Tuesday, March 3, 2015

Rawa Dosa

I have tried so many recipes till date never have been able to nail any of the recipes and get the texture what we get in Hotel dosa...but my search ended when my sister gave me the recipe and told me it comes out perfect every time and to try this ...and wow i was in full praises on the day I did this recipe...hubby asked me to prepare it again at night during dinner ....wow a big compliment to my ears ...here goes the most awaited recipe .....I have nailed it this time and it comes out perfectly crispy all the time i have tried and never looked back at any one else's recipe since 2 -3 yrs :) 

Ingredients (Yields around 10-12 dosa )

1/2 cup Rawa / Fine Semolina ( Use always fine Rawa it comes out v v crispy )

3 tbsp Rice flour 

1 tbsp Gram flour 

1 onion finely chopped 

2 tbsp coriander leaves (finely chopped)

2 Cups of water

2 tbsp chopped cashews

salt to taste

  1. Mix in Semolina, rice flour and gram flour and mix it well with a spoon add in salt .
  2. Now add finely chopped onion, green coriander leaves, cashews .
  3. Now add 2 Cups Water & this is the key element here (pls don't go to change the measurement here as it gives out perfect dosa all the time .
  4. Now keep the mix aside for 3 -4 mins.This will look like thin watery batter but that is how it should be.
  5. Heat a flat non stick pan drizzle with oil properly (I usually rub in oil evenly all over the pan with a help of  tissue  and then sprinkle extra oil.)
  6. Now mix in the batter properly with the ladle and then pour in the mix when the pan is piping hot & drop in the the batter from the side of the pan and then fill in the center ...don't fill in the center that much as you want the holes to be seen in the dosa and that is the key which makes the dosa v crispy .
  7. Now once you have poured the mix just simmer the gas on v low heat and drizzle with oil on holes which the dosa have made.
  8. You will notice after 2 mins the edges start getting crisp only at the time try to take out the dosa.
  9. Serve with any chutney / sambar .
  10. Note : According to this recipe batter consistency will be very thin it will be somewhat like Neer dosa batter ..Only one ladle full batter to be poured evenly outside and 2nd ladle is to be used to pour the batter inside.....Main thing here is before your start pouring the batter ..batter must be mixed properly as semolina / rawa/ suji has the tendency to settle down and leave the water up ...even it that case your dosa won't come out perfect . Never try to pour extra batter to fill holes your dosa will end up thicker :) 

Thursday, February 26, 2015

Spicy Zucchini Salad

This recipe of Zucchini salad was featured by my friend Prajna was absoultely in love with a look of it remembered Kimchi salad ....and just went to the market brought a Zucchini to try it ...you can use even replace zucchini with cucumber it will tastes Awesome almost near to the kimchi salad you get in any Chinese restaurants !

Recipe Credit : Omma's Kitchen 


1 Zucchini /Cucumber (cut into roundals and then cut into halfs)

1 tsp salt

1 big clove of garlic (finely grated)

1 tbsp sesame oil + 1 /2 tsp for tossting it in pan

2 tbsp toasted white sesame seeds + 1 tbsp for garnish

1/2 tsp chilli vinegar

1/4 tsp sugar

1 tsp red chilli powder (I used Kashmiri chilli powder)

2 tbsp finely chopped spring onion 

2 tbsp roasted peanuts (I added it for the extra crunch)


  1. Cut zucchini in half moon shape and put salt and mix them properly and leave it aside for 30 mins .
  2. Now squeeze out all the water and wash it and drain it well.
  3. Now add spring onions , sesame seeds, red chilli powder, sesame oil, garlic paste, sugar, vinegar and mix it really well .
  4. Now take a non stick pan add oil pref sesame oil and put the marinated zucchini and fry well for 1-2 mins then jsut before switching off the gas flame add roasted peanuts, while serving add pinch of sesame seeds and serve.

