Saturday, 16 July 2016

How to make Punjabi Dum Aloo

Recipe of Punjabi Dum Aloo | Kashmiri Dum Aloo

Spicy and flavorful restaurant style punjabi dum aloo is a perfect accompaniment with Indian breads and rice in which potatoes are simmered in smooth and creamy thick gravy with the flavor Indian spices.

Dum Aloo, Indian vegetable

This is a perfect dish for a party or a get together. This punjabi dum aloo is easy to make and tastes divine. This is an exotic side dish which has lovely flavors and aroma.

Dum Aloo, Indian vegetable, Aloo dum,potato vegetable

Lets start with the recipe :

Preparation Time   Cooking time Total Time Yield
10 minutes30 minutes40 minutes Serves 4 

Recipe Type : Lunch, Dinner
Cuisine : Indian

Ingredients for Dum Aloo :
  • 1 cup semi boiled medium size potatoes
  • 12 cashews
  • 1 teaspoon pepper
  • 1 teaspoon cumin seeds
  • pinch of asafoetida/hing
  • 2 chopped onions
  • 8 crushed tomatoes
  • 8 chopped garlic cloves
  • 2 chopped green chillies
  • 1/2 teaspoon red chilly
  • Salt according to taste
  • 1 teaspoon garam masala 
  • 1 teaspoon coriander powder
  • 1/4 teaspoon turmeric
  • 1 tablespoon cream
  • oil
Preparation for Dumplings :
  1. Cut boiled potatoes in half
  2. In a deep pan, deep fry the potatoes till they turn golden and cooked
  3. Prick potatoes with a fork
  4. Soak cashews in warm water and ground it in a dry paste
  5. In a pan, add cumin seeds, asafoetida, garlic, green chillies 
  6. Add onion and let it cook till its light brown
  7. Add mashed tomato in it
  8. Add salt, pepper, garam masala, coriander powder, red chilly, salt and turmeric powder
  9. Let it cook on low flame for few minutes 
  10. When it is cooked, let it cool down 
  11. Grind it in a grinder into a fine paste
  12. In a pan, add the tadka paste and cashew paste
  13. Add 1 tablespoon of water and the fried potatoes in it
  14. Add cream in it and let it cook on the low flame till the gravy thickens
  15. Serve hot with Indian flatbread
Dum Aloo, Indian vegetable, Aloo dum,potato vegetable

Monday, 11 July 2016

How to make Mix Vegetable

Recipe of Dry mix vegetable

Dry mix vegetable is delicious classic traditional Indian stir fry dish in which veggies and potatoes are cooked with Indian spices and served with Indian flat-bread. It is a popular dry vegetable made in punjabi style. It has a beautiful garlicky flavor with the aroma of Indian spices. It is a restaurant style/dhaba style sabji. Dry mix vegetable is a quick and easy recipe which can be made in jiffy.

dry mix vegetable,punjabi recipes,vegetable sabji

You will love this authentic dry mix vegetable which is a perfect accompaniment with the roti. It is a quick one pot meal which you can pack for tiffin with Indian flat-bread or steamed rice. It is a comfort food which can be prepared quickly and goes wonderfully with roti, parantha and naan.

dry mix vegetable,punjabi recipes,vegetable sabji

Lets start with the recipe :

Preparation Time   Cooking time Total Time Yield
10 minutes10 minutes20 minServes 4 

