Radhika's Recipes

Naan is a type of Indian flat bread. This is very easy recipe and can be made from the ingredients easily available in your pantry. I make this naan on pan and without yeast. No tandoor, no oven and eggless, still crispy, soft and fluffy naan like restaurant.perfectly goes with any gravy,  paneer .  Mostly I try out dishesh with whole wheat instead of refined flour. And these whole wheat naan come out super soft and they remain soft.  Ingredients : Whole wheat flour  1 1/2 cup Maida 1/2 cup Baking powder  1 tsp Baking soda   1/4 tsp Garlic  2 tsp(minced)  Butter Oil Corriander Nigella seeds/sesame seeds Suger 1 tsp Water/Milk How to make : •  Sieve the both flours in a mixing bowl, along with salt,sugar, baking soda and baking powder. Mix it well.  • Add 1 tsp oil, yogurt and mix it well.  • Add little water / milk at a time and kneed the dough.  • The dough should neither be thick nor thin. It should like chapati/ roti dough.  • Apply few drops of oil  and keep aside for 3

Vada pav (Indian burger) is very popular Indian vegetarian fast food Or snack in India.It literally means potato fritters. It consist of a potato mash patty coated with chickpea flour, then deep fried and served hot with chutney.  Ingredients : For batter- 1 cup besan (chickpea flour)  3/4 to 1 cup water 1/2 tsp turmeric powder Salt to taste Pinch of baking soda Baking and spices- 2 tsp oil 1/4 tsp Musturd seeds 1/4 tsp cumin seeds Pinch of hing/ asafoetida 1/2 tsp turmeric powder Salt to taste Oil for frying 1 tbsp cilantro/coriander 2-3 green chillies 1 pinch hing 1 tsp ginger garlic paste 1 tsp lemon juice/amchur powder How to make : • In a pan, heat 2 tsp oil. Add mustard seeds, cumin seeds, hing, turmeric powder, ginger garlic paste. Saute for few seconds. Add boiled mashed potatoes. Add lemon juice and salt to taste.  • Mix it well. Let it cool down.  • Then make a small balls.  Keep aside.  • Then make a besan batter. In a bowl add besan, 1/2 tsp turmeric powder, sa

Indian cottage cheese or paneer cooked in onion tomato gravy with kadai masala.kadai paneer with naan makes my day. Home cooked food is always delicious, healthy and that's why home chef's are the best.  It is mainly eaten with traditional Indian flat bread like chapati, naan , kulcha, lachha paratha and rice.  Do try this extremely flavorful and delicious recipe during this lock down period.  Ingredients : For gravy: Onion 2 large Tomato 2 small Ginger garlic paste 2 tsp Kaju/cashew 10-12 Sesame seeds 2 tbsp Fennel seeds Jeera 1 tsp Oil Salt Cream 1/4 cup Paneer Masala 2 tbsp(mix with half cup of milk)  Dry red chili 4 Kasuri methi Red chili powder Sugar 1 tsp  Other: Onion 1, 1/2 capsicum ( mediam cube,layers separated)  Paneer 200 gm How to make: • Heat oil / butter in a kadai, add chopped onion, saute till transtranslucent • Add ginger garlic, tomato, kaju/cashew sesame seeds, cumin seeds ,dry red chili ,fennel seeds and cook for 4-5 minutes or til t

Naan is a type of Indian flat bread. This is very easy recipe and can be made from the ingredients easily available in your pantry. I make this naan on pan and without yeast. No tandoor, no oven and eggless, still crispy, soft and fluffy naan like restaurant.perfectly goes with any gravy, paneer , chicken.  Mostly I try out dishesh with whole wheat instead of refined flour. And these whole wheat naan come out super soft and they remain soft.  Ingredients : Whole wheat flour 1 1/2 cup Maida 1/2 cup Baking powder  1 tsp Baking soda  1/4 tsp Garlic 2 tsp(minced)  Butter Oil Corriander Water/Milk How to make : • Sieve the both flours in a mixing bowl, along with salt, 1 tsp crushed garlic, baking soda and baking powder. Mix it well.  • Add oil, yogurt and mix it well.  • Add little water / milk at a time and kneed the dough.  • The dough should neither be thick nor thin. It should like chapati/ roti dough.  • Apply few drops of oil  and keep aside for 30 minutes to 2 hours or

