Corn & Paneer Tikki



1 cup Paneer (crumbled)

1 cup Corn kernels(boiled and mashed)

1/2 cup Potato (boiled and m,ashed)

2 tbsp Salted peanuts broken into halves.

2 Green chillies finely chopped.

2 tbsp Corriander leaves chopped.

1/2 tsp Dhana-Jeera powder.

1/2 tsp Badishep (fennel) powder

2 tbsp cornflour.

1/2 cup Bread crumbs.

Salt to taste.

Oil for shallow frying.


Mix all the ingredients ,except bread crumbs together.


Divide it into equall portion,make lemon size balls and press to form tikkis.



Shallow fry in hot oil,from both the sides.



Remove on absorbant paper to drain.


Serve hot.

Happy Cooking!!!


Aloo Tikki



2 cups boiled,deskinned and mashed Potatoes.

1 Green chilli finely chopped.

1 tbsp Corriander leaves finely chopped.

1/4 tsp Jeera powder(roasted)

Salt to taste.

3 tbsp Corn flour.

Oil for shallow frying.


In a bowl mix together all the ingredients ecxcept oil and cornflour.

Now add 1 tbsp corn flour and mix well.


Make small tikkis and roll them in remaining corn flour.


Make all the tikkis and keep aside.


Heat oil in a frying pan,shallow fry tikkis till golden .


Turn and fry from other side.


Once done remove on absorbent paper.


Serve hot with teekha and meetha chutney.

TIP:Paneer can also be added to this tikki.

Happy Cooking.


Pani Puri


Pani puri is a popular street food of india, Crisp semolina puris filled with sprouts and chilled mint flavoured water make a great snack for a hot summer afternoon. They are known as “golgappas” in northern india and as “poochkas” in west bengal. Sprouts can be replaced by hot ragda to compliment the chilled mint water. Making the puris takes some time to master and although they can be bought from a local store, the extra effort put in to make them at home is well worth the trouble.


For The Puris:

1/2 cup fine Rava (Semolina )

1/2 tbsp Maida.

3 tbsp Soda water (bottled)

salt to taste.

For The Pani:

1 litre Cold water.

1/2 cup fresh Mint chutney.

1/2 cup Khajur Imli ki chutney.

4 tbsp Everest Pani Puri Masala.

2 tbsp Khara Boondi.

Other Ingredients:

1 cup khajur imli ki chutney.

1 cup Mint chutney.

1 cup boiled Moong Sprouts.

1 cup boiled and mashed potatoes,mixed with salt and little chilli powder.

For the puris:

Combine the semolina, plain flour, soda water and salt to make a semi-stiff dough and knead well.

Allow it to rest under a wet muslin cloth for 10 to 15 minutes.

Divide the dough into 40 equal portions and roll each portion into 37 mm. (1½”) circles.

Place these circles under a damp cloth for about 5 minutes.

Deep fry in a kadhai in hot oil on a medium flame till they puff up and are golden brown (press each puri using a slotted spoon till they puff up in the oil).

images download

Remove, drain on absorbent paper and store in an air-tight container.


For the pani:

Mix together chilled water,chutneys and Pani puri masala .

Chill for at least 2 to 3 hours after making so that all the flavours get blended properly.

For the sprouts:

Heat 1 tsp oil,add asafoetida and turmeric,add sprouts and salt.

Mix well,sprinkle little water,cover and cook till soft.Keep aside to cool.

How to proceed:

Keep everything ready.Add boondi just before serving to the pani.


Crack a small hole in the centre of each puri.


Fill with a little sprouts and potatoes,then top a little khajur imli ki chutney and mint chutney.


Immerse it in the chilled pani and eat immediately.


Happy Cooking!!!


Bhel Puri.


This is the most commonly sold chaat in the streets of Mumbai. Almost every street has its own friendly bhelwala with his inimitable blends of chutneys and masalas. Bhel is a delectable combination of papadis, farsan,puffed rice, sev, onions, potatoes, raw mango and chutneys.Mumbai’s Juhu beach is very famous for its Bhel Puri.


2 cups 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!!!


