Category Archives: Veg Dish

White Sauce Pasta

for white sauce:
  • 1 tbsp butter
  • 2 cloves garlic, finely chopped
  • 1 tbsp maida / plain flour / all-purpose flour
  • 1 cup milk
  • ¼ tsp pepper, crushed
  • ¼ tsp red chilli flakes
  • salt to taste
for boiling pasta:
  • 1 cup penne pasta / any pasta of your choice
  • 5 cups water or as required to boil
  • salt to taste
for pasta:
  • 1 tbsp butter
  • 1 small onion, finely chopped
  • ½ green capsicum, finely chopped
  • ½ red capsicum, finely chopped
  • 10 florets broccoli
  • 3 tbsp water, or as required
  • ¼ tsp pepper, crushed
  • salt to taste
  • few basil leaves, chopped
  • ¼ tsp red chilli flakes
  • 3 tbsp parmesan cheese, grated
Instructions ( 1 cup =255 ml)
white sauce for pasta recipe:
  1. firstly, in a large vessel add butter and saute garlic.
  2. also saute maida.
  3. furthermore, add milk in 3 batches and whisk 2-3 times.
  4. continue to whisk till a thick paste is formed.
  5. further, add pepper, red chilli flakes and salt.
  6. mix well and get the sauce to a boil. keep aside.
cooking pasta recipe:
  1. firstly, in a large vessel add water, pasta and salt.
  2. cook the pasta for 10-12 minutes.
  3. finally drain the pasta and keep aside.
white sauce pasta recipe:
  1. firstly, in a large pan heat butter and saute onions.
  2. also saute vegetables.
  3. then add prepared white sauce and saute well.
  4. also add little water.
  5. further, add boiled pasta.
  6. then season with salt and pepper.
  7. give a good mix and add basil leaves, chilli flakes.
  8. further mix and transfer to a serving bowl.
  9. finally grate parmesan cheese and serve.

Thanks to


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Posted by on June 13, 2017 in Veg Dish


Dahi Baigan ( Eggplants in Spicy Curd)



Eggplant /Baigan – 250 Gms round one
Fresh curd – 2 Cup
Roasted cumin powder – 1 Tsp
Chilly powder – 1/4 Tsp
Black salt – 1/2 Tsp
Common salt – to taste
Sugar – 2 – 3 Tbsp /to taste
Oil – 1/3 Cup


Onion – 1 medium finely chopped
Garlic cloves – 5 finely chopped
Red chilly – 4
Mustard seeds – 1 Tsp
Curry leaves – few leaves
Mustard oil – 1 Tbsp
Coriander leaves – 1 Tsp finely chopped


1 – Wash eggplants and cut into 1/2″ thick pieces. Sprinkle 1/4 tsp salt on pieces and rub it. Keep aside.

2 – Heat 1/2 oil in a heavy bottom fry pan on high heat. Reduce heat and fry all eggplant’s pieces both sides till golden brown colour. Again heat of oil and repeat this process on rest of pieces. Keep them in a plate.

3 – Take curd n sugar in a large bowl. Stir continuesly till turns into smooth paste. Add salt, cumin powder, chilly powder, black salt and mix very well. Now add 1/2 cup of water to make it little thin consistency.

4 – Put all fried pieces in curd and mix very gently.


5 – Heat oil in a small pan / temparing pan on medium heat. Now add chilly, mustard seeds and curry leaves n fry for 30 seconds.

6 – Add chopped garlic cloves and onion in oil and fry till pink colour. Add this mixture in curd and mix well.

7 – Sprinkle green coriander leaves and serve cold with rice and chapati in any meal.

Show your love as likes and comments. Feel free to ask any question regarding this recipe


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Posted by on May 20, 2017 in Veg Dish


Kurkuri Bhindi Fry

Wash bhindi, cut into lengthwise thin stripes. Remove seeds.  Add salt, haldi powder, hing powder, red chilli powder,coriander powder & amchur powder. Mix well. Mix corn flour n deep fry.


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Posted by on November 23, 2016 in Veg Dish


Pineapple upkari

Chop pineapple and boil it in water along with 2 slit green chillies for 10 minutes. Now add Jaggery (as per your taste) & little salt. When it melts add 2 taps corn flour or maida (mix with little water) to pineapple mixture. Boil for 4 – 5 minutes. Season with oil, mustard seeds, udid dal, redchilli bits & curry leaves.


