Baked Pakodas


  • Maida: 3/4 Cup
  • Besan : 1/4 Cup
  • Wheat Flour: 1/4 Cup
  • Finely Chopped Green Capsicum: 1/3 Cup
  • Finely Chopped Red Capsicum: 1/3 Cup
  • Finely Chopped Onion: 1/3 Cup
  • Garam Masala: 1/2 tsp
  • Oil: 2 tsp
  • Baking Soda: 1 and Half tsp
  • Baking Powder: 1/2 tsp
  • Yogurt: 1/3 Cup
  • Milk: 1/3 Cup
  • Finely Chopped Coriander: 1/4 Cup
  • Salt and Red Chili Powder As Per Taste

  • Preheat oven at 400 F. Keep parchment paper on baking sheet.
  • Heat oil in one kadhai. Then add chopped onion, capsicum, garam masala and salt. Cook it for 4-5 minutes. Let it cool.
  • Then add all flours, baking soda, baking powder, red chili powder and salt in a mixing bowl. 
  • Add cooked capsicum in flour bowl. Mix it very well.
  • Then add yogurt and milk slowly to form a sticky dough.
  • With the help of spoon drop dough on to baking sheet.
  • Spray cooking oil on uncooked pakodas.
  • Place it in oven and reduce the heat to 350 F. Cook these pakodas till they become golden brown. 
  • Serve these warm pakodas with any chutney or sauce or ketchup. 

Adapted From: Madhuram

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Eggless Scones


  • Self Rising Flour: 2 Cups
  • Soften Butter: 3/4 Cup
  • Sugar: 1 Cup (Depending on your taste)
  • Ground Almonds: 1/2 Cup
  • Raisins: 1/4 Cup
  • Warm Milk: 3/4 Cup
  • Dahi / Curd / Yogurt: 2 tbsp
  • Pinch of Salt

  • Preheat oven for 350 F.
  • Mix flour and butter in a large mixing bowl.
  • Then add sugar, almonds and raisins and mix well.
  • In another bowl mix milk and yogurt.
  • Then add milk - yogurt mixture in flour slowly and mix well to form a soft dough.
  • Shape this dough as you wish and place these scones in a baking tray. 
  • Bake these scones for 20 - 25 min until they become golden.
  • Serve these warm scones with any Jam or Jelly.

Source - Monsoon Spices

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Broccoli Upama

  • Finely Chopped Broccoli in Food Processor :  2 Cups
  • Boiled Eggs: 2
  • Dalia (Broken Wheat): 1/4 Cup
  • Finely Chopped Onion: 1/2 Cup
  • Finely Chopped Green Chillies: As Per Taste
  • Finely Grated Ginger: 1 tsp
  • Cumin and Mustard Seeds: 1 tsp
  • Oil: 2 tbsp
  • Cumin, Coriander Powder and Salt : As Per Taste
  • First of all in one pot keep broken wheat to cook.
  • Remove yellow bulk of egg and cut white part into small pieces.
  • Heat oil in one kadhai and  give tadaka of cumin seeds, mustard seeds and green chillies. 
  • Then add onion and fry until brown.
  • Then add ginger and fry for a minute. 
  • Add food processed broccoli and small amount of salt. Mix well, cover it and cook it for 4-5 minutes. 
  • Then add broken wheat, eggs, cumin - coriander powder and salt. Mix it very well and cook it for another 4-5 minutes.
  • Your upama is ready to eat. You can eat this upama as other upama. If you want you can eat this upama in boiled eggs. Cut boiled eggs into half. Remove yellow bulk and put upama into white egg and top with ketchup. You can serve broccoli upama like this in party too.

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Moong Soyabean Soup

  • Whole Moong (Green Gram) : 1 Cup
  • Soyabean or Soya Granuals or Soya Chunks : 1/2 Cup
  • Tomatoes : 2
  • Ghee or Butter : 2 tbsp
  • Garlic Cloves : 3-4
  • Salt, Black Pepper Powder, Red Chili Powder, Coriander Powder, Cumin Powder: As per Taste

  • Pressure cook moong, soyabean and tomatoes.
  • Finely shred or cut garlic cloves.
  • Make fine paste of pressure cooked moong, soyabean and tomatoes.
  • Heat ghee in a heavy bottom sauce pan. Then add garlic and cook till they become golden brown.
  • Then add all powders in that and fry it for 10-15 seconds.
  • Then add moong paste, salt and water. Let it boil.
  • Serve this healthy soup with any crackers. 

