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

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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
  • Time: Preparation = 5 minutes | Cooking = 20 minutes
  • 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


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

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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 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
  • Time: 10 minutes
  • 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

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
  • Time: 10 minutes
  • 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.




Bread Pakora with Potato Stuffing Recipe | How to Make Aloo Bread Pakora

Bread Pakora

When you want to eat something chatpata in snacks, this Bread Pakora recipe is going to help you! These bread pakoras are crispy and spicy. These deep-fried Indian snacks have an appetizing taste. They go well with green chutneys or khajur ki khatti meethi chutney. I’ll be sharing these two recipes of chutneys soon.

As we move from state to state, these pakoras gain different names like in Maharashtra and Karnataka they are known as bajji.

Bread Pakoras are popular as street food in northern part of India. Mainly there are two types of bread pakoras :

  1. Bread pakoras stuffed with potatoes
  2. Bread pakoras without stuffing

The one with potatoes are more-in-demand at my house. I, sometimes, pack bread pakoras in my kiddo’s lunch box too.

Here’s the recipe of Bread Pakora. Don’t blame me if I didn’t warned for the yummy aroma. It can increase your appetite!

How to Make Bread Pakora

  • Servings: 6 Bread Pakoras
  • Time: Preparation Time 20 Min | Cooking Time 25 min
  • Difficulty: Medium
  • Print


  • 12 slices white bread/brown bread, cut in triangle shape
  • 3-4 Aloo (potatoes), boiled and mashed
  • 1 cup Besan (gram flour)
  • 1/2 cup chopped green Coriander leaves
  • 1/2 tsp Zeera (cumin ) powder
  • 1/2 tsp Garam masala (all-spice powder)
  • 1/2 tbsp Amchur powder (Dried Mango powder)
  • Salt as per taste
  • 3-4 Green Chillies
  • Refined oil for deep frying
  • 1/2 tsp Red Chilli powder; if you want more spicy you can adjust the taste by adding more chilli powder.
  • Water


  1. Cut each bread slice in triangular shape. Cover and keep them aside.
  2. In a bowl, add boiled and mashed potatoes, zeera powder, garam masala, amchur, salt, green chillies and coriander leaves. Mix well and keep aside.
  3. In a bowl take besan, add 2 pinches of salt, red chilli powder and some coriander leaves, and make into a smooth runny batter. Keep aside.
  4. Take a slice of bread, put the aloo filling over it, cover with another slice and lightly press.
  5. Repeat for all the bread slices.
  6. Heat refined oil in a wok.
  7. When the oil is hot enough, take bread pakora, one at a time, dip in the besan batter and put in the hot oil for deep frying.
  8. Take it out on a kitchen towel. Repeat till all the pakoras are fried.
  9. Serve with dhaniya chutney or tomato ketchup.


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I’d used white bread to make Bread Pakoras, you can use brown bread instead. Firstly, cut the bread slices in the triangle shape and keep them aside. Cover.

Take boiled and mashed potatoes in a bowl. Add zeera, amchur, garam masala, salt, green chillies and freshly chopped green coriander. Mix well.

In a deep bowl take besan or gram flour, add 2 pinches of salt, red chilli powder and some coriander leaves. Make batter by adding water slowly into it. The batter should not be too thick nor too flowy. Keep aside.

Now take one sliced triangular bread, keep it on a plate, put the potato masala stuffing over it and cover it with another slice of bread. Repeat the same process for all and keep them aside.

Now it’s time heat oil in a wok or kadhai for deep frying the bread pakoras. As soon as the oil is hot take the bread pakora and dip into the besan batter. Coat well. You can take the help of spoon or fork. Immediately put this bread pakora to the wok for deep frying.

Fry it on low to medium flame and keep flipping pakora so that it is fried properly. Fry till it turns brown in colour. Do not let it burn. Take it out on a paper towel to get rid of excess oil.

Repeat the process for all Bread pakoras.

Take the Bread Pakoras in a serving plate, and have with spicy green chutney or tomato ketchup, whichever way you like.


  1. Quickly coat the besan batter on the bread pakoras. Do not let them sit for a minute or two else the bread will absorb the moisture making it difficult for you to fry.
  2. Do not fry the bread pakoras on high flame.
  3. While mixing the mashed potatoes check the taste of salt and chillies. It shouldn’t be bland.

— Images and Recipe Shared by Shumayala Khan

Disclaimer: This post may contain affiliate links for the products that I recommend. If you buy those items through the links we will earn a commission; it will help us in running our food blog Foodeez Junction.


