Monday, 6 July 2009

Sevai ki Kheer

Milk 1 liter,
Vermicelli 2 cup (Sevai),
Sugar 1 and 1/2 cup,
1 teaspoon Cardamom powder,
2-3 stick of saffron,
4-5 almonds,
5-6 pistachio,
9-10 raisins,
1 table spoon ghee.

Procedure To Make Sevai Ki Kheer:

1. Heat the ghee in a pan and rost Sevai into it. You can make sevai about 1" in length. Saute sevai in ghee till it becomes light brown (May take 4-5 minutes but dont let it burn)
2. Boil the milk and add sugar and cardamom powder while boiling. Add saffron , it gives nice color to the milk.
3. Add sevai to the boiling milk and stir it for 4-5 minutes. Add chopped cashews,almonds, pistachios and raisins into it.
4. Let it cool for sometime and server it.

Sarson Da Saag


2 bunches Mustard greens(sarson ka saag), cleaned & chopped
Asafoetida A pinch
1 no. Onion, small, minced
1"piece Ginger finely chopped
2 flakes Garlic finely chopped
1 tsp.Makai flour
1/2 tsp. Turmeric powder
1no. Tomato, large, blanched & diced
Chili powder To taste
Salt To taste

Procedure to make Sarson Da Saag:

1. Heat 6 tablespoons Ghee or butter in a pan , put in asafoetida, then add all the spices,mustard,tomato and salt.
2. Cover tightly and cook till tender.
3. Mash to a very fine paste.
4. Blend makai flour with 2 tablespoons water and put in.
5. Keep on stirring till the saag turns dry.
6. Heat 2 tablespoons ghee and toss in ginger, garlic and onion and fry till soft.
7. Mix in and serve hot.

Monday, 29 June 2009

Cauliflower Manchurian Or Gobi Machuri


Florets of Cauliflower,medium sized 16 nos.
Ajinomoto A pinch
Oil For deep frying
**For the batter **
Refined flour ½ cup
Cornflour ¼ cup
Chili powder (optional) ¼ tsp.
Salt To taste
Water A little
**For the sauce **
Oil 2 tbsps.
Finely chopped spring onion (optional) 2 tbsps.
Finely chopped Garlic 1 tbsp.
Finely chopped Ginger 1 tbsp.
Finely chopped green chilies 1 tbsp.
White pepper ¼ tsp.

Soya sauce 2 tbsps.
Sugar ¼ tsp.
Ajinomoto A pinch of
Cornflour mixed 1 tbsp.mixed with¼ cup water
Vegetable stock or water 1 cup
Salt To taste

Procedure To Make Cauliflower Manchurian :

1. Wash the cauliflower florets, sprinkle a little salt and ajinomoto and set aside for 5 minutes.

2. Combine all the ingredients mentioned under batter. Beat well and prepare a thick coating batter.

3. Heat the oil in a frying pan. Dip the cauliflorets one by one in the batter and deep fry. Drain when golden brown. Set aside.

4. Heat 2 table spoons of oil in a pan. Add the spring onions, ginger, garlic and green chilies. Fry for ½ minute.

5. Add the stock, pepper, Soya sauce, sugar, ajinomoto and salt. Simmer uncovered for 1 minute.

6. Add the cornflour mixed with water and stir continuously, so that the sauce becomes thick.

7. Add the fried cauliflowerets just before serving.

8. Garnish with spring onion tops.

Aate ka Sheera

1 cup wheat flour
3 tbsp ghee
3/4 to 1 cup sugar or molasses (jaggery)
Elaichi/cardamom powder
chopped cashew and almonds

Procedure To Make Aate ka Sheera:

1.Add flour and roast on slow fire, stirring continuously
2.Side by side add to sugar 2 1/2 cups water and keep to boil
3.When the atta becomes a golden brown, add the boiling sweet water
4.Stir gently and continuously till excess water evaporates and the ghee separates.
5. Decorate with chopped nuts.

