Mum's end to tiffin box tantrums......

Saturday, 26 May 2012

Methi corn vatata vada; Wonder how different it can be?

It's fun trying varieties in life.
 There comes certain moments in life that you wander what’s new in my life? The same routine, the same food and the same way back to home. So either you look for variety in life or your kitchen. Leafy vegetables are very good for health as they are rich in essential vitamins and other minerals. But the regular way to prepare this may bring boredom and drudgery to the lives of your family members. Last week I tried a different way to a mouthwatering palatable snack out of fenugreek (Methi saag) which turned out to be truly excellent. Let me share this recipe with all my readers.

Ingredients :( for preparation of 30 pieces)

Fenugreek [Methi saag] (3 bundles regular size available in the market),

Potatoes (5 medium sized ones boiled and mashed),

Boiled corn (30 gms.),

Cumin powder (1 teaspoon),

Chili powder (1 teaspoon),

Ginger garlic paste (½ teaspoon),

Mixed pickle (1 teaspoon) [Indian condiment made of all seasonal vegetables],

Corn flour (little to be used while binding the vadas),

Salt according to taste,

Oil for frying.

Procedure: the procedure is shown schematically with the help of pictorial representation.

Step 1: Boil potatoes and keep aside. Wash the methi leaves well under running water and then wash with hot water to remove the minute stains of dirt present in it. Boil the methi leaves till they become a soft dough.

Step 2: Mash the potatoes, mix with methi, boiled corns. Fry cumin powder, chili powder, salt, ginger garlic paste and mixed pickle in ½ teaspoon oil. Mix the fried spices with the dough. You will observe that a nice mind boggling smell comes out of the methi mixed dough.

Step 3: Prepare smaller doughs . Use your hands to make flattened circular structure. You may use little corn flour in order to avoid sticking the balls while preparing.

Step 4: Heat oil and shallow fry the rounded structures. Remove from the kadhai; serve it in a palate along with green chutni/sauces of your choice.

This can be a very much desirable snack and you may have it with tea, as a starter during parties or alternatively as a tiffin item for your kid’s lunch box. Ensure good health to your beloved ones and decipher the variety of life through your culinary skills.

Tuesday, 15 May 2012

Chicken spring roll- yummy treat for the party tonight!!

The crunchy , crispy mouthwatering deal.

Introduction: Chicken spring roll is a delicious item and a palatable snack. It’s a very popular food item nowadays available in almost all the food joints in India. Chicken is a very wholesome, nutritious item and cherished all over the world for its different forms of consumption. Let’s see the method of preparation of Chicken spring roll.


Samosa covers (standard size of 25 packs available in the market),

Boneless chicken,

Onions (2 medium sized chopped into smaller pieces),

Capsicum (1 medium sized chopped into smaller pieces),

Tomatoes (2 medium sized chopped into smaller pieces),

Garlic crushed (2 cloves),

White flour ( 10gms.),

Water (1 tablespoon),

Salt as per taste,

Oil for frying.

Procedure: Boil boneless chicken for 10 minutes in a pressure cooker. It should be pressed with hand to make dough. Heat oil in a frying pan. Dash capsicum, tomatoes and onions in the oil. Add the crushed garlic to the mixture. Add salt according to taste. Now remove the mixture and allow it to cool down. Prepare a paste with white flour and water which will act as a natural gum to close the stuffing’s. Take samosa leaves separately and place it on the cutting tray. Start filling the chicken stuffing’s in a longitudinal manner and then close the end of the samosa cover with the flour paste. Keep in this condition for 15 minutes. The flour gum paste should dry up so as to make a very rigid covering. Deep fry the prepared structures for 3-4 minutes. You will obtain crispy, tasty chicken spring roll. This can be a very good tiffin item for your children. Prepare the structure and store in refrigerated condition the previous night, remove in the morning, fry and pack for your kid’s lunch box. Procedure shown schematically with the help of pictorial representation.

Step 1: Prepare the chicken fillings

Step 2: Prepare fillings with the cover.

Step 3: Start rolling the cover along with the fillings.

Step 4: Rolls prepared to be fried.

Serve it with hot chili sauce/sauce of your choice.

Wednesday, 9 May 2012

A guest post from

Chicken n corn sandwich

Love the mind boggling appearance

Mommies of school going kids are always wondering what to prepare for her darling’s lunch box the next day. Nothing can be a more easily available item other than bread. Perhaps sandwich with various permutation combinations can be the best option for any school going kid. Last week when I was on the challenge to create the very best out of the limited resources in my kitchen, the idea of 'Chicken corn sandwich’ clicked my mind and it was a wonderful dish out of the easily available ingredients in my house. Let’s share my experience with all my friends.

Ingredients: (for preparing 6 sandwiches)


Chicken (300 gms. boneless),

Onions (1 big sized chopped into smaller pieces),

Tomatoes (1 big sized chopped into smaller pieces),

Capsicum (1 medium sized chopped into smaller pieces),

Boiled corn (1 medium sized one),

Garlic (1 clove crushed),

Dried oregano powder (1 teaspoon)

Green chilies (2-3 pieces chopped into smaller pieces),

Salt as per taste.

Equipments used:

Sandwich maker,

Brush for putting oil.

Crispy, crunchy deal

Procedure: Boil boneless chicken for 15 minutes till it becomes soft. Mash it with the help of a spatula. Keep it aside. Boil maize in a container till it becomes soft enough. Heat oil in a container and dash the vegetables (onions, tomatoes, capsicum) into it. Add crushed garlic and chopped green chilies to it. Add salt and boiled corns to it. Allow the mixture to cool down. Take bread and put the chicken stuffing’s inside. Sprinkle oregano powder on it for the ultimate flavor. Cover it with another one. Prepare stuffed bread like this and bake it to a sandwich maker for 5 minutes. You may use a brush to apply oil on both sides. After 4 minutes, remove the sandwich from the electric gazette. Tasty, crispy sandwich is ready to romance with your tongue.

This may be a good tiffin item for your child’s lunch box. Well, this can be a solution for some quick snacks for some guests who give you a surprise visit.

Friday, 4 May 2012

Jhinge aloo posto- perfect start to a bengali lunch

Jhinge aloo posto is a traditional Bengali food item. For a Bengali it’s a very common dish for his lunch. Jhinge (Ridge gourd) has got immense nutrition values and the high water content in it. Poppy seeds help to keep your brains calm. Whenever you go to a Bengali restaurant, a thali will always have jhinge aloo posto as a must item. I am sharing this for all my non Bengali friends.

Ingredients: (for 4 persons)

Jhinge [Ridge gourd] (6 pieces, medium sized de-skinned and chopped into medium pieces),

Potatoes (2 medium sized, chopped into medium pieces),

Poppy seeds (30 gms. approximately),

Mustard oil for cooking (preferably),

Turmeric powder (¾ Th teaspoon),

Green chilies (2-3 slit in between),

Salt as per taste.

Procedure: Soak poppy seeds in water and keep for 15 minutes. Grind with the help of a mortar and pestle or even you can grind in a mixer grinder. Keep the paste aside. Heat some mustard oil in a frying pan. Dash the vegetables (jhinge and potatoes) into it. Cook well for 5 minutes till the vegetables become soft. Add the paste of poppy seeds into it. Mix the veggies well with the poppy seeds. Add salt and green chilies. You may add ½ cup of water to obtain an even paste.

Jhinge aloo posto, steaming rice and ghee- a perfect start to a traditional Bengali lunch.