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Celebrating Two Years Of Blogging With Microwave Badam Peda

Yahooo!!!! two years of blogging, never thought of reaching this milestone and am very excited to annouce that nothing is possible without this blogsphere family..Thanks a ton for being besides with me for celebrating this beautiful day..Join ur hands with me to celebrate this two years of blogging with microwave badam peda..It has been a long i prepared pedas and i really wanted to prepare some pedas using blanched badams since i have a packet of badams in my fridge quite a long, yep its almost time to finish them as something else...Finally my little brain pulled me to try out some pedas using milk powder,grounded badam paste with milk, sugar and ghee...This badam peda takes just 5 minutes to get ready(cooking time depends upon ur microwave oven) and they tastes truly fabulous, a quick sweet to enjoy anytime for any occasions..I got almost 25 tiny badam pedas and to be honest i have just 5pedas that too i kept aside for my hubby,they vanished within few minutes and my little one didnt stop having them..Needless to say we enjoyed having this beautiful cute looking pedas and am trying to send these pedas to Priti's FF-Raksha Bhandan & to Celebrate Sweets-Pedhas guest hosted by Jagruti, event by Nivi...

MW Badam Peda
  • 1cup Almonds/Badam (blanched)
  • 1/2cup Milk Powder
  • 1/3cup Milk
  • 1tbsp Ghee
  • 1/2cup Sugar
Grind the blanched almonds with milk as fine & thick paste..take this grounded paste, milk powder, sugar in a microwave safe bowl and cook in microwave oven for 5 minutes, take them out and give a stir..Let them get cool, make tiny pedas from the mixture and springle some broken almond flakes over the pedas..

Conserve them in air tightened box and enjoy...

Aloo & Tomato Kurma

Potatoes are always our favourite veggies, they have their own place in my vegetable basket..Its has been a long i prepared kurma with potatoes and tomatoes, as i bought some juicy ripen tomatoes which are sitting sadly in my fridge asking me to turn them something delicious i wanted to combine both potatoes and tomatoes to make this delicious gravy..Usually i always makes potato kurma without using coconut milk and make a paste using fried grams and spices, this time i didnt went for them and completely replaced them with coriander powder, grounded tomato paste,fennel seed powder and thick coconut milk to making this droolworthy kurma, this kurma goes terribly awesome along with rice, rotis,any breakfast dishes and simply with toasted bread slices..Sending this delicious kurma to Akila's Dish Name Starts With A along with Avocado Icecram,Apple Paniyaram & Amaranth Stalks,Oats & Channadal Stirfry and to Healing Foods-Tomato guest hosted by PJ, event by Siri and finally to this month's CWS-Fennel Seeds hosted by myself..

Aloo Kurma
  • 2cups Potatoes (cubed)
  • 1no Onion (big & chopped)
  • 2nos Tomatoes (big & juicy)
  • 1tbsp Coriander powder
  • 1tsp Fennel seed powder
  • 1/2tsp Cumin seed powder
  • 1/4tsp Turmeric powder
  • 1tsp Red chilly powder
  • 1cup Thick coconut milk
  • 2nos Bayleave, cloves,cinnamon stick & cardamom seeds
  • 1tsp Ginger garlic paste
  • Salt
  • Oil
  • Mint leaves (chopped)
Heat enough oil, fry the whole spices until they turns brown, add immediately the chopped onions and ginger garlic paste, saute everything until the raw smells goes away, meanwhile grind the tomatoes as fine paste, now add the fennel seed powder, cumin seed powder, red chilly powder to the cooking onions along with salt, saute for few minutes, now add the coriander powder,turmeric powder and cubed potatoes, cook for few minutes again, now add the tomato paste, cook for 5 minutes, finally add the coconut milk,water to make a thick kurma, check for salt..Bring everything to boil and cook in simmer until the oil gets separates..

Add the chopped mint leaves and serve hot..

Farasbi Matkichi Bhaji

Many of my non-Maharashtrian friends find this combo of green beans and muth beans very unusual. But green beans are paired with different companions like green peas, methi seeds, kala vatana and good old potato too. I just realized that I haven't yet blogged many down-to-earth veggies from my mom's kitchen. Starting today, I am going to blog about these simple veggies for a week.

