Tomato Sauce Pasta

Delicious tomato sauce pasta ,slow cooked in tangy tomato sauce .served in a simple , authentic italian way.This is a great recipe for brunch .

Ingredients :

For tomato sauce

  • Diced tomatoes – 5 to 6
  • Chopped Garlic – 1/2 tbsp
  • Garlic clove – 1
  • Chopped onion – 1 medium size
  • Water – 1/2 cup
  • Bay leaf – 1
  • Sugar – 1/2 tsp
  • Salt to taste
  • Water as needed
  • Crushed black pepper – 2 tbsp

For Pasta

  • Penne pasta – 1 cup
  • Water – 2 cups
  • Oil – 1 tsp
  • Pinch of salt

For Garnishing

  • Fresh chopped coariander or parsley leaves .

Directions :

  • Boil water .Add penne pasta,oil and some salt .let it boil then drain when done .
  • Cook the tomatoes in a pan .Add the garlic ,onion, bay leaf to it .Now add water and season with the sugar and salt. mix well.
  • Cover and let the tomatoes boil, and then grind to a puree.
  • In a separate pan ,heat oil add the chopped garlic and tomato puree cook till it reduces to half.
  • Now add boiled pasta into it sprinkle crushed black pepper. Mix all together .Garnish with freshly chopped coariander or parsley and served it hot .!

Suji Pakode |Semolina Pakode

This is very tasty and instant breakfast and very easy to make with available ingredients in home.The taste is amazing and will be loved by all.


  • Semolina ( suji ) – 2 cup
  • Curd – 1 cup
  • Chopped Onion – 2 medium
  • Green chillies – 2 to 4
  • Ginger – 1 small
  • Chaat masala – 1 tbsp
  • Salt as per taste
  • Water as needed
  • Coariander leaves
  • Baking soda – 1/4 tsp
  • Oil for deep frying

Directions –

  • In a mixing bowl beat the curd until it loses all its lumps. Add suji and baking soda mix it well with the curd to combine them well. Add water as per needed to make it into a batter. Let it rest for about 15 minutes.(Add water accordingly to make the batter of a thick consistency.)
  • Add all the chopped vegetables such as onion, coriander, green chilies, chaat masala, ginger mix all the ingredients well.
  • Add salt to taste into the batter and mix well for a minute.
  • In a deep bottom pan, add oil and let it heat. Now to check whether the oil is ready for frying, add a little bit of this batter and if it comes up immediately then it means that they are oil is ready for frying.
  • Now taking a small amount of this batter in your hand or on a spoon drop them in the oil.
  • Now fry the Pakode till the time they are golden brown from all side this can take anywhere from minute to minute and a half.
  • Once they are golden in color from all side it’s time to remove them on a kitchen towel.
  • Serve while hot with some green chutney or tomato sauce.


  • I avoided using red chili powder or turmeric powder to the brilliant color, this is purely option .you can add the other spices.

Aloo Posto

Aloo posto is a traditional Bengali recipe that is prepared as a side dish for regular meals. The Bengali aloo posto, as the name suggests, is made by cooking potatoes with a spiced poppy seed paste and certain specific spices.The aloo posto recipe is a no onion no garlic recipe and the most important ingredients are mustard oil, kalonji and the poppy seeds along with the potatoes.

The potato and poppy seeds recipe has a unique taste as it has the nutty flavour of the poppy seeds, the softness of the potato and the pungency of the mustard oil.This dish is commonly prepared as a side dish for rice; however, it goes well with rotis as well.

Ingredients :

  • Poppy seeds ( khus – khus ) – 3 tbsp
  • Turmeric powder – 1 tsp
  • Chopped Green chilli – 2
  • Peeled and cubed potatoes – 2 cup
  • Salt as per taste
  • Mustard oil – 2 tbsp
  • Nigella seeds ( kalonji ) – 1 tsp
  • Water as per needed
  • Hot water – 1 glass


  • Add the poppy seeds into a strainer.rinse it throughly with water and transer it into a bowl ,pour hot water and allow it to soak for 1 hour.once done strain the water.
  • Add the green chilli ,strained poppy seeds ,2 tbsp water and grind it into a paste.
  • Then add mustard oil into a heated pan add kalonji and the potato cubes stir well.
  • Now add salt and Turmeric powder mix well and cook for 10 mins on medium flame
  • Add the ground poppy seeds mixture and mix well.
  • Turn the stove hot and serve hot !.

