Corn and Potato Tikki | Corn Tikki Patties Recipe

Corn Tikki Patties has been my hot favorite . Corn is also referred as Makai or Bhutta In India. This is  is simple to make. The ingredients required for Corn Tikki Patties Recipe is easily available in your kitchen. You could eat this Corn Tikki Patties Recipe as starter of light snack.

Ingredients :-

1. 2 cup boiled sweet corn kernels (makai ka dana)
2. 1 cup boiled 
3. 2 tbsp chopped coriander (dhania)
4. 2 green chillies, finely chopped
5. 1/4 tsp garam masala
6. 3  slices of bread 
7. 1/2 cup finely chopped Onions
8. salt to taste
9. 1 tsp of chat masala
10. 1 tsp roasted powdered cumin powder
11. 1 tbsp of oil

Method :-

1. Combine all the ingredients in a bowl and mix well.
2. Divide the mixture into equal portions. Shape each portion into even sized round and flatten the rounds to make tikkis.
3. Heat a non-stick pan and cook each tikki over a high flame, using a little oil until both sides are golden brown in colour.
4. Serve hot.

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BOMBAY SANDWICH | VEGETABLE SANDWICH RECIPE | BREAD SANDWICH RECIPE

Bombay Sandwich | Bread Sandwich |Vegetable Sandwich , though  there are many versions this one always bring my childhood memories back , My mom  used to make this quick and easy sandwich and me and my brother used to enjoy . 

Recently my mom had come to my place and I told her I want to have the sandwich which she used to prepare when we were kids and there it was :) ( one always feel so pampered when moms are around ..you have to just tell them what you want to eat and they make sure they make it for you  :)) )

This is simple and quick sandwich one can even toast the bread slices but it tastes good even without toasting.

Ingredients :-

1. Green Chutney / Coriander Chutney  (here is the recipe for it Corainder Chutney)

2.Butter ( I've used white butter which my mom made at home )

3. Boiled potato cut in thin slices

4.Tomato cut in thin slices

5.Cucumber cut in thin slices

6.(optional) Onion cut in thin slices 

7.Tomato Ketchup

8.Bread Slices

Directions :- 

1. Cut the potatoes, cucumber, tomatoes, and onions into thin slices.
2. Spread a tablespoon of green chutney onto each of the four of the bread slices and butter on the other four slices.
3. Layer slices of potato, cucumber, tomato and onion over the chutney and add Tomato Ketchup over it
4. Cover each with a buttered slice of bread and enjoy :)

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Kharbuje ke Beej ki Barfi | Melon Seeds Sweet | How to make Melon seeds sweet

My mom made this Melon seed barfi on Janmasthmi recently its healthy and amazing in taste and a must try.

Ingredients :-

1. 1 cup Melon seeds
2. 1/2 cup Sugar
3. 1/4 cup water
4. 1/2 tsp Ghee/ Clarified butter

Method:-

1. Dry roast the Melon seeds in a pan. Grind it in a mixer and keep it aside.
2. In a pan add 1/4th cup water and sugar on a low flame till sugar is mixed properly with water. you will know its done you would see bubbles in the syrup.
3. Add the grinded melon seeds to this mixture and stir it properly. Once the mixture starts sticking to the pan , turn off the flame.
4. Take a plate add 1/2 tsp of ghee on it and spread it properly. Equally spread the melon seed and sugar mixture on this plate let it cool for 10 minutes .
5. Now cut it in square or any shape you desire.
6. Melon seeds Sweet/ Barfi is ready to be savored.

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Rice Kheer Recipe, how to make Rice Kheer recipe | chawal ki kheer | Rice Pudding

Rice Kheer is an Indian version of rice pudding cooked with milk and sugar, flavored with nuts and saffron.It's a  Classic!! and  can be made for any festival or celebration or also as a sweet dessert which you can serve after meals. this is quick and easy recipe and does not demand much cooking skills. I made This Rice Kheer for Teej Festival :) 

Ingredients :-

1. 2 tbsp of Basmati Rice
2. 1/4 tsp of Kesar
3. 4 Green Cardamon/ Choti Elaichi
4. 1/4 tsp of Ghee
5. 1 1/2 liter Milk
6. 4 tbsp of Sugar
7. 2 tbsp of Chopped Almonds

Method:-

1. Wash and soak the rice in plenty of wer for 10 minutes . drain.Keep aside
2. Pound cardamom  and Saffron in fine powder and keep it aside.
3. Heat 1/4 tsp of Ghee in a heavy bottomed vessel , add soaked rice and cook for a minute
4. Add milk and bring it to boil , reduce heat and cook till the mixture is reduced to 1/3 rd of the quantity.
5. Add sugar and cook for 10 minutes and low the head.
6. Add cardamom and saffron powder and turn of the heat .
7. Cool and refrigerate the mixture. Serve chilled garnished with almonds. 

