tomatoes. Mix.
      8. Add cooked Daal, 5 cups Water, Salt, Jaggery, Tamarind Pulp, Red Chili Powder, Garam Masala, Cumin Powder and Coriander Powder.
      9. Allow mixture to come to a boil.
      10. Meanwhile, knead dough once again and divide into 2-3 portions. Lightly grease rolling surface and roll out dough balls into thin discs (thinner than chapati). With a sharp knife or pizza cutter, cut dough into small diamond shapes (roughly 1 inch pieces).
      11. Once Daal comes to a boil, reduce heat to medium and add in dough diamonds while stirring. Roll out remaining dough and add diamonds quickly.
      12. Cover and cook for approximately 30 minutes, stirring in between. Dhokli should not have a raw taste.
      13. Once cooked, switch off stove and add Lime or Lemon juice to taste.
      14. At the time of serving, garnish with Cilantro Leaves and drizzle Oil or Ghee over the top.

      Serve it with Roti.


      How to make Tasty Panchratan daal



      In the Indian state of Rajasthan, Panchratan  Daal is traditionally served with Baati, bread balls made with whole wheat flour. This versatile daal recipe which is made by combining five types of lentils can also be enjoyed with chapati or rice. The wonderful flavors and textures of the various daals will make this panchratan daal recipe a family favorite.

      Preperation Time
      10 minutes plus 30 minutes soaking time

      Cooking Time
      40 minutes

      Serves
      6-8

      Simple Recipes Ingredients for Panchratan daal:
      • Toor Daal – 1 cup
      • Mung Daal without Skin – 1/2 cup
      • Mung Daal with Skin – 1/2 cup
      • Chana Daal – 1/4 cup
      • Urad Daal – 2 Tbsp
      • Salt – 1 tsp
      • Water – 4 cups
      • Oil – 1 Tbsp
      • Ghee – 1/2 Tbsp
      • Bay Leaf – 1
      • Dry Red Chili – 1
      • Cumin Seeds – 1 tsp
      • Cloves – 5, roughly crushed
      • Black Peppercorns – 5, roughly crushed
      • Asafoetida – 1/4 tsp
      • Turmeric – 1/2 tsp
      • Onion – 1 medium, finely chopped
      • Ginger – 1 Tbsp, minced
      • Garlic – 1 Tbsp, minced
      • Green Chilies – to taste, finely chopped
      • Tomato – 1 large, pureed
      • Salt – to taste
      • Coriander Powder – 1 Tbsp
      • Garam Masala – 1 tsp
      • Cumin Powder – 1 tsp
      • Red Chili Powder – 1/2 tsp
      • Water – 3 to 4 cups
      • Lime/Lemon Juice – to taste
      • Cilantro (Coriander) – 10 sprigs, chopped for garnishing

      Ingredients For Seasoning
      • Ghee – 1 to 2 tsp
      • Red Chili Powder – to taste

      Simple Recipes Cooking Method : How to make Tasty Panchratan daal?


      1. Combine all Daals and wash thoroughly. Soak for 30 minutes.
      2. Drain soaking water and add soaked Daals to a pressure cooker.
      3. Add 1 tsp Salt, 4 cups Water and pressure cook for 1 whistle. Switch off stove and do not open cooker until internal pressure is gone.
      4. Meanwhile, heat 1 Tbsp Oil and 1/2 Tbsp Ghee in a pan on medium heat.
      5. Add Bay leaf, Dry Red Chili, and Cumin Seeds. Allow Cumin Seeds to sizzle.
      6. Add Cloves, Black Peppercorns, Asafoetida and Turmeric Powder. Mix.
      7. Immediately add Onions and a little Salt. Mix well and cook for 1-2 mins.
      8. Add Garlic, Ginger and Green Chilies and cook for 2-3 minutes.
      9. Add pureed Tomatoes and cook until oil separates from the mixture.
      10. Add Coriander Powder, Garam Masala, Cumin Powder and Red Chili Powder. Mix and cook for 1 minute.
      11. Add cooked Daals and mix well.
      12. Add 3-4 cups of Water allow Daal to come to a boil.
      13. Garnish with Lime/Lemon Juice and Cilantro.
      14. For additional seasoning, heat 1 to 2 tsp of Ghee in a small skillet, just until warm
      15. Add Red Chili Powder, mix and add to top of prepared Daal.

