Aloo Paneer Tikki

A unique tikki made with potatoes and cottage cheese

Serves: 4


  • Cottage Cheese 500 grams
  • Potatoes boiled and mashed 1 cup
  • Green chilli chopped 1
  • Salt to taste
  • Refined flour (maida) 1/2 cup
  • Gram flour (besan) 1/4 cup
  • Oil to shallow fry
  • Dried breadcrumbs 3 tablespoons
  • Fresh breadcrumbs 1 1/2 cups
  • Red chilli powder 1/2 teaspoon
  • Alfalfa sprouts a few
  • Thin strips of red capsicum a few


Step 1 Put mashed potatoes in a bowl, add green chillies and salt and mix well.

Step 2 With a deep cylindrical cutter cut cottage cheese into long cylinders. Further cut the cylinders into thick slices.

Step 3 Mix together refined flour, gram flour and salt in another bowl. Add sufficient water and whisk to make a smooth and thick batter.

Step 4 Heat sufficient oil in a non-stick pan.

Step 5 Mix dried breadcrumbs and fresh breadcrumbs in a bowl.

Step 6 Sprinkle a little salt and red chilli powder over the cottage cheese slices. Spread a little flour batter over each cottage cheese slice.

Step 7 Divide potato mixture into small equal balls. Place one potato balls on one cottage cheese slice and cover with another slice and press slightly. Similarly prepare more sandwiches.

Step 8 Spread the flour batter all around the sandwiches, roll them in breadcrumb mixture so that they are well coated.

Step 9 Put them in the pan and shallow-fry, turning sides, till golden on both sides. Drain on absorbent paper.

Step 10 Place them on a serving plate, garnish with alfalfa sprouts and thin strips of red capsicum and serve hot.


Rains with this yummy Dish is a perfect combo to make your day.

A Must have in Rains_ Chicken 36

Chicken 65 finds a regular place in any Indian restaurant menu. It is a very popular chicken starter or snack recipe.

Serves: 3-4


1 Egg

2 1/2 tblsp Cornflour

1 tblsp Rice Flour

1/2 cup thick Curd (Dahi)

1 1/2 tsp Ginger Garlic Paste

1 1/2 tsp Red Chilly Powder

1/4 tsp Black Pepper Powder

1/2 tsp Coriander Powder

1/2 tblsp Lemon Juice

1 Sprig Curry Leaves

2 – 3 cloves Garlc chopped Finely

2 – 3 Green chillies Slit lengthwise

1 tblsp finely chopped Coriander leaves

Salt To Taste

Oil for frying

1 pinch Tandoori Color (Or Orange Color)

For Garnish:

Few sliced thin onions

Few lemon wedges

Chopped green coriander


Take them out on a paper towel and keep aside.

In a separate pan heat 1 tblsp of oil. Take a bowl mix together ginger garlic paste, red chilly powder, black pepper powder, lemon juice, color, salt, coriander powder and whisked thick curd. Now add the chicken pieces. Cook the bowl and marinate them for 2 – 3 hours in a refrigerator.

Before start frying to the marinated chicken pieces add a beaten egg and then cornflour and rice flour. Mix well so that all the chicken pieces are well coated with the flours. Make sure no lumps are formed.

Heat oil in a kadai. Once it becomes hot drop the chicken pieces one by one in the oil and fry them till golden crisp. Do not put too many pieces but fry them in small batches so that all pieces are cooked evenly. Keep turning with a slotted spoon once in a while.

When it is hot add the curry leaves and chopped garlic. Once the garlic gets slightly golden brown add the slit green chillies.

To this add the tomato ketchup and add the fried chicken pieces. Mix well.

Dish out the pieces in a serving platter and garnish with thin sliced onions and lemon wedges and coriander leaves.

Conclusion  Fried chicken with curry leaves tempering just makes this dish simply drool worthy


Baby Corn Pakoda- A must in Rains

Rains without Snack is incomplete. Baby Corn pakodas make a very good cocktail snack for Summers.

Serving: 2-3


12-15 Baby Corn
1 cup Plain Flour
2 tbsp Gram Flour
1 tbsp Corn Flour
3 to 4 Garlic pods (peeled and crushed)
2 Green Chilies (finely chopped)
Some ginger pieces (finely grated)
1 tbsp coriander finely chopped
A pinch of baking soda
Salt to taste
1 tbsp hot oil
½ tsp Chaat Masala (Optional)
Oil for deep frying
2 small green onions (for garnishing)


  1. Wash the baby corns and let them dry on a kitchen towel.
  2. Take a big bowl add all the flours, garlic, green chillies, ginger. Now adding little by little water make a thick batter. Mix it well without any lumps. Make sure to beat the batter for full 5 minutes so that the batter gets light.
  3. Add hot oil, chopped coriander, salt, soda and mix well.
  4. Heat the oil in a kadai/ wok. When the oil is hot, put a drop of the batter in the oil. If the drop comes up immediately that means the oil is ready.
  5. Reduce the flame to medium.
  6. Now take a baby corn and dip it in the batter such that it is evenly coated with it. Put it in the hot oil. Repeat the process for 4 – 5 more baby corns.
  7. Fry these baby corns till they are golden brown in color. Make sure not to overcrowd the kadai.
  8. Take them out and drain on absorbent paper.
  9. Garnish it with chopped green onions.


