October 7, 2010

Falafel burger

I got to know about this recipe from BBC Good food. Falafel is a popular Middle Eastern fast food. It is usually served stuffed in pita bread with lettuce, tomatoes and tahini. Instead of serving in a pita bread, I used normal buns and nstead of deep-frying, I preferred shallow frying on a griddle. BBC Good food correctly says ‘These are great for anyone who craves a big bite but doesn't want the calories’.

Burger and Tawa Pulav 003

For Patties
1 tin chickpeas (or chole soaked over night and pressure cooked)
1 small onion
2 cloves of garlic
1 tsp cumin powder
Coriander chopped
2 tbsp plain flour (maida)
Salt to taste
Oil for frying patties

For Burger
4 Buns
Tomato sliced
Lettuce leaves
Tomato ketchup

  1. Pat the chickpeas dry with kitchen paper.
  2. Take all ingredients except flour and oil in a food processor. Blend it to a smooth paste.
  3. Now add flour to it and mix well. Divide it into four portions and shape each portion into round patty.
  4. Heat a griddle, add little oil and roast patties from both sides.
  5. Serve the patties inside bun along with sliced tomatoes, lettuce leaves and tomato ketchup.
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September 29, 2010

Banana Paratha (Sweet)

I offered this sweet paratha to bappa on yesterday's chaturthi. Banana flavoured with cardomom powder stuffed inside a paratha, made a different combination all together.

Banana Paratha 001
Makes 2 parathas

For Stuffing:
1 ripe banana
1 tsp cardomom powder
2 tbsp condensed milk

For paratha:
Chapati dough

Home made ghee (toop)

1. Chop ripe banana to small pieces.
2. Heat 1 tsp ghee in a pan, add banana pieces, condensed milk and mix well on low flame.
3. Cover the pan and let bananas cook in condensed milk for 2 minutes. Keep stirring in between to avoid sticking to pan.
4. Now banana's should look like homogenous cooked mixture. Add cardomom powder to it and mix well.
5. Let the stuffing cool down. Divide it into two portions.
6. Divide chapati dough into four 4 cm diameter balls.
7. Roll all of them to 8-10 cm like puri.
8. Put one portions of stuffing on one puris, put another puri over it an cover it from edges.
9. Roll it gently to spread stuffing uniformly. Repeat it for another paratha.
9. Roast the paratha's on heated griddle till golden brown from both sides.
10. Serve hot with a pat of ghee.
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September 28, 2010

Gold Coin

I had learnt this recipe in a Chinese cookery class in Pune during my 10th standard vacations. I had attempted it then and now after a long gap, made it again. Bread combined with potato and sesame topping tasted yummy and crispy. Not sure it this is a Chinese dish at all, but is a best example of Indo-Chinese cuisine.

Gold Coin 002
6 bread slices
Oil for frying

2 medium sized potatoes, boiled, peeled and mashed
1 cup carrot grated, capsicum chopped and sweet corn boiled and mashed
Coriander finely chopped
1/2 tsp ginger-garlic paste
1 tsp soy sauce
1 pinch garam masala
1 tsp red chilli powder (or as per taste)
1/2 cup sesame seeds
1/2 cup corn flour
Salt to taste

  1. Cut all bread slices into round shape using a medium sized steel bowl (vati).
  2. Mix all ingredients given under topping to get a uniform consistency similar to an alu paratha stuffing.
  3. Divide the topping into 6 equal portions.
  4. Spread the topping on each bread circle and apply little pressure so that it sticks to the bread.
  5. Sprinkle some sesame seeds over it uniformly and roll in corn flour.
  6. Deep fry in hot oil. Drain the excess oil on a tissue.
  7. Serve hot with tomato ketchup.
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September 22, 2010

Dabeli Tart

This recipe and its name is a result of my experiments in kitchen. My dad had sent me dabeli masala last week. I wanted to make kacchi dabeli, but didn’t have buns at home that day. But the desire to use that tasty masala was so strong that I ended by inventing this recipe. A tart is a pastry dish, usually sweet, with an open top not covered with pastry. My tart is a savoury one. The stuffing is same as in kacchi dabeli. Dabeli masala along with crispy baked puff pastry turned out to be an awesome combo.

Kachchi Dabeli Tart
Makes 5-6 tarts

2 medium sized potatoes cooked and mashed
1 tbsp Pomegranate seeds (if these are not available, substitute with raisins)
Roasted peanuts
1 tsp Dabeli masala
Salt to taste

For crust:
Tomato pesto or ketchup
Puff pasty (cut into 10 cm x 10 cm square)

1. Remove the puff pastry from frozen and keep it aside for 2 hours or so till it becomes soft. Cut a piece of 10x10 cm.
2. Pre heat the oven to Gas mark 7 / 220°C / 425°C.
3. Mix all ingredients given under stuffing to a uniform mixture and keep aside. Divide it into 6 parts.
4. Roll the cut piece of puff pastry into thin squares’ sheet. Cut the square into 6 smaller squares.
5. Apply tomato pesto or sauce onto each square leaving 2 cm margin from all sides.
6. Next put each part of stuffing on tomato ketchup, again leaving 2 cm margin from all sides. (These margins will puff up after baking)
7. Arrange it on baking tray and bake on middle shelf for 20 minutes. Keep checking in between and shuffling sides as required.
8. Bake till the sides puff up and start becoming brown.
9. Since it has already got ketchup in it, serve hot as is.
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September 20, 2010

Kobi Bhaji (Cabbage Fritter)

Amongst all bhaji (pakora) variations Kanda bhaji and Potato bhaji are most popular ones. But bhaji can also be prepared from spinach, methi, baby corn, cauliflower, paneer, chilli, ghosale (ridge gourd), carom leaves (ova), etc. Check out my old post on mix pakoras. This time, I prepared it using cabbage. I had very small portion of raw cabbage left after making Kobichi Dal ghalun bhaji. I decided to make kobi bhajis out of it. The process is exactly same as kanda bhaji, instead of onion its cabbage here.

Cabbage Pakora 003 
1 cup white cabbage finely chopped lengthwise (similar to onions in kanda bhaji)
1 cup Gram flour (Besan)
1 tsp Ajwain/Ova/Carom
1 tsp corn flour
1 pinch baking soda
1 tsp finely chopped coriander (Optional)
Red chilli powder to taste
Salt to taste
Oil for frying


  1. Mix gram flour, ajwain, corn flour, baking soda, red chilli powder, coriander and salt together. Add water in it. Stir continuously to form smooth batter without lumps.
  2. Add chopped cabbage to the batter. Cover them properly from all sides with the mixture. Keep it aside for 5-10 min.
  3. In the meantime, heat oil in frying pan.
  4. Put small portions of the mixture in oil and deep fry till golden brown.
  5. Serve hot as is or with tomato ketchup.

Tip: Adding a spoon of hot oil to the batter reduces oil consumption while deep frying.
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September 14, 2010

Besan Vadi (Mohan Thal)

Since Ganpati festival is going on and Ganpati has a sweet tooth, I was thinking on what to make in naivedhya (offering) for each of the 10 days. For Ganesh Chaturthi, I made ukdiche modak, next day it was Shrikhand. Today I tried out Mohan Thal recipe I found on Foodatarian blog. I was knowing Mohan Thal by Besan vadi, but had never tried it. Its a really easy, quick and wonderful sweet dish.

Mohan Thal 003
1 cup gram flour
120 g sweet condensed milk
1 tbsp milk
2 tbsp ghee
Almods for garnishing

  1. Mix milk and gram flour and keep for half hour.
  2. Heat ghee in a pan and roast gram flour on low flame till roasted aroma starts coming out. (7-8 minutes approximately or more)
  3. Then add condensed milk and simmer till mixture thickens. Keep on stirring continuously to avoid it sticking to bottom.
  4. Remove it from flame and spread on a greased dish.
  5. Garnish with almonds and let it cool down.
  6. Then cut into diamond shape and serve.
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Veg Lollipops

There has been a long gap since I made some chamchameet starter. Mainly because I have (or had??) become calorie conscious these days. But today, the foodie in me tempted me to make these crispy and yummy lollipops.

