Tuesday, December 25, 2012

Jeera Aloo

      Jeera - Cumin seed - is one of the most widely used spices in India and also around the world. Personally, it is one of my favorite spice because of its distinctive flavor and aroma. You will find the use of Cumin seeds in almost all of my recipes.

Today, we have my personal favorite Potato - Cumin vegetable dish. It is usually served with a flatbread like Roti, paratha etc. I absolutely love having it with Methi Thepla.

  • 4 medium boiled Potatoes
  • 3 tbsp Cumin Seeds
  • 1 tbsp Green Chili Paste
  • 2 tsp Oil
  • pinch of Asafoetida
  • 2 tsp ground Black Pepper
  • 2 tsp Lemon Juice
  • Salt to taste
  • Cilantro for garnish
  • Dice the boiled potatoes and keep it aside.
  • Heat the oil in the pan. Add Asafoetida and Cumin seeds to it
  • Once the seeds begin to crackle, add the chili paste and saute it for a minute
  • Now add the potatoes and mix it well
  • Then add the salt, black pepper and lemon juice and mix it
  • Cook for about 2-3 minutes.
  • Add the cilantro and mix it properly
  • Serve hot and enjoy

Thursday, December 20, 2012

Aloo Corn Tikki

              Aloo Tikki is a popular Indian snack made by shallow-frying spiced potato patties. Here is my take on this Indian classic. Hope you enjoy it!

  • 5 Medium Potatoes
  • 1 cup finely chopped Onions
  • 1 cup Corn
  • 1 cup Green Peas
  • 3-4 Green Chilies
  • 3 Garlic Cloves
  • Salt to taste
  • 1 tbsp Lemon Juice
  • Dry Mango Powder (Amchur Powder)

  • Boil the potatoes till they are soft
  • Mash them and keep them aside.
  • Mix corn, peas, green chilies and garlic and crush them in a blender or a food processor. I like them half crushed. It adds a nice crunch to the patties.

  • Now, mix this corn-peas mixture with chopped onions and mashed potatoes. 
  • Add salt and lemon juice and mix it well
  • Now, make small size balls and press them in shape of a disc. Make sure they are not too thick in size
  • Next, shallow fry them with little to no oil on a pan or a griddle

  • Flip them over once and continue cooking, till both sides are turn brownish.
  • Sprinkle some dry mango powder on the Tikki before serving
  • Serve hot with Cilantro Chutney and/or Tomato ketchup

Thursday, December 13, 2012

Vegetable Manchurian

               Last month we tried Hakka Noodles, a Chinese dish cooked Indian style. Today we have vegetable Manchurian, another Indo-Chinese fusion recipe, which goes great as a side dish along with Hakka Noodles, or an entree with rice. The core of the dish are the vegetable Manchurian balls and can be served with gravy, semi-gravy or dry.

Here is the semi-dry Vegetable Manchurian recipe. Enjoy!

  • 2 cups finely grated Cabbage
  • 1/2 cup finely grated Cauliflower
  • 1 cup finely grated Carrot
  • 2 finely chopped Green Onions
  • 3-4 tbsp Garlic Paste
  • 2 tbsp Green Chilli-Ginger Paste
  • 1/4 cup Refined flour (Maida)
  • 4 tsp dark Soy Sauce
  • 3 tbsp Corn Flour/ Corn Starch
  • 2 cup Vegetable Stock
  • 1 tsp Black Pepper Powder
  • 1/2 tsp Sugar 
  • 1 tbsp Vinegar
  • Oil
  • Salt to taste
  • Mix cabbage, carrot, cauliflower, refined flour, 2 tbsp soy sauce and salt in a mixing bowl
  • Add half of the garlic paste and chilli-ginger paste to the mixture and mix well to form a dough
  • Now, shape the mixture in small lime size balls.
  • Heat sufficient oil in a kadai or a pan
  • Roll the Manchurian balls in corn flour and deep fry them till they turn golden and crisp
  • Drain on the absorbent paper and keep them aside.
  • Dissolve 2 tbsp corn flour in little water and keep aside
  • Now heat 2 tbsp oil in a non-stick pan. Add the remaining garlic paste and chilli-ginger paste to it.
  • Add 1 tbsp soy sauce and saute it.
  • Now add the vegetable stock and let it simmer for 2-3 minutes
  • Then add the corn flour mixture, black pepper, vinegar, sugar and mix well.
  • Now add the Manchurian balls and half of the green onions and mix them
  • Transfer to a serving dish and garnished with remaining green onions
  • Serve hot with Hakka Noodles or Fried Rice as per your choice.
  • We can use water instead of vegetable stock 
  • Make sure the vegetable mixture dough is not too soft

