Hara Bhara Kabab Recipe |How to make Hara Bhara Kabab

Hi, blog readers! yes I know I disappeared from the blog network. I was on vacation for long while and have been continuously looking out for a job as well in Dubai so was busy updating my cv, couldn’t give much time to blogging. now I got time and here I am with new veg recipe #harabharakabab. Me and my sister just love this dish. Whenever we go to some vegetarian restaurant, without fail our starter has to be harabharakabab : D.It is a very delicious crispy recipe with healthy nutrition value.It is a mixture of boiled potatoes, spinach and some veggies.

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Ingredients :

1/2 cup spinach

1/4 cup peas

2 boiled potatoes

4 green chilies


garam masala

amchur powder (Mango powder)

salt to taste

1 capsicum

corn flour

5 to 6 cubes of paneer( optional)

turmeric powder

red chilly powder

coriander powder

Cashew for garnishing


Procedure :

Boil the potato and keep it aside. Then blanch the spinach.

Tae a pan and saute all green veggies- green chilies, peas, capsicum. You can also add beans if you want, but I have not included as it was not available in my kitchen. Saute it well.

Grind all the ingredients. Take a big bowl.Add boiled potatoes , grinded veggies, grated paneer, garam masala, amchur powder, turmeric powder, salt, coriander and its powder.

For thickening, purpose add corn flour.

Blend it well and make the dough and from that make small balls tap it and flatten it. add cashew nut in between.

Heat a pan add a little oil and shallow fry them.

Serve hot with sauce or mint chutney.

Khandvi Recipe

Khandvi  otherwise called Patuli or Dahivadi, is an exquisite nibble in Gujarati cuisine.It comprises of yellowish, firmly moved chomp measured pieces, and is  made of gram flour and yogurt.

Khandvi is readily accessible across India, and is regularly eaten as a starter or nibble. Many individuals get it from nearby shops as people are lazy to prepare :P,But my attempt in making this one was successful 😉

In Maharashtra, this dish is also called Suralichi vadi or Patuli.

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Ingredients :

1 cup gram flour
2 cup yogurt
ginger green chilly paste
salt to taste

Garnish and tempering :

Curry leaves
Coriander leaves
Mustard seeds
Hing (Asofeotida)


Procedure :

Take a bowl, add 1 cup gram flour, 2 cups of yogurt.
Add turmeric, salt to taste and ginger green chilly paste to it.
whisk it well .
Add water to make it little liquid form not much but.
Put the mixture in pressure cooker.You can cook it in low flame in gas also till batter becomes thick but i prefered this way.
Wait till 5 whistle in pressure cooker.
Let it cool for some time.
Grease the plate with oil back side.and place the batter in it.
Spread it gently and thinly.Garnish it with coconut and coriander.Once its cool down.
Roll the khandvi slowly and place it it plate.
For tempering, Add oil ,mustard seeds curry leaves and hing to it and later put it on khandvi.

Your khandvi is ready 🙂

Kombadi Vade |Malvani Vade Recipe

I know, I have stopped writing blog for a week, sorry for the sudden disappearance, but i promise to give out very interesting recipes to you guys.I have been busy these
days with my packing stuffs.My vacation in India ends with beautiful memories with my loved ones and I will be flying back to Dubai on 30th April.It was a pleasant
stay with all :)In the recent time I have learnt interesting recipe from my masi (mom’s sister).She had taught me how to prepare kombadi vade.Once of my cousin had
introduced me to restaurant called PESHWA where we get lip smacking kombadi vade and tambda rassa. So I told my husband we must visit this;)They serve the best Indian
konkan food in pune and now they have started in dubai also. Isn’t it fascinating that the food which you crave for is right next to your location 🙂

Kombadi Vade is native dish of konkan. It is dish prepared with rice flour , gram flour and mixture of few added ingredients such as turmeric, salt, onions etc.It can
be eaten with chicken curry, mutton curry.The yummy it looks, tasty it is 😀 It is served with solkadhi.

