Curry (Subzi)

Adraki Shimla Mirch (Bell pepper with ginger)
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  • CourseMain Dish
  • CuisineIndian
Adraki Shimla Mirch (Bell pepper with ginger)
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  • CourseMain Dish
  • CuisineIndian
Ingredients
  • 300 gms green bell pepper one big (Shimla mirch)
  • 100 gms red bell pepper small (Shimla mirch)
  • 200 gms sliced onions
  • 200 gms tomatoes chopped
  • 75 gms ginger julienne
  • 25 gms green chilies
  • 3 tbsp cooking oil
  • 1 tsp salt
  • 1/2 tsp tumeric
Servings:
Instructions
  1. Heat oil, saute ginger till light brown.
  2. Add turmeric powder.
  3. Add onions, green chilies and bell pepper cut into thick matchsticks.
  4. Cook for around 15 minute on a medium flame.
  5. Now incorporate the tomato to the cooking bell pepper along with salt.
  6. Let it cook for another 5 minutes.
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Aloo Methi
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  • CourseMain Dish
  • CuisineIndian
Aloo Methi
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  • CourseMain Dish
  • CuisineIndian
Ingredients
  • 4 potatoes medium
  • 2 bunches fenugreek leaves
  • 1/2 tsp mustard seeds (rai)
  • 1/4 tsp fenugreek seeds (methi dana)
  • 3 tbsp mustard oil
  • 1 tsp salt
  • 1/2 tsp red chilli powder
Servings:
Instructions
  1. Wash and chiffonade fenugreek leaves and tender stems. Discard the thick stems, if any.
  2. Peel and dice potatoes and keep aside.
  3. In a heavy-bottom pan, preferably non-stick pan, heat mustard oil to smoking point.
  4. Reduce heat, put fenugreek seeds and then mustard seeds in the pan. Let the mustard seeds splutter.
  5. Add the diced potatoes, fenugreek leaves, salt and red chilli powder.
  6. Cook on medium flame, stirring frequently in between.
  7. Take it off the flames when potatoes get tender.
Recipe Notes
  • Baby potatoes or potatoes with thin white skin are great for this dish. Just wash and dice them without peeling. The thin skin is nutritious and cooks easily with potatoes.
  • Any cooking oil can be substituted for mustard oil.
  • Frozen fenugreek can be used in the recipe. Just thaw and use in place of fresh leaves.
  • If you want to offset the slightly bitter taste of fenugreek, you can add ½ teaspoon of dry mango powder (amchur) to the sabzi when it is almost cooked . Make sure to mix it well.
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Baigan Ka Bharta [Mashed Roasted Eggplant or Baingan]
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  • CourseMain Dish
  • CuisineIndian
Baigan Ka Bharta [Mashed Roasted Eggplant or Baingan]
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  • CourseMain Dish
  • CuisineIndian
Ingredients
  • 1 large baigan (eggplant)
  • 2 tbsp oil
  • 1 tbsp butter
  • 2 medium onions finely chopped
  • 2 tomatoes finely chopped
  • 1/4 cup shelled peas
  • 1 tsp salt
  • 1/2 tsp red chilli powder
Servings:
Instructions
  1. Wash and dry the eggplant. Smear oil on the skin and a pierce it with a knife at a couple of spots.
  2. On a medium flame, roast the whole and unpeeled eggplant. Turn it a few times till the skin is charred all over and the flesh is thoroughly soft.
  3. Let it cool and then remove the blackened skin. Keep the skinless eggplant under water to take off any remaining bits of charred skin.
  4. Mash the flesh with a fork to make a smooth pulp. Keep aside.
  5. In a Kadai or wok, heat oil and butter. Add the onions, and saute till they become transculent. Add the tomatoes and fry till they wilt. Sprinkle in the salt and red chillie powder. Stir in peas and let them cook till tender. If using frosted peas, defrost before use. Blend in the mashed eggplant into the masala and stir well. Cook on medium heat for around 10 minutes.
Recipe Notes
  • The color of the bharta depends on the color of tomatoes. Use red ripe tomatoes.
