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Monday, February 22, 2010

Bread pizza

Simple,easy and quick recipe..............................


White bread slices-- 4

pizza sauce-- 4 tbsp


onion,tomato,capsicum (chopped)

Cheese (grated)

For Garnishing_

Red chilli flakes

Italian seasoning


1-preheat the oven on 450 degrees.

2-Spread one layer of butter on each bread slice,then the layer of pizza sauce on it.

3-place onion ,tomatoes and capsicum topping on it.

4-Place the bread slices in tray.

5-Sprinkle cheese on top and place it in the preheated oven and bake untill the cheese melts.

6-Serve hot and sprinkle chilli flakes and italian seasoning on top.

NOTE-1 - Use any topping of your choice.

2- Can make on hot tawa too.

As it is simple and quick so ,I am sending this to Niloufer's Twenty-20 Cooking Event. because it can be done in less than 20 minutes..........................

 I am sending it to Aathidhyam's BREAD MANIA EVENT. too.

Sunday, February 7, 2010

Black Chana masala (Black gram curry)

Here is the simple and quick recipe for black gram curry which is full of protein and tastes best with pooris.pooris are the ideal combo for this but we can have it with chapati or parotta too.In my house we use to cook this for the Ramnavmi with pooris and sooji halwa as prasad but at that time I avoid the use of onion in the recipe.
This recipe is a hit in my house as our weekend brunch with pooris too sometimes.

Ingredients :

Black Channa - 1 cup (soaked for 5-6 hours /overnight)

Cloves - 1-2

Cinnamon - 1/2 inch piece

Turmeric powder - 1 tsp

Chilli powder - 2 tsp

 cumin seeds -1 tbsp

Garam masla powder/Channa masala powder -1 tbsp

Onion - 1 medium sized in to paste

Ginger garlic paste - 2 tsp

Tomato puree - 1/2 cup

Curry leaves - few

Oil - 1 tbsp

Lemon - 1/2 small size  or dry mango powder 1/2 tsp

 salt to taste

coriender leaves for garnishing


1-Boil channa with a pinch of turmeric powder  and salt  keep aside.

2-In a kadai, add oil and temper cumin seeds, cloves and cinnamon. Add ginger garlic paste and fry for 2 add onion, tomato, curry leaves and fry well till onions turn light brown.

3-Add boiled channa, chilli powder, channa masala/garam masala powder and mix well.

4-Add water as needed to form the desired gravy.

5- Add dry mango powder or lemon juice before serving.

6- Garnish it with coriender leaves.

Chana (black gram) paratha

A paratha (also spelled as parantha) (Hindi: पराँठा) is an Indian flat-bread that originated in the Indian subcontinent. Paratha is an amalgamation of the words parat (Hindi: परत) and atta (Hindi: आटा) which literally means layers of cooked flour.

It is one of the most popular unleavened flat-breads in Indian cuisine and is made by pan frying whole-wheat flour on a tava.
There are so many different ways to make paratha,but this recipe is little bit different from the regular paraths.A nice change from the routine paratha.


•1 cup whole-wheat flour

•1/2 cup water (Use more as needed)

•Pinch of salt

 1/2 cup black gram (kala chana) (soaked for 4-5 hours)

•1/4 tsp salt

•1/2 tsp cumin seed powder

•1 chopped green chili

•2 tsp chopped cilantro

•1/2 tsp garam masala (optional)

•1/2 tsp amchoor powder (optional)

 •1/4 cup whole-wheat flour for rolling

•Oil or ghee to cook


1-boil black gram untill soft adding little salt ,let it cool and grind them.

2-.Mix flour, salt ,pureed  black gram,all spices,green chilli,cilantro and  water together to make soft dough (if the dough is hard add a little more water). I like mixing the dough by hand.

3.Knead the dough for a few minutes and leave it sometime for rest around 15-20 minutes.

4 .Divide the dough into equal parts and roll it with the help of little dry wheat flour.