Veg Lollipop 003 

1 cup - finely grated carrot, cabbage and finely chopped green bell peppers

1 tsp ginger-garlic paste
Handful coriander leaves chopped
1 tsp rice flour
1 tsp corn flour
1 tsp roasted maida (or more)
Red chilli powder (to taste)
Garam masala (to taste)
Salt (to taste)

Oil for frying
Toothpicks for garnishing (optional)


  1. Apply salt on to the grated-chopped vegetables and set aside for 10 minutes.
  2. After 10 minutes, drain off water emitted by vegetables using a muslin cloth. (Do not throw this water, it can be used as a vegetable stock in soups, curries)
  3. Transfer the water-drained vegetables into mixing bowl. Add remaining ingredients except oil. Mix well.
  4. Since the vegetables are already moist, there is not need to add excess water. Divide the mixture into 6-7 equal parts.
  5. The mixture consistency should be such that when you try forming a lollipop, it should bind together and should not be sticky.
  6. Make oval shaped balls and deep fry in oil till colour changes to dark brown and crust becomes crispy.
  7. Insert toothpick into each fried lollipop and serve hot with ketchup.

Veg Lollipop 002

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September 7, 2010

Spinach & Tomato Omelette

This is a veggie omelette. Its same as Tomato Omelette, a bit more healthy. Its one of the quickest, easiest and healthy breakfast recipes and my favourite one too.

Spinach Tomato Omelette 008

2 cups gram flour (besan)
2 size finely chopped tomatoes

1 cup finely chopped spinach
1 tbsp chilli powder

1 tsp cumin powder
1/4 tsp of turmeric
1/2 tsp baking soda (to make omelettes crisp)
Salt to taste


  1. In a mixing bowl, mix gram flour, spinach, tomatoes, chilli powder, turmeric, soda and salt.
  2. Add water to the mixture, mix well, removing lumps. Consistency should just like dosa batter.
  3. Heat pan on medium heat and pour 1/2 teaspoon of oil into it. Spread it evenly.
  4. Pour 1/2 cup of batter with the help of cup
  5. Cover with lid and cook on low flame for about 1-2 minutes.
  6. Pour 1/2 teaspoon oil round the sides and flip the omelette over.
  7. Let the other side cook for a minute and bring it off flame.
  8. Serve hot with mango pickle and fresh yoghurt. 
Serves: 5-6 omelettes

Preparation Time: 15 min
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September 2, 2010

Methi Malai Mutter (using Microwave)

This is my favourite dish. Taste of bitter methi, cooked in creamy cashew sauce makes a perfect recipe. Although, its got all rich (fatty) contents (butter, cream, cashews), its ok to make it once in a while. That's how I convince myself whenever I make it :)

Surali Chi Vadi 014


1 onion chopped into vertical slices
2 green chillies
2 garlic cloves
1 cup cashews and poppy seeds (khas-khas) soaked in water for 30 minutes
1/2 bunch Fenugreek (methi)

1 cup frozen green peas
1 tsp kasuri methi (dried fenugreek leaves)
1 cup heavy cream
1 tsp garam masala
Salt to taste
1 tsp butter
1 tsp oil

Raisins (or tutee-fruity) for garnishing

1. Remove stems of methi, wash the leaves and chop it finely.
2. In a microwave safe cooking bowl, take chopped onions, slitted whole green chillies and garlic cloves. Add 1 tsp oil over it. Microwave on high power uncovered for 2 minutes. After 2 minutes you will notice that onions get brownish in colour.
3. Let this onion mixture cool down. Then blend it along with soaked cashews and poppy seeds to a smooth paste.
4. In a microwave safe bowl, add 1 tsp butter, grinded paste, chopped methi, kasuri methi, 3/4th cream, garam masala, salt. Mix together.
5. Microwave uncovered on high power for 4 minutes. Remove the bowl out, mix things well. Add water if needed to adjust the consistency. Again microwave for 4 minutes on high power.
6. Once done, cover it and let it stand for next 2-3 minutes to allow methi cook properly.
7. Remove the lid, garnish with raisins or tutee-fruity and left cream. Serve hot with roti or nan.

If you are using fresh green peas, then sprinkle water on it and microwave for 3 minutes to cook it partially.
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September 1, 2010

Cream of Spinach Soup (Palak Soup)

Palak soup had always been my favorite one. Whenever we go to restaurant, it is definitely on my list. I had tried it many times at home, but did not get the restaurant like taste. This time I tried adding tomato & lots of garlic, result was perfect taste & healthy too.

Spinach Palak soup

1/4 Onion
1/2 Tomatoes
1/2 Bundle of palak
1 Green Chili
2-3 petals of Ginger chopped finely
1 cm Ginger
1/2 teaspoon of butter
salt to taste
black pepper powder

1. Cut onion, tomatoes, green chilli and palak.
2. In a pan, heat butter.
3. Add garlic, onions and fry till golden brown. Then add grated ginger and tomato.
Fry till tomato becomes tender.
4. Now add Palak and fry till it becomes soft. Let the mixture cool down.
5. After cooling down, finely blend the above mixture in blender.
6. Heat butter in a pot and add the blended mixture.
6. Add salt, pepper and bring to boil for 8-10 min. If you feel consistency is not thick, add corn flour mixed in cold water and boil nicely.
7. Garnish with fresh cream and serve hot.

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August 19, 2010

Surali chi Vadi (using microwave)

Surali chi Vadi is a famous Maharashtrian snacks item. Word Surali means roll in marathi. I had never imagined that making Surali chi vadi is soo simple till I stepped on this recipe by Sudha Kulkarni on youtube. This recipe is made completely using microwave cooking. Its instant, simple, good looking and tasty dish :)


Surali Chi Vadi 005

For Vadi

1/2 cup gram flour (besan)
1 tbsp corn flour
1/2 cup buttermilk
1.5 cup
1/2 tsp turmeric powder
1/2 tsp red chilli powder
1 pinch asafoetida
salt to taste


For Tempering:
2 tbsp oil
2 tsp mustard seeds
1 tsp asafoetida


For Filling and garnishing:
1/2 cup grated coconut
1/2 finely chopped coriander



  1. In a microwave-safe bowl, mix together gram flour, corn flour, buttermilk, red chilli powder, turmeric powder, asafoetida, salt and whisk well. There should not be any lumps.
  2. Till then, heat water in microwave on high power for 2 minutes. Add this water to the gram flour mixture and mix well to get a uniform mixture.
  3. Cook uncovered in microwave on high power for 2 minutes. Remove out, whisk well and again microwave on high power for 2 minutes. Mixture has now become thick in consistency.
  4. Drop a 3-4 tbsp full mixture on wide plastic paper or on steel plates turned upside down.
  5. Spread it lightly using a wet bowl (wati) but uniformly in a rectangular shape.
  6. Let the spread mixture cool down (about 10 minutes). Then spread the tempering over it uniformly. Sprinkle the filling - coriander and coconut.
  7. Cut the sheet gently lengthwise using a knife, distanced by about 5-6cm. With a light hand, roll the sheet into a firm roll.
  8. Place all the rolls in serving dish one by one and garnish with additional coriander and coconut.

