Kanchan's Blog

Punjabi Chole (Microwave Version)

Kanchan — Thu, 26 Apr 2012 18:07:24 +0000

Punjabi Chole (Microwave Version) is a simple preparation using chole (Kabuli Chana) which can be easily prepared is Microwave as well. This dish does take some time to prepare and it ideal with naan or paratha. The Punjabi Chole (Microwave Version) Recipe is a punjabi one which you are try for dinner any day. This vegetarian side dish tastes really awesome with spices.

Ingredients for preparing Punjabi Chole (Microwave Version)

1 cup of kabuli Chana
little soda
1 teaspoon of oil
2 medium size sliced onion
1 tablespoon ginger-garlic paste
2 chopped green chili
2 chopped tomato
2 tablespoon garam masala power
salt to taste
1 teaspoon red chili powder
1 tablespoon chana masala power
2 tablespoon of tamarind water

Preparation Time: 5 min
Cooking Time: 40 min
Serves: 4

How to make Punjabi Chole

1. Take 1 cup of kabuli Chana and soak in enough water for overnight. drain the water.

2. In a microwave safe bowl, add kabuli chana, little soda, 1/2 teaspoon salt with 6 cups of water and boil at 100% power for 15 mins.

3. Then again boil it on 80% power for 20 mins. Stir in between and keep covered.

4. In another microwave safe bowl, put 1 teaspoon of oil and heat for 1 min at 100% power.

5. Now add 2 medium size sliced onion, 1 tablespoon ginger-garlic paste, 2 chopped green chili and microwave at 100% power for 4-5 mins. stir in between.

6. Mix 2 chopped tomato, 2 tablespoon garam masala power, salt to taste, 1 teaspoon red chili powder and 1 tablespoon chana masala power and mix well. Microwave for 4 mins at 80% power.

7. Now add boiled kabuli chana (step 3) and microwave covered at 80% power for 5-6 mins. Add 2 tablespoon of tamarind water and microwave for 5 mins at 60% power.

8. Allow to stand for 5 mins.

Punjabi Chole (Microwave Version) is ready to be served hot with kulcha, paratha or Naan.

Taroi (Jhinga) Aur Nariyal (Coconut) ki Sabji

Kanchan — Tue, 24 Apr 2012 17:48:54 +0000

Taroi (Jhinga) Aur Nariyal (Coconut) ki Sabji is a standard vegetarian recipe using Taroi (Jhinga) but adding a punch of coconut (Nariyal) to give a sweet and nice taste to this sabji preparation. Overall this recipe is very healthy and easy to prepare as well. The Taroi (Jhinga) Aur Nariyal (Coconut) ki Sabji Recipe is simple preparation that can be served for lunch or dinner with rice/dal combination or with roti/chappati. This multi use recipe is great for everyday purpose vegetable without any spices.

Ingredients for preparing Taroi (Jhinga) Aur Nariyal (Coconut) ki Sabji

1kg taroi
2 tablespoon of vegetable oil
Pinch of mustard seeds
7-8 curry leaves
2-3 splitted green chili
1/2 teaspoon turmeric powder
1 cup grated coconut
Salt to taste

Preparation Time: 15 min
Cooking Time: 30 min
Serves: 4

How to make Taroi (Jhinga) Aur Nariyal (Coconut) ki Sabji

1. Take 1kg taroi peel it off and cut it into thin long pieces.

2. Take a non-stick frying pan, heat 2 tablespoons of vegetable oil and put pinch of mustard seeds and 7-8 curry leaves. When it starts to splutter, put the taroi pieces with little salt, 2-3 splitted green chili and 1/2 teaspoon turmeric powder.

3. Cook till taroi is fully tender. Then put 1 cup grated coconut, salt to taste and cook for 5 mins.

Taroi Aur Nariyal ki Sabji is ready to serve hot with plain rice for Lunch or with roti/chappati for dinner.

Paneer Tikka Masala (Pan fried version)

Kanchan — Mon, 23 Apr 2012 18:36:16 +0000

Paneer Tikka Masala is widely popular restaurant and party dish with awesome taste. This is the vegetarian version of the Chicken Tikka Masala recipe which is equally “most wanted” recipe among tandoor lovers. The Paneer Tikka Masala Recipe is relatively easy, although it involves quite a big list of ingredients and multi-step fry and gravy process. Try this dish with butter naan or paratha for ultimate vegetarian dinner combination ideal for guests or special Sunday preparations.

Ingredients for preparing Paneer Tikka Masala

250gm paneer
1 teaspoon black pepper
1 teaspoon of any tikka masala (Optional)
1 cup yogurt
1/2 teaspoon crushed kasuri methi
1 teaspoon kashmiri red chili powder
1 medium size 1/2 inch chopped onion
1 medium size 1/2 inch chopped capsicum
1 teaspoon lime juice
2 tablespoon of vegetable oil
2 tomato
2 onion
3 green chili
Pinch of cumin seed
1 bay leaf
1 teaspoon ginger-garlic paste
1/2 teaspoon turmeric powder
1 teaspoon coriander powder
1 teaspoon maida
salt to taste
1 teaspoon garam masala
1 tablespoon of fresh cream

Preparation Time: 15 min
Cooking Time: 35 min
Serves: 4

How to make Paneer Tikka Masala

1. Take 250gm paneer, cut 1/2 inch thick and square pieces and keep aside.

2. Take a bowl put the paneer pieces, little salt, 1 teaspoon black pepper, 1 cup yogurt, 1 teaspoon of tikka masala (Optional), 1/2 teaspoon crushed kasuri methi, 1/2 teaspoon kashmiri red chili powder, 1 medium size 1/2 inch chopped onion, 1 medium size 1/2 inch chopped capcicum, 1 teaspoon limejuice and marinade for 1 hour.

