A Chef's Melody

Here's what you will need 1 cup chickpeas washed and soaked in 4 cups of water overnight 1/2 cup finely chopped red onion 1 tbsp besan 1 tsp chili powder 1 tbsp cumin powder 1 tbsp coriander powder 1 tbsp garam masala 1 tsp anardana powder 2 tbsp lime juice 2 tbsp oil 1 tea bag salt Grind to a smooth paste 2 large tomatoes 4 garlic cloves 1 tbsp chopped ginger 1 green chili For Garnishing Handful of cilantro finely chopped 1/2 onion finely chopped lemon The Cooking Process Place the chickpeas along with the water it was soaked in into a pressure cooker.Drop the tea bag,tea bag is used to give the chickpeas a darker color,you can completely eliminate adding it.Pressure cook the chickpeas until they are done but not mushy,The best method would be pressure cook for 3 whistles and then simmer for 15 mins.Don't let the chickpeas stay with the tea bag in the cooker for long once it cools since they might continue to get darker.When the cooker cool...

Here's what you will need 3 cups unbleached All Purpose Flour or maida 2 tbsp butter 1 1/4 cup milk 1/4 cup warm water 1 tbsp Dry active yeast 1 tsp salt 1 tsp sugar 2 tbsp extra virgin  olive oil The cooking process In a bowl mix warm water, sugar ,salt and active yeast. Keep aside till the mixture turns frothy. In a saucepan add milk and 1 tbsp of butter and turn off the heat once the butter melts. Wait till the mixture turns lukewarm. Sieve the flour 3 times so that it becomes light. In a large bowl, add the yeast mixture and the buttery milk mixture (Make sure the mixture has turned lukewarm).Now adds in the flour a cup at a time. Till u have smooth dough. Knead the dough really well for 10-15 mins. Place the dough and lightly grease the dough with a tsp of oil. Cover with a cling wrap and set aside for an hour. After an hour the dough will be almost double the size. Punch the dough down and knead it well for 5 mins on a floured surface. Shape the ...

Be it the birth of a boy or happiness of getting good marks or a new job, people distribute mithai preferably pedas.This recipe of microwave peda is quick easy and delicious. I prefer homemade pedas since I have had bad experience with store bought Indian sweets in US.I usually prepare these when we have some pooja at home or when as prasadam for temple. Here's what you will need 1 can sweetened condense milk 14 oz 2 1/4 cup milk powder (I used Nido brand) 8 tbsp clarified butter/ghee 1/2 tsp cardamom powder Few strands of saffron 4 tbsp milk Almonds/pistachios for garnishing The cooking Process Mix the saffron in 2 tbsp of warm milk keep aside . Meanwhile in a microwave safe glass bowl ( use a good size bowl to avoid spills ) mix all the above ingredients except the nuts for garnishing. On high power microwave for 2 mins.Remove and mix well. Again microwave for 3 mins stir the contents every 30 secs.Remove and mix well. Let it cool till it is warm enough...

Here's what you will need: 1 cup All  purpose flour(Maida) 1/2 cup sugar (powdered if you are using Indian sugar) 1/2 tsp cardamom powder 1 tsp baking soda 1/2 cup Clarified butter or ghee (melted  and at room temperature) The cooking process Sieve the flour and baking soda is a mixing bowl. Add in sugar and cardamom powder.Now add in ghee -a spoonful at a time, mixing all the ingredients simultaneously,till you are able to get all the ingredients together to form a ball.Don't drop in all the ghee at once. Cover the ball with a cling wrap place it in a airtight container and let it rest for at least 5 hours.It would be great if you could manage to keep it overnight. Preheat the oven at 350 deg F. Grease a baking sheet and pinch of small balls from the dough ball.Flatten them lightly between your palms. Place them on baking sheet 3 cm apart. Bake them for 15-18 mins until you see  light brown goodies with a few scars. Remove the ...

Until I came to US, I had never tasted Broccoli. I use to call it green cauliflower whenever I saw it at the vegetable vendor (he he....). But in US I found it in many chinese and thai dishes.It surely has looks similar to cauliflower but tastewise its very very different and it can't be used as a substitute for cauliflower. My husband during his bachelorhood along with his friend had once cooked a curry using broccoli and he says the house began to smell like hell (I don't know why).Not to tell but the curry was a disaster. Hence in our 3 years of marriage our refrigerator never saw (or smelled???) broccoli. Finally, after a long wait I somehow convinced him to try broccoli. "Lets try at least once.I have seen so many bloggers cooking it. I doubt it’s that bad." Poor fellow. As he says mein bibi ka sab sunta hu. "You can cook in my absence and both of you (me n my son) can have it. Please don't force me to have it. I will not eat it at all ....

