November 24, 2008

Kobichi (Cabbage) Vadi

1 cup finely grated Cabbage
2-3 tbsp ginger-garlic-green chili paste
1/2 tsp Cumin seeds or powder
1/4 tsp Turmeric Powder
4 tbsp Besan
2 tbsp Jowar Flour or Thalipeeth bhajni (Optional)
Salt to taste

  1. Mix cabbage, ginger-garlic-green chili paste, cumin seeds (or powder), turmeric powder, besan, jowar flour and salt together.
  2. Add bit of water as needed and mix well. Grated cabbage already emits moisture, hence don't add much water.
  3. Grease a cooker pan with oil and spread the mixture evenly in it.
  4. Cool inside the pressure cooker without whistle for approximately 10-15 min.
  5. Let it stand and settle down for about 30 min.
  6. Cut it into square of 3cm x 3cm.
Serving options:
Deep fry in oil.
Shallow fry on a frying pan to get a golden brown color (I did this way)
Like a dhokla, temper oil with mustard & cumin seeds, asafoetida, curry leaves.
Spread it all over the vadis & garnish with coriander and/or grated coconut.

Makes 8-10 vadis

Preparation Time: 20 min (Excluding standing time)
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November 17, 2008

Double Beans Masala

I usually make usal (Maharashtrian curry) of double beans. But this time I wanted to try out something new. Result was this Double beans masala. It tasted very nice and was a good change for us.

1 cup double beans (soaked overnight and cooked in pressure cooker)
1/2 capsicum chopped along length
1 onion chopped along length
2 tomato finely chopped
4-5 baby corn cut into half (optional)
Finely chopped coriander
Salt to taste
Garam Masala (to taste , I used 1 tsp)
Red chili powder (to taste , I used 2 tsp)
1 tsp Sugar (optional)
1 tsp Cumin seeds
Ghee (not oil)
1 tsp Asafoetida
1 tsp Turmeric powder

  1. Heat ghee in a pan. As it heats, add cumin seeds, asafoetida & turmeric powder.
  2. As cumin seeds pop up, add onion and capsicum. Stir fry till both change colors.
  3. Now add tomato and saute till it becomes soft. Sprinkle some water if mixture becomes very dry.
  4. Now add baby corn and double beans.
    Finally add salt, garam masala, red chili powder, sugar and mix well.
  5. Again, sprinkle some water if it becomes too dry.
  6. Reduce flame to low and cook covered for 2 min. Let it stand for next 5-6 min.
  7. Garnish with coriander and serve hot with Chapati or Nan.

Serves: 2-3

Preparation Time: 20 min
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Sabudana Thalipeeth

I made sabudana thalipeeth yesterday on the eve of sankashti chaturthi. This is a very typical fasting dish made in Maharashtra.

1 cup soaked Sabudana (Tapioca)
1 cooked potato
1 tsp cumin powder
1 tsp green chili chopped finely (i used paste)
1/4 cup roasted peanut powder
Coriander finely chopped
Salt to taste
1 tsp Sugar (optional)
1 tsp lemon juice (optional)
1 tsp oil
Water just enough for mixing contents

  1. Mash the already cooked potato to a smooth form.
  2. In a big pan, add sago, mashed potato, cumin powder, green chili paste, peanut powder, coriander, salt, sugar, lemon juice.
  3. Now add little bit of water and mix well to form a not very sticky dough.
  4. Grease a non-stick tawa with oil, put a 4 cm diameter round dough at the center of tawa.
  5. With moist hands, spread it evenly in round shape over the tawa (Like a pancake).
  6. Make five round holes as shown in the snap and fill it will oil.
  7. Cook the thalipeeth covered on high flame for 2-3 min until some noises (of steam) start coming out.
  8. Remove the cover and flip the sides and let it cook for another 1 min. No need to cover this time.
  9. Serve hot with fresh yogurt or green chutney.
Serves: Makes around 2-3 medium sized thalipeeth

Preparation Time: 15 min
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November 10, 2008

Ratalyacha (Sweet Potato) kees

I tried this recipe for the first time on last Sunday on the eve of Kartiki Ekadashi. It served as a wholesome side dish along Sabudana khichadi. This is a fasting dish.