3. Take a non-stick frying pan heat 2 tablespoon of vegetable oil and shallow fry the paneer, onion, tomato, capcicum and keep aside.

4. In a mixer grinder put 2 Tomato, 2 onion, 3 green chili, little water and make a fine paste.

5. In the same frying pan heat 1 table spoon of vegetable oil and put pinch of cumin seed, 1 bay leaf. When its starts splutter put 1 teaspoon ginger-garlic paste, 1/2 teaspoon turmeric powder, 1/2 teaspoon red chili powder, 1 teaspoon coriander powder, 1 teaspoon maida (to thicken the curry), salt to taste and liitle water.

6. cook for 2-3 mins, then put onion- tomato paste (step 4) and again cook for 5 mins, till oil separates from masala.

7. Now put the fried paneer pieces,1 teaspoon garam masala and cook for 4 mins. Add little water for the gravy.

8. Add 1 tablespoon of cream and cook for 2 mins.

Paneer Tikka Masala is ready to serve hot Paratha or naan.

Roti/Chapatti Noodles

Kanchan — Sat, 21 Apr 2012 09:01:26 +0000

Roti/Chapatti Noodles is an awesome indo-chinese dish which you can prepare using left-over chapattis. Actually there’s no real noodles used in this unique recipe. The left-over chapattis are cut into long thin pieces to give the look of “noodles”. The Roti/Chapatti Noodles Recipe is quite unique and is a great choice for breakfast the next day using the left-over chapatti from previous night. This can also be served as heavy evening snacks as well.

Ingredients for preparing Roti/Chapatti Noodles

6 leftover Chapattis
1 medium size onion
1 capsicum
1 tomato
2 tablespoon of butter
2 cloves of garlic
1/2 teaspoon turmeric powder
1/2 teaspoon black salt powder
salt to taste
1/2 teaspoon pav bhaji masala

Preparation Time: 5 min
Cooking Time: 20 min
Serves: 4

How to make Roti/Chapatti Noodles

1. Take 6 leftover chapatis, cut into long strips and keep aside.

2. Cut 1 medium size onion, 1 capsicum, 1 tomato slices into thin long slices and keep aside.

3. Take a non-stick frying pan heat 2 tablespoon of butter and put the onion, capsicum slices and fry till it is half tender.

4. Add 2 cloves of garlic finely chopped, tomato slices, 1/2 teaspoon turmeric powder and cook for 5 mins.

5. Add 1/2 teaspoon black salt powder, salt to taste, 1/2 teaspoon pav bhaji masala and mix well

6. Now add chapati strips (step 1) and toss well.

Garnish with chopped coriander leaves.

Roti/Chapatti Noodles is ready to serve hot as breakfast.

Tadka of Green Moong Dal

Kanchan — Thu, 19 Apr 2012 17:51:23 +0000

Tadka of Green Moong Dal is a vegetarian dish great to have with chapatti or paratha. This item can be clubbed with other side dishes like aloo dum to make the whole meal awesome. The Tadka of Green Moong Dal Recipe is quite simple to prepare but does take some time to get fully cooked. With fresh cream and ghee, this super tasty dish will bring home smile with slurps and crunches on raw onions. Try this recipe at dinner with chapatti without need for any other side dish, although a simple addition like potato fry can bring in wonders.

Ingredients to prepare Tadka of Green Moong Dal

2 cup of green moong dal
2 tablespoon of vegetable oil
Pinch of cumin seeds
1 broken red chili
2 medium size chopped onion
2-3 splitted green chili
salt to taste
1/2 teaspoon turmeric powder
1 medium size chopped tomato
2 teaspoon of ghee
1 cinamon stick
2-3 cardamom seeds
4 cloves
2 tablespoon of fresh cream
Corriander leaves for garnishing

Preparation Time: 10 min
Cooking Time: 30 min
Serves: 4

How to make Tadka of Green Moong Dal

1. Take 2 cup of green moong dal and soak it in enough water for 1 hour.

2. Now take a pressure cooker and put the moong dal and water. Wait for 2-3 whistle and keep aside.

3. Take a non-stick frying pan heat 2 tablespoon of vegetable oil and put pinch of cumin seeds, 1 broken dry red chili, 2 medium size chopped onion, 2-3 spitted green chili, salt to taste, 1/2 teaspoon turmeric powder and cook till it become golden brown in color.

4. Put 1 medium size chopped tomato and fry till it is fully tender.

5. Now put the boiled moong dal and cook for 5 mins. Then put 2 tablespoon of fresh cream and cook for another 2 mins.

6. At last in a small frying pan heat 2 teaspoon of ghee and put 1 cinamon stick, 2-3 cardamom seeds, 4 cloves and fry 1 mins.

7. Put all the content (step 6) to the another pan (step 5) and cook for 1 min.

Green Moong Dal is ready to serve hot with Chapati or Paratha along with round cut raw onion pieces (with green chili and lemon juice)

Besan ki Kadhi

Kanchan — Tue, 17 Apr 2012 17:01:51 +0000

Besan ki Kadhi is a great preparation using besan as primary ingredient. This recipe is quite elaborate and need some planning and preparation time. Also the list of ingredients needs to be reviewed ahead of time. This Besan ki Kadhi Recipe is good alternative to standard vegetarian preparations. This dish is ideal with rice and doesn’t need any dal as this item has ample curry. Try this recipe when you are looking for a break from common vegetables as side dishes.

