Potato Curry

Quick Potato Curry for fasting

This potato curry is specially for fasting. This is a quick recipe with very few ingredients. The taste of this curry is very nice and I am sure that you also like this recipe very much. So lets start this recipe….


Potatoes – 4 medium size

Tomato – 1 big

Charmagaj (melon seeds) – 4 tbsp

Ginger – ½ inch

Green chilli – 2

Kashmiri Red chilli powder – 1 tsp

Turmeric powder – ½ tsp

Kasoori methi – ½ tsp

Salt to taste

Oil – 4 tsp


For preparing this recipe first we have to wash the potatoes very well then peel the potatoes and cut them into pieces. Now we have to boil the potatoes. Now take a blender jar add chopped tomato, charmagaj (melon seeds), ginger, green chilli and make a fine paste of all these ingredients.

After that switch on the gas then heat a pan, keep the gas on low flame, add oil (don’t let the oil become too heat), now add red chilli powder and immediately add the masala paste, fry the masala for 2 minutes on medium flame, now add turmeric powder and fry the masala for another 2 minutes.

After 2 minutes the masala is well cooked at this time add kasoori methi, boiled potatoes, salt, 2 cup of water (you can adjust water according to your taste) and mix them well. Let the potato curry cook for 1-2 minutes. Here the quick potato curry for fasting is ready. Garnish with coriander leaves and serve with rice, paratha or roti. This recipe is very very easy and it takes only 10-15 minutes. Once you cook this at your home you are going to love this recipe.

** If you don’t have kasoori methi then add coriander leaf. You can also use cashew nut in place of charmagaj. But by changing these ingredients the curry tastes a little different, but both are tastes nice.

Chilli Paneer

This chilli paneer recipe takes a little more time but it tastes very nice. Ingredients which I have used in this recipe are easily available in the market and also at our kitchen. So without wasting so much time lets start this recipe.


  • Paneer – 500 gm ( cut into pieces)
  • Onion – 4 large ( cut into cube size )
  • Capsicum – 1 large ( cut into cube size )

( Take same amount of onion & capsicum ex-1 cup large size chopped onion and 1 cup same size chopped capsicum)

  • Tomato – 1 no. (cut into small pieces without seeds)
  • Cinnamon stick – a small piece
  • Tomato sauce – 4 tsp
  • Chilli sauce – 1 tsp
  • Soya sauce – 1 tsp
  • Salt to taste
  • Oil -4 tsp
  • Black paper powder – 1/2 tsp
  • Corn flour – 3 tsp ( 1 tsp for gravy and 2 tsp for fry the paneer)
  • Red chilli powder – 1 tsp
  • Chilli paneer masala – 2 tsp


First we take a bowl, add paneer to it then add red chilli powder, cornflour and salt according to taste. Now mix all the ingredients by tossing them and immediately deep fry the paneer. The fried paneer should be light brown colour, don’t fry this very dark colour or hard. Now heat a pan add oil to it. After oil becomes heat add cinnamon stick, chopped onion and capsicum after that fry them very well. Here we keep the gas on medium flame. After that fry onion and capsicum till it becomes a little soft. When it becomes a little bit soft add soya sauce to it and mix very well. Adding soya sauce at this time gives a nice flavor.

After frying this for 2 minutes add tomato and salt ( remember that we add salt to the paneer while frying it ). Again fry this for 2-3 minutes or till the tomato becomes soft. Here we add tomato sauce and chilli sauce to it and mix all the ingredients very well. After that add fried paneer and mix well.

Now take a bowl add chilli paneer masala 2 tsp, cornflour 1 tsp and 1 cup water and mix very well. After that add this to the paneer and fry all these for 1-2 minutes. After it was completely done or the paneer becomes dry switch off the gas most importantly we add black paper powder at last and mix all the ingredients very well. Finally our chilli paneer is ready to serve. Serve this recipe with roti and paratha.   

Chicken Pakoda

Chicken Pakoda is a very tasty evening snacks item. I am trying to make this pakoda in a different style. I hope you all love this tasty pakoda with tomato sauce, tomato chutney or any type of chutney you like.


