Monday, January 14, 2019

Tomato soup

How about some hot hot soup? tomato soup?A nice warm starter to the main course isnt it? Well I love tomato soup...

 Soups are something we make often here especially for my son .... Lil Aniket.....Not that he adores it....or has more than a few how we say ''some thing is always better than nothing....''so i religiously make it often at home for him.....

Well the tomato soup recipes I viewed on the net were all different from each other....I have included the variations in the notes below.....I added  some capsicum to my Tomato soup....And it really tasted goood....Well it tasted goood without the capsicums too...............


Tomato-2-3 medium sized(I used 2)
Beetroot-1/2 of small sized
Potato-1 small
Onion-1/2 of one medium sized
Garlic-2 cloves
Cinnamon -1 inch peice
Butter-2 tbsp
Capsicum-1/4 chpped
Pepper to taste


Take some butter and fry onions,whole garlic cloves, cloves and cinnamon.

Saute capsicum in little butter seperately till soft and keep aside

Add onions,cloves and cinnamon to  tomatoes, betroot and potato and pressure cook.(3 whistles)

Grind the mixture after adding capsicum

Strain the mixture and  boil the strained tomato soup adding a little butter

Sprinkle pepper and salt and serve hot.


You can add the sauted capsicum to the vegetables and pressure cook it with the other vegetables instead of adding it while grinding.

You can use just a piece of  carrot instead of betroot used.

Some add 2 tbsp of  split yellow gram dal(split  yellow moong dal )

Add 1 tsp corn flour mixed with water to thicken soup

Some add 1/2 inch ginger chopped while cooking vegetables

Sprinkling dried basil leaves adds to the taste.

Celery -2 inch stock can be added while frying vegetables

Some add ½ of 1 red capsicum roasted  with vegetables.

Thursday, July 13, 2017

Sabudana Vada / Sago Vada

My mother loves sabudana in any form - whether its kichidi or whether its  vada(dumplings) or kheer….she loves it…..especially  sabudana  kichidi made by her elder sister P. .....So she was elated when I decided I was to make sabudana  vada today.

The sago vadas came out golden brown and crisp…The recipe I used mentioned using lime juice which I omitted .Well the vada tasted equally good without the lemon juice too….Aniket got up from his sleep rubbing his eyes….he sniffed…something wonderful was cooking in the kitchen? He peeped in ……he asked me to lift him up so that he could see what’s cooking….I fed him a little piece of the vada….yes he loved the vadas too….

So that was our tea time snack today….yummy sabudana  vadas…want to eat some?


Sago-1 cup
Potatoes-1/2 cup mashed
Roasted peanuts-1 cup(without skin)
Green chilli paste-1 tsp
Salt to taste.
Cumin seeds-1 tsp
Coriander leaves-2 tbsp


Soak sabudana in enough water for 6 hours.
After 6 hrs drain of excess water .Boil potatoes and mash it.Add little salt to it
Dry roast peanuts and grind coarsely.
Mix soaked sago,potatoes,peanuts,green chilli paste, salt, cumin seeds, coriander leaves well and make into balls. Press the balls between your palms to forman oval shape.
Fry in oil till golden brown.
Serve hot with chutney of your choice.


You can add either of the following-:

Red chilli powder 1 tsp instead of green chilli paste
Chaat masala-1 tsp

Ginger chopped-1 tsp

Sunday, January 15, 2017

Chilli Bread (With lots of cheese)

Loved this  recipe….something different from the usual bread sandwich or bread upma we are used to….Slightly spicy and very very cheesy….

