Monday, 28 December 2015

Paneer Cigar Rolls Recipe

Paneer Cigar rolls is one among the recipes which i have made without wasting a single second because it was time for my Son to be back from school and i had just approx 30-40 min.So i had to rush and prepare but even in rush the Paneer Cigar's were perfect and my son just enjoyed the every bite.

250 Gram Paneer/Cottage cheese
1 Cup bell peppers chopped finely(yellow,red&green)
1 Large onion Chopped finely
1/2 Table spoon pepper crushed
1/2 Tsp red chili flakes
1 Table spoon garlic crushed
1/2 Tsp Ginger crushed
Salt for taste
1 Cup Cheese shredded

For Dough
200 Gram Multipurpose Flour/Maida
little salt
water for kneading
Oil for deep frying Cigars

1)First Knead Flour into smooth dough and keep aside.Than add oil in pan,once oil heated add chopped onions.Saute for 1 min than add chopped ginger and garlic.Saute for few seconds and than add chopped bell peppers.Cook the veggies on high flame for 1-2 min.Than add shredded paneer.crushed pepper,chili flakes and salt as per taste .Cook all the ingredients well until u see that paneer is cooked well.Once cooked keep it aside.

2)Take the dough which is knead and keep aside.Roll it into flat medium large roti/flat bread and cut into 4 square time or in a shape which will allow you to roll it into cigar type.
3)Take a single piece than table spoon of mixture and place it at the edge.
4)And roll it well in type of a cigar.Make sure you fold it from both edges so the filling doesn't come out.

5)Than deep fry in hot oil till golden brown.Serve Hot with Mayonnaise or Tomato sauce or dips of your choice.

Wednesday, 16 December 2015

Goan Dodol Recipe !!

Dodol is a traditional goan dish which has  toffee like colour. It is one of the most important sweet dish during Christmas in the "Kuswar".(Kuswar term used for the sweets which we share among friends , neighbors and families.)

 Goan Dodol has unique flavour and its so jelly like soft that you want to eat again and again. Dodol is prepared from coconut milk,Goan coconut jaggery and raw rice/rice flour and flavouring cardamom and long hours of cooking gives Dodol a smooth texture and jelly like consistency which  makes Dodol just melts in your mouth.

Dodol is also popular in Indonesia,Malaysia,Philippines,Singapore,Brunei,South India ,Sri Lanka and Iran.

My first attempt of preparing Dodol was just awesome.I was in second thought weather to prepare Dodol as it takes lot of energy and time.But Thanks to my Mommy who is expert in Dodol who motivated and guided me in cooking process.
Servings 4-5
Total Preparation time :3-4 hours
Cooking time :2-3 hours

2 Medium Size Coconuts scrapped
4 Pyramids of Goan jaggery
150 Gram of Rice flour(can use raw rice)
100 Gram of Cashew Nuts chopped
1 Tsp Cardamom
Pinch of salt


1.First scrape the coconuts and grind it with little water and extract thick coconut milk.
 2.Keep all the ingredients which you going to add.If you using rice flour than soake it in little water for 10-15 min.Chop the cashew nuts.
3.Take a Big vessel or non stick casserole .Pour in the casserole,than add Jaggery,soaked rice flour and cardamom powder in the coconut milk. Stir well until the jaggery colour shows up.Than keep the vessel on stove and keep stirring until the jaggery dissolves completely.For the next 1 and hour should stir continuously so that the mixture doesn't stick to the vessel.Its actually a tough procedure .
 4.Add Cashew nuts chopped and  Keep stirring till you the mixture is thick enough and its starts to leave the edges of the vessel.Once done quickly spread it on the oil greased plate and smoothen the top with spoon or spatula.
5.Once done serve it. Dodol is just loved during Christmas but through out the year.

Merry Christmas !!!!

Tuesday, 15 December 2015

Chicken Hara Masala Recipe

Chicken Hara Masala simply means green masala .The recipe is very simple to make as not much procedure involved.The dish is cooked without adding a single drop of water so you will see oil floating on top.Just one more yummy chicken dish ,can enjoy with roti's,pulao's or any rice items or even breads are he good option.Enjoy Cooking :).

Servings 4-5
Total Preparation time:45 min
Cooking time:25 min

1 Kilo gram Chicken cut into pieces
1 Cup of Curd(150-200 ml)
1/2  Bunch of green coriander
2 Fresh chilies(Green and red)
2 Inch Ginger
5-7 Flakes of Garlic
1 Large tomato
1 Tsp red chili powder
1/2 Table spoon of coriander powder
1 Tsp cumin seed
1 Tsp Turmeric powder
salt as per taste


  • So Lets begin,first add oil in Kadai/Pan and allow it to heat.Than add chicken pieces and cook for about 5 min or more until you find the chicken is fried well and colour changes to white. 
  • On the other hand till the chicken cooks grind the masala paste.For that in mixer add ginger/garlic,curd,tomato,green coriander,salt and other powdered spices .
  • Grind all into paste and add it to the chicken .Stir well so that chicken get coated well with masala. For first 5 min cook on high flame.
  • After 5 min reduce the flame to medium and cook until the the gravy is reduced and the oil floats on top.
  • Its done and you just serve it Hot with roti's or rice items.

