Saturday, November 29, 2008

Cheese Khatti Roll...

  • Parrota: Make a dough with maida and knead it the same way as you do for making chapattis. Then roll it with a rolling pin and put it in a tawa, smear ghee/ butter and keep turn till both sides are cooked just like how you make chapatti/ tortillas. Keep aside.

  • Stuffing: Take a cup of chopped onion, green chillies, ginger, tomato, cauliflower florets and potato and keep aside. In a wok, add oil. When oil is hot, add fennel seeds and mustard. Then fry the onions, chillies, and ginger. Once the onions turn golden brown add the cauliflower and potato. To this add lots of dhaniya powder, little garam masala, red chilly powder and amchur (dry mango)powder, add salt an hen the tomato in the end. Then fry for a minute. (The vegetables should be crunchy and not over cooked). Squeeze half a lime and keep it aside.


Take the parotta, place it on a micro wave plate and sprinkle grated cheese all over it.

Step 2:
Place the stuffing in the middle of the parotta.


Roll it up from both sides and secure tightly with a toothpick.

Sprinkle grated cheese all over the roll and keep it in the microwave oven till the cheese melts.

Noodle Cheese Roll...

  • Instant noodles - 1 packet
  • Cheese cubes - 3
  • Boiled potato - 3 medium
  • Chilly powder
  • Cornflour
  • Salt

Crush noodles so that they do not look long. They should be small minute pieces. Cook the noodles as per the instruction on the pack but cook it only with one glass of water. There should be no soup in the noodles. And it should preferably be semi cooked or slightly hard and not too soft. Leave the cooked noodles to cool down under the fan.

Peel the outer skin from the boiled potato and
mash well along with salt and chilly powder. Then mix
it along with the noodles.
Do not knead,
mix gently.

Take Orange sized noodle - potato dough on a
hand and shape into ovals with a hollow.
Then place sliced or grated cheese inside the hollow.
Then roll it in your palms till you get a thick roll.
The cheese should be in the centre covered by the dough.

Dust the rolls with cornflour evenly on all sides. Pat the rolls with oil. Then take a tawa and smear it with oil and place the rolls on the tawa. Keep turning the rolls as it becomes golden brown on all sides.

Serve hot with tomato sauce
NOTE: While keeping the cheese inside, close and seal properly so that it is inside. If not closed properly, cheese might melt and ooze out from the rolls, which again might stick to the pan.

Monday, November 17, 2008

Dahi Vada...


1) MTR Vada Mix - 1 packet

2) Curd - 4 packets (each packet = 200 gms)

3) Sweet & Sour Chutney -
Tamarind (Tamarind Chutney )

4) Spicy Chutney - (Green Chutney)

5) Coriander Leaves

6) Finely Chopped Green Chillies - 3

7) Bhujiya Sev - 1 Packet

8) Spices - Jeera powder, Dhaniya Powder, Red Chilly Powder


First pour water into the mix and make a thick dough. Then shape it into vadas and deep fry the batter till i turns crisp and golden brown. Then place the vadas on a news paper so that the excess oil can be soaked up by the news paper.

Then once the vadas cool down, immerse the vadas in a bowl of tepid water. Let the vadas soak in the water for 2 minutes. Then remove the vada one by one, squeeze the water out of then gently without altering their shape and immerse in a big bowl of salted curd.

Then sprinkle jeera powder, dhaniya powder and chilly powder on top of the bowl and keep the bowl inside the fridge.

While the vadas are getting marinated, Make the sauces following my recipe (Tamarind Chutney Green Chutney )

Then remove the bowl from the fridge and garnish with chopped coriander leaves and finely chopped green chillies. Then while serving, take a vada from the bowl, place it on a plate, pour little curd on it from the same bowl, then pour two spoons each of sweet chutney and green chutney around the vada and sprinkle bhujiya sev on top of the vada to garnish it and serve immediately.

Saturday, November 15, 2008

Paneer Butter Masala...


1) Vegetable Puree - 2 cups of pureed tomato (6 tomatoes pureed in a blender), 2 onions & 2 green chillies (pureed together) and 1/2 cup ginger garlic paste.

2) Paneer - 200 gms - cut into cubes,
Fresh Cream - 1 tetra pack.

3) Garam masala - 3 tbsp, Sugar - 3 tbsp, Salt, Pure Ghee, Kasuri Methi
  • Take a wok, pour 3 tbsp pure ghee on it. Then once the ghee becomes hot, add the ginger garlic paste and fry till the raw smell goes away. Then add the onion puree and fry till it becomes brown. Then add the tomato puree and keep stirring till the raw smell goes away.
  • To the gravy add the garam masala, sugar and salt. Keep stirring the gravy till it becomes half the quantity. To this add the paneer cubes and cover with lid for two minutes so that the paneer absorbs the flavour.
  • Then open the lid, add the fresh cream and stir on a low flame and add the saffron colour.
  • Add Kasuri Methi, stir, Garnish with coriander leaves or grated paneer.

Manchow Noodle Soup...


1) MixedVegetables (2 cups finely chopped) -
cabbage, peas, cauliflower, onion, carrot,
mushroom and spring onion.