Sunday, December 9, 2012

Tomato Based Pasta Sauce

              There are a number ways to make sauces for pasta. Today, I will give you a tomato based pasta sauce that can go with majority types of pastas like Penne, Fusilli, Bow Tie, Macaroni etc. It is also a healthier alternative with all the fresh ingredients


  • 5-6 diced Tomatoes
  • 1 cup diced Onions
  • 1 cup diced Green Peppers
  • 2-3 cloves crushed Garlic
  • 2 tbsp crushed Red Pepper
  • 1 tbsp Oregano
  • 2 tsp dried Basil leaves
  • 1 tsp Black Pepper
  • 2 tbsp Olive oil
  • Salt to taste


  • Heat some Olive oil in the pan
  • Add garlic and onions and saute them till the onions turn translucent
  • Now add the diced green peppers and tomatoes and mix it well
  • Add salt, cover and cook till the tomatoes are mushy.
  • Then add the dried spices like red pepper, oregano, basil leaves, black pepper and simmer it for 7-10 mins

  • Serve it hot with pasta of your choice. I love with multi-color bow tie pasta.

If you like the recipe, please leave a comment/feedback below.

Wednesday, December 5, 2012

Pad Thai

         I am back with a new recipe today after almost 2 weeks of vacation to the paradise of Hawaii. While  we were there, we missed Thai food a lot. Being vegetarians, it is somewhat difficult to find a good Thai place that serves pure vegetarian dishes since most of the dishes have fish sauce or anchovies - especially in Hawaii. But we both love Thai food, so that motivated me to try it at home.

         Pad Thai is one of the most popular dishes from Thailand, at least in USA. Whenever you visit any Thai restaurant, you will always find this in the menu. If you are new to Thai cuisine, Pad Thai will definitely be a a safe option to try. It is basically Thai version of Noodles.

  • 1 packet Thai Rice Noodles
  • 2 cloves crushed Garlic
  • 2 Green Onions chopped
  • 2 tbsp Soy Sauce
  • 2-3 tbsp Hot Sauce/Chili Sauce
  • 2 tsp Sugar
  • 1 tbsp lemon juice
  • 1/4 cup Crushed Peanuts
  • 1.5 cup cubes of Firm Tofu
  • 2 tbsp Oil 
  • Salt to taste
  • Cilantro for Garnish
  • Cook the rice noodles as per the direction on the package.
  • Drain in cold water and keep them aside
  • Take a pan, add little oil to it and fry the tofu till golden brown and keep it aside.

  • Heat some oil in a wok or a pan, add garlic to it
  • Saute it for a min and then add the onions and half of green onions 
  • Saute it for 2-3 mins or till onions turns translucent.

  • Now add the sugar, soy sauce, lemon juice, crushed peanuts, hot sauce and mix it well.
  • Then add the fried tofu to it
  • Now reduce the heat to low and add the cooked noodles to this sauce and toss it properly so that it is mixed completely. 
  • Make sure you stir it continuously so that noodles don't stick to the pan or get burnt.
  • Since Soy Sauce has a good amount of salt in it, add additional salt only if needed
  • Garnish it with cilantro and remaining green onions and serve it hot with a wedge of lime/lemon

Sunday, November 18, 2012

Jeera (Cumin) Rice

          After the hectic festivities and all the heavy food, it feels good to have something light and simple. Whats more relaxing then having simple Dal-Rice? And instead of simple white rice, I prefer to spice it up with Cumin and Cilantro which makes a big difference to the taste.

         Last Month, I gave the recipe for Dal Fry. So here is a recipe for the Jeera (Cumin) - Cilantro Rice to accompany the Dal (Lentil) Curry.


  • 2 Cups Basmati Rice
  • 2 tbsp Butter or Ghee (Clarified Butter)
  • 2 tbsp Jeera (Cumin) Seeds
  • 1/4 cup finely Chopped Cilantro
  • 2-3 Cloves
  • 1-2 small pieces of Cinnamon
  • Pinch of Asafoetida
  • Salt to taste


  • Soak the Basmati rice for 20 minutes
  • Drain and then boil the the rice till it is done.
  • Heat the butter/ghee in a pan, add Asafoetida
  • Once the butter is heated, add the cloves, cinnamon and cumin seeds
  • Once the cumin starts to splutter, add the cooked rice.
  • Now add the salt and mix it well
  • Add the cilantro and serve it hot with any vegetable curry or lentil curry.

