Cucumber Paratha is an interesting variation of stuffing used for making stuffed parathas. Although preparing this paratha with Cucumber stuffing is a tricky one, the final dish is really tasty and also tastes unique compared to other types of stuffed parathas. The tricky part is to manage the water that comes out of Cucumber and controlling the amount of water required for kneading the flour mixture without making it too soft for a good stuffed paratha.


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Ingredients for preparing Cucumber Paratha

• 3-4 medium size cucumber
• 1 cup of wheat flour
• 1 cup rice flour
• 2 medium size chopped onion
• 1 teaspoon vegetable oil
• 3-4 chopped green chili
• 1/2 teaspoon grated ginger
• 1/2 teaspoon garlic paste
• 1teaspoon roasted cumin powder
• 2 tablespoon seasame seeds
• 1 teaspoon coriander leaves
• salt to taste

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

How to make Cucumber paratha

1. Take 3-4 medium size cucumber peel it off  grate it and keep aside. Keep this aside for about 2 hrs in order to bring out the water as much as possible. Accumulate the water in a container to be used in step 2.

2. In a bowl put 1 cup of wheat flour, 1 cup rice flour and grated cucumber(step 1) mix well. Cucumber will release its excess water. Depending on how much more you need, add the water accumulated from step 1. But always add water little by little, very carefully.

3. Now Put 2 medium size chopped onion, 1 teaspoon vegetable oil, 3-4 chopped green chili, 1/2 teaspoon grated ginger, 1/2 teaspoon garlic paste, 1 teaspoon roasted cumin powder, 2 tablespoon seasame seeds, 1 teaspoon coriander leaves, salt to taste in the bowl (step 2) and mix well.

4. Mix well all the contents and make a soft dough, Do not add water.

5. Make small ball of the dough and roll it in the shape of roti.

6. Take a non-stick tawa and put the paratha on it and cook on both side with 1 teaspoon on vegetable oil arround it and fry till it become golden brown in color.


Note: Steps 2 to 6 must be performed as quickly as possible without any slack time in order to limit the cucumber to give out excess water.

Cucumber Paratha is ready to serve hot with coriander chutney.

Egg Bharta is quite a unique item. It’s very easy and quick to prepare (no cooking), much easier than omlette. It’s super tasty and relatively healthy (depends on what toppings you are adding). This is a great “side” item with a normal meal (lunch with rice, dal and vegetables) to overcome the bland taste. Much similar to a chutney, albeit a non-veg one! The Egg Bharta Recipe is a derived from it’s potato and brinjal versions of Bharta. Try this recipe when your family members are complaining about the “healthy” food served at lunch.

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Ingredients to prepare Egg Bharta

• 2 eggs
• 1 small chopped onion
• 1 chopped green chili
• 1/4 teaspoon black pepper
• 1/4 teaspoon chaat masala
• 1 teaspoon mustard oil
• 1/4 teaspoon kasundi (optional)
• salt to taste
• 1 teaspoon chopped coriander leaves

Preparation Time: 15 min
Cooking Time: 0 min
Serves: 1 to 2

How to make Egg Bharta

1. Boil 2 eggs in enough water with little salt and remove the shell, keep aside.

2. In a bowl put the boiled egg and mash it properly. Note: The more you mash the smoother will be the Egg Bharta. Some like it grainy (i.e. less mashed), some like it smooth. You have to try both to decide which type you will like!

3. Now put 1 small chopped onion, 1 chopped green chili, 1/4 teaspoon black pepper, 1/4 teaspoon chaat masala, 1 teaspoon mustard oil, 1/4 teaspoon kasundi (optional), salt to taste, 1 teaspoon chopped coriander leaves and mix it well.

Egg Bharta is ready to serve with Rice for Lunch.

Paneer Coconut Gravy is yet another tasty preparation of paneer.
If you have coconut (or coconut milk) in your kitchen, and wondering a good way to use it in a recipe, Paneer Coconut Gravy Recipe is a great option. This is a semi-dry preparation of paneer without need of many ingredients. Try this delicious dish with roti/paratha for lunch or dinner.


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Ingredients for Paneer Coconut Gravy Preparation

• 250gm paneer
• 4 tablespoon of vegetable oil
• 3 medium size chopped onion
• 3 tomato
• 1 inch ginger
• 4-5 cloves of garlic
• 1 tablespoon of ghee
• 1/2 cup of groundnut
• 1 tablespoon of ghee
• 1 cup coconut milk
• Salt to taste

Preparation Time: 15 min
Cooking Time: 30 min
Serves: 5

How to make Paneer Coconut Gravy

1. Take 250gm paneer, cut it into cubes and keep aside.

2. Take a non-stick pan heat 4 tablespoon of vegetable oil and fry the paneer pieces with little salt till it becomes little brown in color.

3. In another non-stick pan heat 1 tablespoon of vegetable oil and put 3 medium size chopped onion, 3 tomato (chopped), 1 inch ginger, 4-5 cloves of garlic with little salt and fry till it is half tender.

4. Put all the contents into the mixer grinder and make a smooth paste.

5. Now in the same frying pan heat 1 tablespoon of ghee and put the paste (step 4) and cook for 4-5 mins.

6. In a mixer grinder put 1/2 cup of groundnut and make a paste.

7. Now put 3 tablespoon of ground nut paste (step 6), 1 cup coconut milk and cook for 2-3 mins

8. Put 1/2 cup of water into the pan for gravy and bring it to boil for 2 mins.

9. Then put the paneer pieces into the pan cook for another 2-3 mins.

Paneer coconut gravy is ready to serve hot with paratha or naan for Dinner.

Stuffed Dum Aloo Posto (Microwave Version) is a common recipe but this time I will prepare this delicious vegetarian dish in microwave oven. I have also added a filling to make this a “stuffed” version. So this Stuffed Dum Aloo Posto Recipe is normal aloo dum preparation with a punch of posto (poppy seeds) with “shahi” stuffing prepared in microwave oven. Enjoy!


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Ingredients

• 8-10 potatoes
• 1 cup grated paneer
• 2-3 chopped green chili
• 1 tablespoon coriander leaves
• 1 teaspoon black pepper
• salt to taste
• 1/2 cup poppy seeds
• 1 tablespoon garlic
• 1 tablespoon cashewnuts
• 1 tablespoon oil
• 1 tablespoon turmeric powder
• salt to taste
• 1/2 teaspoon sugar
• 3 green chili chopped
• 1 tablespoon beated curd

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

How to make Stuffed Dum Aloo Posto (Microwave Oven Version)

!. Take 8-10 potato and boil in a micro-oven in enough water for 8 mins.

