Moong Dal Kachori


For The Doughkachori

250 grams plain flour (maida)

1/4 cup oil

½ tsp ajwain

salt to taste

For  Filling

1/2 cup moong dal

1 tbsp oil

1 tsp cumin seeds (jeera)

1 tsp ginger-green chilli paste

1 tsp chilli powder

salt to taste

2 tbsp besan

1 tsp garam masala

1 tsp dried mango powder (amchur)

oil for deep-frying



For the dough

Combine maida , salt , ajwain and oil in a deep bowl and knead into a soft dough.

Cover the dough with a wet muslin cloth and keep aside for 20 minutes.

For the moong dal filling

Heat the oil in a broad non-stick pan, add the cumin seeds  and moong dal sauté on a medium flame for a few seconds.

Add the ginger-green chilli paste, chilli powder, salt.

Switch off the flame, add the besan, garam masala and dried mango powder and mix well.

Take a small portion of dough and roll out into a 3 inch diameter circle.

Place 1 spoon of the moong dal filling in the center.

Bring together all the sides, seal it tightly and remove any excess dough.

Roll the filled portion again

Heat the oil in a deep non-stick kadhai and deep-fry, 6 kachoris at a time on a medium flame, for 4 minutes. Reduce the flame and deep-fry on a slow flame for 5 to 6 minutes.

Drain on an absorbent paper.

Serve immediately.




spaghetti-1cupTasty Veg -Vegetarian  Recipes's photo.
Tomato ketchup- 1 tbsp
Dried bread crumbs-1/2 cup
Chopped coriander-2 tbsp
Chopped green chilies-1 tsp
Chili flakes-1tsp
Oregano-1/2 tsp
Salt-1 tsp
Milk-1/3 cup
Corn flour-3 tbsp

1 Boil potatoes and after cooling peel potato .Mash the boiled potatoes.
2 Boil spaghetti drain water and sprinkle little oil on spaghetti.
3 Roughly chop the boiled
4 Take a bowl and add mashed potatoes and
chopped spaghetti, 2
tbsp bread crumbs,tomato
ketchup, green chillies and all the
spices and mix well.
5 Take a bowl add milk and cornflour and mix well.
6 Make long rolls from the potato and spaghetti mixture.
7 Dip them in cornflour paste andthen roll them into bread crumbs .
8 Deep fry in hot oil till crisp and golden.
9 Drain on a tissue paper and serve hot

Matar  Ki RAJ Kachori


  • Suji – 2 cup
  • Maida – 1/2 cup
  • chilli powder
  • Salt
  • Oil

Ingredients for Stuffing

  • Green Peas 1 cup
  • onion – 1
  • Curd – 400 gms
  • Green Chilies -2
  • Ginger-2 to 4 slices
  • Cumin seeds – 2 tea spoon (roast and grind)
  • Turmeric powder -1/2 tsp
  • Salt
  • coriander powder
  • Black pepper – 1 tea spoon.
  • Red chili powder – 1 tea spoon
  • tamarind chutney – 1/2 cup.
  • coriander chutney – 1/2 cup.
  • Sev bhuiya – 1/2 cup.
  • Pomegranate – 1/2 cup
  • Coriander leaves – 1/2 cup


Mix Semolina, Maida, 1/2 tsp Red

chili powder & salt with water. Make

a stiff dough.

Divide the dough into 6 equal

parts & roll out into a 5 inches

round Poori. Deep fry on Medium

heat till they are golden brown &

crispy. Allow to cool.

  1. To make the filling heat oil in a pan

put cumin seeds  , onion , ginger and green peas.

Add turmeric  powder, coriander powder, salt

and chili powder.

Cook peas for 5 minutes.

4.Take a Kachori in the serving plate

& make a big hole in the center.

5.Pour tamarind chutney , coriander

chutney and yogurt over it.

