Friday, April 27, 2012

Pinwheel Sandwiches

Pinwheel sandwich is a bright idea for picnic baskets, birthday parties and even lunch boxes. They are wonderful and tasty little sandwiches which are absolute delights. You have school friends coming over, or taking long road trip these are perfect for every occasion. But the best part is that it can be made a day or two in advance and refrigerated so it saves you the last minute rush. One can fill in peas, cottage cheese, potatoes and for sweet tooth jam or chocolate spread.

1 packet of large bread
1 boiled potato mashed
½ cup of peas boiled and mashed
Salt to taste
2 tbsp chopped coriander
½ tsp dry mango powder (amchur)
1 tsp of red chilli powder –adjust to taste
1/2cumin (jeera)
1 tbsp oil

Cut the crust or sides of bread. With the help of rolling pin roll the bread such that it is flat.
Heat oil in the pan and add cumin
When cumin crackles add in it potato, peas, salt, chiili powder, dry mango powder and chopped coriander. Let mixture cool down.
Take bread slice and spread on it the filling (do not spread thick layer)
Roll it in the shape of log and cover it with silver foil and refrigerate till (this will help it to take the shape).
Just before serving take the foil out and cut them into pieces.

Thursday, April 26, 2012

Choco Balls

Choco Balls are the easiest way to utilize all the left over cake or improper baked cake in a quick and yummy ball of deliciousness. Even though I used leftovers, you could easily bake a cake for the sole purpose of cake balls. Choco balls are also known as chocolate pops and they are quite IN these days. The ways to make it are endless- one can use nuts, coconut, chocolate chips, coco powder etc. Its perfect Picnic Dessert.

1 cup crumbled leftover cake (any flavor will do)
2 tbsp coco powder
5 tbsp grated coconut
100 grams dark chocolate

Melt dark chocolate in double boiler
When chocolate is melted and it in 2 tbsp of coco powder
With help of liquid chocolate make balls of crumbled leftover cake
When you get the shape roll it on grated coconut (you can coat with chocolate chips, gems, nuts etc)
Line them on butter paper and freeze for 10-15 minutes.

*Warning- It is very yummy and no one can eat just one*

Carrot Nutty Salad

I love salads. Salads are balanced, healthy, tasty and filling meal.This salad  taste very unique due to orange juice dressing and almonds provide the right amount of crunch to it.


For Salad
1 cup carrot grated
1 tbsp chopped coriander
1/4 cup roasted finely chopped almond

For Dressing
2 tbsp Orange Juice
1/2 tsp black pepper
Black salt to taste


To make dressing combine orange juice, black pepper, black salt.
Mix together grated carrot, chopped coriander and almond.
In the carrot mixture add the dressing.

Your quick simple and healthy salad is ready!!

Wednesday, April 25, 2012

Whole Wheat Buns (Eggless)

I love to eat bread especially buns, but buns that are available in the market are made from refined flour (maida) and preservatives. So I thought of making whole wheat buns at home and thus be happy because I know it will be healthy for me. Also there is nothing tastier then fresh homemade buns :-)


Wheat Flour-3 cups
Yeast-2 tblspn
Salt to taste
Sugar-1 tblspn
Olive oil-1 tblspn
Warm water -1/2 cup
Curd-1/2 cup
Milk-1 tblspn
Sesame seeds-2 tblspn


Add yeast and sugar in warm water with curd and let it sit for 5 min or till bubble appears.

In a mixing bowl, mix together wheat flour and salt.

Then pour the yeast mixture in this and make a soft dough out of this.

Drizzle oil over this and cover it with plastic wrap or wet thin cloth and let it sit till it is doubles in size.

Then punch the air out of this and again knead it for 5 minutes.

Divide the dough in to equal portions and form balls out of it.

Arrange it in a well oiled tray and cover it with a damp cloth. Let this rest for 30 minutes or till it increase in size.

Just before baking brush this with milk and sprinkle some sesame seeds over it.

Put this in preheated oven (220 °C or 450°F).Cook for 15 min till light golden colour.

Remove this and let it cool down.

Serve with chutney or make burger with it.

Sunday, April 22, 2012

Patties From Leftover Rice

Do you have leftover rice and do not know how to use it? Whether it's white rice or brown, don’t throw it away! Turn leftover rice into easy starter. You'll be surprised, because you won't even recognize it as leftovers. I made patties/dumplings using leftover rice and it turned out to be awesome. 


