Friday, January 31, 2014


Falafel Burger

Explore the delights of international cuisines with this wonderful lebanese burger recipe that features kabuli chana cutlet, and is served with tabbouleh. The bread slice, although used only meagrely is very important to bind the cutlet, while the garlic and mint leaves make these cutlets very flavourful. What is more, the falafel burger features a tasty and colourful vegetable spread, which adds crunch to every mouthful.

Preparation Time: 
Cooking Time: 
Makes 4 burgers

For The Cutlets
1 1/2 cups kabuli chana (white chick peas)
1/2 cup roughly chopped onions
1 1/2 tbsp chopped garlic (lehsun)
1/2 cup chopped coriander (dhania)
2 tbsp roughly chopped green chillies
1 tsp lemon juice
3 tbsp chopped mint leaves (phudina)
1 bread slice
salt to taste
1/2 cup plain flour (maida) dissolved in 3/4 cup water 
bread crumbs for rolling
oil for deep-frying

To Be Mixed Into A Vegetable Spread

1 cup hung curds (chakka dahi) , refer handy tip
1/2 tsp finely chopped garlic (lehsun)
1/4 cup capsicum , cut into juliennes
1/4 cup shredded purple cabbage
1/4 cup grated carrot
a pinch of sugar
salt to taste

Other Ingredients

4 burger buns
4 tsp melted butter
4 lettuce leaves
cheese slice
4 cucumber slices
4 tomatoes slices
4 sliced onions
salt and freshly ground black pepper powderto taste



For the cutlets
  1. Soak the kabuli chana in enough water in a bowl overnight. Drain well.
  2. Combine all the ingredients and blend in a mixer to a coarse mixture using 2 tbsp of water.
  3. Transfer the mixture into a bowl, divide it into 4 equal portions and shape each portion into a circle of 75 mm. (3”) diameter and 1 cm thickness.
  4. Dip each cutlet in the plain flour mixture and roll in the bread crumbs till it is evenly coated from all the sides.
  5. Heat the oil in a kadhai and deep-fry each cutlet till it turns golden brown in colour from both the sides. Drain on absorbent paper and keep aside.

How to proceed

  1. Cut each burger bun horizontally into two. Apply ½ tsp of butter on the insides of each half of the burger bun and toast them lightly on a tava (griddle). Keep aside.
  2. Place a lower half of the bun on a clean, dry surface with the buttered side facing up.
  3. Place a lettuce leaf, 1 cheese slice, 2 cucumber slices, 2 tomato slices and 1 onion slice and sprinkle a little salt and pepper over it.
  4. Place a cutlet and apply 2 tbsp of the vegetable spread over it.
  5. Cover with an upper half of the bun with the buttered side facing down and press it lightly.
  6. Repeat with the remaining ingredients to make 3 more burgers.
  7. Serve immediately with tabbouleh.

Handy tip:

  1. ¾ cups of curds when tied in a muslin cloth and hanged for at least ½ hour gives approx. 1/3 cup of hung curds.

Recipe Source: Falafel Burger

Thursday, January 30, 2014

Paneer Snacks

Grilled Hot and Sweet Paneer

Indulge in the unusual aroma and flavour of succulent cubes of paneer, marinated in an oriental sweetened chilli marinade and grilled till they are browned and the sugar just caramelizes! you can cook the paneer cubes on a non-stick tava if you don’t have a barbeque.

Preparation Time: 
Cooking Time: 
Makes 4 servings


20 pieces low-fat paneer , cut into 25 mm. (1”) cubes
1/4 cup finely chopped spring onions (including greens)
1/4 cup smoked barbeque sauce
3/4 tbsp sugar substitute
1/2 tbsp chilli sauce
1 tsp lemon juice
1/2 tsp lemon rind
1/2 tbsp grated garlic (lehsun)
1 tbsp chopped coriander (dhania)
1 tsp oil
salt to taste

For Serving

  1. Combine all the ingredients in a bowl, mix well and keep aside to marinate for at least 15 minutes.
  2. On 4 wooden skewers arrange the paneer cubes and grill them over a charcoal or electric barbecue till they are lightly browned from all sides. Serve hot smoked barbeque sauce.