Recipe Type : lunch
Cuisine : Indian

Ingredients :
  • 1 medium size bell pepper/capsicum
  • 1 medium size potatoes
  • 1 chopped carrot
  • Few florets of cauliflower
  • 1/2 bowl chopped french beans
  • 1/2 teaspoon cumin seeds
  • pinch of asafoetida/hing
  • 6 curry leaves / Kadi patta
  • 1 small piece of chopped ginger/adrak
  • 8 chopped cloves of garlic
  • 2 chopped green chillies
  • 1 red dry chilly
  • 1 finely chopped onion
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon garam masala
  • 1/2 teaspoon pepper
  • 1 teaspoon coriander powder
  • pinch of red chilly powder
  • Salt according to taste
  • Oil
  • 1 teaspoon desi ghee/clarified butter
  • chopped coriander leaves
Preparation :
  • Chop bell pepper, carrot, cauliflower, french beans, and wash it thoroughly in water
  • Chop potatoes in medium size
  • In a deep non-stick pan or kadhai, heat 1 tablespoon of oil
  • Add cumin seeds and asafoetida in it
  • When it splutter, add curry leaves, ginger, garlic, dry red chilly and green chilly in that
  • Add chopped onion in it and mix it
  • Add potatoes and mix well
  • Add turmeric, garam masala, coriander powder, pepper, chilly powder and salt in it
  • Cover it with a lid and let it cook on low flame for a minute 
  • Add all veggies in it and cover it with a lid, cook it on low flame
  • Check it occasionally and stir it, cook it for 15 minutes or more (as required) till it is cooked
  • Add desi ghee in it and cover it with a lid
  • When potatoes and cabbage are cooked, it is ready to serve
  • Garnish it with coriander leaves
  • Serve hot with Indian flatbread and raita
dry mix vegetable,punjabi recipes,vegetable sabji

Saturday, 9 July 2016

Mexican Style Nachos

Mexican Style Nachos with Guacamole and Salsa

Mexican style Nachos are spicy, tangy and yummy. I have given a twist to simple nachos and dip. The Mexican flavor of guacamole and kidney beans makes it exotic and different.

Nachos, Mexican, salsa, guacamole,Indian

Salsa and lemon juice makes spicy and tangy. Fresh ingredients makes it flavorsome.

Nachos, Mexican, salsa, guacamole,Indian

Lets start with the recipe :

Preparation Time   Cooking time Total Time Yield
10 minutes10 minutes20 minServes 4 

Recipe Type : lunch
Cuisine : Indian

Ingredients :

  • 1 packet of Nachos
  • 2 tablespoon guacamole 
  • 2 tablespoon salsa
  • 2 medium size finely chopped onion
  • 2 medium size finely chopped tomato
  • Few black olives
  • Jalapenoes (according to taste)
  • 1 tablespoon canned or boiled kidney beans
  • Salt (according to taste)
  • Pepper
  • chaat masala
  • 1 lemon
  • 1/2 teaspoon basil
  • 1/2 teaspoon oregano 
  • handful of chopped coriander
Preparation :
  • In a bowl, add kidney beans, salt, pepper, chaat masala and toss it 
  • Break nachos with a hand and add them in a bowl
  • Add salsa, guacamole, onions, tomatoes, olives and jalapenos 
  • Add basil, oregano, coriander and lemon juice
  • Serve immediately otherwise it will become soggy 

Thursday, 19 May 2016

How to make Aloo Baingan

Recipe of Aloo Baingan | Dry Eggplant Potato Vegetable

Punjabi aloo Baingan is a delicious classic traditional dish in which eggplant/brinjal and potatoes are cooked with Indian spices and served with Indian flat-bread. It has a beautiful garlicky flavor with the aroma of Indian spices. It is a restaurant style/dhaba style Aloo Baingan. It is a comfort food which can be prepared quickly and goes wonderfully with roti, parantha and naan.

Aloo Baingan,brinjal,eggplant, vegetable

You will love this authentic aloo baingan which is a perfect accompaniment with the roti. It is a quick one pot meal which you can pack for tiffin with Indian flat-bread or steamed rice.