·1 cup cooked rice(Chawal)

·1/2 cup chickpea flour (besan)
·1 tbsp ground peanut (moongfali)
·A pinch of turmeric powder (haldi)
·1/2 tsp green chili paste or adjust to your taste
·1/4 tsp garlic paste(Lasan)
·1/4 tsp ginger paste(Adrak)
·5 tbsp oil
·Salt if needed only as rice is cooked with salt
·1 tbsp finely chopped cilantro (dhaniya)
·1 tsp finely chopped curry leaves
·1 tbsp lime juice
·A pinch of sugar


1.Take a bowl and combine all ingredients in it (add only 2 tbsp oil)
2.Sprinkle water (if needed only) and mix all well. Keep mashing rice while mixing.
3.Make small balls or patties of the shape and size you desire.
4.Heat remaining oil in non stick pan and cook them on medium heat on both sides till golden brown.
5.Crispy ,Tasty rice patties is ready.

Thursday, April 19, 2012

Koki (Sindhi Bread)

Koki is simple Sindhi flat bread. I have special memories of Koki. One of my friends in college was Sindhi - she was the one who made me taste Koki for the first time.  I like its taste and texture and also the fact that it can be made with minimum ingredients available in any kitchen. There are many ways to make Koki; what I have posted here is the traditional way of making it. In the pictures it looks like any other Indian bread, but the way to cook it is different and hence it tastes different. So do try to figure out the distinction between the other breads and Koki.

  • 1 Cup Wheat Flour
  • 1/4 Cup and 2 Tbsp finely chopped onion
  • Salt to taste
  • 1/2 Tsp. Red chilly powder or 2 Green chillies finely chopped
  • 4 Tbsp. Oil
  • 8 tbsp Ghee 

  1. Mix flour, salt, chopped onion, chilly and 3 tbsp of oil very well.
  2. Mix some water into it and make stiff dough.
  3. Make 4 small balls out of it just like patties.
  4. Slightly roast it from both the sides on hot tawa. (roast very little)
  5. Then, roll it again like a paratha.  Cook it from both sides on hot tawa, adding little oil/ghee/butter till very small brown patches appear on both sides.
Serve hot with chutney or curd. I like it to pair it with Massla Tea.:)

Friday, April 13, 2012

Suji Ka Dhokla

I like suji/semolina as an ingredient. There is so much that you can make with suji and curd mixture such as sandwiches,cheela, idli and yes of course Dhokla. Dhokla is a popular Gujarati dish which had many varieties like khaman dhokla, rice dholka, sandwich dholka etc. I like suji ka dhokla because its very light and healthy. And since it was raining; I could not stop myself to make it today.

  • 1 cup Semolina (Suji)
  • 2 Cup Curd (Dahi)
  • 3/4th tbsp Soda
  • Salt to taste.
  • ½ tsp Black pepper (Kali Mirch)
  • 1 Tbsp Ginger garlic paste
  • 2 Tbsp Oil
  • 8-10 Curry Leaves
  • 5-6 Green Chilli Slited
  • 1 tbsp Mustard seeds (Rai/ Sarso)
  • Coriander Leaves for garnishing. 

  1. Mix Suji and Curd and keep it for 1-2 hours.
  2. In a deep vessel keep some water for boiling. While this comes to a boil.
  3. Mix Ginger garlic paste, Salt, sugar, black pepper with curd-suji mixture. The batter should be of cake consistency, add water only if required.
  4. In the end add soda. Stir quickly and Place in a greased thali/plate.
  5. Steam around 10 minute.
  6. When done, let it cool. Cut into square pieces.
  7. Lastly heat oil in a pan. Add mustard seeds, curry leaves and green chillies. Put the Dhoklas in the pan. Stir for 2-3 minutes till the tempering is well coated on the dhoklas.

Tip:-Add vegetables like onion, tomatoes, capsicum to make vegetable dhokla.
-Add some turmeric (haldi) to make yellow doklas

Thursday, April 12, 2012

Spring Onion and Tomato Subzi

Winter is almost bidding goodbye to all of us and so are many vegetables which we get to see only during winters. Yesterday I saw some bunches of spring onions in the grocery shop, so I thought before summer arrives, let me grab some bites of Spring Onion and Tomato subji. The best part of cooking this subji is that it is very quick, has minimum spices and spring onion being green leafy vegetable it is full of protein and fibre. So here it is!......