  • You can roast the eggplant in a grill or in a oven at 400 F. Preheat oven and place eggplant on a baking sheet and turn occasionally, until charred all over and softened, about 40 minutes.
  • Line the baking sheet with foil for easy up.
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Bharwan Bhindi
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  • CourseMain Dish
  • CuisineIndian
Bharwan Bhindi
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  • CourseMain Dish
  • CuisineIndian
Ingredients
  • 450 gms lady's finger (okra/bhindi)
  • 2 onions
  • 2 green chillies
  • 3 tbsp oil
  • 1 tsp salt
  • 1 tsp coriander powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp ground cumin
  • 1/2 tsp red chilli powder
  • 1/2 tsp dry mango powder(amchur)
  • 1/4 tsp fenugreek powder(methi dana powder)
Servings:
Instructions
  1. Wash the lady's finger and green chillies. Wipe them dry with a kitchen towel.
  2. Trim off the ends of lady's fingers.
  3. Make vertical slits in the lady's fingers and green chillies.
  4. Mix all dry ingredients and stuff them through the slits.
  5. Heat the oil in a kadai or wok.
  6. Toss in the stuffed lady's finger.
  7. Saute for a few minutes. Do not cover the kadai.
  8. Toss in the onions.
  9. Stir occasionally and cook about 10 minutes on medium flame. Do not allow it to become mushy.
  10. Serve immediately with roti, parantha or naan.
Recipe Notes
  • Lady's finger should be thoroughly dried before cooking.
  • For crunchy vegetable cook it uncovered. Putting a lid on the kadai makes the lady's finger sticky.
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Bhindi Masala
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Bhindi Masala
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Ingredients
  • 1 lb lady's finger (okra/bhindi)
  • 3 tbsp mustard oil
  • 2 onions
  • 2 green chilies
  • 1 tsp salt
  • 1 tsp ajwain (caraway seeds)
  • 1/2 tsp turmeric powder
  • 1/2 tsp garam masala
Servings:
Instructions
  1. Wash the lady's finger and wipe with a kitchen towel.
  2. Trim off the ends.
  3. Slice into medium pieces horizontally. Also slice the green chilies horizontally.
  4. Heat the oil in a kadai or wok.
  5. Add ajwain and allow it crackle. Add turmeric.
  6. Put the lady's finger, onion slices and green chilies in the kadai.
  7. Saute for a few minutes. Do not cover the kadai.
  8. Add salt. Stir occasionally and cook about 10 minutes on medium flame. Do not allow it to become mushy.
  9. Sprinkle garam masala and take it off the flame.
Recipe Notes
  • Lady's finger should be thoroughly dried before cooking.
  • For crunchy vegetable cook it uncovered. Putting a lid on the kadai makes the lady's finger sticky.
  • Add 1/2 teaspoon of amchur (dried mango powder) to the vegetable while cooking if it appears sticky.
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Egg curry
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Egg curry
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Ingredients
  • 4 eggs
  • 1 onion
  • 1 tomato
  • 4 flakes of garlic
  • 1 inch piece of ginger
  • 1 tsp salt
  • 1/2 tsp red chilli powder
  • 1 tsp cumin seed powder
  • 1 tsp coriander powder
  • 1/2 tsp garam masala
  • 2 cloves
  • 2 bay leaves
  • 2 tsp coriander leaves chopped
  • 1 tsp butter
  • 2 tbsp oil
Servings:
Instructions
  1. Hard boil eggs. Cool, peel them and cut into halves.
  2. Chop onion, tomato, ginger and garlic roughly.
  3. Heat oil in a pan, put chopped ginger and garlic, when slightly brown add onion and saute till they wilt. Add red chillie powder, cumin powder, coriander powder and garam masala. Now add chopped tomatoes and cook till they become pulpy.