2. Peel the skin of the potato and cut it from the middle into two halves (in oval shape). Then scoop each piece of the potato from middle. Ensure you do not scoop too much, otherwise the edges will become too thin and break. Keep the scooped out potato to be used in next step with other fillings.

3. In a bowl put 1 cup grated paneer, 2-3 chopped green chili, 1 tablespoon coriander leaves, 1 teaspoon black pepper, salt to taste, scooped potato from step 2 and mix well.

4. Now fill/stuff the mixture (step 3) into each piece of scoop potato and close two halves back into one potato.

5. In another bowl soak 1/2 cup poppy seeds in 3/4 cup water for 10 mins.

6. In a mixer grinder put the poppy seeds, 1 tablespoon garlic, 1 tablespoon cashewnuts and little water. Grind them together to a smooth paste.


7. In a microwave safe bowl heat 1 tablespoon oil for 30 secs. Add 1 tablespoon turmeric powder, salt to taste, 1/2 teaspoon sugar, 3 green chili chopped, 1 tablespoon beated curd and paste (step 6). Microwave at 80% power for 3 mins.

8. Add stuffed potato and 1/2 cup of water and microwave for 3-4 mins at 80% power till the gravy is thick. Stir in between but be careful otherwise the potato halves will open up.

9. Allow to stand for 5 mins

Garnish with chopped coriander leaves.

Stuffed Dum Aloo Posto (Microwave Oven Version) is ready to serve hot with Pulao or paratha.

Chicken Lotpot is a regional Bangladeshi recipe that tastes great with roti / paratha / bread. This is a unique recipe and hence you have to try this in order to know whether you will like it. The Chicken Lotpot Recipe will definitely attract attention (because of it’s rhythmic name) and also from it’s looks. Try this recipe if you have a knack of trying something new with all common ingredients.


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Ingredients for Chicken Lotpot

• 500gm chicken
• 2 eggs
• 3 tablespoon of mustard oil
• 4 medium size chopped onion
• 5-6 cloves of garlic
• 2 inches of ginger
• 2 tablespoon of coriander leaves
• Salt to taste
• 1/4 teaspoon turmeric powder
• 1 teaspoon kashmiri red chili powder
• 1 chopped tomato
• 1/2 cup green peas
• 1 teaspoon garam masala
• 2 green chili

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

How to make Chicken Lotpot

1. Take 500gm medium size chicken pieces, wash it properly in water. Marinade with little salt and little turmeric powder.

2. Boil 2 eggs in enough water, remove its skin and keep aside.

3. Take a non-stick pan, heat 1 tablespoon of mustard oil and put 4 medium size chopped onion, 5-6 cloves of garlic, 2 inches of ginger cut into medium pieces and fry it with little salt till the onions are half tender.

4. Now put all the contents of step 3, 2 green chili and add 2 tablespoons of coriander leaves into the mixer grinder and make a smooth paste.

5. In the same frying pan heat 2 tablespoon of mustard oil and put the onion paste (step 4), salt to taste, 1/4 teaspoon turmeric powder and 1 teaspoon kashmiri red chili powder or according to taste. Mix well and cook till oil separate from the paste.

6. Put the chicken pieces and when it is half cooked, then add 1 chopped tomato, 1/2 cup green peas and 2 boiled (step 2) chopped eggs. Mix it well and cook till it is fully tender.

7. Add little water for the gravy and put 1 teaspoon of garam masala and cook for 2 mins.

Chicken Lotpot is ready to serve hot with Naan, Lacha Paratha and Pulao for Lunch or Dinner.

Cheese Omlette can be prepared in many ways and in many forms. Here I am going to give you the Quick Microwave Version of this ever delicious recipe of Cheese Omlette. This is a great accompaniment with morning breakfast bread and tea/coffee. The Cheese Omlette (Quick Microwave Version) Recipe is quite easy and can be served even as a sandwich with ketchup. This microwave version is quick and hassle free. Since I used a square baking tray, the omelette came out square!!!

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Ingredients for Cheese Omlette (Quick Microwave Version)

• 2 eggs
• 1 chopped onion
• 1 chopped tomato
• 2 teaspoon milk
• 2-3 chopped green chili
• 2 tablespoon coriander leaves
• salt to taste
• 1/2 teaspoon black pepper
• 1/2 teaspoon of butter
• 1 tablespoon of cheese

Preparation Time: 5 min
Cooking Time: 7 min
Serves: 1 to 2

How to make Cheese Omlette

1. In a bowl broke 2 eggs and beat it properly. Add 1 chopped onion, 1 chopped tomato, 2 teaspoon milk, 2-3 chopped green chili, 2 tablespoon coriander leaves, salt to taste and 1/2 teaspoon black pepper. Mix it well and keep aside.

2. Take a microwave dish heat 1/2 teaspoon of butter at 100% power for 30 secs.

3. Put the mixture (step 2) into the dish and microwave at 80% power for 5 mins.

4. Sprinkle 1 tablespoon of cheese on top and microwave at 80% powder for 1 min till the cheese is fully melt.

Cheese Omlette is ready to serve hot with Toast for breakfast.

Gobi 65 is a vegetarian version of Chicken 65 recipe. The preparation is similar with slight difference in the amount of garlic to use. The main ingredient is Gobi (Cauliflower) instead of chicken. This is a great starter recipe for vegetarian members. Gobi 65 Recipe ideal in veg parties or if you have already planned Chicken dishes as primary side dishes.


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Ingredients

• 1 small cauliflower
• 1/2 cup maida (all purpose flour)
• 1/2 cup cornflour
• 3 cup of vegetable oil
• Pinch of cumin seeds
• 3 medium size chopped onion
• 5-6 clove of chopped garlic
• 2 inch of grated ginger
• 3-4 chopped chili
• salt to taste
• 3 medium size chopped onion
• 5-6 clove of chopped garlic
• 2 inch of grated ginger
• 3-4 chopped chili
• salt to taste
• 4-5 tablespoon of chili-garlic sauce
• 1/2 teaspoon black pepper
• little ajina-motto (MSD)
• Coriander leaves for garnishing

Preparation Time: 15 min
Cooking Time: 20 min
Serves: 4

How to make Gobi 65

1. Take 1 small cauliflower and cut it into small size pieces wash them properly.

2. In a pan boil the cauliflower in enough water till it is half tender. Drain the excess water and keep aside.

3. In a bowl put 1/2 cup maida (all purpose flour), 1/2 cup cornflour and mix with little salt and put 1 cup water and make not so thick batter. Add water if required.