Surali Chi Vadi 006

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August 17, 2010

Kairee chi Dal

Kairee chi Dal is usually prepared in Chaitra month of Marathi calendar (March/April) to mark the onset of spring. It is served along with Kairee che panhe during Chaitra haldi-kunku, a woman's get-together. It is prepared from kairee or raw mangoes. Hence typically we have to wait year long for the raw mangoes to appear. But surprisingly, I spotted Kairee in Indian stores that too now (in August). Hence could not wait to try out this much awaited dish.
Kairee chi dal

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August 16, 2010

Rice & Poha Dosa

This is one of my bookmarked recipes from RuchkarJevan blog. I followed the recipe almost as the original one, just that I soaked rice for a longer time (3 hours).

Chamchameet 012
1/2 cup raw rice
1/2 cup thick pohe
1 green chilies
1/4 cup chopped coriander leaves
1/2 tsp fenugreek seeds
salt to taste
oil for shallow frying
1 medium non stick pan

1. Wash and rinse, pohe and rice 2-3 times with water. Soak them separately for 3 hours.
2. Grind them together with 1 1/2 cup water, salt, fenugreek seeds and coriander leaves. Add more water if required and make medium consistency batter.
3. Heat 1 tspn oil in pan and pour 1 large spoon of batter. Spread little oil around it.
4. Take off the lid after 2-3 minutes and fry bottom side till crispy and golden brown.
5. Turn up side down, spread little oil round it and fry till golden brown and crispy.
6. Serve dosa with sambar or coriander coconut chutney.
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August 4, 2010

Strawberry Sheera

I love Sheera and can have it at anytime of the day. Its contains homemade ghee (toop), dryfruits. Hence its a rich sweet dish in my opinion. I had blogged about Prasadacha Sheera some days back. That sheera is made by adding ripe banana to it. There are lots of variations to Sheera, like Mango sheera, Pineapple sheera and so on. I had brought some fresh strawberries the other day hence thought of experimenting with Strawberry sheera. If you haven't got fresh strawberries, you can use Strawberry crush instead.

Strawberry Sheera 003

Makes 1 bowl sheera
1/2 cup semolina
6-7 medium sized fresh strawberries or 1/2 strawberry crush
1/2 whole milk (1 cup if strawberry crush is used instead of fresh strawberries)
1/2 cup sugar (less sugar required if strawberry crush is used)
1/2 tsp cardamom powder
1/2 cup chopped mix dry fruits (almonds, cashwes, raisins)
1 tbsp homemade ghee (toop)


  1. Roast semolina in a pan till it just starts turning golden brown. Alternatively you could also roast it in microwave.
  2. Chop off the stems of strawberries and blend it to fine pulp. No need to add water.
  3. Heat ghee in a pan. Add roasted semolina and mix it well so that ghee and semolina mix together. Nice aroma will start coming out now.
  4. Now add milk and strawberry pulp/crush. Bring it to boil stirring constantly. You will notice that semolina fluffs up by absorbing the liquids.
  5. Once the mixture starts to dry up, add sugar and cardomom powder. Mix till sugar melts and mixes evenly.
  6. Remove it in a greased mould and serve hot. Garnish it with some strawberries on top.
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July 21, 2010

Varyache Tandul with Danyachi Amti (Samo Rice with Peanuts Curry)

It was Ashadhi Ekadashi yesterday i.e. the 11th or bright day of Ashadh Month of Marathi calendar. This is the day when pilgrims (वारकरी) reach Pandharpur town to meet God Vitthal. It is a day of fast. We have a saying in Marathi, एकादशी.. आणि दुप्पट खाशी meaning you eat twice the required on Ekadashis. And its very true, we prepare a feast from the restricted fast items. Here is a typical menu on fast day in any marathi house. Varyache Tandul (Bhagar) with Danyachi Amti and Sabudana Thalipeeth.

VaryaCheTandul With Danyachi Amti (3)

For Varayche Tandul (Bhagar):

Ingredients: (serves 2-3)
1 cup varyache tandul (Samo seeds)
4 cups water
1/2 tsp cumin seeds
1/2 tsp ghee (साजूक तूप)
2 green chillies chopped
2 tsp danyacha koot (Roasted peanut powder)
Salt to taste


  1. Roast Samo in microwave at 700W for a minute. Stir it and again at same power for another minute. Alternatively, you can roast it in pan till it turns slight brown in colour.
  2. Heat ghee or oil in a pan. Add cumin seeds, once they start sizzling, add chopped green chillies.
  3. Fry the chillies till colour changes to lemon yellow. Then add the roasted Samo to it.
  4. Mix well, add danyacha koot, salt and water. Put the lid and cook it similar to rice.
  5. Keep stirring in between so that it does stick to the pan. Add water if required.
  6. Garnish with chopped coriander and serve hot with ghee and Danyachi Amti.

For Daanaychi Amti:

Ingredients :(serves 2)
1/2 cup roasted peanuts
1 1/2 cup water
1/2 tsp cumin seeds
1 green chillies
1 tsp Oil
Salt to taste


  1. Take roasted peanuts in a mixer pot, add 1/2 cup water and make a thick paste just like chutney.
  2. Heat oil in pan. Add cumin seeds. Once they splutter, add green chillies and fry for minute.
  3. Now add peanut paste and water to adjust amti consistency. Add salt to taste.
  4. Bring the amti to boil. Garnish with chopped coriander.
  5. Serve hot with Varyache Tandul.

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July 15, 2010

Fresh Strawberry Lassi

Lassi, a popular Punjabi yoghurt based drink and need no further introduction (even to the British people :-) ) Plain Lassi is very easy to make and everyone likes it too. You can give it any flavours like adding Mango pulp makes Mango Lassi and so on. I had got fresh strawberries, hence decided to make Strawberry flavour Lassi.


Strawberry Lassi 003


400g fresh & ripe strawberries
240ml fresh plain yoghurt
2 tbsp sugar, or to taste
ice cubes (optional)



  1. Wash the strawberries, cut the stem. Then cut the strawberry into two parts.
  2. Blend it to pulp in a blender. Then using a fine colander, filter out the seeds to get smooth pulp.
  3. Take yoghurt in a deep mixing bowl, add sugar and strawberry pulp to it.
  4. Blend it to a smooth lassi using a hand blender. Alternatively you can blend the lassi in a mixer.
  5. To serve, pour into serving glasses (filled with ice). Garnish on top with chopped strawberries.


  1. If fresh strawberries are not available, you can use strawberry squash.
  2. To make strawberry milkshake, just replace yoghurt with same quantity of whole milk.
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Courgettes with Moong Dal

This is the next recipe in my microwave cooking series. Courgettes or Zucchini tastes similar to Dudhi or Lauki. Since we don't get Dudhi that easily, I have adapted myself to Courgettes. I know many people don't like Dudhi, even I disliked it some years back. But when it is cooked with Moong Dal and garnished with aromatic corriander, am sure you will change your mind (like me). For those who get dudhi easily, replace Courgettes with Dudhi. Since spinach and Courgettes both have water content in it, cooking time for Moong Dal Palak and this recipe is almost the same. Look at the colour of cooked courgettes, thanks to Microwave oven for preserving it.