Aloo Baingan,brinjal,eggplant, vegetable

Lets start with the recipe :

Preparation Time   Cooking time Total Time Yield
10 minutes10 minutes20 minServes 4 

Recipe Type : lunch
Cuisine : Indian

Ingredients :
  • 8 small eggplants/brinjal/baingan
  • 2 medium size potatoes
  • 1/2 teaspoon cumin seeds
  • pinch of asafoetida/hing
  • 1 small piece of chopped ginger/adrak
  • 8 chopped cloves of garlic
  • 2 green chillies
  • 1 finely chopped onion
  • 1 teaspoon mango powder/amchur
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon garam masala
  • 1/2 teaspoon pepper
  • 1 teaspoon coriander powder
  • pinch of red chilly powder
  • chopped coriander leaves
  • Salt according to taste
  • Oil
Preparation :
  • Wash eggplant/baingan thoroughly in water
  • Slice it in round shape
  • Peel potatoes and chop them in medium size
  • In a deep non-stick pan or kadhai, heat 2 tablespoon of oil
  • Add cumin seeds and asafoetida in it
  • When it splutter, add ginger, garlic and green chilly in that
  • Add chopped onion in it, let it cook till it turns pink
  • Add potatoes and mix well
  • Add turmeric, garam masala, coriander powder, pepper, chilly powder and salt in it
  • Cover it with a lid and let it cook on low flame for a minute 
  • Add eggplant in it and cover it with a lid, cook it on low flame
  • Check it occasionally and stir it, cook it for 10 minutes (as required)
  • When potatoes and eggplant are cooked, garnish with chopped coriander leaves
  • Serve hot with Indian flatbread

Wednesday, 17 February 2016

How to make Punjabi Aloo Wadi with Gravy

Recipe of Punjabi Aloo Wadi with gravy | Wadiyan | Moong Dal Nuggets

Aloo wadi/vadi is a traditional Indian dish in which moong dal nuggets and potatoes are cooked in onion tomato based gravy in Indian spices which tastes wonderful with Indian flatbread. Aloo wadi is simple yet flavorful. It is a perfect accompaniment for roti and naan.

Aloo wadi, Aloo vadi,moong dal nuggets, punjabi recipes

It is curry made with potatoes and wadi. It is a scrumptious curry dish which can be served with roti, naan or rice.

Aloo wadi, Aloo vadi,moong dal nuggets, punjabi recipes

Lets start with the recipe :

Recipe Type : Lunch, Dinner
Cuisine : Indian

Preparation Time   Cooking time Total Time Yield
10 minutes20 minutes30 minutes Serves 4 

Ingredients :
  • Urad dal wadi 100 grams
  • 4 medium size potatoes
  • 1/2 teaspoon cumin seeds
  • 2 chopped onions
  • 1 teaspoon chopped ginger
  • 8 chopped cloves of garlic
  • 2 chopped green chillies
  • 4 tomatoes grounded/grated 
  • Pinch of asafoetida (Hing)
  • Salt according to taste
  • 1/2 teaspoon turmeric
  • 1 teaspoon garam masala
  • 1 teaspoon coriander powder
  • chopped coriander leaves for garnishing
  • Oil
Preparation of Gravy :

  • Break wadi in small pieces and keep it aside
  • Chop potatoes in big chunks
  • Heat one tablespoon oil in a pressure cooker, add wadi in it and saute for 5 minutes
  • Take it out and keep it aside
  • In the oil, add cumin seeds and hing, till it splutter
  • Add onions, garlic, ginger and green chillies in it
  • Saute till onion turns light brown
  • Add crushed tomatoes in it
  • Let it cook on medium flame for few minutes 
  • Add salt, turmeric, garam masala and coriander powder in it
  • Cook on low flame, add potatoes and wadi in it
  • Add 1 cup of water in it and let it boil
  • Cover the lid and cook it for 4 whistles
  • When the pressure cools down naturally, open the lid
  • Cook it on low flame for 5 minutes and mash potatoes with spatula little bit to make gravy thick
  • Garnish with coriander leaves and serve hot with Indian flatbread.