Ingredients for preparing Besan ki Kadhi

1 cup of besan (gram flour)
1 tablespoon of roasted cumin powder
salt to taste
little turmeric powder
little water
1 cup of vegetable oil
1 cup of besan (gram flour)
3/4 cup of yogurt
Pinch of cumin seeds
1 broken dry red chili
8-10 curry leafs
1 medium size chopped onion
4 cloves of chopped garlic
little salt
1/2 teaspoon of turmeric powder
1 medium size chopped tomato

Preparation Time: 10 min
Cooking Time: 30 min
Serves: 4

How to make Besan ki Kadhi

1. In a bowl put 1 cup of besan (gram flour), 1 tablespoon of roasted cumin powder, salt to taste, little turmeric powder,little water and make a thick batter.

2. Beat it properly to make a fine batter.

3. Take a non-stick frying pan heat, 1 cup of vegetable oil and put 1 teaspoon of batter in the oil like a badi (spherical). Fry till it become little brown in color on both sides. fry each badi in same way.

4. Place the badi in the tissue paper and keep aside.

5. In a bowl put 1 cup of besan (gram flour) and 3/4 cup of yogurt and beat it properly.

6. Take a non stick frying pan, heat 2 tablespoon of vegetable oil and put pinch of cumin seeds, 1 broken dry red chili, 8-10 curry leafs. when its starts splutter put 1 medium size chopped onion, 4 cloves of chopped garlic, little salt, 1/2 teaspoon of turmeric powder and cook till it is half tender.

7. Now put 1 medium size chopped tomato and fry till it is half tender. Put the yogurt batter (step 5) and fried badi (step 3) and salt to taste. Add more water and keep stiring. Cook in low flame for 15 mins.

Besan ki Kadhi is ready to serve hot with plain rice.

Phirni

Kanchan — Mon, 16 Apr 2012 17:49:07 +0000

Phirni is a very popular and tasty dessert dish using rice and milk as primary ingredients. This item is readily available in many restaurants. The Phirni Recipe is quite easy to prepare, although can take up some time as the milk needs to be thickened. Try this recipe as party dish or even as a special Sunday Dessert item. Phirni is best served cool and perfect in summer season to cool you down in a sweet way!

Ingredients to prepare Phirni

1 cup of rice
1 litre of milk
7-8 teaspoon of sugar
1 tablespoon of kaju
1 tablespoon of almond cut it in slices
1 teaspoon of cardamom
1 tablespoon of kesar

Preparation Time: 5 min
Cooking Time: 20 min
Serves: 4

How to make Phirni

1. Take 1 cup of rice and soak in enough water for 2 hours.

2. In a mixer grinder put the rice (drain the excess water) into it and grind it to a smooth paste.

3. In a bowl put 1 litre of milk and bring it to boil. Then put the rice paste into it and cook till the milk becomes thick.

4. Now put 7-8 teaspoon of sugar, 1 tablespoon of kaju, 1 tablespoon of almond cut it in slices, 1 teaspoon of cardamom and cook for 2-3 mins.

5. At last put 1 tablespoon of kesar mix it well in 2 tablespoon of milk and put it in the phirni. Mix it well. Refrigerate the Phirni.

Phirni is ready to serve cold as a Dessert.

Chili Potato

Kanchan — Thu, 12 Apr 2012 17:50:19 +0000

Chili Potato is vegetarian Chinese recipe using potato as main ingredient. This is a great option when you are craving for Chinese food and you have just bare minimum ingredients in your kitchen inventory. Potato is normally available all the time and with very few other stuff you can prepare a Chinese dish quite easily and quickly. The Chili Potato Recipe is great with Lachha Paratha. Try this preparation as dinner side dish. Without much spices, this is a healthy alternative as well.

Ingredients for preparing Chili Potato

4 potatoes
4 tablespoon of vegetable oil
1 teaspoon of chopped garlic
1/2 teaspoon of ginger
1 teaspoon of chopped green chili
1 teaspoon tomato ketchup
2 tablespoon of soya sauce
1/2 teaspoon chili sauce
salt to taste
2 teaspoon of cornflour

Preparation Time: 10 min
Cooking Time: 10 min
Serves: 4

How to make Chili Potato

1. Take 4 potatoes and boiled it in enough water, remove the skin of the potato and keep aside.

2. Cut the potatoes into long pieces like finger.

3. Take a non-stick frying pan heat 4 tablespoon of vegetable oil and fry the potatoes with little salt till it become little brown in color and keep aside.

4. In the same oil, add 1 teaspoon of chopped garlic, 1/2 teaspoon of ginger, 1 teaspoon of chopped green chili and fry for few mins.

5. Add the fried potato, 1 teaspoon tomato ketchup, 2 tablespoon of soya sauce, 1/2 teaspoon chili sauce, salt to taste and cook for 2 mins.

6. In a small bowl add 2 teaspoon of cornflour and mix well. Add the mixture into the pan (step 5) and cook for another 2 mins.

Garnish with spring onions

Chili Potato is ready to serve hot with Lachha Paratha.

Radha Ballavi

Kanchan — Wed, 11 Apr 2012 18:05:18 +0000

Radha Ballavi is a very common Bengali dish served at almost all occasions and parties in the vegetarian section. This is a stuffed recipe using urad dal filling in maida chappati. Radha Ballavi Recipe does take some time and preparation effort. This item is ideal for breakfast, lunch or dinner. Any potato dish goes perfect with this stuffed recipe. Specially aloo dum or even chana dal tastes awesome with Radha Ballavi.

Ingredients for preparing Radha Ballavi

1 cup of urad dal
Salt to taste
1/2 teaspoon chili powder
1/2 teaspoon roasted cumin powder
2 cup of maida
1/4 teaspoon hing
1 cup of vegetable oil

Preparation Time: 10 min
Cooking Time: 30 min
Serves: 4

How to make Radha Ballavi

1. Take 1 cup of urad dal and soak it for over night in enough water.

2. In a mixer grinder put the urad dal into it and add very little water and grind it to make a smooth paste.

3. Take a non-stick frying pan heat 1 teaspoon of vegetable oil and put the urad dal paste, salt to taste, 1/2 teaspoon chili powder, 1/2 teaspoon roasted cumin powder and fry till extra water absorbs.

