Panch Pakwan

Eggplant /Baigan / Vangi Barith

2011-06-01T15:03:00.001-04:00

Everyone's Favorite and delicious Indian Dip.

Ingredients:

1 Purple Eggplant (roasted & mashed)
1 tsp Garlic cloves (minced)
1/2 tsp Ginger (minced)

1 Onion (chopped)
1/2 Tomato (chopped)
1/4 cup Green Peas (frozen)
1 tsp Cumin seeds

1/2 tsp Red chili powder
1/2 tsp Turmeric powder
1/4 tsp Coriander seed powder
1/2 tsp Garam masala / goda masala
Sal to taste
Few coriander leaves
3-4 tsp Oil

Method:

Heat the pan with oil, add cumin seeds and allow them to splutter. Add onion, garlic and ginger and fry tiil they turn light brown. Add tomatoes, peas and fry for few minutes. Add red chilli powder, turmeric powder, garam masala powder, coriander seed powder, salt ,few coriander leaves and fry for few minutes. Add roasted and mashed eggplant and cook till everything is mixed well. Garnish with few coriander leaves.

Serve hot with Rotti / Pulka/ Chapati.

This recipe goes to Torview's Food palette series purple event.

Cabbage Kofta Curry

2011-05-23T11:20:00.001-04:00

Ingredients:

For Kofta

½ cup Cabbage (shredded)
2 tsp Besan/ All purpose flour + as required
Oil for deep fry

Method:

Squeeze all the water in the cabbage. Heat the pan on medium heat and roast this cabbage with out oil till all the water vaporizes. Once its ready, let it cool a bit. In a bowl add flour, salt and cabbage, make the small balls. Deep fry till they turn light brwon color and keep a side.

For Gravy

1 Onion (chopped)
2 Tomatoes (chopped/ paste)
1 tsp Cumin seeds
1 tsp Coriander seeds
1 Cardamom (1)
1 Cinnamon stick (small)
1 Clove
A piece of ginger
1 Bay leaf
½ tsp Red chili powder
Sugar (as per taste)
Salt to taste
3 tsp Oil + more

Method:

Heat the pan with oil, add cumin seeds, coriander seeds, cardamom, clove, ginger, onion and fry for 2 minutes. Add tomatoes, red chili powder and fry for another 2-3 minutes. Add salt, sugar and mix it well. Let it cool a bit and make a fine paste with little water. Heat the pan with a little oil, add bay leaf, above made paste and cook till the oil separates. (can add little water if the paste is too thick)Turn off the heat and add kofta’s and cover for till serving or 5-7 minutes.

Garnish with coriander and dollop of thick curd. Serve with Chapati / Pulka.

Palak Paneer / Spinach & Cottage Cheese Curry (dry)

2011-05-16T07:35:00.000-04:00

The Palak paneer (dry) made with cashew-nuts, paneer and palak. This is very thick, healthy and rich indeed..:)

Ingredients:

1 bunch fresh Spinach / Palak
1 cup Paneer / Cottage Cheese (cut into cubes)
1/4 cup Cream
3/4 cup Onion (very finely chopped)
1 Tomato (chopped)
2 Garlic cloves (finely chopped)
1 tsp Ginger paste
1-2 Green chilies
2 Tbsp Cashew-nuts (soaked in water for 1 hrs)
1 tsp Cumin seeds
1/2 tsp Red chili powder (optional)
1/2 tsp Garam masala powder
2-3 Tbsp Oil
Salt as per taste.

Method:

In a blender add washed spinach, soaked cashew-nuts, green chilies, ginger and very little water to make paste. (i like little coarse paste) Let it sit for a while.

Heat the pan with oil, add cumin seeds, allow them to splutter. Add onion and tomatoes and fry till they turn brown. Add above made paste, cream and fry till the gravy starts thickens. Add paneer cubes, salt, garam masala, chili powder and gently mix everything well. Cook for 5 minutes and turn off the heat and cover with lid and let lid for 10 minutes.

Serve palak paneer with Chpati / Naan.

Palak Paneer / Spinach & Cottage Cheese Curry (dry) goes to Reshmi's Veggie/ Fruit of the month-spinach event which was started by Priya.

Aamras / Mango Shikerni Rasayana

2011-05-09T07:30:00.006-04:00

Happy Mother's Day to all my blogger friends...

Aamras is very simple and easy to make. Its a lovely combo with Poori or Non flavored sheera or Chapati.

Ingredients:

Alphonso mangoes (Fully riped) (haapoos/ aapoos)
Jaggery / Sugar ( as per taste)
Cardamom powder
Few black pepper (optional)
Salt (very little) (optional)

Method:

Peel and remove all the pulp of mangoes. Put thses chopped mangoes, cardamom powder, black pepper, salt (very little) (optional) and pulse for few times till everyting turn smooth paste.

Serve chilled or at room temperature.

Note:

For non flavored sheera, same procedure as Sheera but only difference is don't add Sugar & Raisins.

Gobi Manchurian

2011-05-02T09:53:00.000-04:00

Very famous and everyone's favorite Indo-Chinese starter or appetizer dish..Its incomplete meal without eating gobi manchurian with Veg Fried Noodles..

Ingredients:

2 cups Gobi/ Cauliflower (used frozen)
½ cup All purpose flour/ Maida
1 ½ tsp Rava (for crispiness)
¼ tsp Black pepper powder
Oil for deep frying

For Masala / Sauce

3-4 Green Chilies or Capsicum (sliced)
1 Onion(thinly sliced)
3-4 Garlic cloves (finely chopped)
1 ½ tsp Ginger (finely chopped)
1 Tbsp Soya sauce (more or less as per taste)
2 Tbsp Tomato sauce (used Maggie hot & sweet) (more or less as per taste)
1 Tbsp Red chili sauce (more or less as per taste)
1 Tbsp Oil
Coriander leaves chopped (optional)
Spring Onion (finely chopped)
Salt to taste

Method:

In bowl add maida, rava, black pepper powder, salt and make a smooth barter by adding little water (like pakoda consistency) and keep it a side.De froze (bite size), the cauliflower in microwave as per the instruction on the package and dry them on pepper towel. (try to dry completely)

Heat the oil on medium heat for deep frying. Dip these dried cauliflower in the maida barter and fry till the golden color or bit crispy. Let them sit on a pepper towel for a while.

For sauce:

Heat the pan on low to medium , add oil , add garlic , ginger, green chilies and fry for a minute or so. Add onion and fry till they get golden color. Add soya sauce, tomato sauce, chili sauce and stir for 1-2 minutes. Add some water and cook till every thing is well blended and cooked. Turn off the heat and add fried cauliflowers. Mix it well. Leave for 5-8 minutes in the sauce so that it absorbs all the liquid.

Garnish with Coriander leaves & Spring onions.Serve hot.

Note:

If using fresh cauliflower: Cut into small pieces (bite size). In boiling water cook these till they are tender (not mushy). Dry them on paper towel.
If the sauce turns too watery: Add 1 tsp All purpose flour (Maida) or ½ tsp Cornstarch to sauce so that it thickens a bit.

Veg Fried Noodles recipe goes to Shama's Fastfood event- Noodles. And Kadi Pakoda (But with Methi Pakoda) recipe goes to Kalyani's Cooking with Herbs & Flowers - Fenugreek event which was started by PJ.

Varanfal / Kara Bele kadabu/ Wheat squre dumpling in spicy gravy

2011-04-25T08:22:00.042-04:00

Varanfal/ kara bele kadabu is very easy to make ,healthy and famous breakfast or brunch.. Its made with Toor dal and wheat flour dumplings. The simple and not so spicy type and step by step pics you can see here. (Bele kadabu/ wheat squre dumpling in Toor dal gravy)

Ingredients:

1 cup Wheat flour
1 cup Toor Dal (pressure cooked & mashed)
1 Tomato (chopped)
1-2 Garlic (minced)
1 Green chili (optional)
1 tsp Cumin seeds
1/2 tsp Mustard seeds
1 tsp Red chili powder
2 tsp Oil / Ghee
1/4 tsp Tamarind pulp
1/4 tsp Turmeric powder
1/2 tsp Goda masala or gharm masala
Jaggery as per taste
Few fenugreek / methi seeds
Few coriander leaves
Salt to taste.

Method:

In a bowl add wheat flour, salt ,water and make a dough as we do it for chapati. Let it sit for 1 hr or so. Heat the pan with ghee, add cumin seeds, mustard seeds , allow them to splutter. Add tomatoes, green chili, garlic, few curry leaves, methi seeds and fry for few minutes. Add cooked dal and water. Add red chili powder, turmeric powder, salt,goda masala and let it cook for few minutes.

Mean wihile Roll the dough into small balls and roll them into thin circles using some wheat flour and cut it as per you liking shape. Add theses dumpling into dal. cook till the dumpling are cooked and everything is blend well. (add more or less water as per desired consistency)

Garnish the Varanfal with coriander leaves and Serve hot with lots of ghee on it!!!

If you like non spicy type then click here.

Sol kadi (without coconut!!!) recipe goes to Torviewtoronto's Food palette pink event and Saffronstreaks's Summer coolers event and Radhika's Sun & fun event.

Tofu Jalfrezi

2011-04-18T08:15:00.005-04:00

Ingredients:

1 cup Tofu cubes (soy cheese) (drained)
1 cup Green Bell Paper (sliced)
1 Tomato (sliced)
1 Onion (sliced)
1 tsp Cumin seeds
1 tsp Ginger n Garlic paste
1 tsp Tomato paste
1/4 tsp Turmeric powder
1/2 tsp Red chili powder
1/8 tsp Kasuri mehti (optional)
3 tsp Oil + pan frying
Salt to taste
few Coriander leaves

Method:

Pan fry the tofu cubes till they turn light brown. Heat the pan with oil, add cumin seed let them splutter. Add onion, ginger n garlic paste, pepper and fry till they are soft. Add turmeric, red chili powder, kasuri methi and fry for 3-4 minutes.Add tomatoes, tomato paste and cook for few minutes. Add pan fried tofu, salt and little water and cook for 8-10 minutes or till everything cooked well.

Garnish with coriander leaves and serve with hot roti/ chapati. You can also see the recipe of Paneer Jalfrezi

Notes:

Tofu need to be drained well before pan frying as it contains lot of water.
Its very soft in texture so do not flip often while pan frying. On medium heat it might take 8-10 minutes each side to get brwon color.
Tofu can crumble if its not handled well.

