Friday, 28 September 2012

Palak Paneer...

Introduction: Palak (spinach) paneer (Cottage cheese)  Spinach cooked with cottage cheese in fresh Indian spices...

  • Spinach 1bunch
  • Cottage Cheese 100 grams
  • Green Chillies 2
  • Garlic 6-7 cloves
  • Cumin Seeds ½ tbs
  • Red Chilli Powder 1tbs
  • Turmeric Powder ½ tbs
  • Garam Masala Powder 1tbs
  • Lemon Juice 1tbs
  • Fresh Cream/Yogurt
  • Salt as per your taste
  • Oil 2tbs
  1. Remove the steams of spinach & wash spinach until water runs clear.
  2. Boil water in a pan add spinach to it wait for 2 minutes or until spinach leaves become soft remove the spinach and wash it immediately with cold water and grind it to a fine paste.
  3. Heat oil in a pan. Add cumin seeds let them splutter add garlic to it fry till it changes its color to golden brown.
  4. Add green chillies and spinach paste.
  5. Then add all dry spices (Red chilli powder, Turmeric powder and Garam Masala)
  6. Next goes cubed cottage cheese mix all
  7. Add fresh cream or yogurt to give that creamy look to the curry.
  8. Lastly add salt and lemon juice and your curry is ready to be served.
 Serving suggestions: Server with any kind of Indian bread or steam rice.

Calories: More than 250 

** You can fry paneer on a pan till it changes its color to golden brown its a kind of add on to the Curry.
** If you are using frozen paneer like me then put them in boiling water with some salt or you can do it in microwave 10 - 12 secs and immediately take out. This will make your paneer soft and tasty.

Monday, 24 September 2012

Vegetable Manchurian...

Introduction:  Vegetable Manchurian is indo Chinese cuisine. These are fried vegetable balls in sauce gravy often pared with rice or noodles.


  • 2 cups Grated Cabbage
  • 2 cups Grated Carrots
  • 1 Chopped Spring Onion
  • 2 Chopped Green Chilies
  • 3-4 Crushed Garlic Flakes
  • 2 tbsp Corn Starch
  • Oil for deep frying
  • 1 tbsp Soya Sauce
  • Salt to taste
  • 1 tsp Pepper Powder
  • 1 tsp Sugar
  • A pinch of ajinomoto(optional)
  • 2 tbsp oil
  • 1 Lemon/vinegar


  1. Mix grated cabbage and carrots and squeeze the water out from them.
  2. Now in a bowl take the squeezed cabbage and carrots and mix 1 tbsp. corn starch and add few chopped chilies and little salt to it.
  3. Make small balls (like koftas) of the mixture.
  4. Heat the oil in a kadhai / wok and deep fry the balls till golden brown, drain and keep aside.
  5. Now in a separate pan heat 2 tbsp oil.
  6. Saute garlic, green chilies and spring onions.
  7. Add water, salt, pepper powder, ajinomoto, sugar and soya sauce. Bring it to a boil.
  8. Mix 1 tbsp corn four with half of a cup of cold water and stir into it. Gently add the fried balls to the gravy.
  9. Cook the vegetable Manchurian for 3-4 minutes add lemon juice and serve hot garnished with chopped coriander.

Serving suggestions: Serve with steam rice or fried rice or with any noodles they taste amazing.

Friday, 21 September 2012

Spinach green peas curry...

Introduction: Curry cooked with Green peas and Spinach in Indian spices. Spinach has always been cooked with cottage cheese this time try it with green peas.

  • Spinach 1bunch
  • Green peas1/2 cup
  • Mustard seeds 1small tbs
  • Ginger-Garlic Paste 1tbs
  • Onion 1 big
  • Red chilli powder 1/2 tbs
  • Turmeric Power less than 1/2 tbs
  • Garam Masala Powder 1tbs
  • Whole Garam Masala (Cinnamon stick-1, cloves-2 and star anise-1) 
  • Salt as per your taste.
  1. Take a pan boil water in it add the spinach to boiling water wait for 2 mins n remove the spinach n wash immediately under cold water. This will help spinach to retain its green color.
  2. Grind the spinach n take out in a bowl
  3. Take oil in a pan and add mustard seeds let them pop
  4. Now add whole garam masala and ginger garlic paste fry till nice aroma comes from garlic
  5. Then fry onions till it changes color.
  6. Take out all the above mixture in a plate let it cool for a while and then grind all.
  7. Again take a pan add some oil to it and add the above mixture.
  8. Add all dry spices powder put some water and add green peas.
  9. Lastly salt as per your taste and give it a boil.
  10. Your spinach curry is ready to be served.
Serving suggestion: Have it with bread or tortilla and some raw onions for that yummy effect... 

** you can add milk or yoghurt to this curry before putting in green peas to give that creamy look to your curry.

Friday, 14 September 2012

Crispy French fries....

Introduction: No need of introducing everyone's favorite French Fries.

  • Russets potatoes
  • Vegetable oil
  • Salt

  1. Peel potatoes cut it into French Fries.
  2. Keep it in water so that it should not change color.
  3.  Heat oil in a sauce pan
  4. Dry potatoes and fry it in oil till soft. It should not change color.
  5. Take out on an absorbent paper
  6. Then again you have to fry same batch of potatoes till it changes color to golden brown.
  7. French fries are ready to be served
Serving suggestion: Serve hot with ketchup or cheese dip or mayo taste yummy with everything.

Calories: More than 250 calories.

Monday, 3 September 2012

Pattice with leftover sabji...

When curries are not fresh we don't feel like having. Same used to happen with me. when curries used to leftover i used to keep it in fridge and next day we used to have it again. However my mother in law has shared something interesting with what we can do with left over curries. With leftover curries we can make crispy pattice or pakora.

  • Any left over curry ( i have used beans curry)
  • Rice flour (depends on your curry i have used 3tbs)
  • Semolina (2tbs)
  • Onion chopped
  • Coriander chopped
  •  Red chilli power
  • Turmeric
  • Salt (if required)

  1. Mix  all the ingredients in a bowl crush the curry. You will see all the ingredients have mix well.
  2. You can just deep fry it like pakoras
  3. Or fry it on pan.
Serving suggestions: Server hot with chutney or ketchup.

For less calories fry it in pan with just one or two drops of oil.

Square Onion Paratha...

Introduction: Parathas are very much famous in India. You can have parahas in breakfast, lunch or dinner. Parathas are nothing but stuff Indian bread. You can stuff any veggies you have at home. 

This is my first attempt to make square paratha.   I need more practice to get perfect square.

  • Onion 1
  • Green chilli chopped 1
  • Coriander chopped 
  • Red chilli powder (as per your taste)
  • Turmeric
  • Garam Masala

  1. Make regular chapati dough. 
  2. Then take a small ball of dough and roll it with rolling pin. 
  3. While rolling see to it that edges should be thin and in between it should be thick.
  4. Now add all the stuffing in between the paratha as shown in the picture. 
  5. Now fold it very carefully. See the pictures for folding part. 
  6. First fold it from downward.
  7. Then fold it from above side.
  8. Then left and right.
  9. It should look like this after folding. 
  10. Turn it upside down take some wheat flour and start rolling. 
  11.  See to it that your paratha is getting squared in shape.
  12. Fry it on pan both side.
  13. And your paratha is ready.
Serving Suggestions: Have it with any curry, curd, sauce or chutney it tastes delicious.

For less calories avoid oil or ghee or butter. Try having plain paratha.