Chicken – 1/2 kg cut into small cubes

Corn flour – 2 tbsp

Gram flour – 2 tbsp

Kashmiri red chilli powder – 1 tbsp

Coriander powder – 1 tsp

Cumin powder – 1/2 tsp

Turmeric – 1/2 tsp

Yogurt – 1 tbsp

Chicken masala – 2 tsp

Garam masala – 1/2 tsp

Ginger garlic paste – 2 tsp

Salt to taste

Curry leaves and coriander leaves – 1 tbsp finely chopped

Crushed green chilli – 2

Crushed black paper – 1 tsp


Take a bowl add corn flour, gram flour, red chilli powder, coriander powder, cumin powder, turmeric, yogurt, chicken masala, garam masala, ginger garlic paste, salt to taste, curry leaves and coriander leaves, crushed green chilli and crushed black paper now mix all the ingredients, gradually add water and make a thick batter like marination.

Now add chicken and mix all the masala with chicken, keep this for 1 hour. After one hour deep fry all the pakodas in 3-4 baches in low to medium flame. Fry the chicken pakoda till it becomes golden brown in colour. Remove the pakoda from oil. Serve hot with tomato sauce and chilli sauce.

Poha Upma

Poha Upma a very very tasty and easy recipe. As we know that poha is good for our health and this recipe is made of poha so this is also good for our health. Here I use very few oil to make it more healthy. This recipe gives a better taste when it serve hot so always serve this recipe when it is hot. You can also serve any type of chutney item as a side item with this recipe.


Poha – 4 cups

Oil – 2 tsp

Panch phoron – 1/2 tsp ( Panch phoron consists of the following seeds :- mustard, fenugreek, cumin, nigella,fennel) 

Onion – 1 medium size tbsp finely chopped

Capsicum – 2 tbsp finely chopped

Carrot – 2 tbsp finely chopped

Beans – 2 tbsp finely chopped

Green chilli – 1 finely chopped

Green peas – 2 tbsp

Tomato – 1 medium size finely chopped

Curry leaves – 8-10

Coriander leaves – 2 tsp finely chopped

Turmeric – 1/4 tsp

Salt to taste


Heat a pan and add oil to it. Keep the gas on medium flame. Add panch phoron, finely chopped green chilli, curry leaves and finely chopped onion and fry for 1 minute. Now add finely chopped capsicum, finely chopped carrot, finely chopped beans and green peas and fry for 1 minute. Now add tomato, salt and turmeric to it and fry for 2-3 minutes or till the vegetables become soft. When vegetables are completely done take a big bowl and wash poha and immediately squeeze all the water by using your hand, now add the squeezed poha to the vegetables and mix well. Mix the poha for 1 minute. Now switch off the gas add coriander leaves and mix well. Now our poha upma is ready to serve. Serve hot. This is very easy and delicious recipe. Try this recipe at your home and enjoy.

Gobi Pakoda

Today I am sharing a different style Gobi Pakoda with you. The taste of this pakoda is very nice and the ingredients used in this recipe are also easily available at our home. So you try this at your home and enjoy.


Cauliflower – 1 medium size (cut into pieces)

Oil for fry

Chopped coriander leave – 2 tbsp

For marinating the pakoda –

Cornflour- 2 tbsp

Besan – 2 tbsp

Chicken masala – 1 tsp

Garam masala – 1 tsp  

Chat masaa – 1 tsp

Kashmiri red chilli powder – 1 tsp

Turmeric powder – 1/2 tsp

Ginger & garlic and green chilli crushed – 1 tsp (1/2 inch ginger, 6-8 garlic cloves, 1 green chilli)

Salt according to taste

Black paper powder – 1/4 tsp


First wash the cauliflower, cut all the cauliflower into medium size pieces. Now take a bowl and after that add Cornflour- 2 tbsp, Besan – 2 tbsp, Chicken masala – 1 tsp, Garam masala – 1 tsp, Chat masaa – 1 tsp, Kashmiri red chilli powder – 1 tsp, Turmeric powder – 1/2 tsp, Ginger & garlic and green chilli crushed – 1 tsp (1/2 inch ginger, 6-8 garlic cloves, 1 green chilli), Salt according to taste and Black paper powder – 1/4 tsp now mix all the ingredients very well. Because of the dry masala powders it requires a small cup of water for making the batter. Add water gradually for making the batter, better should be thick in other words make a paste which can be easily coated on cauliflower. After that add medium sized chopped cauliflower in to the masala paste and mix the cauliflower with masala paste very well,rest it for one hour.

