Monday, 29 June 2015

Potato Masala Sandwich (Aloo Masala Sandwich)

Here’s a guaranteed finger-licking Tiffin recipe to give your kids a much deserved break from the routine of Roti sabzi. Aloo Masala Sandwich is very easy to make and a good choice for a healthy and wholesome snack. It is made with mashed potatoes, Garam Masala, coriander leaves. Its a very delicious snack which can had as a breakfast dish or tea time snack.

Aloo Masala Sandwich Toast is totally worth all the time spend for preparing masala or filling and we can also use the same filling to make Paratha or also can use as a sabzi for roti. Instead of eating out, you decided to be both economical and healthful by packing your own lunch. But what’s inside that white bag? This is a my favorite Sandwich, Fast, Easy and yummy too!!

I remember, When I was in school, My mother used to pack these Bunch of sandwiches in my tiffin, My friends loved it too, So I have to carry so may pieces of these sandwiches, and we used to enjoy our lunch with full of joy!! Now, being a mother of a toddler I have to think so many things to give her complete meal with protein, Calcium, Vitamins.....So, If we are making it for kids (Ofcorse we also can add it, But nowadays so many momies are health conscious like me ;)), we can add cheese slices, Some grated carrots, Grated Cabbages...So, For this you will need...


3-4 Potato
1/4 Cup chopped Onion
1/4 Cup Capsicum
1/4 tsp Jeera, Cumin seeds
1/4 tsp fennel seeds
1/2 tsp Redchilly powder
1/4 tsp Turmeric Powder
1/4 tsp Dhaniya powder
1/4 tsp Garam masala powder
Salt to taste
Coriander leaves


1. Cook the potato in a pressure cooker for 2 whistles, peel the skin and mash it. Keep it aside.

2. Heat a pan with oil and crackle the cumin seeds, then add fennel seeds and chopped onion and saute it till transparent. Then add Capsicum saute it too. Now add the mashed potatoes, spice powders, salt and chopped coriander. Mix it well and cook it for a minute. Put off the flame.

3. Take a bread slice and apply the Plenty amount of stuffing. Sprinkle the chopped onion and keep it aside.Take another slice of bread and apply butter as needed. Close it with the bread slice which has stuffing.

4. Apply some butter on the sandwich maker and top of the bread slice, toast it or toast it in a griddle. Cut it into two triangles.

Serve it Hot!!!:)))

Thursday, 25 June 2015

Boondi Raita (Yogurt Dip with fried gram flour Puffs)

Boondi Raita is a delightfully refreshing yogurt side-dish that goes well with most Indian dishes. This simple and easy-to-make recipe combines tiny crispy Puffs of chickpea flour with fresh yogurt. Its getting Hotter day by day and this time we just need to have something cool stuff. what else can be best except this Raita.

I love having Curd recipes specially in summer. There are so many recipes and raitas which you can make. like Cucumber Raita, Carrot Raita, Boondi Raita, Papad Raita, Besan chilla Raita. etc.....
ohhh its an Endless Raitas. And the Best Part is that it is so so Easy that anyone can make.

There are so many ways to make this Boondi Raita, some add only few spices salt, sugar and boondi only...I personaly like to add some cucumber, Carrot and Onion too in my Raita....Mmmmmm..Its so So Mouthwatering...........Even Prisha loved it Today....She had it first time, initially she was ignoring it, but after enjoying the taste, she had it on and on..hehehehe!!! she asked me, Mumma ye kya he? :))) Awwww...cho chweet, I told her that This is a Raita, A Boondi Raita, with her She said Boondi...:) I was so so Happy that she had it..well, lets have a cool journey of this yummy Boondi Raita with some veggies.!!!


1/2 Cup Boondi (fried gram flour Puffs)
200 Gms yogurt
1 Tbsp Chopped Carrot
1 Tbsp Chopped Cucumber
1 Tbsp Chopped Onion
1 Tbsp red chili powder
1 Tbsp sugar
1 Tbsp cumin seed powder
1/2 tsp Mint powder (I like it in any Raita)
5-6 chopped mint leaves
Black Salt as per Taste
coriander leaves for Grarnish


1. Combine all the ingredients except boondi into a mixing bowl. Give a nice whisk until all are incorporated well.

2. Add Black salt for seasoning and chili powder for spice if required.

3. Put the bowl in the fridge to chill. Just before serving top the Raita with Boondi. Mmmmmmm, Love it!

Wednesday, 24 June 2015

Banana-Pear-Ginger Ice cream (B-P-G Ice cream)

Who doesn't love ice cream? Whether you're making it from scratch, jazzing up vanilla ice cream or putting together a semifreddo, As I always said whenever I post the Ice cream Recipe!