2 cups of chopped spring onion
1 chopped tomato
½ tsp amchur Powder /Lemon Juice
3 finely chopped green chillies
½ tsp red chilli powder (Lal Mirch)
½ tsp turmeric powder (Haldi)
½ tsp coriander powder (Dhaniya)
1 Tsp oil
½ cup water
½ tsp cumin seeds (Jeera)
Salt to taste
Chopped coriander to garnish.

1.Heat oil in pan. When heated add cumin and wait till it crackles.
2.Then add chopped spring onion, turmeric, salt, green chiilies, red chilli powder, coriander powder and water. Cover it with lid and wait till spring onion is soft.
3.Then add in tomato, amchur powder/ lime juice.
4.When tomatoes are soft add chopped coriander.

Serve hot with bread or rice.

Tip: This is also a very good stuffing for sandwiches’.Put it in between slices of bread and enjoy!


Wednesday, April 11, 2012

Bajre Ki Roti

I made Bajre Ki roti to pair with Gatte ki Subzi. Bajre ki roti is a popular Rajasthani cuisine. People in Rajasthan eat it with a piece of gur (jaggery) and it is liberally smeared with pure ghee. Women in Rajasthan use their hands to roll the dough to make thick roti; I find it difficult to make it by hands thus I add in some wheat flour so that I can use rolling pin. Do try and make it, I am sure you will love it.

Bajre Ka Aata (Millet Flour) - 1 cup
Gehun Ka Aata (Whole Wheat Flour) - 1/4 cup 
Ajwain (Carom Seeds) - 1 tsp 
Ghee (Clarified Butter) - 2 tbsp 
Salt - as per taste


1.       Mix all the ingredients.
2.       Add warm water little by little and mix it in a soft dough.
3.       Pinch a lemon size ball from the dough, dust it with some bajra flour and roll it into a desired sized circle.
4.       Now, put this rolled roti on a hot pan/tawa and cook on both sides till golden brown. 
5.       While cooking it add ghee on it.
6.       Make the remaining rotis with left dough.

Serve with ghee on the top.

Gatte Ki Subzi

Rajasthan’s cuisine is very different from cuisines in other parts of India. Rajasthan's terrain is made of up deserts and thus availability of water and green leafy vegetables is scarce. Owing to this scarcity, Rajasthanis used to use different types of ingredients to prepare their food such as flour, dry fruits, yogurt, pulses and spices. Secondly, because most of them fought wars, they wanted to carry something that could last for days. Hence necessity became the mother of invention. No Rajasthani meal is complete without Gatte Ki Subzi.

Gatte Ki Sabzi is made from steamed dumplings made from gram flour/ besan/ chickpea flour. Like all the other gravies, there are many ways to make this curry. Some prefer it dry, some make it using yogurt and some using tomatoes. I have made combination of many recipes. I used both tomatoes and yogurt to make the gravy. So lets start cooking!.....


For the gatte 
100 grams - gram flour (besan)
1/2 tsp - salt
1/2 tsp - red chilli powder
1/8 tsp - garam masala powder
1 1/2 tbsp - oil
1/2 tsp - kasuri methi (dried fenugreek leaves)
Yogurt to knead the dough

For the gravy 
1/2 tbsp - oil
1/4 tsp - fennel seeds (saunf)
1/8 tsp - nigella seeds (kalonji)
½ tsp Hing (asafoetida)
1 – bay leaf
1 chopped tomato
3 tbsp - low fat yogurt
1/4 tsp - red chilli powder
1/2 tsp - turmeric powder (haldi)
1/2 tsp - dried mango powder (aamchur)
1 tsp - coriander powder (dhaniya powder)
a generous pinch of garam masala
salt to taste
1/4 tsp - dried fenugreek leaves (kasuri methi) + to garnish

1.   Boil 4-5 cups of water in a deep pan
2.   Mix together in a bowl besan, salt, red chilli powder, garam masala and kasuri methi . Add the oil and yogurt spoon by spoon and make hard dough. 
3.   Divide the dough and roll out into cylinders. And put in boiling water for 20 minutes or till white spots appears on gatta.
4.   Drain and let the gatta cool. And when cooled cut into round pieces.
5.   For the gravy mix together yogurt,tomato, red chilli powder, haldi, aamchur, dhaniya powder, garam masala, salt and kasuri methi in a bowl and keep aside.
6.   Heat 1/2 tbsp of oil in a pan, add the saunf and kalonji. When the seeds start to crackle, add the hing and bayleaf. Add the yogurt mix and cook on a medium heat, stirring continuously. When it starts to boil, add the gatte and cook again for a couple of minutes.
7.   Garnish with dried fenugreek leaves
8.   Serve hot with bread or dal bati. I made bajre ki roti.

