Friday, January 30, 2009



  • 1 cup Bendi/ Okra (chopped)
  • 1 Onion (chopped)
  • 4 cup Peanut Powder
  • 1 tsp Cumin seeds
  • 1 tsp Mustard seeds
  • 1/4 tsp turmeric powder
  • 1 tsp Red Chili powder (more or less as per taste)
  • ½ tsp Garam Masala powder
  • 1 Tbs Oil
  • Salt to taste
  • Coriander leaves (chopped)


Heat the pan and fry these okra with little oil or curds till they get brown and non sticky. Heat the pan with oil, add cumin, mustard seeds let them splutter. Add onion and fry for 4-5 minutes or till they get tender/ change in color. Once they are ready add fried bhendi /okra , peanut powder and roast everything on medium heat for 3-4 minutes. Add turmeric powder, red chili powder, garama masala powder, salt and mix it well. Add 1/2 Now sprinkle water and cook for 3-5 minutes or more till and bhendi get tender. Garnish with chopped coriander leaves.

Serve hot with Chapati.

Wednesday, January 28, 2009

Bread Upama


  • 8 to 10 Bread slice
  • 1 Onion (chopped)
  • 3 to 4 Green Chillies
  • 1/2 tbs mustard seeds
  • 1/2 tsp cumin seeds
  • 1/2 tsp urad daal
  • 1/2 tsp Termeric powder
  • 3 tbs of oil
  • Curry leaves
  • Coriander for garnish
  • Salt to taste.

Cut the bread slices into small small chunks. In a pan heat the oil add asafoetida, mustard seeds, cumin let them pop up. Add curry leaves, urad daal, onions and green chillies. let them cook for 2 to 3 mints or onion to change their color. now add termeric powder .after 2 mints add bread chunks. turn off the heat and mix it well.

Serve hot.

Friday, January 23, 2009

Sol/ Kokum Kadi/ Amsol


  • 3-4 Sol / Kokum (used dry)
  • 1-2 Garlic cloves
  • 1 Cup Coconut Milk
  • Coriander leaves (chopped)
  • Salt to taste.


Soak the Sol or kokum in water at least 6-8 hrs or overnight. In a mixture add soaked sol/ kokum, coconut milk, garlic, salt and blend it. It will turn into a pinkish color and strain with a strainer. Garnish with Coriander leaves.

Serve cold.

Tuesday, January 20, 2009

Sabudane ke Vade


  • 1 cup Sabhudane (sago)
  • 2 Potato (boiled and mashed)
  • 1 tsp of Cumin (or cumin powder)
  • 2-3 Green chillies (or red chilly powder)
  • 2 tps of powder Ground nut
  • Coriander chopped
  • Salt to taste
  • Oil to fry.


Soak the sabudane over night (it needs at least 5 hrs). In bowl put this sabudane and add mashed potato, chopped green chilly , cumin/ jeera , ground nut powder and salt. Mix everything very well.Make shapes u want and keep aside for 10-12 minutes . Heat the frying pan with oil and deep fry them in hot oil. Fry both the side till golden brown and crispy outside.

Serve hot.

Note: For upavas don't add coriander leaves.

Saturday, January 17, 2009

Green Brinjal Sabji

  • 5-6 Green Brinjal / green eggplants (cut into long slice)
  • 1 Onion (chopped)
  • ¼ cup Peanut (coursed/ powder)
  • ¼ cup fresh Coconut
  • 1 Tbsp Oil
  • ½ tsp Cumin seeds
  • 1 tsp Red Chili powder (less or more as per taste)
  • ¼ tsp Turmeric powder
  • ½ tsp Garam masala
  • Curry Leaves (optional)
  • Salt to taste.
  • Coriander Leaves (chopped)


Heat the pan with oil, add cumin and curry leaves and let them splutter. Add onion, brinjal and fry till it get golden color. Add peanut, coconut, red chili powder, turmeric, garama masala and fry for 2-3 minutes. Add salt and little water so that brijal gets tender. Once they are ready garnish with coriander.

Variation: Heat the pan with a 1 tsp oil, fry onion, 4-5 Green chilies, peanuts, cumin seeds. Add red chili powder, garma masala powder, turmeric powder, salt and fry for 2 minutes. Grind this paste with little water. Heat the pan with oil, add curry leaves, grinded paste and fry for 2 minutes. Add eggplants and cook till tender.