Amrakhand recipe goes to Reva's Healing food Mango event started by Siri and guest hosted by Reva.

Tomato Rice ( type 2)

2011-04-11T08:06:00.005-04:00

The tomato rice (type 2) is full of flavors as rice is cooked in coconut gravy.

Ingredients:

1 cup rice
2 Tomatoes(riped)
1 Onion (thinly sliced)
1 tsp Tomato paste
2 Green chiles
1/2 cup Coconut (fresh/frozen)
1/4 cup Milk
1 tsp Cumin seeds
1/2 tsp Red chili powder
1/4 tsp Turmeric power
2-3 Cloves
1/2 inch Cinnamon stick
1 Bay leaf
2-3 tsp Ghee/ Oil
Salt to taste

Method:

Take the tomatoes, coconut , milk and add these in to mixe bowl and make a fine paste. Heat the pan with ghee/ oil, add cumin seeds let them splutter. Add cloves, cinnamon stick, bay leaf. Add onion, green chilies and fry till the turn light brwon. Add tomato paste and fry for few minutes. Add turmeric powder, red chili powder and give a nice mix. Add above made coconut and tomato paste, cook for few minutes. Add rice, salt and water. Cook till the rice is tender. Garnish with coriander leaves.

Serve hot tomato rice with raita.

This recipe goes to Sanyukta's CWF-WF-WV- Tomato Event which was started by Kiran.

Happy Ugadi or Gudi Padwa

2011-04-05T10:49:00.001-04:00

Wish all my blogger friends a very happy Ugadi or Gudi Padwa. On this auspicious day their will be lot of variety festival food. No changes in the menu...:) Its typical festival foods enjoy virtual treat!!.
Check the links given below for all recipes..

1 .Holige / Puran poli

2. Kattin Saaru / Katachi Amti

3. Yennegai Badanekai /Stuffed Brinjal or Potato Sabji

4. Raw Mango Chuntey

5. Raw Mango Rice

6 .Masala Vada

7. Rice (plain)

8. Papad

9. Cup of warm milk with puran poli.

10. Lots and lots of Ghee!!

Pitla or Zunka Bhakari

2011-03-28T08:12:00.007-04:00

Pitla 0r Zunka bhakari a very staple food of Maharashtra. Its made most of the time in a week. You also get in many restaurants. Zunka is curry type and made of besan flour and other spices. Bhakari is a roti made with Jowar flour.

Ingredients:

1/2 cup Besan (gram flour)
1 Onion (finely chooped)
2-3 Garlic (minced)
3-4 Green chilies (finely chopped)
1 tsp Cumin seeds
1/2 tsp Mustard seeds
Pinch of Asefotida/ hing
1/2 tsp Turmeric powder
3-4 tsp Oil
Salt to taste
1/2 cup Water + some more

Method:

Heat the pan with oil, add mustard seeds, cumin seeds allow them to splutter. Add onion, green chilies, garlic and fry till they turn soft and light brwon color. Add hing, turmeric powder and give nice mix. Add water, salt and bring to boil. Once its boiled,sprinkle besan and start string.(make sure there are no lumps). Cook for 8-10 minutes. Garnish with coriander leaves.

Serve pitla or zunka with Bhakari, Onion & Chilies.

Note:

If you find difficult to add bean to boiling water then make take the besan , add water make a smooth lumps fee paste. You can add this directly to the pan and adjust the water consistency as you like.

Pitla /Zunka Bhakari & Bhadang recipe goes to PJ's Flavors of Maharashtra event which was started by Naina.& Gayathri's Walking through the memory lane event.

AndBhadang / Puffed Rice/ Chunmuri Chiwda recipe goes to Kurinji's Healthy recipe hunt event.

Ragda Pattice And Happy Holi

2011-03-21T08:10:00.006-04:00

Happy Holi to all my Blogger friends.

Ingredients: For Pattice

2 Potatoes (boiled and mashed)
1-2 bread (toasted without oil)
1/4 tsp Red chili powder
1/4 tsp Turmeric powder
Salt to taste.

Ingredients for Ragda

1/2 cup dry green peas(boiled &mashed)
1 tsp Cumin seeds
1/2 Ginger & Garlic paste
1 tsp Tamarind chutney
1/2 tsp Red chili powder
1/4 tsp Coriander powder
1/2 tsp Garam masala
1/4 tsp Turmeric powder
Salt to taste.

For Garnishing:

Tamarind chutney
Green chutney
Beaten Curd
Sev
Onion chopped
Coriander leaves

Method:

For Pattice :

Powder the bread toast and add keep it side. In a bowl add mashed potatoes, red chili powder , salt and powdered bread crumbs. Make a little think size patties and shallow fry them on heated tava/ griddle till they turn light brown color.

For Ragda:

Heat the pan with oil, add cumin seeds and allow them to splutter. Add ginger garlic paste fry for few minutes. Add tamarind chutney, red chili powder,turmeric powder, coriander powder,garam masala and cook for few minutes. Add boiled green peas, salt , water and cook till desired consistency.

In a serving plate, pour the ragda, place pattice, pour tamarind chutney, green chutney, beaten curd and sprinkle sev, onion, coriander.

Brown rice bisi bele bath (BBB)

2011-03-14T08:18:00.015-04:00

Brown rice bisi bele bath (BBB) is very famous rice dish in Karnataka. Its Healthy, tangy, sweet and delicious rice dish. Usually it make with white rice(click here to see the recipe). I have used brown rice as its very healthy and taste good too.

Ingredients:

1/2 cup rice
1/2 cup Toor Dal
1/2 Mixted veggies (Carrot, Beans, Corn, Lima beans, Peas etc) (fresh/ frozen)
1 Potato (medium size, boiled)
1 Onion (sliced thinly)
2 Green chilies(slit)
1/2 tsp Cumin seeds
2 tsp Dry coconut (dry lightly roasted)
1 tsp Bisi Bele Bath Powder (home made /store bought)
1 tsp Red chili powder
1/2 tsp Turmeric powder
1/2 tsp Tamriand
2 tsp Oil / Ghee
Jagger to taste
Salt to taste.

For Tempering:

2 tsp Oil / Ghee
1/4 tsp Mustread seeds (optional)
Few cashews
Few curry leaves

Method:

In a bowl add tamarind and jaggery, water and keep it for 15-20 minutes. Pressure cook the toor dal, rice and little turmeric powder with lot of water. If you are using fresh veggies, potato then at the same time you can cook them in pressure cooker.

Heat the pan with ghee/ oil, add cumin seeds let them splutter. Add onion and fry till they run light brown. Add green chilies and fry for few more minutes. Add coconut, red chili powder, turmeric powder, bisi bele bath powder and mix everything well. Add tamarind and jaggery water, all verggies, potato and give an nice mix. Add dal & rice, salt and give a nice mix. (At this point check the seasoning you want more spicy then you can add). Add little water and cook till comes boil.

Before serving pour the tempering and serve with raita or with bundi.

Note:

Brown rice bisi bele bath (BBB) will be little watery/ gravy style rice.
Ghee give really nice flavor to the rice.

Brown rice bisi bele bath (BBB) and Veg Hot Dog (deep fried) goes to Torviewtoronto's Food palette series Brown event.

Brown rice bisi bele bath (BBB) goes to Taste of Pearlcity's's A.W.E.D Indian cuisine event which was started by DK.

Pasta sauce

2011-03-08T08:15:00.015-05:00

Its simple and easy to make. Its used for most of the pasta and pizza dish as a basic tomato sauce. Wishing all my blogger friends Happy Women's Day.

Ingredients:

1 can of Tomatoes (diced /crushed)
2 tsp Tomato Paste
1 Onion (finely chopped)
3-4 Garlic cloves (finely chopped)
1/2 tsp Red chili flakes
1/2 tsp Italian seasoning (mix of all dry leaves)
1/4 tsp Basil leaves (dry/ fresh)
2-3 tsp Coriander leaves (finely chopped)
3-4 tsp Olive oil
Salt and black pepper as per taste.

Method:

Heat the pan with oil, add onion and fry till they turn light brwon. Add garlic and fry till light brwon. Add tomato paste, crushed tomatoes and mix it well. Add red chili flakes, Italian seasoning salt , pepper and mix it well. Cook for 5 minutes or so. Add water and cook fro 15-20 minutes.(if you don't like chunky then smash a bit at this point). Sauce starts thicken and tomatoes are cooked. Turn off the heat and add chopped coriander leaves. Make ahead and keep in refrigerator for 2-3 days.

Take the cooked pasta and toss in them in above made tomato sauce. Ready to serve..

Pasta sauce recipe goes to Sanyukta's CWF-WF-WV- Tomato Event which was started by Kiran.

Misal with Tarri (spicy gravy)

2011-03-01T08:25:00.082-05:00

Misal with Tarri , kat or Gravy is very famous dish in Maharashtra specially Kolhapur misal is very famous.Its spicy mixture of Moong bean sprouts curry, Potato sabji , Poha , Kara/ farsan and Tarri which is very important ingredient.

Red Moong Beans (sprout) Usal /sabji you can click here.

Ingredients for tarri or kat:

3-4 tsp Dry Coconut (lightly dry roasted)
1 Toamto (chopped)
1 Onion (sliced)
2-3 Garlic (minced)
1 inch Ginger (minced)
1 tsp Cumin seeds
1 tsp Garam Masala
1/2 tsp Red chili powder
2-3 tsp Oil(tempering)
4-5 tsp Oil
Salt to taste

Method:

Heat the pan with oil, add minced garlic, ginger and fry for till they turn light brown. Add sliced onion and fry till they turn brown and soft. Add tomatoes and fry for few minutes. turn of the heat and let it cool. In the mixer/ blender add above made onion masala, dry coconut, garam masala, chili powder and grand till the smooth paste.

Heat the pan with 4-5tsp oil, add above made masala paste and cook till the oil starts to loosing from the masala. At this point you can add red chili powder, salt. Add water and cook till it comes to boil. (Tarri will be watery consistency).

