Monday, October 6, 2014

Tricolor Sandwich

     Tricolor and multi flavour sandwich for family members in breakfast on a holiday or to arouse taste buds of your esteemed guests.


Sandwich bread
  [white or brown]        4 slice  for 1 sandwich

Paneer               50 gm
Cucumber or cabbage.    1
Capsicum.         1
Carrot.          2piece 
Tomato        2medium      
Green coriender or mint chutney.     2 -3 tbsp
Tomato sauce.     2-3tbsp
Lemon juice.        1 tsp
Chilli sauce.          1tbsp
Cheese.                 3-4 cubs
Black paper powder.    1 tsp
Butter               2tbsp
Salt to taste


Remove the side crusts off the slices if necessary.
Grate the paneer.
Grate the cheese.
Slice the tomatoes finely.mix black paper powder and 1 pinch salt

Peel off and grate cucumber. Mix 1/2 tsp lemon juice and   finnly chopped capsicum

Prepare green coriander chutney using green chilli.


Place one slice on a plate,.Add a layer of grated paneer & cheese.Place second slice over first one.Spread green chutney and add grated cucumber all over.Sprinkle salt.Add chilli sauce.
Place third slice on second one,spread tomato sauce and then tomato slices all over.
Take a fourth slice,spread thin layer of butter and place it as cover with buttered side down.

Once assembled,cut each one into 2 triangles and wrap each triangle with paper napkin.
Tricolor sandwich is ready.
     Serve immediately otherwise the sandwich will become saggy and difficult to hold.

Friday, September 26, 2014

Special Recipes for Holy Navratra


       With blessings of Ma Durga, the holy days of Navratra have begun and will end on 2nd Oct,2014.Many of us observe fasting in this period and depend on phalahari meals.In this blog many recipes have been posted from time to time for such occasions,which are listed below:

     I am sure these recipes will make anyone's fasting a worthwhile experience!

Friday, September 12, 2014

Handi Paneer


  Handi Paneer is a very spicy,nutritious and delicious paneer recipe.






Paneer.                    250 gm
Thick Curd             1 cup
Turmeric Powder.   1/2 tsp
Red Chilli Powder.  1/4 tsp
Kashmiri Red Chilli Powder   1/4tsp
Bayleaf.                   2 pieces
Black Peppercorn   7-8 pieces
Cinnamon stick       1"(approx size)
Cloves                     3-4 pieces
Mace [javitri]         1 small piece 
Green cardamom.     2-3 pieces
Black cardamom.     1 pieces
Red pepper corn ( whole red chilli) 2
Garam masala powder  1/2 tsp 
Onion.                      3-5 pieces
Tomato                     3-4 pieces
Ginger.                      2" small  piece
Green coriander leaves 1small bunch
Green chilli.             3-4
Salt to taste
Oil.                           2tbsp


Cut the paneer into 1 inch size cubes.
Beat the curd.
Cut into 2 halves then slice very fine
Slit green chillies into two parts.
Grate ginger. grated thickly into long shreds
Finely chop coriander leaves.
Chop tomatoes very finely.

Break coarsely the black pepper corns,black & green cardamoms.


Heat 2 tbsp oil in a pan or 'cook n serve' handi.Add paneer cubes and fry on low flame on all sides till slight brown.Keep flame on,take paneer out and keep aside.
To hot oil in same pot,add cinnamon stick,bay leaf,javitry,green & black cardamom,cloves,red pepper corn,black pepper corn.Fry till these pop up.
Add immediately sliced onion,stir-fry till onion turns golden brown.Add tomato pieces.Again stir-fry and cook on low flame for 8-9 minutes.
When tomato cooked properly,mix onion & tomato like a paste. Add turmeric powder, red chilli powder and garam masala powder,mix well.
 Add beaten thick curd. Cook for 5-6 minutes till dry.Add salt,Kashmiri red chilli powder and chopped green chilli.
Now add  paneer cubes and 1/2 cup water,cover with lid. Cook on low flame till thick gravy is formed.Close the flame and remove handi.
Serve hot,in a small copper or clay handi,garnished with coriander leaves and grated paneer. Nan,Rumali Roti,Missi Roti,jeera ric etc. are ideal companions.