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Carrots and potato Sauteed with Fresh Fenugreek Leaves | Gajar Aalu methi dry recipe

Methi  is a popular north Indian side dish.  Methi is wonder herb, has great medicinal values. Well combination of these three will only be healthy.  You can’t go wrong with taste if you follow the recipe. Methi , Carrot and Potato are easily available  and it makes a amazing side dish do try and let me know if you liked it :)

Ingredients

1. Carrots – 2 to 3 medium to big
2. Potato - 2 small or 1 medium boiled
3. Fenugreek leaves (fresh methi laves)- 2 bunches
4. Vegetable oil – 2 – 3 tbsp
5. Hing (asafoetida) – ¼ tsp
6. Mustard seeds – 1 tsp
7. Cumin seeds (jeera) – 1 tsp
8. Salt – to taste
9. Garam masala powder – 1 tsp
10. Coriander (dhania) powder – 1 tsp
11. Red chilli powder – 1 tsp or to taste

Instructions

1. Boil the potatoes and cut into cubes.
2. Peel and cut carrots  Wash and chop fenugreek/Methi leaves.
3. Heat oil in a wok/ kadai. Add mustard, hing, cumin, let it crackle. Add Carrot and potato , cook for 5 - 7 minutes.
4. Add Methi leaves, stir fry till water evaporates. Cook for further 5 mins.
5. Add all the masala powders.Fry for 5 mins or till carrots and Potato are cooked and has a slight crunch.
6. Remove from heat and serve hot with chapatis

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Kala Chana Masala Recipe, Black Chickpeas Curry (Punjabi Style)

There are ample of variety to try with chana .  Best thing about chana masala is it goes well with roti/paratha or steamed rice.  it's one of the best comfort food.  If you go to Delhi or Punjab the staple food everywhere you can see is rajma chalwa, chole chawal, chole batura .This lentil is very delicious and rich in protein. With its low glycemic index, Kala chana is perfect for a healthy diet. Lot of people make sprouts from kala chana and eat it in salads.

I have cooked the kala chana masala curry in a pressure cooker to reduce its cooking time.  If you don’t have pressure cooker then you can cook this kala chana masala sabzi in normal pan too, however it will take quite a lot of time to get cooked.

Ingredients :- 

1. 1 cup of dried black chickpeas/kala chana (soaked overnight or for 8-9 hours)
2. 3 cups water for soaking black chickpeas
3. 1 medium size onion, finely chopped
4. 1 large tomato, finely chopped
5. 4 to 5 garlic cloves finely chopped
6. 1 to 2 green chilli finely chopped
7. 1 tsp cumin
8. ½ tsp red chilli powder
9. ½ tsp punjabi garam masala 
10. ¼ tsp turmeric
11. pinch of asafoetida/hing
12. 2 tbsp ghee or oil
13. salt as required

Instructions

1. Soak the black chickpeas or kala chana overnight or for 8-9 hours.
2. In a pressure cooker, add 2 tbsp of ghee or oil.Add cumin, crackle them and then add finely chopped onions , saute the onions till they become light golden.
3. Add garlic, green chilli and saute for 15-20 seconds .
4. Add finely chopped tomatoes and saute them till the oil starts leaving from the sides of the onion-tomato masala.
5. Add the turmeric powder, asafoetida, kashmiri red chili powder and saute for 2-3 seconds, then add the kala chana along with all of the water. season with salt and stir well.
6. Pressure cook on a medium to high flame for 8-9 whistles or more till the chickpeas are cooked well and softened.
7. Lastly sprinkle the garam masala and stir. garnish the kala chana curry with coriander leaves.
8. Serve the kala chana curry with steamed rice, rotis or chappati.

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Cabbage Peas and Onion Recipe

This is everyday simple cabbage recipe , it goes well with Chapatis as well as rice .

