Wednesday, August 31, 2011

Bachelor's Delight - Aloo Curry

How to make Bachelor's delight - Aloo Curry

I know. why Bachelor's delight right? This would be probably the only Main course item on PJ's menu. So i figured this must be something that's easy and readily available to make for boys. well this is ladies' survivor too when the refrigerator is empty.

Here is what we need -

  • 2 medium size potatoes
  • 1 spoon cumin seeds
  • 1 medium size onion
  • 2 tbs tomato paste
  • 1 sp chili powder
  • 1 sp garam masala powder
  • cilantro to garnish

Whats Next -

Boil and peel the potatoes. Cut potatoes in the small cubes. Fine chop onion. Heat oil in the pan. Put cumin seeds. Add onion. Let it turn translucent. Add tomato puree. It will start to leave the oil from sides. then add salt and chili powder. Add 2 cups water. Water quantity depends on how watery you want.

Add potatoes. Add garam masala powder. Bring it to boil and switch off the stove.

Garnish with cilantro and enjoy it with rotis or rice.

Sabudana Khichdi

How to make Sabudana Khichdi

Sabudana is an Indian name for Tapioca seeds or Sago. In Maharashtra it is consumed on the day you are fasting. well fast and consuming food don't go hand in hand right? here is a thing sabudana is one of those Hollywood celebrities oops Holyfood .. I meant. just kidding. But really in my kitchen shelf Sabudana has made to the VIP isle as its PJ's all time fav..  So there you go I add that extra ingredient called LOVE while making this .. still we have to see what else we add right? move on guys .......

Here is what we need -

1 cup sabudana
1 medium size potato
2 tbs shredded coconut
1 spoon cumin seeds
3 tbs roasted peanut powder
2 tbs oil/ghee
2 green chilies
salt per taste
lemon juice (optional)

What's Next

Rinse sabudana 3 times. Soak it in the water for 4-5 hours. Make sure the water level is JUST above the sabudana layer. after soaking it should be separated in each single dana(seed). If its too dry sprinkle a spoonful of water.

You could boil the potato or just fry it on the oil. I prefer frying in the oil instead boiling as I don't like sticky khichdi.

In a heavy bottom pan add oil. Once hot add cumin seeds. chop green chilies to small pieces. add it once cumin seeds turn brown. Peel and cut potato in half and then thin slice it. add it to the pan.

Make sure you keep stirring it as it could burn fast. It is necessary to cook it uncovered.

In 5 minutes add sabudana to it and then add roasted peanut powder.

Roasted peanut powder - dry roast the peanuts in the heavy bottom pan on a medium heat. Stir it every few seconds. switch off once peanuts change its color to slight brown. Let it cool off. Peel and make coarse powder in the blender.

Add salt, coconut and cover the pan for a few minutes. Add some lemon juice at the end. serve hot.

you would wanna fast again and again .. enjoy!!

Tuesday, August 30, 2011

Tickle your taste buds - gravy 'bread

How to make gravy 'bread

I am still relishing on the taste of this devil .. yes I mean this spicy devil. It takes me back to my junior college days.. (humming the song in my mind "those were the best days of my life back in summer of '69 ..) ohh No. No my best time was not that long ago though. I guess back in '99 when i was in Ruia college I used to visit this place named D.P with a bunch of my pals and every time I would crave for Masala Pav .. oo la la .. It is super delicious. Its easy to make and it turns out so good that you keep admiring your culinary skills for days and days .. well lets get to the recipe guys !!

Here is what we need -

  • 1 big onion
  • 4 tbs of tomato puree
  • 1/2 green bell pepper
  • 2 tbs oil
  • 1/2 spoon chili powder
  • 2 tbs pav bhaji masala (I prefer Everest)
  • Bun breads
  • Salted butter
  • salt per taste

Whats Next -

Fine chop onion. Heat oil in a heavy bottom pan. Saute onion till its translucent. Add tomato puree. Mix it well with rest of onion. The mixture will start to leave oil from the sides. Add finely chopped bell peppers. Add chili powder, salt and pav bhaji masala. Add little water for this gravy to cook well.

Smear butter on the bun breads. On the griddle fry them till golden brown.

Take out the bun bread in the serving plate. Pour a ladle full of gravy on it and enjoy..

Happy cravings guys !!

Sunday, August 28, 2011

24 Carat Soup

How to make Carrat Soup

Everything that glitters is not gold or rather 24 carat gold but everything that tastes good has to be divine. Did you see those rocketing gold rates?? A few weeks ago the news was about double-dip recession .. ughhh and people are on the buying spree and they are buying Gold folks .. well well lets shake that thought of me and gold being together .. sigh!! But never mind this soup and its name both were a serious mood elevators .. I go high .. higher .. OK I' m back with you guys. The creamy carrot soup.. Eat soupy way!! Wait. don't even think of this soup making into a 7 course meal .. No. No way. Lord this one is so filling. The course will end on the 2nd course. This should be coupled with an appetizer would make a perfect dinner ..

