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Monday, December 20, 2010

Dal Fry

Dal Fry and Jeera rice are my family favorite meal. Whenever all my family members get to gather, all of them want dal fry. It is quick to make so we can spend more time playing cards, board games, gossips, laughs, and talks :))) Its best for cold winters as it can be cooked to be very spicy. I guess in every home they have their own dal fry recipe and I am sharing mine here.


  • 1/2 cup Toor Dal
  • 1/4 cup Chana Dal
  • 1/8 cup Yellow Moong Dal
  • Lemon Jiuce
  • Pinch Of Hing
  • Salt to taste
  • Scallion, chopped

-- For Dal Fry Masala

  • 1 Big Onion, chopped
  • 2 Medium Tomato, chopped
  • 1 tsp Ginger Paste
  • 1 tsp Garlic Paste
  • 1-2 Green Chilli, chopped
  • 1 tsp Red Chilli Powder
  • 1 tsp Garam Masala
  • 1 tbsp Dhania-Jeera Powder
  • 1/4 tsp Turmeric
  • 6-7 Curry Leaves
  • 3-4 tbsp Olive Oil
  • 1 tbsp Ghee
  • 1/4 tsp Mustard Seeds
  • 1/4 tsp Cumin Seeds
  • 1/8 tsp Fenugreek Seeds, cracked


1. Soak all the dals together for 5-6 hour. Pressure cook it until they become soft.

2. Heat oil in sauce pan, add cumin seeds and mustard seeds. Allow them to crackle, then add cracked fenugreek seeds, curry leaves.

3. Add onion, ginger paste, garlic paste, green chilli, and little salt. Cook them on medium heat until they become soft.

4. Add tomatoes, red chilli powder, garam masala, turmeric powder, dhania-jeera powder, and 1 tbsp water.

5. Mix well, cover pan with lid, and cook this masala on medium-low heat for 4-5 minutes or until onion and tomatoes are cooked.

6. When you see oil and ghee start to get separated on the surface, add cooked dal, and stir it lightly. Also add 1 cup of water and mix them well.

6. Adjust salt and add lemon juice. Bring it to boil, and cook for another 5 minutes on medium heat.

7. Garnish with chopped scallions and serve piping hot.


Tips :-

1. Drizzle few drops of mango pickle oil while serving dal in bowl.

2. You can freeze this masala for 6-7 days in freezer.

3. Use 3-4 tbsp Dal Fry masala in pulav, or subjis.


Dear friend Jayanthy sharing this award with me, thanks you so much Jayanthy :)).

I want to share this award with all of you :)) Happy Holidays friends :))

Also Check out my upcoming posts..

Carrot Halwa Bar With Chocolate Ganache

Hot and Sour Asian Style Linguine


Tuesday, December 7, 2010

Red Cabbage Pulav (My Tribute to "Avatar" Colors)

While watching Avatar, I loved the special effects, futuristic gadgets, messages like save trees, save earth, mesmerizing Pandora, the unbelievable Hallelujah mountains, and above all I was enthralled by the colors of nature spread throughout the movie; but in my opinion, purple-ish blue (Avatar blue) gave the film its identity.

While cooking, I don't like to use food colors as nature itself has many different colors that would make your dish look beautiful. I wanted my rice to have this Avatar-blue color without the use food coloring, and I think red cabbage actually made it even more eye-catching than the food color.

This recipe is very simple but I and my guests, who tried this, agreed that use of pickled turnips gave it an extra kick in taste and added another totally different dimension for the eyes. Here goes my tribute to "AVATAR" colors.


  • 1 cup Red Cabbage, Grated
  • 2 cups Red Cabbage Water
  • 1 cup Basmati Rice
  • 3 Garlic Cloves, minced
  • 1/4 tsp Ginger, grated
  • 3-4 Green Chilli, chopped
  • 14 tsp Red Chilli Powder
  • 1/2 tsp Cumin Seeds
  • 1 Bay Leaf
  • 2 Cloves + 2 Extra
  • 2 Green Cardamom + 1 Extra
  • 1 Cinnamon + 1 Extra
  • 1 cup Mix Vegetables, (Corn, Carrot, Peas, Lima Beans)
  • 2-3 tbsp Pickled Turnips, chopped
  • 1 tbsp Olive Oil
  • Pinch of Turmeric Powder
  • Salt and Pepper to taste


1. Grate red cabbage, and squeeze all water from cabbage. Keep grated cabbage and squeezed water aside.

2. In microwave safe bowl, boil vegetables with some water, little salt, black pepper, 2 cloves, 1 cinnamon. Drain well.

3. Heat oil in pan, add Cumin seeds, cloves, bay leaf, cardamom. Saute ginger, garlic, chilli, grated cabbage for 30 seconds.

4. Add rice, turmeric, dhania-jeera powder, red chilli powder. Mix well and saute for 30 seconds.

5. Add red cabbage water, and bring it to boil, turn down the heat on medium low, cover with lid, and cook until rice is done.

6. Fluff up the rice with fork and add vegetables and chopped pickled turnips. Cover pan with lid while it is hot for minute, so vegetables can mix up with hot rice.

7. Serve hot with red radish raita.


Tip: Use star Anise or extra cinnamon or make this pulav little spicy to lessen the cabbage smell which might bother some people.

Friday, December 3, 2010

Masala Roti In Yogurt Sauce (Vaghareli Rotli)

This is South-Gujarat's one of the most common breakfast item. It is very simple to make since its left-over rotis with masala and thick yogurt. It is known as "Vaghareli Rotli" in Gujarati. This can be eat as a light lunch as well.


  • 5-6 Rotis, Cooked and then torn to pieces
  • 2 tbsp Oil
  • 1 tbsp Ginger-Chilli paste
  • 1/4 tsp Mustard Seeds
  • 1/2 tsp Cumin Seeds
  • 5-6 Curry Leaves
  • 1 cup Water
  • 1/2 cup Thick Yogurt
  • Pinch of Hing
  • Pinch of Turmeric
  • Cilantro, chopped
  • Salt to taste


1. Heat oil in deep vessel with mustard and cumin seeds, until they crackle.

2. Add hing(Asafoetida), ginger-chili paste, turmeric, and curry leaves. Saute for minute.

3. Add water, salt and bring it to boil, then add rotis in it. Turn down the heat, Cover vessel with lid and cook rotis until all the water is aavaporated. Stir occasionally.

