Sunday, 28 December 2008

Saar or Rasam

Rasam or saar is the watery when compared to sambhar. You can just slurp it from a bowl. Amma used to lace it with extra pepper when we had a cold.

Saar is made on festive occasions.

¼ cup toor dal/turichi dal /togri bali

1 tomato medium sized

½ tsp haldi

2 tblspn oil

1 tsp mustard

2-3 springs curry leaves

2-3 red chillies broken into pieces

½ haldi

1tsp asafoetida

2 tblspn Saar Masala

A lemon sized ball of tamarind

A marble sized ball of jaggery(optional)


1. Pressure cook toor dal with the tomato and haldi.

2. Soak the tamarind in ¼ cup of water and extract the juice.

3. Heat oil add the mustard, when it splutters add the red chillies, curry leaves, haldi, and asafoetida.

4. Mash the tomato and dal.

5. Add the tamarind juice extract, jaggery,masala,salt and bring to boil.

Serve hot.

Saturday, 27 December 2008


'Gundpangla', 'appe' or mountain as it is known in my family is a much-loved. The reason it has the name mountain is that my elder daughter, who at the age of 4 or 5 was a fussy eater. My mother had made gundpangla, as we call them in Kannada, decorated my plate with them along with chutney and sambhar. She told me to eat the mountains. this got the kid interested enough to eat them. She loves them and they are still called mountains.
Of course you can make it sweet as well as savoury.
Your basic flour for savoury ones is as below.
1 cup urid dal
3 cups rice
1 tblspn methi
1 ½ cups puffed rice/churmuri (Kannada) / churmure (Marathi)
v Wash urid dal and rice and soak them with methi for 12 hours.
v Grind with the puffed rice with a little water.
v Mix well and let it ferment for 12 hours again or till it becomes nice and light, bubbly.
v Mix well then add salt.
v Use this flour to make your 'Gundpangla', 'appe' or mountain.
To make 'Gundpangla', 'appe' or mountain you need a special tava or griddle, it like a muffin tray with holes in it. In the good old days it used to be made of some metal that my mother used call as 'Beed' now you get non-stick ones. The advantages are obvious less oil and food does not stick. (I remember trying to scrape off the older version in vain).
v Take the tava or griddle oil it a little and spoon the flour in the holes in the griddle.
v Cover. Cook for 5 minutes for the first round or till the top of dries a little. Turn them over.
v Serve them hot. I have served them chutney but you can serve them with sambhar also.

v Use finely chopped onions, chillies and coriander.
v You can also add finely chopped coconut pieces, ginger along with chopped onions, chillies and coriander.
v A variety of chopped vegetables like cauliflower, carrots, baby corn.

Thursday, 25 December 2008

Saar or Rasam Powder


1 cup coriander seeds

1 small rock of hing/1tblsp powder

1 tblspn methi

1/3 cup pepper

1/3 cup jeera

1½ tsp mustard

45 red badgi chillies (about 50grms)

10-12 springs curry leaves


  1. In a little oil fry hing remove from oil
  2. add methi remove from oil
  3. Fry pepper, mustard, and jeera.
  4. In the coriander seeds add red chillies, curry leaves and fry till crisp.
  5. Cool and dry grind.

Tuesday, 23 December 2008

Sev Batata Puri

Like I have said any kind of chat invokes frenzy at home. My kids worship chat and can’t get enough of it. Basically chat is made at the end of the week as by then I am fed up with cooking. Sev batata puri and bhel are perennial favourites.

For Sev Batata puri

1 packet of readymade puris
3 potatoes boiled and diced fine.
1 cup boondi
Tamarind chutney
Green chutney
Dates chutney

Mix the potatoes with salt and a 1 tsp each of all the 3 chutney.
Make holes in all the puris and stuff the filling of potatoes.
Decorate with the chutney, sev and coriander.
Serve immediately.

Shavgi Upit

Shavgi upit or Shavya upit is always acceptable and enjoyed for breakfast and loved in the Tiffin box. I enjoy it because it is fast to cook and a no hassle dish. You can add as many different vegetables as you want.

1 cup shavgi or shavya (I prefer the MTR brand to other brands)
4 cups water
½ tsp salt
½ tsp oil.

 Boil water with the oil and salt. Add the shavgi in this boiling water and cook till they are just done (About 5 minutes). Drain the water and add cold water, When cold toss about with a tsp of oil. Keep aside.

1 tblspn oil
½ tsp mustard
2 green chillies
1 spring of curry leaf
1 tsp urid dal
1 onion chopped fine
1 carrot diced
1 cup cauliflower cut in small florets
1 capsicum
1 cup green peas (boiled)

 Heat oil; add the mustard seeds once they splutter. Add urid dal and wait till it becomes reddish then add green chillies and curry leaves.
 Add the onions and sauté till the onions are translucent.
 Add the rest of the carrots and mix well. Cook till the carrots change colour. Add the cauliflower and stir fry till a little tender. Then add the shavgi, capsicum, boiled peas salt. Mix well.
 Garnish with coriander and coconut.
 Can be served hot as well as packed for Tiffin box.

I have not used capsicum and peas in the above recipe as I did not have them now.

The general rule for cooking vegetables is that harder vegetable need longer to cook so carrots, French beans need longer to cook.

Add salt later as the vegetable cooks faster.

Suki Bhaji

Suki Bhaji this is a traditional Goan potato vegetable, that is relished with ‘pao’ or ‘unna’ which are the local bread which the ‘Podder’ sells hot, straight out of the bakery. It is eaten plain or mixed with ‘salad bhaji’ or ‘chananacho ras’! Just the thought of it is making me drool. Maybe I will make it this weekend. Let’s see what I will need for suki Bhaji.