Here is what we need -

This should make 4 bowls of soup

  • 7-8 carrots
  • 1 potato
  • 1/2 apple
  • salt per taste
  • 1 tbs honey
  • pinch of oregano leaves(optional)
  • black pepper
  • 1/2 cup whole milk
  • 1 tbs sugar
  • 1 small piece of ginger
  • 1 garlic clove
  • 1 tbs salted butter
  • bread croutons

Whats Next -

In a heavy bottom pan take 4 cups water and bring it to boil. Peel the carrots and potato. Chop carrots and potato to small pieces. Add it to the water. chop & peel a small piece of ginger, peel the garlic and put it in the boiling water. Veggies should be soft and cooked after 15 minutes. Chop the apple and add to it. Let it simmer for 5 minutes.

Save the water once you drain all the veggies as we want to use it as a vegetable broth for the soup.

Blend everything in the blender to a very smooth paste. Add the paste back to the pan. Add veg broth. Mix well. Add milk. Bring it to a boil.

Add salt, sugar, honey, pepper and oregano leaves.

Take a bowlful and add some bread croutons. This stuff is filling and delicious!!

Friday, August 26, 2011

Chickpea Cabbage

How to make Chickpea Cabbage

I call it throw in all veggie as it takes no fancy skills to make it. Usually after every trip to the grocery store cabbage accompanies me home. You can say I am a cabbage fan; you might know the reason too now. It cooks so fast. When I am running outta recipes I make this. No on a serious note, PJ and I we both love cabbage veggies, cabbage cutlets, cabbage sides, coleslaw, cabbage rolls and this and that ..

Here is what we need -

  • 2-3 cups cabbage
  • 2-3 spoons chickpea flour
  • 1 spoon mustard seeds
  • salt
  • 1 spoon chili powder
  • pinch of turmeric powder

Whats Next

Fine chop cabbage. Heat oil in a heavy bottom pan. Once hot add mustard seeds; as they start to splutter add cabbage and then add turmeric and chili powder. Make sure not to add turmeric on a very hot oil as it burns super fast. Add salt. Cabbage will start to leave out water. Lid it. Stir it occasionally. If necessary sprinkle some water in it. As you can see cabbage is almost cooked add chickpea flour. Again cover it for 5 minutes. Let the flour cook well.

Its ready to eat with chapati/roti.

Steamed Dumplings

How to make Mutter Karanji

I had temptations to eat PF changi way today. Well it wasn't even an happy hour otherwise would have sipped divine Mojitos there with Happy hour menu .. sigh!!

So cheers to Pf and let's get grooving with these dumplings! .. The name Mutter Karanji came from my home town kitchen dictionary. Mutter is Pees and Karanji is half circular shaped dumplings. you can stuff anything you love in this karanji and steam/fry/bake as per your mood ..

I was in mood for some sweet and crunchy though spicy pees today so there you go ...

  Here is what we need -

  • 1 cup all purpose flour
  • 1 cup frozen green pees
  • 2 garlic cloves
  • 1 tbs frozen coconut
  • 1 spoon cumin seeds
  • 4-5 curry leaves
  • salt per taste
  • 1 green chili
  • oil

Whats Next

Kneed the all purpose flour adding spoon by spoon water to a soft dough. cover it and let it rest for 10 minutes. Meanwhile prepare the stuffing.

If you have frozen coconut. take out a spoonful and microwave it so that it becomes ready to use.

Microwave the pees for 2 minutes. mash some pees with a spoon. Fine chop garlic, green chili and curry leaves.

Add 1 spoon oil in the pan. Add cumin seeds. Let it crackle a bit. Add garlic, chili and curry leaves. In a minute add salt, turmeric powder and grated coconut. Add pees and switch off the stove.

Let the mixture cool off.

Make equal and small balls out of the dough. roll them to 5 inch diameter circles. Use a very little flour to roll if required or else try not to use it.

Stuff spoonful of stuffing in it. cover it diameter wise and close it using some water. make some design at the edge using a fork.

Complete all the dumplings. Since I am not a big fan of fried food I decided to bake it. Preheat the oven to 400 F and bake it for 15-20 minutes.

Definitely frying these would enhance the taste. If you wish to fry make sure you do it on Medium heat.

The other option could be just steaming it. That would be delicious too.

Enjoy it with some ketchup..

