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Vegetable Fried Rice Recipe (Indian Chinese Recipe)

Preparation time: 20 minutes 
Cooking time: 15 minutes

Ingredients for Fried Rice:
4 cups of cooked rice (here's how to cook rice for fried rice) 
2 cups of mixed vegetables, chopped fine (use carrots, French beans, cabbage, capsicum) 
1 small bunch of celery stalks, chopped fine (discard the leaves) 
1 small bunch of spring onions, chopped fine 
2 tsp of soya sauce 
1 tsp of green chilli sauce (this is my favourite brand)
2 tsp of tomato sauce or ketchup 
1 tbsp of freshly minced ginger + garlic 
2 onions, sliced 
1 tsp of freshly cracked black pepper 
1-2 tbsp of oil 

How to make Vegetable Fried Rice:

1. Heat oil and add the onions. Let them fry on medium heat until light golden brown, don't let them brown too much. Then, add the ginger + garlic and saute for another 2 mins.
Vegetable Fried Rice Recipe-Indian-Chinese Veg Fried Rice Recipe

2. Add the finely chopped vegetables and celery and mix well. Cook for 2-3 mins until they wilt just a bit. Then add the soya sauce, tomato sauce, and green chilli sauce. Fry on high heat until the sauces bubble and reduce flame to medium-high, stirring constantly. Continue to stir-fry for another 2-3 mins. The vegetables should be cooked yet crunchy and not mushy or soft.
Vegetable Fried Rice Recipe-Indian-Chinese Veg Fried Rice Recipe

3. Add the cooked rice and stir well to combine. Switch off flame, check for salt and add more if required. Finally add the pepper powder and spring onions (we used coriander leaves that day since we couldn't find spring onions in the market). Stir well and pat down and keep partially covered for the flavours to combine.
Vegetable Fried Rice Recipe-Indian-Chinese Veg Fried Rice Recipe

That's it. Delicious Indo-Chinese Vegetable Fried Rice is ready.

Vegetable Fried Rice Recipe-Indian-Chinese Veg Fried Rice Recipe

Here are some great side dish recipe ideas for Vegetable Fried Rice you may like:

Gobi Manchurian
Chilli Soya Chunks
Chilli Paneer
Schezwan Vegetables
Chilli Chicken


- Basmati tastes best for vegetable fried rice; we have used seeraga samba here

- Chop the vegetables fine otherwise the stir-frying won't cook them through and they will taste raw

- We used dark soya sauce here which is the reason for the darker colour of the vegetable fried rice. If you use the regular kind, your fried rice will be lighter in colour

- Be careful when adding salt since the sauces we add all have salt in it already

- If you want to make Egg Fried Rice, add 2-3 scrambled eggs to this rice towards the end and you have easy Egg Fried Rice ready!

P.Nandhini Priya - MEC ( ITE )     2013-09-15 12:39:29


Recipe of Chicken pakoda
Ingredient NameUnitQuantity
chicken (without skin & bones)



Chopped Onion 






each Chopped Green Chillies 



Ginger-Garlic paste



Ground Cumin



Lemon juice





1 1/2




Directions | How to make Chicken Pakoda
  • Put everything but chicken and batter in blender and blend till fine
  • Marinate the chicken pcs with the resulting mixture
  • Keep in the fridge for 40 minutes.
  • Put chicken in batter
  • Deep fry it until its colour changes to golden brown Condiments
  • Serve the chicken pakora with coriander or mint chutney or tomato ketchup


    P.Nandhini Priya - MEC ( ITE )     2013-09-15 11:53:20


    Recipe of Ginger Chicken Hyderabadi Style
    Ingredient NameUnitQuantity





    ginger n garlic paste


    100 gms



    to taste



    2 big



    to taste

    soya sause



    tomato ketchup





    3 big







    Directions | How to make Ginger Chicken Hyderabadi Style
    Firstly wash chicken thoroughly, drain water well n then add little veniger, salt and little mirchi powder.... n then heat the non stick pan n den shallow fry the chicken untill it looses its moisture n gets cooked really well..n take them out of pan n put it aside while we prepare the gravy... coming to the gravy ....cut onions very finely n add into the pan.. remember this dish needs little more oil.. den fry onions very well....den add ginger garlic paste.. dis is ginger chicken so ginger -garlic paste must be in high quantity....fry d paste really well in oil.. dis is must if not d gravy tastes raw......add turmeric....den make puree of tomatoes n add it to d paste n stir well....while the gravy starts cooking add little veniger,soya sause,tomato ketchep,chilli sause, ajinomotto.......add salt n mirchi.....stir well....now add d chicken pieces into d gravy n mix well.......now cook dis in a low medium flame until d oil oozes out well....add orangish-red food colour it to get the restaurant look....mix ocassionally.....cook untill d raw taste is gone n d oil oozes really well.......n add sum chopped coriander for garnishing.....Ginger Chicken is ready to eat :)
    Recipe TipsServing Ideas
    we add veniger while we shallow fry the chicken so that the chicken remains tender without becoming hardwith naan or rumali roti will be really good....goes gud with bagara rice also.... plain rice is also fine


    P.Nandhini Priya - MEC ( ITE )     2013-09-15 11:50:06


    Andhra Pepper Chicken



    • 500 gm chicken drumsticks

      10 gm turmeric

      50 gm ginger garlic paste

      100 gm green chilli paste

      Salt to taste

      50 ml lemon juice

      Oil to pan fry

      5 gm cumin seeds

      2 gm curry leaves

      100 gm onions

      50 gm coriander powder

      50 gm crushed pepper

      50 gm coriander leaves


    Chop the onions and the coriander leaves.

    Marinate the chicken drumsticks with turmeric, ginger garlic paste, green chilli paste, salt and lemon juice. In a kadai heat oil and add cumin seeds.

    After they crackle, add the chopped onions and saute till they turn golden.

    Add curry leaves, coriander powder and crushed pepper. Saute for 2 more minutes and add the marinated chicken.

    Sear on high flame, then reduce heat and cook for a further 15 minutes stirring occasionally.

    Sprinkle chopped coriander leaves and cook for 2 minutes.

    Before serving garnish with more crushed pepper and coriander leaves.




    Suganya.S - MEC ( ITE )     2013-08-23 19:13:28


    Andhra Pepper Chicken



    • 500 gm chicken drumsticks

      10 gm turmeric

      50 gm ginger garlic paste

      100 gm green chilli paste

      Salt to taste

      50 ml lemon juice

      Oil to pan fry

      5 gm cumin seeds

      2 gm curry leaves

      100 gm onions

      50 gm coriander powder

      50 gm crushed pepper

      50 gm coriander leaves


    Chop the onions and the coriander leaves.

    Marinate the chicken drumsticks with turmeric, ginger garlic paste, green chilli paste, salt and lemon juice. In a kadai heat oil and add cumin seeds.

    After they crackle, add the chopped onions and saute till they turn golden.

    Add curry leaves, coriander powder and crushed pepper. Saute for 2 more minutes and add the marinated chicken.

    Sear on high flame, then reduce heat and cook for a further 15 minutes stirring occasionally.

    Sprinkle chopped coriander leaves and cook for 2 minutes.