4. Take a non-stick pan heat 1 cup of vegetable oil and dip the boiled cauliflower (Gobi) (step 2) into the batter (step 3) and fry till it becomes golden brown in color. Fry in low flame.


5. In another pan heat 2 tablespoon of vegetable oil and put pinch of cumin seeds, when it starts to splutter put 3 medium size chopped onion, 5-6 clove of chopped garlic, 2 inch of grated ginger, 3-4 chopped chili and salt to taste. Cook till onion is fully tender.

6. Now put 4-5 tablespoon of chili-garlic sauce, 1/2 teaspoon black pepper and little ajina-motto (MSD), cook for 2-3 mins.

7. Put the fried cauliflower (gobi) and mix well with the gravy (step 6).

Garnish with chopped coriander leaves.

Gobi 65 is ready to serve hot for evening snacks.

Tip: You can prepare the gravy in large quantities separately and mix fried cauliflower (Gobi) as and when required while serving. Do not keep the Gobi in the gravy for long, else the Gobi will lose it’s crispness.

Hari Mirch ka Achar (Green Chili Pickle) is a super quick microwave recipe to prepare “chatpata” and spicy version of the Hari Mirch ka Achar (Green Chili Pickle). You have prepared any stuffed parathas and do not want to again cook a side dish, this quick and tasty Hari Mirch ka Achar (Green Chili Pickle) Recipe will keep your family forget the need for any side dish. Enjoy this Green Chili Pickle dish whenever you need it, easily and instantly.


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Ingredients

• 100gm green chili
• 1/2 teaspoon saunf
• 1/2 teaspoon fenugreek powder
• 1 teaspoon dry mango powder (amchur)
• 1/2 teaspoon coriander powder
• 1/2 teaspoon red chili powder
• 1/4 teaspoon turmeric powder
• salt to taste
• 1 teaspoon tamarind
• little kasundi (optional)

Preparation Time: 10 min
Cooking Time: 10 min
Serves: 6

How to prepare Hari Mirch ka Achar (Green Chili Pickle)

1. Take 100gm green chili (slightly longer version), wash them properly and slit them in half but do not detach completely.

2. In a bowl put 1/2 teaspoon saunf, 1/2 teaspoon fenugreek seeds, 1 teaspoon dry mango powder, 1/2 teaspoon coriander powder, 1/2 teaspoon red chili powder, 1/4 teaspoon turmeric powder and salt to taste. Mix well.

3. soak 1 teaspoon tamaind in 4 teaspoon of water and microwave for 2 mins. Squeeze the tamarind pulp and tamarind paste is ready.

4. In a microwave bowl heat 1 teaspoon oil at 100% power for 30 secs.

5. Put all the dry spices (step 2) and microwave for 2-3 mins at 100% power. Stir in between every min.

6. Add slit chilies (step 1) and 1/2 cup of water. Micro-wave for 3-4 mins at 100% power and stir occasionaly.

7. Now add 1 teaspoon tamarind paste (step 3) and microwave for 1-2 mins at 80/% power.

Hari Mirch ka Achar (Green Chili Pickle) is ready to serve with lunch or Dinner.

Aamawat (amsotto) ki Chutney is a traditional Bengali dessert item ideal after a grand dinner or lunch servings. This dessert item is best served with papad. The Aamawat (amsotto) ki Chutney Recipe is primarily a sweet dish with a taste of Khajur and a slight punch of chili powder. You can vary the amount of sweetness that matches with your taste buds. Also the addition of cashew and raisins make this dish ever yummy. Try this popular dessert item in party or Sunday mega lunch or dinner menu.

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Ingredients

• 200gm Aamawat (amsotto)
• 3-4 dates (khajur)
• 1/4 teaspoon salt
• 1/2 teaspoon chili powder
• Some cashew nuts
• Some Raisin
• 4-5 teaspoon sugar

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

How to make Aamawat (amsotto) ki Chutney with Khajur (dates)

1. Take 200gm Aamawat, cut it into small pieces and wash it in water.

2. Take 3-4 dates (khajur) and cut it into small pieces.

3. Take a non-stick pan heat 2 cups of water and put the aamawat and dates and bring to boil for 2 mins.

4. Then put 1/4 teaspoon salt and 1/2 teaspoon chili powder and cook for few mins.

5. Now put 4-5 teaspoon sugar (according to sweetness) and cook for 2-3 mins.

6. Finally put some cashew nuts and raisin and cook for again 2-3 mins.

7. Cook the chutney till aamawat becomes smooth and dates becomes soft. Chutney must be medium thick.

Aamawat (amsotto) ki Chutney with Khajur (dates) is ready to serve as a desert after lunch or dinner.

Missi Roti is a variant of standard roti with a few additional ingredients like onion, chilli and chat masala. This roti preparation is actually simple and easy for those who are comfortable with kneading and making roti/chappati. The Missi Roti Recipe tastes great with pickle or coriander chutney. This Missi Roti main dish does not need any elaborate side dish preparation and is a very good solution when you do not have ready made side dish ingredients.


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Ingredients

• 2 cups of besan (gram flour)
• 3/4 cup wheat flour
• 1 chopped onion
• 2-3 chopped green chili
• 2 tablespoon of chopped coriander leaves
• 1/2 teaspoon chaat masala
• salt to taste
• little turmeric powder
• Vegetable oil

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

How to make Missi Roti

1. In a bowl put 2 cups of besan (gram flour), 3/4 cup wheat flour, 1 chopped onion, 2-3 chopped green chili, 2 tablespoon of chopped coriander leaves, 1/2 teaspoon chaat masala, salt to taste, little turmeric powder and mix well.

2. Add little by little water and make a soft dough.

3. Make small balls of the dough and roll it in the size of chappati in round shape.

4. Take a non-stick tawa and heat for 2 mins, then put the missi roti over it and cook on both side till it become little brown in colour.