6.Garnish with pomegranates and









  • 2 tbs olive oil
  • 1 tbs  vinegar
  • 1 tbs lemon juice
  • few chopped fresh mint
  • 1 tbs honey
  • 2 garlic clovesopensanwich
  •  salt
  • Topping
  • 1  bell pepper
  • 1 onion
  • 1/2 cup cheese
  • 1tomato
  • 1 cucumber
  • 1/4 cup olive oil
  •  salt
  • 4  slices of bread


  1. Make the dressing first. In a

small bowl, whisk together all

dressing ingredients.

  1. Roast the bell peppers.

Gently remove and discard

the seeds. chop the pepper.

chop tomatoes, onion and


  1. Generously brush the slices of

bread with olive oil on both

sides and sprinkle with salt.

Grill the bread until golden brown

on both sides, 2 -3minutes .

5.Top with chopped veggies and

sprinkle cheese on it.

Bake for 3-4 minutes.

  1. Spoon equal amount of dressing

over each of the “sandwiches” and

top with any herb( mint or basil )

Serve immediately.




For Dough:

  •   2 cups maida                                                                                   images
  • 1/2 tsp salt
  • 1tsp oil
  • 1/2 tsp baking powder

For Filling:

  • 1 carrots
  • 1 capsicum
  • 1/2 cabbage
  • 2Tbsp oil
  • 1 cup onion
  • 2-3 cloves garlic
  • 1 tsp Soya sauce
  • 1/4 tsp ajinomoto
  • 1/4 tsp black pepper
  • salt

for tomato suace

  • tomato 2
  • garlic 2 cloves
  • chilli paste 2 tsp
  • pepper 1/2 tsp
  • deggi mirch 1/2 tsp
  • cumin seeds 1/2 tsp
  • hing 1/4 tsp
  • salt


Mix Maida with salt,water and

baking soda add one tsp

of oil and make a soft dough.

Keep it covered for 30 minutes.

Grate all the vegetables.

Chop onion ginger and garlic very

finely..Take a heavy pan heat

2tbsp of oil and add the onions

& garlic pieces.Saute for

2 min.Then add vegetables.

Saute well in high flame, keep

tossing for 3 minutes.Add salt ,

soya, sauce ,pepper powder and

Ajinomoto (optional ).Toss it well

and switch off the flame.

Now take the dough and make  small

sized balls .on a floured surface,

flatten it with the palm of your

hand, then roll it out into a small

circle with a rolling pin. Place 1 tsp.

of cooked, cooled filling onto the

center of the dumpling wrapper and

pack the filling together tightly

using a spoon and your fingers

and give it the shape of momos.

prepare the steamer. put all the

momos into the steamer and

steam for 10-15 min.

Now make tomato chutney.

In a blender put tomatoes

garlic, soaked red chillies and

blend finely. In a pan heat 1tsp

oil add tomato puree and cook

4-5 min. Now add salt, deggi mirch

roasted cumin, hing and pepper.

serve steamed momos with this

tomato and garlic chutney

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  • 4 potatoeschilli2
  • 2 tsp cornflour
  • 1 onion
  • 1 tbsp oil
  • 1/2red chilli
  • 1/4 tsp black pepper
  • 2 tsp chopped green chillies
  • 1 tbsp chopped garlic
  • 1 tsp chopped ginger
  • 1 capsicum
  • 1 tbsp tomato ketchup
  • 1 tbsp chilli sauce
  • 1tbs vinegar
  • 1 tsp soy sauce
  • salt to taste
  • For The Garnish
  • 1 tbsp finely chopped spring onion
  • whites and greens


Wash potatoes properly, peel and

slice them length wise thinly.

In a plate sprinkle corn flour &

coat the sliced potatoes with

corn flour nicely.

heat oil in a pan. When oil gets

heated up fry corn flour coated

potatoes in oil and fry till they get

golden brown color and crispy.

add onions, green capsicum,

chilies, red chilies, ginger and

garlic and stir fry on a high heat

for two minutes.

then add the black pepper.

stir fry for two minutes.

add the soy sauce, green chili

sauce and tomato sauce.

After 1 minute, add Vinegar

ginger slices and salt.

add fried Potatoes and mix well.