3 Potatoes boiled.
2 tsp oil
1 tsp jeera/cumin seeds
½ tsp mustard
½ tsp turmeric
Few curry leaves
1 tsp jeera
3 green chillies (adjust as per taste)
1 inch piece of ginger
Juice of ½ lime

1. I generally use boiled potatoes as it reduces my cooking time and peeling and chopping is easier. (My daughters peel and chop them up if I am making suki bhaji).
2. Grind together the ginger, 1 tsp jeera and green chillies use a little water.
3. Heat oil and add 1 tsp jeera and mustard seeds. When the mustard splutters add curry leaves and the chopped potatoes.
4. Add the ground mixture with a little more water, say about 2 teacups and salt. Boil till the vegetable is well mixed but a little watery. Switch off the gas.
5. Add the coriander and lime juice. Mix well. Cover and keep aside for about 5-10 minutes.
6. Tastes best hot with puri, bread, chapatti or phulka. But is good when cold too. Excellent for lunch boxes.

Sunday, 14 December 2008

Tomato Saar

Tomato Saar the very name is a sigh of relief for me, for I just cannot go wrong with this one. There are two ways of making it the first one is as my MIL made it ,the second is an adaptation once as my husband said that it is too heavy and thick.
For the first one you will need

4-5 tomatoes blanched
½ a coconut (grated)
2 tsp jeera
1 tsp red chilli powder (adjust as per your taste)
A small bit of jaggery (adjust as per your taste)
½ tsp ghee
2-3 pieces of red chillies
1 spring of curry leaf
3 cups water
Salt as per taste

1. Peel the tomatoes, grind with the coconut and 1tsp of jeera.
2. Heat ghee and add jeera, red chillies, curry leaf.
3. Add the tomato puree, red chilli powder, jaggery, water.
4. Add water and salt.
5. Boil for 4-5 minutes adjust the curry taste.
6. Serve hot.

In my adaptation I have stopped using coconut and I use a little hing in the phodni.
Serve with rice.


My SIL showed me this method of cooking rice. Its a nice change from the regular pulao and 'phodni ch bhat"


1-cup long grained basmati rice.
4 ripe tomatoes (chopped fine)
2 tablespoons Oil
Curry leaves
2-3 Red chilies
Red chilli powder
10 cashew nuts
Salt to taste
Sugar (optional)
Coriander (chopped)

1. Wash and cook the rice with 1&3/4 cups of water.
2. In a kadhai put oil when hot add mustard, hing, haldi, curry leaves,
3. Break the red chilies in to two and put in the oil.
4. Add cashew nuts, fry till a little reddish.
5. Now add the tomatoes, red chilies and fry till the oil separate.
6. Add the cooked rice, salt, and sugar mix well.
7. Serve hot garnished with coriander.

Thalipeeth Bhazani

Bhazani is where different grains are roasted together and ground to a flour. It is generally used to make thalipeeth. Use it with a lot of vegetables like onions, tomatoes etc. with water to make a soft dough. The dough is then spread on a tava using your fingers. Serve hot with curds, onion chutney and home made butter.
I have used leftover dal, vegetable curries to get a new flavour everytime.
For the Bhazani flour you will need to roast together
½ kg rice
125grms whole urid
125grms whole moong
¼ jowar
¼ bajara
125g wheat
¼ chana dal
25grms dhania
  1. Roast all the ingredients individually till they are reddish in colour.
  2. Cool and get it ground at your local mill.
Use as required.

Monday, 8 December 2008

Farali Misal

It was my younger daughter’ birthday and she requested for “Farali Misal”. It did not matter with her that she ate only the sabudana khichidi and let the rest of us polish off, with gusto the Misal.

For sago:
1 cup sabudana/sago, wash & soak overnight.
¼ cup groundnuts roasted, peeled &coarsely ground.
1 green chilli, slit.
Juice of 1 lemon
1 tsp Sugar
2 tblspn coconut
Salt as per taste
1 tsp cumin seeds
2 tblspn ghee

For the potatoes:
2-3 potatoes boiled peeled and cut into fine bits.
¼ cup ground nuts, roasted, peeled &coarsely ground.
1 green chilli
1 tsp cumin seeds
Salt to taste

For the groundnut gravy:
2 cups groundnuts soaked overnight and boiled.
2 tblspn ground nuts, roasted, peeled &coarsely ground
Salt to taste.

To garnish:
Beaten curds
Potato chips

For sago:

1.In the sago add groundnut powder, lemon, sugar, 1 ½ tblspn coconut and salt mix well.
2. Heat the 1 ½ tblspn ghee and add cumin seeds fry till they change colour.
3. Add the green chilli sauté. Add the sago mix well. Cover and cook till the sago is done. (When done sago is a translucent ball and very soft to touch).

For the Potato vegetable:

1. Now add the remaining ghee and add the add cumin seeds fry till they change colour.
2.Add the green chilli sauté.add the potatoes and ground nuts, salt and mix well.
3.Cover and cook for 2-3 minutes.

For the groundnuts:

1.Mix all the ingredients and boil with at least 4 cups of water.

To serve:

In a plate put some sago, next spread a little vegetable. Add very hot boiled groundnuts along with some of the water in it. Garnish with a little beaten curd, potato chips or crisps of you liking and of course coriander.

Serve hot.

Monday, 1 December 2008

Paneer Thalipeeth

I had this recipe for palak parathas and I wanted to try it out. Yesterday after I put all the ingredients together and went to add the wheat flour I discovered that the one job I had forgotten was the visit to the chakki. Since it was almost time for the kids to come home from their holiday entertainment of swimming I had to reinvent paratha to thalipeeth.