5. Put 1 teaspoon vegetable oil arround the missi roti and cook on both side till it become golden brown in colour.

Missi Roti is ready to serve hot with Coriander Chutney.

Palak Paneer is by far one of the most popular dishes (and famous too) using Paneer as the primary ingredient. Overall the preparation is quite simple and worth trying at home. With correct mix of various components this Palak Paneer Recipe will be comparable to restaurant version (or even better). Try this recipe if you like the taste of palak (Spinach) and prefer less rich preparations.


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Ingredients to prepare Palak Paneer

• 400gm spinach (palak)
• 300gm paneer (cheese)
• 2 tablespoon of ghee
• 1 stick of cinnamon
• 4 cardamom pieces
• 4 cloves
• 1/2 teaspoon cumin seeds
• 2 medium size chopped onion
• 1 tablespoon chopped garlic
• 1 chopped tomato
• 3-4  chopped green chili
• little turmeric powder
• 1 teaspoon ginger-garlic paste
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• 1/2 teaspoon chili powder
• 1 teaspoon kasuri methi
• 1 tablespoon fresh cream
• salt to taste

Preparation Time: 15 min
Cooking Time: 40 min
Serves: 4

How to Make Palak Paneer (Cheese with Spinach)

1. Take 400gm spinach (palak) and cut the stem of the spinach leaves, wash it properly in water.

2. In a pan boil the spinach leaves (palak) for 2 mins. Then drain the excess water.

3. Put the palak leaves in a mixer grinder and make a smooth paste.

4. Now cut 300gm paneer into 1 inch pieces and keep aside.

5. Take a non-stick pan, heat 2 tablespoon of ghee and fry the paneer pieces in a low flame, till it is slightly brown in colour.

6. In the same pan and in the same oil put 1 stick of cinnamon, 4 cardamon pieces, 4 cloves and fry for 1 min.

7. Then put 1/2 teaspoon cumin seeds, when its starts to splutter put 2 medium size chopped onion with little salt and 1 tablespoon chopped garlic and fry till it is half tender.

8. Now put 1 chopped tomato, 3-4  chopped green chili, little turmeric powder, 1 teaspoon ginger-garlic paste and fry in low flame till the tomato and onions are fully tender.

9. Put 1 teaspoon of coriander powder, 1 teaspoon of cumin powder, 1/2 teaspoon of  chili powder, salt to taste and fry till oil separates from masala.

10 Put the palak paste (step 3) and 1 teaspoon kasuri methi (grind it with both hands) and cook till oil comes out of the palak.

11. Now put the fried paneer pieces (step 5), 1 tablespoon fresh cream and little water. Cook for 2 mins.

Palak Paneer is ready to serve hot with Paratha for dinner.

Healthy Upma Preparation (Microwave version) is an alternate recipe for earlier shared recipe on upma but with much less oil. This is a much quicker version as well. Try this at home when you want to parallely work on something else and prepare upma. This Healthy Upma Recipe (Microwave version) is very simple yet tasty. Great for breakfast or evening snacks. This dish is quite heavy and keeps your stomach filled for long.


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Ingredients

• 200gm sooji
• 2 tablespoon of vegetable oil
• Pinch of hing
• 1 teaspoon mustard seed
• 5-6 curry leaves
• 2 dry red chili broken in half
• 2 medium size Chopped onion
• 1/2 cup boiled green peas (boil for 2 mins in oven with 1 cup water and little salt)
• 2-3 chopped green chili
• 1 chopped tomato
• Salt to taste
• 1 tablespoon roasted peanuts
• 1/2 teaspoon black pepper

Preparation Time: 5 min
Cooking Time: 12 min
Serves: 4

How to make Healthy Upma Preparation (Microwave version)

1. Take 200gm sooji in a microwave bowl and cook in microwave oven in 100% power for 3-4 mins. Keep stirring in every min.

2. In another bowl put 2 tablespoons of vegetable oil and heat for 1 min in the oven (100% power).

3. Now put pinch of hing, 1 teaspoon mustard seed, 5-6 curry leaves,2 dry red chili broken in half and cook for 1 min in 100% power.

4. Add 2 medium size chopped onion, 1/2 cup boiled green peas (boil for 2 mins in oven with 1 cup water and little salt), 2-3 chopped green chili and 1 chopped tomato. Cook for 3 mins in 100% power.

5. Put the roasted sooji (step 1) with 2 cups of water, salt to taste, 1 tablespoon roasted peanuts and 1/2 teaspoon black pepper. Mix well and cook for 3-4 mins.

Healthy Upma Preparation (Microwave version) is ready to serve hot for breakfast or evening snacks.

Soyabean Sandwich is a healthy breakfast preparation which is quite heavy to keep your stomach filled for quite some time. The main filling is soya bean nuggets cooked with spices. You can prepare the filling the night before and just make the sandwich in the morning when everyone is in hurry for schools/offices. The Soya Sandwich Recipe is quite simple but does take quite a few ingredients for the filling and Sandwich Toaster for best results. You can experiment with the ingredients to see which ones best suit to your or your family’s taste.


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Ingredients to prepare Soya Sandwich

• 2 cups of soya bean nuggets
• 4 tablespoon of vegetable oil
• 3 medium size chopped onion
• 1 chopped capsicum
• 1 medium size chopped tomato
• 2-3 chopped green chili
• salt to taste
• 1 tablespoon of soya sauce
• 1.5 teaspoon of tomato ketchup
• pinch of ajinamotto (MSD)
• 1/2 teaspoon of black pepper
• chopped coriander leaves
• 1 tablespoon of butter
• 10 breads for sandwich
• thin slices of cheese (as per requirement)

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

How to make Soya Sandwich

1. Take 2 cups of soyabean and bring it to boil for 5 mins or till it is fully tender in boiled water.

2. Drain the water and allow it to cool. Then squeeze the boiled soyabean to remove the excess water from it and keep aside.

3. Take a non-stick frying pan heat 4 tablespoon of vegetable oil and put 1/2 quantity of soyabean at a time with little salt and fry till it become golden brown in color. Fry the other half in the same way.

4. Break the fried soyabean in two pieces with hand and keep aside.

5. In the same frying pan heat 2 tablespoon of vegetable oil and put 3 medium size chopped onion with little salt and fry for 3-4 mins till it is half tender.

