Monday, February 29, 2016


    After North- Indian Cuisine, let's talk about North-East Cuisine this week. Northeast India has exotic cuisines to offer and has slightly different food habit compared to other parts of India. I am delirious to share a recipe from Arunachal Pradesh- the place where the first rays of sun falls-'Land of the rising Sun.' Arunachal Pradesh is the largest among the North-east Indian states. The dishes of this state vary within the region, including according to tribal influence. Food in Arunachal Pradesh is simple and scrumptious and less use of oil and masala. So, after so many researches I found the perfect recipe for my #foodiemonday #bloghop #northeastcuisine challenge. It's all about the Khapse today.

    First when I read about this, I was like this is the really challenging recipe with little tricky shapes but in reality, it was as simple as abc.. I just struck to this and made it for snacks. Khapse- the fried biscuit that finds an important place during the Losar festival. I referred so many sites for more details on making this fried and crispy biscuits and the importance is in making it in different shapes. Khapse has very similar taste to Sakkarpare. Khapse can be make in more than one shape, I am going to share 2 shapes of Khapse here. For more variations check the notes below.

    So let's get in tKitchen, and secure our #foodiemonday #bloghop #northeastcuisine challenge this week. Cheers!
2 cups all purpose flour(Maida)
1/4 cup oil
3 tablespoon sugar( if you like more sweeter, use 4 tablespoon)
1/2 cup milk
Oil for deep frying
* Dissolve the sugar in 1/2 cup of warm water.
* Combine flour, oil, sugar water and milk.
* Mix everything together to make a smooth-ish ball of dough.

* Roll out dough to about a 1/4 inch thickness.

For 1st shape;* Cut the dough in strips.

* Slice a slot in the middle of each piece.

* Pull one corner of the piece of dough through the slot in the middle, creating a twist.
* Deep fry them on medium-high heat.

* Enjoy them with tea.

For 2nd shape;* Cut the stripes.

* Roll the stripes and give rope shape.

* Connect the rope and give round shape.


* Twist the round rope from one side.

* Connect the twisted part in the middle of rope.(press it properly)

* Make rest of Khapse with your favorite shape.
* Heat the frying oil in the pan on high.
* Drop the Khapse in the hot oil and turn on the heat on medium-high.
* Cook the Khapse until golden brown, moving them around fairly often and very gently.
* Remove Khapse once gets brown and crispy.
* Serve with Tea or just eat anytime.
* Enjoy.
* You can store them in air-tight container after cool down, and keep them quite a while.
* You can make Salty Khapse too. Just don't use the sugar and use salt to taste .
* You can sprinkle some powdered sugar after cooked.
    Hope you have wonderful trip(treat) at Arunachal Pradesh with me this time. Stay connected for more delicious trips. Happy Cooking until next time..

Thursday, February 25, 2016

Chinese Bhel

    We all desire harmony in our lives and this works on the ancient Taoist principle of Yin and Yang in which balance and contrast are the key. Each Chinese dish reflects a balance of taste, texture, aroma and color. Be it sweet, sour, pungent, hot, salty or spicy-all the basic flavors are incorporated deftly in all Chinese dishes. Here the recipe with full of lip smacking taste with some Indian twist.."Chinese Bhel"-Crispy noodles with vegetables, toasted with sauce. Enjoy the crunchy-munchy Chinese Bhel...

2-3 cups boiled Noodles
1/3 cup chopped Spring onions
1/4 cup chopped Cabbage
1/4 cup chopped bell-peppers
1/4 cup chopped onions
2 tablespoon chopped Carrots
1 tablespoon Ketchup
1 tablespoon Schezwan sauce
1 tablespoon Soya sauce
1 teaspoon red chili-garlic paste( I used ready made)
1/4 teaspoon Sugar
Salt to taste
Oil for Frying
* Take a mixing bowl and add all chopped vegetables in it.
* Add ketchup, schezwan sauce, soya sauce, red chili-garlic paste,salt and chopped spring onions.(keep 1-2 tbls chopped spring onions for garnishing)
* Add sugar to balance the taste and mix.
* Mix all vegetable and sauce very well.
* Keep it on side.
* Heat the oil in frying pan.
* Add boiled noodles and fry them till gets golden and crispy.
For Serving;
* Combine vegetable sauce mix with fried noodles in a big bowl and mix well gently.
* Transfer as in a serving plate or bowl.
* Garnish chopped spring onions.
* Serve it immediately.

