Friday, May 16, 2014


This is my last post from US,I am going back to India,Pune for good. I will not able to visit your space regularly for a month.
Some times we all feel something quick and chapata(spicy) snack, this is perfect and instant version Of bhel,that can be made in approximately 5 minutes using readily available ingredients from your own pantry,If you plan ahead.

  • Poha Chivda-4 cups
  • Onion-1 medium( finely chopped)
  • Peanuts-1/4 cup (roasted)
  • Potatoes-2 medium (boiled,peeled and diced)
  • Green chili-2 to3 (chopped)
  • Sev-1/2 cup
  • Salt to taste
  • Green chutney-1/4 cup
  •  Sweet chutney -1/2cup

  • Lemon juice-2 tsp
  • Coriander leaves-2 tbs(chopped)

Transfer Poha Chivda on a big bowl,add roasted peanut,potatoes and sev
Toss to mix.Add sev and mix. Add salt to taste.
Add the two chutneys and stir well.
Add lemon juice and garnish with chopped coriander leaves.
Serve immediately.

Tuesday, May 13, 2014

Khoya(Unsweetend solid condensed milk)

Here in US since we don't get khoya( mava) as we get in India,I tried many times with milk powder,
Whole milk somehow I don't like the texture.My husband suggested that we can make khoya with
half & half.Do give it a try I'm sure you will like texture.

Half &half-4 cups
put heavy bottomed pan on high heat and add the milk.when it comes to a boil,lower the heat to
medium and cook,stirring continuously,for about 30 to 35 minutes or until the milk is reduced
and form a thick lump.
let cool completely then store in an airtight container in refrigerator for up to 3 to 4 days.

Saturday, May 10, 2014

Dal palak( Spinach and Dal Curry)

This dish is very popular in the north as well as in the south,it has many variation to make,some people used Green moong dal,urad dal change from person to persons likes, but we all know it is
very healthy and nutritious dish,when eaten with chapati or rice makes a balanced meal.

Ingredients :
  • Spinach- 2 cups( chopped)
  • Chana dal -1/2 cup
  • Turmeric powder-1/2 tsp
  • Coriander powder1 tsp
  • Cumin seeds-1/4 tsp
  • Methi seeds-1/4 tsp( fenugreek )
  • Onion-1 medium( chopped)
  • Tomato-2 medium( chopped)
  • Dry red chili -2
  • Ginger garlic paste-2 tsp
  • Hing( asafetida)- pinch
  • Oil-1 tbsp
  • Salt to taste

Wash and soak dal for 30 minutes.
Heat oil in a pressure cooker add methi seeds and cumin seeds when they splutter
Add red chili and hing and stir for few seconds now add onion and saute for 3 minutes.
Add ginger garlic paste and saute til raw smell goes away.
Add tomato  and saute for 2 minutes. Add turmeric powder and coriander powder.
Mix well add chopped spinach and soaked dal and saute for 2 to 3 minutes.
Add 1 cup water,salt and and close the lid.
Cook for 2 whistle or spinach and dals are tender.
Turn off the heat and let the pressure go down by itself.
Remove the lid and stir well.
Serve hot with rice and chapati.

Friday, May 9, 2014

Achari Chicken( chicken cooked with pickling spices)

Pickle lovers will adore this yummy dish.This dish tastes best when it is allow to sit for a while after cooking.

  • Chiken-1 lb
  • Onions-2 medium( finely chopped)
  • Tomato-2 medium( chopped)
  • Fenugreek seeds(methi)-1/4 tsp
  • Mustard seeds( rai)-1/2 tsp
  • Cumin seeds( jeera)-1 tsp
  • Nigella seeds( kalonji)-1/2 tsp
  • Fennel seeds( sauf)-1/4 tsp
  • Black salt-1/4 tsp                            
  • Lemon juice-1 tbsp                             
  • Ginger garlic paste-2 tbsp
  • Hing( asafetida )-1/2 tsp
  • Mustard oil-3 tbsp
  • Curd-1 cup
  • Red chili powder-1 tsp
  • Coriander powder-1/2 tbsp
  • Garm masala-1 tsp
  • Turmeric powder-1/2 tsp
  • Salt to taste
  • Coriander leaves for garnishing

Put the chicken in a contairner.Add ginger garlic paste,lemon juice and 1 tsp salt and rub properly.
Cover the container and put in the refrigerator for 1 to 2  hours  to marinate.
Heat a pan on medium heat add oil add hing, red chili and sauté for few seconds.
Add methi,cumin,sauf,mustard and kalonji sauté for 30 seconds.
Add onions and cook for 3 to 4 minutes.
Add tomato and cook2 to 3 minutes. Now add red chili powder, coriander powder, turmeric
Powder and stir well.
Add chicken and stir. Cover and cook for 20 to 30 minutes or chicken is half done.
Add black salt  and cook chicken is almost done.
Add the curd and cook for another 6 to 8 minutes.Add  garam masala and stir well
Turn off the heat and garnish with coriander leaves.

