Monthly Archives: June 2015

Inventive Gastronomy – Part V

Here, I have tried a twist on the Mexican favourite by making it fasting-friendly too!
Show your family that fasting isn’t boring by utilising nutritious rajgira dough to create a sumptuous treat stuffed with freshly grated paneer.
I won’t be surprised if everyone agrees to start fasting with you too!

Faraali Rajgira Quesadilla with Paneer

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Prep Time: 10 min       Cooking Time: 15 min           Makes: 3 portions  


For the Faraali Tortilla 
1 tea cup rajgira flour + little flour for rolling
1 tbsp aara root flour
1 tbsp oil
Salt to taste

For the Paneer Stuffing 
250 gms paneer (grated)
2 1/2 tsp of chilli ginger paste
1 tsp of sugar
1 tbsp of coriander leaves
Salt to taste

For the Coriander and Peanut Pesto (chutney)
1 teacup coriander
1 1/2 tbsp peanuts
4 green chilli
1 tsp Cumin seeds
1 tsp Sugar
1 tbsp Lime juice
1 tsp chopped Ginger
Salt to taste

Ghee for frying


For the Tortilla

  1. Mix all the ingredients of tortilla and make a soft dough
  2. Keep it aside for 15 minute
  3. Divide it into six equal parts
  4. Take one part and roll it with the help of little flour and make a flat bread
  5. Heat a nonstick pan and cook each roti till its half done
  6. Repeat the same method with the remaining portions of dough

For the Stuffing

  1. Mix all the Ingredients of stuffing in a bowl
  2. Divide it into three equal parts

For the Chutney

  1. Mix all the ingredients in a mixer and make chutney with the help of little water

How to proceed

  1. Take one tortilla and spread a little chutney on the tortilla
  2. Layer it with one part of paneer stuffing and spread it evenly
  3. Top it with another tortilla
  4. Heat a non stick pan, and cook the tortilla with the help of ghee until golden brown spots appear on it
  5. Serve it Hot

Inventive Gastronomy – IV

A delicately dainty dessert that looks so trendy, your guests won’t be able to resist posing with it
Set the fudgey base with saffron-infused fresh coconut and generous rich dry-fruits, followed by creamy vanilla ice-cream and a heady pistachio drizzle.
To increase it’s photographic appeal, present in fun shot glasses and set the trend!

Coconut Fudge with Vanilla Ice-cream and sticky Pistachio Coulis:
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Prep Time: 10 min     Cooking Time: 25 min          Makes: 8 – 10 glasses


For the Coconut Fudge
3/4 tea cup fresh coconut
1/4 tea cup cashews
1/4 tea cup almonds
1/4 tea cup sugar
11/2 tea cup milk
1 tbsp ghee
1/2 tbsp raisins
1/2 tsp cardamom powder

For the Pistachio Coulis (sauce)
2 tbsp pistachio (roughly ground)
11/2 tbsp sugar
2 tbsp water

Vanilla ice cream


  1. Mix the coconut, milk and sugar and put it for boiling
  2. Boil until the coconut becomes soft and liquid reduces to half the quantity by stirring occasionally and scraping the side of the pan
  3. Add cashewnuts, almonds & saffron and heat until the mixture becomes thick
  4. Add half tablespoon of ghee
  5. Heat the ghee and add raisins sauté it for few seconds add it to coconut mixture
  6. Add cardamom powder

For the Pistachio Sauce

  1. Mix water and sugar and boil it
  2. Add  pistachio and heat it for minute

How to Proceed:

  1. Fill half a shot glass with the fudge, top it off with a spoon of vanilla ice cream and garnish with the pistachio sauce

Note: Only the fudge can be served as an indian sweet

Farali Appam

Please your palate on a fasting day with my yummy Kerala Appams: a faraali variation to the famous South Indian staple.