Tuesday, April 10, 2012

Daal Masala

Surprisingly, I never tasted or had Dal Masala in India; I had it last Sunday in London and I loved it because it was very different from all the dals that I had till date. Dals cooked in most of the houses is of liquid consistency but Dal Masala is a thick dal with different flavours.

  • 1/4 cup yellow moong dal (split yellow gram)
  • 1/3 cup masoor dal (split red lentil)
  • 1/3 cup urad dal (split black lentils)
  • 1/3 cup toovar (arhar) dal
  • 3 onions, grated
  • 2 tomatoes, chopped
  • 3 tbsp ghee
  • salt to taste
  • chopped coriander (dhania)
  • 5 cloves of garlic (lehsun)
  • 2 tsp coriander (dhania) seeds
  • 1 tsp cumin seeds (jeera)
  • 1/4 tsp turmeric powder (haldi)
  • 1 tbsp chopped coriander (dhania)
  • 8 whole dry kashmiri red chillies
  • 25 mm. piece ginger (adrak)
  • 3 sticks cinnamon (dalchini)
  • 3 black peppercorns
  • 3 cloves (laung / lavang)

1.   Wash all the dals together and soak for an hour
2.   Then boil dal in a deep pan with 4 cups of water till is done.
3.   Take garlic,coriander seeds, cumin, turmeric, dry red chilli, ginger, cinnamon, peppercorns and laung and make a fine paste in the blender.
4.   Heat the ghee and fry the onions till it becomes light pink in colour.
5.   Add the paste(made in step 3) and fry for 3 to 4 minutes.
6.   Slowly add the tomatoes and fry again till it leaves oil.
7.   Then Add the cooked dals and salt.
8.   Cook it covered till it boils.
9.    Garnish with coriander.

Serve hot with Rice or Bread.

Thursday, April 5, 2012

Mutter Masala: Peas Dry Curry: Sukha Matar

Mutter Masala / Peas Masala is of semi-thick consistency. This is can be served as side dish and also main course. The best part of this recipe is that its very simple and can be prepared in minutes.

Fresh/Frozen Green peas - 1 cup,
Tomato - 1 (Finely grated),
Green chilli - 1 (slit lengthwise)
Turmeric powder - 1 tsp (Haldi)
Red chilli powder - 3 tsp
Garam masala powder - 1 tsp
Coriander powder - 2 tsp (Dhaniya Powder)
Bay leaf - 1
Salt - as per taste
Oil – 1 tbsp

1. Boil & cook the green peas in water with salt. Once boiled drain the water.
2. Heat oil in pan, add green chilli, bay leaf and sauté for 5 seconds.
3. Add the tomatoes and saute till they are mashed and soft.
4. Now add the turmeric powder, red chilli powder, coriander powder, garam masala, salt and mix. Add water for the curry and bring to boil.
5. When it boils, add the cooked peas. Cover and let it cook for few minutes.
6. Green Peas masala is ready to serve hot with rice or bread.

Khaman Dhokla

Khaman Dokhla is an Indian Guajarati speciality. It is perfect for any time snack. It is like a savoury sponge cake made from gram flour. It is healthy snack as it is not deep fried and also rich in proteins and carbohydrates.


Gram Flour (besan)-sieved-2 cups
Salt to taste
Turmeric powder(haldi)-1/2 tsp
Oil-1 tbsp
Green Chilli-Ginger paste-1 tsp
Lemon juice- 1 tbsp
Soda Bicarbonate-1 tsp
Mustard Seeds (rai)-1 tsp
Coriander leaves-Chopped-2 tbsp
Coconut -Grated- 1/4 cup
Green Chili-Slit- 4-5

  1. Take gram flour in a bowl. Add yogurt and approximately one cup of warm water and mix. Avoid lumps.
  2. Add salt and mix again. Leave it aside to ferment for three to four hours.
  3. When gram flour mixture has fermented, add turmeric powder and green chilli-ginger paste.
  4. Heat the steamer. Grease a thali/plate. In a small bowl take lemon juice, soda bicarbonate, one teaspoon of oil and mix. Add it to the batter and whisk briskly.
  5. Pour batter into the greased thali/plate and place it in the steamer. Cover with the lid and steam for ten minutes.
  6. When a little cool, cut into squares and keep in a serving bowl/plate.
  7. Heat remaining oil in a small pan. Add mustard seeds and chilli. When the seeds begin to crackle, remove and pour over the dhoklas.
  8. Serve, garnished with chopped coriander leaves and scraped coconut. 