Serving:

First put the matkichi usal/ sprout moong bean sabji, then potato sabji and followed by poha.
Pour some of the above made spicy Tarri / kut.
Add farsan/ mixture.
Garnish with finely chopped Onion,Coriander leaves and lemon wages or you can use curd.
Serve with pav/bread with extra tarri!!

Wheat Dosa /Godhi Dose

2011-02-22T08:25:00.009-05:00

Wheat Dosa /Godhi Dose is made instantly. Its soft, tasty and healthy dosa.

Ingredients:

1 cup Wheat flour
1/4 cup Onion (chopped)
1/2 tsp Cumin seeds
2-3 Green chilies (chopped)
Few Coriander leaves (chopped)
Salt to taste
Oil (only for roasting)

Method:

Mix the wheat flour, salt add water to make a smooth batter (make sure there are no lumps , just like dosa batter). Add all other ingredients and mix it well. Keep it a side for 10-15 minutes. Heat the nonstick tava /griddle pour the dosa batter and cook it from both the side on medium heat till they turn light brown.Drizzle some oil. (note: don't use high flame as dosa get easily burn).

Serve these warm dosa with Tomato Pallya / Sabji.

Okra pakora / Bhendi Pakoda

2011-02-15T08:20:00.005-05:00

Simple and lightly coated spicy, crispy okra pakora,.

Ingredients:

1 cup Okra / Bhendi ( Cut the both edges and slit into half)
2-3 tsp Besan
1-2 tsp Rice flour
1/2 tsp Red chili powder
1/2 tsp Cumin seed powder
1/4 tsp Dry mango powder (optional)
Salt to taste
Oil to deep fry.

Method:

In a bowl put these slit bhendi, sprinkle red chili power, cumin seed powder, dry mango powder, besan, rice flour and salt. Mix it well so that its get coated with bhendi. Heat the pan with oil and deep fry these bhendi till they turn light brwon color and crispy.

Serve hot with ketchup and Masala tea.

Note:

While mixing the besan and other masala powder, you can sprinkle some water so that masala stick to bhendi.
Adjust the spicy and flour according to your liking.

Poori and Sagu

2011-02-07T09:08:00.001-05:00

Ingredients:

2 cups of total Mixed vegetables ( French beans, Carrots, Cauliflower, Potatoes, Green Peas) (cooked)
2-3 tsp Oil
1/4 tsp Mustard seeds
1/2 tsp Cumin seeds
1 Tomato chopped
1/4 tsp Turmeric powder
1/4 tsp Red chili powder (optional)
Salt to taste

For Masala:

1 Onion (lightly roasted in oil and cooled)
1/2 cup fresh Coconut
2 tsp Daliya /Putan or cashew-nuts
1 tsp Cumin seeds
1/2 tsp Poppy seeds
1-2 Red chilies
1-2 Cloves
1 small piece of Cinnamon

Method:

Grind all the masala ingredients with little water and keep it a side. Heat the pan with oil, add,cumin seeds, mustard seeds and allow them to splutter. Add tomatoes and fry for few minutes. Add masala paste, red chili powder, turmeric powder and fry for few minutes. Add all the boiled vegetables,salt, little water and cook for 10-15 minutes so that all the vegetable are coated with masala and thicken a bit.

Serve sagu with Poori

Aloo/ Potato Chat

2011-02-01T08:05:00.003-05:00

Warm and chatpata Aloo / Potato chat for this winter...

Ingredients:

2 Potatoes (boiled)
1 tsp Chat masala
1 tsp Chili powder
1/2 tsp Mango powder
1 tsp Tamarind Chutney
1 tsp Green chutney
2-3 tsp Oil
Salt to taste
Onion and Coriander leaves for garnish.

Method:

Heat the tava/ griddle with oil, place the boiled and cubed potatoes and roast till they turn light brown. In a bowl add all the ingredients and mix it well. Garnish with finely chopped onion and coriander.

Serve warm.

Notes:

Potatoes should not be mushy.Boil it in separate pot till they are tender.
Boiled and cooled potatoes can be deep fried.
Adjust all the masala and chutneys as per your taste.

Mini Set Dosa

2011-01-24T08:16:00.013-05:00

Ingredients:

Set Dosa Batter
Onion ( finely chopped)
Tomato (finely chopped) (optional)
Few green chilies (finely chopped)
Few tsp cumin seeds
Salt to taste
Oil for roasting
Few coriander leaves.

Method:

Add the salt, cumin seeds to dosa batter and give a nice mix. Heat the tava/griddle and pour the batter into small and thick in size. Sprinkle the onion green chilies, coriander leaves. Cook it from the both side with generous amount of oil.

Serve hot with Coconut chutney.

Madeli & Happy Makar Sankranti

2011-01-17T08:15:00.006-05:00

Happy Makar Sankranti to all my blogger friends and readers. This is a sweet dish made from wheat flour and consists no oil, no ghee. Its healthy and filling. It's very old and authentic dish from Karnataka & Maharashtra.

Ingredients for dough:

1 cup Wheat flour (chapati hittu/atta)
1/2 cup Besan
2 tsp Rice flour
Little salt

Other ingredients:

Jaggery as per taste
Cardamom seed powder
2-3 tsp Daliya/ Putane (dry roasted)
2-3 tsp Dry coconut (dry roasted)
1-2 tsp Sounf / Aniseed (dry roasted)
Dry fruits -Cashewnuts, Raisins.(optional)

Method:

Mix the wheat flour, besan, rice flour, salt and knead the dough.(not too soft dough). Immediately start rolling like chapati but no folds,just a big circle and little thicker then normal chapti. Dry roast on tava both the side. Let them sit for a while.

Make small pieces chapti and put into mixer and make coarse powder. In a bowl add above made coarse wheat flour, add jaggery, cardamom powder, daliya/putane, sounf / aniseed and dry fruits. Give an nice mix to it.

Serve with ghee or with warm milk.

Notes:

This can stay for 4-5 days.
As per original recipe, Use whole wheat grains, split bengal gram and raw rice which is floured in the flour miller then its used. Or you can you the flours as I have used.

Hey friends now you can chat, comment me on NGSocial

Veg Hakka Noodles

2011-01-10T09:07:00.000-05:00

Ingredients:

1 Packet Noodles
1 Carrot (sliced)
1 Capsicum (sliced)
1/2 cup Green beans (chopped)
1 Onion (sliced)
1 tsp Ginger & garlic paste
Salt and pepper as per taste
2-3 tsp oil

Method:

Cook the noodles as per the instruction and keep it a side. Heat the shallow pan with oil, add ginger garlic paste, onion and fry till they tun light brwon. Add all veggies and cook till they are tender. Add cooked noodles, salt and pepper and cook for a while.

Serve hot.

Shrikhand & Happy New year !

2011-01-01T08:05:00.009-05:00

Wish you all my blogger friends a very Happy New Year.

Ingredients:

3 cups Yogurt
3 Tbsp Dry fruits (pistachios, almonds)
1 tsp Cardamom powder
1-2 tsp milk
Few Saffron threads
Sugar as per taste.

Method:

In a cotton towel or cheese cloth put the yogurt , squeeze water and hang the bundle of yogurt for 12 hrs. In a blow add this strained yogurt which thick and soft yogurt. In a small bowl add milk and saffron and let dissolve for 10 minutes. Add sugar, cardamon powder, dry fruits to strained yogurt and mix it well.

Add saffron milk and gently mix everything till you get creamy texture.

Keep in in the refrigerator for 2-3 hrs.

Serve amrakhand chilled or room temperature . Garnish dry fruits and serve with Poori or just have like desert!

Peas / Matar Paratha

2010-12-27T08:15:00.008-05:00

Ingredients:

For outer cover:

1 1/2 cup Whole wheat flour (chapati atta)
Salt to taste
1-2 tsp oil
Water to knead the dough

For stuffing:

1 cup Green peas (frozen ready to use)
1 tsp Ginger and garlic paste
1 tsp Cumin powder
1 tsp Coriander powder
1 1/2 tsp Red chili powder
Salt to taste
Few coriander leaves.

Method:
In bowl add all the dough ingredients and knead and keep it side for 1 hour or so. Mean while unfroze the green peas and mash them.

Heat the pan with oil, ginger garlic paste, mashed green peas cumin powder ,coriander powder, red chili powder, salt and coriander leaves and roast everything well.Once its done let it cool off.

Divide the dough into small lemon size balls and roll them on floured surface. Place the stuffing and close the edges. Again roll till the desired size.

Heat the tava / griddle and rost the peas partha with oil /ghee

Serve with Sun dried tomato chutney/ Lasun chutney.

Open Tomato Cheese Toast

2010-12-20T08:15:00.003-05:00

Open Tomato Cheese Toast filling and quick to make.

Ingredients:

4 Slice of breads
1/4 cup Green chutney
1 big Tomato sliced
1/4 cup cheese (used mozzarella and monterey jack)
Black pepper as per taste

Method:

On low heat toast the bread slices. Apply green chutney and place the tomatoes on it. Sprinkle pepper and cheese.Place these bread on tava/ griddle and cover the lead for 1-2 minutes so the cheese melts.

Serve hot.

And its an Award time..I have received 3 awards from my blogger friends Rupali (The circle of friends awards & Sunshine awards)and Sayali (You are the best blogger award).Thank you so much for sharing with me. You made my day! Pls checkout the update in award section.
I would love share with all my blogger friends.:)

Dill / Shepu / Sabbaskki Saru/ Dal

2010-12-13T08:10:00.004-05:00

This is one of the simplest and easy to make. This dal you can have with rice or chapati.

Ingredients: (for pressure cook)

1/2 cup Toor Dal
1/2 cup Moong Dal
1 Bunch Dill leaves (chopped)
1 Onion (sliced)
1 tsp Ginger paste
1-2 Green chilies
1/4 tsp oil

Tempering ingredients:

1/2 tsp Mustrad seeds
1/2 tsp Cumin seeds
1-2 Dry red chilies
Few curry leaves
1-2 Garlic cloves (optional)
1/4 tsp Turmeric powder
1-2 tsp Oil
Salt to taste.

Method:

Put all the above ingredients of( pressure cook) in on vessel & Pressure cook with 1-2 whistles Once its done, mash the dal (so that you will get nice thick gravy). Heat the pan with oil, add mustard seeds, cumin seeds all them to splutter. Add dry red chilies, curry leaves, turmeric,cooked dal, salt. Bing to boil and serve hot with rice.