1 Sweet Potato
4-5 tsp powdered groundnut
1 green chili finely chopped
Coriander finely chopped
2-3 tsp lemon juice
Salt to taste
Sugar to taste (optional)
Cumin seeds

  1. Peel the skin of sweet potato and grate it thickly.
  2. Heat ghee in a pan and add cumin seeds.
  3. As cumin seeds pop up, add green chilies and saute for a minute.
  4. Now reduce the flame to medium and add grated sweet potato, powdered groundnut, salt and sugar and mix well.
  5. Let it cook covered for 2 min on medium flame.
  6. Now add lemon juice and coriander, mix well.
  7. Serve hot as side dish with other fasting dishes.
Serves: 1-2

Preparation Time: 8-10 min
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Vegetable Pulav

I wanted to post this recipe since a long time but some how missed it. I simply love the aroma of pulav and its one of my favorite dishes.

1 cup Basmati rice
1/4 cup cauliflower
1/2 onion chopped along length
1/2 carrot chopped
4-5 french beans chopped
1/4 cup green peas
1/2 capsicum cut along length
1/4 cup raisins and cashews
Cumin seeds
Pulav Masala
Salt to taste
Sugar to taste (optional)
1 cup water


  1. Soak rice in water for 10 min.
  2. Meanwhile, heat ghee in a pan. Once heated, add cumin seeds and asafoetida.
  3. As the cumin seeds pop up, add chopped onions and capsicum. Stir fry for till onion changes to golden brown.
  4. Then add all remaining vegetables, salt, pulav masala, sugar (optional) and mix well.
  5. Now add the soaked rice and saute for 1 min.
  6. Add 1 cup water to it and either cook rice in same pan or transfer the contents into rice cooker or microwave.
  7. For microwave, let it cook for 9 min with standing time of 5 min. When cooking in the pan, keep stirring frequently.
  8. Serve hot (with curds or raita)
Serves: 2-3

Preparation Time: 30 min
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Toor Dal (Lentil) Vade

I got to know about this recipe from a marathi recipe book. Its original name is "Wafole" means "Steamed". But I changed its named to Toor dal vade since I didnt steam it instead I "deep" fried it. Fried dishes anytime taste good than the steamed version. This dish is very simple and can be made from things available at home.

1/2 cup Toor dal
2-3 tsp ginger-garlic-green chili paste
1/2 onion finely chopped
1/4 cup sesame seeds
10-15 coriander leaves finely chopped
Salt to taste

  1. Soak toor dal in water for 2 hours.
  2. Remove the water and grind the dal coarsely.
  3. Add ginger-garlic-green chili paste and chopped onions to the dal and mix well.
  4. Roll the mixture into ellipsoidal wadas. Coat them with sesame seeds.
  5. Deep fry in oil till all sides turn golden brown.
  6. Alternatively you may steam it into a pressure cooker without whistle.
  7. Serve hot with pudina chutney or tomato sauce.
Serves: 10 pieces

Preparation Time: (without soaking time) 30 min
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November 8, 2008

Palak Paneer


1 bunch Palak(Spinach)
250 gm Paneer
1 finely chopped Onion
1 finely chopped Tomatoes
1" grated Ginger
1-2 Green chilies chopped
2-3 cloves Garlic coarsely chopped
1 tsp Cumin Seeds
1-2 tsp Sugar
1 tsp Garam masala
Salt to taste
2 tbsp Ghee


  1. Cut paneer into 1 cm cubes.
  2. Shallow fry them in oil till all sides are golden brown. Drain excess oil using tissue paper and keep aside.
  3. Wash spinach and chop the leaves coarsely and put it in a pan.
  4. Add 1/2 cup Water and cook for 4-5 min and keep aside.
  5. Heat ghee in a another pan, add cumin seeds.
  6. Once cumin seeds pop up, add ginger, garlic and green chillies, stir fry for a min.
  7. Now add onion and fry till it turns golden brown.
  8. Add tomatoes and cook till they turn soft.
  9. Finally add cooked spinach (along with the water) and mix well.
  10. Turn off the flame now and let it cool down.
  11. When the mixture cools down, blend it into fine paste.
  12. Transfer it to same pan, add salt, sugar, garam masala as per taste.
  13. Now add fried paneer cubes and cook covered for another 5 mins
  14. Serve hot with chapati or Nan.

Preparation Time: 30 min

Serves: 2-3

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November 5, 2008

Pudina (Mint) Rice

I wanted to try a new variety of rice which was simple and can be made from all ingredients at home. I had already done tomato rice, lemon rice, pulao, hence it was mint rice this time. It simply tastes awesome and does not take much efforts to do it.

