Showing posts from February 13, 2011


Palak Paneer is a yummy North Indian dish prepared with spinach and Paneer(Indian cottage cheese). This  is a rich, smooth, creamy curry where paneer cubes are cooked in a onion-tomato-spinach based gravy which is moderately spiced with Indian spices. INGREDIENTS:    3- 4 big bunches of spinach  (discard the coarse stems) -pressure cook 5 minutes and make a paste and keep it ready 250 gms paneer (cubed and lightly fried till brown in a tsp of ghee) 2 tbsp ghee (clarified butter) 1 tsp cumin seeds 3 onions finely chopped 4 green chillies slit length wise 1 tsp ginger garlic paste 1 tsp red chilli Powder 1 tsp coriander Powder 2 big juicy tomatoes (blanched in hot water, peeled and pureed) 1 cup water (use the water in which spinach was cooked) salt to taste 1 tsp garam masala powder 1/2 tsp kasuri methi  1 tsp malai HOW TO MAKE: Add ghee in a Kadai/saucepan  and add cumin seeds and let them splutter.  Add the onions and green chillies and saut√© them till light brown.


Phulkas or Rotis [Indian Bread] Phulkas or Rotis are the healthier options for wheat based staple like chapathis or Parathas. They are light and easily digestible and easy to make! It sure needs some practice before we start getting perfect keep trying and am sure you’ll get the hang of it soon! Ingredients : · Wheat flour – 200gms · A glass of lukewarm water · Salt to taste · Oil [Optional: to mix with the dough – 1tsp] How to make: · Sift the wheat flour for anything other than wheat flour!! Add a pinch of salt and incorporate well in to the flour using your hands. · Take a flat but a deep plate or vessel in which we can freely move our hands while making the dough. In a circular motion add water little by little and bring the dough to a ball like shape. Make sure the dough is not very hard or very soggy. · To make sof


A tangy tomato based gravy to tingle your taste buds! Baby potatoes when crisped and added makes it a yummy combination! Ingredients : Baby potatoes- 15-20 Big ripe tomato-1 O nion-1 G reen chillies-4 Ginger Garlic paste – 2 Tsp   2-3 strands of coriander leaves Kitchen King Masala / Garam Masala – 1 Tsp Turmeric – ½ tsp Red Chilli powder – 1 tsp Cashew nut paste [8- 10 in no. and undiluted milk of ½ cup]   Salt to tast e How to make: · Boil the baby potatoes with skin on and with some salt; Peel off the skin after its boiled pierce holes with the help of a fork and shallow fry till golden brown. Take it out on a paper towel n drain the excess oil off. Keep it aside. · Grind tomato, onion, chillies to a fine paste. · Take a sauce pan and add 2 teaspoon oil. Saut√© some cumin seeds and onion tomato chilli ginger garlic paste till it is done and doesn’t give raw smell. For seasoning, 1/2 tea spoon turmeric, r


Here is how to convert those boring breads to "Boombastic" Bonda:-) INGREDIENTS: Bread Slices -5 Shredded Carrot -1 Onions-1 Shredded Raw Potato -1 Garam Masala -1/2 tsp Chilly powder-1/4 tsp Salt to taste Coriander Powder-1/2 tsp Cumin Powder-1/2 tsp Maida flour or chiroti Rava - 3-4 tsp for binding lime juice - 1 tsp Refined oil for frying HOW TO MAKE: Take a bowl  and mix shredded carrots, potatoes with garam masala,chilly powder,coriander powder,cumin powder and salt to taste. Add maida flour or chiroti rava and lime juice to the above mixture. Fry finely cut onions and add them to the above mixture. Mix well to get an even binding. Take a saucepan.Heat oil and keep it ready. Cut the bread edges and dip the bread in water from one side and immediately squeeze it to remove excess water. Add the masala prepared above  into the wet bread piece and fold the bread so that the masala is bound inside the bread. Deep fry the bread bonda until the bread