Moong Dal Dhokla

We all love besan dhokla. But what to do when you are craving for it and there is no besan at home and you don’t want to go out in this heat to get it from the store? Here is what I did.


Make perfect dhokla with moong dal. Here is how.

For Dhokla
1 cup split moong dal
2 green chillies
1/2 inch ginger
2 Tablespoons curd
1/2 Teaspoon turmeric
1/2 Teaspoon asafoetida
1 Teaspoon fruit salt
Salt to taste

For Tempering
8-10 curry leaves
2 green chillies split into half
1 lemon
2 Tablespoons sugar
1 Teaspoon rai
1 Tablespoons oil

Soak moong dal for 30-40 minutes. Wash properly and drain. Blend it to a fine paste with green chillies and ginger. Mix curd, salt, turmeric powder and asafoetida in the moong dal paste.

Now heat steamer or heat some water in a pressure cooker. Oil the vessels in which you are going to make dhokla.  At last add fruit salt into the dhokla mixture and mix properly. Now pour it into the tin and place it in the hot steamer or pressure cooker. Let it cook for around 15 minutes. Check by pricking a toothpick in the dhokla. If it comes out clean that means dhokla is ready. Or else let it cook for few more minutes. Once ready, take the tin out of steamer and let it cool before unmoulding.

In the meanwhile prepare tempering. Heat oil in a pan, add rai and let it splutter. Now add curry leaves and chillies and switch off the flame. Now add sugar, juice of lemon and almost half cup water. Switch on the flame again and let the sugar dissolve. When sugar dissolves completely switch off the flame and pour the mixture over unmoulded dhokla. Garnish with chopped coriander leaves. Cut into pieces and enjoy with green chutney.

Hope you will like the recipe. See you soon with another interesting recipe. Till then happy cooking!


Oats & Vermicelli Pancake

Post child birth, all a woman wants is to get back in shape. However, she is left with very little time for herself and thus, eating right bacomes the only key to fitness. Oats, which is high in fiber, is one such ingredient that helps in weight reduction and is at the same time very good for lactation. Also this is an interesting recipe for those who don’t like oats.


Here is how I made it.


1/2 cup oats
1/4 cup medium thick vermicelli
1 cup vegetables finely chopped (carrot, capsicum, peas, french beans, tomato)
1/2 teaspoon turmeric powder
1-2 green chillies (as per taste)
Salt as required
Water as required
Olive oil as required


Dry roast vermicelli in a pan till it turns slightly brown. Boil water in a pan and drop vermicelli in boiling water. Cook for 3-4 minutes or until they turn soft. Remove from fire, drain and run it through cold water immediately. Drain and keep aside.

In a large bowl mix oats and 1 1/2 cup water and leave it for five minutes so that oats soak up all the water and becomes sticky. Now add vermicelli,  vegetables, salt, turmeric powder, green chillies and mix everything well. Let the mixtue reast for five minutes. Check the consistency of the batter. It should not be dry. Add water if required for a medium thick consistency.

Heat a non-stick pan and add a little olive oil. When the pan is hot drop a ladle full of batter and spread. Cover and let it cook for two minutes on medium heat. Remove the lied and flip the pancake. Brush some oil before flipping if you think it is required. Cover and cook for another 2 minutes. Cook on medium to high heat till the pancakes become crisp and golden from both the sides.

Serve with ketchup or any chutney of your choice.

Hope you like this healthy recipe and keep your weight in check. See you soon with another recipe, till then happy cooking.


One day I was feeling too lazy to cook anything and hence I ordered pizza at home. So as usual the pizza delivery boy handed me 4-5 sachets of mixed herb seasoning and chilli flakes. I then realised I have a habit of keeping these sachets and have stored a lot of them in my kitchen. Instead of throwing them I thought of using them for a recipe and that is when I thought of this namkeen. It was an instant hit in my family.


Ingredients –

1 cup Maida (Refines flour)
1 cup Besan (Gram Flour)
1 cup Suji (Semolina)
2 tablespoon red chilli flakes
2 tablespoon dry basil leaves
2 tablespoon mixed herbs (you can use the herb seasoning that you get with pizza)
1/2 teaspoon crushed black paper
Salt to taste
5 Tablespoon oil. Extra for deep frying

Method –

Add maida, besan, suji, red chilli flakes, dry basil leaves, mixed herbs, black pepper and salt in a bowl. Mix all the ingredients together. Now add 5 tablespoon oil in the mixture and rub it well till you get bread crumb like consistency. Keep sprinkling water as required and make a stiff dough. Let it rest for 15 minutes. Now make lemon size balls of the dough and slightly flatten them by pressing them with your palm. Or you can give them any shape of your choice.