I scream you scream we all scream for an Ice cream :))) ...This time I was trying to make some unusual Ice creams....But very quick and Not so many Ingredients...since a week I was trying to develop some mouthwatering flavors and which can give some nice flavor to our taste buds. And, since it’s so easy to make, it’s a great last-minute dinner party dessert.

Many of you will think how Ginger can taste good in Ice cream...But trust me its really taste awesome with mixture of fruits and Cream..Initially I was also thinking that will it work or not?
But I always taste a pinch [or more ;)] whatever I make, only after I serve it to my family ;) hehehehe...I know many of you are like me :) Ofcorse we want to present best ! Yaa so when I had mixed all the ingredients in mixer and made puree, I taste it and it was really really yummy....That nice flavor of fruits, creamy flavor of condense milk with fresh cream and lil spicy flavor of ginger...The after taste was really Muahhhhhhhh !!!! I personally liked this flavor...You can always add some more things in it like Tootty fruitty or dry fruits or one more thing I want to add it in this Ice cream, That was a lemon grass, but I couldn't find it here in my nearest grocery store, and I could not wait to go some other stores, so will try it some other time....But if any of you are going to try this recipe, If you find lemon grass add will surely love it...

These frozen treats are so simple to make―and so incredibly delicious―that they'll make you rethink the store-bought pint.


200 ml Condense Milk
2 Pears (Frozen)
1 Banana (Frozen)
2 Cup Full Fat Fresh Cream
1/2 tsp Ginger Grated
1/2 tsp Banana Essence


1. Line all the Ingredients and Take out Fruits from frozen bag.

2. Cut all the fruits in medium pieces.

3. Take a mixer Jar and add Condense milk, Full Fat Fresh Cream, Fruit pieces, Grated Ginger and Banana Essence.

4. If you like Fruit Pieces in ice cream you can churn it like fruit pieces in it, otherwise make a smooth thick Puree.

5. Take an air tight container and pour this puree in it....put it in a freezer, After an hour poke it with fork and again put it in a freezer....Trust me within two hours this ice cream sets very well...

Your unusual and yummy creamy Ice cream is Ready!!!!

Note: Before serving get the container out of freezer and put the container in bottom compartment of freeze for 15 minutes, To get smooth and nice consistency of an ice cream.


Sunday, 21 June 2015

Sev Puri Chaat

Sev Puri is chaat with a twist of savory snack and chutney stuffed in puffed Puris. Puris are topped-up with tamarind and coriander chutney along with dry masala, red chilly flakes making each bite a crunchy sweet, tangy and spicy that would awaken the senses. Sev Puri Chaat is available in different versions with local touch or flavor depending upon the geographies. Even sometimes flat Puris called papdis are used to make Sev Puri Chaat.

The best part is every Chutney has its different taste, That makes this chaat so so so tempting!
A pungent chutney of garlic, spiced up with chili powder and pepped up with lemon juice. Lehsun ki Chutney combines wonderfully with plain and simple dishes. It can also be used to perk up sandwiches, bread, and other savory snacks. This chutney stays fresh for upto 2 weeks when refrigerated in an air-tight container. The authentic sweet and tangy tamarind chutney with soaked tamarind or imli blended with salt, sugar and spices. Ever popular green chutney adds spice and a zing to the recipes. Besides being the taste enhancing ingredient in these recipes, this chutney is very good accompaniment for any snack.

Tangy, crisp and tongue tickling are some words that come to my mind when I think of Sevpuri. The very thought makes my mouth water as I reach out to make this delicious chaat!

How to Make Chaat Puris:


31/2 cups all purpose flour
1/2 cup semolina/suji/rawa
salt to taste
warm water as needed
Oil to fry


1. Mix all dry ingredients first in a big bowl. Now knead the dough with water as needed. We need this dough little bit harder than chapati flour. So make sure you add water slowly. When the dough is kneaded properly, smooth out the dough with little bit of oil. Cover the dough and keep it aside for about 10-15 min.

