Friday, 21 July 2017

How to make cheesy Bean salsa nachos

Recipe of cheesy Bean Salsa Nachos 

Cheesy bean salsa Nachos are spicy, tangy and yummy snack. The dish is prepared by topping nachos/tortilla chips with spicy kidney beans and cheese. Cheesy bean salsa Nachos is an easy to make cheesy nachos which can be prepared in jiffy and can serve at parties.

Nachos, Mexican, salsa, guacamole,Indian,cheesy bean salsa nachos

Layering these nachos with kidney beans, salsa and cheese ensures the flavor in every bite you take. You can tailor the taste by adding more ingredients like jalapenos, tomato, capsicum etc. You can also enhance the flavor of these Cheesy bean salsa Nachos by adding guacamole.

Nachos, Mexican, salsa, guacamole,Indian,cheesy bean salsa nachos

You can check out other chatpati recipes like Sev PuriBhel PuriShakarkandi ChaatWhole wheat Potato SamosaAloo Tikki chole ChaatSabudana vadaMoong Dal PakodaSabudana Tikki chaatKachori with potato curryPani PuriMasala PavBhuttaMexican style Nachos

Lets start with the recipe :

Preparation Time   Cooking time Total Time Yield
5 minutes5 minutes10 minServes 3 

Recipe Type : lunch
Cuisine : Indian

Ingredients for Cheesy bean salsa Nachos :
  • 1 packet of Nachos/spicy tortilla chips
  • 50 grams grated mozzarella cheese
  • 2 tablespoon salsa
  • 1 medium finely sliced chopped onion
  • 1 chopped green chilly
  • 1 tablespoon canned or boiled kidney beans
  • Salt (according to taste)
  • 1/4 teaspoon pepper
  • 1/4 teaspoon chaat masala
  • 1 teaspoon chilly flakes
  • 1 lemon
  • 1/2 teaspoon basil
  • 1/2 teaspoon oregano 
Preparation of Cheesy bean salsa Nachos :
  • Arrange nachos in a microwave safe tray
  • In a bowl, add kidney beans, salt, pepper, chaat masala and toss it
  • Top nachos with kidney beans
  • Add salsa, green chilly and onions on it
  • Add cheese on the top of it
  • Add basil, oregano, chilly flakes and lemon juice
  • Heat it on convection mode on 150 degree for 2 minutes
  • Cheesy nachos are ready to serve
Note : Serve immediately otherwise it will become soggy 

Monday, 17 July 2017

How to make Aloo Methi | Punjabi fenugreek potato vegetable

Recipe of Aloo Methi | Punjabi fenugreek potato vegetable

Punjabi Aloo Methi/punjabi aloo methi is a delicious classic traditional Indian stir fry dish in which methi 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. Dry mix vegetable is a quick and easy recipe which can be made in jiffy.

aloo methi, fenugreek, methi masala

You can check out more recipes of dry vegetables

You will love this authentic Punjabi Aloo methi 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. Aloo Methi is a comfort food which can be prepared quickly and goes wonderfully with roti, parantha and naan.

aloo methi, fenugreek

If you are looking for punjabi recipe, you can check out Punjabi Baingan BhartaPunjabi dum alooPunjabi Aloo wadiPunjabi aloo gobhiBlack chickpeas curryMakki ki roti sarson ka saagPunjabi Kadi pakoda and many more.

Lets start with the recipe :

Preparation Time   Cooking time Total Time Yield
10 minutes20 minutes30 minServes 2 

Recipe Type : lunch
Cuisine : Indian

Ingredients for Aloo Methi :
  • 4 bowl chopped methi leaves/fenugreek leaves 
  • 3 chopped potatoes (aloo)
  • 1/2 teaspoon cumin seeds
  • pinch of asafoetida/hing
  • 1 small piece of chopped ginger/adrak
  • 6 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
Preparation :
  • Remove the leaves from the stems of methi/fenugreek leaves
  • Wash the leaves in running water thoroughly till they are clean
  • Chop the fenugreek leaves/methi finely
  • In a deep non-stick pan or thick non stick kadhai, heat 1 tablespoon of oil
  • Add cumin seeds and asafoetida in it
  • When it splutter, ginger, garlic, dry red chilly and green chilly in that
  • Add chopped onion and potatoes and mix it
  • Add turmeric, garam masala, coriander powder, pepper, chilly powder and salt in it
  • Add chopped methi/fenugreek leaves in it and cover it with a lid, cook it on low flame
  • Check it occasionally and stir, cook it for 15 minutes or more (as required) till it is cooked
  • Add 1/2 teaspoon more oil in it and cover it with a lid for a minute 
  • When potatoes and methi are cooked, it is ready to serve
  • Serve hot with Indian flatbread and raita 
aloo methi, fenugreek