After one hour of resting add chopped coriander leaf and again mix them very well. If you feel that masala was a little bit thin then add some more besan. After that heat oil in a pan and fry the pakoda in medium heat till it becomes golden brown in colour. Transfer all the pakoda’s from oil and serve with chutney or red chilli sauce. Above all this is a very tasty pakoda so you try this at your kitchen and enjoy. In conclusion this pakoda is very very tasty while serve hot. 

Chinese Cabbage Fry

Cabbage Fry

This cabbage fry recipe is very very easy and tasty. Also it contains the ingredients which are easily available in the market or in our kitchen.It takes very few time to cook.


1/2 of a small cabbage

Capsicum – 1 medium size

Onion – 2 medium size

Carrot – 1 small size

Green chilli – 2 nos.

Cinnamon stick – ½ inch

Soya sauce – 1 ½ tsp

Tomato sauce – 2 tsp

Chilli sauce – 1 tsp

Salt to taste

Black paper – 1 tsp

Oil – 3 tsp


Cut the cabbage, capsicum and onion in stripes (not small cube size but like the same size as we cut for chowmin), peel the carrot and grate, cut the green chilli. Heat a pan, keep the flame on low to medium, add refined oil, let it become heat add cinnamon stick, green chilli, onion and capsicum, fry them nicely. After the onion and capsicum become a little soft add cabbage and salt to it and mix well. Cover the pan and let it cook for 1-2 minutes. After 1-2 minutes uncover the led and toss them well. Again cover the pan and cook, continue this process for 2-3 times or till the cabbage cooked/become soft, at this time the cabbage become dry, now add soya sauce, tomato sauce, chilli sauce and mix well. After frying it for 1-2 minutes add black paper powder, mix well and switch off the gas. Now our Chinese cabbage fry is completely ready enjoy this testy Chinese recipe with roti or paratha.

Banana and dates smoothie

Today I will show you how to make banana and dates smoothie. This recipe is very easy, tasty and healthy also. We need less than 5 minutes  to make this delicious recipe. The combination of banana and dates makes this smoothie wonderful. Also this is full of nutrients and it contains a lot of health benefits. Kids loves this smoothie very much.


Banana – 1 no.

Dates – 5 no.

Milk – 1 cup

Sugar – 1 tsp

Honey – 1 tsp

Ice cubes – 2 pieces


First peel and cut banana into small pieces. Take a blender jar add banana, dates (without seeds), milk, sugar, ice cubes and honey. Now blend all the ingredients till smooth. Transfer it in to a serving glass, garnish with small pieces of dates & banana and serve immediately.

Tips –

If you want to avoid sugar then add 1 tsp honey in place of sugar. You also avoid ice cubes if you want.

Chili Potato

Today I am going to share Chili Potato recipe. This is a very easy and delicious recipe .

Ingredients :-

Potato – 4 medium size

Capsicum – 1 cup (cut into square size)/ 1 medium size

Onion – 1 cup (cut into square size) 3 medium size

** Both capsicum and onion should be equal.

2 green chillies

1 medium size tomato cut into pieces

Tomato sauce – 3 tsp

Soya sauce – 1 tsp

Chili sauce – 2 tsp

Black paper powder – 1 tsp

Salt to taste

Oil – 3 tsp for curry and enough oil for frying the potato

Chili powder – 1 tsp

Cornflower – 4 tsp

Chili paneer masala – 2 tsp

A small piece of cinnamon stick

How to make:-

For making the Chili Potato, first wash and peel the potato and cut into small cubes now boil the potatoes, don’t over cook the potato. Cut the onion, capsicum, tomato into pieces, cut the green chilies. Now take a bowl add boiled cube size potatoes, chili powder, salt, cornflower 3 tsp and mix well. Toss the potato for mixing it well, don’t use spoon for mixing.Using of spoon may cause for breaking of boiled potatoes. Heat a heavy bottom pan, add enough oil for fry the potato. After oil become heat fry all the potatoes and keep aside.