Manchurian is one of the popular Chinese dishes not only in China but around the world. And one of the popular Indo Chinese recipes and one of the famous Indian street food.  This spicy Indo Chinese style gravy has got everything in it, sweet, spicy, salty, crunchy, crispy.  Manchurian can be made with many vegetables and chicken.  Ingredients : Cabbage 1 1/2 cup grated Ginger Garlic paste 1 1/2 tsp Garam Masala 1/2 tsp Red chili powder 1 tsp Salt as per taste Corn flour 5 tbsp Maida 5 tbsp Onion 1 large  Capsicum 1 small  Soya sauce 2 tsp Ketchup 1 tbsp Water 1/2 cup Oil to deep fry Garlic chopped 1 tbsp How to make : • Take a bowl, add shredded Cabbage Maida, corn flour, Ginger Garlic paste, garam masala, salt, red chilli powder.  • Mix all ingredients.  • Do not add water in the mixture.once you start kneeding ,the cabbage should loose out moisture that will bind the mixture. Prepare small round balls  • Heat oil in a kadai. Deep fry prepared balls on media

 Chutney is a Southern Indian chutney-side-dish and condiment, a common in the Indian subcontinent. The condiment is made with coconut pulp ground with other ingredients such as green chillies ,ginger,garlic and coriander. It is served with dosa,  idli and vada. Ingredients : Coconut 1/2 scrapped Green chillies 2-3 Cumin seeds 1/2 tsp Sugar 1 tsp Corriander leaves 1/4 cup Ginger small piece Garlic 5-6 Salt to taste Chana Dal/ fried gram 1/4 cup Curd 1 tsp Tempering/ seasoning:   Oil 1 tsp Curry leaves Musturd seeds 1/4 tsp Cumin 1/4 tsp Hing/ Asafoetida   a pinch How to make: • Roast cumin seeds and dal for a minute over medium heat.  • Grind scrapped/chopped coconut, green chillies, corriander, salt, sugar, dal, cumin together. Add little water and grind smooth paste.  • Add curd makes your chutney smooth and tasty.  For tempring : • Heat oil in a small pan • Add mustard seeds,cumin seeds when they crackle add hing and curry leaves • When curry lea

 Appe, paniyaram is an instant South Indian breakfast dish which is delicious and easy to make.  You can even pack them for your lunch along with Coconut chutney , tomato onion chutney Or any other chutney you like.  Ingredients: Suji 1 1/2 cup Curd(sour) 1/2 cup Oil Onion   1 large Curry leaves, corriander Mustard seeds Hing (asafoetida)  Salt (as per taste)  Green chili Water How to make: •• First take a rava in a bowl in this add curd, salt and mix it well.  Add sufficient water.  •• Now make a tadaka/seasoning Heat oil in a pan. Add mustard seeds and let them pop up. Add cumin seeds, curry leaves , green chilii and saute them for minute.  (If you like you can add veggies also, like Capsicum, grated carrot.  I add Only onion.)  •• Then add onion or any veges in rava batter and tadaka/seasoning.Mix it well till batter become fluffy.  •• Cover and rest the batter for 15-20 minutes.  •• After 20 minutes add baking soda just before making appe.  Mix well.  •• Heat up appe pa