Serve this hot Baby Corn Pakoda with ketchup and enjoy the rains.


Moong Dal Khasta Kachori

Khasta Kachori is one such snack recipe made with all purpose flour, loaded with various spices and chutneys. Extremely delicious and savourful and a must for Summers.

Serves: 2


1 cup all purpose flour

1/4 cup moong dal

1 pinch powdered asafoetida

1/4 teaspoon minced green chilli

1/4 teaspoon garam masala powder

2 teaspoon dry mango powder

1 cup Refined oil

3 tablespoon beaten yoghurt (curd)

2 tablespoon melted ghee

1/2 teaspoon cumin seeds

1/4 teaspoon minced ginger

1/4 teaspoon coriander powder

1/2 teaspoon Red chilli powder

1 tablespoon Gram flour (besan)

2 pinches salt

2 tablespoon sev


Step 1 Mix maida and ghee in a bowl. Add 1/4 tsp salt and little water. Knead well to a firm dough.

Step 2 Make small balls of the dough and keep aside.

Step 3 Heat 1 to 2 tbsp oil in a frying pan over medium flame. Add cumin seeds and asafoetida powder. Fry for 30 seconds. Add the moong dal and fry for a minute.

Step 4 Now add the green chilli paste, ginger paste, garam masala powder, gram flour, red chilli powder, mango powder, coriander powder and salt. Mix well and cook for 5 to 6 minutes.

Step 5 Roll the dough into small/medium circle and add 1 or 2 tsp of the filling in the center. Fold well and roll again ensuring the filling does not come out.

Step 6 Heat oil in a deep frying pan over medium flame. Fry the prepared kachoris until golden brown on both sides and puffed up.

Step 7 Remove and drain excess oil. To serve, crack a hole in the centre of the kachori. Add 2 to 3 tbsp of beaten curd.

Step 8 Add green chutney, sweet tamarind chutney, red chilli powder, onions, cumin powder, coriander leaves and salt on top. Garnish with sev and serve.


Kachoris are one of the favourtie street foods in North India, this chaat recipe is a must try.

Why opt for Stainless Steel Pressure cooker?

When it comes to cooking, households always prefer using stainless steel cookware, designed to last longer and look stunning even after being used for years together. So when it comes to buying a pressure cooker, it is obvious that a stainless steel make would be more advisable. Knowing the same let’s understand, the top reasons for buying the stainless Steel Pressure Cooker –


  • Durability: Made with high quality materials, stainless steel pressure cookers are durable, last longer and are highly dependable than aluminium pressure cookers.
  • Heavy weight: Stainless steel offers more resistant and is sturdier and heavy as compared to regular pressure cookers. So you need not worry about dents or bents even after prolonged usage.
  • Lustrous Look: Stainless Steel pressure cookers come with a lustrous sheen that lasts for years together, and also give you the flexibility to cook and serve in the same utensil.
  • Thicker Bottom: This type of cooker comes with a thicker bottom offering you a sturdier and easy to use option.
  • Cooks all types of Food: Stainless steel does not react to any food material, so you can easily cook foods that are acidic in nature without worrying about reactions to your family or your cookware.
  • Easy to maintain: Being resistant to scratches and pits, you can clean this pressure cooker with utmost ease. You can also use metal or heavy duty cleaning sponges to wash this type of cooker.
  • Works on various mediums: Having a flat bottom, you can use your stainless steel pressure cooker for both induction based as well as gas cooktops.


Pressure cookers with sandwich bottom that has a layer of aluminium sandwiched between two layers of stainless steel is the most suited for Indian Cooking. VinodCookware, the pioneers of Sandwich bottom has a range of Pressure Cookers, exclusively on their Web Portal: So grab now and give a whole new makeover to your kitchen with Vinod.

This Mother’s Day – Surprise your mom with 3 Quick and Tasty Recipes!

A fancy breakfast, easy lunch and chocolatey dessert to finish the day are all you’ll need this Sunday, 8th of May.
Your mother deserves the best all year through, but you can make this Mother’s Day just a bit special by surprising her with these 3 easy recipes. So get into the kitchen and whip up these dishes to remind your mom that although you’ve grown up, you’re still a mama’s child!
1) Eggies in a Basket


Use a round cookie cutter or bottle cap to cut a hole in a slice of bread. Place the slice on a hot non-stick pan. Put in a blob of butter in the hole and gently crack an egg into it. Season the egg with salt and pepper. Cook the egg your mother likes, half-fried or fully fried. Serve with a cup of tea and bunch of flowers and you’ll have her smiling like never before

