Tuesday, March 31, 2009

Grilled Cheese Sandwich

  • 6 slice White sandwich Bread / Wheat Bread
  • 6 Slice Cheese
  • 2 Tomatoes (rings/ chopped)
  • Salt and Pepper as per taste
  • 1 tsp Oil
Heat the grill, place the bread slices over the grill. Once they get light brown
color drizzle some oil on it.
Grill it both the side. Once they are crispy and brown color place the tomatoes, sprinkle some salt and pepper.
Place the cheese slices and keep the sandwich on grill for 1-2 minutes so that cheese melts.

Serve hot with Tomato sauce.

Sunday, March 29, 2009

Toor Dal Amti/ Bele Saru/kemp saar

  • 1 cup Toor daal
  • 1 Tomato (chopped)
  • 1 tsp Tamarind paste
  • 2-4 dry Red chillies
  • 1/4 cup Coconut
  • 1 tsp Coriander seeds
  • 1 tsp Cumin seeds
  • 1/2 tsp Jaggery
  • 1 tsp Oil

For seasoning

  • 1 tsp Mustard seeds
  • A pinch Asafoetida
  • 1/4 tsp Turmeric powder
  • 1 Onion (small, chopped) (optional)
  • 1 tsp Ginger & Garlic paste (optional)
  • 1 1/2 tsp Oil


Pressure cook daal,tomato,water. Heat the pan add oil, add cumin seeds, coriander seeds, red chillies and roast for 2-3 minutes till you get the nice aroma. Grind this fried masala with tamarind paste, coconut, jaggery with little water and make smooth paste. Heat the pan with oil, add mustrad seeds, let them splutter, add asafoetida, curry leaves, onion, ginger garlic paste, grinded paste and fry for 2-3 minutes. Add boiled daal and tomatoes and cook for 4-5 minutes.

Serve hot with Rice.

Note: IF need more heat, add red chillies powder.

Variation: Can escape the masala paste method . Directly you can add coconut while tadka. And can use any ready made saar powder.

Saturday, March 28, 2009

Daal Makani

  • 1 cup Black lentils
  • 1 Onion (chopped)
  • 1 Tomato (chopped)
  • 1 tsp Ginger & Garlic paste
  • 1-2 Green Chillies
  • 1/2 Cumin seed
  • 1 tsp Red Chile powder
  • 1/2 tsp Garam Masala
  • 1/2 tsp Chole Masala (optional)
  • 1/4 tsp Termeric
  • 2 Tbsp Oil or Butter
  • Salt to taste.


Cook the Daal in Pressure cooker (not too mushy) and keep it aside.

Heat the pan with oil/butter , add cumin them splutter. Add ginger & garlic paste, onion, tomatoes, green chillies and fry them till they turn brown and tender. Add cooked daal, termeric powder,red Chile powder, garma masala, chole masala, salt and little water and cook for 15 minutes till the gravy become bit thick consistency. Garnish with coriander leaves.

Serve hot with Pulka, Chapati.

Friday, March 27, 2009

Matar Paneer

  • 2 cups Paneer cubes
  • 1 cup cooked Green Peas (deforzed)
  • 1 Onion (chopped)
  • 1 Tomato (chopped)
  • ½ cup Cashew nuts (soaked in water at least for half hr)
  • 1 tsp Cumin powder (roasted)
  • 1/2 tsp Coriander Powder
  • 1 tsp Ginger-garlic Paste
  • 1-2 Green Chilli
  • 1/2 tsp Turmeric Powder
  • 2 Bay Leaves
  • 3-4 Cloves
  • 1 tsp Red Chilli Powder
  • 1 tsp Garam Masala Powder
  • Vegetable oil / butter
  • Salt to taste
  • Coriander Leaves (chopped)


In a grander add chopped tomatoes, onions, cashew nuts, chilies, little water and make paste. Heat the pan and fry the paneer cubes till they get light brown color. Take them out. In the same pan put butter/ oil add bay leaves, cloves, ginger & garlic paste and fry for 20 seconds or so. Now add the above made past to the pan, fry on medium heat for 10-15 minutes (don’t burn it). Add green peas, turmeric powder, red chilly powder, cumin powder, coriander powder, garam masala powder, salt , water(as per desired consistency). Heat the gravy till boil. Add paneer cubes and cook for 6-10 minutes till they become tender.
Garnish with coriander.