Note:: Adjust sauce according to your taste.

Monday, February 22, 2016

Papad Parathas

    Papad or Poppadums are very favorite Indian meal accompaniment-and also are eaten either before meals with chutney as an appetizer, or with meals as side. In many parts of India and in many Families (specially mine!), papad eating is almost an obsession and must-have with every Indian meal. Papad can be prepared in various ways-fried or roasted or even cook in gravy or just serve I roasted or fried papad as garnishing the dish. Here is a rather freakish Papad based recipe. "Papad Parathas"...!
   As #foodiemonday #bloghop today, we all #foodiemonday blogger decide to try out each other's recipe. And there way, I got opportunity to try out such a talented young girl, Jolly's recipe. Now, quick introduction about Jolly and her recipes. Jolly means Happy/joy and you can see it in her recipes.:) Jolly is food blogger cum SEO professional. She enjoy cooking as her passion. Her homemade recipe's blog has both vegetarian and non-vegetarian recipes She has large amount of delicious recipes on her blog . It was hard to decide which one, should I try, but after scrolling for half a day I decide to try out her Stuffed Papad Paratha. It is easy and awesome recipe by her. This recipe can also cook with some variations too. I follow her recipe step by step with just a small twist in it. Jolly used the roasted Papad in this recipe and I used fried papad. Besides this everything else remains the same.

4-5 Fried and crushed Papads
3/4 cup Finely chopped onions
1/3 cup Finely chopped cilantro
1/4 teaspoon Red chili powder
1/4 teaspoon Garam masala
1/4 teaspoon Chaat masala
Salt to taste
1 teaspoon oil
Wheat flour Paratha dough
Oil or Ghee for cooking
* Fry the papads and crushed them in a bowl.

* In another bowl mix finely chopped onions, finely chopped cilantro, red chili powder, garam masala, chaat masala, some salt and 1 teaspoon oil.

* Mix all well and keep on side.
* Mix crushed papads and masala onion when you ready to roll Parathas.

* Roll out the Paratha in to medium roti size.
* Place the 1-2 tablespoon of papad stuffing on center of Parathas.

* Close all the edges in a middle and make ball.

* Roll the stuffed papad ball again and make Paratha.

* Place on heated tawa or pan.

* Cook it as you would cook plain paratha. Cook one side with oil or ghee until light golden brown spots appear on one side.

* Repeat same method and make all parathas like this.

* Cut it into your favorite shape.(Optional)

* Serve it hot with yogurt, pickle or mirchi.

* Enjoy it.

   Thank you again for such a  delicious recipe, Jolly..
Happy Cooking until next time...!!


Friday, February 19, 2016

Puri-Bhaji Spring Rolls

    Weekend-special recipe is here.. This recipe is very common in India households but I'm going to present it  in new avatar, so get ready for it.. It's authentic and modern, easy and quick, simple and delicious. Let's make awesome recipe this weekend real fast and enjoy the weekend.

1 bowl Whole wheat flour Puri dough
3-4 medium potatoes, boiled, peeled and chopped
1 tablespoon oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1-2 green chillies, finely chopped
¼ teaspoon turmeric powder

1/2 teaspoon lemon juice
Salt to taste
1 tablespoon chopped fresh coriander leaves
Oil for deep-frying + for greasing
* Heat oil in a non-stick pan. Add mustard seeds, cumin seeds and let mustard seeds splutter. Add green chillies and turmeric powder and sauté for 30 seconds.
* Add potatoes, mix and cook for 1 minute. Add salt and lemon juice and mix. Add chopped coriander and mix well. Remove from heat and cool.

