Friday, February 20, 2015


 Writing its recipie , SOON.

Monday, April 26, 2010


The latest episode of the Hell’s Kitchen, actually made me realize what I have been sensing in past few months , Yes you bet , I‘ve been discussing this with a friend few weeks before that- “till I will not start tasting everything , how will I know what’s the ingredients that’s adding the flavor and how much , more of, how will I know what’s missing to make the dish complete?”, till now I am dependent on smell senses & on my Not so official tasters -  that is my family members, but their also every taste varies .

Most of you, my readers might remember the scene from the movie Chocolate, where
A girl discuss about the flavor of chocolate, and the guy in the shop replies “how can you define its bad until you actually taste it “and the girl replies … why don’t you eat worms? How do you know they don’t taste good?”  And the guy actually crunch one worm - nice tricks, but the way he explains the taste:-o … hummmm …. So the outcome???

Ladies and Gentlemen, the outcome is one actually need to taste everything to know its taste, imaging if the first fruit that appealed to a humankind was never tasted, the coffee, cocoa, or for instance mango was never once tasted, The called passion fruit “wild, and poisonous till 1900, and someone actually tasted, and here you are ending up with passion fruit dessert that is more then 500 in my known list. The best example is yet to come the cocoa bean that is so ugly looking, and when converted in chocolate its Bitter and dark and very guaee  , Yet In 2006 more than 6.5 million tons of chocolate was sold worldwide.

Till now I am totally dependent on my smell senses to add the ingredients, But the secrete to be a grate chef is to know your ingredient too well I was actually amazed to see ,How the lady actually describe “it’s a back stem of Bok Choy “ wow!!!! Thrilling,-but that turn even more beautiful when a male chef described “seared pear piece as “a piece of mango” , But the real Hell at the Hell’s Kitchen was when the defeated group of male chefs had few weird things to taste “that too – R A W “ e.g. Pig Liver , Chicken Brest , Beef etc. sounds yuckiest? But that is what actually matters, it’s like reality shows displays too much way too much from the reality? Uhhhh ?? I don’t think so, cos at the very end.

IT’S THE TASTE THAT ACTUALLY MATTERS – TO KILL THE SENSE TO ALIVE ONE’S SENSE OR TO KILL THE WHOLE ENVIRONMENT OF COSY DINING, the secrete of grate cooking is keep tasting what ever you are making , even during its process .


And as always this post is dedicated to Gordon Ramsay.

Sunday, April 11, 2010

Bread cheesy Pakora

One of my favorite Snack, very very quick and very very easy.

 These pakoras are ready in no time. I often make this for our Kids for their school tiffin. and they are most happy with this.


  1. 6 to 8 Fresh Bread slices (choose any of your favorite bread I used wheat).
  2. 6 TO 8 T. Spoon Full cheese spread or Cream Cheese.
  3. 1 Tea Spoon Full Chat Masala or Black salt,if u like more cheese and less spice taste.(I sprinkled chat masala).
  4. Oil For Frying .
  5. A Frying  Pan.


  1. 4 Large Table Spoon Of Chick Pea Flour(Besan)(about200 gm)
  2. 1 small T.Spoon Full Red Chilly Powder.(I used kashmiri degi mirch).
  3. 1 small T. Spoonful Ajwain(Carom seeds).
  4. Salt to taste.
  5. 1/2 T. spoon Turmeric Powder(Haldi).
  6. A Pinch of soda by cab.
  7. Water just enough to make a thick batter of coating consistency(u might need only 1 cup = 100 m.l. water only)
  • Mix together all the ingredients of Batter .
  • Pour little water to make paste .
  • Add more water only if required.
  • The Batter should be In smooth thick flowing consistency.
  • Keep aside for 1 hour.

 Chick Pea BATTER
  • Cut Each Bread Slice in triangle shape .
  • Spread Cheese on one side sprinkle very little chat masala and cover with the other half.
  • Now again half this triangle in to 2 equal triangles. (E.G. 2 FULL SQUARE SLICE WILL MAKE 4 TRIANGLES)

Bread With Cheesy Spread
  • Now Heat oil in a pan.( I use canola)
  • Once heated on high,Simmer the flames to medium.
  • coat each triangle in to batter from both sides.
  • Fry into this hot oil till crisp golden brown.
  • Remove on a Kitchen Paper.
  • Serve Hot With Tea+ Ketchup+Chutney.


  1. Do not add water at one go that way you will end up having thinner and crumbly batter.
  2. As Alternate Filling ,You Can Fill Boiled mash Potato too,for that you need to mix chat masala boiled peas into mashed potato and follow the same recipe at rest of the tasks.

Wednesday, April 7, 2010

Paneer Tikka Masala Malaidaar.

On a Chilly Evening Party You are in No Mood to cook anything fancy but wanna impress your family and friends with some really finger licking yummy dish... then this is the answer.Believe Me you must have never tasted such Tikkas they are so very yummy and best thing is they are pure vegetarian . you don't need to add onion also except for garnishing that too is optional.

Ingredients :

  • 1/2 Kilo grams. Paneer (cottage cheese).
  • 1/2 cup Malai (double cream) Whipped thoroughly.
  • 2 Tab Spoon All propose flour (Maida)
  • 1 Tab Spoon Yellow Chilly Powder.
  • Salt to taste
Side serves :
  1. 1 large bell pepper deseeded and diced in big cube chunk
  2. 1 Largely chunk-ed onion cubed.
  3. 1 Tomato Chunk-ed largely and cubed.
  4. Skewer to grill or a griller pan.
For Garnishing :
  • 1 Large Onion's Rings (optional)
  • Lemon wedges.
  • 1 large Table spoon full 5-spice powder or kebab masala.
Method For Tikka.
  1. Dice The Paneer In Big cube size Chunks.
  2. Sprinkle Yellow chilly powder generously, Coat well add salt to taste mix carefully without breaking cubes.
  3. Keep aside.
  4. Now Mix Together Cream + Flour + Little Bit More chilly Powder +Salt it should be in running like thick paste constancy.
  5. Now coat each Paneer cube well in this mix and keep in a tray.
  6. marinade this way for 20 minutes.
  7. Now on a Skewer skew through 1 chunk of bell pepper then piece of onion then paneer cube then tomato repeat same order till skewer is 1/3rd full .
  8. Grill on a hot barbecue or in a oven rotating occasionally .Till Golden Crisp Brown.
  9. if grilling in a pan - just sprinkle little oil then grill all veggies first then grill paneer and then arrange in above skewer's order on a large wooden grill sticks .
  10. once done Take out all paneer cubes and cut through lengthwise with same hot Skewer that adds special smoky flavor to the tikkas .
  11. Now garnish on bed of onion rings with lemon wedges.
  12. Sprinkle 5 spice power and serve very hot and immediately.

Handy Hints:
  • you can combine 2 table spoon nicely beaten curd with mint chutney and a pinch of salt and sugar and serve this dip too along.
  • Khasta Naan Or Lacchaa Parantha Goes too well with this.
  • This is best for any Dinner party , as starter or serve as a complete dish .

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