Saturday 18 July 2020

Saanjh Savera

Saanjh Savere is a signature recipe from the famous chef Mr. Sanjeev Kapoor. I was greatly inspired by this and tried to make the same with slight variations for ease of cooking. So let's try it -


  • Spinach Leaves – ½ kg (cleaned and stems removed)
  • Paneer (Cottage Cheese) – 200 gm (finely grated)
  • Tomatoes - chopped 1 bowl
  • Onion – chopped 1 bowl
  • Gram flour (Besan) – 2 tablespoons
  • Maize flour (makke ka aata) – 2 tablespoons
  • Corn flour – 1 tablespoon
  • Green chili – finely chopped – 1 teaspoon
  • Ginger – finely grated – 1 tea spoon
  • Garlic – finely chopped – 1 tea spoon
  • Whole Garam Masala (2 Green Cardamom, 1 black cardamom, cinnamon sticks, bay leaves, 2 cloves)
  • Cumin seeds (Jeera Whole) – 1 tea spoon
  • Cream – ½ cup
  • Dry fruits powder (Cashew powder, Almond powder, 1 tablespoon each)
  • Turmeric powder – 1 teaspoon
  • Red Chili powder – 1 teaspoon
  • Garam masala powder – 1 teaspoon
  • Cumin powder – 1 teaspoon
  • Salt – 1 teaspoon 
  • Butter – 2 tablespoons
  • Oil – for deep frying - ½ cup
  • Milk – ½ cup
  • Kasoori methi –  1 teaspoon


  • Boil and strain spinach and keep aside to cool and drain away all water
  • Make paste once it has cooled down. (Don’t add any water while making paste). It should be thick paste

  • In an open pan - heat 1 tablespoon oil, add a pinch of whole jeera (Cumin seeds), 1 tablespoon chopped onion, ginger and garlic and saute for 2 minutes

  • Add spinach leaves paste to it and roast it
  • Add gram flour (besan) and maize flour – mix properly 
  • Add a pinch of jeera powder, garam masala powder, salt

  • Keep mixing in the pan, till all the water from spinach paste has dried and it becomes a dough

  • Take it out of the pan and keep it aside to cool down. Keep it covered with lid, so it doesn’t dry out
  • Put the grated paneer in a separate bowl, add chopped ginger, garlic, coriander leaves, salt and 1 pinch of garam masala.

  • Mix these together with band and make small balls

  • Now take the spinach-flour dough and make it in shape of small bowls and fill with the paneer balls and close completely from all sides
  • Do this for all the spinach-flour and paneer – should make around 10 stuffed balls with this quantity of ingredients

  • In a deep fry pan, heat oil 
  • Roll the stuffed balls on corn flour and deep fry in the pan, till light brown 

  • Keep these fried spinach-paneer stuffed balls aside, while we prepare the gravy

For preparation of gravy
  • In a shallow pan, heat oil add – chopped ginger, garlic, onions and whole garam masala and roast properly

  • Add ½ cup milk and cover with lid for 5 minutes
  • Remove from flame and keep aside to cool down. 
  • Once it’s cooled down, make a paste in mixer-grinder
  • In a shallow pan, add 2 tablespoon butter, a pinch of whole jeera and add the paste we just prepared.
  • Add turmeric, garam masala powder, red chilli powder, salt and mix the dry fruits powder and ½ cup water - cook for 5 minutes on low flame
  • Add kasoori methi and mix properly and leave on low flame for 10 minutes. Once the gravy is cooked properly, add cream to it.

  • Turn off the heating /flame and remove the pan from heat. The gravy is ready
  • At the time of serving, take the fried spinach-paneer balls and cut each ball in two halves

  • In a serving bowl -put the gravy and the half-cut spinach -paneer-balls. 
  • Garnish with cream and serve.

Saturday 25 April 2020


Momo is one of the famous recipe from Nepal. This is also known as dumplings. It can be eaten as side and main dish. It can be a vegetarian and Non-Vegetarian as you choose. Momo / Dumplings is very famous dish in all over world and especially in Asian countries. Most of the restaurant are adding this menu to their menu card.

  • 1/2 small bowl chopped onions
  • 1/2 small bowl chopped capsicums'
  • 1/2 small bowl cauliflowers
  • 1/2  small bowl chopped cabbage 
  • 1/2 small bowl chopped carrot
  • 1 tablespoon chopped ginger and garlic
  • 1 teaspoon chopped green chili'
  • 1 tablespoon salt
  • 1/2 tablespoon pepper
  • 2 tablespoon oil
  • 2 cups flour (maida or all purpose flour)
  • 1 teaspoon noodle masala or sauce (Optional, if you want it tangy or spicy)


Preparation of Fillings:

Take all the vegetables, which are finely chopped and mix them in a bowl.
Saute these chopped vegetables in oil on a heated pan
Mix all the spices, salt and optional sauce/noodle masala
Once it is fried a little, take it off the flame and keep aside to let it cool
Your filling/stuffing is ready

Preparation of Dough and filling with vegetables:

Make the dough with Maida/all purpose flour, oil and water.
Keep the dough aside for 15 minutes
After that make small balls of dough and flatten it (like small chapati/poori) - 3-4 inches in diameter.
Stuff the fillings in these and press the edges while folding from one end to the other in shape of dumplings

Steam the dumplings:

Heat up water in steamers (or you can also use idli stand in a cooker, if you dont' have steamers)
Grease the surface with light oil to prevent dumplings from sticking to the stand
Put the dumplings on the stand
When the water boiled, cover the lid of the steamer
Keep steaming it on low/medium flame for 15 minutes

Your dumplings are ready. You can serve them steamed or gently fried with some sweet and chili sauce as well.