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Also I have put up link for chicken curry : Mangalorean chicken curry 

Ingredients :
Rice flour – 1 cup
Jowar flour – 1 cup
Corainder seeds – 1 tsp
Fennel seeds – 1 tsp
Fenugreek seeds – 1/2 tsp
Cumin seeds – 1/2 tsp
Turmeric – 1 tsp
Salt as per taste
Oil for deep frying


Procedure :
Grind the coriander seeds, fennel seeds, fenugreek seeds and cumin seeds into thin powder.Keep it aside.

Take 1 cup rice flour,1 cup jowar flour in a plate and put turmeric powder to it also add salt to taste.

After mixing dry ingredients well and add around a cup of boiled water to it and mix it with spatula or spoon.

Cover it and let it rest for 5 min.

Add grinded ingredient (coriander seeds, fennel seeds, fenugreek seeds and cumin seeds )add start kneading the dough and keep on adding water to it and the consistency
of the dough should be stiff and let it rest for 15 min.

Heat oil in kadhai for frying.

Grease your hand with oil and also put oil on plastic bag .Take some dough and make it round.

Pat the dough with hand and some oil and make the corner little thick.If you want to make hole in between the vade you can do it or else just fry as it is.

Deep fry the vades and fry it nicely on both side till it gets golden Brown.

Remove it in tissue paper so that excess oil is removed.

Serve hot with mangalorean chicken curry or malvani mutton.

Veg Chow mein |Hakka Noodles Recipe

On Lazy sunday afternoon we both were cleaning our wardrobes and all of sudden my sister got allured to eat chow mein. Bored of same old dal rice, roti sabzi.Its summer time and we all want some different variety in food as we all know variety is the SPICE of life. :D. I coudnt say no to my baby sister as I have few days to njoy my vacation in India 😛
Chow mein and hakka noodles are almost similar,there is minor difference between two- Chow mein is general term used for stir fried noodles.Main ingredient in making chow mein is the hakka noodles masala which you can easy get in food store. (picture below).It adds the tangy spicy flavour to the cuisine.Chow mein is one of the most popular dishes in china.It is fast food which originated from china and imperceptibly it came to India.IMG_20170418_131916.jpgFollow my foodchannelindia page on Facebook – FoodChannelIndia

3 tsp oil

1 small green capsicum

7 to 8 beans

3 onions

2 carrots

1/2 tsp soya sauce

1 tsp green chilly sauce

1 packet chings hakka noodles masala

5-6 garlic

2 green chillies

1/2 tsp vinegar

Salt and peper as required

Enough water to boil the noodles


  • Boil the Hakka noodles in water .Add salt so that noodles get properly coated with salt.
  • Add 2 tsp oil to the noodles so that they dont get stick to each other.IMG_20170418_125520.jpg
  • Boil it for 5 -7 min.
  • Once the noodles is half cooked switch of the flame and put it under cold water and keep it aside.
  • Finely chop the veggies – onions, capsicum , beans and carrots.IMG_20170418_130647.jpg
  • Chop the 5-6 garlic into small pieces.
  • Take pan and put oil to it.
  • Once the oil gets hot , add chopped garlic , green chilies.
  • Put onions and add add chopped capsicum, carrots ,beans. Stir fry it for 5 min till the veggies get cooked properly as we have added carrot so it will take time to cook.IMG_20170418_131556.jpg


Add hakka noodles and toss it well and stir fry for a minute on high flame. Season with salt and pepper also add vinegar. Continue to toss and cook the noodles on a high flame for a minute.


Add green chilly sauce, soya sauce for pungent and spicy flavour.

After adding all smooth ingredients , you can add the main chings hakka noodles masala to it.

Add salt and pepper to it. Remember you have already added salt while boiling the noodles so put accordingly.

Mix them very well and cook for 3 more min.

Switch off the flame and serve chow mein in bowl.You can have it either with schezwan chutney or munchurian gravy !