    Before serving garnish with more crushed pepper and coriander leaves.




    Suganya.S - MEC ( ITE )     2013-08-23 19:10:14


    Barbecued Chicken


    • 1 chicken

      2 Tbsp vinegar

      1 Tbsp honey

      1 1/2 tsp salt

      1/2 tsp black pepper

      1 Tbsp tomato ketchup

      1 Tbsp oil
    • Method

      Wash and dry the chicken and prick all over with a fork.

      Mix all the ingredients into the chicken, rubbing the mixture all over.

      Keep the chicken marinated for 4 hours at least, turning a few times so the marinating is uniform.

      Your chicken is now ready to barbecue. While barbecuing, keep brushing the chicken with the left over marinade.


    Suganya.S - MEC ( ITE )     2013-08-23 19:00:41


    Chicken Bharta


    • 1 tandoori chicken - deboned and cut into small pieces

      2 Tbsp butter

      1 tsp oil

      1 tsp kala jeera

      1 cup tomato puree

      2 tsp salt

      3/4 cup (180 gm) cream

      A few strips of green chillies - cut lengthwise, for garnish
    • Method

      Heat the butter and oil, and when the butter melts, add the kala jeera and then the tomato puree and cook over high heat, stirring a few times, till the mixture comes to a boil, and then simmer till the puree splutters.

      Add the salt and the chicken pieces and turn around a few times till the chicken pieces are coated with the puree and heated through.

      Add the cream and turn around a few times till well blended and hot.

      Serve immediately, garnished with the green chillies.


    Suganya.S - MEC ( ITE )     2013-08-23 18:58:41


    Stuffed Okra Recipe




    • 225 gms Large Okra
    • ½ tsp Chilli Powder
    • ½ tsp Ground Ginger
    • ½ tsp Ground Cumin
    • 1 tbsp Mango powder
    • ½ tsp Turmeric Powder
    • Vegetable Oil, for frying
    • A few drops of Vegetable Oil
    • 2 tbsps Cornflour, placed in a plastic bag
    • Salt to taste



    1. Wash the okra and dry on kitchen paper. Carefully trim off the tops without making a hole. Using a sharp knife, make a slit lenghtways in the corner of each okra but do not cut all the way through.
    2. In a bowl, mix the mango powder, ginger, cumin, chilli (if using), turmeric and salt with a few drops of oil. Leave the mixture to rest for 1-2 hours.
    3. Using your fingers, part the slit of each okra carefully, and till each with as much of the spice filling as possible.
    4. Put all the okra into the plastic bag with the cornflour and shake the bag carefully to cover the okra evenly.
    5. Fill the frying pan with enough oil, heat it and fry the okra in small batches for about 5-8 minutes or until they are brown and slightly crisp. Serve hot.



    Suganya.S - MEC ( ITE )     2013-08-21 18:55:21


    Potatoes in Hot Red Sauce Recipe



    • 1 tsp Sugar
    • 4 Garlic pods
    • 4 Curry leaves
    • ¼ tsp Asafoetida
    • 1½ tsp Cumin seeds
    • 6 tbsps Vegetable Oil
    • 2 tbsps Tomato puree
    • Salt according to taste
    • 450 gms Small New Potatoes
    • 4 tbsps Thick Tamariand juice
    • Fresh Coriander sprigs to garnish
    • 25 gms Dried Red Chillies, Preferably Kashmiri



    1. Boil the potatoes until they are fully cooked, ensuring they do not break. To test, insert a thin sharp knife into the potatoes. It should come out clean when the potatoes are fully cooked. Drain well.
    2. Soak the chillies for 5 minutes in warm water. Drain and grind with the cumin seeds and garlic to a coarse paste using a pestle and mortar or food processor.
    3. Heat the oil in a frying pan. Fry the paste, tamarind juice, tomato puree, curry leaves, salt, sugar and asafoetida until the oil separates. Add the potatoes. Reduce the heat, cover and simmer for about 5 minutes.
    4. Garnish and serve.



    Suganya.S - MEC ( ITE )     2013-08-21 18:18:05


    Stir Fried Greens with Mushrooms Recipe




    • Mushrooms cut into 2 even pieces
    • Asparagus
    • Snow Peas
    • Baby Corn sliced into halves
    • One tbsp Garlic, finely chopped
    • 1/2 tsp Salt
    • One tbsp Olive Oil



    1. Heat Olive oil in a non-stick pan.
    2. Add thinly cut pieces of garlic into it. Stir till golden brown.
    3. Add salt and all the vegetables. Stir for not more than 10 minutes.
    4. Serve it as an accompaniment to a snack or a main meal.



    Suganya.S - MEC ( ITE )     2013-08-21 18:16:36


                                                                Mutton Kathi Roll Recipe




    • 750 grams Boneless Goat Meat
    • 4 Medium sized Onion,Finely Chopped
    • 3 tsp Garlic, Finely Chopped
    • 2 tsp Ginger, Finely Chopped
    • 4 pieces Red Chillies, Uncut
    • 3/4 tsp Turmeric Powder
    • 3 pieces Green Chillies, Finely Chopped
    • 3/4 tsp Coriander powder
    • 1/2 tsp Red Chilly Flakes
    • 6 pieces crushed Black Pepper Pods
    • 2 pieces crushed Black Cardamom
    • 4 pieces crushed Green Cardamom
    • 5 pieces crushed Cloves
    • 2 small sticks, Cinnamon
    • 2 leafs Bay Leaves
    • 3-4 tbsp Olive oil

    • For the Roll
    • 1 Egg
    • 2 Tea Cups Maida
    • 1 Tea Cup Wheat Flour
    • 2 pinch Ajwain
    • 1/2 tsp Salt
    • Milk for dough



    1. Heat Oil in a non-stick pan
    2. Add Red Chillies into it. Add onions after about 1 minute. Roast till golden brown and then add chopped garlic and ginger. Roast till everything is golden brown.
    3. Add green chillies and tomatoes into it. Keep roasting till it turns until the tomatoes lose its red colour
    4. Then add rest of the ingredients except the mutton chunks and turn heat to slow. After mixing for 2-3 minutes, add mutton into it. Roast it for at least 1/2 hour at low heat.
    5. Add 1/2 cup water and cook it in a pressure cooker for around not more than 5 minutes. Open the cooker lid and roast for another 5 minutes or till the gravy is thick.

    6. For the Roll
    7. Add salt to the wheat flour,ajwain and maida, combine, slowly add milk to form a soft yet slightly firm dough. Cover and let it rest for another 20-30 minutes
    8. Next Pinch a large lemon sized ball of dough,with the help of oil and roll out the dough to form circles
    9. Heat a iron tawa and once its hot, place a parantha and let it cook lightly on both sides. Prepare all the rotis and place them in a casserole to keep soft
    10. Ready to Eat: Place 2-3 tbsp of mutton filling in the middle of the roti and sprinkle the onion-green chutney filling over it and roll the roti tightly to form a roll and lock it with a tootpick.