You can also check out recipe of Rajma chawalKadhi chawalAloo PooriChole pooriStuffed Capsicum

Monday, 15 February 2016

How to make roasted phool makhana

Recipe of Roasted Phool Makhana | Lotus seeds | Puffed Foxnuts

Phool Makhana is healthy and nutritious snack which is easy to digest and a perfect snack. This super crunchy yummy snack can be prepared in 10 minutes and can be stored for long. When you roast it in clarified butter/ghee with spices, it tastes divine. Once you taste it, you can't stop eating it. These makhana's are addictive and kids love eating this too. Instead of chips, you can pack this for them. This is a best substitute of chips and best evening snack. You can also serve it as a substitute of popcorn which you can have it guilt free.

phool makhana,lotus seeds,foxnuts

The best part about this phool makhana is that you can store it for a long time. You have to make sure to store in an air tight container otherwise it will lose it's crispiness and crunchiness. Phool makhana has so many health benefits and this is the best way to add this in your diet. It is rich in protein, calcium, iron etc. It is a perfect tea time snack. You can enjoy it with a cup of tea.

phool makhana,lotus seeds,foxnuts

Lets start with the recipe :

Preparation Time   Cooking time Total Time Yield
0 minutes10 minutes10 minutes 1 jar

Recipe Type : Snack
Cuisine : Indian

Ingredients :
  • 4 cups phool makhana
  • 1 tablespoon of ghee/clarified butter
  • Salt according to taste
  • 1 teaspoon pepper
  • 1 teaspoon chaat masala 
Preparation :
  • Heat ghee/clarified butter in a deep pan
  • Add phool makhana in it and roast it on low flame for 10 minutes and stir often
  • Cook till the phool makhana are crispy and crunchy and then turn off the flame
  • Add salt in it and stir it well 
  • Add chaat masala and pepper in it, toss it well
  • Once they cool down, store them in a air tight container
phool makhana,lotus seeds,foxnuts

Note :
  • You can store it upto 1 month in a air tight container

Saturday, 13 February 2016

How to make cabbage vegetable

Recipe of Cabbage Vegetable | Patta gobhi ki sabji

Cabbage vegetable/patta gobhi ki sabji is delicious classic traditional Indian stir fry dish in which cabbage and potatoes are cooked with Indian spices and served with Indian flat-bread. It is a popular dry vegetable made in punjabi style. It has a beautiful garlicky flavor with the aroma of Indian spices. It is a restaurant style/dhaba style sabji. Patta gobhi is a quick and easy recipe which can be made in jiffy.

Cabbage vegetable, patta gobhi,Indian sabji

You will love this authentic patta gobhi sabji which is a perfect accompaniment with the roti. It is a quick one pot meal which you can pack for tiffin with Indian flat-bread or steamed rice. It is a comfort food which can be prepared quickly and goes wonderfully with roti, parantha and naan.

Cabbage vegetable, patta gobhi,Indian sabji

 Lets start with the recipe :

Preparation Time   Cooking time Total Time Yield
10 minutes10 minutes20 minServes 4 

Recipe Type : lunch
Cuisine : Indian

Ingredients :
  • 1 medium size cabbage/patta gobhi
  • 2 medium size potatoes
  • 1/2 teaspoon cumin seeds
  • pinch of asafoetida/hing
  • 1 small piece of chopped ginger/adrak
  • 8 chopped cloves of garlic
  • 2 green chillies
  • 1 red dry chilly
  • 1 finely chopped onion
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon garam masala
  • 1/2 teaspoon pepper
  • 1 teaspoon coriander powder
  • pinch of red chilly powder
  • Salt according to taste
  • Oil
Preparation :
  • Chop cabbage and wash it thoroughly in water
  • Chop potatoes in medium size
  • In a deep non-stick pan or kadhai, heat 1 tablespoon of oil
  • Add cumin seeds and asafoetida in it
  • When it splutter, add ginger, garlic, dry red chilly and green chilly in that
  • Add chopped onion in it, let it cook till it turns pink
  • Add potatoes and mix well
  • Add turmeric, garam masala, coriander powder, pepper, chilly powder and salt in it
  • Cover it with a lid and let it cook on low flame for a minute 
  • Add chopped cabbage in it and cover it with a lid, cook it on low flame
  • Check it occasionally and stir it, cook it for 15 minutes or more (as required) till it is cooked
  • When potatoes and cabbage are cooked, it is ready to serve
  • Serve hot with Indian flatbread
Cabbage vegetable, patta gobhi,Indian sabji

