Recipe for Shrimp Spring Rolls and Peanut Butter Sauce | Guest Post

Shrimp Spring Rolls with Peanut Butter Sauce Foodeez Junction Photo Credit:

Who does not love Thai cuisines? It is one of the most delicious recipes one can ever taste! I am pretty sure that all of you have thought of creating their own version of shrimp spring rolls with peanut sauce as an appetizer.

Fresh shrimp spring rolls are very tasty! Their gummy like wrapper, fresh vegetables and shrimp will surely satisfy your cravings!

The recipe will taste more delicious if you will buy raw shrimp and cook it on your own. You can also prepare your own peanut butter sauce for good flavouring. So where should you begin?

Cooking is more fun if you have a clean workspace.

Prepare your working area by filling a bowl with lukewarm water. Slightly wet the surface of your chopping board to help prevent the rice paper from sticking onto it during preparation. Have all your ingredients ready and make sure that you have all the utensils and bowls needed at your workspace. Coat your serving platter with some sesame oil to help prevent the rolls from sticking to the platter.

Shrimp Spring Rolls Recipe

How to Make Shrimp Spring Rolls


The ingredients you would need to make Shrimp Spring Rolls

  1. Rice paper wrappers (your preferred size)
  2. 2 large carrots, sliced into matchsticks
  3. 2 medium red bell peppers, sliced into small strips
  4. 2 cucumbers, slicked into matchsticks
  5. Fresh basil and mint leaves
  6. 1 pound of freshly cooked shrimp

Now that the working area and ingredients are ready, you can start cooking!


  1. Soften the rice paper wrapper by dipping them into the water and swirling it until the whole surface is evenly moistened.
  2. Arrange the shrimp and vegetables on the wrapper, leaving at least an inch space at the edge.
  3. Drizzle a small amount of peanut sauce over the ingredients to add more flavours.
  4. After laying out the ingredients, you are now ready to wrap the rolls!
  5. Fold the bottom area of the rice paper until all are covered and sealed both sides of the wrapper towards the center.
  6. Arrange the finished rolls on a platter.

Peanut Butter Sauce Recipe

How to Make Peanut Butter Sauce Recipe


  1. ½ cup of creamy, unsalted peanut butter
  2. 2 tablespoons soy sauce
  3. 2 tablespoons rice vinegar
  4. 2 tablespoons honey or maple syrup
  5. 1 tablespoon lime juice
  6. 5 tablespoons water
  7. ¼ teaspoon salt

You are just a step away from serving your delicious recipe!


  1. To make your dipping sauce, mix the peanut butter, rice vinegar, soy sauce, lime juice, honey, water and salt.
  2. Make some adjustments to your seasoning to suit your taste.
  3. Transfer it to a small bowl and serve with the spring rolls.

The peanut butter sauce is also versatile. You can use it on salads. Enjoy cooking!

The guest recipe for Shrimp Spring Rolls and Peanut Butter Sauce is shared by Sarah Del Rosario. She is a mommy blogger, aspiring artist and Community Outreach Specialist at Bitemybun .

Thank you, Sarah to share the awesome recipes with Foodeez Junction.



How to Make Namak Para | Namak Pare Recipe for Snacks

Diwali is nearing, and again it’s the time when you start planning ahead for Diwali recipes. This festive season, you can add Namak Pare to the snacks list. Namak pare are easy to make and I’m sure, when you make the snacks with this namak pare recipe, you are definitely going to pat yourself! It’s easy-to-make and simple recipe.

All you need to do is gather the following ingredients on your kitchen table before proceeding. In fact, you should always gather every ingredient on the kitchen table to avoid hassles while cooking food. All you need for this quick snacks recipe is maida or all-purpose flour, kalonji or caraway seeds, ghee and salt to taste. You can use refined oil instead of ghee while making dough for namak pare.

Let’s make this easy snacks recipe at home today.

