Corn Bhel



2 cups Sweet corns (steamed)

1/2 cup Kurmura

1/2 cup Nylon Sev

1/2 cup mixed Farsan.

10  Papadi

1/2 cup chopped Onions

1/2 cup boiled & chopped Potatoes.

1 tbsp finely chopped raw Mango (optional)

2 tsp fresh Mint chutney

4 tbsp Khajur Imli ki chutney

1 tsp Black Salt

1/2 tbsp Lemon juice.

chopped Corriander leaves.

Combine all the ingredients in a large bowl and toss gently till all the ingredients are well mixed.

Divide into 4 equal portions and garnish each portion with the Sev,chopped corriander leaves and papdi.

Serve immediately.

Tips-Nylon sev is a very thin variety of deep fried besan sev used as a topping for chaats. It is readily available at most provision stores.

Happy Cooking!!!


Masala Pav



This is a quick and easy to make spicy dish,Ladi pav stuffed with spicy stuffing made of onion,tomatoes and capsicum,flavoured with pav bahaji masala,topped with cheese for richness.


4 Ladi pav

4 tbsp Butter

1 tbsp Jeera

2 tbsp Ginger garlic paste.

1 cup chopped Onion.

1 cup chopped Tomatoes

1 cup chopped Capsicum


½ tsp Chilli powder.

1 ½ tsp Pav Bhaji Masala.

¼ tsp Turmeric powder.

1 tbsp Lemon Juice.

4 tbsp Chesse grated

2 tbsp Coriander leaves chopped.

Salt to taste.


In a pan,heat 2 tbsp butter,add jeera seeds,when they crackle add onions and ginger garlic paste.

Sauté for 30mins.Now add capsicum and tomatoes,add chilli powder,turmeric powder,pav bhaji masala and salt,stir for a minutes,add ½ cup of water,cover and cook for 8 mins.stirring and mashing in between.Add lemon juice and mix well.


Divide in 4 portion and keep aside.

Heat ½ tbsp butter on a griddle,slit Ladi pav and roast on both the sides.


Stuff one portion of prepared masala in the pav,close and roast for another minute,finish all the four pav’s this way.


Remove in the serving plate,top up with remaining stuffing,sprinkle grated cheese and chopped coriander leaves.


Serve immediately.

Happy Cookind!!!


Oregano flavoured Cheesy Mayonnaise Corn


This recipe is dedicated to my lovely neice Sanjana,who is a big big foodie,loves to eat as well as cook (recently cultivated hobby )For sometime now she has been following my blog closely and experimenting  one dish every day.Some of my dishes  like sheera,bharli vangi,sevaiya kheer,aloo chi bhaji, plain yellow dal,pulao are her favourites…not to forget cakes.She was only 5 years old when I got married to her chachu and came in her life..since then we have been hanging out together and have  so many memories related to food…. masala dosa from Ratna,Mcd’s burgers,Omlete sandwiches made in her mom’s kitchen,plain bread jam,roadside pani puri,karanjis and prawns by my MIL,bhel puri /sev puri from our bhaiya,chats and chineese along with gola at Juhu beach,bhajji pav at Aksa……never ending spread at Global fusion.

Along with my good friend Afshan,she is approver of my food,any new dish tried has to go through her…and anything new tried by her anywhere has to come to me,thats our mutual understanding..Few days back she took  me to Jawahar nagar in Goregaon to eat cheesy corns,they were just yummilicious….but very costly 80 Rs for a bowl…So I decided to try it out at home and the result was unbelivable,was appreciated by everyone….so here goes the recipe….this is for you baccha,love u.


2 cups Corn kernels (steamed)

4 tbsp Mayonnaise.

1 tbsp Green pudina chutney.

1/2 tsp Sandwich masala.

1 tbsp Butter.

1/8 tsp Pepper powder.

1/8 tsp Chilli flakes.

1/4 tsp Oregano.

2 tbsp grated cheese.

1/2 tsp Olive oil.

1 tsp lemon juice.

Salt as required.


In hot steaming corn kernels,add all the above ingredients except cheese,mix well.

Remove in a serving bowl and top with grated cheese,serve hot.

Happy Cooking !!!



Chinese Bhel



Chinese bhel is a crispy chat available everywhere on roads of Mumbai, this is one and only  chaat that is served on a chinese stall.Its easy to make yummy receipe.


2 cups fried Noodles (easily available in market)
1/2 cup thinly sliced Capsicum
1/2 cup shredded Cabbage
1/2 cup thinly sliced Carrot.
1/4 cup thinly sliced Onions.
1/4 cup boiled Corns.
1/4 cup Schezwan Sauce.
 In a big bowl take fried noodles.
 Add shredded vegetables.
Add sauce and mix well.
Remove in a bowl and serve immediately.
Tip-You can also add little tomato ketchup if you want to make it less spicy.
Happy Cooking!!!