Here's what you need: 1 cup wheat flour(I used Sujata atta) 1/2 packet of 13 oz baking dates or 20 seedless dates 3/4 cup milk 3/4 cup sugar 1/2 cup oil (canola oil or sunflower preferred) 1 teaspoon baking soda Handful of raisins and chopped walnuts The cooking process Soak the dates in 1/2 cup of warm milk for at least an hour. Switch on the oven to 350 deg F. Grind the soaked dates along with sugar,oil and the milk in which it was soaked to a smooth paste. Sieve the wheat flour along with the baking soda thrice.This really help to make the cake light.I have always follow this as a practice since I baked my first cake. In a large bowl add the paste,remaining milk and then fold in the flour one table spoon at a time.  Add the raisins and nuts and mix only until everything is incorporated well.Don't over mix.Always mix the cake batter in only one direction,this helps to incorporate more air making the cake lighter.You might need to add few t...

Be it a get together or a festival I always had this mithia at home and why not-who doesn't love it?Though I always had it store bought in those days.In the early days of my job,one of my colleague bought these and she said she made it and I was amazed.Not to mention they were yummy and I just believed her because there was no silver leaf(varakh) on it.This story goes nearly 5 years back -I had just done with my degree and I never asked her for the recipe.After I married my DH also loved these sweet diamonds and that was the time I googled for its recipe,tried it out many times and all attempts were successful.I found most of the recipes call for milk powder but I love the flavor of cashews so I prefer not adding it to my katlis. Here's what you need A 8"/10" frying pan 1 plate greased with ghee 1 flat plate or any flat surface greased. 1 wooden spatula A sharp knife / pizza cutter 1 cup whole cashews Grind it to fine powder.Do not add water or mi...

Ingredients For idli 2 cups sona masoori rice 1 cup urad gota 1/8 tsp methi seeds 3/4 cup thick poha For Sambhar 1 cup toovar dal soaked for an hour in 3 cups of water 1 red onion finely chopped/7-8 pearl onions 2 medium tomatoes veggies of your choice: I used french beans,carrots,pumpkin cubed 1 tbsp tamarind concentrate 1 tsp turmeric powder 1 tsp chilli powder 2 tbsp sambhar powder ,recipe here salt 1 tsp oil a small ball of jaggery fistful cilantro finely chopped For tempering : 1 tbsp oil 1 tsp mustard seeds 1 tsp cumin seeds pinch of hing 10 curry leaves 1 red chili slit 1/4 tsp methi seeds 1 1/2 cups chilled water(optional-helps if you are using a blender to make the batter) Method For idlis Wash and soak rice,urad gota,and methi seeds together in 6 cups of water for 6-7 hrs or overnight. Wash the poha well and add them to the soaked rice, dal mixture 30 mins before grinding. Grind the ingredients in batches with en...

What you will need Filling: 3/4 cup Moong dal,grind to a coarse powder 1 tsp fennel seeds,crushed 4 tbsp besan 1 tsp chilli powder 1 tbsp coriander-cumin powder 2 tsp sugar 1/2 tsp ginger powder( can be replaced with fresh ginger) 1 tbsp sesame seeds (optional) salt 2 tbsp lemon juice 1 tbsp oil 3 tbsp water For the outer cover 2 cup all purpose flour 3/4 cup hot water 1 tbsp ajwain /carom seeds salt 4 tbsp warm ghee Oil for deep frying What you need to do In a bowl,take the all purpose flour,ajwain,salt,and ghee.Rub all the ingredients together until you have a bread crumbs like texture. Add the hot water and make a soft dough with no cracks.Set aside for 30 mins. Heat oil in a pan and add the moong dal powder and roast until it is light golden.Now add the besan and sesame seeds and roast until aromatic,about 2 mins. Add the chili powder,fennel powder,ginger powder,coriander-cumin powder, sugar, salt, water, and lemon juice.Combine...