Garnish with spring onions.

Prestige Omega Deluxe Induction Base Non-Stick Kitchen Set, 3-Pieces



  • 2 pizza base
  • 1 cup boiled noodles
  • 1 onion
  • 1 tomato
  • 1 capsicum                                                                                      images5
  • 4-6  black olives
  • 4-6  baby corn
  • 1 tbs oregano
  • 1 tbs  chilli flakes
  • 1/2 cup grated mozzrella cheese
  • 4 tbsp tomato sauce


  1. On the pizza bread,apply a layer of

tomato sauce.

2.Boil noodles and mix some

sauce in the noodles.

Spread a layer of  noodles

evenly upon the pizza base.

  1. Chopp all the vegetables and

arrange upon the noodles evenly.

4.spred oregano and chili flakes.

  1. Top it with mozzarella cheese .

6.Place the arranged pizza in the

preheated oven and bake for 15-20

minutes until the crust turns

golden brown and crispy.

  1. Serve hot.



  • 4 -5 potatoes
  • 1/2 tsp coriander seeds
  • 1/2 tsp pepper
  • 1/2 cup peas
  • 1/2 cup chana dal
  • 1/2 cup  chick peas
  •  salt to taste
  • 2 tsp ginger paste
  • oil
  • 1 onion
  • 1 green chilli
  • coriander, small bunch
  • 1/2 tsp red chili powder



Dry roast coriander seeds, pepper

and cumin in a pan. Powder the

dry roasted masala.

In a bowl mash boiled potatoes

Combine potatoes and masala

together and mix.

Boil chikpeas and green peas.

Also boil chana dal.mix

chana dal, salt, ginger paste

onion, green chilly, fresh

coriander and red chilli powder.

Take mashed potatoes and

make small balls. in the

center of ball fill dal mixture.

Give it  the shape of tikki.

Roll the tikkies in the

breadcrumbs so that it

coats well on all sides.

Heat a pan and drizzle oil,

add the aloo tikkis and roast

well on both sides till they turn

golden brown and slightly

crisp. garnish with boiled

green peas and chikpeas.

Serve hot with green chutney

and tomato sauce.



  •  Potatoes- 2pav
  • capsicum -2
  • Cauliflower- 200 g
  • Cabbage- 200 gms
  • Peas- 1/2 cup
  • carrot- 2
  • Ginger paste- 2 tsp
  • Garlic paste- 2 tsp
  •  Onion- 3
  •  Tomatoes-3-4
  • Cumin seeds- 1 tsp
  •  Turmeric powder- 1/4 tsp
  • Red chilli powder- 2 tsp
  •  Pav bhaji masala- 2 tbsp
  •  Salt to taste
  •  Butter-2 tbsp

For Serving

  1. Pavs- 12
  2. Butter- 1-2 tbsp
  3. Onion- 1, finely chopped


  1. Lemon wedge- 4
  2. Coriander leaves- 1 tbsp, finely


  1. green chutney


Chopp all the vegetables

and boil  chopped veggies.

Heat oil and 1 butter  in a

pan, saute the onion. add

ginger garlic paste and fry till

slightly browned.

  1. Add tomatoes and cook for

5-6 minuts. Now add

capsicum and boiled veggies.

Add turmeric and red chilli

powder,salt and pav bjaji powder

and mix well.

with the masher mash bhaji.

cook for 10 min.

Now take some Pav bread

and place it on a pan.put butter

on pav Roast the  pav bread .

