Welcome to my food blog!


Ingredients :
1 kg Carrots

1 litre Milk

1 teaspoon Cardamom seeds

3/4 cup Water

3 tablespoons Ghee

2 tablespoons Raisins

2 tablespoons Almonds

2 tablespoons Pistachios

450 grams Sugar

Preparation of carrot halwa :
*Wash and grate the carrots. Soak the raisins in water for 30 minutes. Blanch and shred the nuts.
*Put the water to boil, when it starts boiling add the grated carrots. Cook for 5-7 minutes or presuure cook the caroots .
*Add the milk. Cook on a low flame for 1 hour stirring occasionally. Add sugar, mix well and cook till the sugar has dissolved and all the milk has been absorbed.
*Add ghee and simmer for 2-3 minutes. Add the slightly crushed cardamoms and the raisins. *Mix well.
*Remove the gajjar halwa from heat and arrange in a serving dish. Garnish with almonds and pistachios. Serve cold, hot or at room temperature.

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1/2 cup - white flour


cold water


* In a bowl add egg ,white flour, a pinch of salt and cold water.

*Mix it well . keep on adding more water till the batter becomes thin.


*Take pan ,add little oil, pour the batter on it n fry till it becomes brown from both the sides.



chilli powder

turmeric poeder

salt to taste

tomato paste


amchoor powder(dried mango powder)


*In a saucepan,heat the oil, add onoins n fry it till it becomes brown.

*Add spices and tomato paste. saute it for 2 min and then add sausages(small pieces).

*Stir it for few minutes till sausages gets whole coated with the masala


* Lay wrapper flat

*Fill each with 2 tablespoons of the sausage mixture. Sprinkle cheese over it and roll the wrappers


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Brinjal /Eggplant(pieces)-1 bowl.

Chana dal(roasted)-1/2 cup


Tomato paste

Ginger Garlic paste


Chilly powder 1/2 tsp

Turmeric powder 1/2 tsp

Jeera powder 1/2 tsp

Dhania powder 1 tsp

Lemon Juice 1/2

Salt to taste

*Wash and cut brinjal into pieces vertically.

*In kadai, heat 4 tbsp oil for two minutes then put mustard seeds, cury leaves,chana dal(roasted ), sliced two medium sized onion and fry a bit. Then add 2 tsp ginger garlic paste and fry for a while.

*When oil separates, add sliced tomatos and salt. Add 1 tsp turmeric powder, 1 1/2 tsp dhaniya powder, 1 tsp jeera powder and 1 1/2 tsp red chilly powder. Fry it well until all the masala is cooked properly.

* Add the brinjal pieces and stir well. Add 3 cups of water, add 1/2 tsp sugar and tamarind extract. Stir it well.

*When it starts boiling, close the lid and cook brinjal on slow fire for about 20 minutes. When brinjal is cooked, sprinkle a bit garam masala powder and coriander leaves. Close the fire and leave it for about 5 minutes. Masala Brinjal is ready.

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1 package vermicelli spaghetti (7 to 8 oz)
2 large bell peppers, chopped
2 pounds onions, chopped
1boiled potato
2 celery stalks, chopped (optional)
1/2 cup butter
tomato paste/diced tomatoes
2 tablespoons pasta sauce
1/2 cup Cheddar cheese, grated(optional)

Salt to taste
Red chilli powder
Garam masala
Amchoor powder
Black pepper
* Boil spaghetti in water; drain, but do not rinse.Add a little oil to avoid sticking of noodless
*In heavy pan saute bell pepper, onion, celery,chopped caroots and bolied potatoes in butter. *Add tomatoes
*Simmer for about 15 minutes to let the flavors blend.
*Add spices, stir it well. Add pasta sauce
*Add spaghetti, and cheese.
*Let simmer for another 15 or 20 minutes until cheese melts and everything is bubbly.

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2 tablespoons canola oil
1 onion—
finely chopped
2 teaspoons
Thai red curry paste (or 3 teaspoons for a hotter curry)
2 cloves garlic—
finely chopped
1 cup
coconut milk
1 cup chicken stock
1 tablespoon brown sugar
½ teaspoon salt
1 zucchini (courgette)—sliced into thin rounds
1 red pepper (capsicum)
1 cup
Jasmine Thai rice
12 oz (360g) uncooked skinless chicken breast fillets—cut into bite-sized pieces
2 tablespoons cornstarch (cornflour) mixed to a paste with 2 tablespoons water
2 tablespoons lemon juice
4 large fresh basil leaves—finely sliced


*HEAT the oil in a large saucepan over a medium heat and cook the onion for 5 minutes, stirring occasionally.

*ADD the curry paste and garlic and cook, stirring, for a minute.

*ADD the coconut milk, stock, sugar and salt, then bring to the boil.

*ADD the red pepper and zucchini, cover with a lid, then reduce the heat to medium and

simmer for 12 minutes.

