Tuesday, December 30, 2008

Gajar Halwa

Typical Bollywood scene ………!!

माँ : बेटा आज मैंने तुम्हारे लिए गाजर का हलवा बनाया हैं ........

: अरे माँ तुम्हे कैसे पता मुझे गाजर का हलवा पसंद हैं?

One of the famous dialect in 70's in our own hindi movies……………... Cool na ;)………………. Son is asking how his mother knows what he likes………... Actually you should hear this from Shirish Kanekar in one of his stand up comedy show (He is also writer and film critic). But as my hubby says, ignore it.................. 'cinematic justice'.
Ok coming to the point, Today is last day of 2008. I thought I will end this year sweetly. So here comes Bollywood famous Gajar ka halwa.......

Carrots (gajar) - 8 -10
Khoya (khawa) - 1 cup
Sugar - 1 cup
Milk - 1 cup
Desi Ghee - 3 table spoon
Green Cardamom powder - 1 tea spoon
Pista, badam slices for decoration.


Peel wash and grate carrots. Heat the desi ghee in thick-bottomed pan, ass grated carrots and saute it for five minutes. Add milk and put lead on it. Cook on medium heat until carrots are cooked. Now add sugar and grated khoya, cook it till sugar melts and mixes well, stirring continuously. Add pista, badam slices and continue to cook for two minutes more. Serve hot. You can serve hot halwa with a scoop of vanilla ice-cream as a dessert.
Veg. Dish

Papad Roll (In microwave)

This is a non fried version of Papad roll. I like the papad rolls, but its so oily. I generally avoid to eat it. Yesterday I roasted the papad in Microwave oven as usual and an idea clicked in my mind, the papad roll can also be prepared in microwave without any oil. Today I tried this and it was a successful attempt.

Papad (urad/ mung) - 5
Boiled and mashed potatoes - 5
Finely chopped onion - 1
Chilli,ginger and garlic paste - 2 table spoon
Chat masala - 1 teaspoon.
Jeera (cumin) Powder - 1 teaspoon
Turmeric Powder - 1/2 tea spoon
Chopped fresh coriander leaves - 1 table spoon
Sugar - 1/2 tea spoon
Oil - 2 table spoon
Salt to taste.


Heat the oil in a kadai , then add chilli,ginger,garlic paste. Saute it. Add mashed potatoes, chat masala, jeera powder,turmeric powder,salt and sugar and mix it. Cool the mixture and add onion and chopped coriander leaves. Divide the potato mixture into equal portions and shape each portion into a long roll of about the same length as the diameter of the papads. Take water in deep plate. Dip the papads in water for a few seconds.Put a potato roll on the corner of each papad and roll up. Put all the rolls on Microwave safe plate and keep it in Microwave. Set the Microwave on high for 1 minutes. The rolls are ready Serve hot with Pudina chutney or Tomato ketchup.

would like to send this recipe to EFM-Savouries

Saturday, December 27, 2008

Khekda Bhaji (Onion Fritters )

This is again a all time favorite snacks of Maharashtrian people. In Marathi 'Khaekda' means crab. But this bhaji is not of crabs but of Onion. When totally prepared it looks looks like crabs, So it is called as Khekda Bhaji. Nothing is as great as eating 'Khekda bhaji' with hot Ginger tea in rainy days. But if you ask me, I can eat this any time and in any season. My bro-in-law, Pranav is very expert in making these bhaji. Whenever there is program of khekda bhaji in our house, he is main chef and we are his assistants. So here is Pranav special 'Khekda bhaji' for u.