2. After 10-15 min, Make three to four pieces of dough, and Roll out it like a big chapati, Then cut them by cookie cutter.  Meanwhile heat oil in a fry pan. When oil is done test oil temperature by adding small piece of puri. If oil is hot fry rest of the puris. Your crispy crunchy puri is done.

How to make Green Chutney:

Coriander and mint chutney.


1 Cup Fresh coriander leaves chopped
1/2 Cup Fresh mint leaves chopped
2-3 Green chillies chopped
Black salt (kala namak) to taste
1/4 tsp Sugar
1 tsp Lemon juice


1. Process the fresh coriander, fresh mint and green chilies in a blender to a smooth paste with a little water if required.

2. Add the black salt and sugar. Transfer to a bowl, add the lemon juice and mix well.

How to make Tamarind Chutney


200 gms dates (khajur)
100 gms tamarind (imli)
1/2 tsp chilli powder
1/2 tsp roasted cumin seeds (jeera) powder
1/4 tsp black salt
salt to taste


1. Remove seeds from the dates and tamarind, wash and add 1 teacup of water. Leave for 2 hours.
Cook for 5 minutes. Thereafter, blend in a liquidizer and strain.

2. Add the chili powder, cumin seed powder and salt. Mix well.

How to make Garlic Chutney


1 cup peeled garlic cloves
1 tbsp chili powder
1/2 tbsp lemon juice
salt to taste


1. Combine all the ingredients in a mixer along with ¼ cup of water and blend to a fine paste.
 store in an air-tight container in the refrigerator and use as required.

How to make Sev Puri Chaat


12 papdis
1 cup boiled, peeled and chopped potatoes
3/4 cup finely chopped onions
1/4 cup Garlic Chutney
1/2 cup Green Chutney
1/2 Cup kala Chana, Boiled (I personally like this to add in my chaat)
3/4 cup Tamarind chutney
4 tsp dry masala powder
1 lemon, cut into halves
1 cup nylon sev (I could not find it here, So used another sev)


1. Arrange 6 papdis on a plate and place ½ tbsp of potatoes and 2 tsp of onions over each papdi.
Top each papdi with ¼ tsp of Garlic chutney, ½ tsp Green chutney and ½ tbsp of  Tamaind chutney.

2. Sprinkle 1 tsp of dry masala powder and squeeze some lemon juice evenly over the papdis.

3. Sprinkle ¼th of the sev, and serve immediately.

Repeat with the remaining ingredients to make more plates.

Enjoyyyyyyyyyyyyyyyyy!!!!!!! I'm Love in it!!!!

Friday, 19 June 2015

Dryfruit Strawberry Chikki (Dryfruit Strawberry Fudge)

Chikki is a traditional ready-to-eat Indian sweet generally made from groundnuts and jaggery. There are several different varieties of chikki in addition to the most common groundnut chikki. Each chikki is named depending upon the ingredients used. Usually, ingredients such as puffed/roasted bengal gram, sesame, puffed rice, beaten rice, and Khopra (desiccated coconut) are used.

It is also extremely popular in Brazil. Some chikkis are made using a combination of these ingredients. Special chikkis are made out of cashews, almonds, and pistachios.

Though jaggery is the usual sweetener material, sugar is used as the base in certain types of chikkis. It is a very popular sweet item in both rural and urban South Asia (spanning India, Pakistan, Bangladesh, Nepal and Sri Lanka). Some also add glucose to the chikkis, which are usual there.

Exotic chikki assortment.It just started from a single flavor of jaggery and peanuts. But today there are tons of different exotic flavors available in the market. here, I am enjoying my weekend with this Flavourfull Strawberry chikkis.....Prisha loved it, and oftenly asking me to have it..:)) telling me by streching her small hands, Mumma chikki chahiye:))) Aur chahiye:)) My adorable baby!! Love you so much darling:)) well, That was cho chweet!!, Lets see what you will need to make these sweet chikkis.


1/2 Cup Cashew nuts and Almonds
200 gram Jaggery
2 tsp Ghee (Clarified Butter)
4-5 drops of strawberry Essence
2-3 drops of Red rough color


1. Cut cashew nuts and almonds into small pieces.

2. Pour 1 tsp Ghee in a frying pan and heat, put jaggery in Ghee and mix. Allow jaggery to melt on a high/medium flame. Stir it continuously with a spoon so that it does not stick at the base of the pan. Add red color in it.