Serve hot with Naan, Kulcha.

Note: Cook the gravy on medium heat.

Happy Ugadi 2009

A Very Happy Ugadi to all....

Sunday, March 22, 2009

Ravioli Caprese


  • 2 and 1/2 cups all-purpose flour, plus more for dusting
  • 1 cup very hot water
For Filling:
  • 3/4 cup whole milk ricotta
  • 1/4 cup grated Parmesan
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon salt

Sauce: (my version)

  • 3 tsp extra-virgin olive oil
  • 1/2 cup Spinach (spinach)
  • 1 tsp Garlic (paste)
  • 1/4 tsp freshly ground Black Pepper
  • 1/2 cup Tomato Paste
  • 1 Onion (chopped)
  • 1/4 tsp Red Chilly (crushed)
  • Salt to taste

In a large bowl combine the flour and the water. Using a wooden spoon, stir to combine into a large ball. Cover with plastic wrap and let sit for 10 minutes.

Filling: Combine all the ingredients in a medium bowl and stir to combine

To form the ravioli, cut the dough into 4 evenly sized pieces. The dough should be slightly sticky. Add extra flour as necessary for rolling, but use only a little as necessary. Form each piece into a 2 by 6-inch rectangle. Recover the dough with the plastic wrap.

Lightly dust the work surface and a rolling pin. Working with 1 piece of dough at a time, roll the dough into a 4 by 19-inch rectangle. Place 9 rounded teaspoons of filling about 1-inch apart down the center of the dough. Fold the dough over the filling. Press down around the edges of each of the ravioli with your fingertips. Cut the ravioli into small squares and press down around the edges again with your fingertips to seal. Place the finished ravioli on a baking tray and continue forming the remaining ravioli.

Bring a large pot of salted water to a boil over high heat. Add half the ravioli and cook until the ravioli float stirring occasionally, about 3 to 4 minutes. Drain into a large bowl and cook the remaining ravioli.


Heat the pan with oil, add garlic paste, red chilly, tomoto paste, oinion and stir for 2-4 minutes. Add chopped spinach , ground black papper and salt. Add some water.After few minutes turn off the heat. Toss these ravioli in this gravy.

Serve Hot and immediately.

This recipe is adapted from Giada from Food Network.

Friday, March 20, 2009

Spinach/ Palak Saru


  • 1 bunch of Spinach (fresh/ frozen)
  • ½ cup Toor Dal
  • 1 Tomato (chopped)
  • 1 Onion (chopped)
  • 1 tsp Ginger & garlic paste
  • ½ tsp Cumin seeds
  • ½ tsp Mustard seeds
  • ¼ tsp Turmeric powder
  • A Pinch of Asafoetida
  • 1 tsp Red chili powder
  • 1 tsp Sambar Powder/ Saru Powder (ready made)
  • Salt to taste.

Pressure cook the toor dal and keep it a side. Heat the pan add asafetida, cumin ,mustard seeds and allow them to splutter. Add onion, ginger & garlic paste and fry till onion gets tender. Add chopped spinach, tomatoes, turmeric powder fry till they get tender. Add red chili powder, sambar powder, salt and cooked toor dal and cook for 5-7 minutes.

Serve hot with Raggi mudee/ Rice

Palak Paneer

  • 3 cups Spinach • 1 cup Paneer
  • 3 tbsp Butter
  • 1 tsp Vegetable oil
  • 1 tsp Cumin Seeds
  • 1 tsp Garam Masala Powder
  • 1 Onion (chopped)
  • 1/4 tsp Black pepper powder
  • 1 tsp Ginger-garlic paste
  • 3-4 Green chilli paste
  • 2-3 Bay Leaves
  • Salt to taste


In Mixture grander add spinach (chopped), green chilies, ginger & garlic paste, little water and make smooth paste. Heat the pan with vegetable oil and fry the paneer cubes on medium flame till they become light brown. Take these paneer cubes out of the pan.

