Sunday, 13 December 2015

Fruit Shrikhand - Super quick sweet

Again a fusion recipe which is super easy and quick to make.
I have used Amul Shrikhand as base of recipe as it is easily available and no need to plan to set curd the day before to make Shrikhand. With a little presentation, this makes a yummy and healthy dessert for your dinner party!!

1. Amul Shrikhand 500gm box. Use Kesar variety preferably.
2. 2 Apples, finely chopped
3. 1/2 Cup Pomegranate kernels
4. 1/2 cup kish-mish or fresh green grapes
5. 1/2 cup thick milk cream or fresh milk Malai
6. Any other dry fruits finely chopped (Optional)

1. In a bowl, take Shrikhand, milk cream or Malai and mix well. Consistency should be like thick yogurt.
2. Add apple, pomegranate, kish mish and mix well again. Add chopped dry fruits if using
3. Garnish with pomegranate kernels and applie slices. Serve chilled

Tuesday, 8 December 2015

Stuffed Daal Dhokali

Today's recipe is a fusion one dish meal that is inspired through many cookery shows that I keep watching and my family's demands to cook something different.
This simple yet tasty dish is prepared using routine ingredients available at hand.
Try this and I am sure, this single dish will serve as complete meal for your family.
For stuffing
1. 1 medium size potato cut into small pieces
2. 1 medium carrot cut into small pieces 
3. 1/2 cup fresh green peas
4. 2 tbsp oil
5. 1/2 tsp rai
6. 1/2 tsp jeera
7. 1 tsp red chilli powder
8. 1/2 tsp turmeric powder
9. 1/4 tsp sugar
10 Salt to taste

For making Dhokali
1. 1 1/2 cup whole wheat flour
2. 1 tsp carom/Ajwain seeds
3. Salt to taste
4. Water to knead
5. 1/2 tbsp oil

For Daal:
1. 1 cup Toowar daal, pressure cooked 
2. 1 medium tomato chopped
3. 1 tbsp ginger-garlic paste
4. 5-6 curry leaves
5. 1/2 tsp jeera
6. 1 tbsp red chilli powder
7. 1/2 tsp turmeric powder
8. 1 tbsp garam masala
9. 1/2 tsp sugar
10. Water as needed
11. Salt to taste

2 tbsp Fresh coriander finely chopped 

For Dhokali outer cover:
1. In bowl, mix wheat flour, carom seeds, salt and using water knead to stiff dough. Grease with oil and knead again. Cover and keep aside

For Stuffing:
1. For making the stuffing, heat 2 tbsp oil, add rai,jeera 
2. As it crackles add, potato, carrot and green peace. Cover and cook till all ingredients are soft. Do not over cook.
3. Add turmeric powder, red chilli powder, garam masala, sugar, salt and mix well. Saute for 2-3 mins.
4. Transfer in bowl and let it cool

For assembling Dhokali:
1. Divide the dough into equal portions and roll into small pooris. Keep the thickness to that of a chapati/phulka.
2. Now in each poori add a spoon full of stuffing, and cover it in a half circle shape. Seal the sides carefully by pinching with fingers.(Like karanji as shown below)
Make all Dhokali like below and keep aside

For preparing Daal
1. Heat oil in pan, add jeera, curry leaves
2. Add chopped tomato and fry till it softens.
3. Add ginger-garlic paste and fry for another 2-3 mins
4. Add turmeric powder, chilli powder, garam masala, salt, sugar and mix well. Fry till the oil starts separating
5. Add cooked daal and add water to adjust consistency.
6. As the daal starts boiling, reduce flame, and start adding each stuffed dokali slowly.
7. Gently stir occasionally. Add water if needed to adjust consistency. Cover and cook for 5-7 mins on low flame till the dhokali are cooked.
Garnish with chopped coriander and serve hot  

Friday, 4 December 2015

Laal maath(Red Amaranth) bhaji and lal maath paratha

This is a wonder vegetable with lots of nutritional benefits which is often neglected in our routine cuisine.
I also did not come across Laal maath till after my marriage as in my maternal home, many Red color ingredients like this laal maath, Masoor daal are not consumed due to religious/mythical reasons
But now this is a routine vegetable in my household and the parathas are loved more.
Sabji can be had with Chapati or rice.
To make the parathas we have to prepare the bhaji/sabji fisrtly. So you can use the leftover bhaji/sabji also for making parathas or you can use fresh bhaji/sabji for this.