Idli chat


20180305_144245This is an easy to make tasty and healthy snack made from leftover idlis.

Sweet curd can also be added to this recipe if desired.


8 Rice idlis(chopped into cubes).

1 tbsp Oil.

1/2 tsp Mustard seeds.

1/2 tsp Jeera.

Pinch of Asafoetida.

6 Curry leaves.

2 Green chillies chopped.

1/8 tsp Chilli powder.

1/8 tsp Pepper powder.

Salt to taste.

2 tbsp Barik sev.

2 tbsp Salted boondi.

1 tbsp chopped Corriander leaves.

1 tbsp Pudina Chutney.

1 tbsp sweet Tamarind Chutney.


In a pan heat oil,add mustard seeds,jeera,asafoetida ,green chillies and curry leaves,stir well.

Add chopped Idli,sprinkle chilli powder,salt and pepper powder.Mix well.

Stir fry for 2 to 3 minutes stirring in between till the idlis become crisp.

Switch of the gas,and add sev,boondi and chopped corriander leaves.

Remove in a serving bowl,add both the chutneys.sprinkle some more sev.

Mix well and serve hot.

Happy Cooking !!!


Dahi Vada


I am not a curd eater,hence I dont try many curd dishes,but Shonty is a big fan of curd so I made this specially for him..Thanks to my college buddy Mamta Gangan who gave me this recipe.


For Vada:

2 cups Udad dal

1 cup Moong Dal(skinless).

1 cup Green Moong Dal(with skin)

4 Green chillies.

2 tbsp chopped Ginger.

Salt to taste.

Oil for frying.

3 cups sweet Dahi.

Salt to taste.

2 tbsp Sugar.

pinch of Chilli powder.

pinch of roasted Jeera powder.

1/2 cup Khajur imli chutney.(recipe in chutney category)

1/2 cup Pudina chutney.(recipe in chutney category).

Barik sev and chopped corriander leaves for garnishing.


Wash and soak all the dals in water for 6 hours.Drain.

Add ginger and green chillies to dal and grind to a thick paste using very little water.

Add salt.


Heat oil in a kadhai and make lemon size vadas,fry on medium heat,till they turn golden brown in colour.


Remove on absorbent paper.


In a bowl mix 2 cups of water,1 tbsp Khajur imli chutney & 1 tbsp Pudina chutney.


Soak vadas in this mixture for 10 mins.


Squeeze the excess liquid,and arrange vadas in a plate.


Spread some Khajur imli chutney &  Pudina chutney.


In a bowl mix together curd,salt,sugar and 1 cup water.

Mix well.

Pour over vadas.Sprinkle chilli powder and jeera powder.


Garnish with sev and corriander leaves


Serve immediately.

Happy Cooking !!!


Chatpata Green Chana Chat


1 Cup Green chana (Washed,soaked overnight and cooked in cooker till five      whistles).

1 Big potato (Boiled,peeled and cut into pieces).

1 Onion Chopped.

1 Tomato Chopped.

2 tbsp mixed farsan.(Optional)

1 tbsp Nylon sev.

1 tbsp Chopped corriander leaves.

6  Papdis (Sev batata puri wali puri)

3 tbsp Green grapes chutney(Recipe available in chutney Categorie)

1/2 tsp Chat masala.

Salt to taste.


Wash and soak green chana overnight.Add salt and water, cook in a pressure cooker upto five whistles.

Drain the excess water from chana,sprinkle chat masala  and mix well.

In a big bowl mix together onion,tomatoe,potatoes,farsan 2 papdis broken in pieces and chana.

Add green grapes chutney,taste for salt,if required add as per requirement.

Remove in a serving bowl,sprinkle nylon sev and chopped corriander leaves.

Top up with remaining Papdis.

Serve with chilled Aam panha.(Recipe available in drinks Categorie)

  • Tip-Instead of green grapes chutney.1 1/2 tsp each of spicy mint chutney and sweet khajoor chutney can be added.
  • Chatpata chana’s can also be topped up with whisked curds.
  • You can also use fresh green chana  available in market for this receipe.

Happy Cooking !!!