5 Heat the tawa on medium high and place paratha on it.

6.Then flip the paratha over. You will  see some golden-brown spots on the topside. After a few seconds, spread 1 tsp of oil or ghee on the paratha. Again, flip the paratha and lightly press the puffed areas with a spatula.
7 cook till golden brown from both  sides ,serve it with yogurt,any curry or pickle.

1- This is the best way to use my leftover black gram for me.

Chole palak curry(Spinach and chikpeas)

Chickpeas and spinach is a great combination and a healthy, protein rich dish. Chickpeas immersed with spicy spinach gravy. This dish can be served with roti, naan ,bhtura or rice.


 1/2 cup chickpea (chole)(soaked for about 5-6 hours)

•3 cups finely chopped spinach

•2 medium tomatoes

  2 medium onions

  2 cloves garlic

•1/2″piece ginger

•1 green chili

•3 tsp oil

•1/4 tsp asafetida

•1 tsp cumin seed

•1 tsp coriander powder

•1/2 tsp turmeric

•1/2 tsp red pepper

•1/2 tsp salt adjust

•1/2 tsp garam masala

  1/2 tsp chana masala (optinal)


1- Boil the soaked chikpeas till soft  and drain the water.

2-.Blend onions ,garlic cloves , tomatoes, green chilies, and ginger to make a puree.

3.Heat the oil in a pan .Add the asafetida and cumin seeds.let it splutter.

4-Then add onion- tomato puree,salt, coriander powder, turmeric, red chili powder and cook for about 4 minutes on medium heat .The mixture will start leaving the oil and will reduce to about half in quantity.

5-Cut and add spinach and one half cup of water and let it cook covered for 4 to 5 minutes on medium heat .

6-.Add  chickpeas and mash them lightly with a spatula and let it cook on low heat for 7 to 8 minutes.

7-.Add  garam masala and chana masala let it cook for another minute.

Note - 1- you can use canned chikpeas also.
           2- Add water  as needed to keep the gravy consistency to your liking .

Tadka dal (tuvar dal/Arhar dal)

This is the lentil curry that  makes almost thrice(or more) a week! at my mom's home. My dad simply loves this lentil curry. In fact this is the most popular dal in every household in INDIA. This is a very flavourful and tasty lentil curry. You can have a bowl of this on a cold winter night as a soup all by itself!  Some people(Gujrati Indians) add sugar to sweeten this, but we like it spicy! Yet, you will be amazed that this is not very spicy at all, but really a great lunch alongwith rice and yogurt or chapati.


1 cup toor dal

4 cups water

1 tsp salt

1/2 tsp turmeric

 1/2 tsp coriender powder

2 tablespoons unsalted  butter (ghee)


1/2 tsp cumin seed

1/2 tsp red chili powder

2 bay leaves

Pinch of asafetida

1 medium size chopped tomato
1 medium size chopped onion  (optional)
1 tablespoon fine chopped ginger


1-.Wash dal and soak  in  water for sometime.

2-.In pressure cooker add dal, water, salt, turmeric,coriender powder and 2-3 drops of ghee, cook on medium high heat.Then on medium heat for near about 5-6 minutes.

3-Let the steam go off,then open the cooker for tadka.


1-.Heat ghee in a saucepan ,add hing and cumin seed,let it splutter.

2-Add bay leaves and  chopped onion to it and saute for sometime .

3- Add ginger and chopped tomato and saute.

4-After sometime(4-5 min) ,add red chilli powder .

5- Add this tadka to dal and garnish it with few cilantro leaves.

NOTE- 1- you can make this tadka without tomato and onion too.(then it will be plain tadka dal)
            2 - Adding 2-3 drops of lemon juice will give additional taste to it.

Thursday, February 4, 2010

Quick & easy salad

This is a very quick ,easy and healthy salad with almost no dressing at all.You can serve it as a side with anytime .