Thursday, August 25, 2011

Yogurt Mania

Yogurt Mania

I go gaga over yogurt recipes. There are just so many of them I love. This one is may be the simplest amongst all. This evening we had eaten very heavy snack and were not much hungry for a real meal. A little hunger and a big desire to eat something is such a bad combo but yes we were going through that ... PJ suggested we eat Dahi(yogurt) Pohe(thick flattened rice) .. I was an absolute buyer!! As its not so heavy, very healthy and takes no time to prepare.

Here is what we need -

  • 1 cup yogurt
  • 2 tbs sugar
  • salt per taste
  • 1 cup thick flattened rice (poha)
  • 1/2 cup milk
  • some chili pickle

Whats Next -

Wash poha with some water. Rinse off 90% water. Add yogurt, salt, sugar, milk and chili pickle. Mix well. Its ready to eat.

This tastes so yummmmyyy!

Baingan Bharta

How to make Baingan Bharta

Spiced roasted eggplant is nothing but Baingan Bharta; absolute winner!! In India on the flamed stove roast the eggplant till it gets caramelized in color and the aroma it spreads in the house is nothing but an appetite teaser!! Since I have coiled stove here I tried to bake/roast it in the oven and still got the taste I love; just hands down. This is a very good side dish with any kind of daal or a curry.

Here is what we need -

  • 1 big eggplant
  • 1 medium size onion
  • 1 big size tomato
  • 2 garlic cloves
  • 1 tbs cumin seeds
  • pinch of turmeric
  • 2 green chilies
  • 1/2 sp red chili powder
  • salt per taste
  • cilantro to garnish
  • 3 tbs oil
  • 1/2 spoon garam masala powder

Whats Next -

Preheat the oven to 400 F. Wash and slit the eggplant length wise to roast it faster. smear some oil to the skin and to the cut portion of the eggplant. Put it on the baking sheet with cut portion facing down. Bake it for 30 minutes and after that change the oven settings to Broil and keep it in for another 5-7 minutes. Take it out and keep aside to cool off. you can poke fork and check if its soft enough. you will see a nice brown/caramel color at the sides on the cut eggplant.

While you are baking the eggplant peel the garlic and chop it fine. Cut green chilies to very small pieces. Fine chop onion and tomato. Put oil in the heavy bottom pan, once hot add cumin seeds to it. In a few seconds add green chilies,garlic and saute it for a minute. Add chopped onion. In 5 minutes onion starts to become translucent then add tomatoes.

Check if eggplant it cooled off. With the help of fork separate the skin and its easily separable if the eggplant is baked properly. try to discard the seeds as much as you can. don't bother that much as they are completely edible but don't do much of a value add to the dish and to the health as well. so leaving it out is good !!
Mash the eggplant with the fork.

Now its enough time for the tomatoes to incorporate with rest of the masala. Add turmeric, chili powder and salt. Add mashed eggplant. Let it cook for 2 minutes. Add garam masala powder.

Take it out in the serving bowl and garnish it with cilantro.

OMG .. is what I said when I took the first bite :-)

Wednesday, August 24, 2011

Mysore Masala Dosa

How to make Mysore Masala Dosa

I guess Dosas are born in South but have grown up all over India :-)
Dosa is favorite amongst all age groups. While I was in Pune; PJ & I used to visit a very famous and authentic south Indian diner "Vaishali" on the F.C road and the order for Sunday brunch never changed to anything else than Mysore Masala Dosa, Idli and coffee .. blissful.(Nostalgia...) In US every sight seeing trip would conclude by visiting a udipi in the vicinity. well I think there are many who follow this Dosa lovers' league. The best part about these dosas are they can just fit in to any part of meal - brunch, lunch, snack, dinner; isn't that a life saver? They are super easy to make but would come with their convoy like chutney, aloo sabji, sambar !!
The uniqueness of Mysore Masala lies in the red chutney spread .. just irresistible ..

Here is what we need -

  • 1 & 1/2 cup rice (I used sona masuri)
  • 1 cup chana daal
  • 1 cup urad daal
  • salt
  • 1 tbs oil

  • 2 garlic cloves
  • 2 tbs urad daal
  • 2 tbs chana daal
  • 6 red chilies
  • small pond of ginger
  • 2 tbs lemon juice
  • 4 tbs grated coconut
  • 1/2 tbs sugar
  • salt per taste

Whats Next -

Soak rice, urad and chana for 6 to 8 hours with enough water. Grind everything to a very smooth batter. Do not add a lot of water while grinding; you can always add water if needed after fermenting. Let the batter ferment overnight. After fermentation add salt and give it a good mix.