2) Roast Lunch


If she loves chicken, then take some medium sized chicken pieces from your local butcher. Cut the vegetables into medium sized pieces. Toss all of these in a mix of 2 teaspoons garam masala (or any other spice mix like dukkah or za’atar), 2 teaspoon chilli powder, 1 teaspoon ginger-garlic paste and one salt. Place on top of a grill pan and cook till all of them are cooked through.
Serve these homemade tikkas with rumali roti or parathas. Your mom will love the fact that she didn’t have to worry about a weekend lunch.
3) Chocolate cupcakes


Take one cup wheat flour, three-fourth cup cocoa powder, four tablespoons brown sugar, two teaspoons baking powder and one teaspoon cinnamon in a bowl. In another bowl, whisk together one cup buttermilk, one egg and one teaspoon vanilla essence. Pour the wet ingredients into the dry ones and mix together to form a smooth batter. Add a generous amount of chocolate chips and mix. Pour the batter in cupcake moulds and bake in the oven for 20-30 minutes at 200 degrees

When baked and cooled, top the cupcakes with chocolate icing or molten chocolate. Even if you skip this step your mother will love the choco chips inside the cupcakes.

This will be the sweetest end to this Mother’s Day. With these 3 easy recipes, you’ll have your mother happy and smiling all day through. Isn’t that the whole point of Mother’s Day anyways?

Courtesy: India Today

Summer Cooler


A Raspberry Shrub is the perfectly refreshing way to use up languishing fruit, it’s great for adding to cocktails or just club soda for sipping on the porch in a summer breeze.


Serving: 2-3


  • 2 – 6 ounce clamshells of raspberries, washed
  • 2 cups granulated sugar
  • 2 cups white vinegar
  • club soda and ice for serving


Fill a jar with raspberries; cover with cider vinegar and steep overnight. Strain into a saucepan and add 1 cup sugar per 1 cup liquid; boil 15 minutes, then cool. Combine 3 tablespoons shrub in a glass with ice, lime juice and seltzer.

Summer Coolers: Ginger Litchi Lemonade

This Summer try this extremely tasty and refreshing summer cooler made with lime, lychee juice and gingery kick. Ginger Litchi Lemonade.

Serving: 2


  • 1/2 cup ginger (minced)
  • 1/2 cup fresh lemon juice
  • Some ice cubes
  • 1 glass lychee juice
  • 1 cup grapes
  • 1/2 cup chia seeds
  • Mint leaves
  • Pinch of salt


In a jar, put minced ginger, lemon juice and lychee juice.  Add some ice, salt to taste and blend it well.  Pour it in a jar. Add sliced grapes and chia seeds to it. Mix it well with spoon.  Finally garnish it with some mint leaves and serve chilled.


Beat the heat with this tasty and refreshing drink.

Kids Special -Oreo Ice-Cream

I Scream, you Scream, we all scream for Icecream.:) Oreo Ice-Cream is something a kid will never say no to. So, try this recipe at home and get a smile on your Child’s face.


Serves: 2


  • Oreo cookies 16 oz packet
  • Heavy whipping cream 2 cup
  • Whole milk 1 liter
  • Condensed milk 1 can 14 oz
  • Half and half cream 2 cups
  • Rock salt 1.8 kg
  • A bag of crushed ice


  1. Put oreo cookies in plastic bag and crush them set a side.
  2. Add crushed cookies, half and half cream, condensed milk, heavy whipping cream in container and mix.
  3. Add this mixture in ice cream container mix well to combine.
  4. Now add half quantity of whole milk into the line on ice cream container.
  5. Put the lid of ice cream maker and cover, now place it in the center of liquid container.
  6. Make a layer of rock salt around the container and cover this salt layer with ice layer, repeat layers of salt and ice till the machine covers well.
  7. Start the machine and let the ice cream set for about half an hour.
  8. When the machine stops cover machine with kitchen towel approx. ten minutes.
  9. Now take out chilled bowls and scoop out ice cream into bowls and serve immediately.


Oreo Ice cream is a treat for your childs craving for summers.


Kids Special- Peanut Crunch Lollipop

It’s often difficult to make recipes of Children, as they do not like to eat everything. This Peanut Crunch Lollipop is a simple delightful dessert for kid, which is tasty yet healthy. Chocolate is great in taste and Peanut adds to kids health.



  • Creamy Peanut Butter 4 tbsp
  • Sugar 2 tbsp
  • Roasted peanut ¼ cup
  • Semi sweet chocolate 200 gm
  • Lollipop sticks 12


  1. In a bowl mix together peanut butter, roasted peanut and sugar.
  2. Make small balls out of the mixture, insert stick in each ball and keep it in fridge for 10 minutes to set.
  3. Melt chocolate in microwave or in double boiler and dip balls in chocolate.
  4. Line baking sheet on tray and place chocolate coated balls on tray and again keep in fridge for 30 minutes. Serve cool.


Peanut Crunch Lollipop is a delish combination of peanut peanut and roasted butter. The balls are coated with delicious chocolate. A delightful cookies type dessert for kids.