Wednesday, August 31, 2011

Savoury Vermicelli (Namkeen Seviyan)

Cheers' to the gooooooodd old hostel days when we use to call it “Bambino”… Today i can add many other ingredients to make it even more tasty, still i miss the fun and the fights we use to have over it until the last bite….



Vermicelli: 1 Cup
Water: to boil
Onion: 2 Medium
Tomatoes: 3 Medium
Capsicum: 1 Medium
Garlic: 3 Cloves
Oil: 2 Tsp + 3 Tbsp
Salt: 2 tsp + to taste
Red Chilly Pwdr: 1 tsp or to taste
Turmeric Pwdr: 1/2 tsp
Cumin Seeds: 1/2 tsp
Hing: 1 Tsp
Chaat Masala: 1 Tsp


  1. Heat water in a pan add salt and bring it to a boil then add vermicelli to it boil 2-3 mins and check it done.
  2. Drain cold water over it and apply some oil to it so that it doesn’t stick to each other. DSC00590
  3.  Chop all the veggies..
  4. Heat 3 Tbsp oil in a pan add hing & Cumin seeds then add Onions cook for 2 mins till it becomes soft.
  5. Then add capsicum and cook for another 2-3 mins and add tomatoes & all other spices and cook for some time but the veggies should not get soggy.
  6. Add boiled vermicelli to it mix and check the seasoning adjust it required and serve haauuttteeee….

Matthi (Suhaali)

Well something has to go with tea and what better than Matthis made by mommy… she makes the world’s best Matthi we call them “Suhaali”… this is her recipe but off course for the same taste some practise is also required…
Flour(Maida): 2 Cups
Carom Seeds(Ajwain): 1/2 Tsp
Salt: to taste
Water: to knead the dough
Oil: to deep fry
Ghee: 3 Tbsp
  1. Mix Carom seed & salt with flour then add Ghee to this and mix very nicely with both the hands, it should get crumbly texture.
  2. Hold the flour in your & hand shape it into a ball, it should hold the shape as given in the picture to make sure that  the quantity of fat is right. DSC00593
  3.  Make the dough with lukewarm water, don’t knead the dough much it should have rough texture.
  4. Make small ball from the dough, roll into small circles and prick them nicely with fork or knife so that it doesn’t become fluffy.DSC00602
  5.  Heat oil in a Kadhai and deep fry them on slow to medium flame to make it crispy.
  6. Let it cool down then store in a airtight container and serve with or without tea… :)

Saturday, August 27, 2011

Soybean Pulao

Soybean Nuggets can be used in so many ways for cooking and one of them is SOYBEAN PULAO. It can also substitute various non-vegetarian food item to make vegetarians like me happppyyy….
Rice: 1 Cup
Soybean Nuggets: 1/2 to 3/4 cup
Onion: 1 Small
Capsicum: 1 Small
Tomato: 1 Small
Water: 2 1/2 cup + to boil
Oil: 2 Tbsp
Salt: to tatse
Hing: 1/4 tsp
Cumin Seeds: 1/2 tsp
Tumeric Pwdr: 1/ tsp (optional)
Red Chilly Pwdr: 1/2 tsp or to taste
Chaat Masala: 1 tsp
Coriander Pwdr: 1 Tbsp
  1. Soak Rice for an hour and boil soybean nuggets with 1 tsp of salt. DSC00574
  2. Chop all the vegetables. Heat oil in a pan add hing, cumin seeds and let it crackle.
  3. Add onions cook till transparent not brown add capsicum cook for another 1-2 mins add tomatoes and all spices cook for 4-5 mins till a little oil separates.
  4. Add water bring it to a boil then drain the rice and add to it.
  5. Squeeze water from nuggets and chop them roughly.DSC00580
  6. When rice is 3/4th cooked add nuggets and mix with light hands, cook till water is soaked and rice is completely done and serve hot.

MOMO (Dumpling)

Missed Delhi’s  HOT & SPICY Momos a lot in Bangalore…. but not anymore as i made them at home yesterday and yes it tasted exactly the same as it tasted at those small Kiosks… Yyppiieeee….
For the stuffing:    
Cabbage: 1/2 medium
Capsicum: 1 medium
Carrot: 1 medium
Onion: 1 medium
Vinegar: 1tsp
Salt: to taste
Pepper Pwdr: 1/2 Tsp
Oil : 2 Tbsp
Ajinomoto: 1/4 tsp (optional)

For the Outer Layer:

Flour (Maida): 1 cup

Ghee or oil: 1 tbsp

Salt: 1 tsp or to taste

Water to Knead dough

  1. For the outer Layer: Mix Ghee in the flour very nicely using both the hands and make soft dough using water, keep aside for 15 mins.
  2. For the Stuffing:  Chop all the vegetables very finely.
  3. Heat oil in a pan add chopped vegetables and cook for 5 mins then add vinegar, salt, pepper and ajinomoto.
  4. Cook for 5 more minutes then check & adjust seasoning if required.DSC00565
  5. Divide the dough into 11 – 12 small equal size balls and roll each into thin chapati.
  6. Keep stuffing in half of the chapati then fold the other half over it to make a half moon shape dumpling and seal the edges (apply little water on corners).DSC00566
  7. Make all the dumplings of same shape or vary them with your choice.
  8. Steam it for 15 mins till the outer layer becomes transparent. (I used idly maker for steaming)
  9. Serve hot with Chilly Garlic Paste and tomato Ketchup.
Sending this recipe for Winter Carnival as steaming Hot momos tastes amazing in winters..