Wednesday, 10 February 2016

How to make Spaghetti Tomato Basil Veggie Pasta

Recipe of Spaghetti Tomato Basil Veggie Pasta 

Spaghetti Tomato Basil Veggie Pasta is a semolina spaghetti pasta in delicious sauce made with fresh tomatoes and fresh basil. This pasta rich, hearty and delicious with lovely combination of flavors. When you coat this pasta with delectable tomato basil sauce, it makes it divine. Addition of vegetables makes it a perfect one pot meal with healthy vegetables and beautiful flavors.

spaghetti pasta,tomato basil,veggie pasta

I always look for a comfort food which can be easily put together and is quick and delicious. This spaghetti Tomato Basil Veggie Pasta is fast and easy to make option for lunch. Kids are fond of this too, you can pack this for their tiffin. You can serve it with a slice of crisp bread or as a stand alone dish. You can customize it by putting your choice of veggies in it.

spaghetti pasta,tomato basil,veggie pasta


spaghetti pasta,tomato basil,veggie pasta

Lets start with the recipe :


Preparation Time   Cooking time Total Time Yield
10 minutes20 minutes30 minutesServes 4

Recipe Type : Pasta
Cuisine : Global

Ingredients :
  • 1 packet semolina/wheat flour spaghetti pasta
  • 1 cup fresh tomato puree 
  • 1 chopped onion
  • 6 garlic cloves
  • 2 green chillies 
  • 1/2 teaspoon sugar
  • 1 tablespoon fresh chopped basil
  • 3 chopped red paprika
  • 1/4 teaspoon black pepper
  • 1 teaspoon vinegar
  • 1 teaspoon oregano/Italian seasoning
  • 1/4 teaspoon red chilly powder
  • 1 tablespoon olive oil
  • Salt according to taste
  • cheddar cheese for sprinkling 
Ingredients for veggies :
  • 2 sliced onions
  • 1/2 chopped green bell pepper/capsicum
  • 1/2 chopped yellow bell pepper/capsicum
  • 1/2 chopped red capsicum
  • 2 chopped carrots
  • Some corn kernels 
Preparation for veggies :
  • In a pan, heat 1 teaspoon of oil and add the veggies
  • Let it cook on low flame for few minutes
  • When they are half cooked and still crunchy, keep it aside
Preparation :
  • Boil spaghetti in a deep pan, till it is cooked
  • Drain, rinse it with the cold running water and keep it aside
  • In a blender, add onion, garlic, green chillies, red paprika and fresh basil
  • In a non-stick pan, heat 1 tablespoon oil and add the mixture
  • Cook it on medium heat and stir often
  • When it turned golden, add tomato puree in it
  • Add salt, pepper, red chilly, vinegar, Italian seasoning, and olive oil
  • Tomatoes should be warm, not cooked properly
  • Let it cook for 5 minutes and add 1 tablespoon of olive oil in the same
  • Add the veggies in it and mix
  • Add spaghetti pasta and toss it
  • Sprinkle some cheddar cheese for flavor
  • Serve hot
spaghetti pasta,tomato basil,veggie pasta

You can also check out glossary of Indian spices from English to Hindi with health benefits

Thursday, 4 February 2016

How to make Punjabi Aloo Gobhi

Recipe of Punjabi Aloo Gobhi

Punjabi aloo gobhi is delicious classic traditional dish in which cauliflower and potatoes are cooked with Indian spices and served with Indian flat-bread. It has a beautiful garlicky flavor with the aroma of Indian spices. It is a restaurant style/dhaba style Aloo gobhi. It is a comfort food which can be prepared quickly and goes wonderfully with roti, parantha and naan.


 You will love this authentic aloo gobhi which is a perfect accompaniment with the roti. It is a quick one pot meal which you can pack for tiffin with Indian flat-bread or steamed rice.