Friday, 14 July 2017

How to make Sooji Kheer | Semolina Pudding

Recipe of Sooji Kheer | Sooji Pudding | Sooji Recipes

Sooji kheer is a delicious Indian dessert prepared using sooji/rava, sugar and milk. It is a simple and classic dessert which has a beautiful taste and texture. The best part about sooji kheer is that it is easily digestible and light on stomach. The consistency of this kheer in thin compare to other kheers.

sooji kheer, sooji pudding,dessert,Indian,rava kheer,semolina kheer

The combination of sooji with saffron gives it a beautiful flavor. You can garnish sooji pudding with nuts. It is so addictive that you can't stop eating it. Sooji kheer is a yummy and filling dessert which can be made without much effort. The best part about this recipe is that you can make it in jiffy.

sooji kheer, sooji pudding,dessert,Indian,rava kheer,semolina kheer

You can also serve it for breakfast. You can substitute sugar with jaggery.

You can also check out Rice kheerRabdi/BasundiMoong dal halwaSooji halwaBottle gourd kheerGajar Ka halwa/Carrot PuddingMalpuaDaliya kheer/broken wheat puddingMeethi SeviyanSabudana Semolina KheerSabudana KheerRasgulla (without refined flour)Gulab Jamun (without refined flour)Oats Kheer

If you are looking for sweet recipe, you can check out Whole wheat oats vanilla pancakeMango shake with flaxseedStrawberry Chia SmoothieOats Kheer and many more.

sooji kheer, sooji pudding,dessert,Indian,rava kheer,semolina kheer

Lets start with the recipe :

Preparation Time   Cooking time Total Time Yield
5 minutes10 minutes15 minutesServe 3

Recipe Type : Dessert, Sweet, pudding
Cuisine : Indian

Ingredients for Sooji kheer :
  • 1/2 liter full cream/toned milk
  • 1/4 cup sugar
  • 1/2 cup sooji
  • 6 saffron strands (optional)
  • 1/2 teaspoon cardamom powder
  • Chopped almonds and raisins for garnishing
Preparation for Sooji kheer:
  • Dry roast sooji for few minutes in the pan till sooji becomes fragrant and light golden
  • While dry roasting the sooji on low flame, stir continuously so that sooji cooks evenly 
  • Heat milk in a steel pan or a vessel and bring it to boil
  • Add roasted sooji in it
  • Cook it on low flame, stir often
  • Add sugar, saffron and cardamom in it
  • Let it cook on low flame and keep stirring often 
  • Add chopped dry fruits in it
  • Simmer for 2 minutes and turn off the flame
  • If you want to thicken the kheer, let it cook on low flame for some more time
  • Garnish it with chopped almonds and raisins
  • You can serve it hot or cold as a breakfast or dessert
sooji kheer, sooji pudding,dessert,Indian,rava kheer,semolina kheer

Note : 
  • You can substitute milk with soy milk or almond milk
  • Instead of sugar, you can add jaggery or dates in it

Wednesday, 12 July 2017

How to make kofta curry with non fried koftas

Recipe of Lauki Kofta curry with non fried koftas 

Lauki Kofta curry is grated bottle gourd stuffed dumplings tossed in onion tomato gravy spiced up with Indian spices and served with hot chapatis or rice. This one is a healthy version of kofta curry as the koftas are not deep fried. These non fried koftas are easy to prepare and can be made in the jiffy. I have prepared these koftas in appam in few drops of oil.

kofta curry, ghiya kofta, lauki kofta, bottle gourd,non fried koftas

Bottle guard/lauki has lot of health benefits and this the most delicious way to add it in your diet. Traditionally these lauki kofta were deep fried and were loosing it's health benefits. These non fried koftas are healthy and nutritious. And when added in aromatic onion tomato gravy, it tastes divine. Gram flour/Besan is used for the blending of the dumplings.

kofta curry, ghiya kofta, lauki kofta, bottle gourd,non fried koftas

Lets start with the recipe :

Recipe Type : Lunch, Dinner
Cuisine : Indian

Preparation Time   Cooking time Total Time Yield
15 minutes20 minutes35 minutes Serves 4 