Place non-stick griddle on a medium heat. Once the griddle is hot enough add a ladle full and some more batter at the centre. Spread the batter in the circular motion in the outer direction. You have to spread it fast or else the batter starts to cook and would be difficult to spread.

If you like thin(paper dosa) add more water to the batter and pour a little more oil at the edges. That will make a very crispy dosa. Chana daal makes dosa brown in color and crispy. If you don't like crispness at all you can skip adding chana or just reduce the proportion.

If you like thick dosas make sure not to make a very watery batter and while spreading keep it a little thick.

Red Chutney spread - Soak red chilies for an hour in a little water. Dry roast urad and chana daal. Grind urad daal, chana daal, red chilies, coconut, ginger, garlic, sugar, salt to a very smooth paste with lemon juice and a little water.

while you can see dosas are starting to leave the side edges smear a spoonful of red chutney on the upper part of dosa.

Add some potato sabji and serve with coconut chutney or/and sambar.

Eat it as soon as its off from the griddle and into your plate .. delicious, ain't it?

Tuesday, August 23, 2011

Besan Ladoo

How to make Besan Ladoo

This is a delicacy which needs no particular occasion to gulp :-) .. Back home Besan Ladoos are usually prepared during Diwali time; I guess ladoos just extend the festive spirits. These ladoos have very long shelf life; They would taste as delicious after 2 months of room temperature storage. I bet they wont last that long as they are supa tempting. This is very easy to make, healthy and filling. So why wait for any occasion to prepare it right? There you go ...

Here is what we need -

  • 1 and a 1/2 cup besan or a chickpea flour
  • 1/2 cup ghee or unsalted butter
  • 3/4 cup sugar (you can add or hold some as per taste)
  • a pinch of cardamom powder

Whats Next -

Take the flour in a non-stick pan. Switch on the stove to medium heat. Add butter to it. Mix well and make sure there are no lumps. Keep roasting it till the color changes to light brown and besan starts to leave the aroma. It takes around 30 minutes or more. Make sure you constantly stir the mixture or else it can get burnt pretty fast.

Once you feel its ready switch off the stove and let it cool off for 5 minutes. Add sugar when its warm. Mix it very well. Add a table spoon of butter if required.

Make a tennis size balls/ladoos. You can add sliced almonds, cashews or raisins if you like.

ummm yummmmmmmm ...

Monday, August 22, 2011


Dhirad or Mixed Lentils Dosa

This is a Maharashtrian snack. Its called "Dhirad" which is very similar to Dosa however its very healthy and super instant. The dry flour has a long shelf life. Once you have a dry flour ready this recipe needs 10 minutes to be on the serving plate.

Here is what we need -

Flour Ingredients :
  • 1 cup rice
  • 1/2 cup chana daal
  • 1/4 cup urad daal
  • 1/4 cup toor daal
  • 1/4 moong daal

  • 1/2 small onion
  • 1/2 small tomato
  • cilantro for flavor
  • salt per taste
  • 1/2 spoon chili powder
  • 1 spoon of oil

Whats Next -

First we will see how to make the flour which could be stored in the refrigerator.

Dry roast rice and all the daals. Grind all the ingredients to a coarse powder. Store it in an air tight container.
Whenever you want to make this dosa style snack; just take out a cup of flour in a bowl.This will make 3 to 4 pieces. Add finely chopped onion, tomato, cilantro. Add 1/2 cup or as needed water. Make sure its not too watery. Add salt, chili powder to the batter and give it a good mix.

Heat the dosa griddle on Medium-high heat. Pour the batter and move the spoon in the circular motion as you make dosa or a pan cake.

Drop a spoon of oil around it. Let it cook for 2 minutes and flip it to the other side. In a minute it should be ready.

Serve it with coconut chutney, ketch-up or yogurt.

Supa delicious ......

Sunday, August 21, 2011

Misal Pav

Misal Pav

Here is what we need -
This recipe will serve 4 to 5

  • 3 tbs oil
  • 5 medium size onions ( you would need 1 more onion to garnish)
  • 2 tomatoes
  • 1/4 cup dry shredded coconut
  • 1 bay leaf
  • 4 black peppercorns
  • 2-3 cloves
  • 1 small Cinnamon stick
  • 5-6 garlic cloves
  • small piece of ginger
  • 2 spoons of onion garlic chutney powder (buy this at Indian store)
  • 2 spoons chili powder
  • salt per taste
  • 3 cups of sprouts (Mataki is the name of the beans you get at Indian store)
  • Bread
  • Spice mixture (you buy this from Indian store)
  • Garnishing - 1 fine Chopped onion
  • lemon
  • 1/4 sp turmeric

whats next -

Soak the Matki beans overnight. I usually soak Matki 24 hours before I am planning Misal. After soaking it overnight I drain all the water and cover the matki beans in a muslin cloth and put it in the oven as its a dark and warm place. If you keep sprouts ready a day ahead just store it in the container and refrigerate it.