Onions thinly sliced vertically - 2
Besan - 1 cup
Red chilly powder - 2 tea spoon
Turmeric powder - 1/2 tea spoon
Ova (Ajwain seeds) - 1 tea spoon
Salt to taste
Oil for frying

Separate out onion slices neatly. Add salt, red chilly powder, turmeric powder and Ajwain seeds and mix it properly. Now keep this mixture aside for 15 to 20 minutes.
This will soften the onions and the mixture becomes juicy. Now add rest of the ingredients and mix it. On the other side heat oil in kadai. Add 2-3 teaspoon of hot oil (mohan) in the mixture. If needed add little water to make a thick batter. Now drop small lumps of the batter and fry till golden and crisp. Drain it on paper towel. Serve very hot with pudina or coconut or imly ki chutney or with tomato ketchup. You put some ketchup on 2 slices of bread and keep these bhajis between two slices and have it like sandwich, 'khekda sandwich '

I would like to send this recipe to EFM-Savouries

Friday, December 26, 2008

Mod aalelya methichi (Fenugreek seed sprouts) Usal

This is again a very traditional & rare recipe of my Grandmother (Mai aaji). Now after my aaji, my Aai is specialist for this 'Usal' in our entire family. It is a Winter recipe. Methi (Fenugreek seed) is very healthiest Indian spice. It is good for Diabetic patient to lower blood sugar level and help to reduce Cholesterol Levels. It is a good kindly tonic. It gives heat to your body. Beside this, it is bitter in taste so no one loves to eat methi seeds. But this 'Usal' tastes very nice and bitter taste of methi seeds is almost vanished.

Procedure : sprout Fenugreek seeds

Wash 1 cup of fenugreek seeds and keep it in a large bowl. Add 2 cups of water and cover it with lead. Soak the seeds for about 10 hours. Then drain out water, rinse it with fresh water and again drain it. Now transfer it to a sprout maker or else tie it tightly in a smooth cotton cloth for 2-3 days. Now the sprouts with good length is ready.

Sprouts - 1 Cup
Coarsely grinded wheat flour - 1, 1/2 cup
Grated dry coconut - 1/4 cup
Garlic cloves - 7-8
Red chilly powder - 2 tea spoon
Salt & sugar as per taste

For tempering (tadka)
Oil - 1/4 cup
Mustard seeds - 1 tea spoon
Asafetida (hing) - 1 pinch
Turmeric powder - 1 tea spoon

Heat half of oil in Kadai. Add mustard seeds, after they pop add chopped garlic when they turned golden add asafetida and turmeric powder. Now add Sprouts and mix it very gently. Put the lead and pour little water on it for proper steam. After five minutes add chilly powder, salt, and sugar again mix softly so that sprouts will not break, otherwise the bitter taste will spread all over. Again put lead for steam. When the sprouts properly cooked add Coarsely grinded wheat flour ( if you don't have this you can combine normal wheat flour with rawa / semolina in 3:1 ratio respectively). While mixing it add remaining oil, spoon after spoon. Put the lead and cook it for 3-4 minutes. Now take it away from the flame. When it becomes little cool add grated dry coconut and mix it. You can have this with roti or Bhakri. While eating you can pour some more garlic tadka on it. I just love that………..

I would like to send this recipe to Ammalu’s Kitchen's JFI - Sprouts Event

And also for Trupti's 'Winter Treat Event '

Thursday, December 25, 2008

Kalanachi Bhkari

As we all know Bhakri is very famous in Maharashtra and Karnataka. Bhakri has traditionally been the farmer's food, but in modern days however, bhakri has been replaced by roti and paratha, but still enjoys its own fan-following. It is made mostly from jowar flour, bajra flour, nachni flour and even rice flour. But today I am going to show you new variety of Bhakri which is a mixture of Black gram (Urad) and jowar. This bhakri is from 'Khandesh' (Maharashtra). Specially they make this in Winter season. This is best to be consumed in Winter , as it is known to generate heat and keep you warm. This Bhakri can accompany virtually any vegetable, daal or chutney (thecha), but in my house we eat this with groundnut and garlic chutney.


Jowar - 1 kg
Black gram (urad) - 250gms
Warm water
Salt - 1 tsp

Mix jowar and black gram and grind it to fine flour . This flour is called as 'Kalana'.
Now take 'Kalana' flour in a vessel and make a well in the middle. Add salt and warm water.
Knead nicely to make a soft dough. Make round balls out of this dough. On a flat surface, sprinkle little flour and pat the ball with your palm ( you can roll it like roti also). Use flour as required. Keep flattening the ball in circular motion to make round shape like roti. Don't make it too thin. Heat a griddle (tawa) . Lower the flame. Now place Bhakri on griddle in such a way that the lower portion of bhakri should be on griddle. Now spread little of water on upper side of bhakri. When water on bhakri dries completely turn it to cook from other side. Now remove from griddle and keep it on the direct flame. It will get puffed. It will need practice for puffed bhakri. Serve it with Groundnut Chutney and onion ( And if you prefer green chilly shsh……).