Well adding cheese is my addition to the recipe and it did enhance the taste…you can add lots of cheese …..the cheesier the better…Actually the recipe tastes good even without the cheese….and is healthier too…

This recipe is an easy stir fry  ….an easy to make break fast or a crunchy tea snack….crunchy bread tossed in the sauces and oozing with cheese….I ‘m lovin It…

Bread-4 slices
Big onion-1long cut
Tomato-1 long cut
Capsicum- ½ of a medium sized long cut
Green chilli-2 chopped
Ginger-3/4 tsp chopped
Garlic-1 clove chopped
Ginger garlic paste-1 tsp or less
Red chilli powder-1/2 tsp
Red chilli sauce-1 tsp
Tomato sauce/ ketchup-2 tsp or enough to coat the bread slices
Cheese-3 cubes(I used Amul cubes)

Toast the bread slices at a low flame till crisp and brown. Chop them into squares using scissors.
Cut capsicum , onion and tomatoes into thin slices and grate cheese. Keep aside.
Take oil in a thick bottomed vessel and add garlic, ginger and green chilli. Saute for 1 minute in low flame.
Add onions and saute till translucent. Add ginger garlic paste and saute till raw smell leaves.
Add tomatoes and stir.Add capsicum also.Add red chilli powder and salt.Stir and mix well.
Add in the sliced bread squares.
Add tomato ketchup and red chilli sauce and stir gently so that it coats the bread slices well.Be careful as the bread slices should not crumble apart.
Add grated cheese and give a good stir.
Serve hot.

You can sprinkle some pepper powder while adding salt.

Sunday, July 3, 2016

Shaan -E - Paneer ,Paneer in Tomato and Onion Gravy

I christened this Paneer dish Shaan -E- Paneer. Well I cannot say its my own invention because it is a nice mix of many recipes I collected. But this Paneer recipe has been tested again and again and has become a personal hit too.

Well so another paneer recipe on its way…The  best part about this recipe is that it is cooked with fresh whole masalas and in  the rich taste of butter.The red chillies moreover impart its red colour to THE Shaan E Paneer.Not a health freak’s diet  menu I agree but can be an occasional  pardonable exception once in a while….for me atleast….

I'm looking forward to dinner tonight ….some phulkas dipped into the rich  finger licking Shan –E -Paneer.....Ummmm….The thought itself is so tasty!

Here is the recipe….


Paneer cubes-1/2 cup
Tomatoes-1 cup or 3 small sized
Onion-1/2 cup
Cashew nuts-1/4 cup
Green chilli-2
Cinnamon sticks-11/2 inch
Ginger garlic paste-1 tsp
Butter-2 tbsp+3 tbsp
Cream-1/4 cup
Red chilli-10
Coriander powder -1/2 tbsp
Cumin seeds-1 tsp


In a Pressure cooker add 2 tbsp and sauté cinnamon,cloves and cardamom,then onions till brown. Add ginger garlic paste and sauté.
Add redchilli and sauté. Add tomatoes chopped  big and green chilli. Sprinkle salt and mix.
Pressure cook above for 5 whistles.Keep aside to cool
Meanwhile soak cashewnuts and grind to fine paste
Drain the cooked mixture into a  pan through a sieve. Then empty the mixture in the sieve into a mixer and grind. Drain the mixture in the mixer again with the help of a sieve.
Add the drained pulpy,clear  mixture to a non stick pan with 3 tbsp butter and cook till it thickens.Add cashenut paste also. Pls note the thicker the tastier(you  can thicken it upto a stage till oil seperates )
Take little butter and add cream and combine to the above.
Take some oil and add cumin seeds .Reduce flame and add coriander powder. Add  thickened paste to this and mix.
Add paneer cubes and stir well. You may add water as required.
Cook the mixture for 2-3 minutes.

Serve with hot chapathis.

Tuesday, February 16, 2016

Stuffed Challah Bread

I tried making some stuffed bread ....A long awaited recipe to be made on my to do list... I followed recipe for making Challah Bread..Hey but I did not do the braids as for the usual Challah Bread..... I put the stuffing inside instead and made equal  inclined cuts on either sides  making long strips on either side .I then later pulled each  of the  two strips on either side over the filling as seen below.

 When I tried making it the first time  it became a grand success .But I had too many errands to do and couldn't take the snaps......

...the second time the power went off at the wrong time....just when the  bread was ready to go into the oven.So I waited and waited..the power dint come on the same day.....there were major power issues in town due to the heavy rains...So my dough went into the refrigerator and I invariably made my bread the next day....and the bread dint fluff up like first time....

 This recipe is a perfect Challah bread recipe.........its a recipe for keeps.... makes soft warm and fluffy Challah bread....want to try it out?

From Ria's collections and Smitten kitchen...