4. Add yogurt and stir. Cook for another 2-3 minutes.

5. Add cilantro and serve with hot tea.


Thursday, November 11, 2010

Vegetable Gyoza

Gyoza is a Chinese dumpling, party-pleasure appetizer, which is very popular in Asia. Gyoza is also known as Momos and Jiaozi etc. Gyoza can be boiled in water, deep fried, pan-fried, or steamed. They are usually served with soy dipping sauce.

Initially, I saw this on "Throwdown With Bobby Flay", and I instantly fell in love with these dumplings. I tried to learn to make perfect pan fried Gyoza from him. I and my DH love Gyoza's texture. Ideally, Gyoza should be soft on top and crunchy from the bottom. In my first attempt, they turned out soggy because of extra water in my frying pan. The key is to use less water.


  • 1 Pack Gyoza Wrappers, store bought
  • 1 cup Cabbage, chopped
  • 1/4 cup Red Cabbage, chopped
  • 1/3 cup Carrot, Shredded
  • 1/2 cup Potato, boiled and mashed
  • 1/4 tsp Ginger, grated
  • 4 tbsp Onion, finely chopped
  • 4 Garlic Cloves, minced
  • 3 Green Chillies, finely chopped
  • 2 tbsp Scallions, finely chopped
  • 1 tsp Red Chilli Sauce
  • 1 tsp Soy Sauce
  • 1 tsp Brown Sugar
  • 2 tbsp Olive Oil + Extra Pan frying
  • 1/2 tsp Sesame Oil
  • Salt to taste
  • Water for folding Gyoza Wrappers and for Steaming

-- For Spicy Sesame Dipping Sauce

  • 2 tbsp Hosini Sauce
  • 2 tbsp Water
  • 1 tbsp Chilli Sauce
  • 1 tsp Chinese Five spice
  • 1/2 tsp Red Pepper Flacks
  • 1/4 tsp Sesame Oil
  • 1-1/2 tbsp Toasted Sesame Seeds
  • Vinegar to taste


1. Heat olive oil in pan, saute cabbage, onion, garlic, ginger, carrot, scallions, green chillies, for 3-4 minutes on medium high heat.

2. In bowl, mix sauteed vegetables with potato, red cabbage, sesame oil, soy sauce, chili sauce, brown sugar, and salt. Keep Aside.

3. On flat surface, arrange one Gyoza warapper. Put 1-2 tsp vegetable filling into center of wrapper. Apply little water on wrapper edges.

4. Fold in half, like half moon and fold in to the crimp.

5. Use your thumb to make crimp, and press the two edges together.

6. Place dumplings, on a platter and cover loosely with plastic wrap.

7. Preheat pan for 3-4 minutes. Heat oil in pan on medium high, arrange gyoza in it.

8. Cook for 2-3 minutes om medium-high heat or until bottom will browned.

9. Add 1/4 cup to 1/2 cup of water in it and cover pan with lid.

10. Cook dumplings on medium-low heat until all the water completely vaporizes. Approximately 10-15 minutes.

11. Serve hot with dipping sauce.

-- For Spicy Sesame Dipping Sauce

1. Mix all the ingredients in bowl for 1 minute.

2. Sprinkle little extra sesame seeds on top of sauce and serve.


Friday, November 5, 2010




May this diwali be a wonderful new beginning to a year filled with happiness and prosperity for you.

May the new year bring, peace and happiness for now and forever!!! Happy Diwali & Happy New Year :))

Thursday, October 21, 2010

Fiesta Rice

This is great weeknight dinner when tired from work or just don't want to cook anything too complicated. Super simple recipe with common ingredients readily available in the pantry. This Mexican rice is usually served with cheese enchiladas as a side dish.


  • 1 cup Long Grain Rice
  • 2 cups Vegetable Broth
  • 1/2 cup Onion, chopped
  • 1/2 cup Hot Salsa,
  • 1/4 cup Yellow Corn Kernel
  • cup Black Beans, canned, rinsed and drained
  • 1-2 Jalapeno, chopped
  • 2 Garlic Cloves, chopped
  • 1 tbsp Taco Seasoning
  • 1/2 tsp Cumin Powder
  • 2 tbsp Scallions, chopped
  • 1-1/2 tbsp Olive Oil
  • Cilantro, chopped
  • Salt to taste


1.Heat oil in sauce pan, saute onion, garlic, jalapeno for 2-3 minutes.

2. Add rice and toast for 1 minute, and add taco seasoning, salsa, corn, black beans, cumin powder, scallions, and salt. Mix well.

3. Add vegetable broth, and bring it up to the boil. Turn down the heat, cover pan with lead and cook rice for 15-20 minutes.

4. Fluff up the rice with fork and add cilantro.

5. Serve hot with tortilla chips on side.


Tip :- Use grilled corn and roasted bell peppers to enhance the flavor even more.

Wednesday, October 13, 2010

Manchurian Soup

Indian-style Chinese is my third-most favorite cuisine, and Veg Manchurian is my most favorite dish. I crave it in the middle of the night sometimes. It is very hard to find Indian-style Chinese food here in US and sometimes my untimely cravings makes it even harder. This is my solution to quench that craving. It is very quick and easy to make compare to real manchurian and tastes pretty much the same. The fried vegetarian balls give Manchurian a pleasant munch and I think my use of pasta and fried noodles works the same magic for the soup. Must enjoy this when it is piping hot.


  • 1/2 cup Cabbage, finely chopped
  • 1/3 cup Onion, finely chopped
  • 1/3 cup Carrot, finely chopped
  • 2 tbsp Green Beans, finely chopped
  • 2 tbsp Green Bell Pepper, finely chopped
  • 2 tbsp Green Onion, chopped
  • 2 tbsp Vermicelli or Angel Hair Pasta
  • 1 tbsp Ching's Manchurian Sauce
  • 1/2 tsp Soy Sauce
  • 2 Green Chillies, finely chopped
  • 1 Garlic, grated
  • 1/8 tsp Ginger, grated
  • 1 tsp Sugar
  • 1/2 tsp All Purpose Flour
  • 1-1/2 tbsp Olive Oil
  • 4-1/2 cups of Water
  • Black Pepper, ground
  • White Vinegar to taste
  • Salt to taste
  • Fried Noodles, store bought


1. Heat oil in sauce pan, saute cabbage, onion, carrot, green beans, bell pepper, green onion, garlic, green chillies, and ginger with little salt for 3-4 minutes.