For bhaji/subji:
1. Bunch of laal maath (Red Amaranth) bhaji
2. 1 medium size onion
3. 1 medium size tomato
4. 3 tbsp oil
5. 1 tbsp turmeric powder
6. 1 tbsp red chilli powder
7. 1-2 dry red chilli
8. 1/2 tsp rai
9. pinch of hing
10. Salt as per taste

For Paratha:
1. 1 -1/2 cup whole wheat flour
2. 1 cup laal maath sabji (cooked with below procedure)
3. 1 tbsp green chilli finely chopped
4. 1/2 tbsp sesame seeds
5. Oil for greasing
6. Salt as per taste
7. Water for kneading


For sabji:
1. Pluck Laal maath leaves, wash and finely chop
2. Finely Chop onion and tomato
3. Heat oil in pan, add rai and hing and dry red chilli
4. Add chopped onion and fry it slightly brown
5. Add tomato and fry till it softens
6. Add chopped laal maath bhaji and cover and cook till the bhaji becomes soft stirring occasionally. Sprinkle water if needed.
7. Add turmeric powder, red chilli powder, salt and mix well. Cover and cook for another 1-2 mins till the water almost evaporates
Enjoy the sabji with Chapati or rice.

Now we will use same sabji cooled to room temperature for making parathas. As I mentioned you can use fresh sabji or leftover one.

For Parathas:

1. In bowl, mix wheat flour, 1 cup laal maath sabji, chopped green chilli, salt, sesame seed and mix well.
(Cooked sabji already has salt, so adjust the salt for paratha accordingly)
2. Using little water if needed, knead into stiff dough
3. Divide the dough into equal portions and roll into parathas
4. Heat a tava and roast the paratha till golden brown on both sides applying little oil on each side

Serve hot with curd or tomato ketchup.
Makes good snack for kids lunch box also.

Tuesday, 1 December 2015

Cake pops - chocolate coated cake balls

Here is an interesting recipe of quick dessert which looks attractive and tastes yummier. Kids are surely going to love it..

For basic microwave cake for pops
1. 1-1/2 cup maida
2. 2 tbsp coco powder
3. 1/3 cup powdered sugar
4. Pinch of baking powder
5. Pinch of baking soda
6. 2 tbsp unsalted butter
7. 3 tbsp oil (any refined cooking oil like soybean or sunflower that does not have odor/taste)
8. Milk as required

For pops
1. Basic chocolate cake as prepared above
2. 1 Chocolate bar (you can also use a white cooking chocolate)
3. Color vermicelli or sprinklers
4. 3-4 tbsp powdered sugar
5. Cake pop sticks (Bamboo skewers cut into half)

Basic microwave cake:
1. Sieve maida, coco powder, powdered sugar, baking powder, baking soda together
2. Mix butter and oil with the maida mix and gently rub 
3. Add milk as required mixing slowly such that the batter has cake batter like consistency
4. Rest for 2-3 mins. Prepare a microwave safe bowl with greasing and dusting.
5. Pour the cake batter in the bowl.
6. Cover with the lid and microwave on high for 3 mins. Open and release the steam. Again microwave on high for another 2 mins. 
7. Turn the cake and let the steam release completely. Your basic chocolate cake for making pop is ready. Cool it to room temperature before using

Alternatively you can use any vanilla cake and follow remaining procedure for making pops.

Cake pops:
1. Take the cake in bowl and crumble it form cake crumbs
2. Add powdered sugar and mix well (Use very little milk if the mix is too dry)
3. Divide the mix in equal portions and roll into small size balls. Keep aside
4. Now melt the chocolate with double boiler method. Keep the hot water around to maintain chocolate consistency to melted.
5. First dip one side tip of the stick in chocolate and roll over such that the tip is covered with chocolate. Insert the stick in one of the balls. Repeat for all balls. Let it set for few mins inside fridge. 
This will give stiffness to the pop tick and cake ball joint.
6. Now gently roll each cake pop in melted chocolate, sprinkle the color vermicelli or sprinklers on it and set aside.
7. Refrigerate for 5 mins so that the chocolate layer sets 
Server your cake pops at room temperature.