I would like to send this recipe to Trupti's 'Winter Treat Event '

Wednesday, December 24, 2008

Veggie seekh kabab



Boiled and mashed Potato - 1 cup
Boiled and mashed Carrot - 1/2 cup
Boiled and mashed cauliflower - 1/2 cup
Boiled and mashed Green peas - 1/2 cup
Grated paneer - 1 cup
green chilli,garlic & Ginger paste - 2 tablespoon
Dry mango (amchur) powder - 1 teaspoon
Chaat masala - 2 teaspoons
Red chilli powder - 1 teaspoon
chopped coriander leaves - 2 tablespoons
Butter - 2 tablespoons
Roasted besan - 3 tablespoons
Salt to taste
Oil to shallow fry

Mix all the above ingridients except oil. Mash it properly. Divide into equal portions. Take each portion and spread it around a skewer in a cylindrical shape. Heat a tawa, add a little oil on it and place the skewers on it. Cook, rotating the skewers from time to time so that the kabab gets cooked evenly from all sides, to a golden brown. sprinkle some chaat masala on kababs. Serve hot with mint chutney.


Monday, December 22, 2008

Oli halad (Fresh Turmeric) Chutney

This is another winter special recipe. From end of November you will start getting fresh turmeric in market. Now you must be wondering what is this 'Fresh turmeric' ?
Most of us knew the Turmeric in powdered form only. But the Turmeric comes from the root of Curcuma longa, a green plant in the ginger family. Rhizome has a tough brown skin and bright orange flesh. Ground turmeric comes from fingers which extend from the root. Besides flavoring food, to purify the blood and remedy skin conditions is the most common use of Turmeric.

In this picture you can see yellow fresh turmeric and ginger on right side.

fresh turmeric - 100gms
Ginger -100 gms
green chillis - 3-4
Lemon juice - 2 tablespoon
Sugar - 2 tablespoon
Mustard seeds (rai) - 1 teaspoon
Fenugreek seeds - 1 teaspoon
salt to taste

For tempering/ tadaka
Oil - 2 tablespoon
Rai - 1/2 teaspoon
Asafetida - 2 pinch

Procedure :
Wash, peel and chop fresh turmeric and ginger. Combine all ingredients and grind to a fine paste without using water. Now for tempering/ tadka heat the oil in a small kadai , add mustard seeds, after they pop add Asafetida and pour the tadaka on the mixture. Mix it properly. Serve this with any meal as a side dish ( in Marathi we called it as 'Davi baaju'). You can keep this chutney in fridge for many days.

I would like to send this recipe to Trupti's 'Winter Treat Event '

Sunday, December 21, 2008


Wish u all A Merry Christmas!

The mood of Christmas celebration has already started. Yesterday I was thinking about some nice dessert for Christmas day. I suddenly remember, few months ago in one Marathi recipe show called 'Mejwani', the chef Parag Kanhere had shown 'Sizzling Brownie' . Immediately I opened my notebook and started experimenting it. ( thank god all ingredients were available at home.). Wow and it turned out yummy In just 20 minutes. This is for my 1 year old niece, Aadyaa's first Christmas where she has started eating. She has a sweet tooth (though there are only 3). I am very confident that she will enjoy this brownie very much. So Aadi, this is for u my dear with lots of ' kakal' ( she uses this for sakhar / sugar)……..