*WHILE the curry simmers,
cook the rice.

* ADD the chicken to the curry and simmer, covered, for a further 8 minutes.

* ADD the cornstarch paste and stir continuously until the curry thickens, then stir in the lemon juice and basil.

* SERVE on a bed of rice.

Variations: This curry tastes equally delicious using any selection of seafood (such as shrimp, scallops or pieces of firm fish), or cubed firm tofu. You can also use a variety of different vegetables with this curry including shredded cabbage, thinly sliced carrot or green beans. Be flexible and adapt the recipe to make the most of seasonal produce.

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2-3 medium sized papads

1cup mangodi

1 onion

1 tbsp curds

1/2 tsp chilli powder

1-2 pinches turmeric

1-2 pinches asafoetida

1/4 tsp cumin

1/4 mustard seeds

1 tbsp ghee

1 tsp chopped coriander

Salt To Taste

1 cup water
*Break the papads into 1 inch squares.
*Heat ghee in a saucepan, add seeds.

*Add onions and let them brown.
*Add asafoetida. Add chilli powder and curds simultaneously. Stir till curds brown
*Add turmeric, coriander powder,water and salt. Boil.
*Add papads and mangodi(fried)
*Boil for 3-4 minutes.
*Serve hot with chappatis.

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Besan (gram) flour 4 - 5 tblsp.

Curd 4-5 large tsp.

Haldi (turmeric) powder 1/2 tsp.

Chilli powder 1 tsp.

Coriander powder 1/4 tsp.

Garam Masala powder 1/4 tsp.

Hing 1 pinch

Oil 2 tblsp.
Method :
*Mix together all ingredients and bind them in a tight dough.
*Roll out the dough into cylinders.
*Put them into boiling water and allow them to cook for atleast 5-6 minutes.
*Do not throw away the water in which the cylinders were boiled as you would need it later on.
*Take the boiled cylinders out of water and cut them into rings.
*Heat oil in a pan and fry the rings till golden brown. Your gattas are ready. (optional)
*Do not dispose off the oil also.

Ingredients for gravy :-
Onion 1 large chopped finely

Ginger-garlic paste 2 full tsp.

Coriander powder 1 full tsp.

Haldi powder 1/4 tsp.

Chilli powder 1/2 tsp.

Curd 1 full tsp.

Tomato 1 large chopped finely.

Garam masala 1/2 tsp.
Method for Gravy :-
*In the oil used for frying gattas, fry onion and garlic paste for 5 minutes at high flame.
*Reduce the flame and add the rest of the masalas except for curd and tomato. Fry for approx. 5 minutes at medium flame and then add tomatoes and curd. Fry for another 8 minutes. Add the water used for boiling gattas to make the gravy. Add garam masala.
8Simmer for 5 minutes and your gravy is ready. Now add gattas to the gravy and simmer for further 10 minutes.

Your sabzi is all set.

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Dosa shell:

1 1/2 cups rice

1/2 cup urad dal

salt to taste


Masala Filling:

2 large potatoes

1 medium onion (chopped)

1/2 teaspoon yellow split peas

1/2 teaspoon mustard seed

1/2 teaspoon turmeric

1-2 green chili1 tablespoon


salt to taste

Dosa shell
*Separately soak rice and urad dal at least 6 hour or overnight in water.
*Grind to paste.
*Mix together, add salt with water to make batter.
*Leave in room temperature overnight.
*Mix onion and chilies to the thin batter.(OPTIONAL)
*Heat pan or griddle with little ghee or oil.
*Spread the mix on pan in circular motion to make thin Dosa.
*Cook on both the sides, if desired.

Masala Filling (Spicy Filling):
*Heat oil. Add mustard seed, peas, onions and spice.
*Fry for about 5 minutes on medium heat or/until onions are turned into golden brown
*Add potatoes and mix and cook some more Serve
*Add filling inside Dosa and roll. Serve hot with Chutney and sambhar.

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For the Koftas:
4-5 Carrots grated

1cup lettuce(optional)

1 boiled and mashed Potato

1 tbsp crumbled Paneer(optional)

1 tsp Chilli Powder

1 tsp Salt

1 Green Chilli ,finely chopped

1/2 tsp Ginger-garlic paste

1 tbsp Besan (gram flour)

1 tsp ButterOil to deep fry

For the gravy:

1 cup Curd (yogurt)(optional)
1/2 tsp Haldi(turmeric)Powder
1 tsp Chilli powder
Salt to taste
1 tsp Besan
1 tsp Sugar
1/2tsp Ginger garlic paste
1 tsp Mustard seeds,
1 tsp Cumin seeds
1 tsp Ajwain (optional)
1/2 cup Water
*Onion paste: (Cut into small pieces fry it in one spoon oil and then blend in a mixer.)