Saturday, November 10, 2012

Mawa Pedas

           Sweets are an integral part of all the festivals and occasions. We are getting close to the Hindu festival of Diwali, when most Hindu households prepare a bunch of sweets and snacks. Last recipe, Chakri, was my favorite Diwali snack, and here is my favorite sweet, Pedas - small, sweet, delicious patties made with Khoa.

Khoa/Mawa is made by heating milk in an open pan until it thickens. In this recipe, I have used ready made Khoa. But it can be easily made at home too.


  • Grate the Khoa with a fine steel grater. Preferably don't use an iron grater.

  • Put the grated Khoa in a nonstick pan.
  • Stir continuously on a medium flame.
  • When the mixture thickens and forms like a dough, take it off the heat.
  • Add sugar and cardamom powder and mix well

  • Now, take a small part of the mixture, form a ball and press it lightly into patty rounds
  • Press a pistachio on the peda for garnishing
  • Repeat it for the remaining mixture

  • Allow them to cool, then store it in an airtight container

Unlike most sweets, Pedas are utterly simple to make, and not too unhealthy. You should really try making some of them at home. I am sure you will like them.

Sunday, November 4, 2012


      As Diwali - the festival of Lights - is approaching, most Indians would be busy preparing sweets. But no festival can be completed without savory snacks to go well with all the sweets. Chakri - a spicy spiral snack - is made with rice flour and is a perfect snack with tea/coffee or on its own.

      Making flour spirals for chakri is fun with the Sev maker. So here is a quick recipe for everyone to try and enjoy.

  • 3 cups Rice Flour
  • 2 tbsp Sesame Seeds
  • 2 tbsp Cumin Seeds
  • 2 tbsp Green Chilli Paste
  • 2 tsp Turmeric Powder
  • 1 tbsp Ghee (Clarified Butter)
  • Salt to taste
  • Plain Yogurt as needed
  • Sev maker with star nozzle for making Chakri
  • Oil for deep frying
  • Sieve the rice flour. 
  • Add sesame seeds, cumin seeds, green chilli paste, turmeric powder, ghee and salt to the flour
  • I generally like it spicy, but the green chillies can be added as per the spiciness desired
  • Mix well
  • Add yogurt as needed for kneading the dough. The dough should be of medium consistency.
  • Knead the dough properly till it is smooth

  • Now take a Chakri maker/sev maker with the star nozzle, shown below.

  • Add some dough to the maker 

  • Make small spiral chakris on a wax paper or plate. I generally make it on plastic board
  • Heat oil in a pan on medium flame for deep frying
  • Once the oil is heated properly, take the chakri from the board carefully and drop it in the oil. For safety, I use a spatula to lift the chakri and then use that to slid the chakri in the oil
  • Add as many chakris in the oil that will fit without overlapping
  • Once the chakri turns light golden brownish, flip them over and fry the other side
  • As soon as both the sides are done, remove them from oil and place on a paper towel to drain the excess oil
  • Cool them completely and then store them in an airtight container

Tuesday, October 30, 2012

Cilantro Chutney

         Cilantro chutney is a simple refreshing dip that can be used with a variety of grilled and fried dishes. It is also widely used as a spread for making sandwiches. A slice of bread with a little butter and cilantro chutney makes a great snack.

  • 2 cups chopped Cilantro
  • 1 tsp Sugar
  • 4-5 Green Chilies
  • 1 tsp finely chopped Ginger
  • 8-10 Mint Leaves
  • 1 tbsp Lemon Juice
  • Salt as per taste
  • Add chillies, ginger, salt, sugar, lemon juice to the blender
  • Then add cilantro and mint leaves
  • Add little water if necessary. I generally prefer not to add water
  • The consistency of the chutney should be like a spread and should be finely blended
  • Ginger and Mint leaves are optional
  • Green Chilies should be added as per the spiciness desired
  • You can adjust the spice quantities according to your taste. We prefer our chutney to be spicy, but you can make it tangier or sweeter.
  • I usually make it in a large quantity and freeze it in ice cube trays, or a container. Whenever needed, I defrost the chutney and use
  • One important point here, if we freeze it right after making it, it will retain its bright green color and freshness.

Tuesday, October 23, 2012

Dal Fry


                    Dal or Lentil curry is a common everyday household food in India. It tastes best with Jeera (Cumin) Rice. After a tired long day, this is the food that gives you warmth, and relaxes you.

