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    August 30th, 2010MammuAppetizers, Indo-Chinese


    1. Cauliflower/Gobi – 1 Medium sized
    2. Spring onions – 1 bunch, finely chopped, keep the whites and greens separate.
    3. Garlic Cloves – 6, peel and chop into 4 pieces each.
    4. Oil – To deep fry
    5. Salt – A Pinch

    For coating cauliflower:
    1. Corn Flour – 4 tablespoons
    2. All purpose flour/Maida – 3 table spoons
    3. Rice flour – 1 tablespoon
    4. Chili garlic sauce – 1 teaspoon
    5. Ginger garlic paste – 1 tablespoon
    6. Salt – 1 teaspoon

    Whisk together the following sauces in a bowl:
    1. ketchup – 3 tablespoons
    2. Soy Sauce – 4 tablespoons
    3. Maggi chili sauce – 2 tablespoons

    Cooking Procedure

    1. Separate cauliflower florets, wash with warm water and keep aside. Mix together all the ingredients listed under ‘coating cauliflower’ with 3/4 cup of water. This batter should be a little thicker than dosa batter consistency.

    2. Heat oil in a pan to deep fry, dip cauliflower florets in the batter and add them to oil one by one till the pan is filled with gobi, don’t overload. Fry until they turn to golden brown, repeat the same for remaining florets. Drain on a kitchen paper.

    3. In a wide bottom pan heat 1/2 tablespoons of oil. Add the chopped garlic, saute for 1 minute, transfer in to a plate and keep them aside. In the same pan, heat 2 tablespoons of oil, add chopped spring onion whites, pinch of salt and saute for 1 minute. Add sauce mix and cook for 1 minute. Now add fried gobi, mix thoroughly for 2 minutes so that the sauces are evenly coated to the cauliflower. Turn off the heat.

    4. Garnish with sauteed garlic, spring onion greens and serve instantly.

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    August 13th, 2010MammuAppetizers, Snacks

    This is one quick and easy snack snack, which will be ready in few minutes with few ingredients. Rain, pakodas, cup of tea…..I love this combination. I always make some extra pakodas to cook pakoda curry, my husband loves that curry. I will post the recipe for pakoda curry soon.

    Cooking Time: 20 Minutes

    Servings: 4


    1. Besan Flour – 2 cups
    2. Spring Onions – 4 stems, cut into 1 inch pieces
    3. Onion – 1/2, sliced length wise, 2 inch long
    4. Red chili powder – 2 teaspoons
    5. Green chilies – 2, finely chopped
    6. Ajwain/Vamu/carom seeds powder – 1 teaspoon
    7. Salt – 1 1/2 teaspoons, adjust to taste
    6. Oil – To deep fry


    1. Mix together besan flour, ajwain powder, salt, spring onion and onions. Add about 1 1/4 cup of water slowly and mix to form a smooth batter.
    2. Heat oil in a deep pan, take the batter coated onions 1 or 2 at a time and slowly dip in the oil. Fry until golden brown and drain on a paper towel. Repeat in small batches.

    Serve instantly with green chutney or ketchup.

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    August 6th, 2010MammuAppetizers

    Cooking time: 35 Minutes

    Servings; 4


    1. Mushrooms – 12
    2. Bread crumbs – 1 cup
    3. Garlic – 2 cloves, finely chopped
    4. Egg – 1
    5. Red chili powder – 1 teaspoon
    6. Mint – 2 tea spoons, finely chopped
    7. Salt – 1 tea spoon
    8. Onions – 1/2 cup, finely chopped
    9. Butter/oil – 2 teaspoons
    10. Garam masala – 1/4 teaspoon

    Cooking Procedure

    1. Wash and clean the mushrooms with a paper towel. Carefully remove the stems and set the caps aside.

    2. Finely chop the stems. Heat 1 teaspoon oil in a pan, add the chopped mushroom stems, onions, mint, and garlic. Saute for 5 minutes and turn off the heat. To this mix add breadcrumbs, egg, red chili powder, garam masala, salt and mix well.

    3. Arrange the mushroom caps on oven baking sheet and coat them with the remaining butter/oil. Stuff the mushrooms with the prepared mix, keep any extra mix on top of the mushrooms as long as they can sit there.

    4. Bake at 325f for about 20 minutes until the mushrooms changes to brown color.

    Serve hot with ketchup or hot sauce.

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    August 4th, 2010MammuAppetizers, Non Vegetarian

    Cooking Time: 30 Minutes

    Servings: 4


    1. Boneless chicken – 1 Pound, cut into medium sized pieces
    2. Ginger garlic paste – 2 teaspoons
    3. Red chili powder – 1 teaspoon
    4. Yogurt – 1/2 cup
    5. Turmeric – 1/4 teaspoon
    6. lemon – 1, squeezed
    7. Chopped cilantro – 1 teaspoon
    8. salt – 1 teaspoon
    9. Food color – one pinch

    Cooking Procedure

    1. Mix all the ingredients together and let it marinate over night or at least 2-3 hours Preheat the oven and broil for about 20 minutes until the chicken pieces start changing color.

    Serve with onion, lemon and salad leaves.

