Sunday, 28 September 2008

Bread Rolls


10 Bread Slices

5 Potatoes (Boiled Mashed)

2 Green Chillies

5 Curry leaves

1 tsp musterd seeds

1 tsp jeera

1 tsp oil

1 tsp turmeric powder

1 cup milk or water


1. Heat 1 tsp oil in a pan add musterd seeds and jeera.Add finely chopped green chillies and curry leaves , stir for 10 seconds.And add turmeric powder and red chilly powder.Mix well.Remove from heat.

2. Mix the above mixture with boiled mashed potatoes.Add salt according to taste.

3. Make lemon sized balls

4. Remove bread edges.

5. Take some milk or water in a bowl and dip a bread slice for few seconds.

6. Squeeze the water from the bread by pressing between palms gently.

7. Place a potato mixture ball over the damp bread and roll and seal the edges of the bread in such a way that the filling does not come out from any part of the bread.

Bread RollBread RollBread Roll

Bread Roll

8. Repeat the same process for making more rolls.

9. Heat oil in a kadhai and deep fry on medium flame till golden brown.

10. Serve bread rolls hot with chutney or sauce accompanied with some hot beverage like Tea(chai) or Coffee.

Saturday, 27 September 2008

Bread Pattice

10 bread slices (edges removed)
4 Boiled Potatoes
2 Green chillies
1 tsp Musterd seeds
1 tsp jeera
1 tsp oil
1 cup Besan
1 tsp turmeric powder
1 tsp jeera powder
1 tsp chilly powder
1 tsp Dhania powder
1 Pinch Soda
salt to taste

1. Take besan flour , add salt,chilly powder,jeera powder,dhania powder and turmeric powder.Mix well.
2. Add some water to form smooth batter.Keep aside.
3. Heat 1 tsp oil in a pan add musterd seeds and jeera.Add finely chopped green chillies and curry leaves , stir for 10 seconds.And add turmeric powder and red chilly powder.Mix well.Remove from heat.
4. Mix the above mixture with boiled mashed potatoes.Add salt according to taste.
5. Cut the bread slices diagonally to make triangular pieces.

6. Apply the potato mix on one bread slice cover with another bread slice.
7. Gently press the edges of breads.Can apply few drops of water to close the bread edges.
8. Mix a pinch of soda in the beasn batter.
9. Heat oil is frying pan.
10. Dip this bread in this batter and deep fry till a crisp golden crust is formed on both the sides of the pattice.
11. Remove them on a Kitchen paper or a tissue paper.

12. Serve hot with chutney or sauce accompanied with some hot beverage like Tea(chai) or Coffee.

Oatmeal - Tomato Omelette

1cup oat
1 cup water
1 onion(finely chopped)
1 tomato(finely chopped)
1 green chilly(finely chopped)
1 tsp ginger-garlic paste
1 pinch hing
1 pinch turmeric powder
1 tsp red chilly powder
salt to taste


1. Mix all the ingredients.
2. Heat the pan.
3. Put 1 tsp oil
4. Pud the above batter like dosa and spread it slowly.
5. Sprinkle some drops of oil on the upper surface to.
6. Let it cook for 2-3 mins on medium heat.
7. Turn it and let it cook from other side.
8. Serve hot with tomato ketchup or pickle

Thursday, 25 September 2008

Dahi Bhindi


450 gms Okra
2 tbsp Oil
1 tbsp Low Fat Yogurt
¼ tsp Turmeric Powder
1 Medium Onion, sliced
2 tsp Desicated Coconut
1 tbsp Chopped Coriander
2 Medium Tomatoes, sliced
3 Medium Green Chillies, chopped
Salt according to Taste

Wash, top and tail the okra, cut into 1 cm/ ½ in pieces and set aside.
Heat the oil in a medium frying pan, add the onion seeds, green chillies and onion and fry for about 5 minutes until the onion has turned golden brown.
Lower the heat and add the turmeric, desicated coconut and salt and fry for about 1 minute.
Never add the okra, turn the heat to medium-high and quickly stir-fry for a few minutes until lightly golden.
Add the yogurt, tomatoes and finally the fresh coriander. Cook for a further 2 minutes.
Transfer into a serving dish and serve immediately

Wednesday, 24 September 2008

Sambhar Vada


Urad Dal 250 gm
A pinch Soda-bi-carb
Salt To taste
Oil for deep frying


1. Soak dal overnight. Drain off the water.
2. Grind it in grinder without using water.
3. Heat oil in karahi. By the time the oil gets heated, beat the paste with the help of very little water till it becomes fluffy.
4. Add salt and soda-bi-carb.
5. Wet your palm, spread 1 tbsp of the paste on it, make a hole in the center and give the desired shape.

