Cooking For Kids (Milk Products) Event

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Wishing you all a very HAPPY NEW YEAR 2009

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Rice Flour & Spring Onion Cheelay

I love to cook anything which is quick & simple but yet delicious.....This is the perfect recipe for your quick fix brunch/dinner on any lazy weekends or busy weekdays..
Enjoy it with any chutney, pickle or curd..
I saw this recipe on Sanjeev's Kapoors t.v show Khana Khazana)


Rice Flour:- 1 cup
Gram Flour:- 1 cup
Green Chillies:- 2
Asafoetida:- A pinch
Yogurt( whisked):- 1/2 cup
Oil to shallow fry
Spring Onions(chopped):- 6
Salt as per paste
Red Chilli powder:- 1 tsp
Ginger & garlic paste:- 1tsp
Coriander leaves:- 2tbsp


1) In a bowl mix together rice flour, gram flour, salt , green chillies, red chilli powder, asafoetida, ginger-garlic paste, 1/2 cup of water, yougurt, spring onions & chopped coriander leaves.

2) Add more water if necessary to get a thick yet dropping consistency.

3) Heat the pan. Grease it lightly, Spread a ladle full of batter thinly & cook on medium heat.Drizzle a little oil around.

4) When the underside is a light golden, flip over, drizzle some more oil & cook pressing lightly till the other side is light golden too.

Serve hot..Enjoy:)

If you like the recipe plz leave your comments..

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Avocado Chocolate Milk Shake

As the food writer Gaylord Hauser once said "Avocado is single delectable fruit which is combines protein of meat, fat of butter(but much more wholesome), vitamins & minerals of green vegetables, flavour of nuts, a six course dinner"

This recipe is quick & simple that you can enjoy anytime of the day..

Serves 2


Ripe Avocado:- 1/2
White Sugar:- 1tbsp
Brown Sugar:-1tbsp
Cocoa Powder:- 2tbsp
Vanilla:- 1tsp
Milk:- 1 1/2 cup


Blend all the ingredients in the food processor until smooth & serve


1) You can add banana & yogurt( instead of milk) to make the shake more creamy.

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Easy Asparagus Stir-fry

Asparagus is an excellent source of folic acid & contains Vitamin C, pottassium, Thiamine, Vitamin A, Iron and Zinc.For storing asparagus wrap it in a damp cloth and place in a perforated plastic bag in a refrigerator.

Here you can find How to cut asparagus before cooking

This is my entry for Recipes for the rest of us event.

This is one of the quick, easy and delicious recipe that you can make with asparagus.


Asparagus:- 1 bunch ( or chopped about 5 cups)
Oil:- 1 tbsp
Cumin seeds, Mustard seeds & Ajwain/Carom seeds:- A pinch of each
Salt as per taste
Garam Masala:- 1/2 tsp


1) Heat oil in a non stick pan.
2) Add cumin, mustard & ajwain, allow it to splutter.
3) Add chopped asparagus, salt and mix everything well.
4) Cover the pan and let it cook for 2 minutes..
5) Uncover it add garam masala & fry it for 5 more minutes until asparagus is cooked.

Serve hot as a side dish..Enjoy:)

If you like the recipe please leave your comments.

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Colorful Capsicum Paneer

Paneer is a kind of soft cheese used in Indian cuisine..You can make Paneer easily at home or you can buy it in any Indian grocery store..Paneer is so versatile that you can make a full meal out of it..We all love paneer so much that we can have it anyday and at anytime of the day..

Here is one simple recipe that you can make with paneer and capsicum combination..I couldnot find yellow capsicum on the day i was making the dish but if you have you can add that also to add some more colors to the dish..

