March 29, 2010

Yadni (Mixed lentils pancakes)

I made this pancakes recipe specially for the Pancakes day or Shrove Tuesday celebrated in UK in month of February. I had watched this recipe on cookery show Amhi Saare Khavaiyye on Zee Marathi channel long time back and was waiting for right time to try it out. This recipe is native to Vidarbha region in Maharashtra. The original recipe used only rice, chana, toor daal, I added Masoor dal as well and that gave a nice brownish colour. Made of mixed lentils, its indeed a healthy breakfast option. This healthy n tasty is my entry to Priya's Easy n tasty Pancakes event.



1 tbsp Rice
1 tbsp Toor Dal (Pigeon Pea)
1 tbsp Chana Dal (Gram Lentils)
1 tbsp Urad Dal (Black Beluga Lentils)
1 tbsp Moong Dal (Yellow Lentil)
1 tbsp Masoor Dal (Red Lentils)
1 tbsp cumin powder
1 tsp Hing (Asafoetida)
1 green chilly finely chopped
1 tbsp salt



  1. Soak rice along with all lentils fully emerged in water overnight or for 7-8 hours.
  2. Grind it to a smooth batter. Maintain consistency similar to that of dosa.
  3. Add cumin powder, hing, chopped chillies and salt to it and mix well.
  4. Heat a non stick tawa, add little oil on it. Spread batter on it just like pancake making a round of about 5 cm.
  5. Cover it for few seconds, to allow it to cook. Flip the sides and transfer it to a dish.
  6. Serve hot with green chutney or even sambhar.
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Shrikhand (श्रीखंड)

Shrikhand [श्रीखंड] is one of the main desserts in Maharashtrian cuisine and Gujarati cuisine. It is made of strained yoghurt. It is so readily available in all sweet marts in Pune, that I would have never thought of making it myself. But now I know, its very easy to make and deserves a try next time as well.


500 g homemade full cream yoghurt (dahi) [I had used Greek yoghurt]
5-6 tbsp powdered sugar
1/2 tsp cardamom powder (Elaichi)
1/2 tso nutmeg powder (jaifal)
7-8 saffron strands
2 almond
2 pistacchio


  1. Take a clean muslin cloth and put all yoghurt in it. Wrap and tie it tightly to let the water drain off. Keep it hung overnight or at least for 7-8 hours.
  2. Remove the hung yoghurt (called as चक्का in marathi) in a mixing bowl. Add sugar, cardamom powder, nutmeg powder to it. Beat well with hand blender till sugar mixes well.
  3. Garnish with saffron and sliced dry fruits (almonds and pistacchios).
  4. You can also mix saffron in cold milk and add it to shrikhand to get a nice colour.
  5. Serve with hot puris.

Serves: 2

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March 22, 2010

Paneer Bhurji

Bhurji is a very famous street food in India. It is usually made of Egg (Anda Bhurji). Paneer Bhurji is a tasty variation to typical bhurji. I used to have it frequently while in Infosys. Posting this recipe for ‘Sidedishes from India’ hosted by Suma of Veggieplatter.

200 g paneer scrambled or coarsely grated
1 large onion chopped
1 green chilli
1/2 tomato chopped (optional)
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp hing (asafoetida)
2 tsp turmeric powder
1 tsp garam masala
1 tsp cumin powder
4-5 curry leaves (optional)
salt to taste
2-3 tbsp oil
coriander for garnishing

  1. Keep paneer in lukewarm water for 30 min to make it soft and smooth.
  2. Heat oil in pan,add mustard, cumin seeds. As they splutter, add hing,green chillies, curry leaves and turmeric and fry well.
  3. Next, add onions and saute on high flame till they are translucent in colour. (As this point, add tomato if you plan to use any.)
  4. Reduce flame to low, add scrambled paneer, all spices i.e. garam masala, cumin powder and salt.
  5. Mix well so that entire paneer is covered with yellow colour. Keep covered for 2 min.
  6. Bring it off flame, garnish with coriander and serve hot with bread or chapati.
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March 19, 2010

Methiche Varan (Fenugreek with Red Gram)