Palak Paneer Briyani

2010-12-06T08:10:00.004-05:00

Ingredients:

1 Bunch Spinach / Palak
1 cup Panner (cubes)
1 Cup Rice (cooked)
1 Onion (finely chopped)
1 tomato (finely chopped)
1 tsp Biryani masala powder
Few Black pepper, Cloves, Bay leaves, Cardamom seeds
1/4 cup Green peas
2 Green chilies
1 tsp Ginger & garlic paste
1 tsp Cumin seeds
Oil
Salt to taste.

Method:

Make a paste of palak by adding some water in to blender and keep it a side. Heat the pan with oil and shallow fry the paneer and keep it a side.Heat the pan with oil add onion, ginger and garlic paste, green chilies, tomatoes and saute for few minutes. Add black pepper, cloves, bay leaves, cardamom seeds, and fry . Add above made paste of palak. and let to cook and let the consistency come to half f it. Add peas, birayani masla powder, cooked rice, fried paneer. Mix gently everything well.

Serve hot Palak paneer biryani with raita.

I have received an award from my blogger friend Vanishri. Thank you so much for sharing with me. I would love to share with all my blogger friends.. Do checkout my award section for the update.

Masala Poori and 2nd Blog Anniversary

2010-11-29T08:10:00.012-05:00

This month I am celebrating my blog's 2nd anniversary and this is my 250th post. I can't believe I came so far..started this blog to just store some recipes but it has been much more than that.

I want to say " Thank you to all my blogger friends, non blogger friends, reader, great chefs, and strangers, for amazing 2 yrs of journey. I hope you all will keep visiting my blog and post valuable comments & your encouragement & supports is really appreciated.

Best thing of blogging is I am able to connect with amazing friends like you!

This is my 250th post with one the famous chats from Indian Street food. Masala poori is made of peas gravy and garnished with fresh vegetables like carrot and tomato. Its served warm so good for winter season too.

Ingredients:

12-15 Pooris (home made / store bought)
1 cup Green Peas (see the notes)
1 Onion (chopped)
1 tsp Ginger & Garlic paste
1/2 tsp Red chili powder
1/4 tsp Turmeric powder
1/2 tsp Cumin seed powder
1/2 tsp Coriander seed powder
1/4 tsp Garam masala powder
1-2 tsp Oil
1/2 tsp Tamarind Chutney
Chat masala as per taste
Salt to taste

For garnishing :

1 Carrot (shredded)
1 cup Sev (small sev)
1 Tomato (chopped)
1 Onion (chopped)
Few coriander leaves (chopped)
Tamarind Chutney and Green Chutney

Method:

Take the half cup peas and mash them with little water. Keep a side other half un mashed peas. Heat the pan with oil, add onion and saute till they turn light brown color. Add ginger & garlic paste and saute for few minutes. Add mashed peas, red chili powder, turmeric powder, garam masala powder, salt and water. Stir for few minutes, add rest of the peas, tamarind chutney, chat masala, water salt to taste. Cook till as desired consistency.

To assemble: Place the poories on plate make small holes on the poori. Pour above made peas masala all over the pooris. Garnish all the garnishing ingredients. Pour some Tamarind Chutney and Green Chutney

Serve masala poori immediately.

Note:

Used frozen green peas @ room temperature. You can use dried peas soak them overnight and cook till they are tender.
Before serving shred the carrot, because they turn brown very fast.
Cook the peas masala not to watery not too thick. Just the pooris soaked in the masala.
The frozen peas where little sweet, so adjust the tangy, hot and salt to your taste.

Bean Burgers

2010-11-23T08:20:00.001-05:00

Bean Burgers are healthy and tasty too! I have added dill leaves to it for more freshness.

Ingredients:

1 Cup Bens (used Rajma/ red kidney beans) (soaked , cooked & mashed)
1 Potato (boiled and Mashed)
1-2 tsp Dill leaves ( chopped)
1/4 tsp Mint leaves (chopped)
1 tsp Red chili powder
1/2 tsp Cumin powder
1/2 tsp Coriander powder
1/4 tsp Garam Masala powder
Few drops of lemon juice
Salt to taste
1 tsp rice flour
Bread crumbs.

Method:

Mix all the above ingredients and make desired size patties. Shallow fry them on on hot oiled tava/ griddle.

Serve hot.

For burger: Apply mayonnaise, mustard sauce to buns, add some lettuce, fresh tomatoes, cucumber , cheese or any other salad and place these hot bean patties . Bean burgers are ready to eat!

Note:

These patties will be soft and may turn little dry too. While shallow frying be careful.
Beans must soft and add spices, salt according to your taste as beans and potato requires more taste.

Spinach tortilla wraps

2010-11-18T08:20:00.005-05:00

Ingredients:

4 Spinach Tortilla (or can use palak paratha)
1 Tomato (sliced)

For stuffing

1-2 tsp Cream cheese / Mayonnaise
1 Green capsicum (sliced)
1-2 Carrot (sliced)
1/2 cu Cabbage (chopped)
1 Onion ( sliced)
Paneer cubes (lightly pan fried)
Salt and pepper.

Method:

Heat the pan with oil, add onion , capsicum, carrot, cabbage and fry till they turn light brown and tender. Add paneer cubes, salt and pepper and mix it well.

Warm up the tortillas, spread the cream cheese/ mayo, add above made pan fried veggies,sliced tomatoes roll it.

Spinach tortilla wraps are ready to serve.

Baked Stuffed Eggplant

2010-11-15T08:20:00.009-05:00

Ingredients:

1 Big Eggplant
1-2tsp Tamarind Paste
2-3 Onion Chopped
1 Tbsp Ginger & Garlic paste
1 tsp cumin seeds
1 tsp Red chili powder
1/2 tsp Turmeric powder
1 tsp Cumin powder
1 tsp Coriander powder
1/2 tsp Cinnamon powder
2-3 Oil + some more
Jaggery as per taste
Salt as per taste.

Tempering:

Oil, fenugreek seeds, curry leaves & cumin seeds.

Method:

Cut the eggplant into half and scoop out the pulp. Apply oil on the cut eggplant. Place these eggplant up side down and bake for 10 15 minutes. or till you see brown color. (they will be tender too).Once they are done let them sit for awhile.

Heat the pan with oil, add cumin seeds and let then splutter. Add onion and fry till they turn light brown. Add tamarind paste , red chili powder, cumin powder, coriander powder. salt, jaggery and fry for few minutes.

Let it cool for some minutes and blend this into paste.(not to much watery paste)

Heat the pan add little oil and fry these eggplant pulp and above made paste. Cook till the paste is thick. Add cinnamon powder and mix everything well.

Stuff this paste into eggplant. Bake these stuffed eggplant for 10 minutes @ 350F.

Heat the pan with oil, add tempering ingredients and pour this on stuffed eggplant before serving.

Serve with Chapti/ Rice.

Happy Deepavali / Diwali

2010-11-08T12:02:00.002-05:00

Wish you all my blogger friends a very Happy Deepavali /Diwali...Njoy Panch pharal /five types of snack treat.

Rava Ladoo

Beasan Ladoo

Karchikai / Karanji, / Kayi Kadabu (recipe blow)

Chakali,

Poha Chiwada / Avalakki chiwda

Recipe for the Karanji / Karchikai / Kayi Kadabu:-

Ingredients for outer cover:-

1 cup Maida/ All purpose flour
1-2 tsp Rava
3-4 tsp Hot oil (mohan)
Pinch of salt

Method: In blow add apl flour, salt, rava and add mohan and mix everything well. Add little water and knead the dough. (it should be little stiff). Let it sit for 20 minutes or so.

Ingredients for Stuffing:

1/2 cup Putani / Hurigadale /Split Dalia
1/2 cup Jaggery (grated)
1/4 cup Dry coconut (light roasted)
1 tsp Poppy seeds(light roasted)
2-3 tsp Sesame seeds(light roasted)
1/2 tsp Cardamom powder

Method:

Mix putane. coconut, poppy seeds, sesame seeds and make a powder. In bowl add putane mixture and add jaggery, cardamom powder and mix it well.

Roll the dough into small puri and stuff the above made sweet stuffing. Apply cold milk on the edges and fold in to half and close it tightly.Cut the edges and deep fry in the hot oil till they turn puffy and light brown color.

Once they are cool down, keep them in the air tight container.

Notes:

You can use fresh coconut but it will stay for very short period.

Bread Pakoda

2010-11-02T08:30:00.008-04:00

Ingredients:

1/2 cup Besan (benegal gram flour)
2-3 Bread slice (cut into triangle shape)
1/4 tsp Ajwain (carom seeds)
1/4 tsp Turmeric powder
1 tsp Red Chilly powder
Salt to taste
Water
Oil for deep fry

Method:

In a medium bowl add besan, ajawain, termeric powder, red chilly powder,salt and mix everything with water and leave for 15 to 20 minutes. (consistency should not be watery, it should be able to stick to the bread slice).

Heat the Oil on medium high heat for frying. Dip the sliced bread in the besan flour mix and deep fry in the oil on both the side and till they turn light brown.

Serve hot with ketchup.

Veg Fried Noodles

2010-10-26T09:18:00.001-04:00

Very simple and quick fried noodles.

Ingredients:

1 Packet Noodles
1 Carrot (sliced)
1 Capsicum (sliced)
1/2 cup Green beans (chopped)
1 Onion (sliced)
1 tsp Ginger & garlic paste
2-3 tsp Tomato sauce
1/2 tsp Soya sauce
1/2 tsp Red chili sauce
Salt and pepper as per taste
2-3 tsp oil

Method:

Cook the noodles as per the instruction and keep it a side. Heat the shallow pan with oil, add ginger garlic paste, onion and fry till they tun light brwon. Add all veggies and cook till they are tender. Add all the sauce and mix it well. Add noodles, salt and pepper and cook for a while.

Serve hot.
Veg Fried Noodles recipe goes to Shama's Fastfood event- Noodles.

Palak Paratha

2010-10-19T11:27:00.002-04:00

Happy Dasara to all my blogger friends...

These are very simple and easy to make. You can have with yogurt, pickles or chutney.

Ingredients:

2 cups Atta ( wheat flour)
1 cup Spinach / Palak leaves
1 tsp Red chili powder
1 tsp cumin seeds
1/4 tsp Turmeric powder
Salt to taste
Oil for roasting.

