Thursday, 20 December 2012

Veg Kofta curry with creamy thick gravy.


For making kofta:
1 medium size Carrot grated
2 boiled potatoes
¼ cup green peas
½ cup finely chopped spinach (Optional)
2 green chillies chopped
2-3 garlic gloves- grated
1” long ginger- grated
1 cup homemade chenna/ grated paneer
1tsp cumin- coriander powder
1tsp red chilli powder
1tsp garam masala powder (optional)
2-3 tblsp corn flour
1tblsp maida
¼ cup broken cashew nuts
1tblsp raisins
Salt as per taste
Oil for frying kofta balls

For gravy:
1tblsp cashews soaked
2 large onions
1 medium size tomato- chopped
1tblsp thick curd/ yogrut
1” lone ginger- roughly chopped
4-5 garlic cloves-  roughly chopped
1tsp cumin- coriander powder
1 tsp red chilli powder
 Tomato sauce- 1tsp
Sugar- ½ tsp
2tblsp oil/ butter for making gravy
Kasturi methi (dried)- 1tbslp
Whole garam masala – 2 cardamon, 2 bay leaves, 1 “ long cinnamon


Boil the carrots, green peas for 2-3 min till they become soft. Or u can microwave all the veggies for 2-3 min. Drain all the water.

 Take a bowl. Add potatoes (mash the potatoes), paneer, boiled veggies, spinach, cashews , raisins & all the dry ingredients.. Adjust salt & Mix well. Now make koftas (u can make it round or oval shape as per your choice)

Heat Oil a kadai & deep fry the koftas in hot oil. Deep fry them in low- medium flame till they turns to golden brown colour. Drain the excess oil with the help of a tissue paper.

Take pan. Heat 1 tblsp oil. Add the cut onions. Sauté for a min. Or two till they become translucent. Then add the cute garlic & ginger. Sauté for 2-3 min. Then add chopped tomatoes & sauté for another 2-3 min till they become soft.  Switch off the flame. Let them cool then transfer them to a blender & add the soaked cashews & 1tblsp yogrut to it. Blend all & make a fine paste.

Heat oil/ butter in a pan. Add the whole garam masala. Then add the blended puree to it. cook it for 3-4 min. Add the dried kasturi methi , cumin- coriander  & red chilli powder. Mix well. let it cook for another 1 min. 

Add  tomato sauce. Mix it. Now add 1 cup of water & mix it. Let it boil for 2-3 min. Adjust salt & sugar. Add heavy cream to it. Mix well & let it boil for another 1-2 min.

Now add the kofta balls to the gravy & boil for another 1 min. Switch of the flame. (Just before serving this u can add the gravy to the kofta balls & heat for a min.) Garnish with chopped coriander leaves. Your kofta curry is now ready to serve.

Monday, 17 December 2012

Beetroot & black chickpeas fry


Beetroot 2 nos- cut in small cubes
Black chickpeas- 1/2 cup ( soaked )
Cumin-mustard seeds- 1tsp
Dry red chilli - 2-3 nos broken
A few curry leaves
Chopped onion- 1/2 cup
2-3 green chillies Chopped
1-2 nos of garlic cloves- finely Chopped
salt as per taste
Oil- 1tblsp
lemon juice- 1 tblsp (optional)
Curry powder- 1tsp
grated coconut- 2tblsp


  • Soak & then pressure cook the chickpeas till they becomes soft. drain all the water. 
  •  Heat oil in a pan. splutter cumin-mustard seeds,dry red chilli & curry leaves.
  •  Then add chopped onion, chopped green chillies & 1 tblsp of chopped garlic.. 
  • Add the cut beetroots & saute well. cover a lid & let it cook till the beetroot becomes soft. Now add the boiled chick peas & mix well. adjust salt & add 1tsp curry powder. 
  • Saute for another 2-3 mins.
  • Then add 2tblsp of grated coconut & mix well. 
  • Now switch off the flame. Atlast If u want u can add 1tblsp of lemon juice also...
  • Your beetroot & chickpeas fry is now ready to serve...