    Suganya.S - MEC ( ITE )     2013-08-21 18:13:28



    Chilly Soya Recipe


    • 200gms Soya Chunks
    • 2 Onions, sliced
    • 2 Green Capsicums, sliced
    • 2 sliced Tomatoes
    • 3 choped Green Chillies
    • 2 tbsp Soya sauce
    • 3 tbsp Chilli Sauce
    • 2 tbsp Tomato Sauce
    • 1 tbsp Vinegar
    • 1/2 tsp Kitchen King Masala
    • 2 tbsp Corn Flour
    • 4 tbsp Maida
    • 1 ½ tbsp Crushed Ginger
    • 1 ½ tbsp Crushed Garlic
    • 1/2 tsp Black Pepper powder
    • 1 tsp Salt
    • Water
    • Vegetable Oil for cooking and Deep Fry
    • Method:

      1. Soak the soya chunks in warm salted water for about 10 to15 minutes.
      2. Strain off the water,add corn flour ,1/4 tsp salt and 1/4 table spoon of pepper powder ,water to it and marinate it well.
      3. Deep Fry marinated soya chunks till it becomes slightly golden brown in color.
      4. With another put 4-5 tbsp oil add crushed ginger and garlic and saute for 2 to 3 minutes.
      5. Then add sliced onion, capsicum, tomato, green chilly and saute for about 5 to 6 minutes.(No need to cook until onion becomes brown)
      6. To this add soya sauce, chili sauce, tomato sauce, vinegar, salt and 1/4 table spoon of black pepper powder kitchen king and saute till it blends in well
      7. Add the fried soya chunks to this give a good stir, close the lid and keep in low flame for about 8 to 10 minutes.
      8. Stir in between so that all the sauces gets into the soya chunks.
      9. Serve hot with Green Mint Chutney.


    Suganya.S - MEC ( ITE )     2013-08-21 18:12:06


    Bread Roll:
    3 potatoes boiled and mashed
    4 green chillies
    1"piece ginger
    8-10 flakes garlic
    1 tbsp. coriander
    1 tsp. mint leaves finely chopped
    salt to taste
    8 slices sandwich bread
    oil to deep fry.

    Method :
    Mix all ingredients,except bread, oil.
    Wet a slice of bread by dipping in water for a second.
    Pat out excess water.
    Place a tsp. of mixture in the centre in oblong shape.
    Fold over remaining slice and roll between palms gently.
    Take care there are not openings where filling will pop out.
    A smooth, cylindrical,tapered tip roll should result.
    Repeat for 2-3 more slices.
    Heat oil well, till smoky.
    Slide in prepared rolls, deep fry on med. Heat.
    Flip slowly, and fry golden evenly.
    Drain, cut in two, serve with sauce or chutney.
    Repeat for remaining slices, and filling. 

    Swathi sree - MEC ( CSE )     2013-08-21 17:50:49


    Garlic Bread:
    Bread/bun - 2-3 scliced
    Butter - 3tsp
    Garlic grates - 1 tps
    Garlic powder - 1/2 tsp
    Salt - as per taste
    Basil powder - 1 tsp
    Coriander leaves -finely chopped
    Pepper powder - 1/2 tsp
    Paprika powder

    1. Take the bun and slice it slantly
    2. Mix butter, salt,pepper,basil,garlic grates/minced,garlic powder for extra garlic flavour.
    3. Butter up all the slices and then garnish with paprika and coriander leaves.
    4. Now place them over a cookie sheet and pop it in the oven for about 8 min at about 350 degree.
    5. Serve hot with coffee or soup

    Swathi sree - MEC ( CSE )     2013-08-21 17:38:44


    Bread chops:
    Bread slices - 2
    Leftover dry dish (veg or non veg) - 2 tbsp
    Oil for deep frying
    Water as required

    1. Dip a bread slice in a bowl of water and remove immediately. Keep the slice between the palms and press to squeeze out the excess water.
    2. Place a heaped tablespoon of the leftover dry dish in the center of the bread slice and roll with palm to form a cylindrical shaped chop.
    3. Heat oil in a kadai and deep fry till crisp and golden in colour.
    4. Remove and keep on absorbent paper. Repeat the process with the other bread slice.
    5. Pack the chops along with ketchup.

    Swathi sree - MEC ( CSE )     2013-08-21 17:32:48


    Peas cheese bun recipe"
    Burger Buns 
    Buns - 4 (regular ones or burger buns)
    Cheese - 1/2 cup, grated
    Green Peas - 1/4 cup, boiled, mashed
    Carrot - 2 tblsp, grated
    Green Chillies - 1, finely chopped
    Butter as required
    Salt as per taste

    1. Combine cheese, carrot, peas, green chillies and salt together in a bowl.
    2. Slice the buns horizontally into two halves.
    3. Remove from the insides from one half to make a small depression (hole).
    4. Fill it with 1 tblsp of the cheese peas mixture.
    5. Cover with the other half.
    6. Repeat the same with all the buns and stuff with the cheese peas mixture.
    7. Heat a tawa over medium flame.
    8. Place the buns on top and add butter.
    9. Cook till the buns become light brown on both sides.
    10. Remove and serve hot.

    Tip: You can also add lettuce, onions or boiled potatoes.

    Swathi sree - MEC ( CSE )     2013-08-21 17:25:34


    Popcorn Chicken
    Chicken - 250 gms, boneless, skinless, washed, cleaned, chopped into small pieces
    Soy Sauce - 1 tsp
    Vinegar - 1 tsp
    Ginger Garlic Paste - 1 tsp
    Red Chilli Powder - 1 tsp
    Pepper Powder - 1 tsp
    Corn Flour - 2 to 3 tsp
    Maida - 2 to 3 tsp
    Rice Flour - 2 to 3 tsp
    Orange Food Colour - a pinch
    Buttermilk as required
    Salt as per taste
    Oil as required
    Egg - 1 (optional)

    1. Add the chicken pieces to a large bowl and pour enough buttermilk to cover them.
    2. Gently mix for a few minutes and remove.
    3. Transfer to another bowl.
    4. Add the ginger garlic paste, soy sauce, vinegar and mix well.
    5. Keep aside to marinate for 1 hour.
    6. Add the corn flour, maida, rice flour, red chilli powder, pepper powder, salt and food colour.
    7. Mix until the chicken pieces are well coated with the masalas.
    8. If desired, break the egg and mix well.
    9. Heat oil for frying in a deep pan.
    10. Fry the chicken pieces till crisp and golden.
    11. Drain excess oil.
    12. Serve as a snack with ketchup or chutney.

    Swathi sree - MEC ( CSE )     2013-08-21 17:16:04



    ramya.g - MEC ( CSE )     2013-08-15 04:07:37


                              Aloo Tikki



    1 cup boiled and mashed potatoes
    1/2 cup boiled and mashed green peas
    1 tbsp chopped coriander (dhania)
    1/2 tsp chilli powder
    1 tsp chaat masala
    1 tsp lemon juice
    salt to taste
    oil for cooking


    1. 1.Combine all the ingredients in a bowl and mix well.
    2. 2.Divide the mixture into 8 equal portions and shape each portion into a round, flat tikki.
    3. 3.Heat a non-stick pan on a medium flame and cook each tikki, using a little oil, till both sides are golden brown in colour.
    4. 4.Drain on an absorbent paper and serve hot.