Garnish the Pav Bhaji with sliced

onion corrinder and serve with

cucumber & chutney.


raj kachori is a spicy snack famous

in various parts of India

Raj Kachori is full of variousdownload (5)

flavours. It is crispy from outside

and soft from inside .It is a perfect

evening snack.

view recipe


  • Suji – 2 cup
  • Maida  – 1/2 cup
  • chilli powder
  • Salt
  • Oil
  • Ingredients for Stuffing the Raj
  • Kachori
  • Potato – 2-3 (boiled)
  • sprouts- 1/2 cup
  • Dahi bhalla-4-6
  • papri -4-6
  • Curd – 400 gms
  • Cumin seeds – 2 tea spoon (roast and grind)
  • Black pepper – 1 tea spoon.
  • Red chilli powder – 1 tea spoon
  • tamrind chutney – 1/2 cup.
  • corianderchutney – 1/2 cup.
  • Sev bhuiya – 1/2 cup.
  • Pomegranate – 1/2 cup
  • Coriander leaves – 1/2 cup



  1. Mix Semolina, Maida, 1/2 tsp Red

chilli powder & salt with water. Make

a stiff dough.

  1. Divide the dough into 6 equal

parts & roll out into a 5 inches

round Poori. Deep fry on Medium

heat till they are golden brown &

crispy. Allow to cool.

3.Take a Kachori in the serving plate

& make a big hole in the center.

4.Fill the raj kachori basket with

papri, dahi bhalla, boiled chick

peas, potato,sprouts and ginger.

Sprinkle seasoning.

5.Pour tamarind chutney , coriander

chutney and yogurt over it.

6.Garnish with pomegranates and



Spring roll is a type of Chinese food

consisting of shredded vegetables

wrapped in a pancake made fromdownload (22)

rice flour or maida and then fried.

It is generally served with tomato sauce

or soy sauce.

Recipe ….



  • 1cup chopped spring onions
  • 3-5 frenchbeans
  • 1 carrots
  • 1 bellpepper
  • 1/2cabbage
  • 1 tbs ginger paste
  • 1 tbs garlic paste
  • spring roll wrap
  • 1/2 cup boiled vermecilie
  • 2 tsp soy sauce
  • 1 tbs black pepper
  •  oil
  • salt to taste


Boil vermecilie drain and keep aside.

Heat oil in a pan

add ginger garlic and onion.

sauté  till it becomes tranceprent

Add spring onions, carrots, capsicum,

beans, cabbage and salt and toss.

Add pepper powder and soy sauce

Cook till the vegetables soften.

mix vermecilie in the vegetables.

Place spring roll  wrapper like

diamond on a clean, dry surface.

Place 1 tablespoon of filling

near corner. No more

than that Overstuffed spring

rolls break  in the oil.

Fold  the edges and roll tightly.

In a bowl, blend the cornflour

and 2 tablespoon of cold water.

Apply cornflour paste to open end

and seal. Keep the rolls under a

damp cloth.

deep fry till golden and crisp.

Drain on paper napkin . Cut

into smaller pieces and serve.



  • cucumber 1
  • rice 1 cup
  • avocado1
  • cheese 1/2 cup
  • jalapeno 2
  • vinegar 1 tbs
  • salt


Combine the water and rice

in a saucepan and bring to

boil. Cover, reduce heat to

low and simmer for 20

minutes, or until rice is

tender. Remove from the

heat and stir in the vinegar

and salt. Set aside to cool.

Thinly slice the

cucumbers  long ways

you can use a vegetable peeler.

Arrange 4-6 strips of cucumber

spread rice on cucumber .

put cheese  jalapeno and

avocado paste on the rice.

roll the cucumber to make sushi.

For the dipping sauce take sugar

in a bowl. Add salt, vinegar, garlic,

half cup of water, soy sauce, fresh

red chili and boil for 3-4 min.

put some coriander leaves.

Cheesy Lasagna


  • Eggplant 1
  • Zuchhini 2-3images
  • Lasagna sheets 4-6
  • onion, chopped 1/4 cup
  • small tomatoes 2
  •  sauce 1/2 cup
  • garlic clove, minced 1
  • dried oregano 1/2 tbs
  • dried basil 1 tbs
  • dried thyme 1 tbs
  •  water
  •  pepper 1 tbs
  • cottage cheese (or low
  • fat ricotta) 1/2 cup
  •  mozzarella cheese 1 /2 cup
  •  flour 2 tbs


Slice zucchini and eggplants lengthwise

Cook zucchini until tender,

Boil lasagna sheet drain

and set aside. Fry eggplants and

onions until eggplant are  brown

and onions are tender.