This is what I did

1 cup cottage cheese/paneer
1 ½ tsp ginger
2 green chillies
1 large onion
¼ cup coriander leaves
¼ tsp cumin seeds
½ tsp chilli powder
1 tsp til seeds
2 cups jowar flour
1 cup rava
1 tblspn besan

Mix all the ingredients to smooth soft dough. I did not remember to use warm water; you will get softer thalipeeth if you do so. Divide into small balls (bit smaller than a cricket ball). On a non-stick tava, using your hand press on the ball into a paratha, make a small hole in the centre and add a teaspoon of oil. Cook on medium flame till golden on both the sides.

Serve hot with butter and tomato chutney.Here i have served it with onion chutney.

Onion Chutney

I make onion chutney many times it tastes good and I always have the ingredients at home. It tastes best with tahlipeth and homemade butter.

2 onions roughly chopped
½ tsp jeera
I tsp oil
1tblspn red chilli powder (adjust as per taste)
½ Grated coconut
a marble sized ball of tamarind

1. Heat oil add jeera and wait till it changes colour.
2. Fry onions till it softens a bit.
3. Add the coconut and switch off the gas.
4. Add the rest of the ingredients and mix well.
5. Cool and grind to a fine paste with a little water if needed.

Ridge Gourd Chutney

Out of the peels of the ridge gourd make this chutney.

½ a cup of peels
1 tsp oil
½ tsp mustard
1 tsp asafoetida
1 tsp urid daal
1-2 green chillies (adjust as per taste)
1 tblspn til/sesame seeds
½ a coconut grated
A handful of coriander
A marble sized ball of tamarind

1. Heat oil. Add the mustard when it splutters
2. Add urid daal when it reddens add asafoetida, green chillies and til (the til splutters so be careful).
3. Now add the peels and mix. When the peels soften add rest of the ingredients. Switch off the gas and cool the mixture.
4. When the mixture is cold grind in the mixer with a little water as needed.

Ridge Gourd Vegetable

As a child I always wondered why my mom has to make ridge gourd vegetable. She used to peel the ridges and the skin to make a vegetable out of the inner pulp and chutney out of the skin. Mind you I loved the chutney (we call it herikai sipi chutney in Kannada) and if I wanted the chutney I had to eat one helping of the vegetable. So I did suffer the vegetable.

My hubby dear also is not too keen on the vegetable so I hardly buy it, yesterday however I brought it with the thought I will make the chutney and give away the inner pulp to the maid. But she made a vegetable and I liked it. I am just recording what all she used the measures are very rough you can adjust them to suit your taste.

Ridge gourd, peeled and chopped into fine cubes about a cup
1 small tomato chopped fine
Red chilli powder
1 tblspn roasted and ground groundnuts
½ tsp garlic

1. Heat the oil and add jeera.
2. When it changes colour add all the ingredients and mix well.
3. Cover and steam for 2 minutes. Switch off the gas.
4. Serve garnished with coriander.

Tuesday, 25 November 2008

Garlic Chutney

This is one chutney that is found in almost all homes in India. Some form or other of garlic chutney.

This is the way I make it.


1 cup groundnuts
½ cup dry coconut
½ cup puthane/roasted grams
2 pods garlic
1 tsp Jeera
2 tblspn Chilli powder (adjust as per taste)

Dry roast the coconut and groundnuts separately. Grind all the ingredients together.

Sunday, 23 November 2008


As a kid I have stayed in Nagpur, the Orange City for 7 years. Summers in Nagpur are very hot and being away from my grand parents, uncles, aunts we used to be waiting to get back to Dharwad, our home town, to Ajji & Ajoba and of course mangoes.
The journey from Nagpur was by train, with a changeover at Miraj and it used to take 2 full days. If we i.e. my brother, my sister and I were traveling with Amma alone she was voted out…… it had to be Kachori at Shegaon or Wardha. The way we used to salivate at the thought of kochories!!
I was always on a lookout for these kachories.
When we brought our food processor it came with a cookbook by Lalita Ahmed and this was one of the first recipe’s I tried out.
in the present recipe I have made some changes but basically it is her recipe.

450 g wheat flour
½ tsp salt
2 tblspn oil
1 cup urid dal soaked for 2 hours
1-2 green chillies
1tblspn oil
Pinch of asafoetida
1 tsp jeera seeds
1 tsp coriander seeds
1 tsp sauf (optional)
½ tsp chilli powder
½ tsp salt
1 tsp chat masala
½ tsp amchur powder
Oil for deep frying

1. Mix the flour, salt and water to make soft dough. Cover and keep aside.
2. Grind urid dal green chillies with ½ a cup of water coarsely.
3. Dry roast jeera seeds, coriander seeds, sauf gently for ½ a minute.
4. Cool and dry grind till fine.
5. Heat 1tblspn oil, add hing and dal paste fry for a minute.
6. Add the ground spice mixture, red chilli powder, seasonings, stir to mix and fry till all the moisture is gone and the mixture becomes light brown. Switch off the gas and add chat masala and amchur mix well. Let the whole thing cool completely.
7. Take a small ball of the dough and roll out to a small circle place 1 tsp of the filling in the centre. Encircle the filling pulling the edges of the dough to the centre. Dredge in flour and roll out to small circle. Make a few kachories and keep aside. Pour enough oil in a wok or a kadhai to deep fry the kachories one at a time.
8. Drain and serve hot with tamarind chutney.