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Methi Ragi Soup

  • Ragi Flour : 1 tbsp
  • Finely Chopped Methi leaves : 1 Cup
  • Finely Grated Garlic : 1 tsp
  • Almond Powder or Ground Nut (Peanut) Powder : 1 tbsp
  • Ghee or Butter : 1 tbsp
  • Ajwain Seeds : 1 tsp
  • Water : 2-3 Cups
  • Salt and Pepper : To Taste
  • Grated Coconut For Garnishing 

  • First of all make a smooth paste of ragi flour in one cup of water.
  • Then heat ghee in one sauce pan. Add garlic and let it fry till get golden brown. 
  • Then add ajwain seeds, methi and little bit salt. Mix well and cook for 2-3 minutes.
  • Then add remaining water, salt, pepper, almond or ground nut powder.  This soup becomes little bit thick after cooling so add water according to that.
  • When water boils add ragi paste. Mix it well. Cook it for 4-5 minutes and  to avoid any lumps don't forget to stir in between. 
  • Serve this hot and healthy soup in a bowl with grated coconut garnishing.

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Carrot Apple Soup

गाजर सफरचंद सुप

  • Carrots: 2 Large
  • Apples: 1 Medium
  • Coarsely Chopped Onion: 1 Medium
  • Butter: 2 tbsp
  • Grated Ginger: 1 tsp
  • Vegetable Stock or Chicken Broth or Water: As Required
  • Salt, Black Pepper to Taste


  • Peel apple and carrots. Core apple and cut into 1 inch pieces. Chop carrot into small pieces.
  • Heat butter in heavy sauce pan. Then add chopped onion. Cook them until tender or light brown.
  • Then add carrots, apple, ginger, salt, black pepper, stock or broth or water. Stir well, heat to boiling over high heat. Then reduce the heat, cover and simmer until carrots are very tender.
  •  Remove pan from heat. Make smooth puree of this mixture. 
  • Serve this delicious soup with swirl of cream.

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Tandoori Brinjal (Eggplant) Slices

  • American Eggplant
  • Ginger - Garlic Paste
  • Garam Masala
  • Red Chilli Powder
  • Small Onion
  • Small Tomato
  • Coriander Leaves
  • Yogurt
  • Lemon Juice
  • Salt to Taste
  • Oil

  • Wash and cut american eggplant into around 1 inch thick slices.
  • Grind onion, tomato, ginger garlic paste, coriander, salt, garam masala, red chilli powder to smooth paste.
  • Transfer this paste into large bowl. Add yogurt and lemon juice and mix well.
  • Make 3-4 slits to each eggplant slice so that masala can go inside.
  • Coat all slices with masala very well. Let these slices marinate for 30-40 minutes.
  • Preheat oven on 350 degree F. Spray cooking on a baking tray. Arrange these marinated eggplant slices and brush remaining marinade on them. Then spray some cooking oil on them. Cook these slices till they become soft, brown. It will take approximately 10 minutes.
  • Serve these hot slices as a snack with any kind of chutney/sauce or serve with rice, roti.
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Medu Vada (Urad Daal Vada)

  • Skinless Urad Daal ( Skinless Blackgram Daal): 1 Cup
  • Finely Chopped Onion: 1/2 Cup
  • Finely Chopped Coriander: 1 tbsp
  • Finely Chopped Curry Leaves: 1 tsp
  • Cumin Seeds: 1 tsp
  • Shredded Fresh Coconut: 2 tbsp
  • Grated Ginger to Taste
  • Green Chillies to Taste
  • Salt to Taste
  • Oil to Fry
  • Wash urad daal 2-3 times and soak in enough water for 5-6 hours.
  • Grind daal to a smooth paste for long time with very very little water so that batter becomes very fluffy.
  • Then add remaining ingredients to the batter and mix well. If you make vadas immediately then they will not become very oily.
  • Heat oil in a kadai.
  • For making vadas, wet your hand and take small portion of batter. Make a small hole at the center of the batter with a thumb then slowly put in a oil. Add 2-3 vadas in a kadai at a time.
  • On medium heat deep fry these vadas from both sides till they become golden brown.
  • Remove these vadas and keep them on paper towel.
  • Follow this procedure for remaining batter.
  • Serve these hot vadas with any chutney, ketchup or sambar.

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