6. Carefully remove it from your palm and fry to a golden brown color.

7. Serve hot with Sambar and Chutney.

Shahi Bread With Custerd Milk

5 Bread Slices
1 Cup Sugar
1 Cup Water
2 drops rose icence or 1 tsp Cardamom powder
2 Cup Milk
2 tsp Custerd Powder
Ghee to fry


1. Cut the bread slices diagonally into triangular pieces.
2. Deep fry in ghee untill it becomes brown in colour.
3. Drain on kitchen towel.
4. Make Chashni of 1 cup sugar into water and add rose icence or cardamom powder for aroma.
5. Mix custerd powder in 2 tbsp milk.
6. Boil rest of the milk and add this paste in it stirr well.Add sugar if like sweeter taste.Refrigerate it.
7. Deep the fried bread slices in the chashni and keep aside.

8. Pour custerd milk on Shaahi bread while serving.

Palak Paneer


4 cups Palak
1 cup water
1 cup Paneer(cubes)
2 tsps jeera
3 sticks cinnamon
2 tbsp butter
1 big onion (sliced)
1/4 cup milk
2 tsps garlic(finely chopped)


Wash palak, put it in a pot,add salt and water, boil until just soft. Keep aside.
Heat 1 tbsp butter in a another pot, add jeera, garlic, cinnamon, green chillies, and onions, braise till garlic and onions turn golden brown. Put this in grinder with boiled palak (dont throw away the water in which the palak is boiled, you can use it for grinding or cooking). Grind into smooth paste.
Heat the remaining butter in a pot, add palak and paneer cubes, reduce the heat and cook for 15 mins.
Add milk, and cook again for 10 mins till thick.
Serve with jeera rice or parathas.

Contributed by Neeta R. Pathak,Mumbai.

Tuesday, 23 September 2008

Patodi or Rasaaje

1 cup besan
1 tsp chilli powder
1 tsp turmeric powder
salt to taste

How to make Patodi

1.Take besan and add chily,salt and tumeric powder.Mix well.

2.Add water and blend to make smooth batter.

3.Place in a shallow metal pan and steam it for 15 minutes in a large vessel.(same like Dhokla).

4.After 15 mins let it cool for a while and
cut it into rectangur pieces.
5.Patodis are ready.

Ingredients For Gravy
2 big onions
10 garlic pieces
2 tbsp grated dry coconut
2 tbsp GARLIC ONION MASALA(optional)
2 tsp red chilly powder
3 tsp ginger garlic paste
1 tsp musterd seeds
1 tsp jeera
5 tsp oil
2 tbsp curd
How to make Patodi Gravy

1.Take 1 tsp oil in a pan add onions and garlic(roughly cut into vertical pieces).
2.stirr well till become golden in color.
3.Remove from stove.
4.Take grated coconut in a pan and stir untill it becomes golden brown.
5.Blend Onion,Garlic and Coconut together to make a smooth paste.
6.Take 3 tsp oil in a pan.Put musterd seeds and jeera.
7.Add the ginger-onion paste stir well.
8.Add ginger garlic paste ,Goda Masala and red chilly powder or GARLIC ONION MASALA.
9. Mix well.And stir untill it starts leaveing oil.
10. Put 1 glass of water and salt to taste.Cover with a lid let it boil.
11. Remove the lid after 5 mins add 2 tbsp curd.And cover the lid to boil again.
12. Remove after 15 mins.The gravy should be thin enough.
13. Add the patodis in it and heat before serving.

14. Serve with chapatis.


Goda Masala recipe

5 Cardamom (Elaichi)
1/2 inch stick Cinnamon (Tuj/Dalchini)
5 Cloves (Lavang)
2 Bay Leaf (Tej Patta)
1 tsp Oil
2 tsp White Sesame seeds (Til)
2 tsp Coriander seeds (Dhania)
4 tsp flaked Coconut (Nariyal)
10 Black Pepper corns (Kalimirchi)
5 Cassia Buds
How to make goda masala:
Remove the cardamom seeds from their husks.
Saute the cinnamon, cloves, cardamom and bay leaves in the oil until the cloves swell.Dry-Roast the rest of ingredients over a low heat until the coconut is dark brown.
Cool and grind with sautéed spices until fine.
Store in an air tight container.