How to Make Namak Pare

  • Servings: 5-6
  • Difficulty: Easy
  • Print

A step by step guide to making simple and namak pare for snacks at home


  • 1 1/2 cups Maida
  • 2 tsp Ghee/Refined oil
  • Salt to taste
  • 1/2 tsp Kalonji
  • Water as required
  • Refined oil for deep frying


  1. In a mixing bowl, add maida, 2 tsp ghee, salt to taste and kalonji seeds.
  2. Mix them well.
  3. Knead the mixture into a tight dough by adding water in very small portions.
  4. Now divide the dough into three equal balls.
  5. Take one portion or dough ball and roll it with a rolling pin, just like you make rotis. But this one will be thick.
  6. Once you make it in roti form, take a knife and cut vertically, 1/2-inch in width.
  7. And now cut horizontally. The length is up to you this time. You can make namak pare small or bigger ones.
  8. Once you have cut them, with the help of a knife and using hands lightly transfer them on a plate.
  9. Repeat the process for the remaining portions.
  10. Keep aside.
  11. In a kadhai or deep frying pan, pour refined oil and heat.
  12. Once the oil is hot enough, add a handful of raw namak pare to it and deep fry on high flame.
  13. Fry all the namak pare in batches, do not overcrowd them.
  14. Transfer it on a thick paper so that it absorbs the excess oil.
  15. Have these namak pare with green chutney or sauce or as it is. You can store the rest in an air-tight container.

–Recipe and Images shared by Sara Khan


How to Make Lauki ki Sabzi | Easy Recipe for Bottlegourd

Lauki! Many people would make face like this. I couldn’t find the best face than this as I remember a few from my family itself making faces when they hear its lauki ki sabzi in lunch today. Lauki or bottle gourd veggie is common in most of the Indian houses. There are variations like some make lauki ki tamatar wali sabzi, lauki ka kofta and sometimes the plain and simple one lauki ki sabzi, the recipe for which I am sharing here. This is simple, healthy and can be made within fifteen minutes. So, if you are in a hurry for office, you can make this easily and pack in your lunchbox.

Known by various names — doodhi, dudhi, ghiya or lauki, it’s a healthy option for lunches or dinner. It’s light on the stomach. One of the best ways to check if lauki is good and fresh is to lightly pierce it with nails. If it pierces easily, it’s good to be bought.

Well, this might not pamper your taste buds like a spicy veggie, but it’s good for health and takes less time. With just a few ingredients, this lauki ki sabzi is easy to make.

Follow these simple steps, and you can make with this recipe an easy and tasty lauki ki sabzi.

How to Make Lauki ki Sabzi

  • Servings: 3-4
  • Difficulty: Easy
  • Print

A step by step guide to making a simple and healthy bottle gourd or lauki ki sabzi for breakfast or main course


  • 1/2 kg Lauki, chopped
  • 1 tbsp Zeera or Cumin seeds
  • 1 tbsp Refined oil
  • Salt according to taste
  • 1 Green chilly


  1. Heat a pressure cooker, add refined oil.
  2. Heat it on high flame for a minute.
  3. Add cumin seeds, let them splutter for 10 seconds.
  4. Add chopped lauki and stir fry on high flame for a minute.
  5. Add salt and chopped green chilly.
  6. Pressure cook for one whistle on high flame.
  7. Open the lid, and roast till the fat separates.
  8. Lauki ki sabzi is ready. Serve hot with parathas or rotis.

How to Make Easy and Plain Lauki ki Sabzi

This Lauki ki sabzi recipe is just easy and tasty. All you need to do is peel and chop the bottle gourd as shown below in pic. With your nail, pinch the inner flesh. If your nails slide in easily, it’s just perfect, you need not discard the seeds. But if the seeds are hard, you need to discard them off. This is an easy way to check whether to cook the bottle gourd or lauki with seeds or without seeds.

Bottlegourd or Lauki

The next step is to chop them in thick pieces; the bottle gourd pieces shouldn’t be too thin, else the sabzi will look like it has been mashed. Avoid thin slices.

Once you have chopped the lauki, put a pressure cooker on the heat. Let the water drops evaporate. Once the cooker is dry, pour one tablespoon refined oil and heat it on high flame for a minute. The oil must be hot by now. Add zeera or cumin seeds to it. Let the seeds splutter, but be sure they do not get burnt. If zeera seeds get burnt they will make the veggie bitter. So, make sure they do not get burnt.

How to make Bottlegourd or Lauki ki Sabzi

Add lauki pieces now and fry for a minute on high flame. Stir. Add salt and green chillies to the sabzi.

Close the lid of the pressure cooker and let it whistle just once. Open the pressure cooker and let the excess water from sabzi evaporate. Cook on high flame, and till the fat separates from the lauki ki sabzi.

