Shwet's Sizzling Wok

A foodie's delight

Paneer Pakoda

This is my another version of paneer pakoda which I discovered myself for those insta cravings !! First one is already posted in the blog, Paneer ke pakode.. This ones slightly different, and doesnt involve too much of besan, and gives a crisp result.

So without wasting much time on my blabber, here’s the recipe 😀


  • Paneer (Cottage Cheese) – 200 gms, cut into cubes (I used amul paneer cubes)
  • Chilli powder – 2 tsp
  • Kasoori methi – 1 tsp (crushed between your palms)
  • Garam Masala – a pinch (Optional)
  • Garlic – 5 cloves (minched) (do not use paste)
  • Besan (Gram flour) – About 3-4 tbsp
  • Salt to taste
  • Oil for frying


  • Make a batter with besan, chilli powder, kasoori methi, garam masala, minced garlic and salt, by using a little water. The batter shouldn’t be runny
  • Next add in the paneer cubes, and toss well.
  • Heat oil in a fry pan, and fry the paneer in medium flame until it is crisp and golden, Serve hot immediately with tomato ketchup or chutney of your choice.
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Moong Dal Vada

This one’s a lovely recipe I came across in google, After combining some 2 recipes and little of my ideas, the final outcome really rocked !! Crispy on the outer side and soft on the inside, like how I wanted them to be 🙂 Do try this out, and you wont be disappointed 🙂


  • Moong Dal : 1 cup
  • Onions : 1 large (chopped finely)
  • Ginger paste : 1 tsp
  • Green chillies : 4 (chopped finely)
  • Coriander leaves : 3 tbsp (Chopped roughly)
  • Cumin seeds : 1 tsp
  • Chaat masala : 1 tsp
  • Salt to taste
  • Oil for frying


  • Soak the moong dal for about 2-3 hours and then grind it to a course paste in a mixer or food processor (I always prefer my food processor as I get the best results)
  • To the moong dal mixture, add the chopped onions, ginger paste, green chillies, coriander leaves, salt, chaat masala and cumin seeds and make a dough (make sure its not watery, it should be a dry dough)
  • Once the oil is hot take a portion of moong dal vada batter and carefully put it in hot oil, Do not bother of the shapes 🙂
  • Fry until its golden brown on a medium flame, Serve hot with chutney or sauce or any dips of your choice 🙂
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Kothimbir Wadi

Hello foodies !! I know, I have been inactive for quite sometime now 😦 Well am in the process of shifting houses, and you know how hectic it can be :O Its been a very very busy month, finally settling in 🙂

Now back to the recipe, Here’s presenting a “Mahastrian DelightKothimbir Wadi, These are fritters made out of coriander and gram flour, So very quick and easy to make, and equally delicious that you will keep on munching 😀 I prepared it last night, And my Hubby and friends loved it soo much, they even told me I should keep doing this often 🙂 Well that’s all I love to hear 😛

So here goes to recipe, Do try it out, and am sure you will love it !!!

Recipe Credits : Veg recipes of India 

  • 1 or 1½ cups of chopped coriander/cilantro leaves
  • 2 cups of besan – chickpea flour (add more if required)
  • ½ tsp turmeric powder
  • ½ tsp red chili powder
  • Ginger chilli paste (I used an inch of ginger with 2 green chillies)
  • 1 tbsp sesame seeds
  • ¼ cup roasted crushed peanuts
  • 1¼ or 1½ cups water
  • a pinch of hing
  • salt as required
  1. Mix together all the ingredients with water to form a smooth and thick batter.
  2. Apply oil at the base and sides of a microwave safe cooker or bowl.
  3. Add the batter mixture in the microwave safe bowl or cooker.
  4. Cover it with its lid or a microwave safe lid.
  5. Microwave on high for 3 mins or till done, The mixture should be cooked and firm.
  6. Insert a knife or toothpick and if it comes out clean, the wadi is cooked well.
  7. If after 3 mins, the batter has yet not cooked, then microwave for a minute or two.
  8. Let it cool, Then remove the steamed cake on a tray.
  9. Cut it into diamond shaped or square shaped slices.
  10. Deep fry in hot oil till crisp and browned.
  11. Serve Kothimbir Wadi hot with green chutney or tomato sauce.. You can store the wadi’s in an airtight container. It might stay good for a 2-3 days.

