Thursday, October 30, 2014

Red Coconut Chutney

Red Coconut Chutney is a slightly hot version of regular coconut chutney. Like most of the coconut chutneys this chutney also pairs well with Dosa, Idli, Vada and many more South Indian dishes. So lets start with "Flavors of Sneha's Kitchen".


Red Coconut Chutney
1 cup of grated coconut
3-4 dried red chilli
2 tbsp of oil
1 tbsp of chana daal
1 tbsp of tamarind pulp
1/4 tbsp of black mustard seeds
1/4 tbsp of urad daal
Pinch of asafoetida
3-4 curry leaves
Salt to taste
Little water

  • Heat 1 tbsp of oil in a pan.
  • Roast the chana daal till brown.
  • Add tamarind pulp, red chilli and saute it for few seconds.
  • Switch off the flame. Add salt and grated coconut.
  • Put all this in a blender and make a fine paste by adding little water.
  • For the tempering, heat 1 tbsp of oil in a pan.
  • Add mustard seeds, urad daal, asafoetida, curry leaves and let it crackle.
  • Now pour the tempering on top of the chutney.

Pav Bhaji

Pav Bhaji is one of the most popular Indian street/fast food. This dish is often eaten as a light evening meal, and is also a party favorite. This spicy and mouth watering dish is a spiced mixture of vegetables and mashed potatoes. Here's sharing the best Pav Bhaji recipe that I have ever tried and loved and one of my mother-in-law's favorite. So lets start to cook with "Flavors of Sneha's Kitchen".


Pav Bhaji
4-5 boiled potatoes, grated/mashed
1/2 cup of boiled & mashed green peas
1/2 cup of boiled & mashed cauliflower
1 large onion finely chopped
1 cup of tomato puree
1 medium green capsicum finely chopped
1 tbsp of garlic paste
2 tbsp of pav bhaji masala and 1 tbsp of red chilli powder soaked in little water for an hour
Salt to taste
2 tbsp of butter
1 tbsp of oil
Water as required


  • Heat butter and oil in a pan.
  • Add chopped onion and fry until translucent.
  • Add garlic paste and cook until the raw taste of garlic is gone.
  • Add the chopped capsicum and fry it for a minute.
  • Add the soaked pav bhaji masala and stir till spices are well cooked.
  • Add the mashed potatoes, peas, cauliflower and give a good mix.
  • Add the tomato puree, salt and mix well.
  • Add little water to get the desired consistency.
  • Now cook for 5-10 minutes and make sure to mix it well on a regular interval so it doesn't get stuck at the bottom.
  • Finally, add chopped coriander leaves and mix.
  • Toast the pav in butter.
  • Serve with chopped onion and lemon wedge.

Note: To make your Bhaji little healthier, you can also add boiled and mashed carrot, cabbage and french beans.

Dry Soyabean Recipe

Dry Soyabean Recipe is cooked in spicy onion & tomato masala. This recipe is a great way of adding protein in your food and can be prepared as a side dish in lunch or dinner. This recipe is delicious and quick to make. So let's start to cook with "Flavors of Sneha's Kitchen".

Dry Soyabean Recipe

100 gms of soyabean chunks
1 medium onion chopped
1 large tomato chopped
1 tbsp of coriander powder
1 tbsp of chilli powder
1/3 tbsp of turmeric powder
1 tbsp of sabji masala (optional)
1 1/2 tbsp of ginger-garlic paste
1 tbsp of cumin seeds
2-3 whole dried red chilli
pinch of asafoetida
3 tbsp of oil
Half cup of frozen or blanched peas and carrot
Salt to taste
Handful of chopped cilantro
Little water

  • Soak the soyabean chunks in water for 5-10 mins. Or alternatively, put the chunks in boiling water. Squeeze and keep aside.
  • Heat oil in a pan. Crackle the cumin seeds.
  • Add the dried red chilli and asafoetida and stir for few seconds.
  • Add chopped onion and fry until it gets light golden color.
  • Add ginger-garlic paste and cook until the raw flavor of garlic is gone.
  • Add the coriander powder, turmeric powder and red chilli powder. Stir for a minute or so.
  • Add chopped tomato and salt. Cook until tomato gets soft.
  • Add little water if spices are sticking to the pan.
  • Add peas and carrot and cook for a minute.
  • Add the soyabean chunks and mix it well with spices.
  • Simmer for 5 minutes.
  • At the end add handful of chopped cilantro and mix well. 

