Thursday, July 31, 2014


Basmati rice- 2 cups
Kheema-1 cup (pressure cook for only 1-2 whistle with little ginger garlic paste,curd and salt)
Onion-1 medium (thinly sliced)
Tomato-1 small (cut into small cubes)
Green chillies-2-3 slightly slit
Ginger garlic paste -1 tsp
Curd -2 tsp
Chilli powder-1/2 tsp
Garam masala powder-1/4 tsp
Biriyani powder- 1 tsp(optional)
Mint leaves- 1/2 cup
Coriander leaves-1/2 cup
Cinnamon-1 inch
Oil-3 tbsp
Ghee-1 tbsp
Salt-to taste
Coconut milk-1/2 cup
Water- 3 cups

1.Soak the rice in water for sometime.
2.In a kadai,add oil,ghee and add cloves,cardamom and cinnamon and let it splutter.
3.Now add ginger garlic paste,onion and saute well.
4.When onion turns golden brown,add tomato and mix well.
5.Add green chillies,chilli powder,biriyani powder and curd  to it.
6.Add the kheema,mint leaves and coriander leaves and saute.
7.Transfer this to the rice cooker.
8.Add water in the kadai in which you made the gravy and let it boil.
9.Pour it into the rice cooker.
10.Add coconut milk,salt and switch it on.
11.When it starts to boil,add the rice and close the lid.

11.Mix it once in between when it is getting cooked.

1.Add 1/2 to 1 cup extra water if you are cooking in an electric rice cooker.
2.Garam masala powder is a grounded powder, home-made with cinnamon,cloves,cardamom with
1 : 3/4 : 1/2 ratio.(Just grind them to a fine powder all together).
3.If you are using chicken kheema,you need not pressure cook them.(add them directly to the onion tomato gravy).


Basmati rice-1 cup
Milk-2 cups
Sugar - to taste
Milkmaid-1 tin
Rose water-1 tsp
Mixed nuts-to taste
Ghee-1 tbsp
Saffron-to garnish (soak in 1 tbsp of warm milk)
1.Soak the basmati rice in water for 30 minutes.
2.Drain the water and dry them for 5-10 minutes.
3.Grind them to a coarse powder.
4.In a pan or kadai add milk and boil it.
5.To this,add the coarsely ground rice and let it boil.
6.Mix it nicely without any lumps.
7.Let the rice get nicely cooked.Add little water if needed.
8.When the rice is cooked well,add milkmaid and sugar.

8.In a small kadai add little ghee and fry the mixed nuts and add it to the milk mixture.
9.Stir well and add rose water and saffron.
10.Serve hot or cold.

1.Do not grind the rice very soft.It will make them more creamy.
2.Never add the sugar and the milkmaid until the rice is nicely cooked.
 (If you add sugar before the rice is cooked,it will take more time to get done)


Rice flour-1 cup
Sugar-1/4 cup
Coconut milk-1/4 cup
Salt-less than a pinch
Hot Oil/Ghee-2 tsp
Oil- for deep frying

1.Dry roast the rice flour till you get a nice aroma.
2.In a bowl add rice flour,salt and mix well.
3.Add hot oil/ghee to it and mix it.
4.In a blender add sugar and powder it.
5.To this,add egg and give just 1 run in the blender.(need not blend for more time)
6.Add this to the rice flour mixture and blend.
7.Sprinkle little coconut milk now and then to form a thick dough(like chapati dough)
8.Take a small portion of it and make it flat with 1/4 inch thickness.
9.Give it a striped impression using a fork or any instrument.
10.Cut into diamond,square,rectangle shapes and deep fry them to a slight golden colour.
11.Let it rest to room temperature.
12.Serve this snack with hot tea/coffee.