Heat sufficient oil in a deep pan and fry the namkeens on medium heat till golden brown. Remove from oil and keep them on kitchen towel or tissue paper. Serve with sweet chatni or tomato ketchup with a hot cup of tea.

It is a great tea time snack that you can store for 4-5 days.

Broccoli Patties with Orange-Cinnamon Sauce

Have you ever combined 5-6 widely different ingredients (that you wouldn’t have even thought of combining together in your dreams) to dish out one lip smacking recipe? It is so much fun I tell you. Recently my mind was at its experimental best (that’s what my family thought) and I combined broccoli, orange, cinnamon, garlic and few other ingredients to prepare a delicious evening snack.

Here is how I cooked it.

Ingredients –

For Patties
1 ½ cup broccoli blanched and finely chopped
1 tablespoon basil (fresh or dries whatever is available)
5-6 cloves of garlic fried and crushed
2 large potatoes boiled and grated
½ cup processed cheese grated
2 green chillies finely chopped
½ teaspoon black pepper powder
½ teaspoon red chilli powder
7-8 rusk biscuits crushed as powder or 1 cup bread crumbs
1 tablespoon skin of orange finely chopped and fried
2-3 tablespoon refined flour (Maida)
Salt to taste
Oil for deep frying

For Sauce
Juice and pulp of 3 oranges
200 ml packed orange juice
2 tablespoon sugar
½ teaspoon cinnamon powder
A pinch of salt
A pinch of red chilli powder

Method –
Mix both orange juice (fresh and packed) & orange pulp and start reducing in a pan on medium heat. Add sugar and keep boiling till you get a thick consistency. At this stage add cinnamon powder, salt and red chilli powder and boil for another 30 seconds. Switch off the flame, keep aside and let it cool.

In another bowl add broccoli, potatoes, cheese, basil, green chillies, garlic, black pepper powder, red chilli powder, fried skin of orange, 2 tablespoons crushed rusk biscuit or bread crumb and salt. Mix everything together and make 6-7 small patties. In a small bowl mix refined flour (maida), ½ teaspoon salt and water as required and make a dip. Make sure that the dip is neither too runny nor too thick. Now coat the patties in this dip and then roll it on crushed rusk biscuit or bread crumb. Repeat the process once again and keep the patties in fridge for 10-15 minutes. Heat oil in a pan and fry the patties on medium heat till they are golden brown. Serve hot with orange-cinnamon sauce.

If you too have experimented with ingredients and prepared such interesting recipe then do share it with me. Will see you soon with another lip smacking recipes till then, happy cooking.

Chinese Pizza

I know it sounds bizarre to have a fusion of Chinese and Italian cuisine, which is totally different from each other in preparation and in taste. But, just one bite of this Chinese Pizza and the combination of flavours will explode in your mouth. The crispy noodles with melted cheese oozing over it, combined with the crunch of some delicious toppings. It is just wow!

Just like any other Sunday evening I was in my kitchen trying to cook something nice to celebrate the weekend and I was in two minds between pizza and noodles. That is when it clicked me, why not combine both. And there it was, an exciting pizza with some great flavours in front of me.


Here is how I cooked it.

Ingredients –
100 grams noodles (parboiled in salted water)
6 tablespoon tomato sauce
1 tablespoon red chilli sauce
2 cloves of garlic
½ cup sliced vegetables (Onion, Green, red, yellow capsicum, black olives, deseeded tomato, sweet corn or baby corn)
¼ cup paneer or sausage cut into small pieces and fried
A handful of mozzarella or any pizza cheese you like (enough to cover pizza base)
½ teaspoon mixed herbs
½ teaspoon chilli flakes
1 table spoon butter
3 teaspoon oil
Salt to taste

Method –
Parboil noodles in six cups of water, 2 tablespoon oil and two table spoon of salt. When it is done, drain the water and keep the noodles aside. For making sauce, heat a pan and add ½ teaspoon oil add garlic and sauté for a minute, add tomato sauce, chilli sauce, mixed herbs and chilli flakes. Mix for another minute and turn off the heat. In another flat bottom non-stick pan add half the butter and sauté the vegetables for a minute and remove from heat.