2. Add all purpose flour, Manchurian sauce, soy sauce, and sugar. Cook for another 2-3 minutes.

3. Add water, vermicelli, black pepper, and stir well. Cover with lid and Bring to a boil.

4. Reduce the heat and simmer the soup for 15-20 minutes.

5. Turn Off the heat, and add vinegar.

6. Serve hot with fried noodles sprinkled on top.


Wednesday, October 6, 2010

Lemon Chocolate Cake

Hi All, I missed many delicious posts and events during my short break from blogging. :(

This cake is another great combo of citrus and chocolate. This is soft and very moist cake. The lemon syrup adds juiciness to this cake. Don't be afraid to pour lemon syrup on cake, cake will absorb the syrup like a sponge and it will enhance taste to an extent.


  • 1-1/2 cups All-Purpose Flour
  • 1 cup White Granulated Sugar
  • 1/2 cup Unsalted Butter, room temperature
  • 2 Whole Eggs + 1 Egg White
  • 2 tsp Vanilla Extract
  • 1 3/4 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 3-1/2tbsp Unsweetend Cocoa powder
  • 1 tsp Salt
  • 1/2 cup Milk, room temperature
  • 1/4 cup Boiling Water
  • 1 tbsp Lemon Zest

-- For Lemon Syrup

  • 1 cup Water
  • 1/4 cup Sugar
  • 1/8 cup Lemon Juice


1. Preheat oven on 350°F. Grease and flour cake pans. Set aside.

2. Mix flour, salt, baking soda, baking powder, cocoa powder through sieve in large bowl.

3. Add sugar and mix with spoon. Add butter, vanilla, and beat with hand mixer on medium speed.

4. Add egg (One at a time) and beat on medium speed. Add milk and again beat on medium heat for 2 minutes.

5. Carefully add boiling water, and lemon zest. Stir well and pour this batter in cake pan.

6. Bake this cake for 30 to 35 minutes.

7. Cool the cake for 10-15 minutes and remove from the pan to wire wrack. Cool completely.

-- For Lemon Water

1. Mix sugar, water, and lemon juice in big mug, and microwave for 1-1/2 minutes. Stir well.

2. Poke cake with toothpick, or with wooden kabab skewers 7-8 time in cake.

3. Transfer your cake on cake base, and Pour little little amount of syrup on the cake with big spoon.

4. Dust some powder sugar on top of the cake, and serve.


I thought I would share some pictures of other cakes that I made...

-- Zebra Cake.

-- Chocolate Cake with Orange Marmalade Filling and Cover with ButterCream Icing.


Tuesday, September 14, 2010

Spinach and Fenugreek Steamed Dumplings (Palak Methi Na Muthia)

The original name for steamed dumpling of spinach and fenugreek leaves in Gujarati is Palak Methina Na Muthia. This is the very common Gujarati dish. One can find these in any kitchen from North Gujarat to South Gujarat. There are many versions as well, usually made from Cabbage, Bottle Guard, Lilva, Moong, and fresh pegion peas etc. Flavor of spinach and methi together is simply great, and cilantro adds to taste. This can be served as snack or appetizer. I love to eat them any time as long as I have mint-cilantro chutney, cup of tea to wash 'em down... hmm yum yum yum... :))


  • 4 cups Spinach, finely chopped
  • 1 1/2 cups Fenugreek Leaves , finely chopped
  • 1/4 cup Cilantro, finely chopped
  • 1 tsp Ginger Paste
  • 1 tbsp Green Chilli paste
  • 1 tsp Garlic Paste
  • 2 tbsp Whole Wheat Flour
  • 2 tbsp Besan
  • 1 tbsp Semolina
  • 1 tbsp Rice Flour
  • 1/4 tsp Turmeric Powder
  • 1 tsp Dhania-Jeera Powder
  • 2 tsp sugar
  • 1 tbsp Yogurt
  • 1 tbsp Lemon Juice
  • 1 tbsp Olive Oil
  • Salt to taste
  • Oil for greasing

-- For the Tadka/Tempering

  • 1/2 tsp Mustard Seeds
  • 1/4 tsp Asafoetida
  • 1/2 tsp Sesame seeds
  • 1 Small Green Chille, chopped
  • 3-4 Curry Leaves
  • 1 tbsp oil


-- For Dumplings

1. Mix all the ingredients in large bowl with little water until there are no lumps. Batter should be very thick.

2. Set the batter aside for 10-15 minutes. Stir well, taste again, and adjust seasoning.

3. In the meantime, preheat steamer or pressure cooker with some water in it. Grease deep dishes or pressure cooker containers with oil.

4. Pour the batter in it and steam for 15-20 minutes on high heat.

5. Turn down the heat on low for another 5 minutes. Let the steamer cool a little and then open it.

6. Take the dumplings out of the steamer, and let deep dish cool a little more.

7. Cut the muthias into diamonds or squares.

8. Heat oil in small sauce pan, add mustard seeds, cumin seeds, green chilli, sesame seeds, and hing. Turn of the gas when they start to sizzle.

9. Give tadka to the cut muthias.

10. Serve hot with chutney.


Tips :-

1. Insert a toothpick in the centre to check if dumplings are cooked properly and if it comes out clean, they are cooked.

2. If you are using pressure cooker, please do not use whistle or pressure cooker ring.

This is my entry to Flavours Of Gujarat hosted by Nayna Kanabar - Simply.Food


Friday, September 10, 2010

Paneer Koftas In Nakhrali Gravy

"Now, what is this Nakhrali Gravy"? DH asked. It took me some time to explain him the title. Let me try here, if unsuccessful I'll have to change the name. Nakhrali is a Gujarati word, meaning like a Nakhrewali in Hindi, like heroine of masala bollywood movie. English translation is coquetry. As it takes time to find a way to coquetry girl's heart, it'll take time for you to find out special ingredient in this recipe. Ultimately, you'll realize that its not the ingredient but cooking method that makes this recipe special and very tasty. Instead of cooking gravy ingredients in pan, I grilled (barbecued) them. One will think that is not so special but when you taste the gravy I am sure you'll agree that grilling really gives a wonderful twist to same old gravy recipe.


