December 17, 2009

Tomato Treat

Ingredients: Serves 4 as a salad

2-3 cups Chopped fresh Tomato
Sa;t, Sugar, red chili powder as per taste
Chopped Coriander for garnishing


In a bowl take all above ingredients and whisk well.

Cucumber Salad


2 Cup fresh cucumber cut into small chunks
2 tsp finely chopped green chili
Oil, cumin seds, mustard seeds, Asafoetida (hing) as per taste
1/2 tsp Turmeric powder
Lime juice, Salt as per taste


1. Heat oil in a pan and add mustard seeds to it. When they splutter add hing, cumin seeds and green chili and stir.

2. Immediately add cucumber, turmeric powder, lime juice, salt and stir well.

Garnish with chopped coriander.

TriColore Salad

Ingredients: Serves 4

1 cup chopped Onion
1 cup chopped Tomato
1 1/2 cup chopped Cucumber
1 tsp Black Pepper powder
Salt, Sugar as per taste
Chopped Coriander


Mix well all the above ingredients in a bowl and garnish with coriander.

December 10, 2009

Cabbage-Fenugreek-Spinach Salad (Kobi-Methi-Palak)


Take 1 cup each of finely chopped Cabbage, Fenugreek Leaves and spinach in a bowl
1-2 tsp Red Chilly powder
Lime juice, Salt as per taste
Asafoetida (hing)


1. Heat oil into pan and add mustard seeds. When they splutter add hing and cumin seeds to it.

2.Now add this seasoning to the vegetable bowl and mix again.

3. Add red chilly powder, lime juice, salt and mix well.


If you are on weight loss program , try this healthy salad with little oil in it. You can eat whole bowl of it.

Pachadi (Cabbage Salad of different kind)


2 Cups fine julienned Cabbage
Roasted Peanut Crushed coarse
1-2 tsp chopped green chilly
Lime juice, Sugar, Salt as per taste
Oil, Mustard seeds, Cumin seeds, Asafetida (hing)
1/2 cup Yogurt
Finely chopped coriander


1. In a bowl take cabbage, Add peanut crush, lime juice, sugar, salt and stir well.

2. Heat oil into pan and add mustard seeds. When they splutter add hing and cumin seeds to it.

3. Add chopped green chili to it and stir a little. Now add this seasoning to the cabbage and mix again.

3. Add yogurt in bowl and mix evenly.


If you are on weight loss program , try this healthy salad with little oil in it. You can eat whole bowl of it.

Tomato Coleslaw


2 Cups julienned Cabbage
1 Cup Tomato Chopped into small cubes
1 tsp Chopped Green Chilly
Oil, Mustard Seeds, Cumin Seeds for seasoning
Salt as per taste
Sugar as per taste


1. Heat oil into pan and add mustard seeds. When they splutter add cumin seeds to it.

2. Immediately add green chilly and stir a while.

3. Now add cabbage and tomato to it. Add salt , sugar as per taste and mix well.


If you are on weight loss program, try this healthy salad with little oil in it. You can eat whole bowl of it.

November 18, 2009

Coriander Green Chutney


2 cups fresh Coriander
2 tsp Cumin seeds
3 Green chillies
1 tsp Ginger
1 clove garlic
2 -3 mint leave
Salt as per taste


Mix all above ingredients in a mixy. Add some water as needed and chutney is ready.


Use this chutney to make Vegetable Sandwich or just a chutney Sandwich.

November 11, 2009

Corn-Poha Chat (Corn - Beaten Rice)

This recipe adds variety in your kitchen. Take no time to prepare.

Ingredients: Serves 3-4

1 Cup sweet corn
1 Cup Poha (Beaten rice)
1 Cup Corn Flakes (Fried flakes)
2 tsp Chopped green chili
Tamarind water
1 tsp Turmeric Powder
Red chili powder
Lemon juice (optional)


1.Soak the poha in water. Wash and drain all the water. Microwave sweet corns for 5-6 minutes.

2. Take some oil into pan, add mustard seeds and when they splutter add cumin seeds and green chili. Then add Poha and mix well so that yellow color spreads all over. Now add sweet corn. Add salt and mix again.