 Courgettes Moong Dal 005



To be cooked in microwave oven:

3 cups of Courgettes or Dudhi – de-skinned and chopped

1 cup Moong Dal (Split Yellow Lentils) - soaked for 1/2 hour in warm water


For Tempering:

1 tbsp sunflower oil

1 tsp mustard seeds

1 tsp cumin seeds

1 pinch asafoetida

1 pinch turmeric powder

1 green chilli – finely chopped


For seasoning:

1 tsp salt or to taste

1 tsp goda masala or 1/2 tsp garam masala


For garnishing:

Finely chopped coriander



  1. Drain water from the soaked moong dal. Don’t throw it away, we will be using it later on.
  2. Transfer the drained moong dal and chopped courgettes into microwave safe container, mix well. Sprinkle few drops of water.
  3. Cook covered in microwave at 700W for 4 minutes. After 4 minutes, open the lid, mix contents well and cook further for 5 minutes. After 5 minutes, let it stand for next 2-3 minutes.
  4. Now, heat oil in a pan. Add all tempering ingredients one by one. Fry green chilli till it turns yellowish.
  5. Next, add the cooked courgettes and moong dal into the tempered oil, add the seasoning and mix well.
  6. Then add the water that we had retained in step 1. Simmer the sabji for 2 minutes.
  7. Garnish with coriander and serve hot with chapatis or with phulkas.
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July 14, 2010

Moong Dal Palak (Spinach with Split Yellow Lentils)

These days I am cooking most of the vegetables using microwave oven. It has reduced my overall cooking time by almost 75%! Vegetables cook beautifully, keeping their vibrant color and natural aroma better than with most other cooking methods. They retain more vitamins and minerals because of the shorter cooking time with little or no added water. This is one such dish cooked with a combination of microwave and conventional cooking.


Moong Dal Palak Bhaji 001


To be cooked in microwave oven:

1 bunch of spinach - washed and finely chopped

1 cup Moong Dal (Split Yellow Lentils) - soaked for 1 hour in water


For Tempering:

1 tbsp sunflower oil

1 tsp mustard seeds

1 tsp cumin seeds

1 pinch asafoetida

1 pinch turmeric powder

1 garlic clove - finely chopped


For seasoning:

1 tsp salt or to taste

1 tsp red chilli powder

1 tsp goda masala or 1/2 tsp garam masala



  1. Drain water from the soaked moong dal. Don’t throw it away, we will be using it later on.
  2. Transfer the drained moong dal and chopped spinach into microwave safe container, mix well. Sprinkle few drops of water.
  3. Cook covered in microwave at 700W for 4 minutes. After 4 minutes, open the lid, mix contents well and cook further for 5 minutes. After 5 minutes, let it stand for next 2-3 minutes.
  4. Now, heat oil in a pan. Add all tempering ingredients one by one. Fry garlic till it turns golden brown.
  5. Next, add the cooked spinach and moong dal into the tempered oil, add the seasoning and mix well.
  6. Then add the water that we had retained in step 1. Simmer the sabji for 2 minutes.
  7. Serve hot with chapatis or with bhakri.
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June 30, 2010

Ratalyachi Kheer (Sweet Potato Dessert)

I wanted to make some different Naivedya (offering to God) for yesterday’s Sankashti Chaturthi. Usually Ganpati’s favourite Modaks are made and offer it to Him before breaking the day long Chaturthi fast. Then I came across this recipe on Youtube. I already had one big sweet potato, so decided to make this dish. Sweet potatoes from UK, unlike India are light orange coloured and indeed are sweet. Hence my kheer got a natural orange (नारंगी) colour which again is Bappa’s favourite colour :-)

Ratalyachi Kheer Sweet Potato 007


1 big sweet potato

4 tbsp sugar

2 tbsp homemade ghee (साजूक तूप)

1 tsp cardamom powder

3 cups whole milk

1/4 cup mixed dry fruits (pistachios, raisins, almonds, cashews)


  1. Cook the sweet potato in pressure cooker taking 3-4 whistles and standing on low flame of 7-8 minutes.
  2. Peel off the skin of sweet potato and mash it to a uniform consistency.
  3. Add sugar and cardamom powder to mashed potato. Mix well with hand and keep aside.
  4. Then, heat ghee in a pan. Add the mixed dry fruits and roast them till golden brown.
  5. Now add the mashed potato mixture and sauté on low flame till the ghee blends well in potato.
  6. Then add milk and let it cook on low flame for 5 minutes.
  7. Kheer consistency thickens as it get cools down. Serve chilled as any other dessert.
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June 27, 2010

Idli Upma

Idli Sambar was our Saturday morning breakfast. Some Idlis were leftover and I was not in a mood to eat oily fried Idlis (Idli Fry). Last time I had tried out Idli Satay. So this time I decided to make Idli Upma. Upma a famous South Indian breakfast is usually made of semolina but there are variations like bread upma. In Idli Upma, Idlis can be scrambled to coarse powder or chopped into smaller pieces. I preferred chopped idlis this time. Do try out this simple yet delicious dish.


IdliUpma 003


5 Idlis

1 small onion

1 green chilli finely chopped

1 tsp urad dal

1 tsp mustard seeds

1 tsp cumin seeds

1 pinch asafoetida

1 tsp turmeric powder

2-3 curry leaves (optional)

1 tsp salt (or to taste)

1 tbsp sunflower oil

Finely chopped coriander for garnishing



  1. Finely chop idlis into 1 inch pieces or alternatively scramble the idlis to coarse powder.
  2. Heat oil in a cooking pan. Add mustard and cumin seeds. As they splutter, add chopped green chillies, curry leaves, asafoetida, turmeric powder and urad dal. Fry till chillies and urad dal colour starts to darken.
  3. Then add the chopped onions and fry till it gets golden brown.
  4. Now add the chopped idlis, salt and mix well till idlis get covered with tempering mixture.
  5. Sprinkle few drops of water and cook covered on low flame for 2 minutes.
  6. Remove the lid and garnish with coriander. Serve hot with green chutney or fresh yogurt.
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June 25, 2010

Sandwich Dhokla (using GITS)

Am sure many of you must be surprised by reading the tile of this post. You would be thinking why is the author posting recipe made of instant mix? What is author's creditability? Well the answer is, I had made Sandwich Dhokla using GITS as starters for one of our get-together. Everyone appreciated the innovative idea and its taste too. So just wanted to share this party menu with you all, I am posting it here. Nevertheless, it gets ready instantly without too much effort too :-)


Sandwich Dhokla



Gits Sandwich Dhokla mix




  1. Follow the instructions as given on the Gits pack.
  2. Add a tempering of mustard seeds, asafoetida, green chilli powder, curry leaves (optional) on top of the yellow dhokla as shown in the picture.
  3. Cut it in triangular portions just like cake.
  4. Serve with as is or with tamarind chutney.


Sandwich dhokla served with chana dal vada and Potato and Churmura chivda.

Dhokla With Dal Vada

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June 22, 2010

Shezwan Chilli Potatoes

I learnt about this recipe from Sanjeev Kapoor’s video on youtube. Sanjeev Kapoor is one of my favourite chefs. He has a big role in making restaurant type cooking style a homely thing. (Restaurant ka swad ab ghar baithe :-) ) Talking about this recipe, its pretty easy and taste is indeed yummy. The recipe is given here as is in the original video. Posting this recipe for ‘Sidedishes from India’ hosted by Suma of Veggieplatter.


Chamchameet 011


2 medium sized white potatoes

1 small onion chopped lengthwise

2-3 garlic cloves finely chopped

1 tsp shezwan pepper powder (or 4-5 whole shezwan pepper)

2 dried red chillies

1 tsp red chilli paste or red chilli sauce

1 tsp tomato ketcup (optional)

2 tsp (or more) dark soy sauce

Salt to taste

2-3 tbsp corn flour paste in cold water

1 cup water

Oil for deep frying



  1. De-skin the potatoes and cut them lengthwise just like wedges.
  2. Transfer the potatoes in a microwave safe pot, spray little water and microwave on full power (700W) for 2 minutes. After 2 minutes, stir the potatoes and microwave again for a minute at 700W. (Alternatively, you can par-boil wedges in boiling water on flame for 2-3 minutes)
  3. Coat the wedges with corn flour and deep fry in hot oil till wedges evenly become dark brown from all sides and keep aside.
  4. Next, heat oil in a wok. Add dried red chillies, chopped onion and garlic. Stir fry till onion starts getting translucent.
  5. Now add the shezwan pepper powder, red chilli paste, water, soy sauce, ketchup, salt. Bring it to boil.
  6. As the mixture starts boiling, add corn flour paste in water. You will notice that consistency starts getting thicker. Now add the fried potato wedges.
  7. Let the wedges blend in the shezwan sauce on low flame.
  8. Bring it off flame, serve hot as a side dish with rice or noodles.
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June 18, 2010

Chickpea Salad

All credits of this recipe are with my dearest sister Supriya. She had made it at a friends’ get-together at her home. Obviously everyone feasted on it. When she told me about the recipe I couldn’t wait to try it out myself. This salad is different than normal Indian salads and is a nice menu for homely parties. Posting this recipe for ‘Sidedishes from India’ hosted by Suma of Veggieplatter.