Onion:- 1 medium (Cut lengthwise)
Ginger:- 1 tbsp (chopped finely)
Garlic:- 1 tbsp (chopped finely)
Oil:- 3-4 tbsp
Jeera or Cumin seeds:- 1 tsp
Mustard:- 1/2 tsp
Tomato:- 1 1/2 medium size (chopped)
Soy sauce:- 1 tbsp
Tomato ketchup:- 1 tbsp
Salt as per taste
Turmeric or haldi:- 1 tsp
Red chilli powder:- 1/2 tsp
Garam Masala:- 1/2 tsp
Paneer (Cut into cubes):- 1 1/2 cup
Green Capsicum:- 1 (Chopped)
Red capsicum:- 1/2 (chopped)


1) Heat oil in a pan..Add jeera & mustard , allow it to splutter.
2) Add ginger & garlic and saute it.
3) Add onion and fry until they are translucent, Add tomato and all the spices ( salt, turmeric, red chilli powder & garam masla)
4) Mix everything well and cook until tomatoes are tender ..
5) Add both capsicums and cover the pan.
6) Cook until capsicum is little bit soft.
7) Add soy sauce , tomato ketchup and paneer and cook for at lest 2-3 minutes..

Serve hot..:)Enjoy

NOTE:- Always prepare this dish at least 2-3 hours in advance so that there is enough time for the paneer to absorb all the flavours..

If you like this dish plz leave your comments..

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Oatmeal Cookies with a Surprise Inside

I know you all might be thinking what is the big surprise inside these cookies as they look quite like a normal cookies..But they have a little surprise and that is avocado..yup you heard it right these cookies have avocado inside..Basically the avocado is used as a partial replacement of butter in this cookie.

When i came across this recipe, first of all i was little hesitant to try it but after trying it i must say its worth a try...all of my cookies were gone within 4 days..


Butter(Softened):- 1/2 cup
Avocado (peeled & mashed):- 1/2 cup
Light brown sugar (packed):- 1/2 cup
Sugar:- 1/2 cup
Egg:- 1
Vanilla:- 1tsp
Plain Flour (or whole wheat pastry flour):- 1 cup
Baking soda:- 1tsp
Salt:-1/2 tsp
Rolled oats:- 2cups
Shredded or Dessicated coconut:- 1/2 cup
Chocolate chips or chopped chocolate:- 1/2 cup
Chopped Walnuts:- 1/2 cup


1) Preheat the oven at 375 degree F
2) Beat the butter until smooth, add the sugars and beat until light & fluffy.
3) Gently beat in the avocado until well blended.
4)Add egg & vanilla extract & mix well.
5) Sift the flour , salt & baking soda in the butter mixture & mix well.
6) Stir in oats & coconut.
7) Fold through the chocolate chips & walnuts
8) Drop into tablespoonful sized balls onto a baking sheet.
9) Bake for 10-15 minutes or until lightly golden & crispy.

Makes 30 cookies

Note:-These taste even better if you keep the dough in the fridge for a day before baking and the dough freezes well too- which is a good thing because these are best eaten fresh out of the oven.

If you like the recipe plz leave your comments..Enjoy:)

This is my entry for

Cookie Baking event hosting by Neivedyam
Cookies/Biscuits fest hosting by kitchen Kollections
Santa's holiday challenge by JZ's

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Left Over Dal Paratha

Everyone has some leftover dal once in a while and didn't feel like eating anytime later..My husband never likes to have the same dish(especially dal) for the next here is the most easy & quick paratha for you to make with your left over dal..I learned this from my can use any dal you have but in this recipe i am using channa dal and you don't need to add anything to the dough as the dal itself has every ingredient you need..You might want to add little salt while making the dough but if you are going to have this with some sabzi then don't need any extra salt..


Dal:- 2 1/2 cup
Whole wheat flour:- 2 cups
Cilantro (optional)
Oil for frying


1)Mix dal , flour and cilantro ( if using ) together and make the dough without adding any water ( add water little bit only (about 1tbsp) if needed).
2) Let the dough rest for 10 minutes..
3) Now make a small ball out of the dough.
4) Roll it into a circle shape
5) Heat griddle on medium heat & cook the paratha from both sides by brushing it with oil..

Serve warm paratha with curd or any sabzi you like..


If you like the recipe plz leave your comments...Enjoy :)

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Banana Coconut Muffins

Everyone loves muffin & might already be having their favorite recipe in their recipe box..but these muffins are worth a try & who knows you might want to add one more recipe in your collection:)..