Kidney beans are a very good source of cholesterol-lowering fiber, as are most other beans. In addition to lowering cholesterol, kidney beans' high fiber content prevents blood sugar levels from rising too rapidly after a meal, making these beans an especially good choice for individuals with diabetes, insulin resistance or hypoglycemia. When combined with whole grains such as rice, kidney beans provide virtually fat-free high quality protein. But this is far from all kidney beans have to offer. Kidney beans are an excellent source of the trace mineral, molybdenum, an integral component of the enzyme sulfite oxidase, which is responsible for detoxifying sulfites. Just one cup of cooked kidney beans supplies 177.0% of the daily value for molybdenum. Sulfites are a type of preservative commonly added to prepared foods like delicatessen salads and salad bars. Persons who are sensitive to sulfites in these foods may experience rapid heartbeat, headache or disorientation if sulfites are...

Ingredients For sprout sabzi 1 cup Matki (or moth beans) sprouts 1 large onion 3 large garlic cloves crushed 2 tbsp peanuts soaked for atleast 4 hrs 1 medium potato,boiled and cubed 1 large tomato 1 tsp garam masala 1 tsp chilli powder 1 tsp turmeric powder 1 tbsp oil salt according to taste 1 tbsp finely chopped cilantro For the hot curry(also called Kat) List 1 1/4 cup grated dry coconut 2" cinnamon stick 3 cloves 4 pepper corns 1 1/4 tbsp coriander seeds 1 tsp fennel seeds 6-7 dry hot red chilis List 2 1 medium onion 4 garlic cloves 1 1/2 inch ginger 2 large tomatoes 1 tbsp tamarind concentrate lime size jaggery salt 4 tbsp oil 1 tbsp cilantro Additional Ingredients while serving 2 cups farsan 1/2 cup fried poha chivda(optional) 1 medium onion chopped finely 1 lemon cilantro for garnishing 6-8 pav Method Pressure cook the sprouted matki  and...

I had half pineapple sitting in my fridge for couple of days and I wanted to use in up before my fridge cleaning schedule.I couldn't think of any recipe to add it to except  navratan korma and pineapple sheera .So I made both this week and it was the first time I made a pineapple sheera and my son loved it. Ingredients !/2 cup fresh pineapple chopped into small cubes 1/2 cup sooji 1 tbsp ghee 1/4 cup sugar (you can add more according to your taste) 1/2 tsp cardamon powder nuts and raisins according your liking Few strands of saffron 1 cup water 1 tbsp warm milk Method Boil the pineapple pieces in 1 cup water until they are soft. In a pan, add ghee roast the nuts and raisins.Keep aside. In the same pan, add sooji and roast until light golden brown, Remove the tender pineapple pieces from the boiling water and add the water to the sooji .Stir well. Sooji will absorb water and thicken.Mash half of the boiled pineapple pieces.Now add su...

Vermicelli kheer or vermicelli pudding is also called seviya kheer in (north India) and payasam in (south India). It is a very simple to make, healthy dessert. It can be made using low fat milk. This yummy dessert is great for festival cooking and today on account of rang panchami I decided to make this. Ingredients 1 cup thin  vermicelli 4 cups milk 1/2 cup sugar 1 cup water 1/2 tsp cardamon powder 1/2 tsp nutmeg powder few strands of saffron nuts and raisin according to your liking. 1 tsp ghee Method In a pan,add a tsp ghee roast the nuts and raisin keep aside. Now add the broken vermicelli and roast until light golden brown.Keep stiring so that they don't get burned. Pour a cup of water and let the vermicelli cook until they are just soft. Add the milk,sugar,cardamon powder,nuts,raisins and cook it for 7-8 min. Alternatively you can just boil the milk with sugar,cardamon,nuts and raisin till it reduces to 3/4 th of the ...

Holi a festival of colors and fun is celebrated in almost every home in India.In a maharashtrian home it is celebrated with a sweet called puranpoli.Puranpoli has a stuffing made up of lentil and jaggery.This yummy sweet can be served with clarified butter/ flavoured milk or with a spicy curry called katachi aamti. Ingredients For dough 3/4 cup whole wheat flour 1/4 cup maida pinch of salt warm water 4-5 tbsp oil For stuffing 1 cup chana dal washed and soaked for 4-5 hrs 1 cup jaggery 1/2 tsp cardamon powder 1/4 tsp nutmeg powder Method Using all the ingredients for the dough make a soft non-sticky dough, cover with a wet kitchen towel and keep aside for 30 mins. Pressure cook the chana dal with 1 cup of water for 2 whistles.Drain the water from the dal.Set the water aside.  Pulse the dal for few secs in the blender. In a pan,add the dal and jaggery and cook on low heat until it becomes a thick mixture. Keep stirring to avoid it from sticking to the bottom...