Veg Bruschetta Recipe | Guest Post

Veg Bruschetta Guest Recipe by Dr. Oetker

Thank you Dr. Oetker FunFoods Creative Kitchen to share an Exclusive Recipe of Veg Bruschetta with Foodeez Junction.

How to Make Veg Bruschetta

  • Servings: 6 Slices
  • Time: Preparation = 10 minutes | Cooking = 10 minutes
  • Difficulty: Easy
  • Print


  • 2 tsp Vegetable Oil
  • 2 Garlic Cloves, chopped
  • 1 small Onion, chopped
  • 60 g Sweet Corn Kernels
  • 1 medium Tomato, chopped
  • 100 g Spinach, blanched and shredded
  • Salt
  • Black Pepper Powder
  • 50 g (3 tbsp) Dr. Oetker FunFoods Garlic Mayonnaise
  • 6 slices French Bread, toasted
  • 3 slices Cheddar Cheese, cut into thin strips


  1. Heat oil in a nonstick pan (low flame).
  2. Add garlic, onion, sweet corn, tomato, spinach and sauté for 2 minutes.
  3. Season with salt and pepper and leave it aside till it cools down.
  4. In a bowl, add above mixture with 3 tbsp garlic mayonnaise and mix well.
  5. Take slices of french bread, spread remaining garlic mayonnaise and apply filling.
  6. Garnish it with cheese strips and serve warm.

Disclaimer: Foodeez Junction team had received the Dr. Oetker Garlic Mayonnaise for review. We are not sponsored by or affiliated with Dr. Oetker. Since we really liked the product, we are sharing this guest post.


Apple Pie Recipe | How to Make Apple Pie from Scratch

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Apple Pie, this is an easy recipe. The name, apple pie, itself makes it so tempting that I would want to eat again! I just love to have it.

It might look that Apple Pie Recipe is hard but I assure, it is not. You only have to follow these simple steps and that’s it.

Follow these simple steps to make a perfect Apple Pie and don’t forget to share your experiences when you make it 🙂

How to Make Apple Pie

  • Servings: 2
  • Time: Preparation = 45 minutes | Cooking = 35 minutes
  • Difficulty: Medium
  • Print

A step by step Recipe to make Apple Pie from scratch


Pie Crust

  • 3 cups Maida (All-purpose flour), Seived twice
  • 3/4 tsp White Salt
  • 1 tbsp. Sugar
  • 3/4 cup Olive Oil
  • 1/4 cup Cold Milk 

For Apple Pie Filling

  • 3 medium-sized Apples
  • 1/2 tsp nutmeg, grated
  • 1 tsp Cinnamon powder
  • 1/2 cup powdered Sugar
  • 1/4 cup Maida (All purpose flour)
  • 2 tsp Lemon juice
  • Pinch of Salt

For brushing

  • Cold Milk to brush over the crust


Make Pie Crust First

  1. Sieve all-purpose flour twice.
  2. Sieve salt and sugar and mix with the flour.
  3. Add olive oil and mix with the flour. The flour will become crumbly.
  4. Add a tsp by tsp cold milk while folding the flour to make a dough. Do NOT overdo the dough.
  5. Once the Apple pie dough is ready, clean the working surface so that you can roll the dough to a flat disk.
  6. Divide the dough into two equal parts.
  7. Take one part and start rolling the dough in a flat disk. Roll in one direction. The thickness should be equivalent to a tablespoon’s thickness.
  8. Roll it slightly bigger than your mould.
  9. Carefully put the rolled pie crust in the mould, evenly spread.
  10. You can cut off the portion that exceeds the mould.
  11. Cover the mould and refrigerate for 30 minutes.
  12. Now, let’s work on the second part of dough.
  13. Roll the dough into flat disc or rectangle.
  14. Cut it into 10 or more equal slices. The slices should be broad enough.
  15. Cover them and refrigerate till you make Apple Pie filling.

How to Make Apple Pie Filling

  1. Peel the apples and cut them in slices.
  2. In a bowl, put all the slices, and add all the ingredients mentioned above in the Apple Pie filling list.
  3. Mix gently. Keep aside. Do NOT let it rest.