Fried Wheat Churros

In the US, the most common types of churros enjoyed are covered in cinnamon and sugar, a Latin American adaptation of the recipe.
these are served in breakfast with chocolate a la taza, a thick, pudding like chocolate drink that you can dip your Churros into. These “breakfasts” are often enjoyed by late night partiers before heading home to bed.

These Mexican fritters are soo delicious! Make some and enjoy them.I also tried for the first time trust me they are yumm! hope you’ll like it .

Ingredients :

  • Milk – 1/2 cup
  • Water – 1/2 cup
  • Unsalted butter – 1 stick cut into 1 inch pieces
  • Sugar – 1 tbsp
  • Salt – 1 tsp
  • Whole wheat flour – 1/2 cup
  • Cooking oil – 2 quarts for frying
  • Chocolate sauce
  • Cinnamon powder – 1 tsp
  • Sugar – 3 tbsp

Directions :

  • Combine the milk, water, butter, sugar, and salt in a medium size saucepan and bring to a boil over medium high heat.
  • When the water mixture starts to boil and add the all-purpose flour and whole wheat all at once and reduce the heat to medium.
  • Stir vigorously with a wooden spoon until a tight dough forms and pulls away from the side of the pan, it will take about 2 minutes. Remove the saucepan from the heat and transfer dough to a medium bowl.
  • Let the dough cool slightly by stirring with the wooden spoon for 3 to 4 minutes.
  • Transfer dough to a piping bag fitted with a ½-inch star.
  • Pipe dough into strips about 3 inches long on the plate leaving space between them.
  • Now heat oil in a pan for frying .Put 3 to 4 strips in oil and Fry until golden; drain on paper towels.
  • Combine 3 tbsp sugar and 1 tsp cinnamon. Roll drained churros in cinnamon and sugar mixture.
  • Enjoy these churros by dipping them in chocolate sauce.

Note :

  • The size of each churro may vary, which can affect number of servings.
  • You can also bake these churros by Preheating the oven at 400°F. Line two half baking sheet with parchment paper.

Mint Mango Squash

Mint (Pudina) Raw mango (Aam) Squash (Panna) is an Indian drink renowned for its heat-resistant properties. Pudina Aam Panna traditional Indian household summer drink which contain the goodness and exciting flavor of mint and mango. In Indian culture, it is regarded as a tonic believed to increase resistance against tuberculosis, anemia, cholera and dysentery.

Ingredients :

  • Raw mangoes – 3 to 4 medium size
  • Sugar – 1 cup
  • Roasted cumin powder – 1 tbsp
  • Black salt – 1tsp
  • Salt as per required
  • Fenugreek seeds ( methi ) – 1/2 tsp
  • Mint leaves – 1/4 cups
  • Ice cubes

Directions :

  • Place mangoes in a pressure cooker along with 2 cups Water . cook till soft or 3 to 4 whistles.
  • Let it cool down completely and then peel the mangoes and get the pulp with the help of a spoon and discard the seeds.
  • Now add the mint leaves along with fenugreek seeds ( methi ),sugar and 1/2 cup water into a blender, blend it and make a smooth puree.
  • Remove it into a pitcher, add mangoes pulp ,roasted cumin powder, black salt, salt and mix it well.
  • Add 4 to 5 cup chilled water, mix it again, pour it into the serving glasses.
  • Then garnish it with mint leaves, ice cubes and serve immediately.

Tips :

  • You can also use grated jaggery instead of sugar .
  • You can make the syrup of cooked mangoes, sugar and mint in advance and store it. Combine the syrup and chilled water just before serving.

Methi Paneer Matar Malai

Methi Paneer Matar Malai is a rich dish made from freshly chopped fenugreek leaves (methi leaves) , green peas, cream and indian spices.serve methi paneer matar malai with naan or parathas or phulka or tandoori roti’ also goes well with plain boiled rice or jeera rice.