Ingredients for Koftas/Dumplings :


kofta curry, ghiya kofta, lauki kofta, bottle gourd,non fried koftas
  • 1 bottle gourd (lauki/ghiya)
  • 2 tablespoon gram flour (besan)
  • Salt according to taste
  • 1 teaspoon chat masala
  • 1 teaspoon pepper
  • Oil for deep frying
Ingredients for Gravy :
  • 3 chopped onions
  • 1 teaspoon chopped ginger
  • 8 chopped cloves of garlic
  • 2 chopped green chillies
  • 8 tomatoes grounded 
  • Pinch of asafoetida (Heeng)
  • Salt according to taste
  • 1/2 teaspoon turmeric
  • 1 teaspoon garam masala
  • 1 teaspoon coriander powder
  • chopped coriander leaves for garnishing

Preparation for Koftas/Dumplings :
  1. Grate bottle gourd (Ghiya) in a grater
  2. In a bowl, add grated bottle gourd, salt, chat masala, pepper and sprinkle gram flour (besan) on it.
  3. Mix well, bottle gourd will soak gram flour (besan) in its own water
  4. It it is too thick, sprinkle some water
  5. Make sure not to make the better too thin, the consistency should be medium
  6. Divide it into 8 portions and make round balls 
  7. Take a appam mould and sprinkle few drops of oil in it 
  8. When oil is heated, add cutlet balls in the maker
  9. Cook on medium flame for few seconds and turn the flame on low
  10. Turn it with the pointy stick which you will receive with appam (skewer) by putting it in the cutlet, flip it or flip it with the help of the spoon
  11. Turn once or twice for uniform cooking
  12. When they turn golden brown from both the sides, they are done.
Preparation of Gravy :
  1. Heat one tablespoon oil in a pan 
  2. Add hing, onions, garlic, ginger and green chillies in it
  3. Saute till onion turns light brown
  4. Add crushed tomatoes in it
  5. Let it cook on medium flame for few minutes 
  6. Add salt, turmeric, garam masala and coriander powder in it
  7. Cook on low flame and add 1 cup of water in it
  8. Cook on medium flame and add dumplings (Koftas) in it
  9. Garnish with coriander leaves and serve hot.
kofta curry, ghiya kofta, lauki kofta, bottle gourd,non fried koftas

Note : 
  1. Don't put excess gram flour otherwise koftas will  turn out hard
  2. Koftas will soak gravy, so put it 5 minutes before serving

Sunday, 9 July 2017

Recipe of Paneer tikki chole chaat | Chole tikki chaat

How to make Paneer Tikki chole chaat | Chole tikki chaat

Paneer tikki chole is a famous Indian street food. The tikki/cutlets are made of Indian cottage cheese (paneer) and spiced up with Indian spices and punjabi chole is a chickpeas spicy curry which are combined to make this delicious chole tikki chaat.

Paneer Tikki chole, Tikki chaat, chaat pakodi, Indian street food, chole chaat

This combination is perfect and both the dishes compliment each other. When you add tamarind chutney and mint chutney, the dish becomes irresistible. Tamarind chutney is a sweet and tangy chutney prepared with tamarind, dates and jaggery. Mint chutney is spicy hot chutney made of mint, onions and green chillies.

You can check out other chatpati recipes like Sev PuriBhel PuriShakarkandi ChaatWhole wheat Potato SamosaAloo Tikki chole ChaatSabudana vadaMoong Dal PakodaSabudana Tikki chaatKachori with potato curryPani PuriMasala PavBhutta

Paneer Tikki chole, Tikki chaat, chaat pakodi, Indian street food, chole chaat

Lets start with the recipe :

Recipe Type : Snacks
Cuisine : Indian

Preparation Time   Cooking time Total Time Yield
10 minutes20 minutes30 minutes Serves 3

Ingredients for Tikki :
  • 250 grams cottage cheese
  • 3 whole wheat bread slices
  • 2 chopped green chillies
  • 1 teaspoon chaat masala
  • pinch of kashmiri lal mirch/red chilly powder
  • 1 teaspoon pepper
  • Salt according to taste
  • oil
Ingredients for chole :
  • 1 cup chole/chickpeas soaked overnight
  • 6 cloves of garlic chopped 
  • Pinch of ginger
  • 2 chopped onions
  • 4 crushed tomatoes
  • 4 green chilies  
  • Tea leaves (Chai ki patti)
  • 1 teaspoon chaat masala
  • 1 teaspoon garam masala
  • 1 teaspoon coriander powder
  • pinch of pepper
  • Salt according to taste
  • 2 tablespoon oil
Ingredients for serving chole Tikki :
Paneer Tikki chole, Tikki chaat, chaat pakodi, Indian street food, chole chaat


