Saturday, April 28, 2012

Crispy Bitter Gourd/Karela/Pavakkai Chips

I am not a big fan of bitter gourd, but trust me this method of frying changed my opinion, and I kept on munching one by one. It was tasty, crispy and with less of bitterness, and most importantly no soaking/Marinating time. What are you waiting for ??? Try it out immediately, you will for sure love this  :-)

Tuesday, April 24, 2012

Easy Salsa Dip

Here is an easy salsa dip for you all to try. You can have this with chips, pappad, veggie bean tortillas, toasted bread ect.... Here goes the recipe 

Saturday, April 21, 2012


             Check out the updated picture and try out the yummy pizza right away :-)                      

Wednesday, April 18, 2012


Khandvi is basically a Gujarathi dish, it is also called Suralichi wadi in Maharashtra,its like a savory swiss roll. It's an extremely popular indian snack, made from chick pea flour, with spices and yogurt. Its very soft and healthy too, as a very little oil is used. So all those of you who have been intimidated by this recipe before, read on and discover the easy recipe for the best Khandvi, aka Suralichi Wadi :-)

Ingredients : 

Besan / Gram/Chick Pea Flour - 3/4 Cup
Sour beaten thick yogurt/Curd - 1 Cup
Water - 1 Cup
Ginger Chili paste - 3/4 Teaspoon (Adjust according to spice need)
Turmeric Powder - 1/4 Teaspoon
Asafoetida/Heeng - 1/4 Teaspoon
Salt - As per taste.

To Temper :

Mustard Seeds -1/4 Teaspoon
Asafoetida - 1/4 Teaspoon

Method :

In a mixing bowl, add gram flour, beaten thick curd, water, ginger chili paste, turmeric powder, asafoetida, salt and mix well using a whisk, mix well, without any lumps.

Heat a thick bottomed pan and pour the mixture, and stir continuously, in medium flame, (make sure no lumps are formed ) until it forms a thick consistency, you need to check the correct consistency by taking a small spoonful mixture and spread evenly as thin as possible over the back of a plate, allow it to cool for some time. Now try taking out the portion you have spread over the plate, if it comes out without sticking in the plate, then thats the right consistency. Switch off the flame, and quickly spread a thin layer (as thin as possible, i.e like paper), over the back side of the plate, repeat the process for the rest of mixture using different plates.

Now allow the mixture spread over the plates to cool down. Cut in to 2" inch wide strips, and carefully roll it tight, repeat for all the plates. Place the rolled khandvi's in a serving dish.  You can set in refrigerator till its time to serve.

Heat oil in a pan, add mustard seeds and allow it to splutter, add asafoetida, and pour over the khandvi's. sprinkle chopped coriander leaves. Tasty soft khandvi's are ready to be served with Green Chutney.

Variation :

You can add grated fresh coconut shavings on top off khandvi's while serving
Roasted Sesame seeds can be added on top off khandvi's while serving for a nutty feeling while eating khandvi's. 

Monday, April 16, 2012


Ingredients :

Broccoli - 1 Small Flower
Onion - 1/2 No (Medium Size)
Garlic - 2 pearls.
Pepper - As required
Salt - As per taste
Butter - 2 Teaspoon
Maida/All Purpose Flour - 2 Teaspoon
Milk - 1/2 Cup
Olive Oil - 1 Teaspoon

Method :

Cut the broccoli into small florets and put them in to warm water with salt, so that the worms or insects if any will come outside.

Heat olive oil, and butter in a pan, add onions and garlic saute with a pinch of salt, until translucent, now add maida to it and saute for a minute, then add the broccoli pieces, add enough water and cook covered until it is done. Now pass through a sieve and reserve the stock, and puree the solids (cooked onion, garlic, and broccoli pieces) in a blender. Now in a pan, add the stock, milk, and puree (adjust the consistency with water) and bring to a boil, now add salt, and pepper powder accordingly. For garnishing you can add sliced almonds to it. Serve hot with toasted bread or soup sticks. 

Variation :

You can add a small tomato chopped in to pieces along with onions and garlic, for a little tangy taste.