Lets start with the recipe :

Preparation Time   Cooking time Total Time Yield
10 minutes10 minutes20 minServes 4 

Recipe Type : lunch
Cuisine : Indian

Ingredients :

  • 1 medium cauliflower/gobhi
  • 2 medium size potatoes
  • 1/2 teaspoon cumin seeds
  • pinch of asafoetida/hing
  • 1 small piece of chopped ginger/adrak
  • 8 chopped cloves of garlic
  • 2 green chillies
  • 1 finely chopped onion
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon garam masala
  • 1/2 teaspoon pepper
  • 1 teaspoon coriander powder
  • pinch of red chilly powder
  • chopped coriander leaves
  • Salt according to taste
  • Oil
Preparation :
  • Chop cauliflower in medium florets and wash it thoroughly in water
  • Chop potatoes in medium size
  • In a deep non-stick pan or kadhai, heat 1 tablespoon of oil
  • Add cumin seeds and asafoetida in it
  • When it splutter, add ginger, garlic and green chilly in that
  • Add chopped onion in it, let it cook till it turns pink
  • Add potatoes and mix well
  • Add turmeric, garam masala, coriander powder, pepper, chilly powder and salt in it
  • Cover it with a lid and let it cook on low flame for a minute 
  • Add cauliflower florets in it and cover it with a lid, cook it on low flame
  • Check it occasionally and stir it, cook it for 15 or 20 minutes (as required)
  • When potatoes and cauliflower are cooked, garnish with chopped coriander leaves
  • Serve hot with Indian flatbread

Monday, 1 February 2016

How to make Tandoori Aloo with gravy

Recipe of Tandoori Aloo in yogurt based gravy

Tandoori aloo in yogurt based gravy are spiced baked baby potatoes which can easily made in oven to perfection served in yogurt based thick gravy. It is perfect side dish for parties and dinner which can be served with any Indian flatbread. It is a popular tandoori dish which you will find in the menu's of the restaurants of north India.

Tandoori aloo

I have marinated them in yogurt and spices for few minutes and then bake them in oven. It is an easy recipe which tastes great. It is a healthy way of cooking baby potatoes and can be eaten guilt free. You can customize spices according to your taste by increasing or decreasing the ratio.


Lets start with the recipe :

Preparation Time   Cooking time Total Time Yield
10 minutes60 minutes1 hour, 10 minServes 4 

Recipe Type : Snack
Cuisine : Indian

Ingredients :
  • 20 baby potatoes
  • 1 tablespoon gram flour
  • 1 teaspoon ginger garlic paste
  • 2 finely chopped green chillies
  • 1 teaspoon turmeric
  • 1 teaspoon chilly powder
  • 1 teaspoon coriander powder
  • 2 teaspoon chaat masala
  • 1 teaspoon garam masala
  • Salt according to taste
  • 3 cups fresh yogurt
  • 1 teaspoon ginger garlic paste
  • 1 teaspoon pepper
  • 1 lemon 
  • oil
Preparation :

tandoori aloo,aloo tikka,baby potatoes,spiced potatoes,masala aloo

  • Wash baby potatoes in running water 
  • Heat water in a pan and when it boils, immerse baby potatoes and cook until they are half boiled. Don't overcook the potatoes, they should not be soft or properly boiled.
  • Pour the yogurt in a muslin cloth and squeeze all the water from it
  • Frisk yogurt and add salt, turmeric, chilly, coriander powder, chaat masala, garam masala, pepper and lemon. Mix it well. The consistency of the marination should be semi thick.
  • Keep aside half of the marination mixture
  • Coat the mixture on potatoes and make sure they are covered properly 
  • Add the remaining mixture on the top of the potatoes and keep them aside for 15 minutes or more
  • Prepare the baking tray with silver foil and sprinkle oil on it
  • Spread it evenly on the tray
  • Preheat the oven at 180 degrees for 10 minutes
  • Put marinated potatoes on the plate giving space in between every potato
  • Bake them at 180 degrees for 25 minutes, don't forget to check the potatoes after every 10 minutes and turn them after sprinkling some oil on it, to cook it from all the sides.
  • Take them out and check if they are crispy enough
  • If you want them to be more crispy, bake for some more time
  • In a deep pan, heat oil, add ginger garlic paste and green chillies in it
  • Add remaining marination mixture and gram flour in it
  • Add 1 tablespoon of water, whisk it well and make sure that no lumps are formed
  • Add salt, spices according to taste, cook it on low flame for 10 minutes until its consistency is thick
  • Add baked tandoori aloo in it and cook on low flame for few minutes
  • Serve hot crispy tandoori aloo in yogurt based gravy with Indian flat bread
Tandoori aloo

