Menu for the day

Please click on the menus mentioned below to read the detailed recipes.


Recipe – Paneer Manchurian

Aviary Photo_131526572879086707

Prep Time: 5 Minutes

Cook Time: 25 Minutes

Serves: 4


For the paneer fries:

  • Paneer (Cottage Cheese): 300 grams (2/3 lbs)
  • Corn Flour (Corn starch): ½ cup
  • Water: ¼ cup or as required
  • Salt: 1 teaspoon or to taste
  • Black pepper powder: 1/4 teaspoon
  • Cooking oil: as required for frying

For the sauce:

  • Oil: 1 tablespoon
  • Onion: 1 small, finely chopped
  • Green bell pepper: 1/2, finely chopped
  • Ginger: ½ teaspoon, finely chopped
  • Garlic: ½ teaspoon, finely chopped
  • Green chili: ½ teaspoon. finely chopped
  • Tomato sauce: 1 tablespoon
  • Soya sauce: ½ tablespoon
  • Vinegar: ¼ tablespoon
  • Chili sauce: ¼ tablespoon
  • Salt: ½ teaspoon
  • Black pepper powder: ½ teaspoon

For Garnish:

  • Fresh cilantro (coriander leaves): 1 tablespoon
  • Spring onion: ½ tablespoon, finely chopped


  • Cut the paneer bar into 1*1/2*1/4-inch rectangular pieces or square cubes.
  • Mix corn flour, salt and black pepper powder in a bowl. Add water and make a smooth thick batter.
  • Heat oil for deep fry.
  • Now dip each paneer piece into the corn flour batter and gently coat all around.
  • Deep fry them in hot oil until both sides are golden brown and crispy.
  • Take them out on a kitchen napkin. Keep aside.
  • Heat another frying pan.
  • Saute onion, ginger, garlic, green chili, bell pepper for 3-4 minutes.
  • Add tomato sauce, soya sauce, vinegar, chili sauce, salt, black pepper powder and mix well. Cook for 1 minute.
  • Add the fried paneer pieces.
  • Gently fold the sauce all over the paneer pieces.
  • Cook for 2-3 minutes.
  • Turn off the heat.
  • Garnish with coriander leaves and spring onions.

Recipe – Chinese Fried Rice

Aviary Photo_131526572041672638

Prep Time: 15-20 minutes

Cooking Time: 20 Minutes

Serves: 4


  • White rice: 1 ½ cup
  • Water: 4 Cup or as required
  • Oil: 2 Tablespoon
  • Onion: 1, Chopped into thin slices
  • Ginger: Finely chopped, crushed or paste, 1 teaspoon
  • Garlic: Finely chopped, crushed or paste, 1 teaspoon
  • Green chili: Finely chopped, crushed or paste, ½ teaspoon
  • Carrots: Chopped into very fine pieces, ¼ Cup
  • Green Beans: Chopped into very fine pieces, ¼ Cup
  • Peas: ¼ Cup
  • Cabbage: ½ cup, Chopped into very fine pieces
  • Green Bell Pepper: 1, Chopped into small thin slices
  • Salt: 2 Teaspoon or to taste
  • Black Pepper Powder: 1/2 Teaspoon
  • Soya Sauce: 2 tablespoons
  • Fresh Coriander Leaves: Chopped, 2 Tablespoon
  • Fresh Mint leaves: 4-5, finely chopped
  • Spring Onion: green portion, chopped, 1 tablespoon


  • Wash rice 2-3 times and soak it in water for 5 minutes. Drain the water.
  • Boil 2 ½ cups of water and once it starts to boil add the drained water. Cover and cook until rice is done.
  • Heat Oil in a frying a pan.
  • Add onion, ginger, garlic and green chili. Sauté till onions are transparent, not brown.
  • Add carrots, beans, peas, cabbage, bell pepper and stir. Cover and cook till 80% cooked. Vegetables should not be over cooked. It should be little crispy.
  • Add salt, black pepper powder and soya sauce. Stir well.
  • Add the cooked rice. Stir again for 2-3 minutes. Turn off the heat.
  • Garnish with chopped coriander and mint leaves and spring onions.


The Unique Blogger Award


Hi Friends!!

I want to thank for the nomination of “The Unique Blogger Award”. This blog is a huge collection of mind blowing veg recipes.

