Butter Chicken(Murg Makhani)...!!!

Author: Siddhi Shirsat // Category: , , ,

This butter chicken is one among the popular chicken dishes in india.Even i am a big fan of butter chicken.Initially i used to think that to make butter chicken is very difficult at home, so i used2 always get it from restaurants. But one day i decided of trying it and it tasted awesome. Better than the restaurant chicken.It was alomost fingerlicking...-:)


200 grams boneless chicken breasts cut into 1" chunks
4 table spoon paste of ginger-garlic-green chillis and corainder leaves
1/2 cup fried onion paste
2 table spoon cashewnut paste
1 table spoon almond paste
100 mil milk
2 table spoon fresh cream
puree of 2-3 tomatoes
1 table spoon chopped cashewnuts
1/2 tea spoon cumin
1 black cardomom
3-4 cloves
2 green cardoman
1 cm cassia bark
1 bay leaf
1 star anise
1 mace
1/2 nutmeg
1/4 tea spoon caraway
1 table spoon corn flour
2 tea spoon chilli powder
1 tea spoon kasoori methi
1/2 tea spoon dry mint
1 tea spoon turmeric powder
6 table spoon salted butter
1 table spoon chopped corainder
red cooking colour


Marinate the chicken pieces for 2 hours in the ginger-garlic-green chillis and corainder paste.Apply salt also.

Dry roast all the whole masalas for 1-2 mins and grind them.This is the main masala.

Now heat a pan and add 3 table spoon of butter.Saute the marianted chicken for 15-20 mins on a medium flame and keep aside.

Take milk in a cup. Add the ground masala to it.Then add the turmeric powder, corn flour and little red colour to it and mix well.

Heat a pan and add oil.Add the tomato puree and cook till oil oozes out.Now add the onion paste and let it cook for 2 mins.Add the milk paste and saute.Add cashew nut paste and almond paste.Add kasoori methi and dry mint and cook for 2-3 mins.Add salt and sugar.

Now add the sauted chicken and remaining butter to it and mix well.Add 200 ml of water and mix well. Add cashewnuts. Simmer on low flame till gravy thickens.

Garnish with fresh cream and corainder.

Serve hot with parathas or nan.

NOTE: To make toamto puree.Blanch 2 toamtoes, peel and remove seeds. Grind it to a paste.
Add little sugar and salt to it. spinkle some lemon and heat till it gets colour and thickens. Add water if required.

preparation Time:35 mins

Coconut Peda Barfi...!!!

Author: Siddhi Shirsat // Category: ,

This coconut peda barfi name seems different na...its a barfi made from pedas...In festival season we have lot of sweets at home and they do not get over soon if people do not like to much sweet. Specially sweets like pedas, modaks people dont like to eat much as they are very sweet. So we think what to do of this. I have an option, you can make a tasty barfi out of it. Ths barfi is less sweet as well as tasty and easy to make.I had many pedas lying in my fridge, no one likes much sweet at my place so dint know what to do. So decided of experimenting with it. And the outcome was a tasty barfi-:)


2 cups mashed milk pedas
2 cups freshly grated coconut
11/2 cup milk
1 cup sugar
1/2 cup cashew nut powder
1/2 tea spoon cardoman powder


Take a vessl and make sugar syrup. Make 1 string sugar syrup. Mix the crushed pedas and milk and add this paste to the suagr syrup. Mix properly and cook for 1-2 mins.

Now add the grated coconut to it and mix well. Let the mixture cook till it becomes one mass and becomes thick.

Now when the mixture has become one mass remove it from flame.

Grease a tray with ghee. Put this mixture in this tray and spread evenly to form a uniform layer.
Sprinkle cardoman powder on it. Let the barfi set for some time.

When the barfi is set cut it into desired shapes.Serve.

They remain good for 4-5 days without refrigeration.

NOTE:Increase or decrease the amount of suagr used accordign to the sweetness of pedas. I had used pedas with less sugar.

Preparation Time:20 mins

Yummilicious Chicken Frankie...!!!

Author: Siddhi Shirsat // Category: , , ,

Frankie is a popular snack found in most of the food joints in metro cities of india. Its a tortilla stuffed with chicken stuffing or some other veg stuffing with a thin coating of egg inside it.I have eaten this frankie many times outside and i just love it. There are different types of fillings which can be used in frankie. I decided to try chicken stuffed frankie at home.I went on adding anythng which i liked accordign to my judgement and it turned out very tasty.Everyone loved it.So i am posting its recipe here.BoldYummilicious word i got from yummy and delicious...:)as it was indeed yummy and delicious


For The Roti:

1 cup wheat flour
1 cup maida(all purpose flour)

For Chicken Stuffing:

200 gms boneless chicken
4 table spoon ginger ,garlic, green chilli and corainder paste)
1 table spoon ginger-garlic paste
2 cups chopped onions
4 table spoon tomato-chilli sauce
1 table spoon garam masala
1 table spoon chilli powder
1 tea spoon corainder powder
2 table spoon chopped corainder/cilantro leaves
1 chicken maggi cube

For Salad Stuffing:
1 cup chopped cabbage
1 cup shredded lattuce leaves
1 onion thinly sliced
1 table spoon lemon juice
1 tea spoon chilli powder
2 table spoon mayonnaise(optional)
1/2 tea spoon pepper powder

Other Ingredients:
2 Eggs
chat masala


Apply the ginger-garlic-green chilli and corainder paste to the chicken pieces and let them marinate for 2 hours

Take both the doughs in a bown and mix salt, butter and water and kned it into a smooth dough and keep aside for 30 mins

After 30 mins. Make 6 balls out of it and roll 6 rotis of it. Fry them on tawa without oil till they are half cooked. Do not cook them fully.Frankies outer roll is ready.

Cook the marinated chicken pieces. Add salt in between. Cut them into small bit size pieces.

Heat oil in a pan and fry onions till soft and light brown. Now add the ginger garlic paste and saute for 2 mins. Add the chilli powder, corainder powder, powdered chicken maggi cube and mix well.Add tomato-chilli sauce and mix well.

Now add the cooked chicken pieces and mix. Add garam masala and cook for 2-3 mins.When its done remove from flame and add chopped corainder and mix .

Now for the salad stuffing mix cabbage, lattuce and onions. Apply salt to them and spinkle lemon juice keep for 15 mins. They become soft.Now add chilli powder and pepper powder mix it well.Add mayonnaise if required and mix it well.

Beat the eggs in a bowl. Add salt and beat.