3. In a bowl take flakes, crush them a little with hands, add above poha-corn mixture on it. Sprinkle some refined sugar and red chili powder on it. Add 2 tsp of tamarind water in it. Mix again and Serve


Poha is a very common breakfast in India. If they left you can easily use them and make Corn-Poha chat.

Broccoli-Capsicum Sandwich

Ingredients:  Recipe of 1 sandwich

2 Slices of bread
1/2 cup broccoli cut into small pieces
1/2 Capsicum
1/2 medium size Tomato
1/2 medium size Onion
1 tbsp Plain yogurt
Chopped Green Chili
1/2 tsp black pepper
1 tsp Salt
Tomato Ketchup (Sauce)
You will also need a sandwich maker.


1.  Boil broccoli pieces for 5-8 minutes. Cut capsicum, tomato, onion into very small pieces.

2. Now mix well all the above ingredients. Add yogurt, chili, salt, black pepper and mix again. Take a slice of bread and spread this mixture over it.

3. Take other slice of bread and spread tomato ketchup over it and place this slice over the other from #1

4. Now put some butter on outer sides of both the breads. Plug in the sandwich maker and place this sandwich in it and take it out after the slices turn crispy brown.


If you don't like tomato ketchup inside you can skip that step .

November 9, 2009

Green Chutney 1


1 tbsp roasted Chana Dal
1 tbsp roasted Peanuts
1 cup Cilantro
1/2 cup Spinach (optional)
3 Garlic cloves
1/4" cube Ginger
1 tsp dried mint powder (pudina)
1 Green Chili
2 tsp Salt
1 tsp Cumin Seeds
1 tsp sugar


Grind all the ingredients together into a grinder and Chutney is ready.


You can use this chutney in Open Sandwich, Veg Sandwich and any food items you wish

November 5, 2009

Open Sandwich


1 bread loaf(white or brown)
Green Chutney
1 bowl peeled diced Cucumber
1 bowl diced Tomato
Tamarind Chutney


1. Take a bread slice and spread green chutney on it.

2. Put tomato and cucumber on the slice as toppings.

3. Add some tamarind water on the slice.

4. Cover this slice with sev.

October 30, 2009

Moong Daal Sabzi (Green Gram Daal)

Ingredients:  Serves 4-5

1 cup Moong daal (soaked for about 30 mins)
1 tbsp grated coconut
1 tsp red chili flakes / dried red chili (optional)
1 tsp red chili powder
1/2 tsp turmeric powder
4-5 Curry leaves
1/2 tsp Coriander-Cumin powder (Dhaniyajeera)
1/2 tsp Mustard seeds
1 tsp Cumin seeds
1/2 tbsp Oil
Cilantro for garnishing


1.Heat Oil into a pan. Add mustard seeds and after they crackle add hing, cumin seeds.

2. Add curry leaves, chili flakes and coconut and stir for 2 minutes.

3. Now add soaked daal and all 3 powders

4. Add Salt and around 2 cups of water (along with the water used for soaking the daal). Let the daal cook for 10-15 minutes.

5. Garnish with Cilantro.


Serve with phulkas.
You can add few drops of lemon juice to the daal.

October 29, 2009

Dal Fry (Desi Style)

Ingredients: Serves 4-5

1 cup - Yellow Lentil, Toor dal, Tuvar dal
1/2 cup - Tomato : Cut into small pieces.
1/2 cup - chopped Onion
1 tsp - Pav bhaji Masala
1 - Green chilly : Chopped
1 - Clove
1 tsp - Red Chili Powder
1 tsp - Cumin-Corriander Powder (DhaniyaJeera)
1 tsp - Onion-Garlic Powder (Kanda-Lasun)
4-5 - Curry Leaves
1 tsp - Mustard Seeds
1 tsp - Cumin Seeds
1/2 tsp - Hing
1 tbsp Oil

Cilantro For garnishing


1. Boil Toor Dal into pressure cooker Take care not to over cook and not to smash.

2. Heat Oil into a pan. Add mustard seeds and after they crackle add hing, cumin seeds, Clove, Curry leaves into it.

3. Add chopped onion and saute until they turn light brown. Also add chopped green chili to it and saute again.

4. Add tomato , red chili powder, Cumin-Coriander powder, Onion-Garlic powder and saute well till the oil come out of the mixture.