6. Now put 1 chopped capcicum and 1 medium size chopped tomato, 2-3 chopped green chili and salt to taste and cook till all the ingredients become fully tender.

7. Put 1 tablespoon of soya sauce, 1 teaspoon of tomato ketchup and pinch of ajinamoto (MSD) and cook for 2-3 mins.

8. At last put 1/2 teaspoon of black pepper and sprinkle chopped coriander leaves. The filling is ready.

9. In another bowl but 1 tablespoon of butter, 1/2 teaspoon of blackpepper, and 1/2 teaspoon of tomato ketchup. Mix well.

10.Take 10 breads and cut it into triangle and spread the butter mixer (step 9) over the bread.

11. Put the filling ( step 8 ) over the bread, add thin slices of cheese (quantity as per your taste) and cover with another bread like a sandwich.

12.Put it into a Sandwich Toaster and toast it for best results.

Soya Sandwich is ready to serve with tomato sauce for breakfast.

Christmas Fruit Cake is the signature dish made during holiday seasons during Christmas and New Year. It’s not difficult at all to make this cake. It just takes a bit of time (plan approx 3 hrs in total), preparing the ingredients and also invest in gadgets like measuring scale, electric mixer and convection oven. This Christmas Fruit Cake Recipe is a tried and tested (tasted) one taking ideas from multiple inputs. You can further customize this recipe after you expert the basic idea of baking a cake. Good luck.


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Ingredients required for Christmas Fruit Cake

• 100g Butter
• 100g Dry Fruits (As per your selection – Walnut, Raisin, Cashew, Almonds, Pecan, Dates, cherry)
• 100g Plain Flour
• 100gm Sugar
• 1 Tablespoon Honey
• 1 cup milk
• 1 Egg
• 1/2 teaspoon vanilla essence
• 1 teaspoon grounded spices (cinnamon, cloves, cardamom)
• 1/2 teaspoon baking powder

Note: Exact weight is very critical. You will need a measuring scale for this. Take exactly equal quantities (by weight) of butter, dry fruit mixture, plain flour and sugar.

Preparation Time: 60 min
Cooking Time: 60 min
Serves: 6

How to make Christmas Fruit Cake

1. Take 100gm of butter in a large bowl, cut it into small cubes and bring it to room temperature to make it soft.

2. Add 100gm of sugar slowly to the bowl and keep mixing very well. It’s best to use a food processor or electric beater to mix evenly. If you use hand beater, make sure the content is mixed thoroughly.

3. Add 1 egg and continue beating and mixing.

4. Add 1/2 teaspoon of vanilla essence and 1 tablespoon of honey and continue beating and mixing. The mixture should be of a good paste consistency.

5. In a separate medium bowl, take 100gm of plain flour, and 1/2 teaspoon of baking powder. Sieve to mix very well so that the baking powder is spread evenly.

6. Now take cinnamon, cloves and cardamom – grind them to make fine powder and add to the bowl in step 5. Mix the content thoroughly.

7. Cut the dry fruits into small pieces and keep them in a plate. Take a little bit of flour mixture (step 6) and mix with the dry fruits and keep aside.

8. Now add the flour mixture (step 6) little by little to the cake mixture (step 4) and keep mixing.

9. Add 1 cup of milk and continue mixing so that the consistency becomes that of a thick ribbon from paste.

10. Now add the dry fruits (step 7) into the cake mixture (step 9) and mix well. The Cake Mix is now ready to be baked.

Note: As you have already realized, there’s so much of mixing in this recipe that it is really worhtwhile to invest in an electric mixer.

11. Now take a baking tray (non-stick pan with more than 2″ height will also work, but make sure there’s no rubber pieces anywhere in the handle area) and apply generous amount of non-stick spray (or butter) on the walls.

12. Sprinkle flour on the walls of the tray so that the flour sticks to the walls. Shake the excess amount of flour from the tray.

Note: This helps the cake to come out easily without sticking.

13. Now put the cake mixture (step 10) in the tray. Make sure the cake mixture does not exceed 60% of the volume of the baking tray. This is to leave sufficient space for the cake to expand.

14. Preheat the convection oven to 180C/325F. Pre-heating is very important.

15. Put the baking tray on the lower rack and put it in the oven for 45mins.

16. After completion of baking (45min), leave the cake in the oven for 20-30mins to cool down. If you take out the cake immediately when hot, the cake will sink and fluffiness will be lost.

17. Take out the cake and leave it in room temperature until completely cooled. Do not cut until the cake is cooled down completely. Check the edges are free from the baking tray walls using a knife. Also insert the knife into the cake from top and then take it out. If you see watery substance stuck on the knife, the cake will need further baking. Re-bake at 180C/325F for another 10mins.

18. Keep the cake on tissue to absorb extra butter.

19. Finally cut the cake in medium pieces and store in air tight container.

Christmas Fruit Cake is ready to be enjoyed stand alone or with icecream, tea/coffee.

Paneer Pasanda is slightly uncommon paneer dish which can be considered “shahi” or exotic given it’s light coloured gravy with a bit of sweetness coming from cream, cashew and paneer. Paneer Pasanda is a mughlai cuisine with a unique taste of paneer with spices sandwiched between it. The Paneer Pasanda Recipe is not a very easy one and needs a bit of time and patience. But the preparation is simply drool-worthy and will be enjoyed by everyone (specially vegetarian members). Paneer Pasanda as a side dish goes very well with Pulao.


4.0 stars based on
5 reviews



Ingredients

• 350gm paneer
• 2-3 chopped green chili
• salt to taste
• 1 tablespoon chopped coriander leaves
• 4 tablespoon of crushed paneer
• 2 tablespoon of little crushed cashew nuts and rasin
• 4 tablespoon of cornflour
• 2 tablespoon of maida
• 6 tablespoon of vegetable oil
• 2 cardamon
• 4 cloves
• 1 stick of cinnamon
• 2 medium size chopped onion
• 1 teaspoon of ginger-garlic paste
• 1 tablespoon of crushed cashew nuts
• 1 tablespoon of coriander powder
• 2 chopped tomato
• salt to taste
• 1 tablespoon chili powder

Preparation Time: 15 min
Cooking Time: 35 min
Serves: 6

How to make Paneer Pasanda

1. Take 350gm paneer cut it into triangle pieces, it must be little thick in order to cut later for stuffing spices.

2. In a bowl put 2-3 chopped green chili, salt to taste, 1 tablespoon chopped coriander leaves, 4 tablespoon of crushed paneer, 2 tablespoon of little crushed cashew nuts and rasin. Mix well and keep aside.