This one is Vikram's dad's all time favourite. I learnt how to make it for the first time from his mum. Since then I have been making it whenever am bored of typical taste of varan bhat. Bitter Methi cooked tangy tomato and toor dal makes an awesome combo. It goes well with rice as well as bhakri. This tasty dal is my entry to Suma's Delicious Dal from India.
Methi che waran
1 cup methi (fenugreek) leaves
1/2 cup toor dal (red gram)
2 cloves of garlic
1/2 tomato
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp hing (asafoetida)
1 tsp turmeric powder
1 tbsp jaggery or sugar
2 tsp red chilly powder
1 tsp maharashtrian goda masala
4-5 curry leaves
salt to taste
2 tbsp Oil
  1. Take toor dal in a cooker pot, add water double the quantity of dal. Cook it in pressure cooker (about 3 whistles and 10 min on low flame)
  2. Till the dal is getting cooked, chop the methi leaves and the garlic cloves.
  3. Heat oil in a deep pan, add mustard and cumin seeds. As they splutter, add the hing, curry leaves and chopped garlic. Fry till garlic colour changes to slight brown.
  4. Now add chopped tomatoes and methi and sauté till they become soft enough.
  5. Next add the spices - red chilly powder, goda masala, salt and jaggery and mix well.
  6. After dal gets cooked, add it along with some water to the mixture. Adjust the consistency as per your choice.
  7. Bring it to boil. Serve hot with rice or chapati or bhakri.
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March 18, 2010

Gudi Padwa Naivedya

Gudi Padwa is celebrated on the first day of Chaitra month, and it is a New Year's Day for Maharashtrians. This festival is supposed to mark the beginning of Vasant (spring). The same festival is celebrated as Ugadi in Andhra Pradesh and Karnataka. Neem Leaves are eaten on Gudi Padva to ensure good health. The neem paste is believed to purify the blood and build up immunity in the body against diseases.

Here is my Naivedya (offering to God) on Gudi Padwa. (Although the traditional festive menu for this day is Shrikhand-Puri.)

Shown in the Picture is:
I have given blog links to most of them and will soon come up with detailed post on basundi.

Hope you all had a great Gudi Padwa too.
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March 17, 2010

Green Chutney

This post was lying in my drafts since long time. I have been using Green Chutney in so many recipes, so thought of posting it as a common recipe.

1-2 cloves Garlic finely chopped
1 Green chillies, roughly chopped
1 tbsp Roasted peanuts
2 tsp Dessicated coconut
Fresh coriander leaves, roughly chopped 2 tablespoons
Salt to taste
Sugar to taste
Cumin powder
1 tsp lemon juice

Mix all ingredients together in a mixer bowl. Add little water to adjust the consistency as per the usage e.g. for sandwich it should be spreadable, etc. Grind it all together.
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March 15, 2010

Bajra Nachani Thalipeeth

Thalipeeth is a type of pancake very popular in Maharashtra. It is typically made with a flour of mixed grains called as Bhajani (भाजणी) and served with a dallop of white butter or ghee. Instead of using Bhajani, I used Bajra and Nachani (Ragi) flour. You can also refer to my earlier post on Jowar Thalipeeth.

1 cup Bajra flour
2 tbsp Nachani flour (Raagi)
1/4 cup cooked tur daal (Waran) (optional)
1 onion chopped
2 tsp turmeric powder
2 tbsp red chili powder
1 tsp asafoetida (hing)
Salt to taste
Finely chopped coriander
3-4 tsp oil

  1. Mix all ingredient together to make a soft dough. If you do not have have cooked tur daal, you can use water instead. (Tur daal enhances the taste and makes thalipeeth more crispy.)
  2. Grease a non-stick tawa with oil, put a 4 cm diameter round dough at the center of tawa.
  3. With moist hands, spread it evenly in round shape over the tawa (Like a pancake).
  4. Make five round holes as shown in the snap and fill it will oil.
  5. Cook the thalipeeth covered on high flame for 2-3 min until some noises (of steam) start coming out.
  6. Remove the cover and flip the sides and let it cook for another 1 min. No need to cover this time.
  7. Serve hot with mango pickle, yogurt and butter on top it.
Serves: makes 2-3 big thalipeeths
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March 14, 2010

Manchurian Sauce

I remember having Hakka Noodles with vegetable Manchurian Sauce in Hakka restaurant on Fergussion Road, Pune. It is a perfect side dish available in Indian Chinese menu which goes pretty well with any Chinese rice or noodle recipe.

