Jun 28, 2012

Chickpea cutlet/ Veggie Burger with desi sauce

Wanted to take a break from the normal cooking of curries, rice....So taught of making burger for dinner I know it sounds weird a Burger for dinner but folks this is the only time where we can peacefully sit and enjoy the meal and hubby dear too enjoys it. Keeping the toddler in mind i taught of making a healthy patty with loads of carrots and some spinach. I also made a desi sauce and it complemented the patty very well I highly recommend it to all as its low calorie and very healthy. Folks do try it and you will surely fall in love with the complete package.

Ingredients for Chickpea patty:

Chickpeas - 400gm boiled and coarsely grinded
potato - 2 medium sized boiled and grated
carrot - 1 medium sized grated
spinach - 4 to 5 leaves roughly chopped
onion - 1finely chopped
cumin seeds (jeera) - 1/4 tsp
ginger garlic paste - 1/2 tbs
green chilli - 2 finely chopped
freshly chopped coriander - handful
amchur powder - 1/2 tsp
turmeric- 1/2  tsp
red chilli powder - 1 tsp
garam masala powder - 1 tsp
dhaniya jeera powder - 1 tsp
salt - to taste

To shallow fry:
Maida (All purpose flour) - 2 tbs
Bread crumbs - 1 cup

Heat oil in a cooking vessel add jeera along with onions and green chilli, ginger garlic paste cook for a minute then add salt and turmeric after few seconds add red chilli powder, dhaniya jeera and garam masala powder once the raw smell vanishes add half of grated carrot and half of chopped spinach cook until they become soft now add the coarsely grinded chickpeas and grated potatoes,amchur powder and chopped coriander mix it properly and cook it for a few minutes. Add salt if required.
Once cool then apply little oil on your palm and make round tikkis.

For frying take a bowl add maida along with little water make a thin paste. (little thinner than dosa batter ). heat oil in a frying pan dip each patty in the flour paste then in the bread crumbs and shallow fry until crisp brown. Drain on a kitchen towel. Enjoy with tomato chilli garlic sauce.

Now the same cutlet can be used in the Burger.

Desi sauce:

Thick yoghurt - 1 cup
carrot - 1 small grated
spinach - 2 leaves roughly chopped
salt - to taste
black pepper - a pinch
sugar - 1 tsp

Whisk the curd add remaining carrots and spinach used in the chickpea patty along with sugar, salt and pepper mix well and chill in the refrigerator.

Slightly toast the burger buns now apply little mayonnaise and tomato garlic chilli sauce then some lettuce, onions and tomatoes add a spoonful of desi sauce and the patty or any cutlet cover the bun and enjoy.

P.S. The quick desi sauce can be used in sandwiches or any wraps specially for kids as its healthy and yummy.

The desi sauce looks yummy

Burger is ready

Jun 25, 2012

Tawa Pulao

A plate full of spicy Tawa Pulao along with some mango pickle and fried papad wow! Another famous street food from Bombay.  In no time the Tawa Pulao has gained immense popularity in all the age groups, its filling yummy and contains lots of veggies. We can make a lot of innovations with it by adding eggs and chicken. This time I stuck to the original Tawa Pulao with veggies.

Cooked Basmati rice - 1 cup
Mixed vegetables - 1/2 cup (I used carrots, french beans & green peas)
onion - 1 medium sized cubed
tomato - 1 chopped
asafoetida - a pinch
ginger garlic paste - 1 tsp
cashews - handful
black cumin seeds - 1/2 tsp (shahajeera)
red chilli powder - 2 tsp
turmeric - 1/1 tsp
garam masala powder - 1 tsp
dhaniya jeera powder - 1 tsp
red food color - 1/4 tsp (optional)
pav bhaji masala - 2 tsp
fresh chopped coriander - handful
salt - to taste
oil/butter - tempering

Heat oil in a skillet fry the cashews until light brown and keep aside now add shah jeera along with asafoetida. Add onions once they start changing the color add the ginger garlic paste. Throw the veggies and cook for a minute add  red chilli powder, turmeric, garam masala and dhaniya jeera powder cook for a minute now add the tomatoes along with cashews,pav bhaji masala and salt mix and sprinkle very little water you can add the red food color mix and add the cooked rice nicely mix the rice cover and cook the rice on low flame for 2 to 3 min garnish with fresh coriander and serve with raita or any side gravy.

We enjoyed with Veg kofta the combination was deadly.I will soon post the recipe till then happy cooking and blogging!