2) Seasoning - 2 finely chopped green chillies,
finely chopped garlic, finely chopped
corriander leaves, Mono
Sodium Glutamate, pepper powder.

3) Cornflour -3 tsp,
Soy Sauce - 2 tsp,
Noodles - 1 cup (small strips)

  • Take a wok, add sesame/ gingelly oil. When the oil begins to heat up add the vegetables and stir well till they get cooked and become half in quantity.
  • Add water till the vegetables start to float. When the water starts boiling, add the raw noodles so that it would get cooked in the stock.
  • Add salt, soy sauce (it is to be noted that salt should be used sparingly while using soy sauce because the sauce contains high amount of sodium already), Mono Sodium Glutamate, pepper.
  • Finally add the corn flour. when the soup thickens, and the chopped garlic, green chillies and coriander. Boil for a couple of minutes, take off the flame and serve hot in a soup bowl.

Friday, November 14, 2008

Aloo Poha...


1) Vegetables - 1 big potato cut into thin small strips, 1 onion sliced, 1tsp grated ginger, 2 finely chopped
green chillies, 1 carrot cut into tiny cubes,
1/2 cup green peas, 6-8 curry leaves, Finely
chopped coriander leaves and 1 lemon.

2) Spices/Seasoning - 1 tsp mustard,
1 tsp fennel seeds,
1 tsp chilly powder,
1tsp turmeric powder,
1 tsp asafotida powder.

3) Flat rice - 3 cups (raw)
4) Sugar - 2 tb
5) Salt, Oil


Pour 3 tbs gingelly oil in a wok. When the oil becomes hot, add mustard and fennel seeds till the mustard seed starts spluttering and the fennel seeds turn brown. To this add the asafotida powder, curry leaves, green chillies, grated ginger and onion. Keep frying till the onion turns golden brown. Then add the other vegetables and add salt, turmeric, sugar and chilly powder. Keep frying and cover with a lid for a few minutes till the vegetables get cooked.

Mean while put the raw flat rice in a sieve, wash it in water and keep aside for few minutes. The flat rice will become
soft when it absorbs the water while being washed. Once it becomes soft, mix it along with
the vegetables on the wok.

it off the flame, squeeze lime and stir well. Garnish with coriander leaves and grated coconut.

Thursday, November 13, 2008

Puli Avul (Flat rice flavoured with tamarind)


1) Seasoning - All 1 1/2 tsp -
Mustard, Dry red chillies (4-5 nos),
Bengal gram dal - kadala parupu,
Urud dal - ulutam parupu

2) Spices - All 1 tsp -
Red chilly powder,
Asafotida powder,
Chopped green chillies (2 nos)
and Curry leaves

3) Tamarind ball - Squeezed
into 3 cups of water till it is fully

4) Flat rice - 3 cups

5) Sugar - 2 to 3 Tbsp


Take a wok, pour 3 tbsp of sesame oil. Add the mustard and once the mustard starts spluttering, add the bengal dal, urud dal, asafotida powder, green chillies and curry leaf. When the dal becomes nice and brown, add the dry red chillies in the end.

Then add the tamarind water to the seasoning and sprinkle the salt and red chilli powder on it. Let the whole mixture boil till the raw tamarind smell goes away and till the mixture becomes thick and less than half on quantity. Add the sugar and stir till it dissolves.

Take the flat rice and put it in a sieve and wash it well
with warm water till it becomes very soft. Once the excess water is strained, take the flat rice and mix it with the tamarind mixture. Cover the wok with a lid and cook on low flame for two minutes.

Garnish with freshly chopped coriander leaves and serve hot with vadam, applam or potato chips.

I have sent this entry to the event My Favourite Dish hosted by Ammaji Recipes

Garlic - Gobi Paratha...

  • Wheat flour (atta) - 1 1/2 cup
  • Refined Flour (maida) - 1 1/2 cup
  • Ghee
  • Cauliflower - 1
  • Garlic - 1 medium sized bud with lots of pods
  • Green Chillies - 2
  • Onion- 1 (finely chopped)
  • Red chilly Powder
  • Dhaniya Powder
  • Jeera Powder
  • Salt


Boil the cauliflower along with green chillies, onion and garlic. Strain the water and let it cool. Then add salt, red chilly powder, jeera powder and dhaniya powder and mash well with hand. Then add 2 tbsp oil in a wok and fry the stuffing till the excess water evaporates and the vegetables become hard.

Knead the dough by mixing the wheat flour and maize flour with water and makes small balls out of it. Then take the ball, roll it with a pin and add two spoon full of stuffing to the dough. Then make it into a ball again with the dough inside. Then make it flat and round with the help of a rolling pin. Then put it on the Tawa and as it gets cooked smear Pure Ghee over the paratha and keep turning.

Serve hot with a dollop of amul butter, onion raita and mango pickle.

Quick Aloo Mutter Dry Subzi...