Active dry yeast/Instant yeast-11/2 tbsp

Sugar-1/2 cup plus 1 tbsp

Olive oil /Vegetable oil-1/2 cup plus more for greasing the bowl


Salt- 1 tbsp

All purpose flour-8-81/2 cups



In a large bowl dissolve yeast and 1 tbsp sugar in 1-3/4 cups lukewarm water

Whisk oil into yeast, then beat in 4 eggs, one at a time, with remaining sugar and salt. 

Gradually add flour. When dough holds together, it is ready for kneading. (You can also use a 

mixer with a dough hook for both mixing and kneading, but be careful if using a standard size

 KitchenAid–it’s a bit much for it, though it can be done.)

 Turn dough onto a floured surface and knead until smooth. Clean out bowl and grease it, then return dough to bowl. Cover with plastic wrap, and let rise in a warm place for 1 hour, until almost doubled in size. Dough may also rise in an oven that has been warmed to 150 degrees then turned off. Punch down dough, cover and let rise again in a warm place for another half-hour.. At this point, you can knead the raisins into the challah, if you’re using them, before forming the loaves.

Divide the dough into two(.I halved the recipe  so i did not halve the dough)Make an oval shape out of the dough

Put the stuffing in the middle.Make sure you leave a lot of space around the stuffing to form the braids as shown below.

Make equal number of equal sized  inclined cuts on either side using a sharp knife.s.Once the cuts are done pull each of the strips on either sides over the filling(refer the picture below)

Place braided loaves on a greased cookie sheet with at least 2 inches in between.
 Beat remaining egg and brush it on loaves. Either freeze breads or let rise another hour.

 If baking immediately, preheat oven to 375 degrees and brush loaves again. Sprinkle bread with seeds, if using. If freezing, remove from freezer 5 hours before baking.

 Bake in middle of oven for 30 to 40 minutes, or until golden. (If you have an instant read thermometer, you can take it out when it hits an internal temperature of 190 degrees.) Cool loaves on a rack.

Sprinkle cheese as required  and place in grill  mode for 1-2 minute or till cheese melts before serving.


 Any of the three risings can be done in the fridge for a few hours, for more deeply-developed flavor. When you’re ready to work with it again, bring it back to room temperature before moving onto the next step.

Use two coats of egg wash to get that laquer-like crust and don’t overbake it. Joan Nathan, who this recipe is adapted from, adds that three risings always makes for the tastiest loaves, even better if one of them is slowed down in the fridge.

For stuffing

Onion-1 medium

Garlic cloves-3-4

Green chilli-1(I omitted)

Tomato-1 medium

Capsicum-1 medium

Chilli powder-3/4 tsp

Garam masala-1 tsp-1/2 tsp

Paneer-250 gms chopped into tiny cubes

Sweet Corn Kernels-1/2 cup ,boiled

Tomato ketchup-2 tbsp

coriander leaves- few sprigs




Take oil / butter in a pan.add onions and garlic. Saute till translucent and brown. Add chopped green chilli,garam masala powder,turmeric powder and red chilli powder.
Add tomatoes and cook.Add capsicum and cook till soft.Add corn ,paneer and and ketchup cook for some time.Garnish with coriander leaves.(I omitted that)

Monday, December 21, 2015

Aloo paranthas-Stuffed Indian Flat Bread

Aloo paranthas ....served with a block of butter and a tall glass of thick lassi is everybody’s breakfast dream…isn’t it? Especially if it is in the authentic dhabha style…

I have always wanted to recreate the taste of aloo paratha’s I once had from Uncle Dev’s in Pune. My cousin Priya had taken me there and we feasted on some amazing paranthas, paneer and lassi ……

I was determined that I would make a post on parantha’s only if I would have the dhabha style recipe….if not The Dhabha style recipe somewhere close to it.

My travel through the net finally landed me with a wonderful recipe I have detailed below…..have a look…and recreate the flavours in your home kitchen

Well paranthas are usually stuffed with potatoes and is a favourite breakfast option especially in northern India….to be specific Punjab….


