Saturday, April 26, 2014

Poha Tikki (Beaten Rice Tikki)

Poha or Beaten rice is a very very well used breakfast item used by almost everyone in this country. It is not just easy to cook but it also quite healthy. It is mostly eaten by Maharastrians as they claim but honestly it is served at every state differently but as much as the Maharashtrians do.

Yesterday evening a few friends visited us without prior notice. Well, we always have friends coming over and when they call to inform we find it too formal so we appreciate and love surprise visits from friends. But, hey it was an evening visit so obviously drinks are on the house for them but how do I quickly come up with something delicious which is not too oily.

Known for cooking a quick snack I rushed into the kitchen and found my ref stocked up with all kinds of ready to eat snack from McCain's and Al kabeer's etc. But I just was in no mood to even look at oil after having eaten an oily Chhole Puri for lunch at a food corner close by. Not that we do not like the oily fritters but I was not in a mood this time. So I zeroed in on POHA TIKKI

So here is what I did and you will need:

1 cup beaten rice  - washed and soaked for a minute or depending on the thickness of the poha
2 Big Potatoes - Boiled and mashed
3 Green chillies - chopped
1 medium Onion - chopped
Coriander leaves - chopped
Red chilly powder - 1 teaspoon or as per your heat preference
Garam Masala - 1 teaspoon
Handful of peanuts
Half Lemon Juice
Ginger - finely chopped


In a bowl, add the beaten rice with the lemon juice, salt, green chillies and ginger. Mix once and set aside for the flavors to mix into the poha. It really works even if you are making a normal poha, just try once and write back.

Take a pan and roast the peanuts. Add into the beaten rice all the ingredients and mix well. Shape the round and flat like a tikki.

Now take a tawa/griddle and pour a teaspoon of oil and roast the tikkis till the top layer is brown and looks crispy. Try to cook on a low flame for more crispiness.

Serve with tomato ketchup/green chutney or sweet and sour tamarind chutney.


  • Do not minus the lemon juice from the recipe. The tangyness really works and once you try, you would always want to add some
  • You may serve sandwiched between bread slices 

Do write back to me if you tried and liked this.

Thursday, April 24, 2014

Tangy Paneer Do Pyaza

Hello friends! I have been taking too many breaks from my blogging world. Well, all thanks to my juggling between work & home. But, honestly there is nothing better than spending time with your sweet little one. All the tiredness and worries fly away. What do you say?

With little time & opportunity to cook at length we have been managing all kinds of quick food. Honestly we also often end up eating out during lunch due to meetings or because I did not have had enough time to really cook. So, all these days whenever we get an opportunity we try to eat at home and try eating healthy, easy to cook food.

So, I had gone to the grocery store close by and there is a local chinese food vendor cooking on the street. No, I did not eat there but the aroma was too tempting to resist. So, one thing was sure for today I was to cook something chinese. I quickly picked up a packet of Mother Dairy Paneer (Cottage Cheese) and directly went to the sauce section. There I saw the new brand SAMS sauce, my husband did not want to experiment with the sauces but I did. Its an introductory pack of 3 sauces - Soy, Green chilly & Red Chilly. Reached home within 15 mts & headed to the kitchen to cook the TANGY PANEER DO PYAZA. It is cottage cheese tossed in chunks of onions/tomatoes & capsicum. It is generally cooked tangy & hot.

Here's how you make this awesomely delicious & quick dish.

Get hold of:
2 Onions  - Halve them chop them a little thick
2 Tomatoes - Halve them & chop them same as the onions
1 Big Capsicum - Halve it & slice it the same way
4 Green Chillies - Slit them  (add as much/less as you wish to)
Cottage Cheese - Long Slices as thick as the other items
Turmeric Powder - a pinch (you may not add if you wish)
Salt - as per taste
Oil - 1 Tbsp
Tomato Sauce - 2 Tsp
Soy Sauce - 1 Tsp

Heat the wok & add oil. As soon as it is about to smoke add all the onions, tomatoes, capsicum & green chillies in. Toss till they are just cooked. Add turmeric powder, paneer, salt, tomato sauce & the soy sauce. Toss for a minute and serve hot with Chappatis/Paranthas/Rotis or Noodles. You may wish to serve them just as a snack.

You may add some vinegar for tang. But just the tomatoes also worked for me.
I do not like frozen paneer, the Mother Dairy or Gopaljee which are soft are good to use. You could even buy the local paneer available in the Indian shops or make fresh paneer at home.
I used Heinz Tomato Ketchup & SAMS Soy Sauce  - We liked the SAMS soy sauce.