Wednesday, October 29, 2014


Frappuccino or Cold Coffee is made with coffee and ice cream - a delectable combination. A sweet & cool Frappe is enough to refresh you on a summer's day. So lets learn how to make a single Frappe with "Flavors of Sneha's Kitchen".


3/4 cup of milk
1 tbsp of sugar
1/3 tbsp of instant coffee powder
1 scoop of vanilla ice-cream
1 scoop of coffee ice-cream (optional)
3-4 ice cubes
Chocolate syrup and 1 scoop of vanilla ice-cream to decorate

  • Put all the ingredients in a blender and blend until smooth.
  • To decorate the serving glass, squeeze some chocolate syrup on the inside rim of glass and then allow it to move down. 
  • Pour the drink into the decorated glass.
  • Place a scoop of ice cream and squeeze some chocolate syrup on top of that.

Note: You can topped the Frappe with whipped cream instead of ice-cream.

Tuesday, October 28, 2014

Cold Pasta Salad

Pasta Salad is a perfect dish for versatility and one of my very favorite. Its typically served as an appetizer or a main course. Try this easy to follow Pasta Salad recipe at your kitchen with "Flavors of Sneha's Kitchen"


 125 gms of rotini pasta or any pasta of your choice
Cold Pasta Salad
1 onion finely chopped
1 large tomato diced (take the seeds out)
Half large red bell pepper diced
2 tbsp of butter (room temperature)
2 tbsp of mayonnaise
2 tbsp of pasta sauce 
1 tbsp of vinegar
2 tbsp of grated omano cheese/parmesan cheese
1/2 tbsp of italian seasoning 
1/2 tbsp of garlic powder
1/2 tbsp of sugar
1/2 tbsp of black pepper powder
1/2 tbsp of paprika/red chilli flakes
Salt as per taste


  • Cook the pasta al dante as per package directions.
  • Once cooked, drain water and rinse with cold water.
  • Transfer into a big mixing bowl.
  • Combine all ingredients and toss well to coat evenly.
  • Cover with plastic wrap and allow it to marinate and chill for atleast an hour in refrigerator.
  • Serve cold.

Note: You can use green and yellow bell peppers to make the salad more colorful. Also, use black olives and pickled jalapenos to make your salad more flavorful.

Monday, October 27, 2014

Almond Milk

Almond Milk is a creamy and nutty flavored beverage and a great substitute for those who simply doesn't like milk. This energy giving drink is not only heart healthy but is very high in vitamins and minerals. Easy to prepare at home and can be served any time of the day. So lets begin to learn with "Flavors of Sneha's Kitchen"

Almond Milk


Hand full of almonds
2 1/2 cup of milk
2 big spoon of sugar
Pinch of cardamom powder
2-3 threads of saffron
2-3 drops of vanilla essence (optional)
Thinly sliced pistachio, almond and 1 thread of saffron for garnishing


  • Wash the almonds in running water and soak in half cup of milk for 2 hrs or overnight.
  • Remove the skin and blend it to a fine paste.
  • Heat the balance milk and add the almond paste.
  • Boil for 15 mins on low flame and keep stirring to avoid sticking in pan.
  • Add saffron to the boiling milk and mix well.
  • Remove from heat and add sugar, cardamom powder and vanilla essence.
  • Once cool down keep it in the refrigerator for few hrs.
  • Pour in the glass and garnish with pistachio, almond and saffron.

Note: For creamy and silky flavor strain the almond paste into a large bowl through a sprout bag or cheese cloth.

Saturday, October 25, 2014

Pasta in White Sauce

Pasta is a staple food of traditional Italian cuisine and Pasta in White Sauce is very delicious, filling and easy to prepare. In this delightful recipe, cooked pasta is enrobed in a freshly made white sauce which can be serve as a main course. So lets begin to learn with "Flavors of Sneha's Kitchen".

