Archive for ‘On the streets’

March 11, 2015

Simple Paneer Wrap

I always had a feeling in mind that making a wrap was time consuming. Mixed up few recipes online as usual and finally I tried this simple paneer wrap. My family loves wraps n frankies. They are perfect for kid’s lunch box or breakfast .

I’ve used wheat flour and I always avoid maida coz of its disadvantages.

simple paneer wrap


1. All purpose flour  /wheat flour -1 cup
2.Salt to taste
3. Oil- ½ tspn
4. Paneer(sliced) – 1 cup
5.Green Capsicum(sliced)- 1 cup
6. Red Capsicum(sliced)- 1 cup
7. Cumin seeds- ½ tspn
8. Onions(sliced) -1 cup
9. Tomatoes- 1 cup
10.Ginger Garlic paste -1 tsp
11. Turmeric -½ tsp
12. Red chilly powder -1 tsp
13. Coriander powder- ½ tsp
14. Coriander leaves -1 bunch
15. Cabbage lettuce- 3-4
16. Green chillies- 1 tsp
17. Vinegar as required


In a bowl take wheat flour, salt, water and some oil to make a dough and rest it for 10 mins.
For preparation of stuffing :

In a hot pan first add oil, cumin seeds, sliced onions and salt and saute them, add tomatoes, ginger garlic paste, turmeric and cook it well.
Once the tomatoes are mashed, add red chilly powder, coriander powder, bell peppers and fry them for 2 mins.
Now add paneer and coriander leaves. After mixing just switch off the flame.

Now Make fine thin roti’s and roast them on hot tavva with some oil on it.

For stuffing , place the roti on a clean flat surface . Place the cabbage lettuce on the roti and fill it with the paneer stuffing. Add finely chopped green chillies soaked in vinegar, sliced onions and roll it up tightly and serve hot with your favourite sauce .

April 18, 2012

Simple Chana Chaat

Preparation time: 10 min
Cooking time: 20 min
Serves : 4
Source : Sailu’s Kitchen


1. Boiled Chick Peas – 1 cup

2. Onion, finely chopped – 1

3. Tomato, finely chopped – 1

4. Coriander leaves – 1 tbsp

5. Chilli powder / Pepper powder – pinch

6. Salt – to taste

7. Chaat Masala – 1/2 tsp

8. Lemon juice –  dash


Combine all the ingredients and serve.



July 2, 2011

Bombay Pav Bhaji

Bombay Pav Bhaji from Sanjeev Kapoor’s cook book !


1.Potatoes, boiled and mashed – 4 medium
2.Tomatoes, chopped -4 medium
3,Onions, chopped – 2 medium
4.Green capsicum, chopped deseeded – 1 medium
5.Cauliflower, grated – 1/4 small
6.Green peas, shelled – 1/4 cup
7.Ginger, chopped – 1 inch piece
8.Garlic – 8-10 cloves
9.Oil – 3 tblsp
10.Green chillies, chopped –  3-4
11.Pav bhaji masala – 1 1/2 tablespoons
12.Salt to taste
13.Butter – 3 tblsp
14.Pav – 8
15.Fresh coriander leaves, chopped – 1/4 cup
16.Lemons, cut into wedges 2
Boil green peas in salted water till soft, drain, mash lightly and set aside.
Grind ginger and garlic to a fine paste. Heat oil in a pan and add three fourth quantity of onions. Sauté till light brown.
Add green chillies and ginger-garlic paste. Stir-fry for half a minute.
Add half the quantity of tomatoes and cook on medium heat for three to four minutes, stirring continuously or till oil separates from the masala.
Add capsicum, mashed peas, cauliflower, potatoes and one and half cups of water.
Bring it to a boil and simmer for ten minutes, pressing with back of the spoon a few times, till all the vegetables are completely mashed.
Add Pavbhaji Masala, salt and remaining tomatoes.
Cook on medium heat for two minutes, stirring continuously.
Heat half of the butter in a thick-bottomed pan or a tawa.
Slice pav horizontally into two and pan fry in butter for half a minute, pressing two or three times or till pav is crisp and light brown.
Garnish the bhaji with chopped coriander leaves, remaining butter and serve hot with pav accompanied with remaining chopped onion and lemon wedges.
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