Tuesday, June 28, 2011

Leftover Dal Vada

I came to know about this "Vada"  by a very dear friend of mine which she makes it with leftover dal. 
Fortunately, today I found one bowl of leftover dal was sitting in my fridge.  A thought of trying those Vadas came to my mind. It was definitely a wonderful way to use leftover dal. I tried it and they came out very well. Nobody was able to  judge that they were vadas of leftover dal of last night. I served these Vadas as evening snack with tea and we all enjoyed a lot  ..... 

*   Any leftover dal          1 bowl
*   Bread slices                 3 to 4  (broken into small pieces)
*   Finely chopped onion  1
*   Green chilly chopped   1-2
*   Chaat masala               1/2 tsp
*   Coriander leaves          2 to 3 tsp (chopped)
*   Salt                              as per taste
*   Red chilli powder         1/2 tsp
*   Oil                               for deep frying

*   In a mixing bowl take leftover dal.  Add in the pieces of bread slices.
*   Add chopped onion, Green chilly and coriander leaves, salt, red chilli powder and mix very well.
*   Make small balls from this mixture. Flatten them slightly and shape into vadas.
*   Heat oil in a deep bottom pan.
*   Gently drop the vadas to the hot oil, fry until vadas turned golden brown in color.

Saturday, June 25, 2011

Soya Burger

Burgers are what youngsters thrive on and doctors worry upon. The western preparation is infamous as a junk food, but within soy you can give it  a healthy twist and enjoy as you binge on them.
The wonders of soy have been known for ages. Soy protein is a "complete protein" because it has all the 9 essential amino acids for human nutrition and growth. Soy protein can also reduce total cholestrol level and also the heart disease and cancer.

For the Cutlets
Boiled and mashed potatoes          2 to 3
Soy Granules                                 1/2 cup
Grated carrot                                2 Tbsp
Finely chopped capsicum             2 Tbsp
Finely chopped onion                   2 Tbsp
Ginger garlic paste                      2 tsp
Black pepper powder                   1 tsp
Lemon juice                                  1 tsp
slices of bread/cornflour             2/2tsp
(for binding)
Salt                                                as per taste
Oil                                                 for deep frying

*  Soak soya granules for 15 mins. in lukewarm water. Squeeze out the water and keep aside.
*  Combine mashed potatoes, carrot, soya granules, capsicum, onion, ginger garlic paste, black pepper powder, lemon juice and salt in a mixing bowl.
*   Add cornflour or slices of bread dipped in water, squeeze out the water and put in the potato mixture.
*   Mix very well.
*   Divide the mixture into 6 parts. Shape them into cutlets .
*   Heat sufficient oil in a deep bottom pan and deep fry the cutlets to a reddish brown color.

To assemble Burgers
Round rolls of bread    6
Cutlets                         6
Tomato slices               6
Butter                          2 Tbsp
Tomato Ketchup        one bowl

*   Cut and halved the rolls.
*   Spread some butter on both halves.
*   On lower half of roll place onion slice, cutlet, one more onion slice, tomato and then top with the other half of the roll.
*   Burgers may be toasted or grilled before serving.
*   Serve with tomato ketchup and some wafers.

Sending this sandwich to Srivalli's Sandwich Mela


Tuesday, June 21, 2011

Cheese Finger Kebabs

Recipe Source  :  My Diary
I tried cheese finger kababs which was a disaster at my first attempt a few years back. Today I made a second attempt of the very same dish.  It was to my surprise to find out that it comes out perfect this time. I guess the credit goes to my experience.  Hope you must also love it.......

For Kababs
Grated Cauliflower             1 Bowl
Grated Lotus Stem               1 Bowl    
Grated bottle gourd            1/2 Bowl
Grated Onion                      1
Besan/Chickpeas flour        1 1/2 tbsp
Cottage Cheese                   250 gms
Turmeric Powder                1/2 tsp
Red Chilli Powder              1/4 tsp
Coriander Powder             1/4 tsp

For the Gravy
Onions                                2
Garlic cloves                     5-6
Ginger                               a small piece
Curd                                  1 tsp
Fresh cream                     2 tbsp

for the Kababs
Combine all the grated vegetables in a bowl.  Add in besan and mix well. Heat 2 tsp in a pan and saute the grated vegetable mixed besan till the water evaporates and they change their color into slightly brown.  Switch off the gas.  Add in salt, turmeric powder, coriander powder and red chilli powder. Mix well.  Let it cool. Meanwhile cut the paneer in finger like shape (approx 5 fingers). Now take cheese fingers and coat its one end with the ready mixture (as shown in pic). Prepare all cheese fingers in the similar way. Now heat sufficient oil in a deep bottom pan and deep fry the cheese finger kababs till golden brown in color. Set aside.

For the gravy
Grind onion, garlic and ginger to a fine paste. Boil tomatoes and peel the skin off and pureed them.
Heat oil in a pan, add the paste, saute it until they turn into pink. Tip in turmeric powder, coriander powder and red chilli powder.  Add pureed tomatoes... saute well. Add curd and fresh cream. Cook until the oil ooze out. Now, add salt and one cup of water for the gravy.  Simmer the fire. Cook it for 15 minutes. Add cheese finger kabab to the gravy. Switch off the fire. 


