Evening Snacks: Crunchy and Yummy Chinese Bhel

Chinese Bhel……..A new preparation for you!

Bored by trying the age old noodles…Try this one…. Crunchier…You will simply love it!

Chinese Bhel


Hakka Noodles or multi grain noodles or whole wheat: 200 gm

Mixed chopped Vegetables: 1 bowl Capsicum (red, yellow and green), Onion, Tomato, Carrot and Cabbage)

Tomato Sauce: 4 tablespoon

Chili Sauce: 2 tablespoon

Soya Sauce: 1 tablespoon

Vinegar: 1 tablespoon

Garlic Paste: 1 tablespoon

Spices (as per taste): Salt, Black Pepper and White Pepper

Vegetable Oil: 2 tablespoon

Oil for frying as per requirement

Spring Onion for garnishing

Quantity of Sauce may be according to your taste


  • Take Half boiled noodles and then sieve it with chilled water properly.
  • Put pan on gas and add oil for frying noodles. Heat on medium flame then add noodles and fry it till they become pink. Take it out on bloating paper so excess oil is absorbed.
  • Put another pan on the gas and add 2 tbsp oil. Heat on medium flame. Add garlic paste and sauté it. Add chopped vegetables and sauté it for 3-5 minutes. Add one by one sauce and vinegar and sauté it.
  • Crush noodles by light hand and add them in vegetable mixture and mix properly.
  • Garnish with spring onion.

Chinese Bhel is ready to serve to your family and friends. Enjoy!


Dahi Kabab

Dahi ke kabab…..

High protein diet … A Middle Eastern cuisine…. brought to India centuries ago by the Mughals to Lucknow

Now very famous not only in Lucknow but all over in Indian restaurant….

Try this starter and enjoy your day…..

Dahi Kabab


Hung Curd: 1 bowl

Grated Panner: 1/2 bowl

Roasted Gram dal Powder: 1 tbsp

Coriander Leaves: 2 tbsp

Grated Chili: 1tsp

Spices: Salt, Red Pepper, Garam Masala, Chaat Masala and Jeera Powder

Vegetable oil: 2 tbsp

1) Take  all ingredients in one bowl and mix it properly.hung cur

2) Now make round shaped rolls of it.

3) Put pan on the gas then add oil and  heat on medium flame

4) Put the rolls in the pan and do shallow fry on both sides.

Dahi Kabab is ready to be eaten with tomato sauce or any dip and enjoyed with the family.

Ragi Pancake


Ragi Pancake


Ragi Flour: 1/2 Bowl

Sooji: 1/2 bowl

Fresh Curd: 1/2 bowl

Mixed chopped Vegetables: 1 bowl (Capsicum, Onion, Tomato, Carrot or any vegetables that is available at home)

Green Chilli: 1 piece

Ginger: 1 piece

Chopped Coriander Leaves: 2 tbsp

Spices (as per taste): Salt, Red Chilli Powder, pinch of Turmeric Powder, Chaat Masala

Vegetable Oil: 1 tbsp


1)  Mix Ragi, sooji, curd, 1 bowl of water, chopped vegetables and all the spices mentioned above and make sure batter is to be thick.

2) Heat the pan and grease it well with oil or butter. Put the batter on the pan. Then Give the round shape to the batter with the help of spoon.

3) Heat both the sides for 5~7 minutes on medium flame. Ragi Pancake is ready and cut with smiley cutter or any shape you want to give.

Serve it hot with coconut chutney, tomato sauce or any chutney to the kids…Enjoy!!!!


Corn Flakes cookies

During summer vacations..so I decided to make something healthy yet tasty for my kids as sweets this time…kuch differnt ho jaye Cornflakes cookies …yummy and healthy both at the same time

Corn flakes


Corn Flakes- Two Bowl

All purpose Flour- Half Bowl

Sugar- 1/4 Bowl

Un slated butter/Ghee- 1/4 Bowl

Baking Powder-1/4tsp

Milk-2 to 3 tablespoon


1) Churn Cornflakes in Mixer to make it dardara. Keep aside two tablespoonful dardara cornflakes for coating.

2) Mix unsalted butter or ghee and sugar together thoroughly with a spoon so that the mixture becomes a little fluffy.

3)Add all purpose flour, dardara cornflakes, baking Soda and Milk to make soft dough from it. Keep it aside for 10 minutes covering the dough with muslin cloth.

4)In the meantime, preheat oven at 180 degree.

5) Make circular balls from the dough.

6) Greece the tray

7) Do coating circular balls with dardara corn flakes.

8) Then bake the cookies for 20 minutes in the oven at 180 degree.

Jhatpat corn flakes healthy cookies are ready to eat ..Serve them hot with a garma garam chai as evening

Tasty and Jhatpat Breakfast: Whole Wheat Pancake

Today I prepared a very simple yet tasty breakfast for my family which is healthy as well as a jhatpat recipe :).