Batatatycha (potato) kacharya is one of the most popular maharashtrian side dish popular among kids.But at my place everyone loves them and why not they are so delicious and I am always short of them even though I make a larger batch.I made it yesterday and I had no time to take a click when I laid them in dish since within seconds they were almost gone. Ingredients 2 medium potatoes washed,peeled and cut in circular disc 0.5 cm thick oil for frying Mix in a bowl: 2 tbsp besan 1 tbsp rice flour 1 tsp sooji 1/2 tsp turmeric 1 tsp chilli powder salt Method Heat a skillet.Spread a tsp oil on it when hot. Coat each of the potato disc with the mixture in the bowl and place them on the skillet. Drizzle a tbsp of oil.Cover and cook till the side on the skillet is golden brown flip and repeat the process on the other side.Complete the remaining batch in the same manner. Serve hot. Note: If you cut the disc less thinner you can shallo...

Last week my son turned 18 months and I had to bake a cake for him.I wanted to try the lemon-yogurt cake and when I googled I found this one from Ina Garten's Barefoot Contessa At Home.I skipped the 3 large eggs and did a few minor changes in the recipe.The end result was yummy,soft and fluffy cake.You could add berries and nuts of your choice to the batter.As it was my first attempt to bake this cake I baked it just plain. Ingredients 1 1/2 cups all-purpose flour 2 tsp baking powder 1 cup plain whole-milk yogurt 1 1/3 cups sugar, divided 2 teaspoons grated lemon zest 1/2 teaspoon pure vanilla extract 1/2 cup vegetable oil 1/4 cup freshly squeezed lemon juice pinch of salt Method Preheat the oven to 350 degrees F. Grease the baking pan. Sift together the flour, baking powder, and salt into a bowl. In another bowl, whisk together the yogurt, 1 cup sugar, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients.  With a rubber spatula, ...

Lettuce is a temperate annual plant of the daisy family Asteraceae . It is most often grown as a leaf vegetable . In many countries, it is typically eaten cold, raw, in salads, hamburgers, tacos, and in many other dishes. In some places, including China, lettuce is typically eaten cooked and use of the stem is as important as use of the leaf. US is next to China in production of lettuce. Most gardeners and farmers group lettuce into four different types. Romaines (Cos) Romaine (cos) is a tall lettuce with rigid leaves that are tightly packed together. The leaves are dark green, with the inner leaves having less color. Some consider romaine the most flavorful lettuce variety. Crispheads Crisphead lettuce is a very common variety of lettuce to find in your grocery store. Iceberg lettuce is a crisphead lettuce. The leaves are thin, light green, and densely packed together. It is best to grow this lettuce in cooler weather or start with transplants because of prob...

Zunka Bhakri is an important dish from west India cuisine. It is one of the most important Maharashtra cuisine. Zunka bhakri is a part of daily meal in rural Maharashtra. Zunka is the versatile dish from rustic Indian recipes, prepared with besan and many spices with smooth texture.Almost in all old marathi films you can see a wife of a farmer bringing his meal to the farms basically consisting of zunka bhakri , lasun chutney and a red onions. Zunka can be made of onions,green onion,cabbage,snake gourd,green peppers and even with methi .I prefer the one with green onions. Ingredients 1 cup besan /chickpea flour-roast dry until little brown and aromatic. 2 bunches of spring onion /green onion/scallions 5 garlic cloves minced 4 green chilies finely chopped 5-6 curry leaves 1 tsp turmeric 1/2 tsp chili powder pinch of hing 1 tsp mustard seeds 1 tsp cumin seeds 1 tbsp oil 1 tsp sugar salt 3 tbsp water cilantro for garnishing. Metho...