Heat a pan and sprinkle oil over it. Spread a half cooked roti over it. Spread some part of the egg mixture on the top side of it and spread it all over the roti.After 1 min flip the roti so that the egg coated side gets cooked. When both the sides are fully cooked, remove it.

Spread the egg coated frankie on a plate.Add the chicken stuffing in the center. Add salad mixture over it.Spinkle some chat masala.Add one lettuce leaf if required.Close the roti carefully.Wrap it with a aluminuim foil.

Repeat the above process with all the remaing rotis.Serve Hot.

Makes 6 frankies

Prepartion Time:30 mins

Banana Pan Cake...!!!

Author: Siddhi Shirsat // Category: , , , ,
A Pancake is a thin, flat cake prepared from a batter and cooked on a hot griddle or frying pan.Pancakes exist in several variations in many different local cuisines. This Pancake is a banana flavored pancake with egg to increase its fluffiness. I had read this recipe on some magazine and i decided to try it. It tastes very good. Its a easy and quick recipe. A healty and filling snack gets ready in no time.


3 ripe bananas
1 cup maida(all purpose flour)
1 cup milk
2 eggs
2 table spoon sugar
1 tea spoon baking powder
2 table spoon oil

For Serving:
5 table spoon honey
1/2 cup chopped banana slices
6-7 cherries


Sieve maida, baking powder and Salt couple of times to get uniform mixture. Now take a bowl and beat eggs into it. Mix salt and oil and beat very well till froth is formed.

Grind bananas to from a thick paste. Grind them a little only, no to much.

Add maida and milk little by little to the egg mixture and mix well. Add little by little quantity and go on mixing till all maida and milk is added.Check if balls of maida are formed. If any remove them.Add banana pulp to this mixture and mix properly to form a unifrom frotty batter.

Heat a tawa and spread little ghee over it. Spread the batter to form small and thick dosa, cook on low flame.When there are bubles forming on the upper side, making the cake little fluffier and porous turn to the other side and cook.

Cook till both sides turn golden brown.Ass egg is there in this batter, the pancake does not stick to the tawa, it comes out easily.

Now take a hot pancake , apply honey all over it. Keep banana slices on it and garnish with cherry pieces.Serve Hot.

NOTE:For serving besides from this honey and bananas one more option can also be used.Apply caramelized sugar and serve with strawberry pieces and fresh cream.

Preparation Time:15 mins

Sweet Nevri/Karanji...!!!

Author: Siddhi Shirsat // Category: ,

This Sweet Nevri/Karanji is another type of famous nevri of goa.It is made at my place every year for chaturthi. It has sweet coconut stuffing filled in it. It can be stored for upto 15 days.


1 1/2 cup dough( Make same as here)
Ghee for frying

For The Filling:
4 cups fresh grated coconut
1/2 cup poppy seeds
1/2 cup sesame seeds
1 cup powdered sugar
1 cup chopped cashew nuts and almonds
3/4 cup roasted rava


Dry the coconut in sun for 2 days or if not posible to sun dry microwave it till the moisture goes.

Dry roast sesame and poppy seeds for 4-5 mins.

Now take that dried coconut in a bowl and add all the other ingredients and mix well. Add more or less sugar according to your taste. Stuffing is ready.

Now follow the same propcedure as mentioned in my Spicy Nevri/Karanji recipe and make the nevris out of the dough and stuffing.

Cool them and store in a air-tight container.

Sweet Corn Piyush...!!!

Author: Siddhi Shirsat // Category: ,

This names sounds different right. Piyush is generaly a exotic drink famous in maharashtra, its sweet yogurt drink with a nutmeg flavour.This sweet corn piyush is drink made with sweet corn curd.When i had seen this recipe i thought it wont taste good. But after many days i decided to give it a try as sweet corn were lying in my fridge and i dint know what to do with them. It turned out to be a big hit. It tastes awesome. Its a very nutritious drink with a different flavour.Just give it a try.


1 cup fresh sweet corn
200 ml whole milk
2 tabel spoon cream
2 table spoon yogurt
2 tea spoon sugar
pinch of cardoman powder
pinch of fresh nutmeg powder


Grind the sweet corns in mixie without water for some 40 secs. Then add the milk in it and grind the mixture till they mix well with the milk , may be for 2-3 mins.

Now strain this mixture. Take a pan and add the mixture. Let it heat on low flame for some time till it boils.Do not make the mixture too thick.

Now let the mixture cool.After cooling add the cream and mix it well. Now add the yogurt and stir well.Keep this mixture to set as curd for 6-7 hous.

After it is set add sugar and cardoman powder and blend it till a froth is formed.

While serving add nutmeg powder and serve.Chilled piyush tasted good.

Preparation Time: 10 mins

Sweet Corn Butter Chaat...!!!

Author: Siddhi Shirsat // Category: , , ,

Sweet corn is very popular in india now a days.Many dishes can be prepared from it, like pulav,chaats etc. This steamed corn chat is very popular. You get it in malls and multiplexes.One cant resist to have steaming hot corns with diffrent spicies.This is my recipe which i had experimented and it tasted very good.


1 cup fresh sweet corn
3 tea spoon butter
1 tea spoon garam masala
1/2 tea spoon coriander powder
1/2 tea spoon chat masala
1/4 tea spoon pepper powder


Steam the sweet corns. When they are hot take them in vessel and keep on very low flame.

Add butter and mix well.When the butter melts and mixes with it,add garam masala, corainder powder,salt and mix well.

Remove in a serving dish and sprinkle chat masala and pepper powder.

Serve hot.

NOTE: Amount of spices can be increased or decreased according to your taste.

Preparation time: 5 mins

Moong Dal Halwa...!!!

Author: Siddhi Shirsat // Category: ,

This moong dal halwa is a popular indian sweet mostly served in rajasthan and uttar pradesh.I had tasted it once many years ago. I had been to a red cross camp from school to goas IHM.There we had a lunch, this was once among their deserts.That time i dint know anything about this dish. I just took it from the desert section.There were more 2-3 types of deserts there but i randomely selected this one. I liked the taste very much, so much that i still remember it.Some days ago i came across its recipe on a recipe site, I decided to give it a try. It turned out superb.I was happy that i got the exact recipe of a dish which i had liked.


2 cups moong dal
2 cups milk
1 1/2 cup sugar
3/4 cup mawa
1 cup ghee
1/2 cup mixed dry fruits(almonds, pistachoes,cashewnuts,rasins)


Soak moong dal in water for atlest 5-6 hours. Drain the water and grind it using very little water to form a paste.

