Monday, December 27, 2010

Peas / Matar Paratha

For outer cover:
  • 1 1/2 cup Whole wheat flour (chapati atta)
  • Salt to taste
  • 1-2 tsp oil
  • Water to knead the dough
For stuffing:
  • 1 cup Green peas (frozen ready to use)
  • 1 tsp Ginger and garlic paste
  • 1 tsp Cumin powder
  • 1 tsp Coriander powder
  • 1 1/2 tsp Red chili powder
  • Salt to taste
  • Few coriander leaves.
       In bowl add all the dough ingredients and knead and keep it side for 1 hour or so. Mean while unfroze the green peas and mash them.
Heat the pan with oil,  ginger garlic paste, mashed green peas cumin powder ,coriander powder, red chili powder, salt and coriander leaves and roast everything well.Once its done let it cool off.
Divide the dough into small lemon size balls and roll them on floured surface. Place the stuffing and close the edges. Again roll till the desired size.
Heat the tava / griddle and rost the peas partha with oil /ghee

Monday, December 20, 2010

Open Tomato Cheese Toast

Open Tomato Cheese Toast filling and quick to make.

  • 4 Slice of breads
  • 1/4 cup Green chutney
  • 1 big Tomato sliced
  • 1/4 cup cheese (used mozzarella and monterey jack)
  • Black pepper as per taste
   On low heat toast the bread slices. Apply green chutney and place the tomatoes on it. Sprinkle pepper and cheese.Place these bread on tava/ griddle and cover the lead for 1-2 minutes so the cheese melts.
Serve hot.

And its an Award time..I have received 3 awards from my blogger friends Rupali  (The circle of friends awards & Sunshine awards)and Sayali (You are the best blogger award).Thank you so much for sharing with me. You made my day! Pls checkout the update in award section.
I would love share with all my blogger friends.:)

Monday, December 13, 2010

Dill / Shepu / Sabbaskki Saru/ Dal

This is one of the simplest and easy to make. This dal you can have with rice or chapati.

Ingredients: (for pressure cook)
  • 1/2 cup Toor Dal 
  • 1/2 cup Moong Dal
  • 1 Bunch Dill leaves (chopped)
  • 1 Onion (sliced)
  • 1 tsp Ginger paste
  • 1-2 Green chilies
  • 1/4 tsp oil
Tempering ingredients:
  • 1/2 tsp Mustrad seeds
  • 1/2 tsp Cumin seeds
  • 1-2 Dry red chilies
  • Few curry leaves
  • 1-2 Garlic cloves (optional)
  • 1/4 tsp Turmeric powder
  • 1-2 tsp Oil
  • Salt to taste.
          Put all the above ingredients of( pressure cook) in on vessel & Pressure cook with 1-2 whistles Once its done, mash the dal (so that you will get nice thick gravy). Heat the pan with oil, add mustard seeds, cumin seeds  all them to splutter. Add dry red chilies, curry leaves, turmeric,cooked dal, salt. Bing to boil and serve hot with rice.

Monday, December 6, 2010

Palak Paneer Briyani

  • 1 Bunch Spinach / Palak
  • 1 cup Panner (cubes)
  • 1 Cup Rice (cooked)
  • 1 Onion (finely chopped)
  • 1 tomato (finely chopped)
  • 1 tsp Biryani masala powder
  • Few Black pepper, Cloves, Bay leaves, Cardamom seeds
  • 1/4 cup Green peas
  • 2 Green chilies
  • 1 tsp Ginger & garlic paste
  • 1 tsp Cumin seeds
  • Oil
  • Salt to taste.

    Make a paste of palak by adding some water in to blender and keep it a side. Heat the pan with oil and shallow fry the paneer and keep it a side.Heat  the pan with oil add onion, ginger and garlic paste, green chilies, tomatoes and saute for few minutes. Add black pepper, cloves, bay leaves, cardamom seeds, and fry . Add above made paste of palak. and let to cook and let the consistency come to half f it. Add peas, birayani masla powder, cooked rice, fried paneer. Mix gently everything well.

Serve hot Palak paneer biryani with raita.

I have received an award from my blogger friend Vanishri. Thank you so much for sharing with me. I would love to share with all my blogger friends.. Do checkout my award section for the update.

Monday, November 29, 2010

Masala Poori and 2nd Blog Anniversary

  This month I am celebrating my  blog's 2nd anniversary and this is my 250th post. I can't believe I came so far..started this blog to just store some recipes but it has been much more than that.
I want to say " Thank you to all my blogger friends, non blogger friends, reader, great chefs, and strangers,  for amazing 2 yrs of journey.  I hope you all will keep visiting my blog and post valuable comments & your encouragement & supports is really appreciated.