Making and Baking Apple Pie

  1. Preheat the oven for 200 degree Celsuis.
  2. Take out the mould with the apple pie crust and the sliced portions too from refrigerator.
  3. Bake for 5 minutes at 200 degrees (This is to prevent the crust from getting soggy).
  4. Arrange the apples from the filling in the crust.
  5. Once the apples are arranged, arrange the crust slices over it, you can do it crosswise.
  6. Brush cold milk over it.
  7. Bake for 200 degree Celsius for 15 minutes.
  8. Brush cold milk over the pie again.
  9. Bake another 15 minutes at 180 degrees.
  10. Take it out from the oven and here it is!
  11. We liked the Apple Pie to be served hot. You can have it cold too. Or with ice cream or whipped cream.

Tips to Making a Perfect Apple Pie

  • Do not let the Apple Pie filling to stand for more than 2 minutes.
  • Do not use sour apples.
  • You can also use two varieties of apples – green and red, in the pie filling.
  • Brush the pie with cold milk at least twice, so that it turns brown.
  • Do NOT overcook.

Do not forget to tag us #foodeezjunction with your Apple Pie pics on Facebook/Instagram/Twitter.

— Recipe and Images shared by Sara Khan


The Egg Magic! Easy Recipe for Egg in a Bun

Egg in a Bun recipe

Let’s see what happens when these two lovely ingredients – bun and egg – come together, what do we get… it’s a heavenly pleasure in disguise!

Yes, I say disguise because when you just make a cut with knife, you see how beautiful a food could look! This is just not an attempt to tempt you but a true pleasure 🙂

How to Make Egg in a Bun

  • Servings: 1
  • Time: 10 minutes
  • Difficulty: Easy
  • Print

A simple and fun way to have an Egg in a Bun


  • 1 White Egg
  • 1 Burger Bun
  • 1 tsp Salted Butter
  • 1 tsp Olive Oil

For Garnishing

  • Black pepper powder
  • White Salt
  • 1/4 cup Thinly Sliced Cabbage
  • 1/2 Spring onion shallots, chopped
  • Mozarella Cheese


Prepare the garnish first.

  1. Cut the burger bun into half, vertically. One half should be thick enough.
  2. Now just take the thick portion bun and cut out a circle at the middle.
  3. Toss the cut-out circle of the bun on a hot griddle. Apply olive oil. Cook till crisp. Now garnish with cabbage, spring onion shallots, black pepper powder and salt. Keep it aside.
  4. Take a griddle, heat olive oil and put the bun on it. The flame should be low.
  5. Crack an egg and put right in the circle of the bun.
  6. Let it cook for 3-4 minutes or till the time it settles and is ready to be flipped.
  7. Flip the bun with the egg now. Put butter on the sides. After 40-50 seconds, the egg will leave the griddle.
  8. This is the right time to take it off from the griddle.
  9. Garnish with cheese, black pepper and salt, and mozzarella cheese.
  10. Serve with crisp circled bun we had made earlier.


Caramelised Cornflakes Namkeen

Caramelised Cornflakes Namkeen Mixture

I had shared Cornflakes Namkeen mixture recipe, months back. This Caramelised Cornflakes Namkeen is another version which I’d experimented yesterday and it was successful.

How to Make Caramelised Cornflakes Namkeen

  • Servings: 10-12 small bowls
  • Time: 10 minutes
  • Difficulty: Very Easy
  • Print

This is a Simple Namkeen, ideal for munching anytime you want to


  • 5 cups Cornflakes
  • 3 tbsp Daliya
  • 2 tbsp Chana dal
  • 15-20 Curry leaves
  • 3 tbsp Peanuts
  • 2 tbsp Sugar
  • 1 tsp Black pepper powder
  • 1/2 tsp Black salt
  • 1/2 tsp White Salt
  • 3 tsp Amchur powder
  • 2 tsp Rai
  • 3 tbsp Olive oil


  1. Heat Olive oil in Kadhai or a deep pan.
  2. Add peanuts and chana dal. Roast them in oil for a minute in high flame. Keep stirring.
  3. Now add daliya, rai, curry leaves and fry for another minute. Let it crackle.
  4. Do not let the peanuts get burnt.
  5. Add sugar and mix. Lower the flame and stir for 10 seconds.
  6. Add cornflakes and mix. Now turn the flame to high.
  7. Sprinkle white salt, blacksalt, black pepper powder and amchur powder evenly and mix.
  8. Keep stirring for 2 minutes till the cornflakes turn golden.
  9. Switch off the flame. Mix the cornflakes namkeen mixture again and immediately transfer the namkeen to another pan.
  10. After every 5 minutes just mix the namkeen evenly. Repeat this step for 15 minutes. This step is important as it will not allow the caramel to form into a hard mixture.
  11. The caramelised cornflakes namkeen mixture is ready!!
  12. Store in an air-tight jar.