Heat a kadai.Add ghee.When its fully heated add the ground paste and stir.Let it cook on medium flame until it turns to brown colour and a aroma comes from it. It leaves the ghee from it.It takes approx 20-25 mins.

Simultaneosly mix sugar with water and heat it. It should become a thick sugar syrup.One string sugar syrup.

When the paste is fully cooked and browned, add milk in it and mix well. Now add the mawa and stir. The milk should get completely mixed with it and the halwa should thicken and form a paste.

Now add the sugar syrup in it and mix. Let it get cooked till the whole halwa becomes one mass.Add the dryfruits and remove from flame.

Serve hot or chilled.

NOTE: One string sugar syrup -when the sugar syrup is thickened take one drop of it on one finger and touch the other finger ot it. If it gets sticked to it and when pulled forms one string its called one string sugar syrup.

Preparation Time: 30 mins

Alu Vadi(Colocasia/Taro leaf rolls)...!!!

Author: Siddhi Shirsat // Category: , ,

Alu wadi is a roll made of colocasia leaves stuffed with bengal gram filling.These leaves are called 'Alu' in konkani, so the traditional nameof this dish is alu vadi.This leaves are usualy grown in rainy season in goa. They are used for many festivals. A special vegetable dish is made from them for goan festivals. I will post that recipe later. This aluvadi is a tast snack liked by all.I had prepared this recently so i am posting its recipe.

Colocasia Leaves


4-5 fresh colocasia leaves
2 cups chana dal soaked
1/2 cup fresh grated coconut
2 onions finely chopped
1 table spoon garam masala
1 table spoon chilli powder
2-3 table spoon jaggery


Wash the colacasia leaves and dry them so that no water droplets remain on them.Grind the chana dal using very little water to form a course paste.

Now take it in a bowl and add garam masala, chilli powder, salt, grated coconut and jaggery. Mix well ,add water if required.Paste should be thick enough. It should not flow. Now add chopped onions. Mix again.

Now keep a colocasia leaf on a plate. Apply the chana dal mixture all over it to form a uniform layer of medium thickness. Roll the leaf to form a roll. Do not leave gaps in between, roll it carefully.Reapeat the same with the remaining leaves.

Now steam this rolls for 20 mins.The stuffed mixture hardens up after steaming, and the leaf becomes soft.Let them cool.After cooling cut them into slices of medium thickness,around half inch.

Heat oil in a kadia. Deep fry this cut roll slices in oil till dark brown and crispy.This rolls do not suck more oil.Remove them.

Serve Hot.

NOTE: Besan can be used insted of chana dal directly in the mixture. But mixture made of chana dal tastes good then besan.

Add amount of spices according to your taste. If you want you can make the paste more spicy.

Preparation Time:30 mins

ABC Fudge...!!!

Author: Siddhi Shirsat // Category: ,

ABC Fudge or Halwa is a most popular Indian Dessert made Of Apple , Banana ,Carrots and Cooked in Milk. It has a Very Rich Taste, Easy to make and Nutritious Indeed . The sweet and creamy taste is delicious end to hot and spicy meal; You won’t believe how all of the flavors fused together and created such an exotic, sweet burst of flavor .It is perfect for a nice warm dessert in the fall / winter or chilled in summer. It's a dessert that warms up your heart, whether you eat it hot or cold.Though it looks same like carrot Halwa but it tastes very different, delicious and amazing.Its a real feast for sweet Lovers. This Halwa is rich in Vitamin A & C .I got the recipe on net and just tried it. It was realy yummy. Its very simply also to prepare.


1 cup finely chopped apple (without skin)
1 cup chopped banana
1 cup grated carrot
1 cup milk
1 cup coconut
3/4 cup ghee
2 cups sugar

1/2 tea spoon cardoman powder

2 table spoon chopped cashewnuts

2 table spoon chopped almonds


Grind carrot & milk together .Mix all the Ingredients together except ghee.

Heat a kadai and add this mixture.Keep on stirring till the apple & banana pieces are cooked & the halwa becomes one mass.

Then add ghee and let it cook for 2-3 mins.Add some of the chopped nuts.Add cardoman powder.Remove from the stove top decorate with nuts of your choice.

Serve hot or cold.

Preparation Time: 20 mins.

Mysore Masala Dosa...!!!

Author: Siddhi Shirsat // Category: , ,

Dosas are famous snacks from south india. There are different types of dosas. Masala dosa is a dosa stuffed with potato bhaji and served with chutney and sambar. I am posting a recipe of mysore masala dosa which is similar to masala dosa but has and additional spicy red chutney which is applied inside along with potato mixture.It is one among the famous dosas.


3 cups dosa batter(recipe is here)
oil to fry

For Potato Mixture:

3-4 boiled and chopped potatoes
2 onions chopped
1/2 tea spoon turmeric
1 table spoon urad dal
1/2 tea spoon sugar

For Red Chutney:

1/2 cup roasted chana dal(dalia)
2-3 red chillis
7-8 garlic cloves chopped
1" ginger piece chopped
1 table spoon kashmiri chilli powder
1 table spoon lemon juice


First take a pan and add oil.When its heated fry the urad dal in it till brown. Now add the chopped onions and let them fry till they turn light brown. Now add the potaot pieces and mix well.

Add salt, turmeric powder and sugar and cook for 3-4 mins. Potato filling is ready.

To make the red chutney add the red chillis in a mixer. Add all the other ingredients. Add water and grind till smooth paste.Red chutney is ready.

Heat a dosa tawa. Drizzle some oil and sprinkle little water and wipe it with a piece of cloth.Pour a laddel full on batter on tawa and spread to cover the entire surface.Ensure that the dosa is not too thin.Sprinkle some oil all around and let it cook till underside is crispylight brown and done.

Remove it from tawa. Spread some red chutney all over. Place some potato mixture in the center as shown in the pic below. Fold the dosas into a half moon shape.

Serve Hot plain or with white chutney and sambar.

Preparation Time:30mins

Spicy Nevri/Karanji...!!!

Author: Siddhi Shirsat // Category: ,

Ganesh chaturthi is being celebrated in full swing in goa this days. People make different snacks and prasads for it.Ganesh is usauly for 1 n 1/2 day or 5 days in goa mostly. But some people keep for 7, 9 n 11, 21 days also. This year we had ganpati for 1 n 1/2 day. Below is a pic of my home ganesh.