      Serve hot with Bati, Rice or Chapati.

      Wednesday, March 06, 2013 Vinita Jain

      How to make Tasty Panchratan daal



      In the Indian state of Rajasthan, Panchratan  Daal is traditionally served with Baati, bread balls made with whole wheat flour. This versatile daal recipe which is made by combining five types of lentils can also be enjoyed with chapati or rice. The wonderful flavors and textures of the various daals will make this panchratan daal recipe a family favorite.

      Preperation Time
      10 minutes plus 30 minutes soaking time

      Cooking Time
      40 minutes

      Serves
      6-8

      Simple Recipes Ingredients for Panchratan daal:
      • Toor Daal – 1 cup
      • Mung Daal without Skin – 1/2 cup
      • Mung Daal with Skin – 1/2 cup
      • Chana Daal – 1/4 cup
      • Urad Daal – 2 Tbsp
      • Salt – 1 tsp
      • Water – 4 cups
      • Oil – 1 Tbsp
      • Ghee – 1/2 Tbsp
      • Bay Leaf – 1
      • Dry Red Chili – 1
      • Cumin Seeds – 1 tsp
      • Cloves – 5, roughly crushed
      • Black Peppercorns – 5, roughly crushed
      • Asafoetida – 1/4 tsp
      • Turmeric – 1/2 tsp
      • Onion – 1 medium, finely chopped
      • Ginger – 1 Tbsp, minced
      • Garlic – 1 Tbsp, minced
      • Green Chilies – to taste, finely chopped
      • Tomato – 1 large, pureed
      • Salt – to taste
      • Coriander Powder – 1 Tbsp
      • Garam Masala – 1 tsp
      • Cumin Powder – 1 tsp
      • Red Chili Powder – 1/2 tsp
      • Water – 3 to 4 cups
      • Lime/Lemon Juice – to taste
      • Cilantro (Coriander) – 10 sprigs, chopped for garnishing

      Ingredients For Seasoning
      • Ghee – 1 to 2 tsp
      • Red Chili Powder – to taste

      Simple Recipes Cooking Method : How to make Tasty Panchratan daal?


      1. Combine all Daals and wash thoroughly. Soak for 30 minutes.
      2. Drain soaking water and add soaked Daals to a pressure cooker.
      3. Add 1 tsp Salt, 4 cups Water and pressure cook for 1 whistle. Switch off stove and do not open cooker until internal pressure is gone.
      4. Meanwhile, heat 1 Tbsp Oil and 1/2 Tbsp Ghee in a pan on medium heat.
      5. Add Bay leaf, Dry Red Chili, and Cumin Seeds. Allow Cumin Seeds to sizzle.
      6. Add Cloves, Black Peppercorns, Asafoetida and Turmeric Powder. Mix.
      7. Immediately add Onions and a little Salt. Mix well and cook for 1-2 mins.
      8. Add Garlic, Ginger and Green Chilies and cook for 2-3 minutes.
      9. Add pureed Tomatoes and cook until oil separates from the mixture.
      10. Add Coriander Powder, Garam Masala, Cumin Powder and Red Chili Powder. Mix and cook for 1 minute.
      11. Add cooked Daals and mix well.
      12. Add 3-4 cups of Water allow Daal to come to a boil.
      13. Garnish with Lime/Lemon Juice and Cilantro.
      14. For additional seasoning, heat 1 to 2 tsp of Ghee in a small skillet, just until warm
      15. Add Red Chili Powder, mix and add to top of prepared Daal.

      Serve hot with Bati, Rice or Chapati.


      How to make tasty and healthy Baked Sweet Potato Fries 

      Sweet Potatoes (also known as yams) are a nutritious alternative to regular or common potatoes. They are high in fiber and rich in vitamin C, beta carotene, B-complex and iron. Try substituting these baked sweet potato fries with your sandwich or soup instead of potato chips or regular French fries. It can also be taken as a yummy afternoon snacks which is healthy too.