    Suganya.S - MEC ( ITE )     2013-08-14 21:41:12


    Achari Paneer


    1 cup paneer (cottagte cheese) cubes
    1 tsp fennel seeds (saunf)
    1/4 tsp mustard seeds ( rai / sarson)
    5 to 6 fenugreek (methi) seeds
    1 tsp nigella seeds (kalonji)
    1/2 tsp cumin seeds (jeera)
    1/2 tsp asafoetida (hing)
    1/2 cup thinly sliced onions
    1/2 tsp turmeric powder (haldi)
    1/2 tsp chilli powder
    1/2 tsp black salt (sanchal)
    3/4 cup fresh curds (dahi)
    1 tsp plain flour (maida)
    3 tbsp chopped coriander (dhania)
    1 tbsp oil
    salt to taste
    1. 1.Mix the fennel seeds, mustard seeds, fenugreek seeds, nigella seeds, cumin seeds and asafoetida in a small bowl.
    2. 2.Heat the oil and add the seed mixture.
    3. 3.When they crackle, add the onion and saute till it turns translucent.
    4. 4.Add the paneer, turmeric, chilli powder, black salt and stir for some time.
    5. 5.Add the curds, sprinkle the plain flour and mix well.
    6. 6.Add the coriander and salt and bring to a boil.
    7. 7.Serve hot with rice or rotis.


    Suganya.S - MEC ( ITE )     2013-08-14 21:36:08


    Indian Recipes : Masala Puri Recipe
    Masala Puri is very delicious. Learn how to make/prepare Masala Puri by following this easy recipe.

    Masala Puri Recipe
    Preparation Time
    10 Minutes
    Cooking Time
    10 Minutes
    9.0 / 10 ( 6 votes)
    Recipe Type

    • 2 cups fresh Green Peas (boiled)
    • ¼ cup Cilantro
    • 3 Green Chilies
    • 1 tbsp Vegetable Oil
    • 1 tsp Red Chili Powder
    • 1 tsp Garam Masala Powder
    • 1 tsp Chat Masala
    • ½ tsp Black Rock Salt
    • ½ tsp roasted Cumin Powder
    • ½ tsp Black Pepper Powder
    • 2 tbsp Sweet Tamarind Chutney
    • ½ cup Yogurt
    • 1 Onion (chopped)
    • 1 Tomato (chopped)
    • 15 Papdi Puris
    • 1 cup Sev
    • Salt (to taste)

    How to make Masala Puri:
    Grind 1½ cups peas, cilantro, and green into a fine paste in a food processor, adding some water if required.
    Heat oil in a frying pan and add the paste. Bring to a boil.
    Add chili powder, salt, garam masala, pepper, and cumin powder.
    Mix well and simmer for 4-5 minutes. Pour in water to adjust the thickness of the mixture.
    Pour into a serving plate and crumble the papdi.
    Spread the rest of the boiled peas, tamarind chutney, chat masala, black salt, yogurt, onion, and tomato.
    Garnish with sev and cilantro.
    Serve immediately.

    U.A.GREESHMA - MIT ( MCA )     2013-08-09 11:04:53



    Originating in Rajastan, India, Khasta Kachori is a crispy Indian snack that is stuffed with spiced fillings. You can have it with tea in the morning or in the evening,egg giving your tea experience a different texture and taste.

    Note that a half hour of rising time and 3 hours soaking time is required as part of the recipe, so leave plenty of time for these actions.

    Edit Ingredients

    • 1 cup white flour
    • 1 tablespoon rice flour
    • Oil for cooking (see amounts below, or use enough to fry with)
    • Water
    • Salt
    • 1/4 cup mung bean
    • 1/4 cup black gram
    • Hing (to taste)
    • Cumin seeds (to taste)
    • 1 teaspoon ginger paste
    • Green chilli paste (to taste)
    • Asafoetida (to taste)
    • Red chilli powder (to taste)
    • Coriander seeds / coriander powder (to taste)
    • Mango powder (to taste)
    • Fennel powder (to taste)
    • Garam masala (to taste)
    • 1 tablespoon gram flour

    Edit Steps

    1. 1
      Image:Dough Mvbnnmmaida.JPGMix one cup of white flour (all purpose or plain flour), 1 tablespoon of rice flour, 2 tablespoons of oil and salt.
      Mix one cup of white flour (all purpose or plain flour), 1 tablespoon of rice flour, 2 tablespoons of oil and salt. Make a dough. Knead the dough well, using cold water.
    2. 2
      Divide the dough into small balls. Keep them covered with moist cloth for 20 – 25 minutes.
    3. 3
      While the dough is resting, soak ¼ cup of mung bean and ¼ cup of black gram for 3 hours.
      While the dough is resting, soak ¼ cup of mung bean and ¼ cup of black gram for 3 hours.
      While the dough is resting, soak ¼ cup of mung bean and ¼ cup of black gram for 3 hours. Drain the water and allow it to dry.
    4. 4
      Add the oil to a frying pan. Add crushed cumin seeds and asafoetida. Wait until it turns brown. Now add the ginger and green chilli paste, gram flour and spice powders of your choice. Sauté them for a minute or two.
    5. 5
      At this stage, the fillings for the kachori are ready.
      At this stage, the fillings for the kachori are ready.
      At this stage, the fillings for the kachori are ready. Place the fillings on a plate.
    6. 6
      Take out the balls (of flour).
      Take out the balls (of flour).
      Take out the balls (of flour). Roll the balls using a rolling pin and roll into a thick poori. Add the kachori fillings in the center. Enclose the kachori fillings with the outer part of the poori to make a pocket. Make the same with the other balls.
    7. 7
      Add oil to the frying pan and heat on medium flame for frying the kachoris.
      Add oil to the frying pan and heat on medium flame for frying the kachoris.
      Add oil to the frying pan and heat on medium flame for frying the kachoris. Add the kachoris to the oil and fry them until they're properly cooked and their colour turns to golden–brown.
    8. 8
      Transfer the Khasta Kachori onto a plate. They're now ready to serve!

    U.A.GREESHMA - MIT ( MCA )     2013-08-09 10:59:32




    ·      Toor dal                     - 1 cup
    ·      Fried gram                 - 1 cup
    ·      Cumin seeds              - 1 ½ tsp
    ·      Curry leaves               - handful
    ·      Pepper                      - 1 tsp
    ·      Red chilly                   - 6 to 7
    ·      Hing                          - a generous pinch
    ·      Salt as needed


    1.   Dry roast toor dal in medium flame.
    2.   Once it turns golden brown, add cumin seeds, curry leaves, pepper corns, red chillies and hing.
    3.   Fry for few more minutes.

    4.   Remove from flame.
    5.   Spread it in a plate and allow to cool.

    6.   In the same pan, dry roast fried gram and garlic separately.
    7.   Dry roast for 3 to 4 mins in low flame.
    8.   Allow to cool completely.

    9.   Add all the ingredients to mixer.

    10.Grind everything together coarsely, by adding salt as you need.

    11.Delicious Homemade Paruppu Podi is ready to enjoy with hot steaming rice & a little ghee.

    12.Store it in an air-tight container. It has shelf life for 1 to 2 months..!!