In a baking dish place layer of

Eggplants then lasagna .

Mix cottage cheese, half of shredded

cheese, oregano, basil ,sauce

thyme and flour.spread mixture.

Top with half of zucchini & tomatoes

and cottage cheese mixture.

Top with lasagna and

remaining eggplants and zucchini.

Put last lasagna on the top.

Bake uncovered at 375 degrees F for

30 minutes.

Sprinkle with remaining cheese.

Bake 10 minutes longer.

Let stand 10 minutes before serving.



  • 2 long eggplants [brinjal]
  • 1 medium onion diced
  • 1 tomato diced
  • 1 tbsp chillisauce
  • 2-3 tbsp of ginger-garlic paste
  • 1 tbsp of vinegar
  • 3/4 cup water
  • salt to taste
  • approx 24 toothpicks or cooking
  • twine for tying
  • Filling:
  • 1 russet potato julienne 1/4 ” thick
  • 2 carrots julienne about 1/4″ thick
  • 1 bell pepper julienne 1/4″ each


Wash the sliced eggplant apply ginger-

garlic paste, vinegar and salt and

keep aside for 10-15 minutes.

bake these slices for 5 min.

we can use cucumber slices also.

Take each sliced eggplant and layer it

with potato, carrots and bell pepper

strips. Roll the eggplant and tie it

together or use toothpick.

Once’s done, in a larger skillet heat

oil and add the onions, saute till

translucent. Next add the tomatoes,

saute till soften. Then add the

chilli sauce, vinegar and fry for

about 2 minutes. Add the water, salt

to taste and a pinch of sugar cover

and let the gravy simmer .

Put the rolls in the gravy and

Cook for 5 min.

Serve with steam rice.



To Make Manchurian Balls

Cabbage: 3 cup

carrot; 2 cup

All purpose flour: 1 cupimages (1)

Corn flour: 1/2 cup

Soya sauce: 1 1/2 tbsp

Oil: 4 cups for deep frying

Salt: 1 1/2 tsp or to taste

To Make Manchurian Gravy

Capsicum: 1/2 cup

Green chilies: 1 tsp

Ginger: 1 tbsp

Garlic: 2 tbsp

Onion: 1/2 cup

Spring Onion: 2 tbsp

chilli sauce: 2 tbsp

Oil: 1 tbsp

Salt: 1/2 tsp or to taste


In a bowl add maida and corn flour.

add grated cabbage and carrot mix well.

Now add soya sauce and salt to taste

and mix well all the ingredients.

Do not add water while mixing

all the ingredients Cabbage will by

it self release the water.

Make the round balls and deep fry

the balls.

To Make Chinese Gravy

Chop the garlic, spring onion.

capsicum and onion and keep aside.

Now make the green chili and ginger


Once the oil is hot the add the

garlic , ginger and chili paste and

saute for half min.

Then add the onions is half cooked

then add the capsicum and saute for

a min .

Now its time to add the soya sauce,

salt,chilli sauce and corn flour

(Mix the corn flour in 2 tbsp of water

then add it the the Manchurian

gravy ) .

Now add the Manchurian ball to the

gravy and mix well in the gravy and

cook for about 3 min.

Sprinkle the spring onion greens on

top and serve hot.



  • Rava 1 cup
  • Salt 1 tsp
  • Yogurt (dahi) 1/2cup
  • Water 1/2 cup
  • Baking soda ½ tspimages (26)
  • Cheese 1/2 cup
  • Tomato 1 small
  • Onion 1 small
  • Bell pepper (capsicum) 1 small
  • Green chilies 2
  • Chopped coriander leaves 1 tbsp
  • Oil 1½tbsp


Chopp bellpepper greenchillies

Onion and  tomatoes.

Finely Chopp corriender leaves.

Keep all chopped veggies aside.

In a bowl take semolina, salt, and

yogurt. Mix all the ingredients well.

Now add water, and mix well again.