Wednesday, May 7, 2014

Homemade whipped Cream

When I saw this recipe in Nishamadhulika since then I never bought whipped cream from store.
It is very easy to make at home and need only two ingredients.It's really simple and not only is it
Cheaper and its better then store bought. You can make with different flavor like mango,vanilla
Strawberry and chocolate etc.

  • Heavy cream-1 cup( chilled)
  • Sugar-2 tbsp( to taste )
Pour the cream in the bowl and and whisk on medium speed
Then increase the speed to high, after whipping couple of minutes
Add sugar whisk until the cream become more solid and thick.
It takes about 10 to 12 minutes.Use as needed.
Do not over whip otherwise you'll make butter.
You can use hand whisk the times will likely be longer.

Monday, May 5, 2014

Eggless Custard Powder Cake

This is the perfect cake for beginner baker like me and avoid to eggs in baking ,it is very moist,soft
And perfect snack time cake.
(Adapted from Best Recipes)

  • All purpose flour(maida)-1 and 1/ 2 cups
  • Custard powder-3/4 cup                                    
  • Granulated sugar -3/4 cu
  • Baking powder-1 and 1/4 tsp
  • Vanila extract-1/2 tsp
  • Butter-150 gm at room temperature
  • Milk - 1 cup

Sieve all the dry ingredients into big bowl and mix well.
Add the milk,butter and  mix until you get a smooth batter.
Preheat the oven  at 350F and bake for 40 to 45 minutes
Or cake is done by inserting a toothpick in the middle of the
Cake comes out clean.
Let it cool completely and serve.
Baking time may vary depending on your oven and cake pan.

Thursday, May 1, 2014

Oats Ladoo

I love to try different varieties with oats and found this recipe in sanjeev kapoor's site which is very healthy with peanut and jaggery,you can add some nuts too of your choice,so try out this guilt free healthy sweet snack.

  • Oats-1 cup
  • Peanut-1 cup                                                 
  • Sesame seeds-1 tbsp
  • Ghee-2 tbsp
  • Gud( jaggery)-1/2 cup(grated)
  • Cardamom powder-1 tsp

Dry roast oats till they turn golden brown.let it cool little bit.
Coarsely powder and keep aside.
Dry roast peanut and grind the peanuts to a coarse powder.
Dry roast sesame seeds until light golden brown.
Mix all the ingredients properly with gud,ghee and cardamom powder.
Make small lemon size ladoo out of it.
Store them in an airtight container.
Linking this to:
Harini at Cook Click n devour!!!
1st anniversary celebration with giveaways 


Tuesday, April 29, 2014

Dates,Almonds & Saffron Milkshake

Dates also known as khajur,kharak and chuhara in Hindi, is commonly used in sweet dish.Hear I paired with almond and keshar. You can prepare it a few hours before serving.Chill it and then serve.

  • Dates-6 to 8 ( roughly chopped)
  • Almonds -2 tbsp
  • Sugar- to taste
  • Milk-2 cups
  • Saffron-15 to 20 strands

Soak dates and almonds in hot water for 30 minutes.
Soak saffron strands in two tbsp milk for 10 to 15 minutes.
Heat milk in a pan,boil for  4 to 5 minutes.
Add sugar , soaked saffron and turn off the heat.
Grind almond and dates until a creamy consistency.
Add paste into milk and mix well.
Chilled and serve.
You add sugar as per your taste.

Friday, April 25, 2014

Idlis( South Indian steamed rice and spilt black gram dumplings)

I love this soft,spongy and white idlis with sambhar and coconut. This hot healthy snack is probably
The lightest but also the most filling snack in India.