In the same pan add the remaining butter and a teaspoon of oil. To make the pizza base spread the noodles in the pan cover and cook on medium heat for 5-6 minutes. Turn over the pizza base and cover and cook for 3-4 minutes on high heat. Now spread sauce, cheese and toppings on the base, cover and cook on high heat until the bottom of the pizza base becomes crispy and the cheese melts.

Slice the pizza, sprinkle oregano & chilli flakes on top and serve the Chinese pizza piping hot.

Dalia Upma

When you are unwell you want to eat tasty food, but unfortunately your doctor suggests otherwise. Last month my health went for a toss (as you can see I did not post any blog), and I was advised to take care of myself and eat HEALTHY food. Now as we all believe that healthy food is never tasty, so I was determined to find out healthier and tastier recipes during this month. Dalia Upma happens to be one of those recipes and also my favourite. I can have it for breakfast, lunch or dinner accompanied by a bowl of fresh yogurt, and thats why I want to share this recipe with you first.

Dalia Upma

Here is how I cook it.

Following preparation will serve 4.

Ingredients –
1 cup dalia (broken wheat)
1 cup chopped vegetables (carrot, capsicum, beans, peas, tomato)
1 small onion chopped
1 tablespoon peanuts
2 green chillies chopped
2 tablespoon oil
½ teaspoon mustard seeds
8-10 curry leaves
¼ teaspoon turmeric powder
½ inch piece ginger grated
Juice of half a lemon
A pinch of asafoetida (hing)
Salt to taste

Method –
Heat oil in a pressure cooker, add mustard seeds and let it splutter. Add asafoetida curry leaves first and then add chopped onion, grated ginger, green chillies, peanuts and turmeric powder. Sauté for a minute before adding chopped vegetables. Cook all the ingredients for another minute and add dalia (broken wheat). Cook for 3-4 minutes on medium heat or till the dalia (broken wheat) turns to light brown in colour. Add 2 cups of water and salt. Close the pressure cooker and cook for 2 whistles or till it’s done. Remove from the flame and open the lid when the pressure is released. Add lemon juice and mix gently.

Garnish with chopped coriander and serve hot.

Apple & Lettuce Salad

Yesterday I got a very unique demand from my sister; she wanted to have something healthy yet tasty. She is a health freak and avoids junk food and thus, I had to surrender to her demand. I scanned my fridge and thought what could be better than a salad for her. So there it was an Apple & Lettuce salad, because apple contains no fat, sodium or cholesterol and is a good source of fiber. Needless to say my sister relished this healthy and tasty salad.

Here is how I prepared it.

Following preparation will serve 2.

Ingredients –
2 large apples diced in cubes
1 cup iceberg lettuce chopped in cubes
3 tablespoon mayonnaise
1 teaspoon sugar
½ teaspoon salt
1 teaspoon lemon zest
1 teaspoon lemon juice
1 teaspoon mixed herbs

Method –
Mix apple, sugar, salt, lemon zest, lemon juice, mixed herbs and mayonnaise in a bowl and refrigerate for 5 minutes. Add lettuce only when you have to serve or else it will lose its crunch. Mix all the ingredients well and check the seasoning, add salt and sugar if required as per your taste. Sprinkle a pinch of mixed herbs on top and serve cold with nacho chips or tortilla.

You can also serve this salad with barbeque or kebabs. Hope you enjoyed reading this recipe. I am looking forward to hear from you soon, till then happy cooking.

Vegetable Pancakes

Few days back I met one of my friends after a long long time. We were so busy chit Chatting with each other that we even forgot to have lunch. It was late afternoon when we realised we must eat something. So we rushed to the kitchen and decided to make some vegetable pancakes. We found that there was no flour in the kitchen, so I thought why not try making pancakes with semolina; and to our surprise, it turned out to be great.

Here is how we cooked it.

Following preparation will make 4 medium size pancakes.