Monday, February 17, 2014

GOOD NEWS : Blessed with a little princess!

Hi friends,

I am back after a looooong break. But, with some good news for all of you!

We have extended our family by two tiny steps. A sweet little one is a part of us now.

The delivery was as planned in Gurgaon however much earlier than thought. I delivered in the 7th month of pregnancy. I lost my dear uncle & the news came in as a great shock to me due to which my baby went in distress & had to be delivered early.

By God's grace & all the blessings & good wishes of all my dear ones, my baby did well. So, as she is a gift from dear God we named her Raavya. It also means the one who is worshiped.

So, there are a lot of experiences to share with all of you!
After having stayed at the NICU with her for 2 months I learnt a lot & there are experiences like... perseverance, determination, being hopeful, enduring silently, remaining calm, believing in the supreme power, reading positive books, reciting & chanting prayers and keeping faith. All this has only made me strong & I also let go off many negativity from my life. Be it people or thoughts.

Someone once told me - after having a child, you will no more live for yourself but for your baby. How true is that! I now live for my dear daughter & all I want is that she keeps healthy always!!!

So, now that all of you know about the addition, let me confess that I am mostly busy juggling between work & my lil one. My parents are with me so they take care of my daughter when we are out working.

I am also mostly found browsing the internet to find some information or the other about the new born babies. I stumbled upon this interesting milestone guide from

Sharing it with you all as it might be of help to some of you.


Monday, June 3, 2013

The Great Indian Samosa - Potato Fritters

Oh yes! I love Samosas! And I bet you love it too. 

My love for Samosas started when I was a little girl. Every Saturday I used to eagerly wait for my father to bring home those mouth-watering Samosas with hot syrupy Jalebis. This is the best combination.
I do not really know why I still love Samosas so much but what I do know is that I have many many memories around it.

I now live in Gurgaon where I surely do not get the same kind of Samosas as in Bokaro. Actually there are many versions of Samosas which I discovered when travelling across India. And, I have loved every version that I've tasted.

Samosa is also called Singhada in the East. The version that I prepared this time is from this part of the country where it is just heavenly in taste.

In and around Delhi we have these famous Aggarwal Sweets where they make quite nice Samosas too but they put a lot of Garam Masala or sometimes even dry fruits like Cashews & raisins. They do not mash the potatoes well & sometime just fill in cubes of cut potatoes. I have even seen non-vegetarian Samosas filled with mutton or chicken shreds. Have you also tasted Chinese Samosas? I have! They stuff it with noodles.

Once when in Chandigarh I found that the menu read SMOSA (A missing) which is exactly how they pronounce it too. 

So to please me all you guys need to do is invite me over a Samosa Party! :)

To taste my version you will need:

  • Maida (All purpose flour) : 250 gms
  • Potatoes: Boiled & mashed: 4 Large
  • Peanuts: Handful or as per desire
  • Green Chillies: 6
  • Red Chillies: 4
  • Garlic: 1 big pod
  • Salt: As per taste
  • Oil for frying


For the Dough - 
Add salt & some oil ( 2 tbsp) to the maida & make a dough. The dough should not be very soft.
Keep aside.

For the filling - 
Cut Potatoes in halves add salt & turmeric & put to cook till done.
When done, mash it softly
Prepare a paste of green chillies, red chillies & garlic. You could user a grinder or even a mortar & pestle.
Heat a pan & add some oil to roast the peanuts. Remove when done.
Add the chilli garlic paste into the remaining oil & saute for a minute. Now dump the potatoes into this pan & mix in well. Add peanuts & salt to the filling. Keep aside.

Samosa's Cover:
Take a ball of dough goo enough to roll out like a chappatti. Now take a knife & cut it into half.  So now you have 2 semi-circles which will make 2 Samosas.
We will now need some water in a bowl which will help us seal the samosa.

Take one semi-circle & place it circle side down. Pick one corner & fold from the mid point downwards so it covers a half. Now, dip your finger in water & wet the other side - top line. Fold it from the midpoint over the first layer so that the wet portion sticks to the other layer & seals it to make a triangle. Now pick it up softly & fill in the cone shape. Again wet the front edges & bring the circled layer on top of the wet portion to seal it.  Your Samosa is ready.

Prepare them all & then deep fry in medium to low flame to cook it well.

Serve with ketchup, sauce or any chutney.

Do not forget to write back to me if you ever make it.


  • Garlic can be avoided if you do not like the taste/smell
  • You may add some freshly ground garam masala too

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