  • 2 Cups Toor Dal (Split Pigeon Pea)
  • 1 finely chopped Onion
  • 2 finely chopped Tomatoes
  • 2 chopped Serrano Peppers (Green Chilies)
  • 1 tbsp Red Chilli-Garlic paste
  • 1 tsp Cumin Seeds
  • 4-5 Curry Leaves (Sweet Neem Leaves)
  • 2 tbsp Red Chili Powder
  • 1 tbsp Turmeric Powder
  • 1 tbsp Garam Masala (Optional)
  • 2 tbsp Lemon Juice
  • A pinch of Asafoetida
  • Finely Chopped Cilantro for Garnish
  • 2 tbsp Oil
  • Wash the Toor dal properly, and boil it. I prefer to use pressure cooker and cook for 3-4 whistles or till the dal is cooked properly.
  • Heat some oil in the pan.
  • Once the oil is heated, add asafoetida and cumin seeds
  • As soon as the cumin seeds start to crackle, add the curry leaves, chili-garlic paste and the serrano peppers
  • Saute them for a minute and then add onions
  • Add little salt and saute the onions till they turn pinkish
  • Now add the tomatoes
  • Then add salt, chilli powder, turmeric powder and garam masala and mix it well 
  • Let it cook for a minute and then add the boiled Dal to it and mix it
  • Add lemon juice and let it cook for 2 more minutes.
  • Garnish with cilantro and serve hot with either plain Rice or Jeera (Cumin) Rice

Sunday, October 14, 2012

Methi Thepla

              Thepla is a type of whole wheat Indian bread that is very popular in Gujarat, the western state of India. Thepla is an inherent part of Gujarati meals, and the preferred snack while travelling or for picnics. There are many variations to it, for example, add Methi (Fenugreek Leaves) to make Methi Thepla or add Dudhi (Bottle Gourd) to make Dudhi Thepla.

Here is my favorite variation, made with Methi and Garlic.

  • 3 cups Wheat Flour
  • 1 cup finely Chopped Fenugreek Leaves
  • 2 tbsp Chilli-Garlic Paste
  • 1/2 tsp Turmeric Powder
  • 1/2 tsp Cumin Seeds
  • Oil
  • Salt according to taste
  • Water
  • Sieve the wheat flour.
  • Add the fenugreek leaves, chilli garlic paste, turmeric powder and cumin seeds to the flour
  • Add salt and 1 tsp oil and mix well. 
  • Add enough water and make the semi-soft dough.
  • Knead the dough and divide into smaller portions.
  • Roll out each portion of the dough into a small round with the help of flour.
  • Put the thepla on hot tava (or skillet), cook for a minute or two and turn once.
  • After 1 minute, spread little oil on the thepla, turn again and repeat on the other side.

  • When brown patches appear on both sides, the thepla is ready.
  • Serve hot with any curry or can simply enjoy with yogurt or pickle.

Thursday, October 11, 2012

Hakka Noodles

             Chinese cuisine is very famous in India, and is probably the most ubiquitous international cuisine in India. But the Chinese food available in most restaurants in India is almost indistinguishable from authentic Chinese cuisine. Chinese cuisine in India was made famous by the Chinatown in Kolkata who adapted their Chinese recipes to cater to local tastes, which then became more Indian and more un-Chinese as they spread across India.

Hakka Noodles is a famous Chinese dish often served in restaurants in India. Here is my take on this dish. Hope you like it.

  • 1 packet Hakka Noodles
  • 1 cup finely shredded Cabbage
  • 1 cup finely sliced Onions
  • 1 cup finely sliced Bell Peppers
  • 2-4 finely chopped Green Chillies ( Can be adjusted as per the desired spiciness)
  • 1 tsp Vinegar
  • 2 tsp Soya Sauce
  • Salt as per taste
  • Black Pepper as per taste
  • Oil
  • Boil the noodles in about 4 cups of water with about 1 tsp oil. The oil prevents the noodles from sticking together.
  • Drain the water from the noodles, and pour some cold water on it. Again, I usually do this to prevent them from sticking.
  • Now, take a wok or a pan and heat some oil on a high flame.

  • Add the green chillies and onions and saute them for 2 minutes
  • Then add the bell peppers and the cabbage and saute them for another 2-3 minutes
  • Add the salt and pepper to it and mix it well

  • Then, add the boiled noodles, soya sauce and mix well
  • Let it cook for 2-3 more minutes, and take it off the heat 

  • Then add the vinegar and spring onions for garnish
  • Serve hot with some chinese gravy with Manchurian or Paneer Chili
  • We can use colored bell peppers as well
  • The more vegetables it has, the more healthy it becomes

Tuesday, October 9, 2012

Sev Tomato Curry

              Sev is a savory crispy snack made from chickpea flour or gram flour. Some brands in the US also call it Indian Noodles. The Sev-Tomato curry is made with sev and ripe tomatoes. This is a very popular dish among Gujaratis.