Ingredient :

For Brownie

All Purpose flour (Maida) - 1 cup
Cocoa Powder - 1/4 Cup
Powdered sugar - 1 Cup
Baking Powder - 1 Tea spoon
Soda bi -carb - 2 pinch
Milk - 1 cup
Milk Powder - 3/4 cup
Melted Butter - 1 teaspoon
Vanilla essence - 1 teaspoon

For Chocolate Sauce

Water - 1 cup
Cocoa Powder - 1, 1/2 Tea spoon
Powdered Sugar - 1 tea spoon
Drinking Chocolate - 1, 1/2 tea spoon
Butter - 1 tea spoon
Corn starch - 1 tea spoon

For Brownie
Mix all the ingredients of Brownie. Mix it properly to avoid lumps. Blend it for 2 minutes with hand blender. Now Grease Microwave proof tray with butter and dust some all purpose flour on it. Pour the Mixture and set the Microwave on high for 4 minutes 30 seconds.

For Chocolate Sauce
Take water, cocoa Powder, sugar, drinking chocolate, butter in a kadai & mix it properly. Heat it till it started boiling. Now Make a thick paste of corn starch with water & add it to the mixture. Let it boil for a minute and Now the sauce is ready.

For Sizzler
Lightly heat sizzler plate, till it is hot place it on wooden tray.
Pour some of the chocolate sauce over sizzler plate and some fresh cream over. Spread it properly. Now place one piece the brownie . (brownie should be little hot). Place One scoop of vanilla ice-cream on it . Now immediately pour chocolate sauce on it . Now you can hear a proper sizzling sound. Serve it immediately.

I would like to send this recipe to Purva's Christmas Feast Event

And Tasty treat's Santa's Holiday Challenge

Saturday, December 20, 2008

Kothimbir (fresh coriender) Vadi

This is not a traditional method to make kothimbir vadi but it’s an easiest & tasty way to make it. Again this is taught by my Aai…………….


Fresh coriender leaves chopped – 1 cup
Gram flour/ Besan - 1cup
Water – 1 ½ cup
Green chilly, cumin seeds, garlic paste – 2teaspoon
Turmeric powder- ½ teaspoon
Salt and sugar to taste
Oil for shallow fry


Take 1 teaspoon of oil in kadai. When the oil get heated properly put green chilly,garlic and cumin seeds paste and saute it. Put turmeric powder. Now add fresh coriender, water, salt and sugar, mix it properly. when it started boiling add the flour (Besan) immediately with one hand and stirring the mixture continuously with the other.Take care that no lumps are formed in the mixture. Cover it and let it cook for 5 minutes. The consistancy should be thick enough. Spread it on greased plate. Cool it for 10 minutes. Cut it into a shape u like. Shalow fry it from both the side with oil in a pan. Serve it hot with tamato ketchup.

I would like to send this recipe to EFM-Savouries


Friday, December 19, 2008

Mix vegetable pickle / Bhajyanche Lonche

This is one of my favorite pickles. It’s really mouth watering. My Mother in law makes it very nice. This or any variety of pickle is her specialty. I must say, she is a great Cook. I love to prepare this pickle because it’s very easy and can be done in just a few minutes.


Carrot chopped in small pieces - 1 Bowl
Green Peas - 1 Bowl
Cauliflower florets chopped in small pieces - 1/2 Bowl
Lemon - 1
Readymade pickle masala - 2 Tablespoon

For Tempering

Oil - 2 Tablespoon
Mustard seeds (Rai) - 1/2 teaspoon
Asafetida (hing) - 1 pinch
Turmeric Powder (haldi) - 1/2 Tea spoon


Mix Carrot, Green Peas, Cauliflower, Lemon juice and pickle masala (generally I prefer Bedekar's Readymade Pickle Masala) neatly. Now for tempering heat the oil in a small kadai, add mustard seeds, after they pop add asafetida and turmeric powder. Let it cool for some time. Add it to pickle mixture & mix it. According to your taste you can add more masala, lemon juice or salt. You can add different vegetables as per your choice. Store it in glass container. It tastes better the next day because all vegetables soak the masala properly. You can eat it with Roti, Paratha, Bhakri, and Gakar or simply with bread.