Saturday, 22 November 2008

Egg Curry

Something I enjoy is egg curry but my kids and hubby dear don’t so egg curry is hardly made. I made it the other day as my better (?) half was not coming for lunch and the kids I had made dal to have with rice and some salad. The kids were having their meal when I had gone for my bath imagine my surprise and pleasure when they had quietly finished half the curry. So this recipe has to be preserved and here goes.

6 boiled eggs
½ tsp jeera
2 tsp Oil
3 onions finely chopped
1 tblspn garlic paste
½ tblspn ginger
2 tomatoes
7-8 cashew nuts
1 tsp coriander powder
1 tsp jeera powder
½ tsp haldi
2 tblspn chilli powder (adjust to taste)
1 tblspn Kasuri methi
3 tblspn curds beaten
Salt as per taste
½ tblspn Sugar
Cream (beaten)

1) Being the shortcut cook that I am, I generally grind my onions to a paste, but today I chopped them so now I fry them, after making a phodni/bhagar or vagarni as it is called in Kannada, of oil and jeera.
2) When the onions are a bit soft add ginger and garlic pastes and sauté till the onions turn transparent.
3) Puree the tomatoes and cashew nuts.
4) Add to the onion mixture and stir in all the powders and fry till the mixture becomes dry.
5) Now add 2 cups of water, kasuri methi. When the mix starts to boil lower the flame and add the curds, salt, sugar mix well. Add the boiled eggs cut in half lengthwise.
6) Serve garnished with coriander and cream.

Friday, 14 November 2008

Mixed Vegetable

I have picked up dudhi or bottle gourd and every one is quite reluctant to eat it. The other day I made tahlipeeth out of it (it tasted great). Today this was my experiment on my unsuspecting victims. The vegetable smell good I will get the review from my critics in the afternoon. Though I have used the vegetable that I had a lot of others like mushrooms, corn kernels will taste good.

1 onion chopped fine
1 tomato
4 cloves garlic crushed
1 cup grated dudhi
1-2 florets cauliflower chopped in to small florets
1 capsicum chopped fine
½ tblspn oil
½ tblspn schzwan sauce
2 tblspn tomato sauce
Cheese for garnishing

Heat oil, add garlic. When the garlic becomes brown add onion fry till translucent.
Add tomato, mix, cover and cook till pulpy. Add the dudhi and cauliflower cook under cover for about 2 minutes. Add the capsicum, sauces and salt. Garnish and serve with chapatti. This can also be used as a filling for toast sandwiches or pizza.


1 cup red chilli sauce
1 tea spoon garlic paste
1 tea spoon ginger paste
1 tablespoon spring onions(chopped)
1 tablespoon coriander leaves (chopped)
1 tea spoon sugar
1/2 tea spoon white pepper pd
1/4 tea spoon red colour
2 tablespoon hot oil

Mix all ingredients to make sauce.

Tuesday, 11 November 2008

Ragda Patis

Chat is an all time favourite with my family. Any day dinner with any chat item is acceptable. So maybe I will be writing up about all the different types of chat. Being a bit more conscious about nutrition I try to vary the tradition a bit. Though it is not always a hit or even acceptable I do it & they are unaware as to why the chat is different. So let’s today have

Ragda Pattis

First the ragda

¼ cup white peas
1 ½ cup water
A pinch of soda
3 tsp oil
¼ cup onion chopped fine
¼ tsp ginger paste
1 tsp garlic paste
1 ½ tsp green chilli paste
½ tsp goda masala
1 tsp coriander powder
1 tsp jeera powder
½ tsp garam masala
¼ tsp haldi

Wash the peas in running water then soak overnight. Cook in the soaked water till soft in the morning. Mash well about 3 tblspn of the cooked peas.

In the oil add onion ginger, garlic green chilli add the mashed peas and fry till the mixture is well cooked. Pour 3 cups of water.

Add rest of the masala and boil till the mixture thickens.

1 potato boiled and mashed
1 slice bread
1 pinch turmeric
Oil for shallow frying
Dip the bread in a little water and remove. Squeeze dry. Mix the rest of the ingredients and make small balls the size of a small lemon. Flatten on your palm. Arrange on a tava pour the oil and fry both the sides till they are brown.

To serve

Put 2-3 pattis on a plate. Add the hot ragda on top till the patties are well soaked.
Sprinkle finely chopped onion, boondi and or sev, tamarind chutney, dates chutney, green chutney,coriander, red chilli powder. Eeeeeeeeenjoy!!

Monday, 10 November 2008

Green Chutney for Chaat

1-2 green chillies
¼ cup pudina
4 cloves garlic
½ cup coriander
1/8 tsp ginger
1 tsp salt
½ tsp amchur or ½ tsp lemon juice.

Grind all the ingredients to a fine paste with a little water.

Dates Chutney

10-12 dates
1 tsp chilli powder
1 tsp rock salt
1 ½ tsp coriander powder
¼ tsp jeera powder
1cloves garlic (optional)
Cook in the cooker all the ingredients. Cool the mixture. Grind in the blender. Strain, if needed add water to adjust the thickness of the paste.

Tamarind Chutney

½ cup tamarind
1 tsp chilli powder
1 tsp rock salt
1 ½ tsp coriander powder
¼ tsp jeera powder
1 cup jaggery chopped fine

Cook in the cooker all the ingredients except the jaggery. Cool the mixture. Grind with jaggery in the blender. Strain if needed add water to adjust the thickness of the paste.

Tuesday, 4 November 2008

Papad Kissmor

1 onion chopped fine
1 tsp lime juice
1-2 tblspn coconut freshly grated
Salt to taste
A pinch of sugar(optional)
5-6 Roasted papad

Mix all the ingredients except the papad.
Just before serving crush the papad and mix in the onion mixture.