Eggless Chocolate Cake Recipe

Hello friends! After all non veg , veg recipes I came out with yummy desert recipe – Chocolate cake. Last week it was my mom’s birthday, and I wanted to surprise her with homemade cake, so it was my first attempt.  It was sankashti and we dint want to go with egg base and hence I gave a try with eggless. Who doesn’t love chocolate cake ? When it comes to desert my dad’s face always lits up seeing sweets. Although mom takes all control over dads health but last week he was free to eat whatever he likes 😉 as it was her Birthday 😀

I have prepared this cake with very simple basic ingredients mixing all dry and wet mixture.This cake is made with twist as normally we use chocolate cream frosting to it but here I have used whipped cream frosting with dark chocolate ganache over it.Ganache is glaze which is heated using dark chocolate and whipped cream.


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Ingredients :

Dry Mixture:

1 cup maida ( All purpose flour)

1 cup Cocoa powder

1/2 tsp Baking powder

1/4th tsp Baking soda

1/2 cup icing sugar

Wet Mixture :

100 grm butter

1/2 cup milk

2 drops vanilla essence

1/2 cup Condensed milk

For Ganache ( Chocolate layering)

2 big bar of dark chocolate

Whipped cream


Method :

  • Pre heat the oven at 180 degree.
  • Take big bowl and start preparing dry mixture which includes all purpose flour, cocoa powder,baking soda ,baking powder and icing sugar.
  • Take another bowl for wet ingredients – butter, milk, condensed milk.
  • Pour the dry ingredients slowly onto wet mixture  and mix it well till no lumps are found.
  • Mix all the ingredients well.
  • Spread butter and dust some flour on to the cake mould and place it aside.
  • Pour the batter into cake mould and keep it for 40 min in oven.
  • To prepare ganache take dark chocolate bar and whipped cream and melt it for 1 min in oven.Keep it aside for some time.
  • Once our cake is baked , remove it and once its cooled put it upside down in a plate.
  • Spread chocolate ganache over it.
  • Decorate it with choco chips and cherry (optional).

You can also prepare it with pressure cooker. Next time I will be preparing in pressure cooker and you can follow the recipe on my page.

Mangalorean Chicken Curry | Kori Rotti |Recipe

From long time I wanted to make our mangalorean chicken curry and I decided to give a try yesterday.As I am hardcore non vegetarian I like chicken recipes prepared by mom and trust me she is awesome when it comes to kori rotti (in tulu chicken is  called kori ).On every alternate sunday you will get to taste this at our home as its the specialty of Shetty people 😛 My mom had given me one masala which we had got it from our native place.(its in below description ).You need not add any spices to it.So I thought to give a try with this masala.You can easily get the masala powder in any mangalorean store.

Kori Rotti is a famous spicy dish of Mangalorean cuisine, a mixture of red-chili primarily based chicken Curry and crisp dry wafers  made from boiled rice.You can have this dish with rice, neer dosa or chapati too.


Ingredients :

1 kg chicken

2 Onions-medium sliced

2 Tomatoes- medium sliced

3 tsp Oil

Ginger garlic paste

4 tsp kundapur masala ( packet shown above)

Salt to taste

Turmeric powder – 1/4 tsp

water as per thickness

Grinded Coconut

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Method :

  • Clean the chicken pieces and keep it aside.
  • Heat oil in heavy bottom vessel, put slice onions and fry them well.
  • Put ginger garlic paste to it and saute it for 2 -3 min so that raw smell is gone.
  • Put turmeric powder , chicken masala powder  and salt ( ready made kundapura  masala) to it and fry them well.
  • Add tomatoes to it and let it cook for few more minutes.
  • Add the chicken and cook on high for 4 min. Reduce the flame, place lid and cook for another 9-10 min, blend it well occasionally.
  • At last add the coconut paste and put little water and see the consistency of it and put accordingly.
  • Your chicken curry in mangalorean style is ready. You can have it with rotti or neer dosa or chapati.

You can even prepare this kori rotti with red chilly spices too but I have tried it with this masala as to see how it tastes.


Alu Vadi or Patrode

Have you guys heard of colacasia leaves ? To all those who are not much familiar with it let me give you quick description of the dish.