Here is another version where I have used desiccated coconut and color saunf for decoration.

Wednesday, 25 November 2015

Bharali Vangi - Stuffed Brinjal - Tasty main course sabji

Today I am sharing this main course recipe of  Bharali Vangi or stuffed brinjals.
Brinjals is one of versatile vegetable that is prepared in many ways in my home.
However this one is all time fav!

1. Small size brinjals 5-6
2. 1 medium onion finely chopped
3. 1 medium tomato finely chopped
4. 1/2 cup roasted peanut
5. 1/4 cup fresh coriander chopped
6. 2 tbsp red chilli powder
7. 1 tbsp garam masala
8. 1/2 tbsp turmeric powder
9. 1 tbsp Ginger-garlic paste 
10. 4 tbsp oil
11. 1/2 tsp rai
12. pinch of hing
13. Salt to taste
14. Water as needed

1. Make roasted peanut powder and keep aside 
2. Heat 2 tbsp oil in a pan and add chopped onion. Fry till it becomes translucent.
3. Add chopped tomato and continue till tomato become soft.
4. Add ginger garlic paste and mix well
5. Add turmeric powder, red chilli powder, garam masala, peanut powder, salt and chopped coriander and mix well. Stir fry for 1-2 mins. Cool to room temperature and grind to fine paste in mixer
6. Wash brinjals, cut the stem part and give two crossing cuts to binjals ensuring that the pieces does not separate out
7. Stuff the prepared masala paste in all brinjals and keep aside
8. Heat remaining oil, add rai, hing and add the stuffed brinjals. Stir for a minute. Add all remaining masala paste, add water, cover and cook till brinjals are cooked and oil starts separating. Add water as needed while steering occasionally. 

Serve hot with phulka, chapati or rice.

Thursday, 12 November 2015

"Patal Pohyacha Chiwada" or Chiwada made with thin poha.

Well quite late though, here is the recipe for another chiwada.."Patal Pohyacha Chiwada" or Chiwada made with thin poha. Snack on it any time be it Diwali or not!!

1. Patal pohe 500gm
2. Coriander leaves, washed and chopped around 1/2 cup
3. 10-12 curry leaves
4. 2 green chili deseeded
5. 2 tbsp red chill powder
6. 2-3 tbsp turmeric powder
7. 4 tbsp sugar(can be adjusted as per taste, liking)
8. 1 tbsp garam masala
9. 1/4 cup ground nuts
10. 1/4 cup dale(pandharpuri dale)/fried gram daal
11. 1/2 cup murmura
12. 1/2 tsp rai
13. 1/2 tsp jeera
14. 1/4 cup oil (Can take upto 1/2 cup if you want slightly oily chiwada)

1. Grind salt, sugar, red chilli powder, garam masala together and keep aside. This is our dry masala.
2. Now grind coriander leaves, curry leaves and green chilli together and keep aside. This is the green paste masala.
3. Dry roast poha in parts, stirring continuously for 2-3 mins for each part and set aside. Roast murmura and mix with poha.
4. In little oil, fry ground nuts and dale separately and keep aside. 
5. Heat remaining oil in a deep pan/kadhai and add rai, jeera. As it tampers add the green paste and fry for few mins stirring continuously such that all moisture evaporates.
6. Add turmeric powder and mix well. Lower the flame to minimum now.
7. Add roasted poha, murmura, fried ground nuts, dale and mix well.
8. Add dry masala powder prepared above and mix well and roast for another few mins till chiwada becomes crisp.
9. Cool to room temperature and store in airtight jar.

Kitchen Gyan: As all the masala and curry leaves, coriander, chilli also added in ground form, this chiwada is almost free of any waste(chura) that results at the end of chiwada 

Monday, 2 November 2015

Karale (कारळे) /Khurasni(खुरसणी) Chutney

Well this is not the Karela vegetable..these are seeds typically called as karale कारळे in Marathi. Here in Bangalore I bought these seeds during Lalbagh flower show in one of the local stall. You may find it in some of kirana stores here..but I would suggest carry a picture of it to show and identify perfectly. 
Ok so how does this chutney tastes..I would say somewhat similar to Flax seeds chutney  that I had posted. However the structure is more coarse than Flax seeds chutney .