-- For Koftas

  • 1 cup Paneer, grated
  • 1/4 cup Potato, boiled and mashed
  • 3 tbsp Bread Crumbs
  • 1/4 tsp Cumin Powder
  • 2 Green Chilli, chopped
  • Pinch of Turmeric Powder
  • Salt to taste
  • Oil For Shallow Fry

-- For Gravy

  • 2 Onions, cut into big pieces
  • 2 Big Tomatoes, cut in 4 pieces
  • 1 Red Bell Pepper
  • 1 Green Bell pepper
  • 2-3 tbsp Scallions,
  • 5 Garlic Cloves
  • 1 tsp Cumin Seeds
  • 1/4 tsp Ginger, grated
  • 1 tsp Garam masala
  • 1 tsp Red Chilli Powder
  • 1 tsp Cumin powder
  • 1 tsp Tomato Paste
  • 1 tsp Anardana Powder
  • 1/4 tsp Kasuri Methi
  • 5-6 tbsp Evaporated milk or Heavy Cream
  • 2 tbsp Olive Oil
  • 1/4 cup Vegetable Stock
  • Cilantro, chopped
  • Salt to taste


-- For Koftas

1. In a bowl mix all the ingredients. Make small balls out of it. Refrigerate the mix for 1 hour.

2. Heat oil in pan and shallow fry the koftas.

-- For Gravy

1. Preheat grill or griddle.

2. Season onion, tomato, garlic, red bell pepper, green bell pepper, scallions with salt, black pepper, and olive oil.

3. Grill all the veggies until they are tender. (Peel the skin of roasted bell peppers)

4. Blend grilled veggies with ginger, red chilli powder, garam masala, turmeric powder, tomato paste, anardana powder, cumin powder, with vegetable stock.

5. Heat oil in sauce pan, brown cumin seeds in it. Add blended ingredients.

6. Bring the gravy to boil, taste and adjust seasoning. Turn down the heat to low and add evaporated milk, and kasuri methi.

7. Cover pan with lid and simmer for 3-4 minutes.

8. Turn off the heat and add chopped cilantro.

9. Add koftas in the gravy and serve.


This is my entry to Letz Relishh – Paneer hosted by Jayanthy Kumaran - Tasty Appetite

Also sending Paneer Coconut laddu

Mini Paneer Chilli Paratha

Paneer Tikka Pulav

also sending this entry to Visual Treat Event hosted by Sanyukta.


Wednesday, September 1, 2010

Fennel Cooler

I am big fan of fennel seeds. One thing you'll definitely find in my purse is fennel seeds. Fennel seeds are not just mouth freshener; they have medicinal uses as well and are very helpful for our gastrointestinal system. My dad used to drink fennel seeds water every morning to help relieve some acidity problems.

Use fennel seeds in tadka for the Dry aloo subji, it will be super flavorful. Fennel seeds powder can be used to in spice cake for a unusual kick in the taste.

This is the recipe for my favorite drink in hot summer days. I usually soak fennel seeds in water overnight but if you don't want to wait whole night, you only have to soak them in water for a couple of hours for similar flavor. I also prepared ginger and mint infused syrup in advance and to my surprise they taste delicious together.

-- For Mint-Ginger Syrup


1 cup Sugar
2 cups Water
1 tbsp Ginger, grated
10-12 Fresh Mint Leaves


1. Combine all ingredients in a small saucepan. Bring to a boil on over medium-high heat, stir occasionally. Reduce the heat and simmer until the sugar is completely dissolved and the syrup is slightly thickened.

2. Let it cool completely, and pour this syrup through a sieve into jar.

-- For Fennel Cooler

1. Soak 4-5 tbsp of fennel seeds in 2 cups of water for 3-4 hours or overnight. And pour this water through a sieve into the bowl. Discard seeds.


1/2 cup Fennel Seeds Water
1/4 cup Mint-Ginger Syrup or to taste
1/4 tsp Sea Salt
1 cup Sprite
2-3 Fresh Mint Leaves
3-4 Ice Cubes
1 tbsp Lemon Juice
Pinch of Black Salt


1. Blend all ingredients in the blender.

2. Serve chilled.


Tuesday, August 24, 2010

Kesar Mawa Peda

"Happy Raksha Bandhan" to you all. Pedas are the most famous sweet in India. Pedas are distributed when announcing marriage, birth of a child, a new home, a new car and all other happy occasions plus at festivals like Diwali. Mawa/Khoya, cardamon, Kesar(Saffron) are the traditional ingredients for the peda. The pedas at sweet shops in India take long time to make since the milk is boiled for hours to prepare Mawa/Khoya, the main ingredient. This is a super quick recipe with Khoya readily available in Indian stores and the use of Microwave makes it even faster.

For the holy festival of Rakhi, here's peda recipe. Enjoy this day :))


  • 1 cup Mawa, grated
  • 2 tbsp Condensed Milk or to taste
  • 1/4 tsp Freshly Powdered Cardamom
  • 5-6 Saffron stigmas, soak in 1 tbsp milk
  • Almonds, Slivered


1. Mash Khoya with your palms in Microwave-safe bowl

2. Add Safforn and milk, cardamom powder, and condensed milk. Mix well.

3. Microwave for 2 minutes, stirring well after every minute.

4. Let it cool little bit and make peda in your desired shape and put them on parchment paper.

5. Put slivered almonds on top of pedas.

6. Serve at room temperature.


Tip :- Use melon baller, smallest ice-cream scoop or measurement spoon to shape pedas to avoid greasing the palms with butter or ghee.

I am sending this peda to two events "Celebrate Sweets ~ Pedha " with Jagruti


“KIDS DELIGHT” with Pari Vasisht

Wednesday, August 18, 2010

Kabab Curry (Thai Style)

Kababs and any currys separately are crowd pleasure and always hit at parties; but together they make one wonderful dish. If you are a vegetarian like me, it is almost impossible to find vegetarian kabab curry; so I usually make kabab curry at home with tomato based gravy. I wanted something different this time and thought of marriage of Thai and Indian flavors. Spicy kabas with coconut based curry makes this dish thai, delicious, and different.


