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Dabeli or Kutchi Dabeli is famous street food in India. It usually makes by stuffing boiled potato and dabeli masala in ladi pav. It is garnished with sev, pomegranate, and peanuts,

Let's see how to make this delicious, tasty dabeli at home.

Cooking Time: 45 Minutes
Servings: 4

Ingredients :
  • 4 Bun Pav/Ladi Pav
  • 2 tsp butter
  • 4 medium potatoes - boiled and peeled
  • 2 tsp Dabeli masala or as per taste, available in market
  • 1 large onion, finely chopped
  • 1/4 cup tamarind dates chutney
  • 1/8 cup chili garlic chutney
  • 1/4 cup roasted masala peanuts
  • 1/4 cup pomegranate seeds
  • 1/4 cup thin nylon sev
  • 1/4 cup coriander leaves
  • Salt as per taste
Recipe : 
Chili Garlic Chutney :
  1. Soak 1 - 2 red dried chilies in warm water for 40 minutes.
  2. Add soaked red chilies, 1/4 cup garlic pods, and 1/2 tsp lemon juice and salt. Grind to a smooth paste.
 Tamarind Dates Chutney :
  1. Add 1/2 cup seedless dates, 1/4 cup jaggery, 1/8 cup tamarind, 1/2 tsp chili powder, 1/4 tsp cumin powder, and salt.
  2. Grind to a smooth paste.
Masala Peanuts :
  1. Add 1/4 cup roasted peanuts, 1 tsp vegetable oil, 1 tsp red chili powder, and salt. Mix well and keep aside.
 Potato Stuffing :
  1.  Heat butter in a pan. 
  2. Add onions and fry till light golden color.
  3. Add red chili powder, Dabeli masala, turmeric powder and fry for two minutes.
  4. Add water and cook on low flame.
  5. Add mashed potatoes, tamarind chutney, and salt. Cook for couple of minutes.
  6. Garnish with pomegranate.
 Assembling Dabeli :
  1. Spread tamarind chutney and garlic chutney on both sides of ladi pav.
  2. Fill potato stuffing and top it with masala peanuts.
  3. Top pomegranate and more peanuts.
  4. Dip in nylon sev to coat both sides. 
  5. Heat butter in a pan.
  6. Roast the stuffed Dabeli from both the sides.
  7. Remove in a serving plate. 
  8. Garnish with pomegranate, coriander leaves and serve hot.


Kolhapuri Misal Pav is one of the most popular street food in India. This spicy dish is made up of Matki or Moth beans and served with Pav.
Let's learn how to make this super easy and tasty dish in minutes.

Cooking Time: 30 Minutes
Serving: 2 - 3

Ingredients  :
  • 2 cup matki/Moth Beans/Any sprout
  • 1 onion, finely chopped
  • 1 tomato, finely chopped
  • 1 tsp ginger-garlic paste
  • 1 tsp turmeric powder
  • 1 tsp red chili powder
  • 1/2 tsp garam masala
  • 1/2 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • curry leaves
  • salt
  • 1 potato
  • Lemon juice 
  • 1 tsp roasted peanuts
  • 1 green chili, chopped

For Rassa/Gravy
  • 1 onion, large chopped
  • 2 tomato, chopped
  • 1 tsp fresh coconut, shredded
  • 1 tsp ginger-garlic paste
  • 1-inch cinnamon stick
  • 2 tsp kolhapuri masala
  • 1/2 tsp turmeric powder
  • 1/2 tsp cumin seeds
  • 1/2 tsp red chili powder
  • Hing
Recipe :
1. Wash moth bean and soak in water overnight.
2. In the morning, wash it with freshwater and drain the excess water.
3. Pressure cook matki and potato. Add salt to it. Do not overcook. Cut the potatoes in small cubes.
4. Heat oil in a pan. Once the oil is hot enough add cumin seeds and mustard seeds.
5. Let them splutter. Now add asafoetida and curry leaves.
6. Now add chopped onions. Saute till golden brown.
7. Add tomatoes and saute for 3 - 4 minutes.
8. Add roasted peanuts, matki, potato cubes, green chili, turmeric powder, red chili powder, salt, garam masala
9. Mix well and add little water to it. Cook on a medium flame for 5 minutes. 
10. To make Rassa, heat oil in a pan.
11. Once the oil is hot, add cumin seeds, cinnamon stick, ginger-garlic paste, kolhapuri masala, red chili powder.
12. Once cool, grind to make a smooth paste. Add some water, if needed.
13. In another pan, heat oil.
14. Add cumin seeds, kat paste, turmeric powder, and enough water.
15. Bring it to a boil.
16. While serving, take a bowl. Add sprout, pour some kat or rassa, farsan. Add chopped tomato and onion over it. 
17. Add coriander leaves.
18. Offer lemon slices with it.
19. Serve hot Kolhapuri Misal with Fresh Pav.