Lobia Wada

“Lobia Wada” The name itself sounded quite different to me, As I have always used “Lobia” only for curries !! I came across this recipe though a food group “Amgele Randapakuda” as there was a theme on this 🙂 Well the recipe itself looked soo tasty, I just had to try this. So last night I prepared this, And It came out to be so very awesome. My husband was guessing all the while what it is, It was quite funny to watch 😛

So here goes the recipe,


(Makes 15 medium sized wadas)

  • Lobia (Black eyed peas) – 1 cup (soaked in water for 8-10 hours)
  • Spinach – 1 cup (finely chopped)
  • Coriander leaves – 2-3 tbsp (finely chopped)
  • Salt – 1 tsp
  • Red chilly powder – ¼ – ½ tsp
  • Coriander powder – 1 tsp
  • Green chilly – 2-3 (finely chopped)
  • Ginger – 1 inch piece (grated)
  • Onion – 1 (finely chopped)
  • Cornflour – 2 tbsp (to bind)
  • Oil – to fry wadas


  • Grind soaked lobia seeds in mixture grinder coarsely.
  • Take out the ground lobia in a bowl and add coriander powder, salt, red chilly powder, ginger, green chilies, coriander leaves, chopped onion, cornflour and spinach. Mix all ingredients nicely.
  • Heat oil in the pan. Take little amount of mixture (lemon size) in your hands and make a round ball out of it. Flatten a bit, Place the wada in oil. Place as many vada’s as possible at one time in the pan and cook on medium flame until they get golden brown color.
  • Drain on an absorbent paper, and Serve with green coriander chutney, tomato sauce or any dip of your choice.
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Chaawal Ke Pakode

What do you do, when you mess up with the cooking time of your rice generally ? Well, I sit and curse myself 😦 This happened last weekend, When I got busy with something else and forgot to check on my rice. And the rice went so soft, it was quite a pasty feeling 😦 Now, what to do with this was a big question. Of course, google bhaiya came of great help and I came across this awesome recipe !! It was so very delicious and my hubby just couldn’t guess which pakoda was it really ?? Hahahah !! Well, I was quite happy, as my rice was not wasted. You can do this with leftover rice too 🙂

Recipe Source : Veg recipes of India

  • 2 cup cooked rice (can be freshly cooked rice which has cooled down or leftover cooked rice)
  • 2 medium onion, finely chopped
  • 2 green chili, chopped or ½ tsp red chilli powder
  • 1 inch ginger/adrak, finely chopped or grated
  • ½ cup chopped coriander leaves/dhania patta
  • 1 tsp cumin powder/jeera powder
  • 1 tsp coriander powder/dhania powder
  • ½ tsp turmeric powder/haldi
  • a pinch of asafoetida/hing
  • 10 tbsp gram flour/besan
  • 5 to 6 tbsp water or as required
  • salt as required
  • oil for deep frying
  1. take the rice in a small bowl or pan. mash the rice with your hands or with a spoon. mashing the rice gives a soft texture to the pakoras.
  2. its always better to use rice which are cooked really well. if the rice appears dry after removing from fridge, then just sprinkle some water on it and microwave for a few minutes.
  3. add all the rest of the ingredients to the rice – besan/gram flour, chopped onions & ginger, coriander leaves, green chilies and all the spice powders. add salt.
  4. mix well and keep aside for for 8 to 10 minutes. the onions would release their juices and make the mixture a bit soft. then you can add water as required.
  5. after adding water, stir and mix very well.
  6. heat oil for frying in a kadai or pan.
  7. take spoonfuls and drop the mixture in hot oil. keep the temperature to medium heat.
  8. let the pakoras get cooked & browned lightly and then you turn them over and continue to fry.
  9. deep fry till the rice pakoras are crisp and golden. drain on paper kitchen towels.
  10. serve rice pakoras with green chutney or tomato sauce.
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Hara Bhara Pakoda

I found this recipe on a food group in Facebook !! Where it had to be posted for a theme, This recipe is from Chef Sanjeev Kapoor’s cookbook. And is dedicated to him 🙂 Its a very healthy and a tasty dish. However I made some slight variations in the recipe as per my taste. Hope you guys like it 🙂


  • Fenugreek leaves chopped 1 cup
  • Refined flour 4 tablespoons
  • Rice flour 4 tablespoons
  • Gram flour 4 tablespoons
  • Onion Chopped /2 cup
  • Green chilli paste 1 tablespoon
  • Garlic paste 1/2 tablespoon
  • Cumin powder 1/2 teaspoon
  • Salt to taste
  • Oil for deep-frying


Step 1

  • In a bowl mix together, fenugreek leaves, refined flour, rice flour, gram flour, onion, salt, green chilli paste, garlic paste, cumin powder and salt. Add little water and make a smooth batter.