       Sometimes, if you feel like making something really quick with minimal efforts or if you run out of vegetables at home, then this is the curry you can count on.

This is how I make this tangy and spicy dish:

  • 4 Medium Sized Chopped Tomatoes
  • 1 cup Sev
  • 1 tsp Cumin Seeds
  • 1 tsp Turmeric Powder
  • 1 tbsp Coriander-Cumin Powder
  • 1 tbsp Red Chili Powder
  • 1/2 cup finely Chopped Cilantro
  • Salt to taste
  • Pinch of Asafoetida 
  • 2 tsp Oil
  • Heat some oil in a pan
  • Once it is heated, add asafoetida and cumin seeds to it. 
  • Add chopped tomatoes to it, as soon as cumin seeds start to crackle.
  • Add salt as per taste.
  • Once the tomatoes are cooked, add all the spices, turmeric powder, coriander-cumin powder and red chilli powder to it and mix well. 
  • Make sure there is enough gravy, if it is too dry add some water and mix well
  • Now add some cilantro to it.
  • Once the gravy is done, get it off the heat, and add Sev. Mix well.
  • Serve immediately.
  • This curry can be had with any type of Indian Bread.
Some Tips:
  • Make this curry at the serving time. It tastes best while it is hot.
  • The Sev will absorb most of the gravy. So, having it a long time after cooking, won't taste good
  • You can buy the Sev from any Indian store. Preferably, buy the medium thick Sev as the fine Sev will get too soggy.

Thursday, October 4, 2012

Sabudana Khichdi

            Sabudana, also known as Tapioca Pearls, along with potato makes a great Khichdi. This recipe is great to have as a snack as well as for a meal. It is sufficiently filling and very tasty and hence, it is one of the most desired dish during fasting. I generally fast on Thursday, which means having only one full meal in a day. The other meal can be any faraal dish like Sabudana Khichdi or Sabudana Vada.

           Sabudana Khichdi is easy and fast to make. The only problem is it can't be a instant dish, since we need to soak the Sabudana for at least 2-3 hours.

And here is the quick and simple recipe for it:

  • 1 cup Sabudana (Tapioca Pearls)
  • 2 medium Potatoes (Boiled and chopped)
  • 1/4 cup Crushed Peanuts
  • 2 tbsp Chili-Ginger Paste
  • Chopped Cilantro
  • 3 tbsp Lemon Juice
  • Salt to taste
  • 1/2 tsp Cumin Seeds
  • Pinch of Asafoetida
  • Wash and soak the Sabudana in enough water to cover it for about two to three hours.
  • Then, drain off the excess water.
  • Heat some oil in a pan, add asafoetida and cumin seeds to it.
  • Once the cumin seeds start to crackle, add the chili paste. The chili paste can be adjusted according to the desired spiciness.
  • Now add the Potatoes and Sabudana. Add a little water if needed. 
  • Then add peanuts, salt, lemon juice, cilantro and mix well.
  • Let it simmer for 10 mins on a low to medium heat. Once the Sabudana pearls become translucent  we can be sure that they are done.
  • Sprinkle some cilantro and serve hot.

Hope you enjoy it!

Wednesday, October 3, 2012

Pav Bhaji

       Pav-Bhaji is a very popular dish in India and possibly the most popular in Mumbai. It originated in Mumbai as a quick meal for the labourers. Pav translates to bread in Marathi and Bhaji is simply a potato based mix vegetable curry. Every city in India has their own variations on the Bhaji. Being a Mumbai-ite, I naturally love its version the most.

Here is my take on the famous Mumbai Pav Bhaji.

  • 4 Medium Sized Potatoes
  • 1/2 Medium Sized Cauliflower
  • 2 Green Bell Peppers
  • 1 Onion
  • 1.5 Cups Green Peas
  • 2 cloves of Garlic finely chopped
  • About 3 cups Tomato paste/puree
  • 2 tsp Red Chilli Powder
  • 1 tsp Turmeric Powder
  • 1/2 tsp Cumin Seeds
  • Pinch of Asafoetida
  • 1 tsp Pav Bhaji Masala
  • 1 Tbsp Lemon Juice
  • Finely chopped Cilantro
  • Salt to Taste
  • Butter
  • 6-8 French Dinner Rolls or Pav
  • Boil the green peas, florets of cauliflower and green bell peppers. I prefer to use the Pressure Cooker to boil these vegetables, but we can use any steamer.
  • Once boiled and soft, mash all these vegetables properly and keep them aside.
  • Now, boil the potatoes until soft and mash them properly.
  • Take a pan and heat some butter in it.
  • Add asafoetida and cumin seeds to it.
  • Once the cumin seeds start to crackle, add the garlic and onions to it.
  • Add salt and saute them till the onions turn pinkish.