Wednesday, August 10, 2011

Veg. Club Sandwich

With the various stories of it origin the most popular one and easy to remember is that it was originated in 1894 in Saratoga Club therefore named as CLUB SANDWICH.

Its a double layered sandwich with a filling of tomato, cucumber, cheese (for the vegetarian version) along with the rich and creamy cole slaw salad, making it wholesome meal in itself.

Club SW 1

INGREDIENTS: ( for 2 sandwiches)
Bread slices : 6
Tomato: 2
Cucumber: 1 Piece
Cheese : 2 Slices
Cottage Cheese (Paneer) : 100gms
Cole Slaw: 4-5 Tbsp 
Tooth Picks: 2-4
Salt & Pepper: to taste
Butter: required for spreading
  1. Toast the bread slices, cut corners and apply butter on one side of each.
  2. Thinly slice tomato, cucumber and paneer.
  3. Apply salt and pepper on paneer slices and keep it for 5-10 mins.
  4. Take one slice of bread put the cheese slice and spread cucumber and tomato, and sprinkle some salt and pepper on it.
  5. Keep other slice of bread on it and on the other side spread cloe slaw generously, put paneer slices and cover it from the last slice of bread.
  6. Like wise make the other sandwich cut it in two or quarters prick a toothpick in each portion and serve with salad, French fries and Ketchup.
* Paneer slices can be substituted with thin cutlet slices.

Tuesday, August 9, 2011


Not just that it could be made very easily but can be eaten in various forms starting from the plain cole slaw sandwich to burgers, hotdogs, club sandwich and  accompaniment to various snacks, Veg. Sandwiches and pizzas….etc

Cabbage : 1/2 Piece (Medium)
Carrot: 1 Piece
Capsicum: 1/2 Piece
Mayonnaise: 4-5 Tbsp
Mustard Paste: 1 tsp
Salt: 1/2 tsp
Pepper Pwdr: if required
Water: 1 Cup
1. Shred cabbage thinly with knife or chips slicer, Grate cabbage and chop capsicum into small pieces.
2.  Heat water in a pan  add salt and the above veggies, boil it for 2 minutes then switch off the gas and keep it in hot water for 10 mins to make it little soft.
3. Drain the veggies and squeeze it very tightly in a muslin cloth to drain out as much water as possible and let it cool.
4. In a mixing bowl mix mayonnaise and mustard paste in the veggies, check seasoning if required add salt and pepper.
5 Serve cold.
*Tbsp = Table Spoon, Pwdr = Powder, Tsp = Tea Spoon

Gatte Ki Subzi (Quick & Authentic)

This is for my first Follower :)

Its a is very true and authentic style of making GATTA CURRY. In traditional style of rajasthani cooking hardly any fresh vegetables are used due to lack of availability in the region, so i have not used onion and tomato for the gravy but made it using curd.

Spices mentioned in the recipe are as per my taste one can make it milder or more spices according to the taste but rajasthani cuisine is always spicy.

I have used a SEV making machine to fasten up the process, it takes much more time to make and boil the thick size (handmade) gatta than the one made using this machine.

INGREDIENTS: (for the gatta)
Chick Pea Flour – 1cup
Salt – to taste
Red Chilly Powder – 1 tsp (or to taste)                                                    
Dhaniya Powder – 1 tbsp
Garam Masala – ½ tsp
Dry Mango Pwder – ½ tsp
Water – to make dough & to boil 4 cups
INGREDIENTS: (for the Gravy)
Curd – ½ cup
Salt – to taste
Red chilli powder – 1 tsp or to taste
Coriander powder – 2 tbsp
Garam Masala – ½ tsp
Hing – ¼ tsp
Cumin Seeds – ½ tsp
Refined oil – 2 tpsp
Dry mango powder – ½ tsp
Chat masala – ½ to 1 tsp
Water – little to dissolve spices
Method(for Gatta):-
  1.  Make a soft dough using all above ingredients take care not to put much water add water little by little.
  2.  Put the dough in the bhujiya (sev) maker with thick size moulds and drop the strings of dough in boiling water.
  3. Cook it till 3-4 boils and after that remove the froth, do not drain the water keep it aside.

Method(for Gravy):-
  1. Heat oil in a pan add cumin seeds & hing let it crackle then two tbsp of water mix all spices in it (except dry mango pwdr & chaat masala) and cook till oil separates.
  2. Slow the flame and add curd (mixed with dry mango pwdr & chaat masala) again cook till the oil separates.
  3. Add the gatta with water which we had cooked earlier and simmer for 2-3 mins. Check seasoning and add water to adjust the consistency of gravy to your choice.
  4. Garnish with chopped coriander & serve hot.