Note : 
  • Make sure to check the potatoes in the oven while baking, to be sure that they are not getting overcooked
  • Spices can be modified according to taste
  • Time of marination depends on the time you have at hand, you can keep it upto 4 or 5 hours

You can also check out glossary of Indian spices from English to Hindi with health benefits

Saturday, 30 January 2016

How to make green yogurt chutney

Recipe of green yogurt chutney

Green yogurt chutney is a great combination of coriander, mint and yogurt. It is quick easy to make dip which doesn't require any cooking. This flavorful chutney is  served with tandoori delicacies. It goes perfect with tikkas and kababs. You can spice up any food with a bowl of this delicious chutney and some diced onions.


It is a perfect accompaniment with any meal. You can adjust spice according to your taste.


Lets start with the recipe :

Preparation Time   Cooking time Total Time Yield
10 minutes5 minutes15 minutes 1 small Jar

Recipe Type - Chutney
Cuisine - Indian

Ingredients : 
  • 2 cup yogurt
  • 1 green chilly
  • 1/2 cup chopped coriander leaves
  • 1/2 cup chopped mint leaves
  • Salt according to taste
  • 1/2 teaspoon black pepper
  • 1 teaspoon chaat masala
  • 1/3 teaspoon red chilly flakes
  • 6 cloves of garlic
  • 1 teaspoon chaat masala
  • 1 lemon
Preparation :
  1. Wash mint leaves and coriander leaves, add them in a bowl
  2. Add green chilly and garlic in it
  3. Add chaat masala, black pepper, red chilly flakes, lemon juice and salt 
  4. Grind the mixture in a fine paste
  5. Serve Cold 


Thursday, 28 January 2016

How to make Peas Corn Tikki

Recipe of Peas Corn Tikki

Peas Corn Tikki is made of potatoes, peas and corn with the binding of bread and shallow fried to perfection served with mint chutney and tamarind chutney. It is a popular Indian snack which is crispy, flavorful and delicious. It is a perfect tea time snack. These patties are addictive which is a perfect evening snack.

Peas corn tikki, cutlets,patties

These delicious tikkis can be prepared in jiffy. It is a quick and healthy snack which is popular among kids too. You can pack it for tiffin too.

Peas corn tikki, cutlets,patties


Recipe Type : Snack
Cuisine : Indian


Preparation Time   Cooking time Total Time Yield
5 minutes10 minutes15 minutes6 Tikkis

Ingredients : 6 Tikkis
  • 1/3 cup boiled corn
  • 1/3 cup chopped peas
  • pinch of hing/asafoetida 
  • 4 boiled potato
  • 3 pieces of bread
  • Salt according to taste
  • 1/2 teaspoon chaat masala
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon pepper
  • olive oil
  • chopped coriander leaves 
Preparation :
  • Mash boiled potatoes, corn, peas and coriander leaves in a bowl
  • Sprinkle few drops of water on the bread 
  • Then crumble bread and add broken crumbled bread in the mixture
  • Add salt, hing, chaat masala, garam masala and pepper in it
  • Divide it in 6 portions and make a round ball
  • Heat oil in a non-stick pan and shallow fry them
  • Serve hot with mint chutney and tamarind chutney
Peas corn tikki, cutlets,patties