Jack fruit And Potato Kebabs


Hello friends, welcome to my site again. Happy Saturday to all of you. From yesterday I was in search of a new recipe and there was some jack fruit in my fridge so I decided to make these jack fruit and potato fritters in the evening. I think you guys will definitely like it as well. So let’s get started. Here is the recipe —


  1. Jack fruit – 250 gms
  2. Potato – 2
  3. Onions – 1
  4. Green Chillies – 2
  5. Gram Flour or Besan – 3 tbsp
  6. Turmeric Powder – 1 tsp
  7. Red Chilly Powder – 1 tsp
  8. Garam Masala – 1 tbsp
  9. Asafoetida – A pinch
  10. Coriander Powder – 1 tsp
  11. Dry Mango Powder – 1 tsp
  12. Salt – According to taste
  13. Sugar – 1/2 tsp
  14. Lemon Juice – 1 tsp
  15. Chopped Coriander – A small bunch
  16. Vegetable Oil – For frying


Step 1

Wash, cut and boil the jack fruit and the potatoes. Peel the latter. Finely chop the onions, green chillies, coriander.

IMG-4833.JPGStep 2

Take a bowl. Add to it the jack fruit and potatoes. Mash them. Keep aside.

Step 3

Take a pan and add the chopped onions and green chillies in it. Also add the pinch of asafoetida. Saute it for a minute. Now add the gram flour, salt, turmeric powder, red chilly powder, coriander powder, garam masala,dry mango powder and dry roast them on medium flame for two minutes.Add the sugar. Take care not to burn them.

IMG-4836.JPGStep 4

Now add this roasted spice mix in the mashed batter. Also mix in the chopped coriander and squeeze some lemon juice in. You may also add cashews and raisins but it is optional.

Step 5

Make out patties from it of any desired shape you want. And then fry it.

Our Jack fruit and Potato Kebabs are done. Serve them with mayonnaise and  freshly cut salad.

Friends do try the recipe at home. Share your comments and feedback. Have a great weekend everyone. Till then healthy cooking, happy living!!! 


Pumpkin Skin And Corn Stir-Fry


Hello and welcome again. Wishing you all a very happy Monday. Today I was wondering what to make for lunch and having too many veggies in my refrigerator was getting me confused. So I  have made this tasty and easy stir-fry along with some sweet corn kernels. It is a handy recipe and can be a great side dish to your lunch or dinner platter. It is mildly spiced so is easy on your tummy too. So let’s make it—-


  1. Red Pumpkin skin(with a little flesh too)-250 gms.
  2. Sweet Corn Kernels – 1 tbsp
  3. Onion-1
  4. Green Chillies – 2
  5. Turmeric Powder – 1 tsp
  6. Red Chilly Powder- 1 tsp
  7. Garam Masala – 1 tsp
  8. Pepper Powder – 1/2 tsp
  9. Dry Mango Powder- 1 tsp
  10. Paparika – 1 tsp
  11. Chat Masala – 1/2 tsp
  12. For Garnishing – Fresh Chopped Coriander or Dessicated coconut

For Tempering:-

  1. Cumin – 1 tsp
  2. Fenugreek Seeds – 1tsp
  3. Asafoetida – A pinch
  4. Kasuri Methi – 1 tsp
  5. Vegetable Oil – 2 tbsp


Step 1

IMG_4780.jpgWash and scrape the pumpkin skin keeping some of its flesh intact and cut it into long strips. Chop the onions, green chillies. Blanch the sweet corn kernels and you may blanch the cut skin strips too.

Step 2 

Take a pan. Add vegetable oil in. Now add the tempering ingredients, cumin, fenugreek, asafoetida, kasuri methi and then add in the chopped onions and green chillies. Stir for two minutes and then add in the blanched pumpkin skin and sweet corn kernels. Stir again for five minutes to remove the rawness of the vegetables.