Chop onions and tomatoes. Peel garlic. Peel ginger and cut into pieces. In a heavy bottom pan take a table spoon of oil. In a few minutes add dry spices (Cinnamon, bay leaf, cloves, peppercorns). As it starts leaving out the aroma. Add onions, ginger and garlic. After 10 minutes onion starts to become translucent. Add tomatoes. Add onion garlic chutney. Add some water and let the tomatoes cook. Add coconut and switch off the stove in 5 minutes. Let it cool off.

Blend it to a very smooth paste. In a heavy bottom pan add remaining 2 tbs oil. Add chili powder and blended paste. Cover it with a lid otherwise the paste starts to sputter all over. Add 2-3 cups of water as this should be watery thin. Add salt. Let it simmer on medium heat for 10-15 minutes or until you get a layer of oil on the top.

I use a small pressure cooker to cook the Matki. In a pressure cooker add a little oil. Add matki, pinch of turmeric, 1/2 spoon chili powder and a little salt. Cook it for 3 whistles.

Now you are ready to serve.

In a bowl first put 1 spoon of Matki, add couple of spoons spicy mixture. Add 1 spoon chopped onion. Add 3-4 big serving spoons of curry. sprinkle lemon. Enjoy it with bread. This is very spicy maharashtrian recipe usually enjoyed as brunch.

Friday, August 19, 2011

Fried Green Tomatoes

How to make Fried Green Tomatoes

Here is what we need -

  • 2 green tomatoes
  • 1 egg
  • 2 tbs all purpose flour
  • 2 spoons rice flour
  • chili flakes
  • Oregon leaves
  • salt per taste
  • chili powder
  • black pepper

Whats Next -

Heat oil in a heavy bottom pan.

Wash and slice the tomatoes in thin slices. break one egg in a mixing bowl. add all purpose flour and rice flour. Just eye ball all the spices as per taste. Mix everything and add water to make a smooth batter.

Fry tomato slices.
You can only shallow fry the slices too.

For vegans, replace the egg only with water.

Mango Madness

Mango Madness

Mango is a king of Asiatic fruits.This is a raw mango juice or in regional way "Kairi Panhe". Raw mangoes are source of Vitamin B and Vitamin C that makes this drink very healthy. Usually in India this is made during summer time as that's typically a Mango season. This refreshing drink is very easy to make.

Here is what we need -

  • 2 raw mangoes
  • 2 cups or as needed jaggery
  • salt per taste
  • cardamom powder

Whats Next -

Pressure cook mangoes for 3 to 4 whistles till its cooked properly. Take it out and put it on the counter to cool down.

Meanwhile peel the cardamom pods and grind it to fine powder.

Grate jaggery. The amount of jaggery varies as per the sourness of mangoes and your liking. so add little by little and taste till you feel is good enough.

Peel the mangoes and discard the seed. In a blender make a smooth paste of mango pulp and jaggery. Add cardamom powder and salt to it. store it in the air tight container.

While serving add water and a few ice cubes as per the consistency.

Thursday, August 18, 2011

Stuffed Baingan

How to make Stuffed Baingan

In Maharashtra this is called "Bharal wang" - Bharal is stuffed and wang is eggplant/baingan/brinjal. This recipe will have various versions but this one is my ajji's (grandma) recipe. I remember back then while cooking bharal wang the entire house would be filled with aroma of those mixed spices. we could hardly wait to eat it. This recipe is in the sweet memories of my beloved late ajji (I do miss her specially when I make this ) ...

Here is what we need -

  • 1 spoon Coriander seeds
  • 1/2 spoon cumin seeds
  • 1/3 spoon sesame seeds
  • 2 cloves
  • 2 cardamom pods
  • 1 Cinnamon stick
  • 4 black peppercorns
  • 1 bay leaf
  • 3 tbs oil
  • 4 small size brown eggplants
  • 1 cup roasted peanut powder
  • 1 spoon jaggery
  • 1 spoon mustard seeds
  • 1 small lemon size tamarind
  • salt per taste
  • 1 spoon chili powder
  • pinch of turmeric

Whats Next -

Soak tamarind in a little water for 10 minutes.

In 1 table spoon of oil dry roast all the spices except mustard seeds. Powder it in a blender.

wash the eggplants and cut off the stalk. cut each eggplant into four quarters in such way that they are still joined at the top so that you can stuff the mixture in it.