ChickPeaSalad (4)



1 can chickpeas (or 1 cup chickpeas soaked overnight & cooked)

1 small onion finely chopped

4 cherry tomatoes cut into half

Fresh aromatic coriander finely chopped

Black olives cut into half

2 tsp chat masala

1 tbp Itallian salad dressing (optional)

Salt to taste

1 tbsp powdered cheese or cheese granules



  1. Break open the chickpea can, drain salty water and hold chickpeas under running water. If you are not using the canned ones, then soak chickpeas overnight and cook it in pressure cooker giving 3 whistles.
  2. Mix all ingredients together in a mixing bowl. That’s it, salad is ready to be served.
  3. This salad goes well as a side dish with any Punjabi curry dish and roti.
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June 11, 2010

Aluchi Pattal Bhaji (Colocasia Leaves Curry)

Aluchi Bhaji is a traditional Maharashtrian dish and one of the typical item in wedding or festive menus. It is made from Colocasia leaves. Colocasia leaves are not usually available here in Portsmouth, but on one lucky day I got them and decided to cook this close-to=heart recipe. Note, if colocasia leaves are not available in your area, don’t get disheartened. One work around is use spinach and it will take you closer to the actual Alu chi bhaji. As the bhaji comes close to cooking, it starts making noise sounding ‘fad-fad-fad’ hence, its is also called as Alu che fadfade (आलूचे फदफदे).


Aluchi Pattal Bhaji 006


7-8 medium sized colocasia leaves (alu chi pane)

1 cup chana dal and raw peanuts mixed together

4 tbsp gram flour (besan)

4 tbsp tamarind juice

1/2 cup jaggery

2 tsp goda masala

Salt to taste

Water according to the consistency required


For tempering:

2 tbsp vegetable oil

1 tsp mustard seeds

1 tsp asafortida

4-5 curry leaves

2-3 green chillies finely chopped



  1. Soak a cup full of chana dal and raw peanuts in water for 4-5 hours.
  2. Wash the colocasia leaves thoroughly and chop them very finely.
  3. In a cooker pan, add chopped leaves and some water. In another pan, add soaked chana dal & peanutes. Steam it in pressure cooker taking 3 whistles and then standing for 10 min.
  4. Once the steamed leaves cool down, mash it well (घोटणे) and add gram flour to it. Mix well avoiding lumps.
  5. Heat oil in a pan, add all ingredients given under tempering. Once the mustard seeds start spluttering, add the steamed chana dal & peanuts and mashed leaves mixture.
  6. Then add remaining ingredients – tamarind juice, jaggery, goda masala, salt. Mix well.
  7. Add water to adjust the desired consistency. This dish (as the name suggests) is loose in consistency. Hence add enough water.
  8. Bring it to boil, at this point it will start making fad-fad sound.
  9. Bring it off flame and serve hot with chapati or bhakri.
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May 25, 2010

Kajuchi Usal (Cashew Curry)

Recently, I came across a post of Kajuchi usal Amu's recipes blog. I had heard of this recipe but never had eaten it. The dish originates from Konkan and Goa (which is famous for its cashews). Its locally popular item in festive days or even weddings. I don't know how authentic kaju usal should taste like, this is just an attempt which tasted yummy with chapati or even bhakri. P.S. I agree this rich dish is full of calories, but worth a try at least once :-)


Eastbourne 005 

1 cup cashews
1 medium onion finely chopped
1/2 freshly shredded coconut or dessicated coconut
1-2 garlic cloves
3-4 green chillies (or even more as cashews are sweet)
1 tsp cumin seeds
1 tsp asafoetida
2 tsp garam masala
2 tbsp ghee (home made enhances tastes even more)
Salt to taste
1 tsp kasturi methi (optional)

  1. Soak cashews in warm water for 1.5 to 2 hours.
  2. Grind garlic cloves and green chillies to a coarse paste and keep aside.
  3. Heat ghee in a saucepan. Add cumin seeds, as they splutter up add asafoetida and garlic-chilli paste to it. Sauté well till garlic starts emitting its aroma.
  4. Now add the chopped onion and fry well till it is translucent. Then add shredded coconut or dessicated coconut and sauté till colour just starts changing to brown.
  5. Now, blend this mixture to a smooth paste. For this, you can use the hand blender directly in the saucepan or let the mixture cool down and blend it in a mixer.
  6. In either case, once the paste it ready in saucepan, add the soaked cashews along with water to the saucepan.
  7. Add salt, garam masala and let it cook covered slowly on low flame for about 10-12 min. Keep stirring in between and adjust the consistency by adding some water if required.
  8. Once the cashews are nicely cooked, add some kasturi methi if available. This adds a bitter ting to tasty curry.
  9. Garnish with chopped coriander and serve hot with chapati or any bhakri and poha dangar.
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May 14, 2010

Kairi-Kanda Chutney (Raw Mango - Onion chutney)

There are lots of ways to prepare Kairi chutney, like kairi with coconut or kairi with peanuts. But this chutney, kairi with onion is my mom's method. Kairi's bitter taste along with onion, garlic and jaggery tastes yummy with any main dish.
For chutney
1 kairi or raw mango
1/2 onion medium
1 garlic clove
1/2 jaggery
1 tsp red chilli powder (adjec)
salt to taste

For tempering
1 tsp oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1/2 fenugreek seeds
1/2 asafoetida

  1. Grind all ingredients mentioned under chutney to a fine paste.
  2. Heat oil in a saucepan, add all tempering ingredients one by one.
  3. As the mustard and cumin seeds start spluttering, add the chutney paste.
  4. Fry well on low flame till raw onion gets cooked.
  5. Let it cool down and serve with any dish along with chapatis or bhakri.
Many people prefer to eat the chutney without cooking the onion. They just add the tempering to chutney paste. In that case, it must be eaten fresh. Instead if its cooked, it lasts longer when stored in the fridge.
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May 11, 2010

Kobichi dal ghalun bhaji (Cabbage-Chana Dal sidedish)

This is a very comfort dish in day to day Maharashtrian meals. Kobi chi bhaji(Cabbage) can be made in variety of ways, adding tomato or green peas. Of all, this one is my and Vikram's favourite.




2 cups cabbage finely chopped

1/2 cup chana dal (split yellow lentil)

Salt to taste

1 cup water


For tempering

1-2 tbsp sunflower oil

1 tsp mustard seeds

1 tsp cumin seeds

1 tsp asafoetida

1-2 green chillies finely chopped

4-5 curry leaves



  1. Finely chop 2 cups of cabbage and wash it thoroughly. Drain off the water. This will remove any strong (उग्र) smell from the cabbage. Soak chana dal in water for 1 hour.
  2. Heat oil in a saucepan and add tempering ingredients one by one in order. Fry well so that green chillies change colour.
  3. Drain off the water in chana dal and add it to the saucepan. Sauté well.
  4. Next add the chopped cabbage, salt and mix well so that cabbage gets evenly covered with yellow tempering.
  5. Finally add 1 cup of water, reduce flame to medium and cook covered for 5 min.
  6. Remove the lid and mix well. If necessary add little water and let it cook slowly on low flame for next 8-10 min.
  7. Let it stand for some time before serving. Garnish with coriander and serve with chapati or bhakri.
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May 6, 2010

Kairee Panha (Raw mango smoothie)

I was shopping in an Indian store here in Portsmouth and in the veggie section I spotted Kairee,  yes Raw mangoes!! I was so happily surprised to find something that I was wishing to see in this season! Kairee had now opened up a gateway to variety of recipes. First of it is Panha (more recipes to follow soon). Panha is a sweet drink made specially in Chaitra month (first month in marathi calendar) and served with Kairee chi dal or Vatli dal. It is very easy to make and lasts for couple of days in fridge.


