Make Cooking Fun and Easy

Jhatpat wala Corn Palak - Everything is boiled and cooked in Garlic flavour oil  Corn and Palak (Spinach) is most loved and we typically enjoyed Palak Paneer, Boiled corn, Palak Soup or Palak Dosa. But here is very easy and yummy sabzi which you can relish with roti, paratha, puri or even Pulav.  The vegetable is cooked in garlic flavour oil - wherein garlic was cooked in the oil and you end up getting nice aroma of garlic infused in the oil.  You can use the garlic cloves in dal or curries. Another best part of this recipe is you don't need any cream or ghee and no need to cook the veggies separately. In place of corn you can also add Paneer, green peas or even boiled chole.  Do try it and let me know if you loved it.  Ingredients: 1 bunch of Palak  1 cup of boiled sweet corn Salt to taste 1 big size green chilli  1 small piece of ginger  2 big size onions 2 big size tomatoes  Spices - 1 teaspoon of jeera, 1 teaspoon of Kashmiri chilli powde...

Tea time Snack - Dhokla made from Rava, Poha, Besan and Rice flour served with Adrak wali Chai  Dhokla - A very popular tea time snack which is now famous not just among Gujarati but people from other communities as well. While we all have enjoyed the Khaman dhokla, Vaati Dal dhokla and White Khatta dhokla here is something new.  Its is a mixture of grinded  Rava and Poha along with Besan and Rice flour and you get perfect melt in mouth Dhokla.  Whenever you are trying to make dhokla for the first time always make in small quantity because just like cake making dhokla involves making perfect batter, steaming it well and then cooling it down and pouring the tadka.  Once you do all these correctly you get perfect texture for the dhokla.  Ingredients:  1 small cup Rava  2 tablespoon of poha 1 small cup besan 2 tablespoon of rice flour or you can white dhokla flour as well if available  1 teaspoon of ginger green chilli paste 1/2 cup of...

Sabudana Aloo Tikki in the Uttapam pan - Quick Vrat special dish cooked in few drops of ghee  There are many Vrat throughout the year and amid the busy lifestyle we all need quick easy solutions. While Sabudana Vada is most preferred during fasting but since its deep fried many avoid eating it. So here is something similar.  Smaller amount of Sabudana teamed up with boiled Aloo and cooked in a  Uttapam pan with just few drops of oil. Addition of Cinnamon i.e. dal chini powder along with roasted jeera and ginger chilli makes tikki very tasty. You can serve this with coconut or dahi chutney. I was hungry so enjoyed these tikki as it is.  Ingredients : 2 Boiled Aloo mashed 1/2 cup soaked soft  Sabudana Salt as per taste 1/2 teaspoon of roasted jeera  1 chopped green chilli (you can add more)  1/2 teaspoon of grated ginger  2 pinch of cinnamon or dalchini powder  2 tablespoon of peanut powder  1 teaspoon of ghee...