Once the oil separates from lauki, switch off the flame and serve the sabzi with hot parathas or rotis.

And do not forget to share how did you find the recipe or if you had made it with my recipe, tag #foodeezjunction on Facebook or Instagram or Twitter or you can pin it to cook later.

Tips: The salt and chillies should be lesser before you pressure cook the lauki ki sabzi. You can adjust it while roasting after the whistle.

–Recipe and Images shared by Sara Khan


Snacks Time! A Quick Recipe for Sweet Corn Chat

Sweet Corn Chat is one of the easiest snacks to make. I would call it a recipe for those who have just started to cook. It’s easy!

You can bookmark this recipe for the time when the guests pay you a visit at home. A healthy snack for munching while chatting with your guests at home.

All you need to make this quick snack – sweet corn pellets and a few spices from your kitchen rack.

How to Make Healthy Sweet Corn Chaat

  • Servings: 2
  • Difficulty: Very Easy
  • Print


  • 2 cups Sweet Corn
  • 1 tbsp. Olive oil
  • 2 Green Chillies, roughly chopped
  • Black Salt according to taste
  • 3/4 tsp Black Pepper powder
  • 1 tsp Chat Masala
  • 1 tsp Zeera Powder


  1. Heat olive oil in frying pan, add green chillies. Fry for a minute.
  2. Add sweet corn pellets. Mix well.
  3. Now add all the ingredients mentioned above.
  4. Fry for seven to 10 minutes. Stir in between.
  5. Garnish with coriander leaves (optional).
  6. Serve the Sweet Corn Chat hot.


Take a frying pan, out it on low flame. Add olive oil and heat. Now add the green chillies and fry them. Once they are fried, add sweet corn pellets in the pan.

Mix. Let them coat well with oil. Add rest of the ingredients and mix. Adjust the taste of the salt accordingly.

Turn heat to medium flame and keep stirring in between. Fry for 7-10 minutes while adjusting the flame.

If you want you can garnish with freshly-chopped coriander leaves. I like this sweet corn chat without any garnish.

Serve hot.


  • You can use red Chilli flakes instead of green chillies.

The Cooking Marathon and Me

The Indian Blogger Awards 2017

I had to go at my mum’s, I had to see if all the things are in place. Out of love for home-cooked food, I thought of making a few things so that when my husband comes from office he could make and eat. I thought to make mushroom kababs as they go well to make a sandwich or a burger. I suggest you too to make and store such patties or kababs. It makes cooking a lot easier.

And now the story of the marathon starts! I cooked six cuisines all in a day and by myself! Woahhh…. 

Well, as I said, I’m travelling, I had to prepare something, and additionally when I checked my refrigerator, I found there were many things to be consumed otherwise, once I leave the house they would have been left unattended! And, thus, to avoid the wastage, I decided to cook.

What did I make:

Palak paratha – I’m yet to share the recipe for this one.

Mushroom ke Galouti Kabab – Mushrooms are just good to make kababs. These are healthy plus they take less time in cooking.

Fruit Custard – I’ll share the recipe soon for custard. By soon means really soon 🙂

Karele ki Meethi Sabzi – This one is my all-time favourite. I had rested bitter-gourds for quite a long time in my fridge and now it was the time to cook them. The only thing when you have to cook this veggie, you have to chop onions, a lot of onions! And it takes around one and half hours to cook at low heat. There was a point when I almost forgot that there is something on stove :p . You would not want to do this. So, put a reminder. The effort in your cooking is seen when you eat the food and you praise yourself. Such a thing is with me. When I cook literally good, I go gaga over it.

Tamatar Chicken – This one is my recipe. I just went with my instincts and yay, a successful attempt! The chicken was juicy and tender. The tomatoes’ gravy very well blended with Chicken and I absolutely loved it. Wait for it, the recipe will be out in some time. 

Hyderabadi Biryani – This was on special request. It was accompanied with raita  And now when I have started to make Hyderabadi Dum Biryani, I realised, it’s easy to make and less time consuming than people think it to be! It’s the marinade that takes time.

And I was damn tired.. a long day it was! Phew!

If you too did same at some point of time, I would love to know through comments below or #foodeezjunction on Facebook/Twitter/Instagram.

