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Tuesday, January 31, 2012

Gobi 65 and gobi manchurian dry, both are my family favourite. So where ever we go, we search for any on of the above in the menu card. Now a days Indian Wok is our favourite eat out, and the reason being they serve best gobi manchurian that is really dry. It will be crisp, still juicy and we all are now big fans of this one. Aj is just crazy about it. I tried my best to try it out at home, the only thing I could not get is to maintain the crispiness. But still my family enjoys my version of the dish.


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Friday, January 27, 2012

cabbage-vada-south-indian Cabbage vada /vadai tastes similar to our medhu vadai. You may never know it has cabbage. Cabbage tastes similar to onion in this vadai.  The preparation is also exactly same as the medhu vadai, but only that insteaad of onion, we add cabbage. My family likes it. There are many versions of cabbage vada. This is urad dal version, you can also make this like we make parruppu/masala vadai. Best to serve as snack with coffee/ tea when you host guests, they will be surprised with this unique ingredient…

Cabbage vada recipe

Recipe Cuisine: Indian  |  Recipe Category: Snack
Prep Time: 3 Hrs    |  Cook time: 20 mins    Makes: 10


Urad dal (white,whole)  1/2 cup 
Finely chopped cabbage  1 cup 
Green chilli  2 
Ginger,chopped finely  1 tblsp 
Coriander leaves, chopped  2 tblsp 
Curry leaves  1 sprig 
Asafoetida powder  a generous pinch 
Salt  As needed 


  1. Wash and soak urad dal for 2 – 3 hours. Drain water completely and grind it with 2 tblsp of water in a mixer. Do not grind for long time, just use juice/inch/pulse option and grind slowly, wipe the sides of the jar frequently. Add a tblsp of water each time when you open the lid. Grind to a smooth thick paste. Add all the ingredients to this and mix well in a bowl.
  2. 1-ingredients
  3. Wet your hands and make a smooth ball, make a hole in the middle using your thumb and drop carefully in hot oil in the kadai.
  4. 2-making
  5. Cook both sides in medium flame until golden brown. Drain in paper towels.
  6. 3-fry

  • Use less water while grinding. You can mix a tsp of rice flour in the batter to make the vada extra crisp!
  • Add salt only just before you are going to make.

Serve hot with sambar or any coconut chutney. Yummy with both or as it is…



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Tuesday, January 24, 2012

     Chocolate muffins are loved by almost every one of us. I wanted to try my hands on muffins for long time, but could not decide on a recipe. I bookmarked a recipe but it had complicated measurements, so at last minute, I got the recipe from here. And the recipe dint disappoint me. It came out good. It tasted similar to the eggless chocolate cake. With simple ingredients, it does comes out sinfully delicious. It is very easy too, that beginners in baking, like me, can try it out without giving a second thought. The muffins were soft and chocolaty, do try it out yourself to believe me!


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Friday, January 20, 2012

     I am not a coffee/tea person and always order some cold drinks if I go to coffee shops. And I got addicted to this drink when we went to Phuket once. A restaurant inside the resort where we stayed had this in their menu and me and Aj ordered this thrice and shared. It was the best milkshake I have ever had. Tasted like heaven.  Then I started making this at home with the sundae syrup, to finish the ice cream tub. I rarely make though to watch my weight.


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Thursday, January 12, 2012

paneer-recipes-paneer-bhurj         Paneer bhurji is one of the easiest paneer recipes that can be made with less effort and time. This is the first time I am making this in spite of that its so easy. I had this at my friend Sangeeta’s place when she was here. Now its almost 3-4 years, but this is the first time I am making this at home. I loved it a lot and its simple way to make too! This can be a perfect lunch box idea, you can even wrap the paneer bhurji in roti for your kids. They would love it.


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