Step 3

Now add in salt, turmeric powder, red chilly powder, garam masala, pepper powder, paprika, dry mango powder and fry it all for two minutes.

IMG_4781.jpgStep 4

Cook the veggie on high flame for ten minutes or till the veggies are done. Garnish it with chopped coriander or fried green chillies. You may also add some grated fresh  coconut.

Our Pumpkin Skin And Corn Stir-Fry is done. Serve it with chapatis, stuffed paranthas, rice, dal, curries. It is a perfect side-dish to your lunch and dinner platters.

Friends do try the recipe at home. Share your comments and feedback. Have a great week ahead everyone. Till then  healthy cooking, happy living!!!





Spicy Green Raita


Hello dear buddies. Today is thankfully a sunny day, after the heavy-duty winters. In winters, specially in New Delhi there is a tradition of heavy eating and people generally eat keeping their platters full of food with variety. Delhites love to eat mostly paranthas with raita or curds in breakfast. We make raitas in many ways.Whenever I prepare oily and spicy food I include a dish of raita in it as it cools you out. It is a great appetizer too. Now spinach is getting out of season and luckily I got hold of the tri combo of spinach, dill and mint in my refrigerator. Wondering what to do with them, this idea struck me in time to prepare it’s raita which I teamed up with crispy, crunchy radish or mooli paranthas and bingo! the combo worked well. So I decided to share it with you all too. Now let’s start with its making—-


  1. Spinach – 100 gms
  2. Dill leaf – 20 gms
  3. Mint – 20 gms
  4. Yoghurt – 250 gms
  5. Onion – 1/2 of 1 (big)
  6. Green Chillies – 1
  7. Raita Masala – 1 tsp
  8. Asafoetida – A pinch
  9. Ginger Powder – 1 tsp
  10. Dry Mango Powder – 1 tsp
  11. Garam Masala – 1 tsp
  12. Red Chilly Powder – 1 tsp
  13. Coriander Powder – 1 tsp
  14. Fenugreek Seeds – 1 tsp
  15. Black Salt – According to taste
  16. Pepper Powder – A pinch
  17. Vegetable Oil – 2 tsp


Step 1 


Wash and cut the spinach, dill and mint finely.

Step 2

Take a pan. Add 1 tsp of oil. Add fenugreek seeds and asafoetida. Now add chopped onions, saute for a minute and add green chillies. Add green chillies. Next add coriander and red chilly powder and some garam masala. Lastly add some black salt and dry mango powder. Saute everything well and take off from heat. Let it cool.


Step 3

To  now finally assemble the raita, beat the yoghurt in an egg beater for two minutes and mix the above made greens in. Adjust salt content to your liking. Add in some pepper powder. You can drop in one sugar free pellet too if the raita appears a bit tangier.

Our Spinach, Dill and Mint Raita is ready.

Friends do try the recipe at home. Share your comments and feedback. Have a great week everyone. Till then healthy cooking, happy living!!!


Shallow Fried Sweet Potatoes

Shallow Fried Sweet Potatoes

Hello and welcome friends again. Here I am today with a tasty side dish recipe which you will like for sure. As we all know sweet potato is a sweeter version of normal potatoes. We make many varieties from it like baked sweet potatoes, soups, salads, puddings, curries, stir fries and many kind of  desserts too. It is rich in starch along with complex carbs, dietary fibers and beta carotene. And micro nutrients like Vitamin B5, B6 and manganese. In my native place farmers after harvesting these sweet potatoes in November, roast, peel and eat it with black salt as their afternoon and evening snack.And they do the roasting in clay hearths which gives a very good taste to the potatoes. Today I decided to shallow fry them with mild masalas and wanted to share it with you all. So the recipe is as follows—-


  1. Sweet Potatoes – 2
  2. Gram Flour – 1 tbsp
  3. Rice Flour – 1 tbsp
  4. Turmeric Powder – 1 tsp
  5. Red Chilly Powder – 1/2 tsp
  6. Asafoetida – A pinch
  7. Garam Masala – 1/2 tsp
  8. Salt – According to taste
  9. Lemon Juice – 1 tsp
  10. Chat Masala – For sprinkling
  11. Fortune Vegetable Oil – For shallow frying


Step 1

Wash, scrape and cut the sweet potatoes into thick roundels.