Sunday, February 22, 2015

Aloo Gobi Ki Sabzi

This is one the best sabzi to go with Chapathi or even dal and rice ...its just too good I have already tried it 3-4 times and simply loved the taste.... you can use your own combination of vegs you will simply love the combination of spices here ....Lovely here goes the recipe for it :)

Recipe credit : Shaheen


1 cup Cauliflower

1/4 cup carrot

1/4 cup peas

2  boiled potato cut into big chunks

1 big onion (finely chopped)

1/2 tsp Jeera

1/4 tsp Kasoori methi

1/2 tsp Tumeric powder

1 tsp red chilli powder

1/4 tsp garam masala

1/4 tsp Kitchen king masala

2 tomato chopped 

salt to taste

2 tbsp chopped coriander leaves

2 tbsp oil for frying vegs + 3 tbsp for frying the masala

  1. Heat oil in a kadai fry cauliflower florets , diced carrot, 2 boiled potato and fry till they are lightly crisped and then keep it aside.
  2. Heat  3 tbsp oil in a pan add jeera, when it splutters add chopped onion and fry well add kasoori methi and fry for a while.
  3. Now add in haldi, green peas and fry well for a min then add red chilli powder, tomato and fry till tomatoes get mashed up well.
  4. Now add fried vegetables, garam masala, kitchen king masala, and mix it lightly till the masala coats the vegetables well .
  5. Garnish it with coriander leaves and serve with chapathi...I simply loved it :D 

Monday, February 16, 2015

Potato Pepper Roast

This recipe comes from my friend Priya. R, Shenoy who had featured this recipe in the food group which i absolutely loved it ...I have brought in slight variation in the recipe....Thanks Priya for the wonderful and lovely recipe which was lipsmacking and so yummy my family loved it ...here goes the recipe for that ......:)


4 Cubed potato (cut into med sized chunks )

For Marination

Salt to taste

1 tsp Pepper powder

1 tsp Lemon juice

To be made to a coarse powder

1 ' ginger

6-8 cloves of garlic

1 tsp fennel seeds

1 tsp peppercorn

Other ingredients

2 onions (thinly sliced)

2 green chillies

1 sprig of curry leaves

1/2 tsp haldi powder

1 tsp soya sauce

1 tsp Tomato sauce

2 tbsp oil + oil for roasting potatoes


  1. Cut Potato into medium sized pieces. Heat oil in non stick pan and roast them till golden brown and keep aside. Now add salt , pepper powder and generous dash of lemon juice and toss and keep aside.
  2. Meanwhile make a coarse powder of garlic, ginger, whole pepper, fennel and keep aside.
  3. Heat oil in a pan add sliced onion and fry well till onion turns brown few curry leaves, 2 green chillies and fry well .
  4. Now add coarse powder, haldi mix well.
  5. Lastly add soya sauce, tomato ketchup and fry well .
  6. Now lastly add in fried potatoes and toss ...it was yummy 
  7. Enjoy this with dal fry and Rice :)

Monday, February 9, 2015

Paneer Lollipop

This is lovely bite sized lollipop which is surely going to be top favourites among your kids ....how about if I tell you it is roasted on tawa with just 2 tsp oil.....perfect for craving and its quiet healthy too....tastes Amazing ...do try this and leave in your feedback :)


10-12 Paneer cut into Fingers

For thick marinade

2 tbsp Shezwan sauce ( I have used ching's ) 

1 tbsp ketchup

1/2 tsp Dark chilli soya sauce (used Ching's  brand)

1/4 tsp veg stock powder

2 tbsp spring onion (finely chopped)

1 tsp chopped garlic (Lovely garlicy flavour )

1/2 tsp cornflour

other ingredients

10-12 toothpicks to prick on the base of  Paneer

1/4 cup cornflour + or more for rolling the paneer 

1/4 cup white toasted sesame seeds

For serving

1 tbsp Ketchup

1 tbsp hung curd /cream cheese

2 tsp spring onion for garnish


  1. Make a thick marinade using schezwan sauce, tomato ketchup, soya sauce, finely chopped spring onion, garlic, cornflour and mix well to make a very thick marinade.
  2. Now roll paneer into this marinade  one by one.
  3. In another plate just put little cornflour and roll it with cornflour just a light dusting is fine here .
  4. Heat flat tawa / Non stick pan I have used chapathi tawa and drizzle with little oil and lower the flame on a very low heat and  roast the paneer slices till done.
  5. Now prick these paneer on toothpicks and now comes the fun part....with pastry brush just apply little ketchup  then sprinkle some extra sesame seeds and dip the top in cream cheese and sprinkle a little spring onion and Serve...its Yumm and total mix of flavours...will give you sweet sour spice taste you will absolutely love...Yumm!!!!!(Note I havent used any salt in this recipe as shezwan chutney and soya , stock has already lot of salt content in it ..you could check the marinade and use according to your tastebuds if you wish it worked just fine for me:) 

