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Sunday, 28 June 2015

"zero oil stuffed bread dahi vada"

Dahi vada's is the most delectable North India so here is my  Instant  version "zero oil stuffed bread dahi vada"
 zero  Oil...No fat .. no soaking of lentil ... no cooking required Healthy , quick & delicious


10 bread slice ( i used large one )

For Filling

1 tablespoon Raisins chopped
1 tablespoon Cashew nuts chopped
1/2 tablespoon fresh coriander chopped
( you can use any nuts of your  choice   )

For Serving
1 cup thick Yogurt
1 teaspoon Sugar (optional)
2 tablespoon sweet tamarind chutney
1 tablespoon
Chopped green coriander
1 teaspoon Chili powder
1 teaspoon roasted cumin powder
salt to taste


first of all cut and remove the all brown sides of the bread slices and keep it aside mean while,in a bowl whisk chilled yogurt add water if requied , salt and sugar in the curd and mix well .(Add water according tothickness of the curd ,it should neither be very thin nor very thick)
in small mixing bowl mix all filling ingredients
now take a slice of bread and dip it in a plate filled with water, just let the bread absorb the water. it should get damp but not overly. otherwise the bread slice breaks. the idea is to make the bread moist enough so that it becomes pretty flexible which would make the rolling and shaping easier… on similar lines like a pastry dough (though pastry dough is very easy than a soaked drained bread).  press the bread between your palms so that the excess water is drained,place some filling roll on on bread slice roll the bread and join the edges.Plating place the Bread vada  on the plate, drizzle some curd. Top with sweet tamarind chutney Garnish with jeera powder,red chili powder ,  and  green coriander . Enjoy Serve immediately

Kritika's Cuisine.

Sunday, 21 June 2015



200 grams kaju / cashew
1 tablespoon cashew powder
1/2 teaspoon  onion paste
2 cup boiled  tomatoes
1 teaspoon ginger garlic paste
1 bay leaf
1/2 cup fresh cream
1 teaspoon garam masala powder
1 tablespoon kashmiri chilli powder
2 tablespoon butter
Salt to taste
1 tablespoon chopped coriander


In a pan  heat 1 tablespoon of  butter/ ghee/ oil add cashew stir it and saute the cashews till they become golden. remove them in a plate and keep aside.

now in a same pan Heat a 1 tablespoon butter/oil  add add 1 tej patta/ bay leaf and saute for a few seconds then add onion and ginger garlic paste saute it

until aromatic, onions gets soft and light brown  in colour . now add  the cashew powder and gave a good stir to it

mean while make a puree of tomatoes in a blender jar blend tell it become smooth paste
stir cashew and onion paste so that it cooks uniformly, stir till the color of the cashew powder changes to a  light golden brown and now add the tomato

puree mix it well saute the tomato puree for aroun 4-5 minutes on a low to medium flame after that add kashmiri chilli powder , saute it for a second add

gram masala powder,salt mix well and 1/2cup or little less water and bring it to boil switch off the flame and add cream give a good mix to it now add cashew

and mix gently garnish it with cream and chopped coriander
.enjoy with rumali roti /naan /or any other Indian flat bread / rice Kritika's cuisine..

Tuesday, 16 June 2015

Aloo Tikki Chaat

Aloo Tikki Chaat
For tikki

4 Boiled Potatoes

1/2 teaspoon Jeera
2 tablespoon Maida / cornflour
Salt to taste
Chopped hara dhania / green coriander
Green Chillies as Per Taste
Oil to fry

Tamarind sweet chutney 1 tablespoon

Green mint and coriander chutney 1 tablespon

Curd 1 tablespoon

Chopped green coriander for garnish

Sev /aloo bunjiya


In a large bowl mash potatoes and add dhania/coriander, jeera, green chillies, salt and mix well &
knead to make a Make 8 to 10 nice ball, pat it to give a flat and round shape. Roll it in maida and shallow fry OR deep fry it a fry pan on both the side of the tikki to make it brown and crispy. Keep it aside.

Plating place the fried tikki on the plate, drizzle some curd. Top with sweet tamarind chutney and mint chutney.Garnish with jeera powder, sev &  green

coriander . Enjoy 

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