soji palak pakoda

Palak has a high nutritional value and is extremely rich in antioxidants.Spinach, along with other green leafy vegetables,is considered to be rich in iron.And this all goes with a yummy pakoda's :)

1. Palak:---1 bunch(finely chopped)
2. palak:---1/2 bunch(steamed and make a paste)
2. Soji:----1/2 cup.
3. Rice flour:----1tsp.
4. Besan:---1cup.(or as required)
5. Jeera powder:---2tsp.(freshly ground)
6. Carom seeds (ajwain):---1/2 tsp.
7. kasuri meethi :----1/2 tsp.
8. Chilli powder:-- 2tsp.
9. Termeric:-----1/2tsp.
10.Soda:---- 1pinch.
12.Tamarind sauce:--1tsp.
13. oil to fry.
14. salt to taste.
1. add every thing accept oil.
2. keep aside for 1/2hr.
3. fry it in hot oil.
4. serve hot. w

Paneer tawa masala

Paneer is all time favourite in my house.My kids love paneer, my son don't drink milk at all but he loves paneer, so i'm happy :)



. 3 cups paneer cutted in square

. 2 tbsp dried fenugreek leaves, crushed

. 1 tsp chilli powder

. 1/2 tsp turmeric powder

. 1 tsp chaat masala

. 1/2 tsp carom seeds (ajwain)

. 1/2 tsp cumin seeds (jeera)

. 1/2 cup chopped onions

. 2 tsp garlic paste

. 1 tsp chopped green chillies

. 1 tsp coriander (dhania) powder

. 1/2 cup fresh tomato puree

. 1/4 tsp caraway seeds (shahjeera), roasted

. 2 tbsp fresh cream

. 1/2 tsp punjabi garam masala

. 6 tbsp oil

. salt to taste


. Marinate the paneer cubes with dried fenugreek leaves, chilli powder, turmeric powder, chaat masala and salt. Keep aside for ½ hour.

. Heat 3 tablespoons of oil in a non-stick pan and shallow-fry the paneer pieces in it till they are golden brown in colour.

. Drain on absorbent paper and keep aside.

. Heat the remaining oil on a tava and add the ajwain and cumin seeds to it.

. When they crackle, add the onions and sauté till they turn translucent.

. Add the garlic paste, green chillies, coriander powder and salt and sauté for 2 minutes.

. Add the tomato purée and caraway seeds. Cook till the oil separates from the gravy.

. Add the fried paneer cubes, cream and Punjabi garam masala and mix gently.

. Serve hot garnished with coriander.

Baingan ka bharta

Baingan bharta is so instant dish, we can make it in some time and its yummy too, to eat with garam garam phulkas... you can take a bite of bharta and curd also, eat it any ways this dish taste nice.


3 medium-sized eggplants (roughly 500gms/ 1 pound)
2 tbsps vegetable/ sunflower cooking oil
1 tsp cumin seeds
2 medium-sized onions chopped fine
1 tbsp garlic paste or garlic chopped very fine
1" piece of ginger grated fine
2 green chillies (optional but they give the Bharta a nice kick!)
2 large tomatoes chopped fine
1/2 tsp coriander powder
1/2 tsp cumin powder
1/2 tsp garam masala (see link below for recipe to make your own)
2 tbsps finely chopped fresh green coriander
1 cup finely chopped fresh spring onion.


  1. . Roast on a gas cooktop by just placing the eggplant straight on the burner and keeping the flame on low setting. Keep turning and cooking till all the skin on the eggplant is charred and the inner flesh looks really soft. A good sign to watch for is that the eggplant seems to 'cave in' on itself!Once the eggplant is roasted, allow to cool fully and then peel off and discard the charred skin. Once cool, coarsely mash and keep aside for later use.
  2. . Now set up a pan on medium heat and add the cooking oil. When hot, add the cumin seeds and cook till the spluttering stops.
  3. . Add the onions and fry till soft and translucent.
  4. . Add the garlic and the ginger and fry for 1 minute.
  5. . Add the tomato and all the powdered spices, including the garam masala. Stir well and cook for 3-5 minutes, stirring often to prevent the spice mix from sticking to the pan. . . Sprinkle a little water if needed.
  6. . Now add the eggplant and mix well. Add the chopped fresh coriander, spring onion and stir. Cook another minute and turn off the heat.

marble cake


. 1/2 cup unsalted butter, room temperature, plus more for the pan

. 1 cup sugar

. 1 3/4 cups flour

. 1 1/2 teaspoons baking powder

. 1/2 teaspoon salt

. 3 large eggs

. 1 1/2 teaspoons vanilla

. 2/3 cup buttermilk

. 1/3 cup cocoa powder


. Preheat the oven to 350°F. Grease and flour the loaf pan.

