Monday, September 27, 2010

Instant Coconut Chutney

  • 1 cup Dry Coconut
  • 4-5 Garlic cloves ( shredded)
  • 1/2 tsp Red chili powder
  • 1/4 tsp Coriander powder
  • 1/4 tsp Cumin seeds
  • Salt to taste.
Method: Mix all the above ingredients. Adjust the red chili powder and salt to your taste.
 This can stay for 1 or 2 days only. Serve with curd. OR you can also use this chutney in vada pav .

Tuesday, September 21, 2010

Zunka / Zunkad Vadi

Zunka or Zunkad Vadi and Bhakri are made for the meal or dinner.

  • 1 cup Besan (chick pea flour)
  • 1 Onion (finely chopped)
  • 2 Garlic pods (finely chopped)
  • 1 tsp Tamarind pulp
  • 1 tsp Jaggery (more or less)
  • 3-4 Green Chilies (finely chopped)
  • 1 tsp Cumin seeds
  • 1 tsp Mustard seeds
  • 1/2 tsp Turmeric powder
  • 1/4 tsp Hing / Asafetida
  • Few Curry leaves
  • Few bunches Coriander leaves (chopped)
  • 2-3 tsp Coconut (fresh & grated)
  • 1-2 tsp Sesame seeds
  • 2-3 TBsp Oil (+ some more)
  • Salt to taste
  • Water around 2 and 1/2 cups.
             Heat the nonstick sauce pan with oil, add cumin & mustard seeds. Allow them to splutter. Add onion, green chilies, garlic, curry leaves and fry till they turn light brwon and tender. Add tamarind juice , hing, turmeric powder & stir for few minutes. Add water , jaggery, salt , few coriander leaves and let to come to boil.

Now slowly add besan in batches to boiling water and stir continuous so there will be no lumps. Cook till this gravy thicken. Now zunka is ready.

Grease the plate with oil. Pour this thick zunka over the plate. Sprinkle sesame seeds, coriander leaves, coconut. Let it cool completely. Cut into desired shape.

Lovely combination with Bhakri / chapti/ Curd Rice.

  • If possible add bean with your left hand to boiling water and stir continuously with right hand so you can avoid max lumps here.
  • If the zunka turn too thin then add some more besan, or if too thick then add few drops of warm water.
  • If you don't want to add tamarind them omit that step. 
  • When the zunka starts to thicken make sure it don't stick to bottom. So keep on stir.

Now left over are even tastes good!!!
Just shallow fry on pan and have with Tea / Coffee.

Thursday, September 16, 2010

Stir fry Green Beans

 No onion & Garlic but very simple dish to have with roti/ rice.

  • 2 cups Green beans (chopped)
  • 1 cup fresh Coconut
  • 1/2 tsp Cumin seeds
  • 1/2 tsp Mustard seeds
  • 2 tsp Chana dal / yellow split chickpeas
  • 2 tsp Urad dal  / black gram
  • 2-3 Dry red chilies
  • Few Curry leaves
  • Few pinch of Hing /asafetida
  • 1 tsp Rasam powder / Garam Masala powder.
  • Salt to taste
  • Few Coriander leaves (chopped)
  • 2-3 tsp Oil.
        Heat the pan wit oil, add cumin seed, mustard seeds, curry leaves and allow them to splutter. Add chana dal, urad dal and fry for few minutes. Add coconut and fry for 1 minute or so. Add green beans , rasam powder, hing, salt and mix everything well. Add little water so that beans are cooked.
Let all the water evaporate.

Add coriander leaves and serve hot.

Sunday, September 12, 2010

Happy Ganesh Chaturti & Fried Modak

Wish you all a very Happy Ganesh Chathurthi and enjoy fried modak.


  • 3/4 cup Wheat flour
  • 1/4 cup Maida / All purpose flour
  • 1 tsp Rava (for crispiness)
  • A pinch of Salt
  • Oil for deep frying.
For Stuffing:
  • 1 cup Coconut (used fresh)
  • ½ cup Jaggery
  • 1 tsp Sesame seeds
  • 1 tsp Poppy seeds (optional)
  • ½ tsp Cardamom powder.
       In a bowl add wheat flour , all purpose flour, salt and make a dough. (almost like chapti dough but little stiff) Keep a side the dough at least for 1 hr or so.
         On a low heat roast the coconut, sesame seeds, poppy seeds and jaggery. Now the jaggery melts and  mix all ingredients well. Turn off the heat, add cardamom powder and mix it well.
         Now make a small balls of dough, roll into small puris(or desired size). Let is shape in circle, put a spoon full or more coconut stuffing and cover the dough to give modak shape.
Heat the oil, and deep fry these modak till they turn light brown color.

Enjoy the modak with ghee/tup. You can also see Steamed / ukadechi /kudisid Modak

Thursday, September 2, 2010

Varayche Tandul and Shengachi Amti/ Kadhi (Semo Rice and Peanut curry)

    This is made for the upvas.Its made with curd and peanuts. The sourness from the curd will bringout the nice flavor. As Shravana is here now..every one does upavas. but eating the sabudane kichdi every week is really boring. So this is another upavas / varth item to eat on those days.

  • 3/4 cup Curd
  • 1/4 cup Peanuts (dry roasted without skin)
  • 1-2 Green chilies
  • 1/2 tsp Cumin seeds
  • Sugar as required
  • Few Coriander leaves
  • Salt to taste.
For Tempering: 
  • 1 tsp Oil / Ghee
  • 1/4 tsp Cumin seeds.
    In a blender / mixie add all  above ingredients and make a fine watery paste. Add water if the curd is too thick. (the consistency like Kadhi).
Heat the pan with oil /ghee, add cumin seeds and allow them to splutter. Add above made peanut kadhi. Keep string occasionally. Adjust salt as per taste. 

Serve Shengachi amti / kadhi with ( cooked samo seeds) Variche Tandol/ Taredakki.

  • The Penut kadi is cooked on low heat. The chance of spoiling is very high as its made of curd. 
  • Adjust the peanuts more or less as per your liking.
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