— Shared by Sara Khan


Introducing Your Sweet Obsession – Apple and Walnut Pie Nacho Crumble | Recipe by HRC India

The most unique dessert awaits you – Apple and Walnut Pie Nacho Crumble! Head to Hard Rock Cafe India and indulge! Available for a short time only.

This video was shared to Foodeez Junction by team Hard Rock Cafe India.


Chicken Bean Soup Recipe Made with Ray Cooking Spray | Product Review

This slideshow requires JavaScript.

Thank you Ray cooking spray (LB Industries PVT Ltd) team to send the product for review. All opinion is 100% mine.

This is the perfect time to review Ray cooking spray! I, recently, underwent gall bladder surgery and, thus, was advised to have less spicy and less oily food. Post surgery, I had to take just 2-3 teaspoons of oil in a day. Meanwhile, I got the Ray cooking spray Sunflower oil to be reviewed. Isn’t it the perfect time?

Why do I recommend this Cooking Spray?

I would suggest you to have a cooking spray on your kitchen shelf because this would be your important step towards maintaining a healthy lifestyle. Whatever you cook, whatever you make can require very less amount of oil, without compromising the taste. Thus, you can say bye-bye to those greasy foods, you’ve been eating till now. Ray cooking spray by LB Industries Pvt. Ltd. serves the purpose plus it retains the taste of the food.

Ray cooking spray is, currently, available only in Delhi, Mumbai, Hyderabad, Pune, Bangalore and Nagpur.

What Did I Make from Ray Cooking Spray?

How to Make Healthy Chicken Bean Soup

  • Servings: 1
  • Difficulty: Easy
  • Print

I’d been using this spray regularly to cook food these days. One of my favorites is Chicken Bean Soup. Here’s the recipe for Chicken Bean Soup.


  • 1 small sized onion, finely chopped
  • 1/2 cup spring onion, finely chopped
  • 1/2 cup Boneless Chicken pieces, roughly chopped
  • 1/2 cup green beans, finely chopped
  • 1/3 cup oats, soaked in 1/2 cup water
  • 2 glass water
  • Salt as per taste
  • 1/4 tsp Black pepper powder
  • 1/4 tsp Chat Masala
  • 2 Garlic cloves, finely chopped
  • Green chilli, as per your taste/requirement (I didn’t used it in this Chicken Bean soup)
  • 1/2 tsp oil (I used Ray cooking oil and sprayed just once)


  1. In a pressure cooker add/spray cooking oil. Heat it.
  2. Add onion and garlic cloves.
  3. Sauté till onions turn tender.
  4. Now add green beans, chicken and spring onion. Sauté for a minute.
  5. Add black pepper powder, chat masala, salt and water, and pressure cook for 3 whistles on medium flame.
  6. After three whistles, open the lid of the pressure cooker and add soaked oats. The flame of gas stove should be medium.
  7. Stir. If needed add more water. Let it cook for 4-5 minutes.
  8. The Chicken Bean Soup is ready!

Note: You can add 1 tsp tomato ketchup in the prepared soup. It tastes yum.

In all, I would recommend this product. If you have used Ray cooking spray or you made the soup from the given recipe, write to me in the comments below. And, don’t forget to like and follow Foodeez Junction on Facebook

— Shared by Sara Khan

How to Make Plain and Simple Sweet Dalia | Recipe

The Indian Blogger Awards 2017

It’s been quite a time I had blogged. I underwent a small surgery recently and so the irregularity in posts. It would be for quite sometime.

I have been taking dalia in breakfast and so thought to share the recipe for it. This one is sweet, simple and plain dalia recipe. Though, right now, I’m being treated as a patient I want to tell you there is no such thing called tasteless food. Follow some simple steps and you can make this one into tasty dalia.

This Simple and Sweet Dalia makes one bowl.


  • 1/3 cup Dalia
  • 1/4 cup Sugar
  • 1 1/4 cup Milk
  • A pinch of Salt


  1. Heat a pressure cooker, add Dalia.
  2. Dry roast dalia for a minute. 
  3. Add rest of the ingredients and close the lid of the cooker.
  4. Pressure cook for 3 whistles on high flame.
  5. Serve hot in a bowl.

How to Make Sweet Dalia

Heat pressure cooker on high flame. Now add dalia and dry roast for a minute.

Add milk, sugar and a pinch of salt. Close the lid of pressure cooker and let it whistle thrice. The flame should be high.

