Saturday, January 14, 2012


Bottlegourd/ Calabash / Sorakayi / Loki3 cups
Milk 1.5 ltrs
Dry coconut powder 1 tbsp
Almonds10 (soak and peel the skin)
Chironji 1 tbsp
Cardamon powder1 tsp
Sugar1 - 1½  cups
Ghee2 tbsp
Kis mis2 tbsp

  • Peel bottle gourd and cut horizontally. Remove the soft part along with seed. Now grate with help of grater and squeeze the water.
  • Grind almonds, chironji, dry coconut powder and into fine paste (add water to make a paste).
  • Heat ghee and fry Kaju and kismis. Pull out from ghee and keep aside.
  • In same ghee fry grated bottle gourd till the raw smell leaves.
  • Meanwhile, bring milk to boil and continues boiling for another 5 minutes.
  • Now add bottle gourd as prepared above. Stir and boil on medium flame 5-8 minutes.
  • Add sugar, cardamon  powder and above dry fruits paste. Stir, and continue boiling for another 5 minutes or boil till to your desired consistency.
  • Garnish with cashews and Kismis.
  • Serve hot or warm.

Tuesday, January 10, 2012


Tomatoes500 gm (diced)
Onions2 medium onions (diced)
Peppercorns1 tsp
Salt to taste
Green chillies2 (chopped finely)
Garlic6 flakes 9peeled and chopped)
Carrot1 medium one (cut into inch size pcs)
Coriander leaves fewchopped
Mint leaves few for garnishing
Butter1 tbsp

  • In a pressure cooker add diced tomatoes, onions, carrots, peppercorns, 4 cups water and salt to taste. Cover with the lid and pressure cook on high flame up to 4-5 steams. Off the flame and  allow pressure to release.
  • Later, grind the veggies in a blender / mixer jar along with the stock into puree. Strain the mixture. If it is too thick add water and keep aside.
  • In a bottomed vessel, heat the butter. Add chopped garlic and green chillies and fry it less then 2 minutes. 
  • Pour the tomato stock as prepared above.
  • Stir and bring to boil. Add chopped cilantro and continue boiling for some time.
  • Off the flame and garnish with  Mint leaves and serve hot.
Note: If the soup is watery, to make it thick, in a bowl mix 1-2 tsp of Corn flour in cold water without any lumps. Pour slowly when soup is boiling. Stir and allow to boil for couple of minutes and serve.

Sunday, January 8, 2012


Sweet Corn Kernels250 gm
Butter1 tbsp
Saltto taste
Chaat masala½ tsp
Pepper powder (optional) ½ tsp

  • Add salt (little) to corn kernels and pour enough water to boil .
  • Pressure cook on high flame up to three whistles.
  • Allow pressure to release and drain the water.
  • When it is hot mix butter, salt, chaat masala and pepper powder and mix well.
  • Serve hot.


Sandwich Bread / Brown Bread16 slices
Large Capsicum1 (remove the seeds and chop into small pieces)
Medium sized Onions 1 chopped
Large tomato 1 (remove the seeds and chop into small pieces))
Burger Mayonnaise (Eggless)2 tbsp
Pepper powder and salt for seasoning
Amul Butter. 2 tbsp
Tomato sauce/ ketchup 1/4th cup
Cheese slices (for cheese sandwiches)8

  • Combine all veggies in a mixing bowl. Mix mayonnaise, pepper and very little salt.
  • To 8 slices apply butter on one side and ketchup to remaining 8 slices.
  • Take one set of slices set and spread veggies mix evenly and cover with other set  of slices (butter slice up).
  • Trim the edges (this is optional) and toast them in toaster/sandwich maker.
  • Serve hot.
For Cheese flavour:
  • All u need is Cheese slices. Place each slice on top of veggies spread, and cover with another set bread slice. 
  • Trim the edges (this is optional) and toast them in toaster/ sandwich maker.

Saturday, January 7, 2012

Aloo Caps Muttar Curry

Aloo250 gm
Fresh peas 1 cup
Capsicum1 (diced)
Ginger Garlic paste1tsp
Red chilly powder1tsp
Chole masala1tsp
Amchur 1 tsp
Tomatoes medium sized2 (chopped) and 1 diced
Whole garam masala2 cloves
1 cardamom
¼tsp shajeera
Garam masala powder 2 cloves
½” cinnamon
1 cardamom (all together into fine powder)
Saltto taste
Oil3 tbsp

  • Heat 2tbsp of oil in a pressure pan. Add whole garam masala and fry it for few seconds.
  • Then add onions, green chillies and tomatoes. Fry till u see oil on sides.
  • Off the flame and cool it. Grind into fine paste.
  • Heat tbsp of oil in same cooker pan. Fry potatoes, peas and ginger garlic paste for couple of minutes.
  • Then add ground paste of tomatoes and onions. Mix and cook for 2minutes
  • Add all dry ingredients as listed above. Mix well and saute it for 2minutes on high flame.
  • Pour enough water and mix diced veggies (tomatoes and capsicum).
  • Cover with pressure pan lid and allow to cook on high flame up to 3 steams.
  • If gravy is too watery, cook on high flame till gravy thickens.
  • Serve with roti or puri.
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