Quite simple ones though
1. 1/2 cup karale कारळे
2. 1/2 cup sesame seeds
3. 1 tbsp cumin seeds
4. 1-1/2 tbsp coriander seeds
5. 5-6 cloves of Garlic
6. 4-5 tbsp red chilli powder
7. Salt to taste

1. Dry roast karale and sesame seeds separately
2. Dry roast cumin seeds and coriander seeds separately
3. Let the all ingredients,  cool to room temperature, add red chilli powder, salt and garlic and then grind to fine powder using a mixer grinder

Serve with chapati, rice or bhakari as side dish.

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Saturday, 24 October 2015

Ukarpendi - उकरपेंडी - classic Maharashtrian breakfast

Ukarpendi is another from childhood memories..back then it wasn't so fav though as I always fascinated with upma.
My mom makes it with 'jada aata' but here to give coarse texture, I add little rava/sooji to the wheat flour.
For ukrapendi to be success, you need to really roast the flour very well such that it does not taste raw while eating and ukarpendi not get sticky.

1. 1 cup whole wheat flour
2. 2 tbsp roasted rava
3. 1 big sized onion chopped
4. 3 tbsp green peas
5. 1 green chilli chopped
6. 1 tbsp fresh coriander chopped
7. 3-4 tbsp oil
8. 1/2 tsp rai-jeera
9. 1-1/2 tbsp red chilli powder
10. 1/2 tsp turmeric powder
11. 1 tbsp lemon juice
12. 3-4 curry leaves
13. Salt to taste
14. Lukewarm Water as needed

1. In a pan roast the wheat flour till it turns slightly pink ans starts releasing aroma. Mix the rava with it and keep aside.
2. Heat oil, add rai-jeera, curry leaves and green chilli.
3. Now add onion and cook it till they turn translucent. Add green peas and cook till it become soft.
4. Add turmeric powder, chilli powder and fry for a min stirring continuously.
5. Add the roasted wheat flour and rava mix, add salt and mix well.
6. Sprinkle water little at time, till the ukarpendi starts to form upma like consistency. Mix well, cover and cook for 3-4 mins
7. Add lemon juice and mix well. Sprinkle more water if needed and cover and cook for another few mins.
8. Garnish with coriander leaves ( and with freshly grated coconut optionally) and serve hot with lemon.

Sunday, 27 September 2015

Khaman Idli - Lunch box series recipe #5

Well this is purely fusion that was created when thinking to make something different, attractive and tasty. Though the base recipe came to mind from white dhokala that my mom makes, this is much quicker version.
As this is fusion of instant khaman dhokala and idli, I named it Khaman Idli..and trust me your little ones will like it for sure in their lunch box.

1. 1/2 cup idli batter
2. 4 tbsp besan(gram flour)
3. 1/2 tsp Eno fruit salt
4. Salt to taste
5. 1/2 tsp sugar
6. Oil for greasing plate

For tampering:
1. 5-6 curry leaves
2. 2 tbsp oil
3. 1/2 tsp rai
4. 1/2 tsp jeera
5. 1/4 tsp turmeric powder
6. 1/4 tsp sugar
7. 1/2 tsp sesame seeds
8. 2-3 tbsp water


1. Mix idli batter and besan together. Use very litttle water if batter is too thick. Final batter should be just pouring consistency.
2. Add salt, sugar and Eno fruit salt and mix well. Keep aside for 5 mins
3. In a greased plate, pour the batter and steam it for 10-12 mins.
4. Once done, check with inserting knife. if it comes out clear, khaman idli is ready
5. Cut the steamed khaman idli into euqal traingular pieces
6. Heat the oil, add rai, jeera,  curry leaves, sesame seeds, turmeric powder and off the flame.
7. Carefully add 2-3 tbsp water to this tampering. Add sugar and mix well.
8. Spread the oil-water tampering on the steamed khaman idli plate.

