Rice Cheese Potato Fritters

Rice Cheese Potato Fritters
I have prepared this dish from boiled plain rice,by filling cheese cube in between the rice balls.

1cup boiled rice,churned well.

1 tsp red chilli powder

2 tsp bread crumbs

Salt to taste

‌1cheese cube grated

1 onion chopped

Few chopped green coriander

2 medium boiled potatoes

1tsp chat masala

2 green chillies chopped

1/2 carrot chopped

Mix all the ingredients well & form a dough

. Cut the cheese cubes in to four. Now take a small ball from the dough. Flatten in your palm & put the cheese cube on between. Close the sides & form the shape of long cutlet.Take oil in a pan.

Now deep fry them till golden brown in hot oil. Serve hot with green chutney or tomato sauce as you wish



Arbi Patte ke Pakore









2 cups Gram flour (besan)10 Colocasia Leaves (Arbi) , medium size1/2 teaspoon Red chilli powder1/2 teaspoon Amchur (Dry Mango Powder)1/2 teaspoon Coriander Powder1/2 teaspoon Cumin powder2 teaspoon Ginger garlic pasteSalt , to tasteWater , as neededChaat Masala Powder , to sprinkleLemon wedges , for garnishCooking oil ,  for frying

Arbi Ke Patte Ke Pakore

To prepare Arbi Ke Patte Ke Pakode, firstly select the softest and youngest leaves for best taste. Cut the central stem and remove its hard membranes using a knife.

Wash them thoroughly and pat dry with a kitchen towel. Set aside.

In a bowl, add besan or chickpea flour. Also, add salt and red chili powder.

Also, add coriander powder, amchur and cumin powder. Add ginger garlic paste.

Add little by little water to make a paste, and keep stirring to make a lump free batter .

Place a colocasia leaf on a large plate with the glossy and smooth part of the leaf facing downwards. Spread the batter generously on its top.

Place another leaf on top of it and repeat the procedure for 5-6 leaves by arranging them one above the other

Fold the ends from both sides so as to minimize batter dipping out and start rolling them from one end. Keep applying the batter on the inner side of the swirl also. Repeat the same for all the leaves.

Heat water in a steamer and steam the prepared colocasia leaves for about 15 minutes on high flame. The batter is non-sticky after steaming.

After cooling to room temperature, cut them into slices using a sharp knife. Hot leaves cannot be cut without dishevelling and breaking them, hence wait for the steamed leaves to cool completely.

Heat oil in a kadai and deep-fry them in batches for a minute on both sides till crisp and brown.

Sprinkle some chat masala on it and serve Arbi Ke Patte Ke Pakode hot with lemon wedges andmint chutney.

Oats Rava Dosa

Oats Rava Dosa
A very healthy & fibrous dish I prepared today.Oats rava dosa is itself a relish able dish for everyone.
1cup oats grinded in moxie
1cup suji
1cup maida
1/2 cup curd
Salt & black pepper to taste
1onion chopped
1green chillies chopped
Oil for Shallow fry
‌Mix all the ingredients & take small portion, prepare dosa or pancakes & shallow fry them till golden brown on both sides. Serve hot with green chutney or tomato sauce.

Roti Noodles

Roti Noodles

I have tried this recipe by making noodles from leftover chapatis.All you need


2-3 chapatis rolled& cut in strips

2onions cut in jullien

1carrot cut in jullien

1tsp each red chilli sauce,soya sauce & white vinegar.

Salt to taste.


Take 2tsp oil in pan ,add the onions,saute a little ,add the carrots sauces & little salt. Toss well & serve hot .

Enjoy & relish.

Papdi Chaat

Papdi chaat is a popular north indian street food.
For the papdi chaat
24 flat crisp papdis 

250 grams chilled fresh curd or yogurt, whisked till smooth

1 large potato boiled, peeled and chopped

2 cups boiled chickpeas

1 small to medium onion, finely chopped

1 small to medium tomato, finely chopped,

¼ cup chopped coriander chutney ½ cup tamarind  chutney 1 teaspoon red chili powder 1 teaspoon roasted cumin powder

1 to 2 teaspoons chaat  masala 1 teaspoon black salt  , salt to taste 2 teaspoons lime juice or lemon juice optional

 1 cup nylon sev 
For the spicy green mint and coriander chutney
1 cup chopped mint leaves(pudina)½ cup chopped coriander leaves(dhania patta)1 green chili, chopped1 to 2 teaspoon lime or lemon juice, black salt, add as required
For the sweet tamarind dates chutney:
½ cup tamarind (imli),½ cup jaggery (gur) 

1 teaspoon roasted cumin powder (bhuna jeera powder)

½ teaspoon red chili powder.
How to make recipe
Cooking the chickpeas
you need to soak the chickpeas in enough water overnight or for a good 6-7 hours. then cook or pressure cook the chickpeas with water and salt/black salt till it is completely cooked.
Making the green mint coriander chutney:
blend all the ingredients with very little water to a smooth paste.
Making the sweet tamarind dates chutney:
boil the tamarind and dates in water.

when they become soft add the jaggery and the spice powders and salt.

Cook further till the jaggery melts
For assembling the papdi chaat:
arrange the papdis in a shallow bowl or plate.

Top it up with chopped boiled potatoes and cooked chickpeas.

You can add chopped onions and tomatoes to it, but its optional.

sprinkle some chaat masala 

Top these with cold yogurt whisked.
top it up with the green chutney as much as you want.
and then with the sweet chutney as much as you want.
sprinkle some chaat masala, red chili powder, cumin powder and black salt.

garnish with coriander leaves. sprinkle sev on top and this step is also optional.

Add a dash of lemon juice to the papdi chaat if you want.

Serve papdi chaat immediately.

Tamarind Rice

Tamarind Rice

A lovely south Indian delicacy, which is just awesome & superb. Do try this recipe, you’ll definitely relish it.

Here is the recipe

‌1 cup basmati rice-cooked 
2 Tbsp ghee
1 sprig curry leaves 
2-3 whole red chillies 
1 tsp asafoetida 
1 tsp mustard seed 
1 Tbsp channa daal
1 Tbsp urad daal,dhuli
2 tsp salt 
40 gm tamarind-made into pulp 
1 tsp chilli powder 
Peanuts, optional
Heat ghee and add curry leaves, whole red chillies, asafoetida, mustard and both the daals. 
Saute till slightly colored. 
Add the rice and saute till well mixed. 
Make the tamarind pulp into 1 cup, with water and add to the rice. 
Add salt, chilli powder and sugar, bring to a boil and simmer for about 5 minutes and serve.