Dhokla is a Gujarati speciality – a savoury that’s made in almost every Gujju household. Traditionally, Dhokla is made from a fermented batter made of ground urad dal , cream of rice, chickpea flour, salt, spices and baking soda. This batter is steamed in pie-like plates and cut into diamond shapes. Dhokla taste like a spicy and softer version of cornbread. They are commonly served with coriander chutney and garnished with grated coconut and chopped coriander. I make three varieties-one with besan,other with sooji and another with moong dal. Here goes my version of dhokla with Besan. Ingredients For Dhokla : 1 cup chickpea flour/ besan 1/2 cup plain yogurt 1 tsp tumeric 1/2 tsp asafoetida 2 tbsp ginger-garlic- green chili paste 2 tbsp lemon juice 1 tbsp Eno fruit salt warm water salt For Tadka : 1 tbsp oil 1 tbsp mustard seeds pinch of asafoetida 1 tsp sesame seeds(optional) 5-6 Curry leaves(optional) 1/4 cup water 2 tbsp sugar...

The Vada Pav is considered staple teatime snack in Maharashtra, particularly in Mumbai , where it has been popularized as street food. Vada Pav is available on hand carts, popularly known as Vada Pav chi gadi . They are seen everywhere in Maharashtra and also served at tea time in many of the state's small eateries and on long distance trains. This Rs. 5 snack is a hit among young and old,rich and poor,villages to cities.In Mumbai -the commom man eats Vada Pav 24/7. He doesn ’t require an occasion to celebrate the city’s staple diet. The World Vada Pav Day is celebrated on 23rd August-it was on this day that a food chain registered the Vada Pav as its main business six years ago and corporatised the chatpata street food. Today in India, Vada Pav is available everywhere. Even in an eatery named after Sachin Tendulkar ,malls and even on crowded streets. The master blaster says the vada pav is an amazing snack. His buddy Vinod Kambli famously presented hi...

At my aai's place we call this Dondhas / tavsalli . It's made of a larger cucumber available in Mumbai during the month of shravan . Its made with jaggery but I sometimes substitute it with brown sugar.My aai made it in similar way but she would cook the rested batter for a while and then bake in a vessel with a hole at its center on the gas stove.This vessel acted like a oven and she always baked her cakes in it.Some steam the batter rather than bake,I prefer the second method. Ingredients 2 cups grated cucumber 1 cup semolina/Cream of wheat/ sooji 3/4 to 1 cup grated jaggery /brown sugar (adjust as per taste) 1/2 cup coconut milk 1/2 tsp cardamon powder 1 tsp baking soda 1 tbsp ghee pinch of salt Powder sugar for garnishing (optional) Method Roast the semolina in ghee until aromatic. In big bowl add all the ingredients except baking soda,mix well. Break all the lumps and keep aside for an hour. Add in the soda, mix and pour in a greased container....

Ingredients 1 red pepper 1 green pepper 1 large potato cubed 1 tbsp oil 1 tsp mustard seeds 1 tsp cumin seeds a pinch of asafoetida 1 tsp chili powder 1 tbsp coriander-cumin powder 1 tsp kitchen king masala 1 tsp turmeric 1 tsp sugar salt to taste 2 tbsp finely chopped cilantro for garnishing(optional) Method Heat oil in a pan.Add the mustard seeds and asafoetida. When the mustard seeds crackle add the potato, chili powder,coriander-cumin powder,salt,turmeric,saute for couple of mins and then cover and cook until potatoes are half done. Now add the peppers and sugar and give it a good mix.Cover and cook on low flame for 5 mins. Add the kitchen king masala ,mix,switch off the heat and garnish with finely chopped cilantro. Serve hot. Make 2 servings.

Ingredients 2 cups chopped fresh green beans,pressure cooked with 1/2 cup water for 2 whistles 4-5 curry leaves 2-3 red chilis 1 tsp cumin seeds 1 tsp urad dal 1 tbsp grated coconut/coconut powder 1/2 tsp chili powder 1 tbsp coriander-cumin powder 1/2 tsp turmeric powder 1 tbsp oil salt to taste Method Heat oil in a heavy bottomed pan.Add the cumin seeds, urad dal,curry leaves,red chilis and coconut fry for couple of minutes. Now add the green beans,salt,turmeric,coriander-cumin powder, and chili powder.Cover and cook for 5 min. Uncover and cook till the water evaporates for the pan. Serve hot with chappati.

