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Wednesday, April 29, 2015


Aloo Bonda/Batata Vada 

This dish is best lunch box,Tea time and a partying snack item.
widely popular in Indian sub Continent.

The process of making a spicy bonda involves potato filling dipped in gram flour batter. in Maharashtra this dish is called as Batata Vada

Main Ingradients

For making Potato Filling 

5-6 Medium sized Potatoes(boiled and Mashed corsely)
2 medium size Onions (chopped)
1 table spoon of Curry Leaves (about 12-15 curry leaves)
1 tea spoon of mustard Seeds
1/2 tea spoon of Cumin Seeds
1 tea spoon of urad dal - split and de husked 
1/2 tea spoons of Hing (Asafoetida) 
1/4 th tea spoon of turmeric
1/2 tea spoon red chilli powder 
1 sping of coriander leaves
1/2 table spoon of Mint Leaves (optional as this will give that  extra taste)
1/2 portion of lemon or 2-3 tea spoons of lemon juice 
salt to taste 

For making batter for outer shell 

2 cups of chik pea flour /Gram flour/Besan/Senaga pindi (in telugu language)
1/4 th tea spoon ajwain(carom seeds(Optional) 
1/2 tea spoon of sodium bi corbonate (Cooking soda)
2-3 tea spoons of  Corn flour(or All purpose flour/Maida)
1/4 th cup of Rice flour 
1 and half table spoons of edible oil 
pinch of turmeric
Salt to Taste 
3/4 th to one Cups of Water 

For Deep Frying 

1 and half cups of edible oil for dep frying (or half of your kadai/wok)

For masala paste for potato filling 

8-10 cloves of Gralic -De skinned
1 inch Ginger
5 Green chilles 



1)Blend garlic cloves,Ginger and Green chilli into coarse paste 



1)first boil the potatoes in a pan or steamer or pressure cooker. then peel and mash them coarsely when still warm (the pieces should be visible and dont mash them into fine paste) 

2)Heat oil in a frying pan. add the mustard ,Cumin seeds and urad dal.
allow the mustard seed to splutter and the urad dal to get golden.

3)Add Curry Leaves 

4) Add the ginger-garlic paste and Green chilli paste, saute for a minute.till they paste turnn slightly brown in colour 

5)Add the chopped onion and saute till they are translucent and soft

6)Add the turmeric powder, asafoetida and stir. now add the coriander leaves,Mint leaves and stir.

7Add the potatoes to this mixture or add this sauted mixture to the potatoes. stir well.if there is moisture, then you can cook the potato mixture for a few minutes.

8)dd lemon juice & salt. mix well.
check the seasoning and add more salt or red chili powder or lemon juice if required.

9)make medium sized balls from this mixture.add little Corn flour as this will act as binding agent for filling 

10)prepare a thick flowing batter with all the ingredients mentioned above in the 'for the batter' list.

11)heat oil for deep frying in a kadai or pan. dip each potato ball in the batter and coat it well with the batter.

12)Add the batter coated potato balls in the medium hot oil.

13)Fry the aloo bondas/Batata vadas till golden on both sides.drain aloo bonda on paper towels to remove excess oil.

serve aloo bonda hot with coconut chutney or tomato ketch-up or 

Mint chutney/Green chutney ,

for simple recipe :

Normally the same batata vada /Aloo Bonda is used in Vada Pav along with Mint Chutney , tamarind chutney and Pea nut and garlic chutney in Maharashtra,India  

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Chef Mohan 

Tuesday, April 28, 2015


Malai Kofta 

This Savoury/Side dish is from mughlai cusine of India,

Cottage cheese balls  diped in rich tamato and creamy sauce

 ..wah .la javab taste.. Yummy ..Kids luv this  dish 


For making Kofta 

(Mashed potato and Mashed Gram Dal/Chana dal)

Grated Panner and Corn flour/All purpose flour(Maida)

1 cup grated Pannir /Indian cottage chese/Tofu
1 cup boiled and mashed potato (2 medium potatos)
Split Bengal Gram /Chana Dal (Boiled and mashed) 
1/4 th cup
4 table spoons Corn Flour/all purpose Flour 
1/2 tea spoon Coriander powder 
1/4 th Tea spoon Cumin Powder 
1 tea spoon Red chilli powder
1/4 tea spoon garam masala 
edible oil 2 table spoons + for deep frying 
2 green chillies (chopped) - Optional 

Ingradients for Gravy 

1/2 cup Onion Paste 
2 teaspoons Garlic paste
1 Tea spoon Ginger Paste (alter natively you can use 2 tea spoons of Ginger and Garlic paste)
2 table spoons Cahew nut paste (soaked for 3 hours ,then blended into paste) 
1/2 cup Tamotoes Paste/puree  (or made up of two medium sized tamaotoes)
1/4 cup condensed Milk /Cream
1/4 tea spoon Turmeric Powder
1 tea spoon Coriander Powder
1/4 tea spoon cumin powder
1 tea spoon Red chilli powder 
2 table spoons chopped coriander leaves 
1/ tea spoon kasuri methi (optional) 
1/4 tea spoons Zeera (Cumin seeds)
1 Bay laef 