Preparation for Tikki
  1. Mash paneer, add bread and green chillies in it
  2. Add pepper, chaat masala, red chilly powder and salt and mix all the ingredients
  3. Make 6 round tikkis of the mixture, you can add a drop of oil on your palm while making the tikkis
  4. Sprinkle some oil on non-stick pan
  5. Gently place tikkis in the tava and cook it on medium flame
  6. When it turns golden from one side, flip it and cook from the other side 
  7. Sprinkle some oil and let it cook till it turns golden and crisp evenly
  8. When done drain the aloo tikkis on a kitchen paper towel or a thick tissue
Preparation for chole/chickpeas curry
  1. Boil tea leaves and strain that water in a container and keep it aside
  2. Wash chole (Chickpeas) and soak it overnight in tea leaves water (Its done for chole to have dark brown color)
  3. Take a pressure cooker, add chole, salt and enough water, and pressure cook it for 8 whistles (make sure to add enough water in the cooker otherwise it can burst)
  4. Once done, check if they are properly boiled by mashing it, if not pressure cook for some more time and keep it aside
  5. Heat oil in a pan, add chopped garlic, ginger, chilies, onions in it and cook it until onions turn brown in color
  6.  Add crushed tomato in it and cook on medium flame for 1 minute
  7. Add chaat masala, garam masala, coriander powder, pepper and salt in it
  8. Add boiled chole in the gravy and mix it well, put water for more gravy
  9. Cook it on simmer for 15 minutes, and mash chole a little with a serving spoon, it will make gravy thick
Preparation for chole Tikki chaat:
  1. Take a plate, place 4 tikkis and add chole on the top of it
  2. Add chopped onions
  3. Add 1 tablespoon of mint and tamarind chutney on the top
  4. Garnish with coriander and serve hot. 

Paneer Tikki chole, Tikki chaat, chaat pakodi, Indian street food, chole chaat


Wednesday, 5 July 2017

How to make oats eggless chocolate pancake

Recipe of oats eggless chocolate Pancake 


These eggless oats chocolate pancakes are fluffy and crispy which can be prepared quickly. These chocolate eggless pancakes are prepared with wholesome ingredients for a quick and healthy breakfast. They can be prepared with multigrain flour or you can use whole wheat flour, oats and banana drizzled with chocolate syrup and sprinkles. These chocolate pancakes are healthy yet flavorful as I have added multigrain flour and oats in it.

chocolate pancake,oats pancake,american breakfast,eggless

These chocolate pancakes are flavorsome healthy breakfast option. It's a perfect breakfast for kids which they will enjoy and relish. The best part about these pancakes are that you can prepare them in jiffy.You can customize this recipe by adding nuts, berries or any other flavor of your choice.

chocolate pancake,oats pancake,american breakfast,eggless

Lets start with the recipe :

Preparation Time   Cooking time Total TimeYield
10 minutes10 minutes20 minutes 4 pancakes

Recipe Type : Pancakes
Cuisine : Global

Ingredients for Pancakes :
  • 1/2 cup multigrain/whole wheat flour 
  • 1/2 cup milk
  • 2/3 choco powder(I have used nesquick ) or chocolate flavor pediasure 
  • 1 banana
  • 1 teaspoon sugar
  • 1 teaspoon powdered oats
  • Butter
Preparation for Pancakes :
  1. In a jar, mix flour, milk, choco powder, sugar, oats and banana.
  2. You can blend it in a paste with the blender or whisk it properly with a whisker till there are no lumps left
  3. Check the consistency, if it's too thick add more milk in it or if it's too thin add more flour in it
  4. Sprinkle some butter on a not stick pan
  5. Let the butter melt
  6. With a ladle, pour 1/4 cup batter on the pan
  7. If its thick from middle, you can spread it with a spoon
  8. Let it cook on medium flame, when bubbles pop up and color changes
  9. Carefully flip the pancake and cook until they are golden brown from both the sides
  10. Let it cook on low flame for a minute, it will make the pancake crispy
  11. Drizzle pancake with chocolate syrup or nutella
  12. Top it with some sprinkles and serve hot
If you are looking for Pancake recipe, you can check out Whole wheat oats vanilla pancakeMango shake with flaxseedStrawberry Chia SmoothieOats Kheer and many more.