  4. Let the mixture cool to room temperature. Grind it in a blender to a smooth paste.
  5. In a pan, heat butter and swirl it quickly so it doesn't burn.
  6. Quickly add cloves abd bay leaves followed by the ground masala paste.
  7. Pour one cup boiled water and salt.
  8. When the mixture comes to a boil, put the boiled egg halves into the pan.
  9. Allow it to boil for 7 minutes.
  10. Serving hot with rice, chapati or naan.
Recipe Notes
  • Garnish the curry with kasoori methi. Hold about half a teaspoon of kasoori methi in your hands. Crush it with both palms facing each other and sprinkle on the curry.
  • For a party presentation pour a swirl of heavy cream in the center of the serving bowl of egg curry.
  • Boiling eggs: Place eggs in a saucepan with enough tap water to cover them completely. Bring to a rolling boil on medium high heat. heat, gently as water begins to boil for a couple of minutes. Cover, and remove from heat. Let stand about 5 minutes. Place eggs in a bowl of icecold water to chill promptly to help yolks stay bright yellow. Chill for a few minutes in the cold water until the egg is completely cooled. This is an extremely important step which prevents the greenishing from forming on the surface of the yolk over time. If the egg is not chilled immediately after cooking an unsightly dark greenish ring will eventually appear on the outside of the yolk.
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Gobhi Darbari
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  • CourseMain Dish
  • CuisineIndian
Gobhi Darbari
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  • CourseMain Dish
  • CuisineIndian
Ingredients
  • 1 head cauliflower
  • 1/2 cup fresh cream
  • 1/3 cup tomato puree
  • 1 tsp ginger-garlic paste
  • 1/2 tsp red chili powder
  • 1 1/2 tsp salt
  • 1/2 tsp sugar
  • Oil for deep frying and tempering
  • A few sprigs of fresh coriander leaves
Masala
  • 2 tsp coriander seeds
  • 1 tsp cumin seeds
  • 1/2 inch piece cinnamon stick
  • 6 peppercorns
  • 3 cloves
  • 3 cardamoms (green)
  • 1 cardamom (black)
Servings:
Instructions
  1. Wash the cauliflower, remove stems and separate into florets.
  2. Dry the cauliflower florets thoroughly and deep fry in hot oil till they became light brown.
  3. Drain on a paper towel.
  4. Grind the masala ingredients into a powder.
  5. Heat 2 tablespoon oil in a pan. Saute ginger-garlic paste till it changes color.
  6. Add the ground dry masala. Stir well. Sprinkle the salt, sugar, red chilli powder and mix.
  7. Pour in the tomato puree followed by drained fried florets.
  8. Cook for 2-3 minutes.
  9. Now pour the cream and stir.
  10. Garnish with chopped coriander leaves and serve hot.
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Kadhi with Soya nuggets
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  • CuisineIndian
Kadhi with Soya nuggets
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  • CuisineIndian
Ingredients
  • 3 cups yogurt (curd)
  • 1/2 cup gram flour (besan)
  • 1/2 cup soyabean nuggets (nutri nuggets)
  • 1 tsp ginger minced
  • 1 tsp garlic minced
  • 1 onion medium sliced
  • 2 red chillies dried
  • 1/2 tsp cumin seeds (jeera)
  • 1/2 tsp fennel seeds (saunf)
  • 1/2 tsp mustard seeds (rai)
  • 1/2 tsp fenugreek seeds (methi dana)
  • 1-1/2 tsp salt
  • 1/2 tsp turmeric powder (haldi)
  • 1/2 tsp red chili powder (lal mirch)
  • 1 pinch asafoetida powder (hing)
  • 2 tbsp cooking oil
Servings:
Instructions
  1. Whisk together yogurt and gramflour.
  2. Heat cooking oil in a wide pan or wok (kadai) on medium-high flame.
  3. Throw in the dried red chillies, cumin, fennel, mustard, fenugreek seeds.
  4. When they splutter, add the chopped ginger and garlic.
  5. Fry till lightly browned. Add the onions.
  6. Sprinkle in salt, red chilli powder, turmeric powder when the onions are golden brown.
  7. Pour in 5 cups of water , stir well and pour in the whisked gramflour-yogurt mixture.
  8. Reduce the flame when the mixture comes to a roaring boil.
  9. Add the dry soyabean nuggets and stir.
  10. Cook for about an hour on medium flame while stirring frequently. It will become thick and its color will darken. Taste to check whether it is cooked completely. The kadhi is done when the raw taste of gramflour is gone.