1/2 cup soaked rice
15-20 mint leaves
10-15 coriander leaves
2 tbsp grated coconut (optional)
1 clove of garlic
1/2 " ginger
1 green chili
1 onion chopped finely
1 tsp Cumin seeds
3-4 curry leaves (optional)
1tbsp Pulao Masala or Garam Masala
Salt to taste

  1. Grind mint leaves, coriander, cocunut, ginger, garlic and green chili into paste and keep aside.
  2. Heat ghee in a pan, as ghee heats add the cumin seeds and let them pop up.
  3. Add curry leaves if available.
  4. Now add onion and fry it for 2 minutes till it becomes golden brown.
  5. Add the green paste now and fry for 2 min.
  6. Now add salt (to taste) and pulav masala (or garam masala) and mix well.
  7. Finally add the soaked rice and stir fry for 2-3 min and bring off heat.
  8. Add about 3/4 cup water to it. Now you have multiple options to cook the rice
  • Cook covered in the same pan (You will have to constantly stir & monitor)
  • Transfer the rice mixture to rice cooker
  • Cook it in microwave for 9 min and stand for 5 min (I went with this approach).
Serve hot with raita or plain curd.

Serves: 2-3

Preparation time: 30 min
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November 3, 2008

Stuffed Palak Paratha

I was bored of eating spinach in its typical forms (Pattal bhaji, alu palak, soup, paratha, etc). I thought a lot and decided to prepare a stuffed palak paratha instead of normal one. It turned out really a nice one, even in future I would prefer this version than the typical paratha.

200 g Chapati Dough

For filling:
2 - 3 medium sized Potato
20-25 Spinach leaves
1 tsp Jeera
2 tsp Chilli powder
1/2 tsp Turmeric powder
Salt to taste

For garnishing:
Butter - 2 tbsp

  1. Cook potato in a pressure cooker, remove skin and mash it.
  2. Finely chop the spinach leaves.
  3. In one bowl add mashed potato, spinach leaves and all other stuffing ingredients and mix well. The stuffing looks as shown below:
  4. Take two lemonsized ball of dough and roll it using a rolling pin.
  5. Put the stuffing prepared in step 1 over one roll. Cover it with another one. Press well at the circumference.
  6. With light hands, roll further to form a thin paratha.
  7. Place it on hot tava. When it gets little brown, apply butter. Turn it and again apply butter on other side until it gets golden brown.
  8. Stuffed spinach paratha is ready. Serve it with pickles and plain yogurt.
Serves: 2-3

Preparation Time: 20 min
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Gajar Halwa

My colleague Phil wanted to try his hand at authentic Indian cooking & asked me for recipe suggestions. I suggested him Paneer chili as starter, Chole-Bhature in main course and Gajar Halwa as a dessert. I had the other two recipes on blog, but Gajar Halwa was missing, here I am adding it today.
1 cup grated carrot
1 cup Whole Milk
2 tbsp Ghee
3/4 cup Sugar
1/2 tsp Cardomom Powder

1. Boil milk 1 cup of milk on low flame for 30 min till it thickens and reduces to about 3/4 cup.
2. Heat a pan on hight flame & roast cashews and almonds and keep aside. (You may even fry them)
3. Heat ghee in a pan and once heated add grated carrots to it.
4. Saute carrots until they start changing color (abt 2-3 min).
5. Now add milk, sugar and mix well. Let it cook on low flame, keep on stirring regularly.
6. When the milk is absorbed in, add cardomom powder, raisins, roasted almonds & cashews.
7. Let the halwa cool down.
8. You may serve it chilled or at room temperature.

Serves: 2

Preparation Time: 45 min
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November 1, 2008

Semolina (Rava) Cake

A pure vegetarian cake which does NOT have plain flour (maida) and eggs. The recipe is very easy and the cake is ideal as breakfast and in lunch box.

3/4 cup semolina
1/2 cup milk
1/2 cup plain natural yogurt
1/4 cup butter
3/4 cup sugar
1 tsp baking soda,
1 tsp vanilla essence

  1. In a pan, mix all ingredients together and stir well to remove all lumps.
  2. Let the mixture stand for approximately an hour so that semolina gets absorbed well.
  3. Preheat the oven for 5 minutes. Till the oven heats, grease a baking dish with butter.
  4. Add the cake mixture in baking dish spreading it evenly.
  5. Bake at 200 deg C for 20-22 minutes till the color changes to golden brown.
  6. Let it stand and cool down. Its now ready to eat.
  7. Since it contains yoghurt, its shelf life is around 2-3 days.
Preparation Time: Excluding baking & standing time, 15 min

Serves: Makes 10-12 pieces
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