Palak Salad

1 cup palak chopped fine
½ cup freshly grated coconut
1 small onion chopped fine
1 green chilli slit
3-4 cloves of garlic
Salt to taste

Mix all the ingredients and serve.

Egg Biryani

The other day I had to satisfy different tastes and requests. My 14 year old wanted anything different and tasty not the usual dal rice stuff. My hubby dear was okay with anything.

I also had rice cooked for lunch to contend with. Since I was unwilling to stick it in the fridge for tomorrow I decided to make biryani. The cooking of this biryani was up the right up the Mad Scientist’s Kitchen street, but very tasty.

For 3 cups of cooked rice

3 med. Onions

4 cloves garlic

½ in. Ginger

1 green chilli

A handful of coriander

2 med. Tomatoes pureed

2 cups vegetable like cauliflower, carrots, and peas cubed

4 Boiled eggs, cut into halves or quarters

5 corns pepper

1 in. Stick of cinnamon

3-4 cloves

1 tsp jeera

1 tblspn oil

2 tblspn curds

½ tsp haldi

Salt to taste

  1. To put the whole thing together grind onion, garlic, ginger, green chilli and coriander to a fine paste in the chutney pot of your mixer.
  2. Heat oil add the jeera when it becomes blackish add pepper, cinnamon, cloves. Be careful as the whole thing is going to splutter quite viciously.
  3. Add the ground onion paste and fry on low flame till it well done.
  4. Add the tomato puree, haldi and fry till the oil come out. (This happens when the mixture dries up and you will see small droplets of oil bubbling around). Beat the curds and add to the tomato onion gravy.
  5. Add the vegetables, a little salt and mix well.
  6. When the vegetable change colour add rice with the salt mixed into it. Stir well. It’s a good idea to use a fork to stir at this point as the rice grain do not break.
  7. Add the boiled eggs and stir lightly.
  8. Cover and switch off the gas.
  9. Let it rest with the lid on for 5-10 minutes.
  10. Serve with dahi boondi or raita.

Sunday, 2 November 2008

Instant Pickle

My friend Shanta, makes a lovely pickle tastes great every time and has me drooling for more. I tried it once and all of us like it. The beauty of the whole recipe it is very easy and ready in a jiffy. The whole masala can be ground in a large quantity and used in as needed. Use any vegetable like grated carrots, cauliflower chopped fine, cabbage chopped individually or as a mixture of all the above. I have used cauliflower here.
Here is what you will need
1 tblspn methi
1 tblspn pepper
Rock Hing about the same size as the methi. If you are using powdered hing use 1 tblspn.
1 cup of cauliflower
1/2 tsp lime (adjust as per taste)
1 tsp red chilli powder (adjust as per taste)
1+1 tblspn oil
1/2 tsp mustard
1/4 tsp haldi
In a little oil roast hing, when you get the aroma of fried hing remove it. Fry next the pepper, remove . Switch off the gas and add methi. You will have to remove the methi almost immediately , as if methi becomes black it will taste bitter.
Cool the masalas and grind them fine.
Take 1 cup of cauliflower and add about 1 tblspn of the masala, salt, lime juice, red chilli powder. Mix.
Heat the oil add mustard, haldi. when the mustard splutters add to the cauliflower mixture. mix.

Saturday, 1 November 2008


This was my MIL’s recipe I have tried it once. The idli tastes yummmmmmm!


4 cups rice
2 cups poha
1½ cups butter

Soak rice in sufficient water for minimum 12 hours
For 10-15 minutes soak poha.
Grind to a fine paste.
Add butter and mix well.
Ferment for at least 1 day (it is all bubbly), like a mild soda.
I ground my batter at around 10 am and it was all done by about 5.30pm, for its hot now. In winter it will need some more time.
Add salt & stir
now grease an idli mould and fill with batter about a ladle is enough, but you could also use a vessel like I have used, in this case pour about ¼ ‘ height or a little about the width of your finger.
Put in a pressure cooker and steam for 15-20 minutes. During steaming do not use the weight.

Thursday, 30 October 2008

Tomato chutney

Generally for parathas, thalipeth or when tomatoes are extra I make this chutney. This chutney is a bit oily and the original recipe used ginger but since my people like garlic I have substituted. The amount of garlic can be adjusted as you need. You can also use onions chopped fine, however fry it till it becomes translucent before adding tomatoes. Use it also as a quick base for any vegetable. It can be stored in the fridge for one week.
4-5 red tomatoes chopped fine
1 tsp garlic
½ tsp cumin seeds
½ tsp mustard seeds
½ tsp haldi
1 tsp chilli powder
Curry leaves
2-3 pieces of red chilli
1 tblspn oil
Make a fodni of oil mustard seeds and cumin seeds.
Add broken bits of red chilli, curry leaves.
Add the tomato and garlic mix well.
Cover and cook till pulpy.
Add haldi, chilli powder, salt and sugar.

Wednesday, 29 October 2008

Paneer Bhurji

My friend, Sunita once brought a vegetable which she shared with me, it was finger licking delicious. All my queries as to what it was made off met with an enigmatic smile and reply, “Finish all this then I will tell you.” Afterwards she told me it was paneer bhurji, she had made out of the little milk that had curdled. Till then it had never occurred to me that a paneer bhurji is a nice way to get rid of the last one cup milk that has curdled. I make it quite often, since the last little milk and I cannot bear one another.