Carrots can be eaten in a variety of ways. The simplest way is raw as carrots are perfectly digestible without requiring cooking. Alternatively they may be chopped and boiled, fried or steamed, and cooked in soups and strews, as well as baby and pet food.The greens are edible as a leaf vegetable, but are rarely eaten by humans, as they are mildly toxic. Even baby carrots or mini-carrots have been a popular ready-to-eat snack food available in many supermarkets.Carrot juice is also widely marketed, especially as a health drink, either stand-alone or blended with fruits and other vegetables. Lack of Vitamin A can cause poor vision, including night vision, and vision can be restored by adding Vitamin A back into the diet.Carrot and Spinach are main source of Vitamin A. The most popular Indian dish made from grated carrots is " Gajar ka Halwa ". This halwa can be made with condensed milk/ Khoya /milk.My sister loves it with coarsely powdered pedhas (instead of khoya ).A...

A cold breezy day and a bowl of hot tomato saar makes the perfect combo. Tomato saar is somewhat similar to tomato soup in texture but taste-wise saar has no competitor.Saar can be served as a soup or as a side dish.This perfect blend of sourness and sweetness can win any ones heart. Ingredients 3 large ripe tomatoes 1/2 cup homemade thick coconut milk (recipe here ) 2"cinnamon stick,broken 8-9 curry leaves 4 garlic cloves finely chopped 1 tsp cumin seeds 1 tsp chili powder 1/4 tsp turmeric powder 1 tbsp sugar 1/2 cup water salt as per taste. 3 tbsp finely chopped cilantro 1 tbsp ghee Method Pressure cook the tomatoes for 2 whistles.Let them cool, remove their skin and puree them. Heat ghee in a heavy bottom pan.Add cumin seeds, curry leaves ,cinnamon stick and garlic.Fry for a min. Now add chili powder,turmeric,salt,sugar,and the puree. Cover and cook on low flame for 5-6 mins. Add the coconut milk and cook uncovered until the saar reaches the des...

US is one of the top producers of strawberries.One cup (144 g) of strawberries constitutes approximately 45 calories (188 kJ) and is an excellent source of Vitamin C and flavonoids. Great breakfast and kid's favorite. Ingredients 6 large strawberries cut lengthwise 1 1/4 cups cold milk 6 tbsp sugar 2 tbsp light cream/plain yogurt (optional) Method Combine all the ingredients in a blender. Blend for 20 seconds, or until smooth. Serve immediately.Make 2 servings. Note:The addition of cream/yogurt will add thickness to the milkshake. You could add a ripe banana to this recipe to make strawberry banana milkshake.

What you need 1 ¼ cup Whole wheat flour /Atta ½ cup melted clarified butter / ghee 1/2 cup sugar ½ tsp cardamom soda 1 tsp baking soda 1/8 tsp salt 1/2 tsp oil Almonds/pistachios/cashew nuts for garnishing Method Preheat the oven to 350 deg F.Grease a cookie sheet lightly with oil. Sift the atta,salt, and baking soda together. Cream the ghee,sugar and cardamom powder.Add sifted mixture little by little to form a soft dough ball(you will need to knead it for a while to make a dough). Make small balls of the dough and lightly press them between your palms.Place these cookies on a greased cookie sheet 2 inches apart. Garnish them with nuts and bake them in the preheated oven for 20-22 mins or until they are light golden brown.

Until few years back Masala bhaat (Masale bhaat in marathi) was inevitable part of Maharashtrian wedding.Though these days it is replaced by veg pulav,veg biryani or fried rice in almost every wedding, it is still cooked on many occasions in a Maharashtrian home.Even my home isn't an exception.I make this spicy one dish meal when I am lazy to cook a series of dishes and yet have a fulfilling meal.Its a no onion recipe and hence can be served even for a puja. Ingredients 1 1/2 cup long grain raw rice 3 cups water 1/4 cup peas 1/4 cup potato chopped in 2"cubes 1/4 cup brinjal pieces 1/4 cup carrot or gherkins(tondli in Marathi) 2 tsp Maharashtrian goda masala 1 tsp turmeric powder 1/2 tsp asafoetida salt,sugar to taste 2 tbsp oil 2" cinnamon stick 3 cloves 2 bay leaves Masala (Lightly roast all the items and grind) 1/4 cup dry coconut 4 red chilies 2 tsp coriander seeds 1 tsp cumin seeds For garnishing chopped cilantro Freshly shredded coconut ...