— Recipe and Image shared by Sara Khan


Feel the Jungle in Mumbai with Rainforest | Press Release

Rainforest in Mumbai

Rainforest, a ‘Jungle’ theme-based Restro-Bar had rolled out a campaign this Diwali named as ‘Ek Diya Jawaano Ke Naam‘. Diwali, celebrated with much pomp and glory at the end of autumn in India, is popularly known as “the festival of lights”. As bit by bit, every corner of the country lights up — with diyas, with the sparkle of a firecracker in the sky and with the brightest of smiles.

While every Indian celebrates the festival pompously, there are soldiers who don’t even remember when did they celebrate their last Diwali with their families. The purpose of the campaign was to establish an emotional connect between the civilians and the soldiers during festival. While conducting the campaign, Rainforest gave away Diyas to the customers, urging them to light them in the name of the brave soldiers who are guarding the borders so that everybody can celebrate this festival safely.

The whole idea of the campaign was to pay a tribute to the ones who sacrifice their lives guarding the nation. While explaining about the campaign, Rohan Abbott, Partner, Rainforest said, “We all celebrate Diwali with a hope without even realizing that there are soldiers who can’t even wish their families. With this campaign we are playing our role in empathizing with the martyrs and their families. We are glad that our customers are also supporting us in this initiative”. 

The campaign was constantly gaining momentum and turning into a social cause through their social approach.

Rainforest in Mumbai

About Rainforest

Rainforest is Forest theme-based Resto-Bar which is located in heart of Mumbai with its four exclusive outlet and offers amazing multi-cuisine dishes with an authentic sea-food variety with the ‘Jungle” ambience. The concept of this place is to give the comfort by indulging with the people through their finger-licking dishes and refreshing mocktails and cocktails.

Wait wait….. though we are done with the Press Release, here is something for you. This is the guest recipe as shared by the team Rainforest with Foodeez Junction.

Spaghetti with Roasted Pumpkin Seed Pesto Sauce


  • 30 gm Roasted pumpkin seeds
  • 30 gm Basil leaves
  • 30 ml Olive oil
  • 30 gm Parmesan cheese
  • 15 gm Garlic
  • Salt to taste
  • 200 gm Spaghetti
  • 50 gm Bell peppers


  1. Coarsely Blend pumpkin seeds, basil leaves, olive oil, Parmesan cheese and garlic. Pesto sauce is ready.
  2. Keep aside.
  3. Now boil the spaghetti pasta and mix the prepared pesto sauce.
  4. Adjust seasonings and serve hot garnished with some Parmesan cheese and roasted pumpkin seeds.

Note: You can use this pesto sauce in sandwiches and salads also as an healthy alternative.

Fresh Green Salad with Pumpkin Seeds


  • 30 gm Pumpkin seeds
  • 50 gm Cucumbers
  • 50 gm Tomatoes
  • 50 gm Bell peppers
  • 30 gm Carrots
  • 30 gm Zucchini
  • 50 gm Ice berg lettuce
  • 15 gm Olives
  • 30 gm Feta cheese
  • 50 ml French dressing
  • Salt
  • Crushed black peppercorns
  • Red chili flakes


  1. Cut dices of vegetables and toss it up with French dressing.
  2. Adjust seasonings and chilly flakes as per taste.
  3. Serve cold topped with feta cheese and pumpkin seeds.

Note: The Recipes and Press Release were published as shared by the team Rainforest. We haven’t tried and tested the above-mentioned recipes.


Aloo ki Kachori – a Special Holiday Snack

Aloo Kachori

The Indian Blogger Awards 2017
Aloo ki kachori is typically a north Indian dish. You can take it in snacks and if you are a kachori lover, you would definitely want to have it in breakfasts too.

Kachori is a deep fried, crispy and flaky pastry, similar to samosa. But it is different in shape and taste, and the ingredients too. You can make kachoris from peas, aloo, moong dal, urad dal or keema stuffing. I chose to make and share aloo kachori recipe as potatoes are my daughter’s favourite.

At my home, sometimes I skip making the full-course meal in lunch. Instead I make these kachoris, which are quite heavy; two are more than enough to full your stomach. Burppp!! 😀 😀

These Aloo Kachoris go well with green spicy chutney or imli ki chutney.

I loved the way my daughter looked at those kachoris and finished off her plate. Plus my remarks were, “100 out of 100, Mum.” Whoa!! Well this is her patent dialogue once she eats something yummy.

