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.