Monday, September 1, 2014

Arvi ke Patte ke Pakode [Colocasia Leaves Fritter ]

     There are so many kinds of pakode or fritters which are just not mouthwatering in taste,but form popular part of Indian kitchens.Arvi ke patte ke pakode deserve special place among them!These hot pakode can be enjoyed as snacks in cool seasons or with meals.                                   


  • Arvi ke patte                  6-9  leaves
  • Black gram (urad daal )          1 cup
  • Green gram (Moong ki daal)   1cup
  • Rice                                      1/4 cup
  • Garam masala powder              1tsp
  • Asafoetida                            1/4 tsp
  • Green chilli                      7-8 pieces
  • Garlic cloves                             5-6 
  • Ginger                         1small piece
  • Lemon juice                       2 lemon
  • Mango powder                        2 tsp
  • Salt to taste
  • Oil for fry                           1/2 cup
  • Bengal gram (channa daal)      1cup    


    • Wash and soak black gram, bengal gram,green gram and rice in three/four separate bowls for 6 hours.Then grind each soaked gram & rice separately as suggested below :
           1.grind black gram with asafoetida and green chilli.
           2.grind bengal gram with garlic and green chilli.
           3.grind green gram with ginger,rice and green chilli.
           4.Mix mango powder and salt with each gram paste.


    • Wash the leaves.If leaves have hard stems,remove them.
    • Rub lemon juice on the every leave.Keep aside for about 10 m9nutes.
    • Place the leaves on clean & large surface.Take one of these,place it with smooth side face down and  rough side up.Apply bengal gram paste on upper surface.
    • Then place another leave over first one with smooth side down,apply black gram paste.
    • Now again place third leave over second one with smooth side down and apply green gram paste.
    • Now roll these leaves carefully like a swiss roll.

    • Repeat the process with other leaves,thus preparing several sets of leaves.
    • Now the rolls are to be steamed in the steamer.If required,as an alternative,take a cooker or large pan, fill in the water nearly up to rim,cover with plain jaali and boil water.Your steamer is ready.
    • Steam 2 or 3 rolls at a time as may be suitable in the steamer,placing side by side and covered with a dish or so,for about 15-20 minutes till daal pastes are cooked.

    •  To check whether gram pastes are cooked,insert a knife about 1 inch through the rolls.Withdraw it.If knife is clean,it suggests daal pastes are cooked. 

    •  When done,remove the rolls slowly from steamer,put on a plate and cut  the rolls into 1/2 inch thick slices.
    • Heat oil in a deep pan.When steaming hot.Deep fry the slices,4-5 at a time.Ensure the slices do not break.
    •  [The people who do not wish to use deep fried pakode,then alternatively Heat one tbsp oil in a pan,add mustard seeds.When seeds pop up,add slices,saute on both sides for 5-6 minutes.]
    Serve hot as a snack or with rice,roti and daal.

    Sunday, August 24, 2014

    Kachaudi---Chane ke Daal ki



    • Bengal gram       1 cup
      [chane ki daal]
    • Wheat flour         2 cup
    • Green chilli  3-4 pieces
    • Ginger     1 small piece
    • Green coriander leaves  1small bunch
    • Cumin seed                 1/2 tsp
    • Black pepper corn  7-8pieces
    •  Black cardamom      2 pieces       
    • Green cardamom   2-4 pieces
    • Cloves                   5-6 pieces
    • Red chilli powder       1/4 tsp
    • Ghee                             3tbsp
    • Oil  for fry                    2cup                            
    • Salt to taste


    • Chop finely green chilly,coriander leaves and ginger.
      For filling--
    • Soak the chana daal for 6 -7 hours. Wash thoroughly and grind soaked chana daal along with ginger,cumin seeds, black & green cardamom, black pepper and cloves to get a smooth paste.
    • Heat 1 tsp oil in a pan. Add channa daal paste, chopped green chilly & red chilli,   salt, chopped green coriander leaves. Mix thoroughly. Saute for 5-6 minutes. When paste gets dried,close the flame.
    • Filling paste is ready.
    For Kachaudi--
    •  Add warm ghee and salt to the wheat flour, mix well.Knead to a smooth,soft and little loose dough as is made for chapati.

