If you ever happen to be in London and plan to go Wagamama i would suggest this yummiest thing called as 'Surendra's Curry'. It's a vegetarian thingy though I'm curious to know how did it get this name.

It's a rich, hot and spicy green curry made with vegetables, jalapeño peppers, onion and ginger. topped with sweet potato straws and served with steamed rice worth giving it a try.

Hi All,

After years I'm back again (hopefully this time will be regular)
Last 2 years have been most memorable ones. Met many gorgeous people, new experiences, explored new places wowww so many things to share with you all :)

Missed being online!!

Love ya

Last year in London i made many new friends and during Christmas party tried my hands on this easiest Coconut Laddoo recipe luckily it turned out to be the best ones and everyone appreciated ;). 

In coming year enjoy every single moment.
The good, bad, beautiful, ugly,
Inspiring, the not-so-glamorous moments.
And thank GOD through it all.
Happy New Year 2014.........

Ingredients

• 5-6  baby potatoes, boiled and peeled
  
• 1 cup tomatoes, finely chopped
• 1 cup onion, finely chopped
• 2-3 green chillies, finely chopped
• 3-4 green garlic, finely  chopped
• 2 tsp fresh coriander leaves, finely chopped
• Salt to taste
• 3-4 tbsp mustard oil

Instructions

• In a pan add 2 tbsp mustard oil and potatoes. Fry them till they turn golden  brown in colour.
  
• In a bowl add onion, tomatoes, green chillies, fresh coriander leaves and green garlic.
  
• Mash fried potatoes and add the above mixed ingredient along with salt to taste and little mustard oil to it.
  
  
• Simple and quick aloo ka bharta is ready to serve.
  
   
• North Indians usually enjoy aloo ka bharta with daal baati.
  
   

One of the nice things about Christmas is that you can make people forget the past with a present.

Go out make somebody's day be a secret Santa.. Life is to small enjoy to the fullest.

Ingredients

• 1 cup, rava/ sooji/ semolina
• 1 cup, maida
• 2 cups, rice flour
• 1 cup curd or buttermilk
• 1 cup onion, finely chopped
• 2-3 green chillies, finely chopped
• 1/2 inch finely grated ginger
• 2 tsp fresh coriander leaves, finely chopped
• 2 tsp jeera(cumin seeds)
• Water as required
• Salt to taste
• Oil/Butter/Ghee to make dosa

Instructions

• Add rava, rice flour, maida, ginger, green chillies, buttermilk and coriander leaves in a wide bowl.
  
  
  
• Add jeera.
  
• Add chopped onions.
  
• Add salt.
  
• Also add water and stir well into a nice watery batter without any lumps. Rava dosa batter is thinner than the normal dosa batter.
• Allow the batter to rest for about 10 minutes.
• Heat a non-stick girdle/tava.
• Now sprinkle the batter with a spoon in round shape.
• Fill in more batter where there are gaps. Although allow the dosa to have a few holes.
• Turn the heat to medium, if you want a nice crisp dosa. The slower it cooks, the crispier it gets.
  
• Sprinkle about 1 teaspoon of oil or ghee or butter around the dosa and allow it to cook for 2-3 minutes on medium heat. Once cooked turn it over and allow to cook for another minute. At this stage the dosa will be thin and crisp.
  
  
  
• It doesn’t cook fast like normal dosa, it takes 3 to 4 minutes to get color & crispy texture.
• Once it is done, remove from girdle.
• The crispy rava dosa is ready to serve.
• You can have them hot with coconut chutney and sambhar.

Sending this to Black and White Wednesday. 

Sending this to Black and White Wednesday. 

Ingredients

• 2-3 carrots, grated 
• 2 cup wheat flour (1 more cup to use dry while rolling parathas)
• 1 tsp red chilli powder
• 1 tsp dhaniya powder
• 1 tsp amchur  powder
• 1 tsp ajwain
• Water as required
• Salt to taste
• Butter/Ghee for paratha as required

Instructions

• Peel carrots and grate them using a fine grater. Squeeze grated carrots to drain out the liquid inside it.
  
  
• Take a large bowl and add grated squeezed carrots to it. Add all the ingredients ie. dhaniya powder, red chilli powder and ajwain.
  
• Add salt.
  
• Add wheat and amchur powder to it.
  
• Mix grated carrots properly with all the ingredients.
• Mix grated carrots, wheat flour and 2 table-spoons of ghee(optional) and knead it well. Add little water at a time to get soft smooth dough. Please note that as time passes, carrots loose there water and the dough can become too soft or sticky to roll.
  
• Divide the dough into small balls.
• Use dry flour to dust your hand, rolling board and the rolling pin.
• Now, take small balls of dough and roll it into a small chapati.
  
• On a preheated tava, roast carrot paratha from both sides by turning it many times and spreading butter or ghee to its surface.
  
• Roast it on medium heat till both the sides gets brown patches and the paratha gets properly cooked from inside.
• Take it off from the tava and crispy hot carrot parathas are ready to serve.
  
• You can have them hot with green chutney, curd or pickle of your choice.

Ingredients

• For the dough :
• 1 Cup Of Plain Flour ( Atta)
• 1 Tbsp. Oil
• Water as required for kneading
• For filling :
• 1/2 cup tomato finely chopped
• 1 cup onions finely chopped
• 1 tsp. red chili powder
• 1/2 tsp. cumin powder
• Salt according to taste
• Oil / Ghee / Butter for making the parantha

Instructions

• Knead the flour
• Mix onion and tomato with all the other dry ingredients together.
  
  
  
• Take a lump of dough.
• Divide into 2 lumps.
• Roll both separately into thin chappatis.
  
• Drain excess water from the mixture every now and then.
• Spread some filling on the chappati, moisten the rim with water.
  
  
  
  
• Press the other chappati over it, seal the rims together.
  
  
  
  
• Now cook both the sides on a tava with ghee (oil or butter) until light brown and serve hot.
• You can have them hot and crisp with butter or chutney of your choice.