Friday, May 30, 2014

Vegetable Seekh Kabab

"Vegetable Seekh Kabab"
Vegetable Seekh Kabab is one of the most popular vegetarian appetiser to be served at any party or even prepared at home for a get together. Usually kababs are a non vegetarians delight, juicy marinated   chunks of meat or mince roasted over charcoal fire giving it a smokey flavor, but when it comes to vegetarian kababs, they usually lack moistness and flavor, turning dry due to a lot of binding agent .

I had been trying a couple of options of vegetable kababs for quite some time and after a couple of permutations n combination, I finally ended up with this one which was moist juicy and did have flavor of vegetables. I have used paneer to keep the kababs moist, potato and cornflour for the binding, mint leaves, green chillies, ginger and garlic add freshness and flavor, along with simple seasoning.

Here is the recipe which is very easy and can be made quickly and am sure will be loved by all.


Mixed vegetables, chopped - 1 cup (I have used carrots, french beans, green peas)
Paneer / cottage cheese - 1/2 cup
Boiled potato, mashed - 2 medium
Green chillies - 3
Ginger - 1 inch piece
Garlic - 3-4 cloves
Fresh Mint leaves - 1/4 th cup
Cornflour - 2 tablespoon
Garam masala powder - 1/2 teaspoon
Salt to taste
Chat Masala - 1 tablespoon
Oil for shallow frying
Bamboo Skewers - 12-14


Place the chopped vegetables, ginger, garlic, green chillies, mint leaves and paneer in a food processor and mince them.( If you don't have a food processor then you could grate the carrot, finely chop the french beans and grind the green peas in the chutney attachment of your regular mixer to grind coarsely.)

In a large mixing bowl add the minced vegetables, mashed potato, garam masala powder, salt and cornflour, mix well ensuring that all ingredients come together. The corn flour and mashed potato will help the vegetables bind together so they can be shaped into kababs. 

Once the Kabab mixture is ready, divide equally into lemon sized balls (approximately 12 - 14 ). Wet your palms and shape each of them onto individual bamboo skewers to form kababs ensure that you press the ends firmly, so that they dont fall apart. (Very important if you are using bamboo skewers please soak them in water for at least 2-3 hours before using using or they will  tend to burn)

Heat oil in a shallow non stick pan, place the kababs on it, reduce the fame to moderate and cook, keep rotating the skewers at intervels so that the kababs are well done on all sides and get an even and a nice golden brown colour.

Once the Kabaks are well done on all sides, Drain and keep aside on absorbent paper and sprinkle some chaat masala.

Serve hot along  with freshly made salad and Green coriander chutney or Ketchup.


Before you mince the vegetables ensure that they are completely dry, I suggest once you have washed the vegetables just pat dry them using a vegetable towel.
Ensure that the potato are well mashed and there are absolutely no lumps as these would make the kabab fall apart.
Very important if you are using bamboo skewers, please soak them in water for 2-3 hours or more if possible before using or else they tend to burn.
Before you start frying the kabab please test one first as we need to be sure that the binding is right and the kabab does not fall apart, if required add a tablespoon of corn flour.
Add the chaat masala as soon as you remove the kabab from the pan as they are hot and can absorb the flavor well.
Last but not the least, usually kababs are roasted or grilled on charcoal fire, but not all of us have grills at home and that should'nt stop us from making kababs :), hence I have shallow fried them. But if you have a grill at home then just grill the kababs. however you make them over the grill or shallow fried I am sure you and your loved ones will enjoy these. 

Tuesday, May 27, 2014

Sabudana Vada

"Sabudana Vada"

"Sabudana Vada" is a traditional deep fried snack very popular in the Maharashtra, in Western India.
These deep fried vadas are very crunchy on the outside and have a really soft core, usually served along with Green coriander chutney and a cup of hot tea.
Not to forget Sabudana Vada is also a preferred snack during religious fasting /vrat/ upvaas.


Sabudana - 1 cup
Potato, boiled - 2 medium
Peanuts, roasted - 1/3rd cup
Green chillies, medium hot, chopped - 2-3
Ginger, grated - 1 teaspoon
Yogurt / Dahi - 2 tablespoon
Salt to taste
Oil for deep frying


Rinse sabudana well with water, add yogurt to the washed sabudana, mix well and add enough water ensuring that the sabudanas are well immersed and let them soak overnight or at least for 5-6 hours. Once the sabudana have been soaked well they will absorb all the water and swell up and turn soft.