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Methiwali Gobhi
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Methiwali Gobhi
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Ingredients
  • 1 head cauliflower
  • 1 small tomato chopped
  • 1 inch piece of ginger finely chopped
  • 4 cloves garlic minced
  • 1/2 bunch coriander leaves chopped
  • 1/2 bunch fenugreek leaves chopped
  • 1 tsp cumin
  • 1 tsp salt
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chili powder
  • 2 tbsp oil
Servings:
Instructions
  1. Wash the cauliflower, remove stems and separate into florets.
  2. Heat 2 tablespoon oil in a pan. Throw in the cumin seeds. When they splutter toss in the ginger and garlic. Saute for about two minutes.
  3. Sprinkle in the fenugreek and coriander leaves. Stir frequently.
  4. The leaves will release their aroma and shrivel.
  5. Add the tomato and let it cook till the pieces loose their shape.
  6. Season with turmeric, red chili powder and salt. Put in the cauliflower florets.
  7. Cook on medium flame, stirring occasionally.
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Paneer Dahiwala [Cottage Cheese
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Paneer Dahiwala [Cottage Cheese
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Ingredients
  • 200 gms paneer cubes
  • 1 inch piece of ginger
  • 4 tomatoes small
  • 1/4 cup yogurt (curd)
  • 2 tbsp fresh cream
  • 2 tbsp oil
  • 1/2 tsp chili powder
  • 1 tsp salt
Servings:
Instructions
  1. Make a puree of tomatoes and ginger in a mixer.
  2. Heat 2 tablespoon oil in a heavy-bottomed pan.
  3. Add the puree, cover and let cook on medium flame till most of the mositure evaporates, about 10 minutes.
  4. Whisk the yogurt till it is smooth amd creamy. Add salt, red chili powder and yogurt to the pan. Stir frquently and let it cook till it leaves oil on the sides. Now add 2 cups water, paneer cubes and boil another five minutes.
  5. Lastly add the fresh whipping cream (unsweetened) or whisked malai and simmer for a few minutes.
  6. Serve hot.
Recipe Notes
  • Garnish with finely chopped coriander and grated fresh paneer.
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Parwal [Tindora]
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Parwal [Tindora]
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Ingredients
  • 1 lb parwal
  • 1 onion medium, finely chopped
  • 2 tbsp methi leaves chopped
  • 1 tsp salt
  • 1/2 tsp red chilli powder
  • 1/3 tsp turmeric powder
  • 2 tbsp oil
Servings:
Instructions
  1. Wash and cut the parwal length wise into four pieces.
  2. In a pan heat oil and saute onions till brown.
  3. Add methi leaves, saute for five minutes.
  4. Sprinkle salt, red chilli and turmeric powders.
  5. Toss in the parwal pieces.
  6. Cover the pan and cook on medium flame for about 30 minutes till the parwal is tender. Stir in between.
  7. Serve hot with chapati or naan.
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Sarson Da Saag
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  • CourseMain Dish
  • CuisineIndian
Sarson Da Saag
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  • CourseMain Dish
  • CuisineIndian
Ingredients
  • 2 bunches mustard greens (sarson)
  • 1 bunch spinach (palak)
  • 6 garlic cloves, minced
  • 2 tsp freshly grated ginger
  • 2 green chillies, chopped
  • 1 onion, chopped
  • 1 1/2 tsp salt
  • 2 tbsp corn meal (makki ka atta)
  • 2 tbsp desi ghee or oil
Servings:
Instructions
  1. Chop the mustard, leaves and tender stems of both greens. Wash thoroughly in several changes of water.
  2. Boil 1 cup water in pressure cooker and drop the chopped greens, ginger, garlic, green chillies and salt.
  3. Pressure cook it for 6 whistles.
  4. Let it cool to room temperature.
  5. Grind it coarsely using a handmixer.
  6. Sprinkle corn meal on the saag and cook for 15 minutes on low heat.
  7. Saute onion in ghee till brown.
  8. Stir in the saag and heat well.
  9. Serve with makki ki roti.
Recipe Notes
  • For best taste use fresh tender greens.