Poha is an Indian dish prepared in almost all over India. Poha originated from Maharashtra called kande poha. Pohe is easily available in most tea shops and other restaurant. Flattened rice is tampered with spices and  onion making it perfect way to start the day. It requires almost no cooking.  Ingredients : Poha 1 1/2cup turmeric 1/4 tsp Salt as per taste green chillies 3 oil 2 tbsp mustard seeds 1/2 tsp peanutes 1 tbsp Curry leaves Onion   1 large sugar   1 tsp Half lemon For garnish : Corriander Grated coconut Sev How to make : • Rinse the poha in water till they soften .  They should easily get crushed or mashed.  • In this poha add sugar, salt and keep aside • Heat oil in a pan . Crackel the mustard seeds and curry leaves. Add peanute and saute for a minute or until they turn brown. • Then add onion ,green chillies and saute them until onion become translucent. Add turmeric give a quick mix.  • Then add poha and stir. Mix it well.  • Cover and steam for 2-3 min

An easy to make fried fish recipe enriched with ginger, garlic and red chilli powder. Made with semolina, this fried fish recipe is a flavourful and tangy mix of spices that makes it a great option to prepare.  Ingredients: 500 gm fish fillets 1 tsp chilli powder 1 tsp salt 20 gm tamarind pulp/lemon 1/2 tsp turmeric powder 1 tsp ginger garlic paste Rava (soojee), to coat fish 2 tbsp rice powder, to coat fish Oil  How to make: 1. Marinate fish in chilli powder, salt, tamarind/ half lemon juice,turmeric and ginger garlic for about 15 minutes. 2. Heat oil on tava. 3. In a sooji add a little salt,chilli powder and rice powder.  4. Dip fish in soojee to coat on both sides and shallow fry till crisp and brown. 5. Serve hot with onion and lemon. 

Here is simple and quick chutney recipe. It reqires very less ingredients. Imly chutney can be used for making chaat items like pani puri. Shev puri, ragada, bhel, bhel puri even samosa and pakoda.  Ingredients : Tamarind (imli)- 1/2 cup Jaggery - 1 cup Red chilli powder - 1/2 tsp Cumin powder, corriander powder -1/2 tsp Black salt Table salt Water as required  Method: 1. Soak tamarind in water for about 30 minutes.  2. After 30 minutes prepare tamarind pulp by following any one of the processes: One, mash tamarind in water and strain through a metal colander and discard the fibres. Press mashed tamarind with spoon while straining to get more pulp out.  Two, crush boiled tamarind into puree using mixer, strain through fine sieve and discard any residue left. Transfer the tamarind pulp to a saucepan and add Jaggery to it. Bring the mixture to boil and cook on medium flame until the jaggery dissolves completely. Now, add red chilli powder,cumin powder, black salt and salt and

Palak chakali is a perfect evening munching snack with a cup of tea. A healthy snack loved by kids and everyone. Try this easy and quick recipe and let me know.  Ingredients : Rice flour 2 cup Besan 1/2 cup Roasted chana dal 1/4 cup Jeera /cumin seeds Sesame seeds 2   tsp Salt to taste  Butter 1 tsp Water 1/4 cup(warm)  Oil for deep drying  Palak puree: Handful palak/spinach leaves Green chili 2 Water  Method : 1.  First prepare palak puree by boil spinach puree. After cooling it blend it with 2 green chilli and water. Blend it smooth paste.  2.  Take a large bowl, add 2 cup rice flour, 1/2 cup besan, 1/4 cup roasted putani powder.  (better if you sieve all ingredients)  Add 1/2 tsp jeera, pinch of hing, salt to taste and butter.  3.  Combine all the ingredients well now add palak puree and mix it well. Add water if required. (use warm water)  Make a smooth and soft dough.  4.  Now place the dough in chakali machine /sev machine with star nozzle and squeeze the dough into

Pav bhaji  is a fast food dish from India. It consists of a thick vegetable curry served with a soft bread roll. Its origins are in the state of Maharashtra. Pav Bhaji  is one of the most loved  street food.  This is one of my favorite street food. Here is a recipe of how i make pav bhaji, it always turns out delicious.  Do try it out and let me know how it turn it out.  Ingredients : Onion 2 large finely chpped  Tomato  2 medium size finely chopped Capsicum 1 medium size finely chpped  (Boil and mash Vegetable)  Potato 3 small   cauliflower 1/2 cup Green peas 1/2 cup Beans  1/4 cup  Beetroot and carrot 1/4 cup (optional)  Butter 2 tbsp Oil 2 tbsp Pav bhaji Masala 2 tsp Ginger Garlic paste 1 tbsp Salt to taste  Water as required  For assembly   Lemon Chopped onion sev Butter   Chopped corriander     ladi pav   Method : Heat butter and oil in pan, add chopped Onion, Ginger Garlic paste, saute well till the smell goes off. and cook the onion till brown in color.  Ad