Accompanied by cooling curds and peanut chutney, the appam’s “sama”, sabudana and rajgira flour batter helps make fasting easier and tastier


Prep Time: 2hrs + 10 min       Cooking Time: 15 min         Serves: 14 pcs 

1/2 tea cup sama (sanwa millet)
1/4 tea cup soaked sabudana
1/4 tea cup rajgira flour
1 tsp chilli ginger paste
1tbsp coriander leaves
1/2 tsp fruit salt
1/2 tea cup curd
Salt to taste

For the Tempering
1/2 tsp of ghee
1/2 tsp cumin seed

Ghee for making appam


  1. Soak the sanwa millet in water for two hours
  2. After two hours remove the water from sanwa and add all other ingredients except fruit salt
  3. If you want you can grind the mixture (optional)
  4. Heat the ghee, add cumin seeds, when it starts crackling add it to the mixture
  5. Add fruit salt 5 minute before making appam
  6. Make golden brown appam in appam vessel with help of ghee

Inventive Gastronomy – Part III

Funky Faraali Canapes

Add some panache to your upvaas (fast) with a recipe that will be wiped clean by not just the traditional elders but the hip youngsters too! Chewy pearls of sabudana make a beautiful heap inside crisp purple yam baskets complemented by the nutty flavour of coarse peanut brittle.

Go ahead! Make fasting and feasting a truly fashionable affair!

Kand (purple yam) and Sabudana(sago) basket

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Prep Time: 20 min           Cooking Time: 10 min                      Serves: 8 pcs    


For the Yam (kand):
1 tea cup steam and grated kand (Purple Yam)
1 tbsp corn flour or aara root for fasting
1 tbsp coriander leaves
1 tbsp grated coconut
2 tsp chilli ginger paste
2 1/2 tsp powdered sugar
1 tbsp lemon juice
Salt to taste

For the Sabudana (sago) Filling:
1/4 teacup sabudana ( soaked in the water for 1 hour and drained)
11/2 tsp powder sugar
11/2 tsp chilli ginger paste
1/2 tbsp lemon juice
Salt to taste

1 tbsp corn flour + 1 tbsp plain flour for rolling or aara root for fasting
Oil for deep fry

For the Garnishing:
Green chutney and roasted peanut


  1. Steam the kand in a pressure cooker
  2. Mix all ingredient for the kund and divide it into six to eight equal part
  3. Take one part and shape it into a basket. Repeat it with other parts
  4. Take the sabudana and mix all the ingredient for the filling
  5. Microwave it for 1 minute or heat it on the gas for 2 to 3 minute
  6. Fill the basket with sabudana mixture
  7. Rub it in the cornflour and plain flour mixture
  8. Deep fry
  9. Garnish it with green chutney and roasted peanut

Kadhai Paneer

Your kids won’t miss the restaurant with this recipe! 

Paneer cubes sauteed with vibrant capsicums, chopped tomatoes and kashmiri mirch make a mouthwatering combination when perfectly coated with coarsely pound masalas to add the right amount of heat and flavor to this Punjabi menu favourite. (You’ll be surprised how yummy this spicy base tastes even without onion!)

For a truly authentic restaurant experience, serve in a miniature kadhai and your family won’t stop complimenting the chef!

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Prep Time: 15 min          Cooking Time: 15 min             


500 gms Paneer
2 tea cup tomato (finely chopped)
11/2 tea cup capsicum (cut into strips)
2 tbsp garlic
2 tbsp Kasuri methi
1 tbsp ginger (cut into very thin strips)
1 tbsp coriander leaves
2 green chilli (finely chopped)
5 Kashmiri chilli
2 tsp coriander seeds
2 tbsp oil
2 tbsp ghee
Salt to taste


  1. Mix Kashmiri chilli and coriander seed and pound into roughly ground masala mixture 
  2. Heat the oil and ghee
  3. Add the ginger and garlic and heat it for a minute
  4. Add the capsicum and heat for a minute
  5. Add the tomato and heat it until it softens
  6. Add the masala mixture, kasuri methi and heat until the oil starts releasing
  7. Add paneer pieces, salt and coriander leaves and mix well
  8. Serve hot with nan roti or paratha


  1. For Jain Preparation just avoid garlic

Farsan – Snacks ( samosa)

From school-children to busy street corners, cinema halls to swish party menus; the humble Indian samosa appeases one and all with equal love.