  • Now, add the tomato puree to the pan
  • As soon as the tomato puree starts to boil slightly, add turmeric powder, chilli powder and pav bhaji masala to it.

  • Let it cook for 4-5 mins
  • Then, add the mashed vegetables and potatoes to it and mix it very well.
  • Now add the lemon juice and cilantro to it

  • Let it simmer on medium heat for 5-7 mins
  • In the Meantime, Heat some butter with chilli powder on a griddle, and toast the dinner rolls
  • Serve hot with some chopped onions on the side

          The best part about Pav-Bhaji is that the recipe is very versatile and can be tweaked to suit any palate. You can be creative and add any vegetable or ingredient. Please leave a comment with your variations of this dish.

Sunday, September 30, 2012

Chocolate Milkshake

               Chocolate Milkshake is a simple and easy to make drink, that is one of my - and my husband's - favorites. Here is how we love to have our milkshake.


  • 2 cups Milk
  • 1.5 tbsp Vanilla Syrup
  • 2 spoons Chocolate Powder
  • 3 tbsp Hershey's Chocolate Syrup
  • Sugar as needed


  • Add all the ingredients in the blender, and blend it until it is smooth
  • Add some chocolate syrup in a glass.
  • Pour the milkshake in the glass and serve cold.

Thursday, September 27, 2012

Spinach And Corn Sandwich

      Today I felt like having something new for dinner. As usual, my husband did not give me a definite answer on what he wanted to eat, but today he provided me a black list. He did not want to have rice, potatoes, pulses etc. He wanted something light yet fancy. 

      So, I thought of making a sandwich, but a different type which is healthier and quick to make. And instantly I thought of Spinach. So here is the recipe for a Spinach and Corn Sandwich.

  • 3 cups of Spinach
  • 1.5 cups of boiled sweet corn
  • 1 Tbsp green chili paste
  • 0.5 cup of finely chopped cilantro
  • Salt as per taste
  • 0.5 tsp Black pepper
  • 4 Cheese Slices (Can also use grated mozzarella cheese)
  • 8 Bread Slices
  • Butter 
  • Chop the spinach finely.
  • Warm a little butter, about 1 tbsp, in a frying pan. And add some chili paste to it.
  • Now add the chopped spinach, corn and cilantro to it.
  • Saute it on high flame until all the water evaporates.
  • Once done, add black pepper and salt as per your taste and mix it well.
  • Take it off the heat. The stuffing will look something like this.

  • Now, take a sliced bread, apply butter on it and spread 1 portion of the mixture evenly on it
  • Keep 1 slice of cheese and cover it with another bread slice

  • Apply some butter on the surface of the grill and grill the sandwich (We can use sandwich toaster or the toasting can be done on the Tawa too)
  • Serve it hot with Green Chutney and/or Tomato Ketchup

             Isn't it really tempting? I know you all want to try it too. So, do try it at home and let me know how was it.

Monday, September 24, 2012

Sabudana Vada

           Sabudana Vada are fried dumplings made with Tapioca Pearls and Potatoes. They are a delicious snack, crunchy from outside and soft from inside. 

Here is a quick and simple recipe for it:

  • 1 cup Sabudana (Tapioca Pearls)
  • 2 medium Potatoes (Boiled and Mashed)
  • 1/4 cup Crushed Peanuts
  • 2 tbsp Chili-Ginger Paste
  • Chopped Cilantro
  • 2 tbsp Lemon Juice
  • Salt to taste
  • Oil for frying

  • Soak the Sabudana in enough water to cover it for about two hours.
  • Then, drain off the excess water.
  • Mix Sabudana, potatoes, peanuts, chili-ginger paste, cilantro, lemon juice and salt. Mix well.
  • You may adjust the chili paste according to the desired spiciness.
  • Make lemon sized balls and flatten them between palms of your hands.
  • Heat sufficient oil in a kadai and deep fry vadas in hot oil until golden brown.
  • Drain on absorbent paper. Serve hot with chutney and sauces of your choice.

Sunday, September 23, 2012


        Frankie, a very popular roadside snack in India, is one of my favorites. It is also known as Kathi Roll in other parts of India. We can also call it Indian version of Burrito, as the concept is similar, put the filing in the roti/tortilla and roll it.