Ingredients :

  • Chopped fenugreek leaves ( methi) – 2 cups
  • Cumin seeds – 1 tbsp
  • Green chillies – 2 to 3
  • Ginger garlic paste – 1 tbsp
  • Onion -2 medium size
  • Tomatoes – 2 medium size
  • Paneer – 200 grams ( small cubes)
  • Fried Green peas – 1 cup
  • Garam masala – 1 tbsp
  • Cooking Oil – 2 tbsp
  • Salt as per taste
  • Turmeric powder – 1/2 tsp
  • Red chilli powder – 1 tsp
  • Coariander powder – 1 tsp
  • Cashews nuts ( kaju ) – 2 tbsp
  • Poppy seeds ( khus-khus ) – 2 tsp
  • Water as needed

Directions :

  • Add onion,tomatoes,green chillies ,cumin seeds, poppy seeds, cashews nuts in a grinder and ground into a paste .
  • Wash the methi leaves, chop them and add salt. Keep them aside.(you can boiled also )
  • Heat oil in a pan. Add ginger garlic paste and cook for a minute .
  • Now add the puree and saute till the traces of oil are seen on top .
  • Add the spices ,turmeric powder,red chilli powder , coariander powder ,garam masala and salt.let it cook for 10 to 15 minutes.
  • Now add fenugreek leaves ,paneer and fried green peas .
  • Mix everything well .
  • Finally add cream and let it cook for 10 mins .
  • Add water if needed .
  • Methi matar malai is ready .served hot !.

Note –

  • If you don’t want to add paneer you can skip this .
  • If you want to kept it dry you can skip water and serve it .

Wheat Aloo Kachodi

Aloo Kachori is a small size Indian flatbread stuffed with boiled potatoes and deep fried making it an extremely popular food.Traditional Kachori’s are made using all purpose flour but I’ve used whole wheat and it came out well and it’s healthy as well.Kachori is a spicy snack popular in various parts of India.

Ingredients :

For making dough –

  • Wheat flour (atta ) – 2 cups
  • Cooking oil – 3 tbsp
  • Salt as per required
  • Asafoetida ( hing ) – 1 pinch
  • Water – 1/2 cup ( you can add more water if needed )

For making filling –

  • Boiled potatoes ( peeled and grated ) – 2
  • Salt as per taste
  • Red chilli powder – 2 tsp
  • Garam masala powder – 1 tbsp
  • Dry Mango powder ( amchur ) – 1 tbsp
  • Finely Chopped Green chillies – 2 to 3
  • Cooking oil. – 2 tbsp
  • Freshly coariander leaves

How to make kachodii:

  • Add all ingredients in a bowl mix it well and prepare a dough . And kept aside .
  • Heat oil in a pan add asafoetida ,green chillies and potatoes mix it well .saute for a minutes .
  • Now add red chilli powder ,garam masala ,mango powder ( amchur), salt and mix it well then saute for 3 to 4 minutes .add chopped coariander leaves . switch off the flame and put filling aside .
  • Again heat oil in a pan for deep frying the kachodi’ s.
  • Pinch small lump from the dough and roll into round shape.
  • flatten it slightly to form a thick disc and fill it with potato stuffing mix .
  • Seal the edges of the stuffed dough disand roll it again to form a thick disc & small disc (Make sure to put less pressure as too much pressure will burst the disc)
  • When the oil is medium hot add 1 kachori at a time, let it fry on each side for 1-2 minutes.(Till each sides are golden in color).keep the flame on low.
  • Once the kachori’s are fried on both sides (golden brown) take it out of the wok and place it on towel to absorb any extra oil.
  • Serve it with sauce or green chutney.Have as snacks during evenings .

Manchurian Fried Rice

Prepared veg Manchurian balls chopped some veggies, boiled some rice and I was on my way to prepare a delicious – Veg manchurian rice recipe. This full flavored one pot meal is loaded with colorful combination of veggies, spicy sauces and veg manchurian balls.Once veg manchurian balls are cooked, set them aside. Chop veggies of your choice, saute them, mix in the sauces, rice and your dish is ready.

Ingredients :

For rice –

  • Boiled rice – 2 cup
  • Sliced carrot – 1/4 cup
  • Small cubed onion – 1
  • Green chillies – 2
  • Ginger garlic paste – 1 tsp
  • Chilli garlic sauce – 1/2 tsp
  • Soy sauce – 2 tsp
  • Tomato ketchup – 2 tbsp
  • Salt to taste
  • Refined oil – 2 tbsp

For Manchurian balls –

  • Thinly shredded cabbage – 2 cups
  • Thinly shredded carrots – 1 cup
  • Soy sauce – 1 tbsp
  • White pepper powder – 1/4 tsp
  • Chilli garlic sauce – 1/2 tsp
  • Cornflour – 2 tbsp
  • Salt to taste
  • Refined oil for deep fry

Directions :

Making Manchurian balls –

  • In a bowl add shredded cabbage and carrots .
  • Now add soy sauce ,white pepper powder ,chilli garlic sauce ,salt , cornflour and mix it well .( You can also some water if needed ) .
  • Grease your hands and start making small size balls .
  • Heat oil in a pan .make sure that the oil is medium hot.
  • Now put 2 to 3 balls in a oil and deep fry till they turn into dark brown colour .after that fried all balls in a same manner .
  • Remove from the oil and place it on a kitchen towel .
  • Manchurian balls is ready .