Jun 24, 2012


I was introduced to these soft and lacy appams by one of my close Keralite friend Shiny she makes amazing appams and whenever she calls us for dinner we just hog on them specially my hubby. I desparetly wanted to try them but din't have the Appam chatty (this is what Keralites call the skillet). Shiny bought me one specially from Kerala and I immediately tried my hands on it and it was a super hit So so easy and quick. We enjoyed it with Maharashtrians style chicken curry.

Raw white rice - 2 cups (I used basmati rice)
cooked rice - 1cup
grated coconut - 1 cup
yeast - 1/2tsp
soda bicarbonate  - pinch
sugar - 1 tbs
salt - to taste


  • Wash and soak the rice in water for 4 to 5 hrs
  • Divide the rice in 2 to 3 batches for grinding 
  • Grind the first batch of rice to a fine paste. While grinding the second and third batch add the cooked rice and grated coconut and grind to a fine paste add a little water if needed. 
  • The batter should be of pouring consistency but a little thinner then Dosa batter.
  • In a bowl take approximately 1/4 cup of warm water add the yeast and sugar cover and keep aside for 15 min or until a froth appears on the surface mix well and add to the rice batter cover and keep overnight in a warm place.
  • Morning you will find a nicely risen fluffy batter
  • Add salt mix well and keep aside
  • Add soda just 30 min prior to usage as it helps to reduce the smell of yeast.
  • Heat oil in appam chatty sprinkle little oil pour some batter and swirl it immediately cover and cook until the center is well cooked ( It takes a minute ). Uncover and immediately remove the appam off the flame.
  • Serve hot with chutney or chicken curry.
We enjoyed with hot hot chicken curry.

sending it to http://spiceandcurry.blogspot.com/2012/07/healthy-diet-food-event-cooking-with.html#comment-form & http://priyaeasyntastyrecipes.blogspot.co.uk/2012/01/healthy-diet-event-host-line-up.html

Chicken Curry - Maharashtrians style

This is a typical Marathi style chicken curry spicy and yummy. I have added some raw cashews (kachhe kaju) which were sent specially from my native place. We enjoyed the curry with Appams. The chicken was too tasty as it was made with gaaavthi kombdi.Guys here goes the recipe.

Chicken - 1 kg cut in medium to small sized pieces
ginger garlic paste - 1/2 tbs
onions - 1 large sized
tomatoes - 1 medium sized
crushed garlic - 6 to 7 cloves
red chilli powder - 2  to 3 tsp
turmeric - 1 tsp
garam masala - 2 tsp
goda masala - 3 tbs
salt - to taste

Ginger garlic paste - 1/2 tbs
red chilli powder - 1 tsp
turmeric - 1/4 tsp
garam masala powder - 1/2 tsp
salt - little

Marinate chicken with all the ingredients under marination and keep in refrigerator for 30 min minimum.
Heat oil in a skillet add the crushed garlic along with onions as the onions start tuning pink add the ginger garlic paste and cook until raw smell goes away. Add the red chilli powder, turmeric and garam masala powder sprinkle very little water now add the goda masala and cook until oil leaves the corners. Throw tomato and cook until mushy.
Add the chicken and stir fry for 2  to 3 minutes add salt and mix it properly. Add little water and cover it a lid ( Fill in little water in the lid as well ). After approximately 8 minutes check if the chicken is well cooked if not then cover and cook for some more time. If you feel that the water is more then increase the flame and let the chicken cook without covering. This helps in drying the gravy but be careful of overcooking.
Enjoy with steamed rice, roti, paratha. We enjoyed with Appams.

sending the recipe to http://cuisinedelights.blogspot.in/2012/06/spotlight-curries-gravies-announcement.html and http://riappyayan.blogspot.com/2012/01/announcement-of-my-event-spotlight.html

Jun 20, 2012

Chicken fried Rice

Chicken fried rice is a very popular dish specially among youngsters it goes well with any gravy be it Indian or Chinese. Very easy to prepare once we have all the ingredients in hand. Hubby dear just gorged on it and that what makes me happy. I never use MSG in my recipes totally against it.  So here I share the recipe.

Cooked basmati rice - 1 cup  (better if you cook 2 to 3 hrs prior usage)
Mix vegetables - 1/2 cup  I used carrots ,french beans and green peas
spring onions - 1 small bunch
Boneless chicken - 250gm (boiled  and shredded)
egg - 1
green chilli - 2 finely chopped
ginger and garlic - 1 tbs finely chopped
green chilli sauce - 1 tbs
red chilli sauce - 1/2 tbs
soya sauce - 2 tbs
vinegar - 1/2 tbs
Maggie - 1/2 chicken cube
salt and pepper - to taste