  • Potato - 5 (Boiled and cut into small cubes)
  • Green Peas - 1 cup
  • Onion - 1 finely chopped
  • Ginger Garlic Paste - 1 Tbsp
  • Green Chillies - 3 sliced into halves
  • Fennel Seeds - 1/2 tsp
  • Mustard Seeds - 1/2 tsp
  • Chilly Powder - 1 tsp
  • Turmeric Powder - 1 tsp
  • Tomato - 2 (finely chopped)
  • Lemon -1 (juiced)

Pour 3 tbsp gingelly oil (sesame oil) in a wok. Add fennel seeds and mustard. When the mustard seeds start spluttering and the fennel seeds turn brown, add the ginger garlic paste and fry till the raw smell goes away and the flavour gets soaked in oil.
Add onion and fry till golden brown. Add green chillies, tomato and green peas and fry. Then add the potatoes and stir.
To this sprinkle salt, chilly powder and turmeric. Stir well and squeeze the juice of one lime over it.
This curry does not take more than 10 minutes to prepare. Serve hot as masala inside a dosa or with chapatis or puri.

Tomato Tokkhu

  • Tomato - 6 medium sized ones (finely chopped)
  • Curry Leaves - 8 leaves
  • Asafotida - 1/2 tbsp
  • Chilly Powder - 1-2 tsp
  • Gingelly Oil - 2-3 tbsp
  • Mustard - 1 tsp
  • Salt - as required
  • Sugar - 2 tsp (optional)


Pour oil into a wok, add mustard. When the mustard starts bursting, add the asafotida and curry leaf and fry. Once the curry leaf becomes crispy, add the chopped tomato. as the tomato gets cooked, and become a semi liquid, add chilly powder, salt and sugar. Once the sauce starts boiling and thickening take it off the flame. Garnish with freshly chopped corriander leaves.

Can be used as a side dish for idly, dosa, adai, appams, chappati, puri etc.

This is my entry to Back To Basics: Chutneys event guest hosted this month by Siri and originally conceptualized by Jaya.

Aloo Mutter Egg Masala...

Ingredients :
  • Eggs - 8 (Hard boiled)
  • Onion - 2 (finely chopped)
  • Tomato Puree - I couldn't find a can in the shop so i blanched 4 big tomatoes, removed the skin and pureed them in the blender.
  • Ginger - 1/2 tsp (paste)
  • Garlic - 1/2 tsp (paste)
  • Fennel Seeds - 1 tsp
  • Cinnamon - 1/2 " stick
  • Cloves - 5
  • Cardamom - 4 pods
  • Turmeric Powder- 1/2 tsp
  • Red Chilly Powder- 1 tsp
  • Cream - 1 small tetra pack
  • Coriander Leaves- for garnishing
  • Salt and Oil - as required
Firstly I grounded the fennel seeds, Cinnamon, cloves, cardamom into a fine powder. The I heated the wok and poured sesame oil into it. I added the ginger garlic paste and fried it for a couple of minutes. Then I added the chopped onions and fried the onions till it became golden brown and I added the tomato puree.
I kept stirring the whole concoction till the excess water evaporated. To this I added the turmeric, chilly, and the ground masala powder and salt. I kept stirring the whole paste for two minutes and finally added the eggs and closed the lid.
Once the aroma started wafting through lid, I added a cup of water to the concoction. I let the whole gravy boil. And finally I added Cream and let the whole curry simmer.
I then added three small packets of green peas to the curry and as it was getting cooked in the gravy, I quickly boiled five potatoes side by side. Once that was done I chopped the potatoes into cubes and added them to the curry. And once all the water evaporated, the Curry was ready.
Finally I garnished the curry with coriander leaves and served it on top of yummy idiappams :D ...

Mumbai Tawa Pulao


1) 350 gms Finely Chopped Mixed Vegetables -
Onion, Carrot, Garlic, Cabbage,
Green Peas, Green Chillies,

2) 3 tsp Mint leaves & Coriander Leaves -
Finely Chopped

3) 1/2 Cup spices - Cinnamon, Cardamom, Bay leaf, Clove, Mono Sodium Glutamate, Red Chilly Powder, Dhaniya Powder, Jeera Powder, Amchoor Powder, Turmeric Powder,
Pepper Powder - All Ground Together in a Grinder.
4) Juice of one lime, 5) 3 Cups Basmati Rice, 6) Pure Ghee and
7) Salt


Boil rice in one litre water with salt, lime juice and two table spoon ghee. Once rice is done, drain excess water and keep it aside.

In a deep pan, pour two table spoon of ghee, fry the garlic till it becomes brown and till the ghee absorbs the garlic's flavour. Then add onion and fry till golden brown. Finally add all the other vegetables too and stir for two minutes. Then add the ground spices and 1 1/2 cup of water. Cook the vegetables till the gravy is reduced to half.

In the same pan, spread a layer of mint and coriander leaf on top of the vegetables. Then spread the next layer with boiled rice. Sprinkle 1/2 tea spoon of turmeric and saffron powder over the rice and pour a generous amount of warm ghee over the rice.

Seal the pan with a heavy lid. Place on a hot tawa and cook further till steam begins to come out from the sides of the lid.
Once you take it off the tawa, open the lid and mix lightly.

Serve hot with Raita.