Saturday, 20 September 2008

Raj Kachori


• 2 Cups rava
• 2 tbsp Maida
• 4 Potatoes
• 1 Cup curd
• 1/2 Cup soaked chana
• 10 Papadi
• 1 tsp Roasted cumin powder
• 1 tsp Red chilli powder
• 5 tbsps Tamarind chutney
• 1/2 Cup sev

How to make Raj Kachori:
• Boil potatoes and cut it into cubes.
• Boil the soaked channa
• Mix rava, maida, salt and red chilli powder well.
• Prepare dough.
• Roll out into rotis of equal size.
• Deep fry it.
• Make a hole in the centre fried kachoris.
• Fill with cubed potatoes, chana, papdi and curd.
• Spread red chilli powder, cumin seed powder, tamarind chutney and green chutney.
• Put sev on it.
• Raj Kachori is ready.

Dal - Bafle

Ingredients For Bafle:-
Wheat flour,
metha soda,
salt to taste.

Procedure :- Take wheat flour and add salt to taste, cumin, zawain, metha soda, and oil and mix well. Then prepare dough and roll it in a form of very thick chapati.Apply some oil on it with fingers and roll it.Make cutlet sized balls out of the dough. Heat water in vessel, and put these balls in the water. When all the balls are boiled, drain the water and cut the balls in triagular pieces.

Heat oil in a frying pan, and fry the balls until they turn golden brown. Then remove them, and bafle are ready.

Ingredients for daal:
1 cup Tooar daal
1 tbsp Chana daal
8 Garlic flakes
8 Curry leaves
2 Green Chillies
1 tsp garam masala
1 tsp Turmeric Powder
1 tsp Red Chilly powder
1 pinch of Cumin seeds
1 pinch of Mustard seeds
1 Toamto chopped
2 tsp Turmerind paste diluted in water
Jaggery or Sugar to sweeten the taste
Salt to taste.

Procedure for Daal:-
1. Cook Toor dal.
2. Take some oil in a pan.Heat it and add cumin seeds and mustered seeds.
3. Add green chillies, curry leaves,garlic, red chilli powder,turmeric powder, garam masala and tomatoes.
4. Stir it well.
5. Add boiled toor dal and pour 4 cups of water.
6. Allow it to boil for 10 minutes.
7. Dal is ready.
8. Can also be served with gatte ki sabji and coriander chutney

Thursday, 11 September 2008

Methi Matar Malai


1 cup boiled green peas
1/2 cup cream or malai
1 bunch methi leaves chopped
3 tbsp. ghee or butter
salt to taste
1/2 tsp. cuminseeds
1 pinch asafoetida

powder together:

1 cardamom

2-3 cloves

1/2" stick cinnamon

Grind to a paste:

1 onion

1 tbsp. khuskhus (poppy seeds)

1-1/2 tbsp. cashewnuts

1 tbsp. curds

1 tsp. sugar

2-3 green chillies

1/2" ginger


1.Immerse methi in salted hot water for 5 minutes.

2.Drain and wash well in colander under running water.

3.Press out well to remove as much water as possible.

4.Keep aside. Beat malai till smooth. Keep aside.

5.Heat ghee, add cumin seeds and asafoetida.

6.Add paste and stirfry for 2-3 minutes.

7.Add powdered spices.

8.Stir, and add peas, methi leaves and malai.

9.Add all other ingredients.

10.Boil for 2-3 minutes or till gravy thickens.

11.If gravy feels too watery sprinkle a dash of flour and stir.

12.If too thick, add a few tbsp. of milk.

13.Serve piping hot with parathas, rotis, etc.

Sunday, 7 September 2008

Curd Rice

Ingredient :

1 Cup Rice
1 Cup Yogurt
2 Green Chillies
2 Red Dry Chillies
1 Inch Ginger (grated)
1 tsp mustered Seeds
1 tsp jeera
1 tbsp Urad Daal
1 tbsp Chana Daal
50 Gm Cashew
50 Gm Raisins
6-7 Curry Leaves
Coriander leaves to garnish
4 tbsp cooking oil
salt to taste.


