Thursday, 29 June 2017

Roti Nachos

Hungry ? Short of time? have left over rotis? don't throw them away, make Nachos from left over roti (chapaatis)

  • Cut leftover chapaatis into small triangles. 
  • Now deep fry the triangles in hot oil. 
  • Deep fry only for two minutes on high flame.
  • Now take out the nachos in a plate and let it cool down.

Now make salsa sauce. 
Take tomato and onion in equal ratio. 
Add coriander, green chilies and garlic according to your taste. 
Chop everything in small piece or bled in for 10 seconds in chopper.
Now add one table spoon tomato ketchup, salt, bhuna jeera (dry roasted cumin)  and pinch of black salt.

Now spread nachos in a plate, put the salsa on each nachos. Grate some cheese o  top, and keep in microwave for 30 seconds.

Its ready to enjoy now.

By Rashi 

Wednesday, 14 June 2017

Masala Bhindi ( मसाला भिन्डी)

Ingredients : 

  • 250 grams bhindi/okra, washed
  • 2 tablespoons of oil
  • Salt and red chilli powder to taste
  • 1 teaspoon of turmeric, fennel powder, amchoor/dry mango powder, and coriander powder each

  1. Cut the bhindi in cm wide pieces.
  2. Heat the oil in a shallow pan.
  3. Put in the bhindi and all the spices.
  4. Mix properly and cover.
  5. Cook it on medium heat for 10 minutes, stirring occasionally.
The Masala Bhindi is ready... You can eat it with any kind of bread/ roti.

Saboodaana Tikki ( साबूदाने की टिक्की )

Ingredients :

  • 4 medium sized peeled boiled potatoes 
  • 1 cup saboodana/ sago seeds (soaked in water at least 6 hours or over night.)
  • Oil to fry
  • Salt, red pepper powder, green chilli and coriander chopped as per your taste

Method :

  • Drain the saboodana and wash it in cold water. Remove all the water by pressing by hands.
  • Grate the boiled potatoes
  • Mix saboodana with potatoes and add in the spices.
  • Apply a bit of oil to your palm and make small disks from the mixture.
  • Heat the oil in a non stick deep pan or kadhaahee and deep fry the disks till they turn golden.
  • Remove them on a paper towel and your saboodana tikki is ready to eat.
  • You can enjoy them with any chutney or dip of your choice.

Tuesday, 6 June 2017

Chinese platter...


1-Garlic Mushroom:


250 gm.- Mushroom
4-5 big cloves of -garlic
1 bunch- Spring onion 
1 tab spoon -soya sauce 
1 tab Sp - tomato sauce
1 lemon juice
1 tea spoon - red crush chili
1 tab spoon oil
salt to taste


  • Clean mushroom properly.
  • Cut mashroom into half.
  • Take mushroom in a bowl and add oil and all the ingredients.
  • Mix well and marinate for 2 hours in a fridge. 
  • After  2 hours saute them on the pan or grill in the oven.

Main course 
 2-Fried rice:


2 cup cooked rice, 
1/4 cup finely chopped vegetable -red & yellow pepper, capsicum, french beans, cabbage, carrot, onion and spring onion. 
soya sauce , 
2 tab spoon oil
1 tab spoon vinegar.


  • Heat some oil in a pan.
  • put onion & saute them on high flame. 
  • Add all the veg.except green onion.
  • Add soya sauce & salt.  
  • Mix well .
  • Add cooked rice & mix well  
  • Adjust  the seasoning according to your taste. 
  • Switch off the flame.
  • Add vinegar, mix & garnish with chopped spring onion.
  • salt,pepper as per taste.

3-Hot vegetables


vegetables - zucchini, mushroom,capsicum,broccoli, paneer,carrot.onion
4 big clove of garlic
1 tea spoon corn flour 
1 tab spoon soya sauce, 
1 tab spoon vinegar.
1 tab spoon oil 


  • Cut all the vegetables In bite size. 
  • Saute them in little oil.
  • Take another pan, add oil. 
  • Add garlic & onions, saute them .
  • Add soya sauce, corn flour (dissolve in water )salt,pepper & little water.  
  • cook them till your desire consistency on high heat.
  • Aut all the saute vegetables, mix well.
  • Switch off the flame
  • Add vinegar, mix & serve hot with rice or noodles. 

By Niha 

Friday, 12 May 2017

Rajma (राजमा)

 Ingredients -

  • For 2 people
  • 1 cup Rajma (red kidney beans soaked in cold water overnight or in warm water 4 hours beforehand)
  • 1 large onion, chopped
  • 2 large tomatoes, chopped
  • Half an inch ginger
  • 2 cloves of garlic, minced
  • 1 teaspoon of cumin seeds
  • Half a teaspoon turmeric powder
  • Half a teaspoon red chili powder / 1 green chili
  • 1 tablespoon coriander powder
  • 1 tablespoon oil
  • Salt to taste

Method -

  1. Put the saucepan, or preferably a pressure cooker, on high heat.
  2. Add in the oil and let it heat up, then put in the cumin and turmeric and add in the chopped onions.
  3. Stir and cook till the onions brown.
  4. Add all the other ingredients and cook till tomatoes are mashed up.
  5. Now add in the soaked rajma and add in enough water to cover the rajma.
  6. Bring it to boil then cover it and let it simmer.
  7. Cook the rajma till its soft to touch.
  8. (If you are using a pressure cooker, then after adding rajma put it on pressure. After one whistle,let it simmer for half an hour. After half an hour turn off the gas and let the cooker cool down. )
  9. If you think your rajma is too thick, add in boiled water a little at a time to get the desired consistency.
  10. Rajma is best served with boiled rice.