Gobi Manchurian

This can be made dry or with gravy.


  • 1 Green bell pepper, cut into big dices
  • 1 Green chilli, minced
  • 1 tsp Ginger garlic , minced
  • ¼ cup Scallions/Spring onion, finely chopped
  • 1 tsp Dark soy sauce
  • 4 tsp Tomato ketchup
  • ¼ tsp Salt to taste
  • 3 tsp Oil for sauteing
  • 2 cup Oil for deep frying
  • 2 tsp Maggi Chilli Garlic Sauce

For Frying

  • 4 cup Cauliflower , cut into florets
  • 2 tsp Ginger garlic paste
  • 3 tbsp All purpose flour
  • 2 tsp Corn flour
  • 1 tsp Red chilli powder
  • 1/4 tsp White pepper powder
  • ½ tsp Salt
  • 2 pinch Orange red food colour
  • 1 tsp Soy sauce
  • ½ tsp Vinegar
  • 1 pinch Ajinomoto (optional)

  • Wash the cauliflower florets; cook with salt water for few minutes.
  • Drain the water completely; pat dry with a kitchen towel.
  • Mix these items all purpose flour, corn flour, salt, red chilli powder, white pepper powder, ginger garlic, vinegar, soy sauce, food color and ajinomoto.
  • Make fine paste ; toss cauliflower in and coat it with the paste.
  • Heat 2 cups of oil; fry the cauliflower florets; keep it aside.
  • Heat 3 tsp. of oil in a pan, saute green peppers, ginger garlic, green chilli for 1 to 2 minutes, once they turned tender, add the fried cauliflower with soy sauce, tomato ketchup, chilli garlic sauce and salt.
  • Mix everything for few minutes till masala becomes dry. Add scallion and saute for 2 to 3 min.
  • Garnish with Scallions.

February 27, 2009 at 4:08 pm 1 comment

Peas Pulav

We can make this pulav very easily. Ideal for any potluck /parties.


  • 2 cups Basmati rice
  • 1 cup Green peas
  • 1/2 cup Onion, sliced lengthwise
  • 1 Green chilli
  • 1 tsp Fennel seeds
  • 3 count Cardamom
  • 3 count Cloves
  • 1 inch size Cinnamon stick
  • 1or 2 Bay leaf
  • 1 clove of whole Garlic, minced
  • 1 tsp GingerGarlic Paste
  • Cilantro, Mint leaves
  • 3 1/2 cups Water
  • 1 Tblsp Oil
  • Salt to taste
 Peas Pulav


  • In a pan, add oil; add whole spices(Jeera, Mint leaves, Cilantro,Curry leaves,Greenchillies, Garlic);saute well.
  • Add onions; saute well till translucent.
  • Add ginger garlic paste at this stage and saute till the raw smell disappears.
  • Add green peas and mix well.
  • Add salt and pour 1 and a half cup of water.
  • Add the rice; mix well; cook them in a rice cooker.
  • Garnish with cilantro leaves.
  • Serve hot with raita and chicken/vegetable gravy.

February 25, 2009 at 9:30 am 1 comment

Easy Vegetable Pasta

This is kind of very easy to make pasta. overall cooking time comes less than 15 min.You can make your own variations with your favorite vegetables.


  • 3 cups Rotini pasta, uncooked
  • 31/2 cups Water
  • 3 cups Spaghetti sauce
  • 1 cup Carrots, chopped
  • 1 cup Asparagus, chopped
  • 1 cup Broccoli, cleaned


  • Cook all  vegetables; keep it aside.
  • Cook pasta in boiling water as per package directions. 
  • Mix together cooked vegetables and pasta; mix spaghetti sauce if desired.


  • For variations,  add each cup of sliced mushroom, chopped red pepper.
  • Sprinkle with mozzarella cheese before serve.

February 23, 2009 at 7:38 am Leave a comment

Egg Curry



  • 4 Eggs , boiled
  • 1 Onion, chopped
  • 1/2 Tomato, chopped
  • 1 tsp Ginger Garlic Paste
  • 1-2 Green chilies
  • 2 Tbsp Cilantro/Coriander leaves, chopped
  • 3/4 tsp Turmeric powder
  • 3/4 tsp Garam masala
  • 1/2 tsp Coriander powder
  • Red chili powder to taste
  • Salt To Taste
  • Cilantro leaves, chopped for garnish
  • 2 Tbsp Vegetable/Canola oil
Egg Masala


  • Boil the eggs in water for 20 min. approximately or untill completly cooked. Immediately plunge them into cold water to cool.
  • Remove the shell of boiled eggs & keep aside.
  • Make a paste of onion, tomatoe, garlic, ginger and green chilies in a  chopper or food processor.
  • Heat oil in a pan; add all the spices (salt, turmeric, coriander & chili powder,garam masala ).
  • Fry for a minute and add grounded paste and fry till golden brown;fry till it starts leaving oil.
  • Add a cup of water and cook 2 to 3 min.
  • Add boiled eggs; cook for 10 minutes on medium heat. (npte, add desired water if you need more gravy)
  • Garnish egg curry with chopped cilantro and serve hot with paratha, roti or rice.


  • Add 1 cup cooked green peas or paneer to make special.
  • 1/2-inch piece of ginger & 3 cloves of garlic instead og ginger garlic paste.

February 22, 2009 at 7:51 pm 1 comment

Tapoica / Javarisi Mixer

Here is the super-easy recipe for tasty snack.Treat kids or unexpected guests with this healthy snack. Store it in airtight container for any-time use. 


  • 2 cups Tapioca/Javarisi
  • 15 nos Cashew nuts
  • ¼ cup Peanuts
  • 2 twigs Curry leaves
  • ½ tsp Turmeric powder(optional)
  • 1 tsp Salt or to taste
  • Oil for deep frying


  • Heat oil in a pan; Gradually add tapioca; fry well.
  • If you like turmeric powder, add into the fried tapioca; mix well.(if you don’t like skip this step).
  • Fry peanuts, cashewnuts, curryleaves in the oil.
  • Mix everything together with salt.
  • Give this snack to kids in the name of ‘Pearl Mixer’


  • Jazz it up with ¼ cup oil fried roasted gram dal.

February 21, 2009 at 3:25 pm Leave a comment

links for 2009-02-20

February 20, 2009 at 11:02 pm Leave a comment

How to make Sprouts?

Making Sprouts as easy as 1.2..3…

I like sprouts if someone made.I never tried myself. After I spoke to my friend Sharmila,I was thinking of make myself.But, I didn’t take care of that much.
When I read Sprouted Moong Bhel recipe from chutney’s I made myself promise I’m going to soak it tonight. I asked steps from my friend;I bugged her lot with so many silly questions…I don’t know why I didn’t google it….I made sprouts finally!!! 
 After written this post, I found other blogs.How to make & freeze sprouts &What if I freeze the sprouts? answers here… 
 One word of caution: some beans such as kidney beans should not be eaten raw as they contain enzymes and need to be cooked well in order to make them safe.more… 


  • 1cup Whole Green Moong Dall
  • Water for soaking


1.Wash and soak moong for overnight.
2. Next night drain the water; keep them in a bowl for overnight.
3.Nextday we can see sprouts looks like above.


  • You can keep one more night if you want more sprout.
  • store it freezer bags and store them in the refrigerator.

February 20, 2009 at 11:31 am Leave a comment

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