Sunday, February 26, 2012

Poha recipe


2 cups poha (beaten rice)
1 boiled potato chopped
1 onion chopped fine
1 or 2 green chillies chopped fine
6 or 7 curry leaves (kadi patta)
2 tsp lime juice
1/4 tsp mustard seeds (rai)
1/4 tsp turmeric powder (haldi)
1 tsp powdered sugar (bura)
2 tsp oil
salt to taste
coriander leaves for garnishing


* Wash the poha in water and drain out all water and keep aside.

* Heat oil in a pan and add mustard seeds. When seeds pop out add onions, green chillies and curry leaves. Fry till the onions get light golden brown.

* Add boiled potatoes, poha, turmeric powder, salt, sugar, lime juice and mix all well and cook on medium flame for 1 or 2 minutes.

* Garnish with coriander leaves and serve hot.

Thursday, December 30, 2010

Chickpea (Kabuli Chana) Salad

Ingredients :

1 cup chickpeas (boiled)
1 small tomato finely cut
1 small onion finely cut
1 small cucumber finely cut
1 small green chilly finely cut
1/2 cup pomegranate
1/2 tsp lime juice
1/2 tsp chaat masala
1/4 tsp black salt
1/4 tsp black pepper
salt to taste
coriander leaves for garnishing

Method :

* Mix all ingredients in a bowl and mix well.
* Garnish with coriander leaves and serve.

Saturday, August 7, 2010

Funny Bunny Face

children will love making this cute rabbit face.


2 slice of bread
1 strawberry cream biscuit
2 black pepper (for eyes)
1 gems or smarties (for nose)


* For the face cut the bread in round shape using a bowl.
* For ear cut the bread in shape with knife.
* Take out cream from biscuit and make shape for the inner pink part of the ear.
* Now place all the ingredients in place and make rabbit face.

Thursday, August 5, 2010

Chivda (Crispy beaten rice snack)

Chivda is one of the very popular indian tea time snacks.


2 cups thin poha (thin beaten rice)
1/2 cup unsalted peanuts
2 tsp cashew nuts (cut in halves)
2 tsp raisins
2 tsp dry coconut (sliced thin)
1/2 tsp sesame seeds
2 green chillies chopped
1/2 tsp red chilly powder
1/2 tsp coriander powder
1/4 tsp turmeric powder
2 tsp sugar
few curry leaves
salt to taste


* Fry poha in oil till light golden or roast them in oven or pan by taking 1-2 tsp oil until crisp and keep aside.
* Heat 2-3 tsp oil in a pan and fry peanuts, cashews, raisins, dry coconut, green chillies, curry leaves, sesame seeds till light golden brown and crispy.
* Add poha, turmeric powder, coriander powder, red chilly powder, salt, and stir all well for 2 minutes on medium flame.
* Turn off the gas and finally add sugar and mix well.
* Allow it to cool and store in air tight container.

Tuesday, August 3, 2010

Moong Dal Namkeen ( Crispy & Salted yellow split lentils )

Moong Dal Namkeen is one of the crispy, tasty and protein rich tea-time snack of India.


1 cup Moong Dal(lentils)
1 cup milk
oil for frying


* Wash the dal and soak it in water (also add milk in the water) for overnight.
* Next morning drain all the water and spread dal on cloth to dry for 10 to 15 minutes.
* Heat the oil in a frying pan.
* Fry dal on medium flame till light golden colour for 2-3 minutes.
* Drain on paper napkin to remove extra oil.
* Sprinkle salt and mix well.
* Let it cool and store in a air tight container.

Monday, July 12, 2010

Funny face from Biscuit

Making funny faces from biscuits is fun for kids and also great for bithday parties. Here this is recipe of my daughter which i am sharing with u.


1 any plain round biscuit for face
grated chocolate for hair
sliced cherry, smarties or gems for eyes
1 thin long piece of cucumber for nose
1 half part of cashew for lips


* Arrange all this ingredients in a plate and make a funny face.
* Also other different ingredients can be used to make faces.

Sunday, July 11, 2010

Vermicelli Pudding (Seviya kheer)


1 cup vermicelli (seviya) broken in small pieces
6 cups milk
4 tsp clarified butter (ghee)
3/4 cup sugar
1/4 tsp cardamom powder (elachi)
2 tsp almonds chopped
2 tsp raisins
a pinch saffron (optional)


* Heat ghee in non-stick pan and add seviya.
* Fry them stirring continuously over low flame till golden brown.
* Add milk and cook for 20-25 minutes stirring frequently on low flame till it gets thick consistency.
* Add sugar, cardamom powder, saffron and cook for another 5 minutes stirring continuously.
* Garnish with almonds and raisins.
* Serve hot or chilled.

Monday, July 5, 2010

potato fritters


1 cup besan (gram or chickpeas flour)
2 potatoes cut in long pieces
1/2 tsp ajwain (carom seeds)
1/2 tsp jeera (cumin seeds)
1/2 tsp sauf ( fennel seeds)
1/2 tsp red chilly powder
1/2 tsp chaat masala
1/2 tsp ginger paste
1/2 tsp green chilly chopped fine
1 tsp cilantro chopped
salt to taste
oil for frying


* In a bowl mix together the besan, ajwain, jeera, sauf, red chilly powder chaat masala, ginger paste, green chilly, cilantro and salt.
* Add water and make thick batter consistency.
* Dip potato pieces in batter and fry in hot oil till golden brown.
* Drain on paper towel.
* Serve hot with tomato ketchup at tea time.

Thursday, June 24, 2010

Masala Papad

Masala papad is popularly eaten as a starter before main course.


1 papad (moong dal)
2 tsp onion finely chopped
2 tsp tomato finely chopped
1/2 tsp green chillies finely chopped
1 tsp coriander leaves chopped
1/4 tsp lemon juice
chaat masala
salt to taste


* Roast or fry the papad.
* Mix onion, tomato, green chillies, lemon juice and salt in a bowl.
* Spread this mixture on papad.
* Then sprinkle chaat masala and coriander leaves on it.
* Serve immediately or it will become soggy.

Thursday, June 17, 2010

Sooji (Rava) ka Halwa


1 cup Sooji
3/4 cup sugar
2.5 cup milk (lukewarm)
3/4 cup ghee
4 tsp raisins
2-3 cardamom (powdered)
Almonds and cashew (grated)


* In a pan or kadai fry sooji in a ghee till light brown in colour.
* Add raisins and cardamom powder.
* Then slowly add milk and stir well.
* Add sugar and cook for 2 to 3 minutes stirring continuously.
* Garnish with almonds and cashew.