Switch off the flame and serve hot dalia.

— Recipe and Images shared by Sara Khan


It’s Never Late! Recipe for Malida, a Winter Dessert

Malida Recipe

Hey there,

I know it’s been a long long time, since I’ve talked to you. I was missing talking through my posts as (may be as) much you missed reading 🙂

Firstly, I’m wishing you a very happy and healthy 2017. It’s never late! Right?

The start of this New Year didn’t bring smiles to me this time. I was upset from quite a few days and so I’d locked (virtually, in my mind) and disconnected myself from the outer world for a few days; not completely though. Thoughts, those were only my friends, I kept fighting the bad ones (and still doing) and here I am, with a purpose again. I never stopped cooking during this time. It, kind of, gives me peace; I can think – the good and bad – I can focus. It gives me strength.

I don’t know if you have heard of Malida, try it once and you will love it. The recipe for this Winter cuisine is simple and healthy too.

Malida, pronounced as Maleeda, is popular in northern part of India especially Uttar Pradesh, and Bihar in eastern part. Basically, Malida is made with the leftover Bajra roti, jaggery and white butter or desi ghee. To give Malida a variation, you can make it with the leftover wheat flour rotis or like I’d made, with the leftover Madua ke Attey ki roti.

Madua flour and Bajra flour are similar, and so is the taste. But if you want to go with the authentic Malida cuisine, follow this Malida recipe; replace the Madua flour with that of Bajra. That’s it.

How to Make Malida at Home

  • Servings: 3
  • Difficulty: Very Easy
  • Print

A step by step guide to making Malida at Home; It's a mom's recipe


  • 1 Madua or Bajra ki Roti
  • 1 1/2 tbsp. Gur (Jaggery) powder
  • 2 1/2 tbsp. Desi ghee or pure ghee
  • A pinch of Elaichi (Cardamom) powder (optional)


  1. Tear the Madua ki roti in small pieces; use fingers.
  2. Add gur and mix it properly with the roti pieces.
  3. Now add ghee and mix again with a heavy hand; it should be as if you are trying to crush.
  4. Add cardamom powder and mix again.
  5. Heat this mixture in a microwave or a pan for 40-50 seconds.
  6. Serve Malida hot.

How to Make Malida, the Basic Recipe

If you don’t have a leftover roti, you can always make a fresh one.


Tear the Madua roti in small pieces. For the authentic Malida, you can take Bajrey ki roti. Use your fingers to tear the roti. You need to apply a little bit of power here 😀 .

Now, add jaggery or gur powder to it. I’d used organic jaggery, so it was  free of impurities. You can use whole gur but then you need to crush it.

Mix well. Add desi ghee and mix again. Now add a pinch of cardamom powder for flavor.

Heat the mixture in microwave for 40-50 seconds or heat it on a pan.

Malida is ready. Serve it hot.

I would love to hear from you. If you liked the recipe, hit like and if you have tried drop in a message in the comments section below. I would love to hear from you.

— Recipe Shared by Sara Khan


Sweet Potato Chat, Street-Food Style | Shakarkand ki Chat

This slideshow requires JavaScript.

Dieting?? Nah! It’s not meant for me. But the thought of putting on weight always haunts me. Is that your problem too?

I, once, had this dieting thing on my mind but healthy diet. And so, one of my friends recommended to have sweet potato chat. In delhi, Sweet potato Chat or Shakarkand ki Chat is a street food.

Now, after two years, when I’m really enjoying my work space – KITCHEN, I tried making at home and it was perfecto!!

The best part is, you can have this Sweet Potato Chat when hunger pangs hit you. It’s easy-to-make and a healthy recipe. You can even have it in snacks, like I do.

Sweet potatoes are relatively healthy and is recommended in pregnancy. However, I recommend you to consult your doc before trying it out. Sweet potatoes are good for diabetic patients too. It’s a superfood for them.

I had made this sweet potato chat recipe in a very simple and easy way. You can top this with green chilies’ chutney if you want.