If you don't like too sweet muffins then you might want to add little less sugar..The recipe comes from the Food network show Barefoot Contessa( One of my favorite shows on Food network)..


All purpose Flour:- 3 cups
Sugar:- 2 cups
Baking powder:- 2 tsp
Baking soda:- 1tsp
Salt:- 1/2 tsp
Unsalted Butter( Melted & cooled):- 1/2 pound
Extra large eggs:- 2
Whole milk:- 3/4 cup
Pure vanilla extract:- 2 tsp
Ripe mashed Banana:- 1 cup ( About 2 bananas)
Diced Ripe banana:- 1 cup ( 1 banana)
Walnuts(diced):- 1cup
Shredded Coconut:- 1cup


1) Preheat the oven to 350 degree F
2) Sift the flour, sugar, baking powder, baking soda & salt into a bowl of an electric mixer fitted with a paddle attachment.
3) Add the melted butter in to the flour mixture & blend.
4) Combine eggs, milk, vanilla & mashed bananas in a separate bowl & add them to the flour & butter mixture.(don't over mix)
5) Fold the diced bananas, walnuts & coconut into the batter.
6) Spoon the batter into the muffin tray, filling each to the top.
7) Bake for 25 to 30 minutes or until the tops are brown & a toothpick comes out clean.
8) Cool slightly & remove from the pan & serve..

NOTE:- You can make the batter a night before and store it in the refrigerator and fold the ingredients ( STEP NO 5) next morning & then bake..


Please leave your comments if you like the recipe

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Mooli (White raddish) Bhurji

Mooli is also known as white Raddish or Diakon .It has very sharp & tangy flavor. It contains Vitamin C , Potassium & calcium. You can eat it raw( salad )or cooked..My most favorite way of eating the mooli is in Mooli paratha..

This is my entry for FIC-WHITE hosting by Kitchenflavours..


Mooli(grated):- 2 cups
Oil:- 1 tbsp
Cumin Seeds:- 1/2 tsp
Mustard Seeds:- 1/4 tsp
Curry leaves:- 2-3
Ajwain(Carom seeds):- 1/4 tsp
Onion(chopped finely):- 3/8 cup
Ginger(Chopped finely):- 1 tbsp
Green Chilli:- 1
Peanut:- 2 tbsp
Lemon juice of 1/2 lemon
Red chilli powder:- 1/4 tsp
Garam Masala:- 1/2 tsp
Salt as per taste
Cilantro or coriander for garnish


Grate the mooli & squeeze out all the juice by pressing it between your hands & set it aside..

1) Heat oil in pan, add cumin seeds, mustard, curry leaves & ajwain...Allow it to splutter.
2) Add ginger & green chilli and fry for a minute
3) Add onion and saute till they become translucent.
4) Add salt, red chilli powder, garam masala & mix well.
5) Add mooli & saute till its cooked( It take 4-5 minutes)
6) Mix lemon juice & peanuts in the bhurji.

Serve hot with any paratha & curd..Enjoy:)

If you like the recipe plz leave your comments..

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Ajwain Paratha

Ajwain is also called Carom seeds/Bishops weed..It is very useful in alleviating stomach pain..Ajwain is one the the ingredient/spice i use in most of my cooking ..You can put little bit of ajwain in every dish you prepare as it helps in good digestion..

You can find more information regarding this spice here

My mom use to make ajwain paratha in a different way then mine...
(Make the dough of whole wheat flour, let it sit for sometime,make small balls from the dough, roll it into a round shape, now apply little ghee or oil or butter, sprinkle some ajwain over it with a pinch of salt, then fold it into a triangle shape( first fold it into a half then again into a quarter) , now roll it once again in a triangular shape..Cook it on a hot griddle by brushing it with oil or ghee on both sides..and serve hot..)