Step 2

  • Heat oil in a kadai, Make small pakoras of the batter and fry them till golden and crisp. Remove and drain on absorbent paper. Serve hot
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Sabudana Vada

Sabudana vada makes an ideal evening snack, I used to avoid making this as it soaks a lots of oil when frying, Until recently I got a smart tip from my friend Nutan Shenoy Kini, So now I can have guilt free sabudana vada anytime I want 🙂 So here goes the recipe


  • Sago (sabudana)1 1/2 cups
  • Potatoes boiled and mashed 3 medium
  • Roasted peanuts coarsely ground 1 cup
  • Green chillies finely chopped 3
  • Fresh coriander leaves chopped 2 tablespoons
  • Lemon juice 1 tablespoon
  • Salt to taste
  • Oil to deep fry

Step 1

  • Wash the sabudana and set aside for 30-45 min until they look pearly and fluffy.
  • Mix together sabudana, potatoes, peanuts, green chillies, coriander leaves, lemon juice and salt.

Step 2

  • Mix thoroughly. Make lemon sized balls, flatten between palms of your hands. Heat sufficient oil in a kadai and deep fry vadas in hot oil till golden brown.

Step 3

  • Drain on absorbent paper. Serve hot with chutney of your choice or tomato ketchup

Cauliflower Bajo / Pakoda

Well, Being a true mangalorean and a Konkani of course !! My love for pakodas and bajo is never ending. I remember those evenings when I used to return from school, only to find some yummy and crispy bajo being made in my mom’s kitchen for tea time. The list was endless, from onions to brinjal, sweet potato, etc etc. Those days, nor did the calories or oily food matter to us 😉 Isn’t it ?

I do not have a proper picture of this, as we happily gorged on as it was been made !! 😀 Sorry for that


  • Cauliflower : 1 medium (Cut into florets)
  • Gram flour (Besan) : 1 cup
  • Rice flour : 1/4 cup
  • Chilli powder : 2 tsp
  • Asafotida (Hing) : 1 tsp
  • Salt as per taste
  • Oil to deep fry


  • Cut the cauliflower into florets, and keep it in salt water for about 5-7 min. Drain and spread the florets on a kitchen towel
  • Make a thick batter with besan, rice flour, salt, chilli powder and hing by adding water as required.
  • Now coat the cauliflower in this batter, and deep fry in batches.
  • Drain on an absorbent paper, and Serve hot


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Onion Pakoda

“Pakoda” A favorite tea time snack of everyone !! On a rainy day, a cup of tea and a plateful of pakoda’s is just a bliss 😀 Isn’t it ?

Well, I was craving for some pakoda’s yesterday, and I prefer homemade one’s as the one you get outside turns out to be too greasy, and of all pakoda’s onion has always been mine and hubby’s favorite.

So onion pakoda it is !! Relish it with chutney of your choice or tomato ketchup, or just like that.. Every bite is heavenly 😀


  • Besan/gram flour – 1 cup
  • Rice flour – 2 tbsps
  • Onion – 2 (cut lengthwise)
  • Red chillie powder- 1/4th tsp or as desired
  • Salt- 1/2 tsp or as desired
  • Hot oil- 2 to 3 tsps
  • Chopped coriander/ cilantro- 2 tbsps


  • In a vessel mix the onion, chillie powder, chopped coriander and salt. Now add the besan, rice flour, hot oil and mix it well. Now take some water and combine the whole mixture. Its important not to add too much water.
  • Deep fry the pakoda making sure not over crowding the pan. If not the temperature drops and the pakoda become saagi.
  • Enjoy the pakoda with a cup of coffee or tea, and sauce of your choice
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