--For Kabab

  • 1/4 cup Whole Moong, mashed (Soak in the water for an hour and pressure cook it)
  • 1 Big Potato, boiled and mashed
  • 1 cup Cabbage, finely chopped
  • 1/2 cup Mix Vegetables, boiled (Peas, corn, carrot)
  • 8-9 Garlic Cloves, minced
  • 1 tbsp Ginger, grated
  • 3-4 Green Chilli, finely chopped
  • 1 tsp Garam Masala
  • 1 tsp Red Chilli Powder
  • 1 tsp Amchur Powder (Dry Mango Powder)
  • 1 tsp Cumin Powder
  • 2 tbsp Fresh Cilantro, chopped
  • 1/2 cup Bread Crumbs
  • 1 tbsp Olive Oil + Extra for shallow frying
  • Salt to taste

--For Curry

  • 8-9 Cashew +1 tsp Magajtari/Magtari Seeds, (Soak in water for 1 hour and paste it)
  • 1 Large White Onion, grated
  • 1 Garlic Clove, minced
  • 1/4 tsp Ginger Grated
  • 14 oz Coconut Milk
  • 3 tbsp Tofu, mashed
  • 1/3 cup Water
  • 1 Small Thai Green Chilli, chopped
  • 1 Pinch, Cayenne Pepper
  • 1 Pinch Sea Salt
  • 2 Pinch Sugar
  • 1-2 Thai Basil, finely chopped
  • Regular Salt to taste

--For Serving

  • Kasuri Methi
  • Boiled Yellow Corn, and Greean Peas


--For Kabab

1. Heat oil in pan, saute onion, ginger, garlic, green chilli, and cabbage for 8-10 minutes.

2. Combine this sauted onion and cabbage with other ingredients in food processor. Pulse the food processor first for 3-4 times and then process on lowest speed for 20-30 seconds till everything mixed well.

3. Shape the mixture in quarter-size oval shape about half-inch thick and .

4. Heat oil on flat griddle, cook kababs until they get golden crust all over or cook each side for 2-3 minutes.

--For Curry

1. Heat oil in sauce pan, saute onion, garlic, ginger, green chilli, and sea salt until they are soft.

2. Add cashew paste, mashed tofu, cayenne pepper, salt, coconut milk, thai basil, sugar and little water.

3. Simmer this curry on medium low heat for 10-15 minutes. WIth hand blender pulse this curry for 3-4 time.

4. Turn off the heat and pour curry in the serving bowl.

5. Add koftas in curry, some yellow corn , pinch of kasuri methi, and green peas on top. Serve Hot.


Tip: The use of cashew & majagtari seeds paste with mashed tofu make this curry extra thick so I added little water to reduce consistency, but the taste is almost the same and one can do away with water in case you like extra thick curry.

This is my entry to Show me your curry hosted by Divya of Dil se.

also sending this entry to Visual Treat Event hosted by Sanyukta.

Wednesday, August 11, 2010

Pani-Puri Rice

Were your surprised reading the name of the recipe??? DH was very much so.

The idea for this experiment came from Pani-Puri flavored noodles. I bought pani-puri flavored noodles from Indian grocery store, and tried those but they didn't have Pani Puri taste at all. After a while when I had some leftovers from overnight pani-puri feast, including pani, potato filling, and some chutney and I thought if Nissin can sell pani-puri flavored noodles when noodles hardly carry any panipuri flavor, rice would actually soak it better. Hence, I cooked the rice in panipuri pani and fresh masalas. The rice soak up all the masalas and taste was just AMAZING!!! Tangy, spicy, minty in same bite. I thought when you refer to something as panipuri flavored, it should actually have all these tastes. All three combined make authentic panipuri taste.

After cooking(boiling) the rice in pani puri's pani, I warmed up the other leftovers in rice and served it. Basically, you can use all leftovers like white peas ragda, boiled potatos, black chana, mint chutney, and pomegranate.

Me and DH love to eat this rice with little sip of pani puri's pani.

-- For Fresh Pani Puri Masala


  • 2 cups Fresh Mint Leaves
  • 1/2 cup Fresh Cilantro
  • 5-6 Green Chilles or to taste
  • 1 tsp Red Chilli Powder
  • 1 tsp Cumin Seeds
  • 1-1/2 tsp Fennel Seeds
  • 1 tbsp Amchur
  • 1-1/2 tsp Black Salt
  • 1-1/2 tsp Cumin Powder
  • Piece of Ginger
  • Juice of 1 Big Lemon
  • Salt to taste


1. Blend all ingredients in the blender and make puree.

2. Pour this puree in deep vesel and add 7-8 cups of water.

3. Add piece jaggery and bring it up to the boil. Taste and adjust seasoning.

4. Cool down the pani and stain well. Serve Chilled.

--For Pani Puri Rice


  • 1 cup Basmati Rice
  • 2 cups Pani Puri's Pani
  • 2-3 tbsp Fresh Pani Puri Masala
  • 1 Small Green Chilli, chopped
  • 1/4 tsp Cumin Seeds
  • 1 tbsp Oil
  • 3-4 Mint Leaves, chopped
  • 1 Pinch Roasted Cumin Powder
  • Salt to taste

-- For Serving Ingredients

  • Mint Chutney
  • Pani of Pani Puri
  • 1/2 cup Potato-Chana filling
  • Pomagranate Seeds
  • Pani Puri Masala, store bought


1. Heat oil in sauce pan, add cumin seeds and green chilli.

2. When they turn liitle brown, add pani of pani puri, little salt, cumin powder, mint leaves, fresh pani puri masala, and rice. Bring it to boil, turn down the heat on medium low, cover with lid, and cook until rice is done. (Absolutely no picking when rice is cooking. It'll cook perfectly fluffly in 20- 25 minutes.)

3. Take some rice in bowl, and mix some warm potato-chana filling, mint chutney, pomegranate. Sprinkle little pani puri masala on top.

4. Serve with Pani Puri ka pani to sip with it.


Tip: For best pani-puri flavor, make pani with your homemade masala rather than store-bought.

Monday, July 26, 2010

Penne All'Arrabbiata

Penne Arrabbiata is a Roman dish, and it is referred to as"Angry Penne" in Italian (Source - Food Network) because use of hipping tbsp of red chili flakes. Fresh chilies are rarely used in Italian dishes. Italians prefer dried red chillies. Most of the restaurants have this Penne Arrabbiata in their menu. I tried this in many Italian restaurants, but for this particular dish I love to go to Mi Piace in Pasadena, CA. I find their sauce a perfect balance of spicy and tangy. Arrabbiata is easy to make at home so lets get your aprons ready.


  • 1 lb Penne Pasta
  • 1 cup Red Onion, finally chopped
  • 3-4 Garlic Cloves, crushed
  • 1/4 cup Red Wine
  • 16 Oz canned Diced Tomatoes,
  • 1 tbsp Tomato Paste
  • 1/3 cup Olive Oil
  • 1 tbsp Red Pepper Flaks
  • 1/4 tsp Dry Oregano
  • Freshly Ground Black Pepper to taste
  • Salt to taste
  • Chopped Fresh Basil
  • Parmesan Cheese
  • Extra Virgin Olive Oil


1. Cook penne pasta according to package directions. Drain well and drizzle little olive oil if you cook pasta in advance.