Farasbi-Matkichi Bhaaji
Green Beans with Moth beans

  • 1 lb green beans, fresh or frozen
  • 3/4 cup matki sprouts, pressure cooked
  • salt to taste
  • A pinch of sugar
  • 2 tsp oil
  • 1/2 tsp mustard seeds
  • 1/4 tsp asafoetida
  • 1/2 tsp turmeric powder
  • 2 green chilies, slit
  • 1 tbsp goda masala
  • 1 tbsp fresh coconut, scraped

1. Heat oil in a saucepan. Add all the ingredients for tempering except goda masala.
2. As the chilies change color, add goda masala and saute for 30 seconds.
3. Now add green beans and 2 tbsp water. Switch gas to low.
4. Cover with a lid. Place some water on the lid.
5. When the beans are almost cooked, add cooked moth beans.
6. Add salt and sugar.
7. Let all the water evaporate. Garnish with coconut

1. When not in season, I use frozen green beans. I have used French cut green beans in the picture above.

Mango Raita

Mango Raita
Mamidi Pandu Perugu Pachadi.

Oil is tempered with mustard seeds and the chopped mango is cooked till it softens. The mango is cooled to room temperature before mixing with whisked yogurt. Serve mango raita with steamed rice or with roti.
Makes: around 2 Servings of Mango Raita.


  • Ripe Mango 1 Small
  • Yogurt 1 Cup
  • Green Chiles 2
  • Mustard Seeds 1/4 tsp
  • Curry Leaves a Few
  • Salt to taste

Method of preparation:

Remove stems, wash and slice the green chiles.
Whisk yogurt and salt in a bowl.

Heat oil in a small pan on medium heat, add mustard seeds.
When mustard seeds start spluttering, add curry leaves and chopped mango.
Cook till mango pieces soften a bit.
Remove from heat and cool the mango to room temperature.

Then stir the mango into yogurt.
Serve mango raita with steamed rice or with roti.
Notes: Make sure not to overcook mango.

Suggestions: Make sure to choose the mango that is not too ripe.
Variations: Use the raw mango that is not sour enough for dal or chutney.
Other Names: Mango Raita, Mamidipandu Raita.

Plum Cake

There was this "cake lady" named Louiza who used to sell excellent cakes in South Mumbai. Plum cake, Sponge cake, Coconut cake, Date & walnut cake - her cakes were exquisite. I wanted to bake the plum cake, but didn't have the recipe. So I borrowed the recipe of Date Walnut Mocha cake and tried to improvise here and there remembering the taste of Louiza's plum cake.

Plum Cake

1 cup prunes/dried plums, chopped, soaked in 1/4 cup Orange Juice for 6 hours

Dry mixture
1 cup All Purpose Flour
1/2 tsp salt
1/2 tsp baking soda

Mixture 2
1 cup walnut halves, ground coarsely in a blender
Mix with soaked prunes pieces

3 eggs, whisked
2 tbsp butter
1/2 cup sugar
1 tbsp unsweetened cocoa
A few drops of vanilla essence
A pinch of cinnamon powder

1. Add walnuts-prunes mixture into eggs mixture. Stir well.
2. Now add dry mixture while stirring so there are no lumps.
3. Preheat oven to 350 F
4. Grease the cake loaf pan.
5. Pour the batter
6. Bake for 25-30 minutes
7. Let it cool in the pan for 10 minutes.
8. Invert the cake in a platter.
9. After the cake has cooled down, cut into slices

1. I used sunsweet brand prunes.
2. Use freshly squeezed orange juice.

Mom's Bouillabaisse

This simple potato curry was probably mom's impromptu preparation. She called it "bouillabaisse". The name that mom jovially referred to her last minute curry , just got stuck. Even today when I make it, I refer to it as Mom's bouillabaisse. I never bothered to check the real bouillabaisse recipe. But the other day, I saw Ina Garten preparing it on the food network. When she cut all the potatoes in circles, I realized that mom actually knew what she was talking about. (I should have known better!). Though mom's curry does not have any fish or chicken , it has those potato circles. It was an "aha" moment for me. :-D

Mom's Bouillabaisse
Onion-Potato-Bell Pepper Curry
4 medium potatoes, peeled & cut into thick circles
2 baby bellpeppers, cored & cut into thick circles
1 medium onion, peeled & cut into thick circles
3 baby toamtoes, cut into thick circles

salt to taste
1 tsp mild chili powder or paprika
1/2 tsp pavbhaji masala/kitchen king masala/garam masala
A pinch of sugar

1 tbsp oil
1/2 tsp mustard seeds
1/4 tsp asafoetida
1/2 tsp turmeric powder

Serving suggestions -
or brun pav

1. Heat oil in a heavy bottomed saucepan. Add all the ingredients for tempering.
2. As the seeds splutter, add onion circles.
3. Saute it carefully, taking care not to break the circles.
4. As the onion gets soft, add potatoes and bell peppers. Saute for 30 seconds.
5. Add 2 cups water. Bring to boil.
6. Switch the gas to low. Cover and let it cook.
7. As the potatoes are almost cooked, add paprika, pav-bhaji masala, tomatoes, salt & sugar.
8. Let it simmer for sometime.
9. Make sure that veggies retain their circular shape.