Penne Pasta in White Sauce

Penne Pasta - 125 grams
2-3 tbsp of olive oil
2-3 cloves of garlic finely chopped

1 small onion finely chopped
2 green chilli chopped
Half red capsicum cut in slices
1/2 tbsp pepper powder

1-2 tbsp dried oregano/mixed herb
1-2 fresh basil

For White Sauce:

2 tbsp of butter
2 tbsp of cornflour/all purpose flour
1 1/2 cup of milk (boiled and cooled)
3-4 tbsp of grated cheese (mozzarella or parmesan or even amul cheese cubes)
Salt and pepper powder to taste


  • Add pasta in boiling water along with 1/2 tbsp of salt and 1/2 tbsp of oil.
  • Cook pasta till al dente (should be soft but firm). Strain the water and then rinse the pasta in ice cold water so as to stop the cooking process.
  • In a heavy bottom pan heat up rest of the olive oil.
  • Add the chopped garlic, onion and green chilli. fry till onion gets translucent.
  • Add the sliced capsicum. stir for a minute.
  • Add pepper powder, fresh basil and oregano.
  • Add some salt and chopped tomato.
  • Cook till tomatoes gets soft.
  • Now add the cooked pasta and give it a good toss.
  • Pour the white sauce and mix well.
  • Garnish with cilantro
White Sauce:
  • In a pan add butter and flour.
  • Add salt and little bit of oil so that the butter does not burn. keep stirring for a minute or so.
  • Add milk and keep stirring for few minutes.
  • Add the pepper and grated cheese.
  • cook till cheese melts.

Note: In this recipe you can use any pasta of your choice instead of penne pasta. Though, I have just used red capsicum but you can also add different color of bell peppers, broccoli, zucchini, mushroms, paneer and american corn. 

Friday, October 24, 2014

Chicken 65

Chicken 65 is a spicy deep fried chicken usually serve as a quick snack or appetizer accompanied by onion slices and lemon wedge. This recipe is very famous in southern part of India and here is the easiest method for your comfort. So lets begin to learn with "Flavors of Sneha's Kitchen".


300 gms of boneless chicken cubes
pinch of turmeric powder
2 tbsp of chilli powder
Chicken 65
Pinch of garam masala
3 tbsp of coriander powder
2-3 broken curry leaves
Pinch of cumin seeds
1/2 tbsp of fenugreek leaves
1/2 tbsp salt
Pinch of black pepper powder
3 tbsp lemon juice
1 tbsp of ginger-garlic paste
1 beaten egg
2 tbsp of corn flour
Chopped coriander
Oil for deep frying
Chaat masala to sprinkle
Sliced Onion and lemon wedge for garnishing

  • Take the washed and pat dried chicken cubes in a bowl.
  • Add all the spices in the chicken except chaat masala and garnishing and mix well.
  • Cover it with plastic wrap and let it marinate in the refrigerator for around 1-2 hrs.
  • Now heat oil in heavy bottom pan and deep fry the marinated chicken. It usually takes 5-6 mints to cook.
  • Place it in the serving plate and sprinkle some chaat masla on top of that. Garnish this with sliced onion and lemon wedge.

Note: You can add a pinch of food color for the good red color. Also, you can use all purpose flour instead of corn flour but you may require to add 1 tbsp of rice flour for the crunchiness.

Monday, October 20, 2014

Paneer Buttter Masala

Paneer Butter Masala is one of the most popular paneer recipe in Indian cuisine. The near perfect combination of spiciness and creaminess of its gravy makes it simply irresistible and versatile to be served with any kind of Indian bread or rice. So lets begin to learn with "Flavors of Sneha's Kitchen".