Leave the batter for 10 minutes.

Semolina will absorb the water. Now

check the consistency of the batter –

it should be easy to pour.

Heat a flat griddle or tawa on

medium heat. Clean the griddle with

a wet cloth or kitchen towel.

Now take one ladle full of batter and

pour it onto the center of the

griddle and spread out with the

help of ladle, in circle of about 4-5″

Sprinkle a little oil, and cook it from

both sides till it gets golden reddish.

Spread all the vegetables.

Sprinkle cheese over it.

Serve hot uttapam with  tomato sauce

or coconut chutney and samber.

Uttapam is an ideal meal for Lunch



  • 8 taco shells
  • 2 tbs. Olive oil
  • 1/2 tomatoesimages (18)
  • 1-2 onion
  • 2 cloves garlic
  • 1/2 bellpeper
  • 1/2 cupcabbage
  •  4-6 Mint leaves
  • 6-8 lettuce leaves
  • 1/2 kidnybeans
  • 1/2 chickpeas
  • Jalapeno few
  • 1 cup Cheese
  • Green souce
  • Tomatochilli souce
  •  Onion rings for garnish


Heat the oil in the pan over low heat.

Fry onion and garlic . Add chopped

tomatoes and jalapeno.

Stir in boiled kidney beans and chickpea.

Cook for 10 min.

Add cabbage and bellpeper.cook well.

Bake tacos for 10 min.

Prepare the tacos: place lettuce

leaves  Then put some of the cooked

veggies in each tacoshell.

Top with mint leaves , onion

and tomatoes.

put green souce and tomato- chilli souce

sprinkle with cheese. Serve immediately.

For Green souce

Take green tomatoes  spring onion green

chillies and water. Cook for 2 whistles.

Keep aside to cool.

Then blend it and strain.

Add vinegar and salt.

Roti Wrap Trafasie (Rolls)


  •  4 tortillas
  •  1/2 cup cream Cheese
  •  1/2 mayonnaise
  •  1/2  cup chilli suace
  •  Cabbage11108228_10152767528567100_3349385774143470722_n-1
  •  Carrot
  •  olives
  •  bellpeper
  •  onion
  •  mint leaves
  •  cucumber
  •  potatoes fried
  • 1 cup shredded cheese


  1. In a medium bowl,

combine cream cheese,

mayonnaise and souce.

  1. Spread this mixture evenly over tortillas.
  2. Chop all the vegetables . keep all

These chopped  vegetables and fried

potatoes on tortillas.

Spread cheese evenly over tortillas.

  1. Starting at one end, roll

each tortilla tightly and

wrap individually in

plastic wrap.

  1. Slice each roll and serve.


1-1/2 cups gram flour (besan)khandvi-250x250

½ tsp turmeric powder
salt to taste
1 tsp ginger paste
1½ cups curd
1 cup cheese
1 cup coconut
Carrot grated 1/2 cup
4 tbsps fresh coriander leaves
2 chopped green chillies
2 tbsps oil
½ tsp mustard seeds
1 tsps roasted sesame seeds
Take besan in a bowl, add
turmeric powder, salt, ginger paste
,curd and mix well so that there are no
Grease the back side of two to three
Heat a pan, add the besan
mixture and cook on medium heat,
stirring continuously.
For the stuffing take carrot and
cottage cheese in a bowl, add
the coconut, coriander leaves, green
chillies and salt and mix well.
When the besan mixture gets
cooked and thickens sufficiently,
pour some of it on the back side of
The thali and quickly spread it as
thin as possible.
Spread the stuffing mixture
on all of them. When cooled cut
into 1 1/2 inch wide strips.
roll each strip and place in a serving
Heat oil in a pan. Add mustard
seeds and sesame seeds and let
them splutter. Pour it over the rolls in the serving plate.
Garnish with the remaining coconut
and coriander leaves