Dry roast the peanuts in a kadhai or pan until well roasted and the skin starts to split. Transfer onto a kitchen towel and let it cool, discard the skin and grind it coarsely.

Peal and mash the boiled potatoes ensuring no lumps are there. 
In a large mixing bowl add the soaked sabudana, crushed peanuts, boiled mashed potatoes, grated ginger, chopped green chillies and salt. Mix well until all ingredients are combined and come together.

Divide the sabudana mixture into 12-14 equal portions (approximately the size of a lemon) apply some oil on your palms and shape them the vadas, and keep aside. 

Heat sufficient oil in a kadhai, carefully slide the vadas into the hot oil and fry on both sides until they turn golden brown. Drain using a slotted spoon and keep on absorbent paper.

Serve hot along with Green coriander chutney, ketchup or curd.

Enjoy :)


Sabudana Vadas are best made with the larger variety of sabudana,so do not use the fine variety.
Be careful while soaking the sabudana as adding too much water makes them mushy and difficult to handle.
I usually use around a cup n quarter of water for a cup of sabudana and it turns out fine.
I have used yogurt while soaking the sabudana as it adds flavor to the vadas.
You could add around 3 tablespoon of freshly chopped coriander to the vada mixture, I have avoided this since i was serving the Vadas along with Green coriander chutney.
While frying the Vadas ensure that you dont over fry them as they tend to turn brown and get a bitter taste.
If you are preparing Sabudana vadas for Fasting please use Sendha Namak or rock salt instead of regular table salt. Sendha Namak is a kind of salt used in making food for fasts.

Saturday, May 24, 2014

Jhatpat Chicken Korma

""Jhatpat Chicken Korma"
"Jhatpat Chicken Korma"....well this sounds really nice was my first expression when my mom  in law shared this recipe with me. "Jhatpat" is a Hindi word which means "Quick" hence this is a fast to cook chicken recipe.
Traditionally "Korma" is a very rich dish, made in ghee along with nuts, poppy seeds, and yogurt along with assorted Indian spices, where the chicken or meat is marinated for quite some time or even over night.
This Korma recipe which I am about to share is a very simple and quick to make with very few ingredients but is very flavorful and am sure will be loved by all.


Chicken on bone - 800 grams (cut into 12 pcs)
Yogurt / Dahi - 3 tablespoon
Onion, sliced - 2 medium size
Ginger Garlic paste - 2 tablespoon
Bay leaf - 1
Cloves - 4-5
Cinnamon stick - 2 inch
Green Cardamom - 4
Red chilli powder - 1 teaspoon
Coriander powder - 1 tablespoon
Garam masala powder - 1/2 teaspoon
Green chillies - 3-4
Oil - 4 table spoon
Salt to taste

For the Marinade

Yogurt - 2 tablespoon
Ginger garlic paste - 1 tablespoon
Garam masala - 1/2 teaspoon
Salt - 1 teaspoon


Clean and wash the chicken. Marinade chicken along with all ingredients mentioned under the marinade subheading, for around 30 minutes.

Make a paste of 2 tablespoon of ginger garlic paste along with coriander powder and red chilli powder.

Heat oil in a kadhai and fry the finely chopped onions till golden brown, drain and let it cool. Once cool add a tablespoon yogurt along with some water  and grind into a fine paste and  keep aside.

Transfer and heat around 2 tablespoon of the oil used for frying the onion into a thick bottom pot and add the marinated chicken and fry until it turns opaque.

In the mean time heat the remaining oil in the kadhai and  add all the whole spices (cardamom, clove, bay leaf and cinnamon stick). Once the Spices start releasing the aroma add the red chilli , coriander and ginger garlic paste and fry till oil separates.

Once the masala is well done and oil starts separating, transfer cooked masala into the pot of chicken, mix well, add salt , mix and fry for 3-4 minutes.

Add the fried onion paste, mix well and cook for another 2-3 minutes, add the remaining yogurt and mix well, cover and cook for 4-5 minutes. (please note I have not added water, all the liquid that you see is from the yogurt)

Open the lid add garam masala and slit green chillies, mix well, bring it to a boil, cover with a lid, simmer for a minute or two and turn off the heat. Let it stand covered for 10 - 15 minutes before serving. This will help the green chillies release the aroma without making the curry hot as well as help all the flavors blend well.