In the same pan heat the butter add bay leaves ,cumin, onion and fry until they turn light brown. Add the Spinach mix, garam masala, black paper powder, salt and cook for 5 minutes. Now add fried paneer cubes and cook for 10-15 minutes till the gravy is bit thick consistency and till the paneer cubes are cooked.

Serve hot with Chapati/ Naan/ Pulka.

Wednesday, March 18, 2009

Aloo Tikki / Ragda Patties


  • 3-4 Potatoes (boiled)
  • A pinch of Asafoetida
  • 1/2 tsp Red Chili Powder
  • 2-3 Green Chilies (chopped)
  • 5-6 twigs Coriander Leaves (chopped)
  • Bread crumbs/ Rava
  • Salt to taste
  • Oil to fry

Boil the potatoes and mash them while still warm. Add green chilies, coriander leaves, salt, asafoetida and red chili powder to it and mix well. Divide the mixture into 10-12 portions, shape them into round tikkis and flatten them a bit ,dip in the bread curbs/rava and shallow fry the tikkis in oil on both sides, till golden. Drain onto paper.
Aloo Tikki is ready to serve.
Serve with chutney.

  • 1 Cups soaked white peas
  • 1/2 tsp Cumin powder
  • 1/2 tsp Turmeric powder 1/2 tsp Garam masala
  • 2-3 Green chilies (chopped)
  • 1 tbsp Coriander
  • ½ tsp Mint (chopped)
  • Salt to taste


Cook 1 cup white peas in a pressure cooker. Once its done blend it well to make a paste. Add coriander, mint and chopped green chillies to the peas paste. Heat the oil and fry this paste mix and add cumin powder, turmeric powder, garam masala and salt to taste. Fry it for few more minutes. Add water and boil till it turns thick gravy.

Serve with above made aloo tikki.

Tuesday, March 17, 2009

Curd Rice

  • 2 cups Rice (uncooked)
  • 4 cup Water
  • 2 tsp Salt
  • 4 cup Curd
  • 2 tsp Butter/Ghee/ Oil
  • 1 tsp Mustard seeds
  • 1 tsp Black gram (urad dal)
  • 1/4 ts Asafoetida
  • 2 Green chillies (chopped)
  • 1 tsp Ginger (grated)
  • 1 stalk Curry Leaves


Cook the rice in salted water untill its done. Cool it ,add curds and mix it well. Heat the small pan with a ghee, add mustard seeds and let them splutter, add curry leaves, green chillies,ginger, asafoetida and fry for a 2-3 minutes or so. Pour over curd rice and mix it well.

Serve cold.

Can also Add Green Grapes , Promoganate seeds and Apple chunks.

Sunday, March 15, 2009

Veggie Pizza

For Sauce (can use Store bought or Home made)
  • 2 Tomatoes (chopped)
  • 1/2 cup Tomato Paste
  • 1 Onion ( chopped)
  • 1 tsp Garlic Paste
  • 1/2 Red Chilly Powder (crushed)
  • 1 tsp Italian seasoning (optional)
  • 1/4 tsp Ground Black Pepper
  • 1 Bay leave
  • Salt to taste


Heat the pan with olive oil, add garlic, cursed red pepper and saute for 1 minute or so. add onion, tomatoes and tomato paste. Saute till they are tender. Add Italian seasoning, bay leave, ground black paper, salt and saute for 2-3 minutes. (remove bay leave) Now add this into mixture. The Sauce is ready.

Roll out the pizza dough. Spread the above made sauce. Put all the topping of your liking. ( i have used Green Bell Pepper, Black Olives and Mozzarella cheese).

Bake at 375 F about 30-35 minutes or Till you get nice crust and cheese melts and bubbles.

Saturday, March 14, 2009

Red Mug Beans (sprouts) /Misal Pav

  • 1 cup Matki/Red Mug Beans (sprouts)
  • 1 cup Potatoes (boiled)
  • 2 tsp Oil
  • 1 tsp Mustard seeds
  • 1 tsp Cumin seeds
  • 1 tsp Turmeric powder
  • 1/2 tsp Asafoetida /Hing
  • 1 Onions (chopped)
  • 1 Tomatoes (chopped)
  • 1 tsp Ginger & Garlic paste
  • 3-4 Curry leaves
  • 2 tsp Red chili powder
  • 1/2 tsp Garam masala powder
  • 2 tsp Grated coconut (fresh/ frozen)
  • 1 tsp Jaggery (optional)
  • Coriander leaves
  • Salt to taste
  • Pav/ Buns/ Slices of Bread
(I have used the sprout maker to make sprouts).