Namkeen Karele


250 grams maida
50 grams ajwain
1/2 tsp green colour
salt to taste
Oil to fry

Procedure to make Namkeen Karele:

1. Take maida in a mixing bowl.Add ajwain,salt and moyan(2 tbsp hot oil ).

2. Add green colour in water and kneed the maida with this green water to form a dough.

3. Take a small ball out of this dough and roll a small puri.

4. Cut it vertically but take care not to separate the cuttings.

5. Slowly twist the edges of the cutting and paste with the help of water.And form a roll.

6. Pate both the ends and fry in hot oil carefully.

7. Your Namkeen karele are ready to eat with hot beverages like tea.

Suji Ka Halwa Or Sheera (Semolina Pudding)

Halwa or sheera is one of the most common sweet dish served in India.There are a number of verities of Halwa.But the most common is Rawa Halwa or Suji Ka Halwa or Sheera or Semolina Halwa.It is made up of Rava(semolina)or Suji(dalia) or rawa can be replaced with simple wheat flour which is also an another great recipe.Various flavours are made like mango,pineapple,saffron,cardamom,etc.


1 cup suji (rawa/semolina)

¾ cup sugar

1.5 cup whole milk

1.5 cup water

3 tbsp ghee, butter or margarine

1 tsp cardamom (Elaichi)

2 tbsp raisin

2 tbsp cashew nuts

10 almonds

Procedure to make Rawa Halwa:
1. Heat ghee, butter or margarine in a non stick pan.

2. Add Semolina and heat for few minutes .

3. Keep stirring continuously so as not to burn until the semolina turns light brown in color

4. Add sugar and half of both raisin, and cashew. Heat few more minutes in low-medium heat.

5. Add warm water and milk. Add cardamom powder.Mix well and heat until you get desired consistency, reduce the heat to low, cover and let simmer for 4-5 minutes.

6. Cover and let cook for an additional 5 minutes.Garnish with remaining raisins cashews and almonds.Serve immediately and enjoy hot.

Tuesday, 23 June 2009

Instant Bhel


Puffed Rice 10 cups
Onions 3 nos (finely chopped)
Tomato 1 no (finely chopped)
Coriander Leaves 1 cup (finely chopped)
Farsan 2 cups
Thin Sev(Barik Shev) 1 cup
Papdi or Puri (optional) 10 nos
Cumin Powder 1 tsp
Lemon juice 2 tbsp
Salt to taste
Green chillies 2-4 nos
Tamarind Chutney
Chaat Masala Powder

Procedure To Make Instant Bhel

1. Make fine paste of Green chilies with Mint.
2. Take puffed rice in a big bowl.Add 2 cups onion,tomatoes,some coriander farsan,cumin powder and papdi and mix well.
3. Add Green chutney and Tamarind Chutney
4. Mix again.
5. Finally add lemon juice and chaat masala before serving.
6. Garnish with remaining barik shev,chopped onions and coriander leaves while serving.

(farsan is mix of various kind of crunchy spicy snacks made up of gram flour)

Friday, 19 June 2009

Matar make ka Paratha


Maize flour /makke ka aata 2 cups

Boiled Matar/Greean peas mashed 1 cup

Green chilies finely chopped 2 nos

Water to kneed

Ghee or Butter

Salt to taste

How to make Matar make ka Paratha:

1. Mix all the ingredients except water and butter.

2. Mix in hot water to make dough.Kneed it to make not so soft dough.

3. Take lemon sized ball out of it and roll it with the help of dry maize flour.Take care not to break the paratha since it is very brittle.

4. Make thick and medium to small sized parathas.

5. Heat the tawa and place the paratha on it.(keep adjusting the flame , as this roti is little thick , you have to cook it well )

6. Once it is slighty cooked from one side turn it and then add some ghee or butter to shallow fry the paratha .

7. Once done from Both sides you can remove it gently .

8. Serve hot with sause or pickle.

Bread Pudding (Microwave)


3 Cups Soft Bread Cubes
2 Eggs, Slightly Beaten
2 Cups Of Milk
1/2 Cup Sugar
1 Teaspoon Cinnamon
1/4 Teaspoon Salt
1 Teaspoon Vanilla
1/2 Cup Raisins
1 Tablespoon Butter or Margarine
1 1/2 Quart Glass Casserole
Rotary Beater

How to Make Old-Fashioned Bread Pudding (Microwave)

1.Combine milk, eggs, sugar, cinnamon, vanilla and salt into a 1 1/2 quart glass casserole. Mix until you have a very thick cake-like batter

2. Beat with a rotary beater.

TIP: May beat with a fork if necessary. Just make sure ingredients are well blended.