Method:

In a blender add all the ingredients (except the atta/ flour & oil). Make a fine paste by adding little water. In bowl add atta , above make paste and make a soft dough. Let it rest for 25-30 minutes.

Knead the dough and make small balls. Roll these on floured surface till desired size. Roast them on tava. Use generous amount of oil. Roast it from both the side.

Serve hot with Sundried Tomato Chutney.

Palak / Spianch Burgers

2010-10-11T09:12:00.000-04:00

Burgers!!!!

Ingredients:

2 Potatoes (boiled and smashed with small chunks)
1/2 cup Spinach / Palak (finely chopped)
1/4 cup Coriander leaves (finely chopped)
Few leaves of Mint (optional)
Few drops of Lemon
1/2 tsp Green chili paste or 1-2 chilies
1/2 tsp red chili powder
1/4 tsp Turmeric powder
1/4 tsp Cumin powder
Salt as per taste
Bread Crumbs
Oil for deep frying

Method:

In a bowl add all the ingredient except oil. Mix everything well so that all the ingredient mix well. Divide into 5-6 portion. Roll into bread crumbs ,shape with your palm as desired. And let them sit for few minutes.

Heat the oil and deep fry these patties till they turn light brown color.

Serve with fresh Tomatoes, Onion slice, Cucumber and Mayo, mustard!

Note: Frying on medium heat so that it cooks properly.

Paneer Jalfrezi

2010-10-04T09:12:00.000-04:00

This very simple and easy to make when you are in really hurry !

Ingredients:

1 cup Paneer cubes (cottage cheese)
1 cup Green Bell Paper (sliced)
1 Tomato (sliced)
1 Onion (sliced)
1 tsp Cumin seeds
1 tsp Ginger n Garlic paste
1/4 tsp Turmeric powder
1/2 tsp Red chili powder
2-3 tsp Oil
Salt to taste
few Coriander leaves

Method:

Heat the pan with oil, add cumin seed let them splutter. Add onion, ginger n garlic paste and fry for few minutes. Add turmeric, red chili powder and fry for 3-4 minutes. Add pepper and cook till they are soft.

Add tomatoes, paneer and cook for few minutes till they are soften. Add salt and mix it well.

Garnish with coriander leaves and serve with hot roti/ chapati.

Instant Coconut Chutney

2010-09-27T09:06:00.001-04:00

Ingredients:

1 cup Dry Coconut
4-5 Garlic cloves ( shredded)
1/2 tsp Red chili powder
1/4 tsp Coriander powder
1/4 tsp Cumin seeds
Salt to taste.

Method: Mix all the above ingredients. Adjust the red chili powder and salt to your taste.

This can stay for 1 or 2 days only. Serve with curd. OR you can also use this chutney in vada pav .

Zunka / Zunkad Vadi

2010-09-21T09:07:00.003-04:00

Zunka or Zunkad Vadi and Bhakri are made for the meal or dinner.

Ingredients:

1 cup Besan (chick pea flour)
1 Onion (finely chopped)
2 Garlic pods (finely chopped)
1 tsp Tamarind pulp
1 tsp Jaggery (more or less)
3-4 Green Chilies (finely chopped)
1 tsp Cumin seeds
1 tsp Mustard seeds
1/2 tsp Turmeric powder
1/4 tsp Hing / Asafetida
Few Curry leaves
Few bunches Coriander leaves (chopped)
2-3 tsp Coconut (fresh & grated)
1-2 tsp Sesame seeds
2-3 TBsp Oil (+ some more)
Salt to taste
Water around 2 and 1/2 cups.

Method:

Heat the nonstick sauce pan with oil, add cumin & mustard seeds. Allow them to splutter. Add onion, green chilies, garlic, curry leaves and fry till they turn light brwon and tender. Add tamarind juice , hing, turmeric powder & stir for few minutes. Add water , jaggery, salt , few coriander leaves and let to come to boil.

Now slowly add besan in batches to boiling water and stir continuous so there will be no lumps. Cook till this gravy thicken. Now zunka is ready.

Grease the plate with oil. Pour this thick zunka over the plate. Sprinkle sesame seeds, coriander leaves, coconut. Let it cool completely. Cut into desired shape.

Lovely combination with Bhakri / chapti/ Curd Rice.

Notes:

If possible add bean with your left hand to boiling water and stir continuously with right hand so you can avoid max lumps here.
If the zunka turn too thin then add some more besan, or if too thick then add few drops of warm water.
If you don't want to add tamarind them omit that step.
When the zunka starts to thicken make sure it don't stick to bottom. So keep on stir.

Now left over are even tastes good!!!

Just shallow fry on pan and have with Tea / Coffee.

Stir fry Green Beans

2010-09-16T09:31:00.000-04:00

No onion & Garlic but very simple dish to have with roti/ rice.

Ingredients:

2 cups Green beans (chopped)
1 cup fresh Coconut
1/2 tsp Cumin seeds
1/2 tsp Mustard seeds
2 tsp Chana dal / yellow split chickpeas
2 tsp Urad dal / black gram
2-3 Dry red chilies
Few Curry leaves
Few pinch of Hing /asafetida
1 tsp Rasam powder / Garam Masala powder.
Salt to taste
Few Coriander leaves (chopped)
2-3 tsp Oil.

Method:

Heat the pan wit oil, add cumin seed, mustard seeds, curry leaves and allow them to splutter. Add chana dal, urad dal and fry for few minutes. Add coconut and fry for 1 minute or so. Add green beans , rasam powder, hing, salt and mix everything well. Add little water so that beans are cooked.

Let all the water evaporate.

Add coriander leaves and serve hot.

Happy Ganesh Chaturti & Fried Modak

2010-09-12T10:35:00.001-04:00

Wish you all a very Happy Ganesh Chathurthi and enjoy fried modak.

Ingredients:

3/4 cup Wheat flour
1/4 cup Maida / All purpose flour
1 tsp Rava (for crispiness)
A pinch of Salt
Oil for deep frying.

For Stuffing:

1 cup Coconut (used fresh)
½ cup Jaggery
1 tsp Sesame seeds
1 tsp Poppy seeds (optional)
½ tsp Cardamom powder.

Method:

In a bowl add wheat flour , all purpose flour, salt and make a dough. (almost like chapti dough but little stiff) Keep a side the dough at least for 1 hr or so.

On a low heat roast the coconut, sesame seeds, poppy seeds and jaggery. Now the jaggery melts and mix all ingredients well. Turn off the heat, add cardamom powder and mix it well.

Now make a small balls of dough, roll into small puris(or desired size). Let is shape in circle, put a spoon full or more coconut stuffing and cover the dough to give modak shape.

Heat the oil, and deep fry these modak till they turn light brown color.

Enjoy the modak with ghee/tup. You can also see Steamed / ukadechi /kudisid Modak

Varayche Tandul and Shengachi Amti/ Kadhi (Semo Rice and Peanut curry)

2010-09-02T09:05:00.001-04:00

This is made for the upvas.Its made with curd and peanuts. The sourness from the curd will bringout the nice flavor. As Shravana is here now..every one does upavas. but eating the sabudane kichdi every week is really boring. So this is another upavas / varth item to eat on those days.

Ingredients:

3/4 cup Curd
1/4 cup Peanuts (dry roasted without skin)
1-2 Green chilies
1/2 tsp Cumin seeds
Sugar as required
Few Coriander leaves
Salt to taste.

For Tempering:

1 tsp Oil / Ghee
1/4 tsp Cumin seeds.

Method:

In a blender / mixie add all above ingredients and make a fine watery paste. Add water if the curd is too thick. (the consistency like Kadhi).

Heat the pan with oil /ghee, add cumin seeds and allow them to splutter. Add above made peanut kadhi. Keep string occasionally. Adjust salt as per taste.

Serve Shengachi amti / kadhi with ( cooked samo seeds) Variche Tandol/ Taredakki.

Note:

The Penut kadi is cooked on low heat. The chance of spoiling is very high as its made of curd.
Adjust the peanuts more or less as per your liking.

Lemon Fettuccine

2010-08-30T09:28:00.001-04:00

Its summer and light cooking always preferred and using local market vegetables are always so good.

Ingredients:

1 cup Fettuccine (cooked as per instruction on the box)
1 Fresh Lemon
1 Onion (finely chopped)
2-3 Garlic cloves (finely chopped)
1/4 tsp Black pepper powder
Salt to taste
1-2 tsp Olive oil

Method:

Heat the pan with oil, add onion, garlic and saute till they turn light brown color. Add pasta, salt and pepper. Squeeze lemon juice and mix everything well.

Garnish with mint/ coriander leaves.

Carrot Burfi Happy Raksha Bandhan and Narali Poornima

2010-08-24T09:16:00.001-04:00

Wishing everyone Happy Raksha Bandhan and Narali Poornima

Ingredients

2 Carrots (finely grated)
Sugar( equal to the carrot grating)
2-3tsp Ghee + some more
Few Cahewnuts (roasted)
1/4 tsp Cardamom powder.

Method

Heat the a heavy bottomed pan with ghee,add grated carrots and fry till the raw smell goes.

In another pan melt the sugar and water and boil till it reaches one string consistency. Once its done add fried carrots, cahewnuts, cardamom powder and mix it well.

Grease the serving plate with ghee and pour the carrot mixture. Cut your liking shapes.

Serve warm or cold with Goli / Mangalore Bajji

Notes:

Once you fry the carrot, measure and take the equal amount of sugar.
I had 1 cup fried carrots, so I have take 1 cup sugar and 1/4 cup water.
When the carrot mixture is little hot, that time you pour on the grease plate. Other wise they may not shape properly.

Sun Dried Tomato Chutney

2010-08-16T10:12:00.001-04:00

Sun dried tomato chutney is very simple to make. Its inspired by our regular fresh tomato chutney. The garlic, lime brings out the flavor.

Ingredients:

1/2 cup sun dried tomatoes (see the note)
3-4 Garlic cloves (chopped)
1 small Onion (used red onion) (chopped)
1 tsp Lemon juice
1/2 tsp Cumin seeds
1/4 tsp Coriander powder
Sugar to taste
Salt to taste
Few tsp Olive oil
Few Coriander leaves (chopped)

Method:
In a blender add above all the ingredient and make coarse paste. Add more oil if the chutney is dry. But do not add water.