Wednesday, January 29, 2014

French Fare

Stuffed French Rolls

French roll insides are scooped out, and filled with a nice veggie-white sauce and butter mixture. This is then covered with grated cheese and baked till the cheese melts. A yummy afternoon snack!

Preparation Time: 
Cooking Time: 
Serves 6 to 8. 

For the French rolls
medium French rolls
2 tbsp melted butter

For the filling

1 1/2 cups fresh mushrooms (khumbh), sliced or boiled corn
1 onion, finely chopped
1/2 green chilli , chopped
1 1/2 cups white sauce
2 tbsp grated processed cheese
a few drops of tabasco sauce
1 tbsp butter
salt to taste

For the topping

grated cooking cheese
sliced capsicum
tomato pieces

For the French rolls
  1. Divide each roll horizontally into two parts. Scoop out the centres.
  2. Brush the scooped sides with melted butter.
  3. Bake in a hot oven at 200 degree C (400 degree F) for 5 minutes.

For the filling

  1. Heat the butter and fry the onion and green chilli for 1 minute.
  2. Add the mushrooms and fry again for a few minutes.
  3. Add the white sauce and cheese and cook for 2 minutes.
  4. Add the Tabasco sauce, salt and pepper.

How to proceed

  1. Spread a little filling in each base.
  2. Cover with grated cheese and capsicum slices. Arrange tomato pieces on top.
  3. Place under a hot grill for 4 to 5 minutes or until the cheese has melted.
  4. Just before serving, cut into parts.
  5. Serve hot.

Recipe Source: Stuffed French Rolls

Tuesday, January 28, 2014

Gujarati Snack

Turiya Paatra

Turiya paatra features an unusual combination of ridge gourd and paatra. But, however uncommon the combination might sound to you, it is very common in gujarati tradition, and is a must-serve item for weddings held in gujarat. In the customary way, people add the paatras directly without steaming, but that takes much longer to cook. So, i always suggest steaming and adding the paatras as in this quick and easy version.

Preparation Time: 
Cooking Time: 
Makes 4 servings

2 cups ridge gourd (turai) cubes

6 to 8 paatra , cut into cubes
2 tbsp oil
1 tsp cumin seeds (jeera)
a pinch of asafoetida (hing)
1/2 tsp soda bi- carb
1 recipe coconut-coriander masala
1 tsp turmeric powder (haldi)
salt to taste
1 tsp sugar

For The Garnish

  1. Heat the oil in a non-stick kadhai and add the cumin seeds.
  2. When the seeds crackle, add the ridge gourd, asafoetida, soda bi–carb and 1 cup of water and mix well.
  3. Cover and cook on a medium flame for 5 minutes.
  4. Add the coconut-coriander paste, turmeric powder and salt, mix well and cook on a medium flame for another 5 to 7 minutes or till the ridge gourd becomes tender, stirring occasionally.
  5. Add the paatra and sugar, toss gently and simmer for 5 minutes, while stirring once in between.
  6. Serve hot garnished with coconut and coriander.

Recipe Source: Turiya Paatra

Monday, January 27, 2014


Fresh Lemon and Ginger Cup

A Sweet and spicy drink made by mixing the juices of lemon and ginger with sugar syrup. A rich source of Vitamin C, magnesium and potassium.


1 cup fresh lime juice
1 tsp fresh ginger (adrak) juice
2 cups sugar syrup

To decorate


  1. Mix the lemon juice, and ginger juice and add to the sugar syrup.
  2. Mix well and bottle the syrup.
  3. To serve, put in each glass 2 teaspoons of the syrup and 1/2 cup of water. Put 3 to 4 icecubes and decorate with 2 to 3 lemon slices per glass.


  1. Serve cold.
  2. Store in a refrigerator and use as required.

Sunday, January 26, 2014

Cheesy Sweet Stick

Bread Sticks with Cheese and Sweet Topping

This mix of chocolate, cheese and vegetables bread sticks makes yummy munches!