Whole wheat pancake-r


Whole wheat flour: 1 bowl

Semolina ( Sooji): 2 tablespoon

Crushed sugar: 1/2 bowl

Chopped drynuts : 2 tablespoon

Cardamom powder : 1/2 teaspoon

Coconut Powder: 1 tablespoon

Vegetable oil : 2 tablespoon

Tomato sauce: 2 tablespoon


  • Mix whole wheat flour, semolina and water in a large size bowl to make a thin batter. Add chopped dry nuts, coconut powder and cardamom powder. Properly beat/mix the mixture to make batter without lumps.
  • Put pan on the gas and sprinkle oil in it. Add 1 small bowl batter and spread as much as possible to make thin pancake. Cook both sides properly on medium flame.
  • Take out the cooked whole wheat pancake in a plate.

Serve garma garam whole wheat pancake with tomato sauce or any chutney as you like.





Evergreen Indian Chaat Special: Spicy Papdi Chaat!

Yesterday afternoon, I prepared the evergreen special dahi papdi chaat for kids. How do you like it?

Spicy papdi Chat


All purpose flour (Maida): 1/2 bowl

Wheat Flour: 1/2 bowl

Semolina Flour (Sooji): 1/2 bowl

Salt: 1 teaspoon

Vegetable oil: 4 tablespoon for moin

Vegetable oil for frying

Boiled Black Whole or Kabuli Chana : 1 bowl

Boiled Chopped Potato- 1 bowl

Chopped Onion, Kheera, Green Chili and Coriander: 1 bowl

Baked Pea Nuts-1 tablespoon


Nylon Sev: 1/2 bowl

Coriander Chutney: 4 tablespoon

Tamarind Sweet Chutney: 4 tablespoon

Mashed Curd: 1 bowl or as you like

Spices: Salt, Red Chili powder and Chaat Masala as per your taste


  1. Mix all purpose and wheat flour in one bowl. Add salt, oil and water to make normal dough like we make for Indian pooris. Cover with muslin cloth for 30-45 minutes.
  2. Make small round balls and roll them a little to flatten them like very small pooris. These are called papdis. It should be even from all sides. Prick the papdis with fork.
  3. Put pan on the gas. Add oil and heat the oil on high flame till smoking point. Now slow down the flame.
  4. Now put papdis in oil and fry on both side till it becomes crispy. It should be fried slowly on low flame. Take it out from pan on the skimmer or jhar.  Cool them down.
  5. Take papdis in the plate and add boiled kabuli chane, peanuts, chopped vegetables over the papdis. Garnish with curd, coriander, tamarind chutney, nylon sev and spices.

Now the evergreen Indian Snack Papdi Chat is ready to serve. Enjoy it with your family.



Yummy and Delicious Idli Dhokla

Confused… idli and dhokla woh bhi jhutpat…..try this for kids tiffin or for breakfast and surprise your family…

 Idli Dhokladhokla


Idli Dhokla

Besan or Gram flour: 1bowl

Semolina: 1/2 bowl

Sugar: 1 tablespoon

Vegetable oil: 1 tablespoon

Eno: 3/4 teaspoon

Ginger Paste:1/2 teaspoon

Green Chili Paste: 1/2 teaspoon

Fresh Curd: 3-4 tbsp

Lemon juice: 1 tbp

Spices as per taste: Salt, Turmeric (1/4 teaspoon)

Water: 1 bowl

 Tadka Ingredients:

Oil: 1 tablespoon

Lemon juice: 1tbp

Sugar: 1 tablespoon

Pinch of Salt

Green Chili: 2-4 long cut pieces

Curry leaves 10-12

Coriander Leaves for garnishing


Idli Dhokla:

  1. Mix all the ingredients and spices mentioned above in besan and suji except Eno and tadka ingredients.
  2. Add 1 bowl of water to it. The batter should not be too thick or too thin.
  3. Boil 4 bowl water in steamer
  4. Now add Eno in batter to it and mix it thoroughly till it becomes fluffy.
  5. Immediately, add this batter in Idli moulds and put it in steamer for 15-20 minutes.
  6. Put a knife inside idli dhokla and take it out to see if it is properly cooked. If the idli is not sticking to the knife, then the idli has been cooked.
  7. Now take it out of steamer and put it aside for cooling (It will look like as shown in the picture below). Take it out Idli dhokla from the moulds.

 Tadka Preparation: 

  1. For tadka, take a deep pan and add oil to it. Once it becomes hot, add mustard seeds and asafetida to it then add lots of curry leaves and green chili to it.
  2. Add one bowl of water in the pan and add salt, sugar and lemon juice to it. Cook it on medium flame till the water starts boiling.
  3. Pour this tadka water with a big spoon on all idli dhokla. Garnish it with green chili and coriander leaves.

Serve soft, spongy and tasty Idli dhokla hot with green chutney and garma garam chai!!!