How to Make Aloo ki Kachori

I would say try these Aloo Kachoris today and now, and give yourself a treat.

Servings 4 Kachoris; Time taken 50 minutes

Here is the recipe, try it out yourself and don’t forget to tag us on Facebook and Twitter whenever you share the food pics. Keep sharing your love about Foodeez Junction 🙂


For dough of kachoris

  • 1 cup maida
  • 5-6 tbspn ghee or refined oil
  • A pinch or two of salt
  • Water (room temp)

For the Filling of Kachoris

  • 2 boiled potatoes (peeled)
  • 1 small finely sliced onion
  • ½ tbspn ginger-garlic paste
  • 1 tspn Zeera (cumin) seeds
  • ¼ tspn of haldi powder (turmeric)
  • 1/3 tspn of dhania powder (coriander)
  • ½ tspn of garam masala powder (all spice)
  • a bunch of chopped fresh green coriander leaves
  • Salt and red chilli powder according to your taste
  • Refined Oil for frying


For dough

Dough for Aloo Kachori
Dough for Aloo Kachori

Take maida in a deep pan, add salt, ghee or refined oil. Knead the dough by adding very less amount of water. The dough should be tight enough. Knead the dough for at least 5-8 minutes. The dough should not be too soft. When your dough is ready, cover it, and keep it aside for half an hour.

While the dough is resting let’s make our filling for kachoris.

Preparation of Aloo Filling

Mash the boiled and peeled potatoes nicely. Keep aside. Take a wok add 3-4 tbspn of refined oil. Heat it for a minute. Now add zeera seeds, fry for 30 seconds on high heat. Add sliced onions now and fry till golden brown. Add ginger-garlic paste, fry for 20 seconds.

Add dhania, turmeric and garam masala powders, fry for 5 minutes. Add water if needed but very less amount.

Stuffing for Aloo Kachori
Stuffing for Aloo Kachori

Add mashed potatoes to the pan now. Mix well. Cook further for 10 minutes so that the potatoes mix nicely with the masalas. We want dry filling, so do not add water. Stir continuously so that potatoes doesn’t stick to the bottom of the pan.

Now add chopped fresh green coriander leaves. Mix well. Filling is ready. Keep it aside to cool.

Preparation of Aloo ki kachoris

Divide the dough into small round equal balls. Take one ball, press it with your palms and make a place to add the filling in the centre leaving the sides, as shown in the pic.

Now cover it from all the sides and press it lightly with your palms to make it like a flat pastry. Keep it on the dish. Repeat the process for the rest of the dough balls.

On the other hand, heat a wok or kadhai add oil for deep frying the kachoris. The stove should be on high flame. When oil is heated at adequate temperature, add kachori one or two at a time to it. Lower the flame and fry.

Frying Aloo Kachori
Frying the Kachori

Likewise, fry all aloo ki kachoris. Be patient while frying. Don’t overload the wok as the kachoris can break too and will not get cooked properly.

Now, serve these extremely super delicious Aloo ki kachoris hot in a serving dish with green chutney or tamarind chutney. Choice is yours. Have it and enjoy.

Do let us know how did you liked the Aloo Ki Kachori Recipe in the comments.


  • Add correct amount of ghee or refined oil while kneading the dough to make it more crispy.
  • Remember your aloo ki kachori should be slightly thick otherwise it can break.
  • Don’t add too much salt in dough it will ruin the taste of aloo ki kachoris.

— Recipe and Images Shared by Shumayala Khan

Make Aloo Bhujia Sandwich in Three Minutes!

The Indian Blogger Awards 2017
Aloo Bhujia Sandwich! It reminds me of my childhood. A friend used to bring it in her lunchbox and that was the first time I was introduced to this easy but yummy dish. Even a kid can make it. I even used to have it during my hostel life.

I’m using this Sandwich Maker. Click to buy it.

Last month, when I was waiting for my things – the packers and movers delayed in delivering my stuff – I had to depend entirely on outside food as I didn’t had anything to cook, no vessel, no gas stove and no microwave. And I was tired of having bread and butter daily in breakfast. I tried making this sandwich and ahh! it was a savior!

Click for Corn Methi Sandwich Recipe

How to Make Aloo Bhujia Sandwich

I recommend this sandwich for all. Even if you are running late for office, just three minutes and you can have breakfast. Something is better than nothing. Right? Plus you cannot and should not skip your breakfasts.

This Aloo Bhujia Sandwich includes aloo bhujia, bread, salted butter and tomato ketchup.