      Preperation Time
      5 minutes

      Baking Time
      20 minutes

      Simple Recipes Ingredients for Baked Sweet Potato Fries
      • Sweet Potato
      • Extra Virgin Olive Oil
      • Salt
      • Citric Acid – powdered (options: lime/lemon juice or dry mango powder (amchur))
      • Red Chili Powder
      • Chaat Masala
      • Garam Masala

      Simple Recipes Cooking Method : How to make tasty and healthy Baked Sweet Potato Fries 
      1. Preheat oven to 425 degrees F (220 degrees C).
      2. Wash, peel and cut Sweet Potatoes to desired size and shape. Avoid cutting very thin slices.
      3. Drizzle just enough Olive Oil to coated the potatoes well.
      4. Sprinkle a little Salt (careful: you will be using more later) and toss well.
      5. Line a baking sheet with foil and arrange potatoes in a single layer.
      6. Place baking sheet on the middle rack of the oven and bake for 15 minutes.
      7. Toss the fries. Move baking sheet to the top rack of the oven and broil on high for 5 minutes (or until fries golden brown).
      8. Remove from oven and transfer into a bowl.
      9. While the fries are still hot, add Citric Acid, Red Chili Powder, Garam Masala and Chaat Masala.
      10. Toss to coat spices evenly.

      Its now ready to serve with Chutney or Tomtao Ketchup.
      Wednesday, March 06, 2013 Vinita Jain

      How to make tasty and healthy Baked Sweet Potato Fries 

      Sweet Potatoes (also known as yams) are a nutritious alternative to regular or common potatoes. They are high in fiber and rich in vitamin C, beta carotene, B-complex and iron. Try substituting these baked sweet potato fries with your sandwich or soup instead of potato chips or regular French fries. It can also be taken as a yummy afternoon snacks which is healthy too.

      Preperation Time
      5 minutes

      Baking Time
      20 minutes

      Simple Recipes Ingredients for Baked Sweet Potato Fries
      • Sweet Potato
      • Extra Virgin Olive Oil
      • Salt
      • Citric Acid – powdered (options: lime/lemon juice or dry mango powder (amchur))
      • Red Chili Powder
      • Chaat Masala
      • Garam Masala

      Simple Recipes Cooking Method : How to make tasty and healthy Baked Sweet Potato Fries 
      1. Preheat oven to 425 degrees F (220 degrees C).
      2. Wash, peel and cut Sweet Potatoes to desired size and shape. Avoid cutting very thin slices.
      3. Drizzle just enough Olive Oil to coated the potatoes well.
      4. Sprinkle a little Salt (careful: you will be using more later) and toss well.
      5. Line a baking sheet with foil and arrange potatoes in a single layer.
      6. Place baking sheet on the middle rack of the oven and bake for 15 minutes.
      7. Toss the fries. Move baking sheet to the top rack of the oven and broil on high for 5 minutes (or until fries golden brown).
      8. Remove from oven and transfer into a bowl.
      9. While the fries are still hot, add Citric Acid, Red Chili Powder, Garam Masala and Chaat Masala.
      10. Toss to coat spices evenly.

      Its now ready to serve with Chutney or Tomtao Ketchup.

      How to make tasty Palak Khichdi

      Preparation Time
      15-20 mins

      Serves
      2 to 3

      Simple Recipes Ingredients for Palak Khichdi:

      • 2 cups rice
      • 1 cup halved green dal (always use 2:1 ratio for rice:dal)
      • 1 bunch green spinach, chopped fine
      • 1 large onion, chopped
      • 1 tsp jeera/cumin
      • 1/4 tsp turmeric powder
      • 1/2 tsp red chilli powder
      • 1/2 tsp garam masala or goda masala
      • 1 tsp ghee (optional)
      • 1 tbsp oil
      • Salt to taste

      Ingredients for Preparation : What to grind for Palak Khichdi:

      • 1 cup loosely packed fresh coriander leaves
      • 1/2 cup loosely packed mint leaves
      • 2 green chillies, or to taste
      • A 1" piece of ginger
      • 4 cloves of garlic
      • 2 tomatoes
      • 5-6 pearl onions/shallots