How to Make Easy Sweet Potato Chaat

  • Servings: 3
  • Difficulty: Easy
  • Print


  • 3 medium-sized Sweet Potatoes, peeled and chopped
  • 1/2 tsp Kala Namak (Black Salt)
  • 1/2 tsp Chat Masala
  • 1 tsp Zeera (Cumin) powder
  • 1/2 tbsp Olive oil
  • 1/2 cup chopped Spring onions’ shallots
  • Green chillies’ Chutney (optional)


  1. Heat a pan.
  2. Add chopped sweet potatoes to the pan.
  3. Pour olive oil on the sweet potatoes. Saute on low flame for 5 minutes. Keep stirring.
  4. Close the lid for 1 minute, 30 seconds.
  5. Open the lid, saute for another minute.
  6. Add black salt, chat masala and zeera powder and stir.
  7. Switch off the flame and serve hot with or without green chillies’ chutney or garnish with spring onion shallots.

  • You can store the peeled and chopped sweet potatoes or shakarkand for 3 days in refrigerator.

— Recipe Shared by Sara Khan


Tamatar Biryani Recipe | How to Make Chicken Tomato Biryani in Cooker

Tamatar Chicken Biryani

Merry Christmas!

Gifts are a way to show your affection towards loved ones. For me it’s a way to express love; it doesn’t matter what the cost of the gift is, all that matters is the way of love and gratitude we show through those tiny things that matter to them.

I’m not writing the recipe straightaway… but want to share a bit of my thoughts and would love to know what you think on it.

I’m always up for surprises. It just brightens my day. Surprises and gifts are inter-related. Here’s something to think over. How would you feel when your most dearest one says that he/she has a surprise for you and when they come home they hand over the paper bag to you too only for you to find that the gift was for someone else! Ironical!!

Do not forget to fill out our small survey. If you haven’t We would love to hear your Opinion to make Foodeez Junction a better place for you.

I love gifts as much as I love Biryani and so here is another variation of Biryani which my mom makes at home — Tomato Chicken Biryani. While writing again I’m salivating 😀 Only a biryani lover would understand.

Well, as usual I’d a long list of food to-be-made by mom, whenever she visits at home or vice versa. This time when she visited me, I’d demanded for Kadhi and Tamatar Biryani. This one is just a simple biryani with less spices, unlike the traditional one, but tastes awesome. Believe me it will leave you wanting for more.

How to Make Tamatar wali Chicken Biryani in Pressure Cooker

  • Servings: 3-4
  • Difficulty: Medium
  • Print

A step by step guide to making one cooker Tomato Chicken Biryani; It's a mom's recipe


  • 500 gm Chicken, pieces (with or without bone)
  • 3 cups Basmati Rice, soaked in water for 30 minutes.
  • 2 big-sized Tomatoes, chopped
  • One 1-inch Cinnamon stick
  • 2 Tejpatta (Bay leaves)
  • 1 Green Elaichi (Cardamom pod)
  • 1 medium-sized Onion, finely chopped
  • 1 tbsp. Ginger-garlic paste
  • 1 tbsp. Mustard oil
  • 2-3 Green chillies, finely chopped
  • 1/2 cup Mint leaves
  • 2 tsp Lemon juice
  • Salt as per taste
  • 2-3 cups Water
  • Dhania patta or Green coriander leaves for garnish


  1. Take a pressure cooker. Heat mustard oil.
  2. Add tejpatta, cardamom pod and cinnamon stick. Saute for 10-15 seconds.
  3. Add finely chopped onions. Stir fry on medium flame till golden.
  4. Add ginger-garlic paste, stir fry for 15 seconds.
  5. Add green chillies and chicken pieces. Saute for 2 minutes.
  6. Add half cup of water and pressure cook for 2 whistles.
  7. Open the lid and fry for 3-4 minutes on medium flame.
  8. Now add rest of the ingredients – soaked rice, lemon juice, tomatoes, salt, mint leaves, coriander leaves and water.
  9. Pressure cook for 2 whistles.
  10. Biryani is ready!


Firstly, soak the rice for 30 minutes if you haven’t done it yet. This process gives much longer rice when cooked. For biryanis, I always use basmati rice.

Tamatar Chicken Biryani Recipe

Take a pressure cooker, put it on heat. Add mustard oil and heat it. Add tejpatta, cardamom pod and cinnamon stick. You will get a nice aroma with these spices in tomato biryani. Saute for 10-15 seconds.

Add finely chopped onions and stir fry on medium flame. Once the onions start to turn golden, add ginger-garlic paste. Mix and saute for 15 seconds.