Homemade and the whole wheat is always better. I served it with bhaji ( pav bhaji ) and it taste super yummy. For this recipe I use 50-50 whole wheat and plain flour (Maida) for better Elasticity. These whole wheat roll are fluffy and stay soft for days.  Ingredients : Maida /Plain flour 1 cup  Whole wheat flour 1 cup Suger 2 tbsp Milk 150 ml Salt 1 tsp Butter 2 tbsp Yeast 1 1/2 tsp Method : In a large bowl add warm milk, Sugar, yeast and mix it well. Cover it with lid.  Keep aside until yeast activate.  It takes 10-15 minutes or more depend on temperature.  After activation of yeast add whole wheat flour, Maida, salt and mix it well. Kneed into a soft dough using approx 1 cup of warm milk or water.  Add oil or butter and Kneed again for 7-8 minutes.  (It takes more time) we need to Kneed this until we see the elasticity.   After kneeding 7-8 minutes dough should look smooth.  Transfer the dough into a greased deep bowl. Cover it with lid. Keep aside for 1 hour or t

Sev is popular Indian snack food consisting of small pices of crunchy noodles made of chickpea flour. It is particularly used in many Indian food and snack or garnishing agent. It can be prepared at home very easily. This recipe uses Sevai Machin or Chakali machine to prepare it at home. Use molds which prepares thinnest stand. INGREDIENTS : Bengal gram flour/Chickpea flour /Besan 2 cup Hing/Asafoetida a pinch  Turmeric powder a pinch  Salt Carrom seeds  Oil (for deep frying)  Method : 1.  Sieve the gram flour in bowl add hing Turmeric, salt, carrom seeds and mix it well. 2.  Add 1/2 cup water or more as needed in small quantities and make smooth and soft dough. 3.  Take a chakali machine or Sevai machine. Use thinnest molds and fit in chakali machine. Grease the entire inner surface with oil, filled it with prepared dough. 4.  Heat oil in a deep frying kadai over medium heat for deep frying. Hold machine over kadai turn handle of machine and press out thin strands into ho

Wheat daliya is high in dietary fibre and can help smoothen digestion problem. Ingredients : Broken wheat daliya 1/2 cup (use only roasted daliya)  Moong dal 1/4 cup Jeera 1 tsp Hing /Asafoetida a pinch  Turmeric a pinch  Onion 1 small Carrot finely chopped Green peas 1/4 cup Garlic 3 (cut in a small pices)  Ghee 1 tbsp Make it: Roast the daliya with little Ghee until change the color.  Clean  the mung dal in water properly. Drain and keep aside. Heat a pressure cooker. Melt ghee and add cumin seeds. Once the seeds crackle, add onion. Saute for few seconds and toss in the chopped carrot followed by green peas. Stir fry the veggies for a minute or so. Add turmeric and stir well. Follow with the washed and drained mung dal. Fry for a few minutes and add the roasted  broken wheat. Stir fry on a low flame. Pour in 2 cups of water. Add salt as per taste. Give a quick stir and put on the lid. Pressure cook the khichdi on a medium flame for 2 whistles. When the pressure

Condensed Milk used in several deserts,  also known as Sweetened Condensed Milk, Mithai Mate, Milkmaid which is cooked with  suger for long time. So its works better and taste like market Milkmaid.Try this simple recipe. Ingredients : 1/2 ltr Milk  1 cup suger Make it: 1.  In a pan add 1/2 ltr milk.     2 . Let it boil.  3.  After boiling milk add suger and cook      this untill thik and the creamy texture 4.  You need to boil it almost 20 minutes. 5.  When suger is caramelised you can see sudden change in color and texture.  Let it cool  After cooling it thicken.  Your Homemade condensed milk is ready. 