4-5 broccoli florets
10-12 cubes of paneer (of 1 cm)
1/2 cup green peas
1/2 carrot
1 medium onion sliced
1 ts fresh ginger root grated
1 ts garlic minced
1 tbsp soy sauce
1 tbsp chilli sauce (or as per taste)
1 tbsp corn flour
salt to taste
3-4 cups water for blanching
1 tbsp vegetable oil

  1. Take water in a pot and blanch broccoli, paneer, green peas and carrot for 10 mins. Drain off the water and preserve this vegetable stock for later use.
  2. Heat oil in another wok, after oil heats up add minced ginger-garlic and diced onion.
  3. Once it changes colour, add soy sauce and chilli sauce and mix well.
  4. Next add the blanced vegetables and vegetable stock. Vary the quantity of stock depending on how much sauce you require.
  5. Bring the mixture to boil. Mix corn flour in cold water separately and add this paste to the boiling mixture.
  6. Once you add corn flour paste, mixture will start to become thick. Reduce flame.
  7. Bring it off flame once you get desired consistency, serve it hot with Hakka Noodles or with Fried Rice.
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March 12, 2010

Methi Pakoda (Fenugreek Fritters)

This is yet another variety of Pakora apart from other typical options like onion, potato, cauliflower, etc. It is a common starter in weddings or parties.


1/2 cup finely chopped methi (Fenugreek)
1/2 medium onion finely chopped
1/2 besan (Gram flour)
2 tsp corn flour (or rice flour)
1 tsp ajwain seeds (ova)
1 pinch Soda bi carbonate
1 tbsp red chilly powder (or as per taste)
1 tsp Cumin powder
Salt to taste
Water for batter
Oil for frying

  1. Clean, wash and chop methi leaves.
  2. Mix all ingredients except oil and add enough water to get 'pakoda standard' batter i.e. thick and little sticky.
  3. Heat oil in a deep fryer. Check if oil is enough heated, by dropping a small dot of batter in oil. If it floats up, oil is perfectly heated.
  4. Now, drop the mixture in small sized pieces with a spoon. Deep fry till all sides turn golden brown. Drain excess oil on a tissue paper.
  5. Enjoy with any chutney or tomato ketchup.
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March 8, 2010

Veggie Panini

I'm a big fan of paninis! I can have it anytime for lunch or dinner. I like its crispyness, basil favour and ease of preparation. I prepared it with readymade Tomato pesto, but you can make the pesto yourself by referring to this page on

1 cibatta bread (or any bread loaf)
Grated mozzerella or cheddar cheese
1 tomato finely sliced
2 tbsp tomato pesto (or you can make it yourself at home)
1 tsp oregano
pinch of salt
pinch of black pepper powder

  1. Pre heat oven to 400°F or 204°C or Gas Mark 6.
  2. Cut the bread loaf in centre. Spread pesto uniformly on the inner side.
  3. Keep tomato slices evenly on pesto, spread grate cheese on it.
  4. Sprinkle some oregano, salt and pepper powder over the tomatoes.
  5. Cover back with the second half and apply significant pressure. (You may keep some heavy weight on it)
  6. Keep it on baking tray and bake it for 10 min. Alternatively, you may grill it on medium flame till it gets crispy.
  7. Serve it hot.
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March 3, 2010

Bhadang - crispy puffed rice snacks

Bhadang is a crispy snacks item, very easy to cook. It tastes at its best when garnished with onion, tomato and lemon juice. It is also a popular picnic take away. Bhadang from Sangli, Maharashtra are famous among Maharashtrians.


4 bowls Puffed Rice (Churmura, Kurmura, Murmura)
5-6 Garlic Cloves sliced
2 tsp Red Chilli Powder
1 tsp Musturd Seeds
3 tsp Metkut
1 tsp Turmeric powder
7-8 Curry Leaves (Karipatta)
Salt to taste
4 tbsp Oil
1 tbsp Sugar

  1. Heat oil in a wok. Add musturd seeds, curry leaves, turmeric, garlic stir fry for a minute.
  2. Now, add puffed rice and other remaining ingredients. Mix well.
  3. Stir fry on a low flame for about 5 to 10 mins until the puffed rice is fully coated and becomes crispy.
  4. After cooling keep it in a air tight container.
  5. Serve with chopped onions, tomatoes, coriander leaves and squeeze a lemon.
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