Serve with Jawar Rotii/ Chapati

Wednesday, January 14, 2009

Aloo Matar

  • 3 Potatoes (peeled and cut)
  • 1 cut Peas (frozen)
  • 1 Tomato (chopped)
  • 1 Onion (chopped)
  • 1 tsp Ginger & Garlic Paste (optional)
  • 1 tsp Cumin seeds
  • 1 tsp Mustard seeds
  • 1 1/2 tsp Red Chili powder
  • 1/2 tsp Garam maslal powder
  • 1/4 tsp Termeric powder
  • 2 Tbsp Oil
  • Salt to taste
  • Coriander leaves for garnish


In a large pan heat the oil, add cumin seeds, mustard seeds and let them splutter. Add onion, ginger & garlic paste fry till they get tender. Add potatoes, peas,tomatoes and mix it will and fry for 3-4 minutes. Add salt, garm masla powder, termeric powder and mix it. Add some water and cook for 10-15 minutes or till potatoes get tender. Garnish with coriander .

Serve hot with Chapati/ Pulka

Note: Boiled potatoes can be used instead of raw potatoes.

Monday, January 12, 2009

Groundnut /Shenga Chuntey

  • 1 cup Ground nuts
  • 2-3 Garlic gloves
  • 1 to 2 tsp Cumin seeds
  • 1-2 tsp Red chili powder
  • ¼ tsp turmeric powder
  • Curry Leaves
  • Salt to taste.


Heat the pan and roast the ground nuts.(you can leave ground nut skin also) In a grinder add these roasted groundnuts, garlic cloves, cumin seeds, curry leaves, red chili powder turmeric powder and salt and make a coarse powder.

Can be stored in a container for 8-10 days.

Serve with Rotti/ Chapti/ Rice/Bread

Hash Potatoes/ Crispy Hash Potatoes

  • 2 Potatoes
  • 3 Tbsp Olive / Canola oil
  • Salt to taste
  • Black Pepper powder


Peel the sink of potatoes and grate. Heat 3 Tbsp of oil in a large frying pan on medium high heat. Squeeze out as much moisture as you can from the grated potatoes.(use paper towels to squeeze out.) Heat the pan heats up to the point of shimmering, but not smoking, add the grated potatoes, spreading them out along the bottom of the pan. Pat them with the help of fork.The potatoes should not be too thick in any one place, not more than a half inch thick.(other wise it will not be cooked and crispy ) Sprinkle some salt and pepper on the potatoes.

After a few minutes, lift up one edge of the potatoes and see how done they are. If they have fried to a golden brown they are ready to flip. Use a large spatula to flip the potatoes over all at once, or divide the large potato cake into halves or quarters and flip. Cook until they are golden brown on the bottom.

Serve Hot.

Saturday, January 10, 2009

Masala Chai/ Tea


  • 1 cup water
  • 1/4 cup milk
  • Sugar to taste
  • 2 teaspoons black tea leaves (any Assam Tea)
  • 2 green cardamom pods
  • 1/4 teaspoon fennel seeds
  • 1-2 sticks of Cinnamon
  • Fresh ginger
  • 2-3 whole black peppercorns
  • Lemon Grass (optional)

Or Tea masala (a mixture of spices)( MDH and Everest brands).


Heat water and milk in a heavy bottomed pan. add fresh ginger,a few pods of green cardamom, cinnamon stick, fennel seeds, peppercorns and/or cinnamon. When the milk / water mixture boils, add loose black tea. Turn off the heat minutes. Pour into a cup through a sieve and add sugar as required.

Poha /Avalakki


  • 2 cups Flatten Rice (thin) (poha /avalakki)
  • 1 Onion (chopped)
  • ½ tsp Mustard seeds
  • ½ tsp Cumin Seeds
  • Curry leaves
  • ¼ tsp Termeric powder
  • A pinch of Asafoetida (Hing)
  • 3-4 Green Chilies (chopped)
  • ½ tsp Urad dal
  • 2 tsp Peanuts (optional)
  • 2-3 Tbsp Oil
  • Salt to taste
  • ¼ tsp Sugar (optional)
  • Coriander leaves (finely chopped)
  • Lemon juice
  • Sev for topping
  • Coconut (optional)

Method: Soak the poha for 5 mins then drain Heat the pan with oil add cumin seeds, mustard and let them splutter. Add green chilies, onion, urad dal, peanuts and a pinch of asafoetida, curry leaves and fry till they get tender. Add turmeric powder, soaked flatted rice, salt, sugar and mix it well. Turn off the heat and close the lead and leave for 5 minutes. Garnish with coriander leaves, sev, coconut and squeeze some lime juice.

