Thursday, 12 December 2013

Sweet, Sour and Spicy Panchamrut - Tangy side dish

This panchamrut is not be confused with the panchamrut used in pooja..this version I am explaining below is a traditional Maharashtrian side dish served on most of festival meals

1. 1/2 cup sesame seeds(til) (white)
2. 1/4 cup peanuts
3. 1/4 slices of fresh coconut
4. 3-4 green chilies
5. Few fresh curry leaves
6. 1/2 cup tamarind pulp
7. 1/2 cup grated jaggery
8. 3 tbsp oil
9  1/2 tbsp mustard seeds-cumin seeds mix (rai-jeera)
10. 1/2 tbsp fenugreek seeds (methi dana)
11. 1/2 tbsp red chili powder
12. Salt to taste
Water to adjust consistency

1. Dry roast the sesame seeds in a pan, bring to room temperature and grind to fine powder
2. From 1/4 cup peanuts, keep 1-2 tbsp whole peanuts aside and dry roast the remaining peanuts bring to room temperature and grind to fine powder
3. In a pan, heat the oil, add mustard seeds-cumis seeds and fenugreek seeds.
4. As they crackle, add fresh curry leaves, cut green chillies, slices of fresh coconut and whole peanuts that were kept aside
5. Saute for a while and add red chili powder, tamarind pulp and jaggery. Add 4-5 tbsp water to the mix and bring to boil
6. Add sesame seeds, peanut powder, salt to the boiling mixture in pan and mix well. Add water to adjust consistency to that of thick gravy
7. Cook the panchanmrut for 1-2 mins

Tangy sweet and sour panchamrut is ready..Serve hot or at room temperature as side dish with pulka/puri, dal-rice-sabji

Monday, 9 December 2013

Dahi Bhendi (Okra cooked in thick curd gravy)

Well..after long time..many things kept me busy in this time..and even though i thought of writing for this blog, didn't get chance to visit here..
Today I am writing a yummy curry which goes well with rice or paraths and makes it a filling and satisfying meal!
First I had Dahi bhendi during a flight ..And I found this simple bhendi gravy was really making the simple rice meal so complete with all tastes in single dish!
So I thought of giving it a try..though I didn't read about it, with simple taste analysis decided to choose the ingredients..and in first trial itself this dish became a hit in my home and amongst my friends who tasted it..
Since then many had been asking me the recipe for here it comes today

1. Bhendi(Okra) 150gram
2. 2-3 green chilies
3. 7-8 cloves of garlic
4. 1/2 cup roasted peanut powder
5. 1 cup sour curds
6. 1 1/2 tbsp garam masala
7. 1 tbsp red chilli powder
8. 1/2 tbsp turmeric powder
9. 3-4 tbsp oil
10. Salt to taste

1. Wash and dray bhendi and cut into 1 inch pieces. Give 2 cut (in shape of +) from top to each piece. make sure you do not cut till end, so that the pieces are not separated
2. Grind garlic cloves and green chilli together to form a fine paste. Keep aside
3. In a pan, heat 1/2 tbsp oil and add the bhendi pieces, cover and let it cook for 2-3 mins till soft
4. Add a pinch of salt to the bhindi, mix well and let it cook again for 2 mins keeping it open this time (this will ensure the bhindi does not become sticky)
5. Transfer the cooked bhindi in a plate and keep aside
6. Now in same pan heat the remaining oil
7. Add garlic-chilli paste and stir it continuously till it turns golden brown
8. Lower the flame/heat, add garam masala, red chilli powder, turmeric powder, very quickly and stir so that the masalas don't burn
9. Add roasted peanut powder and mix well
10. Keep the flame/heat low throughout, now add the curds and mix well (If too tick curd is used, add water to adjust consistency for thick gravy)
Make sure the flame is low and you mix all ingredients well, else there are chances of curds breaking/spoiling
11. Add the cooked bhendi to the pan and let the gravy cook together for 2-3 mins till it starts releasing oil from sides

Yummy Dahi Bhendi is ready to be served with hot rice or parathas!!

Thursday, 10 October 2013

Pot luck

Today I am sharing some interesting pot luck delicacies photos..some of the recipes will follow soon

Till then Enjoy the visual treat !