Monday, 14 December 2015

Spaghetti Pasta with Chicken and veggies !!!

Spaghetti pasta simply tossed in shredded chicken,red and yellow bell peppers,little carrots and scrambled egg along with herbs like basil,oregano,black peppers and chili flakes.Lastly not to forget to add lots of cheese.

Servings 4-5
Total Preparation Time :45 min
Cooking time : 20 min

250 Gram Borges Spaghetti Pasta(boiled)
1 Large onion chopped
1 Cup of yellow and red bell peppers chopped
3 Scrambled egg
1 Cup chicken shredded
2 Table spoon Garlic chopped
1/2 Teaspoon pepper crushed
1/2 Tsp oregano
1/2 Tsp chili flakes
1/2 Tsp Basil
Cheddar Cheese/Parmesan Cheese
olive oil
Salt as per taste


  • First boil the pasta.keep water in deep pan/vessel for boil,add little salt and oil so pasta doesn't stick to each other.Boil for about 20 min.
  • Once cooked drain the water out .Again sprinkle little oil over the spaghetti to avoid stickiness.
  • Add olive oil in pan,once heated add onions ,garlic and saute,than add chicken ad saute it well till the chicken is cooked well.
  • Add chopped bell peppers,and all the herbs ie pepper crushed,oregano,basil,chili flakes and salt.
  • Than add scrambled eggs and spaghetti.Toss it well for about 3 min in the herbs and veggies.
  • Sprinkle shredded cheese on top of the spaghetti and cover for 3-4 min till the cheese is melted.
  • Once you see cheese melted give it a quick stir and serve hot by sprinkling more cheese.

Wednesday, 9 December 2015

Dry Fruits Lassi Chuski !!!

Lassi in any which way is one of the best refresher during the summer heat.Dry fruit Lassi chuski is from Punjabi cuisine rich in vitamins as it contains lot of dry fruits and also full of calcium as its made of curd and condense milk.

Servings 4
Total preparation Time : 10 min

2 Cups of yogurt
1/2 Cup of Condense Milk
2 Tablespoon Cashew Nuts chopped
2 Tablespoon Almonds Chopped
3 Tablespoon of Raisins
1 pack of little hearts biscuit(since ragi cookies were unavailable)
Ice cubes as required


  • In a blender jar add lots of ice,yogurt,condense milk,cashew nuts,almonds,raisins,biscuits and blend it till smooth paste.
  • Pour it into serving glasses,garnish with remaining biscuits and serve chilled

Hong Kong style Chicken !!!

Before even could start the preparation din think that the result will be so yum and tasty.With the name Hong Kong we feel it will be quite complicated and lot many ingredients ,but to a surprise its so easy and quick to make if you have these few stuff in your homes.This chicken recipe with little tangy flavour created by pineapple and with hit of spice created by chopped green chilies is just awesome combination of sweet and sour taste.

Servings 4-5
Total Preparation time 1 hour
Cooking time : 20 min

250 Gram boneless chicken(cut into strips)
1 large onion cut into cubes(or large chunks)
1/2 Cup of Pineapple cubes
1 Cup of red/yellow/green bell peppers cut into cubes
1/2 Cup of carrots cut into cubes
2 -3 Table spoon Corn starch
1 Egg whisked
1 1/2 Table spoon of ginger garlic chopped
1/2 Cup of tomato ketchup
1/2 Cup fresh tomato juice
1/2 Cup pineapple juice
3 -4 Green chilies Chopped
Salt to taste
1/2 Table spoon of sugar
Oil for deep frying


  • In Bowl add whisked egg,corn starch ,salt,ginger/garlic and mix well.Add chicken strips and mix well again and let it marinate for 20 min.Keep the pan on stove and heat the oil for deep frying.
  • After marinating for 20 min deep fry the chicken strips still golden brown.Keep it aside on tissue paper to absorb extra oil.
  • Meanwhile cut all the vegetables as mentioned.In Pan/wok add oil and let it heat at the highest temperature,than add chunks of vegetables one by one starting with onion and saute for about 5 min than reduce the flame to medium.
  • Add chopped ginger/garlic,tomato ketchup,pineapple juice,sugar,salt,green chilies and fresh tomato juice and stir it well.
  • Than allow the juices to reduce a bit so that when you add chicken the sauces will coat it well.
  • Once you feel the juices and reduced and thicken than add fried strips of Chicken and toss well in sauces.Cook for more 5 min on low flame and its done.
  • Consume hot with steam rice or as a starter.