    U.A.GREESHMA - MIT ( MCA )     2013-08-08 21:41:19


    Palak Paneer
    Palak Paneer

    Palak Paneer

    Palak Paneer is one of the best loved vegetarian Punjabi dishes where the paneer is mixed with a vegetable. Spinach is also called as Palak in India. Paneer is widely used and is very famous in the state of Punjab due to the abundance of milk and milk products available in that state. The combination of palak and paneer is not only considered as highly nutritious, but is also a splendid mix of taste, texture and flavor. Paneer can be fried for extra flavor or added to the dish without frying.

    Cook Time

    Prep time:
    Cook time:
    Ready in:
    Yields: Serves 4 people

    Ingredients for making Palak Paneer

    • 150 gms Paneer
    • 1/2 kg Palak leaves (Spinach)
    • 2 Onions
    • One inch piece Ginger
    • 5-6 flakes Garlic
    • 2 Tomatoes, Chopped
    • 2 Green Chilies, Chopped
    • 2-3 tbsp Ghee
    • To taste Salt
    • 2 Brown Cardamoms, Skinned and crushed


    1. Wash and chop finely all the palak leaves. Also, cut paneer into one inch cubes and then deep fry them.
    2. Pressure cook with half a cup of water for ten minutes on low heat after the first whistle.
    3. Cool it and grind to a smooth paste.
    4. Heat the ghee in a pan. Add the onions paste and cook until the onions turn golden brown and the ghee starts separating.
    5. Add the ground palak and add a little water if it is too thick.
    6. Cook for 5-7 minutes on slow fire. Add the salt to taste.
    7. Add the elaichi (cardamom) and the paneer. Mix well. Remove from the fire.
    8. At the time of serving, make tadka by heating one tbsp of ghee and then add one tsp of red chilli powder.
    9. Remove from the fire and pour this tadka over the heated palak. Mix well. Serve at once with rotis or naans.

    U.A.GREESHMA - MIT ( MCA )     2013-08-08 21:37:35


    Palak Paneer is one of the most popular dishes in Indian restaurants worldwide and is commonly served in buffets. This Indian dish is made with spinach, paneer (an acid-set, young cheese), and a combination of spices.

    Cooking Time: 10 minutes
    Preparation Time: 30 minutes
    Serves: 4

    Edit Ingredients

    • 3 bunches of spinach, chopped
    • 1 tablespoon of ginger, crushed
    • 3-4 green chilies, crushed
    • 1 cup of milk
    • 2 tablespoons of whipping cream
    • 1 tbsp garam masala powder
    • 1 tbsp dry fenugreek leaves
    • 1 lb diced paneer
    • 2 large tomatoes (chopped finely)

    Edit Steps

    1. 1
      Wash the spinach. Since spinach is a ground grown vegetable, make sure to clean it thoroughly.

    2. 2
      Boil spinach and chopped green chillies for 10 minutes. Cool and grind to a fine paste. Roast the fenugreek on a tava for half a minute (see that you don't burn it). When cooked, cool it and then powder it by rubbing it between your palms.

    3. 3
      Heat oil in a sauce pan and fry ginger till brown.

    4. 4
      Add chopped tomatoes and fry till oil shows on top. Add Palak paste and fenugreek and fry. Add milk. Add garam masala powder and 2 tbsp cream and diced paneer. Add salt. Cook for 5 minutes.

    5. 5
      Before serving add 1 tbsp of butter (optional).

    6. 6
      Serve hot with parathas or naan.


    Article Info

    Categories: Indian Cuisine | Vegetarian Indian Dishes

    Recent edits by: Gloster flyer, Vegas Clubs VIP, BR

    Share this Article:

    Thanks to all authors for creating a page that has been read 89,795 times.

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    U.A.GREESHMA - MIT ( MCA )     2013-08-08 21:35:53


                                                              to prepare fish pickle


    • 1.75
      Cape salmon, cob,
    • kingklip or any dry white fish
    • salt and pepper
    • 125
      (½ c) sugar
    • 15
      (1 T) turmeric
    • 45
      (3 T) medium curry powder

    • 20
      (4 t) salt (or to taste)
    • 2.5
      (½ t) cayenne pepper (optional)
    • 750
      (3 c) vinegar
    • 125
      (½ c) water
    • 4 medium-sized onions, thinly sliced
    • 6 crushed lemon or bay leaves
    Servings: Change Serving


    1. Fillet the fish.
    2. Sprinkle lightly with salt and pepper.
    3. Mix the sugar, curry powder, turmeric, salt, cayenne pepper, vinegar and water in a large flat-bottomed saucepan (do not use an iron or aluminium saucepan).
    4. Add the onion rings and lemon leaves and allow to cook for 20 – 30 minutes.
    5. Carefully place the fish fillets in the mixture, ensuring that they are well covered, and cook for a further 20 minutes or until done. Baste with the curry sauce from time to time and turn the fillets if necessary.
    6. Pack the fish in layers in jars or an enamel dish, covering each layer completely with the hot curry sauce. Pour over the remaining sauce and allow to cool. Seal and store in a cool place. The fish is ready to eat after 2 or 3  days.

    U.A.GREESHMA - MIT ( MCA )     2013-08-08 21:30:10


                                                   Easy bread rasmalai
    500 ml milk
    4 bread slices
    5 tbsp sugar
    4-5 saffron strands
    Chopped almonds and pistachios as needed
    1 tsp ghee


    1. 1.Heat milk in a heavy bottomed vessel. Bring it to a boil and reduce the flame.
    2. 2.Keep stirring occasionally until it is reduced to about half the quantity.
    3. 3.Meanwhile, soak the saffron in 2 tablespoons of warm milk. Crush it well and set aside.
    4. 4.Now add the sugar and saffron in boiling milk and mix well. Let it boil for a couple of minutes.
    5. 5.Fry the nuts in ghee and add it to the milk and mix well.
    6. 6.Switch off the flame and let it cool completely. Refrigerate it for sometime.
    7. 7.Cut the bread slice into small round shape with the help of a cookie cutter.
    8. 8.Place the bread pieces in a serving bowl and pour the cold milk mixture over it. Let it soak for 5 minutes and serve chilled.


    Suganya.S - MEC ( ITE )     2013-08-03 12:43:07




    Chakka Pradhaman is a traditional payasam or pudding of Kerala made with jackfruit. Usually this pradhaman is prepared using chakka varatti (jack fruit jam). I have done this without the chakka varatti. I learn't this from my friend who had taught me a lot of Kerala dishes earlier. This is a special post for Vishu festival.

    Chakka Pradhaman
    How to make Chakka Pradhaman

    Jack fruit - 10-12 pieces
    Jaggery -1 cup (or as per taste)
    Coconut -1 big
    Ghee - 4 tsp
    Coconut pieces/bits - few thinly sliced
    Cashew nuts - few
    Cardamom powder -1/4 tsp


    Discard the seeds of jack fruit and take the fruit alone.

    Chop and pressure cook the jack fruit pieces for 1 whistle with very less water.

    Grind it to a paste. I got 1 cup of jack fruit pulp. Keep it aside.

