Tuesday, 30 July 2013


2-3 lettuce leaves chop
2-3 spinach leaves chop
¼ cup shredded cabbage
1 medium tomato seedless
1 medium cucumber sliced
½ cup mix of red, yellow and green capsicum
8-10 mint leaves
2tbsp sliced onion
2tbsp boiled sweet corns (opt)
3tbsp mixed sprouts
1 pc jalepeno
2tbsp pomegranate
1sachet sugar free powder
1tsp extra virgin olive oil
½ tsp vinegar or lemon juice
½ tsp chaat masala
½ tsp oregano
½ tsp chilli flakes
Salt to taste

Mix all the ingredients well in a large bowl. Toss well. U can serve as a meal.

Monday, 29 July 2013

MAYAN-E-KABAB (snacks n starters)


For kebabs:
200 gms rajma
100 gms chana dal
100 gms yellow moong dal
1tbsp ginger garlic paste
1tbsp chop onion
1tsp jeera powder
1tsp kasuri methi
1tsp red chilli powder
½ tsp white pepper powder
1tsp kitchen king masala
1tsp garam masala
½ tsp chaat masala
¼ tsp dalchini powder(opt)
Salt to taste
Oil as required
50 gms cornflour
150 gms bread crumbs
20 gms semolina (suiji)
Boil all the dals and crush them with the help of chopper.
Heat little oil. Add ginger garlic paste chop onion. Sauté till onion becomes translucent.
Add kasuri methi, dal mixture and all the dry spices. Mix well cook till done. Let it cool. As it cools divide the mixture and shape it like bullet shape.
Make a cornflour paste by adding water. Dip the bullet shape mixture from cornflour paste and roll from bread crumbs and suiji mixture.(mix bread crumbs and suiji together)
Then deep fry the kebabs.

Cheese sauce:
100 ml fresh cream
3-4 cheese slices
Salt to taste
½ tsp white pepper powder
Take a nonstick pan. Add cream and cheese, salt, and pepper powder. Mix till cheese melts and its smooth. If it is very thick then add little milk to it.

For serving:
Take small glass put cheese sauce as first layer, then add chilli sauce and tomato hot n sweet sauce as second layer. And then add fried kebab in toothpick. Serve hot.

majoon (mithai n sweets)


125 gms dried coconut grated
125 gms deseeded dry dates
125 gms cashewnuts
125 gms almonds
125 gms walnut
125 gms raisins (kishmish)
125gms poppy seeds (khuskhus)
1kg milk
375 gms sugar
125 gms mawa (unsweetened khoya)
2-3 tsp elaichi powder
50gms ghee
Silver wark for decoration

Take all the nuts (almonds, cashew, walnut, dry dates) and with the help of mortar and pestle just crush all the dryfruits. Grate the dried coconut and then grind it in a mixie. Take a thick bottomed vessel add little ghee to it. Add all the coarsely grinded nuts, raisins, poppy seeds. Mix it properly and sauté it for 1-2 minutes.
Bring milk to boil and boil till it reduces to ¼ th quantity. Then add sugar and grated mawa to it. Stir well so that no lumps are formed. It should be like 1 tar syrup. Add the nuts mixture and mix it well till mixture thickens.
Grease the plate with ghee and spread the mixture. Let it set. Apply wark on it and then cut into pieces.

Tuesday, 22 January 2013




Outer covering:
4 potatoes boiled
1 cheese cube
½  tsp chaat masala
½ tsp red chilli powder
5-6 tbsp bread crumbs
Salt to taste
Mash the potatoes and mix all the rest ingredients. Keep it aside for covering

¾ cup soaked & boiled chana dal
1 tsp jeera (cumin seeds)
1tsp garam masala
¾ tsp amchur powder
½ tsp red chilli powder
½ tsp green chilli
3tbsp coriander leaves
1 ½ tbsp oil

Heat oil. Add jeera then add boiled chana dal. Fry for a minute. Then add garam masala, amchur powder, green chilli, red chilli, coriander. Mix well let it cool.

When cool stuff the mixture in potato covering and shape it like tikkis. Roll from bread crumbs and deep fry it. Serve hot with green chutney and tomato sauce.

Saturday, 19 January 2013



Manchurian balls:
½ cup chop carrot
½ cup chop capsicum
½ cup cabbage
8-10 french beans
1 ½ tbsp ginger, garlic, green chilli paste
5tbsp bread crumbs
2-3 tbsp cornflour
1 ½ tbsp schzwan sauce
½ tsp vinegar
1 tbsp garlic chilli sauce
1 tbsp green chilli sauce
¼ tsp ajinomoto
¼ tsp white pepper
Salt to taste
Oil for frying

Chop all four vegetables finely. Squeeze water from vegetables and keep aside.
Add ginger, garlic, green chilli paste. Then add all the remaining ingredients and mix well. Make small balls & deep fry. Keep it aside.

1 ½ tbsp ginger, garlic, green chilli paste(g3)
1 ½ tbsp schzwan sauce
½ tsp vinegar
1 tbsp garlic chilli sauce
1 tbsp green chilli sauce
¼ tsp ajinomoto
¼ tsp white pepper
1/2 tsp dark soya sauce
½ tsp tomato sauce
½ cup water
1tbsp spring garlic/onion  with leaves
2tbsp cornflour+ water
1tbsp oil

Heat oil. Add g3, all sauces, ajinomoto, white pepper, salt, spring leaves and let it boil. Add water boil it. Then add corn starch and stir properly so that no lumps are formed. Than add Manchurian balls. Serve hot with fried rice or noodles.