1. You can make your own variation by adding garam masala, ginger-garlic paste etc. After all, it's an impromptu curry

American Rasmalai - (2)

Few years back, I learnt this rasmalai from a friend. Ever since, it has always come handy as a quick fix Indian dessert.

American Rasmalai(2)
Instant Rasmalai
1 tin rasgulla (Haldiram/Swad etc brand)
1 packet Milkmaid Kulfi mix
1 tbsp doodh masala
2 cups whole milk or half and half.

1. Squeeze water from the rasgullas and set aside.
2. Mix kulfi mix with chilled milk or half-half. Stir in doodh masala.
3. Add rasgullas. Cover and refrigerate till ready to serve.

1. You can even buy disc shaped rasmalais instead of rasgullas.

Methi Matar Malai

This used to be one of the popular items at the Punjabi restaurants. I recreated the recipe using the ingredients available here.

Methi Matar Malai
Fenugreek Leaves with Green peas and cream
1 bunch fresh fenugreek leaves

Grind to a smooth paste
1 cup sliced onions
2 garlic cloves
1 1/2" ginger, peeled & chopped
9 almonds
1 green cardamom
1/4 cup part skim ricotta cheese

1 tbsp oil
1/2 tsp cumin seeds
2 -3 cloves
* Ground paste
A pinch of turmeric powder

2 green chilies, slit or chopped (optional)
1/2 tsp garam masala

1. Rinse methi leaves. Chop them roughly and set aside.
2. Heat oil in a kadai or saucepan.
3. Add whole spices and turmeric powder. As they sizzle, add ground paste.
4. Saute for 15 minutes.
5. Add chopped methi and 1/4 cup water.
6. Cover and let it cook.
7. Add water as needed without letting it burn.
8. Add salt to taste.
9. Garnish with chilies - if using and garam masala.

Note -
1. If you want you can sprinkle salt on chopped methi and squeeze the juice out to remove the bitterness. I find this step unnecessary since we enjoy that bitter flavor.

Dry Bhel

What's the difference between dry bhel and usual bhelpuri? Well, dry bhel is the bhel without chutneys. There are two ways of getting it in Mumbai. If your bhelwala is too generous, he will give you dry bhel free of charge after eating the usual bhel/sev puri/ragda patties.

Or there are those shops that sell kurmuras and chanas. Those shops also sell this dry bhel without chutneys. It's a mixture with minced onions, chilies, cilantro, raw mango - when in season, sprinkled with chili powder and chaat masala with a generous squeeze of lemon. Yum!

Dry Bhel/Suki BheL/Sukha Bhel
Spicy Trail Mix - Mumbai Style
1 recipe dry bhel mix or bhadang
1 small red onion, finely chopped
1 tomato, finely chopped (optional)

A generous sprinkle of chaat masala
2 - 3 green chilies, minced (optional)
1 small raw mango, chopped
Handful of roasted, salted peanuts
Handful of sev

1 tbsp chopped cilantro
1 lemon, squeezed

1. Mix all the ingredients and serve

Note -
1. Make sure that the bhel mix is fresh and crispy.

Ovyachya Paananchi Bhuji

I planted that Cuban Oregano just to devour these fritters and walk down the memory lane in Mumbai!:-D

Ovyachya Paananchi bhuji
Cuban Oregano Fritters
  • 12 ovyachi Paane/Cuban Oregano leaves

Whisk together
  • 1/2 cup besan/chickpea flour
  • 1 tbsp rice flour
  • 1/4 tsp asafetida
  • 1/2 tsp turmeric powder
  • 1/8 tsp ajwain/owa (optional)
  • 1/2 tsp chili powder or paprika
  • water to make thick batter
  • 1 tsp super hot oil

1. Rinse the leaves and let them air dry.
2. Whisk besan batter so there are no lumps.
3. Heat oil for deep frying.
4. Dip each leaf in the batter and deep fry till it appears cooked on both sides.
5. Drain on the absorbent kitchen napkin.
6. Serve hot with ketchup or chutney and tea.