    Melt 1 cup of jaggery in little water.Then filter it to remove the impurities.

    Grate 1 full coconut, grind adding warm water and extract the 1 st milk (around 1 cup). Keep it aside.

    Add more warm water to it and extract the 2 nd coconut milk (around 1 1/2 cup).

    Heat 2 tsp of ghee, fry cashew nuts and remove it from the pan. Then add the coconut pieces and fry till golden brown. Keep it aside.


    Add the jack fruit pulp to the jaggery along with 2 tsp of ghee and cook till it becomes slightly thick.

    Add the second coconut milk and boil for few minutes.

    Then add the first coconut milk, cardamom powder and switch off the flame. Do not boil after adding the first coconut milk.

    Garnish with fried cashew nuts and coconut pieces. Serve hot.

    U.A.GREESHMA - MIT ( MCA )     2013-08-02 21:24:25



    Vegetable Cutlet Recipe-How to make Vegetable Cutlets-(Step by Step pictures)

    Vegetable cutlet is a very popular and simple snack item. It is very easy to make and can be had as an appetizer or light afternoon snack or evening snack with tea. It is great for small parties and get togethers.  Today we will learn how to make Vegetable cutlet following this easy recipe.

    Vegetable Cutlet

    How to prepare Vegetable Cutlet

    Prep time -under 15 mins
    Cook time - under 20 mins
    Yields -8 cutlets

    Ingredients needed

    Potato - 2 medium size or 3/4 cup boiled and mashed
    Beans + Carrot - 1/2 cup
    Onion -1
    Green chilli -1
    Turmeric powder - a pinch
    Chilli powder - 1/2 tsp
    Garam masala powder -1/2 tsp (if you want spicy)
    Salt needed

    Cornflour - 1/2 cup
    Bread crumbs*
    Oil for shallow frying

    For the seasoning

    Oil -1 tbsp
    Mustard seeds -1 tsp


    Chop onion, beans and carrots finely.

    Now let us see how to cook vegetables for cutlet - I kept beans and carrot in a vessel without water, closed it with a lid, kept potatoes on top and pressure cooked for 3 whistles.(see picture below).In this method there will not much moisture in the vegetables. If you are cooking the vegetables in water, after the vegetables are cooked, drain the water immediately. Squeeze out all the water using a muslin cloth.The important thing to be noted here is that there should not be any moisture in the vegetables.So see to it that you squeeze out all water from the vegetables.

    Remove the skin and mash the potatoes well when it is hot itself.

    vegetables for cutlet


    Heat oil in a kadai, add mustard seeds, when it splutters, add finely chopped onions and green chillies.

    When onions turns transparent, add the cooked carrot and beans.

    Then add turmeric powder, chilli powder, garam masala powder and saute for 2-3 minutes. Switch off the flame.

    making veg cutlet

    Now add the mashed potatoes, salt needed and mix well. Leave it to cool.

    how to make cutlet

    Now divide the mixture equally, make balls and then flatten it as shown in the picture below.

    Mix cornflour with a little water and make a thick paste.

    Now dip the prepared cutlet into the cornflour mix so that it is well coated with cornflour mixture.

    how to prepare cutlets

    Now drop it gently into bread crumbs and see to it that it is well coated with bread crumbs on both the sides.

    Veg cutlet

    Heat oil in a pan and shallow fry the cutlets until golden brown on both sides.You can even deep fry if you want.

    shallow frying the cutlets

    Serve hot with tomato ketchup or green chutney.

    How to make Bread Crumbs -

    Method -1 Take bread that is 2-3 days old, dry it in the sun for 15 minutes and powder it in a mixie.

    Method -2 Pre-heat the oven for 10 minutes at 180 Degree C. Then bake the bread in an ungreased baking tray for 10-15 minutes. Turn them over in between. Remove, cool and dry grind it in a mixie.

    U.A.GREESHMA - MIT ( MCA )     2013-08-02 21:17:38


                                                        Punjabi Mutton Curry

    250 g mutton pieces
    2 tbsp oil
    2 tbsp ghee
    2 cardamom
    4 to 5 cloves
    1 tbsp black pepper corns
    2 cinnamon
    1 or 2 bay leaves
    2 onions
    1 1/2 tbsp ginger garlic paste
    1/4 tsp turmeric pwd
    1 to 1 1/2 tsp red chilly pwd
    1 1/2 tsp coriander pwd
    2 tomatoes
    1/2 cup yoghurt
    Salt to taste
    Fresh coriander leaves


    1. 1.Clean and wash mutton pieces.Drain water and keep it aside.
    2. 2.Heat oil and ghee in a fry pan.Add cardamom, cloves, black pepper corns, cinnamons and bay leaves.
    3. 3.Sauté for a minute.Add finely chopped onion and salt.
    4. 4.Sauté till the onion turns light brown.
    5. 5.Add ginger garlic paste and cook till the raw smell disappears.
    6. 6.Now add turmeric pwd, red chilly pwd and coriander pwd.
    7. Combine well and add mashed tomatoes.
    8. 7.Cook until the tomatoes turn pulpy and oil separates out from the masala.
    9. 8.Add the mutton pieces and mix well.
    10. 9.Cook in medium flame for 4 to 5 mins, stirring once in a while.Add yoghurt and mix well.
    11. 10.Cook further for 4 to 5 more minutes.Now add 2 cups of water. Stir well.
    12. 11.Taste and adjust salt and seasonings.Add freshly chopped coriander leaves.
    13. 12.Add garam masala pwd and mix well.
    14. 13.Transfer the masala into the pressure cooker and pressure cook for 4 whistles and simmer for 10 to 12 mins. ( the mutton should be cooked to tender and  juicy).
    15. 14.Once the pressure turns off, combine gently. Lipsmacking Punjabi Mutton Masala is ready.


    Suganya.S - MEC ( ITE )     2013-07-28 21:43:09





    Makes 4 servings

    • 2 medium/large potatoes
    • 1 medium yellow onion, diced
    • 4 small eggs
    • 3 or 4 cloves of garlic, chopped fine
    • 4 oz. (100 g) cheese, grated
    • 2 tbsp olive oil or 1 tbsp butter
    • Fresh chives, chopped
    • Salt and freshly ground black pepper

            Twice Baked Potato with Egg on Top

    1. 1.Preheat oven to 200°C (400°F). Scrub potatoes, pierce them with a fork and put them in the oven rack for 30-40 minutes until soft.
    2. 2.In a large frying pan heat oil or butter over medium high heat. Saute the onion with garlic for about 5 minutes until soft.
    3. .
    4. 3.When the potatoes are cool enough to handle cut potatoes in half lengthwise, scoop the interior out of each leaving about 1/4 inch shell of potato flesh and skin. Add the scooped-out potato flesh, grated cheese, salt and pepper into the pan and stir well to combine.
    5. 4.Place the potato shells on the baking sheet and feel them with the mixture. Press the mixture with a spoon so a whole is formed to make space for the eggs. Sprinkle chives on top and crack an egg on top of each stuffed potato.
    6. Cook at 200°C (400°F) for 10-15 minutes until the egg is set. The whites are set while the yolks are a bit runny. Enjoy!
      Twice Baked Potato with Egg on TopTwice Baked Potato with Egg on Top


    Suganya.S - MEC ( ITE )     2013-07-27 21:23:23


    How to Make a Watermelon Basket Party Decoration - Step by Step Recipe

    How to Make a Watermelon Basket Party Decoration Recipe - Step 1
    Watermelon fruit basket carving recipe food cooking receipt
    Watermelons come in many varieties so you can choose from red or yellow flesh and seeded or seedless varieties. If you will be using the fruit scooped out from the watermelon basket, consider buying a seedless variety. Learn how to cut decorative hearts into a handle for the basket for an elegant but easy edible party decoration or centerpiece. Simply follow these easy step-by-step instructions and fill with your favorite fruit salad recipe. 