2. In the mean time, heat oil in sauce pan. Saute onion, and garlic for 8-10 minutes on medium low heat until they are soft. Stir occasionally.

3. Add diced tomatoes with juice, tomato paste, red wine, red pepper flacks, salt, pepper, and oregano. Stir well.

4. Cook on medium high heat for 5-6 minutes. Reduce heat and simmer 20 minutes.

5. In Serving bowl, transfer cooked pasta. Ladle Arrabiata sauce over the pasta.

6. Sprinkle parmesan cheese, chopped basil, little drizzle of extra virgin olive oil, and serve.


Tip :- If you don't like your sauce sour, use 1 tsp to 1 tbsp regular white sugar in it. The sugar balances out the tangyness of the tomatoes.

Also Check out my upcoming posts..

Pani Puri Rice

Kabab Curry


Tuesday, July 20, 2010

Mint Methi Rice

I think this is the most aromatic rice I have ever made. I added star anise in the rice while they are boiling to give it more fragrance and taste than usual. Star Anise is called "Badiya" in Gujarat, and sometimes used in Daal in northern Gujarat. Star anise is very strong and 1 or 2 pieces are more than enough. In addition to star anise, the star ingredient, the fresh methi (Fenugreek Leaves), and mint, adds to form a distinct aroma and flavor to the rice. The aroma is strong and pleasant, one of my next door neighbor smelled it in her house.


  • 2 cups Basmati Rice
  • 1/2 cup Fresh Methi Leaves (Fenugreek),
  • 4 tbsp Fresh Mint Leaves, chopped
  • 1 tbsp Cilantro. chopped
  • 3 Garlic Cloves,
  • 1 tsp Ginger, grated
  • 2-3 Green Chilli, chopped
  • 1/2 cup Green Peas and Yellow Corn Mix, boiled
  • 4 tbsp Coconut, grated
  • 5-6 Cashew
  • 2 Cinnamon Stick
  • 1 Star Anise
  • 1/2 tsp Ghee
  • 1 tbsp Olive Oil
  • Salt to taste
  • 2 tbsp Lemon Juice
  • 1 tsp Oil


1. .Cook basmati rice into the 5 cups of boiling water with salt, oil, lemon juice, and star anise, until they are Al dente. Drain well.

2. Boil methi leaves for 4-5 minutes, and drain.

3. In food processor, add garlic, ginger, green chilli, half mint leaves, cilantro, and pulse it for 5-6 times. Now add boiled methi and again pulse it for 4-5 times. Do not make paste.

4. Heat oil and ghee in wok and add cumin seeds, cinnamon stick, cashews, and roast for 1-2 minutes. Add mint methi mixer, saute for 4-5 minuted, with 2 tbsp of water.

5. Add corn-green peas, coconut, boiled rice, and little salt.

6. Mix well, and let it cook for 5 minutes on low heat with lid on.

7. Mix carefully, and sprinkle remain half chopped mint.

8. Serve hot with cucumber raita.


This is my entry to Think Spice-Think Fenugreek guest hosted by Priya, event by Sunita..

Monday, July 12, 2010

Lilva-Tuvar (Pigeon Peas) in Sev Gravy

This is one of the authentic Gujarati shaak (Subji). We Gujaratis love farsans (Snacks). Sev with mumra (puffed rice) is very popular snack. Sev is usually available in Gujarati pantries. Sev is usually used for sev puri, bhel puri but also used as gravy base for some subjis. One can also make dry subji of sev.

Sev Tameta (Tomato), Sev Kanda (Onion), Sev Bataka(Potato) are the names of the some dishes with sev. Sev based subjis are very easy and quick to make. Sev can be replaced with Ganthia in some of the subjis.

This is semi-gravy recipe. Lilva-Tuvar (Pigeon Peas) with sev is amazing combination. Sev makes for rich gravy and it is smooth in your mouth. Also this is very quick recipe when you are in hurry. Try this subji with Jowar rotlo (thick roti made with Sorghum/ great millet flour) and glass of chhas (buttermilk) and I am sure you'll love it.


  • 2 cups Pigeon Peas
  • 1/2 cup Sev
  • 4 tbsp Green Garlic,
  • 3-4 Green Chillies, chopped
  • 1/4 tsp Turmeric Powder
  • 1 tsp Dhania-Jeera Powder
  • 2 tbsp Oil
  • 1 tsp Ajwain
  • 1/2 cup water
  • Salt to taste
  • Cilantro, chopped
  • Lemon Wedge


1. Heat oil in pressure cooker, and add ajwain.

2. When ajwain get little brown, add green garlic, and green chilli. Saute for 30 seconds.

3. Add pegion peas, turmeric, dhania-jeera powder, sev, and salt.

4. Mix well, and add water. Taste and adjust seasoning.

5. Close the lid of pressure cooker and let it cook, until you get an indication in form of whistle. Wait for at least 2 whistles and then turn the gas off.

6. Sprinkle cilantro and serve hot with lemon.


Wednesday, July 7, 2010

Tuscan White Bean Soup

Tuscan cuisine, is famous for its natural and flavorful ingredients. Tuscan cuisine have most tasty olive oils, pasta, sea foods, and meats. Tuscan cuisine is also famous for its white truffles, which are very expensive. Tuscan chefs create exceptional dishes by using locally-pressed olive oils and truffles.

In Tuscan cooking, food is simple and easy to make. They use aromatic rosemary, sage, chestnuts, Pecorino Romano cheese in their dishes. Usually they cooked dishes with extra butter, olive oil, in soups, pastas and, dipping sauces. Vegetarians also find many choices as they uses fresh vegetables in their cuisine.

Moving on to the post, this is one of the most famous soup and is in the same bracket of Ribollita and Pappa al Pomodoro. This is very simple soup which looks heavy but it isn't at all. This soup is made with white Tuscan beans also known as cannellini beans. The cannellini beans are very creamy and rich in taste and so is the soup. For fragrance I used bay leaf and sage. The chives add freshness to the soup. They usually eat this soup with Ciabatta or Focaccia bread but I ate it with peas paratha and it was equally good.


  • 1 (16 0z)can cannellini beans, drain and washed
  • 1 Medium Onion, chopped
  • 2 Grlic Clove, chopped
  • 2 Sage Leaves
  • 1 Bay Leaf
  • 2-1/2 cups Water
  • 1/2 cup Milk
  • 2 tbsp Olive Oil
  • Salt to taste
  • Pepper to taste
  • Chives, chopped


1. Heat oil in sauce pan, saute onion, and garlic until onion is softened.

2. Add cannellini beans, water, sage leaves, bay leaf, salt and, pepper.

3. Mix well, cover with lid, and bring it up to the boil. Turn down the heat and simmer on medium low heat for 10 minutes.