In a bowl mix masala powder, jaggery, peanut powder and salt. Add 2 spoons of tamarind water to this and mix everything well. stuff this mixture into each eggplant.

Heat the remaining oil and add mustard seeds. after it sputters slowly drop the stuffed eggplants one by one. Add turmeric and chili powder. In a few minutes the oil will start separating and eggplant will change its color. Add a little water. Lid the pot for 10 minutes. check if its cooked properly. Add a little more water if you need a thinner gravy.

This tastes delicious and must be enjoyed with rotis, parathas or rice.

Papdi Chaat - My Way

How to make Papdi Chaat 

Here is what we need -

  • 1/2 cup chhole
  • water
  • 3 to 4 stale chapatis
  • 1/4 cup yogurt
  • 1 spoon sugar
  • pinch of salt
  • pinch of chaat masala
  • pinch of red chili powder
  • tamarind chutney
  • nylon sev (bought from Indian store)

What's Next -

Soak chhole in water for minimum 6 hours. Pressure cook it for 10 minutes.

Preheat the oven on 300 F. Cut the chapatis in small papdi size circles using a steel lid. put the circles in the oven to turn hard and crispy. flip the circles after 5 minutes to get it done from both the sides.

I have already shared the recipe for tamarind chutney.

Whisk the yogurt in the bowl adding sugar.

Place the papdis in the plate. Mash cooked chhole with spoon little bit and put it on the papdis. Put Tamarind chutney. Put Yogurt and garnish with sev. put pinch of salt and chili powder.

Serve it immediately before it gets soggy.

This is a healthy version of papdi chaat and I'm loving it :-)


How to make Salad - Eat healthy way

I am a big Olive Garden salad fan. I would order an entree just to hog on those complimentary salads and bread sticks OG serves. If you are watching your calories or trying to get rid of that extra flab here you go ..
This salad is so much flavorful that you want to eat healthy way every day ..

Here is what we need -

  • 2 cups bite sized cut Lettuce head
  • 1 cup shredded or thin sliced carrot
  • 1/4 cup thin sliced red onion
  • handful black grapes (use any seasonal fruit - papaya, watermelon, green grapes, pear)
  • 1/2 apple (use any seasonal fruit or a fruit of your choice - papaya, watermelon, green grapes, pear)
  • 1 sliced hard boiled egg ( we discard egg yolk as we like only egg white )
  • 1 tbs Sweet Italian dressing ( The brand that I use is Marzetti)
  • handful bread croutons
  • dry powdered Parmesan cheese

whats Next -

In a large bowl mix Lettuce, carrot, onion, grapes, apple, egg white, croutons, add the dressing and top it with dry Parmesan cheese.

This salad is very filling. You could use vegetables and fruits of your liking keeping lettuce as a base.

Buon Appetito!

Monday, August 15, 2011

Kutchi Dabeli

How to make Kutchi Dabeli

Here is what we need -

  • Bun bread
  • 1 medium size potato
  • 1/2 small finely chopped onion
  • Kachhi Dabeli Masala
  • 1 leomn size tamarind
  • 2 tbs jaggery
  • masala peanuts
  • nylon sev (store bought)

What's Next -

Make Tamarind chutney before hand.

soak tamarind in warm water for an hour. add jaggery to it and let it simmer till tamarind starts to thicken and jaggery starts to melt forming a thick paste. sieve it and store it in the air tight container.

Boil the potato. Peel and mash it. Heat 2 spoons oil in a pan and saute onion for a minute. add dabeli masala to it. switch off the stove. add mashed potato to it.

Butter the bun and make it golden brown on griddle. Add chutney to one bun. Spread the above mix to the bun. Add peanuts and sev.

Enjoy it with a cup of chai .. blissful !!

Masala peanuts could be prepared home. I will share the recipe soon.

Thursday, August 11, 2011


How to make Cosmopolitan

On hot sunny day if someone splashes cold water on you .. refreshing right? and if someone gets you a glass of a Summer Soother? Divine right? .. The same glass is coming out of my kitchen. I love to chill out with a glass of freshly made Mocktail. Mocktails are a right concoction of fruit juices.

Here is what we need -

  • slice of watermelon
  • 2 slices of a ripe mango
  • 1 sp sugar
  • pinch of salt
  • slice of lemon

Whats Next -

Cut off the green cover of watermelon slice and put the chopped watermelon into the blender. cut the mango and peel the cover. chop it into small pieces. add it to the blender. add sugar, salt and blend it.

cling the slice of lemon to the glass and while drinking let it slide into your drink to give a nice tangy taste.

to beautify your glass you can make the mocktail umbrella of the choice of color/paper you like.

Enjoy !!