    Note: If you have pumpkin carving tools left over from Halloween, by all means, use them. The watermelon basket handle is for decorative purposes only. Do not use it to lift the basket. It will not support the weight and will break. 

    You will need:
    • Ripe watermelon, seedless or not. Select a watermelon with a flattish bottom so it will not easily roll.
    • Large sharp knife.
    • Razor blade knife or craft knife (such as an Exacto® knife).
    • Melon-ball tool (optional).
    • Washable non-toxic children's marker (such as Crayola® brand) in a contrasting color.
    • White paper to draw heart (or other shape) for a template.
    • Small sharp paring knife.
    How to Make a Watermelon Basket - Step 2
    Measure and mark center of watermelon.
    • Place the watermelon with the yellow spot, if any, on the bottom and out of view. Be sure it is in a stable position so it will not roll.
    • Measure the diameter of the watermelon.
    • Find the center and add 1/2 inch.
    • Using a non-toxic marker, mark a line horizontally around the watermelon so you can slice off the top evenly.
    • Before cutting, you will need to trace the handle. See next step.
    How to Make a Watermelon Basket - Step 3
    Place stencil on watermelon.
    • Cut a stencil of a heart as pictured. The connecting square at the top of the heart is essential for the handle.
    • Position the stencil so the bottom of the heart is about 1/2 inch below the circumference line you have traced on the watermelon. The V at the bottom of the heart will become your starting point for the sword-tooth cut-outs later.
    • Tape on the stencil and use the non-toxic marker to trace the outline
    How to Make a Watermelon Basket - Step 4 
    Stencil heart shapes on watermelon
    • Remove and re-position the stencil so that the point of the heart fits into and matches either side of the top square of the bottom heart previously traced on the watermelon.
    • Repeat procedure on the opposite side working up to have the hearts meet in the top center.
     How to Carve a Watermelon Basket - Step 5
    Carve heart handle from watermelon
    • Use a large sharp knife to slice the watermelon in half along the horizontal line up to the traced heart outline. 
    • Carve around the hearts at a slight inward angle on both sides.
    • Carefully remove both upper halves of the watermelon.
    • Cut the flesh from the removed halves for use in the fruit salad or other watermelon recipes.
    How to Make a Watermelon Basket - Step 6
    Carve flesh from inside of watermelon.
    • Use the point of the craft knife to carve an outline of the bottom of the heart down one layer of the skin to the white part. Do not cut completely through or the handle will detach.
    • Carve the centers of the hearts.
    • Slice inward around the rim of the watermelon to remove the flesh.
    • Trim the flesh from the underside of the heart handle, leaving the handle at least 1 inch thick. If you trim it too closely, it will wilt and sag.
    • Wipe off the marker outlines with a clean cloth.
    How to Make a Watermelon Basket - Step 7
    Cut notches into watermelon.
    • Begin at the base of the heart and carve a sawtooth border around the rim of thewatermelon using a sawing motion.
    • Think ahead to get the points even. Begin on either side of the bottom of the heart point and meet on the far left and right sides.
    • A sharp serrated knife is good for this task. If you do not have one, use a small, sharp, thin-bladed knife.
    How to Carve a Watermelon Basket - Step 8
    watermelon fruit basket

    Watermelon Fruit Basket

    • Fill watermelon basket with fresh fruit salad or other salad.
    • Do not use the handle to lift the watermelon basket. It will not support the weight and will break.

    M.Ajantha - MEC ( ARE )     2013-07-27 18:29:49


    French Toast

    Ingredients ( for 1 person )

    1. EGG-1

    2. BOILED MILK-100ml

    3. SUGAR-as reqiured

    4. SALT-if required



    1.Mix the ingredients(1,2&3) well either in mixy or by spoon or something.

    2.Dip the bread slices in the mixer gently or apply the mixer on bread slices.

    3.Then toast those bread slices with the help of Pan till it reaches light brown colour (Dosa Pan,Toast     

       the breads in the way as same as dosa. bread should be toasted front and back equally).

    4.While toasting, spread sugar on it ( green leaves, onions , chillies can be added as favours ).

    5. French Toast is ready to serve !!





    Shalini.B - MEC ( CSE )     2013-07-27 18:15:06


    Macaroni with Spinach Sauce

    Macaroni with Spinach Sauce

    Mac and Cheese is a favorite with Nehal. A couple of days ago, I made Macaroni in Spinach Sauce to boost the nutritional profile of this high calorie dish.

    Macaroni with Spinach Sauce Recipe

    Preparation: 30 mts

    Serves 3-4 persons



    3 cups boiled macaroni

    2-3 garlic cloves, finely minced

    1 bunch spinach, blanched, drained and chopped fine

    2-3 tbsps grated cheese

    1 1/2 tbsps butter

    3/4 tbsp maida/flour

    3/4 cup milk

    freshly ground pepper to season

    salt to taste

    1 Cook macaroni in salted rapidly boiling water, add a tbsp of oil and cook until al dente, drain completely. Sprinkle a tbsp of olive oil and keep aside.
    2 Heat butter in a vessel, add garlic and saute for a mt. Add maida and saute for 2-3 mts. Slowly add the milk and go on combining till it forms a creamy consistency. Add spinach, 2 tbsps grated cheese, salt and pepper to taste and mix.
    3 Turn off heat. Garnish with grated cheese and serve warm.



                                                                                                               FINAL YEAR(MCA)


    U.A.GREESHMA - MIT ( MCA )     2013-07-22 18:22:59


    vegetable stew recipe
    Appam with Vegetable Stew ~ Kerala Breakfast Food

    Vegetable stew aka ‘Ishtu’ is traditional Kerala style dish served with Appam. Minimal ingredients and the simplicity of the recipe is what wins you over. A delicately flavored stew where the spices do not over power the natural flavor of the vegetables. The addition of aromatic whole spices, ginger and fresh coconut milk enhance the natural flavor of the vegetables by leaps and bounds. The crucial ingredient is fresh coconut milk which lends a sweet flavor that is perfectly balanced with the spice of crushed peppercorns.