      Simple Recipes Cooking Method : How to make tasty Palak Khichdi ?
      1. Wash and soak the dal and rice together for 30 mins.
      2. Grind all the ingredients under the 'to grind' list adding no water.
      3. Heat the oil in a pressure cooker pan and add the jeera. When it splutters, add the chopped onion. Fry until golden brown. Then add the chopped spinach and stir until soft and wilted.
      4. To this, add the ground paste and mix well with salt, turmeric, red chilli powder and garam masala. Let it cook for a min.
      5. Now add the soaked rice and dal. Add 4 cups water. Cook for 4-5 whistles in the pressure cooker. If you are using a normal pan, make sure you cook covered until the rice and dal is cooked thoroughly.
      While hot, mix in 1 tsp ghee and serve. Can also give some curd or raita along withe some chutney.
      Wednesday, March 06, 2013 Vinita Jain

      How to make tasty Palak Khichdi

      Preparation Time
      15-20 mins

      Serves
      2 to 3

      Simple Recipes Ingredients for Palak Khichdi:

      • 2 cups rice
      • 1 cup halved green dal (always use 2:1 ratio for rice:dal)
      • 1 bunch green spinach, chopped fine
      • 1 large onion, chopped
      • 1 tsp jeera/cumin
      • 1/4 tsp turmeric powder
      • 1/2 tsp red chilli powder
      • 1/2 tsp garam masala or goda masala
      • 1 tsp ghee (optional)
      • 1 tbsp oil
      • Salt to taste

      Ingredients for Preparation : What to grind for Palak Khichdi:

      • 1 cup loosely packed fresh coriander leaves
      • 1/2 cup loosely packed mint leaves
      • 2 green chillies, or to taste
      • A 1" piece of ginger
      • 4 cloves of garlic
      • 2 tomatoes
      • 5-6 pearl onions/shallots

      Simple Recipes Cooking Method : How to make tasty Palak Khichdi ?
      1. Wash and soak the dal and rice together for 30 mins.
      2. Grind all the ingredients under the 'to grind' list adding no water.
      3. Heat the oil in a pressure cooker pan and add the jeera. When it splutters, add the chopped onion. Fry until golden brown. Then add the chopped spinach and stir until soft and wilted.
      4. To this, add the ground paste and mix well with salt, turmeric, red chilli powder and garam masala. Let it cook for a min.
      5. Now add the soaked rice and dal. Add 4 cups water. Cook for 4-5 whistles in the pressure cooker. If you are using a normal pan, make sure you cook covered until the rice and dal is cooked thoroughly.
      While hot, mix in 1 tsp ghee and serve. Can also give some curd or raita along withe some chutney.

      How to Cook or Prepare tasty Kanda Poha

      Maharashtrians would feel lost without poha! Beaten rice flakes tossed with the traditional tempering of mustard seeds, chillies and curry leaves, this is served aesthetically with tiny wedges of lemon. If you are in a rush, you can just grab a readily available parcel of poha and have it later in the comfort of your office. Extremely simple to make with subtle flavors from the spices. Its soft, chewy and filling. There are many preparations and recipes for Poha, or flattened rice. 

      In this recipe poha is washed gently and fluffed up to make a soft and savory dish known as Kanda Poha. It is a quick breakfast idea or perfect tea time snack.
                         
      Simple Recipes Ingredients for Kanda Poha
      • 2 cups Thick Poha (flaked rice) 
      • 1 chopped onion ( ignore if for Jain Poha )
      • 1 Chopped potato
      • 1 tsp chopped green chillies
      • 1 pinch hing 
      • ½ tsp Turmeric powder
      • ½ tsp Mustered  seeds
      • Coriander for garnishing
      • 1 tsp coriander powder
      • Oil for seasoning
      • Salt to taste
      • ½ tsp suga
      • 1 tsp Lemon juice
      • 1 tsp Red chilli powder
      • ½ tsp ginger garlic paste

      Simple Recipes Cooking Method : How to make tasty Kanda Poha ?
      1. Wash poha and drain water completely and leave aside for 5 minutes.
      2. Heat oil in a pan add Mustered seeds, hing, green chillies,onion and turmeric powder cook for 5-minutes. Now add the ginger garlic paste and  cubed potatoes and fry until the potatoes are cooked well for 2 minutes.
      3. Add red chilli powder, coriander powder, salt and sugar.
      4. Add poha and mix well, last add lemon juice.
      5. Garnish with coriander leaves.