Best thing of blogging is I am able to connect with amazing friends like you!

This is my 250th post with one the famous chats from Indian Street food. Masala poori is made of peas gravy and garnished with fresh vegetables like carrot and tomato. Its served warm so good for winter season too.

  •  12-15 Pooris (home made / store bought)
  • 1 cup Green Peas (see the notes)
  • 1 Onion (chopped)
  • 1 tsp Ginger & Garlic paste
  • 1/2 tsp Red chili powder
  • 1/4 tsp Turmeric powder
  • 1/2 tsp Cumin seed powder
  • 1/2 tsp Coriander seed powder
  • 1/4 tsp Garam masala powder
  • 1-2 tsp Oil
  • 1/2 tsp Tamarind Chutney
  • Chat masala as per taste
  • Salt to taste
For garnishing :
       Take the half cup peas and mash them with little water. Keep a side other half un mashed peas. Heat the pan with oil, add onion and saute till they turn light brown color. Add ginger & garlic paste and saute for few minutes. Add mashed peas, red chili powder, turmeric powder, garam masala powder, salt and water. Stir for few minutes, add rest of the peas, tamarind chutney, chat masala, water salt to taste. Cook till as desired consistency.

To assemble:  Place the poories on plate make small holes on the poori. Pour above made peas masala all over the pooris. Garnish all the garnishing ingredients. Pour some Tamarind Chutney  and Green Chutney

Serve masala poori immediately.
  • Used frozen green peas @ room temperature. You can use dried peas soak them overnight and cook till they are tender.
  • Before serving shred the carrot, because they turn brown very fast.
  • Cook the peas masala not to watery not too thick. Just the pooris soaked in the masala.
  • The frozen peas where little sweet, so adjust the tangy, hot and salt to your taste.

Tuesday, November 23, 2010

Bean Burgers

Bean Burgers are healthy and tasty too! I have added dill leaves to it for more freshness.

  • 1 Cup Bens (used Rajma/ red kidney beans) (soaked , cooked & mashed)
  • 1 Potato (boiled and Mashed)
  • 1-2 tsp Dill leaves ( chopped)
  • 1/4 tsp Mint leaves (chopped)
  • 1 tsp Red chili powder
  • 1/2 tsp Cumin powder 
  • 1/2 tsp Coriander powder
  • 1/4 tsp Garam Masala powder
  • Few drops of lemon juice
  • Salt to taste
  • 1 tsp rice flour
  • Bread crumbs.

  Mix all the above ingredients and make desired size patties. Shallow fry them on on hot oiled tava/ griddle.
Serve hot.
For burger: Apply mayonnaise, mustard sauce  to buns, add some lettuce, fresh tomatoes, cucumber , cheese or any other salad and place these hot bean patties . Bean burgers are ready to eat!

  • These patties will be soft and may turn little dry too. While shallow frying be careful.
  • Beans must soft and add spices, salt according to your taste as beans and potato requires more taste.

Thursday, November 18, 2010

Spinach tortilla wraps

  • 4 Spinach Tortilla (or can use palak paratha)
  • 1 Tomato (sliced)
For stuffing
  • 1-2 tsp Cream cheese / Mayonnaise
  • 1 Green capsicum (sliced)
  • 1-2 Carrot (sliced)
  • 1/2 cu Cabbage (chopped)
  • 1 Onion ( sliced)
  • Paneer cubes (lightly pan fried)
  • Salt and pepper.
        Heat the pan with oil, add onion , capsicum, carrot, cabbage and fry till they turn light brown and tender.  Add paneer cubes, salt and pepper and mix it well.
       Warm up the tortillas, spread the cream cheese/ mayo, add above made pan fried veggies,sliced tomatoes roll it.

Spinach tortilla wraps are ready to serve.

Monday, November 15, 2010

Baked Stuffed Eggplant

  • 1 Big Eggplant
  • 1-2tsp Tamarind Paste
  • 2-3  Onion Chopped
  • 1 Tbsp Ginger & Garlic paste
  • 1 tsp cumin seeds
  • 1 tsp Red chili powder
  • 1/2 tsp Turmeric powder
  • 1 tsp Cumin powder
  • 1 tsp Coriander powder
  • 1/2 tsp Cinnamon powder
  • 2-3 Oil + some more
  • Jaggery as per taste
  • Salt as per taste.
Oil, fenugreek seeds, curry leaves & cumin seeds.

