Monthly Archives: September 2014

Methi Puri

Methi PuriPack Methi Puri’s with pickles or sauce for a Picnic or serve it for Breakfast, it will be an instant Hit.

Fenugreek leaves are enriched with minerals like Potassium, Calcium, and Iron.  The leaves have good dietary fiber and are enriched with Vitamin C.

I relish it with Schezwan Chutney 😉


Wheat Flour:  2 cups

Besan: 1 cup

Methi(Fenugreek leaves): 1 cup chopped

Oil: 1 tablespoon

Asafoetida (Hing): a pinch

Cumin Seeds: 2 tsp

Ajwain or carom seeds: 1 tsp

Salt to taste

Maggi magic cube (Optional): 1

Red chili powder: 1 tsp

Turmeric: 1/2 tsp

Ginger garlic paste: 1 tsp

Oil for frying


Wash and chop the fenugreek leaves, Take some oil in a wok and add cumin seeds, ajwain, Hing and ginger-garlic. Fry properly. Now add, chopped fenugreek leaves, chili powder, turmeric, maggi masala and salt. Put 1 tbsp water and let it cook.

Sieve both atta and besan together and add some salt and the cooked fenugreek mixture. Knead to make a dough, keep adding little water to it till the dough is ready and does not stick to your hands. Keep the dough aside for 30 minutes.

(Note: The dough should be hard enough for making pooris, so add water only if required)

Methi Puri m

Heat oil in a kadai and make small lemon sized balls from the dough and roll to make  pooris. Fry these Poori’s to a golden brown colour and remove on a paper napkin when done.

Serve with Pickle, chutney or sauce.

Enjoy!! 😀




Chicken Soup

Chicken Soup

This one is a healthy, yummy and very comforting soup. Shredded Carrots, cabbage, broccoli, mushroom or baby corn can be added for more flavor.

The best thing about this recipe is that it is so simple, even my Hubby can make it 😀

Makes 4 servings.


  • Chicken breast piece: 2-3 (chopped)
  • Garlic: 4-5 cloves
  • Ginger: ½ inch
  • Onion: ½ chopped very finely
  • Capsicum: 1 finely chopped
  • Black pepper: 2 tsp
  • Salt: As per taste
  • Maggi masala cube: 1(optional)
  • Butter: 1 tsp
  • Water: 4 cups (1 cup per serving so adjust accordingly )


Combine chicken, onion, crushed garlic-ginger, water, salt and pepper in a large saucepan over medium-high heat.

(Note: Veggies like baby-corn, carrots etc. can also be added at this stage)

Bring to a boil. Reduce heat to low and cook, covered, for 20 minutes or until chicken is tender.

Strain the chicken pieces and keep aside.

Take some butter in a pan and sauté the strained and shredded chicken with capsicum and maggi masala cube or any seasoning you like. (Note: Add chopped Mushrooms at this stage )

Add this to the soup and serve hot.

Garnish with some finely chopped coriander.



Coconut-Peanut Chutney

Coconut Peanut Chutney

Coconut Peanut chutney goes very well with Medu wada, Idli and Dosa.


  • Grated Coconut: 1/2 Cup
  • Peanuts: 1/2 Cup (Salted and Roasted)
  • Green Chilies: 3-4
  • Garlic cloves: 2(optional)
  • Grated Ginger: 1 tsp
  • Salt: To Taste
  • Red chili powder: 1/2 tsp
  •  Tamarind: 1/2 tsp

For Tempering/Tadka

  • Oil: 1/2 tsp
  • Mustard Seeds: 1/2 tsp
  • Curry Leaves: 4 to 5


In a blender add roasted peanuts (Note: If using raw peanuts, Dry roast peanuts and allow to cool, remove the skin), coconut, salt, ginger, green chilies, chili powder, garlic and tamarind with some water and grind into a smooth paste and transfer to a bowl.

Heat oil in a small pan, add mustard seeds and allow to crackle. Add curry leaves. Pour tempering over chutney, give a quick mix.


Paneer Laddoo

Paneer Laddoo

A very simple dessert made out of Paneer and rolled in some desiccated coconut.

Keep these laddoos in refrigerator and relish them within 3-4 days.

Saffron in milk can be added for a rich and beautiful orange colored kesari laddoos.

Cardamom and Rose essence gives it a refreshing taste and it is an awesome dessert to have after a meal. No need of a mouth-freshener then 😀


  • Paneer or Cottage cheese : 250 gms
  • Powdered sugar: 200 gms
  • Cardamom powder: 1 tsp
  • Rose essence: ½ tsp
  • Desiccated coconut: 1/3 cup
  • Dry fruits(crushed): 1/3 cup (almonds, pistachios, cashews)
  • Milk powder: 1 tbsp (optional)
  • Ghee or clarified butter: 2 tsp
  • Mawa/khoya (dried milk): ½ cup (optional)


Start with grating the Paneer. Keep aside.

Take ghee in a heavy bottomed pan, heat and add the crushed dry fruits.fry.


Add the grated Paneer, cardamom and cook till mixture becomes light golden.

Add the powdered sugar and milk powder.

(Note: Grated mawa can be added at this stage.)

Cook till the mixture becomes dry.


Switch off the flame and add rose essence.

After 10 minutes, grind it in a blender for 30 seconds.


Divide the mixture in equal portions and make laddoos out of them.

Roll the laddoos in desiccated coconut.

Enjoy !


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