Thursday, October 18, 2012


Wheat flour - 1 cup
Rice flour - ½ cup
Maida - ½ cup
Besan (chick peas flour) - ½ cup
Salt - to taste
Chilli powder - ½ tsp
White sesame seeds - 2 tsp
Cumin seeds - 2 tsp
Butter - 3 tbsp
Oil - to fry

Mix all the four flours. Sieve them together. Place in a muslin cloth & tie a loose knot.

Place on the perforated sheet of an idli vessel and steam for 20 minutes under cover.
Remove the string and powder the steamed mixture.
Sift to remove any lumps and collect in a vessel.
Add rest of the ingredients except the oil. Add water little at a time and knead into a
soft but not sticky dough.
Place some dough in the chakli press and make discs of concentric circles, on a piece
of butter paper or plastic sheet.
Transfer the discs carefully into moderately hot oil and fry till crisp.
Use all the dough. Cool and store in air tight container.


1/2 kg Raw Peanuts

bengal gram flour 1 cup or more
2 tsp salt
1 tsp chilli powder
asafoetida powder
Oil for frying
Clean the peanuts and wash it.Drop in a colander & drain the water. Transfer the nuts to a larger bowl. Mix chilli powder, salt, hing & finally besan. Deep fry the masala coated nuts in hot oil, handful at a time, turning over now & then, till golden brown & crisp. Store in a airtight container when cool.

Cashewnut Masala Fry is also prepared by the same method.

Wednesday, October 17, 2012


3-4 cleaned cut fish 
1 tsp chilli powder
1/2 cup rice flour 
1/4 cup rava
1 tsp asafoetida

Clean and cut fish. Sprinkle some salt and set aside for 15-20 minutes. 
Mix the chilli powder, hing & little salt. Make a thick paste. Drain any water from the fish and add to the paste. Apply the paste to all the sides of the fish. Set aside for another 10 minutes. 
Spread the rice flour rava mixture on the plate, take individual fish pieces that is already dipped in chilli paste and roll it and set aside. Do this with all the pieces. Set aside for 5 minutes.Heat oil in a kadai for deep frying. Fry the fish on both the sides till deep red.

Tuesday, October 16, 2012


 1 1/2 cups soya chunks 
 2 cups basmati rice 
 1/2 cup green peas
 1 Onion chopped 
 2 Green chilies, finely chopped 
 1 tbsp Ginger-garlic paste 
 1-2 Tomatoes, chopped 
 1/2 tsp Chili powder 
 1 tsp Coriander powder 
 1/2 tsp Turmeric powder 
 1 tsp Garam masala 
 Salt to taste 
 2-3 tbsp Ghee or oil 
 1/2 tsp Cumin seeds 
 Chopped cilantro and mint, for garnish


Soak Soya chunks in 3 cups of hot water for 30 minutes. Wash and soak basmati rice in water for 30 minutes.Heat ghee in a pressure cooker.

Add cumin seeds and ginger garlic paste. Sauté well.

Then add the onions, green chilies and sauté till onions are soft.

Add chopped tomatoes and stir till tomatoes are soft.

Now, add turmeric, chili, coriander and garam masala powders.

Stir well, till the masala is well sautéed (4-5 minutes).

Drain the soya chunks and rice and add to the masala.Add Green Peas.

Stir and sauté, adding more ghee if required.

Add 3 cups of water and salt. Stir well.

Cover the pressure cooker till 3 whistles 

Garnish chopped cilantro and mint.

Serve hot with pickle and raita.

Soya Biryani is ready.


Ingredients : 

2 cups maida
1 cup chapati atta
3 tbsp Bengal gram flour
1 tsp black gram dal
3 tbsp soji
1 cup coconut gratings
6 tsp ghee
½ tsp mustard seeds
2 red chillies
6 green chillies
1 small piece ginger
4 tsp oil
2 sprigs curry leaves
salt to taste
asafoetida water
oil for frying

Method : 
Sieve maida. Prepare dough for puris by stirring salt in ½ cup of water and adding ghee and sufficient quantity of maida & chapati atta.
Knead properly. Cut curry leaves, green chillies and ginger.
Prepare a blend of coconut gratings, chopped ingredients, salt and asafoetida water.
Season with mustard, black gram dal, red chillies and curry leaves in oil.
Combine rava and Bengal gram flour with it and keep aside.
Shape small part of the dough into balls, and roll them into puris.
Put a pellet of dough on each puri and cover in fully by gathering up the edges. 
Roll again into biscuit puri. 
Finish thus with all the puris and the blend. 
Deep-fry them in hot oil, till it turns golden brown and crispy.


Paneer – 200 gms
Ghee – 2 tbsp
Salt to taste
Coriander leaves for garnish

For the Marinade

Thick curds – 3 tbsp
Juice of half a lime
Salt and Pepper to taste
Haldi – a pinch

For the Masala

Kashmiri Red chillies – 5*
Coriander seeds – 1 tsp
Jeera – 1/2 tsp
Methi/Fenugreek – 1/4 tsp
Tamarind – a small piece

Chop paneer into small cubes.
Mix all the ingredients mentioned under marinade and put in the cubed paneer.Mix well so that the paneer cubes are coated well with the marinade.Keep aside for 1-2 hrs.
In a kadai,roast together the ingredients for the masala for about 5 minutes.Grind to a smooth paste adding enough water as required.
Back to the kadai-add 1 tbsp ghee and the ground masala.Saute till the masala starts leaving oil on the sides.
Mix in the paneer and the remaining 1 tbsp ghee.Check for salt.
Roast on simmer for about 10 minutes or till the paneer cubes are well coated with the masala.
Garnish with freshly chopped coriander and serve hot.


4 idli cut into pieces
1tsp ginger chopped
1tsp garlic chopped
1 tsp green chilli
1 onion big (cut into squares)
1 shimla mirch (cut into squares)
1 tsp soya sauce
2tsp tomato sauce
2tsp chilli sauce
1/2 tsp ajinomoto
2 tsp oil
1 tsp cornflour
1 cup water
salt to taste


In a pan heat oil. Add ginger, garlic & green chillies. After 2-3 seconds add onions & shimla mirch, Fry for 2 seconds.Add soya sauce, tomato sauce, chilli sauce, ajinomoto & salt. Saute it for 1 min. Then add a cup of water. Add cornflour & idli. Mix it well & serve.