Tomato -- 1 big(cut into cubes)
cucumber--1(cut into cubes)
Few lettuce leaves--(chopped )
Red onion--1(chopped)
Lemon juice-- 5-6 drops
Cumin seed powder--1 tbsp
black salt--1/2tbsp
salt to taste
Black pepper powder to taste


1-- Mix all chopped veggies in a bowl.
2-- Add lemon juice,black salt,salt,black pepper and cumin seed powder.
3-- Mix it well and serve immediately.

NOTE--If you want ,can add few drops of honey to give it a little sweet taste.

Paani puri(golgappa)

Panipuri term used in Western India , also known as Gol Gappa (North India), Phuchka in Bengal, Bataashaa or Gup chup in Orissa is a popular street snack in the India. It comprises a round, hollow "puri", fried crisp and filled with a mixture of water, tamarind, chili, chaat masala, potato, onion and chickpeas. Its size is small enough to fit in the mouth.

This snack or chaat is not just delicious, it is also fun to make and eat,with group of friends or family .


                                                                                                                            For puris----

  •1/4 cup All Purpose flour (Maida or Plain Flour)                         

•3/4 cup fine Sooji (Semolina Flour)

•1/2 cup water (as needed)
  A pinch of salt
1-•Mix  semolina, salt , add a little water at a time and knead into a smooth, medium-soft dough. Knead till the dough is absolutely smooth. Cover the dough with a damp cloth and allow to rest for 20 minutes.
2-After the dough has rested, divide it into equal-sized balls. Roll between your palms till smooth. Lightly flour a clean rolling surface and press one ball flat. Roll out into a circle (1/4" thick) using a rolling pin. Now use the circular cookie cutter or( any round shape bottle lid) to cut smaller circles out on the large circle. Remove extra dough from sides of smaller circles.
3- Place over a damp towel and cover with another damp that they will puff up evenly.
4-.Heat the oil on medium high heat.Fry one puri in the oil and press lightly. When it puffs turn over and put another puri in the oil. Keep adding six to eight puris at a time.
5- Fry them till golden brown and crisp, drain and keep on paper towels,store in a airtight container.

For Paani


•4 cups water

•1 bunch fresh coriander leaves

•1 bunch fresh mint leaves (optional)

•3-4 green chillies
•Juice of 2 limes or 1/4 cup tamarind pulp

•1 tsp black salt

•1 tsp salt (adjust to taste)

•1/4 tsp ginger powder

•1 tbsp roasted cumin seed powder

•1/2 tsp black pepper
1-Blend everything except the water together to make a fine paste. While blending, add water as needed to blend.

3.Strain it and  mix the paste with remaining water or according  to your taste.

4.The paani is ready refrigrate it for sometime before serving.
For Filling-
For filling  panipuris generally chikpeas  or potatoes are used.  Boiled Potatoes are also used by themselves or are mixed with the boiled chikpeas. Fried boondi is also used sometimes as a stuffing. You may try different stuffings.Tamarind chutney and green chutney,beaten yogurt may also use as filling for puris.
Assembling pani puri before serving:
1.Place 5-6 puris on a plate. Tap each puri on the thinner side to make a hole.

2.Add a spoonful of stuffing in each puri.

3.Add ¼ tsp green chutney and sweet chutney in the puri.

5.Place a cup with the pani in the plate. And serve.
Some people swear that you should eat panipuri only on the street and it is the tastiest.

But as I said, I prefer to make it at home. Just try my pani puri recipe and then tell me how it came out. I have to go and have a plate of panipuri after writing this recipe. My mouth is watering.....................................

Stuffed Eggplant

Lots of Indian spices flavor these stuffed eggplants. Make this dish part of a multicourse Indian feast along with curried vegetables, basmati rice ,yogurt ,salad and some Indian breads(chapati,paratha,naan or any other) as a side dish.


Small purple brinjals - 8

Ginger paste - 1/2 tsp.