1. Wash the rice well and cook it as usual.(put in a pressure cooker with the water. Cook till done - cook first on a hig flame till you hear the first whistle, then simmer and allow 1 more whistle. Keep aside for an hour or two...or add 2 cups of water to 1 cup of rice in microwave and let it cook for 25 mins).
2. Take oil in the pan and heat it.Add mustard seeds,jeera, curry leaves,Ginger, chillies,cashews,Raisins,urad daal and chana daal.Stirr well.Cook it for 5 mins on low flame.
3. keep aside for 10 mins.
4. Add yogurt to this mix.And spread on rice.
5. Stirr well.
6. Curd Rice is ready.One can keep it in Fridge and enjoy the cool taste of curd rice.

Monday, 1 September 2008

Sweet corn soup


Large corn cobs ( bhutta) 6
Water 6 cups
Cornflour 2 tbsp.
Sugar 1-1/2 tbsp.
Soya sauce 1 tsp.
Chilli sauce 1 tsp.
Vinegar 1 tsp.
Salt to taste


1. Pressure cook the corn kernels till tender.
2. Keep about 1/4 cup cooked corn kernels aside for later use.
3. Grind rest of the corn kernels and cook it in a pan on medium heat.
4. Mix cornflour in 4 tbsp. water and add .
5. After adding cornflour bring the soup to boil and then cook on low heat. Slowly the soup starts getting thick. Continuously stir it so that it doesn't stick to the bottom of the pan.
6. Add sugar, salt, soya sauce, chilli sauce, vinegar.

Serve hot with corn kernels (step 2) dipped in it.
Optional - If fresh corn is not available,you can use canned sweet corn tin. But add 3 cups of water instead of 6 cups.



1 cup Semolina (Suji)
1 cup fresh Curd
1 tsp Fruit Salt (Eno)
1 cup finely chopped Cabbage
1 chopped Onion
2 tblsp chopped Coriander
A few curry leaves
2 to 3 finely chopped Green Chilies
Salt to taste

How to make suji idli:
Roast the suji in pan withour oil till it changes it color to light pink on low flame.
Keep it aside.
When it gets cool, in a bowl take the curd and add semolina evenly.
Then add the fruit salt and the remaining ingredients.
In a pressure cooker put some water to boil.
Now put 1 spoonful of this batter in the idli maker slots.
Place this idli maker in the cooker and let it steam for 10 minutes.
Take it out and serve hot with green chutney.

Idli Sambhar


2 cups Rice
1 cup Urad Daal (white)
1 1/2 tblsp Salt
A pinch of Baking Soda
Oil for greasing

How to make idli sambhar:

Pick, wash and soak the daal overnight or for 8 hours.
Pick, wash and drain the rice. Grind it coarsely in a blender.
Grind the daal into a smooth and forthy paste.
Now mix the grinded rice and daal together into a batter.
Mix salt and set aside in a warm place for 8-9 hours or overnight for fermenting.
Idlis are ready to be cooked when the batter is well fermented.
Grease the idle holder or pan well and fill each of thm with 3/4th full of batter.
Steam cook idlis on medium flame for about 10 minutes or until done.
Use a butter knife to remove the idlis.
Serve them with sambhar or chutney.

Aloo Poha


2 cups Poha (Beaten Rice)
1 Potatoes
1 Onions
2 Green Chillies
1 tsp Chana dal
1 tsp Urad dal
1/4 tsp Mustard Seeds
1 sprig Curry leaves
2 tsp Peanuts
4 tblsp Oil
1 pinch Turmeric powder
1 Lemon
Few Corainder leaves
Salt to taste


1.Soak the poha in water. Wash and drain all the water.
2.Add some salt , turmeric powder , keep aside.
3.Peel and cut the potatoes into small cubes, chop the onions, chillies, corainder leaves.
4.Heat oil and put chana dal, urad dal, mustard seeds, peanuts, curry leaves and fry until they crackle.
5.Add potatoes , saute for few minutes, then add chopped onions, chillies.
6.Cook till they are done. Add the poha, corainder leaves and stir.
7.Keep it on slow flame for 5- 7 minutes.
8.Let it cool for sometime and add then lemon juice.

