Saturday, 20 November 2021

Poi ( mayalu, malabar spinach, basalle) leaves pakoda (no fry)

 Poi or मायाळू (malabar spinach, basalle) leaves pakoda are yummy addition to pakoda platters or evening tea time snack. I have prepared them without deep frying and they turn equally crispy and yummy.


1. 8-10 poi leaves

2. 3/4th cup besan

3. 1/2 tbsp turmeric powder

4. 1 tbsp red chili powder 

5. 1/2 tsp jeera

6. 1/2 tbsp coriander powder 

7. Salt to taste

8. 2- 3 tbsp oil 


1. Wash the poi leaves and pat dry them on kitchen towel and remove the water

2. In a deep bowl, add besan, turmeric powder, red chili powder, coriander powder, jeera, salt and mix well. Using water mix it to batter consistency 

3..Heat a flat tava or pan and drizzle it with little oil

4. Now take one leaf  at a time and dip in batter, with a spoon or hands make sure it is coated well on both sides

5. Place it on hot tava and roast till crisp on both sides. Drizzle little oil for both sides

6. Repeat for all leaves, you can also cook multiple at same times on in one batch on the tava

Enjoy you crispy, no fry pakoda with tomato ketchup or chutney of choice 

Kitchen Gyan: Poi or malabar spinach is also very easy to grow. So if you have a balcony or terrace with few ours of direct sunlight, plant some thick stems from your store bought malabar spinach. Just insert the stems deep inside soil, with few inches on top and keep it outdoors. Water regularly. Within few days you will see new leaves growing on the stems. Enjoy your own grown poi leaves now!! 

Monday, 13 September 2021

Pumpkin flower pakoda

 Pumpkin flowers are bright yellow-orange is color. Male flowers appear much before female flowers with fruit. These flowers have sweet taste and smell like pumpkin. They are rich in vitamin B6 and A. You can add them to salads, or if you really have many, it can be made into stir fry. 

I am getting 1-2 daily and collected them to make these yummy pakoda.


1. 5-6 pumpkin flowers 

2. 1/2 cup besan

3. 1/2 tbsp jeera

4. 1 tbsp red chili powder 

5. 1/2 tbsp turmeric powder 

6. 1/2 tbsp coriander powder 

7. salt to taste

8. oil for deep frying 

9. water as needed to make batter 


1. Clean the pumpkin flowers by removing the stem and center part of it which will be hard. Be very gentle with handling 

2. In a bowl, mix besan, salt, red chili powder, turmeric powder, coriander powder, jeera and mix well

3. Add little water at a time and make batter of slightly runny consistency like pakoda batter 

4. Heat oil in a deep pan

5. Dip each pumpkin flower in batter and cover it on all sides and drop it in the hot oil 

6. Fry the pakoda till crisp on all sides 

Alternatively you can also shallow fry them on both sides till crisp. They look flatten that way, but taste equally yummy.

Repeat for each flower.

Serve yummy pumpkin flowers pakoda with a hot cup of tea!

Try it as soon you get your hands on these flowers and you will agree how tasty they are!!

Sunday, 4 July 2021

Raw Mango Chutney (कैरीची चटणी )

 This tangy chutney can be made in just 10 mins and makes a great side with any meal. You can also use this as dip with chips.


1. 2 raw mango ( prefer totapuri mangoes which are naturally not too sour, so as to avoid too much jaggery)

2. 3/4 th cup grated jaggery (adjust as per your preference of sweetness, I prefer this chutney on sweeter side)

3. 1/2 tsp jeera

4. 1 tbsp red chili powder 

5. Salt per taste 

6. Pinch of black slat


1. Peel the raw mangoes and cut in pieces 

2. In a steel pan, add the raw mango pieces and little water to cover the mango pieces. Cover and cook till it turn soft,  transparent and water evaporates,. Cool it completely 

3. Transfer cooked mangoes to mixer jar, add jaggery, jeera, red chili powder, salt & black salt and turn to smooth paste 

Tangy, sweet and sour raw mango chutney is ready. Can be stored in fridge for a week.

Saturday, 24 April 2021

Rice Fara - steamed rice flour snack


1. 2 cup rice flour

2. 1/4 th cup green peas

3. 1/2 tbsp green chilli paste

4. 1/2 tbsp ginger paste

5. 2 tbsp fresh coriander chopped 

6. 1/2 tbsp turmeric powder 

7. 4 tbsp oil

8. 1/2 tbsp rai

9. 1/2 tbsp jeera

10. 1 tbsp sesame seeds

11. 1/2 tbsp sugar

12. few curry leaves 

13.1 tbsp lemon juice 

14  Salt to taste 


1. Roughly crush green peas. Do not make it to paste

2. In a bowl, mix rice flour, crushed green peas, green chili paste, ginger paste, turmeric powder and salt 

3. Add little water at a time and make stiff dough. Divide it into equal parts and roll into cylindrical fara with help of greased palms

4. Apply oil to steamer plate. Add water to steamer. Place the fara on steamer plate and steam it for 15 mins on medium flame. You can check if fara is cooked by checking it change color to translucent.