Red chilli powder - ½ tsp or to taste

garam masala  - 1 tbsp

Coriender powder -1tbsp

Turmeric powder- 1 tsp

Fennel seed powder- 1 1/2 tbsp

Dry mango powder-- 1 tbsp

cumin powder - 1 tbsp

Black satl - 1/2 tsp

garlic - paste or chopped finely - ½ tsp

Salt - 1 tsp or to taste.

For seasoning:

 oil - 2 tbsp of your choice.

cumin seeds - ½ tsp

Asafoetida - 1/2 tsp
1-slit the brinjals in four without separating them .
2-Mix well the spices for stuffing with 2-3 drops of oil. Keep aside for 10 minutes.
3-Fill the stuffing into the slit brinjals and press together.

 4-Keep aside the leftover stuffing if any.You can use it while cooking.

5-Heat Oil in a deep pan. Add  cumin seeds and  Asafoetida,let it splutter.

6-Place the stuffed brinjals carefully with open side up.

 7-Add the leftover stuffing over the brinjals.

8-Cover and cook on low heat for 10-12  minutes.

9-Move the brinjals carefully with a spoon on their sides. Sprinkle a little water if necessary for cooking.

10-Cover and Cook  till just done. The brinjals should not lose their shape or become very soft.

NOTE--1-You may store this in fridge for 2 days and reheat and serve.
             2-You can use tamarind pulp in place of  dry mango powder.

Bisibele bhath

Bisi Bele Bhath is the signature dish of many regions in Karnataka. It is a wholesome meal-in-one and has rice, dal and vegetables all in a runny khichdi-like consistency. It is very easy to make also .its a kind of comfort food for me ,when not in a mood to prepare the whole meal ,this is the one and the wholesome meal option

1 cup Rice

3/4 cup Toor Dal

2 cups Mixed Vegetables (onions, tomato, green peas, beans,cauliflower and corn)

salt to taste

6 cups Water


1/2 cup  Coconut powder

2 tsp Sambar Powder

2 Tbsp Coriander Seeds

1" Cinnamon

3-4 Cloves

2-3 Cardamom

1 tsp Khus Khus

1/4 tsp Asafoetida

few Curry leaves


4-5 Tbsp Oil

3-4 Red Chillies

2 tsp Mustard Seeds

3-4 Curry Leaves

1/4 tsp Asafoetida

Method for masala--

1-In a little bit of heated oil, fry the masala ingredients, except for the coconut powder and the sambar powder. Grind all of the masala ingredients to a paste with a little water. Keep aside

Method for bisibele bhath--

1-Add rice,dal and mixed veggies in a pressure cooker with salt and water.

2- pressure cook for about 10-12 minutes.

3- Let the steam go off from the cooker ,open it and add bisibele bhath masala to it.


1- for tadka heat oil in a pan add asafoetida,mustard seed and red chilly ,let it splutter.
2 -Then add curry leaves to the tadka.
3- Add this tadka into the rice and serve it hot with any raita,chutney or papad.
4-you can also garnish it with a splash of butter on top.

Note--1-- Bisibele bhath Masala is easily available in the indian grocery stores and they are equally good .
          2-- You can use slow cooker also in place of pressure cooker ,but cook it for longer time of course.

Tuesday, February 2, 2010

Coconut & onion sandwich

Here is easy and quick sandwich recipe for busy weekdays .Simple but tasty breakfast option.


white bread -- 4 slices
coconut powder--1 1/2 tbsp
onion-- 1/2 medium size(grated)
chilli flakes
salt to taste

For Tadka

Mustard seeds --1tsp
curry leaves--3-4
oil-- 1 tsp


1-Add grated onion,coconut powder,chilli flakes and salt in yogurt and mix it well.keep it aside.
2-Heat oil for tadka ,add mustard seed,let it splutter then add curry leaves.
3- Mix this tadka into yogurt mixer.
4-Spread this mixer on bread slice by covering it with other bread slice.
5-Cook on medium heat till golden brown on tawa.