Kairee Panha


2 kariee (raw mangoes)

Sugar or Jaggery to taste (depends on how sour your mangoes are)

1 tsp fine cardamom powder

1 tsp cooking salt or rock salt

1 tsp cumin powder (optional)



  1. Cook the raw mangoes in pressure cook up to 2-3 whistles and then 5 min on low flame.
  2. Let the mangoes cool down. Then peel off the skin and extract pulp from the seed with hand. Do not throw away the seed, I will be sharing recipes on using seed soon.
  3. Put the pulp in a blender, add cardamom powder, sugar, salt, cumin powder. Blend it to a smooth paste. This is the concentrated panha.
  4. While serving, mix the concentrate in water, add little sugar if needed.
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May 4, 2010

Matar Paneer (Indian Cottage Cheese with green peas curry)

I am a big Paneer fan and love in its all forms. Regarding this dish, I like its colour, red tomatoes, green peas and white paneer. And the aroma...its too yummy! I guess this spicy paneer curry must be the most popular selling dish in any Indian vegetarian restaurant.

Matar Paneer


250g Paneer
1 cup fresh or frozen green peas
2 onion finely chopped
3 tomatoes finely chopped
1 tbsp garlic paste
1-2 tsp garam masala
1 tsp red chilli powder (vary to taste)
1 tsp kasoori methi or 4-5 fresh methi leaves
coriander leaves for garnishing
1 tsp cumin seeds
1 tsp turmeric powder
1 tsp asafoetida
1 tbsp oil
1-2 cups of water



  1. Chop paneer into 2 cm cubes. Shallow fry them on oil till golden brown and keep aside. (Remember, not to fry paneer for more time as it becomes hard and rubbery if heated for long time.)
  2. Heat oil in a saucepan. Add cumin seeds and as they splutter, add asafoetida and turmeric powder.
  3. Now add garlic paste and sauté till it starts emitting nice aroma. Then add chopped onions and fry till on high flame they become soft and translucent.
  4. Then add tomatoes and sauté on medium flame for 6-7 minutes till tomatoes get soft and start oozing out oil from the edges.
  5. At this step, add the spices (garam masala, chilli powder and salt), green peas, fried paneer, some water (adjust the consistency as per requirement) and kasoori methi or chopped fresh methi leaves. Mix well.
  6. Let it cook on low flame for 10 minutes. Switch off the flame.
  7. Aloow it to stand for 5-10 minutes so that paneer and peas blend in the curry.
  8. Garnish with chopped coriander and serve hot with roti or nan.
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April 28, 2010

Naralachi Amba Barfi (Mango flavoured Coconut Barfi)

April-May months have always been my favourite and special months. There are lots of reasons to celebrate this season. First off all in April its my wedding anniversary, then in May is my birthday. Then as child May to me meant school holidays, ice-creams, sarbats and most dearest the Mango season. Then in engineering years May was nothing but exams and submissions! Time flies and how I miss those old days now. This Amba flavoured Naralachi Barfi/Vadi is my small attempt to revive those sweet memories. This dish is very similar to my older post Naralachi Vadi with just mango pulp added to it.
Naral Amba Barfi
1 cup freshly grated coconut or fine coconut powder
1 cup sugar
1/2 cup milk
1/2 cup alphanso mango pulp
1 tsp Cardomom powder
Saffron strands (Optional)
7-8 Cashewnut for garnishing (Optional)
1 tbsp Ghee (toop)

  1. Heat 1 tsp ghee in a hard bottom pan.
  2. Add grated coconut/coconut powder in it. Saute it continuously till it starts emitting nice coconut aroma. Do not wait till color changes to brown.
  3. Now add all sugar and cardomom powder (saffron if available). Mix well.
  4. Then add milk and mango pulp. Stir continuously till all milk and pulp gets absorbed by mixture and it starts to thicken. Note, this should be done on low flame & by stirring continuously.
  5. Remove the pan from flame and let it cool down for say 5 min.
  6. Till then, grease a plate with ghee. Once the mixture cools down a bit, pour it on greased dish.
  7. Spread it evenly all over the dish with hand / spatula.
  8. Cut the mixture into diamond shaped vadis (see the snap above) and pierce cashew over each cut portion.
  9. Put the dish in freeze for 1 hour.
  10. Mango barfis are ready to be eaten :)
Note: I used the canned Mango pulp. If you are planning to use fresh mangoes, then extract the pulp and blend it to get a fine mixture.
Serves: Make appx 12-15 burfis
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April 27, 2010

Methi che Pithle (Fenugreek flavoured Gram flour curry)

Pithla is a popular Maharashtrian recipe and is also referred to as 'Farmer's food'. This simple and quick curry is made from Gram flour and is served with Bhakri, Thecha (hot green chutney) and a glass full of buttermilk. People like it so much, that many of them often travel up the Singhagad just to taste it. I have given the standard pithla recipe a little variation by adding bitter tasting Fenugreek leaves. 
Methi Pithla  
For chickpea mixture:
2 cups gram flour (besan)
1½ - 2 cups water
Salt to taste

For tempering:
1 tbsp vegetable oil
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp asafoetida (hing)
1 tsp turmeric powder
2 green chillies finely chopped
4-5 curry leaves
1 cup fresh or frozen fenugreek leaves (methi) finely chopped
  1. Mix gram flour in cold water along with salt and mix well.
  2. Heat oil in a saucepan (kadhai) and add all tempering ingredients one by one.
  3. Fry methi well for 7-8 min or till it gets soft and looks partially cooked.
  4. Now add the gram flour mixture (prepared in step 1) to the saucepan and mix well.
  5. Reduce the flame to low power. You will notice that mixture starts to thicken.
  6. When you feel you have achieved a desired consistency, bring it off flame.
  7. (If you are intending to serve it with rice, keep in liquid and solid for eating with Bhakri or Chapati.)
  8. Garnish with coriander and serve hot.

  1. Since it starts to thicken immediately, cook it when you are about to serve it.
  2. Some people argue that for better taste you should not be pre-mixing besan in cold water and then boil it. Well I just to it for ease of cooking. You may add water and salt after step 3, boil it and then add chickpea flour 1 spoon at time mixing well.
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April 26, 2010

Tomato Chutney

Vikram and I had been to Chennai Dosa (a famous South Indian restaurant chain in UK) in Wembley over the Easter weekend. We tried lots of new dosas specialities there, all dosas were served with unlimited tasty coconut chutney, spicy tomato chutney and yummy sambhar. Of all, I distinctly remember the tomato chutney, it had an authentic South Indian taste. Till recent time, I was having a misconception that Tomato chi bhaji and Tomato chutney are the same, but both have different tastes and cooking methods. I used this Tomato Chutney video on youtube as a reference for my recipe.
Make a cup full of chutney

To be grinded
2 large tomatoes
2 red chillies (dried)
Salt to taste

For tempering
1 tsp mustard seeds
1 tbsp urad dal (white lentil)
1 tsp asafoetida (hing)
4-5 curry leaves
1 tsp turmeric
1 tbsp sunflower oil