Note -
1. If there is any leftover batter remaining, you can dip any vegetables like cauliflower, potatoes, bell peppers, eggplants and proceed to make the bhujiyas

Shammi Kababs

You can serve these kababs with naans or pita breads. We love to eat them with salad. I tweaked the recipe on the back of Shan Shammi Kabab masala.

Shammi Kababs
Minced Chicken Burgers
  • 1 lb chicken mince
  • 1/2 tbsp garlic paste
  • 1/2 tbsp ginger paste
  • 1/2 pkt Shan Shammi Kabab Masala
  • 1/4 cup chopped onion
  • 1/4 cup chana daal/bengal gram, soaked for 4 hours1 1/4 cup water
You will also need later,
  • 1/4 cup chopped cilantro
  • 2 tbsp chopped mint
  • 2 eggs, whisked
  • 2 slices of bread, blend to make fresh bread crumbs
  • Oil for shallow/deep frying

Serving Suggestions

Tandoori Naan or Rumali Roti

Sliced onions & lemon wedges and/or salad

1. Add all the ingredients except herbs, eggs/bread or oil in pressure cooker or handi.
2. Pressure cook for 4-5 whistles.
3. Open the lid when the pressure drops by itself. There will be still moisture in the chicken mince. Do not let it evaporate. Let it cool down.
4. Add mint, cilantro. Now add fresh bread crumbs and whisked eggs.
5. Heat a tawa/pan. Grease it lightly. Using wet hands, make small balls and flatten them. Place them gently on the pan. Cook them on both sides.
6. Drain on the absorbent paper. Serve hot with onions, lemons, salad and Naan.

Note -
1. Traditionally, mutton mince is used for this recipe.
2. You can deep fry these kababs for better taste.
3. I more or less followed the recipe on the back of Shan Shami Kabab Masala.

TandLachi Bhakri - Rice Flour Flatbread

I have blogged about Rice Flour Flatbread from Gujarat. Now, let's visit the rice flour flatbread from Maharashtra.

TandLachi Bhakri - count 6
Rice Flour Flatbread
1 1/4 cup water
1 cup rice flour
1/2 tsp salt
1 tsp oil

dry Rice flour as needed for dredging

Serving Suggestions
Any coconut based Chicken curry
Any Malvani curry

1. Bring water to boil adding salt. As it boils, add oil.
2. Then add rice flour, while stirring with a fork or spoon. Switch the gas to low.
3. When all the flour comes together in a uniform mass, switch the gas off. Cover with a lid. This cooked rice flour is called "ukad" in Marathi.
4. Keep aside for 15 minutes.
5. While flour has cooled enough to handle, knead it and make 6 uniform balls.
6. Take one ball and keep others covered till ready to use.
7. Knead it again till you make a uniform ball.
8. Using dry rice flour as needed, roll into a flatbread using a rolling pin.
9. Heat the griddle/tawa or pan. Place the flatbread in the heated pan.
10. Flip back after few seconds.
11. Roast directly on the flame.
12. Place in a container, wrapped in a clean kitchen towel.

Note -
1. I have been told that with practice, one gets a perfect circular shape. Though my bhakris were very soft and tasted great with curry, I haven't yet mastered the art of rolling rice flatbread into a perfect circle!

Perugu Thotakura ~ Amaranth leaves in yogurt sauce

Perugu Thotakura

If you are fond of greens, especially Amaranth leaves aka Chauli, then I’d like to draw your attention to today’s quick and simple dish that not only adds color, flavor and aroma to your meal but loads of nutrition too. Sauteed greens are combined in a spiced yogurt sauce and garnished with coriander leaves.

You can prepare this recipe with spinach leaves too. Makes for a good side with rice and rotis.