Here is a quick and easy recipe:


For the Roti Dough:
  • 2 cups maida
  • 1 tbsp Cumin seeds
  • Salt to taste
  • Oil for kneading
  • Water
For the filing:
  • Bowl of mashed Potatoes
  • Chopped Onions
  • Chopped Cilantro
  • Green Chili Paste
  • Salt to taste
  • 1 tsp lemon juice
  • Garam Masala (optional)
Other Ingredients:
  • Chaat Masala
  • Amchur Powder (Dried Mango powder)
  • Shredded Cabbage
  • Chopped Onions
  • Butter to cook


For the dough:
  • Sieve the flour
  • Add the salt and cumin seeds
  • Start kneading the flour, add water as required
  • Make sure the dough is not too hard or too soft. It should be of medium consistency.
  • Take the oil and knead the dough so that it is smooth.
  • Cover with a wet cloth and keep it aside for at least 25-30 mins.
  • Knead the dough and divide into smaller portions about 4-5 dough balls.
  • Roll out each portion of the dough into a small round into approx 8" diameter thin circle
  • Heat a tava/griddle and cook each roti lightly(half cooked) on both sides on a medium flame and keep aside.
Now lets make the filing:
  • Take a medium sized bowl, add the mashed potatoes
  • Add the onion, cilantro, chili paste, salt, lemon juice and garam masala
  • Mix them very well.
  • Heat 1/2 tsp butter on a tava/griddle. 
  • Take 1/4th of the stuffing and make a ball of it, press it gently and place it on the tava.
  • Cook on a medium flame, until it turns light brown in color
  • Now, place one pre-made roti on the tava, using little butter till both sides are fully cooked. 
  • Then, place the roti in a plate. Sprinkle chaat masala and amchur powder evenly on it
  • Place the stuffing in the center of the roti  
  • Top it with cabbage and chopped onions
  • Roll it up tightly.
  • Serve it hot with tomato ketchup

Hope you enjoy the Frankie/Kathi Roll, the famous roadside food of Mumbai. You can also be adventurous and make a different variety of filling. Frankie, in Mumbai, is available in a number of variations like Cheese Frankie, Schezwan Frankie, Manchurian Frankie etc

Wednesday, September 19, 2012

American Chopsuey

        American Chopsuey is a delightful preparation of crispy noodles served with vegetables and a sweet and tangy sauce. I have had this dish only in India and have loved it over the years, never in America actually. It is served as a Chinese dish in India, with the name America, but the recipe is entirely Indian, except maybe for the noodles. I wonder where did it get this funky name from.

Anyways, here is a quick recipe for the same:

  • 1 packet Hakka Noodles
  • 1 Onion Sliced
  • 1 bunch of Green Onions Chopped
  • 1 Bell Pepper Sliced (Can use colored bell peppers as well)
  • 1 small bowl of Cabbage Chopped
  • 2 Tomatoes Sliced
  • Tomato Ketchup
  • Hot Sauce
  • Salt
  • Black Pepper
  • 1 tbsp corn flour
  • 2 tbsp lemon juice
  • 1/2 tbsp vinegar
  • Oil
  • Boil the noodles.
  • Take some noodles, say 15%, and deep fry them making some crispy noodles on the side.
  • Heat some oil in a pan and fry the cumin seeds until they begin to crackle.
  • Add onions to it. Saute them till the onions turn pink. Add little salt. 
  • Now add bell peppers. Continue to saute until the peppers are soft.
  • Now add the cabbage and green onions to it.
  • Once the cabbage is cooked, add the tomatoes.
  • Add about 2-3 glasses of water and mix it well and continue cooking it for 5-10 mins
  • Now add the ketchup, black pepper and salt
  • Add hot sauce according to the desired spiciness 
  • Now mix the corn flour in cold water and add it to the pan
  • Mix it well and let it simmer for 5 mins on slow-medium heat
  • Once the sauce thickens, add the lemon juice and vinegar
  • Take it off the heat.
  • Garnish it with spring onions and fried noodles and serve hot.
Hope you enjoy this my version of the American Chopsuey.

Monday, September 17, 2012

Vegetable Stuffed Paratha

          Whole wheat bread stuffed with variety of vegetables, spiced up with green chillies, cilantro, makes this Paratha healthy and delicious. This is a full meal in itself. 
The best part is it makes a great lunch box as well. It remains soft even when you reheat in microwave.