3. Stir in bread cubes and raisins.

4. Dot with butter.

5. Put the casserole dish in the microwave and cook for 26 to 28 minutes at 1000 watts. Set power of microwave to SIMMER. If you do not have a SIMMER setting, then reduce your total power to 50%. Do NOT cover the casserole dish. The bread will rise in the dish as it rises so please do not be alarmed.

6. Let stand at least 5 minutes before serving. Cut into squares. Excellent when served with milk in a dish either hot or cold. Makes 4 to 6 servings.

Wednesday, 10 June 2009

Veg Corn Cutlets


Potatoes 2 NO (boiled and mashed)
Flower 100 Grams (boiled mashed)
Corn 1 cup (boiled)
Green Peas 1/2 cup (boiled)
Onion 1 Finely Chopped
Bread Crumbs 1 cup
Poha 1/2 cup

Green chili finely chopped 2 tsp
Red Chili Powder 1 tsp
Coriander Powder 1 tsp
cumin powder 1 tsp
Salt to taste
Lemon Juice 1 tbsp

Oil to deep fry

Procedure to make Corn Cutlets

1.Take all the vegetables and mash them together.Mix Well.

2.Add all the spices along with bread crumbs and poha.

3.Heat Oil in kadhai or pan.

4.Make small balls out of this dough and press them between palms.

5.Wrap around bread crumbs.And deep fry in Hot oil.

6. Fry till golden brown and serve hot with sauce.

Monday, 8 June 2009

Carrot Rice

Ingredients :

Basmati Rice 1 cup
water 2 cups
Carrots grated 2 Nos
Onions chopped lengthwise 1 NO
Bay Leaf 1 NO
Cloves 4 NO
mustard 1 tsp
bengal gram 1 tsp
Oil 1 tsp
Butter 1 tsp
Salt Acc to taste
Turmeric powder 1/2 tsp
Cilantro leaves fresh for garnish
Roasted Peanut Powder 1/4 Cup.
Cumin Powder 1 tsp
Coriander Powder 1 tsp
Red chilli Powder 1 tsp or to taste
Garam Masala Powder 1 tsp.
Coconut Dry Grated or Powdered.
Lemon juice 4 tsp

Procedure To Make Carrot Rice :

1.Cook the Basmati Rice .Grate the Carrots

2. Heat a pan with oil and a little butter, add bay leaf,mustard,Cloves when it splutter add onion and fry till translucent .

3. Add turmeric powder ,chili powder & coriander powder , saute well.

4. Add grated carrots , fry till the carrots are cooked

5. Mix in Garam Masala,peanut powder and Coconut Powder.

6. Keep stirring frequently .

7. Add rice and fry in a low flame.

8. Add salt and lemon juice.

9. Carrot Rice is ready.

Thursday, 4 June 2009

Chili Paneer

Paneer 400 gms.
Green chilies 8-10 nos.
Soya Sauce 2 tbsps.
Maida 2 tbsps.
Cornflour powder 4 tbsps.
Ajinomoto 2 stocks
Spring onions 2 finely chopped
Garlic,finely chopped 1 tbsp.
Carrot 2 sliced
Bell pepper/Simla Mirch 1 sliced
Onion 1 cut into pieces
Oil To fry
Salt To taste

Procedure to make Chili Paneer
1.Cut the paneer according to your choice,

2.Make a batter of 2 tbsp corn flour with little water add salt to taste.Dip paneer pieces in cornflour paste and fry in hot oil and put the pieces on tissue paper, so as it absorbs the oil.