  • You can use gram flour (besan) instead of corn meal (makki ka atta).
  • Ghee enhances the taste of saag, so pour a spoonful of melted ghee on the saag while serving.
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Shahi Paneer (Cottage Cheese)
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  • CourseMain Dish
  • CuisineIndian
Shahi Paneer (Cottage Cheese)
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  • CourseMain Dish
  • CuisineIndian
Ingredients
  • 1 cup paneer cubes
  • 1 medium onion
  • 1 inch piece ginger
  • 4 flakes garlic
  • 1 small tomato
  • 2 tsp dried fenugreek leaves (kasoori methi)
  • 1 tbsp cashew pieces
  • 1 cup whole milk
  • 2 tbsp oil
  • 1 tsp ghee
  • 1/2 tsp chili powder
  • 1 tsp salt
Servings:
Instructions
  1. Heat 2 tablespoon oil in a heavy-bottomed pan.
  2. Add chopped ginger and garlic and fry till garlic looks tender. Now add sliced onion. When onion turns translucent put the diced tomato. Cook till the tomatoes wilt completely.
  3. Let the mixture cool. Put it in a blender and make paste. You may a couple of spoons of water if it does not grind well.
  4. Heat ghee in a pan, when its hot, add cashew pieces, fry them till golden. Sprinkle kasoori methi, stir. Add salt, red chili powder and immediately pour the onion mixture paste into the pan. Put 1/4 cup water. in the pan, stir well and let it come to a boil.
  5. Slowly incorporate the milk, stirring frequently. Toss in the paneer cubes and simmer for a few minutes.
  6. Serve hot.
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Spinach Sweet Corn
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Spinach Sweet Corn
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Ingredients
  • 2 bunches spinach leaves
  • 1/2 cup sweet corn kernels
  • 1/2 cup whole milk
  • 2 tbsp plain yogurt (curd)
  • 1/2 cup water
  • 1 onion small
  • 6 flakes of garlic
  • 3 green chilies
  • 2 inch piece of ginger
  • 1 tbsp butter
  • 1 tbsp oil
  • 1 1/2 tsp salt
Servings:
Instructions
  1. Wash and finely chop spinach leaves and tender stems. Grate ginger and finely chop garlic, green chillies and onions.
  2. Boil the sweet corn kernels till tender.
  3. Pressure cook spinach, garlic and half of the ginger and green chillies adding 1 teaspoon salt and 1/2 cup water for 20 minutes on medium heat.
  4. Let it cool to room temperature. Using a hand held blender, puree the spinach mixture.
  5. Heat oil in pan. Saute onion and the rest of the grated ginger and chopped green chillies. When onion becomes golden brown, toss in the boiled corn kernals. Mix well. Now pour the spinach puree into the pan and stir. Add 1/2 teaspoon salt and cook for 5 minutes. Turn off the heat.
  6. Whisk together milk and yogurt thoroughly, ensuring the mixture becames smooth , creamy sans any lumps. Save a tablespoon for garnishing.
  7. Incorporate the mixture into the contents of the pan, stirring frequently.
  8. Turn on the heat, simmer for 2 minutes.
  9. Garnish, serve hot.
Recipe Notes
  • You may use frozen corn kernels and frozen spinach for the recipe.
  • Just thaw the frozen corn and use it without boiling.
  • For frozen spinach, thaw and pressure cook like fresh spinach.
