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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