We all need some motivation and encouragement for the effort we daily put on our blogs/websites. I am not sure how this blog awards work. I have seen plenty of award nominations and so far I got nominated for 5 awards. I only hear about nominations, but never heard of the award winner and the winning prize! However, this nominations make me feel good and keep me motivated to continue my passion. So Kudos to me!! 🙂 😀 ❤


Recipe: Aloo Kuttu Atte Ka Chilla / Aloo Singhare Ka Chilla / Vrat Ke Recipes

Aviary Photo_131496345382814591

Prep Time: 10 Minutes

Cook Time: 15 Minutes

Serves: 6


  • Kuttu ka aata: 1 cup
  • Water: ¾ Cup or as required to make a thick dosa batter
  • Aloo (Potato): 2 of a medium sized
  • Ginger: 1/2 teaspoon, crushed or paste
  • Green chili: 1/2 teaspoon, crushed or paste
  • Cumin Seeds: 1/2 Teaspoon
  • Upvas Salt or rock salt (sendha namak): 1 Teaspoon or to taste
  • Black Pepper Powder: 1/2 Teaspoon
  • Lemon Juice: A few drops
  • Fresh Coriander Leaves: 1 Tablespoon, finely chopped
  • Oil: As required to roast the dosa / chilla


  • Wash the aloo. Peel and grate them.
  • In a bowl, add flour, salt, grated potato, ginger, chili, pepper powder, lemon juice, coriander leaves. Mix well and using water make a smooth dosa batter. It should be little thick, but flowing consistency. Whisk the batter well.
  • Heat a non-sticky tawa in medium heat.
  • Add 2 tablespoon of the batter and spread it to a 5-6-inch diameter circle.
  • Pour 1 teaspoon oil over the dosa evenly and cover the tawa.
  • It takes long time to cook and should be cooked over medium heat, never in high heat.
  • After 2 minutes, flip the dosa and again pour ½ teaspoon oil over the dosa evenly and cover the tawa.
  • After 2 minutes, remove the cover and roast the dosa flipping both sides until crispy.
  • Remove and make other dosas.
  • You may make it in mini dosa/chilla pan as well.
  • Serve with green chutney made with sendha namak.

Cook’s Note:

  • You may use Rajgira flour or Singhara flour instead of Kuttu flour.

Recipe – Spicy Rajma / Punjabi Style Rajma Masala

Aviary Photo_131535212926430452

Soaking time: 10-12 hours

Prep Time: 30 Minutes

Cook Time: 25 Minutes

Serves: 4


  • Kidney beans (Rajma): 1 Cup
  • Chana Dal (split Bengal gram): 1 tablespoon
  • Water: As required
  • Salt: 2 Teaspoon or to taste
  • Turmeric Powder: ½ Teaspoon
  • Oil: 2 Tablespoon
  • Dried Red Chili: 3
  • Cumin Seeds: 1/2 Teaspoon
  • Onion: 1, chopped
  • Tomato: 3, chopped
  • Ginger: 1/2 teaspoon, chopped or crushed
  • Garlic: 1/2 teaspoon, chopped or crushed
  • Green Chili: 1, chopped
  • Garam masala Powder: ½ Teaspoon
  • Cumin powder: ½ teaspoon
  • Coriander powder: 2 teaspoons
  • Cilantro (Coriander Leaves): 2 Tablespoon, chopped


  • Wash the Rajma and chana dal 2-3 times and soak in water for minimum 6 hours or overnight.
  • Boil the Rajma with 3 cups of water, salt and turmeric powder in a pressure cooker for 4 whistles.
  • Heat 1 tablespoon oil in a pan. Add dried red chili, onion, ginger and garlic and sauté till onions are light brown.
  • Add tomato and green chili. Sauté for 4-5 minutes till tomatoes are cooked.
  • Turn off the heat and let it cool.
  • Grind the Masala Gravy to smooth puree. (Optional)
  • Heat 1 tablespoon oil. Add cumin seeds, after 30 seconds add the boiled Rajma with water, the grinded onion-tomato gravy, garam masala, cumin powder, coriander powder. Mix well. Let it boil.
  • Medium the heat and cook it for 7-8 minutes.
  • Turn off the heat. Garnish with coriander leaves.
  • Serve with Jeera Rice.