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Snacks

Bhelpuri
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  • CourseSnacks
  • CuisineIndian
Bhelpuri
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  • CourseSnacks
  • CuisineIndian
Ingredients
  • 4 cups Bhel mix
  • 1 large onion
  • 1 large tomato
  • 2 medium potatoes
  • 2 small green chilies
  • 1/2 bunch cilantro (coriander) leaves
  • 1/2 tsp salt
  • 3 tbsp green coriander chutney
  • 1/2 cup imli chutney
  • 1 tsp lemon juice
Servings:
Instructions
  1. Peel onion and finely chop onion, tomato, green chillies and coriander leaves.
  2. Boil potatoes, peel and dice them.
  3. Mix together bhel mix, chopped onion, tomato, green chillies, potatoes and salt.
  4. Add lemon juice and both chutneys and stir well.
  5. Add lemon juice and mix. Garnish with chopped coriander leaves.
  6. Serve immediately.
Recipe Notes

You can prepare ahead of time by keeping ready all ingredients separately. But make sure to combine everything just before serving as bhelpuri gets soggy if kept for long.

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Bread Pakora
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  • CuisineIndian
Bread Pakora
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  • CourseSnacks
  • CuisineIndian
Ingredients
  • 1 cup besan (gram flour)
  • 1 tsp salt
  • 1/2 tsp red chillie powder
  • 1/2 tsp coriander (dhania) powder
  • 1/2 tsp carom seeds (ajwain)
  • 1 tsp kasoori methi (dried fenugreek leaves)
  • 6 slices white/wheat bread
  • Vegetable oil for frying
Servings:
Instructions
  1. Sift and mix besan with all dry ingredients. Make a smooth paste using water.
  2. Heat oil in a pan for frying.
  3. Cut the bread slices into triangles.
  4. Dip bread triangles in a batter and deep fry till golden brown.
  5. Serve hot with chutney.
Recipe Notes
  • When you heat oil for frying, pour a teaspoon of the hot oil in the batter and mix well. Now dip bread triangles in it and deep fry.
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Channa (Split Gram) Dal Vada
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  • CuisineIndian
Channa (Split Gram) Dal Vada
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  • CuisineIndian
Ingredients
  • 1 cup channa dal (split gram)
  • 2 green chilies
  • 1 inch piece ginger
  • 1 small onion
  • a few sprigs coriander (cilantro) leaves
  • a small bunch curry leaves
  • 2 tsp fennel seeds (saunf)
  • 1 1/2 tsp cumin-coriander (jeera dhania) powder
  • 2 tsp salt
  • Vegetable oil for frying
Servings:
Instructions
  1. Wash and soak channa dal and fennel seeds in the water for 3 hours.
  2. Grind the dal and fennel coarsely in food processor or blender adding a few spoons of water if necessary.
  3. Finely chop peeled onion, chillies, curry leaves and coriander leaves and add to dal batter.
  4. Mix in salt and jeera dhania powder.
  5. The batter should hold its shape when pressed between palms.
  6. Heat oil for frying.
  7. Keep a bowl of water at your work station. Dip your fingers in water, about 3 tablespoon of batter on your palm and shape it into a ball and then flatten the top to make a patty or vada.
  8. Fry until until dark brown.
  9. Serve hot with chutney.
Recipe Notes
  • Hot oil test - To know whether the oil is ready for frying put a tiny ball of batter into the hot oil and count one thousand one, one thousand two and one thousand three. If the ball rises to the top, the oil is ready for frying. If not, for a minute and repeat test.
  • You can also uses these vadas for making koftas. Make a gravy of onions, ginger and garlic (see Shahi Paneer recipe for gravy details) and boil the vadas in it.
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Desi Hot Dog
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  • CuisineIndian
Desi Hot Dog
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  • CourseSnacks
  • CuisineIndian
Ingredients
  • 4 hot dog buns
  • 4 medium potatoes
  • 2 medium onions
  • 2 medium tomatoes
  • 1/2 tsp cumin seeds
  • 1/3 tsp red chilli powder
  • 1/3 tsp coriander powder
  • Salt to taste
  • oil for shallow frying
Servings:
Instructions
  1. Boil potatoes in pressure cooker for 2 whistles.
  2. Peel and mash them.
  3. In a pan, pour 1 tablespoon oil. When it is hot add cumin seeds and let them splutter.
  4. Now add the dry spices followed by mashed potatoes. Saute till the mixture leaves sides and starts to bind together.
  5. On a flat griddle smear some cooking oil. Open up the buns without separating them. Lightly brown them by placing on the greased griddle.