Kaju katli is my all time favourite mithai .Whenever I go to visit anyone in Mumbai during my India visits, I mostly end up gifting them with a box of kaju katli .Though expensive it taste divine. But I miss this delicious sweet in US.Though you get it in Indian Grocery stores but they are never as fresh as those we get in India.Luckily everytime I visit Goa when I am in India so I always have a big packet of Kaju .I have been successful in making the katlis so far but this time I decided to give it a twist.I made kaju dices. The recipe for katli remains the same except if you need the katli you need to roll the dough and cut the katlis in diamond shapes. Ingredients 1 1/2 cup cashew nuts/ kaju (unsalted) 1/4 cup water 3/4 cup sugar 1/4 tsp cardamom powder or 1 tsp rose water Method Microwave the cashews for 4 mins (stir after ever 30 secs) and grind them in the dry grinder/coffee grinder to a powder.It is very important that t...

Veg kadhai is among my favourite.It goes well for any occasion calling for Indian food.I make this by two different ways.This dish can compliment any Indian bread- puri , chappati or naan .If made ahead of time (1-2hrs before it is served )it taste more delicious as by that time all the vegetable are marinated well is the gravy. When served with naan with slices of onion and a cube of lemon it gives you the feeling of going out for a lunch or dinner at an Indian restraurant.Veg kadhai,puri/naan,Jeera rice/Veg Pulav,tomato onion koshimbir/boondi raita,pickle and roasted papad and a dessert - you have set the table to impress all your guests. Recipe 1 This method of preparing the kadhai is a bit time consuming but still its worth the effort.A touch of ghee makes it royal and tasty. Ingredients: 1/2 cup each of cauliflower floret,carrot cubed cubes,green pepper cubed,green beans,potatoes,peas 1 medium onion, finely chopped 2 large tomatoes,finely chopped 4 garlic cloves min...

My toddler loves cakes and so do I.I decided to bake cake again this week but i am always concerned about two main ingredients-All purpose flour and sugar,both are not that good for health.I usually control the amount of sugar and he does eat it semi-sweet.This time I decided to twist my recipe a bit.A made two cakes one with whole wheat flour and All-purpose flour and the other just with whole wheat both turned out.Leftovers the next day tasted just divine.I am sure next time when i make these again i am going to wait for a day to have a bite of it. Ingredients 3/4 cup whole wheat flour 1/4 cup All purpose flour 1 cup sugar 1 tsp vanilla 3 tbsp flavorless oil 2-3 tbsp milk 1/4 cup cold tap water 1 tsp baking soda 1 tsp baking powder 1/8 tsp cinnamon powder 1 tbsp each raisins ,cashew nuts and almonds. Method: Sift whole wheat flour+all purpose flour+baking powder+baking soda.Add vanilla,oil,sugar,milk,cinnamon and mix into a smo...

Sago is a starch extracted from the pith of sago palm stems.Sago flour is nearly pure carbohydrate and has very little protein, vitamins, or minerals. However, as sago palms are typically found in areas unsuited for other forms of agriculture, sago cultivation is often the most ecologically appropriate form of land-use, and the nutritional deficiencies of the food can often be compensated for with other readily available foods. In Indonesia and Malaysia, sago is used in making noodles and white bread. Globally, its principal use is in the form of pearls. Pearl sago, a commercial product, closely resembles pearl tapioca Both typically are small (about 2 mm diameter) dry, opaque balls. Both may be white (if very pure) or colored naturally grey, brown or black, or artificially pink, yellow, green, etc. When soaked and cooked, both become much larger, translucent, soft and spongy. Both are widely used in South Asian cuisine, in a variety of dishes. In India, pearl sago is called sabud...

Sambar or sambhar or Sambaaru (in Telugu), is a dish common in South Indian and Srilankan cuisines. Sambhar is usually served with steamed rice. Sambhar with rice is one of the main courses of both formal and everyday south Indian cuisine. In Tamil Nadu , Wada sambhar and idli sambhar are popular for breakfast or lunch, and sambar is often served as a side dish at dinner. Sambhar is also served for lunch and dinner in south India, commonly with idli , wada or dosa , along with two chutneys, a green coconut chutney and a mildly spicy red tomato chutney. A two-course meal, the first consisting of sambar mixed with rice and eaten with some sort of vegetable side dish, and the second consisting of yoghurt mixed with rice, is perhaps one of the most common meals eaten in a typical southern Indian home. There are many sambhar powders available in market- MTR being the popular among them. But a home made sambhar masala is always better than the store bought once.You ca...