Served with Chapti/ Parata / Curd Rice.

Note:

Used Olive oiled & herb sun dried tomatoes.
Before using keep them @ room temperature.
This chutney can stay for 1-2 days only, as it contains onion.

Pani Poori

2010-08-03T09:10:00.000-04:00

I think there are many people who love this chat pata chat. This is one of my fav chat. I celebrated my friendship day with pani poori chat...:)

Wishing a very Happy Friendship day to all my friends. (belated!)

Ingredients:

10-15 Pooris (store bought/ home made)
1 Onion (chopped)
Tamarind& Green chutney
1/2 cup Sev
1/4 cup Coriander leaves

For stuffing:

1 Potato Bolied
1/4 cup Chickpeas Boiled
1/2 tsp Red chili powder
1/4 tsp Cumin powder
1/4 tsp Chat Masala
Sal to taste.

For Pani (spiced water )

1 tsp Pani poori malsal powder (used store bought)
Few Coriander leaves
1 Green chili
Salt to taste
Water

Method:

1. Add the ingredients of the Pani in the blender and make smooth watery paste. Keep it a side for a while.

2. For stuffing, In a bowl add potato, chickpeas and mash them. Add all other ingredients of stuffing and keep it side.

3. How to have it? Take the poories and make a small hole on the top. Stuff the potato mixture. Drizzle some tamarind chutney, coriander chutney, sev, onion and few coriander leaves.

Dip these in to poories into above made pani and have them immediately.

Note:

Keep the pani ( spiced water ) in refrigerator for 8-10 minutes so you can enjoy the cold and spicy pani poori.

And Its award time...I have received A versatile blogger award from Suja , Sayali and Deepa... Thank you so much for sharing with me. (Do check the update at award section). I would love to pass this award to all my blogger friends.

Green / Raw Mango Chutney/ Hasi Mavinkai Chutaney

2010-07-26T09:23:00.003-04:00

Ingredients:

1/2 Cup slit Check peas / Chandal / Kadale bele
1/2 cup Raw mango (grated)
1 tsp Cumin seeds
1/4 cup Coriander leaves (chopped)
1 small Onion (sliced)
Salt to taste.

Method:

Soak the split check pea for 4-5 hrs in the water. Once they are tender drain all the water and put in mixer grinder. Add cumin seeds, grated mango, coriander leaves, salt and make paste by adding little water. (i like coarse so it not very fine paste)

Garnish with onion.

Serve with Chapati / Puran poli / Rice.

Note: This can be stored in fridge for 1-2 days without adding onion.

Variation:

1.After making the paste you can give tadaka with oil,hing , mustard seeds & curry leaves.

Spinach Hummus

2010-07-19T09:26:00.002-04:00

This Mediterranean recipe is from made with scratch like soaking, roasting.. Ingredients are very simple and made with easy available ingredients at home.

Ingredients:

1/2 cup Chickpeas (dried)
1/4 cup of Spinach (fresh chopped)
1/5 cup of coriander leaves (chopped)
3-4 Garlic cloves
2-3 Tbsp Sesame Seeds
1/4 cup Extra Virgin Olive Oil
1/2 tsp Cumin seeds (or more per taste)
Fresh lemon juice
Salt as Pepper as per taste.

For Garnish:

Pinch of Red chili powder
Pinch of Cumin powder
Few string of Coriander leaves
Lemon Wadges.

Method:

Soak the dried chick peas in the water for 24 hrs. Roast the sesame seeds on low flame till they are little brown and set it aside.

In a pressure cooker,cook the soaked chickpeas , garlic with 1 whistle. Let it cool and wash the chickpeas with cold water. In a blender add these chickpeas and garlic, cumin seeds, salt, spinach, coriander, lemon juice, salt and extra virgin olive oil and some cooked water from chick pea and blend it nice paste.(coarse or smooth as per liking)

Serve chilled or room temperature and drizzle more oil and have with pita, fresh vegetables or just with crackers...

Note:

You can saute the spinach in oil (till they turn soft)before adding to the blender.

Dahi Papadi Chat

2010-07-12T09:14:00.005-04:00

One of the famous chats in India..As summer is hitting hard..trying to make some simple and light meals or snack.

Ingredients:

10-12 Papadi (used cumin flavored flat poories)
1 Potato (boiled & mashed)
1/4 cup Chick peas (boiled & mashed)
3/4 cup Curd (well beaten)
1 tsp Chat masala
Few pinch Red chili powder
Few pinch Cumin powder
1/4 tsp Sugar (optional)
Salt to taste

For Garnishing:

1 Onion (finely chopped)
1/2 cup Sev
Few bunches coriander leaves
1-2 tsp Tamarind Chutney
1-2 tsp Green chutney.

Method:

In a bowl add mashed chick peas, potato, red chili powder, cumin powder, chat masala, salt and mix every thing well. Beat the curd with little salt and sugar and set it aside for a while.

In a serving plate place the papdi/ poories, spoon full the above made chick peas masala on each poories. Pour curds , and garnish with all the garnishing ingredients.

Serve immediately.

Notes:

Keep the beaten curd in refrigerator for 8-10 minutes so that you can enjoy the cold and chat pata chat!!
I have used home made Cumin flavored flat poories. You can you regular papadi from the store bought.
Adjust the curd and other maslas according to your taste.

Gobi ke Paratha (type 2)

2010-07-07T09:23:00.002-04:00

Ingredients: (for stuffing)

1 Small Cauliflower / Gobi (shredded)
1 Onion (finely chopped)
1/4 cup Kasuri methi/ fresh methi leaves
1/4 cup Coriander leaves (chopped)
1/2 tsp Cumin powder
1/2 tsp Coriander powder
1/4 tsp Garam masala
1 tsp Red chili powder
Few pinch of dry mango powder
Salt to taste.
Sugar as per taste (optional)
2 tsp Oil + more for roasting.

Ingredients: (for cover)

Wheat flour
Salt to taste
Water to knead the dough.

Method:

First knead the dough (with cover ingredients) and let it rest for 1 hrs or so. Squeeze out all the water from the shredded gobi and place it on paper towel.

Heat the pan with oil, add onion and fry till they turn light brown color. Add shredded cauliflower and fry fro few minutes or till it turn soft. Add all malsala powder , coriander leaves, methi leaves, salt and mix everything well and cook for 5 minutes or so. Turn of the heat and let it cool completely.

Once the stuffing mix cooled roll the atta in small circle and spoonful this above made gobi masala and close the edges.

Roll on floured surface till desired size.Heat the tava/ griddle and roast these paratha both the side with generous amount of oil / ghee.

Serve hot Gobi ke paratha with Eggplant Raita.

Mango Lasii

2010-07-01T13:44:00.004-04:00

Ingredient:

1 cup Mango Pulp (fresh or canned)
1 cup Yogurt
1/4 cup Ice cold water
Few drops of Lemon juice
Sugar as per taste
Ice cubes if desired.

Method:

In a blender add all above ingredients and process until everything is smooth and creamy, frothy.

Serve immediately or Sever chilled if you are not using ice cubes.

Enjoy with Peas Puff Pastry.

Stuffed Okra/ Bhendi Masala

2010-06-28T11:26:00.000-04:00

Hello Friends,

Today very excited because my blog is feature in Nithu's Guest post blog series. When she asked be being on her guest blog ..I was really happy...Thank you so much Nithu. I sent this simple but delicious bhendi masala recipe. In nithu's blog you can see many yummy dishes.. She is hosting this moth one amazing event called Best of Waste do try to

participate..:)

Ingredients:

10-12 Orka / Bhendi
1 Onion (finely chopped)
1 tsp Tamarind paste
Jaggery to taste
2-3 Tbsp Cashew nuts (used roasted)
1/2 tsp Cumin seeds
1 tsp Red chili powder
1/4 tsp Turmeric powder
1/4 tsp Coriander powder
2 tsp Oil
Sal to taste

For Tempering / Tadaka:

Oil
Few curry leaves
Cumin seeds
Mustard seeds

Method:

Heat the pan with oil, add cumin seeds , allow them to splutter. Add onion and fry till they turn light brown color. Add tamarind paste, jaggery, salt, turmeric powder, red chili powder and fry for 3-4 minutes. Add cashew nuts and turn off the heat. Put this in to blender and make a coarse paste. (If the paste is very dry add very little water.)

Stuff this above made masala paste into behndi. Heat the pan and place these stuffed bhendi, if masala paste is left then add this paste too. Add some water. Cook till the bhendi turns soft.

Once the sabji is ready. Make the tempering and pour over the stuffed bhendi masala.

Serve with hot chapati/ roti / rice.

Guacamole / Avocado Dip

2010-06-24T09:35:00.001-04:00

Guacamole / Avocado Dip is Mexican dip dish. Used all fresh ingredients and lovely dip for any parties or games.

Ingredients:

2 Ripe Avocado peeled
1 Red Onion (finely chopped)
1-2 Garlic cloves (finely chopped)
1-2 tsp Fresh lemon juice
1/4 tsp Cumin powder
1/4 tsp Red chili powder
Salt as per taste

Method:

Mash the avocados,add all other above ingredients and mix it well.

Serve with Cumin flavored poories or with any veggies too.

Note:

You can add fresh tomatoes too.
Do not cut the avocados until your ready to serve, because they turn brown very fast.

Adapted from Food network. There are many variation to make this dip, I have made to suit our taste buds.

This recipe and Avocado Buttermilk recipe goes to Priya's veggie/ fruit of the month Avocado event.

And also to SpicyTasty's Sizzling summer contest.

Moong Dal Dahi Vada

2010-06-21T09:41:00.004-04:00

Its a light meal or just a started for the meal..In summer this is an ultimate cooling food.Taste better when its chilled. I think everyone loves these dahi vadas.. I too loved these when my mother used to make these in summer holidays..

Ingredient:

2/3 cup Moong dal
1/4 cup Urad dal
1 tsp Cumin seeds
1/4 tsp Ajwain
1/2tsp Ginger paste
2-3 green Chilies (finely chopped)
A pinch of Hing
1/4 tsp Baking soda
Salt and Black pepper as per taste.
Oil for deep frying
1-2 cup Yogurt
1-2 tsp Sugar (optional)
Few pinch of Cumin & red chili powder.