Oatmeal Pancake

A hearty pancake that provides over 6 grams of fiber per serving. I like to add blueberries to the batter. Very kid-friendly recipe!
15 Minutes to Prepare and Cook

1 1/4 cup Old Fashioned Quaker Oats
1 1/4 cup skim milk (can use substitute buttermilk for half the milk)
1 large egg
1 Tbsp light olive oil
1 cup whole wheat flour
1 tsp baking powder

In a medium bowl, mix oats with milk, let stand 5 minutes. Add egg and oil, then mix. Add dry ingredients and mix until just blended. Drop by 1/4 cup measure, flatten and shape a bit, and cook on hot, nonstick skillet until brown. Flip and cook on the other side until golden.
Optional: For an antioxidant boost, add 1/2 cup blueberries to the batter before cooking (not included in nutrition count).
Top with topping of choice: maple syrup, preserves, yogurt, applesauce, etc (not included in nutrition count.)

Number of Servings: 4

Tomato Soup

Tomato Soup


1 Onion
1 tbsp Oil
¼ cup Milk
Salt to taste
6 Tomatoes
2 tbsp Butter
2 green Chillies
3-4 Garlic flakes
1 tbsp Corn flour
Coriander leaves
1 tsp cream for garnishing
Black Pepper powder to taste

Method: Heat oil in a pan. Fry chopped onions and crushed garlic in heated oil until golden.
Add chopped tomatoes. Cook on a moderate heat until tomatoes are soft.
Let the tomatoes cool and grind the mixture along with the chillies to get a puree. Sieve the blended mixture if required.
Heat butter in a pan, add the cornflour. Fry for a minute and add the milk and let it boil for about 5-6 minutes on a low heat.
Add the puree, salt and pepper powder and allow to boil for 5-6 minutes. Add water if required.
Add the chopped coriander leaves.
Serve very hot garnished with a dash of cream.

Onion Pakoda


Oil to fry
Salt to taste
1 cup of Besan
2 Onions, chopped
½ tsp Red Chilli powder
2 Green Chilli, chopped
A pinch of Baking powder

Method: Mix the ingredients with just enough water.
Heat oil in a thick bottom pan and when the oil is hot take a handful of the dough and drop small lumps of it in the oil and fry till golden brown.
Serve with chutney.

Tip: Smoke Mustard oil first before using for preparing vegetables etc.. by heating to a point till light white smoke emerges from it. This would remove the potency from the oil.

Aloo Methi Kabab


50 ml Oil
1 tsp Kasoori Methi
50 gms Breadcrumbs
2 tsps Cumin powder
1½ tsps Cumin seeds
¼ tsp Turmeric powder
100 gms Onions, chopped
2 tsp Chaat Masala powder
1 tsp Green Chillies, chopped
½ tsp Garam Masala powder
1 kg Potatoes, boiled and mashed
50 gms Coriander leaves, chopped
½ tsp dried Fenugreek leaf powder
100 gms Fenugreek leaves, chopped
Salt according to taste

Method: Heat oil, add cumin seeds, chopped onions and green chillies. Stir-fry till onions are translucent.
Add mashed potatoes and the rest of the ingredients. Mix well and take off heat. Rest the mixture for an hour.
Shape into round patties of 50 gm each using the palm of the hand.
Shallow-fry in hot oil to a golden colour. Pat-dry with kitchen paper to remove excess oil.
Garnish with chaat masala powder. Serve hot.

Tip: If the yogurt has become sour, put it in a muslin cloth and drain all the water. Then add milk to make it as good as fresh in taste.

Veg Pakoda


2 tsp Salt
100 gms Besan
½ tsp Chilli powder
1 tsp Garam Masala
2 tsps ground Cumin
¼ tsp ground Turmeric
2 Garlic pods, crushed
85 gms Broccoli florets
240 gms Zucchini, sliced
230 gms Eggplant, sliced
25 gms Self-Raising Flour
100 gms Cauliflower florets
180 ml Water, approximately
Vegetable Oil, for deep-frying

Method: Sift both flours, spices and salt into a medium bowl. Add garlic, whisk in enough water to make a thick batter, cover, refrigerate 30 minutes.
Boil, steam or microwave broccoli and cauliflower, separately, until just tender, refresh under cold water, dry with absorbant paper.
Heat oil in large pan. Dip vegetable pieces, one at a time, into batter, drain away excess batter, deep-fry untill browned lightly and crisp. Drain on absorbant paper repeated process with the remaining vegetables.
Serve with chutney.