So here's its quick recipe:

For the Dough:
    Wheat Flour
    2 tbsp Oil

For the Stuffing:
    Boiled Mashed Potatoes
    Finely chopped Onions
    Finely chopped Garlic
    Chopped Bell Peppers (Can use colored bell peppers as well)
    Finely chopped Cilantro
    Chopped Carrots
    Blanched Green Peas
    Blanched and Chopped Spinach
    Ginger Chilli Paste
    Garam Masala
    2 tbsp Oil
    Cumin Seeds

For the Dough:
  • Sieve the wheat flour.
  • Add salt and oil and mix well. Add enough water and make a semi-soft dough.
For the Stuffing:
  • Heat the oil in a pan and fry the cumin seeds until they begin to crackle.
  • Add garlic and onions. Saute them till the onions turn pink.
  • Now add bell peppers. Continue to saute until the peppers are soft.
  • Now take the mashed potatoes in a mixing bowl.
  • Add the sauteed onion and peppers. Add the remaining vegetables.
  • Mash the vegetables lightly.
  • Add chilli paste, cilantro, garam masala and salt. Mix well.
  • Knead the dough and divide into smaller portions.
  • Roll out each portion of the dough into a small round with the help of flour.
  • Put 2 tablespoons of the stuffing in the centre.
  • Fold towards the centre from all 4 sides and press to seal
  • Gently roll it again in round.
  • Put the paratha on hot tava (or skillet), cook for a minute or two and turn once.
  • After 1 minute, add a little oil/butter around the edges, turn again and fry the other side. 
  • When brown patches appear on both sides, the paratha is ready.
  • Serve hot with Cilantro chutney, ketchup and/or yogurt.
  • You can make it with all your favorite vegetables as per your choice
  • Make sure the stuffing is not too soft. It shouldn't have any water content in it.
  • Can be made without oil or butter too

Sunday, September 16, 2012


           Sukhdi, also known as Gol-Papdi is a famous Gujarati sweet dish. It is made on almost all auspicious events in a Gujarati home. I just loved the way my mom used to make it, they were just the best. I still remember coming back from school or tuition and hogging down 2-3 pieces at a time.

Sukhdi is very simple to make, and what makes it more inviting is the fact that it can be stored for a fortnight or so without any problems. It is not too sweet, and combines the goodness of wheat, jaggery and ghee.

So here is the recipe:


2 cup Wheat flour
1 cup Thinly grated jaggery
2 cup Ghee


  • Heat the ghee in a pan
  • Once the ghee is hot enough, reduce the heat to medium
  • Now add the wheat flour
  • Mix it well and roast the flour until it is slightly brownish. Once you start getting a nice aroma, you can be sure it is done.
  • Also, at this point, the ghee will start separating from the mixture slightly.
  • Remove the mixture from the flame and then add jaggery to it.
  • Now, you will need to mix it quickly before it starts cooling down, and pour the mixture in a plate.
  • Spread evenly making a thin layer on the plate with a flat spoon or a flat bowl.
  • Once it is cooled, make pieces of any shape, I prefer diamond shape, and store it in a container.

Tip: It tastes the best while it is still hot, try some before it cools down.

Thursday, September 13, 2012

Hara Bhara Kebab

              After coming from work today, as usual was thinking what to have for dinner. We had been thinking to use the spinach for couple of days now, and was not too interested in having curry, so finally decided to make Hara Bhara Kebab or in simple words Spinach Peas Kebab.

Hara Bhara Kebab is one of the most popular appetizer/snack in India. It got the name hara bhara from the dark green color of the patty. Whenever we went out for dinner, this appetizer was a must to order.

So here is the simple recipe for this:

  • Blanched Spinach
  • Mashed Potatoes
  • Crushed Peas
  • Chopped Cilantro
  • Chili-Ginger Paste
  • Salt
  • Garam Masala
  • Chaat Masala
  • Oil
  • Squeeze all the water out of spinach.
  • Next, mix all the ingredients, except oil, in a bowl.
  • Now, make small size balls and press them in shape of a disc. Make sure they are not too thick or too thin in size.
  • We can add some corn flour/cornstarch to the mixture to make it crispier or if the mixture is too soft.
  • We can now deep fry the balls, but I personally like them shallow fried with little oil on a pan or a griddle.
  • Sprinkle some chaat masala on the kebabs before serving.
  • Serve them hot with green chutney or ketchup.

How it all began

                    I have always loved to cook and even more, cooking for a loved one. Even though I do not have any formal training in cooking, I love experimenting with food. Imagine something like a a Mexican entree with a touch of Chinese sauces or something like a Indian Pizza. I grew up watching my mother cook and experimenting with food.

When I moved to US a few years back, first time away from home all by myself, I started cooking. As a student, with limited time and budget, options were very less. That's what really taught me to cook meals with limited options in a short time.