Serve Hot with Chai/ Tea

Thursday, January 8, 2009

Chesee Pasta

  • 1 pack Pasta (used shell shaped)
  • 2 Tomatoes (chopped)
  • 2-3 Shallots (sliced thinly)
  • 2 Garlic cloves (chopped)
  • 2 Tbsp Olive oil
  • ½ tsp Red chili flakes
  • Salt and Black Pepper powder as per taste
  • Parsley leaves (chopped)
  • Cheese as per your liking (used Parmesan)
Cook the pasta as per the instructions given on the box and save some pasta water. Heat (medium heat ) the pan with olive oil, add garlic, red chili flakes and fry for 2 minutes. Add shallots and fry till it turn bit tender. Add tomatoes, black pepper, salt and cook for 6-7 minutes or til all the tomatoes.shallots are cooked. Add the cooked pasta and some pasta water and mix it gently. Cook for 2 minutes or so that all the pasta is mixed well. Add parsley and cheese.

Serve hot.

Variation: Can add some veggies, peas, corn.

Wednesday, January 7, 2009

Radish / Muli Parata


For Dough

  • 3 cups Wheat flour

  • 1 cup All purpose flour (maida)

  • ½ ts[ Sugar

  • 1 ½ Cups Milk

  • Salt to taste

For Filling:

  • 4 Cups Radish/ Muli/ Mulangi (grated)

  • 4 Tbsp Butter/ Ghee

  • 1 Onion (finely chopped)

  • ½ tsp Ginger paste

  • ½ Cumin powder

  • 1 tsp dry Mango powder (optional)

  • Salt to taste

  • Coriander leaves (optional)Butter/ ghee for shallow fry

Sift the flour, add sugar, salt and knead a soft dough by adding milk. Keep it a side for 30-40 minutes.
Peel and great the radish. Sprinkle salt on it and keep it for 10 minutes. After 10 minutes squeeze out all the water from radish/ muli. Heat the pan with ghee, add ginger paste, onion and fry till onion get tender. Add mango powder, cumin powder, salt , coriander leaves and fry for 3-5 minutes. Let it cool.
Roll chapattis 12-15 cms in diameter and spread a little filling over on chapatti. dab the edges with Water and cover with another chapatti. Press the edges with a fork to seal. (optonal) or just seal. Shallow fry these parata both the side with ghee or oil.

Serve with Bundi Raita.

Monday, January 5, 2009

Basic Pizza Dough


  • 1 Cup All Purpose flour
  • 1/2 Cup Wheat Flour
  • 1 tsp Salt
  • 1 Tbsp Yest
  • 1/2 tsp Sugar
  • 1 cup Warm Water
  • 1 Tbsp Olive oil
  • 1 tsp Corn meal


In large bowl put all purpose flour, wheat flour, salt. In a 1 cup warm water add yeast and sugar and leave for 5 minutes. After five minutes add yeast to flour mix and knead it well with water. Olive oil for 5 -10 minutes till its soft dough

Grease the large bowl with olive oil and place this dough. Put some olive oil on the dough also. Let it sit for 2-3 hrs.

After 3 hrs punch the dough and keep for another 1/2 hr. so that dough releases air bubble.

Knead well the dough by dusting some flour.

Now roll the dough on the floured surface. Now put some oil on baking sheet/ tray and put this rolled dough and also brush olive oil on the dough. Let it rest for for 10-12 minutes. Sprinkle some corn meal at the edges and on the rolled dough.

Put the Sauce and toppings as Ur liking. ( olives, mozzarella cheese, mushrooms, bell peppers, onions)


Corn meal helps to get nice crust.

Leftover pizza can be stored in fridge for 2-3 days. For Best Pizza Dough and crust make the pizza dough 1 day before and let it be in the fridge over nite. Before baking leave the dough outside for 30 minutes.

Thin Curst Cheese Pizza

Click here for : Basic Pizza Dough
For Thin Curst i have added 2 tsp of Corn meal while rolling the dough. I have used ready made Sauce(tomoto, garlic,onion and basil). Use room tempreture Mozrella Cheese.
Cut into squre/ trangle shape.
Serve hot.

Note: By using corn meal it hels to get nice curst. I have rolled the dough as thin as possible. Bake at 450 F for 18-20 minutes ortill all cheese melts and you get nice curst.

Thursday, January 1, 2009

Bundi Raita


  • 1 cup Bundi (store bought)

  • 1 1/2 cup Yogurt

  • 1/2 tsp Red Chili powder

  • 1/2 Cumin powder

  • Salt to taste

  • Coriander leaves (chopped)


Soak the dry bundi into a luke warm water for 10-12 minutes (or till tey get soft). Beat the yogurt in the bowl. Add soaked bundi , chili powder, cumin powder,salt and mix it well. Garnish with coriander leaves.

Serve cold with Parata / Chapati.

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