For making the chili potato heat a pan keep it on medium flame, add oil to it, after oil becomes heat add cinnamon stick, green chili, onion and capsicum and fry. When onion becomes a little soft add soya sauce to it and and fry it 2 for minutes, after that add tomato and mix well. At this time add salt(when adding salt keep in mind that previously you add salt while frying the potatoes).

After that mix all the ingredients and cook for 2 minutes now add tomato sauce, chili sauce, fried potatoes and mix very well.  Take a bowl add cornflower 1 tsp, chili paneer masala 2 tsp, water 1 cup mix well now add this mixture to the potato and mix well, when it become a little bit dry add black paper powder, mix well and switch off the gas.

Finally our chili potato is ready to serve. This recipe this is very easy and tasty. All the ingredients which I have used in this recipe are easily available in the market. So try this recipe and enjoy with roti and paratha.


Today I am sharing with you a tea time snacks recipe. The recipe is very easy to make. In this recipe of maida namkeen, I have added kalonji. It gives nice flavor to maida nimki. Although this is a deep fried recipe of nimki, you can also bake this in oven to make it healthier. This can be made in advance and store in an air tight container. It remains fresh for around 1-2 months. But don’t keep it for very long time.


Refined flour – 500 gm

Oil – 100 gm

Kalonji (black cumin)– 2 tsp

Salt – 1/2 tsp or according to taste

Baking powder – 1/4 tsp


Sieve refined flour or maida in a big mixing bowl. Add salt to the flour. Season the flour according to your taste. Also add kalonji in the maida. Add oil in the flour, now mix the flour with salt, kalonji and oil using hand. Now adding little water in refined flour start kneading the dough for nimki. Knead the dough for nimki. Pound the dough using hands so that it becomes soft. Keep the dough aside for 10 min to rest. Divide the dough into small balls like size of roti. Take one ball and roll it into thin roti. Roll the maida dough into thin roti. Now using a knife or pizza cutter, cut the nimki into small pieces or according to your choice. Nimki is ready to be fried. Now for frying, heat oil in a kadhai. Check if the oil is hot enough for putting a small piece of dough in oil. Now add the nimki in oil and deep fry the nimki. Put the gas on low to medium flame. Fry the maida nimki till it become golden in color. Once the nimki is fried take it out of oil using a frying spoon. Delicious nimki is ready.


This is a deep fry recipe so we cannot say this is good for our health but here we used kalonji(black cumin)which is very much helpful for our body. It contains antioxidant. Antioxidants can have a powerful effect on health and disease and kalonji is paked with antioxidents. Kalonji has been shown to be especially effective at lowering cholesterol. Studies have found that kalonji could protect the liver from injury and damage, it may be effective against several types of bacterial infections besides this it has much more benifits for our body.

Sweet Jarggery Pancake

Wheat Flour Pancake

The sweet jarggery pancake is a very healthy and tasty recipe because here I am using wheat flour, jarggery, funnel seeds and coconut. All the ingredients which I am using here are good for our health. So try this recipe at your home and enjoy.


  • Wheat flour – 1 cup
  • Jarggery – 1/2 cup (mix the jarggery with 1 cup of water)
  • Fennel seeds – 1/4 tsp
  • Grated coconut – 1/4 cup
  • Salt to taste
  • Oil for making the pancake


Take a big bowl add wheat flour, fennel seeds, grated coconut, salt 2 pinch or according to taste, mix all the ingredients very well. After that gradually add the jarggery water to the mixture and mix till it becomes a smooth paste with a pouring consistency like pancake.

Now heat a pan add oil to it, keep the gas on medium, now pour one big spoon of this batter to the pan and spread it (don’t make it so thin). Leave the cake for 1 minute or till the cake completely done from one side. After it was done from one side then flip the cake and cook it from the other side. Here the sweet jarggery pancake is ready to serve. Transfer to a plate and serve hot.

** Cooking time of the cake may differs. Cooking time of the pancake completely depends on the amount of batter you have used. More batter you have used, takes more time to cook. So be careful about it.