Pav Bhaji

Pav Bhaji is a traditional maharastrian recipe, but popular through out the world now. This is a tomato based vegetable curry served with butter fried Indian dinner rolls aka Pav. Nothing can warm up your body on a chilly winter evening except having some hot Pav Bhaji.


Serves – 4
Preparation time – 10  mins
Cooking time – 25 mins
Ingredients :

  • Oil – 2 Tbsp
  • Cumin Seeds – 1 tsp
  • Onion (Chopped) – 1/2 Cup
  • Ginger Garlic Paste – 1/2 Tbsp
  • Tomato (Chopped) – 1 1/2 no
  • Carrot (Sliced) – 1 no
  • Bell Pepper – 1 no
  • Potato – 1 no
  • Turmeric Powder – 1/2 tsp
  • Pav Bhaji Masala – 2 Tbsp
  • Red Chilli Powder – to taste
  • Salt – to taste
  • Water – as required
  • Butter – 1 Tbsp +1 Tbsp (for fying the pav)

Procedure :

Pressure cook the vegetables (Carrot, bell pepper, potato) until they are soft. Remove the water and save for the later use.

Heat up a wide pan, add oil , when its enough hot, add cumin seeds, allow to sizzle, add onion, pinch of salt, mix well cover and cook till onion is soft.

Open cover and add ginger garlic paste, cook till the raw smell from the ginger and garlic goes away.

Add tomato, pinch of salt, mix well and cover to cook till the tomatoes wilt and are mushy. Add the cooked vegetables and mash up everything until smooth. Add turmeric powder, pav bhaji masala, red chilli powder, salt and drained water, butter and boil for 10 mins.

Serve hot with Butter roasted Indian Bread (Pav).

Pesarattu – Andhra Special Dosa Recipe


Pesarattu is a crepe made from green gram. It is usually paired with Allam Pachhadi (ginger chutney). To make this a special pesarattu sometimes people add some upma into the dosa as stuffing. Both ways it tastes DELICIOUS!






Preparation time – 5 mins
Waiting time – 4 hrs 
Cooking time – 3 mins for a dosa.

  • Whole Green gram (wash, drain, soak in fresh water for 4 hrs) – 1/2 Cup
  • Split Skinless Green Gram (wash, drain, soak in fresh water for 4 hrs) – 1/2 Cup
  • Rice (was, drain, soak in fresh water for 4 hrs) – 1/2 Cup
  • Cilantro – 1/4 Cup
  • Onion(finely chopped)  – 1/2 Cup
  • Ginger – 1 inch piece
  • Salt – to taste
  • Red Chilli Powder – to taste
  • Lemon Juice – 1 Tbsp or to taste
  • Green Chillies (finely chopped) – to taste
  • Water – to make a smooth batter
  • Oil – 2 to 3 Tbsp


  • Drain the water from the soaked dals and rice.
  • Grind both the dals and rice with ginger, green chillies, salt, water, cilantro to a smooth batter.
  • Allow the batter to ferment in a warm place if you like a crispy dosa.
  • Once the batter is ready, check for the salt and heat the pan on medium.
  • Grease the pan with few drops of oil. Spread evenly. Take off the excess oil. Sprinkle water and wipe off with the paper towel.
  • Add two ladles of batter and spread in a circular motion till you get a 5 inch diameter round thin crepe.
  • Sprinkle onion, red chilli powder, few drops of lemon juice on the crepe.
  • Add 1/2 tsp of oil all over the dosa and spread evenly.
  • Look for the brown spots on the bottom side of the dosa, then release the dosa from the edges and serve it hot.
  • Serve with Ginger Chutney immediately.



Vegetable Manchurian

This is a very popular snack enjoyed by all the age groups, especially on a rainy day accompanied with some stir fried noodles or fried rice. Vegetable dumplings are fried and then cooked with bursting flavor of garlic and variety of sauces.Make this yummy finger food for your next party and enjoy!

Preparation time : 20 mins

Cooking time : 20 mins

Serves – 2 to 3


  • For Manchurian Balls :
  • Carrot (finely chopped) – 2 medium
  • Cabbage (finely chopped) – 1 Cup
  • Beans (finely chopped) – 15 no
  • Onion (finely chopped) – 3 Tbsp
  • Cornflour – 4 Tbsp
  • All Purpose Flour – 2 Tbsp
  • Ginger paste – 1 tsp
  • Garlic paste – 1 tsp
  • Salt – to taste
  • Green Chillies (finely chopped)  – to taste
  • Ajnomoto – pinch (Optional )
  • Kashmiri Red Chilli Powder – to taste
  • Mashed Rice – Optional (use only if your dumpling break apart while frying)
  • Oil – for deep frying
For Sauce 
  •  Oil – 2 Tbsp
  •  Onion (chopped) – 3 Tbsp
  •  Green Onion (chopped) – 2 Tbsp
  •  Sweet & Sour Sauce – 2 Tbsp
  •  Soy Sauce – to taste
  •  Green Chillies (finely chopped) – to taste
  •  Kashmiri Red Chilli Powder  – to taste
  •  Green Onion (white portion) – 1 Tbsp
  •  Salt – to taste
  •  Cornflour – 2 Tbsp
  •  Water (for making paste) – 4 Tbsp

Procedure :

For Dumplings :

Step 1 : In a mixing bowl add cornflour, all purpose flour, carrot, cabbage, beans, ginger, garlic,green chillies, salt, red chilli powder and mix together to form a dough like mixture.