Monday, 3 July 2017

How to make Masala Paneer

Recipe of Masala Paneer

Masala Paneer is a popular Indian delicacy. Masala Paneer is delicious Indian cottage cheese cubes dunked in cashew based onion tomato gravy which is served with butter naan or rice. You can give lot of variations to this dish by adding dumplings or peas in it. Masala paneer is a north Indian gravy dish which is served in most of the restaurants in North India. The best part about it is that you can prepare it in jiffy when guests are coming to your place.

Masala Paneer,shahi paneer,cashew paneer,cottage cheese,curry,gravy,kadhai paneer,restaurant style paneer

This aromatic dish is full of flavors and aroma of Indian spices. Masala paneer has a beautiful sweet and spicy gravy which is scrumptious.

Masala Paneer,shahi paneer,cashew paneer,cottage cheese,curry,gravy,kadhai paneer,restaurant style paneer

You can check out recipes of curries like Dal MakhaniKofta CurryChole PuriStuffed capsicum with gravyKadhi ChawalRajma ChawalAloo PuriMakki di roti, sarson ka saagMalai koftaKala chana curryPalak kofta curryShaam SaveraTandoori AlooKadhai PaneerPunjabi Dum AlooPunjabi Aloo wadi with gravyMatar aloo curry

If you are looking for Punjabi recipe, you can check out Punjabi Baingan BhartaPunjabi dum alooPunjabi Aloo wadiPunjabi aloo gobhiBlack chickpeas curryMakki ki roti sarson ka saagPunjabi Kadi pakoda and many more.

Lets start with the recipe :


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

Recipe Type : Lunch, Dinner
Cuisine : Indian

Ingredients for Masala Paneer:
  • 200 grams paneer chopped in small squares (Indian cottage cheese) 
  • 1 teaspoon cumin seeds
  • pinch of asafoetida
  • 8 chopped garlic cloves
  • 1 piece of grated ginger
  • 2 chopped green chillies
  • 1 cardamom
  • 1 dry red chilly
  • Salt according to taste
  • 2 cloves
  • 12 cashews
  • 2 chopped onions
  • 6 crushed tomatoes
  • 1 teaspoon garam masala 
  • 1/2 teaspoon kashmiri lal mirch/red chilly powder
  • 1 teaspoon pepper
  • 1 teaspoon coriander powder
  • 1/4 teaspoon turmeric
  • pinch of sugar
  • Oil 
  • chopped coriander leaves for garnishing
Preparation for Masala Paneer :
  1. Soak cashews in the water for few minutes, drain it and grind it in a fine paste
  2. Heat oil in a pan, add cumin seeds, add asafoetida
  3. When it splutter, add cloves, cardamom and cashew paste
  4. Also add chopped garlic, onion, ginger and green chillies in it
  5. When onions turn light brown, add crushed tomato
  6. Add coriander powder, garam masala, turmeric, red chilly powder, pepper, salt and sugar
  7. Mix well and let it cool down
  8. Blend the whole tadka (mixture) in grinder
  9. Add it back in a pan and add 2 tablespoon water in it
  10. Cook it on low flame for few more minutes 
  11. Cut paneer into small cubes 
  12. Add it in the gravy and cook for 2 minutes
  13. Garnish with coriander leaves and serve hot with Indian flatbread or rice
Masala Paneer,shahi paneer,cashew paneer,cottage cheese,curry,gravy,kadhai paneer,restaurant style paneer

Note : 
  • You can add cream or butter to thicken the gravy, but if you want to keep it light then you can prepare without it.
  • You can adjust sugar according to your taste, if you like it sweet you can add more sugar.

Sunday, 2 July 2017

How to make Green Moong Dal Khichdi

Recipe of Green Moong Dal Khichdi

Green Moong dal/green mung lentil khichdi is a popular Indian comfort food which is healthy, nutritious and easy to make. It is light on stomach and easy to digest. Green Moong dal khichdi is prepared with green moong dal and rice and you can add your choice of vegetables in it spiced up with Indian spices and tadka.

Green moong dal khichdi, khichdi

Many variations can be given to this simple and classic khichdi. It is a one pot meal which can be served with chutney, pickle or yogurt. In India, we make it often when we want to have light meal for dinner.