Wednesday, April 4, 2012

Baked Potatoes Wedges

Making healthy versions of fried food is something I always want and try for. My partner and I went to Burger King recently and we wanted to order potatoes wedges with our burgers; but knowing how oily and unhealthy they are, we did not. At the very same time I thought I will try healthier adaptation of potatoes wedges, one which is not fried and also tastes better. And yes guess what!!-  Yesterday it was raining here, so I made BAKED POTATOE WEDGES. I used garlic and oregano to add in more flavours, and it was yummmm (hot and spicy)....Here it is!!....

  • 2 potatoes washed and cut into wedges (do not peel)
  • 4 cloves of garlic crushed
  • ¼ tsp of oregano
  • ¼ tsp of black pepper crushed
  • 1 tsp of red chilli powder (increase or decrease as per taste)
  • Salt as per taste
  • 1 and ½ tbsp of olive oil (any oil will do) 
  1. Preheat oven at 250C for 10 minutes.
  2. Heat oil and add garlic to it and set it to cool.
  3. In bowl add salt, oregano, pepper, red chilli and cooled oil.
  4. Mix in it potatoes and coat them very well with oil mixture.
  5. Take a baking tray and line it with silver foil.
  6. Lay on it potato wedges
  7. Bake for 7-8 minutes (keep checking it between)
  8. Bake till they are soft.

Tip:- They are healthy and perfect finger food
-Decrease the amount of red chilli and pepper to serve to kids.

Rassewale Aloo Tamatar

Rassewale Aloo Tamatar Subji. I think is cooked in all Indian houses. My mom made rassewale aloo (aloo in gravy) and the best part about her recipe was to keep it very simple and easy. I made aloo ki subji so many times but I always missed the flavours that is present in her cooking, so I rang her today and asked what was I missing; she mentioned that I must keep it very uncomplicated-no garlic, ginger and garam masala. So I made it!.....It was good but Mom is the Best!!!  :-)

1 cup chopped and boiled potatoes
1 cup chopped tomatoes
1/4 tsp cumin seeds/jeera
1 pinch asafoetida/hing
1 whole red chilli
1/4 tsp turmeric powder/haldi
1/4 tsp red chilli powder/lal mirchi

1/2 tsp coriander powder/dhaniya powder
1/2 tsp salt (or to taste)
2 tsp oil

1. Heat oil in a kadai (wok),when oil is hot add the cumin seeds, whole red chilli and asafoetida
2. Add tomatoes and all the spices. Fry the tomatoes on high flame for about a minute
3. Add the potatoes and cook on high flame for 2 minutes.
4. Add two cups water, cover and cook on medium flame till it boils very well.
5. Serve with paratha or roti.

Tuesday, April 3, 2012

Simplest Dal

Nutritious and flavorful, Dal is the quick choice for any meal. Dal is one of the principal foods of the India which is used for soup, starters to dessert. All states have their own way of making dal, what I have made here is simplest form of  Dal (Tuar Dal). I will be soon  posting various forms of daal.Check my snack time daal.

  • 2 cups Yellow Lentils (Tuar Dal)
  • 4 cups water
  • 2 tablespoons oil (Any)
  • 2 whole red chilli
  • 1 tsp cumin (Jeera) 
  • 1 1/2 cups chopped tomatoes
  • 1/3 cup chopped cilantro/coriander
  • 1 tsp turmeric (Haldi)
  • ½ tsp asafoetida (hing)
  • 1 tsp Red chilli powder (Lal Mirch)
  • Salt to taste 
  1. Wash lentils and drain well. 
  2. In a pressure cook, cook rice with 4 cups of water, salt and turmeric till 4 whistles.
  3. Heat oil in a pan on medium heat. Add cumin, asafoetida and whole red chilli.
  4. Then add chopped tomatoes with red chilli powder and keep stiring. Cook till tomatoes are soft.
  5. Lastly add cooked lenthils and bring to boil.
  6. Garnish with chopped cilantro/coriander.

Serve hot with Rice or bread.