Friday, 16 March 2018

Brinjal- green peas side dish (Vange vatanyachi bhaji)

Brinjal and green peas curry with sweetish taste of green peas makes this curry very satisfying. As always this is easy and quick recipe. Though I discovered it accidentally when running short of veggies, it turned out to be a a great combination and now one of our favorite side dish.


1. Round 6-7 medium sized brinjal
2. 1/2 cup Fresh green peas
3. 1 tbsp red chilli powder
4. 1 and half tbsp Garam Masala
5. 1/2 tbsp turmeric powder
6. Salt to taste
7. 1/2 tablespoon sugar
8. 3-4 tbsp oil
9. 1/4 tsp rai
10. pinch of hing
11. 2 tbsp fresh coriander chopped

1. Wash the brinjal and remove the stem part and give 2 cut such as to  make 4 petals in brinjal. Do not separate the pieces
2. Mix turmeric powder, chilli powder, garam masala, salt and sugar and keep aside
3. Heat oil and add Rai. As it crackles add hing.
4. Add brinjal to hot oil and let them fry. As the brinjal turn slightly brown on all sides, add green peas. Try for another two three minutes and add the mix masala.
5. Add water such that brinjals are covered, cover and cook still brinjal are soft and water reduces to almost half
6. Garnish with coriander.
Serve with paratha, phulka or daal-rice. 

Saturday, 3 March 2018

Instant Tomato Pickle

Simple and tasty this Tomato pickle is quick to make and adds a tang to the meal. I loved making this as it need a very few ingredients and yet helps satisfy my pickle love!


1. 7-8 medium tomatoes (around 1/2 kg)
2. 1/2 cup oil
3. 1/2 tbsp rai
4. 1/2 tbsp methi seeds
5. 6-7 cloves of garlic
6. 3-4 dry red chillies
7. 1 inch ball size tamarind
8. 4 tbsp Achar Masala of any brand( one used for mango pickle)
9. Salt to taste


1. Wash, dry and cut tomatoes in pieces. Clean and cut garlic cloves in small pieces
2. Heat 2 tbsp oil, add tomatoes and tamarind to it and keep cooking till tomatoes are cooked and soft. Add salt to tomatoes while cooking. Keep stirring occasionally while cooking. Do not cover
3. Cool the cooked tomatoes to room temperature and run though blender to smooth paste
4. Heat another 2-3 tbsp oil in a pan and add rai as it crackles, add methi seeds and chopped garlic. Cook it for 1-2 mins still it starts giving aroma
5. Add the cooked tomatoes, tamarind paste to it and mix well. Add the Achar Masala and mix well. Cook till oil starts separating. Turn off the heat and let it cool
6. Heat remaining oil and add dry red chillies and it tampers turn off heat. Cool this oil to room temperature. Mix the oil and red chillies with the cooled tomato pickle
Store the ready pickle in clean dry glass jar. As this is not fermented pickle, prefer to store it in the fridge and small portion outside for daily use.

Enjoy tangy tomato pickle with hot parathas of daal-rice.

Friday, 16 February 2018

Singhada - Bhagar Flour poori

In some ways traditional fasting food or "vrat ka khana" has ingredients are that are packed with nutrients. One such ingredient is Singhada or water caltrop. Singhada has cooling properties and also improves appetite along with being source of various useful minerals like iodine and manganese. But then food need not be always complected so much, isn't it?

In simple words it tastes great. And be on fasting or not, it is always good to add variety to your daily food consumption which in a way also helps you get valuables nutrients which you miss on otherwise. So even if you are not fasting, you can try replacing your regular poori breakfast with these Singhada-Bhagar flour poories. Here I share very simple yet very tasty recipe for making these.


1. 1/2 cup Singhada flour
2. 1/2 cup Bhagar(Vari che tandul) flour (samak ka atta) 
3. 2 medium sized boiled and peeled potato
4. 1 tbsp ginger-green chilli paste
5. 1/2 tbsp jeera
6. Salt to taste
7. Oil for deep frying


1. In a bowl, mash the boiled potato with hands. Make smooth paste without any lumps
2. Now add Singhada and Bhagar flour, salt, ginger-chilli paste , jeera to it and mix well
3. The dough should form with moisture of the boiled potato. If the fix is too dry add spoonful water at a time and mix. Make stiff dough, apply little oil and keep aside
4. Now make small balls of the dough. To make poories, place a plastic sheet on flat surface, place the dough ball on it, cover with another plastic sheet and gentlu press the dough ball between two plastic sheets with your hands to make the poori
5. Heat oil and deep fry poori till brown on both sides. Repeat for remaining poories

Serve hot with cucumber raita or curds.