IMG-4763.JPGStep 2 

Take a bowl. Add to it the cut sweet potatoes. Also add the gram and rice flour, salt, turmeric powder, red chilly powder, asafoetida, garam masala, lemon juice and little water to coat the masala mix together.

Step 3

IMG-4767.JPGNow shallow fry the sweet potatoes in thick bottomed pan.

Our Shallow Fried Sweet Potatoes are ready. Serve them with a sprinkling of chat masala, date chutney and other dips of your choice.

Friends do try the recipe at home. Share your comments and feedback. Have a great week everyone. Till then, healthy cooking, happy living!!!



Potato Chops with Tomato and Date Chutney


Hi friends, welcome back to my cozy cooking corner.In my previous blog post I have shared a similar recipe with you all of potato cutlets but with a slight variation in them from this one. Today me and my daughter were getting bored after enjoying the leisurely afternoon, watching movies, light bantering, listening to music and just doing this and that. And then on feeling slightly hungry I decided to make this random dish of potato cutlets as I know that it is quite a common one and you all know it too. I was not very intentional about making it as a blog but then I thought that sharing it would not even be wrong. So we, my daughter and me went ahead to prepare it. It was a light snack quite tasty and satisfying and we surely did enjoy it well.It’s a very handy and quick recipe and even kids can go ahead to make it. So you too could try this sometime and enjoy it as a brunch or light evening snack.The recipe is as follows—-

Ingredients:-For the potato chops

  1. Potatoes – 4
  2. Red Chilly Powder – 1 tsp
  3. Garam Masala – 1 tsp
  4. Cinnamon Powder – 1/2 tsp
  5. Walnut and Raisin – 4-6 each
  6. Cornflour – as required for binding
  7. Bread Crumbs – For coating
  8. Refined Flour or Maida – For dusting
  9. Salt – According to taste
  10. Coriander Leaves – optional
  11. Vegetable Oil – For shallow frying


DSC01292Step 1

Boil, peel and mash the potatoes.

Step 2

In a bowl take the mashed potatoes, red chilly powder, garam masala, cornflour, cinnamon powder, salt and make round chops out of them. Insert a piece of walnut and raisin in the middle of the chops and cover them up well.You can add some chopped coriander and some chopped veggies as filling too but it is an optional choice.

DSC01291Step 3

Now take some bread crumbs and refined flour and dust the chops one by one firstly in the flour and then in the bread crumbs. Do so for all the chops.

Step 4

Shallow fry the chops till golden browned. Take out on a tissue paper.

Our  Potato Chops are done. Serve them up with tomato and dates chutney. They can be had as morning or evening snacks or with sweet, milky cardamom tea.

Friends do try the recipe at home. Share your comments and feedback. Have a great weekend everyone. Till then healthy cooking, happy living!!!


Tomato and Date Chutney.


  1. Tomatoes -250 gms
  2. Date(khajur) -50 gms
  3. Asafoetida -A pinch
  4. Sugar -150 gms
  5. Red Chilly Powder -1 tsp
  6. Garam Masala -1 tsp
  7. Oregano -1 tsp
  8. Basil Leaves -5
  9. Salt -According to taste
  10. Vegetable Oil -1 tbsp
  11. Raisins – A handful


Step 1

Wash and cut the tomatoes roughly. Put the dates in some water to soak.