  6. Assemble by covering one side of the bun with potato mixture.
  7. Garnish with ringlets of onions and tomato slices.
  8. Serve with chutneys of your choice.
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Easy Onion Pakoda
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  • CuisineIndian
Easy Onion Pakoda
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  • CourseSnacks
  • CuisineIndian
Ingredients
  • 1/2 cup gramflour (besan)
  • 4 medium onions
  • 1 tsp cumin seeds
  • 3/4 tsp salt
  • 1/2 tsp red chilli powder
Servings:
Instructions
  1. Peel and chop onions.
  2. Rub in the salt to it and keep aside for 5 minutes .
  3. The salt will leave some water. Mix gramflour, seeds and red chillie powder in salted onions. If the mixture is dry, sprinkle some water but don't add too much water.
  4. Heat vegetable oil in a wok (kadai) and put spoonfuls of batter in it.
  5. Fry the pakoda till dark brown.
  6. Serve hot with chutney.
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Fruity Bhel
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  • CuisineIndian
Fruity Bhel
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  • CourseSnacks
  • CuisineIndian
Ingredients
  • 2 cups murmura (puffed rice)
  • 3/4 cup sev
  • 2 tbsp peanuts roasted
  • 1/2 tsp cumin seeds
  • a pinch of asafoetida
  • 1 tsp vegetable oil
  • 1/4 cup boiled potato cubed
  • 2 tbsp moong sprouts
  • 1/4 cup golden or granny smith apple chopped
  • 1/4 cup pineapple chunks
  • 4 tbsp pomegranate seeds
  • 1/2 orange
  • 4 tbsp coriander leaves (cilantro) chopped
  • dressing
  • 2 tsp chat masala
  • 1/2 tsp salt
  • 3 tbsp lemon juice
  • 2 tsp lemon zest
  • 1 tsp honey
Servings:
Instructions
  1. Whisk together lemon juice, lemon zest, honey, chat masala and salt.
  2. Heat the oil and add the cumin seeds. When they crackle, add the asafoetida. the mumura in the pan and stir for a few minutes till murmura gets crisp.
  3. Take off of flame and mix with all other ingredients.
  4. Pour the dressing on top.
  5. Serve immediately.
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Moong Sprouts Chaat
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Moong Sprouts Chaat
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Ingredients
  • 2 cups moong sprouts
  • 1 medium onion finely chopped
  • 1/2 tsp cumin seeds (jeera)
  • a pinch asafoetida (hing)
  • 1/4 tsp turmeric powder (haldi)
  • 1 green chili finely chopped
  • 1 tsp chaat masala
  • 2 tsp lemon juice
  • 1 tsp oil
  • 1/3 tsp salt
  • 1 tbsp coriander chopped
Servings:
Instructions
  1. Heat the oil in a pan and add the cumin seeds, and asafoetida.
  2. When the seeds crackle, add the onion, turmeric powder and green chilli and saute for 3 minutes.
  3. Add the moong sprouts, salt and ¼ cup of water , place lid on the pan and cook for 5 minutes on medium heat.
  4. Turn off the heat . Add chaat masala, and lemon juice. Mix well.
  5. Garnish with coriander and serve.
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Pinwheel Sandwich
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  • CuisineIndian
Servings
6
Servings
6
Pinwheel Sandwich
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  • CourseSnacks
  • CuisineIndian
Servings
6
Servings
6
Ingredients
  • 12 slices of bread (wheat or white)
  • 1/2 cup mayonnaise
  • 1/4 cup finely shredded cabbage
  • 1 tbsp spring onion tender green stem finely chooped
  • 1 tsp salt
  • 1/2 tsp white pepper powder
Servings:
Instructions
  1. Combine all ingredients except bread slices.
  2. Trim crusts of all slices.
  3. Press each slice lightly with a rolling pin on a work surface.
  4. Smear water on the edge of each slice place edge of another slice on it and roll again.
  5. Spread the mayonnaise mixture on the rolled out long slice.
  6. Gently roll from the edge as tightly as possible.
  7. Continue the process with other slices and wrap them individually in plastic wrap or aluminium foil.
  8. Place the rolls in the fridge for an hour.
  9. Take out, unwrap and slice.
Recipe Notes
  • If the slices are not pliable, place them in microwave on high for 10 seconds or for a few seconds hold each slice over boiling water.