1.Do not dry roast till it becomes dark golden colour.
2.Dry roast them only till you get a nice aroma and slightly golden brown.
3.If any of the items goes more or less then the paniyaram will split in oil.
4.Maintain a balanced texture.Not too thick or not too soft.
5.You can also use a murukku maker to squeeze out these paniyaram.
     (use a thick lengthy impression plate for the murukku maker)

Wednesday, July 30, 2014


For batter:
Idli batter-1 cup
Cooking soda-1 pinch
Salt-to taste

For stuffing:
Onion-1/2 medium (thinly sliced)
Mixed vegetables-1/4 cup (beans,carrot,peas,boiled potatoes)
Cumin seeds-1/4 tsp
Turmeric powder-1/4 tsp
Chilli powder-1/2 tsp
Cumin powder- 1/4 tsp
Garam masala powder-1 pinch
Salt-to taste
Coriander leaves
Oil- 2 tbsp
          (or )
Any stuffing as you wish

For stuffing:
1.In a kadai,add oil and when heated,add cumin seeds and let it splutter.
2.Now add the onion and saute till it becomes translucent.
3.Add the mixed vegetables and mix well.(mash the potatoes to a medium crunchy texture).
4.To this, add all the powders mentioned above and add little water and mix well.
5.Close the lid and let it cook for sometime and stuffing is ready.

6.In a paniyara kadai,add little drops of oil in each hole.
7.Now pour the idli batter to half the hole.

8.Now take the stuffing in a spoon and place it in the center.

9.Now pour some more batter on top of this mixture.

10.Let it cook for sometime.
11.Now turn it over and let it becomes a nice golden colour.

 12.Crispy hot stuffed paniyaram is ready to serve with coconut chutney.

1.Never pour the batter fully in the mould.Pour only half the hole.
2.You need not add any onion in the idly batter as the stuffing itself contains all of them.
3.Do not put more stuffing,as it would flow out of the mould when you pour the idli batter.
4.Do u have any left over aloo paratha stuffing, then use them to make tasty stuffed kuli paniyaram.


For the Jamun:
Khova - 90 gms
Paneer-25 gms
Maida -1 tbsp
Cooking soda-1 pinch
Milk-for mixing

For Sugar Syrup:
Sugar-1 1/2 cup
Water-1 1/2 cup
Food colour(optional)-1 pinch
Rose water- 2-3 drops

Oil/Ghee-for deep frying

1.Take the khova in a bowl and mash it nicely and keep it aside.
2.Now take the paneer in the same bowl and mash it nicely.
3.Add both khova and paneer together and mix well.
4.To this,add maida,cooking soda and blend.
5.Add milk to the mixture and mix it to make a soft dough.
6.Let it rest for an hour.
7.Meanwhile,add water,food colour and sugar in a vessel and let it boil.
8.Make a sugar syrup by letting it boil in medium heat for 10-15 mins.
9.Off the stove and add rose water and leave the sugar syrup aside.
10.Now heat the oil in a kadai in a medium flame.
11.Make small balls from the dough and deep fry them.

12.Add the fried balls to the sugar syrup.
13.Let it soak for 2 hours.
14.Gulab jamuns are ready to be served.

1.Do not mix the dough too soft or too tight.
2.Always fry the jamuns in medium heat.
3.Do not fry in hot oil,as it will make the outer dark and uncooked inside.
4.While frying the jamuns,stir them continuously with the ladle to get an even colour.
5.Do not make the sugar syrup too thick nor too runny.
6.If the sugar syrup is too thin,it will spoil the jamuns and it will get bad soon.
7.Make sure that there is no cracks in the balls,as it will split ,when you put it oil as well as in the syrup.

Tuesday, July 8, 2014


Rava/ Sooji-1 cup
Milk- 3-4 tsp
Sugar-to taste
Salt-less than a pinch
Cooking soda(aapa soda) -1 pinch
Cardamom powder- 2 pinch
Oil-for deep frying

1.Dry roast the rava in a dry kadai till slight aroma comes from it.
2.Let it cool for sometime.
3.In a bowl,add roasted rava,sugar,egg,salt and cardamom powder and mix well.
4.The mixture should be a semi solid consistency.
5.Add little milk to it and blend well.
6.Heat oil in kadai
7.Take a small amount and put in the hot oil forming small balls.
8.Cook till it becomes nice golden brown.
9.Hot rava paniyaram is done.