5. Now add daal and about 1 1/2 cup of water and let it cook for 8 minutes.

6. Add Pavbhaji masala and stir and garnish with coriander.


You can add 2 tsp of butter at the end to the daal.
Try adding little amount of jaggery to get a sweet and spicy taste.

Gujrati Meethi Daal


1 cup - Yellow Lentil (Toor Dal) (Cooked and mashed)
1/2 medium size - Tomato :cut into small cubes
1 medium size - jaggery piece
1/2 Green Chilly : cut into 2 pieces
Turmeric Powder
Red Chilly Powder
Coriander-Cumin seeds powder (Dhaniyajeera)
4-5 Curry Leave
Mustard Seeds
Cumin Seeds
Asafoetida (Hing)
1 tbsp Ghee


1. Whisk the cooked daal.

2. Take Ghee into a pan and add mustard seeds to it. When the splutter add hind and cumin seeds. (Mustard seeds should be less than cumin seeds)

3. Immediately add Curry leaves, Green chillies and tomato cubes into it. Saute until tomatoes become soft.

4. Add dhaniyajeera pwd, red chilly pwd as per taste, turmeric pwd to it and continue to saute until tomatoes turn softer.

5. Now add daal, tamarind, jaggery and about 1 cup of water. Let it cook for next 5 minutes till you smell its sweetness.

6. Garnish with chopped coriander.


You can also add few drops of lemon juice to it.
You can also add peanuts to this daal.
Take care not to make it too water while adding water.
Serve with hot phulkas (rotis) or plain rice and enjoy.

Kachi Paki Daal (Yellow Lentil)


1 Cup - Yellow Lentil (Toor Daal)
2 small pieces of Tamarind
1 tbsp - Grated Coconut
Red Chili Powder
Cumin + Coriander seeds powder (Dhaniya-jeera)
Turmeric Powder
Salt as per taste
4-5 Curry Leaves
Mustard Seeds
Cumin Seeds (Jeera)
Asafoetida (hing)
1 tbsp Oil
Chopped Cilantro


1. Heat oil in a pan and add some mustard seeds into it. When they splutter add hing , Cumin Seeds, Curry leaves to it.

2. Add grated coconut and cilantro and stir for about 30 seconds.

3. Add about 2 cups of water and then add dhaniyajeera powder, red chilly powder, turmeric powder to it.

4. Add yellow daal and after about 5 minutes, add tamarind into the pan.

5. Let the daal cook. Take care not to overcook this daal.

6. Daal is now ready.


Add few drops of lemon juice to this daal and enjoy the taste.

Paneer Tikka Masala

Ingredients: Serves 4

5 tsp. lemon juice
1 tsp. grated ginger
2 garlic cloves, crushed
2 green chili, chopped
3 tbsp. chopped coriander
1 tsp. chili powder
salt to taste
250g paneer cut into cubes.
2 tbsp. vegetable oil
2 onions, chopped in 1-inch long thin slices
¼ tsp. turmeric powder
3-4 tbsp. thick yogurt
½ cup milk.
1 tomato puree


1.Mix together lemon juice, ginger, garlic, green chili,yogurt, half of the coriander, chili powder, salt, and paneer in a bowl . Cover and leave to marinate for an hour

2. After enough marination heat oil in pan. Add cumin seeds when oil heats add chopped Onion. Fry till they turn little brown.

3.Add tomato puree and fry for some time, add some water needed.

4. Add turmeric powder, little yogurt, milk, and remaining coriander. Stir few minutes.

5. Add marinade along with paneer to the sauce. Cook for sometime.
Can add little kasoori methi to get a nice flavour.


You can add sliced green or red peppers (bell pepper or Shimla mirch), thinly sliced to the marinade mixture. This adds to the colour of the dish.
Different marination : Mix tandoori,chat and chana masala along with half of the ginger garlic paste with yogurt.
You can also marinate for the whole night by keeping the paneer cubes in freeze in a airtight container.