This nevri/karanji is special snack for chaturthi. This are called nevris in konkani and karanji in marathi. Every home which celebrates ganesh chaturthi makes this nevris in goa. There are different types of nevris which are made here. Some of them can be stored for 15-20 days or some of them have to be consumed on the same day like puran nevri etc. Usually nevris are sweet. But always sweet is not good, we need soomething spicy for a change also. We make this spicy nevri every year. Its my moms recipe, almost everyone likes them.


For The Dough:

4 cups maida(all purpose flour)
1 cup rava(sooji)
1/2 cup rice flour
4 table spoon cornflour
2 table spoon fresh thick cream
safron food colour

For The Filling:

3 cups grated fresh coconut
1/2 cup poppy seeds(khaskhas)
1/2 cup sesame seeds(til)
3/4 cup cashew nuts small pieces
1/2 cup grinded sugar powder
1 tea spoon assafoetida(hing)
2-3 table spoon chilli powder
Ghee for frying


Dry the grated coconut in sun for 2 days or if not posible to dry microwave it until the moisture goes. This is required as this nevris can be stored for some days if the coconut is properly dried.

Dry roast the sesame and poppy seeds separately for 4-5 mins.

Now take a bowl and add the dried coconut. Add cashew nuts,roasted sesame seeds, roasted poppy seeds, sugar,salt and assafoetida. Mix well. Add chilli powder according to your taste and mix.Mixture is ready.

Soak the rava for some 2-3 hours in water.

Then take a bowl and add the maida. Mix soaked rava,cornflour,rice flour,cream, salt and hot ghee.Kned the dough well with the safron colour water . dough must become very soft. Kned it very well .The crispyness of the nevri is depended on hoe good you kned the dough.Keep the dough ball wrapped in a wet muslin cloth for 1-2 hours.

After that time, make small balls of that dough and roll small size thin rotis. Approx 5 inches in diameter. Take one roti and add the stuffing, atlest 2 table spoon on the center of the roti. Apply little water on the lower half edge of the roti.

Close the upper half of the roti on the lower half. Press the edges so that it gets sealed completely. you get special cutters to cut this edges. If you have it use it to shape the edge of the nevri. Repeat this process with the remaining nevris.Edges should not remain open or else the filling falls out while frying.

Heat ghee in a kadai.Deep fry this nevris as soon as they are made.Fry them till crisp. Remove them on paper so that oil is absorbed.

Let them cool for some time. Keep them in air-tight containers. They can be stored for 15-20 days.

NOTE:We make use of home made chilli powder which is made by grinding the local chillis of goa. If you use this chilli powder the nevris become tasty.

Cream, rice flour and corn flour is added to make the nevris more crispy.

Preparation Time:40 mins


Author: Siddhi Shirsat // Category: , ,

This are Ganesh chaturthi days,so a lot of snacks are made for chaturthi. I will be posting some of the snacks recipes which are made at our place.Preparation is done some days before only for it.This snack is called 'phenori' in konkani and chirroti in marathi. Its a famous festival snack.Its a snack made of flour dipped in sugar syrup.


3 cups maida(all purpose flour)
1/2 cup rice flour
3 table spoon corn flour
2 cups sugar
2 table spoon thick cream
saffron food colour


Take a bowl and add maida, rice flour, cornflour and little salt. Mix it well. Now mix the saffron food colour in water.Add some hot ghee and cream to the flour mixture and kned it well with the saffon water.This dough should be kneded very well or else they do not become crispy.

Keep this dough wrapped in wet muslin cloth for 1-2 hours.

Make balls on this dough. Roll big size rotis from this balls. Make atleast four rotis.Cover them in wet muslin cloth after rolling so that they do not become hard.

Now take one roti and apply ghee on it all over. Sprinkle some rice flour over it. Keep the second roti exactly over it. Apply ghee and rice flour same as the first roti. Repeat the same and stack the remaining rotis on this two.Four roits should be stacked one above the other with ghee n rice flour in between.

Now roll this rotis in cylindrical roll. The roll should be fully packed, no gaps should be left in between.Now cut the roll in small pieces with 1 inch thickness.

Now roll the cut roll pieces one by one in round shape.Roll on the cut side. Do not apply much pressure. Do not make it thin. The texture on the roll should not be spoiled.

Sugar syrup need to be made. Take a vessel and and add 2 cups water to it. Mix sugar in it. Let the mixture boil and thicken. It should become thick syrup. Take a drop of it in between two fingers and pull it, it should form a thread then the mixture is done.

Heat ghee in a kadai.Deep fry the rolled phenoris in it till crisp. Remove them from oil and immeidiately deep in sugar syrup fully so that it gets coated on it.Remove them from syrup and keep them vertical in a dish. Repeat the same with the others.

Phenoris are ready. Let them cool for some time. Then store them in a air tight container.They remain fresh for 15-20 days.

Preparation Time: 30 mins

Nutty Chocolate Roll...!!!

Author: Siddhi Shirsat // Category: , , , ,

This nutty chocolate roll looks realy yummy na...and it tastes also very good. Everyone will like this roll. It is chocolate role stuffed with nuts and strawberry syrup.And chocolate syrup on top of it makes it damn yummy. By luking at it one may think that it will be very difficult to make this rolls, but it is damn easy. Kids just love this roll.We see such rolls outside in pastry shops and buy from there. We never think of making them at home,as they seem very difficult to make.But now we can make such roles at home that too with less effort.This role requires ingredients that are easily available at home.


For Roll:

2 cups marie biscuits crushed(fine powder)
3/4 cup drinking chocolate
1/2 cup powdered sugar
1/4 cup milk
1/2 cup dessicated coconut
1/2 cup chopped cashewnuts, pisatochos and almonds
1/2 cup strawberry syrup
1/2 cup icing sugar
9-10 cherries
1 tea spoon butter

For Chocolate Sauce:

1/2 cup water
1/2 cup sugar
1 tea spoon cocoa powder
1 tea spoon drinking chocolate


Take a bowl and add marie biscuit powder , drinking chocolate and sugar in it. Mix it well.Add sugar according to your taste. Add milk and kned it well so that it becomes very soft and firm like a dough.Apply butter to make it smooth and keep aside.

Now the stuffing need to be done. Mix the coconut, with dry fruits and mix. Add icing sugar to it to make it enough sweet.Mixture is ready.

Take a piece of dough ball and give it round shape. Flatten it using hands and role it using icing sugar. Make a thick flat roti of it by rolling, do not make it thin.Now cut the big roti in to long strips of 2 inches broad.