Tuesday, February 3, 2015

Paneer Paratha

 This is my experimental recipe which i tried the other day and my children just loved the flavour in it.....My family loves Garlic naan , garlic flavour in it is so yummy ...so thought I'll incorporate it...my son loved it and said it's almost the same to any garlic paratha we get in restaurants ....so do try this you will absolutely love it ..serve with dahi mixed with Pickle try this its absolutely yummy !


For the dough

2 cups Wheat flour

1/2 tsp salt

1/4 tsp sugar (opt)

little olive oil 

For Paneer Filling 

1 & 1/2 cup Paneer at room Temperature and ( crumbled by hand or grated)

6-7 big flakes of garlic ( finely chopped )

3-4 green chillies ( finely minced)

2 tbsp coriander leaves (finely chopped)

salt to taste ( add little as you have already added salt while preparing the dough)

2 tsp oil  + oil for making Paratha 


  1. Heat oil  when it is hot add in garlic, green chilli and fry till garlic turns slightly brown then add in coriander leaves and fry and add this to the Crumbled paneer and salt and keep aside.
  2. Take a wide bowl add in salt, wheat flour, sugar, and mix in add water little by little and knead into a smooth dough.
  3. Add in little olive oil and mix it well and make a smooth dough and keep aside covered for 30 mins.
  4. Now pinch out a small portion of the dough (lemon sized one) and flatten in the center with the help of the thumb then put filling with a spoon and cover it up again into small ball  and repeat the same with others and keep aside.
  5. Dust a flat surface with  flour and roll  the filled balls into med sized chapathi and keep aside.
  6. Heat a non stick tawa and place the chapathi and fry on both side apply little oil / ghee on both side and fry .
  7. Serve with Curd, Pickle ...every bite feels so good ...Yumm !

Sunday, February 1, 2015

Rawa Ladoo

This is one of my favourite sweet which I had prepared after long time which is my family favourite........ try this You will absolutely love it ...Key ingredient in my recipe is the binding with milk which will make the ladoo remain moist ....u'll absolutely love it :)


1 cup Semolina ( a little coarse type)

1/2 cup Desiccated coconut

2 tbsp ghee

2 tbsp Raisins

2 tbsp cashews

1 tsp Green cardamom powder

few strands of saffron (opt)

1/4 cup a little more than that  Sugar

Milk for binding


  1. Put ghee in a kadai add semolina and roast till fragrant then add coconut , nuts and fry on slow flame for 3-4 mins . 
  2. When u feel the raisins if it is bulged that means it is done. Keep it aside.
  3. Add water, saffron to sugar in a bowl and keep it on the gas on high flame when it comes to a boil simmer  add prepare to one string consistency then put this in semolina mixture.
  4. Add little milk and sqeeze in well and shape into Ladoo . This way Ladoos will stay moist and will be set it 2 hrs time at room temperature.
  5. Store in Air tight container and consume within 3 days ....But I am sure it will just vanish by then :D

Sunday, January 25, 2015

Chatpata Paneer

This is one of the lovely and quick recipe which I found in the blog  Shwet's Sizzling Wok...she is a very good friend of mine whom i met in food group and she has got such wonderful collection of recipes please do visit her blog for more lovely recipes....Here is the one which i found really simple and tastes awesome ...I ended up having as a sandwich filling it was Awesome !!...So do try this and leave in your feedback :)


1 and 1/2  Cup Cubed Paneer

1 /2  tsp coriander powder

1/2 tsp haldi

1 tsp chilli powder

1/2 tsp chaat masala

1 tbsp yogurt

1 tsp roasted and crushed kasoori methi

1/4 tsp cumin seeds

2 tsp oil

1/2 tsp lemon juice

salt to taste

Coriander leaves for garnishing


  1. Heat oil in a nonstick kadai, put cumin seeds and add coriander powder, turmeric and chilli powders and saute for a min till the masala gets cooked . Now add  yogurt amd cook till it leaves out oil completely .
  2. Then put paneer pieces and lightly toss till it is mixed completely 
  3. Lastly add kasoori methi and mix lightly so tht paneer doesn't break .
  4. Finally add lemon juice, chaat masala and toss.
  5. Garnish with coriander leaves. Serve as a side dish for chapathi or as a sandwich filling...its yumm!!

