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24 November 2008


Deep fried noodles topped with a sweet and sour caramelised onion sauce.

Cooking Time : 15 min.

Preparation Time : 10

Serves 4.


60 grams raw rice noodles

1 cup tofu or paneer, cut into strips

oil for deep frying

For the sauce :

2 cloves garlic, chopped

1 onion, sliced

1 tablespoon soya sauce

4 tablespoons sugar

1 1/2 tablespoons lemon juice

1/2 cup Vegetable Stock

1/2 teaspoon chilli powder

2 tablespoons oil

salt to taste

For the garnish :

1/2 cup red cabbage, diced

1/3 cup bean sprouts

1 spring onion, chopped

1/2 cup cauliflower florets

1 fresh red chilli, slit


1. Heat the oil and deep fry the raw noodles till golden. Drain and keep aside.

2. Deep fry the tofu till crisp. Drain and keep aside.For the sauce1. Heat the oil in a pan, add the garlic and onion and saute till brown.

3. Add the soya sauce, sugar, lemon juice, stock and salt and stir till the mixture begins to caramelise.

4. Add the fried tofu, chilli powder and mix well.How to proceed1. Pour over the fried noodles, just before serving.

5. Serve garnished with the red cabbage, bean sprouts and spring onion and cauliflower and top with the red chilli.

Tips :- Pour the sauce over the noodles just before serving to avoid the crisp noodles from turning soggy.


Crispy potaotes and cauliflower make a wonderful combination with methi leaves.This tasty vegetable is sure to perk up any meal and it is one of my personal favourites.

Preparation Time : 15 mins.

Cooking Time : 25 mins.

Serves 4.


2 medium potatoes

1½ cups cauliflower, cut into florets

1 teaspoon cumin seeds (jeera)

¼ teaspoon asafoetida (hing)

1½ teaspoons ginger-green chilli paste

1 cup fenugreek (methi) leaves, finely chopped

2 teaspoons chaat masala

1 tablespoon

oil, salt to taste

Other ingredients:

oil for deep frying


1. Cut the potatoes into thick wedges (lengthwise) with the skin on.

2. Deep fry the potatoes and cauliflower separately till they are golden brown. Drain on absorbent paper and keep aside.

3. Heat the oil in a non-stick pan, add the cumin seeds and asafoetida and heat.

4. When the seeds crackle, add the ginger-green chilli paste and sauté for 1 minute.

5. Add the fenugreek leaves and sauté till the leaves are crisp and lightly browned.

6. Add the fried potato and cauliflower pieces, chaat masala and salt and mix well.

7. Serve hot.TipsAn easy way to make a simple version of chaat masala at home is to mix equal parts of black salt, roasted jeera powder and amchur powder.

Tomato Biryani


* basmati rice - 1 cup

* tomato (ripe) - 4 nos

* garlic - 4 small pieces

* green chilli - 4 big nos.

* cinnamon - 2 nos

* cloves - 2nos

* cummin seeds - 1/2 tsp

* cardamom - 2 nos

* onion (big) - 2 nos (chopped)

* turmeric powder - 1/2 tsp

* cooking oil - 4 tabs

* salt - to taste

* curry leaves - to taste and

coriander leaves - for garnishing.


1. Grind green chilli and garlic separately and keep aside and grind tomato separately.

2. In a kadai heat oil and put cummin seeds, cardamom , cloves, cinnamon and add garlic -chilli paste and stir for a minute until it becomes golden colour.

3. And then add chopped onion fry it until it becomes brown.

4. Then put curry leaves and tomato paste then add turmeric powder and salt.

5. Let it cook until the oil is seen on the top in simmer flame and keep separately.

6. Cook rice in pressure cooker as you cook for biryani.

7. Mix the rice in the tomato masala above and garnish it with coriander leaves.

10 January 2007

Palak Soup

Ingredients :-
4 cups spinach leaves
2 cup(s) water
1 onion(s) chopped
1 cup(s) milk
2 tablespoon(s) plain flour (maida)
1 tablespoon(s) fresh cream
2 tablespoon(s) butter
salt and pepper to season.