Green moong dal khichdi, khichdi

For more Rice recipes, you can check out : Lemon RiceChane ki dal ke chawalKadhi ChawalRajma ChawalSpinach RicePeas PulavMoong Dal KhichdiYellow RiceBeetroot Rice,Vegetable PulavKali dal ke chawal

Green moong dal khichdi, khichdi

Lets start with the recipe :

Recipe Type : Lunch
Cuisine : Indian

Preparation Time   Cooking time Total Time Yield
15 minutes10 minutes25 minutes Serves 4 

Ingredients of green dal khichdi :
  • 1/2 cup green moong dal/green mung lentil
  • 1/2 cup rice
  • 2 finely chopped carrot
  • 2 finely chopped tomato
  • 1 chopped green chilly
  • 4 chopped garlic cloves
  • 1 teaspoon cumin seeds
  • 1/4 teaspoon turmeric powder
  • pinch of pepper
  • pinch of asafoetida/hing
  • 3.5 cups of water
  • Salt according to taste
  • 1 tablespoon clarified butter/ghee
  • 1/4 teaspoon red chilly for garnishing
Preparation of green dal khichdi :
  • Rinse, wash and drain green moong dal and rice together
  • Soak them in water for 10 minutes
  • Heat ghee/butter in a pressure cooker
  • Add cumin and asafoetida/hing in it
  • When it splutter, add garlic, green chilly and tomato in it
  • Saute until tomato is cooked and add chopped carrot
  • Add salt, pepper and turmeric in it
  • Cook it on medium flame and stir
  • Drain water from soaked green moong dal and rice
  • Add green moong dal/lentil and rice in it
  • Stir it for a minute and pour water in it
  • Close the lid and pressure cook it for 4 whistles
  • Check the consistency of khichdi, adjust the consistency according to taste
  • If it's too thick add water in it or if it's watery, cook on medium flame, cook for few more minutes 
  • Serve hot with yogurt or pickle
Green moong dal khichdi, khichdi

Friday, 30 June 2017

How to make aloo paneer cutlets in few drops of oil in Appam

Recipe of  Aloo Paneer cutlet in less oil in Appam

Aloo paneer cutlet is a delicious savory snack for breakfast. This delicious cutlet can be prepared in Appam in very less oil.

Aloo Paneer cutlet/tikki is a famous street food of India. Aloo Tikki cutlets/tikkis are made of potatoes and Indian cottage cheese (paneer) with aromatic Indian spices. Spicy Aloo tikki is crisp from outside and soft from inside. It tastes wonderful when served with Mint-Pudina chutney and Tamarind Chutney. It is quick, easy and simple recipe which can be prepared in jiffy.

Appam,masala cutlets,tikki,cutlets without oil

Aloo Paneer cutlet are spiced dumplings which can be prepared using Indian cottage cheese(Paneer) and Potatoes. You can make yummy breakfast out of it. It is quick, filling and easy snack. They are crispy from outside and soft from inside. You can also check out the recipe of less oil Masala cutlets which are made from leftover rice and vegetable.

Appam,masala cutlets,tikki,cutlets without oil

Appam is a south Indian tiffin snack and there is a special mould which is called Appam mould for making it. The best part about this mould it that you can make fritters, cutlets, koftas or tikki in this with very less oil. You can also make it with no oil. So you can have some nice food which is healthy and delicious.


You get two options of Appam Moulds. One is non-stick and another one is metal one. I prefer the non-stick ones because in that batter will not stick. It comes with a lid and a wooden stick. You can put stick in it which has a pointy edge like a tooth pic and can turn it. You have to turn it and put it back so that it can be cooked from both the sides.

For more tikki and cutlets recipes, you can check out : Leftover Kala chana and rice cutlets Leftover moong dal cutletsOats TikkiVegetable corn TikkiSprouts Tikki stuffed with potato , Aloo Tikki chole ChaatSabudana vadaHara Bhara KababLeftover Dal Makhani and Rice CutletsFalafelSabudana Tikki chaatKuttu Ka PakoraSweet Potato Oats TikkiHara Bhara Kabab sticksPeas corn Tikki

Appam,masala cutlets,tikki,cutlets without oil

Aloo Paneer Cutlet in Appam is very easy to cook, you can add some spices and binding agent and pour the batter in the Appam mould and cook it on the low flame.

You can make sweet and savory appams in this appam mould.