The recipe of my version of ajwain partaha is below..This a my entry for Think Spice Event hosting by Raaga


Besan or Gram flour:- 1/2 cup
Whole wheat flour:- 1 cup
Ajwain/Carom seeds:- 3/4 tsp
Salt:- A pinch( or as per taste)
Ghee or oil:- 1 tbsp
Yogurt:- 1/8 cup
Green chillies:- 1 or Red chilli powder:- 1/4 tsp
Turmeric:- 1/2 tsp
Water to knead the dough


1) Mix all the ingredients.
2) Add water little by little to make a dough..let it sit for about 10 minutes
3) Heat griddle or tava,
4)Make small balls from the dough and roll it into a flat round shape.
5) Place it over the griddle , turn when the brown spots start forming
6) Brush it with ghee or oil and turn to the other side and apply the oil again..
7) Cook both sides well

Serve hot with any sabzi or curry along with curd/raita...Enjoy:)

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Banana-Carrot Loaf (LOW FAT)

Whenever i go to supermarket i always buy bunch of bananas because i know if by any chance they go bad, i can use them to make so many things or i must say i want them to ripe soon so that i can try something new with those babies..This recipe is from Costco Cookbook which we got on Thanksgiving..Here is another entry for JFI-Carrots


Non fat cooking spray
3/4 cup Apple sauce
1 cup Sugar
2 eggs or 4 egg whites
1 3/4 cups All purpose Flour
1 tsp salt
3/4 tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon
1 cup grated carrots
1 cup mashed bananas


1) Preheat oven to 350 F, coat 9- by- 5 inch loaf pan with cooking spray
2) In a bowl combine applesauce, sugar & eggs, beat until light & fluffy
3) In separate bowl, combine flour, salt, baking soda, baking powder & cinnamon. Add to the batter and blend well
4)Fold carrots & banana into the batter.
5) Pour batter into the prepared pan
6) Bake for 60-65 minutes or until toothpick inserted into the center comes out clean.

Makes 10 servings

TIP:- Dust lightly with confectioners sugar or spread with whipped low fat cream cheese and chopped nuts.

Store in a refrigerator uncovered..Enjoy:)

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Rajma/ Red kidney beans

Rajma is one of the typical North Indian (Punjabi dish) which is also call red kidney beans..This is also one of my mom's recipes, this curry dish is so soft and creamy that it melts in your mouth while eating..I never met anyone who doesn't like this dish.. It is best served with steaming hot rice..(Rajma Chawal) and is full of nutrition and taste.

Rajma or kidney beans:- 1 1/2 cup
Ginger: 1 tbsp
Garlic:- 1 tbsp
Onion(chopped lenghtwise):- 1 cup
Tomato:- 1 medium size
Oil:- 2-3 tbsp
Jeera:- 1 tsp
Turmeric:- 1 tsp
Hing/ Asafoetida:- A pinch
Red chilli powder:- 1/2 heaping tsp
Garam Masala:- 1/2 heaping tsp
Salt as per taste
Coriander for garnish


1) Soak the rajma overnight ( or if you don't have enough time soak it in hot water for 3-4 hours).
2) Boil rajma in a pressure cooker with salt and 1 tsp of turmeric.
3) For tadka, heat oil in a pan, add jeera, allow it to splutter.
4) Add ginger and garlic, cook until light brown.
5) Add onion and cook for 2-3 minutes.
6) Add tomato, turmeric, red chilli powder, garam masala & mix well.
7) Cook until tomatoes are tender.
8) Switch off the gas and let this tadka(tempering) cool down.
9) Grind the tadka into a smooth paste .
10)Transfer this paste in the same pan again and cook for other 3-4 minutes.
11) Add the boiled rajma into this and mix everything well.
12) Now slowly add the water as per your requirement that how thick gravy you need( use the same water in which you boiled the rajma before)

Serve with hot rice...Enjoy:)

If you like the recipe please leave your comments..