Perugu Thotakura Recipe
Prep & Cooking: 25 mts
Serves 4-5 persons
Cuisine: Andhra


  • 3 cups chopped thotakura leaves and stalks, blanched for 5 mts, strained

Combine and keep aside:

  • 1 cup thick yogurt combined with a cup of water
  • 1 tsp green chilli-ginger paste
  • 2 tbsp fresh coconut paste
  • 1/4 tsp turmeric pwd
  • 1 tbsp rice flour or besan/chickpea flour
  • salt to taste
For tempering/poppu/tadka:
  • 1 tbsp oil
  • 1/2 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • 1 tsp split black gram dal
  • 1-2 dried red chillis (tear into pieces)
  • 1/4 tsp large pinch asafoetida
  • 10-12 curry leaves


1 Heat oil in a heavy bottomed vessel, add mustard seeds, let them pop, add the cumin seeds and split gram dal and let them slightly red. Add hing, red chillis and curry leaves, and saute for a few secs.
2 Add the thotakura and stir fry for 3 mts.
3 Add the yogurt mix and combine well. Keep stirring over medium flame till it comes to a boil. Reduce flame and cook for another 3 mts till the gravy thickens.
4 Garnish with coriander leaves and serve with white rice.

Blanching of amaranth leaves - Boil 2 cups water in a deep vessel. Add salt, pinch of turmeric pwd and chopped amaranth leaves and cook over medium flame for 5 mts. Strain and use left over water to prepare chapati dough and use the blanched leaves and stalks as called for in the recipe.

Onion Stuffed Snake Gourd

Onion Stuffed Snake Gourd
Potlakaya Ulli Karam.

Snake gourd is seeded and briefly boiled in salted water till tender. A spice mixture is made with onions and red chili powder. The coarse onion mixture is then stuffed into snake gourds and cooked in tempered oil till soft. Serve potlakaya ulli karam with steamed rice or with roti.
Makes: around 6 Onion. Stuffed Snake Gourd.


  • Snake Gourd 3 (around 8 inch Long)
  • Onion 1 Large
  • Red Chili Powder 1 tsp
  • Garlic 4 Cloves
  • Tamarind 1 inch sized Ball
  • Cilantro few Sprigs
  • Salt to taste


  • Urad Dal 1/4 tsp
  • Mustard Seeds 1/4 tsp
  • Cumin Seeds 1/4 tsp
  • Asafoetida a pinch
  • Curry Leaves 4
  • Oil 1 tsp

Method of preparation:

Wash and finely chop the cilantro leaves.
Lightly bruise the garlic cloves without peeling.
Peel the snake gourd leaving some of the peel intact.
Remove ends and wash the snake gourd.
Cut the snake gourd into halves and discard all the seeds.
If using a long snake gourd, cut the snake gourd into 3 – 4 inch long pieces.

Bring to boil around 2 cups of water, add snake gourd halves, tamarind and salt.
Boil till snake gourd becomes little soft but still holding its shape.

Peel and roughly chop the onion.
Coarsely grind onion, red chili powder and salt.

Stuff around 1 1/2 tbsps of the ground onion mixture into each snake gourd cylinders.
Make sure to stuff leaving around half an inch from the ends of the snake gourd.

Heat oil in a nonstick pan, add all talimpu ingredients in order and add whole garlic cloves.
Immediately place the stuffed snake gourd onto the pan and sprinkle little water.
Cook covered on low flame for around 5 – 8 minutes or until snake gourd cooks completely.
Uncover and fry the snake gourd on both sides till it turns golden brown on the skin.
Garnish with cilantro and serve onion stuffed snake gourd with steamed rice.
Notes: Not boiling the snake gourd before stuffing takes longer time to cook the stuffed snake gourd.

Suggestions: If the snake gourd is not cooked properly, add a splash of water to the pan and cook covered on low flame till done.
Variations: When stuffing the raw snake gourd with ground onion mixture, add thick tamarind pulp to the mixture.
Other Names: Onion Stuffed Snake Gourd, Potlakaya Ulli Karam.

Monaco Chaat

This is one of the most homely chaat. You can use any crackers of your choice but I used Monaco - the salty crackers from my childhood in India. My aunt used to make many different chaats. This was the variation from usual sev-batata-puri. Sometimes she used bread croutons to make bread sev puri or sometimes she used to come up with monaco crackers as the base for puris.

Monaco Chaat


  • 1 pack monaco crackers
  • Chaat chutney
  • 1 medium potato, boiled, peeled, chopped
  • 1/2 small red onion, peeled, minced
  • 1 tbsp cilantro/coriander leaves, chopped
  • Few drops of lemon juice or amchoor powder
  • A pinch of chaat masala
  • Sev

1. Assemble the crackers on a serving platter.
2. Just before serving, place potatoes, onions, chutneys, sev, cilantro and lemon juice/amchoor powder with chaat masala.
3. Serve immediately before they get soggy.