  • Rice-2 cups
  • Urad dal( spilt skinless black gram)-1 cup              
  • Fenugreek seeds( methi)-1/2 tsp
  • Poha-1 tbsp
  • Salt to taste
  • Oil for greasing

Wash rice in water 2 to3 times and drain add 3 cups water and soak for 3 to4 hours.
Wash and soak dal,poha  and methi  in 2 cups water for 3 to 4 hours.
Drain dal and methi,poha and put in a grinder with 1/2 cup water make a smooth batter.
Transfer to a pan.
Drain the rice and put in the grinder with 3/4 cup of water grind to a slightly coarse mixture.
Transfer to the saucepan with the dal mixture.
Mix the batter with hand and cover the pan with tight lid and set aside in a warm place overnight
To ferment.
Heat 2 cups water in a steamer and lightly oil the idli moulds.
Add the salt into batter and stir pour it into the moulds. Fit the trays onto the stand put in the steamer
Cover and steam for about 10 minutes or until toothpick inserted in an idli comes out clean.
Take the idli stand out of the steamer and keep aside for to cool a bit.
Spoon the idlis out and serve with samber and Coconut chutney.

Thursday, April 24, 2014

Oats Muthiya(Steamed Oats Dumplings)

Muthiyas are typical snacks from Gujarat and favorite snack at our can refrigerate any leftover served at breakfast or for kids lunch could use carrot,spinach,methi instead of cabbage...experiment with your favorite combinations of vegetables.

  • Oats-3/4 cup(coarsely)
  • Cabbage-2 cup(grated)
  • Suji(semolina)-2 tbsp
  • Curd-3 tbsp
  • Red chili powder-1 tsp
  • Coriander powder-1 tsp
  • Ginger paste-1 1/2 tsp
  • Turmeric powder-1/4 tsp
  • Asafetida- pinch
  • Coriander leaves-1/2 tbsp( chopped)
  • Oil-2 tsp
  • Sesame seeds-1/2 tsp
  • Salt to taste

Add cabbage,oats,turmeric powder,coriander powder,chili powder,ginger paste
Coriander leaves,curd and hing in a bowl.mix well and knead to make a sticky dough.
Do not add water.
Grease your palms with a little oil.Divide the dough into equal portion and shape into cylinder.
Put the rolls on a steaming tray and place in the steamer.Steam for 12 to 15 minutes.
Or until a toothpick or knife inserted into one of the pieces comes out clean.
Remove from  and let cool completely.
Cut into 1 inch pieces.
Heat oil in a pan add sesame seeds when the seeds sputter add the dumpling
Pieces and toss well and saute for 3 to 4 minutes.
Garnish with chopped coriander leaves.
Serve hot.

Tuesday, April 22, 2014

Ghee(clarified Butter)

When I came to US twelve years back,I used to buy ghee from Indian grocery store because me and hubby doesn't like our chapati without ghee, my son and daughter also like ghee in dal and rice,so now I always make ghee at home with unsalted butter it is very easy to do and doesn't take much time.

                                          solid form

  • Unsalted butter- 2 cups
Put a pan on medium heat and add the butter,when the butter is melted,lower the heat
To low and cook, stirring frequently so that it does not scorch,for 30 minutes or until
The liquid is light brown.there will be some milk solids that rise to the top as foam
And these should be skimmed off.
Keep aside to cool slightly. Strain into a clean jar and let cool completely.
Cover with an airtight lid and store in room temperature for up to 1 months.

Friday, April 18, 2014

Singhara ki barfi( water chestnut flour burfi)

Singara ki barfi does not require much cooking time and is also allow on fasting days.I like the way my mom- in- law sets it in a flat dish and then cuts it into neat squares and serve it with milk.

  • Singhara ka atta( water chestnut flour)-1 cup
  • Sugar-1 cup
  • Ghee- 2 tbsp
  • Green cardamom powder-1/4 tsp
  • Almonds(chopped)- for garnish

Heat ghee in a heavy bottomed pan add singhara flour and roast until nice aroma.
Turn off the and transfer the roasted flour in a mixing bowl and let cool a bit.
Add sugar and and 2 cups of water, mix well with no lumps.
Pour this mixture on same put on medium heat and cook.
Stirring continuously and until the mixture the thickens or leave the sides.
Add cardamom powder and mix it well.
Turn off the heat and grease a steal plate with ghee.
Pour the mixture and spread evenly.Garnish with chopped almonds.
when cool completely,cut into squares and serve.
This sweet does not have a long shelf life,should be consumed within a day.

Tuesday, April 15, 2014

Banana Salad(Spicy Banana Salad)

This delightful salad should be prepared be just before serving,otherwise the bananas will begin to brown. I usually prepare this salad on my Monday fasting.

  • Curd-2 cups
  • Banana-2 ripe and cut it into slices
  • Green chili-2 finely chopped
  • Red chili powder-1/4 tsp                                 
  • Sugar-1/2 tbsp or to taste
  • Salt to taste
  • Coriander leaves- chopped for garnishing

Put the curd in a mixing bowl and beat until smooth.
Add sugar,chilies and coriander leaves and stir well with a spoon.
Add the banana and salt and mix it again and serve immediately.