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Posted by on November 18, 2016 in Veg Dish


Paneer Tikka Masala

For marination Paneer -200 grams Capsicum – 1 green (remove the seeds) Tomato – 1 big (remove the seeds) Hung curd – 1/2 cup (see notes below) Red chilli powder- 3/4 -1 tsp Ginger garlic paste -1/4 tsp Kasoori methi -1/4 tsp Lemon juice – 1 tbsp Salt as required Oil – 1 tbsp 1 – 1 1/2 tbsp of oil for shallow frying For the gravy Oil – 1 tbsp Jeera seeds/ cumin seeds- 1 tsp Finely chopped onion -1 big Turmeric powder -a pinch Ginger garlic paste -1 tsp All purpose flour/maida -1/2 tsp Tomato puree – 1 cup Coriander powder – 2 tsp Cumin powder -1/2 tsp Chilli powder -1/2 tsp Garam masala powder – 3/4 tsp Cream – 1/4 cup (Dairy cream)
Cut paneer into cubes, capsicum and tomato into big square pieces. In a bowl, mix hung curd, salt, chilli powder, kasoori methi, ginger garlic paste, lemon juice and oil. Then add paneer, capsicum and tomato. Mix well and keep it aside for 1 hour. Let it marinate. Then heat oil in a non stick pan or tawa and shallow fry the marinated paneer, capsicum and tomato separately both sides till light brown. Keep it aside. Method Heat oil in a pan, add jeera seeds when it splutters, add onion and saute nicely till it becomes golden brown colour. Add ginger garlic paste, maida, turmeric powder and cook for a further few minutes. Add tomato puree, all the spice powder (coriander powder, cumin powder and chilli powder) , needed salt and cook till the mixture oozes out oil. (add salt for the gravy alone as we have already added salt for the vegetables and paneer) Add a cup of water, bring it to boil, add the shallow fried paneer, capsicum, tomato, garam masala and cook on low flames for 3-4 minutes. Switch off the flame, stir in cream and garnish with coriander leaves. Serve hot with Naan or chapati
Hung curd – Hang the curd in a clean muslin cloth for 4-5 hours to drain out all the water from the curd. I hung nearly 1 1/2 cups of curd to get 1/2 cup of hung curd.
Receipe: Pandus Kitchen
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Posted by on April 21, 2016 in Uncategorized, Veg Dish


Kuvale Pulikoddel

Ingredients: 1/4 ash gourd, 7 – 8 red chillies, 3 tsp coriander seeds, 2tsp black gram dal, 2 tsp bengal gram dal, 1 tsp turmeric powder, 2tsp thil seeds, 1tsp raw rice, 1/2 coconut gratings, 1 big piece jaggery, tamarind (marble size), 1tsp mustard seeds, 1 sprig curry leaves, 2 tbsps oil and salt to taste.

Method: Skin ash gourd. Cut into pieces of medium size. Cook in little water till soft. Add jaggery, turmeric powder and salt to taste. Dry roast coconut gratings till little dark brown, and fry other ingredients in oil till light brown. Grind together with little water to a coarse paste. Add masala to the cooked ash gourd. Bring to boil and season with mustard and curry leaves in oil.


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Posted by on April 3, 2016 in Uncategorized, Veg Dish


Mooli Sambar

Ingredients: 1 cup of toor dal, ¼ tsp turmeric powder, ½ cup radish, cut into round pieces, ½ cup shallots or onion, 1 small lemon-sized ball of tamarind, 1 – 2 tsp sambar powder, curry leaves For tempering: 1 tsp oil, ½ tsp black mustard seeds, ¼ tsp hing, ¼ cup finely chopped shallots, 3 tbsp chopped coriander leaves, for garnish

Method: Pressure cook the soaked dal with turmeric powder for 4 – 5 whistles or 20 minutes. Extract the juice from the tamarind and discard the pulp. Add 3 more cups of water to it along with the shallots, radish, curry leaves, and sambar powder. Bring to boil and let it simmer until the radish pieces are tender, about 10-15 minutes. Add salt and cooked, mashed toor dal to this. Stir well to combine and heat until it just begins to boil. Heat oil in a small pan, heat oil for tempering. When it starts smoking, add the mustard seeds. When they pop, add the shallots and hing. Fry until the shallots are golden brown. Dunk the entire tempering into the cooked sambar. Adjust salt as needed and garnish with chopped coriander leaves.

mooli sambar

Recipe by

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Posted by on March 25, 2016 in Uncategorized, Veg Dish