Glass noodles

                                                       Veg Sushi

                                                     Mock tail

                                                   Veg Kimchi


                                           Fruit custard dessert
Ans the desi menu...Paratha, Maharashtrian panchamrut and Dahi bhendi below...

Tuesday, 8 October 2013

Flax seeds chutney -flax seeds spice powder

From the time we came to Bangalore, I was getting to see Flax seeds in many malls. Unsure of how to use it, the seeds were facinating me each time with it's silky texture. As the many health benefits of flax seeds were catching my attention.  
Finally I tried my hand with this chutney made of flax seeds. Belive me it turns so good that you will like to make it a frequent item on your plate. 

1 cup Flax seeds 
1/4 cup Groundnuts
3 tbsp Urad dal
3 tbsp Coriander seeds
2 tbsp Cumin seeds
1/4 cup Curry leaves
5-6 cloves of garlic
3 tbsp red chili powder( Optionally you can take whole red chilies and roast it with other ingredients)
2 tbsp oil
salt to taste

1. In a pan add little oil, add flax seeds and roast well, transfer in plate and keep aside
2. In same pan, roast Groundnuts and tansfer in same plate as flax seeds and keep aside
3. Now in same pan keep roasting, urad dal, coriander seeds, cumin seeds one by one and transfer in plate
4. Add little oil again and roast curry leaves till they turn crispy
5. Transfer curry leaves to the same plate as other ingredients, add chili powder,  garlic and salt
6. Let the all ingredients,  cool to room temperature and then grind to fine powder using a mixer grinder
Yummy chutney is ready....(I forgot to capture grounded chutney picture :( So that will add next time)

Kitchen Gyan: When serving pure some Ghee on the chutney powder, serve with rice or phulka. Also goes well as dosa pudi

Saturday, 14 September 2013

Simple and easy appetizer - Solkadhi

Though I tried my hands on this appetizer made with Coconut milk and Kokum(Aamsula) quite late, now I am simply in love with it. Sharing easy way to make Solkadhi today

2 cup Coconut milk
8-10 Kokum
1 tbsp Green chilly and garlic paste
3 tbsp Finely chopped coriander
1/2 tbsp cumin seeds
1 tbsp Ghee
Salt to taste (Kitechen Gyan: Usually Kokum have some amount of salt applied to it as preservative, so be careful on the amount of salt you add to final kadhi)

1. Soak kokum in 1 cup hot water for 10 mins. Crush and squeeze kokum in the same water to make kokum solution. Discard the kokum(drain with filter if required)
2. In  bowl, mix coconut milk and kokum water. Add green chilly and garlic paste, coriander and salt to it. This mix will turn nice pink color. Keep aside
3. Heat ghee in a pan,add cumin seeds. As cumin seeds start tampering, pour the tampering in the mix prepared above

Tasty Solkadhi is ready in 3 easy steps!! Serve it lukewarm or cold

Thursday, 13 June 2013

Weekly Menu

Well we all wish to eat healthy and good diet..And then we plan and plan..but the plan hardly comes into execution...
   I was also in the same boat, until I decided to workout the week's menu on the weekend itself and sticking to it was easy task as I had all the preparations in place!!
Now for last 8 weeks, these plans are working really good for me, so felt will be good to share with all my readers..Today I share menu plans for 3 weeks..will soon write some more plans..
   These are my daily household menu, keeping in mind availability of simple and basic ingredients..So some of you many find it too simple, but still can give it a try by substituting some of items that you usually make/like.. So don't forget drop in your comments/suggestions and new menu ideas if you like my page!!

Masala Oats
Masala Khichadi
Sweet n sour Kadhi
Banana Milkshake
Sweet potato khees
Masala Paratha
Kakadi koshimbir
Bread Cutlet (Mixed veg cutlet)
Bread-Butter-Jam (B.B.J)
Lemon Rice
Boiled vegetables
       Sprouts – Soak whole moong (or mixed grains of your choice) on Sunday night itself in warm water. Monday morning drain and keep covered for sprouting. When using, parboil sprouts, drain, add some salt, chat masala, freshlemon juice, olive oil (optional) and mix well

Veg frankee
Banana/ any fruit Milkshake
Sabudana Khichadi
Musk melon
Brown rice with veg jalfregy
Shevaya Kheer
Aloo Paratha
Corn flakes
Vegetable Khichadi
Cucumber, carrot fresh salad