Friday, 4 December 2015

Samosa recipe!!!

The samosa is claimed to be originated in middle east prior to 10 century and it was called as Sambosa. Samosa is a fried or baked pastry with a savoury filling ,such as boiled potatoes,onions,peas ,other vegetables and  minced meat(mutton,beef or chicken).The entire pastry is than deep fried in vegetable oil and its served hot with some spicy chutneys like pudina chutney or tamarind chutney or ketchup.The typical shape of samosa is triangle and size vary as per what filling we use.

Samosa is the best snack during tea time,its outer crispy crust and the spicy potatoes or meat filling just creates a crunch and flavours in our mouth,along with that accomplishments of chutneys is just Yum.

Servings 4-5
Total Preparation time:1 hour
Cooking time:20 min

For Dough
250 Gram Maida/all purpose flour

For Filling
4-6 Boiled Potatoes
2 medium size onions chopped finely
4 Green chilies
1/2 tsp pepper crushed
1 Table spoon garlic/ginger chopped
1 cup of green coriander chopped
1/4 Tsp Turmeric powder
Salt as per taste
Curry leaves
1 Tsp mustard seeds
1 Tsp Cumin seeds


  • First start with kneading the flour,for that take the flour in large plate,than add salt and knead it into smooth dough by adding water as required.Do not add more water other wise it will be sticky and the pastry wont roll properly.Last take little oil and knead the dough again and allow to rest for 10 min so the dough becomes soft and smooth.
  • Mix little flour in water and make thick paste for sticking or sealing the samosa
  • On the other hand start to prepare the filling.For that keep the pan on stove ,add oil and once oil heated add mustard seeds and cumin seeds,once you see it crackling add curry leaves,green chilies chopped,ginger-garlic and onions.Saute all very well for 2-3 min.
  • Than add turmeric powder and mashed boiled potatoes and mix well ,than add salt,pepper crushed and chopped coriander .Stir the filling well,cover the pan and allow the potato bhaji to cook for 2-3 min on slow flame.
  • once done switch of the flame and let the filling cool down at room temperature.
  • Now take the medium round of dough and roll it into a large roti. Once roti is done cut into four (take knife and cut the round roti into semi circle and than again cut semi circle into half so it will be in shape of triangle.)
  • Than take one portion and hold on your palm by facing the pointed portion upwards,get the side wings at the center and seal it with flour paste which acts as a gum and feeling wont come out.once you stick the wings it will look in shape of cone.Add the filling into the cone and get the pointed portion down and cover the mouth of cone by applying flour gum so the cone will change its shape to triangle.
  • Make more triangle samosa's and keep side.Pour oil in kadai/deep pan for frying.let it get heated well .
  • Once you feel oil is hot to the right temperature you can start deep frying your samosa's.Fry on medium oil so that samosa gets cooked well from inside and outside as well.
  • Serve hot with a hot cup of tea and sauces of your choice.

Thursday, 3 December 2015

Chicken Korma in yogurt!!!

Chicken Korma just classic Muglai dish  and served as curries or in form of thick gravies.The dish is considered among the rich dishes as it involves slow cooking of chicken in yogurt,ginger garlic paste and onions paste and at last its simmered with thick coconut milk to give the creamy texture and flavour.Its also prepared by adding cashew nut paste,almonds paste to give more royal tag to the dish.

Servings 4-5
Total Preparation  time: 1 hour
Cooking time:30-40 min

1 Kg Chicken(cut into medium pieces)
1 Cup of yogurt(approx 300 gram)
2 large onions
2 inch of ginger
15 flakes of garlic
1/2 cup of thick coconut milk
3-4 green chilies
1/2 bunch of green coriander
1 Table spoon pepper crushed
1 stick of cinnamon
5 cloves
2 cardamom
1 tsp turmeric powder
salt as per taste
Hot water as required

  • Wash the chicken and drain all the water,than apply salt ,turmeric,pepper crushed and yogurt.Mix the ingredients well into the chicken and keep aside for marination for 20 min.
  • On the other hand make paste of onions ,also grind ginger-garlic,green chilies and green coriander into fine paste and keep aside.
  • Than in casserole add oil,once heated add the paste of onions and saute till the paste changes colour to light brown.
  • Add paste of grind ginger-garlic,green chilies and green coriander,again cook for around 5 min till the pastes are nicely sauteed.
  • Than add chicken and toss well in the paste.Cook the chicken pieces for more 5 min or more till it leaves its own water.
  • Give a quick stir so that chicken does stick to vessel.Add hot water as required and cook on slow flame for 15 min by covering the lid.
  • Last add the thick coconut milk ,mix well and than again let it simmer for more 5-10 min.
  • Once the korma is done you will find the oil layer on top of the gravy.(oils left by curd and coconut milk).
  • Serve hot with roti's or steam rice or any rice items also it will go well.Even with bread it will be great in tastes.