For paneer bhurji you will need to strain the curdled milk through a muslin cloth (traditionally) but I cant stand that piece of cloth ever again so I stain it through a maida sieve or a big strainer with fine holes. Discard the liquid what you have in the sieve or strainer is paneer

1 cup paneer
1 onion chopped fine
2 tomatoes chopped fine
3 cloves garlic crushed
1 tsp oil
½ tsp mustard seeds
½ tsp cumin powder
¼ tsp turmeric powder
1 tsp chilli powder
A little kasuri methi
Salt to taste

Heat the oil, add mustard when they splutter add onion. When the onions become translucent add garlic. Fry till light brown in colour. Add the tomatoes and fry till they become pulpy. Mash all the tomatoes with a ladle, add the dry powders. Fry for a couple of minutes then add the kasuri methi and paneer mix well. Add salt garnish with coriander.

Raw Tomato Kosambri

My grandmother had made this salad I faintly remember it when I see raw tomatoes in the market, today I decided to make it. Ajji made it quite pungent but since no one can eat pungent stuff at home I made a milder version. Hats off to my memory it was the same stuff, milder, but same.

This is what I used

2 raw tomatoes
2 green chillies
2 tblspn puthana/futane
½ tblspn oil
½ Mustard seeds
½ tsp hing
Salt to taste
Coriander for garnishing

1. Cut the tomatoes in to fine pieces.
2. Add salt.
3. Grind green chillies, futana coarsely in the chutney pot. Add to tomatoes.
4. Heat oil, add mustard when it splutters add hing.
5. Mix with the tomatoes.
6. Garnish and serve.

Monday, 20 October 2008

Sambar Masala

This is my mother’s sambhar masala. I try out new masalas that I get from my friends but I seem to always come back to this one. Please note that the dagadphool is not star aniseed which has a pungent aroma, this is more like black and white stands, smells mild.


1/4 cup dhania(coriander seeds)

1 1/2 tbsps chanadal

1 1/2 tsps urid dal

1/4 tsp hing (asafoetida)

1 1/2 tsps jeera

8 seeds methi(fenugreek)

1/4 cup dry grated coconut

8 byadgi red chillies (you can use any kind but then adjust the number for pungent you need)

3 sticks of dalchini (cinnamon) 1 inch each

dagadfool 1 tbsp (optional)


1) Roast grated coconut

2) Roast dhania and red chillies with a liitle oil

3) Roast rest of the ingredients individually with a liitle oil

4) Cool and dry grind

PS Roast on low flame till you get a fragrance.

Gobi Fry

My better half like cauliflower a lot, so we buy it religiously every week. When all avenues of cauliflower vegetables are over I make this one. The reason is its very oily. I tried shallow frying the cauliflower but the end result was not as nice. The only concession it allows is parboiling it like I have mentioned below. Addition of Kasuri methi and coriander also gives the vegetable nice flavours add with the dry masalas say, ½ tsp each.

So indulge once in a while.


1 medium cauliflower (300-350 grms)

Oil for frying +2 tblspns.

1 medium onion grated

3 cloves garlic, crushed.

½ inch ginger, crushed

1 large tomato, pureed

½ tsp turmeric,

½ tsp red chilli powder

½ tsp coriander powder

¼ tsp cumin powder

½ tsp dry mango powder

½ tsp garam masala

Salt to taste

Sugar as per taste


  1. Cut cauliflower into medium sized florets in a utensil, add about ½ cup water cover and boil till you can smell the cauliflower. Strain and plunge in cold water. Dry on a clean napkin. (This is an optional step).
  2. Deep fry till golden and tender over medium heat.
  3. Drain and keep aside.
  4. Heat 2 tblspn oil and put in the onion. Fry till oil separates.
  5. Add garlic, ginger. Fry lightly.
  6. Add tomato puree and the dry masala powders, salt and sugar. Fry till you get a nice fragrance.
  7. Add cauliflower. Mix well.

Dark Chocolate Cake

This is a cake I had tried from the magazine Woman’s Era and it is superb. We just cannot have enough of it. Here the recipe was with plain flour i.e. Maida. However, since now I don’t have the time to bake as often, I have started using self-raising flour. Save the bother of keeping a track of the freshness of the baking powder.

The ingredients are:
1 ¾ cup plain flour
2 tsp baking powder
¼ tsp salt
6 tblspn cocoa powder
1 tsp vanilla essence
2 tblspn + ¼ cup ghee
¼ cup butter
¼ cup hot water
4 eggs separated
½ cup milk
1 ½ cup castor sugar
  1. Grease and flour 10” square pan or two 8” round pans.
  2. Preheat oven to 180ºC.
  3. Sift flour, baking powder, salt.
  4. Mix together cocoa powder, 2 tblspn ghee, hot water. Keep aside.
  5. Cream till light and fluffy ghee, butter and sugar.
  6. separate egg yolks in the mix
  7. Mix in coco paste and vanilla essence.
  8. Mix a little milk, blend, and add some flour blend, repeat till flour is over. End with flour.
  9. In this sticky dough fold gently stiffly beaten egg whites.
  10. Spoon the batter gently.
  11. Bake till done.


This recipe is something that my SIL, tried out long before her marriage. It can be made with milkmaid also, but, I like to use this recipe, as I don’t always have milkmaid at home.


1½ cups milk

¾ cups cocoa or 100 grms cooking choclate

4 cups sugar

½tea spoon salt

¼ butter or ghee

2 tea spoon vanilla essence



1.In a heavy pan mix cocoa & milk, stir till it dissolves over gentle flame.

2.Mix sugar & salt, cook over low flame till sugar dissolves. Raise heat & cook till it reaches soft ball stage( a drop put in cold water should form a soft ball)

3.Remove from heat & cool slightly till pan is cool enough to handle.

4.Add butter, nuts & essence. Beat well now spread on a greased tray & smoothen top cut when firm.