  1. Grind tomato, red chillies and salt together in a fine thick paste without adding water.
  2. Heat oil in a pan on high flame, add all tempering ingredients one by one in order given above.
  3. Once curry leaves get fried well, add the tomato paste and mix well.
  4. Turn the flame to low, cover the pan and let the chutney cook slowly. Add a little bit of water if needed.
  5. Cook for about 10 min. Let it cool down.
  6. Once cooked, it last for 4 to 5 days in fridge. Serve with variety of dishes like Idli, Dosa or even sandwiches.
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April 22, 2010

Pohe Vada (Flattened Rice Fritter)

I imagine that most of you might be thinking what a strange dish is this Pohe Vada? Well, there was some leftover Kande Pohe from morning breakfast. I was wondering how to bring the freshness back, and the outcome is this dish. Since kande pohe already contains most of the spices, salt, onion, etc, making this dish is a relatively quick one. The wadas were so light and crispy that next time am thinking of making them from freshly cooked Pohe :D
1 tbsp rice flour
1 tbsp corn flour
1 tsp cumin powder
Salt to taste (may be skipped if you think cooked Pohe has sufficient salt)
Few drops of water
Oil for frying

  1. Prepare Kande Pohe as given in my recipe earlier. Let them cool down if you are preparing this dish from freshly cooked Pohe.
  2. Once cooled down, grind it to coarse powder in a mixer.
  3. Add rest of the contents i.e. rice flour, corn flour, cumin powder, some salt and mix well.
  4. Sprinkle just little water (quantity depends). If the pohe are left for long time, it tends lose moisture. In that case may need a bit more water.
  5. Mix well to get a consistency similar to Chana Dal wada i.e. you should be able to form a wada out of it.
  6. Form lemon sized balls of the mixture and deep fry them till golden brown.
  7. Enjoy the crispy-spicy wadas with yoghurt or green chutney.

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Kadhi (कढी)

Kadhi is Vikram's most favourite. He enjoys it so much that literally slurps it hot (भुर्के मारणे). The flavour of cumin seeds, asafoetida and curry leaves along with buttermilk surely tickles your taste buds. My grandmother make a tasty variation, Kadhi with Gole (gram flour dumplings) is also my favourite. You can also add kanda bhaji to make Kadhi Pakora. Here is my recipe of Maharashtrian Kadhi. Posting this recipe for ‘Sidedishes from India’ hosted by Suma of Veggieplatter.
For seasoned Buttermilk:
1 cup homemade curd or biopot yoghurt
2 cups water
1 tbsp gram flour (besan)
2 tbsp sugar
Salt to taste
2 tbsp grated ginger
coriander finley chopped

For tempering:
1 tsp cumin seeds
2 tsp asafoetida
1 green chilli finely chopped
4-5 curry leaves
1/2 tsp turmeric
1 tsp urad dal (optional)

  1. Mix all contents required for seasoned buttermilk and beat them (in mixer or by hand blender) well making sure no lumps are formed.
  2. Transfer the buttermilk into deep pot and bring it to boil.
  3. Till then, heat oil in a tempering pan, add all all tempering ingredients one by one in order. Saute till chillies get fried well and change colour.
  4. As buttermilk comes to boil, add the tempering to it, mix well.
  5. Serve hot with fulka or with rice.
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April 20, 2010

Prasadacha Sheera / Sooji ka Halwa (Banana Semolina pudding)

Sheera is a sweet dish made of semolina and when banana is added it is called kelyacha sheera. Its a auspicious dish for Maharashtrians and is offered as a 'prasad' in Satyanarayan Puja, hence Prasadacha Sheera. Satyanarayan Puja is performed before/on any major occasion like marriage, house warming ceremony etc. Speciality of this sheera is that all ingredients used in it are multiples of 1.25 (सव्वा). The dish is loaded with pure ghee, raisins, almond, cashews making it rich sweet dish.
1¼ cup fine semolina (sooji/rava)
1¼ cup ghee
2½ cup whole milk
1¼ cup sugar
1 ripe banana
½ cup raisins, chopped almonds and cashews
7-8 saffron strands
1 tsp cardamom powder

  1. Roast semolina on medium flame till it starts emitting nice aroma and colour starts getting brown. Keep aside.
  2. Peel banana and mash it roughly. Alongside, keep milk for boiling.
  3. Heat ghee in a pan on medium power. Add mashed banana and fry till it turns light brown.
  4. Now add all dryfruits (raisins, almonds ans cashews) and fry for a minute.
  5. Now add roasted semolina and sugar and fry till semolina gets blended with ghee and banana.
  6. Now add the cardamom powder, saffron strands and boiled milk, mix well. Semolina will start expanding after adding milk.
  7. Cook covered on low flame for 3-4 minutes. Switch off flame and serve hot or cold.
  1. If bananas are too ripe and sweet, you can reduce sugar accordingly.
  2. Milk is always double the semolina, however you can use 50% milk and 50% water as well.
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April 19, 2010

Chavalichi Usal (Black-eyed beans curry)

Chavali Usal is one of my favourite usal apart from Matki and Moong usal. Its a regular dish in Maharashtrian meals and tastes best when served with chapati or bhakri along with groundnut (शेंगदाणा) chutney and buttermilk (ताक) to make a complete meal.

Chamchameet 005_11 (11)


1 to 1 1/2 cup black-eyed beans (chavli)
2-3 garlic cloves finely chopped
1 onion finely chopped
2 tomato finley chopped
dessicated or shredded coconut
1 tsp mustard leaves
1 tsp cumin seeds
1 pinch asafoetida
1 tsp turmeric powder
5-6 curry leaves
1-2 tsp red chilli powder (vary according to taste)
1-2 tsp goda masala (vary according to taste)
1 tsp jaggery
1 tsp tamarind juice (optional)
Salt to taste
coriander leaves
2 tbsp oil


  1. Soak the beans emersed in water overnight or for 7-8 hours. Then cook them in pressure cooker to upto 2 whistles to make them soft.
  2. Heat oil in a pan, add cumin and mustard seeds. As they splutter, add curry leaves, asafoetida, turmeric powder.
  3. Next add chopped garlic, dessicated coconut and saute on medium power till it starts emitting nice aroma. Then add chopped onion and fry till golden brown.
  4. Now add tomatoes, red chilli powder, goda masala, jaggery, tamarind juice, salt. Cook till the tomatoes get soft and start oozing out oil.
  5. Add cooked beans and some water for desired consistency. Put back the lid and on medium flame let the spices blend into the beans for 8-10 min.
  6. Garnish with chopped coriander and it ready to be served with chapati or bhakri.

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April 15, 2010

Chana Dal Vada (Gram Lentils Fritters)

This recipe again is in continuation with my previous posts Vatli Dal and Kachori. I had soaked plenty of chana dal overnight. I used up some for Vatli dal (and eventually for Kachori) and remaining to make these wadas the next day. These vadas were nice spicy and crispy with a coarse texture.

Chamchameet 021


1 cup chana dal (gram lentils)
2 tbsp rice flour
1 onion chopped finely
2 tbsp chopped coriander
2 tsp red chilli powder (adjust to your taste)
1 tsp cumin powder
1 tsp turmeric powder
1 tsp asafoetida
salt to taste
Oil for frying wadas


  1. Soak chana dal overnight or for 7-8 hours.
  2. Drain all water (do not throw way, use it other recipes). Spare 2-3 tsp chana dal aside and grind remaining to a coarse mixture.
  3. Take a mixing bowl, add dal mixture, rice flour, chopped onions, coriander, red chilli powder, cumin powder, turmeric, asafoetida, salt and the dal kept aside in step 2.
  4. Mix well (no water needed). Consistency should be such that you can form a wada out of it i.e. it gels together. Adjust the quantity of rice flour accordingly.
  5. Form lemon sized balls of the mixture and deep fry them till golden brown.
  6. Enjoy the crispy-spicy wadas with yoghurt or ketchup.