1. Use fine sev for this chaat.

Pineapple Rasam

Pineapple Rasam

When I eat rice for lunch, rasam is a must and the meal is never complete without it. And more so during the monsoon as this piping hot comfort soup soothes the soul. There are numerous versions of this simple soup and one of my favorite is an exotic South Indian delicacy, Pineapple Rasam. Refreshing ripe pineapple is put to good use in a spiced rasam to yield well balanced flavors – a tangy, sweet and and spicy rasam.

Pineapple Rasam Recipe
Preparation: 25-30 mts
Serves 4-5 persons
Cuisine: South Indian


  • 1/4 cup cooked tur dal/red gram dal/kandi pappu
  • 1 tomato, chopped or pureed
  • 1/4 tsp turmeric pwd
  • 1-2 green chilies, slit
  • 1 1/2 tsps home made rasam powder
  • 1/4 cup pineapple puree
  • 2 pineapple slices, cut into 1″ pieces
  • 1 tsp jaggery or sugar
  • few fresh curry leaves
  • salt to taste
  • 3 1/2 cups water

For seasoning/poppu/tadka:

  • 1/2 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • pinch of asafoetida/hing/inguva
  • few fresh curry leaves
  • 2 tsps ghee


1 Heat a deep vessel, add 3 1/2 cups of water, mashed dal, chopped tomato, pineapple pieces, salt, turmeric pwd, green chilies, few fresh curry leaves, jaggery and rasam pwd and bring to a boil. Continue to boil for 5 mts, till the pineapple pieces are cooked.
2 Add pineapple puree and continue to cook on medium flame for 2-3 mts.
3 Heat oil in a pan, add mustard seeds and as they splutter, add cumin seeds and curry leaves and stir fry for a few seconds. Add asafoetida and turn off heat.
4 Add this to the rasam and combine. Turn off heat and place lid. Garnish with coriander leaves and serve with white rice and appadams.

Potato Fritters Chaat

Potato Fritters Chaat

Potato fritters are prepared by dipping the sliced potato in gram flour batter and deep frying them in oil till golden in color. Then the potato fritters are stuffed with finely chopped onion, spices, herbs and peanuts. Finally lemon is squeezed to finish it off. Serve potato fritters chaat immediately.
Makes: around 5 Potato Fritters Chaat.


  • Potato 1
  • Besan 1/2 Cup
  • Onion 1 Large
  • Roasted Peanuts 2 tbsps
  • Whole Red Chile 1 Small
  • Red Chile Powder 1 tsp
  • Cilantro few sprigs
  • Salt to taste
  • Lemon 1/2
  • Soda bi Carb a Pinch
  • Oil for deep frying

Method of preparation:

Peel, wash and slice the potato into thin circles.
Make sure the circles are not too thin and soak them in cold water until required.
Peel and finely chop the onion.
Clean, remove hard stems and finely chop cilantro.
Grind the red chile and a tbsp of chopped onion into coarse paste with enough salt.
In a small bowl, add red chile onion paste and stir in potato slices and leave aside for few minutes.

Heat oil in wok on medium high heat for deep frying, add few pinches of salt.

In a mixing bowl, add besan, few pinches of red chili powder, salt and soda-bi-carb.
Add sufficient water little by little to make thick flowy batter almost having honey like consistency.
Dip each potato slice in besan batter making sure the batter is coated on both the sides of the potato.
Remove the dipped potato slice from the mixing bowl and slowly drop into hot oil.

Potato slice should sizzle once it hits hot oil else oil has not reached required temperature.
Repeat the same with other potato slices.
Fry on both sides until light golden brown and remove the potato fritters on to kitchen napkin.
Once warm enough to handle, slit each fritter in the middle making sure not to cut it into half.

In a mixing bowl, mix thoroughly chopped onion, roasted peanuts, cilantro, salt.
Stuff the potato fritters with spoonful of the prepared chopped onion mixture.
Squeeze few drops of lemon juice on each stuffed potato fritter.
Layer a big pinch of red chile powder and little salt on each potato fritter.
Serve potato fritters chaat as a snack with few wedges of lemon on the plate.
Notes:Make sure potato fritters are fried properly before removing from heat.

Suggestions: If the fritters come out too thin, make sure the besan batter is thick enough. If the fritters are little hard to touch, add pinch of soda bi carb to the batter and try again.
Variations: Layer a pinch of chaat masala on top of the stuffed potato fritters if desired.
Other Names: Potato Fritters Chaat, Alu Bhaji, Aloo Bajji.