3. For the sauce, heat oil in a pan, add the spring onions and garlic pieces and fry
for sometime, then add the green chilies ,capsicum,carrots.

4. Pour soya sauce, pepper powder, ajinomoto, salt according to taste.

5. Add some water in the pan and once it starts boiling,

6. Make a paste with cornflour and little water add cornflour paste and
paneer pieces in the sauce and cook for a few minutes.

7. Remove from the fire and serve Chili Paneer hot with veg fried rice.

Monday, 1 June 2009

Vegetable Fried Rice

Rice 2 cups
Oil 3 tbsp
Beans Finely Chopped 100 gms
Carrot Finely Chopped 2
Onion Sliced 1
Cabbage Finely Chopped 100 gms
Spring Onions Finely Chopped 2
Green Chilies cut lenghtwise 2-3
Ginger Chopped Finely 1 tsp
Garlic Finely Chopped 1 tsp
Soya Sauce 2 tbsp
Ajinomoto 1 pinch (optional)
Salt & pepper to taste

Procedure To Make veg Fried Rice:

1.Wash and soak the rice in enough water for 10-15 minutes and drain.

2.Cook rice either in microwave or cooker. Take care not to overcook the rice. Each grain of rice should be separate.

3. When rice is done, drain and add soom cold water and drain again using a large seive and set aside.

4. Keep the vegetables ready

Heat oil in a kadhai / large pan and stir fry all the chopped vegetables.
Cook for 3-4 minutes.

5. Take care that vegetables are not overdone, they should be crisp.

6. Mix ajinomoto,salt and pepper to taste.

7. Add the cooked rice and mix well.

8. Now mix the soya sauce to it.

9. Cook the fried rice for 2-3 minutes.

10. garnish with Spring Onions and serve Hot.

Methi Matar Ka Saag


1 onion finely chopped
fresh fenugreek leaves (or kasuri methi) roughly chopped 2 cups
frozen peas or freshed peas 1 cup
plain yoghurt, beaten 1/2 cup
cumin seeds 1 tsp
coriander seeds 1 tsp
red chilli powder 1 tsp
coriander powder 1 tsp
garam masala 1 tsp
light cooking oil 2tsp
salt, to taste

Procedure To Make Methi Matar ka Saag :

1.Heat oil in a pan.Saute cumin and coriander seeds in hot oil till they start to sizzle and pop. Add sliced onions and fry till tender.

2. Add in fenugreek leaves, and fry for a few minutes till they wilt.

3. Mix in salt and other spices, and then add peas.(boil the peas if fresh for 2 minutes in microwave)

4. Add youghurt and stir well for another minute or two, allowing to simmer for a few minutes.

5. serve warm with rotis.

Masala Khichadi

Masala Khichadi or Mung ki Khichadi or Waranga is one of my favouriate rice dish especially when cooked by Mom.It looks very easy to cook but a small imablane in proportion can spoil the taste.So it took a long time to make the perfect masala khichadi for me.The name Waranga originated from a Village in Maharashtra ,which is famous for this masala khichadi where we ate this Khichadi for the first time.It is not only spicy and delicious but good for health and light to eat.

Rice 1 cups
Green moong dal 1 cups
Onion (large) 2 no.
Potatoes (small) 2 no.
Coconut (2" piece) 1 no.(optional)
Turmeric powder 1 tsp.
Red chili powder 1 tsp.
Cumin seeds 1 tsp.
Garam masala 1 tsp.
Garlic 6 cloves
Ginger 1 piece
Green chilies 5-6 nos.
Coriander leaves Finely Chopped
Ghee As requried
Oil As requried
Salt To taste

Procedure To Make Masala Khichadi

1. Wash and soak the dal and rice, chop onion and green chilies finely.
2. Mince the coriander leaves, ginger and garlic.
3. Peel the potatoes and cut into small cubes.
4. Grind the coconut piece to a fine paste.
5. Fry onions in a combination of 1 tablespoon ghee-1 tablespoon oil.
6. When the onions are light brown add the minced garlic, ginger and green chilies.
7. Then add the garam masala together with the ground coconut.
8. Fry for a while, put in the rice and dal and fry both till crisp.
9. Pour in warm water till it is about 2 inches above the level of the rice. If the water dries up, more warm water may be added.
10.Add potato cubes and salt.
11.When the water starts bubbling, lower the heat and simmer till rice and dal are cooked.
12.Sprinkle coriander leaves on top and 1tsp Ghee before serving.