3. Take the triangle pieces of paneer and cut from the middle carefully.

4. Put the stuffing (step 2) in the middle of the paneer (step 3). Fill 1/2 teaspoon of stuffing in each paneer pieces.

5. In another bowl put 4 tablespoon of cornflour, 2 tablespoon of maida and little by little water to make not so thick batter.

6. Take a non-stick frying pan heat 4 tablespoon of vegetable oil. Dip the paneer pieces into the batter and put it into the oil and fry till they become little golden brown in color.

7. In the same frying pan and in the same oil, put 2 cardamon, 4 cloves, 1 sick of cinamon and fry for 1 min. Now put 2 medium size chopped onion, 1 teaspoon of ginger-garlic paste  and fry till it becomes little brown in color.

8. Then Put 1 tablespoon of crushed cashew nuts, 1 tablespoon of coriander powder, 2 chopped tomato, salt to taste, 1 tablespoon chili powder and add little water. Fry till it is fully cooked and oil separates from masala.

9. Put all the ingredients ( step 8 ) into the blender and grind till it become smooth paste.

10. Now put 2 tablespoon of vegetable oil and heat for 2 mins. Then put the content from step 9 into the pan and cook till oil separates from mmasala.

11. Put 1 cup of water and bring it boil for 2 mins. Now put the fried paneer pieces (step 6) into the pan and cook for 2 mins.

Garnish with chopped coriander leaves

Paneer Pasanda is ready to serve hot with Pulao or Paratha.

Tips: Keep the paneer pieces gravy separate as the paneer pieces tend to absorb all the gravy if kept together.

Girwach Ka Pakora is a regional dish popular in north-east region in India. Girwach is also called Colocasia leaf (arvi ka patta) which is used as the coating. This pakora has really cool looks (similar to hilsa fish) and tastes great. This pakora can be served with coriander chutney. The Girwach ka Pakora Recipe does need some planning as chana dal needs to be soaked overnight. Try this recipe at evening snacks and keep your family/guests wonder how this unique pakora is prepared.


4.0 stars based on
5 reviews



Ingredients

• 4 big leaves of Girwach
• 2 cups of chana dal
• 2 dry red chili
• 6 cloves of garlic
• salt to taste
• 2-3 chopped green chili
• 2 tablespoon of vegetable oil

Preparation Time: 15 min
Cooking Time: 20 min
Serves: 4

How to make Girwach ka Pakora

1. Take 4 big leaves of Girwach, cut the stem, and wash it properly in water.

2. In a bowl soak 2 cups of chana dal overnight in enough water.

3. In a mixer grinder put the soaked chana dal, 2 dry red chili, 6 cloves of garlic and make a thick paste. Do not add water.

4. In a bowl put the chana dal mixer with salt to taste and 2-3 chopped green chili and mix well.

5. Take a flat plate, put the girwach leave and spread the chana dal mixture (step 4) over it and cover with another girwach leave. Roll it (like egg roll) and cut it into medium size (circular to oval) pieces cross-section-wise.

6. Repeat the process with another 2 leaves.

7. Take a non-stick pan heat 2 tablespoon of vegetable oil and fry 2 pieces of girwach pakora at a time and fry till it become little brown in color. Fry all the pieces in the same way.

 Girwach ka Pakora is ready to serve hot with coriander chutney.

Onion Sesame Seeds Paratha is a slightly uncommon preparation of paratha using sesame seeds. This main dish is great for breakfast or dinner. Also this main dish doesn’t need any elaborate side dish. The Onion Sesame Seeds Paratha Recipe will taste great with just coriander chutney or pickle. This variation of paratha will sure be loved by all your family members and will definitely have guests asking for this recipe.


4.0 stars based on
5 reviews

Ingredients

• 2 cups of wheat flour
• 3-4 medium size chopped onion
• 2-3 chopped green chili
• salt to taste
• little red chili powder
• 1/4 teaspoon garam masala powder
• 2-3 teaspoon of sesame seeds
• Vegetable oil (approx 1/2 cup)

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

How to make onion sesame seeds Paratha

1. In a bowl put 2 cups of wheat flour, 3-4 medium size chopped onion, 2-3 chopped green chili, salt to taste, little red chili powder, 2-3 teaspoon of sesame seeds, 1/4 teaspoon garam masala powder and mix well.

2. Put 1 teaspoon of vegetable oil and knead with little by little water and make a soft dough. Keep aside for 15 mins, cover with wet cloth.

3. Make medium size balls of the dough and roll it in the size of roti.

4. Take a non-stick tawa, heat for 2 mins then put the rolled paratha and  cook on both side till it becomes slightly golden in color.

5. Now put 1 teaspoon of vegetable oil around the paratha and cook on both side till both side become little golden brown in color.

Onion Sesame Seeds paratha is ready to serve hot with coriander chutney for breakfast/dinner.

Phool Gobi Posto or Cauliflower with Poppy Seeds is a recipe using very common and easily available (during winter) cauliflower and evergreen and super tasty Poppy Seeds. The touch of poppy seeds (posto) makes this item slightly different than the ordinary version of Aloo Phool Gobi. Try this Phool Gobi Posto (Cauliflower with Poppy Seeds) recipe when you want to cook cauliflower with a punch of poppy seeds.


4.0 stars based on
5 reviews



Ingredients

• 1 small phool gobi (cauliflower)
• 4 medium size potato
• 4 tablespoon of vegetable oil
• pinch of panch phoran
• 2 broken red chili
• 2 bay leaves
• 2 medium size chopped onion
• little salt
• little turmeric powder
• 1 teaspoon coriander powder
• 1/2 teaspoon cumin powder
• 1/2 teaspoon red chili powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon garlic paste
• salt to taste
• 2 teaspoon of posto (poppy seeds)
• 3 green chili

How to make Phool Gobi Posto (Cauliflower with Poppy Seeds)

1. Take 1 small phool gobi cut it into medium size pieces and wash it properly in warm water.

2. Take 4 medium size potatoes, peel them off and cut them into 4 equal parts of each potato.

3. In a non-stick frying pan heat 4 tablespoon of vegetable oil and fry phool gobi (step 1) in medium flame, till it become little brown in color and keep aside.