Step 2 : Set the oil ready for deep frying, make just one ball check for the right consistency by dropping the ball into the hot oil. if the ball is firm and doesn’t disappear into oil then make the dumplings with the remaining mixture and fry them in small batches, until they turn golden brown.

Step 3 : If the ball disappear into the hot oil while frying mix in some cooked rice or poha or bread crumbs into the vegetable mixture and start making dumplings and fry them till golden. Let them sit on the paper towel while working with the sauce.

For Sauce :

Step 1 : In a wok, add oil, once hot, add garlic, onion, green chillies, green onion,saute for 30 secs.

Step 2 : Add sweet and sour sauce, soy sauce, mix well.

Step 3 : Add cornflour paste and mix together with the sauce mixture, then add red chilli powder, salt.

Step 4 : Add the fried dumplings into this mixture cook for 3 mins. Serve hot as an appetizer or with noodles or fried rice. Enjoy!!!


Mooli paratha

Mooli paratha is a radish stuffed Indian stuffed bread. Parathas can be either stuffed or just plain. Stuffed parathas don’t need any accompaniment to go along with them whereas plain parathas are usually served with any gravy curry or dal.

Serves – 1 to 2
Preparation time- 10 min
Standing Time- 15 mins
Cooking time- 30 mins

For Dough :

  • Whole Wheat Flour- 3/4 Cup +1 Tbsp for dusting
  • Oil – 1 Tbsp
  • Water- as required to make smooth but stiff dough.
  • Salt – few pinches


  • Radish (Shredded) – 1 1/2 Cups
  • Oil – 2 tsp
  • Oil or ghee for frying parathas – as required.
  • Garlic (grated) – 1/2 tsp
  • Carom Seeds- 1/2 tsp
  • Red Chilli Powder – to taste
  • Salt – to taste
  • Dry Shredded Coconut Powder- 2 Tbsp


In a mixing bowl, add whole wheat flour, salt, oil, enough water mix well together and make a smooth and stiff ball. Smear the dough with few drops of oil and cover the dough  to rest for 15 mins.

In a bowl salt the radish and mix well and rest for 15 mins. After waiting time squeeze all the water from the radish and discard the water. Set it side.

In a pan heat up the oil, add ajwain, garlic, mix and cook for 15 secs, add radish and cook for 5 mins stirring this continuously so that the mixture fried up faster and evenly.

Add red chilli powder, salt, coconut powder mix well and turn off the heat . Remove the stuffing from the pan and set it aside.

Divide the dough into 4 dumplings, and divide the stuffing into 4 equal parts.

Roll the dumplings into 3 inch diameter circle and stuff them with the prepared stuffing, continue the same thing with the remaining dumpling.

Start rolling the stuffed dumplings into 6 inch diameter circle and fry the paratha in a iron skillet on both the sides using oil on both the sides of paratha until the paratha is evenly cooked with brown specs all over it. Repeat the same process for the remaining parathas.

Serve the parathas as is or with any pickle and yogurt.


Paneer is Indian Cottage Cheese. It is used in making many curries,appetizers and desserts.
Follow this easy recipe to make fresh Paneer at your home kitchen.


  • Milk – 6 cups
  • White Distilled Vinegar – 2 Tbsp or Lemon Juice – 4 Tbsp


1. Add milk in a microwave safe bowl.
2. Microwave the milk on High Power for 15 min approximately.
3. Carefully using the oven mitts get the boiled milk out of the Microwave.
4. Add Vinegar slowly into the boiled milk stirring continously till you see all the yellow liquid seperating from the milk.
5. Cover with a slotted plate and rest the bowl till it reaches the room temperature.
6. Quit step5 if you want soft cheese.
7. Seperate yellowish liquid (whey) and cheese using a cheese cloth or a muslin cloth.
8. Rinse the Cheese thoroughly under the running cold water.
9. Squeeze out all the extra water from the Paneer.
10. Rub the collected cheese thoroughly on a clean surface till all the cheese starts coming together.
11. Then form a rectangular or a square block of required thickness.
12. Carefully transfer the paneer block onto the cheese cloth or a napkin
13. Fold cheese cloth from all the sides.
14. Place it under a heavy weight.
15. Allow it to settle down.
16 . It takes about an hour.
17.After an hour remove the Paneer block from the cheese cloth and cut into desired shapes.