 Cut the eggplant into half and scoop out the pulp. Apply oil on the cut eggplant.  Place these eggplant up side down and bake  for 10 15 minutes. or till you see brown color. (they will be tender too).Once they are done let them sit for awhile.

Heat the pan with oil, add cumin seeds and let then splutter. Add onion and fry till they turn light brown. Add tamarind paste , red chili powder, cumin powder, coriander powder. salt, jaggery and fry for few minutes.

Let it cool for some minutes and blend this into paste.(not to much watery paste)
Heat the pan add little oil and fry these eggplant pulp and above made paste. Cook till the paste is thick. Add cinnamon powder and mix everything well.
Stuff this paste into eggplant. Bake these stuffed eggplant for 10 minutes @ 350F.

Heat the pan with oil, add tempering ingredients and pour this on stuffed eggplant before serving.

Serve with Chapti/ Rice.

Monday, November 8, 2010

Happy Deepavali / Diwali

      Wish you all my blogger friends a very Happy Deepavali /Diwali...Njoy Panch pharal /five types of snack treat. 
Beasan Ladoo
Karchikai / Karanji, / Kayi Kadabu (recipe blow)

Recipe for the Karanji / Karchikai / Kayi  Kadabu:-
Ingredients for outer cover:-
  • 1 cup Maida/ All purpose flour
  • 1-2 tsp Rava 
  • 3-4 tsp Hot oil  (mohan)
  • Pinch of salt
Method:  In blow add apl flour, salt, rava and add mohan and mix everything well. Add little water and knead the dough. (it should be little stiff). Let it sit for 20 minutes or so.

Ingredients for Stuffing:
  • 1/2 cup Putani  / Hurigadale /Split Dalia
  • 1/2 cup Jaggery (grated)
  • 1/4 cup Dry coconut (light roasted)
  • 1 tsp Poppy seeds(light roasted)
  • 2-3 tsp Sesame seeds(light roasted)
  • 1/2 tsp Cardamom powder 
             Mix putane. coconut, poppy seeds, sesame seeds and make a powder. In bowl add putane mixture and add jaggery, cardamom powder and mix it well.
Roll the dough into small puri and stuff the above made sweet stuffing. Apply cold milk on the edges and fold in to half and close it tightly.Cut the edges and deep fry in the hot oil till they turn puffy and light brown color.
Once they are cool down, keep them in the air tight container.

  • You can use fresh coconut but it will stay for very short period.

Tuesday, November 2, 2010

Bread Pakoda

  • 1/2 cup Besan (benegal gram flour)
  • 2-3 Bread slice (cut into triangle shape)
  • 1/4 tsp Ajwain (carom seeds)
  • 1/4 tsp Turmeric powder
  • 1 tsp Red Chilly powder
  • Salt to taste
  • Water
  • Oil for deep fry
In a medium bowl add besan, ajawain, termeric powder, red chilly powder,salt and mix everything with  water and leave for 15 to 20 minutes. (consistency should not be watery, it should be able to stick to the bread slice).
Heat the Oil on medium high heat for  frying. Dip the sliced bread in the besan flour mix and deep fry in the oil on both the side and till they turn light brown.

Serve hot with ketchup.

Tuesday, October 26, 2010

Veg Fried Noodles

Very simple and quick fried noodles.

  • 1 Packet Noodles 
  • 1 Carrot (sliced)
  • 1 Capsicum (sliced)
  • 1/2 cup Green beans (chopped)
  • 1 Onion (sliced)
  • 1 tsp Ginger & garlic paste
  • 2-3 tsp Tomato sauce
  • 1/2 tsp Soya sauce
  • 1/2 tsp Red chili sauce
  • Salt and pepper as per taste
  • 2-3 tsp oil
     Cook the noodles as per the instruction and keep it a side. Heat the shallow pan with oil, add ginger garlic paste, onion and fry till they tun light brwon. Add all veggies and cook till they are tender. Add all the sauce and mix it well. Add noodles, salt and pepper and cook for a while.
Serve hot.
Veg Fried Noodles recipe goes to Shama's Fastfood event- Noodles.

Tuesday, October 19, 2010

Palak Paratha

Happy Dasara to all my blogger friends...
These are very simple and easy to make. You can have with yogurt, pickles or chutney.

  • 2 cups Atta ( wheat flour)
  • 1 cup Spinach / Palak leaves 
  • 1 tsp Red chili powder
  • 1 tsp cumin seeds
  • 1/4 tsp Turmeric powder
  • Salt to taste
  • Oil for roasting.