Tip: Sometimes hot oil starts foaming and starts rising in the pan. Dissipate the foam to avoid this situation by adding a marble sized ball of tamarind to the oil.

Bread Cutlet


Bread Slices -10
Green Chillies - 4
Coriender Leaves - 1/2 cup
Ginder - 2 inch
Cheeze - 100 Grams
Salt to taste

Method :
1. Grind green chillies and ginger together.
2. Finely chop coriender leaves.
3. Grate the cheeze.
4. Deep Bread slice in water and press with palms and mash it.
5. Add Ginger chilly paste,coriender and salt.
6. Mke balls and stuff with grated cheez .
7. Make flat cutlates and fry till it get golden brown colour.
8. Serve hot with Green chuteny or Tomato sauce.

Harabhara Kabab


500 gram spinach leaves
4 green chillies
1 tbs coriender leaves finely chopped
1 tbs mint(pudina) leaves finely chopped
1 spoon lemon juice
1 tbs jeera
4 potatoes boiled and mashed
1 1/2 tbs maida
salt to taste
1 drop green colour(optional)

Boil water with 1 pinch of soda and boil the spinach leaves for 2 mins. Drain excess water. Form fine paste of greenchillies,pudina,spinach and jeera. Add mashed potatoes,maida,lemon juice and sault and make small kabab shaped balls. Deep fry in oil. Drain excess oil on tissue paper and serve with onion rings.
Tips:-If by mistake kabab mixer becomes too loose to form balls add 2 slices of bread or add ground poha(flaked rice).

(Poha makes kabab more crunchy)


1 big onion
2 tomatoes
1 green chilly
1 red dry chilly
8 curry leaves
1 tsp ginger garlic paste
2 tbsp rasam powder
1 tsp mustard seeds
1 tsp jeera
1 tsp black pepper powder
coriender leaves to garnish
salt to taste
cooking oil


1. Cut the onion vertically in to thin slices.
2. Cut one tomato in to small pieces and other in to big pieces.
3. Heat 3 tbsp oil in a pan.
4. Add mustard seeds and jeera.Let it splatter.
5. Add Curry leaves and both chillies.
6. Add onion and stirr till it becomes colourless.
7. Then put ginger garlic paste and mix well.
8. Add Rasam Powder and mix well.
9. Put small pices of tomatoes and stirr till they mix up with the onion.
10. Add 3 glass of water and let it boil.
11. When this solution starts boiling add Black pepper and the big slices of tomatoes.
12. Cover with lid.Cook it on low flame for 15 mins untill the tomato slices vanish.
13. Garnish with coriender leaves.
14. Serve hot with Rice.



1 kg Curd
1 tbsp warm Milk
Few strands Kesar
2 tsp Cardamom powder
3/4 cup powdered Sugar
Slivers of Pistachios and Almonds

Method: Hang the curd in a muslin cloth in a cool place for approximately 3 hours until all the liquid (whey) has drained off.
Rub the saffron into the warm milk until it dissolves.
Mix together the hung curd, sugar, saffron mixture and cardamom in a bowl and churn using a hand blender.
Place in the refrigerator. Serve cold garnished with slivers of pistachios and almonds.

Tip: Cover freezer trays with a sheet of plastic held in place with a large rubber band to avoid crystal formation in the icecream.

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Curd Rice

Ingredient :

1 Cup Rice
1 Cup Yogurt
2 Green Chillies
2 Red Dry Chillies
1 Inch Ginger (grated)
1 tsp mustered Seeds
1 tsp jeera
1 tbsp Urad Daal
1 tbsp Chana Daal
50 Gm Cashew
50 Gm Raisins
6-7 Curry Leaves
Coriander leaves to garnish
4 tbsp cooking oil
salt to taste.