Now apply the strawberry syrup on the top side on the cut strip. Add the coconut and nuts mxture above it. Role it into a roll as shown in the above pic. Side ways it will look like the pic below.

Now we need to make the chocolate sauce. Mix the water and sugar and heat the mixture when the sugar and water mixture starts boiling up add the cocoa powder and drinking chocolate powder and stir. Let the mixture boil again and become thick. When the mixture becomes thick remove it from heat and cool for some time. Choco sauce is ready.

Now take the rolls and add chocolate sauce on them and garnish them with cherries. Serve them.

NOTE: This rolls can be stored in refrigerator for 4-5 days.
Filling can be changed according to your needs. Even cut strawberry pieces can be added to this roll mixture, but they have to be consumed soon , they cannot be stored for more then a day.

Preparation Time: 20 mins.

Penne Arrabiataa...!!!

Author: Siddhi Shirsat // Category: ,

'Penne Arrabiata' is a pasta cooked with cherry tomatoes and herbs. By seing the name of the recipe one will think that it is some very difficult recipe...but certainly not... its a very easy and quick recipe.Pasta is originally a dish from italian cuisine. I have used penne pasta in this recipe made from durum wheat flour, which is one of the traditional pastas of italy. I have used cherry tomatoes as i just love them, they are so cute, i cant resist myself to buy them when i see them in the grocery store.I have put a pic of them below:-) This pasta recipe is so simple yet it tastes very good.


200 grams Penne pasta
2 tomatoes
6-7 cherry tomatoes halved
7-8 garlic cloves finely chopped
2 tea spoon red chillis crushed
2 onions sliced
1/2 cup tomato puree
1/2 tea spoon oregano
1 tea spoon fresh basil
1 table spoon chopped parsley(or cilantro)
olive oil


First the penne need to be cooked. Add 2 litres of water ina vessel , let it boil. When the water starts boiling add some salt and 1 tea spoon oil. now add the penne and let it cook on medium flame.

Cook the penne till al dante ( italian: meaning "to the tooth" means not too soft, just cooked).Now drain the water and keep it under running water so that it separates out.Now keep it aside.

Blanch tomatoes( not cherry tomatoes), peel, remove seeds and chop roughly. This is called tomato concasse.

Heat some olive oil in a pan. Add chopped garlic and saute till light brown.Then add red chilli flakes and countinue to saute for 40 secs. Now add the chopped onion and saute till they turn soft and translucent.Now add cherry tomatoes and saute for some time.

Add tomato concase to it . Add tomato puree and mix.Add salt and oregano and mix well.Cook for 3-4 mins till it gets a sauce consistency . Sauce for pasta is ready.

Take one more pan and heat little olive oil in it. Add the herbs and toss.Add the amount of penne required to serve and toss well. Now add the required amount of sauce and toss gently for some minutes.While tossing be carefull so that the penne do not break.

Garnish with parsley and serve hot...!!!

NOTE: Any type of penne pasta can be used.
Use of cherry tomatoes is not compulsory.
If olive oil not available use butter.


Preparation Time: 20 mins.

Bread Pattis...!!!

Author: Siddhi Shirsat // Category: ,

This snack is very tasty and easy to make. If you are boared eating bread and sandwitches, you can try this. It is different from it and has a nice taste. It does not require any extra items, all ingredients are mostly present at home.


4-5 bread slices
11/2 cup basen
1/2 cup finely chopped onion
3/4 cup grated cheese
2-3 green chillis chopped
2 table spoon corainder leaves chopped
1 tea spoon chilli powder
3/4 cup tomato-chilli sauce


Take a bowl and mix besan with onion, chilli powder, green chillis, corainder leaves nad salt. Add water and make a thick paste.Do no make a a thin paste.

Now cut the breadslices into two pieces.Heat oil in a pan.

Now take a half part of bread slice.Apply the besan paste all over it on one side. sprinkle cheese on it and put it for shallow fry. The side on which besan has been applied must be placed downwards.

When its geting fried. Apply besan paste to the other above side of the slice and sprinkle cheese. When the lower side is fried that it is become golden brown, turn and let the other side get fried.

Repeat the process with all the other bread slice halves.

Serve hot by applying tomato-chilli sauce all over it.

Preparation Time:10 mins

Shahi Fruit Salad With Custard...!!!

Author: Siddhi Shirsat // Category:

Fruits are everyones favourites. They are eaten either plain or by making some dishes using them lik fruit chaat, salads etc. This fruit salads and chaats become more healthy as they contain mixed fruits. So i am posting a similar recipe of fruit salad with custard.


2 cups chopped mixed fruits( apple, sweetlime, grapes, chickoo,orange, kiwi,banana etc)
2 table spoon vanilla custard powder
500 ml whole milk
1/4 cup sugar
1 table spoon butter(optional)
4-5 table spoon cashewnuts
8-10 cherries
2-3 table spoon raw papaya tooty frooties
2 mawa Pedas(optional)


Keep the milk for boiling. When it gets little warm remove 4 table spoon of milk in a bowl and let the remaining boil.

Add the custard powder to milk in bowl and mix properly to form a paste.When the milk boils remove from flame and add the custard paste and stir well. Add sugar according to your taste.Now keep it again on medium flame and keep on stirring countinously. Let it cook for 3-4 mins. It will become thicker in consistency.

Now Remove it from flame and add butter. Mix well and keep for cooling. When it cools down keep it in a refrigerator to set.

Cut all the fruits and mix in a bowl. Add cashewnuts and tooty frooties and mix properly.Now take the fruits and nuts mixture in a serving bowl and add the set custard mixture on top.Make pieces of pedas and mix.

Garnish with cashewnuts, tooty frooties and cherries.

Serve directly or chill and serve.

Note: Butter is added to custard as it gives it a shine.
Any type of seasonal fruts can be added ot to this salad. But avoid adding fruits which make it watery like watermelon or other melons.

Preparation Time: 20 mins

Cheese Carrot Rolls...!!!

Author: Siddhi Shirsat // Category: , ,

Most of the people who have realy less time 2 cook need some easy recipes. And those recipes need to be healthy too. This cheese carrot roll is very quick recipe and is very healthy too.It has carrot which is a very nutritious vegetable.I had read this recipe in some megazine some months ago. I thought the combination of cheese and carrot wont taste good, but when i tried it it tasted awesome. And the best thing about this dish is u get tasty and nutritious snack in very less time and effort.