Let it soak the water for while. Serve with tomato ketchup or green chutney

Thursday, 17 September 2015

Sev Khamani - Popular Surati farsan

Sev khamani is a popular Surati farsan item that can be enjoyed as side dish with any meal or just the on its own as snack at anytime.
As much the taste, the looks of dish attract me. The version I am going to show here is made from leftover Dhokala, but you can make it from freshly ground chana daal also. That one I will post some time later.
So today recipe is a very good use of leftover and same time it is super tasty. Try it and leave your comments for me, if you like it and otherwise also :-)

1. Around 8-10 leftover Dhokala. If you are using fresh Dhokala, let it cool to room temperature completely. (Instant Dhokala recipe here..)
2. 1/2 cup nylon sev/ Aloo bhujiya
3. 3 tbsp pomegranate seeds
4. 1/2 tsp  cumin seeds
5. 1/2 tsp rai
6. 2 tbsp oil
7. 1 tbsp chopped coriander
8. 1/2 tbsp sugar
9. 1/2 tbsp chopped green chilli
10. Salt to taste
11. Green chutney for garnish

1. Crumble Dokala and set aside. 
2. In a pan heat oil, add rai, cumin seeds and as it crackles add green chilli. Add crumbled dhokala and reduce flame.
3. Add salt, sugar, chopped coriander and mix well. Saute for 1-2 min and transfer in a bowl. Khamani is almost ready.
4. Spread sev/bhujia, pomegranate seeds on ready khamani. Garnish with green chutney.
Sev khamani is ready to be served!!

Saturday, 5 September 2015

Basundi - Janmashtami Prasad special

Looking for some easy yet tasty prasad recipe for Janmashtami? Janmashtami celebration is incomplete without Dudh (milk) and makhan(butter cream) sweets. So here is Bansundi recipe for you to try this Janmashtami.

1. 2 liters milk
2. 2 cup sugar (can add more based on your sweetness preference)
3. 1 teaspoon cardamom powder
4. a few strands of saffron
5. 2 tbsp cup finely chopped almonds and pistachios
6. 1/2 tsp nutmeg powder (optional) 

7. 1/4 cup kishmish

1. In a heavy bottom pan, boil the milk over medium flame. As milk comes to boil reduce the flame to low.
2. Let the milk boil slowly now and keep stirring and mix the layer of cream back in milk
3. Keep doing so until milk is about 3/4 in volume.
4. After about 15 minutes of boiling milk add the sugar and cardamom, continue to boil, until it is 3/4 in volume.
5. Turn off the heat. Add almonds, pistachios and nutmeg powder and mix well. As cools almost to room temperature add kishmish. (Adding when milk is hot may result in curdling)
Servers best when chilled 

Kitchen Gyan: You can make cardamom, almond, pistachios and nutmeg powder together and add. This will give more thickness to Basundi. 

Saturday, 22 August 2015

Raw Banana Tikki with Chole - Perfect snack for cloudy evening!!

Weather in Bangalore is super lazy these days..clouds all the time and rainy evenings.  I was craving for something chatpata yet hot and then due to month of Sravana, we don't consume onion-garlic. So I had lot many restrictions to start with :-)
Then I remembered of  the raw banana that I had stocked up in fridge..but what chatpata to make with hunt landed me to soaked cheek peas (chole). Who-la I had my ingredients for that hot chaat!! A
Come along to experience preparation  of Raw Banana Tikki with Chole - the hot chaat!!

For Tikki:
1. 1 big size raw banana
2. 2 medium size potato
3. 1/2 tbsp sugar
4. 1/2 tbsp chaat masala
5. Salt to taste
6. 2-3 tbsp Butter 

For Chole:
1. 1/2 cup chole/Kabuli chana soaked overnight
2. 1 medium size tomato
3. 1/2 tbsp ginger paste
4. 1/2 tsp turmeric powder
5. 1 tbsp red chilli powder
6. 1 tbsp chole masala
7. 1/2 tsp cumin seeds
8. Salt to taste
9. 2 tbsp oil

1. Sweet tamarind chutney
2. 2-3 tbsp Aloo Bhujiya or any sev
3. Chopped coriander for garnishing

For Tikki:
1. Boil raw banana and potato together for 2-3 whistles.
2. Once steam escapes, peel the banana and potato and mash together.
3. Add sugar, salt chaat masala and mix well.
4. Divide the mix into equal portions and roll into tikkies (No need of using bread crumbs or corn floor).
5. Heat tava and shallow fry tikkis using butter as needed till golden brown on both sides. Keep aside.