Here is boiled Singhada that we get in my hometowan from. The inner white seed is what is consumes. In this form it is also high on water and fiber.

Saturday, 10 February 2018

Purple Baingan Bharta

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Before relocating to Pune or Bangalore I have always had the khandeshi bharta made with green or white brinjal. However here green brinjal are not available always. Mostly in market we get purple brinjals only. When I tried khandeshi bharta with thesd brinjals it did not taste great. In some of the hotels I had tested baingan bharta with tomato added to it. So I too decided to experiment with that taste and prepared this Baingan Bharta with tomatoes added. It turned out really well now has become one of my favourite. Today I share this recipe here

1. 1 big size purple brinjal
2. 1 big size tomato chopped
3. 1 medium onion chopped
4. 4-5 garlic cloves finely cut in fine pieces
5. 1 green chilli chopped
6. 2-3 tbsp freshly chopped coriander
7. 4 tbsp oil
8. 1 tbsp turmeric powder
9. 2 tbsp red chilli powder
10. 1/2 tbsp garam masala
10. Salt to taste

1. Wash the brinjal and apply oil all over it. Roast brinjal on all sides on gas stove. Keep it aside to cool slightly
2. As the brinjal cools slowly remove the burnt skin from it. Mash the cooked brinjal and mix well
3. In a pan heat oil and add chopped,green chilli
4. Add chopped onion and cook till it becomes translucent
5. Add garlic and chopped tomato.Cook the tomato well.
6. Now add turmeric powder, red chilli powder and Garam Masala and mix well. Fry tomato mix for few minutes
7. Now add mashed brinjal and salt.
Mix well and cook the Bharta for 3-4 minutes till oil starts living from sides
8. Turn off heat and add chopped coriander and mix well

Purple baingan bharta is ready. Serve hot with chapati or phulka.


Thursday, 25 January 2018

Popat Pohe - Avarakkai Poha aka पावटे वाला चे दाने घालून पोहे

Winter and my love for fresh vegetables goes hand in hand. This is the season we get Popat (beans) or Avarakkai aka पावटे वाला in abundance in Bangalore. Apart from making usual curry or side dish with it, this healthy poha using these popat seeds surely adds a great variety to usual breakfast.
This recipe is also famous in Nagpur region though some variations be found.

1. 2 Cup Poha
2.1/2 cup Popat seeds/ avarrakkai seeds / पावटे वाला चे दाने 
3. 1 medium size potato
4. 2 green chillies
5. 1/2 tbsp rai
6. 5-6 curry leaves
7. 2 tbsp coriander power
8. 1 tbsp sugar
9. 1-1/2 tbsp turmeric power
10. 2 tbsp lemon juice
11. 3 cooking spoon oil
12. salt to taste
13. Water for soaking poha

For garnishing:
1. Fresh coriander finely chopped
2. Any Sev. I have used spicy sev

1. Cook Popat seeds/ avarrakkai seeds / पावटे वाला चे दाने for 1 whistle in cooker. Add little salt to it before cooking. Do not overcook. Drain the water and keep aside 
2. Cut green chillies in small pieces
3. Peel and cut potato in small cubes
4. Spread poha in a big size plate and soak it in water. Drain excess water and keep aside
4. In a pan (preferably deep pan or kadhai), heat oil, add rai and after it tampers, add curry leave
5. Add green chillies
6. Now add cubed potato, and cook for 2-3 mins till potato is slightly soft
7. Now add cooked popat seeds and mix well
8. Add turmeric and continue to cook on very low flame
9. In the soaked phoha, add salt, sugar, coriander power, lemon juice and gently mix well
10. Now add this poha in the pan and mix well till poha are covered with turmeric color well
11. Cover and let it cook for 2-3 mins till little steam develops to cook poha well
12. Server hot garnished with freshly chopped coriander and sev

Tuesday, 9 January 2018

Bread Cutlet - train style bread Cutlet at home

Those who have travelled by Indian railways will be able to relate to the taste of hot bread-Cutlet that are sold mainly during breakfast hours on train. No worries if you have not tasted it for hygiene issues or because you never boarded a long distance train in India! Here I bring you  that taste today through this easy recipe!