Monday, April 14, 2014

Aaloo Tamatar ki sabji( potato tomato curry)

I always make this simple and delicious curry during periods of fasting.It is very easy to make and it
Does not require much cooking time.

  • Potato -3 to 4 ( boiled,peeled and roughly mashed)
  • Tomato -1 ( chopped)
  • Cumin seeds-1/4 tsp
  • Turmeric powder-1/4 tsp
  • Green chili-2 (slit)
  • Ginger-1 tsp(grated)
  • Coriander leaves for garnishing
  • Salt to taste
  • Ghee-2 tbsp

Heat ghee in a pan add Cumin seeds,ginger and green chili,let it splutter.
Add tomato and cook for 2 to 3 minutes until tomatoes are soft.
Add turmeric powder,salt and mashed potato and cook for 1 minute.
Add 2 cups of water,cover and simmer for 6 to 8 minutes.
Turn off the heat and garnish with chopped coriander leaves.
Linking this to:

Hearth and Soul blog Hop: 4/14/014 Simple dishes edition at Zesty South Indian Kitchen

Friday, April 11, 2014

Punjabi Kadhi(chickpea flour dumplings in yogurt based gravy)

For pakoda:
  • Besan(chickpea flour)-1 cup
  • Onion-1 (chopped)
  • Methi( fenugreek leaves)-1/2 cup(chopped)
  • Ginger(grated)-1 inch
  • Ajwain-1 tsp
  • Red chile powder-1 tsp
  • Salt to taste
  • Oil for frying

For kadhi:
  • Curd-1 cup
  • Besan-1/4 cup
  • Turmeric powder-1 tsp
  • Fenugreek seeds-1/2 tsp
  • Mustard seeds-1/4 tsp
  • Ginger- 1 tsp(grated)
  • Dried red chili-2
  • Curry leaves-few
  • Red chili powder-1 tsp
  • Salt to taste
  • Mustard oil-1 tbsp
  • Coriander leaves- for garnish

Make the pakodas:
Place all the ingredients expect oil in a mixing bowl and stir.
Add 1/4 cup water and mix everything properly.
Heat enough oil in a kadahi on high flame.drop small size balls into hot oil
And deep fry until golden brown.Drain the pakodas on paper towels.
Make the kadhi:
Put besan,curd and whisk until smooth without any lumps.
Add turmeric powder,salt and 3 cups water, mix and keep aside.
Heat oil in a pan over medium heat,add methi seeds,red chilies,curry leaves,hing and ginger.
Saute for few seconds.pour the curd and besan mixture into the pan.
Keep stirring and bring to boil,then lower the heat and simmer for about 15 minutes.
Add chili powder and the pakodas and simmer for 4 to 6 minutes.
Turn off the heat and garnish with Coriander leaves.
Serve hot with rice.

Tuesday, April 8, 2014


I love this delicious,bright yellow savory,snack dish from Gujarat, I learned to make this dish long back from one of my Gujarati friend.Making khandvi takes some practice to know when the batter is cooked to the correct consistency.

  • Besan(gram flour)-1 1/4  cup
  • Curd-1 cup
  • Water-2 cup
  • Ginger paste-1/2 tsp
  • Green chili paste1/4 tsp
  • Salt to taste
  • Turmeric powder-1/4 tsp
  • Hing(asafetida)- pinch
  • Oil-1 tsp
  • For tampering :
  • Mustard seeds-1 tsp
  • Oil-1 tbsp
  • Coconut for garnishing
  • Coriander leaves for garnishing

Put the besan,curd,turmeric powder,green chili paste,ginger paste,hing,oil and salt
Mix well until smooth.
Add water and make a smooth batter with no lumps.
Pour mixture into heavy bottomed pan, place it on medium heat and cook for 5 to 7
Minutes,stirring continuously, after 8 minutes or until the mixture is thick
To check if the batter is cooked,take teaspoonful of it and spread it thinly on surface.
Let it cool for a minute.Then lift it up  the surface by rolling it up.
If the batter comes off the surface it means that it is cooked enough.
Remove from the heat and working quickly,spread the batter with flat sputlla
Over surface as thinly as possible,while the batter is still hot.Let cool completely.
Cut into 2 inches wide and roll them up tightly. Pick up each roll gently and place in
A serving dish.
Place a small pan on medium heat and add oil.when oil is hot add mustard seed.
Pour this tempering over the khandvi.
Sprinkle with the coconut and coriander leaves.
Serve immediately.

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