1.Egg is a base for softness.If you are scared about the smell,leave the egg and add little more milk.
2.Do not add too much sugar,as it will turn the paniyaram more brown.
3.Batter should be semi-solid.Otherwise they will separate in the oil when it is too loose or it will be too hard when the batter is thick.

Monday, July 7, 2014


Onion-1 medium (thinly sliced)
Mixed vegetables-1 cup (beans,carrot,peas,boiled potatoes)
Cumin seeds-1/2 tsp
Turmeric powder-1/2 tsp
Chilli powder-1 tsp
Cumin powder- 1/2 tsp
Garam masala powder-1/4 tsp
Bread crumbs- for coating on top
Salt-to taste
Coriander leaves
Oil- 2 tbsp

1.In a kadai,add oil and when heated,add cumin seeds and let it splutter.
2.Now add the onion and saute till it becomes translucent.
3.Add the mixed vegetables and mix well.(mash the potatoes to a medium crunchy texture).
4.To this, add all the powders mentioned above and add little water and mix well.
5.Close the lid and let it cook for sometime.
6.In a bowl add egg and mix it nicely with little salt.
7.Have bread crumbs ready in a tray.
8.When the veg. mixture is thick enough,make balls with it.
9.Take the veg. ball and dip it in the egg and put it in bread crumbs and give a press.
10.Make ready with all the other veg balls too.
11.In a dosa tawa,spray little oil and place the patties.
12.Leave it for sometime and flip it the other side to cook well.
13.Leave it till it becomes nice golden brown on both the sides.
14.You can even deep fry them in oil.
15.Hot cutlets are ready to serve.

Wednesday, July 2, 2014


Buns- 4
Onion-1 medium
Vegetables-1 cup (I've used beans,carrot,peas cut into small pieces)
Potato - 2 boiled and mashed.
Ginger garlic paste-1 tsp
Green chillies-2 (cut into very thin pieces)
Chilli powder-1/2 tsp
Garam masala powder-1 pinch
Turmeric powder-1/4 tsp
Cumin powder- 2-3 pinch
Chaat masala-2 pinch
Coriander leaves
Salt-to taste
Oil- 2 tsp

1.In a kadai,add oil and saute the ginger garlic paste till raw smell goes off.
2.Now add the onion and mix well.
3.Add the vegetables and saute with little salt.
4.Add chilli powder,garam masala powder,turmeric powder,cumin powder and chaat masala.
5.Now add the boiled and mashed potato and mix well.
6.Add coriander leaves and keep it aside.

7.In a tawa,spray little oil and toast the buns on both the sides.
8.Place the vegetable mixture in the center and cover the bun and toast them for some time.
9.Serve hot with ketchup or mint chutney.

1.Having left over dry subji or any cutlet masala,aloo paratha stuffing. Then try this yummy tasty toasted masala buns.


Beans- 1 Cup (Kidney beans,Channa,Green gram)
Onion-1 medium(cut into very small cubes)
Tomato-1/2 (cut into cubes,use without seeds)
Cucumber-1 (cut into small cubes)
Lemon juice-1 tsp
Ginger juice-1/2 tsp
Coriander leaves-for garnishing
Olive oil-1 tsp
Salt-to taste

1.Soak the beans overnight or minimum 4 hours.
2.Pressure cook for 2 whistles with little salt and water.
3.Remove pressure and drain the water.
4.In a bowl,add cut onion,tomato,cucumber and beans and mix well.
5.To this,add little salt,lemon juice,ginger juice,olive oil and blend.
6.Add coriander leaves for garnishing.
7.Serve mild hot or chill.


Strawberry-4-5 nos.
Milk-1 cup
Sugar-3-4 tsp
Vanilla Ice cream-1 scoop

1.Wash the strawberries and cut them into pieces.
2.Make puree of the strawberries and banana with sugar in a blender.
3.Add milk and blend to a soft creamy smoothie.
4.Pour it in a cup and chill it in the refrigerator.
5.Scoop vanilla ice cream/frozen strawberry juice on the top.
6.Serve chill.

1.Add fruits according to your taste.
2.Add honey for additional taste.