Veg grill sandwitch
Mulsi Milkshake
Sabudana Khichadi
Corn flakes
Khara/Masala Paratha
Peanut chutney
Fried brown rice
Freshly cut cucumber
Vegetable Idli
Palak Paratha
Boiled vegetables

Monday, 10 June 2013

Mango Fajeto (with mom's variation)

Season for Mangoes...Ras-puri..and Fajeto!!! 
Yeah, Fajeto is the fav accomplishment on days when ras-puri is made in my home
So here I share my mom's variation to traditional fajeto which even goes well as Mango soup. Here I have explained using mango pulp, however traditionally this is by product of making aam ras. After taking out most pulp, the seeds and mangoes skin is washed in water to make the watery juice for fajeto, so  nothing goes waste!! 

1. 1/2 cup mango pulp (take out from ras before adding milk/sugar/kesar/eliachi etc)
2. 2-3 tbsp jaggery (based on how sweet is the mango pulp)
3. 1/2 tpsp cumin seeds
4. 1/2 tbsp mustard seeds
5. pinch of hing
6. 2 tpsp oil
7. 8-10 curry leaves
8. 1/2 tbsp turmeric powder
9. 1 tbsp red chili powder

10. 1/2 tpsp garam masala
11. 1/2 tbsp sunth or dry ginger powder 
12. Salt to taste
13. 2 cup water

1. Add water to mango pulp and mix well so that we have diluted mango ras. Keep aside
2. Heat oil and add mustard seeds and let is crackle
3. Add cumin seeds, hing and curry leaves
4. Reduce the flame and quickly add turmeric power, red chili powder, garam masala and jaggery
5. Add the diluted mango pulp prepared in step one. Add sunth powder and mix well
6. Add salt and let it cook for 3-4 min

Yummy fajeto is ready to be served..serve hot with steamed rice to complete ras-puri meal!!

Thursday, 6 June 2013

Lal mirchicha (Red Chilli) Thecha

Sometimes before rainy season, we used to get fresh red chillies in market. Most household will buy it in bulk and then dry to make chili powder for stocking it up for year.
And few of such fresh chillies which are not completely dry yet would make its way to our plate in form of thecha!
Traditionally thecha was made using 'pata-warvanta', a stone grinder and then it was really a big deal to soak your hands with the hot chillies!
But with Mixer-Grinder stepping in our kitchen it all became a easy task..

Here now in Bangalore, I still did not find fresh red chillies, but wanted to make this thecha very much..
So I found out the way to make it from dry red chillies which are readily available in any super markets here..
And well the taste turned up to be really authentic


1. Handful of dry red chilies.
2. 8-10 cloves garlic
3. Slat to taste
4. 1 tbsp cumin seeds
5. 1 tbsp fresh lemon juice


1. De-seed and Soak dry red chillies in hot water for 6-8 hours. Discard the water later and use only the chillies which will look like fresh ones now
2. Add chillies, garlic, cumin seeds and salt in mixer bowl and grind to fine paste
3. Add fresh lemon juice and mix well

Thecha is ready to be served

Kitchen Gyan: In each serving add a spoon full of oil (preferably groundnut oil) to thecha. Oil is supposed to reduce the hot-burning effects of red chillies

Friday, 12 April 2013

Sweet Corn Upma (Buttyachi Khichadi)

This dish has special memories from my childhood..When I was still in school and staying in my small lovely hometown, where every Thursday it is Weekly Market and corn used to be available only then! Mamma used to make this yummy dish that I have to make it, the carving for this corn upma does not reduce a bit!!!

1 cup Sweet corn kernels
1 Green chilli
few curry leaves
1/2 tsp mustard seeds(rai)
1/2 tsp cumin seeds(jeera)
1 tbsp red chilli powder
1/2 tbsp turmeric powder
1/2 tbsp sugar
1 tbsp fresh lemon juice
2 tbsp oil
salt to taste
1. Run the sweet corn kernel in food processor with chopper attachment for 2-3 mins (no kernel should be left whole, but it should not turn in paste also)
(Alternatively you can directly grate the sweet corn)
2. Heat oil in a deep pan
3. Add mustard seeds, cumin seeds, and curry leaves and one by one and let it tamper
4. Add the crushed corn kernels and close and let it cook for 2-3 mins. Keep string if needed
5. As corn kernel start becoming soft and turn color, add turmeric powder, red chilli powder, sugar, salt, lemon juice and mix well
6. Let is cook for another 3-4 mins
7. Serve hot (garnished with fresh coriander)