1 Onion cut in cubes
2-3 chopped tomatoes 
Paneer Butter Masala
1 tbsp of ginger-garlic paste
2 tbsp of red chilli powder
2 tbsp of cumin & coriander powder
Salt to taste
1 tbsp of turmeric powder
Paneer cubes
1 tbsp of cream 
2 tbsp of oil
1 tbsp of kasoori methi

1 tbsp of cardamom powder

1 tbsp of black pepper powder
50 gms of butter
Half cup of milk
Hand full of cashews


  • Soak the cashews in milk for half an hour. Make a smooth paste out of it and keep it aside.
  • Heat oil in a pan. Add onions and salt and cook for 2-3 minutes.
  •  Add the chopped tomatoes and cook till tomatoes are soft.
  • Add the red chilli powder, turmeric powder, cumin & coriander powder and cook it for few more minutes.
  • Let this mixture cool down and grind to a smooth paste.
  • In another pan heat butter and few drops of oil.
  • Add ginger-garlic paste and fry until the raw flavor of garlic is gone.
  • Add the red chilli powder, cumin powder & coriander powder and cook the spices for a minute.
  • Add the onions and tomato paste and mix it well. 
  • Add the cashew paste and little water in the gravy to get the desired consistency and cook it for 5-10 minutes. Keep stirring in between to avoid sticking this in pan.
  • Add the cardamom and black pepper powder. Mix it well and cook for another minute.
  • Rub the kasoori methi in between your palm and mix in the gravy.
  • Add the paneer cubes and cook it for 1-2 minutes.
  • Add the cream and give it a good mix. Cook this mixture for another minute.
  • At the end give a hint of paprika and garnish with cilantro.

Note: You can add food color to give the gravy a dark red color. Also, you can add some more butter to make the gravy more silky and smooth.

Chicken Curry

Chicken Curry is a most common and flavorful delicacy which goes well with any kind of Naan or Rice. There are endless variations to Chicken Curry and every region in India has their version of chicken curry. Here is my version of North Indian style basic Chicken Curry recipe. So lets begin to learn with "Flavors of Sneha's Kitchen".


1 kg chicken pieces
3 medium sized onions finely chopped
Chicken Curry
2 medium sized tomatoes grated/puree
2-3 dried red chilli
1 bay leave
1 tbsp of coriander powder
1/2 tbsp red chilli powder
1/2 tbsp of garam masala
1/4 tbsp of turmeric powder
1 tbsp of ginger-garlic paste
Red masala: Grind and make a paste of 1 tbsp cumin seeds, 4-5 kashmiri red chillies, 6-8 cloves of garlic and 1 inch piece of ginger
4 tbsp of vegetable oil
250 ml of water
Salt to taste
Cilantro for garnishing


  • Marinate the washed and pat dried chicken with red chilli powder, turmeric powder, coriander powder and ginger-garlic paste. keep it in the refrigerator for 3 hrs or overnight.
  • Heat oil in a pan. Add bay leave and dried red chilli.
  • Add chopped onions and fry on medium heat until golden brown.
  • Add the red masala and fry it for few more minutes.
  • Add the marinated chicken, cover and cook on medium heat until chicken is half tender.
  • Add the tomato puree and salt.
  • Mix well and cook till chicken is almost cooked.
  • Once all the spices and chicken are well cooked add garam masala and mix well
  • Add the water and let it come to a boil.
  • Let the curry simmer for 5 minutes.
  • At the end garnish with cilantro and serve.

Note: You can keep the spice level as per your taste by adding or using less chilli powder. Chicken curry powder can be also used for added flavor.

Sunday, October 19, 2014

Jeera Rice

Jeera rice is a simple preparation of rice that has been flavored with Jeera or cumin seeds. This versatile rice preparation can be eaten as an accompaniment with almost any Dal or Indian Curries. So lets begin to learn with "Flavors of Sneha's Kitchen".


2 tbsp Ghee/Clarified Butter
1 1/2 tbsp caraway seeds (Shahijeera) / Cumin seeds
2-3 slits green chilli
1 cup long grained Rice (Basmati)
Jeera Rice
Salt to taste
Cilantro for garnishing


  • Clean, wash and soak the rice for 10 minutes. Drain and keep aside.
  • Heat the ghee in a broad pan. Add the caraway/cumin seeds and let it crackle.
  • Add the slit green chilli and let it fry for few seconds.
  • Add the rice and sauté for 5 minutes.
  • Add the hot water and let it come to a boil.
  • Add the salt cover with a lid and cook on low flame till the rice is done.
  • Serve hot and garnish with cilantro.