Cilantro Circles

How to make Kothimbir wadi

This is a variation to the traditional Maharashtrian dish called "Kothimbir Vadi" or simply cilantro fritters. That's a very tasteful starter. I almost love cilantro in every other recipe because of it's flavor and color both. Imagine how happy I would be to make a dish out of freshly chopped cilantro !!! While growing up, I remember walking down those Mumbai lanes with my parents and on our way we would stop by for sure for some authentic food. This was a big hit amongst us. so here is to cherish those wonderful memories ... ...

Here is what we need -

  • 2 cups chickpea flour (besan)
  • 1/2 cup rice flour
  • 1/2 cup chapati flour
  • 2 cups of freshly chopped cilantro
  • 1 cup water
  • 4 tbs peanut powder
  • 2-3 green chili paste
  • 1 sp ginger-garlic paste
  • salt as per taste
  • 3 sp sugar
  • 1/4 sp asafetida
  • 1 sp lime juice
  • 1/4 sp turmeric powder
  • 2 sp chili powder
  • a pinch of baking powder
  • 1 sp of oil

What's Next -

Wash and fine chop the cilantro leaves. In a bowl mix chickpea, rice and wheat flour. In a blender coarsely chop peanuts. Add it to the bowl. In a small pan take 1 sp of oil and saute ginger garlic paste to take out its raw flavor. Add it to the bowl. Add salt, turmeric powder, sugar, lemon juice, asafetida and green chili paste and mix it well with water. Make sure there are no lumps. Finally add cilantro leaves and baking powder.

Since I don't have steamer I use my big pressure cooker as a steamer. I used Idli stand to steam this. switch off the stove after 10 minutes. take out the stand and let it cool-off.

Heat oil for deep frying in the heavy bottom pan. Fry it to golden brown color.

Serve hot with Ketchup or green chutney.

Wednesday, August 10, 2011

Egg Curry

How to make Egg Curry

Eggs are staple part of my cooking. We love egg omelets, masala scrambled eggs, sunny side ups.. but the egg curry is a lip smacker!! Egg curry could be enjoyed with Indian bread(roti), bread loaf or rice. This curry will serve 2.

Here is what we need -

  • 4 hard boiled eggs
  • 2 medium size onions
  • 1 small tomato
  • a small piece of ginger
  • 4 cloves of garlic
  • 2 cloves
  • 1 bay leaf
  • 3 black peppers
  • 1 small portion of Cinnamon stick
  • 2 tbs dry coconut
  • 4 tbs oil
  • red chili powder
  • salt per taste
  • cilantro
  • garam masala powder

What's Next -

Chop onion, garlic, ginger and tomato in small pieces. Heat pan with 2 tbs of oil. Add cloves, black peppers, Cinnamon stick and a bay leaf. The aroma of these spices will fill in your kitchen. Don't worry you can use air freshener :-) ... As soon as bay leaf turns it's color add chopped vegetables to it except tomato. Let onion change its color to golder brown (If you add tomato first the gravy will not have that perfect red/brown color you are looking for) then add tomato. In a few minutes tomato will start oozing out its liquid. add dry coconut. switch off the stove & let it cool down.

Meanwhile hard boil your eggs. I have a microwavable egg boiler which takes 10 minutes to hard boil the eggs.

Grind above mixture to a very smooth paste using a very little water. Heat remaining 2 tbs of oil in the same pan. Immediately add red chili powder; make sure it doesn't burn though. Adding red chili powder on the hot oil will give a nice red layer of oil on your curry. Add the paste to it. cover the pan and let it cook for 5 minutes. Add garam masala powder.

You can just add boiled eggs to the gravy or coat eggs following way -
break 1 egg; add salt & just whisk. Dip boiled egg to it and fry it in the pan. It will have nice egg coating.

 Garnish it with cilantro.

Malai Kulfi - Popsicles

How to make Malai Kulfi - Popsicles

We all love to kill the Summer time heat with Ice-creams. Believe me every time I go to Cold Stone - I go for French Vanilla flavor with some extra Almonds; PJ tried to trick me to try some other flavors but no; my heart rather tongue is set on that one flavor. If not this then I would eat Haagen-Dazs caramel flavored ice cream; man that is addictive. But nothing can beat the Popsicles you get in India. Believe me this is an attempt to make a similar tasting dessert and I'm almost close. I didn't have Popsicle mold here so I made it in a bowl and later pieced it.