Jicama chi Koshimbeer

A chef from the food network described the taste of jicama as a cross between apple and water chestnut. I wanted to try it but was not sure what should I make. When mom was here, she suggested making the good, old koshimbeer.

Jicama chi Koshimbeer
Jicama Salad
  • 1 big jicama, peeled & grated coarsely
  • 1 - 2 green chilies
  • 1/4 cup roasted, unsalted peanuts, powdered
  • salt to taste
  • 1/2 tsp sugar
  • 2 tsp oil
  • 1/2 tsp cumin seeds or mustard seeds
  • 1/4 tsp asafoetida
  • 1 lemon, squeezed
  • 2 tbsp cilantro, chopped
  • 1 tbsp fresh coconut (optional)
1. Mix all the ingredients.
2. Heat oil. Add tempering ingredients.
3. Drizzle the tempered oil over the salad.

Note -
1. Keep the salad aside for at least 15 minutes before serving to get all the flavors nicely incorporated.

Carrot Dosas

Here is one more veggie-based dosas from my kitchen. These carrot dosas need no fermentation and are good as breakfast or as a snack. They are spicier and hence taste good as it is, without any side dish.

Ingredients for about 8 dosas:
  • Rice - 1 cup (Long grain rice will do)
  • Grated carrot - 1 cup
  • Chilies - about 12 (used 6 hot variety ones & 6 byadadgi ones)
  • Coriander seeds - 1 tsp
  • Salt to taste
  • Minced onions - 2
  • Minced cilantro

Dosa making:
1. Soak rice for at least 3 hours or overnight. Throw away the water used to soak the rice and wash the rice with fresh water.
2. Grind together rice, carrot, chilies, coriander seeds and salt adding sufficient water to form a coarse and thicker batter than regular dosa batter. Add minced cilantro and minced onions to the ground batter and mix well.
3.Heat a dosa pan and pour a ladle (about 1/4 cup) of batter onto it. Spread lightly into a circle with the back of the ladle and pour 1/4 tsp of oil around the dosa. Let it cook on low - medium flame, covered. When it cooks on the bottom side, flip the dosa with a spatula, spread again 1/4 tsp of oil around the dosa and let it cook for a minute. Remove the dosa when done.
Repeat the process with the remaining batter.

Some variations:
Fresh shredded coconut can be added to the batter. Yogurt or sour buttermilk can be used instead of water to grind the batter. Grated carrot can be added to the batter after grinding the rice.

Payasam Prasadams ~ Saggubiyyam - Semya Payasam

Probably, one of the most common and yummiest desserts that appears in most of the south Indian homes on every celebration has to be payasam / kheer. Also because of the simple preparation, it is one of the most favored 'prasadam'* item. Though this rich and creamy dish attains different avatars depending upon what it is made of, the milk base and the sugar / jaggery sweetener remains the constant factors of the dish. Cardamom happens to be the flavoring agent and raisins / nuts toasted in ghee serve as garnish besides adding the crunch.
After rice, probably sabudana kheer was the most traditionally prepared payasam. My mother sometimes happens to add vermicelli as well to the sabudana payasam and prepares this combo payasam that is equally delicious.

Ingredients for 4 servings:
  • Saggubiyyam ( Sago pearls / Sabudana) - 1/4 cup
  • Semya (Vermicelli) - 1/4 cup
  • Full fat milk - 1 .5 cups
  • Sugar - 1/2 cup
  • Cardamom powder - 1/2 tsp
  • Clarified butter / Ghee - 2 - 3 tsp
  • Raisins & Cashew nuts - 1 Tbsp

How I prepare this payasam:
  1. Fry vermicelli on low flame till it turns golden brown and keep it aside.
  2. (I usually) soak sabudana in water for 1 or 2 hours before cooking. Throw away the water used to soak sabudana and wash twice with fresh water. This step is entirely optional but it aids in cooking the sabudana faster.
  3. Cook sabudana in sufficient water (about 2 cups) till sabudana is cooked and appears transparent. Keep stirring in between so that sabudana doesn't stick to the bottom of the pan. To avoid sticking and burning of sabudana, I usually use a nonstick saucepan. After the saabudana is cooked, throw away the water used to cook the sabudana.
  4. Add milk to the sabudana and start cooking again. When the milk becomes hot, add the fried vermicelli. If you add vermicelli to the cold milk, it would clump up. Cook till the vermicelli is done and then add the sugar and the cardamom powder. When the sugar melts, turn off the stove.
  5. Add ghee to a small saute pan and add the cashews and raisins. When raisins turn plump and cashews turn golden brown , turn off the stove and add them to the cooked payasam and stir once.
  6. This payasam tastes good either cold or warm.