Friday, 17 October 2008

Sabudana Khichidi

Today is “sankashti” so it is sabudana khichidi day. My kids love this so, it is also a 'no complaints day.'
Please note that I have said that groundnuts and potatoes have to be peeled, in reality I don’t do it. I soak the potatoes in water; scrub them with a sock I have kept specifically for this purpose. The reason is generally under the peels the maximum nutrients are stored so if I peel them I am loosing them.
I grind the groundnuts with the chilli, lemon and sugar.
Also soak the sabudana, drain the water then add 1 tblspn of curd mix it( this tastes better), soak overnight or minimum of 8 hours.
Today since I was running behind schedule I have grated the potatoes.
In place of potatoes if use sweet potato, grate it in water after you wash them clean and use one more green chilli.

2-3 potatoes peeled and cut into fine bits.
3 cups sabudana/sago, wash & soak overnight.
¼ cup groundnuts roasted, peeled &coarsely ground.
1 green chilli, slit.
Juice of ½ lemon
½ tsp Sugar
2 tblspn coconut
Salt as per taste
1 tsp cumin seeds
1 tblspn ghee
3-4 tblspn milk

In the sabudana add groundnut powder, lemon, sugar, 1 ½ tblspn coconut and salt mix well.
Heat the ghee and add cumin seeds till they change colour.
Add the green chilli sauté.
Add potatoes a little salt, mix, cover and cook till cooked.
Now add the sabudana mixture and stir till well mixed.
Cover and cook for about 5 minutes.
Remove from the flame add milk cover and keep aside till serving time.
Garnish with coconut and coriander.

Thursday, 16 October 2008

Spicy Garlic Chilli Potatoes

8-10 med potatoes
2 tsp cooking oil
½ tsp mustard oil
½ tsp cumin seeds
4 cloves garlic peeled and crushed
½ tsp chilli powder
½ tsp turmeric powder
1 tsp salt
Wash peel and cut potatoes like french fries.
Fry mustard, cumin and garlic till brown.
Remove from fire.
Add turmeric and chilli powder.
Potatoes salt.
Cook till done.

Sunday, 12 October 2008


With my kids Frankies are hot favourite. I hit on them in one of my inspirational moments (which these days are very few and far). You see I was left with one katori of cauliflower vegetable, one of cabbage, some old carrots, peas that had sprouted. So I hit on this idea of blending all the stuff so that it cannot be identified. You could also make them with fresh vegetables.


For the cutlets:

3 cup left over vegetables, like cauliflower, carrots, cabbage, spinach, peas.
3 medium sized potatoes (boiled),
5-6 slices of bread
Idli rava for coating
Oil for frying

For the wraps:
Cheese spread
Tomato sauce
Some onions chopped lengthwise (optional)
Tomatoes cut lengthwise (optional)
Coriander chopped fine


Boil the vegetables with a little salt, say ½ cup water, till tender and mash.
Grate the boiled potatoes and mash.
Soak the bread slices in water and squeeze them out. (You can use the water left over after boiling the vegetables).
Mix all the three in a bowl like soft dough.
Make small longish rolls as thick as two fingers and about as long.
Dip in the idli rava and shallow fry in oil till well done.

To put together

1. Spread cheese spread on the chapatti, some tomato sauce, and sprinkle coriander leaves.
2. Place the cutlet on the chapatti such that it is about an inch out of the chapatti.
3. Put a few of the onion slices, tomato slices.
4. Wrap the chapatti pin it with a toothpick and serve.

Saturday, 11 October 2008

Mysore Pak

With the festive season fast approaching my thoughts move on to Mysore pak. I had watched my mum make this sweet once, but, since my interest in cooking was so- so I did not much bother to follow it. Once, after marriage, my friend’s mother demonstrated this tricky piece of sweet, and my interest was kindled.

I must really thank my Mother-in-law for supporting my efforts in making this sweet, for the first time my friends comment was that my barfi has become very nice, soft(in marathi it is khush khushit) I was disappointed. But Kaku, my MIL, made sure I made it again and applauded my efforts. This time it was a real Mysore pak.

What you need for this is as below:

1 cup besan
1 ½ sugar
1 cup water
3 cups oil
A little ghee say 1-2 tblspn.


Fry besan in a little ghee till it gives a fragrance on low flame.
Put the oil to heat on low flame.
Mix sugar and water and boil till you get one string consistency, one string consistency is when you hold a drop of the syrup between your thumb and index finger and pull them apart you should get a string of sugar.
Add the fried besan into the sugar syrup and now, very gently add the hot oil with a ladle stirring the syrup.
On adding the hot oil your besan and syrup froths, don’t worry that’s normal
Add a ladle of hot oil, stir continue till all the oil is used up.
Keep stirring the besan and syrup mixture and all the ghee will start seeping out.
Pour in a metal sieve and all your oil will drain out.
Cool a little and cut out the pieces.
The oil collected down can be used to soak Shankar paali atta.

Bhendi Bhaji

We have bhendi almost every week as my kids love it. But we all got bored of the same bhendi fry so I tried this recipe which my neighbor Navelkar Ajji suggested. It was really good.
¼ kg.Bhendi
1 tblsp urid daal
½ tblsp methi seeds
½ coconut
½ tsp red chillies (as per taste)
3 pepper corns (as per taste)
A lemon sized ball of tamarind
2-3 tblsp jaggery
½ tsp asafoetida
½ tsp haldi
Ajji’s recipe said:
1. Fry the urid daal and methi individually
2. Add bhendi cut lengthwise and add salt. Let it rest for about 10 minutes.
3. Grind coconut, pepper, haldi, red chilli powder jaggery and tamarind.
4. The bhendi went into ½ tsp oil stir fried for about a minute. Add the ground mixture
5. Cook on low flame till the bhendi is done.
6. Tastes best with rice.