3. Once its dissolves completely, turn off the gas. Add Strawberry Essense, Put the pieces of nuts and mix well. Grease a plate or a plain surface or plastic, pour the nuts mixture on it, grease rolling pin with Ghee and flatten the Chikki mixture thick or thin as you wish.

4. Mark the Chikki(with a knife) into pieces in any shape you want while its still hot, pieces can be broken in the same shapes. Once Chikki is cooled you can break it with your hands into desired shapes.

5. Dryfruit Strawberry Chikki is ready. Fill them in an air-tight container and eat whenever you crave for it...:)))!!


Tuesday, 16 June 2015

Mint Flavored Vegetable Fried Rice

The great thing about making fried rice is that it can be easy. I have always loved fried rice.  I could probably eat an entire bowl.  The great thing about this recipe is that you can add whatever you would like!  I have added Mint.Whatever it may be it is fantastic! I always serve this amazing fried rice with all of my Chinese dishes. It is easy and goes perfectly as a side.

This recipe is incredibly versatile – just about any vegetables you have lying in the fridge will work well.  A good portion of these ingredients are things we could easily keep in our pantry and freezer too, making this dish an excellent back-up plan when dinner plans go awry for some reason or another.

Fried rice is basically staple food of American Chinese cuisine. But now available as well as popular all over world and specially in Asia you can have variety of fried rice. Chinese food is quite famous in India and has a different Indian touch to it. In most of the cities you will find a street side vendor cooking Chinese dishes on a big hot wok tossing all kinds of sauces and adding boiled rice or noodles as required. The most common dishes famous in Indo-Chinese eating joint are Manchurian both dry and in gravy, fried rice, fried noodles both egg and vegetarian and some Chinese soup. You should definitely see how these road side vendor cook Chinese dishes. They hardly take time to quickly toss vegetables and add chili sauce, soy sauce etc. So, with some Twist I am adding Mint Paste in it and trust me guys the taste was Awesome!!! Do try it and share your comments!!


3 cups cooked Basmati Rice,
1/4 cup minced Green Onion, sliced thinly
1/4 cup Capsicum, Chopped
1/2 cup Green peas
1/4 cup Green Beans
1/4 cup Carrots
1/4 cup Cabbage
2 tbsp Soy Sauce to taste
1 tbsp Garlic, minced
1 tbsp Ginger, peeled and minced
1 tsp Chilli sauce, or to taste
1/8 tsp Vinegar
Salt to taste

How to make Mint Paste


1/4 Cup Fresh Mint
3-4 Green chilies
Water as required

1. Take a mixi bowl and add Mint, green chilies and water as required to make a thick paste. Crush them and make thick paste. Your mint paste is ready!


1. If the rice is freshly cooked, set aside to cool naturally (or refrigerate it for at least 3 hours uncovered or until completely dry and grains are easily separated). I use 1 cup raw rice that I cooked in 1-1/2 cups water with 1 tsp vegetable oil. I, at times, also add salt which is optional. Saute the rice in oil until translucent, stirring constantly for 2-3 minutes. Add water and salt if using. Bring it to boil, stir and then reduce the heat to low-medium. Cover and cook until liquid is absorbed - around 10-12 minutes.

2. Heat a wok (or any skillet) in high heat. Make sure to keep all the ingredients already. Add the  oil, followed by Green Onion (Spring Onion), ginger and garlic.

3. Stir for 5-6 seconds and the minute the aroma starts wafting, add rest of the vegetables.  Make sure nothing burns given that you are cooking in high heat. You want the vegetables to be cooked but still crunchy which is why it is important to chop the vegetables into small pieces (and also keep them uniform in size). Keep stirring. This whole things should take around 30-40 seconds. add Mint Paste in it. Mix them well.

4. Next add the rice. Stir until combined.

5. Next add the soy sauce. Stir for the flavors to combine. I personally like to add some chili sauce as well, you can avoid it. Make sure you don't stir it too much 'cos that might make the rice mushy.

6. Combine well. If it looks dry, you can sprinkle some water. For it to look closer to restaurant style, you would need to add more oil.