1. Wash the rice well and cook it as usual.(put in a pressure cooker with the water. Cook till done - cook first on a hig flame till you hear the first whistle, then simmer and allow 1 more whistle. Keep aside for an hour or two...or add 2 cups of water to 1 cup of rice in microwave and let it cook for 25 mins).
2. Take oil in the pan and heat it.Add mustard seeds,jeera, curry leaves,Ginger, chillies,cashews,Raisins,urad daal and chana daal.Stirr well.Cook it for 5 mins on low flame.
3. keep aside for 10 mins.
4. Add yogurt to this mix.And spread on rice.
5. Stirr well.
6. Curd Rice is ready.One can keep it in Fridge and enjoy the cool taste of curd rice.

Kashmiri Pulao

Ingredients :
500 gm: Basmati rice
2 cups: Milk
½ cup: Cream
1 cup: Fruits (chopped, mixed)
1 tsp: Sugar
2 tsp: Ghee
3-4: Cloves
1-2: Bay leaf
1 inch long piece: Cinnamon
3-4: Cardamom
½ tsp: Cumin seeds
Rose water
Salt to taste

Gently wash rice and soak in water for about 10-15 minutes.
Heat ghee in a pan. Add cloves, cinnamon, cumin seeds, bay leaf and cardamoms. Now add soaked rice and fry for 2 minutes. Add the mixture of cream, milk, sugar and salt. Add half a cup of water. Bring to a boil. Cover and simmer till cooked. When cooked, mix in chopped mixed fruit.
Sprinkle few drops of rose water before serving.
Note : Before cooking, rinse the rice several times, until the water comes out clear. This removes any starch and residue, otherwise the rice may be sticky.

Veg Fried Rice

2 cup Basmati Rice
1 Red Carrot
1 Simla Mirch
2 Green Chillies
Some Green Onion Leaves
1/2 cup Green peas
Some Mashrooms(optional)
1/2 cup Grated Paneer
Yellow Colour or turmeric Powder
Sault to Taste
Black pepper Powder
1/4 tbs Ajinomoto

First of all cook rice as usual. Colour the grated Paneer with yellow colour and mix black pepper as well It will look like scrumbled egg. Boil the green peas. Cut red carrots vertivally. Cut other vegetables. Add some oil in a pan and fry the onions. when become transperent add green chillies,green onions and paneer. Stirr for 2 mins.And add other vegetables and mashrooms. Put 1/4 spoon Ajinomoto,sault and black pepper powder. Mix with already cooked rice.

Rice Recipes

In India, rice is often called 'Prana' - the breath of life. In Japan, rice is a metaphor for the self. All over Asia, wherever rice is a food staple, such comparisons can be found, for rice is much more than a source of calories in Asian culture - it is also the basis of both biological and cultural diversity. Rice represents many things for the people of Asia, from culture, history, landscape, religious and social ideas.

Onion Paratha


1 cup very finely chopped onion.
2 finely chopped green chillies.
1 tsp red chilly powder.
1 tsp dhaniya powder.
3 tbsp finely chopped coriender leaves.
Salt to taste.
Cooking oil.
1 cup wheat flour.
Water to kned.


1. Make a soft dough of wheat flour.Cover and keep aside.

2. Mix all the ingredients in a mixing bowl.

3. Take a lemon sized ball of the dough and roll it with the help of roller.Make orange sized roll.

4.Put the stuffing in this roll and pack well from all sides.

5. Apply some dry flour on both side and roll again,very softly.And make paratha.

6. Heat Tawa.Apply some oil on it and place the paratha.

7. Let it cook from one side.When bubble start appearing from upper side,sprinkle some oil on upperside and turn it. Till becomes Golden Brown.

8. After both sides cooked well.Paratha is ready.Can apply butter on it.

9. Serve hot with Curd or chuteney.

Cheeze Paratha


1.5 cups Wheat Flour
1/2 teaspoon Salt
Water to knead
(grease hands with oil and smoothen the dough. Cover and keep aside) Filling 250 gms Mozerella Cheese or Cheddar Cheese (grated long)
2 Onions (finely chopped)
1 green chilli (finely chopped)
1 tbsp Black Pepper powder
O chopped Coriander Leaves
(Mix all filling together in a bowl and keep aside) Method Prepare dough like you would for chapati/roti. Roll out 2 medium sized thick chapatis Take 4-6 tablespoons of the filling and spread on one of the rotis. Take the second roti and stick it on top of the first roti that has the filling Heat your girdle well. Apply butter or ghee on it and place your roti. Let cook on medium heat until browned. Repeat the same with the other side. Make sure not to flip the roti many times as the filling may spill out Serve hot with Ketchup.