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Lauki Ki Sabzi (Bottle gourd ,Doodhi, Ghiya)

Lauki is also called Dhoodhi, ghiya or Bottle gourd …As lauki is mostly made of water ( almost 96%) it is very easy to digest and is healthy too..It is very low in calorie (12 cal/ 100 gm)

Lauki is not a favorite vegetable. But surprisingly I use to love lauki sabzi made by my Mom while growing up it was on top in my favorites list. Mom always add lots of desi ghee in the hot sabzi just before serving which enhances its flavor ..But if you or your kids doesn’t like to eat lauki then you can use lauki as hidden ingredient , like lauki paratthas, lauki halwa, lauki kofte, lauki raita etc..i will post more lauki related recipes soon and please share how you use lauki in your cooking.


Lauki:- 1 medium size

Oil:- 2 1/2 tbsp

Cumin seeds:- 1/2 tsp

Mustard:- 1/2 tsp

Onion(Chopped):- 1/2 cup

Ginger(Chopped):- 1 tbsp

Garlic(Chopped):- 1 tbsp

Tomato:- 1 medium

Salt as per taste

Red Chilli powder:- 1/2 tsp

Turmeric/haldi powder:- 1 tsp

Garam masala:- 1/2 tsp

Coriander for garnish



1) Peel & wash the lauki and then cut into small pieces.

2) Heat oil in a pressure cooker, add jeera & mustard seeds.

3) When seeds starts spluttering , add ginger & garlic

4) When it turns light brown, add onion and fry for 2- minutes.

5) Add tomatoes , salt, chilli powder, turmeric, garam masala & mix well.

6) Cook until tomatoes are tender.

7) Add lauki and mix everything .

8) Close the lid of the cooker and let it cook for about 4-5 minutes.

9) Turn off the gas and let it rest on the gas stove top for other 5 minutes.

10) Garnish it with coriander & if you would like add 1 tbsp of ghee before serving.

Serve hot with roti...Enjoy:)

If you like the recipe please leave your comments

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Carrot Fried Rice

Here is my version of Carrot Fried rice..These rice are not only appealing to eyes because of beautiful orange color of carrots but also to the stomach..It has the perfect balance of salt & sweetness..This is my entry for JFI:Carrots

"A carrot a day
provides a hefty dose of vitamin A"
a nutrient that fights infection, allows you to see well at night, and helps maintain healthy skin, hair and bones.DO YOU KNOW carrot come in a variety of colors like white, yellow , purple & red.

Carrot is most popular & versatile vegetable used for not only to make sabjis(savory dishes) but also to make different kinds of sweets/desserts.Carrots contain more sugar than any other vegetable but they are natural sugar which are easily assimilated.

It not only tastes good, it has so many health benefits and is highly is an excellent source of pro-vitamin A, vitamins C, D, E, K, B1 and B6.It is rich with biotin,potassium, calcium, magnesium, phosphorus organic sodium, and some trace minerals.

To store carrots put it in a plastic storage bag and keep them in the coldest part of the refrigerator with the highest humidity. They should keep fresh up to two weeks.


Carrots( Grated):- 1 cup + 1/4 cup
Cooked Rice:- 5 cups
Onion:- 1/3 cup
Peas:- 1/2 cup
Almonds(chopped):- 1/4 cup
Garam Masala:- 1 tsp
Salt as per taste
Ghee:- 2 1/2 tbsp (Or vegetable oil)
Cumin seeds:- 1/2 tsp
Mustard seeds:- 1/2 tsp
Dried Cranberries:- 2 tbsp
Lemon juice of half lemon
Green cardamom:- 3
Cinnamon stick:- 1 inch
Bay leaf:- 1
Cloves:- 3


1)Cook the rice and cool it completely.
2) Heat ghee in a pan. Add Cumin, mustard, Bay leaf, Cloves, cinnamon & cardamom.
3) When seeds starts spluttering add almonds and fry until light brown.
4) Add cranberries and saute for a minute.
5) Add Onion and fry until onions are translucent.Don't brown the onions.
6) Add carrot, peas & salt ,cook for 3-4 minutes.
7) Add cooked rice, garam masala ,lemon juice & mix well.

Serve hot or at room temperature..Enjoy:)

If you like the recipe please leave your comments.

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