5-6 bread slices
1 cup grated carrot
1/2 cup grated cheese
1 tea spoon finely chopped ginger(or ginger paste)
1 tea spoon chilli finely chopped(or chilli paste)
1/2 tea spoon chat masala
1/4 tea spoon pepper powder
Amul butter( or any other brand)


Take the grated carrot in a bowl and add cheese and mix well. Now add the chilli, ginger and chat masala and pepper powder and mix well.

Now remove the sides of the bread slices. Take 1 slice and roll it a bit to flatten it. Now apply little water to it and press and remove water. Roll again to flatten it more.

Now add the carrot and cheese mixture in the center and close the slice and seal. Repeat the process with the other slices also.

Now heat a pan and add butter. Shallow fry this rolls on low flame till crisp and brown on both sides. Add butter in middle of frying.

Serve hot with tomato-chilli sauce.

Note: Using butter to fry this rolls is a must.Using oil or ghee wont make them as tasty as butter.

Preparation Time: 15 mins.

Mashmelon(Chibud) Dessert...!!!

Author: Siddhi Shirsat // Category: ,

Mashmelon is a type of fruit from the melon family. It is called 'chibud' in konkani.It tastes good if u use it in some things. Personally i do not like it plain.I like it in its shake or desert. Here is a recipe of mashmelon dessert.It is very simple 2 make and tastes realy good. Many types of simple desserts can be made from it. Here is one of them.


2 cups mashmelon pieces
1 cup coconut milk
1/2 cup jaggery
1/2 cup beaten rice(phov)
1/2 tea spoon cardoman powder


Soak the beaten rice in water and remove after 30 secs and keep them aside.

Take the coconut milk in a bowl and add jaggery to it and mix it well so that whole jaggery dissolves in it. Add amount of jaggery accoring to your taste.

Now add the mashmelon pieces to it and mix. Now add cardoman powder.

Put it in a serving bowl and add 2 table spoon of beaten rice to each serving bowl. Add beaten rice only before serving. Do not add it before.

Preparation Time :15 mins.

Delhi Style Aloo Chaat...!!!

Author: Siddhi Shirsat // Category: , ,

Aloo chaat is one of the famous chaats in north india. It is crisp fried potatoes tossed with spices and lemon juice.In delhi its very famous.I had aloo chaat of delhi and its damn tasty. I remembered the taste and tried at home and it turned out good.Here is the recipe.


3-4 potatoes
1 large chopped onion
2-3 green chillis finely sliced
2-3 table spoon corainder leaves chopped
1 big lemon
1" ginger piece
1 tea spoon chat masala
1/2 tea spoon chilli powder
1/2 tea spoon cumin powder
pinch pepper powder


Cut ginger into thin long strips. Apply lemon juice and little salt to them and keep in the refrigerator.

Chop the potatoes into small cubes of 1/2 inches.Heatoil in a kadai till medium hot. Deep fry the potato pieces till crisp and golden. Fry on low flame or else they remain uncooked and hard inside.Remove and keep on a absorbent paper.

Now take the pieces in a bowl. Add onion, chilli powder, chat masala, cumin powder, coriander leaves, green chillis and salt. Mix well.Squeeze lemon juice on it and miz again.

Now put it on a serving dish and garnish with ginger strips.

Serve immediately.

NOTE: You can even add tamrind-dates sweet chutney and green spicy chutney in this chaat you want it to be more spicy.

Preparation Time:15 mins

Mashmelon Shake...!!!

Author: Siddhi Shirsat // Category: ,

In summer shakes are the best beverages to beat the heat. Shakes can be made from many fruits. Here is a recipe for mashmelon shake. It is nice n healthy shake.


1 cup mashmelon pieces
250 ml chilled milk
2-3 table spoon sugar
1/4 tea spoon cardoman powder


Put all the things in a mixie and blend it for 2-3 mins till froth is formed. Add usgar according to your taste.If the fruit is too sweet then sugar is not required also.

Ice cube is not required as mashmelon produces lot of water.

Preparation time: 5 mins.

Mushroom Kathi Rolls...!!!

Author: Siddhi Shirsat // Category: , ,

Different types of kathi rolls and plain rolls of vegetable and chicken are famous in india. I am posting mushroom kathi role recipe today. Its for a change from the normal vegetable and chicken kathi roles.I had seen normal vegetable kathi role recipe on net and modified it into a mushroom kathi role. It tasted very good . My idea of adding tomato-chiili sauce and fresh butter worked out well.Tomato-chilli sauce and fresh butter bleands well with mushrooms and gives a nice taste and wetness to the mushroom mixture.Perfect for rolls.


For Mushroom Mixture:
1 cup chopped natural mushrooms(or artificial)
2 big onions finely sliced
1 tea spoon chilli powder
1/2 tea spoon corainder powder
2 tea spoon garam masala
1 table spoon ginger-garlic paste
2 table spoon fresh butter
1 table spoon cream
1/2 cup tomato-chilli sauce

For Roti:

1 cup maida(or plain flour)
1 table spoon corn flour
1/2 tea spoon baking soda
1 tea spoon butter


Take 1 cup of plain flour in a bowl. Add to it a pinch of salt, butter, and corn flour and soda.

Knead the mixture into soft dough by adding water. Cover the dough with a wet muslin cloth and keep it aside for half an hour.

Meanwhile we need to make the mushroom mixture. Heat oil in a pan and fry onion till golden brown.add ginger-garlic paste and saute for 2 mins.

Now add the mushrooms, add salt and cover and cook on low flame till mushrooms get cooked well.Natural mushrooms take time while cooking.

When mushrooms are almost cooked add chilli powder, corainder powder and garam masala and mix properly. Add cream after 1 min and mix well.Now add butter and stir on low flame.

After 2mins add tomato-chilli sauce and mix and remove from heat. Mixture is ready.keep aside.

Now, take a small portion of the dough and roll it giving a round shape. Make it as thin as possible. Cook each side of roti lightly on tawa by applying little ghee

Now, fill the roti with enough of mushroom mixture. Roll it into a swiss role.

Now Fry the role on tawa for 2-3 mins by turning again and again. Cut the rolls into small pieces and serve hot.

Reapeat the same process with remaing rotis.

Preparation Time :35 mins

Banana Cake(Eggless)...!!!

Author: Siddhi Shirsat // Category:

Normally cakes are made with eggs,so many people who are veg cannot enjoy them.But eggless cakes can be made very easily and they taste as good as cakes with eggs and are as fluffy and soft like them. This banana cake is very simple 2 make and tastes realy good. In this rava is used instead of maida which gives it a good taste and its healthy campared to maida cakes.In goa the traditinal cakes like cumcumber cake, or jack fruit cake are made from rava.