      Voila , you have a ready to eat Breakfast !!! You can spice it up with some Red Chilli Ketchup.
      Wednesday, March 06, 2013 Vinita Jain

      How to Cook or Prepare tasty Kanda Poha

      Maharashtrians would feel lost without poha! Beaten rice flakes tossed with the traditional tempering of mustard seeds, chillies and curry leaves, this is served aesthetically with tiny wedges of lemon. If you are in a rush, you can just grab a readily available parcel of poha and have it later in the comfort of your office. Extremely simple to make with subtle flavors from the spices. Its soft, chewy and filling. There are many preparations and recipes for Poha, or flattened rice. 

      In this recipe poha is washed gently and fluffed up to make a soft and savory dish known as Kanda Poha. It is a quick breakfast idea or perfect tea time snack.
                         
      Simple Recipes Ingredients for Kanda Poha
      • 2 cups Thick Poha (flaked rice) 
      • 1 chopped onion ( ignore if for Jain Poha )
      • 1 Chopped potato
      • 1 tsp chopped green chillies
      • 1 pinch hing 
      • ½ tsp Turmeric powder
      • ½ tsp Mustered  seeds
      • Coriander for garnishing
      • 1 tsp coriander powder
      • Oil for seasoning
      • Salt to taste
      • ½ tsp suga
      • 1 tsp Lemon juice
      • 1 tsp Red chilli powder
      • ½ tsp ginger garlic paste

      Simple Recipes Cooking Method : How to make tasty Kanda Poha ?
      1. Wash poha and drain water completely and leave aside for 5 minutes.
      2. Heat oil in a pan add Mustered seeds, hing, green chillies,onion and turmeric powder cook for 5-minutes. Now add the ginger garlic paste and  cubed potatoes and fry until the potatoes are cooked well for 2 minutes.
      3. Add red chilli powder, coriander powder, salt and sugar.
      4. Add poha and mix well, last add lemon juice.
      5. Garnish with coriander leaves.

      Voila , you have a ready to eat Breakfast !!! You can spice it up with some Red Chilli Ketchup.

      How to Cook or Prepare tasty Veg Manchurian

      Veg Manchurian is an Indo-Chinese dish immensely popular in India. We show here an Indian way of spicing it up :)

      Preperation & Cooking Time
      40 mintues

      Serves 
      4-5 persons

      Simple Recipes Ingredients For Veg Manchurian
      • 2 cups finely chopped capsicum, cabbage, carrot, beans and spring onion whites (packed cups)
      • 2 tbsps maida/all-purpose flour
      • 2 tbsps cornflour
      • 1/2 tbsp rice flour
      • 1 tbsp ginger-garlic-green chilli paste
      • 1/4 tsp soy sauce
      • 1/2 tsp black pepper powder
      • Warm water as required (less than 1/2 cup is needed)
      • Salt to taste
      • Oil for deep frying

      Simple Recipes Ingredients For Veg Manchurian sauce
      • 1/4 cup spring onions, finely chopped
      • 1 1/2 tbsps finely minced garlic
      • 1/2 tbsp finely minced ginger
      • 2 finely chopped green chillis
      • 1/2 tsp red chilli powder (preferably Kashmiri)
      • 2 tsps soya sauce
      • 1/2 tbsp chilli sauce
      • 2 tsps vinegar
      • 2 tbsps tomato sauce
      • 1 tsp brown sugar
      • Salt as required
      • 1 tbsp sesame oil
      • 1 1/2 – 2 tbsps finely chopped coriander leaves OR spring onion greens

      You can also get the ready made sause outside.