Step 2

Take a pan. Add oil. Splutter some five spice and asafoetida in. Now add the cut tomatoes and the dates and fry for three minutes. Next add the sugar and salt, red chilly powder, garam masala, oregano, basil leaves and raisins and cover with a lid for five minutes. When the chutney gets less than half cooked add some water and let it boil on medium flame for twenty minutes. The cooking process will take such a long time because dates are tougher to cook and without covering the vessel with a lid dates could take much longer. When the chutney gets thickened switch off the flame and let it cool.

DSC01305Our Tomato And Date Chutney is ready. It is super sweet and tasty. Enjoy it as a dip with cutlets, french fries, nuggets, sandwiches or anything you like. It can be stored for fifteen days in fridge.

Friends do try the recipe at home. Share your comments and feedback. Have a great weekend everyone. Make something super healthy and special in it. Till then healthy cooking,happy living!!!






Pickled Strawberries


Hello friends. Today I’ll be making a special pickle from a very  special ingredient, strawberries. This is a recipe I cooked up in my mind after seeing lots of ripe strawberries in my kitchen. I have made another recipe from these, strawberry chutney but I wanted to utilize all of them. So this idea came to my mind to mix raisins in them and bang, came out this tasty, successful recipe.It can be best had with stuffed paranthas, pooris, tandoori rotis. I really loved this accidental recipe and I surely think you too will.So the recipe is as follows:—-


  1. Strawberry-250 gms
  2. Raisins-A handful
  3. Black and White Salt-According to taste
  4. Black Mustard Powder-1 tbsp
  5. Red Chilly Powder-1 tsp
  6. Pickle Masala-1 tsp
  7. Roasted and Powdered Cumin-1/2 tsp
  8. White Vinegar-2 tbsp

For the tempering or tadka:-

  1. Five Spice-1 tsp
  2. Asafoetida- A pinch
  3. Fortune Vegetable Oil-1 tbsp


Step 1

Wash,cut and dry the strawberries in medium-sized pieces.

IMG-4668.JPGStep 2

Take a wok.Add oil,five spice and asafoetida to it.When it browns add the strawberries and raisins and stir for one minute.

Step 3

Now add all the remaining ingredients,both the salts,black mustard powder,red chilly powder,pickle masala and roasted cumin powder and then switch the gas off.Next add some vinegar to it.

IMG-4666Step 4

Store the pickle in a jar and use it from the next day of making.The proportion of the masalas must be adequate in the pickle.

Our Pickled Strawberries are ready.

Friends do try the recipe at home.Share your comments and feedback.Have a great week ahead everyone.Till then healthy cooking,happy living!!!

Strawberry Chutney


I was wondering about the strawberries I had in my kitchen and what could be done with them when creativity struck me well and I decided to come up with a unique combination chutney,that of strawberries, apple and mint, giving it a very refreshing touch, which on experimenting came out just very fine.So I decided to share it with you all.It’s a simple not too sweet and a bit tangy chutney which you can use in a multipurpose way as a spread,a dip a chutney which in any manner will taste great.It has the freshness and taste that will surely impress you well.So friends do try making this quick chutney in your kitchens.Now let’s start with its making—-


  1. Ripe Strawberry-250 gms
  2. Apple-1/2 of 1
  3. Green Chilly-1
  4. Mint-5 leaves
  5. Black Salt and White Salt- According to taste
  6. Sugar or Sugar free-1/2 tsp,3 pellets
  7. Lemon Juice-1 tsp


Step 1 

IMG-4660.JPGWash and cut the strawberries,apple,green chilly roughly.

Step 2

Put the above ingredients along with mint in a chutney jar and grind to a smooth paste.

Step 3

Take out the chutney in a bowl.Add the black and white salt,sugar or sugar free and lemon juice and mix it up well.

IMG-4658.JPGOur Strawberry Chutney is ready.Serve it with sandwiches as a spread,upma,dosai or stuffed paranthas.

Friends do try the recipe at home.Share your comments and feed backs. Have a great week everyone.Till then,happy living,healthy cooking!!!And let me know how the chutney came out for you.I am sure it won’t be disappointing.