Method :-
Wash the spinach leaves and discard the thick stems. Boil along with the water for 8 minutes or till the spinach is well cooked. Cool and puree in a blender. Keep aside.
Heat the butter in a pan. Add the chopped onions and saute on medium heat for 3 minute(s) or till the onions are transparent. Now, add the plain flour and fry briefly on low heat.
Add now the spinach puree, milk, salt and pepper. Simmer on low heat for 3 minute(s).
Add the fresh cream just before serving.

Serve hot with: cheese crackers.

Tomato Soup

Tomatoes cut into pieces - 5-6
Chopped onion - 3 tablespoons
Garlic - 2-3 cloves
Butter - 2 teaspoons
Corn flour - 2 teaspoons
Milk - 1/2 cup
Bread - 2-3 slices
Pepper powder & salt - According to your taste
Oil - For frying

Heat one spoon of oil and add onions and garlic. Roast until onions begin to turn golden brown. Add tomatoes and cook. After the tomatoes are cooked, grind the mixture in a blender. Filter it to get a smooth paste. Heat butter in a pan and add corn flour after it melts. Fry a little. Add milk and let it boil for 4-5 minutes. Add the tomato paste. Add salt and pepper powder. Add water, if needed, to get the required consistency. Let the soup boil for 5-6 minutes. Leave it on low heat until you are ready to serve. Cut the bread slices into small squares. Fry them. Serve the hot soup in a bowl and add the crispy bread chunks just before serving.

Green Peas Kachori

Ingredients :-
1 cup Refined flour (maida)
1/4 tsp Carom seeds (ajwain)
1/4 tsp Salt
2 tbsps Pure ghee
For filling
1 cup Green peas (shelled)
1 tbsp + to deep fry Oil
1 pinch Asafoetida
1/2 tsp Cumin seeds
1 inch piece Ginger (chopped)
3-4 Green chillies (chopped)
Salt to taste
1/2 tsp Garam masala powder
4 tbsps Coconut (scraped)
4 tbsps Roasted peanuts (crushed

Method :-

Mix refined flour, carom seeds, salt and pure ghee in a bowl. Add cold water as required to knead a stiff dough.Heat oil in a pan. Add asafoetida and cumin seeds. When the cumin seeds begin to change colour, add ginger, green chillies, green peas and salt. Mix and cook. Take off the heat and add garam masala powder. Mix and set aside to cool.Divide the dough into equal portions. Roll each portion and press to make round puris.Add scraped coconut and crushed peanuts to the green pea mixture and mix.Stuff each puri with the stuffing and further shape into a kachori.Heat sufficient oil in a kadai and deep fry the kachoris in medium hot oil till crisp and golden.Drain and place them on absorbent paper.Serve hot with a chutney of your choice.

03 January 2007

Dal Makhani

Ingredients :-

1 cup black lentils (kaali sabut dal) –soak in water for 8 hours and pressure cook till soft
1/2 cup red kidney beans (rajma) – soak in water for 8 hours and pressure cook along with blank lentils till soft
2 tbsp ghee
1 tsp cumin seeds
2 big onions, finely chopped
2 green chillies, slit lengthwise
1 tsp ginger garlic paste
1 tsp kashmiri red chilli powder
1/2 tsp turmeric powder
salt to taste
2 big tomatoes, finely chopped
¼ cup butter
1 tsp garam masala powder
2-3 tbsp malai (cream of milk)
ginger juliennes for garnish

Method :-

1. Pre-heat ghee in a heavy bottomed vessel. Add cumin seeds and let them splutter. Add the chopped onions and green chillis and sauté the onions till pink.
2. Add ginger garlic paste and fry for 3-4 mts. Add the turmeric pwd, chilli pwd and salt and combine.
3. Add the chopped tomatoes and cook for 5-6 mts. Now add the pressure cooked dals along with a cup of water and mix well till they are well coated with the masala mixture. Cook covered for 3-4 mts on medium heat.
4. Add butter, combine and cook for 5 mts.
5 .Add malai and garam masala and mix well. Garnish with ginger juliennes.
6. Serve with hot rotis.
Cuisine :- North Indian