4. Take out bay leaf.

5. Pour soup into the blender and blend to smooth.

6. Return the soup to a pan and add milk. Stir and adjust seasoning.

7. Heat soup for 2-3 minutes on low heat.

8. Sprinkle chive on top and serve hot.

Buen Apetito...

Thursday, June 24, 2010

Paneer and Bellpepper Stir-Fry

These days I get less and less time to cook with my 1-year old (oh time flies, can't believe he is already 1), so usually I want to make something quick, which looks and taste great. This subji is perfect example for that. The paneer and bell peppers are usually cooked together in a sauce pan but bell peppers lose their color and crunch in some cases. I cooked these a little differently to not lose color and crunch. First, I cooked bell peppers in microwave and soak them into cold water. Then, I stir-fried them in Wok with paneer on high heat. This dish takes less than 15 minutes to cook. It works its wonders on the eyes and on test buds.


  • 1 cup Paneer, bite size pices
  • 1-1/2 cup Red, Green, and Yellow Bellpeppers. bite size pieces
  • 2 tbsp Olive Oil, plus half tsp extra
  • 1/4 tsp Garlic Paste
  • 1/4 tsp Cumin seeds
  • 1/4 tsp Cumin Powder
  • 1/4 tsp Turmeric
  • 1 tsp Red Chilli Powder
  • 1/2 tsp Punjabi Garam Masala
  • 1/2 tsp Amchur Powder
  • Pinch Of Sugar
  • Lemon Juice
  • Salt to taste


1. In microwave safe bowl, mix bell peppers with little salt and water. Microwave for 2-3 minutes. Drain remaining water. After that soak them into cold water for a minute and drain well.

2. In the mean time, Mix half tsp oil, salt, garlic paste, cumin powder, turmeric, red chili powder, garam masala, amchur, and sugar.

3. Add paneer pieces and bellpeppers to the above mix and rub the mixer all over paneer and bell pepper.

4. Heat oil in Wok and stir fry for 2-3 minutes on medium high heat or until paneer is golden.

5. Squeeze some lemon juice on top and serve hot.



1. Please do not overcook in the Wok because paneer will be rubbery and chewy and bell peppers will lose their color and crunch.

Tuesday, June 15, 2010

Garlic Dal

This is my DH's favorite dish to make when he is in the kitchen, which usually happens after very very long intervals :)). Because it is very simple yet tasty dal. This dal is heaven for garlic lovers. Your whole house will fill with aroma of garlic tadka. Recently when we came back from vacation, my DH made this as a surprise for me. Have this daal with rice or have it as a soup it's perfect light meal for you.


  • 1 cup Toor/Tuvar Dal (Arhal Dal)
  • 1/4 tsp Turmeric Powder
  • 1/4 tsp Asafoetida
  • 1/2 tsp Cumin Powder
  • 2-3 Whole Dry Red Chilli
  • 5-6 Curry Leaves
  • Salt to taste

-- For Tadka

6-8 Garlic Cloves, chopped
3 tbsp Olive Oil
1/2 tsp Cumin Seeds


1. Pressure cook toor dal with 2 cups of water.

2. Whisk the cooked dal until well blended.

3. In sauce pan, pour dal with turmeric, Asafoetida, cumin powder, dried red chilli, curry leaves, and salt.

4. Mix well and bring it to boil.

5. Heat oil along with chopped garlic, when they turn light brown. Turn off the heat and add cumin seeds.

6. Give Tadka to the dal and serve piping hot.

This is my entry to Priti's His Cooking Event.


Thursday, May 20, 2010

Pappa al Pomodoro (Tomato and Bread Soup)

One of my cousin loves tomato soup but can't have the tomato soup with cream or milk. He was visiting us and I was thinking how can I make him tomato soup which he would be able to enjoy. I found the answer in one of the Tuscans soups and it is called Pappa al pomodoro. The tomato soup with a day old bread make this very unique and tasty recipe. The bread soak up most of the the acidic elements from tomatoes so people with acidity problems can also enjoy this soup. Crusty day old italian bread is perfect with this soup. This is the perfect to warm up a little in the cold nights. This soup can be served two different ways. One is to blend the bread with the soup and the other is to put bite-size pieces of bread in the hot soup.


  • 14 oz canned Diced Tomatoes
  • 14 oz canned Pureed Tomatoes
  • 1 Loaf Day Old Italian Bread, torn into bite size pieces
  • 1 Quart Vegetable Stock
  • 3 Garlic Cloves, chopped
  • 1/4 tsp Red Pepper Flacks
  • 4 tbsp Olive Oil, plus extra for drizzle
  • 5-6 Basil Leaves
  • Salt to taste
  • Papper to taste


1. Heat oil in sauce pan and add garlic. Saute for 10 seconds.

2. Add diced tomatoes with juice, pureed tomatoes, red pepper flacks, salt, pepper, and vegetable stock. Mix well, cover with lid and Bring to a boil.

3. Now reduce the heat and simmer the soup forr 20-25 minutes.

4. Add bread and stir. Turn off the heat and let it sit for 2-3 minutes.

5. Serve hot with Olive oil, and chopped basil on top of soup.


Monday, May 10, 2010

Stuffed Poblano Chilli With Roasted Red BellPepper in Balsamic Reduction Sauce

Poblano is mexican chili come from Puebla state of Mexico. In Mexico, this chilli is most famous after Jalapeno peppers. It is one of mild chili family and taste is similar to green bell pepper. There are a lots of ways to eat this chilli; in salsa, rice, tacos, and buritos to name a few. The stuffed poblano is more famous here in US. The stuffing can consist anything like meats, beans, and/or vegetables. In Mexico, they stuff it with cactus. Dried poblano (aka Ancho Chilli) is used to make mole sauces, taco seasoning etc.

This is easy recipe but looks like something they serve in fancy restaurants. Traditionally, peppers are fried and than stuffed. Instead of frying, I roasted peppers by broiling and it came out equally tasty. I like red bell-pepper and balsamic reduction sauce combination with refried beans very much. You can use high-quallty aged balsamic vinegar for amazing sweet and savory taste.