Method:

Soak the both the dal for 8 hrs. Grind them with little water and keep for fermentation about 5 hrs or so.

In a bowl add batter, green chilies, curry leaves, ajwain, cumin seeds, hing, salt , pepper and mix it well.Add baking soda and mix it well.

Heat the oil for deep frying. Drop the spoonful the vada batter in the oil. Fry until they turn golden color at both the side. Darin on the pepper. Let them cool.

In a bowl add curd, salt, sugar and beat till it turns creamy and smooth texture. Add above made vada and sprinkle red chili powder, cumin powder, little salt & green chutney.

Serve chilled.

Note:

Keep in the refrigerator at least 1/2 hr before serving.
If the batter is too thin them add little rice flour / wheat flour.
Add baking soda to the batter at the end.

Ridge ground peel /Herekai Chutney

2010-06-17T10:09:00.000-04:00

Ridge ground peel is very healthy . This recipes is from my mom..as she makes this when ever we make stuffed ridge ground and Bhakri.

Ingredients:

1/2 cup Ride ground / Herekai peels
1-2 tsp Peanuts (roasted)
1-2 Green chilies
1-2 Garlic cloves
1/2 tsp Cumin seeds
Salt to taste
Few coriander leaves
Jaggery (optional)
1-2 tsp Oil.

Method:

Heat the pan with oil, ridge ground peels and fry till they turn soft. Add cumin seeds , garlic cloves, green chilies, peanuts,jaggery, salt and roast for few minutes. Add coriander leaves and cool for some time. Add this into blender , make fine/ coarse paste. ( can add little water).

Serve with Bhakri/ jolad rotti or with chapati.

Sending this Ridge ground peel chutney to Nithu's Best of waste event.

Onion Sambar

2010-06-14T09:43:00.003-04:00

Onion sambar is very easy to make and typical combo with Idlis, Bonda, Rava Idlis.

Ingredients:

1/4 cup Toor dal
5-6 Small Red onion (chopped int half)
1 tsp Tamarind pulp
Jaggery to taste
1 tsp Samabar powder
1/2 tsp Cumin seeds
1/2 tsp Mustard seeds
1/4 tsp Turmeric powder
1/2 tsp Red chili powder
Few curry leaves
A pinch of Asafetida / Hing
Few Coriander leaves
2-3 tsp Oil
Salt to taste.

Method:

Pressure cook the dal with turmeric and set it a side. Heat the sauce pan with oil, add cumin seeds, mustard seeds , let them splutter. Add curry leaves, dry chilies, onion and fry till the onion turn soft and light brwon color. Low the flame and add tamarind pulp, red chili powder, hing, sambar powder and stir for few minutes. Add cooked dal ,salt, jaggery and cook till it comes to boil. Add coriander leaves at the end.

Serve with Rava Idli.

Onion sambar recipe goes to Priya's Healing food onion event which was started bySiri

Cumin Flavored Poori

2010-06-10T09:18:00.000-04:00

These are lovely evening munching snacks. You call it poori, crackers or any crispy chips...Lovely combo for dipping , chats too.

Ingredients:

1/2 cup All purpose flour / Maida
1 tsp Cumin seeds
A pinch of Ajwain
Salt to taste
Water (warm water)
Oil for Deep frying.

Method:

In a bowl add flour, cumin seeds, ajwain, salt and mix it. Add water little by little and make dough. (not too soft)Let it sit for 1/2 hr or so.

Roll the small dough ball as thin as possible. Cut into small circle, with help of fork make small whole on the poories. Deep fry these till they turn light browon both the side.

Let them cool and serve with any dips or just like plain.

Note:

While rolling you can use flour if needed.Cut into any desired shapes
Once they are cooled, keep them in air tight container.
These may stay for 5-6 days in air tight container...... mine finished that day only..hehehehe :)

Eggplant / Brijal / Vangi Raita

2010-06-07T09:28:00.003-04:00

This is one the most loved raita at my home. It take little work but at the end it so delicious. This is inspired by one of our routine side dish kaap. (fried eggplant).

Ingredients:

1-2 Brinjals (used small purple colored)
2 cups Curds (well beaten )
Oil for deep frying
Few pinch of Red chili powder
Few pinch of Cumin powder
Few coriander leaves (chopped)
Salt to taste.

Method:

Beat the curd well and keep it a side. Heat the oil for deep frying. Cut the brinjal into thin circles and deep fry them till they turn light brwon color. Let them sit for while on paper towel.

Add these fried brijal to beaten curd. Sprinkle red chili powder, cumin powder, coriander leaves. Add salt and mix everything well .

Serve with Gobi ke Parate.

Notes:

Before frying brijal, place them on paper towel and press them from both the side so the water from brijal will be absorbed.
Keep Brijal @ room temperature before frying.

Lima Bean Salad

2010-06-03T09:09:00.003-04:00

Its summer and everyone want to eat light meal..This salad is filling and healthy too.

Ingredients:

1 cup Lima/ Fava Beans (used baby lima beans)
1/4 cup Cahewnuts
1/4 cup Mint leaves (chopped)
1/4 cup Spinach leaves(chopped)
1 tsp Cumin seed
2-3 Garlic cloves
2 tbsp Olive oil
Black pepper & Salt as per taste.

Method:

In a mixie add mint, cashew nuts, garlic, mint, spinach leaves, salt and pepper, olive oil , cumin seeds and make fine paste. In a blow take lima beans, add above made paste and mix it well. Drizzle some olive oil before serving...

Serve immediately.

Note:

Used frozen / ready to use baby Lima beans (@ room temperature). Can cook these for 5-8 minutes or as per instruction on the packet.
If using dried beans , soak and cook them till they are tender but not too mushy.
If they are cooked then cool them completely.
While grinding, if the paste is dry then add olive oil. Do not add water.

Lima Bean Salad goes to Preeti's Green Gourmet Event.

Corn Upma

2010-05-31T11:17:00.000-04:00

Fresh corn upma is filling and so fresh for summer season..

Ingredients:

2 cup Corn (fresh)
2 tsp Oil
1 Onion (chopped
2-3 Green chillies (chopped)
1/4 tsp Cumin seeds
1/4 tsp Mustard seeds
1/4 tsp Termeric powder
Fresh coriander leaves (chopped)
1/4 cup Fresh Coconut
Few drops Lemon juice
Salt to taste

Method

Heat the pan put oil. add cumin , mustard seeds let them splutter, add green chillies, onions and saute till onion get light brown color. Add turmeric powder, corn , salt, coconut and mix well. Add little water so that corn is cooked. Cook for 5-7 minutes or so .or all the water is evaporated and corn is cooked till tender.

Garnish with coriander leaves and lemon juice.

Corn upma recipe goes to Nifluofer's 20 minutes cooking Event.

Tamarind Chutney goes Think spice Tamarind event started by Sunita and hosted by PJ.

Sol kadi (without coconut !!!) & Award

2010-05-27T10:02:00.007-04:00

Fresh Sol, Amsol , Kokum/ Kokam with buttermilk? Ya its so healthy and no coconut is added so I can drink as mush as I want! It tasted good as the buttermilk give very creamy flavor to it.

Ingredients:

5-6 Sol / Kokum (used fresh )
1 and 1/2 cup Butter Milk (store bought)
1-2 green Chilies
1 Garlic pod
1/2 tsp Cumin seeds
Salt and Sugar as per taste.
Few fresh Coriander Leaves (chopped)

Method:

Soak the fresh sol / kokum in a water for 1 hour or so. In a blender add this soaked sol / kokum and all above ingredients. Blend everything till you get nice pink colored creamy sol kadi.

Before serving chill it of 1 hr or so. You can have with rice or just drink in these sunny summer days!

Note:

If you are using dried Sol / Kokum then soak it in hot water for 2-3 hrs or so.
Adjust the sugar, sol / Kokum as per your taste.

I am updating the post as many blogger friends are asking me more about or they are new to Kokoum / Amsol. So I am attaching the fresh and dried Kokam/ Amsol Pics and also brief information according to wiki.

Kokum is made from a fruit from the plum family (Garcinia indica/ Ratamba). The pulp and peels of the fruit are separated. The peels are sun dried till skin shrivels up but retains the red/purple color. This is now kokum/ sol, which is used as a souring agent in cooking and making kokum sherbet and sol kadhi. This we use in Saru, Kadi and also if anyone is having acidity problem with Tamarind.

This also know as Amsol/Aamsul, Bindin, Biran, Bhirand, Bhinda, Bhrinda, Brinda, Kokum/Kokam, Katambi, Panarpuli, Kudam Puli, or Ratamba.

This is used in the cooking of coastal areas of Maharastra, Karnatkak & Goa.
Wet Kokum

Dried Kokum

Coming to Tags & Awards....

My blogger friends Yummy O Yummy team, Sanyukta, Priya has shared these beautiful awards. Thanak you so much Ladies..Feels so good. As per the rules of this award, we have to post our most favorite pic and tag other blogger friends.

My favorite Picture

I would like to sharet theseawards with my all blogger friends. Shushma, Swathi, PJ, Jay, Kanchan, Rachana, Priya,Preeti, SS, Padma, Krishanveni, Hari chandana, Nikits, Sumaan, Deepthi, Sonu, Vidhya, Nithu bala, Neetz, Sangi, Priya, Madhuri, Suja, Rachana, Umm, Kiran,Cham, Deepa, J, Sathya, Nadini, Shriya.

Pls so collect your awards. And also my all blogger friends if I have missed somebody.

Sol kadi (without coconut!!!) recipe goes to Torviewtoronto's Food palette pink event and Saffronstreaks's Summer cooler event and Radhika's Sun & fun event.

Mac & Cheese

2010-05-24T09:27:00.000-04:00

Macaroni and cheese is an ultimate comfort food.I saw this dish many a time on the television. I tried with my own variation with veggie like cauliflower and without adding egg. I loved it more as its raining here and this was so comforting and easy to make. It turnout very cheesy, and yummy Mac & Cheese!!!