Thursday, April 12, 2012

Carrot Kheer (In a Jiffy)

Ingredients :

Carrot - 2 Table Spoon (Finely Grated)
Milk - 1 Cup
Sugar - 3 Table Spoon or (Adjust accordingly)
Cardamom / Elachi powder - 1/4 Teaspoon
Saffron (mix with a teaspoon of milk) - A Pinch (Optional) 
Ghee (Clarified butter) - 3 Teaspoon
Cashews / Badam / Pista - for garnishing.

Method :

Heat pan, add ghee  and fry cashews till golden brown, and take out the cashews and keep it aside. In the same pan and carrot (Grated), saute in medium flame for about 2 to 3 minutes, now add milk and sugar and bring it to a boil, and simmer for 5 minutes. Add cardamom powder, saffron and mix well. Enjoy the Kheer hot or cold :-)

Notes :

In my opinion the kheer tastes good even more .... when served chilled :-)

Monday, April 9, 2012

CORN POLENTA (coarse-ground cornmeal) UPMA

Ingredients :

Corn Polenta ( Coarse - ground Corn meal) - 1 Cup
Onion - 1 No (Sliced)
Tomato - 2 Nos. (Medium Sized) (Chopped)
Garlic - 2 Pearls (Finley sliced)
Green Chilies - 2 or 3 Nos.
Ginger - 1 Teaspoon (Finely Chopped) 
Asafoetida - A Pinch
Oil - 2 Table Spoon
Mustard Seeds - 1/2 Teaspoon
Urad Dal - 1 Teaspoon
Coriander Leaves - 1 Table Spoon
Curry Leaves - 4 or 5 Leaves.
Lime juice - 1 Teaspoon (Optional)

Method :

Dry roast corn polenta and keep aside. Heat oil in a pan, add mustards seeds, urad dal, then add sliced onion, garlic, ginger and saute with a pinch of salt for 2 minutes now add tomatoes and green chilies add asafoetida, and add 3 Cups of water, required salt and bring it to a boil, now add roasted corn polenta, mix well, and cook covered until its done. Lastly add lime juice, coriander leaves, curry leaves and mix well. Tasty corn polenta puma is ready. Serve with any chutney.

Notes :

Sometimes, you may need extra water than mentioned for the corn polenta to cook completely so keep some hot water in reserve, add if you need it.

Variation :

You can add finely chopped veggies of your choice :-)

Saturday, April 7, 2012

Schezwan Sauce

For all Spice lover's here is an easy spicy dipping sauce :-)

Whole Dry red chilies - 15 Nos
Garlic - 2 Table Spoon (Finely Chopped)
White vinegar - 6 Table Spoon
Sugar - 2 Teaspoon
Sesame Oil - 2 Table Spoon
Salt - As per taste.

Method :
Soak the whole red chilies in warm water for about half an hour, drain the water from it.
Now in a blender, add red chilies, garlic, vinegar, sugar, salt and grind it to a smooth paste and keep it aside.
Now heat sesame oil to smoking point, and pour over the chili-garlic paste. Mix well. Allow it to cool, and store refrigerated in an air-tight container. Use as a dipping sauce.

Wednesday, April 4, 2012

Zesty Mango Rice

Ingredients :

Raw Rice - 1 cup
Turmeric powder - 1/4 Teaspoon
Ghee - 2 Teaspoon
Salt - As per taste

To Saute and grind :

Grated Raw Mango (Sour tasting) - 1/2 cup
Green chilies - 5 Nos
Garlic - 3 Pearls
Grated Coconut - 1 Table Spoon
Coriander Leaves - 1 Teaspoon (Finely Chopped)
Asafoetida - A Pinch
Oil - 2 Teaspoon

To Temper :

Mustard Seeds - 1/2 Teaspoon
Urad Dal - 1 Teaspoon
Curry leaves - 4 or 5 leaves
Oil - 2 Teaspoon

Method :

Cook rice with enough water, salt and turmeric powder. Heat oil in a pan, add green chilies, garlic, grated coconut, asafetida and sauté for 2 minutes, then add grated mango. Again sauté for 3 more minutes, allow it cool and grind it to a coarse paste. Again heat oil in a pan, add mustard seeds, urad dal, add ground paste, ghee, curry leaves , lastly add cooked rice, and mix well. Tangy and Flavorful rice is ready to eat. You can serve this hot or cold :-)