Ingredients :-

1. 1 small cabbage chopped 
2. 1 small sized onion (sliced thinly) 
3. 1/2 cup green peas (matar) 
4. 1-2 green chillies (chopped) 
5. 1/4 tsp turmeric powder 
6. 1/2 tsp red chili powder
7. 1 tsp mustard seeds
8. 1 tsp Fenugreek seeds/ Methi Dana
9. 1 tsp ginger finely chopped
10. salt to taste 
11. 4-5 curry leaves
12. 1 tbsp of cooking oil

Method :-

1. Heat oil in a pan .Add Mustard seeds and Methi Dana  let it splutter, add green chillies, curry leaves and ginger.
2. Add Peas and let it cook for 4 to 5 minutes, now add sliced onions and fry till light brown , Add salt and and other spices.
3. Now add cabbage ,mix it well.
4. Cover it and cook for 10 minutes.Keep on stirring it in between.
5. Cook till Cabbage is cooked , serve it hot with chapatis.

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Spinach Daal recipe with Pigeon pea | Palak Daal Recipe with Toor/Arhar

I love Spinach and always look out for new recipes with it.This time its Spinach/Palak Dal, its  healthy , tasty and easy to make,  with iron and fiber(Spinach) and (Daal) protein all in one. There are many versions of Spinach Daal , this one I made with Toor Dal/ Arhar Dal/Pigeon pea

Ingredients

1. 1 cup tuvar dal/pigeon pea lentils
2. 2 cups chopped spinach/palak
3. 2, 3 cloves of Garlic chopped
4. 1 green chili/hari mirch, chopped
5. 1 inch ginger/adrak, chopped
6. 1 tsp cumin seeds/sabut jeera
7. ¼ tsp asafoetida/hing
8. 1  tsp Garam Masala
9. 1 tsp Coriander Powder/ Dhania powder
10. ½ tsp turmeric powder/haldi
11. ½ tsp red chili powder/lal mirch powder
12. Water for cooking
13. 2 or 3 tbsp ghee /oil
14. salt as required

Instructions

1.    Wash the Toor Daal and cook it in a pressure cooker with turmeric powder. add 2 cups of water , pressure cook for 1 to 2 whistles or till the dals become soft , Keep it aside.

2.    in a pan, heat ghee/oil . fry the cumin and then add the chopped ginger and garlic and fry for a minute.

3.    Add the chopped chili and fry for half a minute, now add the chopped spinach. add red chili powder , asafetida and Dhania powder.

4.    saute for 5 minutes till the spinach becomes soft and stops releasing water on a medium flame.

5.    Now add mashed Toor Dal and mix it with  spinach.

6.    add water around ½ cup to 1 cup depending on how thick or thin you want the daal to be.

7.    finally add salt and Garam Masala simmer the palak dal for 6-7 minutes.

8.    serve palak dal hot with rice or Chapati.

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Road Trip to Medak

On a rainy Sunday morning , me and my husband decided to go for a drive , we wanted to go to a place which is not very far off and something we can just cover in a day .While deciding which place to go we came across Medak Church and thought of exploring it .The best part of  the drive to Medak church  is the scenic ride to country side with good weather and music its quite an experience. 

The Drive :- We started from Kondapur and headed towards Miyapur 'X' Roads. At the junction we took the right turn to hit the Medak Road. Its a straight drive to Medak from there.The Medak Road is not your typical four lane highway. It starts off as a usual 2-lane road and is a scenic ride through the country side. 

on our drive we came across few monkeys and took few stopovers  and pics :)

and finally we reached the Medak Church it was quite peaceful ,The short inside visit of the church was breathtaking the Church is indeed very beautiful. The paintings on the walls are simply one of the best piece of art I have seen. We so wanted to take photos but weren't allowed .The outer structure of the church is a monumental piece of architecture. The Church definitely happens to be biggest I have seen till now. From wikipedia article "With its massive dimensions, 100 ft width and 200 ft. length, the church can accommodate as many as 5000 people at a time".it was a quite a refreshing trip.

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Palak Dry Recipe | South Indian Palak Recipe | Spinach Dry Recipe

I Love Palak and always in search of new recipes , last week I was at my neighbors house and we were just talking , she told me she has made Palak sabzi and I was quite curious as how is it , she being a south Indian make sabzis little different and its always tasty .when I tasted it I was like wow!! :) How you made this ...and following is the recipe, In this recipe Palak flavor is amazing with garlic and curry leaves.