Method for Making Kofthas

1)Soak Chana Dal for about 3 hours 

2) Add 1 nd 1/2 cups water in deep pan Add Soaked chana dal bring it to boil,Cook untill the Dal is tender and all the water is absobed by the Dal and boil the water,switch off the flame ,let it 

cool,then grind it to smooth paste /Mixture

3)Take a wide pan Add grated panner/Indian cottage Cheease.Mashed potatoes,Ground Dal Salt,Red Chilli Powder,Coriander powder,Cumin Powder,Garam Masala,chopped green chillies,Corn Four and Mix well,chopped coriander leaves

Mix well 

4)Shape the mix into lemon sized balls (Koftha balls) Roll them in corn flour 

5)Heat sufficient oil for deep frying in a Kadai/wok and deep fry the Koftha balls until golden brown 

,Drain on absorbent cloth/Paper 

For Gravy 

1)Take two table spoons of edible oil and add bay leaf and Cumin Seeds(zeera) let it splutter 

2)Add Onion paste and saute (Fry) until golden brown 
3)Add Ginger paste and Garlic paste ,cook for 3-4 minutes until the mixture looses Raw flavour 

4)Add turmeric Powder saute for a minute

5)Add Chilli powder,Coriander powder,Salt,Cumin powder saute for a minute 

6)Add Cashew paste and cook for 3 to 4 minutes

7)Add Tamoato Puree and continue to cook till oil surfaces on top ,Keep stirring
    (else the gravy stuck to bottom)

8)Add Cream/Condensed Milk to tomoto gravy 

9)Add two cups of water and cook for another 10 minutes or bring it to boil and some more cream check salt ,add if needed more 

10)Now add garam masala,kasuri methi,chopped coriander leves cook for a minute

11)Pour the gravy on the koftha balls and serve Hot 

Note : 

1)You may add boiled mashed Veggies(vegetables) such as Beans,Carrot etc 
(Boil them ,place them in mulin cloth and tie the muslin cloth to sqeeze the excess water) and can add these mashed vegetables  in kofta ball making along with panner. 

2)Non - Vegetarians can use minced meat instead of Panner. 

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Monday, April 27, 2015


Raw Mango rice is best Lunch box and Main course dish,typically a recipe from Southern India,But relished by one and all 

Main Ingradients 

Cooked Rice -  2 cups

( Please see basic Rice cooking

Oil – 1 ½ tablespoons
Mustard seeds – ½ teaspoon
Chana dal (Bengal gram) - ½ teaspoon
Split Urad dal – 1 teaspoon
Peanuts – 1 tablespoon
Curry leaves – 5-6
Dry red chili – 1, broken in 2 pieces
Ginger paste – ½ teaspoon
Green chilies – 2, chopped finely
Turmeric powder – ¼ teaspoon
Asafetida (Hing) – a pinch
Raw mangoes – 1 medium or 1 cup, grated
Coconut – 2 tablespoons **Notes
salt - to taste


Wash and peel the raw mango. Grate it using the grater and measure 1 cup. Also prepare all other ingredients and keep them handy 

Heat the oil in a pan on medium heat. Once hot add mustard seeds. Let them pop.

Add chana dal and peanuts. Lower the heat to medium-low.

Roast them with stirring continuously till it becomes brown.
Add urad dal and roast it till light brown. .
Add dry red chili and curry leaves. Fry it for 15 - 20 seconds

Add ginger paste and green chili. Cook them for 30 seconds.

Add turmeric powder and hing.

Immediately Add grated mango and salt.

 Mix it and Cook it for 2 minutes or till the mango get cooked and tender.

Add coconut and mix it.

Cook it for a minute so coconut gets roasted.

Then add cooked rice.

Mix it very gently so rice grains don’t break. Mix it till everything get incorporated well and rice get yellow color.

Cook it for 2-3 minutes or till rice get heated through.

Serve combo will be Papadam (papad) and Curd 

Note : 

Roast the Pea nuts till they turn brown , This is very important step. If you roast them in very hot oil then dal stay raw and hard like rock.

Taste – mild spicy and tangy from raw mango, and little crunchy here and there from peanuts and dal

Shelf life – once it cools completely, you can keep refrigerated up to 3-4 days.

Serving suggestions – serve as a light meal or pair it with your meal (roti-subzi-curry and rice).



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Please offer your suggestions and feed back to us through Chat now (blue chat box at extreme down right side) which enables me to improve my blog 

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