Tuesday, January 20, 2015

Temple style Rasam

Rasam is such a good comfort food...I always adore it with rice and papad......This is one of the best recipe which i learnt from my mom the thickness in this rasam is cause of ground tomatoes and this rasam can be done in  10 mins ....and tastes almost the same like temple style Rasam so many have tried and loved it .....here goes the recipe for it......do try this and leave in your feedback :) 


3 med sized Tomatoes (chopped)

1 & 1/2 tbsp coconut 

1 & 1/2 tsp coriander seeds

1 tsp urad dal

1/2 tsp pepper

8-10 methi seeds

generous pinch of hing asefoetida

1/4 tsp haldi / turmeric  powder

2-3 Red chilli ( I used Kasmiri /Bedagi)

2 tbsp coriander leaves

1 small seed side tamarind 

2  tbsp jaggery 

1 sprig of curry leaves + 1 sprig for tadka

1/2 tsp mustard seeds

2 tbsp coriander leaves + 1 tbsp for garnishing 

2  & 1/2 cups of water 

2 tbsp oil + 1 tbsp of tadka

1 red chilli 

salt to taste


  1. Heat oil add coriander seeds, methi, hing, urad dal ,pepper, red chillies,  fry well on very low flame till you get nice aroma and red chillies turn crisp. Now add in coconut, haldi, curry leaves and fry for 2 mins then add in 2 chopped tomato and fry well till tomato turns mushy and then add in tamarind and grind to a fine paste .
  2. Now in a wide pot add in 2 & 1/2 cups of water and put salt and 1 chopped tomato and bring in to a boil . Now add the paste , Jaggary and let it  boil well for about 3-4 mins.
  3. If you feel it's thick you can add more water.
  4. Now take a tadka pan add oil when hot add mustard seeds, when they start to pop add coriander leaves , 1 broken red chilli , curry leaves and pour on tadka.
  5. Now add more coriander leaves for garnishing.

Thursday, January 15, 2015

Chicken Shahi Kurma

This lovely recipe comes from Kini's Kitchen ...I have altered it slightly but this recipe is definetly awesome and a keeper...Thanks Nandini kini akka for sharing such an awesome recipe


1/2 kg chicken

5-6 tbsp oil

2 tsp gin garlic paste

2 sliced onion

1/4 cup cream

2 tbsp chopped coriander leaves

1/2 tsp haldi  (Turmeric powder)

salt to taste

For Brown onion paste

2 onion (sliced)

6 cloves of garlic 

1/2 tsp coriander seeds

2 tsp  Kashmiri red chilli powder (mild)

6-8  fried Bedagi (kashmiri) whole chillies

6-7 Almonds

2 tbsp cashews + few fried cashews for garnishing


  1. Chop chicken into 1 ' cubes and wash and keep aside.
  2. For Brown onion paste : Heat 3 tbsp oil add onion slices and fry till it turns brown be careful here not to burn them. Grind this along with coriander seeds, garlic, kashmiri red chillies (fried ..in 1 tsp oil add little salt and fry chillies till they are roasted and keep them aside.), red chilli powder, cashews, Almonds to a fine paste.
  3. Marinate chicken with haldi , salt and leave it aside for 30 mins.
  4. In pan add 4 tbsp oil fry 2 sliced onion till they turn brown add gin garlic paste and fry till it oozes out oil.
  5. Now add brown onion paste and fry well covered till masala gets cooked and oil floats on top 
  6. Now add 1/2 cup curd (yogurt), 1/2 tsp red chilli powder and fry well till it gets cooked properly and then add chicken pieces and cover and cook till done and meat gets cooked.
  7. Add cream and mix well.
  8. Finally garnish with coriander leaves and fried cashews (opt). Serve with Rice it's Yummy !