  • 4 Poblano Chilli
  • 1 cup Refried Beans
  • 1 Garlic Cloves, grated
  • 2 tbsp Taco Seasning
  • 1 tbsp Jelapeno, finely chopped
  • 1/4 cup Vegetable Stock
  • Salt to taste

-- For Red Bell Pepper Sauce

3 Roasted Red Bell Pepper
1/4 cup Vegetable Stock
1 tsp Paprika
1/4 tsp Lemon Juice
Pinch of Salt

-- For Balsamic Reduction Sauce

1 cup Aged Balsamic Vinegar
2 tsp Sugar

-- For Serving

Chhedar Cheese
Sour Cream
Corn kernels


1. Preheat oven on 400F. Brush poblano peppers with little oil.

2. Bake peppers on cookie sheet for 5 minutes and then broil it until skins to be blackened.

3. Put peppers in bowl and cover it with plastic wrap for 5 minutes.

4. Peel the blackened skin and remove seed peppers. Leave the stem on.

5. In the mean time, mix roasted red bell peppers, salt, lemon juice, vegetable stock, and paprika in blender and blend it to sauce.

5. In Sauce pan, boil balsamic vinegar and sugar once and then simmer on medium heat until it is reduced by half and thickened.

6. In the bowl, mix re-fried beans, little water, garlic, taco seasoning, vegetable stock, and jalapeno and microwave for 1 minute.

-- For Severing

1. In oven safe plate, take ladle-ful roasted red bell pepper sauce.

2. Take chilli and stuffed with beans.

3. Sprinkle some cheddar cheese and put under the broiler until cheese is melted.

4. Serve hot with sour cream and drizzle of balsamic reduction sauce.


Thursday, April 15, 2010

Paneer - Potato Frankie

To me Frankie is vegetables covered in warm wheat blanket. I remember when I was very little, that is what we called it because of the way my aunt wrapped it around vegetables. These frankies were so delicious, I still remember the taste. I mostly had Chinese-flavored frankie in India. I am not sure of the origin of frankie but I would like to think they are Indian version of wraps which are usually spicy and grilled. One can make frankies with tortilla, roti, or even with crepe batter. It is a perfect afternoon snack, picnic snack, or morning breakfast.

Paneer and potato are always great together. The use of tamarind and touch of brown sugar in the filling tastes like heaven to me. It is spicy at first and then as you chew on it is savory and sweet.


-- For Rotis

  • 1 cup Whole Wheat Flour
  • 1/4 cup All Purpose Flour
  • 1/4 tsp Turmeric
  • 1/2 tsp Cumin Powder
  • 3 tbsp Oil
  • Sat to taste
  • Water for the dough

-- For Filling

  • 1 cup Paneer, cubed
  • 1-1/2 cup Potato, boiled and cubed
  • 1 tbsp Tamarind Paste
  • 2 Shallots, chopped
  • 3 Garlic Cloves, chopped
  • 1-1/2 tsp Light Brown Sugar
  • 1/4 tsp Turmeric
  • 1 tsp Red Chilli Powder
  • 1 tsp Garam Masala
  • 1 tsp Cumin Powder
  • 3 tbsp Olive Oil
  • 1/4 tsp Cumin Seeds
  • Salt to taste


1. In food processor, combine flours, turmeric powder, cumin powder, salt. Pulse the food processor first to mix all the dry ingredients.

2.Now add oil and water, and make soft dough. Seal it in a plastic wrap and keep aside.

3. In bowl, mix boiled potato cubes, paneer cubes, salt, turmeric powder, red chilli powder, cumin powder, brown sugar, and garam masala.

4. Heat oil in pan, add cumin seeds, shallots, garlic, and saute for 2-3 min.

5. Add potato, and paneer mix in shallots. Mix and cover with lid and cook for 5 minutes on medium-low heat. Stir occasionally.

6. In the mean time make rotis out of the dough.

7. In small bowl, take tamrind paste and add little water, for thin it out tamrind paste.

8. Pour tamarind in pan, mix and cook without for 2 minutes.

-- For Frankie Assembly

1.On hot tawa, heat roties for 30 seconds on both sides.

2. On flat surface, place roties and put spoonful of potato and paneer mixer.

3. Fold the edges from all sides but one.

4. Heat little oil in tawa and put frankie on it.

5. Cook until both sides get little brown.

6. Serve hot with tomato ketchup, tamarind chutney.


Tip: Make sure to eat when its hot because after some time it might get a little soggy.

This is my entry to Divya's Global Kadai: Indian Flavored Burritos & Wraps.


Wednesday, March 24, 2010

Restaurant Style Tandoori Aloo

This is very easy restaurant-style aloo tandoori recipe without using tandoor, It has a smoky tandoor flavor. This aloo has amazing thin crust on top because of sugar and flour, but has very soft inside. Keep eye out when you broil aloo to keep them from burning. To give it a restaurant-style tandoori look, I used a tiny drop of red color. You can totally avoid it if you don't like the food color.


  • 5 Medium Red Potatoes
  • 1-1/2 cup Yogurt
  • 1-1/2 tsp Ginger-Garlic paste
  • 1/2 tsp Kashamiri Red Chili Powder
  • 1/2 tsp Hot Red Chili powder
  • 1/2 tsp Cumin Powder
  • 1 tsp Sugar
  • 1/4 tsp Kasuri Methi
  • 1 tsp All Purpose Flour
  • 1 Small Drop of Red Food Colour (Optional)
  • Pinch of Turmeric
  • Chat Masala
  • Salt to taste


1. In bowl mix yogurt, kashmiri red chili, hot chili, ginger-garlic paste, kasuri methi, cumin powder, turmeric, salt, all purpose flour, sugar, and colour.

2. Wash the potato and let them dry.

3. Pierce the potatoes 2-3 times with fork.

4. Place bowl of water in the middle of the microwave.

5. Arrange all the potatoes around the bowl on the microwave plate.

6. Cook the potatoes for 5-6 minutes.

7. Cut the potatoes into halves.

8. Put potato in refrigaretor for 15-20 minutes.

9. Now mix potatoes with yogurt marinade and refrigerate it for 3-4 hours.

10. Preheat oven on 400 degrees for 10 minutes.

11. Place parchment paper on cookie sheet and cook potatoes in oven for just 5-6 minutes.

12. Then broil it until it is gets its thin crust.

13. Sprinkle chat masala and Serve hot with lemon, ranch, or any chutney.



1. Use chicken or shrimp instead of potatoes with same ingredients for chicken tandoor or shrimp tandoor.

2. Use left-over marinade in parathas, or theplas to make them soft.