4. In a bowl put 2 cup of maida, 1/4 teaspoon hing, little salt, 1 tablespoon of vegetable oil and mix it well. Add little by little water and make a soft dough.

5. Make small balls of the dough and press it with hand and put 1 teaspoon of filling in the centre of the ball and close it tightly with hand.

6. Now roll it the size of puri and keep aside.

7. In another non-stick frying pan heat 1 cup of vegetable oil and fry each puri one by one till it become little brown in color.

Radha Ballavi is ready to serve hot with Aloo ki sabji or Chana dal.

Masala Paratha from leftover Khichdi

Kanchan — Fri, 30 Mar 2012 17:48:30 +0000

Masala Paratha from leftover Khichdi is a great way to utilize the excess khichdi from previous day. Normally Khichdi is prepared in slightly excess quantity and is difficult to estimate while measuring the ingredients. Hence there’s always some quantity of khichdi remaining. Try this Masala paratha Recipe from leftover Khichdi in breakfast the next day. The masala parathas taste awesome and leaves your family/guests wondering the primary ingredients of the masala parathas.

Ingredients to prepare Masala paratha from leftover Khichdi

1 cup leftover khichadi
1 cup whole wheat flour
1/2 cup besan
2 teaspoon green chilli
1/2 teaspoon turmeric powder
1/2 teaspoon asafoetida (Hing)
1/2 teaspoon sugar
2 tablespoon chopped coriander leafs
Salt to taste

Preparation Time: 10 min
Cooking Time: 30 min
Serves: 4

How to make Masala paratha from leftover Khichdi

1. In a bowl put 1 cup leftover khichdi, 1 cup whole wheat flour, 1/2 cup besan, 2 teaspoon green chilli, salt to taste, 1/2 teaspoon turmeric powder, 1/2 teaspoon asafoetida (Hing), 1/2 teaspoon sugar, 2 tablespoon chopped coriander leafs and mix well.

2. Combine all the ingredients and make a soft dough. Add water if required.

3. Divide the dough into 10 equal portion and roll each in 5 inch diameter.

4. Take a non-stick tawa and cook each paratha using little oil till both sides are golden brown in color.

Masala paratha is ready to serve hot with Chuttney or curds.

Baigan Ka Bharta (Eggplant or Brinjal Bharta)

Kanchan — Thu, 29 Mar 2012 16:44:36 +0000

Baigun Ka Bharta is a very simple preparation using eggplant or Brinjal or Baigan with very few basic ingredients. Since the brinjal is burned over flame, this preparation has a special smell that add extra taste to the dish. The Baigan Ka Bharta (Eggplant or Brinjal Bharta) Recipe is ideal when you have quite a few brinjals in your kitchen inventory and nothing much of anything else. This item is best served with roti/chappati in dinner.

Ingredients to prepare brinjal bharta

1 baigan/brinjal/eggplant
4 garlic (remove its skin)
4 green chili
2 medium size tomato
salt to taste
1 medium size chopped onion
1 teaspoon mustard oil

Preparation Time: 5 min
Cooking Time: 20 min
Serves: 4

How to make Baigan Ka Bharta

1. Take 1 baigan and slightly cut it from four sides.

2. Take 4 garlic (remove its skin) and 4 green chili. Put 1 garlic and green chili inside the splitted sides of baigan.

3. Burn the baigan (with garlic and chili) in high flame. Burn all the sides of baigan equally. Remove the skin of the baigan and mash all properly.

4. Take 2 medium size tomato and burn it in medium flame from all sides. Remove the skin of the tomato and mash it properly.

5. In a bowl put the mashed baigan and tomato. Put salt to taste, 1 medium size chopped onion, 1 teaspoon mustard oil and mix it properly.

Baigan Ka Bharta is ready to serve with Chappati for Dinner.

5 Cooking Tips

Kanchan — Tue, 27 Mar 2012 17:55:42 +0000

1. While making methi paratha put yogurt, it will make the paratha softer.

2. For reducing excess quantity of salt in any dish put lime juice in it.

3. Soak the rice in coconut milk for preparing fried rice, it will become more tasty.

4. While cutting the onion, at first remove its shell and cut it into two half. Then soak in water for 10 mins, no more tears while chopping the onion.

5. To remove the shells of garlic easier, put it into the warm water.

Home made Idli (Fried version)

Kanchan — Sun, 25 Mar 2012 14:56:33 +0000

Home made Idli is a great way to prepare idli at home without much hassle. You will need a steamer with idli shaped containers to put inside. Other than that gadget, everything is pretty much available at home itself. Just plan a bit ahead of time and you should be fine. There’s another variety of Home made Idli Recipe prepared by frying the idlis. The fried idlis actually taste much better than than regular ones. Try this at home when you have to prepare “veg-only” items and yet want some varieties as well.

Ingredients to prepare Idli at home

250gm sooji
1 cup of yogurt
little salt
1.5 pouch of Eno packet
1 tablespoon of vegetable oil
pinch of mustard seeds
1 tablespoon of curry leaves
1 chopped green chili
little salt

Preparation Time: 5 min
Cooking Time: 20 min
Wait time: 15mins
Serves: 4

How to make Idli at home

1. In a bowl put 250gm sooji, 1 cup of yogurt and little salt mix it well and keep aside for 15 mins.

2. Now put little more yogurt if required, to make 1 layer consistency. Add 1.5 pouch of Eno packet and mix it well.

3. Take the idli maker and greese with little oil and put the batter (step 2) in the idli maker.

4. In the idli maker put water and cook in low flame. The idli should be ready in 15-20mins.

5. Take a non-stick frying pan heat 1 tablespoon of vegetable oil and pinch of mustard seeds, 1 tablespoon of curry leaves, 1 chopped green chili and little salt. Fry till it become golden brown in color.