     In a blender add all the ingredients (except the atta/ flour & oil). Make a fine paste by adding little water. In bowl add atta , above make paste and make a soft dough.  Let it rest for 25-30 minutes.

Knead the dough and make small balls. Roll these on floured surface till desired size. Roast them on tava. Use generous amount of oil. Roast it from both the side.

Serve hot with Sundried Tomato Chutney.

Monday, October 11, 2010

Palak / Spianch Burgers


  • 2 Potatoes (boiled and smashed with small chunks)
  • 1/2 cup Spinach / Palak (finely chopped)
  • 1/4 cup Coriander leaves (finely chopped)
  • Few leaves of Mint (optional)
  • Few drops of Lemon
  • 1/2 tsp Green chili paste or 1-2 chilies
  • 1/2 tsp red chili powder
  • 1/4 tsp Turmeric powder
  • 1/4 tsp Cumin powder
  • Salt as per taste
  • Bread Crumbs
  • Oil for deep frying

      In a bowl add all the ingredient except oil. Mix everything well so that all the ingredient mix well. Divide into 5-6 portion. Roll into bread crumbs ,shape with your palm as desired.   And let them sit for few minutes.
Heat the oil and deep fry these patties till they turn light brown color. 

Serve with fresh Tomatoes, Onion slice, Cucumber and Mayo, mustard!
Note: Frying  on medium heat so that it cooks properly.

Monday, October 4, 2010

Paneer Jalfrezi

This very simple and easy to make when you are in really hurry !

  • 1 cup Paneer cubes (cottage cheese)
  • 1 cup Green Bell Paper (sliced)
  • 1 Tomato (sliced)
  • 1 Onion (sliced)
  • 1 tsp Cumin seeds
  • 1 tsp Ginger n Garlic paste
  • 1/4 tsp Turmeric powder
  • 1/2 tsp Red chili powder
  • 2-3 tsp Oil 
  • Salt to taste
  • few Coriander leaves
Heat the pan with oil, add cumin seed let them splutter. Add onion, ginger n garlic paste and fry for few minutes. Add turmeric, red chili powder and fry for 3-4 minutes. Add  pepper and cook till they are soft.
Add tomatoes, paneer and cook for few minutes till they are soften. Add salt and mix it well.

Garnish with coriander leaves and serve with hot roti/ chapati.

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.

Monday, August 30, 2010

Lemon Fettuccine

Its summer and light cooking always preferred and using local market vegetables are always so good.

  • 1 cup Fettuccine (cooked as per instruction on the box) 
  • 1 Fresh Lemon
  • 1 Onion (finely chopped)
  • 2-3 Garlic cloves (finely chopped)
  • 1/4 tsp Black pepper powder
  • Salt to taste
  • 1-2 tsp Olive oil
    Heat the pan with oil, add onion, garlic and saute till they turn light brown color. Add pasta, salt and pepper. Squeeze lemon juice and mix everything well.
Garnish with mint/ coriander leaves.

Tuesday, August 24, 2010

Carrot Burfi Happy Raksha Bandhan and Narali Poornima

Wishing everyone Happy Raksha Bandhan and Narali Poornima

  • 2 Carrots (finely grated)
  • Sugar( equal to the carrot grating)
  • 2-3tsp Ghee + some more
  • Few Cahewnuts (roasted)
  • 1/4 tsp Cardamom powder.
   Heat the  a heavy bottomed pan with ghee,add grated carrots and fry till the raw smell goes. 
In another pan melt the sugar and water and boil till it reaches one string consistency. Once its done add fried carrots, cahewnuts, cardamom powder and mix it well. 
Grease the serving plate with ghee and pour the carrot mixture. Cut your liking shapes.

 Serve warm or cold with Goli / Mangalore Bajji

  • Once you fry the carrot, measure and take the equal amount of sugar.
  • I had 1 cup fried carrots, so I have take 1 cup sugar and 1/4 cup water. 
  • When the carrot mixture is little hot, that time you pour on the grease plate. Other wise they may not shape properly.

Monday, August 16, 2010

Sun Dried Tomato Chutney

Sun dried tomato chutney is very simple to make. Its inspired by our regular fresh tomato chutney. The garlic, lime brings out the flavor.

