Sunday, 7 October 2018

Salty jeera crackers

Easy and tasty homemade snack for your evenings hunger pangs or after school for kids.


1. 2 cups maida

2. 2 tbsp jeera

3.  2 tbsp hot oil

4. Salt to taste

5. Oil for deep frying


1. Mix maida, jeera seeds and salt in a bowl

2. Add 2 tbsp very hot oil and mix well with a help of spoon

3. Using lukewarm water little at a time, knead into a stiff dough. Set aside for 10-15 mins

4. Divide the dough into equal parts and roll into circle. Keep the thikness approx 2mm

Using cookie cutter cut into small hearts. Prick with fork on each small poori.

5. Deep fry on slow flame till golden brown and crisp

Store in airtight container and enjoy your snacks salty jeera crackers.

Sunday, 16 September 2018

Ground nut curry(ओल्या दाण्यांची उसळ)

This curry or Usal I made as I had a lot of ground nuts even after finishing almost half by boiling it in saltwater ( उकडलेल्या शेंगा) . This Usal goes well with chapati or bhakari and is quite filling. So next time you get raw ground nut, do try this.

1. 1 cup raw ground nut kernel
2. 1 medium onion chopped
3. 2-3 garlic cloves chopped 
4. 2 tbsp finely chopped fresh coriander 
5. Few curry leaves
6. 1/2 tsp rai 
7. 1/2 tsp jeera
8. 1 tbsp red chilli powder 
9. 1/2 tbsp turmeric powder 
10. 1 tbsp garam masala  
11. 3 tbsp oil
12. Pinch of jaggery 
13. Salt to taste 
14. Few drops of lemon juice

1. Pressure cook the ground nut kernel adding some water and little salt for 3 whistles 
2. Discard the excess water 
3. In a pan, heat oil and add rai and jeera. Add curry leaves
4. Add chopped onion and fry till golden brown
5. Add chopped garlic and fry for 1-2 mins
6.Now add all turmeric powder, red chilli powder, garam masala, jaggery and fry for few mins
7. Add cooked ground nut kernel, add salt and lemon juice and mix well
8. Add water and boil Usal for 4-5 mins
9. Add chopped coriander and mix
Serve hot with chapati or bhakari 

Saturday, 25 August 2018

Coriander Ginger Chutney - Shravan special side dish

As some of you would have followed my farming journey on my other blog,, would know I have got a good harvest of greens. And when you have lots of fresh coriander, green chutney is a must!! However I wanted to give this chutney a makeover by avoiding garlic and also to make it suitable for consuming during fasting, so instead I user ginger and what turned is a great taste.

1. Bunch of fresh coriander, such that you get a bowl full leaves after cleaning 
2. 1 inch piece of ginger
3.  2-3 tbsp peanuts
4. 1 tbsp jeera
5. 1/2 tbsp sugar
6. Salt to tatse
7. 1/2 tbsp lemon juice

1. Clean and roughly chop coriander and ginger
2.Roast the peanuts well
3. In mixer jar, add all ingredients except lemon juice and grind to fine paste. Use 1-2 tbsp water if needed
4. Add lemon juice and mix well

Serve the chutney with a full meal or sabudana khichadi

Saturday, 11 August 2018

Shepu chi bhaji or Dill(Suva) sukhi subji

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In my hometown we get shepu/dill/suva usually mixed with spinach and my memories of this strong, flavourful greens is of cooked with spinach. Until I discovered in Bangalore that we get bunches of shepu/dill and decided to give it a try. Dill have quite strong flavour and you need to add something to compliment it and make it milder. I decided to add yellow moong daal to it to make the subji healthier and also to get the bite texture. Around Southern India you will find similar recipe of dill with some variants, though I opted for adding my routine spices. Without much lengthy writeup let's get to the recipe now..