Making rice –

  • Heat oil in a pan.Add ginger – garlic paste, green chillies, shredded carrots and Saute for 1-2 minutes.
  • Add onions and saute for 1-2 minutes. Mix in chili garlic sauce.
  • Add rest of the sauces, and salt as per taste . Mix it well.
  • Add Manchurian balls and mix it well with the mixture .
  • Add boiled rice .
  • Mix until well blended. Adjust seasonings.
  • Serve hot and enjoy .


Bhel Puri is one of the most famous street foods of India.This delectable melange of spices, veggies and rice puffs makes for a perfect healthy snack recipe. Bhel Puri is a simple yet delicious recipe, which goes perfect with lime water Here’s a simple recipe which you can follow and prepare street-style Bhel Puri at the convenience of your home. You just need a few ingredients easily available at your home.In fact, this is the simplest thing to prepare when you are not in a mood to prepare something exotic to satiate those hunger pangs.

So try this super delicious delicacy and relish it with your loved ones.

Ingredients :

  • Puffed rice( murmura ) – 1 1/2 cup
  • Boiled chopped Potatoes – 2 medium .
  • Fried peanuts – 100 grams
  • Chopped Tomatoes – 2 medium
  • Green chillies – 2
  • Chopped Onion – 2
  • Sev – 1/2 cup
  • Green chutney – 4 tbsp
  • Tomato sauce – 3 to 4 ( you can take also as per your choice )
  • Chilli sauce – 4 tbsp
  • Chaat masala – 1/2 tsp
  • Red chilli powder – 1/2 tsp
  • Lime juice – 2 tbsp
  • Salt as per taste
  • Fresh coariander leaves for Garnish.

Directions :

  • Take a large bowl, mix the puffed rice, tomatoes, green chillies,onions and cube potatoes in a large bowl, and mix them well.
  • Mix chopped green chillies, green chutney (made of coriander and mint) along with chaat masala and red chilli powder, and add it to the bowl.You can also add your favourite namkeen or veggie to make this dish a little more interesting. If you like it youspicy you can also add some black pepper powder to the mix.
  • Now, add the sev , salt as per required ,fried peanuts,tomato sauce,chilli sauce and mix them well.
  • Finally garnish with chopped coriander leaves and lemon juice. Serve immediately.

Tomato rice

Tomato Rice is a famous South Indian recipe. It is very delicious and easy to prepare recipe. Pureed tomatoes are sauteed with spices and then added to rice. You can pair this scrumptious tomato rice recipe with papad or even chips. It also goes well with onion raita and boondi raita.

Ingredients :

  • Soaked basmati rice – 1 cup
  • Refined Oil – 2 tbsp
  • chopped tomatoes – 5 large
  • Ginger garlic paste – 1 tsp
  • bay leaf – 1
  • Cardamom – 4
  • Cumin seeds – 1 tsp
  • Mustard seeds – 1 tsp
  • Green chillies – 2
  • Salt as per taste
  • Turmeric powder – 1 pinch
  • Red chilli powder – 2 pinch
  • Garam masala – 1 tbsp
  • Fresh coariander leaves
  • Water – 2 cups

How to make tomato rice :

  • Wash and dry the basmati rice and soak for about 20 minutes.
  • Heat oil in a pan or in pressure cooker, add a bay leaf , cumin seeds , mustard seeds, cardamom and saute then add ginger garlic paste ,green chillies and saute for 2 minutes .
  • Now add chopped tomatoes and saute till the tomatoes are cooked .
  • After that add turmeric powder ,red chilli powder ,garam masala then saute for 4 to 5 minutes .
  • Add the soaked rice stir the rice with the tomato mixture very well .saute for a minute .
  • Add water as needed for a more softer consistency in the rice .Season with salt as per taste .
  • Cover and pressure cook tomato rice for 2 whistles on a medium flame .to get a softer rice you can also pressure cook for 3 whistles.
  • When the pressure settles down on its own.then remove the lid and gently fluff the tomato rice .
  • Garnish with coariander leaves nd serve tomato rice with a side raita .
Create your website with
Get started