Golden brown and crispy on the outside, this signature family snack is traditionally stuffed with potatoes and peas in a fragrant spice mix. While aamchur, cloves, cinnamon and garam masala are common ingredients; adding kasuri methi, fresh pudina and methi in the filling will make these triangular savouries taste even better than they look.

Tantalise your taste-buds further by serving them ‘chaat-style’- smothered with piping hot chole and a drizzling of sweet and spicy chutneys.


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Prep Time: 40 min            Cooking Time: 40 min            Serves: 25 pcs


For the Samosa Pastry
1 3/4 tea cup maida (plain flour)
4 tbsp ghee
Pinch of ajwain (carom seeds) (optional)
Salt to taste

For the Stuffing 
3/4 kg potato (boiled and mashed)
1/2 teacup Mutter (green peas)
1/2 teacup coriander leaves (finely chopped)
1/4 teacup mint leaves (finely chopped)
8 to 10 curry leaves (finely chopped)
1/4 teacup methi leaves (fenugreek leaves) (finely chopped)
1/4 teacup Kasuri methi
8 cloves + 3 cinnamon stick (approx 1″ each) (ground into smooth powder)
2 1/2 tsp chilli ginger paste
1 1/2 tsp black salt
1 tsp amchur powder (dry mango powder)
Salt to taste
1/2 tsp cumin seed
1 tsp oil

Oil for deep fry


For the Stuffing:

  1. Heat the oil and add the cumin seeds
  2. When it starts crackling, add the boiled peas, coriander leaves, mint leaves, curry leaves, fenugreek leaves, and Kasuri methi (dry fenugreek leaves), fry it for a few minutes and remove it from the stove
  3. Mix this with the remaining ingredients for the stuffing

For the Samosa Pastry:

  1. Heat the ghee and add it to the plain flour
  2. Add some salt to the flour
  3. Add some water and knead into a firm but smooth dough 
  4. Cover the dough with moist muslin cloth

For the Samosa:

  1. Divide the dough into 10 to 12 equal part
  2. Take one part and roll it giving it a circular shape (Make sure it isn’t rolled too thick or thin)
  3. Cut it in the centre making two semi circles
  4. Take one half and join it at both ends to make a cone (press it properly so that it is sealed properly)
  5. Stuff the samosa cone with the potato stuffing
  6. Apply some water around the open edges of the samosa cone to retain moisture 
  7. Pinch the edges inwards (as shown in the picture above)
  8. Press both the side together 
  9. Repeat this with the other portions
  10. Cover the samosas with a moist muslin cloth
  11. Fry the samosa till golden and serve with chutney


  1. You can bake the samosas instead of frying them.. Bake in an oven for 20 minute at 180* you won’t get a very nice color  but the taste is as good as the fried samosas
  2. You can substitute the potatoes with raw bananas to make jain samosas

Aloo Methi

This classic North Indian dish finds its own place in pan-Indian fare.

Quick, simple and nutritious; Aloo Methi is a dry ‘subzi’ packed with flavour which goes perfectly well with parathas or phulkas and kadhi.

Here’s my take on this fav sabzi ..

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Prep Time: 20 min     Cooking Time: 12 min       Serves: 6 portions

3 tea cup potato (boiled and diced)
11/2 tea cup fenugreek (methi) leaves
1 tea cup tomato (finely chopped)
3/4 tea cup onions (finely chopped)
1 tbsp garlic (finely chopped)
1 tsp kasuri methi
1 tsp cumin seed
1 tbsp ghee
2 tbsp oil
3 green chilli
3 tsp red chilli powder
2 tsp coriander powder
1/4 tsp  turmeric powder
1 tsp gram masala powder
Salt to taste


  1. Heat the oil and ghee together 
  2. Add cumin seed, green chilli & garlic and sauté it for minute
  3. Add the onion and Kasuri methi and sauté it until the onion is translucent 
  4. Add the tomato and heat it until it is soft
  5. Add the methi and coriander leaves and sauté it for minute
  6. Add all the spices and heat for a minute
  7. Add very little water
  8. Add the potato and mix well
  9. Serve hot with any type of Indian flat bread