For Garnishing:
Coriander leaves, Cream


For the Koftas
Take a frying pan put butter in it. When butter melts put the grated carrot fry for 2 minutes and cover and cook on a low flame for 5 minutes . When the carrot turns little soft remove the pan and let it cool.
Mix the other ingredients of koftas,except oil for deep fry. Make small balls.
Heat the oil for deep-frying,and deep-fry these balls till they turn brown in colour. Remove them from oil and let it cool.

For the Gravy
1. Take the curd add besan and sugar and blend it properly in a mixer.
2. Heat butter in a deep bottom pan, put the mustard seeds, ajwain, cumin seeds and when they crackle add the onion paste and ginger garlic paste to it, fry till oil separates, add chilli powder and haldi to it and put the curd mixture in the kadhai. Boil it for 5-7 minutes. But stir it with a spoon continuously so that curd does not separate.
3. Add salt to taste. Add water in it. When it cools drop the koftas in it and garnish it with cream and coriander leaves.

NOTE---*Gravy can also be prepared without curd .
*You can also add milk (1 cup)instead of curd for thick creamy flavour.

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1 cup Carrots(grated)

1 cup lettuce

1 cup bolied barley

2 Bread Slices

1 onion finely chopped

1green chillie

1t spoon Red Chilli Powder

1t spoon Garam masala

1tsp amchoor powder

1/2 tspoon Jeera Powder

1tsp turmeric pwder

1/2 tspoon Corriander powder

1 spoon garlic-ginger paste

Bread crums/maida




*Heat oil in a pan and add finely chopped onion,green chillie to it
*After a while add garlic-ginger paste, corriander powder, jeera powder, garam masala, turmeric pwdr , red chilli powder
*After heating for a while add grated carrot ,lettuce,boiled barley.
*Cook the mixture well
*Once mixture is well cooked add crushed bread slices and salt,amchoor powder to it and take off from the stove
*After mixture cools down prepare the patty of shape you like.
*Roll it in bread crums/maida
*Shallow fry the cutlets on the tawa with little oil

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Dal Dhokli

Dhokli's before adding to the dal

Dhokli’s are made from flour swimming in the dal flavoured by a variety of spices and condiments.
For the Dal..
.1 cup toor dal (split yellow lentils)
2 tbsp roasted peanuts
1 small onion, chopped
1/2 cup diced tomatoes (fresh or canned)
5-6 curry leaves
1 tsp mustard seeds
1 tsp cumin seeds
pinch of asafoetida
1/2 tsp turmeric powder
1/2 tsp red chili powder
1/2 tsp cumin powder
1/2 tsp coriander powder
1 tsp garam masala
1 tbsp tamarind taste
1 tbsp jaggery (unrefined cane sugar)
salt to taste
2 tbsp oil
For the Dhokli
2/3 cup atta (fine whole-wheat flour)
1/4 tsp turmeric powder
1/2 tsp red chili powder
1 tsp cumin seeds
1 tsp sugar
salt to taste
1. Make soft dough like chapati by mixing all the ingredients. Make balls of the dough and make a hole in the center or you can also cut into diamond shapes, or any shapes you like.

2. Soak the toor dal in hot water for 15-30 minutes. Rinse several times, then cook in a pressure cooker or on the stove-top until tender. Set aside.

3.Making the dal: Heat oil in a large saucepan. Temper with mustard seeds, cumin seeds, curry leaves, asafoetida and stir for a few seconds. Add onion and stir until onion is translucent. Add ingredients from turmeric to garam masala and stir for a few seconds.

4. Stir in the tomato, cooked dal, tamarind paste, jaggery and salt and bring the dal to a boil. Taste and adjust for balance of sweet, salty and sour. Keep the dal simmering.

5.Once the dal has started to boil add the stuffed dhokli’s in it slowly one by one. The simmering will slowly come down as you add the dhokli’s . Do not stir once the dhokli’s are inside, or else they might break! Half cover the kadai and let the dhokli’s get cooked.

6.After about 4-5 mins stir very gently with the spoon handle or a rolling pin. Once the dhokli’s start swimming on the surface means that its almost done. It will take about 10 mins for them to cook.

7.Garnish with chopped coriander and serve with some onion salad. (chopped onion+salt+chili powder) and a dollop of ghee to it.

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1 potato

1 egg

1/2 green chilli chopped

1/2tbs chopped coriander

1/2 tbs flour

oil to fry

salt n pepper to taste


*Peel potato and coarsely grate into a bowl of cold water. Drain and place in dry bowl.

*Add eggs, flour, coriander, chilli, and sesonings.

*Mix well.

*Heat a little oil in afrying pan and flatten 1/4 of potato mixture in the pancake shape with a wooden spoon.

*Fry over moderate heat for five minutes , till the edges are golden brown. Carefully brown the other side.

*Accompany this with cream cheese spread or ketchup

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