  • If you can get an unsliced loaf of bread, cut in into long rectangular pieces and proceed as above from step 5. Don't use the crust though.
  • If the slices tend to break during rolling, just dab a little water on the crack and continue rolling.
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Potato Corn Tikki
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  • CuisineIndian
Potato Corn Tikki
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  • CourseSnacks
  • CuisineIndian
Ingredients
For crust
  • 4 potatoes
  • 4 tbsp cornflour
  • 1/2 tbsp white pepper powder
  • 1/2 tsp garam masala
  • 4 tbsp bread crumbs
  • 1/2 tsp amchoor(dry mango) powder
  • 1 tsp salt
For filling
  • 1/2 cup corn kernels
  • 2 green chillies finely chopped
  • 1 tsp ginger grated
  • 1/2 tsp cuminseed powder
  • 2 tbsp chopped coriander
  • 1/2 tsp salt
  • olive oil for shallow frying
Servings:
Instructions
  1. Boil potatoes, peel and mash them.
  2. Boil corn kernels till soft. Drain and mix with the ingredients of the filling. Keep aside.
  3. Mix in the cornflour, breadcrumbs, salt and masalas of the crust in the mashed potatoes.
  4. Make small balls of the potato mixture.
  5. Take a ball on hands, flatten it and put one teaspoon of the corn filling in the center.
  6. Gently roll the stuffed balls so that the corn filling is nicely nestled inside the potato mixture.
  7. Pat on the balls to flatten top.
  8. Pour oil on a hot griddle and shallow fry. once the bottom side is crisp and golden.
  9. Serve hot with chutney.
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Sabudana Vada
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  • CuisineIndian
Sabudana Vada
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  • CourseSnacks
  • CuisineIndian
Ingredients
  • 1 cup sago (sabudana)
  • 3 medium potatoes mashed
  • 1 tsp salt
  • 1/2 tsp red chilli powder
  • 1/2 tsp zeera
  • 2 tbsp cilantro (coriander) leaves finely chopped
Servings:
Instructions
  1. Wash and soak the sago in 4 cups of water for an hour.
  2. Drain off all the water and spread it on a kitchen towel to remove excess water.
  3. Keep it aside till it is dry, about half an hour.
  4. Meanwhile add salt, red chilli powder, coriander leaves and zeera to mashed boiled potatoes.
  5. Mix in the sago when it is dry.
  6. Make small balls of the mixture and flatten them.
  7. Shallow fry on a non-stick gridle pouring a little cooking oil on the edges.
  8. Flip the vadas when golden brown and crisp on one side.
  9. Serve with chutney.
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Veggie-studded Vermicelli
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  • CuisineIndian
Veggie-studded Vermicelli
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  • CourseSnacks
  • CuisineIndian
Ingredients
  • 1 cup vermicelli (sev)
  • 1 onion chopped
  • 1 tomato chopped
  • 1/2 cup mixed vegetables finely chopped
  • 1 tsp cumin seeds (jeera)
  • 1 tsp salt
  • 1/2 tsp garam masala
  • 1/3 tsp turmeric powder
  • 1/2 tsp pepper powder
  • 1 tbsp lemon juice
  • 2 tbsp oil
Servings:
Instructions
  1. Dry Roast the vermicelli till pinkish in color. Keep aside.
  2. Heat oil, saute onion, tomato and mixed vegetables.
  3. Season with salt, pepper powder, turmeric powder and garam masala.
  4. Sprinkle the roasted vermicelli and toss well.
  5. Drizzle in 2 1/2 cups water.
  6. Cook till the water evaporates, in between.
Recipe Notes
  • You may use a mixture of vegetables or of only one type. may choose from beans, kernels, cauliflower and capsicum (bell pepper). Different colors of veggies will enhance the look of the dish.
  • You may use tamarind chutney instead of lemon juice.
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