  1. Lightly steam the veggies with a pinch of salt
  2. Boil the chicken by adding some soya sauce, very little vinegar and 1/2 chicken cube
  3. Chop the spring onions keep the white and green separate
  4. Beat the egg with some salt and pepper 
  5. Take a pan add some oil pour the egg and immediately scramble it and switch off the flame. (do not allow the egg to over cook it should be soft).
  6. Heat oil in a large skillet throw the white part of the spring onions along with chopped ginger garlic and green chilli. Add the veggies cook for a minute on high flame add cooked rice lower the flame now add the chicken and scrambled egg along with soya sauce, vinegar and green chilli sauce, red chilli sauce ,salt and pepper mix properly stir fry for 2 min and switch off the flame.Garnish with spring onions.
  7. Adjust the seasonings if needed.
  8. Serve it hot with Manchurian or any side gravy.

Jun 19, 2012

Medu vada

A South Indian breakfast crispy golden vadas dipped in sambhar and coconut chutney are to die for. In Bombay we see men travelling on cycles with a large steel dabba stuffed with idli and vadas and a bag full of chutney they travel in targeted areas to sell these vadas mainly early in the mornings.  I too have tried some and they taste yummy. I make them frequently and hubby dear is completely in love with them So here goes the recipe.

Urad dal - 2 cups
coconut - 1/2 cup grated or finely chopped
green chili - 3 finely chopped
black pepper powder - 1/2 tsp (I used powder as I don't like whole or crushed pepper in vadas)
coriander finely chopped - handful
curry leaves - 2 springs finely chopped
salt - to taste
oil - to deep fry

1. Soak the urad dal in water for about 4 to 5 hrs. Drain and grind it to a fine paste add little water if needed. Now add coconut,green chilli, balck pepper powder, chopped coriander and cury leaves. Adjust salt. Mix well

2. Heat oil in a kadhai take water in a small bowl for wetting the palm. Take a lump of the above batter shape it in a small round vada make a hole in the center with the help of your index finger and slowly drop in the hot oil. the vadas should be fried on medium flame until golden brown. Remove and place them on a kitchen towel.

Enjoy with  chutney and sambhar.

Sambhar recipe will be posted shortly.

Sending the post to Shri of http://tiffincarrierantiques.blogspot.fr/2012/05/cooking-with-seeds-june-2012-event.html and Priya of  http://priyaeasyntastyrecipes.blogspot.com/2010/01/cooking-with-seeds-host-line-up.html

Jun 18, 2012

Baingan bharta/Vangyache bharit and some Awards.

Back to work after a lazy weekend break. Baingan bharta aka Indian baba ghanoush is a family fav it goes well with phulka, paraha or even steamed rice. Maharashtirans add some roasted peanuts but I haven't just love it in any form.

 Large black eggplant - 1
ginger and garlic - 1 tbs finely chopped
onion - 2  chopped
tomato - 1 chopped
red chilli powder - 2 tsp
turmeric - 1 tsp
dhania and jeera powder - 1 1/2 tsp
curry leaves - 1 spring
asafoetida - a pinch
chopped coriander- handful
salt -to taste

Wash the eggplant and pat dry with a kitchen towel. Apply oil to the eggplant and start pricking it with the help of a fork. Switch on the gas flame and place the eggplant on it and roast it until the skin it turns soft and well cooked. Let it cool keep aside.Peel off the skin and chop the pulp with knife. Heat some oil add the curry leaves and hing along with onions and  chopped ginger garlic. Cook until onions turn light brown. Now add the dry masalas red chilli powder, turmeric and dhania jeera powder sprinkle some water to avoid burning. Add tomatoes and cook until soft. Throw the eggplant pulp along with salt cook for a few minutes and garnish with coriander. Serve as a side dish with roti or rice.

Yippee Award time.

Thanks a lot Meghna from http://megdeliciousadventures.blogspot.in and Meena of http://chattersmusings.blogspot.com/ showering the awards on me. Thanks for recognizing my work it means a lot.Both of you have wonderful blogs filled with mouthwatering recipes kuddos guys. 

Immense pleasure to share the awards with:

Jun 12, 2012

Open Potato Cheese Sandwich

It was love at first sight with this recipe. This recipe is adapted from Kanchan's blog http://personaltadka.blogspot.com. I have blindly followed her recipe and the end results were too too good. Get to make a good heavy breakfast only on Fridays as its weekend here and we enjoyed the sandwich to the core.Here goes the recipe.

Potatoes boiled  - 2 medium size
capsicum  chopped - 1 large
onion chopped - 1
green chilli - 1 to 2
coriander chopped - handful
lettuce - 5 to 6
bread - 6 slices
butter - 2 tbs
cheese - 1 packet grated around 200gm
salt and pepper - to taste

Mash the potatoes add capsicum,onion,chopped coriander, green chilli, salt and pepper.
Toast and butter the bread slices.