1 cup rava
11/2 cup ripe bananas pulp.
2 cups fresh thick coconut milk
1 cup sugar
3-4 table spoon cashew nut pieces
1 tea spoon baking powder


Fry the rava in little ghee til it gets bit light brown colour and aroma comes from it.Now cool it.

After cooling , soak it in coconut milk for 2-3 hours. Till then it will absorb coocnut milk and become soft thin paste.

Now add the banana pulp in it. To make banana pulp , grind ripe banans in a mixie.Add sugar ,soda and mix well.

The batter must have proper consistency. When the batter falls froma height it must fall in ribbon shape, that is the perfect cake batter.Add cardomen powder and cashewnuts and mix.

Now grease a baking dish with butter and add the cake batter. Microwave it on 60% power for 6-7 mins or bake as usual.

When a knife poked in the baked cake comes out clean , that means the cake is baked properly.

Preparation time:30 mins.

Kharvas/ Posu/Colostrum Milk Pudding

Author: Siddhi Shirsat // Category: , , ,

Kharvas is made from colostrum milk also called as first milk.It is produced by cows for few days after gving birth to a calf.Usually it is prepared by the first 3 days milk from the cows who gave birth to calves. It is one of my favourite sweets. This is shravan month and its said that many cows give birth to calfs mostly in this season. So you get lot of this milk in this month.It tastes very nice and is famous in goa,maharahtra and karnataka. In most of the sweet shops they sell this sweet dish, but they do not use colostrum milk at all. They use normal thick milk and mix some other ingredients in it to get the thickeness. It tastes best only with colostrum milk.


1 litre colostrum milk
400 ml fresh coconut milk
1 cup jaggery
2 tea spoon jeera powder(cumin)
1 table spoon khaskhas(poppy seeds)
1 tea spoon turmeric
1/4 nutmeg
4 table spoon cashewnut pieces
1 tea spoon cardoman powder


Take the colostrum milk in a bowl. Mix the jaggery in it so that it dissolves completely in it. add jaggery according to your taste.

Now take a mixer and add cashew nuts, cumin powder, poppy seeds, turmeric powder. Grate a little nutmeg in it and grind the mixer to a paste.

Mix this paste with the milk and jaggery mixture.now add the coconut milk and cardoman powder to it and mix well to form a even mixture.

Pour it into a vessel and steam for 20 mins. It will became hard.Let it cool.

After 2-3 hours of colling cut into pieces and serve . It needs some standing time of 2-3 hours then it tastes its best.Can be served chilled also.

Preparation Time:30 mins

Mushroom Momos...!!!

Author: Siddhi Shirsat // Category: , , ,

Momos or momocha are Steamed Dumplings. It is a popular recipe from the land of china, tibet and north eastern india. It is famous in many north-eastern restaurants in many parts of india. normaly momos are stuffed with vegetable filling or chicken stuffing.They are usauly served with momo sauce.I had lots of mushrooms at home and wanted to try something new so decided to make mushroom momos and believe me they turned out realy yummy...:)

1 cup maida(all purpose flour)
1 cup chopped natural mushrooms(or artificial)
2 onions chopped finely
1 veg maggi cube
1 table spoon soya sauce
1 tea spoon chilli sauce
1 tea spoon garam masala
1/2 tea spoon baking powder


Take maida ina bowl and mis baking powder and salt. Add little oil and kned well using water.Keep for 40 mins.

Now take a kadai.Add oil and fry onions till golden brown. Now add the mushrooms in them and mix them and close the lid. Let them cook on low flame.

When the mushrooms are cooked well. Add salt, maggi cube and garam masala and stir well. when its almost done add soya sauce and cook for 1 min and remove from heat. Keep aside.

Now make small balls of the dough.Roll them into small thin puris and put 1 table spoon of the filling in the center.Close the puri and seal it. Same like we make modaks here.

Steam them for 20 mins in a steamer.

Serve hot with tomato-garlic sauce.

NOTE: You can even bake them and serve after steaming.

Preparation time: 30 mins

Palak Pakode Ki Chat...!!!

Author: Siddhi Shirsat // Category: , ,

Palak pakodas tastes realy nice and if we prepare chat from them then it becomes cherry on a cake.This chat is very tasty and becomes ready in no time. It is a very tasty evening snack.


1 tea spoon chat masala
1 tea spoon roasted cumin powder
1 tea spoon chilli powder
200 grams sev


Prepare palak poakodas from the recipe mentioned in the link.As you fry the spinach leaves some of batter will form little balls.Deep fry them till golden and crisp.Drain and palce them on absorbent paper like pakodas.

Keep the hot pakodas on a plate.sprinkle the cumin powder,chilli powder,chat masala and salt on the pakodas evenly.


Drizzle a little sweet tamrind chutney and green spicy chutney according to the taste on the pakodas.crush the batter balls and sprinkle on top along with sev. Add more chutney if required.

Serve immediately.

Preparation time: 20 mins.

Apple Toffee...!!!

Author: Siddhi Shirsat // Category: ,

This apple toffee is one of the famous chinese deserts.Inside a crisp toffee is soft and tender apple with all the juices trapped in the shell.I had read this recipe in some magazine and tried it at home and the try was very succesfull-:)

2 fresh crisp apples
1 cup maida
1/4 cup corn flour
2 cup jaggery
2 table spoon sesame seeds(Til)
baking powder
10 ice cubes
1 litre chilled water


Chop the apples in cubes of approx 1 cm. Mix maida, cornflour, baking powder and pinch of salt and make a thick batter using water.

Heat oil in a kadai.Deep the apple cubes in the batter and deep fry them in oil till they become crispy. Fry all the cubes and keep aside.

Put the ice cubes in chilled water and let the water become very cold.Now heat a pan with deep bottom and add the jaggery it.

When the jaggery melts completely and becomes bit dark in colour ,deep the fried apple pieces in it fully and coat them completely with the jaggery and remove.

Immediately put the jaggery coated pieces in cold water so that the jaggery coating becomes hard. Keep in chilled water for 15-20 secs and remove on a plate.

Sprinkle sesame seeds on them and serve immediately.

Preparation time: 20 mins.

Mushroom Dum Biryani...!!!

Author: Siddhi Shirsat // Category: , ,

This is one more recipe with mushrooms. This season we get lots of natural mushrooms in goa. There was a big bundle of them lying in our refrigerator so i decided to try mushroom dum biryani, and believe me it tasted awesome.I layered cooked rice with the spicy mushroom gravy and cooked it on low fire and it was yummm.The rice gets a nice aroma of the mushrooms.Natural mushrooms are prefered in this recipe.Button mushrooms can also be used but taste will be compromised.