Tamatar Chicken Biryani Recipe

Add green chillies and chicken pieces now. Fry for 2 minutes. Add half cup of water and close the lid of pressure cooker. Turn the stove to high flame and let the cooker whistle twice. Open the lid and fry the chicken pieces for 3-4 minutes on medium flame.

Add basmati rice, chopped tomatoes, mint leaves, salt, lemon juice and coriander leaves. Mix and add water. To make a perfect Biryani, the water level should be 1/2 inch above the rice level.

Pressure cook on high flame for 2 whistles. Tomato Biryani is ready! You would not need raita with this biryani.


A Simple and Easy Way to Make Arhar Dal | How to Make Tur Dal

Arhar Dal Recipe

Arhar Dal is a very commonly cooked lentil at Indian homes, be it lunch or dinner. There are innumerous ways you can cook Arhar dal. But this simple and easy Toor/Tur or Arhar Dal is one of my favourites.

I call it an easy one because you just need to put everything in the pressure cooker and see the magic! This is simple and tasty. You can even have it instead as a pigeon pea or Arhar dal soup.

How to Make Simple Arhar ki Dal

  • Servings: 4
  • Difficulty: Easy
  • Print


  • 1 cup Arhar Dal, soaked for an hour
  • 1 big Tomato, chopped
  • 2 Green Chillies, roughly chopped
  • 1/2 tsp Haldi (Turmeric) Powder
  • Salt as per taste
  • 1 1/2 glass Water

For Tempering

  • 1 tsp Desi (Pure) Ghee
  • 4-5 Garlic Cloves, Chopped

For Garnishing

  • 1/2 cup Coriander leaves, chopped


  1. Put soaked arhar dal, haldi powder, chopped tomatoes, green chillies, salt and one and half glasses of water in a pressure cooker. Cover the lid.
  2. Put the cooker on high flame and let it whistle for four-five times. Turn off the flame.
  3. In a tempering pan, add ghee and chopped garlic. Fry garlic till golden.
  4. Open the lid of the cooker and temper the dal.
  5. Garnish with chopped coriander leaves and serve Arhar Dal hot.


You need to soak arhar dal first. Wash for 3-4 times and then soak in enough water for an hour. Once soaked, remove the water and …. let’s cook!

In a pressure cooker, add the soaked dal, one and half glasses of water, chopped tomatoes, salt, green chillies and turmeric powder. Close the lid of the cooker and put it on gas stove. Turn the stove to high flame and let the cooker whistle 4-5 times.

If you have time, you can cook on low flame for 3 whistles to avoid the water spilling from the cooker.

Turn off the cooker. Let the steam to settle. By the time let’s prepare cloves for tempering. Take a pan to temper the arhar dal, put it on heat, low flame preferably. Add ghee and chopped garlic cloves. Fry the garlic cloves till golden.

Open the lid of the pressure cooker and temper the dal now. Mix.

Garnish with freshly-chopped coriander leaves and we are here with simple arhar ki dal. Have it with rice and achar or dhania chutney and stay happy 🙂 Simple food is the Best one!

Do not forget to share your cooking experiences to me via Facebook, Twitter or Instagram. All you have to do is use the #foodeezjunction and share or you can write in the comments section below.


  • If there are medium-sized tomatoes at your home, take one and half tomatoes, and if there are small ones, take two.

— Recipe and Images Shared by Sara Khan

Soybean Kabab Sandwich Recipe and a News to Share!

List for Debut Food Blog of the Year, 2016

Weekends are special. Isn’t it? You get to watch movies, shop and hop to food joints and may be plan a short tour. Last weekend was as special to me too!

The food blog nominations have been announced, and Foodeez Junction is nominated among the Debut Blogs of the Year, 2016 by the FBAI (Food Bloggers Association, India).

List for Debut Food Blog of the Year, 2016
Find out the Full List of the Nominations Here

I did a happy dance! Yayyyy! Plus, my Facebook followers are more than 1000 now, target achieved before the end of the year! High Five! We did it! Thank you for hearing and reading, and writing to me. I would love to hear more and more from you.

Oh, I almost forget. I celebrated in my own way. After checking out on my IFBA nominations, I’d made Soybean Kabab Sandwich followed by Butterscotch Ice cream 😀 . I’m really sorry that I didn’t clicked pic but I’m sharing the recipe for it. It’s healthy and it’s tasty too. Trust me, you will like it.