6. Put the cooked idli in the pan (step 5) and fry till it become little brown in color.

Fried Idli is ready to serve hot with Sambar and Coconut Chutney

Besani Tukre using Sandwich Maker

Kanchan — Sat, 24 Mar 2012 14:56:02 +0000

Besani Tukre using Sandwich Maker is a unique preparation using besan and sandwich maker. This is a great breakfast or evening snacks item. You can prepare this item when there’s few ingredients in the kitchen inventory and you want to prepare something different. The Besani Tukre Recipe using Sandwich Maker is a simple and quick one and quite healthy for everyone as well.

Ingredients for preparing Besani Tukre

250gm besan
Salt to taste
2 chopped green chili
1.5 cup of chopped spinach
1/4 teaspoon asafoetida (Hing)
1 tablespoon oil
1/2 teaspoon garam masala
1/4 teaspoon red chili powder
1/4 teaspoon amchoor (dry mango powder)

Preparation Time: 5 min
Cooking Time: 15 min
Serves: 4

How to make Besani Tukre using Sandwich Maker

1. In a bowl put 250gm besan, salt to taste, 2 chopped green chili, 1.5 cup of chopped spinach, 1/4 teaspoon asafoetida (Hing), 1 tablespoon oil, 1/2 teaspoon garam masala, 1/4 teaspoon red chili powder, 1/4 teaspoon amchoor, 1 teaspoon salt to taste and 3/4 cup of water and mix well. The batter is ready.

2. Take a toaster and grease with little oil and preheat it for 2 mins. Then pour a little batter into the toaster. Cook for 15 mins and turn to make the other side crisp too.

3. Remove from toaster after a few mins.

Tips: You can add finely chopped onions and chat masala to make this dish even more tasty and yummy.

Serve hot with green chutney or tomato ketchup

Potato Wheels

Kanchan — Sat, 17 Mar 2012 18:27:53 +0000

Potato Wheels is just another great snacks item that looks like wheels! If you do not have much stock in your kitchen except potato and still want to have a crunchy and tasty evening snacks item… here’s the Potato Wheels Recipe for you. The preparation does take some effort and a bit of wait time but the this is a perfect mouthwatering appetizer that can be enjoyed anytime.

Ingredients to prepare Potato Wheels

4 medium size potatoes
salt to taste
1/2 teaspoon red chili powder
1/2 teaspoon chaat masala powder
1/2 teaspoon roasted cumin powder
2 cups of maida
1 cup of vegetable oil
little salt

Preparation Time: 15 min
Cooking Time: 20 min
Wait Time: 2hrs
Serves: 3

How to make Potato Wheels

1. Take 4 medium size potatoes cut it into two halfs and boil it in enough water. Remove the skin of the potato and mash it.

2. In a bowl put the mashed potatoes and put salt to taste, 1/2 teaspoon red chili powder, 1/2 teaspoon chaat masala powder, 1/2 teaspoon roasted cumin powder and mix well.

3. Take a container and put 2 cups of maida, 1 tablespoon of vegetable oil and little salt. Put little by little water and make a soft dough.

4. Make medium size balls of the dough. Roll it like a paratha in 7-8 inch of diameter.

5. Spread the potato mixer over the paratha (step 4) and roll it, till the end of the paratha and close it tightly.

6. Wrap this rolls in tissue paper and refrigerate for 2hrs.

7. Take the rolls out of the refrigerator, remove the tissue paper and cut them into 7-8 pieces.
Cut each rolled paratha in the same way.

8. Take a non-stick frying pan heat 1 cup of vegetable oil and deep fry the pieces (step 7) till it become golden brown in color. Cook in medium flame.

9. Remove the potato wheels from the pan and place it in the tissue paper.

Potato Wheels is ready to serve hot with sauce for evening snacks.

Swiss Circles (Indian Style Snacks)

Kanchan — Sun, 11 Mar 2012 15:56:19 +0000

Swiss Circles is an awesome fried appetizer and evening snacks. This is an “Indian” style “Swiss” Circle recipe made using paneer, capsicum and bread. This crunchy, tasty and mouth watering Swiss Circles Recipe will make any evening special with tea or coffee. Guests will love this vegetarian fried snacks item as much as your family will enjoy this preparation. Try this at home on holidays or when guests arrive.

Ingredients to prepare Swiss Circles (Indian Style Snacks)

4 slices of bread
100gm paneer
1 capsicum
1 tablespoon of tomato ketchup
Pinch of garam masala
Salt to taste
2 chopped green chili
1/4 teaspoon chili powder
1 tablespoon butter
2 tablespoon of cornflour
1 cup of breadcrumbs

Preparation Time: 10 min
Cooking Time: 15 min
Serves: 2

How to make Swiss Circles (Indian Style Snacks)

1. Take 4 slices of bread and cut the edges of it and keep aside.

2. Take 100gm paneer, mash it and keep aside.

3. In a pan, boil 1 chopped capsicum in enough water and drain the water.

4. In a bowl put the mashed paneer (step 2), boiled capsicum (step 3), 1 tablespoon of tomato ketchup, pinch of garam masala, salt to taste, 2 chopped green chili, 1/4 teaspoon chili powder, 1 tablespoon of butter and mix well.

5. In a bowl put 2 tablespoon of cornflour with little water and make a paste.

6. Put the stuffing (step 4) in the middle of the bread and roll the slice cafe fully and dip in the cornflour batter (step 5).

7. In a plate put 1 cup of breadcrums and roll the bread (step 6) in it.

8. Take a non-stick frying pan and dip fry the breads (step 7) till it become golden brown in color.

9. Cut it in two half.

Swiss Circles (Indian Style Snacks) is ready to serve hot with tomato sauce for evening Snacks.