Muli Ki Chutney

Sweet and saur Side dish made up of Mooli(Raddish)


Muli 500 grams.
Green Chilis finely chopped 2 tbsp.
Coriander Leaves finely chopped 2 tbsp.
Mustard Seeds 1tsp
Cumin Seeds 1 tsp
Lemon Juice 2 tbsp
Red Chili Powder 1 tsp
Turmeric Powder 1tsp
Curry Leaves 2 nos
oil 1tbsp
Salt to taste
Sugar 1 tsp

Procedure to make Muli ki Chutney

1. Grate the muli and remove extra water by pressing between palms.

2. Add red chilli,turmeric powder.

3. Take 1 tbsp oil in small pan.Heat it and add cumin seeds mustard seeds.

4. When it starts crackering add green chili and curry leaves.And saute for 1 min.

5.Turn off the stove.And add turmeric powder in the oil.Saute again.

6. Pour this seasoning on muli.Mix well.

7. Finally add sugar,salt and lemon juice.

8. Chatapati muli ki chutney is ready.Serve it as a side dish.

Friday, 29 May 2009

Cabbage Recipe By Kainaz

This is Beginneer's Recipe which can be used in main meal menu.Its not so simple but after seeing my loving friend Kainaz's Recipe on Facebook I decided to add it in Beginner's Recipe section in my Blog.It would be better to describe a beginner's recipe by a beginner only so I am writing this recipe in her own words.Slightly changes are needed which are written in bracket.But I really liked her efforts and the way she described it in such a simple way with the help of pictures.So here is delicious Cabbage Recipe by my Dear Friend Kainaz Saher..












(and here she did wrong where she was supposed to add the mustard seeds and jeera directly after heating the oil and let them splatter.then rest ingredients.)


Wednesday, 27 May 2009

Bharwa Baigan (Stuffed Brinjal)


**For Brinjal Stuffing**

6 Baingan / Brinjal
4 tbsp Coriander Powder
1 tbsp Cumin Powder
1 Pinch Turmeric Powder
1 tsp Ginger Garlic Paste
1 tbsp Red Chili Powder
2 tbsp lemon juice
1 tsp Garam Masala
Salt to taste

** Spices:For Masala/Gravy **

2 Green chilies (finely chopped))
1 Onion (roughly chopped
1 tsp Dry Coconut (grated)
2 tsp Groundnut powder2 Cloves
4 Black pepper
1 inch Cinnamon stick(dalchini)
2 Bay leaves(Medium Sized)
2 tbsp aniseeds

2-5 Tbsp oil
1 tsp cumin seeds
1 tsp mustard seeds
Salt To Taste

Coriander Leaver finely chopped to garnish

Procedure to make stuffed baigan:

1. Wash the baigan
and slit them lengthways without halving them.And soak them in salted water for few mins.

2.Take the stuffing material and mix well to make a stuffing.

3.Stuff the mixture between baigan (bringal) and tie them back together with cotton thread to prevent stuffing escaping.

4.In a pan with 1-2 tbsp of oil roast all tha masala ingredients (for gravy) till brown and then grind it into smooth paste and keep aside.

5.Heat the oil in a large frying-pan and fry the above paste for a minute(dont let it be brown)


6.Add the brinjal and cover the lid tightly.

7.Leave to cook turning occasionally until cooked for about 20-30 minutes or till it becomes tender(time varies according to the quality of Brinjal/Baigan).

8.Bhawa Baigan is ready.

9.If you like Bharwa Baigan with gravy add water according to your consistency.Let it boil and add 2 tsp Garam Masala.And let it boil agaon for 2-3 minutes.