1. 2 large sized potato, boiled
2. 1/2 cup green peas boiled
3. 1/2 cup bread crumbs
4. 1 tbsp ginger-chilli paste
5. 1 tbsp red chilli powder
6. 1 tbsp garam Masala
7. 1 tbsp fresh coriander chopped
8. 1 tbsp lemon juice
9. 1/2tbsp sugar
10. Salt to taste
11. Oil for shallow frying
12. Bread slices for serving
13. Grated cheese and tomato ketchup for serving
14. Few tbsp butter

For making cutlets:
1. Mash boiled potato and green peas together. Discard any water from green peas before using it.
2. Add salt, sugar, red chilli powder, garam Masala, chopped coriander, ginger-chilli paste, to mashed potato-green peas mixture and mix well
3. Add bread crumbs to this mixture and gently bring it all together
4. Divide in equal potions and roll in to cutlets with greased palms
5. Heat a tava and drizzle it with oil. Shallow fry cutlets till golden brown on both sides. Apply oil as needed while frying
Keep aside the ready Cutlet

For assembly:
1. Apply butter on both sides of bread slice and bake them on tava on both sides till slight brown
2. Place a Cutlet on a bread slice, add grated cheese and tomato ketchup and cover with another bread slice

Hot bread-cutlet is ready to be served.
You can also have just the Cutlet with green chutney or tomato ketchup.

Friday, 22 December 2017

Healthy multigrain Mooli paratha and pudina chutney

As 2017 almost over, seeing off the gone by year with this special preparation which is as usual healthy and so local. As we all gear up for new year with new resolution, one resolution for that should stay for all us is of staying healthy and eating fresh as much possible. Today's recipe surely stands by this promise.
This paratha and chutney combo makes simple and quick meal perfect for carrying in lunch box or for dinner on busy evening. This mooli paratha goes very well with mint chutney I describe here. You can also take this chutney with Idli or dosa.


For parartha:
1. 2 medium sized white radish(mooli )
2. 1 cup whole wheat flour
3. 1/2 cup Besan
4. 1/2 cup rice flour
5. 1/4 cup soybean flour
(If you don't have all flour handy, use 2 cups of whole wheat flour)
6. 3-4 tbsp fresh coriander chopped
7. 1/2 tbsp carom seeds(ajwain)
8. 1 tbsp turmeric powder
9. 2 tbsp red chilli powder
10. oil for greasing and cooking paratha
11. salt to taste
12. water as needed for kneading

For chutney:
1. 1 bowl full fresh mint leaves
2. 3-4 tbsp roasted gram daal(dalya डालया)
3. 3-4 garlic cloves
4. 1 green chilli
5. 1/2 inch ball size tamarind (3-4 small pieces)
6. 1/2 tbsp jeera
7  salt to taste
8. 1 tbsp oil


For parartha:
1. Peel and grate raddish. Press and remove the water. Grated raddish should be as much dry possible.
2. Now mix all flours, grated raddish, chopped coriander, salt, chili powder, turmeric powder, carom seeds together in a bowl.
3. Mix well such that flour is damp with moisture from grated raddish
Now slowly add little water at a time and knead a hard dough.
Grease with oil and knead well. Cover and set aside for 10-15 mins
4. Divide the dough into small balls and roll into parathas. Dust the dough with dry wheat flour as needed while rolling
5. Cook paratha on a tawa applying oil on both sides

For Chutney
1. Wash and clean mint leaves
2. Heat oil in pan and fry mint leaves for 2-3 mins. Cool it to room temperature
3. In a mixer jar add mint leaves, daliya, garlic, green chilli, tamarind, jeea and salt and grind well.
Add few tbsp water to adjust consistency and grind to fine chutney

Serve hot mooli paratha with yummy pudina chutney and onion rings.

Also check out stuffed Mooli paratha and mooli greens subji recipe here 
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