Spicy Corn On The Cob

Spicy Corn On The Cob
Kalchina Jonna Potthu.

Corn is dehusked and grilled on all sides till dark brown. Grilled corn on the cob is then rubbed with chili powder and grilled again for few more seconds for one last time. It is then rubbed with lemon and served immediately. Also, use a knife to separate the corn kernels and serve in a bowl.
Makes: 1 Spicy Corn On The Cob.


  • Corn 1
  • Lemon 1/2 Piece
  • Red Chili Powder to taste
  • Salt to taste

Method of preparation:

Remove the husk and clean the corn.
Hold the handle and place it on a grill.
Alternatively, place the corn on a stove top with direct flame.
Keep turning the corn until all the kernels change color and are cooked.
It makes a crackling noise while its roasting.
Once done, remove the corn onto a plate, apply red chili powder and salt to the corn with help of a tissue.
Put the seasoned corn on the grill for one last time for couple more seconds to smoke the chili powder a bit.
Remove the corn from the flame and rub the lemon half all over it while lightly squeezing the lemon.
Serve spicy corn on the cob immediately.
Notes: Make sure to cook the corn on medium – low flame.

Suggestions: Roasting the corn on charcoal grill tastes better than one on the gas grill.
Variations: Also add finely chopped herbs once corn is roasted.
Other Names: Spicy Corn On The Cob, Kalchina jonna Potthu, jonna Pottu.

Date-Walnut-Mocha Cake

This recipe is shared by my neighbor from Mumbai. I pretty much grew up eating this yummy creation!

Date-Walnut-Mocha cake
  • 1 cup dates, chopped
Mix together
  • 1 cup all purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 - 1 cup sugar
  • 2 tbsp butter
  • 3 eggs
  • 1 tbsp cocoa powder
  • 1/2 tsp instant coffee powder
Grind to a coarse paste
  • 1 cup walnut halves
  • 4 walnut halves, broken into pieces

1. Preheat oven to 350 F. Grease the cake pan and set aside.
2. Fold in dry mixture into wet egg mixture and keep mixing till there are no lumps.
3. Add the coarse walnut paste and dates. Pour in the cake pan. Garnish few walnut pieces on top
4. Bake in the oven for 30 minutes or till inserted skewer comes out clean.
5. Let the cake cool in the pan for 10 minutes. Take off the cake from the pan.
6. Invert and serve with vanilla or coffee ice-cream

Note -
1. I used Hodgson Mill Naturally White All Purpose Flour.
2. If the batter looks too stiff, add little milk - just a spoonful at a time.

Punjabi wadiwali Kadhi

This kadhi was suggested by the local vadi/badi seller in Amritsar. I had to try my hands as soon as I reached my kitchen.

Vadiwali Kadhi
Whisk together
  • 1 cup yogurt
  • 1 cup water
  • 1 tbsp besan/chickpea flour
  • salt to taste
  • 2 tsp oil/ghee
  • 1/2 tsp mustard seeds
  • 1/8 tsp fenugreek seeds
  • 1/8 tsp kalonji/nigella seeds
  • 1/4 tsp coriander seeds
  • 1/2 tsp cumin seeds
  • 1/2 tsp asafoetida
  • 1/2 tsp turmeric powder
  • 1 tsp ginger-garlic paste
  • 2 tbsp finely chopped onion
  • 1 Punjabi vadi, broken into pieces
1 tbsp chopped cilantro
1 tbsp chopped fenugreek leaves
1. Whisk yogurt mixture till there are no lumps.
2. Heat oil or ghee in a heavy bottomed saucepan.
3. Add the ingredients for tempering.
4. Fry the vadi and onion till they are soft.
5. Add yogurt mixture and desired amount of water.
6. Add salt. Bring to boil.
7. Simmer for a few minutes before switching it off.
8. Garnish with cilantro or fresh methi.
Note -
1. Since the Punjabi vadis are spicy, you do not need to add chilies in this kadhi. Sometimes, I make a basic tempering of mustard seeds, asafoetida and turmeric powder and put vadis.

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