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    July 31st, 2010MammuAppetizers, Vegetarian


    1. Cooked potato – 3 Cups
    2. Cooked carrots – 1 cup
    3. Cooked green peas – 1/2 cup
    4. Chopped Onions – 1/2 cup
    5. Chopped Tomato – 1 cup
    6. Pav Bhaji Masala – 2 tbl sp (I used MTR brand)
    7. Salt – 1/2 tbl sp
    8. Red Chili powder – 1/2 tbl sp
    9. Ginger garlic paste – 2 tbl sp
    10. Oil – 2 tbl sp
    11. Butter – 2 tbl sp
    12. Cilantro – 2 tbls spoons, finely chopped
    13. Hamburger Buns – 8

    Cooking Procedure

    1. Smash the potato, carrots, green peas and keep aside.

    2. Heat oil in a pan, add ginger garlic paste and saute for a minute. Add the onions, tomatoes and let them soften. Add the potatoes, carrots, green peas, 1 cup of water, pav bhaji masala, salt, red chili powder and let it cook for 10 more minutes.

    3. Add the butter to the cooked bhaji, let it melt for 2 minutes and turn off the heat.

    Squeeze a lemon and garnish with cilantro and finely chopped onions. Heat the buns and serve hot.

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    July 27th, 2010MammuAppetizers, Snacks

    Preparation Time: 15 Minutes

    Servings: 2


    1. Boiled Eggs – 4, shelled.
    2. Garlic Cloves – 3, finely chopped
    3. Ginger – 1 Inch piece, finely chopped
    4. Mint – 2 tbl sp, finely chopped
    5. Salt – 1/8 teaspoon
    6. Pepper – 1/4 teaspoon
    7. Red chili – 1, finely chopped
    8. Masala Powder – 1/8 teaspoon
    9. Oil – 1 tbl sp

    Cooking Procedure

    1. Heat oil in a pan and add the boiled eggs. Saute the eggs by rotating them until they are evenly fried on the outside. Take them into a plate and cut into 4 pieces each length wise. Spread some pepper powder and a pinch of salt on the cut egg pieces.

    2. Add Garlic, ginger, mint, red chili to the remaining oil and saute for 5 minutes under medium heat. Add salt, masala powder and turn off the heat. Garnish this on top of the cut eggs and serve.

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    July 19th, 2010MammuAppetizers, Indo-Chinese, Snacks


    Cooked white rice – 1/2 cup, smashed.
    Cooked mashed potato – 1/2 cup
    Cooked mashed carrots – 1/3 cup
    Chopped onions – 1/3 cup
    Green chillies – 2, finely chopped
    Ginger Garlic Paste – 2 tbl sp
    Lime – 1, squeezed
    Coriander – 1/4 bunch, chopped
    Turmeric – pinch
    Sugar – 2 tbl sp
    Salt – 1/2 tbl sp
    Red chili sauce – 1/2 tbl sp
    Soy sauce – 1 tbl sp
    Chopped peanuts – 1/4 cup
    Rice flour – 2 tbl sp (Optional)
    Oil – for deep frying

    Cooking Procedure

    1. Mix together rice, potato, carrots, ginger garlic paste, onions, green chilies, chopped coriander, turmeric powder, salt, sugar, red chili paste, soy sauce and lime juice. Add the rice flour if the mix is too soft, so that they won’t break while frying.

    2. Scoop 2 tbl spoons of the mix, and make round balls. Roll the balls over the chopped peanuts. Make sure they are evenly coated.

    4. Heat the oil in a deep pan. Deep fry the peanut balls until crisp.

    Squeeze some lemon over the balls and Serve while hot with chili dipping sauce.

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    January 8th, 2010MammuAppetizers, Non Vegetarian


    For Marination:
    1. Chicken — 1/2 pound/200gms
    2. Corn Flour — 4 tablespoons
    3. Eggs — 2
    4. Salt — 2 teaspoons
    5. Red Chili Powder — 2 teaspoons
    6. Ginger Garlic paste: 1 tablespoon
    7. Lemon Juice: 2 tablespoon
    8. Garam Masala – 1 tablespoon

    Other Ingredients:
    1. Green Chillies — 5 Cut into halves
    2. Garlic cloves: 6
    3. Curry Leaves — 15
    4. Cashew Nuts: 15 Cut into small pieces
    5. Curd: 1/2 Cup
    6. Orange food color — Small Pinch
    7. Oil — For frying chicken pieces
    8. Garam Masala – 1 tablespoon

    Cooking Procedure::

    1. Cut the chicken into small pieces, marinate with all the items list above for marination and let it marinate overnight in refrigerator.
    2. Fry chicken pieces: Heat oil in a pan and fry the chicken pieces on a medium flame in small batches. Keep aside.
    3. Ia wide pan heat about 1 tablespoon of oil. Add the split green chillies, 1/2 teaspoon of salt and let them fry for 2 minutes. Add the sliced cashews, garlic cloves, curry leaves and let them fry for 2 more minutes.
    4. Make a fine paste of curd and mix it with garam masala and food color. Now add the fried chicken pieces in the remaining oil, add curd to it and mix well. Let the pieces soften in curd for 10 minutes under low flame. Keep mixing it to avoid it sticking to the pan.
    5. Add the fried green chillies, garlic, cashews, curry leaves and turn off the flame.

    Garnish with cilantro and Serve instantly with onions and lemon.