For Chole:
1. Add little salt and pressure cook soaked chole for 3-4 whistles.
2. Once steam escapes, gently crush chole (Don't mash completely).
3. Heat oil in pan and add cumin seeds. As they crackle add chopped tomato and ginger paste.
4. Cook till tomato softens. Add turmeric powder, red chilli powder, chole masala and salt. Cook till masala are roasted in oil and oil starts releasing.
5. Add cooked and crushed chole and mix well. Add water to adjust consistency. Boil it for few minutes. Turn off the flame.

Assembly & Serving:

In a deep plate, keep 2 tikkies at time, pour chole on it. Add some sweet tamarind chutney and aloo bhujiya/sev. Garnish with chopped coriander and server the steaming Raw Banana Tikki and Chole chaat!!

Saturday, 15 August 2015

Arcobaleno Pasta on skewers - rainbow pasta served on skewers

Came across the "Del Monte - Blog your way to Italy" contest on IndiBlogger recently and I was super excited as it was already on my mind to share my rainbow pasta - aka "Arcobaleno Pasta on skewers" !!

And it couldn't get any better than the "Cook, Blog, Fly" forum!!

Have you ever wondered how this humble Italian ingredient has occupied the Indian households..that pasta is one of the most favorites with our kids and that every mommy has almost invented a signature Pasta dish with her special "ingredients" which is hit with family and friends.

And when it comes to cooking, who better than the kids can give you the certificate of appreciation with that all full to all empty plate!!

Well so is my pasta dish which I am going to share here is surely hit with my kid..And I am sure that you all are also going to love it taste and its enjoy the preparation.
So as I said, when I learnt and applied to Del Monte - Blog your way to Italy contest, within a few days I received the surprise....
                 ...........That was Del Monte pasta delivered to me. I never imagined I was among the lucky 250!! Thank you Del Monte!!
Here is my packet of Del Monte Spirali !!

Well as the kitchenkatta tradition goes so far, I love to keep the ingredients list to simple one which are easily available in all households, so this recipe is no different than that. Lets get going...and fly Italy!!!

Cooking time: 45 mins including assembly


1. 2 bowl Del Monte Spirali pasta
2. 1 big size carrot, cubed
3. 1 big size tomato, cubed
4. Bunch of spinach, cleaned and washed
5. 1 bowl of yellow and red capsicum pieces
6. 1 bowl of purple cabbage pieces cut into squares
7. Cheese as needed
8. 5-6 tbsp olive oil or regular cooking oil
9. Slat per taste
10. 2 tbsp pasta seasoning
11. 5-6 cloves of garlic
12. Few fresh basil leaves
13. 10-12 bamboo skewers


1. Make carrot and tomato puree. You can add carrot and tomato in same mixer jar and puree it. No need to cooking carrot for pureeing. Keep aside

2. Similarly make spinach puree and keep aside. No need to blanch spinach. 
At later stage we are going to cook the puree. This gives more greener color.

3. Finely chop garlic cloves and keep aside.

4. In a deep pan, keep around 4-5 cups of water for boiling. 
Once water warm, add 1/2 tsp salt and 1/2 tbsp oil. As the water starts boiling, add Del Monte pasta and cook till pasts is cooked. Quickly drain the pasts with help of strainer and pour room temperature water all over it, so as to stop the cooking process and avoid pasts from becoming more soft.

5.In a pan heat 3 tbsp oil and add tomato,carrot puree. Cook the puree till is changes the raw color and becomes thick.

6. Add half portion of the cooked pasta, salt to taste, 1 tbsp seasoning and cook for another 1-2 mins till pasta is coated all over with the sauce.

7. Off the flame and grate cheese as needed over the pasta. Add chopped basil leaves. Keep aside.

8. Now to prepare green pasta, heat remaining oil in another pan and add spinach puree. Cook till it becomes thick.

9. Add garlic, salt and cook for another 1-2 min.

10. Add remaining portion of pasta, 1 tbsp seasoning and cook for another 1-2 mins till pasta is coated all over with the sauce. 

