Archive for the ‘Quick’ Category

Zuccini Sabji

August 1, 2006


Serves 4-5

Zuccini (2, Sliced)
Onion (1, Big Sliced)
Tomato (2. Sliced)
Oil (1 Tbsp)
Corriander Leaves (For Garnish)

Cumin Seeds (1/2 Tbsp)
Turmeric (1 Tsp)
Red Chilli Powder (1/2 Tsp)
Corriander Powder (2 Tsp)
Salt (To Taste)


  1. Heat oil in a Non-Stick pan and fry cumin seeds till they cracle, then put turmeric, red chilli powder and corriander powder on low flame.
  2. Now put zuccini, onion and tomato and mix well.
  3. Put the lid on and steam for 30-35 mintues, turning in between the steaming process.
  4. Garnish with corriander leaves and serve hot with chilled curd and chapatis or paranthas.

Beans Potato Veggie

July 27, 2006


Serves 4-6

Beans (4 Cups, Chopped)
Potato (2, Cut into Cubes)
Onion (1 Big, Coarsely Chopped)
Ginger-Garlic Paste (1 Tbsp)
Fresh Corriander leaves (For Garnish)
Oil (1 Tbsp)

Cumin Seeds (Jeera, 1 Tsp)
Turmeric Pwd (Haldi, 1 Tsp)
Chilli Pwd (Lal Mirch pissi, 1/2 Tsp)
Corriander Pwd (Pissa Dhniya, 2 Tsp)
Garam Masala (1/2 Tsp)
Amchur Pwd (Khatai, 1 Tsp)
Salt (To Taste)


  1. Heat oil in a non-stick pan and saute onion and ginger-garlic paste till golden brown.
  2. Now put cumin seeds and salt and saute till cumin seeds are also golden in color.
  3. Put all the other spices (accept amchur pwd) and saute again.
  4. Now put potato and beans and mix well.
  5. Steam for about 20-30 mins or till the potato is tender (turn the veggies 2-3 times in between the steaming process).
  6. Now turn the heat full and sprinkle amchur pwd.
  7. Saute for 3-4 mins till all the jucies are absorbed and amchur pwd is mixed well.
  8. Garnish with fresh corriander leaves and server hot with chilled curd and paranthas or roti.

Bread Pizza

May 31, 2006


Makes 10 servings
Serving size 2 Bread slices

Onion (1 medium, finely chopped)
Tomato (2, finely chopped)
Bell Pepper (1 small, finely chopped)
Ginger (1 tbsp, grated)
Green chilli (2, finely chopped)
Corriender Leaves (2 tbsp, finely chopped)
Sooji (250 grams)
Cream (Malai, half cup)
Ajwayan (1 tsp)
Red Chilli Pwd (1/2 tsp)
Salt (to taste)
Bread (1 loaf)
Oil or butter for frying


  1. In a medium bowl mix all the above ingredients and make a thick paste. Now take one bread slice and spread the paste on it with the help of a spoon or knife and sprinkle few drops of oil on it.
  2. Heat a non-stick flat pan or tava and place the slice on it with the paste side down. Reduce the heat and again sprinkle few drops of oil on the other side. Flip over and cook untill golden brown on both sides.
  3. Repeat the above process for all the  bread slices and serve hot with Corriander chutney or ketchup.

(Cream can be substituted by warm milk (1/2- 3/4 th cup) to make it more healthy.)

Sooji (Rava) Cheela

May 1, 2006

Makes 8 cheelas

Sooji (1 cup)
Besan (1/4 cup)
Onion (1 small, finely chopped)
Tomato (1 small, finely chopped)optional
Green Chilli (2, finely chopped) optional
Ginger (1 1/2 tbsp, finely chopped)
Corriander Leaves (2 tbsp, finely chopped)
Curry Leaves (4-6, finely chopped)
Ajwayan (1 tsp)
Red Chilli Pwd (1/2 tsp)
Salt to taste


  1. Mix all the dry ingredients in a bowl and pour till water at a time and make a smooth batter. Let it sit for 10-15 mins.
  2. Now mix all the wet ingredients in the batter and mix well.
  3. Heat tava or pan on high and pour a laddle full of batter on it. Spread quickly (as thin as possible) in the shape of a circle. Spray some oil and fry on both sides till it becomes crisp.
  4. Serve hot with corriander chutney or tomato sauce.

Lentil Cutlets

May 1, 2006

For making 12 cutlets


Potatoes (2 Large, boiled and finely mashed)
Bengal gram dal (½ cup, presoaked and coarsly ground)
Green peas (½ cup, boiled)
Sweet Onion (1 small, finely chopped)
Coriander Leaves (finely chopped)
Ginger-Garlic paste (1 ½ tsp)
Green Chillies (2, finely chopped)
Turmeric pwd (½ tsp)
Red Chilli pwd (½ tsp)
Coriander pwd (1 tsp)
Garam Masala (½ tsp)
Oil (½ tbsp)
Salt to taste
Vegetable oil for Frying


  1. Heat ½ tsp oil in a pan and sauté ground dal for 2-3 mins. Than mix all the above ingredients and make small balls and flatten them in the shape of a cutlet.
  2. Heat the pan and cook on both the side until they are golden brown using very little vegetable oil.
  3. Serve hot with coriander chutney and Lemon wedges.

Beetroot Raitha

April 27, 2006

(serves 4)
If you like beetroot, this is a quick fix Indian dish. Its also healthy!.

You need
1. mustard seeds (1/4 teaspoon)
2. Cumin (1/4 teaspoon)
3. Turmeric (1/4 teaspoon)
4. green chilies (finely chopped)
5. curry leaves (optional)
6. oil (a teaspoon)
7. Salt (to taste)
8. sugar (a teaspoon)
9. Yogurt (2 table spoons)
10. Canned sliced beet works well (a couple of cans)
Sauté the mustard seeds, cumin, turmeric and curry leaves. After they start jumping around and sputtering add the green pepper and mix for half a minute. Turn off the heat and add the canned beet. Now add salt and sugar and mix. Add the yogurt and your dish is ready to serve!