. Cream the butter and sugar. Using a stand mixer with a paddle attachment, beat the butter and sugar until light lemon-colored and fluffy, about 5 minutes.

. Measure the flour and crack the eggs. While the butter and sugar are creaming, measure out the flour, baking powder, and salt into a small bowl and whisk lightly to combine. Crack the eggs into a bowl and add the vanilla.

. Add the eggs. Scrape down the sides of the bowl with a spatula. Add the eggs, one at a time, beating well in between each addition and scraping the bowl as needed.

. Add the flour and buttermilk, alternating. Add 1/3 of the flour to the batter and beat on low speed just until incorporated. Then add 1/2 of the buttermilk and beat.

. Add another 1/3 of the flour, and beat, and then the last of the buttermilk and beat. Finally, beat in the last 1/3 of the flour.

. Add the chocolate. Transfer roughly 1/2 of the batter to a separate bowl.

. In a small bowl, mix the cocoa powder with 2 tablespoons of hot tap water until smooth. Add this chocolate mixture to the remaining batter.Beat to incorporate.

. Spoon into the prepared pan, creating a two-layer .

. Beginning with the vanilla mixture, place four spoonfuls of batter into the pan, spacing them far enough apart so that you can create a checkerboard when you add the chocolate batter.

. Add the chocolate batter into the empty spaces to fill the bottom of the pan in a checkerboard pattern. Repeat with the second layer, alternating the vanilla and chocolate batter.

. Using the handle of a wooden spoon, swirl the batter to create a marbled effect.

. Bake the cake. Place in the oven and bake for about 40 minutes, rotating the pan half way through. The cake is done when it has browned slightly and a cake tester comes our clean when inserted into the middle.

. Cool on a rack for 10 minutes and then unmold and let cool completely.  

kolhapuri mutton chops

Kholapuri mutton chops, is one of the favourite dish of my husband. Believe me try it and make your husband happy:)

Things you need:---

mutton chops:- 1/2kg.
dry coconut (khopra):- 100gm.
oinons:- 4 medium.
corainder:- 2tsp.

poppy seeds:- 2tsp( soaked in water) and make a fine paste.
chashew:- 2tsp(soaked in water)and make a fine paste.
Turmeric powder- a pinch
Tomatoes - 2 ripe medium size
Sankeshwari red chilli powder - 2 tsp
Green Cardamom Powder - 1/2 tsp
Garam masala powder - 1 tsp
Oil - 3 tbsp
Salt to taste

Method to prepare:------

Rub salt and turmeric powder to the chops.Cook the mutton in pressure cooker with sufficient water till mutton is almost cooked. Keep aside once its done.
Grate khopra and dry roast on a hot tawa till light golden brown. Make sure it does not burn.
Sliced oinon and fry till brown and make a fine paste.
Heat 1 tsp of oil in a kadai,grind it with roasted khopra into fine paste by adding little water.
Chop tomatoes into fine pieces. Keep them aside.
Heat rest of the oil in a pan.
Stir in ginger-garlic paste. Fry for few mins until the raw smell is gone.
Then add tomatoes and cook for five minutes.
Once the tomatoes are nicely cooked, add the Sankeshwari red chilli pw and khopra-onion paste. Cook on high heat till oil leaves the sides of the pan. You will know its well cooked when the oil starts coming out on the edges.
Add boiled mutton to the pan. Put it on high flame so that it starts boiling. Check for salt if its sufficient, else adjust to your taste.
Stir continuously till the gravy becomes thick. Once the mutton pieces are nicely coated with masala, sim it for a while till you get the correct thickness, add poppy and cashew paste.
Sprinkle green cardamom powder and garam masala powder before taking it down. I used whole cardamom and that gave a sweet taste. If you prefer it really hot I think we can just add 1 whole cardamom.