11. Off the flame and grate cheese as needed over the pasta. Keep aside


Gently insert a square of purple cabbage in a skewer, then few red pasta spirals, red/yellow capsicum, green pasta spirals in alternate or desired order.

Once a skewer is ready, keep it in a glass for easy handling. Similarly prepare more skewers. You can also add cheese cubes in between pasta spirals.

Server the pasts skewers along with red and green pasta in a bowl!!

Well before signing off, here is one more thing I liked about the Del Monte is its resealable pack which helps in easy storage of the pasta pack after use..
Kitchen Gyan: You can use any shape/variety of pasts like macaroni, fusilli, penne.


Sunday, 2 August 2015

Carrot & Spinach Idli - #Lunchbox series Post #4

Hello friends ..Next Lunchbox series recipe is here..Well this humble Idli, I have fallen in love with its versatility. From multi grain to this colorful Carrot & Spinach Idli, all are super hit with kids lunch boxes..Give it a try


For Idli batter:
1. 3 cups of idli rice
2. 1 cup urad daal
3. 1 tbsp fenugreek seeds/ methi dana

For making colored batter:
1. 2-3 carrots
2. Bunch of spinach

Salt as per taste

1. For idli batter, soak idli rice & fenugreek seeds together in water over night or 7-8 hours. Soak urad daal separately over night or 7-8 hours.
2. Grind the rice, fenugreek seeds and urad daal to a soft paste using very little water. Mix all together in circular motions using a long spoon. Paste should be of dropping consistency. Rest 7-8 hours for fermentation.
3. Once the batter is ready add salt and mix gently
4. Peel and cut carrot into pieces and grind to smooth paste. 
5. Grind spinach also to smooth paste separately.
6. Divide the idli batter into two parts and add carrot puree to one part and spinach puree to another and make orange and green mix ready
7. Make a idli mold/cooker ready. Now pour a ladle of green batter in each idli mold, little less to completely cover the mold. Now gently pour the orange batter in the center. Repeat for other idlis.
8. Steam for 10-12 minutes. Remove and serve hot or pack in lunch box

Kitchen Gyan: 
1. With 15th August around and everything turning tri-color, you can also make tri colur idlis with this batter by adding white batter in between green and orange ring!!
2. You can also use beetroot puree for pink color. And can create multiple layers by adding alternate color batter

Friday, 24 July 2015

Chatpata Chapati Chips - Leftover chapati crisps

Well this is the simplest recipe I would say..but then there is no compromise on taste..
Quick and Chatpata Chapati Chips are ready in few mins and takes no time to finish..
I am sure you will love to munch on these

2-3 leftover chapati. Fresh also can be used, but make sure they cooled to room temperature .
Oil for frying
Salt, red chilli powder, chat masala to tastes

- Cut each chapati in 8 equal parts
- Heat oil and deep fry till golden brown
- Drain on absorbent paper
- Sprinkle salt, red chilli powder, chat masala & mix well
Chatpata chapati chips are ready 

Saturday, 18 July 2015

Lal bhoplyache Gharge- Red pumpkin sweet poori - Lunch box series Post #3

Yet another healthy recipe for your kids lunch box. Lal bhopla or pumpkin poories are nutritious, yummy and what more they can easily be stored for couple of days outside fridge.
So try out this and don't forget to share in comments if your LOs liked it.

Ingredients :
- 1 cup red pumpkin cubes
- 1/2 cup jaggery
- 1/4 tbsp cardamom powder
- pinch of salt
- 2 cup whole wheat flour
- 2 tbsp fine rava
- Oil for frying

- Pressure cook pumpkin cubes for 2 whistles. Add very little water to cubes for cooking.
- Once ready, cool to room temperature.
- Smash the pumpkin cubes to make smooth paste.
- Add jaggery, cardamom powder, salt and mix well till jaggery dissolves.
- Now start adding wheat flour slowly and mix well. Add rava to this mix.
- Continue to add wheat flour only as much can be kneaded on pumpkin puree without any extra water.
- Knead a fine dough and divide into equal parts
- Roll into small poories. Keep slightly thicker than regular poori.
- Deep fry  poories in hot oil till golden brown. Pack in the lunch box with jam or just as bite size pieces.
Can be stored for 2-3 days also.
These are the bite size ones, cut with cookie cutters and then  deep fry!
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