Serve hot along with Phulkas, Lachha paratha or with simple steamed rice.

Enjoy :)

Wednesday, May 14, 2014

Aam Pudine Ke Chutney (Raw Mango and Mint Chutney)

"Aam Pudine Ke Chutney"
As summer is setting in there are Mangoes, Mangoes and more Mangoes, just cant miss out on this simple and our childhood favourite.....grandma 's Aam Pudine ke Chutney...
Aam Pudine Ke Chutney is a simple chutney made with Raw Mangoes and Fresh Green Mint creating a soothing tangy taste. This tangy, hot, fresh chutney is a perfect accompaniment with Pakoras, Chole pulav or just enjoy it with simple Dal Chawal.


Pudina / Mint leaves - 1 cup (tightly packed)
Green chillies - 2
Mango - 1 medium (around 1/2 cup  chopped)
Onion - 1/2 medium
Salt - to taste


Clean and wash the pudina leaves. Peal and chop the raw mango.

Place all ingredients in a mixture and grind into a fine paste.

Serve along with any meal, am sure you will relish it.


Mint and Raw mangoes are considered to be really good for summers and not to forget the cooling effect of mint, which is very effective for stomach disorders.
I have used Onion for this chutney as that's how its made at our home, however if you don't like onion you could skip it too.
If you like garlic then you could replace the onion with 3-4 pods of fat garlic cloves.

Monday, May 12, 2014

Chole Pulav

"Chole Pulav"
Chole Pulav is an aromatic one pot recipe made with chick peas and Basmati rice. I had never made this dish until some time ago when I had some extra boiled chole, it was not enough to make chana masala so I tried making this pulav. I did go through a couple of recipes online but then went ahead with a tried and tested the recipe which my mom in law uses to make chicken pulav or mutter pulav. Surprisingly the dish turned out really good and I thought of sharing it with all you lovely people.


Chole / Chickpeas, boiled - 2 cups
Basmati rice - 1 1/2 cups
Onion, finely sliced - 2 medium
Green chillies - 2-3 sliced
Ginger , chopped - 1 teaspoon
Fresh green coriander, chopped - 2-3 tablespoon
Garam masala - 1 teaspoon
Ginger garlic paste - 2 tablespoon
Coriander powder - 11/2 tablespoon
Fennel / saunf powder - 2 teaspoon
Lemon Juice - 1 tablespoon (Optional)
Oil - 3 tablespoon
Salt to taste.
Ghee - 1 tablespoon

Whole dry masala

Bay leaf - 1
Blacck Pepper corns - 10-12
Cloves - 5-6
Cinnamon stick - 2 inch
Cumin seeds - 1 teaspoon
Green Cardamom - 4
Mace - 1 blade
Star Anise - 1


Clean wash and soak rice for 30 minutes.

Mix the ginger garlic paste along with fennel powder and coriander powder and make a paste.

Heat oil in a heavy bottom pan or pot, add the dry whole masalas,once they start releasing the aromas add the sliced onion and fry till they change colour to slightly brown.

Add the masala paste to the fried onion and fry for 3-4 minutes or until the raw smell of the ginger garlic is gone and oil starts leaving the sides.

Once the oil starts leaving the sides add the boiled chickpea and fry for 2-3 minutes, add 3 cups of water, mix well and let it come to a boil.

Once the water comes to a boil add the soaked rice and add salt. Let this come to boil, add garam masala and continue cooking and do keep checking and stir the rice gently to avoid sticking to the bottom.

Once the rice is cooked 70 % , add the lemon juice ,stir gently to avoid the rice grains from breaking. Add chopped ginger and slit green chillies. Reduce flame to low and cover and cook  until the rice is cooked through.

Once all the water is evaporated and the rice is well cooked , let the pulav rest for 10 to 15 minutes before serving. Just before serving add a tablespoon of Ghee, this will help enhance the flavors of the spices used in the pulav.

Garnish with freshly chopped green coriander, serve hot along with curd and chutney or any pickle of your choice.
Enjoy :)


I have used fresh ginger garlic paste and would suggest that you too use the same as it tastes better.
Also I had added salt while boiling the chick peas as it tastes better and also speeds up the cooking process, if you are using salt while boiling the chickpeas then please go slow while adding salt to the pulav.