4. In the same oil fry the potato pieces till it become golden brown in color.

5. In the same frying pan and in the same oil put pinch of panch phoran, 2 broken red chili, 2 bay leaves. When it starts to splutter, put 2 medium size chopped onion with little salt and little turmeric powder.

6. Take a small bowl put 1 teaspoon coriander powder, 1/2 teaspoon cumin powder, 1/2 teaspoon red chili powder, 1/2 teaspoon turmeric powder, 1/2 teaspoon garlic paste with little water and make a fine paste.

7. In a mixer grinder put 2 teaspoon of posto (poppy seeds) and 3 green chili with little water and make a fine paste.

8. When onion becomes golden brown in color (step 5) put the masala paste (step 6) and salt to taste into it and cook till oil separates from masala.

9. Now put the fried potato and phool gobi (cauliflower) into the masala with 1/4 cup of water and close the lid of the pan and cook for 4-5 mins.

10. Then put the posto paste (step 7) over the Sabji (step 9) and cook for another 3-4 mins. Add little water if required, gravy must be thick.

Phool Gobi Posto (Cauliflower with Poppy Seeds) with posto is redy to serve hot with paratha or Roti.

Egg Potato Korma is a slightly customized recipe of just potato korma. If you would like to prepare vegetarian version of this Korma dish, just leave out the egg portion. Otherwise if you would like to enjoy the non-veg mix (without chicken or mutton) then this Egg Potato Korma Recipe is the best option. Try this elegant dish with pulao/biriyani preparation for ultimate enjoyment.


5.0 stars based on
5 reviews



Ingredients

• 2 big potato
• 2 eggs
• 1 grated coconut
• 2 garlic flakes
• 1 inch ginger
• 1 stick cinnamon
• 4 cloves
• 1/4 tsp black pepper powder
• 1/2 tsp fennel seeds (sauf)
• 1 tsp coriander seeds
• 1 tsp poppy seeds
• 4 tablespoon of vegetable oil
• 4 green green chili
• 2 onions
• 1 tbs chopped coriander leaves

Preparation Time: 15 min
Cooking Time: 40 min
Serves: 2

How to make Egg Potato Korma

1. Take 2 big potato and 2 eggs boil it in enough water separetly. Remove the skin of potato and egg and cut the potato into small cubes.

2. In a mixer grinder put 1 grated coconut, 2 garlic flakes, 1 inch ginger, 1 stick cinnamon, 4 cloves, 1/4 tsp black pepper powder, 1/2 tsp fennel seeds (sauf), 1 tsp coriander seeds, 1 tsp poppy seeds with little water and make a smooth paste.

3. Take a non-stick frying pan heat 4 tablespoon of vegetable oil and 4 green green chili slightly and put it into the mixer grinder (step 2) and make a paste. Put the all the grinded ingredient (step 2 and 3) into the pan and cook till oil separates from masala (spices).

4. Now add potato pieces (step 1) and 1/2 cup water to make a thick consistency. Put the boiled eggs into the korma and slightly cut the egg from every corner and cook for 5 mins.

5. In another pan heat 2 tablespoon of vegetable oil and put thin long pieces of 2 onions and fry till it become golden brown in color.

Garnish: Sprinkle the fried onion (step 5) over the korma with 1 teaspoon chopped coriander leaves.

Egg Potato Korma is ready to serve hot with Pulao/Biriyani.

Makai Aur Methi Parantha is a great preparation suitable for heavy breakfast, lunch or dinner! This preparation has the unique combination of corn (makai) and the exotic fragrance of kasuri methi (dried fenugreek leaves). Makai Aur Methi Parantha Recipe is quite similar to the preparation of other stuffed parathas and does takes some time to prepare. This is a very good “school tiffin” option as well. Also there’s not much need of an elaborate side dish as this can be served with chutney, ketchup or even tea. Try this recipe when you are bored with aloo parathas or simple parathas at home.


4.0 stars based on
5 reviews

Ingrdients

• 2 cups Wholewheat flour (atta)
• 1 cup dry crushed fenugreek leaves (kasuri methi)
• little salt
• 1/2 cup yogurt
• 1 tablespoon vegetable oil
• 4 medium size potatoes
• 1/2 cup sweet corn
• 4-5 chopped green chili
• 1 teaspoon roasted cumin powder
• salt to taste

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

How to make Makai Aur Methi Parantha

1. In a big bowl put 2 cups Wholewheat flour (atta), 1 cup dry crushed fenugreek leaves (kasuri methi), little salt, 1/2 cup yogurt and 1 tablespoon vegetable oil. Mix well knead with water to make a soft dough.

2. Now take 4 medium size potatoes and boil in a micro wave oven for 8-10 mins in enough water. Peel off its skin and mash it. Then boil 1/2 cup sweet corn for 2-3 mins, drain the excess water and mash it.

3. In another bowl put the mashed potato, mashed sweet corn, 4-5 chopped green chili, 1 teaspoon roasted cumin powder, salt to taste and mix well.

4. Make medium size balls of the dough and put 1 tablespoon of the filling ( step 3) in the middle of the dough, close the edges and cover the balls with a damp cloth for 15 mins.

5. Press the stuffed balls (step 4) lightly and roll out with the help of little wheat flour to give a shape of paratha.

6. Take a non-stick pan heat it for 2 mins, then put the paratha and cook till it become little brown in color on both side. Now put 1 tablespoon of vegetable oil around the paratha and flip it on other side and cook till both side become golden brown in color.

Makai Aur Methi Parantha is ready to serve hot with sauce or chutney.

Pui Saag with Chingri (Prawn) is a great combination recipe with Pui Saag (malabar spinach) and shrimp. There are various vegetarian recipes using Pui Saag but probably the best non-veg combination is with Shrimp/Prawn/Chingri. Of course you can leave out prawn and you will have a perfect vegetarian Pui Saag Kumro (pumpkin) preparation. The Pui Saag with Chingri (Prawn) Recipe does take time to prepare like other Saag recipes. This is a dry side dish ideal with smaller size prawns. The smell of pumpkin with added shrimp makes this preparation really drool-worthy.