Monday, February 1, 2010

Tamarind Sauce (imli ki chutney)

This is very simple and easy chutney as every body knows it, which can be made either in microwave or stove. Can make it in advance, used to any type of chat, snacks and so on. Here is how i make this chutney as most of my friends wanted to know the recipe :) !!


1/4 cup Tamarind pulp
3/4 cup water
1/4 tsp black salt
1/4 tsp Red chilly powder
6-7 small cubes jaggery

2 tbsp Cumin powder
1/2 tbsp garam masala
salt to taste


1-Mix water and tamarind pulp together well.
2-Heat on medium flame and add jagerry cubes.
3-Add salt,black salt,chilly powder,cumin powder and bring it to a boil.
4-Boil it till thickens untill desired consistency.
5-Add garam masala let it cool down and store it.


1--you can use 1/2 cup sugar in place of jaggery.

wadi ka paani

This recipe is a traditional recipe of north can serve it with tadka dal and rice as side.its a kind of soup goes well as side dish.I like to add little more cumin seeds to this dish becoz the taste of cumin seeds blends well in this dish and give it a very nice taste.


Masala wadi -- 3-4
plain wadi-- 3-4
Cumin seed-- 1/2tbsp(i like to add 1 tbsp)
Turmeric powder--1/2 tbsp
dry mango powder--1 tbsp
salt to taste
oil --1/2 tsp
cilantro leaves for garnishing


1-Break both kind of wadis into pieces.
2-Add oil in pressure cooker ,heat and roast wadis till golden brown,take them out.
3-Add cumin seed in remaining oil let it splutter.
4-Add turmeric powder,roasted wadis,salt and water.
5-pressure cook for near about 15-20 minutes on medium heat.
6-Add dry mango powder ,garnish with cilantro and serve piping hot.

Note--1-- you can get wadis in Indian grocery stores.
           2-- Good for cough and cold as rasam in south indian cuisine.
           3-- you can use lemon juice in place of dry mango powder.
          4-- No need to add any other spice because masala wadis have all spice in itself.

I am sending this to SARA's Cooking with Seeds - Cumin Seeds event.

Poha(chiwda-matar/Flatten rice with green peas)

This is a comman breakfast or snack item and very popular in most parts of India.May be you all must be familiar of poha or chiwda matar.But everywhere in India there are so many different ways to prepare poha,mostly with that of some onion ,tomato and potato .
But here i have a different recipe of making poha ,its my mother in laws recipe,and poha is all time favourite in my house.She use to make poha with this recipe that is little bit different  and its awesome.


Flatten Rice/Poha -- 1 1/2 cup
Green peas--1cup
Cold milk--1/2 cup
jeera powder-- 1 tbsp
Black salt-- 1/2 tbsp
coriender powder-- 1 1/2 tbsp
Turmeric powder-- 1 tbsp
dry mango powder--1 tbsp
sugar-- 1/2 tbsp
garam masala-- 1/2 tbsp
Cumin seed --1 tbsp
salt to taste
butter or ghee- 2tbsp
Cilantro leaves for garnishing

1-Heat 1 tbsp butter in kadai, add 1/2 tbsp cumin seed and turmeric powder ,let it spletter.
2-Add green peas and cover it ,let it cook for 2-3 minutes or till peas get tender.(do not add any other spice)3-Spread a layer of flatten rice into a big round plate,sprinkle sugar on it.
4- Add milk to it by sprinkling all over,mix it with soft hands,let the poha soak in milk for some time aroun1-1/2 minutes.
5-sprinkle all the spices on it now,mix it with soft hands so that all the spice mix well and evenly with poha.
6-Add cooked green peas and mix well in plate itself.
7-- Now heat the kadai ,add butter and 1/2 tbsp cumin seed .
8-- Add mixed poha and saute for near about 3-4 minutes.
9-- garnish with cilantro leaves and serve hot.

1-Use some more milk if you want ,if poha is still now soaked properly or is hard.
2-Never use hot or warm milk otherwise poha become very messy.
3-Always mix poha with soft hands ,otherwise it will break .(but the spices should be mix properly and evenly)