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April 14, 2010


This recipe is in continuation with my previous post Vatli Dal. I had made Vatli dal for saturday morning breakfast, some of it was left so I was thinking of what else can be made of it. My options were to use it as a stuffing in Paratha or Puri or Kachori. Since I had never made kachori, I went for it :-)
Chamchameet 017 
For stuffing:

For dough:
Makes 4-5 kachoris
1 cup maida (All Purpose Flour)
1 tbsp rice flour
1/2 Water
Salt to taste
1-2 tbsp oil

Oil for deep frying kachoris.

  1. Mix all dough ingredients to form a soft dough. Keep it covered for 15-20 minutes.
  2. Divide the dough into lemon sized balls.
  3. Roll each of them into approximately 6 cm diameter puris.
  4. Put the stuffing in the centre of each puri and close it from all sides to get a stuffed ball. Flatten it at the enter to get a 'pedha' shaped kachori.
  5. Heat oil in pan, deep fry all kachoris till golden brown.
  6. Serve hot with fresh yoghurt or with tomato ketchup.
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April 13, 2010

Vatli DaL (वाटली डाळ/Grounded Chana Dal)

Vatli Dal (वाटली डाळ) is a traditional Maharashtrian dish prepared during Chaitra month i.e. first month of Marathi calendar which also marks the spring arrival. It is served with Kairee Panhe (पन्हे) a sweet sharbat made from raw mango. The name Vatli Dal comes from Marathi word meaning 'grounded dal'.
Chamchameet 005_11 (5)
1 cup chana dal (gram lentils)
1 green chillies
1 tsp mustard seeds
1 tsp cumin seeds
1/2 tsp turmeric powder
1/2 tsp asafoetida
3-4 curry leaves
salt to taste
1 tsp sugar (optional)
2 tbsp oil
finely chopped coriander leaves
1 tsp fresh lemon juice

  1. Soak chana dal overnight or for 7-8 hours.
  2. Drain all water (do not throw way, use it other recipes) and grind it along with green chillies to a coarse mixture.
  3. Heat oil in a pan. Add mustard and cumin seeds. As they splutter, add asafoetida, turmeric powder and curry leaves and saute well.
  4. Now add dal mixture, salt, sugar. Sauté on medium heat for 8-10 minutes without covering till it starts getting dry. Make sure to sauté continuously as it might stick to bottom.
  5. Bring it off flame, garnish with coriander, sprinkle some lemon juice and serve hot with Kairee Panhe.
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April 9, 2010

Methi Peas Pulao (Fenugreek Pilau Rice)

This is a very aromatic dish of methi in a simple blend of garam masala. I got the idea about this pulao while watching this cooking video on youtube. The original recipe is using onion, I was somehow skeptical about methi onion combination in pulao. Hence skipped onion and instead used tomatoes.

Scotland 2010 022

Serves 2
2 cups of fresh methi (fenugreek) or 2 cups if using frozen methi

1/2 cup peas
2 tomato finely chopped
1 cup basmati rice
2 1/2 cups water
1 tsp cumin seeds
1/2 tsp asafoetida
1 tsp turmeric powder
1 tsp coriander powder
1 tsp garam masala
1 tsp red chilli powder
4-5 curry leaves
Salt to taste


  1. Wash rice and drain off the water. Keep it soaked for 15 min.
  2. Heat oil in a thick bottom cooking pan. Add cumin seeds, when they pop up add curry leaves, asafoetida and turmeric powder.
  3. Now add fenugreek and sauté well.
  4. Next add the tomatoes and cook till mixture starts oozing oil.
  5. Now add rice, coriander powder, garam masala, red chilli powder salt and mix well.
  6. Finally, add water close the lid and bring it to boil. Keep checking in between making sure rice does not stick to the bottom.
  7. Once rice is almost cooked, reduce flame to low and put a tawa below the pan.
  8. Let it the rice stand for 10-15 min before serving. Serve with tomato-onion raita.
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Rava Idli

Some months back, I had made rava idlis for the first time using GITS instant mix. It tasted soo yummy that I decided to give it a try myself. I was not knowing the procedure to make it, but this video on youtube gave me a visual demo. It is recipe is worth a try when GITS rava idli mix is not available.

P1020398 Ingredients:
2 cup rava / semolina (medium)
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp grated and crushed ginger
1 green chilies finely chopped
2 tsp chana daal (Gram lentils)
1/2 tsp baking soda
coriander leaves finely chopped
2 cup yogurt/curd
1-2 tbsp oil

  1. Dry roast rava in kadai or microwave till colour changes to brown and it starts emitting pleasant aroma.
  2. Heat oil in a pan, add mustard and cumin seeds. After they start spluttering, add green chilies, chana daal and saute well.
  3. Next switch off the flame, add rava, salt, corainder, yogurt and mix well. Add some water if required to adjust the consistency. Let it stand for 20-30 minutes.
  4. After 30 min, pour the batter into greased idli stand. Steam it for approximately 15-20 min.
  5. Serve with hot sambar or green chutney.
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April 8, 2010

Gajar Maka Bhaji (Carrot Sweetcorn stir fry)

Actually I was going to make parathas of carrort-sweetcorn stuffing, but ended up making a side dish for chapatis. This recipe is similar to my earlier post Carrot Matar Bhaji, instead of peas I have used sweetcorn. Carrot-sweet corn combination tasted great too, in fact better than the carrot-peas :) Posting this entry to Siri's Healing Food Carrot Event hosted by Suma's Veggie Platter.

2 cups grated Carrots
1/2 cup sweetcorn
4 tbsp roasted peanuts coarse powder (Danyacha koot in Marathi)
1-2 green chillies finely chopped
Salt to taste
1 tsp sugar (optional in case carrots are sweet)
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp Asafoetida/Hing
2 tsp turmeric powder
1 tsp goda masala
3-4 tbsp Oil
Coriander finely chopped

  1. Heat oil in a kadai. Add cumin, mustard seeds. After they splutter, add asafoetida, turmeric and green chillies. Fry till chillies change colour.
  2. Now add Carrot and sweetcorn and sauté well for 3-4 min. Sprinkle little water and cook covered on low flame for next 5 min.
  3. Remove the lid and add goda masala and roasted peanuts powder. Its better to have coarse powder to get good taste and feel while eating.
  4. Mix well. If the mixture becomes very dry, sprinkle little water and cook covered again for 2 min.
  5. Switch off the flame, garnish with coriander and serve hot with chapati or bhakri.
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April 7, 2010

Ghavan (Rice Pancakes)

Ghavan is a quickie dosa. It is mostly made in coastal areas on Maharashtra as rice is key ingredient in their diets. The process to make a ghavan is much simpler than dosa which involves soaking rice overnight and then grinding it the next day. It is a quick brunch item, must try for everyone. This is my third entry to Priya's Easy n tasty Pancakes event.

Makes 4-5
1 cups rice flour
2 tbsp yoghurt
1 tsp cumin seeds
1 green chilly finely chopped
1 tsp asafoetida
pinch of Sodium-bi-carbonate
coriander finely chopped
4-5 tsp oil


  1. Take a mixing bowl and combine all ingredients except water and oil.
  2. Now, slowly add water and keep mixing to avoid lumps. Consistency should be little thin than normal dosa or similar to rava dosa. Let is stand for 15-20 min.
  3. Heat a non stick tawa. When hot, reduce flame and spread oil on it.
  4. Now quickly pour a cup full of batter in the centre and move the tawa (using handle or tongs) in circular fashion to spread it evenly. Try to make it as thin as possible. (If you see bubbles coming from the batter, you are in right direction.)
  5. Let it cook covered for few seconds till the bottom side in golden brown.
  6. Spread some oil or butter and flip sides. Fry another side till just cooked.
  7. Serve hot with green chutney or coconut chutney.
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