    • Make small balls of wheat flour dough of equal sizes. 
    • Take one ball, place it on a rolling board,press with palm and roll out a little. 
    • Take it in one palm, place one spoon of daal paste in middle and close from all sides.
    • Now put it back on rolling board and roll it lightly with rolling pin so that daal does not breach.

    • Meanwhile heat oil in a deep fry pan on high flame. 
    • When steaming hot, deep fry the roll till light brown.Fry on both sides.
    • Repeat the process with other balls.
    Kachaudi is ready.

    Serve hot.
    Eat it as snack with green coriander chutney or pickle at tea time,or,in meals.

    Thursday, August 7, 2014

    Eastern Kadhi [कढ़ी]


     The Kadhi is a very popular dish,basically a product of curd and gram flour,with varying cooking methods prevailing in different parts of India.Each has its own unique taste and flavour.


    • Gram flour for pakoda       1cup
    • Gram flour for kadhi      1/4 cup
    • Turmeric powder               1 tsp
    • Asafoetida.                     1/4 tsp
    • Fenugreek                       1/2 tsp
    • Whole red chilly                 3-4 
    • Garlic                        5-6 flakes
    • Green chilly              5-6 pieces
    • Onion                        2 medium
    • Cumin seeds                   1/4 tsp
    • Garam masala                 1/4 tsp
    • Red chilli powder              1 tsp
    • Green coriander leaves   1bunch
    • Sour curd                          4 cup
    • Salt to taste
    • Mustard oil for fry       5-6 tbsp
    • Pure ghee for sprinkle      2tbsp
    • Water                            3-4 cup


    • Crush green chilly and garlic. 
    For the pakodas,
    •   Take 1 cup gram flour in a separate bowl,add 1/2 cup of water gradually in small quantities at a time,keep on beating.The batter should be thick.Add salt,turmeric powder,1/4 tsp red chilly powder &1 pinch asafoetida [hing].
    •   To judge whether the batter is fit for fluffy pakodas,take it in a spoon and drop a bit in water taken in a cup.If the batter floats,then it is ok and no more beating is required.Batter is ready to make pakodas.


     A.For Pakodas: 

    • Heat oil in a deep pan on high flame.
    • Once piping hot,drop small balls of gram flour batter in oil with help of a spoon.
    • Deep fry till golden brown.
    • Make 5-6 pakodas at a time.
    • Keep pakodas aside.

       B. For the kadhi:
    •  Take curd in a separate bowl and beat well.
    • Add 1/4cup gram flour.Whisk thoroughly till batter is smooth and no lumps are there.
    • Add turmeric powder,1/4tsp red chilly powder 1/4tsp garam masala and 3-4 cup of water.
    • Whisk well again.
    Mixture of curd & gram flour

    •  Heat oil in a bigger deep pan on high flame.
    • Add  asafoetida, methi and whole red chilly.
    • When these begin to sputter,add both grated garlic & green chilli.Mix and fry for 5-6 seconds.
    • Add mixture of gram flour & curd.Mix.Stir well and bring to boil.
    • Lower the flame and simmer for about 15 minutes.
    • Add salt to taste.Stir occasionally.
    • Kadhi solution should not be thick.To check its rightness,follow the illustration.

    Checking solution

    Kadhi solution

    • Now add pakodas and simmer again on low flame for about 5 minutes.Be careful pakodas may not be broken.

    Pakodas dipped in Kadhi solution 

    •  For seasoning,heat a small steel bowl on medium flame.
    • Add 2 tbsp of pure deshi ghee, then cumin seeds .
    • When  cumin seeds  pop up, add curry leaves,whole red chilly & 1/4 tsp red chilly powder at the same time.Saute for 2-3 seconds.
    • Close flame.
    • Add it at the time of serving.
    • Serve hot,garnished with finely chopped coriander leaves.
    Garnished Kadhi with seasoning

    Ideal companions include roti and rice.Onion [optional] adds to taste.
    With roti,rice & onion