Cheesy Tangy Garlic Bread Made Easy


SERVES: 6 Slices              TIME: 25 Minutes


  1. 3 Long hot dog size bread’s
  2. 1 tsp garlic paste
  3. 1/2 cup melted butter
  4. 1 tsp dried mixed herbs


  1. Place the long bread’s on a clean, dry surface and spread a little of the garlic paste on each of them
  2. Bake in a pre-heated oven at 200°c for 10 minutes or till they turn crisp.
  3. Cut them into evenly pieces and serve them immediately
  4. Read through tips for your creative thoughts to pitch in.


  1. You can garnish garlic breads in your won style. Here it was dressed with already prepared: Tomato and lemon mix / mushroom, black pepper and cheese combination
  2. Note for Mushroom and cheese combination you can spread it on the garlic bread before putting it into the oven.

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Kanda Bhajji

SERVES: 10 Bhaji              TIME: 35 Minutes


  1. 2 cups thinly sliced onions
  2. 1 1/2cups bengal gram flour
  3. 1 1/2 tbsp whole coriander seeds , coarsely ground
  4. 2 tsp finely chopped green chillies
  5. 1/2 tsp turmeric powder
  6. 1 1/2 tsp chilli powder
  7. Salt to taste
  8. 1/4 cup finely chopped coriander
  9. Oil for deep-frying


  1. Combine all the above ingredients in a bowl and mix well.
  2. Add the water gradually till the flour coats the onions well.
  3. Heat the oil in a kadhai and drop few of the onion mixture using your fingers into the kadhai.
  4. Deep-fry till they turn golden brown in colour from all the sides.
  5. Repeat with the remaining batter to make more bhajjis.
  6. Serve HOT.


  1. You can serve hot bhajji’s with tomato sauce or green chutney or even with green or red chillis

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SERVES: 10 puries               TIME: 30 Minutes


  1. 2 cup whole wheat flour
  2. 1 1/2 tsp red chili powder
  3. 1/4 tsp turmeric powder
  4. 1 tbsp sesame seed
  5. 1 1/2 tbsp oil
  6. Salt for tast
  7. 3/4 cup Water
  8. Oil for deep frying



  1. Take whole wheat flour in a bowl.
  2. Add all dry spices and salt,  sesame seeds  and add them in the flour.
  3. Add  warm oil .
  4. Mix well. Rub the flour between your palms properly.
  5. Knead a tight dough using water. Add water step by step and knead well for 4 minutes.
  6. Keep it aside for 20 minutes.
  7. Divide the masala puri dough into 10 equal parts.
  8. Roll the puri into circle.
  9. Pork them using knife.
  10. Heat the oil in a deep kadai.
  11. Flip them in between for some time.
  12. When it starts to get fried brown color on crust take it out.
  13. Store them into air tight container.
  14. Enjoy this crispy masala puri with tea or coffee.



  1. Do not roll the puries thin. If they are thin then it will get hard.
  2. For crispy and flaky puri , puri should be enough thick

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SERVES: 4 people        TIME: 20 Minutes


  1. 2 cups besan
  2. 2 cups chopped coriander leaves
  3. 1 ½ cup water
  4. 1 tbsp rice flour
  5. 1 tsp turmeric powder
  6. 2 tsp cumin seeds
  7. 8 garlic pods
  8. 1 inch garlic
  9. 6-8 green chillies
  10. Oil for frying
  11. Salt as per taste

For Serving chutney
Green chutney


  1. Wash the coriander leaves then chop and keep them aside.
  2. Make a paste of ginger, garlic and chillies.
  3. In a bowl mix besan, rice flour and salt with water.
  4. Heat oil in a pan.
  5. Add cumin seeds, turmeric powder and ginger garlic chilli paste.
  6. Stir and add chopped coriander leaves.
  7. Sauté it for a minute.
  8. Add besan mixture and stir continuously. Stir until mixture becomes thick.
  9. Turn off the heat.
  10. On a silver foil, spread the besan coriander leaves mixture.
  11. Spread mixture evenly and pat with fingers.
  12. Let it cool down and cut into square shaped pieces.
  13. Now again heat oil in a pan and shallow fry the kothimbir vadi till crisp.
  14. Serve it hot with green chutney.


  1. You can have hot Kothimbir vadi with tomato sauce or green chutney

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SERVES: 4 people        TIME: 20 Minutes


  1. 1 1/2 cups besan (gram flour)
  2. 1 1/2 tbsp semolina (rava)
  3. 4 tsp sugar
  4. 1 tsp ginger-green chilli paste
  5. 1 tsp lemon juice
  6. Salt to taste
  7. 1 tsp Eno
  8. 3 tsp oil
  9. 1 tsp mustard seeds
  10. 1 tsp sesame seeds
  11. A pinch of asafoetida
  12. 2 to 3 curry leaves
  13. 1 tsp chopped green chillies

For Garnishing
2 tbsp finely chopped coriander and green chilli’s.

For Serving chutney
Green chutney


  1. Combine the besan, semolina, sugar, ginger-green chilli paste, lemon juice and salt with approx. ¾ cup of water in a deep bowl and mix well using a whisk to get a smooth batter.
  2. Just before steaming, add Eno and mix lightly.
  3. Pour the mixture immediately in thali and spread evenly by rotating the thali clockwise.
  4. Steam in a steamer for 10 to 12 minutes or till the dhoklas are cooked and keep it aside.

For Tempering:

  1. Heat the oil in a small non-stick pan and add the mustard seeds.
  2. When the seeds crackle, add the sesame seeds, asafoetida, curry leaves and green chillies and sauté on a medium flame for 30 seconds
  3. Remove from the flame, add ½ cup of water and wait for 5 minutes or till the water is absorbed completely.
  4. Pour the tempering over the prepared dhoklas and spread it evenly.
  5. Cut into pieces, garnish with coriander and serve immediately with green chutney.


  1. You can have hot yellow dhokla with tomato sauce incase if you don’t have green chutney


#dhokla for quick #lunch on a very busy day. .. #love #care #share

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