Sunday, 16 December 2012

Odisha Chat


Yellow Peas- 1cup soaked for 6-7 hrs
2-3 boiled potatoes (remove the skin )
2-3 medium size onion- chopped
Grated ginger- 1tblsp
Turmeric powder- 1 tsp
Red chilli powder- 1tsp
Cumin-coriander powder- 1tsp each
Chat masala-1tsp ( u can add amuchur powder also)
salt as per the taste
Oil- 2tblsp
2 medium size tomatoes- chopped
tomato ketchup- 1tblsp
mint-coriander chutney- As per your requirement
Sweet tamarind chutney- As per your requirement
black salt- 1/2 tsp
some fried snacks ( Papdi, sev, nimki, roasted peanuts)
sweet curd ( take thick curd & add ltl bit sugar to it.mix well)
chopped onion- 1/2 cup
chopped carrots- 1/2 cup
chopped cucumber- 1/2 cup
chopped tomatoes- 1/2 cup
4-5 chopped green chillis
chopped coriander laves- 2tblsp
lemon juice- 1tsp


  • Put oil in a pan. Add chopped onions..Saute till they becomes soft. Add grated ginger to it. mix well & saute for 1-2 min. Add tomatoes.
  • .Saute till they becomes soft.
  • In a small bowl take 1tblsp water & mix turmeric powder, chilly powder & cumin-coriander powder.
  • Mix the the dry powder mix to the sauteed masala..
  • Add chat powder/ amchur powder.mix well.
  • Add the boiled yellow peas, mix well.adjust salt.
  • mash the potatoes with your hands...they should not be fully mashed. Add the boiled potatoes to the curry & mix well. Then add some lemon juice to it...

  • Add coriander leaves at last.....your peas curry is now ready to make chat...:)
  • Take a Serving plate..put the peas curry. add  the chopped veggies how much you want to eat on it , Sprinkle some black salt, sev, crushed papdi, nimki, roasted peanuts, tomato ketchup, sweet tamarind chutney, mint-coriander chutney & sweet curd .. Mix well..Your chat is now ready to serve....
  • Serve immediately & njoy!!! 

Pav Bhaji Rice

Pav Bhaji rice....If U hav leftover rice in your fridge u can try this pav bhaji Rice...


Left over rice- 2 cups
Chopped veggies- carrot, cabbage, beans, capsicum
green peas- 1/4 cup
red chilli paste- 1tsp
salt as per the taste
pav bhaji masala- 1tblsp
Ginger garlic paste- 1tsp each
cumin seeds- 1 tsp
tomato- 2 chopped
1 large onion chopped
oil- 2tblsp
coriander leaves for garnishing & Lemon juice..


Take a pan..Heat oil. Splutter cumin seeds..Add chopped onions..saute for a min. or two.. Add Ginger garlic paste..saute for 1-2 min then add chopped tomatoes...mix well & saute till they becomes soft.. Add chopped veggies . Add red chilli paste to it... Saute them till the veggies r 70% done..Then add the pav bhaji masala & the cooked rice to it. Mix well. adjust salt..sprinkle ltl bit water to avoid dryness. cover the rice & let it cook for 2-3 min. more in low flame. then switch off the flame...Add chopped coriander leaves & lemon juice if u want..Ur pav bhaji Rice is now ready to serve...

Friday, 14 December 2012

Mulla alloo beans sorisha masala bhaja (radish,beans & potato fry odisha style)


1 cup Thickly sliced radishes (I used red one)
1 medium size potato (thickly sliced)
2-3 Garlic cloves
1 tbsp Mustard seeds
1 tsp jeera / cumin seeds
2 green chilies
Haldi/ turmeric powder 1 tsp
Mustard Oil
1 tsp cumin-mustard seeds


Grind the mustard seeds , cumin seeds , green chilly & garlic cloves & make a fine paste .
Heat Oil in a pan and add cumin –mustard seeds. Let it splutter. Add haldi to oil. Saute & then add the veggies & saute for 2-3 min on medium flame. 