Winter evening and hot Manchaw soup? Mouthwatering, right? The recipe uses lots of vegetables like carrots, cabbage, beans, mushroom, onions etc. Best when served with deep-fried noodles, just like we get in any Chinese restaurant.

The vegetables used in this recipe provides nutrients, vitamins to our body. It is very easy to make and less time-consuming. So you can quickly make it in the evening just before dinner. The soup is a stomach filling which gives a yummy taste.

Cooking Time: 30 Minutes
Servings: 6 - 7

Ingredients :
  • 1/2 cup cabbage, shredded
  • 1/2 cup carrot, finely chopped
  • 1/2 cup mushroom
  • 1/2 cup green capsicum
  • 1/2 cup spring onion
  • 2 tsp green chili, finely chopped
  • 3 tsp ginger-garlic paste
  • 3 tsp black pepper powder
  • Coriander leaves
  • 3 tsp soy sauce
  • 1 cup of corn flour mixed in water, paste
  • Salt to taste
  • Water
  • Oil 
  • Fried noodles (storebought)
Recipe :
  1. Heat oil in a pan. Once it is hot enough, add ginger-garlic paste and green chilies. Saute for 3 - 4 minutes.
  2. Add all the vegetables, pepper, salt and saute for few more minutes.
  3. Add coriander leaves, soy sauce, water and cook on medium flame.
  4. Add the cornflour paste and cook till it thickens stirring in between. 
  5. Garnish with fried noodles and spring onions.
  6. Serve hot.

Veg lollipop is made up of mixed vegetables. It is an Indo-Chinese cuisine. Veg lollipop is made in two types one with only cauliflower and the other with mix veg.

It can be a great starter or evening snack which can be enjoyed anytime. 

Cooking Time : 30 Minutes

Ingredients :
  • 1 tsp capsicum, finely chopped
  • 1 tsp carrot, grated
  • 2 tsp cabbage, shredded
  • 2 tsp paneer, grated
  • 1 green chili
  • 2 tsp yogurt
  • 1 tsp ginger-garlic paste
  • 1/2 tsp turmeric powder
  •  1/2 tsp cumin powder
  • 2 tsp corn-flour
  • salt as required
  • 1/2 tsp chaat masala
  • 1/2 tsp red chili flakes
  • 1 cup suji
  • 1/2 cup oats
  • Coriander leaves
  • Oil for deep frying
Recipe :
1. In a large bowl, add all the vegetables and paneer.
2. Add all the spices, ginger-garlic paste, and salt.
3. If you a little Chinese taste, add some soy sauce, red chili sauce or schezwan sauce.
4. Add cornflour to it and mix well.
5. Add yogurt and mix well.
6. Keep in the fridge for 30 minutes to set.
7. On a small plate, take suji.
8. On another plate, take crushed oats.
9. For frying, make small balls of the mixture.
10. Take one ball, dip it on suji and then in oats.
11. The ball should get coated evenly.
12. Heat oil in a pan.
13. When the oil is hot enough, gently drop the ball.
14. Fry till golden brown and crispy.
15. Likewise, fry all the balls and remove them on kitchen paper.
16. Place a toothpick in the center of each fried ball.
17. Serve hot with tomato sauce or green chutney.

Fish finger is a famous starter easily available in any restaurant. With just 4 ingredients, it can be a wonderful evening snack. If you can involve your kids in, that's awesome.

Cooking Time: 30 Minutes

Ingredients :
  • 500 gm fish, boneless
  • 100 g plain flour
  • 2 eggs, beaten
  • 4 tsp lemon juice
  • Salt and pepper
  • 2 tsp ginger-garlic paste
  • 1 tsp red chili powder
  • 150 gm breadcrumbs
  • oil to deep fry 
  • coriander leaves, finely chopped
Recipe :
  1. Add flour, salt, pepper, ginger-garlic paste, chili powder, lemon juice, coriander leaves in a bowl. Mix well.
  2. Add eggs to this and whisk.
  3. Wash fish and cut into stripes. Do not make the strips very thin.
  4. Add the fish into the egg-flour batter and marinate.
  5. Dip each fish stripe in the breadcrumb to coat evenly.
  6. Keep aside for 5 minutes.
  7. Heat oil in a pan. Once the oil is hot enough, slide in few coated fish stripes carefully.
  8. Fry until golden and crispy.
  9. Serve hot with sauce as evening snack or starter.
Note - Instead of deep frying you can bake them in the oven.
Preheat the oven at 180 Degree. Grease a baking tray. Keep fish finger stripes on the tray and bake for 15-20 minutes. 


I am an SEO expert by profession. That is one side of the coin. The other side is my enduring passion for cooking, particularly Indian cuisine in all its glorious splendour. I revel in traditional and more modernistic experimental cooking with an Indian slant. The permutations are endless. I could spend my whole life and still find something new in Indian cooking. I find time from my profession and a busy family life to try out dishes, dream up combos and share them with you. Food is one of the pleasures of life that can be enjoyed at any age and tastes change according to age so I tailor recipes to suit all preferences.