Khichdi Ka Pakora

Kanchan — Wed, 29 Feb 2012 17:03:43 +0000

Khichdi Ka Pakora is a great recipe using leftover khichdi. Khichdi is very difficult to estimate the quantity required, most of the time there’s excess khichdi left. This is an awesome way to utilize that excess khichdi by making easy, quick and delicious Khichdi Ka Pakora. The Khichdi Ka Pakora Recipe is ideal for next day lunch or even snacks with evening tea/coffee. Try this preparation and be sure to get an interesting discussion over the lunch/dinner table regarding the ingredient/recipe of this unique Khichdi Ka Pakora.

Ingredients to prepare Khichdi Ka Pakora

1 cup leftover khichdi
1/2 cup besan
1/2 cup cup rice flour
2-3 chopped green chili
1 cup of vegetable oil
1 teaspoon sesame seeds

Preparation Time: 5 min
Cooking Time: 10 min
Serves: 4

How to make Khichdi Ka Pakora

1. In a bowl put 1 cup leftover khichdi, 1/2 cup besan, 1/2 cup cup rice flour, 2-3 chopped green chili, 1 teaspoon sesame seed and mash well.

2. Now put salt to taste and mix well. Make small round balls of khichdi and press it with hand.

3. Take a non-stick frying pan heat 1 cup of vegetable oil and fry till it become golden brown in color.

Khichdi Ka Pakora is ready to serve with lunch or snacks with ketchup

Quick Veg Sandwich

Kanchan — Tue, 28 Feb 2012 18:44:48 +0000

Quick Veg Sandwich is a healthy preparation of vegetable sandwich (Indian Style). This is a great item to prepare for breakfast, snacks or even tiffin for school. The Quick Veg Sandwich Recipe is easy to prepare and healthy for your family. This version does not feel dry and also has the “creamy” effect through use of curd. Try this recipe when you want to avoid potato sandwiches and yet have breads in your kitchen inventory and want to prepare something really delicious and really quick, yet a healthy one.

Ingredients for preparing Quick Veg Sandwich

2 capsicums
2 carrots
1 teaspoon roasted cumin powder
1 teaspoon black pepper
2 chopped green chili
salt to taste
4 tablespoon curd
1 tablespoon tomato ketchup
8 bread slices
1 teaspoon of butter

Preparation Time: 10 min
Cooking Time: 10 min
Serves: 2

How to make Quick Veg Sandwich

1. Take 2 capsicum and cut it into small pieces and boil it in enough water, till it is fully tender. Drain the extra water.

2. Take 2 carrots, peel it off and grate the carrots and keep aside.

3. In a bowl, put the boiled capsicum (step 1), grated carrots (step 2), 1 teaspoon roasted cumin powder,1 teaspoon black pepper,2 chopped green chili and salt to taste and mix well.

4. In a small bowl, put 4 tablespoon curd, 1 tablespoon tomato ketchup, little salt and mix well.

5. Take 8 bread slices and spread the curd mixture (step 4) over the bread pieces and put the stuffing (step 3) over it and cover with another bread slice.

6. Take a non-stick frying pan heat 1 teaspoon of butter and toast the sandwitch on both side till it become golden brown. Cut it into two halves. make the other sandwiches in the same way.

Quick Veg Sandwich is ready to serve hot with sauce for Breakfast/Snacks.

Corn Roll

Kanchan — Sun, 26 Feb 2012 16:44:18 +0000

Corn Roll is a great snacks item made with bread, potato and corn as the primary ingredients. This dish can be deep fried or baked. Although the Corn Roll Recipe might involve preparation of stuffing and putting that inside bread and finally fry/bake, this is a great preparation as evening snacks with tea/coffee and worth the delicious and crunchy flavour. Try this recipe when you have lot of breads and frozen corn in your refrigerator. Great starters for your guests as well.

Ingredients for preparing Corn Roll

6 slices of bread
2 medium size potato
1 cup of corn
1 medium size chopped onion
1/2 teaspoon garlic paste
2 chopped green chili
Salt to taste
2 teaspoon tomato ketchup
1 tablespoon vinegar
1/2 teaspoon black pepper
3 tablespoon of cornflour
1/4 cup of water
1/2 cup of white sesame seeds
1 cup of vegetable oil

Preparation Time: 10 min
Cooking Time: 15 min
Serves: 4

How to make Corn Roll

1. Take 8 slices of bread and cut the sides of each slices.

2. In a microwave safe bowl put 2 medium size potato, cut it into two half and boil it in enough water for 8 mins at 100% power. Peel off and mash it.

3. In another bowl, put 1 cup of corn frozen or fresh and boil it in microwave oven for 2 mins in enough water. Drain the excess water and slightly crushed it.

4. In a non-stick frying pan heat 1 tablespoon of vegetable oil and put 1 medium size chopped onion, 1/2 teaspoon garlic paste. 2 chopped green chili and cook till it become half tender.

5. Now put crushed corn (step 3), salt to taste, 2 teaspoon of tomato ketchup, 1 tablespoon of vinegar and mix well. Cook for two mins.

6. At last put the mashed potato (step 2) and mix it with 1/2 teaspoon of black pepper. Filling is ready.

7. Take a bowl big enough to dip the bread slices. Put 3 tablespoon of cornflour with 1/4 cup of water to make a medium thick batter.

8. In another dish put 1/2 cup of white sesame seeds.

9. Take the bread slices (step 1) and put the filling (step 6) on it. Roll the bread slices and dip it into the batter (step 7). Squeeze the extra batter by pressing with hand and roll it over the sesame seeds. This is the most critical step.

10. Take another non-stick frying pan heat 1 cup of vegetable oil and dip fry the each roll till it become golden brown in color.