Preparation Time: 
Cooking Time: 
Makes 24 to 30 grizzles


For Cheesy Topping

1/4 cup cheese spread
1/2 cup finely chopped carrots
1 cup finely chopped capsicum (red , yellow and green)

For Sweet Topping

1/2 cup grated dark chocolate

1/4 cup coloured sprinkles

Other Ingredients

24 to 30 bread sticks , readily available

For cheesy grizzles

  1. Combine the carrots and capsicum in a bowl and toss well.
  2. Dip 1 inch of each bread stick in cheese spread and coat it evenly with the mixed vegetables.
  3. Arrange the bread sticks in a broad cup and serve immediately.

For sweet grizzles

  1. Heat a non-stick pan, add the chocolate and melt on a slow flame.
  2. Remove from the flame and cool completely while stirring continuously, making sure that no lumps remain.
  3. Dip 1 inch of each bread stick in the chocolate and coat evenly with the coloured sprinkles.
  4. Arrange the sticks in abroad cup and serve immediately.

Friday, January 24, 2014

Wrap up in Lunch Box

Sweet Corn and Spinach Wrap

Sweet corn and spinach wrap, get rid of monday blues with this delicious wrap. Sweet corn, spinach, mayonnaise and lettuce together make for a kiddie delight.


For The Sweet Corn and Spinach Tikkis

1 cup boiled and crushed sweet corn kernels
1/2 cup shredded spinach (palak)
1/2 cup mashed potatoes
2 tbsp chopped coriander (dhania)
1 tsp green chilli paste
salt to taste
2 tbsp whole wheat (gehun) bread crumbs for coating
1 tsp oil for cooking

Other Ingredients

4 lightly cooked whole wheat (gehun) chapatis (approx. 150 mm. (6”) in diameter)
2 cups torn lettuce
8 tbsp eggless mayonnaise


For the sweet corn and spinach tikkis

  1. Combine all the ingredients in a bowl and mix well.
  2. Divide the mixture into 4 equal portions and shape each portion into a 125 mm. (5”) diameter flat oval tikki.
  3. Roll each tikki in bread crumbs till they are evenly coated from both the sides.
  4. Heat a non-stick tava (griddle) and cook each tikki using ¼ tsp of oil till it turns golden brown in colour from both the sides. Keep aside.

How to proceed

  1. Place a chapati on a clean dry surface and arrange ½ cup of lettuce in a row in the centre of the chapati.
  2. Place a tikki and spread 2 tbsp of mayonnaise over it and roll it up tightly.
  3. Repeat with the remaining ingredients to make 3 more wraps.

How to pack

  1. Wrap in an aluminium foil or cling wrap and pack in a tiffin box.

Thursday, January 23, 2014

Upma with a Twist

Coriander Upma

Nice green colour and flavour. Roast the semolina and prepare the coriander chutney the previous evening and toss up this upma quickly in the morning. Once you have this upma, you will not like plain regular upma.

Preparation Time: 
Cooking Time: 
Makes 4 servings


1 cup semolina (rava / sooji)
2 tbsp oil
1 tsp urad dal (split black lentils)
1 tsp mustard seeds ( rai / sarson)
a pinch of asafoetida (hing)
4 to 5 curry leaves (kadi patta)
1/4 cup finely chopped onions
salt to taste
1 tsp sugar
2 tbsp finely chopped coriander (dhania)

To Be Blended Into A Coriander Chutney (using Little Water)

1/2 cup roughly chopped coriander (dhania)

3 green chillies , roughly chopped
1 tsp cumin seeds (jeera)
1 tsp lemon juice
1 tsp sugar
salt to taste

  1. Dry roast the semolina in a kadhai on a medium flame for 3 to 4 minutes or till it turns light brown in colour, stirring continuously. Keep aside.
  2. Heat the oil in a kadhai, add the urad dal and mustard seeds.
  3. When the seeds crackle, add the asafoetida and curry leaves and sauté on a medium flame for a few seconds.
  4. Add the onions and sauté on a medium flame for 1 minute.
  5. Add the prepared chutney and sauté on a medium flame for 1 minute.
  6. Add the roasted semolina and sauté on a medium flame for 1 to 2 minutes.
  7. Add 2 ½ cups of hot water and salt and cook on a medium flame for 3 to 4 minutes or till the water evaporates, stirring continuously.
  8. Add the sugar and coriander, mix well and cook on a medium flame for 1 minute.

How to pack

  1. Cool slightly, wrap in an aluminum foil and pack in a tiffin box.

Recipe Source: Coriander Upma