Time Taken – 3 minutes; Makes 2 Sandwiches


Aloo Bhujia Sandwich Ingredients
Aloo Bhujia Sandwich Ingredients
  • 4 tbsp Aloo Bhujia
  • 4 tsp Salted Butter
  • 4 Breads
  • Tomato Ketchup


Apply very less amount of butter on both the sides of breads. Take one bread, on one side put 2-3 tsp tomato ketchup and spread it evenly on the bread. Now add 4 tsp aloo bhujia. Do not over-stuff it.

Put another slice of bread over it and put it in your sandwich maker. Repeat the same process for the other 2 bread slices.

That’s it! Our Aloo Bhujia Sandwiches are ready!

No-Cook Aloo Bhujia Sandwich

Here is another method for this Sandwich. If you are a kid or you are staying at hostel with limited amenities, this recipe is perfect for you.

No Cook Aloo Bhujia Sandwich
No Cook Aloo Bhujia Sandwich

Apply butter on only one side of the bread slices. Take one bread slice, put 2-3 tsp tomato ketchup on the side where you had applied butter. Spread evenly. Now add 4 tsp aloo bhujia. Place another bread slice over it. Repeat for the rest of the bread slices.

Aloo Bhujia Sandwich
Aloo Bhujia Sandwich

Your no-cook aloo bhujia sandwich is ready! Easy. Isn’t it?

— Recipe and Images Shared by Sara Khan


Homemade Falooda Sev


Falooda ice cream! Falooda ice cream! As soon as I would hear the Falooda wallah calling out, I would run to buy my share of ice cream topped with falooda sev. Such was the craze for this vermicelli when I was a kid.

In past few days, the temperature has been soaring. Although it rained many times, the humid weather is making it worse. So, I have been making many thanda thanda cool cool dishes for everyone at home, especially me 😉

I had tried making falooda ice cream from scratch, and so I gave a try to making falooda sev at home first. It absolutely failed for the first time as I had used too much cornstarch and very less amount of water. But the second time it came out to be perfect. Yay! I did it! And so will you 🙂

Falooda sev is topped on ice creams and kulfis to enhance the taste. It can be made using cornstarch/cornflour and arrowroot (ararot). But I’d used cornflour to make falooda sev as it enhances tastes and gives whitish colour when mixed with water whereas arrowroot remains neutral and is tasteless.

Check out Falooda with Ice Cream and Rabri Recipe

How to Make Falooda Sev

Since, this is the basic Falooda sev recipe, I didn’t add any artificial and edible colors. So, you will find the falooda to be white in color.

Falooda sev is made by cooking on low flame and later it is transferred to sev maker to make falooda. The sev can be stored in the refrigerator for 2-3 days by keeping in cold water. So, if you have time, you can make it in advance and keep it ready to have falooda ice cream any time.

Let’s make it with this simple recipe.

Servings for two glasses

Time 15 – 20 minutes


falooda ingredients

  • ½ cup cornflour or cornstarch
  • 1 ½ cup normal water
  • 1 tbsp sugar
  • Ice cubes (I’d taken a big piece of ice, already immersed in water)
  • ½ jug Cold water
  • 1 tbsp Pure Ghee

You will need sev maker to make falooda.


First take the sev maker and grease it from inside with ghee or oil. Keep it aside.

Take cornflour in a bowl and mix in the normal water. Mix it well, no lumps should be there. Add sugar. Mix again.

Method for Falooda Recipe

Now take a deep-bottomed pan or wok. Transfer the cornflour mixture to it. First, bring it to boil on high flame and then simmer it. Now, on low flame, cook it; keep stirring continuously, else the mixture will stick to the bottom of the pan and might form lumps.

Within five minutes of cooking the cornflour mixture, it will start thickening. Keep stirring until it becomes translucent as shown in the pic. Your batter for falooda sev is ready. Immediately, transfer the hot batter in the sev maker.

On the other hand, take a big bowl or deep dish and add cold water and ice cubes and start making falooda sev with the help of sev maker. Your falooda sev is ready. When you want to make ice-cream falooda only then strain the falooda from the water. Otherwise refrigerate it.



  • Make sure while you mix cornflour with water, it should be in watery consistency, otherwise when you’ll make falooda sev it will become like a dough.
  • Whole process should be done on low flame, unless mentioned in the method.
  • If you want to make colourful falooda sev, you can add edible colour of your choice while mixing of cornflour with water. It will then form colourful strands.

— Images and Recipe Shared by Shumayala Khan