11. Remove from oil and place it in a tissue paper to absorb the excess oil.

12. Now cut each roll into 2 pieces with a knife and serve hot.

Corn Roll Slices are ready to serve hot with sauce for evening snacks. Instead of frying the corn rolls, you can bake them in “grill” mode in your microwave oven for 10-15mins.

Khajur Imli Ki Chutney (Microwave Oven Version)

Kanchan — Tue, 21 Feb 2012 18:04:01 +0000

Khajur Imli Ki Chutney is a great chutney recipe that can act an accompaniment with lunch or dinner (ideal with roti/puri/paratha). The Khajur Imli Ki Chutney Recipe is is very easy and uses microwave oven to speed the preparation time. Try this Khajur Imli Ki Chutney (Microwave Oven Version) if you would like to prepare home made chutneys rather than canned pickles.

Ingredients for preparing Khajur Imli Ki Chutney (Microwave Oven Version)

1 tablespoon tamarind
100gm kajur (date)
1/4 teaspoon garam masala
1/4 teaspoon red chili powder
1 teaspoon gur (jaggery)
little roasted cumin powder
Little salt

Preparation Time: 5 min
Cooking Time: 15 min
Serves: 4

Khajur Imli Ki Chutney (Microwave Oven Version)

1. Soak 1 tablespoon of tamarind in 1 cup of water for 10 mins.

2. In a microwave safe bowl, put the tamarind and water and cook at 100% power for 3-4 mins.

3. In another microwave safe bowl, put 100gm kajur (date), 1/4 teaspoon garam masala, 1/4 teaspoon red chili powder, Little salt, 1 cup of water and mix it well. Cook for 4-5 mins at 100% power.

4. When it becomes soft, add tamarind pulp (step 2), 1 teaspoon gur (jaggery) and microwave at 80% power for 5-6 mins. Stir in between.

5. Sprinkle little roasted cumin powder and mix well.

Khajur Imli Ki Chutney (Microwave Oven Version) is ready to serve with dinner.

Besan ka Cheela (Papra) with Cheese

Kanchan — Mon, 20 Feb 2012 17:25:35 +0000

Besan ka Cheela (Papra) with Cheese is another vegetarian recipe similar to Mixed Flour Onion Cheela with difference in main ingredient – Gram Flour. This preparation also adds a punch by using grated cheese and paneer. Try this Besan ka Cheela (Papra) with Cheese Recipe as a unique breakfast dish which is tasty and fills the stomach for quite long time.

Ingredients for preparing Besan ka Cheela (Papra) with Cheese

2 cups of gram flour
salt to taste
1/2 cup fenugreek leaves
1/4 teaspoon turmeric powder
1 teaspoon red chili powder
1/2 teaspoon chat masala powder
1 tablespoon lemon juice
2 onion
vegetable oil
Some grated Paneer
Grated cheese
Chili Powder

Preparation Time: 10 min
Cooking Time: 25 min
Serves: 4

How to make Besan ka Cheela (Papra) with Cheese

1. In a bowl put 2 cups of gram flour, salt to taste, 1/2 cup fenugreek leaves, 1/4 teaspoon turmeric powder, 1 teaspoon red chili powder, 1/2 teaspoon chat masala powder, 1 tablespoon lemon juice, 2 medium size chopped onion and 3/4 cup of water to make a moderately thick batter.

2. Take a non-stick pan, heat it and add little oil. Pour a large spoon of batter and spread it slightly over the pan.

3. Cook in low flame till one side is fully cooked and flip on other side with little oil around the sides and over the top and cook till it become liitle brown in color.

4. Optional – add some grated paneer in the centre of the cheeley. Sprinkle with grated cheese and chili powder.

5. Fold the two sides over the stuffing and serve hot.

Besan ka Cheela (Papra) with Cheese is ready to serve hot with coriander chutney.

Chicken (Murg) Kali Mirch

Kanchan — Sun, 19 Feb 2012 14:55:24 +0000

Chicken (Murg) Kali Mirchis an exotic chicken dish prepared with black pepper and kasuri methi. This preparation is slightly unique as it contains combinations of standard spices combined with tomato, pepper and kasuri methi. There’s a punch of hotness (thanks to pepper) along with flavors of tangy and spices. This Chicken (Murg) Kali Mirch Recipe is quite easy and doesn’t take much time either, ideal with pulao or paratha. Try this preparation for serving to guests or sunday special dish.

Ingredients for preparing Chicken (Murg) Kali Mirch

300 gm chicken
1 cup of yogurt
3 tablespoon of vegetable oil
Little turmeric powder
Whole cumin seeds
3 medium size chopped onion
1 chopped tomato
1 inch small piece of ginger
4 cloves of garlic
Some whole black pepper
1 tablespoon of coriander powder
1 teaspoon of red chili powder
1 teaspoon of black pepper powder
1/2 teaspoon kasuri methi leaves
1/2 teaspoon garam masala powder
little butter
salt to taste

Preparation Time: 15 min
Cooking Time: 30 min
Serves: 4

How to make Chicken (Murg) Kali Mirch

1. Take 300 gm of chicken marinade with 1 cup of yogurt, little salt and little turmeric powder for 1 hour.

2. Take a non-stick frying pan heat 1 tablespoon of vegetable oil and put pinch of whole cumin seeds, 3 medium size chopped onion, 1 chopped tomato, 1 inch small pieces of ginger, 4 cloves of garlic cut into small pieces, 2 chopped green chili and cook with little salt and little turmeric powder till onions are half tender.

3. Put all the contents in mixer grinder and make a smooth paste.

4. In the same frying pan heat 2 tablespoon of vegetable oil and put whole some whole black pepper. when its starts to splutter, put the paste (step 3) into the pan. Put 1 tablespoon coriander powder, 1 teaspoon of red chili powder, 1 teaspoon of black pepper powder and salt to taste. Cook till oil separates from masala.