Ragda Pattice



This dish actually makes a complete meal and one that takes very little cooking.

You can also have just the ragda topped with the onion and chutneys with pav instead of the patties.


For The Ragda 

1 cup Safed Vatana (dried white peas)

1 tbsp Oil.

1/4 tsp Asafoetida.

1/4 tsp Haldi powder

1/2 tsp Chilli powder

2 tsp Dhana-Jeera Powder.

2 tbsp Imli Chutney.

salt to taste

For The Pattice:

4 cups Potatoes(Boiled and mashed)

1 cup Green peas (Boiled and mashed)

6 tbsp cornflour

2 tbsp Green chilli,ginger,garlic paste

salt to taste

Oil for shallow frying.

Other Ingredients

1/2 cup Green Mint chutney

1/2 cup Imli chutney

1 cup Nylon Sev

1 cup Onions(chopped)

For the ragda
Soak the dried peas overnight.

Drain, add approximately 3 to 4 cups of fresh water,chilli powder,salt & dhania jeera powder, pressure cook for 4 whistles or until the peas are soft.


Prepare the tempering by heating the oil, add asafoetida.Add cooked peas and mix well mashing the peas slightly so that the gravy becomes thicker.Simmer for 10 minutes.


Switch off the gas and let it cool,now add imli chutney and mix well.Add in all the other ingredients for the ragda adding more water if required. Mix well.

Keep aside.

For the pattice:

In a plate,mix boiled potatoes, green chilli,ginger,garlic paste,mashed green peas,salt and 2 tbsp corn flour.


Knead to a soft dough.

Divide into 12 equal portions,press to form tikki,roll in cornflour.

Repeat to make the remaining 11 patties.


Shallow fry on a non-stick pan till the patties are golden brown and crisp.




Remove on absorbant paper,keep aside.

For serving, place 2 patties on a plate and pour the ragda over.




Top with all the chutneys.


Sprinkle the sev and onions on top.


Serve immediately.

Happy Cooking !!!






For The Stuffing

2 tbsp Dabeli masala , readily available in market.

2 tbsp meethi chutney

2 tbsp oil

4 Potatoes ( boiled, peeled and mashed)

2 tbsp finely chopped coriander leaves

1/2 cup fresh pomegranate pearls

1/2 cup Masala peanuts

4 dabeli pavs

4 tsp finely chopped onions

1/2 cup  nylon sev

2 tbsp butter for cooking

For the stuffing

Heat oil in a pan,add dabeli masala,roast well,add 2 tbsp water,mix well and cook on a medium flame for 1 minute, while stirring continuously.
Add the mashed potatoes, mix well and cook on a medium flame for another 2 to 3 minutes, while stirring continuously.

Remove from the flame, transfer it to a plate and press well with the back of a spoon.


Spread some meethi chutney,sprinkle sev,masala peanuts,pomogranate pearls and chopped corriander leaves evenly on it.


How to proceed

Take a pav and slit it in to two sides at right angle (keeping them joined at the remaining 2 ends).
Apply little butter on inner side of pav and roast the pav on tava for 30 secs.Remove in a plate
Stuff with 2 tbsp of the stuffing.


Spread meethi chutney evenly on it.


Top up with sev,pomogranate pearls,masala peanuts and chopped corriander leaves.Press together.


Cook each dabeli on a hot tava (griddle) for a minute using a little butter.


Serve immediately garnished with sevand masala peanut.

Repeat with the remaining ingredients to make 3 more dabelis.

Happy Cooking !!!


Puri Chat



1/2 cup chopped Tomato
1/2 cup chopped Onion
½ cup chopped Potatoes(Boiled,peeled and chopped)
½ cup Boiled sprouted Moongs.
1/4 cup chopped Corriander Leaves
¼ cups Meetha chutney.
¼ cup Mint Chutney.
1/2 cup Nylon Sev
1 packet Pani puri ka puris.
¼ tsp Chat masala.
Salt to taste.


In a bowl mix together,tomatoes,onions,potatoes and moong,sprinkle chat masala and salt.
Mix well.
In a plate arrange puris,poke and open them to make an incersion.
Fill the puris with the prepared mixture,add meetha and mint chutney.
Sprinkle sev and chopped coriander.
Serve immediately.

Tip:Beaten sweet curd can also be added to this dish to make dahi puri chat.

Happy Cooking!!!