Khichadi is a highly nutritious mealy and easy to digest meal.You can introduce this khichadi as solid food after rice. Khichadi is a very simple home food.it is a complete meal in itself. Providing plenty of energy and protein for your baby. Ingredients  : * Rice -  1/2 cup * Moong dal -  1/2 cup * Beetroot   -  1/2 cup * Ghee-  1   tsp *Turmeric -  a Pinch   *cumin seeds-  1/2 tsp *Hing-  a   pinch *Peas, matar (optional)  Make it: 1. Clean and wash the dal and rice together and soak them in water for 20 minutes.  2 . Heat the ghee in a cooker add cumin seeds untill the seeds crackle.  3 . Add a pinch of hing, a pinch of Turmeric powder  saute it  then add beetroot and peas, saute it for a minute.  4. Then add soaked dal and rice add salt to taste. (use salt after 1 year for baby)  5 . Let the mixture cook for 4 whistle.  6 .when pressure goes off. Mashed the khichadi little. Mix it well and serve  it to your baby. 

Khichadi is a highly nutritious mealy and easy to digest meal.You can introduce this khichadi as solid food after rice. Khichadi is a very simple home food.It is a complete meal in itself. Providing plenty of energy and protein for your baby. Ingredients : * Rice - 1/2 cup * moong dal - 1/2 cup * carrot-  1/2 cup * ghee- 1   tsp *Turmeric - a Pinch   *cumin seeds- 1/2 tsp *Hing- a pinch Make it: 1. Clean and wash the dal and rice        together and soak them in water for 20 minutes.  2. Heat the ghee in a cooker add cumin seeds untill the seeds crackle.  3. Add a pinch of hing, a lunch of Turmeric powder saute it for a seconds. Then add small chopped carrot saute it for a minute.  4. Then add soaked dal and rice add salt to taste. (use salt after 1 year baby)  5. Let the mixture cook for 4 whistle.  6. When pressure goes off. Mashed the khichadi little. Let the khichadi little cool down.  Mix it well and serve  it to your baby. 

Spinach is filled with iron so it's much more nutritious for your little one. Palak khichadi is one of the quick, easy and Healthy recipe which requires very less ingredients. Its ideal for your babies from 10 month after introducing rice, dal, spinach.  Ingredients : Rice 3 tbspn Moong dal/toor dal   2 tbsp Spinach leaves 1 bowl Garlic 2 Asafoetida/Hing a pinch Salt to taste (use for babies above 1 year)  Ghee 1 tsp Turmeric a pinch  Water   Method : Wash rice and dal together twicely. Soak  them for 20 minutes. Wash spinach properly and boil it with 2 garlic. After boiling let it cool down and grind it. Heat a pressure cooker with Ghee. Add spinach puree and saute them nicely. Add Turmeric powder, hing, and salt to taste. Mix it well. Then add soaked rice and dal. Give a quick stir. Add one cup water and mix well.  Pressure cook for 2-3 whistle on medium flame. Put of the flame. Once the pressure goes off mash it. Mix it well. Serve it to your baby.  Note : A

Here is the full proof recipe of Idli batter.... Ingredients: 1/2 cup Urad dal 1 & 1/2 cup Idli rava 1/4 th cup poha salt to taste Method: Soak Idli rava & Urad dal separately for at least 5 hours. Add enough water to soak rava then After 5 hours drain water from Urad dal, grind it smoothly. add poha as well, add little water for smooth batter. Transfer it to the bowl, then grind rava for a minute. Transfer this in urad dal batter and mix it very well. add water if required. Cover it and set aside for 10-12 hours for fermentation. After 12 hours add salt as per taste and mix it well. Check the batter consistency if require add little water. Grease the idli moulds with little oil, fill them with batter. Steam cook for 12-15 minutes. Turn off the heat and let the idli cooker stand for 5 minutes.