5. Once steamed, keep them aside. Heat oil in deep pan, add rai, meera, curry leaves, sesame seeds. Add cooked fafa and fry then till slightly crispy outside. Turn off the flame. Add sugar, lemon juice, chopped coriander and mix well.

Serve steaming hot fara with tomato ketchup or green chutney.

Saturday, 30 January 2021

Easy 3 Ingredients Strawberry Jam

 This is my most favourite strawberry recipe to make in season. It's east, quick and makes great jam for you bread, paratha etc. Bonus, no artificial color, no preservatives!


1. 7-8 fresh, fully ripe strawberries 

2. 2 cup sugar

3. 1 tbsp lemon juice


1. Wash and dry strawberries and cut into pieces

2. In mixer make smooth paste of strawberries. Do not add any water

3. Transfer strawberry puree in heavy bottomed pan and mix sugar. Mix well

4. Cook this mix on medium flame, continuously stirring 

5. After around 6-7 mins, you can check the jam consistency by dropping a cooked mix on clean plate. Rotate the plate and if the jam drop stays in place, with very little flow to it, jam is ready. If it is running, then cook for few more minutes and again do the drop test. If overcooked, jam will become hard on cooling.

Below is how it looks in drop test.

This below picture is just after turning flame.

6. If drop test is successful, add lemon juice and mix well. Lemon juice avoids crystaling of sugar and also acts as natural preservative 

7. Off the flame. Your jam at this point might appear thin and loose, but it will settle after cooling. Once it is luke warm, transfer to clean glass jar and let it cool fully before placing lid.

Enjoy your fresh, homemade Strawberry jam! You can keep it outside fridge easily for around 1-1.5 month. For longer you can store in fridge.

Kitchen Gyan: Make is small batches so till you get exact idea of when to turning off heat gives consistency of jam that you prefer. 


Saturday, 16 January 2021

Turichya Danyache Pithale ( तुरीच्या दाण्याचं पिठलं) - Side dish made with fresh Toor/arhar/pegion pea seeds

 This is a seasonal dish as we get fresh or green Toor/arhar/pegion pea pods/beans in winter. This side dish is very tasteful and goes well with steaming hot phulka or bhakari. Give it a try and I am sure you will love it!


1. Green toor seeds 1 big bowl (I had deseeded almost 500gm toor pods/beans)

2. One large onion, finely chopped 

3. 4-5 cloves of garlic, chopped 

4. 1 green chilli, finely chopped 

5. Fresh coriander for garnishing 

6. 4 tbsp oil

7. 1/2 tbsp turmeric powder 

8. 2 tbsp red chili powder 

9. 1/4 tbsp mustard seeds

10. Salt to taste 


1. Finely grind the toor seeds and green chilli together using mixture grinder. Grind it raw.

2. In a pan heat oil, add mustard seeds and let it crackle 

3. Add chopped onion and fry till translucent

4. Add chopped garlic and let it fry for 1-2 min.

5. Add the ground toor seeds and chili paste. Mix well and cook till the mixture starts changing color. If it is too dry, add  1-2 tbsp water. Cover and cook for few mins.

6. Add turmeric powder, red chili powder and salt and mix well. Cook till oil starts separating 

Off the flame and garnish with fresh coriander. Serve hot as side dish for lunch or dinner with Phulka, Bhakari or chapati.

While serving you can add ground nut oil on top. 

Monday, 11 January 2021

Pumpkin Almond Soup

Easy and soothing for cold winter days, this soup surely will excite your  taste buds. You can have this healthy soup in dinner or even to start your day.


1. 1 cup red pumpkin pieces

2. 6-8 almonds soaked overnight 

3. 3-4 garlic cloves 

4. 1/4th cup fresh cream

5. Salt to taste 

6. Freshly crushed black pepper to taste


1. Heat 1 cup water and add pumpkin pieces, peeled almonds and garlic cloves. Cover and cook till the pumpkin is soft and mushy 

2. Turn off the heat and slightly cool pumpkin mix

3. With a hand blender or mixer make smooth puree of the cooked pumpkin, almond and garlic 

4. Add salt, add water to adjust consistency. Cook the soup till it slightly thickens. Turn off flame and add fresh cream and mix well

5. Sprinkle some freshly ground black pepper and serve hot!

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