Alu Vadi or Patrode is a vegetarian dish in Malvani cuisine, Maharashtrian cuisine and Gujarati cuisine. It is made from colocasia leaves (taro, kesuve or arbi) stuffed with rice /gram flour and flavorings such as spices, tamarind, and jaggery (raw sugar).You can have it during chai time or with rice kadhi. Its lovely snack with tangy flavor.I remember how my mother would keep screaming while she fried the rolls, as I ate them right out of the oil before she could add them to the stew.

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Patrode / colocasia leaves can be itchy at times while eating or preparing, so ask your vegetable vendor before buying it.I dint take pic of the entire process so here i will be showing how colocasia / alu wadi leaves look like



For the besan paste
1 cup besan ( gram flour)
1 tbsp. rice flour
2 tbsp. tamarind extract
2 tbsp. brown sugar(JAGGERY)
1 tsp. turmeric powder

Garlic paste
1/2 tsp. red chili powder
1 tsp. powdered roasted coriander and cumin seeds
salt to taste
For the For the final step
1 tsp. turmeric powder
1/4 tsp. asafoetida
1/2 tsp oil
Few sesame seeds

Steps to make alu wadi :

1) Make the besan paste first.Mix all the ingredients together. Add a little water and whisk together. Add more water if needed.

2) Continue adding water and whisking until you have a thick paste. Keep aside.
3) Now prepare the leaves. Wash them clean and dry them using a cloth. Be careful not to tear them.
4) Spread one leaf on a flat surface with stalk side up. Trim the stalk. Coat completely with the prepared besan paste. This can get messy.
5) Now place a second leaf stalk side down over the first. Coat it with the paste. Have fun getting your fingers dirty.
6) Starting from the side of the stalk roll the leaves into a tight roll. When you get to the stalk you may have to snap it for the first couple of rolls.
7) Apply paste as you roll. Continue rolling till the end. I cut the rolls in half to fit into my steamer. I have used steamer.you can use pressure cooker s well.Grease the bottom to prevent sticking.
8) Transfer the rolls to a cutting board. They should be quite firm now. Cut them to the desired size.
9) Heat oil in a pan and add mustard seeds and sesame seeds. When they crackle add turmeric powder and asafoetida. Put all the cooked and cut alu wadis into the pan.
10 Saute until they turn brownish in color and the tops are crisp. Serve hot.



Dal khichdi

Summer is round the corner and in this scorching heat we don’t like to eat heavy at dinner so last week I decided to prepare very light food i.e dal khichdi. Dal khichdi is one of my favorite dish .This is not usual dal khichdi for stomach upset or fever.It is cooked with aromatic spices and in pressure cooker. Dal khichdi are mostly in liquid form which I like hotel style but mine was bit dry form as it depends on how much water content you take.

You can have it with pickle or rice papad or any type of papad.

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Ingredients :
1 cup rice
1/2 cup moong dal
2 tp desi ghee
Asafoetida 1/4 teaspoon.
2 onions finely chopped
1 tomato finely chopped
cinnamon stick, bay leaves,star anise (chakra phool)
ginger garlic paste
1/2 tsp Mustard seeds(rai)

/2 tsp cumin seen (jeera)

Salt to taste
Green chillies 1-2
Red chilly for tempering
Turmeric powder 1/2 teaspoon
Step 1
Heat ghee in a pressure cooker.
Step 2
Add mustard,jeera,cinnamon,red chilly ,green chilly,ginger garlic paste , turmeric powder and Asafoetida and mix it well.
Step 3
Add chopped onions and tomato and Sauté for 2-3 minutes.
Step 4
Add moond dal and rice and saute well.Add 4 cups water.Salt to taste and sprinkle some coriander leaves and keep the remaining for garnishing. Close the pressure cooker with the lid and cook under pressure till 2-3 whistles are given.
Step 5
Open the cooker when the pressure reduces completely and serve hot.