Heat the oil, add mustard, cumin and let them splutter.Add asafoetida, curry leaves, onions and saute till onions are tender, add tomatoes, ginger & garlic paste, boiled potatoes , saute for 1-2 minutes, add matki and mix well. Add turmeric powder, red chilly powder, grated coconut, jaggery, garam masala, salt. Pour some water as per the consistency. Cook for 10-15 minutes till the mataki are tender but not mushy.

Serve hot and garnish with chopped onions, coriander, sev / farsan, lemon slices and curd(optional).

I am sending this recipe to Priya's "Spill the Beans " Event

Monday, March 9, 2009

Pizza Party


For Tomato cheese Pizza

  • Home made Pizza dough

  • 1 Tbsp Olive oil (for brushing)

  • Home made Sauce (tomato, garlic, onion and basil)

  • Mozzarella Cheese

  • Olives (for garnish)

  • Onion (sliced)

  • Salt to taste

For Green Pizza

  • 1 cup Mint leaves

  • 1-2 Garlic cloves

  • 1-2 Green Chilies (optional)

  • 1/4 tsp Black pepper powder

  • Parsley

  • 1 Tbsp Olive oil (for brushing)

  • Mozzarella Cheese

  • Olives (for garnish)

  • Onion (sliced)

  • Tomato (cubes)

  • Salt to taste


Grind the Mint leaves, garlic, green chilies, salt, black pepper with little water and green sauce/ paste is ready. Roll out the dough to a 2-3 inch diameter. Put this rolled dough on the baking sheet. Brush the dough with olive oil and let it sit for 5-7 minutes. On the top of dough add sauce (tomato or Green), onion slices, olives, tomato cubes and cheese. Bake at 450 degree F about 10-12 minutes.

Note: You can use home made Tomato sauce or store bought. If you dont like mint then make all the pizza with tomato sauce.

Thursday, March 5, 2009

Tomato Saru (red curry)


  • 3-5 Tomatoes (boiled & purred)
  • 1/2 cup Coconut (fresh)
  • 1/4 cup Tamarind pulp
  • 1 1/2 tsp Coriander seeds
  • 1/2 tsp Black pepper corns
  • 1/4 tsp Asafoetida/ Hing
  • 1/4 tsp Termric powder
  • 1/4 tsp Jaggery (more or less)


Boil the tomatoes and make fine puree. Heat the pan add coconut,coriander seeds, black pepper corns, asafoetida, jaggery, tamarind pulp fry for 4-5 minutes. Put this masal to grinder and make the paste by adding little water. Heat the pan add oil, curry leaves. Add grinded paste and cook till desired consistency.

Serve hot with Rice.

Wednesday, March 4, 2009

Urad Wada/ Uddin Vada & sambar

  • 1 Cup Urad Dal

  • 4 tsp Rice flour

  • Crushed Pepper

  • 2-3 Green Chilies ( chopped)

  • 1/2 tsp Ginger chopped (optional)

  • Crushed Coconut

  • salt to Taste

  • Oil for deep fry


Soak urad dal for 8 hrs. Drain the water from the dal and grind into a smooth paste using minimum amount of water. Mix ginger, green chillies, salt, papper,coconut and rice flour. Take a plastic sheet grease with water make a small ball and press it on plastic. Make small hole in the centre deep fry on Medium Heat till they get golden colour.

Sever hot with Sambar.

Note: If barter is watery add some more rice flour. Rice Flour helps for crispiness.


  • 1/2 cup Coconut
  • Vegetables (any)

  • 1 Tomato chopped

  • 1 tsp Ginger & Garlic Paste

  • 1 Onion Chopped

  • 1 tsp Tamarind paste

  • 1 1/2 tsp Sambar powder (used MTR)

  • 1/2 tsp Jaggery

  • Salt to taste.