4.0 stars based on
5 reviews



Ingredients

• 500gm Pui Saag
• 200gm small size chingri (prawn)
• 2 medium size potato
• 100gm kohra (pumpkin)
• 4 tablespoon of vegetable oil
• little panch-phoran
• 1 dry red chili
• 1 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• 1/2 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1/2 teaspoon garlic paste

Preparation Time: 20 min
Cooking Time: 30 min
Serves: 3

How to make Pui Saag with Chingri (Prawn)

1. Take 500gm Pui Saag, wash it properly and cut it into small pieces.

2. Take 200gm small size chingri (prawn) and marinade with 1/2 teaspoon salt, 1/2 teaspoon turmeric powder and little garlic paste for 15 mins.

3. Take 100gm kohra (pumpkin) and 2 medium size potato at first peel them off and cut it into medium size pieces.

4. In a non-stick frying pan, heat 4 tablespoon of vegetable oil and put the chingri pieces into it and fry till it becomes little brown in color. Keep aside.

5. In the same fying pan put little panch-phoran, 1 dry red chili broken into half and put the potato pieces with little salt and little turmeic powder and fry till it become little brown in color.

6. Now put the kohra (pumpkin) pieces with little salt and little turmeric powder, 1/2 teaspoon red chili powder and close the lid of the pan with little water.

7. In a small bowl put 1/2 teaspoon cumin powder, 1 teaspoon coriander powder, 1/2 teaspoon turmeric powder and 1/2 teaspoon garlic paste with little water.

8. Then put the masala paste (step 7) and salt to taste into the pan (step 5) and fry till oil separetes from masala (spice).

9. Now put the Pui saag (step 1) into the pan and close the lid of pan. Cook till Pui saag is fully tender.

10 At last put the fried chingri (prawn) pieces into the pan and cook for 2-3 mins.

Pui Saag with Chingri (Prawn) is ready to serve hot with Plain Rice for Lunch.

Datha with Sarso (Mustard) is another version of datha (also called sojne datha in Bengali) preparation using mustard seeds (sarso). The addition of mustard creates a “hot” taste in this unique dish. The Datha with Sarso (Mustard) Recipe does take some time to prepare with multiple steps involved. But the taste of the completed dish is quite worthy of the whole effort of cooking. This is a medium gravy preparation and hence can be easily served with rice. Try this when you want to add a punch in the normal datha recipe.


4.0 stars based on
5 reviews

Ingredients

• 250gm datha
• 3 medium size potato
• 6 tablespoon of vegetable oil
• 1 teaspoon salt and rest to taste
• 1 teaspoon cumin powder
• 2 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• pinch of panch phoran
•  1 broken dry red chili
• 3 tablespoon mustard powder (available at market)
• 1/2 teaspoon mustard oil
• 1 tomato

Preparation Time: 20 min
Cooking Time: 30 min
Serves: 4

How to make Datha with Sarso.

1. Take 250gm datha (sojne datha) and cut it into 2 inch in length and peel it off the thin layer around the datha pieces. Wash it properly in water.

2. Take 3 medium size potato, peel it and cut it into 6 medium long size pieces of one potato and cut other potatoes in the same way. Wash it in running water.

3. In a non-stick pan heat 6 tablespoon of vegetable oil and put the datha pieces into it with 1/2 teaspoon of  salt and little turmeric powder. Fry till it becomes little brown in color. Keep aside.

4. Now put the potato pieces with 1/2 teaspoon of  salt and little turmeric powder and fry till it also becomes little brown in color and half tender. Keep aside.

5. In a small bowl put 1 teaspoon of cumin powder, 2 teaspoon of  coriander powder, 1/2 teaspoon of turmeric powder and little water to make a fine paste.

6. In the same frying pan and in the same oil put pinch of panch phoran and 1 broken dry red chili, when its starts to splutter, put the masala paste (step 5) and fry it, till oil separates from masala.

7. In another bowl put 1/4 cup of warm water and 3 tablespoon mustard powder (available at market) with little salt and 1/2 teaspoon of mustard oil, soak for 10 mins.

8. Put 1 tomato, cut it into 4 equal parts and fry in the masala (step 6) for 1 min, till it is fully tender.

9. Now put the fried potato and fried datha with salt to taste, 4-5 split green chili and 1/2 cup of water and close the lid of the pan for 5 mins. Stir occasionally.

10. When the vegetables are fully cooked, put the the mustard paste (step 7) and bring to boil for 1 min.

11. Now put 1 cup of water and cook for 2 mins or till you get the desired consistency.

Datha with Sarso is ready to serve hot with plain rice for Lunch.

Indian Pasta Recipes are quite popular and available in different varieties as well. I had posted Indian Pasta Recipe before and thought of trying another style of Indian Pasta preparation today. This is a quick and easy recipe using mustard seeds as one of the unique ingredients. Try this Yet Another Indian Pasta Recipe and enjoy the dish as heavy snacks.


4.0 stars based on
5 reviews



Ingredients

• 200gm pasta
• 1/2 teaspoon mustard seeds
• 2 medium size onion
• Salt to taste
• Little turmeric powder
• 1 chopped tomato
• 1/2 teaspoon ginger paste
• 1/2 teaspoon chili garlic paste
• 1/2 teaspoon garam masala powder
• 1/2 teaspoon lime juice
• 1 teaspoon black pepper powder

Preparation Time: 10 min
Cooking Time: 20 min
Serves: 4

How to make Indian Pasta

1. Take 200gm pasta, boil it in  enough water till it is fully tender and drain the excess water and keep aside.

2. Take a non-stick pan, heat 4 teaspoon of vegetable oil and put pinch of cumin seeds, 1/2 teaspoon mustard seeds. When it starts to splutter, put 2 medium size thin sliced pieces of onion with salt to taste and little turmeric powder and fry till it is half tender.

3. Now put 1 chopped tomato and fry for 1 min, then put 1/2 teaspoon ginger paste, 1/2 teaspoon chili garlic paste and cook for 2-3 mins.  Put 1/2 teaspoon garam masala powder and cook for another 2 mins.

4. Put the boiled pasta (step 1) into the pan (step 2) and mix well. Add 1/2 teaspoon lime juice and 1 teaspoon black pepper powder and cook for 2-3 mins.

Garnish with grated cheese and mix with tomato sauce (optional).

Indian Style Pasta is ready to serve hot for evening snacks.