Ingredients:

1 cup Elbow pasta (or any shaped pasta)
1 Onion (finely chopped)
1/2 cup Cauliflower (used frozen) (chopped finely)
3/4 cup Milk (used whole milk)
1/2 cup Bread crumbs + some more
2 tbsp Butter + some more
3-4 tsp AP flour / Maida
1 tsp Red chili powder
1/2 tsp Yellow Mustard paste
Sat and Black pepper as per taste.
Thyme (used dried)
Cheese ( used shredded sharp and mild cheddar cheese , monterey jack cheese)

Method:

Heat the pan with butter, add onion, cauliflower and fry till they turn light brown. Add bread crumbs and roast for few minutes. Turn off the heat and let it sit for a while.

Cook the past as per the instruction on the box. (not to mushy but al dent )

Heat the non stick pan with butter, sprinkle ap flour and stir for few minutes till the rawness is gone. Add milk slowly and stir continuously and make sure there are no lumps.Now add salt, pepper yellow mustard, thyme, red chili powder and stir for few minutes. Add cooked pasta, cheese , roasted onion, bread crumbs and cauliflower mix. Mix gently everything.

Grease the baking pan with butter. Pour this above made cheese pasta. Sprinkle more cheese and roasted bread crumbs.

Bake at 375 F for 15 minutes or till you see nice cheesy bubble and light brown on the top.

Serve hot.....

Notes:

If you don't link cauliflower then omit the step.
While making white sauce if lumps are there then don't worry just keep on whisking. Lumps will be gone.
Save some butter roasted breadcrumb and cauliflower for garnish on the top. (before baking)
Use generous amount of cheese.

Beets & Potato Chips

2010-05-21T09:25:00.002-04:00

Ingredients:

2 Beets
2 Potatoes
Oil for deep frying
Salt to seasoning.

Method:

Peal the skin of beets & potatoes. Slice them paper thin and immediately deep fry these in hot oil till they turn light brwon and crispy. Drain them and keep it on paper towel and sprinkle some salt.

Serve hot or cold.

Notes:

Before frying the sliced beets and potatoes press them on paper towel so the water is absorbed from the veggies.
I have used peanut oil for frying.
Fry them in small batches. If its overcrowded, they may turn into soggy chips.

These chips goes to Niloufer's 20 minutes cooking event.

Rice Pudding / Kheer

2010-05-17T09:25:00.002-04:00

Rice pudding / kheer is simple to make. I made this delicious kheer on auspicious day of Akshay triti / tritiya .

Ingredients:

1/4 cup Uncooked Rice (used basmati rice)
2 tsp Ghee/ tup
2 cup Whole milk
1/2 tsp Cardamom powder
Few dry fruits (used almond, cashewnuts)
Sugar as per taste

Method:
Heat heavy bottomed pan with ghee, add uncooked rice and fry for 2 minutes or so. Add milk and bring to boil. Stir continuously. Let the milk reduce to half of its volume.Once the rice is almost cooked add sugar, dry fruits, cardamom powder and mix it well. Now it will be thick and creamy.

Serve Hot or Cold with Onion pakoda.

Notes:

Make sure your stir constantly when milk is boiling other wise rice and milk will burn or stick to bottom or may create lumps too.
Once the rice is cooked mash with masher so you get more thick kheer.
Kheer will continue thickens as it cools.

Mother's Day Event Roundup!!

2010-05-10T21:51:00.005-04:00

Round up of Mother's Day Event at Panch Pakwan

My sincere thanks to all of you! Wonderful blogger friends! Who took an effort to make this event so Successful..
I am so happy that everyone participated in this event. Do visit these all blogger who has contributed to this event . As your time permits because everyone has shared their most cherished memories with their Mother and Food.

Please email me at mailto: panchpakwan@gmail.com if I have missed any of your entries.

Rasmalai	Slipa says her mother’s favorite sweet dish is Rasmalai. She has made this amazing rasmailai as her 100th post. She learnt this dish from her mother.
Mushroom Munchurian	Aha Latha has prepared this spicy mushroom manchurian first time and turn out really good. She want to dedicate this recipe to her mother.
Kadala parippu prathaman/Chana dal payasam/ Chana dalJaggery pudding	Swathi ‘s mother loved sweet dishes and that’s why she made this yummy payasam to dedicate to her mother.
Seemebadnekayi pallya	Seemebadanekayi or chayote was grown by Thushita mother in their garden and made many veggie delicacies of this veggie. And she always remember her mother while making this delicious recipe.
Marie Delight	Niloufer says this is easy breezy snacks. Her mother use to make this and pack for her when she was in school days. She has shared very nice story too with this recipe. Do checkout!
Kozhukatta ( Sweet Dumplings)	Neetu says this is her favorite dish from school days. As she use to come back from her school her mother use to make this yummy sweet dumplings!
Green Moongdal and Brinjal Curry	Kalai has shared an amazing story with this delicious curry. Do checkout!
Pani pooris or Golgappas	Smitha has shared some beautiful story with this chat pat pani poori. Do checkout!
Baby Corn Rice	Padhu’s kids love capsicum and corn so much that she made this delicious dish for them. She makes most of the dishes as per the liking of her kids.
Dates Crepe with Pear-Dates Compote and Coffee Sauce	Rajee has made this yummy sweet dishes with 3 main ingredients. Do checkout!
Ummagalli	Hirini & Jaya says, this dish is the most favorite from childhood days. Her grandmother and amma use to make this. They have made this yummy dish and dedicating to them.
Mango Lassi	Smitha says as a kid she enjoyed this yummy mango lassi. Now she makes this at home for her kids and they also enjoy it.
Baingan Bhartha (roasted-aubergine) with Spinach.	Jagruti says she has learned many recipes from her mother. This is her favorite dish too. She has written nice story with this dish. Do checkout!
Rava Kesari	Nandini is celebrating her mother’s day with delicious sweet dish.
Mambazha Kuzhambu (Mango Gravy)	Nithu says her mother loves mango and she makes many delicious dishes with mangoes. She is dedicating this yummy dish to her mother.
Veg Mexican Taco Salad	Sadana& Muskaan are dedicating this yummy Mexican dish on mothers day.
Cauliflower Pickle/Avakaya	Kiran says, she has learnt this recipe from her mother. She also has shared nice story how the pickles are prepared at her home. She dedicates this pickle recipe to her mother. Do checkout!
BoodidaGummadikaya Vadiyalu/Poosanikai Vadams	Kiran has shared very interesting story with this amazing snack made with ash ground. do checkout!
Venna Biscuit (Butter Cookies)	Harini & Jaya says that nan khatai was their favorite from school days. They also shared a nice story with this recipe. Do checkout!
MW Strawberry Kheer	Priya and her mother loves strawberries anytime. She has dedicated this yummy strawberry kheer to her mother.
Tomato Pappu	Priya says that this delicious dish is her mother’s one of the signature dish. Priya learned this dish from school days and this is her comfort food.
Stuffed Moong Dal Dosa	Sanyukta mother loves any type of dosai..but this was her favorite.. She had dedicate this dish to her mother.
Palak paneer	Sanyukta learned lots of variations with paneer from her mother..and this is her all time favorite dish.
Hyderabadi Tamatar ki Chutney	Roha has share this authentic hyderabadi dish & celebrating her mother day.
Toamto rice	Aruna is sharing her special recipe dish on mother's day event.
Lauki Moong Dal	Kalva says her mother prepare the best sorakya. And sent this yummy dal to dedicate to her mother.
Poha	Anu says that she has learnt this delicious dish form her mother. and dedicating this dish to her mother.
Tomato Kuruma	Sathya says that her mother make amazing food delicacies. She dedicates this yummy recipe to her mother. And also shared nice writ up. do checkout!
Kadalapradhaman Payasam	Prani say this payasma is her mother’s favorite sweet dish. She has shared beautiful write up do checkout!
Mysore pak	Cham says her mother loves sweet dishes. she is dedicating this yummy to her mother.
Vanilla Tea Cake	Preeti says she loved her mother this yummy cake. She has shared nice write up too. Do checkout!
Pani Puri	Az say that she loves this chat pata pani poori very much. And also shared story with it. Do checkout!
Patvadi	Madhavi learned this authentic maharashtrian dish from her mother. Do checkout her recipe under my guest blog label.
Banana Bundt Cake	Usha is celebrating Mother's Day with this yummy banana cake!
Coconut Burfi	Nitu Says her mother loves coconut burfi and she is celebrating mother's day with these yummy sweet dish!
Sajjaka / Sajjakad Holige / Sojichi (rava ) Poli	That's me ,this sweet dish I learnt from my mother. I make this often and dedicating this recipe to my mother. Its very famous sweet dish in Karnataka.
Kalakand / Mawa Mishri	Priya says her mother loves this dish very much. She is celebrating her mother's day with kalakand.
Creamy Vegetables	Sushma says creamy vegetable is her mother''s favorite dish. She is celebrating her mother's day with this yummy curry.
Saffron and Almond Ice cream	Mymoonah says her mother loves sweet dishes. She is celebrating mother's day with yummy ice cream.
Green Split Mung Dal Chilla	Sonu says she loves this healthy dosa prepared by her mother. She has nice write up too. Do checkout!
Soya Kheema	Kanchan says her mother is a superwoman and she is really proud of her. Do checkout her nice story with this delicious veg recipe!
Healthy Muffins	Kalyani says her mother loves all kind pastries . So she is celebrating her mother's day with creating yummy muffins.
Thayir saadham / curd rice	Manju is cherishing memories on mother's day with this yummy curd rice. She has shared nice story too.Do checkout.
Apple Jam	SS say is celebrating her mother's day with this yummy jam. She has shared nice story too. Do checkout!
Masale Bath/ Rice	Again its me ! This recipe is very famous in Maharashtra . We too make this at home often. Do checkout my write up too.
Summer Fruit Tart with Lavender Syrup	Shri & Shri say that their excite to start a new blog with this delicious recipe & celebrating mother's day.
Paatvadyachi Bhaji	PJ has created this authentic Maharashtrian dish to celebrate mother's day. She also has written nice write up too. Do checkout!
Healthy Laddoos	Rachana is celebrating mother's day with this yummy ladoos. She has written nice write up too. Do checkout!
Quick Carrot Radish & Chili Pickle	Piya say these pickles are her mother's signature dish. She also shared nice write up too. Do checkout.
Guntha Ponganalu	Suma says this is their favorite breakfast. She has learnt from her mother. She has written nice write up too.Do checkout!