Then add mustard paste .Stir for 30-35 sec. Don't stir more to avoid bitterness.

 Then add ½ cup water to it. When water starts boiling Cover the lid. Let it Cook in low flame  till the veggies are cooked & all the water evaporates ,remove the lid. Mix well. Switch off the flame. Your bhaja is now ready to serve. 

Serve with hot steamed Rice..

Bread Upma A delicious Morning breakfast

If U r sick of eating bread as is, u can try this..I m sure u'll love it...:)

Bread slices- 8-10
sliced vegetables- carrot , capsicum, cabbage
1 medium size onion finely chopped
2 large tomatoes- chopped
2 green chillies- chopped
2tblsp tomato puree
curry leaves a few
salt to taste
oil- 2-3 tblsp
mustard/ cumin seeds- 1tsp
garlic cloves-2 nos. finely chopped
2-3 dry red chilies
turmeric powder- a pinch
red chili powder- 1tsp
lemon juice- 1tblsp ( optional)


 Cut bread into small pieces.. Sprinkle a little water..Heat oil in a pan..Temper some mustard/ cumin seeds . Add red chilies, curry leaves, cut green chilies, chopped garlic & onion. Saute till they becomes translucent.
Add pinch haldi & red chilli pwd..Now add veggies. Toss well till done. Add chopped tomatoes & then add 1- 2 tblsp tomato ketchup to it. Add the cut bread pieces & mix well. Adjust salt....If u want u can add lil lemon juice too....:).ur fav bread upma is now ready to serve..:)

sending this to Breakfast Club hosted by

Tuesday, 11 December 2012

Yummy fruit salad with yogrut

cut the fruits of ur choice.. Add grated coconuts, dry fruits..

add the plain/ flavored yogurt to it...I added strawberry flavored yogurt (.u can add whipped cream & sugar/ honey also if u want..)

 combine all the ingredients & ur fruit salad is ready..:)

 Yummy fruit salad with yogurt....(come who wants to join)

sending this to Hot Beverages & Deserts within 45 minutes hosted by

sending this to Breakfast Club hosted by

Monday, 10 December 2012

Smelt fish masala curry


250 gm smelt fish
3-4 tblsp mustard oil for frying the fish & to make the curry
1 tsp turmeric powder/ haldi
1 tsp chili powder
salt as per the taste
Potatoes – 2 medium size (cut lengthwise) (Optional)
Onion- 1 big size chopped
Tomatoes -1 medium sliced
Ginger garlic paste- 1tblsp
Coriander-Cumin seeds powder- 1tsp each
1 tsp red chilly powder
2 bay leafs/ 2 green cardamons
Suagar- ½ tsp
Garam  masala- 1 tsp
Chopped coriander leaves- 1tblsp


Wash & clean the  fishes by removing the gall bladder  to avoid bitter taste.
Add ½ tsp haldi powder and salt to it & mix well. keep aside.

Heat  2 tblsp Mustard Oil in a pan & fry the fishes till golden brown . keep aside.

Heat 1 tablespoon oil in a pan and lightly fry the potatoes for 5 mins. Keep aside.
Heat 1-2 tblsp oil in the same pan and add ½ tsp sugar to the oil.  When the sugar turns to golden brown colour in oil, add bay leafs, cardamons, then add chopped onions, cook till golden brown. Add ½ tsp haldi & red chilli powder.
Add the Ginger garlic paste and stir well for 1-2 min. Add tomatoes and cook till masala is well done. Add potatoes. Mix well, add ½  cup of water, stir well and let it boil & cover the lid & cook in medium flame for 5 min . Add the fish pieces. Cook for another 2-3 min. Sprinkle garam masala. Stir well. Switch off the flame. Garnish with coriander leaves. Serve hot with steamed Rice.