  • 1 tsp Oil

  • Mustard Seeds

  • A pinch of Asafoetida

  • Curry leaves

  • 2 Red chillies (dry)


Cook vegetables in the pressure pan/ cooker and let it cool off. Heat the oil in pan, add mustard allow to splutter , add Asafoetida, curry leaves and red chilies. After 1 minute add chopped onions, tomato and cook till they get golden colour. Add Tamarind paste, ginger & garlic paste , Smabar powder, Jaggery and cook for few seconds, now add coconut and Cooked Vegetables. Add salt to taste.

Serve Hot with Vadas.

Monday, March 2, 2009

Methi and Jawar Rotti

  • 1 cup Toor Dal

  • 1/2 Cup Chopped Methi Leaves
  • 3 to 4 Green Chillies chopped

  • 1 tsp Garlic Paste

  • 1/2 tsp Cumin seeds

  • 1/2 tsp Termeric powder

  • 2 tsp Oil

  • Salt to taste


Pressure cook the Toor dal. Heat the Pan with Oil , add cumin seeds allow to splutter. add Garlic Paste,Green Chilies chopped,Termeric powder ,add chopped Methi leaves. cook for 2or 3 minutes. Add cooked toor Dal and salt . cook for another 3-5 minutes.

Serve hot with Jawar Rotti/ Chapati.

Sunday, March 1, 2009

Gajar/ Carrot Halwa

Ingredients :

  • 3 to 4 Gajar ( shredded)

  • 1 cup Milk

  • 1/2 cup sugar (more or less to ur taste)

  • Cardamom powder

  • 2 tsp Ghee

  • Almonds (soaked for 3-5 hrs)


Heat the non stick pan , put ghee add shredded carrots and cook for 3 to 4 minutes. Add milk and stir on medium heat. Put laid and cook for 10-12 minutes. Add cardamom powder and sugar and stir well. On high heat mix well till desired consistency. Garnish with Almonds.

Serve Hot or cold. Can be Refrigerated for 2-3 days.

Note: This receipe is adapted from Vaidehi

Puri ,Basundi &Chole

Ingredients: For Puri

  • 1 Cup Wheat Flour

  • 2 tsp Rava / Semolina

  • 1/4 cup Milk for knead dough

  • Water

  • Salt

  • 1/4 tsp Sugar

  • Oil for frying


In large bowl put all dry ingredients and knead with milk and water as chapati dough. Keep as side for 30 minutes or so. Make small balls and roll falt puri or to ur desired shape. Fry in a medium high heat till golden colour.

Note: By adding sugar to the dough so that puri dont soak up lots of oil.

Ingridents: For Basundi

  • 1 Can or 14 oz Sweetened Condensed Milk

  • 4 Cup 2% Milk

  • 4 tbs Dry Milk Powder

  • 1/2 tsp Cardamom Powder

  • 3-5 Almonds

  • Few Saffron (Optional)


In big heavy bottom pan put milk, add condensed milk, dry milk powder bring it to boil with constantly stirring. Continue this process till it reduce to its half quantity. Ususaly this takes 1 hr or so. Add cardamom powder and almonds, saffron to the milk. Once it is reduced let it cool.

Serve hot or chill with puri.

Note: Pls make sure that milk does not burn at the bottom. According to the requirement of of sweetness one can add sugar while its boiling.

Ingridents : For Chole

  • 1 Cup Chole (white chole)

  • 1 Onion chopped

  • 1 tomoto chopped

  • 1 tsp Cumin

  • 1 tsp Ginger & Garlic paste

  • 1 1/2 tsp Chole Masala

  • 1 tsp Garma Masala

  • 1 tsp Red Chilly powder

  • 1/2 tsp Termeric powder

  • 2 Tbs Oil

  • Salt to taste

  • Corriender

Soad the Chole for overnight. Pressure cooker Chana and keep it a side. In a pan heat oil , add cumin and let them spultter, add onions ,tomotos and stir till they turn into bit golden colour. Add ginger&garlic paste,garm masala,redchilly powder,termeric powder ,salt and stir well. Add boiled Chole and stir for 5 minutes. Garnish with onion, corriender and lemon.

Serve hot with puri.

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