Monday, April 2, 2012

Aapam with Thengaipal / Coconut Milk

Ingredients :

For making Aapam :

Idly rice / Puzhungal arusi / Boiled rice - 1 Cup
Raw Rice - 1 Cup
Urad Dal - 1/4 Cup
Fenugreek Seeds - 1/2 Teaspoon
Salt - As per taste

For making Coconut milk / Thengaipal :

Grated coconut - 1/2 Cup / Store bought coconut milk 150 ml.
Jaggery/Sugar - As per taste
Cardamom powder - 2 Pinch.

Method :

How to extract Coconut milk / Thengaipal : 

Grind the grated coconut / coconut shavings  to a fine paste. Using the hands, squeeze out the water and keep aside. If necessary add little more water and grind them in the blender again. Adjust the thickness accordingly. Repeat the same by squeezing out the water, now add jaggery/Sugar to taste and finally add the cardamom powder. 

How to make Aapam :

Soak together raw rice, boiled rice, urad dal, fenugreek seeds, for about 2 and half hours. Then grind it to a fine smooth paste using a blender. Transfer the ground batter to a bowl. Now add required salt and allow it to ferment for about 18 to 20 hours minimum. Meanwhile take out some 3 Teaspoons of ground batter, pour some 200 ml of water and mix well, and keep this mixture/liquid in fridge.
After 20 hours, when you want to make Aappam, take out the liquid / mixture from the fridge, transfer it to a pan and keep it in medium flame and stir well, so that it becomes thick like a porridge consistency, then add this directly to the fermented batter.

Now take a deep curved pan/ Aapam kadai and wipe it with a cloth, which is dipped in oil.
Pour a laddle full of batter in the centre of the hot pan. Lift the pan from the fire and tilt it in circular motion, so that the batter coats well in the sides, the centre part must be thicker than the sides. Close it with a lid, and allow it to cook in medium flame for about 2 to 3 minutes. Do not turn it. Cook only one side. open the lid, when there is no uncooked batter, remove it carefully with a flat laddle.

Spongy soft aapam is ready to be served with thengaipal.

Sunday, April 1, 2012

Pakode wali Kadhi

Ingredients :

For Pakodi's :

Gram Flour/Chick Pea Flour - 1 Cup
Onion - 1 No. (Medium Size)
Chili Powder - 1/2 Teaspoon
Ginger - 1/2 Teaspoon (Finely Chopped)
Salt - As per taste
Asafoetida - A Pinch
Turmeric - 1/4 Teaspoon
Oil - For Deep frying.

For Kadhi :

Curd/Plain Yogurt - 2 Cups
Gram Flour / Chick Pea flour - 2 Table spoon
Turmeric Powder - 1/4 Teaspoon
Salt - As per taste

For Tempering :

Whole Red chili - 2 No's
Coriander Seeds - 1/2 Teaspoon
Fenugreek / Methi Seeds - 1/4 Teaspoon
Grated Ginger - 2 Teaspoon
Curry leaves - 4 to 6 Leaves
Chili powder - 1/2 Teaspoon
Oil - 2 Table spoon

Method :

For making Pakodi's :

Heat oil in a kadai, meanwhile in a mixing bowl mix all the ingredients and sprinkle water little by little and make a smooth dough, drop these mixture little by little and fry until it turns golden brown. Drain on a absorbent paper, and keep aside.

For Making kadhi :

Mix Curd/Yogurt, gram flour, and turmeric powder, salt and 2 cups of water till smooth and lumps free. Bring it to a boil. Now heat oil in a pan, add red chili's, coriander seeds, fenugreek seeds, ginger, and fry for about 1 to 2 minutes, lastly add chili powder and curry leaves, give a quick stir Keep aside. (Make sure you don't burn the chili powder)
Pour the tempering over the kadhi, lower the flame and simmer for 10 to 12 minutes. Keep aside.

How to proceed :
Re-heat the kadhi and bring to a boil, lower the flame. Drop the pakodis into the simmering kadhi and cook for a few minutes. Serve Hot
Related Posts Plugin for WordPress, Blogger...