Methi Ka Paratha

Green Methi Leaves (finely chopped) - One cup
Wheat flour - 1 cup
Jawar flour - 1/2 cup
Besan - 1/2 cup
Chilli Powder 1 tsp
Turmeric Powder -1/2 tsp
Dhaniya powder - 1/2 tsp
Ajwain - 1/2 tsp
Onion (finely chopped) - 1/2 cup
Green Chillies (finely chopped)
Ginger-garlic paste -1 tsp
Hing - one pinch
Cooking oil -1 tsp
Youghrt - 2 spoon
salt to taste

Method :

1. Take all the three flours and add all the ingredients.
2. Mix it well and make a soft dough by adding water.
3. Keep asie for 10-15 mins.
4. Take lemon size ball of the dough and roll like paratha.
5. Heat the griddle(tawa).
6. Greece it with some oil and place the parathas on it.
7. Sprinkle some oil on upper side too.
8. Turn it simultaneously till it gets golden brown colour.
9. Methi ka paratha is ready.Can serve it with Dahi or Tomato Chatney.

Aloo Ka Paratha

2 boiled Potatoes
1 small finely chopped Onion (optional)
Coriander leaves finely chopped
Small piece of Ginger (very finely chopped or grated)
1 or 2 green Chilies (finely chopped)
1 tb/sp Coriender Powder
1 tb/sp Jeera Powder
Red Chili powder and
Garam masala as per taste


For the cover make dough out of whole-wheat flour (atta), as you would do for any parantha/roti.Make sure that the consisency of this dough is same as the mashed potatoes.
Mash the potatoes.
Add all the stuffing items to mashed potatoes and mix it properly.
Make two medium size chapati, add the filling to the one chapati and cover it with the second one.
Now roll it slightly.
Heat the griddle pan over med. to high heat and grease with oil.
Smear butter on one side of each paratha and place this side on to the heated pan.
As, this side is cooking, butter the other side, then turn the paratha and cook for minute.
Keep cooking untill the parathas are brownish from each side. (You can tell from the look if its ready or not) .
Lower the hear for following parathas.
Serve with raita ,yogurt or pickle.

Muli Ka Paratha

**For Dough**
Wheat flour - 500 gm.
Water to kneed

**for stuffing**:
Mooli (radish ) - 1 medium size
dhania(coriander) powder- 1.5 tsp
Red Chilly powder- 1tsp
Cumin Powder-1tsp
dhania (Coriander)leaves finely chopped -2 tbsp
Green Chilis finely choppes 1tsp
Turmeric Powder 1 tsp
Salt - to taste

Procedure To Make Muli Ka Paratha:

1. Make a soft dough of wheat flour.Cover and keep aside.

2. Grate the muli.Romove extra water by pressing between palms.And all the stuffing ingredients except salt.(In muli ka paratha always add salt just before stuffing)

3. Mix Well.

4.Stuffing is ready.

5. Take lemon sized ball out of the dough and roll it with the help of roller.And make orange sized roll.

6. Put the Stuffing in this roll .(Now you can add salt in stuffing)

7. Pack well from all sides.

8. Apply some dry flour from both sides and roll very softly.Take care that the stuffing should not come out.And make paratha of medium size and thickness.

9. Heat the tawa.Grese with 2-3 drops of oil and place the paratha slowly.

10. Let it cook from one side and when bubble start appearing from upper side sprinkle few drops of oil.And turn it.

11. When both sides are cooked, put oil and spread it to both the surfaces. Cook till paratha turns golden red.

12. Put 1 tsp butter on paratha and serve hot with chutneys or sause .


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About This Blog

First of all thanks for visiting my blog.Spiceland means the land of spices that is India.Even after travelling across various places in the world I find Indian Food the most delicious among all.The reason behind writing this blog is not only to share my favourite recipes with other foodies like me but also I see it as my personal CookeryBook in which I have stored the recipes with the perfect procedures with the images.I own a recipeblog doent mean that I am a chef or expert in cooking,I still assume myself a beginner cook.The recipes mentioned in the blog are inspired by my loving mom who is the Greatest cook in the world and are blend of North Indian,Maharashtrian,South Indian since I belong to these various places in India.Hope you are enjoying your tour to Spiceland.Feel free to comment any suggestions on Spiceland Recipes.

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