Saturday, 6 April 2013

Sabudana Thalipheet - Sagoo pancake


1. 1 cup Sabudana (sago) soaked in water over night
2. 1/2 cup upwasachi bhajani OR shingada flour OR Rajgira Flour OR wari tandul flour
3. 2 medium sized potato, boiled and smashed
4. 1 Green chili, 1 inch piece of ginger and 1 tbsp cumin seeds, grind together
5. 1 tbsp red chili powder
6. Slat to taste
7. Oil for shallow frying


1. In a big bowl, add all ingredients except oil
2. Mix them well & knead into dough without using water(soaked sabudana and mashed potato moisture will be enough)
3. Now take a thick plastic bag and cut open it in a flat sheet, place a portion of the dough on it one half,
cover it with the other half, and gently roll into thalipheet (pancake). Open the plastic sheet, and make 2-3 small holes with your finger tip
4. Heat a non-stick pan, as place the thalipheet (pancake) on it. Drop oil from all sides and also in the holes.
5. Cover and cook on one side till golden brown. Now turn the side, and drop oil on all sides again (Do not cover at this stage)

Serve hot with curd or lemon pickle(sweet n sour)

Thursday, 7 March 2013


Usually there are many recipes available for I am putting one that is invented by my BIL and has very basic and few ingredients!!
A perfect Sunday morning breakfast, which my 14 months kiddo also enjoyed!!
Thanks to Kaka for all the inspiration, cooking and decoration!!

4 medium sized potatoes
1/2 cup green peas
1/2 cup freshly cut coriander
1/2 cup thick poha
1 cup bread crumbs
1/2 tpsp turmeric powder
1 tbsp red chilli powder
1 tbsp garam masala
1 tpsp roasted cumin powder
Oil to shallow fry
Salt to taste

1. Boil & mash potato and green peas
2. Soak think phoha with water till soft. Drain out excess water
3. In a large bowl or plate, mix mashed potato, green peas, soaked poha and cut coriander
4. Now add turmeric, chilli powder, garam masal and cumin powder and mix well (Can add 1 tbsp lemon juice as well)
5. Grease hands with little oil, take a portion of the mixture and give shape of a cutlet(you can use cookie cutter to get different shapes)
6. Spread bread crumbs in a plate and roll the cutlet in it so that all sides are covered with bread crumbs
7. Heat pan and place the cutlet on it. Shallow fry till both side turn golden brown
8. Serve hot with tomato ketchup

Photo coming soon...

Kitchen Gyan: You can make fresh bread crumbs using plain rusks. Grind the rusks in mixer and your bread crumbs are ready!

Wednesday, 6 March 2013

Fruity custard with strawberry sauce

This valentine's day make this easy dessert for your loved ones. And its so easy anyone can make it. While its low sugar also, it still satisfies your sweet tooth.
You can change the fruits proportions to the ones you like, just avoid citrus fruits like oranges. 


6 Marie Biscuits
1 tbsp custard powder
2 cup milk
5 tbsp sugar
1 banana
8-10 cherries
1/4 cup Tutty Fruity (Dried Papaya)
4-6 medium size strawberries


1. Grind Marie biscuits in mixer to fine powder. Keep it aside

Prepare custard:
1. In a small bowl take custard powder and add few tbsp milk and mix well into smooth paste. Ensure no lumps are left
2. Boil remaining milk with 4 tbsp sugar
3. Now add the custard powder paste and boil till cooked. Keep stirring well
4. Keep aside to cool to room temperature
5. Cut banana and cherries into small pieces and add to custard

Prepare Strawberries sauce:
1. Cut strawberries into small pieces
2. In a small pan add strawberries pieces, 1 tbsp sugar and very little water
3. Cook till strawberries soften and the sauce turns thick. (No need to mash the strawberries pieces completely)

Setting faluda:
1. In a long transparent glass, add a think (2cm) layer of biscuits powder layer at bottom.
2. Now pour the banana-cherries custard layer on on top of it
3. Place a thin layer of tutty-fruity
4. Now again add a thick layer of custard
5. Finally add the strawberry sauce on top
6. Set inside freezer for 1/2 hr and serve cold