1. 1 bunch of shepu/Dill leaves. As much to make a big bowl full after cleaning and chopping 
2. 1 cup yellow moong daal, soak it in water for around 15 mins
3. 2 dry red chillies 
4. 1/2 tbsp turmeric powder
5. 3 tbsp oil 
6. 1/2 tbsp rai 
7. 1 tbsp lemon juice
8. Salt to taste

1. Clean and finely chop dill leaves
2. Discard excess water from soaked moong daal
3. Heat oil in a pan and add rai. Once it crackles add red chilli and fry it
4. Add turmeric powder
5. Next add the soaked moong daal and mix
6. Now add chopped dill leaves and mix well. Cover and cook, stirring occasionally. If too dry sprinkle little water. It will take 5-6 minutes
7. As the moong daal turns soft, add salt and lemon juice and mix well and 
turn off flame.

Shepu/dill/suva subji is ready to serve. Serve with hot phulka or chapati.

Sunday, 29 July 2018

Tender coconut ice cream

Well the weather is not so hot in Bangalore anymore with rains being around almost throughout the week. But what you do when you have ample of tender coconut ?? Yes so I finally got a chance to make this very favourite ice cream of mine!! And the recipe is extremely easy, so next time you drink that coconut water, don't forget to get that malai/tender coconut home and try this satisfying ice cream!

1. 1 cup tender coconut pieces( use the thick malai, usually in a bigger sized coconut)
2. 1 cup condensed milk
3. 3/4 to 1 cup milk ( preferably full cream)

That's all!!

1. In a mixer jar add the tender coconut pieces and around 3/4 cup milk and grind it to fine paste
2. Add condensed milk to the coconut mix and pluse the mixer 2-3 times
3. If too thick you can add some more milk to get paste of pouring consistency( not too thick not too runny)
4. Add in ice cream or candy moulds and keep in freezer for setting overnight ( 8-12 hours)

When fully set, hold the mould under running water and gently release the ice cream.

You may also add mixed crushed nuts of your choice. I did  not add any as I prefer the tender coconut taste itself.

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Sunday, 22 July 2018

Palak Raita ( Spinach Curd dip)

This palak raita  is quick and tasty side dish with parathas or serves as dip too. Unusual combination of palak and curd makes it healthy and tasty.

1. 1 cup thick fresh curd
2. 1 cup spinach, finely chopped
3. 2-3 dry curd chilli( these you easily get in any shop that sells papad) or use 1-2 green chillies
4. 1/2 tsp chat masala
5. 1 tbsp oil
6. Salt to taste

1. In a pan heat oil and dry curd chilli in it till slightly brown. If insteed using green chilli, chopp it in small pieces and fry it till slight brown
2. Now add chopped spinach and let it cook. Keep stirring occasionally. As spinach changes color to darker green, switch off the flame
3. Till the pan is still hot, add curd, salt and chat Masala. Mix well.

Transfer raita in a serving bowl.
Serve with paratha or as a dip with any fries.

Saturday, 14 July 2018

Dudhi Muthiya, Lauki Muthiya


1. 200 grams or a small sized dudhi/lauki/bottle gourd
2. 1 cup gram flour 
3. 2-3 tbsp whole wheat flour 
4. 2 tbsp red chilli powder 
5. 1 tsp. turmeric powder 
6. 1 tbsp lemon juice 
7. 1 tsp sugar 
8. 1 tbsp green chilli-ginger paste 
9. Salt to taste 

For tampering:
1. 3 tbsp oil
2. 1/2 tbsp jeera 
3.  1/2 tbsp sesame seeds 
4. 4-5 curry leaves
5. 1 tbsp chopped fresh coriander 
6. 1/2 tbsp sugar 


1. Peel and grate bottle gourd. Press it with you palms and squeeze all juice and discard the juice 
2. Now mix grated bottle gourd, Besan, wheat flour, chilli powder, turmeric powder, salt, sugar, lemon juice, chilli-ginger paste in a bowl
3. Mix well make a stiff dough
4. Divide the dough into 2-3 euqal parts and make long cylindrical rolls
5. In a steamer, steam the Muthiya rolls for 10-15 mins
6. Keep the rolls aside for cooling such as to handle. Now with a help of knife, cut into thin round slices 
7. In a pan, heat oil and add jeera, sesame seeds, curry leaves and as it crackles add the steamed Muthiya. Add sugar and mix well. Let the Muthiya become slightly golden on both sides. 
8. Turn off flame and sprinkle chopped coriander 

Serve hot Muthiya as farsan with lunch or dinner or enjoy as evening snack!

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