      Simple Recipes Cooking Method : How to make tasty Veg Manchurian?
      1. Heat oil for deep frying in a heavy bottomed vessel.
      2. In a bowl, combine maida, cornflour, rice flour, salt, ginger-garlic-green chilli paste, pepper pwd, soy sauce, salt and all the finely chopped vegetables. Sprinkle little water to make a thick mixture. Add water little by little and use only as much water as required to form small balls. You should be able to make small balls as shown in the picture above.
      3. Carefully place each ball into the hot oil. Do not crowd the vessel. Reduce flame and deep fry the vegetable balls till cooked. Increase the flame towards the end of the cooking process and fry till they turn golden brown. Remove onto absorbent paper and keep aside.
      4. Heat oil in a large wok and once the oil is piping hot, add the chopped garlic and stir fry for a few seconds. Add the green chillis and ginger and stir fry on high for a few seconds.
      5. Add the whites of spring onions and stir fry on high for 2 mts, constantly tossing them.
      6. Add the vegetable balls and stir fry for another 3 mts. They should retain their crunch. Reduce to medium heat and add the brown sugar, soya sauce, tomato ketchup, chilli sauce and vinegar. Mix well and cook for 2 mts. Add 3-4 tbsps of water and cook for 2 mts.
      7. Toss on high flame for 1-2 mts. Turn off heat. Garnish with the chopped spring onion greens and/or coriander leaves.
      Doesn't it Taste it good !!!

      Wednesday, March 06, 2013 Vinita Jain

      How to Cook or Prepare tasty Veg Manchurian

      Veg Manchurian is an Indo-Chinese dish immensely popular in India. We show here an Indian way of spicing it up :)

      Preperation & Cooking Time
      40 mintues

      Serves 
      4-5 persons

      Simple Recipes Ingredients For Veg Manchurian
      • 2 cups finely chopped capsicum, cabbage, carrot, beans and spring onion whites (packed cups)
      • 2 tbsps maida/all-purpose flour
      • 2 tbsps cornflour
      • 1/2 tbsp rice flour
      • 1 tbsp ginger-garlic-green chilli paste
      • 1/4 tsp soy sauce
      • 1/2 tsp black pepper powder
      • Warm water as required (less than 1/2 cup is needed)
      • Salt to taste
      • Oil for deep frying

      Simple Recipes Ingredients For Veg Manchurian sauce
      • 1/4 cup spring onions, finely chopped
      • 1 1/2 tbsps finely minced garlic
      • 1/2 tbsp finely minced ginger
      • 2 finely chopped green chillis
      • 1/2 tsp red chilli powder (preferably Kashmiri)
      • 2 tsps soya sauce
      • 1/2 tbsp chilli sauce
      • 2 tsps vinegar
      • 2 tbsps tomato sauce
      • 1 tsp brown sugar
      • Salt as required
      • 1 tbsp sesame oil
      • 1 1/2 – 2 tbsps finely chopped coriander leaves OR spring onion greens

      You can also get the ready made sause outside.

      Simple Recipes Cooking Method : How to make tasty Veg Manchurian?
      1. Heat oil for deep frying in a heavy bottomed vessel.
      2. In a bowl, combine maida, cornflour, rice flour, salt, ginger-garlic-green chilli paste, pepper pwd, soy sauce, salt and all the finely chopped vegetables. Sprinkle little water to make a thick mixture. Add water little by little and use only as much water as required to form small balls. You should be able to make small balls as shown in the picture above.
      3. Carefully place each ball into the hot oil. Do not crowd the vessel. Reduce flame and deep fry the vegetable balls till cooked. Increase the flame towards the end of the cooking process and fry till they turn golden brown. Remove onto absorbent paper and keep aside.
      4. Heat oil in a large wok and once the oil is piping hot, add the chopped garlic and stir fry for a few seconds. Add the green chillis and ginger and stir fry on high for a few seconds.
      5. Add the whites of spring onions and stir fry on high for 2 mts, constantly tossing them.
      6. Add the vegetable balls and stir fry for another 3 mts. They should retain their crunch. Reduce to medium heat and add the brown sugar, soya sauce, tomato ketchup, chilli sauce and vinegar. Mix well and cook for 2 mts. Add 3-4 tbsps of water and cook for 2 mts.
      7. Toss on high flame for 1-2 mts. Turn off heat. Garnish with the chopped spring onion greens and/or coriander leaves.
      Doesn't it Taste it good !!!

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