Sunday, 5 October 2008


There are times when I want something hot, but nothing heavy, no tea thank you, I turn to lime tea. It’s simple, fast and easily adaptable. I use

1 cup water
5-6 springs of mint/pudina
Sugar as per taste
1/8 inch Ginger (optional)

4-5 grains of tea
1 lemon

Boil water with the sugar, ginger and tea.
Add the mint leaves and leave covered for 10 minutes.
Squeeze the lime.
Strain in your glass.

You could chill it also, I have tried making ice cubes out of this tea it is very messy. Maybe you should have an ice tray for tea cubes only. If you have the patience try making thin slices of the lime and freezing in the cube.

Friday, 3 October 2008

Neer Phanas Kapa

After marriage, my husband & I started this practice of shopping for vegetables, together. One day a shopkeeper told my hubby dear to take “neer phanas” or bread fruit, his exact words were,” kappa karu laya patrao’ sarkhe viswan lagtale”, translated from Konkani it is “get kappa made they will taste like kingfish”. I was skeptical, but they really taste like kingfish/viswan/surmai.

So this is your “neer phanas” or bread fruit.

Apply a little oil to your hands and cut “neer phanas” or bread fruit in four pieces lengthwise. Remove the skin and the central core, now make 3-4 pieces again lengthwise, the pieces should be about ½ inch thick.

(You can store this cut “neer phanas” or bread fruit in a container for 3-4 days.)

Now, sprinkle the “neer phanas” or bread fruit with salt, red chilli powder, turmeric and toss the “neer phanas” or bread fruit. Let it rest for about an hour or so.

Now take some idli rava and roll your pieces of “neer phanas” or bread fruit in the rava till they are well coated. Arrange on a nonstick frying pan. Drizzle about 1 tablespoon of oil cover and cook over low flame till they are golden. Turn them over and fry again. If the kappas are too dry sprinkle some water and cover immediately and cook. This is your end product. Enjoy!!

P.S. In place or idli rava you can use ordinary Bombay rava, rice flour or bread crumbs.

Monday, 29 September 2008

Raw tomato chutney

There is some chutneys’ made traditionally in all homes in Dharwad, my home town. the same recipe can be used for the ridge gourds skin, Amma once used red pumpkin’s skin.

3-4 tomatoes roughly chopped
2tsp. oil
½ tsp.Hing
1 tsp urid dal
3 green chillies (as per taste)
1tbsp. til
Curry leaves
Coriander leaves
½ grated fresh coconut
Salt to taste

Heat oil add mustard when they splutter
Add hing, urid dal till it changes colour.
Add green chilies, curry leaves, til.
Add tomatoes and lightly roast.
Switch off the gas add coriander leaves, coconut and cool.
Grind in the mixer with salt.
Serve with dosa.


My good friend Neeta introduced me to pasta, she used white sauce in the tomato puree but I prefer it this way.


250g Pasta
3 onions chopped fine
2 tsp. ginger garlic paste
4 tomatoes pureed
200g mushrooms
Grated cheese
3-4 tbsp. tomato sauce
½ tsp chili sauce
1tbsp. sugar
Salt to taste


In oil fry onions once they become pinkish add ginger garlic paste.
Add tomato puree simmer, add mushrooms.
In a separate vessel boil sufficient water (about 500Lit.) add a little salt and a tsp.ful oil. Add the pasta and cook.
When the pasta is done drain the water and add to the onion tomato mixture.
Add grated cheese, tomato sauce, chili sauce, sugar, salt.

Saturday, 27 September 2008

Palak Paneer

Palak Paneer

This recipe is an adaptation of Sanjeev Kapoors recipe. You can use potatoes,peas,corn kernels in place of paneer. Nothing beats paneer in palak.



Paneer 200 gms.

Spinach (palak) 4 bunches

Onion 1 no

garlic paste 2 tsp.


Pav Bhaji Masala ½ tsp.

1 tsp.Oil2 tbsp

Salt to taste


1. Pick, wash and soak palak in boiling water for a minute then immediately transfer in ice-cold water.

2. Grind boiled palak coarsely with a chilli.

3. Chop onion. Puree the tomatoes.

4. Add oil in a pan and heat. Add the garlic paste.

5 when the garlic becomes brownish add the onions.

6 .Next add the tomato puree and cook till oil leaves the pan.

7.Now add the Pav Bhaji Masala and palak. Add the paneer Mix well.

8.dd salt.

Alle Pak

My dad asked me for this recipe. Kusum Maushi my husband’s Maushi gave me this recipe. Kusum Maushi is an excellent cook so this tastes wonderful.

Here is your recipe for ginger cubes (alle pak).
  1. Grate cleaned &  peeled ginger.
  2. Now grind the same in the mixer fine.
  3. Measure the grated ginger.
  4. For one cup of grated ginger –1 1/2 cup of sugar (if your ginger is not tender take 2 cups sugar) add a little water till the sugar gets wet.
  5. Put on the gas on and heat till the syrup reaches hardball stage i.e. when a drop of the syrup is put in water it hardens to a ball.
  6. Now add the ground ginger & cook till the edges harden.
  7. Pour on a greased plastic sheet or greased thali & cut to squares.

Sunday, 31 August 2008

Friday, 1 August 2008


For your Rotis, parathas and rice you need something on the side, an accompaniment!!
Here are my offerings!

Break your fast with Breakfast!!


some tasty 


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