11/2 cups natural mushrooms( or artificial mushrooms)
2 cups rice
2 large onions thinely sliced
1 tomato very finely chopped
1/2 cup yogurt
2 table spoon whipped cream
2 tea spoon chilli powder
1 table spoon ginger-garlic paste
2 tea spoon garam masala
1 tea spoon corainder powder
1/2 tea spoon jeera powder
1/2 tea spoon turmeric powder
5-6 cloves
5-6 peppercorns
2 big cardomons
3-4 bay leaves
4" cinamon stick
1/2 cup corainder leaves finely chopped
1/4 cup mint leaves finely chopped
pinch of kesar(optional)
1/4 cup milk(optional)


Soak rice in water and drain it. then add a tea spoon of oil and keep it for drying by spreading it on a muslin cloth for 30 mins.

After that take a vessel and add oil.When it gets heated add all the whole masalas and fry for 2 mins. Now add the rice and stir and fry it for 3-4 mins. Now add 3 3/4 cup water and let the rice cook.Add some salt also.

Meanwhile take a pan and add 1 table spoon oil and fry the mushrooms for 3-4 mins till they become soft. Remove them and keep aside.

Now in the same pan fry the chopped onions in oil till light brown. Then add ginger-garlic paste and mix and saute briefly.

Add red chilli powder, coriander powder, cumin powder,salt and turmeric powder. Stir-fry briefly and add the chopped tomatoes and whipped cream.Mix well.

Continue cooking over high heat for another two to three minutes, stirring continuously or until masala is fairly thick.Add yogurt, garam masala powder . Stir well and cook for two minutes more.

Add the quartered button mushrooms and salt to taste. Add half the quantity of chopped fresh coriander and mint leaves. Stir-fry over high heat for two to three minutes and remove from heat.keep aside.

Rice will be ready.Now its time to assemeble rice and mushrooms and give dum for the biryani.

Take a flat bottemed vessel.Add ghee to the bottom.Arrange the cooked rice and mushroom masala in alternate layers , sprinkling the remaining chopped fresh coriander and torn mint leaves and saffron dissolved in milk after each layer. Ensure that the top most layer is of rice and then sprinkle chopped corainder and mint leaves.

Cover the assembled biryani with a tight fitting lid and seal the edges with kneaded atta dough.
Keep the sealed dish on a medium hot tawa and leave for 15-20mins on low flame . You can also place a few burning charcoals on the lid.

Break the seal and open the biryani, just before serving.

Preparation Time: 35 mins

Sukha Puri...!!!

Author: Siddhi Shirsat // Category: , ,


Author: Siddhi Shirsat // Category: ,

Basundi or sweetened milk is a very popular Maharashtrian sweet dish.It is a dense sweetened paste made by boiling milk on low heat until the milk is reduced by half.It is mostly served with puris. Basundi-puri combo tasts 2 good.I had made this on raksha bandhan.

1 1/2 litre whole milk
11/4 cup sugar(approx)
5-6 saffron strands
1/4 tea spoon cardamom powder
2-3 table spn heavy whipping cream
2 table spoon pistachio powder
2 tea spoon sliced almonds

Heat milk in a thick bottomed pan. When it gets boiled reduce the flame to medium.

Cook till the milk reduces to half. Add the sugar and cook till the sugar is dissolved. Add sugar accoridng to your taste

Now add saffron strands diluted in little warm milk and add to the cooking milk. Add whipping cream and mix well. The consistency of the milk should be very thick.

When the milk reduces to half the quantity and forms a thick paste add pistachio powder and stir.Take out from heat, add cardamom and almond

Serve hot or cold with hot puris.Chilled Basundi tastes good .

Preparation Time:30 mins

Palak(Spinach) Pakoda...!!!

Author: Siddhi Shirsat // Category: , ,

Spinach is a vegetable which many people dont like. But its very good for health.Many tasty dishes can be prepared from it. Palak pakoda is one such dish.Spinach leaves dipped in a thin gram flour batter and deep-fried to a crisp finish is an ideal monsoon snack and starter. This pakodas can also be used to make many other other dishes.


1 Bunch of fresh Palak(spinach)(10-12 leaves)
1/2 Cup Bason
1 tea spoon Red Chilli Powder
1/4 tea spoon Turmeric Powder
1/4 tea spoon jeera powder
1/2 tea spoon Corriander Powder
1 tea spoon ajwain(carom seeds)
Salt to taste


Wash Palak leaves and keep aside to dry a bit.

Mix bason, red chilli powder, turmeric powder, jeera powder, corriander powder,carom seeds and salt to taste with water to form a paste with water.

Heat oil in a kadai.When its slightly warm, add a spoon of oil into the bason paste.Because of this the pakodas absorb less oil.

When oil is hot, dip one palak leaf at a time in the bason paste and add it into the pan and fry the pakoda on the golden colour. Fold the leaf a bit and dip, for the pakodas to get a shape.

Repeat the same for the other leaves.

Serve hot pakodas with sauce or chutney.

NOTE: Use fresh palak leaves so that pakodas become crispy as they are fresh and tender.

Preparation Time:15 mins

Paneer Peshawari...!!!

Author: Siddhi Shirsat // Category: ,

This is one of the famous paneer dishes which we get in restaurants.Its very easy to prepare it.It tastes good with puris or parathas.


200g Paneer
2 Onions
3 Tomatoes
2 tea spoon ginger-garlic paste
1/2 spoon turmeric powder
2 tea spoon red chilli powder
2 tea spoon kashmiri chilli powder
1 tea spoon spoon garam masala
1 tea spoon jeera powder
1 tea spoon corriander powder
2 table spoons chopped corainder leaves
Salt to taste


Grate the paneer, Chop onions and tomatoes.

Heat little oil in a pan and add finely chopped onions.Once onions turn slightly reddish, add ginger-garlic paste.

After a while add turmeric powder, red chilli powder, garam masala, jeera powder, corriander powder to it and stir well.Add tomatoes and cook them well till oil separates.

Take the mixture off the stove and let the mixture cool down.Grind the mixture to a smooth paste.

Again heat a pan and add this mixture with little water.Add the grated paneer and salt and let it cook for some time till paneer is cooked well and gravy has enough thickness.

Garnish with corainder and serve hot with puris or parathas.

Preparation time:20 mins.
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