Dish out the gravy in the serving bowl. Garnish with coriander leaves and garam masala. 

Serve and enjoy with roti or naan....

Tuesday, June 14, 2011


I have bookmarked it from a TV show. These yummy mango candies will surely make you lick your fingers.

Mango Pulp
    1 Bowl
Lemon Juice
    2 tsp
Mango Pieces
Kala Namak/ Black Salt
    1 tsp
Bhuna Jeera/Roasted Cumin Powder
    1 tsp
Ice Cream Sticks

1.    Take pureed mango in a bowl. Add in powdered sugar and lemon juice and mix it well.
2.    Now take a kulfi mould and place a small roundel of mango at bottom and fix the stick in it.
3.    Now fill the mould with ready mango pulp. Keep it freeze for 2-3 hours.
4.    After the set time, demould the mango candy and transfer it into a plate.
5.    Sprinkle some black salt and bhuna jeera powder and serve. ENJOY!!!

Sunday, June 12, 2011



Hi friends this is my third post, hope you'll like this recipe too. As winter is at our doors now, you can enjoy your evening tea with this hot and sizzling snack and enjoy your winter eves.


1. 6 Bread Slices
2. Cottage Cheese(Paneer)
3. 1 Finely Chopped Capsicum
4. 1 tsp Finely Chopped Ginger 
5. 2 Finely Chopped Green Chillies
6. 1/2 tsp Black Pepper Powder
7. 1/2 tsp Red Chilly Powder
8. Salt To Taste
9. Paste of All Purpose Flour and Water to seal the bread
10. Oil For Deep Fry


1. Cut the edges of bread slice from all sides.
2. Steam the bread slices either in microwave or on cook-top.
3. Flatten the steamed bread slice with roller.
4.Stuffing: Mash cottage cheese with fingers, mix all the other ingredients together.
5. Place the stuffing in the center of the flatten bread slice.
6. Fold the bread.(as shown in the picture)
7. Seal it with flour and water paste.Seal it with sides also.
8. Heat the oil and deep fry the rolls.
9. Serve hot with tomato and green chutney.

Sending this over to Vatsala's "Let's Go Stuffed Series - LGSS" event @ "SHOW AND TELL"

Saturday, June 11, 2011


Orange Juice
    1/2 Bowl
Thick Curd
    1/2 Bowl
    1/2 Bowl
    2 tsp

In a blender  combine orange juice, mashed banana, thick curd, honey and milk. Blend it until smooth, pour into glasses and SERVE

   Sending this to Krithi @ "Kirthi's Kitchen" and Linking it to Siri's Siri's Healing Foods event  and Srivalli's Kid’s delight post hosted by PJ @"Seduce Your Tastebuds"
and Priya Mitharwal of Mharo Rajasthan Recipes event "Veggie/ Fruit a month - Orange" hosted by Savitha @"Savitha's Kitchen"

Monday, June 6, 2011


I got this recipe from my friend. Not get confused by the name, this dish is very much Chinese/Indian and very popular dish among youngsters.


For the Gravy
    1 Bowl
    1 Bowl
    1/2 Bowl
Tomatoes(cut length wise)
Onion(1 chopped and 1 diced)
Ginger Garlic Paste 
    2 tsp
Soya Sauce
    1 tsp 
Green Chilli Sauce
    2 tsp
Red Chilli Sauce
    1 tsp
Tomato Ketchup
    1 tsp  
Ajino Moto(MSG)
    1/2 tsp(opt)
Black Pepper Powder
    1/2 tsp
    2 tsp
    2 Slices
Cottage Cheese/ Paneer
    50 gm
Orange Red Color
    a pinch
   1 Tbsp
   To taste

For Noodles
Boiled Noodles
    1 Bowl
Corn Flour
    6 tsp
    for frying

For the Gravy
1.    Turn on the burner. Put oil in a kadhai or a deep bottom pan.
2.    Add ginger garlic paste, saute it for 2 min.. Then add chopped onions, saute it till they turn out pink in color.
3.    Add chopped cabbage, capsicum, diced onion, carrot and salt.
4.    Fry them for 2-3 min.and add 5 cups of water( so that all the vegetables get soaked in water.)
5.    Give it a boil and simmer the fire.
6.     Now add MSG, black pepper powder and tomato chunks.
7.    Add a pinch of orange red color and mix very well.
8.    Add sugar and simultaneously pineapple pieces and some pineapple syrup.
9.   Add cornflour paste to the gravy, when the gravy starts to thicken, add paneer cubes and mix very well.
10.   Add green chilli sauce and soya sauce, red chilli sauce and tomato ketchup, mix well.
11.    Switch off the fire, gravy is now ready. Check the seasoning, you can add more seasoning as per your taste.

For Noodles
1.    Dust the boiled noodles with cornflour, mix very well.
2.    Heat sufficient oil in a deep bottom pan and fry the noodles.

PS- Add a pinch of yellow color while boiling the noodles.

Sending this to Priya and Aipi’s "Bookmarked recipes Vol.44" and to Radhika's CBB Series #4~ Chinese Cuisine @ TICKLING PALATES