    There are some subtle variations to the basic ‘ishtu’ recipe based on the regional preferences. Even the color of the stew varies from white to hues of turmeric yellow based on the ingredients that go into its making. One of the best Kerala style vegetarian recipes that is healthy, easy to make and outright delicious. And when paired with Appam, it makes for a filling and wholesome breakfast.

    vegetable stew
    Kerala Vegetable Stew

    Kerala Vegetable Stew Recipe

    Prep time: 15 min
    Cook time: 30 min
    Yield: 4
    Main Ingredients:


    • Onion - 1, finely sliced
    • Carrot - 1, peeled and cubed
    • Potato - 1, large, peeled and cubed
    • French beans - 5, cut into 1" pieces
    • Ginger - 1 tsp, grated
    • Green chilies - 2-3, slit
    • Curry leaves - a sprig
    • Cinnamon stick - 1" stick
    • Green cardamom - 2
    • Cloves - 2
    • Thin coconut milk - 1 1/4 cups
    • Thick coconut milk - 3/4 cup
    • Cashew nuts - 4, grind to a paste with few tbsps water (optional)
    • Black pepercorns - 5-6, crushed
    • Salt to taste
    • Oil - 1 tbsp (or ghee)


    1. Heat oil or ghee in a heavy bottomed vessel. Add cardamoms, cloves and cinnamon and saute for a few seconds. Add sliced onions, grated ginger and green chillies and saute for 3 mts. Do not brown them.
    2. Add the cubed potatoes, carrots, french beans and salt. Saute for 4 mts. Add 1/2 cup water and cover and cook for 6 mts.
    3. Add the think coconut milk and continue to cook on low-medium flame till the vegetables are almost cooked. Mash a few potato cubes to thicken the gravy.
    4. Adjust salt, crushed black peppercorns, cashew nut paste, thick coconut milk and curry leaves. Simmer without lid for 3-4 mts and turn off flame.


    • You can parboil the vegetables and reduce the quantity of thin coconut milk as well as cooking time while cooking the par boiled vegetables.
    • Cashew nuts are purely optional. I have not used cashew nuts in the above recipe.
    • Cauliflower and green peas can also be added.
    • Ginger is essential for the stew. Do not omit it.
    • Coconut oil is generally used to make the stew. I use olive oil.



                                                                                                                           FINAL YEAR(MCA)


    U.A.GREESHMA - MIT ( MCA )     2013-07-22 18:16:49



    India’s popular snack that finds a place in almost every bakery or chaat shop – our very own Samosa. Savory comfort food at its best, a crisp exterior filled with a savory potato stuffing that goes very well over a hot cup of chai especially on a rain filled, cold day. Samosa is always store bought and on rare occasions prepared at home, like today.

    Samosa Recipe

    Prep & Cooking: 1 hr 15 mts

    Makes approx 12 Samosas



    1 cup maida (all-purpose flour)

    2 tbsp oil

    large pinch ajwain (optional)

    enough water to knead the maida

    salt to taste

    oil for deep frying

    For the filling:

    2 boiled potatoes, crumble

    1/4 cup boiled peas

    1/4 tsp grated ginger

    1 tsp red chilli pwd

    1/2 tsp coriander pwd

    pinch cumin pwd

    pinch kasuri methi

    dash of lemon juice

    pinch of garam masala

    chopped coriander leaves

    salt to taste

    1 Mix the maida with salt, oil, ghee and ajwain, combine to form a crumbly mixture. Now slowly add enough water to make a pliable dough, not too soft. Divide the dough and shape into balls. Keep aside covered with moist cloth for 15-20 mts.
    2 Meanwhile, heat a vessel, add oil, add cumin seeds and allow to brown. Add the ginger, spice powders and a tbsp of water and saute for a few secs. Add the crumbled potato and boiled peas and cook over medium flame for a few minutes, approx 3-4 mts. Add kasuri methi and lemon juice, combine. Add the coriander leaves and turn off heat.
    3 Now that the stuffing is ready, prepare the outer layer for the samosas.
    4 Roll each ball with the rolling pin into a slightly thin puri, slightly elongated in shape as shown in the image. Take a knife and divide the rolled puri into two by cutting through the center.
    5 Now take a semi-circle piece of the roti, and make a fold in the shape of a triangle as shown in the image. Seal along the fold. Now place this cone between your thumb and index finger and place a ball of the stuffing inside. Wet your finger and run it along the edges of the dough with water and seal to enclose the stuffing.
    6 Press the ends firmly so that the filling does not come out during the deep frying process. Prepare with the rest of the dough in the same manner.
    7 Heat enough oil in a wide vessel to deep fry the samosas. Heat the oil till hot but not piping hot. Reduce flame to low medium and drop 2-3 samosas into the oil slowly and deep fry them till golden brown, turning them carefully to the other side so that it cooks on all sides. Deep fry on low to medium heat and not piping hot oil.
    8 Remove onto absorbent paper and serve warm over a cup of chai.


    Its better to make samosas in batches. Roll out, stuff and deep fry 3-4 samosas at a time (batch-wise). While preparing the next batch of samosas, reduce the stove flame and carry out the process. When deep frying the next batch, see that the oil is hot enough to deep fry. Keep the prepared samosas covered through out the preparation process.

    Indian Snack – Samosas with Sweet Chutney




                                                                                                                                            FINAL YR-MCA(MIT)

    U.A.GREESHMA - MIT ( MCA )     2013-07-21 19:26:45



    I would like to share my cooking experience try it girls :)

    Ingredients: - 2 cups cooked basmati rice(long grain), 100 grams, cauliflower, 100 grams potato, 100 grams carrot, 100 grams French beans, 100 grams peas, 1 big onion, 1 green chilly, ½ teaspoon red chilly powder, 1 teaspoon cumin seeds, ½ inch cinnamon, 2 cloves,1 pinch black pepper powder, 2 tomatoes, ¼ cup curd(yoghurt), 1 pinch mustard seeds, 2 tablespoons dry fruits, 2 tablespoons oil and salt to taste.

    Preparation time : - 20 minutes     Serves : - 2

    HOW TO PREPARE: - Finely chop the onions, tomatoes and green chilly and set it aside. Wash the vegetables, drain them completely and then cut into thin long slices. Take a frying pan and keep pour some oil. Bring to heat and put in one vegetable at a time. Sauté each vegetable on full flame till it gets cooked. You can sprinkle a little water. Sauté continuously to avoid the vegetables from getting burned. Ensure that the vegetables retain their colour. If you pour too much water the colour will become lighter and so sauté and try to avoid water as much as you can. Then sauté the green peas. Now take another frying pan and pour 1 tablespoon oil. Now when the oil is hot add the mustard seeds, green chilly, cumin seeds and cinnamon. Let them all crackle first and then sauté briefly till they become golden brown in colour. Then add the cloves and black pepper powder and let it crackle too. Follow this by adding the onions and sauté them till they are soft and cooked. Add the red chilly powder, salt to taste and sauté well. Put the finely chopped tomatoes and cook it till the oil begins to leave the edges of the pan. Whip the curd in a blender just for 5 seconds so that is nice and fine. Pour this curd into the pan and stir well. Cook briefly and add all the sautéed vegetables. Put in the cooked rice and mix it very gently. Ensure you don’t break the grains or mash them up. Cook for five minutes on a low flame. Turn of the flame. Garnish the biryani with dry fruits and coriander leaves. Serve it hot with some onion and curd raita.

    By Nandhini Priya.P IT,MEC


    P.Nandhini Priya - MEC ( ITE )     2013-07-12 15:22:27