Here is what we need -

  • 4 cups of milk
  • 1 small cup sugar( take as per your taste)
  • Any kind of handful nuts - I like Almonds
  • cardamom powder
  • 1 slice white bread
  • 1 sp corn starch
What's Next -

Boil milk with sugar in the non-stick pan for about 10 minutes or till it reduces to a little more than half quantity. Meanwhile cut the bread into small pieces discarding the sides. If you keep the sides of the bread you will get brown spots in your ice-cream and you don't want that. take the bread pieces in the blender and add corn starch to it. Blend it to a smooth paste with a spoonful of milk. Add this mixture to the boiling milk in the pan.Let it simmer for a few minutes. Switch off the stove and let it cool down. Add your favourite nuts & cardamom powder.

Once it comes to the room temperature transfer it to the glass bowl. cover it with cling wrap in a way that it touches the milk layer. That way it will help not to form ice-crystals. Refrigerate it for 8-10 hours.

When I made this first time it turned out perfect however second time it had formed some ice-crystals in it. I had made it for a group of 15 people. 

Caution - If you are having company for Kulfi. Make it before hand and in case ice-crystals form. take it out of the deep freezer, blend it into the blender & refreeze. that way there would be no crystals for sure.

Trust me this ice-cream is just to die for. Enjoy your dessert with chocolate syrup, a piece of brawny or a freshly sliced mango. um mm Irresistible .. ..

Tuesday, August 9, 2011

Khaman Dhokla

How to make Khaman Dhokla

Dhokla is a traditional Gujarati finger food. There are various versions of making Dhokla. I like it more with fermented batter. This recipe will make 10-15 pieces. This should be a good treat for a home snack or tea time party.

Here is what we need -

  • 1 cup rice
  • 1/2 cup chana daal
  • 1/4 cup urad daal
  • 5-6 green chillies(for chili paste & seasoning)
  • small piece of ginger
  • 1/2 tbs Turmeric powder
  • sugar
  • salt as per taste
  • 2 tbs lemon juice
  • 1 tbs of baking soda or 1 tbs fruit salt(ENO)
  • mustard seeds
  • asafetida
  • cilantro
  • 2 tbs of oil
  • sesame seeds(optional)

What's next -

Soak rice, chana daal & urad daal in the water for around 6 hours. Grind it to the coarse mixture adding little water. Let the mixture rest overnight to ferment. Fermented mixture will rise a bit.

Make a paste of green chilies & ginger. Add sugar, turmeric powder, salt, lemon juice, ginger-chili paste to the batter & mix well.

Dhoklas are steamed. There are dhokla steamers available in the market however I used a big pot to steam it. take 4 cups of water in the pot & switch on the stove. Put a steel stand in the pot (you could use any vessel as a base).

Grease the thali (I used my 8 inch round cake pan) with oil. For better result put the thali in the steamer before pouring the batter.

Right before adding the batter to the greased pan add baking soda or fruit salt (ENO) to the batter. give it a good stir & pour it into the pan.

Put the lid & steam it for about 10 minutes. you would know if the dhokla is steamed by looking at its texture. Place the pan on the counter to cool it off. Cut into pieces.

For seasoning - Heat the pan with oil, add mustard seeds. Let it sputter. slit 2 chilies & take out the seeds. Add it along with asafetida & dry coconut. switch off the stove. add 100 ml water to the seasoning. pour it over the dhokla. Garnish it with cilantro.

Enjoy it with ketch up, mango dip, green or any kind of chutney you like.

Raw Mango Dip

How to make Raw Mango Dip

Mangoes are my favourite. If its in the form of raw mango just slice it; dab some salt & chili powder & relish. If i cut the ripe mango it would be sinful; the mellowness of the riped mango is supposed to be enjoyed by painting your cheeks. Well here is a recipe made out of a raw mango which could be enjoyed with some chips, spread it on the bread or just eat it as a side dish or a relish.

Here is what we need -

  • 1 big raw mango(Kairi - is what we call it back home)
  • 2  tsp Jaggery
  • 3 tsp dry grated coconut
  • mustard seeds
  • asafetida or hing
  • Salt per your taste
  • Chili powder
What's next -

Peel the mango and chop it into very small pieces; don't forget to take out the seed. Grate the jaggery & mix it with chopped mango in the bowl. Leave it on the counter for an hour so that mango will leave out its water as the jaggery dissolves.

Grate dry coconut & roast it till it turns slightly golden brown. that way it will be easy to grind it into a fine powder. After about an hour blend mango+jaggery mix and coconut in the blender to a very smooth paste.Add a dash of salt & take out the mixture in the serving bowl.

In the small pan heat 2 tsp of oil. I prefer olive oil not just because its very flavorful but also its healthy. Add Mustard seeds & let it splutter. Add Asafetida, chili powder to the mixture and mix well.

Enjoy this sour & tangy dip as a side to your main course or as a dip to your evening snack.