Method for preparation of dips:

Take 1 tomato, 3-4 red chilies, 1/2 capsicum 1/2 onion, 3-4 garlic cloves
Boil them in a pan for 10 minutes.
Let it cool
In a mixer-blender make a paste of this
Heat 1 teaspoon olive oil/ Vegetable oil in a small pan and add this paste and salt as per your taste.

Friday 6 December 2019

Pan Fry Tawa Noodles

After long we are posting a recipe and this time it is Pan Fry Tawa Noodles. These pan fried noodles are tossed with colorful vegetables and coated in a savory sauce. It is a quick and easy option that can be made quickly. Perfect comfort food for this winter season.

2 Bowl Boiled noodles
1 small bowl chopped onion
1 small bowl green capsicum
1 small bowl chopped carrot
1 small bowl chopped green spring onion
1 tablespoon chopped garlic
1 tablespoon chopped green and red chili
1 teaspoon white vinegar
1 teaspoon soya souse
1 teaspoon green chili souse
1 teaspoon salt
3 tablespoon vegetable oil

  • Heat oil in a pan and add garlic and all chopped vegetable in it, fry it for 2 to 3 min.
  • Add  salt, all sauce  and boiled  noodles in it
  • Mix well and fry it for 2 min on high flame
  • Garnish with some spring onions and serve hot

Wednesday 17 January 2018

Sooji Kheer for Toddlers

I always recommend sooji for kids as it is one of the nutritious and easily digestible food for your little one. Sooji kheer can be given to babies after the completion of 6-7 months once they start taking solids. Sooji Kheer is not only very healthy but keeps your toddler full for long time and is very easy to make. 

1tbs Ghee
2 spoon Sooji
Pinch of Cardamom Powder
One glass Milk
Jaggery (according to taste)

In a pan, heat ghee then add sooji and sauté it for half a minute

Then add half and glass water and roast it for 1-2 minutes on low flame, keep stirring the
sooji so that no lumps are formed
Once the sooji evens out, add milk and let it simmer for 2 minutes, keep stirring in

Now add cardamom powder and jaggery and keep it on low flame for another minute
Your Sooji Kheer is ready
Serve hot

It tends to thickens after sometime so keep the consistency little thin and if it thickens
then you can add some milk before feeding your little one
You may add almond and cashew if you like
Instead of jaggery you can use sugar / dates or any other sweet enhancer that you use for
your toddler

Sunday 30 April 2017

Daal Makhani

Daal Makhani is an all-time favorite dish of Punjab. It is made with onion & tomato based gravy and is mildly spiced. Below is my way of cooking simple Daal Makhani, very easy & tasty recipe. Daal Makhani taste best with Jeera rice or plain steamed basamati rice.

Tuesday 25 April 2017

Mushroom Veg Puff

Looking for some new snack when you are planning your next get together or kitty party then this Mushroom Veg Puff is just the thing for you. Tasty and quick to make and the best part is most of the preparation can be done beforehand giving you more time with your guest :-) Do try this simple recipe of mouthwatering snack. 

1 bowl chopped  Mushroom
1/2 bowl chopped onion, ginger, garlic, green chili and coriander
1/2 bowl boiled corn, green peas and carrot
1/2 bowl chopped green and red capsicum
1 table spoon vegetable masala
1/2 boiled and mashed potato
1 teaspoon salt
1 teaspoon red chili flakes
1 teaspoon black pepper
1 tablespoon butter
1 teaspoon lemon juice
3-4 Pastry sheets

  • Heat butter in a pan and add chopped mushroom, corn, peas, carrot, capsicum, onion, ginger & garlic, green chili
  • Fry it for 2 to 3 mins and add all dry spices in it
  • Mix well and add boiled potatoes in it
  • Remove from stove and keep it aside to get cold
  • Cut small square of Puff  Pastry Sheets and keep stuffing in the center.
  • Fold it from other side and press it with fork
  • Grace oil in the oven try and keep in it and place it in preheated oven for 15 to 20 min.
  • Remove it from oven and serve hot with chutney and tomato sauce

Saturday 22 April 2017

Chicken Keema Kabab

In any season our taste buds crave for some hot and finger food so yesterday I made these amazing Chicken Keema Kabab. The flavors are awesome and what a nice dish to serve with hot tea. Enjoy this tasty & hot Chicken Keema Kabab with evening tea time.

Sunday 16 April 2017

Veg Fried Rice

Fried rice is a very popular and common dish of East and Southeast Asian cuisines, It is also very popular street food in Asia. Fried rice is a dish of cooked rice that has been stir-fried in a frying pan. Usually it is prepared with vegetables, meat and eggs. Today I tried to prepare it in a simple way with vegetables.

Friday 31 March 2017

Coconut khoya Berfi

No festival is complete without some delicious food so I kick start my fast with this melt in your mouth Coconut Khoya Berfi. I made this berfi without sugar or sugar syrup . You can feel original flavor of coconut, milk, khoya and dryfruits  On this sweet note wishing everyone a very happy Navratri.

Wednesday 22 March 2017

Baigan Bhaja

Baingan Bhanja or Begun Bhaja is a Bengali dish, where the big sized aubergines (small sized round eggplants) are sliced and marinated to give it exotic taste. There are a number of methods of making Baingan Bhaja.