Recipe Type : Breakfast
Cuisine : Indian

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

Ingredients for Aloo tikki cutlets:
  • 1 bowl grated paneer/Indian cottage cheese
  • 3 boiled potatoes
  • 2 whole wheat bread
  • 1 small finely chopped onion
  • 2 finely chopped green chilly
  • pinch of grated ginger
  • 2 finely chopped cloves of garlic 
  • Salt according to taste
  • 1 teaspoon chaat masala
  • 1 teaspoon pepper
  • Olive oil / refine oil
  • pinch of red chilly
  • 1/2 teaspoon garam masala
Preparation for Aloo tikki cutlets :


Appam,masala cutlets,tikki
  1. Take a bowl and add grated cottage cheese, onion, green chilly and mashed potatoes
  2. Then crumble bread and add broken crumbled bread in the mixture
  3. Add salt, chaat masala, red chilly powder, garam masala and pepper in it
  4. Mix it well, mash it and form a dough
  5. Divide it into 8 portions
  6. Make round balls like cutlets
  7. Take a appam mould and sprinkle few drops of oil in it 
  8. When oil is heated, add cutlet balls in the maker
  9. Cook on medium flame for few seconds and turn the flame on low
  10. Turn it with the pointy stick which you will receive with appam (skewer) by putting it in the cutlet, flip it or flip it with the help of the spoon
  11. Turn once or twice for uniform cooking
  12. When they turn golden brown from both the sides, they are done
  13. Serve hot with Mint-Pudina chutney and Tamarind Chutney.
Appam,masala cutlets,tikki,cutlets without oil


Tuesday, 27 June 2017

Recipe of Rongi | Lobia curry | Masala lobia

How to make Rongi | Lobia Masala Curry | Black eye beans

Lobia Masala/Rongi is an irresistible Indian black eye beans curry cooked in onion and tomato gravy with aromatic Indian spices and flavors. Lobia Masala/Rongi can be served with steamed rice or chapati. It is also called black eyed beans or cow peas.

Masala lobia, rongi,beans,black eyed beans,curry,Indian

You can check out recipes of curries like Dal MakhaniKofta CurryChole PuriStuffed capsicum with gravyKadhi ChawalRajma ChawalAloo PuriMakki di roti, sarson ka saagMalai koftaKala chana curryPalak kofta curryShaam SaveraTandoori AlooKadhai PaneerPunjabi Dum AlooPunjabi Aloo wadi with gravyMatar aloo curry


Masala lobia is very nutritional dried beans made from fresh ingredients. Once you will make it, it will become regular part of your menu.

Masala lobia, rongi,beans,black eyed beans,curry,Indian

Lets start with a recipe :


Preparation Time   Cooking time Total Time Yield
15 minutes30 minutes45 minutes Serve 4

Recipe Type : Lunch and Dinner
Cuisine : North Indian

Ingredients for Masala lobia/Rongi :
  • 1 cup lobia/rongi
  • 2 tablespoon oil
  • 1 teaspoon cumin seeds
  • pinch of asafoetida (hing)
  • 1 finely chopped medium size onion
  • 4 chopped garlic cloves 
  • 2 chopped green chillies 
  • 3 crushed Tomatoes
  • Salt according to taste
  • 1 teaspoon coriander powder
  • 1 teaspoon garam masala
  • 1/4 spoon red chilly powder 
  • Pinch of turmeric
  • Coriander leaves for garnishing
Preparation for Masala Rongi/Lobia :
  1. Wash, drain and Soak lobia/rongi for half an hour in water
  2. Heat oil in a pan/kadhai
  3. Add cumin seeds, asafoetida and wait till they splutter
  4. Add onion, ginger, garlic and green chillies
  5. Saute till onion turns light brown
  6. Add crushed tomato and cook on medium flame 
  7. Add salt, coriander powder, garam masala, turmeric and chilly powder and stir 
  8. Stir and saute on low flame till tomato and spices are cooked
  9. Cook till tomato become soft and entire tomato -onion mixture starts to leave the sides of the pan/kadhai
  10. In a pressure cooker, add tadka/masala and lobia/rongi in it
  11. Now add 3 cups of water and pressure cook it for 6 whistles
  12. When the pressure cools down naturally, open the lid
  13. Check if rongi/lobia is soft enough by mashing it with a finger, if it's still hard, cook it for few more whistles and add water accordingly
  14. Once rongi/lobia is cooked, simmer it on low flame for 5 minutes and mash few beans to make gravy thick
  15. Consistency of lobia masala gravy is neither thin not thick
  16. Garnish with coriander leaves and serve hot with Indian flatbread or steamed rice


Monday, 26 June 2017

Recipe of Kali dal ke chawal | Kali dal ki khichdi

How to make kali dal ke chawal | Black urad dal ki khichdi

Kali dal ke chawal is an authentic punjabi recipe which is famous in north India. It is simple yet flavorful dish. You can prepare it either with leftover black urad dal/kali dal or can prepare fresh dal makhani. For preparing Kali dal ke chawal, you have to prepare rice and dal makhani separately and then pressure cook it for 2 whistles.