5. Now put the marinaded chicken pieces (step 1) with little water, close the lid of the pan. cook till chicken is fully tender.

6. Put 1/2 teaspoon kasuri methi leaves (crushed between palm of your hands) and 1/2 teaspoon of garam masala. Cook for 2 mins.

7. At last put little butter and cook till it melts and mix well.

Chicken (Murg) Kali Mirch is ready to serve hot with Paratha or Pulao.

Egg Fry (Bengali Dim Bhaja)

Kanchan — Mon, 13 Feb 2012 18:12:26 +0000

Egg Fry (Bengali Dim Bhaja) is a classic fried egg dish with added onions and spices to make this ultimate fried egg dish a relish with khichdi or any other main dish. The Egg Fry (Bengali Dim Bhaja) Recipe is very simple, relatively easy and quick too. Try this recipe to spice up any lunch or dinner items which is otherwise mundane.

Ingredients for Egg Fry (Bengali Dim Bhaja)

2 eggs
little turmeric powder
2 medium size onion
2 green chili
2 tablespoon of vegetable oil
1/4 teaspoon cumin powder
1/4 teaspoon coriander power
1/4 teaspoon red chili powder
1 teaspoon whole garam masala (cinnamon, cardamom and cloves)

Preparation Time: 10 min
Cooking Time: 20 min
Serves: 2

How to make Egg Fry (Bengali Dim Bhaja)

1. Take 2 eggs, boil it in enough water and remove the egg shells and keep aside.

2. Take a non-stick frying pan, heat 2 tablespoon of vegetable oil and fry the boiled egg with little salt and little turmeric powder, till it become golden brown in color. Keep aside.

3. Cut 2 medium size chopped onion in thin long size pieces and 2 chopped green chili.

4. In same frying pan and in the same oil, add little more oil if required, put whole garam masala along with the onion pieces and green chili with salt to taste and little turmeric powder fry it till it become brown in color.

5. Now add 1/4 teaspoon cumin powder, 1/4 teaspoon coriander power and 1/4 teaspoon red chili powder with little water mix it well in a small bowl. Put it in the pan (step 4) and fry it till oil separates from masala.

6. Put the fried eggs (step 2) in the pan and mix well.

Egg Fry (Bengali Dim Bhaja) is ready to serve hot with khichdi or plain rice for lunch.

Omlette using Sandwich Maker

Kanchan — Thu, 09 Feb 2012 18:45:41 +0000

Omlette can be prepared using Sandwich Maker. This process is not only quick, the omlette comes out real fluffy, soft and tasty. Plus no mess of frying pan, gas/stove and spatula. Just the sandwich maker is all you need. This way of preparing Omlette using Sandwich Maker is quite unique but very effective for making large number of omlettes quickly and without any hassle. Try this style of preparing omlette using Sandwich maker when we do want to wash lot of utensils just to make omlettes – A Perfect Bachelor Recipe.

Ingredients

2 eggs
1 medium size chopped onion
2 chopped green chili
Salt to taste
1/2 teaspoon black pepper
1 tablespoon of vegetable oil
2 tablespoon milk

Preparation Time: 4 min
Cooking Time: 2 min
Serves: 2

How to prepare omlette using Sandwich Maker

1. Take 2 eggs, break it in a bowl and beat it properly.

2. In the bowl put 1 medium size chopped onion, 2 chopped green chili, salt to taste, 1/2 teaspoon black pepper and mix well.

3. Now put all the contents of step 2 into the bowl with egg (step 1) and mix well with 2 tablespoon milk.

4. Take a sandwich maker, grease with 1 tablespoon of vegetable oil inside in all four corners of sandwich maker.

5. Preheat the sandwich maker for 2 mins, then put the mixture (step 3) into it and close the lid of the sandwich maker.

6. Fluffy Omlette will be prepared in 2 mins.

Omlette in Sandwich Maker is ready to serve hot with bread for Breakfast.

Bread Rolls (Microwave Grill Version)

Kanchan — Tue, 07 Feb 2012 18:20:20 +0000

Bread Rolls can be prepared as “deep fry” version or a healthier “microwave grill version”. This recipe is the healthier (less oil) microwave grill version of the popular bread roll snacks. This Bread Rolls (Microwave Grill Version) recipe needs a microwave grill for crispy, golden brown bread rolls. Try this preparation for guests during evening snacks with tea or coffee. Since the preparation makes use of microwave grill, you can parallely work on making other items like tea or coffee.

Ingredients

7-8 medium size potatoes
1/2 teaspoon garam masala powder
2 tablespoon chopped coriander leaves
2-3 chopped green chili
1/2 teaspoon chaat masala
Roasted red peanuts
Grated ginger – 1 inch
salt to taste

Preparation Time: 15 min
Cooking Time: 25 min
Serves: 4

How to make Bread Rolls using Microwave Grill

1. In a microwave bowl put 7-8 medium size potatoes cut it into half, boiled in enough water for 8 mins at 100% power.

2. Peel the potatoes and mash them.

3. In a bowl put the mash potatoes, 1/2 teaspoon garam masala powder, 2 tablespoon chopped coriander leaves, 2-3 chopped green chili, 1 inch grated ginger, 1/2 teaspoon chaat masala, salt to taste and mix well. Optional: Add fried/roasted red peanuts.

4. Take 8 bread slices dip them in water, squeeze and drain extra water.

5. Fill the potato mixture (step 3) into the bread pieces (step 4) and shape into cylindrical rolls.

6. Cook in microwave safe flat dish at high rack and grill for 15- 20 mins. Turn in between for uniform browning from all the sides.

Bread Rolls is ready to serve hot with sauce or coriander chutney.