1 tablespoon of olive oil
Capsicum 1/2 cup choppedqlow-220px-Cha_siu_choeng
Sweet corn 1/2 cup
Onion sliced 1/2 cup
1 cup of carrot, grated
½ cup of mushrooms, minced
1 cup of chopped spinach
cottage cheese
½ teaspoon garlic powder
½ teaspoon of dried basil
salt & pepper
1/2 cup of soya sauce
20 rice pasta sheets
1/2 cup of mozzarella cheese
1. Preheat oven to 350.
2. In a large saute pan, add
olive oil and mushrooms.
Saute for 2-3 minutes.
3. Next, to the same pan,
add vegitables
Saute for another 2-3
4. Remove from heat and let
rest for 5 minutes.
5. In the meantime, bring a
large pot of water to a
boil . Boil rice sheets. Remove sheets and
place on baking tray.
6. In a small bowl, add
sauteed vegetables,
spinach, cottage cheese,
garlic powder, dried basil,
7 add salt & pepper to
taste. MIx until
8 place sheets on a flat surface.
Spread about 1-2
tablespoons of the vegetable
mixture on the sheet and
spread out even.
9. Roll from one end to the
other and place rolls in
10. Spread souce and cheese on the rolls.
11.Cover with foil.
12.Bake for 20 minutes.



Take bread slices trim the edges.
Take one slice spread apple jam .
Put other slice on it . cover it with mango jam.
put third slice spread green chutni.
keep fourth bread slice . cut into triangles .
your rainbow sandwiches are ready.


INGREDIENTS-download (4)

Rava ( suji) 1cup
milk 1 cup
potatoes 2-3
tomatoes 1
onion 1
cucumber 1
cheese slice 1
salt to taste
garam masala 1 teaspoon
musterd souce
tomato souce


roast suji in a pan.
add milk to it and stir well.
using aspatula flatten it into a small pancake about 1/2 inch thick.
coock for 2-3 minutes until golden brown.
carefully flip andcook the opposite side also . transfer go a plate.
now take boiled potatoes mash them add salt and garam masala . make tikki .
cook it till golden brown from both the sides.
take a plate put one pancake then place tomatoe slice cucumber slice onion slice and tikki . put cheese slice and cover it with pancake. serve with the souce

Coco Pancakes


½ cups whole wheat pastry flour
½ cup unsweetened cocoa powder
2 Tbs. granulated sugar
1 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
2 cups chocolate soymilk
1 Tbs. vegetable oil
1 ½ tsp. vanilla extract
½ cup carob chips
Sift flour, cocoa, sugar, baking
powder, baking soda and salt into
mixing bowl. Whisk in chocolate
soymilk and oil until just combined.
Stir in vanilla extract. Let batter sit
5 minutes before cooking.
Spray large nonstick skillet or griddle
with cooking spray, and heat over
medium heat. When hot, ladle on
1/4 cup batter for each pancake.
Sprinkle pancakes with several carob
chips. Cook 2 minutes, and turn
when tops begin to bubble and
edges start to look dry. Cook 2
minutes more, and remove to plate.
Serve with maple syrup or vanilla soy
yogurt and fresh fruit.



  • ½ cup semolina
  • Salt to taste25085Aloo-Rava-Bonda
  • ½ tsp red chilli powder
  • 1 tsp turmeric powder
  • 1 cup yoghurt
  • ¼ cup corn seeds
  • 1 tbsp finely chopped onion
  • 1 tsp chopped green chilli
  • 2 tsp finely chopped coriander
  • 1 ½ tsp grated cheese
  • 1 cup boiled and grated
  • Oil to fry
  • For garnish
  • 1 tomato slice
  • Mint chutney as required


In a bowl add semolina, salt, red

chilli powder, turmeric powder and

yoghurt and make a thick batter.

Add corn seeds, finely chopped

onion, chopped green chilli, finely

chopped coriander, grated cheese,

boiled and grated potato and mix.

Let it rest for 10 – 15 mins.

Give shapes to the batter and add

the potato mixture in the middle.

Fry these in hot oil and remove on a

tissue paper.

Garnish with tomato slice and serve

the aloo rava bonda with mint