10. Bharwa/Stuffed Baigan with curry is ready to serve with Roti or Rice.

Monday, 25 May 2009

Gajar Ka Halwa

Carrots 500 gms.
Milk 3 cups.
Ghee 2 tbsps.
Sugar 1 cup
Almonds 15-20.
Green cardamom powder 1 tsp.

Procedure To Make Gajar Ka Halwa :
1. Peel, wash and then grate carrots. Blanch the almonds, peel and slice.
2. Heat ghee in a thick bottomed pan. Add grated carrots, cook on a medium heat
for eight to ten minutes until carrots are soft.
3. Add milk and green cardamom powder. Bring it to a boil and then reduce heat.
4. Cook on a low heat until milk is almost reduced.
5. Add sugar, and cook until dry. Stir constantly.
6. Gajar halwa is relished hot as well as cold. Garnish with sliced almonds.
(TIP: To reduce cooking time, half of the milk quantity can be replaced with Khoya
(100gms).Or place in microwave for 15 mins)

Sprout Cutlets

any sprouts : 250gms
bread : 1/2 loaf
salt to taste
red chilli powder : 1/2 tsp
green chillies : 2
onion : 1 small
oil for frying
water : in a bowl
Procedure To Make Sprout Cutlets
1. Gently separate the sprouts with finger tips in a container.
2. Now cut green chillies, onion & mix these well with sprouts (chillies/chilli powder./onion/
3. Make bread crumb in a grinder.And mix with the sprouts.
4. Make small balls and press them with the help of palm.
5. Heat oil for frying in a karahi .
5. Now fry these but not in very hot oil, take out when Light brown. (Do not make & keep balls
for frying as they'll become soggy.)
5. Serve hot with chutney aur sause.

Friday, 22 May 2009

Methi Pulao

Methi(fenugreek leaves) 2 cups
Onions(sliced) 2 nos.
Green chilies(chopped) 2 nos.
Fresh corn kernels 1 ½ cup
Basmati rice 1 ¾ cups
Ginger 2 one inch
Yogurt ¾ cup
Bay leaves 2 nos.
Green cardamom 4 nos.
Cloves 4 nos.
Large cardomoms 3 nos.
Black peppercorn 8 nos.
Water 3 ¼ cups.
Oil 3 tbsp

1.Clean the methi leaves, wash them and chop them. Add 1 tsp. salt and set
aside for 1/2 hour. Squeeze dry and wash again and set aside.
2.Peel and chop ginger finely. Wash and soak the rice for 1/2 an hour.
3.Boil the corn in water with lemon juice till tender. Drain and keep aside.
4.Heat oil in a thick bottom pan. Add bay leaves, green cardamon, large
cardamon, cloves and black peppercorn. When they start to crackle, add onions
and fry for 5 minutes. Add sliced ginger and green chilies. Add methi and fry for 5
more minutes. Stir in yogurt and cook for 2-3 minutes.
5.Add cooked corn, and water and bring to boil. Add the drained rice, cover and
cook on slow heat for about 8-10 minutes or till rice is completely cooked.
6.Serve hot garnished with sliced tomatoes.

Wednesday, 21 January 2009

Bharwa Farey

*****For Stuffing********
1 Cup Chana Dal
1/4 Cup Urad Dal
2 Green Chillis
Finely chopped Coriandr Powder
1 tsp jeera
1 Inch Ginger
1/4 tsp red chili powder
Salt to taste

*******For Farey******
1 Cup Wheat Flour
1/2 Rice Flour

1. Soak both the Dals for 4 hrs.
2. Grind it with Green Chili,Coriander,Jeera and Ginger to form a fine paste.
3. Add red chili powder and salt to taste.

1. Mix rice and wheat flour and kneed with water and make a soft dough.
2. Roll it like big chapati.
3. Cut it with the help of small katori/bowl.
4. Fill the stuffing in it(don't close/paste the farey).

5. Take 2-3 litre water in a big vessel.Boil it.Put some oil(1tsp)and salt to taste(1 pinch).
6. Put the farey in boiling water and let it boil for 5-7 mins on medium flame
7. Take it out of water and drain on tissue paper.
8. Serve hot with Ghee.


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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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