Ingredients –

1 cup Semolina (Suji/Rawa)
½ cup whipped yogurt (Dahi)
1 cup vegetables finely chopped (onion, green, yellow & red capsicum, tomato, carrot, peas)
1 teaspoon roughly crushed cumin (Zeera)
½ a teaspoon ginger paste
1 tablespoon chopped coriander leaves
2 green chillies finely chopped (adjust to taste)
Salt to taste
Oil for cooking pancakes

Method –

Mix semolina, yogurt, chopped vegetables, coriander leaves, chillies, crushed cumin, ginger paste and salt with half a cup of water. Leave the mixture to rest for 10-15 minutes. If you think the mixture has dried up, then you can add water as much as required. It should have a consistency of a cake batter. Heat a teaspoon of oil in a non stick pan and pour some mixture with the help of a spoon and spread it to make thin pancakes. Big or small you can decide the size of the pancakes as per your choice. Cook it for 3-5 minutes each side on medium heat. Serve hot with any sauce of our choice.

If you want your kids to eat vegetables then these colourful pancakes are a good choice. Do let me know if you enjoy cooking it. See you soon with another recipe, till then happy cooking!

Corn Roll

Just the other evening while I was relaxing and enjoying the spectacular view of sunset from my balcony, I got a call from my friends. They said they are near my building and would like to drop by for some chit chat with a cup of coffee. I immediately rushed to the kitchen so that I could prepare some light snacks with coffee. So, I picked boiled potato and sweet corn, because they cook fast and you can never go wrong with the combination of these two. Needless to say, we had a great evening with some crispy corn rolls and a nice hot cup of coffee.

Corn Roll
Here is how its cooked.

Following preparation will make 6 rolls.

Ingredients –

1 cup sweet corn, boiled & finely crushed
1 large potato, boiled
1 green chilli chopped
1 teaspoon red chilli flakes
1 teaspoon lemon juice
1 tablespoon mayonnaise
½ teaspoon grated ginger
6 small cubes of cheese or paneer
A generous pinch of mixed herbs or oregano
2 tablespoon corn flour
½ cup cornflakes crushed or bread crumbs
Salt to taste
Oil for deep frying

Method –

Peal and mash potato in a bowl and add crushed corn, salt, mayonnaise, mixed herbs, ginger, chilli flakes, chopped green chillies, lemon juice and mix well. Divide this mixture into six portions, fill each portion with cheese or paneer cubes. Shape them in round or oval as you like with damp hands. Refrigerate the rolls for 5-10 minutes.

Mix corn flour in half a cup of water, dip the rolls in this mixture and coat it with crushed cornflakes. To make the rolls crisper you can repeat the coating process. Refrigerate the rolls again for 5 minutes so that it sets properly. Heat oil in a pan and deep fry the rolls on medium heat till it turns golden brown. Drain on an absorbent paper and serve hot with any sauce of your choice.

To avoid deep frying, you can shape the potato and corn mixture into round patties, coat them as mentioned above and shallow fry on both sides till evenly golden brown.

Hope you enjoyed reading this, would love to hear from you. See you soon with another recipe, till then happy cooking.

Cheese and Corn Open Sandwich

Did you know? “Sandwich” the most common fast food item got its name during the late hours one night in 1762 in London. John Montagu, the Fourth Earl of Sandwich (A town in the country of Kent, England), was playing cards. He was too engrossed in the game that he didn’t want to stop, even for food. Thus, he ordered a waiter to bring him roast beef between two slices of bread. This made it easy for him to handle both, food as well as his game. This small but interesting incident gave birth to a very popular food item of world – sandwich.

Corn Sandwich
Following preparation will serve 2.

Ingredients –
2 large potatoes boiled
4 slices of bread
50 grams sweet corn
50 grams grated cheese
1 tablespoon chilli flakes
50 grams of butter
A pinch of dried mixed herbs
2 tablespoon chopped coriander
Salt to taste

Method –
Peal and mash the potatoes. Add salt, chilli flakes, dries herbs and corn. Heat a pan and melt 30 grams of butter in it. Add the potato mixture in the butter and sauté for a couple of minutes in the pan. Turn off the heat, add coriander and mix well. Now spread the remaining butter on one side of the bread slices and potato corn mixture on the other side of all four slices. Sprinkle grated cheese evenly. Set the microwave on high heat and place the bread slices (Corn potato side up) in it. Heat it for 1 minute or till the cheese melts.

If you do not have a microwave then you can heat a pan and place the bread slices in it. Cover the pan and lower the flame. Turn off the flame after a minute and keep the pan covered for another 30 seconds. Now enjoy the hot and cheesy open sandwich with your favourite sauce.

Ya ya, I know it had all those calories, but sometimes you can cheat, because that is what we all do. See you next time with another recipe; till then happy cooking and do let me know how did you like the recipe.