Kali dal ke chawal, Kali dal ki khichdi, kali urad dal, dal makhani

Kali dal ki khichdi is one pot meal which can be served with yogurt or pickle. You can serve it for lunch or dinner.

You can check out more recipes of rice like :
If you are looking for punjabi recipe, you can check out Punjabi Baingan BhartaPunjabi dum alooPunjabi Aloo wadiPunjabi aloo gobhiBlack chickpeas curryMakki ki roti sarson ka saagPunjabi Kadi pakoda and many more.

Kali dal ke chawal, Kali dal ki khichdi, kali urad dal, dal makhani

Lets start with the recipe :

Recipe Type : Lunch, dinner
Cuisine : Punjabi

Preparation Time   Cooking time Total Time Yield
20 minutes20 minutes40 minutes Serves 4 



Ingredients for kali dal ke chawal :
  • 2 bowl cooked dal makhani
  • (For preparation of dal makhani please click the link)
  • 2 bowl cooked rice
  • 1 teaspoon jeera (cumin seeds)
  • 1 pinch hing (asafoetida)
  • 2 green chillies (optional)
  • 6 cloves of garlic (optional)
  • Salt according to taste
  • 1 teaspoon garam masala
  • 1/2 teaspoon coriander powder
  • 1/2 cup of water
  • Coriander leaves for garnishing
Preparation for Kali dal ke chawal :
  1. Heat oil in a pressure cooker, add jeera, hing and wait till it splutters
  2. Add garlic, green chillies, salt, garam masala, coriander powder and mix it well (add less salt because there will be salt in the dal makhani already)
  3. In a pressure cooker, add kali dal/dal makhani and rice and water 
  4. Pressure cook it for 2 whistles
  5. Once all the steam has settled down, open the lid
  6. Garnish it with coriander leaves
  7. Serve hot with yogurt, pickle and mint chutney

Saturday, 24 June 2017

How to make Aloo french beans | Punjabi Beans Aloo

Recipe of Aloo french beans | Punjabi Beans Aloo 

Punjabi Aloo beans/french beans aloo vegetable is delicious classic traditional Indian stir fry dish in which french beans 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. Dry mix vegetable is a quick and easy recipe which can be made in jiffy.

french beans, aloo beans, masala beans

You can check out more recipes of dry vegetables

You will love this authentic Aloo french beans 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. Aloo french beans is a comfort food which can be prepared quickly and goes wonderfully with roti, parantha and naan.

french beans, aloo beans, masala beans


If you are looking for punjabi recipe, you can check out Punjabi Baingan Bharta, Punjabi dum aloo, Punjabi Aloo wadi, Punjabi aloo gobhi, Black chickpeas curry, Makki ki roti sarson ka saag, Punjabi Kadi pakoda and many more.


Lets start with the recipe :

Preparation Time   Cooking time Total Time Yield
10 minutes20 minutes30 minServes 2 

Recipe Type : lunch
Cuisine : Indian

Ingredients for Aloo Beans :
  • 1 bowl chopped french beans/250 grams french beans
  • 2 chopped potatoes (aloo)
  • 1/2 teaspoon cumin seeds
  • pinch of asafoetida/hing
  • 4 curry leaves / Kadi patta
  • 1 small piece of chopped ginger/adrak
  • 6 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
Preparation :
  • Chop french beans and potato, wash it thoroughly in water
  • In a deep non-stick pan or thick 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 and potatoes and mix it
  • 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 french beans in it and cover it with a lid, cook it on low flame
  • Check it occasionally and stir, cook it for 15 minutes or more (as required) till it is cooked
  • Add 1/2 teaspoon more oil in it and cover it with a lid for few seconds 
  • When potatoes and beans are cooked, it is ready to serve
  • Serve hot with Indian flatbread and raita

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