Ingredients:-

• 500 gms of Palak , washed and coarsely chopped
• 1 tbsp Oil for cooking
• Salt as per taste
• 1 tsp of turmeric powder
• 1 tsp of red chili powder
• 4 ..5 cloves of garlic chopped
• 1 tsp of Bengal Gram /Chana 
• 1 tsp of cumin seeds
• 1 tsp of mustard seeds
• 9..10 curry leaves
• 3/4th cup of boiled Milk

Cooking Instructions:-

1. Pour oil in a wok /Kadhai/Pan
2. Add cumin  seeds , mustard seeds, garlic, curry leaves  and Chana Dal and let it simmer for 1 min
3. Now add washed and coarsely chopped Spinach to this , mi it well .
4. Add turmeric powder, salt , red chili powder and 1/4th cup of water and let it cook .
5. Keep on stirring in between 
6. Once the Spinach is cooked add 3/4th cup of milk to it , mi well and let the milk dry.
7. Spinach sabzi is ready 
8. Serve it hot with Chapattis or rice.

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Vegetable Cutlet Recipe | Easy Veg Cutlet | Cutlet with Left over Rice

I was just browsing through facebook where I saw a post "Quick & easy cutlets made with left over Rice ." at Chef at Large community and decided to give it a try , I did little modification to the recipe and Vegetable Cutlet was ready :) yum yum!!

Ingredients

1. 2 medium sized aloo/potatoes chopped
2. 2 carrots/gajar chopped
3. 1 cup peas/matar
4. 1 onion finely chopped
5. 2 teaspoon ginger-garlic-green chilli paste
6. 1 tsp garam masala powder
7. ¼ tsp red chilli powder/lal mirch powder
8. 2 bread slices
9. ½ cup semolina/sooji
10. salt as required
11. oil for frying
12. 1 tsp chat masala
13. Salt as per requirement
14. 1 tsp Coriander powder
15. 1/4 cup finely chopped cilantro
16. 1 cup left over Rice

Instructions

1.    Take the chopped potatoes, carrots and peas and boil it for 2, 3 whistle till veggies are cooked.

2.    Drain them now mash them with a spoon or spatula. Make a coarse mixture of the veggies.

3.    Take 2 slices of bread ( you can use either white or brown bread ). Soak them lightly in water. Now press them tightly and remove all the water. Add this to the mashed vegetables, left over rice ,Add the chopped onion, ginger-garlic-green chilli paste, salt, garam masala , coriander leaves powder, red chilli powder , chat masala and salt. Mix everything well.

4.    Make medium sized balls of the mixture and flatten each of them with the palm of your hands.

5.    I shaped the veg cutlets and rolled them in roasted semolina.  Shallow fry the cutlets in oil till crispy and golden brown on both sides.

6.    Serve vegetable cutlets them hot plain with  coriander chutney, sauce.

Linking to Blog event 

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Paneer veg sandwich recipe, Cottage Cheese Sandwich

Toasted sandwiches with cottage cheese. Perfect for a light evening snack. The chilli paneer toast is a healthy, simple and quick to prepare sandwich recipe. 

 Ingredients :-

for sandwiches:

• 8 to 10 slices of wholewheat or brown bread or white bread
• 1 medium size tomato
• 1 medium size onion, peeled
• chaat masala as required
• cumin powder as required
• butter or olive oil as required

for the paneer/cottage cheese stuffing:

• 200 gms paneer/cottage cheese
• 1 tbsp chopped coriander
• ½ tsp dry oregano
• ¼ tsp black pepper powder
• ¼ tsp red chili powder or red chili flakes
• 1 green chili, chopped
• rock salt or black salt as required

 

 

 

Method:-

preparing the paneer stuffing:

1. crumble the paneer in a bowl.
2. add all the fresh herbs, oregano, green chilies, red chili powder, pepper powder and salt.
3. mix well.

preparing the sandwiches:

1. slice all the veggies thinly.
2. place the paneer mixture on the bread.
3. sprinkle some chaat masala and jeera powder.
4. place the two or three slices of each veggie on the paneer stuffing.
5. sprinkle again some salt, chaat masala and cumin powder.
6. place the other buttered slice on the top.
7. either grill or toast the sandwich till crisp and browned from both sides.
8. brush some oil or butter on the top of the sandwiches.
9. serve paneer veg sandwich hot with  tomato sauce.

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