Tuesday, January 31, 2012

Gobi manchurian dry recipe

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.

Friday, January 27, 2012

Cabbage vada recipe | Cabbage vadai

cabbage-vada-south-indian Cabbage vada / muttaikose 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…



Tuesday, January 24, 2012

Eggless chocolate muffins recipe | No butter


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 a recipe and the recipe didn't 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!


Eggless Chocolate muffins recipe

Recipe Cuisine: Continental  |  Recipe Category: Dessert
Prep Time:10 mins soaking time    |  Cook time: 25 mins     Makes: 8


All purpose flour - 3/4 cup

Coco powder - 2 & 1/2 tblsp

Sugar - 1/2 cup

Baking soda( bicarbonate of soda) - 1/2 tsp

Salt - 1/4 tsp

Oil - 1/4 cup

Cold water - 1/2 cup

Vanilla essence - 1 tsp

Lemon juice / vinegar - 1 tsp


  1. Sieve flour, coco and baking soda together tice to ensure even mixing and then mix in the salt and sugar. In another bowl, mix oil, cold water and vanilla. Reserve the lemon juice.Mix the dry ingredients and wet ingredients well until sugar gets dissolved.
  2. chocolate1
  3. Pre heat oven to 190o C .. Before you are just going to bake, mix in the lemon juice and stir well. Spoon the batter to the muffin liners in the baking tray. Fill just 3/4th.
  4. chocolate2
  5. Bake for 25 to 30 minutes or until tooth pick inserted comes out clean. Better keep checking after 20 minutes. Mine got baked after 23 minutes itself. Cool down the muffins in a wire rack, after carefully taking out from the baking tray.
  6. chocolate3


  • I used fine grain sugar, better to use it as it gets dissolved easily.
  • You can use 1/2 tsp of orange zest to enhance the flavour.
  • Bake a day before you want to eat.
Enjoy the chocolaty muffins. Give a day for the flavours to get incorporated well, though it tastes good immediately. So if you want to eat tomorrow, make today and keep! chocolate-muffins-recipe+1

Friday, January 20, 2012

Vanilla caramel milkshake recipe | Vanilla milkshake recipe

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.

Thursday, January 12, 2012

Paneer bhurji recipe | Easy paneer recpies

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.
I made this with store bought frozen paneer, you can even try making this with homemade paneer. If you have curdled milk, just try drain the milk and make paneer and try paneer bhurji, you can utilize the curdled milk in this way! You can be creative with this recipe, try adding peas or carrot, it will be nice.

Paneer bhurji recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch sides
Prep Time: 5 mins    |  Cook time: 10 mins    Serves: 3


Paneer cubes - 2 cups

Onion - 2

Capsicum - 1

Red chilli powder/ pepper powder - 1/2 tsp

Garam masala powder - 1/2 tsp

Dhaniya/ coriander seeds powder - 1 tsp

Lemon juice - 1 tsp

Milk - 2 tblsp

Ginger, finely chopped - 1 tblsp

Green chillies - 2

Coriander leaves, finely chopped - 2 tblsp

Jeera - 1 tsp

Oil - 1 tblsp


  1. If you are using frozen paneer, either thaw it until room temperature or boil water and keep immersed for 10 minutes. Drain the water completely and crumble it in a mixer(just add in two batches and give it a run)
  2. 1-boil,drain,crumble
  3. Heat a pan with oil and splutter jeera, add finely chopped ginger and green chillies, followed by finely chopped onion. Fry till transparent and add the chopped capsicum.
  4. 2-tadka,fry-onion,capsicum
  5. Fry for a minute without changing its crispiness and add coriander leaves, all the powders and give it a quick stir without burning them. Add milk, salt and cook for 2 minutes until the milk evaporates.
  6. 3-add-masala,milk,fry
  7. Now lastly add crumbled paneer and mix well. Fry for 2 minutes or until dry and add the lemon juice and mix well.
  8. 4-add-panner,fry until dry
  • If you want to add frozen peas, cook it in microwave and add it in the end of step 2. For carrots, just add it after onion and fry along.
  • You can omit lemon juice and add a tomato chopped along with capsicum.
  • I used tri coloured capsicum.
  • You can skip ginger too!

Serve hot with roti or naan or any stuffed parathas too…Wrap it or just have it as a side dish, you can even eat its as such! Tastes awesome and damn easy to make!


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