* Heat sufficient oil in a kadai.
* Divide the dough into equal portions and shape them into balls.
* Place each ball and roll out to make a puri.
* Divide the potato mixture into equal portions and put a portion of potato mixture in the centre of each puri and fold like spring rolls.

* Deep-fry each spring roll in hot oil till golden and crisp. Drain on absorbent paper.
* Serve hot.


Saturday, February 13, 2016

Methi-Paneer Bhurji in Gravy

     Indian cuisine is heavily influenced by religious and cultural choices and traditions. There are also so many varieties of cuisines inside of India. I'm going to share one of the  delicious recipe today from North Indian Cuisine. It's all about simple and delicious Punjabi recipe.--"Methi-Paneer Bhurji in Gravy"--

   This delicious sabji is prepared with paneer(cottage cheese) and methi(fenugreek leaves). It's originally dry subji but I gave some twist like always and cooked this in restaurant style gravy. Obviously you have to note down recipe and than try it to impress yourself and your family that how professional cook are you..:)=

  My entry to #foodiemonday #bloghop, #northindiancuisine challenge. Let's rock the today's challenge with all yummy dishes.

For Gravy::
1 1/2 tablespoon Oil
2 tablespoon Butter
1 teaspoon Cumin seeds
1/2 cup Tomato puree(boiled tomatoes and peeled and blend )
1/3 cup Onion paste (sauté some diced onions in little oil, add 1 teaspoon ginger-garlic paste and few almond and cashews (optional). Sauté till onions gets light brown and than crush and make smooth paste)

1/4 teaspoon Turmeric powder
1/4 teaspoon Red chili powder
1/2 teaspoon Paprika powder
1/4 teaspoon Garam masala
1 tablespoon Green chili-Ginger-Garlic paste.
Salt to taste
1/4 cup whipping cream or fresh cream or malai
For Bhurji::
1/2 teaspoon cumin seeds
1/4 teaspoon Turmeric powder
1 cup chopped Onions
1/2 cup chopped Bell-Peppers
1/4 cup chopped Tomatoes
3/4 cup chopped Methi(fenugreek leaves)
1/2 tablespoon Kasoori methi
1-2 teaspoon Green chili & ginger paste
1/2 cup grated Paneer(cottage cheese)
2 tablespoon mix of oil and Ghee
1/2 teaspoon Red chili powder
Salt to taste.
Note: always adjust species according to your choice.
Some chopped cilantro and crushed roasted papad for garnishing.
For Gravy;
* Turn on the stove on medium heat and put pan on it.
* Add oil and butter in it.
* Add cumin seeds and cook for a minute.
* Add tomato puree and onion paste and cook for about 2-3 minutes.
* Add turmeric powder, red chili powder, paprika powder and garam masala in it and again cook for a minute.
* Add Green chili-Ginger-Garlic paste.
* Cover it and cook  for 4-5 minutes. Stir it in between.
* Add  Butter and salt and mix.
* If u want very smooth gravy , blend it with hand blender.(optional)
* Add whipping cream in it and mix.
 * Turn off the stove and keep this gravy on side for later use.
For Bhurji;
* Heat the oil and ghee in pan.
* Add Cumin seeds.
* Add chopped onions and cook till onions get soft and light pink.
* Add Green chili & ginger paste.
* Sauté for a minute and add chopped bell-peppers and tomatoes.
* Add turmeric powder, red chili powder and sauté.
* Add fenugreek leaves(Methi) along with kasoori methi and cook for couple of minutes.

* Add paneer(cottage cheese) and mix well.

* Season with salt and mix.
For Serving,
* Add gravy in Bhurji now.
* Turn on the stove on low and mix well.

* Cook for 2-3 minutes and turn off the stove.
* Garnish with some chopped cilantro and roasted papad.

* Enjoy it with Naan or Roti Or Parathas Or Rice.
  Happy cooking till next time..