Jun 30, 2009


Rice - 1 cup
Green peas - 1 cup
Eggs - 4 or 5
Onion - 1 (big)
Bay leaf - 2
Whole garam masala
Shah jeera
Green chillies
Green onion or coriander leaves

1. Cook the rice along with a bay leaf, whole garam masala and salt. Add some oil to the rice to prevent it from sticking
2. Cook the peas in microwave for 3 min and drain it
3. Beat the eggs along with some salt and pepper
4. Add some oil in a pan and add a bay leaf and shah jeera
5. Then add the green chillies and onion and saut'e it
6. Add a little salt and add the beaten eggs and cook it
7. Add the cooked green peas and mix it well
8. Cook the egg until it scrambles and add some more pepper if needed
9. Put the mixture in the rice and mix well . Garnish it with some green onions or some coriander leaves


Cauliflower - 1(whole)
Maida - 1cup
Corn flour - 1/2 cup
Soy sauce - 2 tsp
Salt - 1 tsp
Color - 1 pinch

For the sauce:
Onion - 1(medium)
Garlic - 3 (sliced)
Ginger - 1 inch(sliced)
Gr.chilli - 1(sliced)
Soy sauce - 1/4 cup
Red chilli sauce - 1 tbsp
Ajeenomotto - 1/2 tsp
Sugar - 1/2 tsp
Cumin seeds - 1/4 tsp
Corn flour - 1 tsp

1. Cut the cauliflower into small florets and put it in hot water for five min and drain it
2. Mix maida, corn flour, soy sauce, salt and color along with water to make a smooth batter (It should not be too thick or too watery)
3. Dip the cauliflower into the batter and deep fry it in oil until it becomes crispy
4. Pour some oil in a pan and add the cumin seeds, ginger, garlic, onion one by one and saut'e it well
5. Add ajeenomotto, red chilli sauce, sugar and soy sauce
6. Mix the corn flour in some water and add it too
7. The mixture will become thick then switch off the flame and add the fried cauliflowers and mix well
8. Garnish it with green onions or cilantro
(Be careful in adding salt because soy sauce, chilli sauce and ajeenomotto contains salt)

Jun 23, 2009


Potato - 2
Carrot - 2
Green peas - 1 cup
Ginger&garlic paste - 1/2 tsp
Green chillies - 2
Coriander powder - 1/2 tsp
Cumin powder - 1/4 tsp
Lemon juice - 1 tsp
Coriander leaves - a bunch
Cashew nut - optional
Bread crumbs

1. Boil potatoes seperately and remove the skin. Mash it and keep it aside
2. Boil carrot and peas together until they are tender and drain the water and let it cool
(Any vegetables can be used but i prefer carrot and peas and also cabbage)
3. mash the carrot and beans and keep it and do not mix it with potatoes
4. Add a little oil in a pan and add some cumin seeds and then add the green chillies and ginger garlic paste and saute it until the raw smell goes away
(Be careful not to burn it so cook in simmer)
5. Add the coriander powder and cumin powder and salt and add the mixture
6. Add salt and coriander leaves and saute it until all the moisture dry out
7. Switch off the flame and add this mixture to the potato mixture and mix well and add the lemon juice and some maida (app: 1 tbsp) and mix well
(Adding maida will prevent the cutlet from breaking)
8. Take some maida in a cup and mix with water until it becomes very thin
9. Take some bread crumbs in another bowl
10. Make the mixture into little patties and dip it in the maida water and then coat it with bread crumbs and deep fry it in the oil

I followed this recipe from

Jun 18, 2009


Puff pastry - Store bought
(making puff pastry in home is a long process and also a difficult process. It is better to buy in a store)
For the filling :
Any type of filling can be used. It can be either savoury or sweet
boiled eggs, vegetable filling, potato filling, meat filling are some of the options

After filling the puff pastry, it should be folded to any required shape and it should be refrigerated for 15-20 min
(Refrigerating will help the puffs to be flaky as it is supposed to be)
Then beat an egg with a splash of water and brush it on the puffs. this is called egg wash. it will make the puffs golden brown and make it shine
Read the instruction to bake on the puff pastry cover and bake accordingly