Prawn masala fry

As you all know by my previous blog I am totally shrimp lover. So this blog is about prawn/shrimp masala fry. It takes hardly 20 min for preparation.

The ingredients which goes in making this prawns masala recipe could be easily found in your kitchen. Also there is no need of making any advance preparation. Just a word of caution this is very spicy as have used lots of red chilly powder and garam masala. If you like it less spicy just reduce the amount of chilly powder and the dish should be fine. I have used lime juice but you can also use vinegar.

  • 300 gm prawns de-veined and cleaned
  • 1.5 tbsp ginger-garlic paste
  • red chilly powder
  • garam masala
  • wheat flour and rawa/semoline
  • turmeric powder
  • 1 tbsp vinegar or lime juice
  • 1 t/s salt

Here it goes :

Marinate prawns with ginger-garlic paste, lime juice, red chilly powder , garam masala turmeric powder and pinch of salt.Keep it aside for 15 min.

Heat oil in pan. take rawa/semoline and wheat flour , mix it well and once prawns has absorbed the spices take prawn and put it in rawa/semoline and wheat flour mixture.and fry it it medium flame.

Note : You can also add rice flour or wheat flour.The rawa and wheat flour adds crispyness to your prawns.

You can also like my prawn curry recipe.

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Prawn curry

Prawn  Curry  is an easy & mouthwatering seafood dish.They are my favourite since childhood. Whenever we used to go to any restaurant, I used to order prawn as starters. :p They have the exotic freshness, natural flavor & succulence.

The main flavor of south Indian food are mustard seed, red chilies, curry leaves and coconut. Coconut is found in abundance in south Indian region. So coconut is used in almost all of the dishes. Lucky are people from south who are blessed with coconuts.: P 🙂  I am in love with coconut water and coconut milk. 😀 Its yummy + great for health.This is the recipe from my Mom which is prepared in south Indian method, goes well with steamed rice. However, you can also use as a side dish for roti/chapathi too.

Ingredients :

Prawns – 500 grams, peeled and deveined
Small Onion  – 1/2 cup, finely chopped or minced
Tomato – 1 in medium size

½ Fresh Coconut Grated

6- 7 garlic cloves
Ginger garlic paste – 1 and 1/2 teaspoon
Salt – to taste
Turmeric powder – a pinch
Oil – 3 tablespoons
Mustard seeds – 1/2 teaspoon
Curry leaves – 2 string
Water – 3/4 cup

To Roast and Grind:

Coconut : 3 cup
Cumin seeds – 3/4 teaspoon
Coriander seeds  / Dhania – 1 and 1/2 tablespoons
Curry leaves – 1 string

pepper corn : 10 to 12
Oil – 1 teaspoon
Red dry chilli  – 6-8

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How to make prawn curry :

1)Wash the prawns and remove the spine of prawns with the help of knife. Sprinkle some salt on the cleaned prawns and keep them aside.

2. Take a pan and roast pepper corn, coriander seeds, red chilies,cumin seeds on low flame for 3 to 4 mins.

3)Combine the roasted spice along with one chopped onion, garlic cloves, fresh grated coconut. Grind them into a processor until thick paste is formed. Don’t add water.

4. Chop tomatoes, onion and coriander leaves

5. Take a big vessel add oil. Keep the gas flame on medium mode. Once oil is hot add mustard seeds.

6. Once they crackling add chopped onion, 10 to 12 curry leaves. Saute them for about 3 to 4 mins on low flame until onion color changes to soft brown.

7. Now add prawns to it. Let this  cook for 2 mins.

8. Add ginger-garlic paste , turmeric powder along with our thick coconut masala. Stir all of them for a minute. It’s time to add tomatoes with few coriander leaves.

9. Add little water if required. Ideally this curry is thick and not thin. So make it as per the consistency required. For seasoning add salt to it. Sprinkle the rest of curry leaves in the curry now. Cook the curry for about 10 mins Or until prawns cook.


10. Your Prawns Curry South Indian Style is ready. 

If you are fond of crab do check out authentic crab curry in south indian style.