Friday, 15 February 2013

Palak Paratha

1. 2 cup whole wheat flour
2. 1 bunch of fresh palak
3. 2 Green chillies
4. 1 tsp carom seeds
5. Salt for taste
6. Oil for cooking
7. Water for kneading

1. Wash and finely chop palak 
2. In mixer bowl add chopped palak and green chillies and grind into smooth paste (Add little water if desired)
3. Take wheat flour in a big size bowl and add palak paste, salt and carom seeds
4. Knead into soft dough ( Use water only if needed as the palak paste should be sufficient and the dough should turn nice green in color)
5. Apply very little oil to the dough and knead again
6. Divide the dough in to equal size portions and roll into folded parathas with help of little oil
7. Heat tawa (flat pan/dosa tawa) and place the rolled paratha on it
8. Once it starts sowing bubbles, turn the side
9. Apply little oil on both sides and cook till golden brown

Serve hot green parathas with mango pickle or tomato sauce

Kitchen Gyan: Same dough you can make into small crisp poories and store of couple of days in an airtight container. Makes a good teat time snack!!

Tuesday, 5 February 2013

Wheat Grass Juice

Here is coming something healthy to drink..I prefer making wheat grass juice on relaxed Sunday mornings after an early morning gardening session..plucking fresh wheat grass out of my own kitchen garden!

1. Bunch of fresh wheat grass
2. Few fresh mint leaves
3. 1 tbsp fresh lemon juice
4. 1 tbsp of honey(you can add more if you prefer more sweetness)
5. A glass full Water(cold preferred over room temperature)

1. Wash and clean wheat grass and mint
2. In a mixer, add wheat grass, mint leaves and water and grind for 2 mins
3. Add lemon juice and honey and again grind for 1 min
4. Filter the juice and serve fresh

Kitchen Gyan: Wheat grass can be easily grown at home in small pots and does not need much maintenance

Thursday, 31 January 2013

Sweet Potato Wedges with sweet n sour dip - Fasting food

Here is my another (successful) experiment with fasting food...this quick and easy dish will surely perk you up on a fasting day morning or otherwise for a quick breakfast..also goes well as chai time quick snack..
Sweet potato is always my fav food and love all traditional fasting food recipes made with it..but still i wanted to try it in a quicker format and here it came up in form of wedges!!


For wedges
1. 2 big size sweet potato
2. 2 tbsp roasted peanut powder
3. 1/2 tbsp red chilly powder
4. 1/2 tbsp roasted cumin seeds powder
5. 1/2 tbsp sugar
6. 1 tbsp oil
7. salt to taste
8. water for boiling

For dip:
1. 1/2 cup fresh curds
2. 2 tbsp roasted peanut powder
3. 1/2 tbsp sugar
4. salt to taste


For wedges:
1. Peel and cut sweet potato in shaped of wedged (keep the cut pieces room temperature water as you cut to avoid blackening)
2. In a pan boil water and put the cut sweet potato in the boiling water, keep for 1 mins and immediately remove from water and drain(we just need to parboil sweet potato, as it becomes tender very quickly, make sure you quickly take it out)
3. Now place the parboiled sweet potato wedges in a microwave safe dish, add oil, peanut powder, chilly powder, cumin seeds powder, sugar and salt
4. Gently mix all ingredients so that all the wedges get coated
5. Microwave on medium heat for 1 min

For dip:
Mix peanut powder, sugar and slat with curds and mix well till soft

Serve the hot sweet potato wedges with fresh creamy dip

Wednesday, 23 January 2013

Poha - on demand!!

Back after long long time..not that I was not cooking these all days..but was not getting any time to update here..So here comes the much awaited poha recipe..hope I write more frequently now...

1. 2 Cup Poha
2. 1 medium size onion
3. 1 medium size potato
3. 2 green chillies
4. 1/4 cup green peas (optional)
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. 1 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. Scraped fresh coconut

1. Finely chop onion and cut green chillies in small pieces
2. Peel and cut potato in small cubes
3. Once chopping/cutting is done, 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 chopped onion and cook till it turns translucent (alternatively you can cook till its golden brown)
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 to onion-potato mix in the pan and mix well till poha are covered with turmeric color well
11. Cover with a lid 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 scraped fresh coconut

Kitchen Gyan: Poha serves best with hot cup of tea!!
Related Posts Plugin for WordPress, Blogger...