  • 1/2 cup sun dried tomatoes (see the note)
  • 3-4 Garlic cloves (chopped)
  • 1 small Onion (used red onion) (chopped)
  • 1 tsp Lemon juice
  • 1/2 tsp Cumin seeds
  • 1/4 tsp Coriander powder
  • Sugar to taste
  • Salt to taste
  • Few tsp Olive oil 
  • Few Coriander leaves (chopped)
     In a blender add above all the ingredient and make coarse paste. Add  more oil if the chutney is dry. But do not add water.

Served with Chapti/ Parata / Curd Rice.

  • Used Olive oiled & herb sun dried tomatoes.
  • Before using keep them @ room temperature.
  • This chutney can stay for 1-2 days only, as it contains onion.

Tuesday, August 3, 2010

Pani Poori

I think there are many people who love this chat pata chat. This is one of my fav chat. I celebrated my friendship day with pani poori chat...:)

                     Wishing  a very Happy Friendship day to all my friends. (belated!)

  • 10-15 Pooris (store bought/ home made)
  • 1 Onion (chopped)
  • Tamarind& Green chutney
  • 1/2 cup Sev
  • 1/4 cup Coriander leaves
For stuffing:
  • 1 Potato Bolied
  • 1/4 cup Chickpeas Boiled
  • 1/2 tsp Red chili powder
  • 1/4 tsp Cumin powder
  • 1/4 tsp Chat Masala
  • Sal to taste.
For Pani (spiced water )
  • 1 tsp Pani poori malsal powder (used store bought)
  • Few Coriander leaves
  • 1 Green chili
  • Salt to taste
  • Water
1. Add the ingredients of the Pani in the blender and make smooth watery paste. Keep it a side for a while.
2. For stuffing, In a bowl add potato, chickpeas and mash them. Add all other ingredients of stuffing and keep it side.
3. How to have it? Take the poories and make a small hole on the top. Stuff the potato mixture. Drizzle some tamarind chutney, coriander chutney, sev, onion and few coriander leaves.

Dip these in to poories into above made pani and have them immediately.

  • Keep the pani ( spiced water ) in refrigerator for 8-10 minutes so you can enjoy the cold and spicy pani poori.

     And Its award time...I have received A versatile blogger award from Suja , Sayali and Deepa... Thank you so much for sharing with me. (Do check the update at award section). I would love to pass this award to all my blogger friends.

Monday, July 26, 2010

Green / Raw Mango Chutney/ Hasi Mavinkai Chutaney

  • 1/2 Cup slit Check peas / Chandal / Kadale bele
  • 1/2 cup Raw mango (grated)
  • 1 tsp Cumin seeds
  • 1/4 cup Coriander leaves (chopped)
  • 1 small Onion (sliced)
  • Salt to taste.

Soak the split check pea for 4-5 hrs in the water. Once they are tender drain all the water and put in mixer grinder. Add cumin seeds, grated mango, coriander leaves, salt and make paste by adding little water. (i like coarse so it not very fine paste)

Garnish with onion.
Serve with Chapati / Puran poli / Rice.

Note: This can be stored in fridge for 1-2 days without adding onion.
1.After making the paste you can give tadaka with oil,hing , mustard seeds & curry leaves.

Monday, July 19, 2010

Spinach Hummus

This Mediterranean recipe is from  made with scratch like soaking, roasting.. Ingredients are very simple and made with easy available ingredients at home.

  • 1/2 cup Chickpeas (dried)
  • 1/4 cup of Spinach (fresh chopped)
  • 1/5 cup of coriander leaves (chopped)
  • 3-4 Garlic cloves
  • 2-3 Tbsp Sesame Seeds
  • 1/4 cup Extra Virgin Olive Oil
  • 1/2 tsp Cumin seeds (or more per taste)
  • Fresh lemon juice
  • Salt as Pepper as per taste.
For Garnish:
  • Pinch of Red chili powder
  • Pinch of Cumin powder
  • Few string of Coriander leaves
  • Lemon Wadges.
        Soak the dried chick peas in the water for 24 hrs. Roast the sesame seeds on low flame till they are little brown and set it aside.
In a pressure cooker,cook the soaked chickpeas , garlic with 1 whistle. Let it cool and wash the chickpeas with cold water. In a blender add these chickpeas and garlic, cumin seeds, salt, spinach, coriander, lemon juice, salt and extra virgin olive oil and some cooked water from chick pea and  blend it nice paste.(coarse or smooth as per liking)

Serve chilled or room temperature  and drizzle more oil and have with pita, fresh vegetables or just with crackers...

  • You can saute the spinach in oil (till they turn soft)before adding to the blender. 
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