For the dough
Wheat flour-400 gms
Water-225-250 ml
Salt-1 tsp
Cumin seeds-1 tbsp
Red chilli powder-A pinch (optional)
Oil-1 tbsp or more

For the Filling
Potatoes-6(I took 3 small)
Onion-1 medium sized (I took 4 scallions instead)
Green chilli-6(I took 4)
Ginger garlic paste-2 tbsp(I took1/2 tsp)
Stuffed parantha masala (given below)
Coriander leaves-3 tbsp (I dint use)
Mint leaves-1 tbsp (optional) (I dint use)

Stuffed parantha masala
White pepper-8-10(I used ½ tsp pepper powder)
Ajjwain-1/2 tsp
Cumin seeds-1 tsp
Fennel seeds-1 tsp
Coriander seeds-1 tsp
Black salt-1/2 tsp
Cumin powder-1/2 tsp
Chaat masala-1 tsp
Red chilli powder-1/2 tsp
Garam masala-1 tsp

Put the potatoes in a pressure cooker and cook till 6 whistles. The potatoes should be soft enough to grate but not too soft that they easily mash.

While the potatoes are cooking, work on the dough. In a bowl, mix together the flour, salt, cumin seeds, oil and red chilli powder (in case using it). Make a well and add the water, and gradually knead in the flour into the water. Knead till you get a soft and elastic dough, but should not be sticky. Let rest for 15- 20 minutes, covered with a wet cloth.
Dry roast all the whole spices- white pepper, carom, coriander, fennel & cumin seeds on a skillet. Once roasted and you get a nice aroma, take them off the fire and grind them to a fine powder. Add the cumin powder, red chilli powder, chaat masala, garam masala and black salt and mix with the rest of the dry spice.

Finely mince the onion and green chillies.

Once the pressure drops, cool and peel the potatoes. Mash potatoes.

In a pan, heat 1 tbsp oil. Add the minced onions. Cook till translucent (and the onions should have left all their water). Add the green chillies and ginger-garlic paste. Add the spices and coriander-mint leaves. Add the grated potatoes and mix all together. Remove from fire.

For Assembling:

 Flour work surface and rolling pin.
Divide the stuffing and dough(golf sized) into 10 equal balls
Roll dough into 5 inch square. Oil the top.
Add stuffing, wrap the dough around it and roll without cracks
Cook one side for 1-2 minutes and flip
Add butter on the top side and cook. Flip
Cook the other side with butter and flip
Cook till golden brown.


The leftover dough can be refrigerated for 2-3 days.

Use more stuffing and less flour while rolling them

Try using a day old potatoes, by doing this, the potatoes have hardened after cooking, and they are not so fluffy when they are freshly cooked.

Another tip to roll the dough and avoid the filling from coming out is to keep the dough in the fridge for about an hour.  

Grate potatoes then boil and mash them to avoid lumps.

Thursday, November 19, 2015

Sweet Corn Veg Soup

 I always wanted to make Sweet Corn Veg soup at home.....I had this wonderful recipe in my bookmarked recipes for long....but the making part was always pending....

So today finally I geared up and got ready to make the soup.....and it tasted restaurant style and perfect....So another soup recipe for you then

The Sweet corn veg soup is really rich as it contains a lot of assorted vegetables like carrot and cabbage and corn that adds one more soup to my list of wonderful soups to start with.


Vegetable stock-4cups
Carrots chopped-2 tbsp(small cubes)
Cabbage- 2 tbsp
Sweet corn kernels-2 tbsp
Cream style sweet corn-3  tbsp
Sugar-1/4-1/2 tsp
Beans-2 finely chopped(i dint use)
Cornflour-11/2 tbsp
Spring onion greens-1 stalk chopped
Pepper to taste(white pepper is used.I used black pepper)


Bring to boil vegetable stock.Reduce flame.. Add carrots, cabbage, beans, corn kernels, cream style corn and allow to  cook well.
Add salt
Add pepper to a ladle of soup and mix well ,then pour it over the rest of the soup and mix well.
Mix cornflour in little water and pour.Stir well and cook.

Chop spring onion greens and add .give a good stir.Switch off flame.Serve hot


You can also parboil cabbage,carrots and beans and add  instead of adding directly to vegetable stock.