Get the recipe for Soybean Kabab here.

How to Make Healthy Soybean Kabab Sandwich

  • Servings: 2 Sandwiches
  • Difficulty: Easy
  • Print



  1. Heat an iron griddle. Switch the stove to low flame.
  2. Put all four bread slices on griddle. Pour 3-4 tsp olive oil on it. Spread oil evenly.
  3. Once one side is crisp and brown, flip to make it crisp and brown. Add olive oil if needed.
  4. On 1 slice of bread spread thin layer of mayonnaise. Put and and half Soybean Kabab over it. Spread evenly.
  5. Put chopped cabbage, and some green chilli sauce.
  6. Take another slice of bread and apply a thick layer of tomato sauce. Put it over the Kabab slice.
  7. Repeat for the rest of the slices.
  8. Soybean Kabab Sandwich is ready.
  9. Be prepared, the Sandwiches will Vanish as soon as you serve them 😉 !!

You can grill the bread slices or make this sandwich in Sandwich Maker too. It’s up to you. I liked it crisp.




November 2016 Roundup

November Roundup

Hey Foodeez,

It’s December! This month always reminds us that time flies by and we are going to get a year older. Have you thought of doing something yet for yourself? No, I’m not talking about New Year resolutions – we always make an unrealistic approach through them. I’m talking about doing something really, something that you love and had wanted to do from long time. Don’t say, you don’t have enough time. It’s just that you need to pull your socks and get started.

Just like I did by launching Foodeez Junction in February 2016! And there will be another wish-to-fulfilled in 2017. I’m working on it. You’ll know gradually about it 🙂

It’s time to share the recap of November. If you have tried any of the recipes, visited any of the reviewed restaurant or used the products mentioned after reading my reviews, please drop your message in the comment section below or just email me at or message me by tagging #foodeezjunction on Facebook, Instagram or Twitter. I’ll love to hear from you.

Did you checked out FJ’s Facebook page yet? I would suggest you to connect with us there too, as lots and lots of things get updated there.

Here’s the round up on what all happened on Foodeez Junction in November, 2016:

  1. Apple Pie Recipe

    Apple Pie RecipeStarting with my favourites and one of the popular recipes of November – Apple Pie Recipe. If you still haven’t made this pie, now is the time. Just grab your chef’s hat and cook.

  2.  Aloo Palak Recipe

    Aloo Palak foodeezjunction.comAnother popular post from November. As winters are approaching, this simple Aloo Palak is a must-have in your Winter Meal plan.

  3. Kausani’s Food Trail Account

    Madua ki Roti, Bhatt ke Dupke and Badee ki Sabzi
    Madua ki Roti, Bhatt ke Dupke and Badee ki Sabzi

    Just loved the place. Click to read more and if you are planning a trip to this small-but-beautiful hill station do not think, just pack your bag and start now. If you need any guidance or tip, connect to me at or simply drop your message in the comments section below.

  4. Karonda ka Achar

    Karonde ka achar foodeezjunction.comThis one is the first pickle recipe on Foodeez Junction and of course my favourite.

  5. Gulab Jamun, Guest post by Anu Yalo from Tastebuds

    jamun.jpgIndian food is incomplete without a dessert, and so here it is. A guest post by Gulab Jamun made from bread! Mmmmm Tasty!

  6. Kenny Rogers Roasters Restaurant Review

    Kenny Rogers Roasters Restaurant ReviewEverytime I see this pic, I start craving for this Non-veg platter at Kenny Rogers Roasters. Try it out if you are in Delhi NCR and do share your experience there with me in the comments section.

  7. Bread Pakora Recipe

    Bread Pakora Foodeezjunction.comA recipe for snacks… it’s delicious. You cannot resist Bread Pakoras.

  8. Caramelised Cornflakes Namkeen

    Caramelised Cornflakes Namkeen Mixture

    A healthy recipe for you to munch.

  9. Tamatar ki Chutney

    Chilli Tomato Chutney
    Chilli Tomato Chutney

    This chutney goes well with Tehri or Besan ki Roti. We’will be sharing recipe for besan ki roti soon.

  10. Egg in a Bun!

    img-20161112-wa0010.jpgEggilicious! We are experimenting and developing various recipes made with eggs. More Egg recipes will be followed soon.