Arrange the bread slices place the lettuce and potato stuffing add the grated cheese.
Push them in the oven and grill until cheese melts.
Enjoy with tomato ketchup and tea.

sending it to http://sravscc.blogspot.com/2012/06/announcing-cooking-concepts-11-splash.html
sending it to http://priyaeasyntastyrecipes.blogspot.in/2012/01/healthy-diet-event-host-line-up.html and http://www.sizzlingtastebuds.com/2012/06/guest-hosting-healthy-diet-sandwiches.html

Jun 10, 2012

Mutton Kheema

Kheema tastes the best with Pav (burger bread).The blend of coconut and whole garam masala is amazing in this recipe. I personally prefer kheema to be a bit more spicy then the normal cooking. So here goes the recipe.

Minced meat (indian lamb) - 500gm washed and drained
ginger garlic paste - 1/2 tbs
onion - 2 finely chopped
tomatoes - 2 finely chopped
whole garam masala - 2 pepper corns, 2 cloves,1 bay leaf, 1 star anise and 1"cinnamon
red chilli powder - 2 to 3 tsp (adjust it as per your intake of spice)
turmeric - 1 tsp
garam masala powder - 1 to 2 tsp
chopped coriander for garnishing
salt - as per taste

onion - 1 sliced
coconut - 1/2 cup grated
coriander seeds - 1 tsp
garlic - 2 to 3 cloves
ginger - 1"
whole garam masala - 1 pepper corn,1 clove, 1 green cardamom, and 1" cinnamon

Method for masala:
Heat oil in a skillet add whole garam masala once it splutters add coriander seeds and onions fry until they turn light brown now add the coconut once it tuns brown add the ginger garlic fry for some time and then switch off the flame.Grind to a fine paste by adding little water.

Heat oil in a pressure cooker add the whole garam masala along with onions, ginger garlic paste cook until the onions turn light brown.Now add red chilli powder, turmeric and garam masala powder and sprinkle some water so that the powders don't burn. Once the raw smell vanishes add the tomatoes cook until they turn soft. Add the grounded paste cook until oil leaves from corners.Add the minced meat and stir fry for 2 to 3 min add salt and water if required.close the lid of the cooker along with the whistle and cook on medium flame until you get 4 whistles.Once the pressure is released garnish with dollop of butter and coriander enjoy with bread, roti or with plain steamed rice.

Sending it to Akila's http://www.akilaskitchen.blogspot.sg/2012/06/dish-name-starts-with-m.html

Sending it to Usha http://www.myspicykitchen.net/2012/06/16/red-meats-feast-event-announcement/

Jun 7, 2012

Kadhi Pakoda

I simply love Kadhi be it plain or with pakoda it just tastes yummy with rice or with hot phulkas. Maharashtrian kadhi is very different as we add coconut to it and it tastes yummy. But today I will post an North Indian type of kadhi with pakoda and it tasted delicious with rice and brinjal bhaji.

Kadhi ingredients:
curd - 1 cup
gram flour - 2 to 3 tbs
red chilli powder - 1tsp
turmeric - 1/2 tsp
ginger - 1" finely chopped
red chilli -  2 to 3 small round type
sugar - 1/2 tsp
salt - to taste
fresh coriander - handful
asafoetida - a pinch
fenugreek seeds - 1/4 tsp
mustard seeds - 1/2 tsp
cumin seeds - 1/2 tsp
curry leaves - 1 spring

Pakoda ingredients:
Onion - 1 medium sized sliced
green chilli - 1 finely chopped
curry leaves - 5 to 8 leaves roughly chopped
dhaniya jeera powder - 1 tsp
red chilli powder - 1/2 tsp
turmeric - 1/4 tsp
salt - to taste
gram flour - 1 cup
oil - deep frying

Method for pakoda:
Take a bowl add onions and salt press the onions with your palm for 2 minutes it will leave some water now add the remaining ingredients except for oil and mix it properly there is no need to add water but if you still require then add little water. Heat oil in a kadhai and deep fry the pakodas on medium flame until brown. Keep aside on a kitchen towel.

Method for kadhi:
In a bowl whisk curd along with gram flour, red chilli powder, turmeric and little water.
Heat oil in a kadhai temper mustard seeds, jeera, ginger,asafoetida, fenugreek,curry leaves and whole red chilli now reduce the flame and  pour the whisked yoghurt to the temper add water and continue stirring just to avoid lumps add sugar and season with salt. Let the kadhi lightly boil for a few minutes garnish with fresh coriander leaves. Add the pakodas just 10minutes before serving the kadhi.