Tips :1.Always keep an eye your the microwave because every microwave is different from other.
2. Usually it takes 15 min to boil 6 cups but my microwave took 14:40 min to boil 6 cups
3.You can boil the milk on stovetop too.
4. Paneer can be refrigerated upto a week in an air tight container.
5. Paneer when fried till golden brown in colour can be frozen for even months.
6. Whey is a rich source of protein so you try using this in kneading Chapathi or Paratha dough.
7. Whey at room temperature can be refrigerated and freezed.
8. Resting the milk mixture after curdling produces more Paneer than not doing so.
9. But resting the milk mixture after curdling is not suggested if one makes Paneer to use in making desserts since it produces hard firm and crumbly Paneer.

Feb 18

Methi Matar Malai – Side dish for Chapati/ Roti/ Phulka

Methi Matar Malai thumbnail1

At home I do make number of gravies to go with chapathis/ rotis/ bhakris. This creamy punjabi restaurant style Methi Matar Malai is one of them. Methi/ fenugreek leaves when paired with green peas in a creamy gravy makes a great combo. Watch Step by Step process of making Methi Matar Malai:   I generally …

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Feb 09

Vegetable Cutlet – Easy Evening Snack/ Tiffin Recipe

Vegetable Cutlet1

Cutlets are quick to make and can be done in numerous ways. I used simple everyday spices and vegetables that we generally have handy at home to make these delicious cutlets. I shallow fried these cutlets, you still don’t miss on the taste. You can go for baking option if looking for a low cal …

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Feb 09

Sooji Kachori| Crispy Rawa Kachori – Easy Indian Snack

Sooji kachori Thumbnail1

Kachoris are generally made with all purpose flour as outer layer, however this sooji kachori has a crispy outer llayer made with semolina or sooji. I made delicious potato and vegetable mixture as stuffing. It comes out delicious just with plain potato stuffing too.Kachoris are generally deep fried, but feel free to shallow fry or …

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Jan 27

Veg Pulao – Easy Indian Lunch/ Dinner Recipe

Veg Pulao1

Vegetable Pulao is a simple but flavorsome dish prepared with mixed vegetables and basmathi rice. Here I cooked Veg Pulav in a pan, however we can make this in pressure cooker. We can make this for lunch or dinner, serve it as is or with raitha or salan. It’s an absolute lifesaver for my busy …

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Jan 21

Curd Dosa| Perugu Dosa – South Indian Breakfast Recipe

Curd Dosa thumbnail

Curd Dosa is a simple tasty dosa that’s made with lot of yogurt/ Curd.  Yogurt imparts soft texture and a tangy flavor to these dosas. Curd dosas can be taken in lunch boxes as they keep soft for long time.  You can make these for breakfast, lunch or dinner. I generally soak rice and fenugreek …

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Jan 16

Methi Paratha – Healthy Indian Breakfast/ Luchbox Recipe

Methi ParathaThumbnail

Parathas can be made several different ways. They are easy to make and make a great breakfast. Generally Parathas are served for breakfast but they make a great lunch/ brunch or dinner. Parathas can be served hot or cold with chutney, subzi,pickle curd etc. My favorite way of eating these parathas would be with Andhra …

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Dec 16

Bread Pakoda – Aloo Bread Pakoda | Evening Snack | Indian Street Food


Crispy and tasty Indian Snack Recipe made using bread. These Bread Pakodas are stuffed with flavorful potato filling and batter fried until crispy and golden. This is a favorite evening snack and breakfast especially among kids. Serves – 4 pieces  Preparation time – 10 mins Cooking time – 20 mins Ingredients: Bread – 4 slices …

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Dec 06

Ajwaini Bhindi Masala


Quick, creamy and flavorful Bhindi/ Okra Curry Ingredients: Tomatoes – 2 medium Cashews – 10 no Oil – 2 Tbsp + 2 Tbsp Lady Fingers/ Okra (wash, pat dry, trim the ends, cut into 1 1/2 inch pieces – 300 gms Capsicum (cut into bite size pieces) – 1/4 cup Carom Seeds/ Ajwain – 3/4 …

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Feb 29

Paalakoora Pulusu Koora – Traditional Andhra Recipe under 15 mins

Paalakoora Pulusu Koora

Quick, easy and healthy Andhra recipe that can be made in under 15 mins and it taste divine when served with steamed rice and fresh cut onions on the side. Try this heavenly combination and enjoy with your family.   Click here to watch step by step of making this simple and yummy side dish …

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Feb 22

Dahi Kebab – Melt In Mouth Kebab

Dahi Kebab

Creamy, delicate and melt in mouth Dahi Kebab Recipe. Preparation time – 10 mins Cooking time – 30 mins Ingredients Hung Yogurt (Cold) – 250gms Paneer – 100 gas Cheese (grated) – 1/4 Cup  Brown Onions – 1/4 Cup Green Chillies – 5 or to taste Onion (finely chopped) – 1/4 Cup Cilantro (finely chopped) …

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