Tuesday, December 16, 2008

Muddi Pallya/ Mudda bhaji

This recipe is from North-Karnataka, From my dad's place. As I told earlier my Baba is from Karnataka so, there are many recipes in my Kitchen that have the Kannadiga touch. There will be more 'khau' ( in kannada its called 'Tindi') from Karnataka in future.
This will be a thick bhaaji or sabji. That means in Kannada muddi and pallya means vegetable. Today I have made it with methi but you can make it with palak or combination of methi and palak. It goes very nicely with 'Bhakri'. Else you can eat it with 'Chapati' or rice.


Methi (fenugreek leaves) - 1 bunch
Roasted Besan (gram flour) - 2 table spoon
Cooked toor daal - 1 Bowl
Red chilly Powder - 1 tea spoon
Ground nut - 1 table spoon
Garlic cloves chopped - 8-9
Red dry chilly - 3
Tamarind pulp - 2 tablespoon
Masala pudi (goda masala)- 1 tea spoon
Jaggery (gud) - 1 tablespoon (optional)
Mustard seeds (rai) - 1/2 tea spoon
Asafetida(hing) - a pinch
Turmeric powder - 1 teaspoon
Oil - 1 table spoon
Salt to taste


Wash neatly the green leaves and chop it . Now heat the kadai and put methi leaves into it. Sprinkle some water and keep lead on it. Let the leaves cook for 5 minutes. After methi cooked properly add cooked and mashed toor daal and roasted besan mix it properly to avoid lumps. Now add Turmeric powder, red chilly powder, masala pudi, salt,tamarind Pulp, jaggery (my aai, and aaji put jaggery for taste.) and 1 cup water. Mix it properly. Keep the lead and let it cook for 5-7 minutes.
Now for tempering/ tadka heat the oil in a small kadai , add mustard seeds, after they pop add chopped garlic when they turned golden add ground nuts, then add asafetida red dry chilies. Now immediately pour this on the methi mixture (In Marathi we call it as 'Charcharit fodni') and cover it with lead so that the aroma of tadka will remain intact. After 2 minutes mix it neatly. Serve hot with Bhakri.

Thursday, December 11, 2008

I love cooking!!!!!!!!!!!!!!

I cook!!!!!!!!!!!!!!!
I see cookery show………………..I visit cooking blogs……… I enjoy when we friends meet and discuss this ………….I am most comfortable when we discuss on cooking……When I saw Hindi movie ‘cheeni Kum’’ I really agreed to what Mr. Bachchan says……this is the greatest art which attracts not only your eyes but your tongue, eyes , nose, so we are the greatest artist of world. I suddenly realize that I am an artist ;). That feeling is really wonderful, but coming back to reality …….I wanted to share my recipes (My art) with many………I actually wanted to share those failed attempts while making those recipes for the first time (there certainly were more than one instance of failure, but ….anyways….). I wanted to share those timings of cookery shows, the blogs I visit, the names of the spicies- masale in different areas. It is not only about me sharing but also getting to know from others who will visit this blog.

It is not surprising that a mother teaches the daughter to cook but I think what makes my Mother (आई ) special is that she is Maharashtrian, she is born and brought up in Hyderabad and married to a Kannadiga guy. She has adopted the lifestyle of all of these completely hence her cooking is always full of variety and nutritional quality. And of course yummy as usual. She has lit the spark of creativity and innovation in me. And due to this I could venture through the recipe jaal. So I want to dedicate this blog to my Mother (माझी आई ), ‘Mrs. Ashwini Jahagirdar’ and of course my Father (माझे बाबा ) ‘Mr Anil Jahagirdar’ who always appreciates (can’t help) my cooking, specially nonveg ;).
Last but definitely not the least my hubby ‘Mr. Nilesh Biniwale’ who is the victim of my recipe adventures. Jokes apart but truly he appreciates and encourage me to do variety of dishes either Indian or continental.

Now about the title, ‘Khau’ is typical Marathi word used by kids to address anything for munching (Not the regular Meal). So here is Khaugiri………….just like Dadagiri………Gandhigiri ;) ………………….. When Lage Raho Munna bhai was released you must have made a resolution to follow Gandhigiri …………………..now its time for Khaugiri………………….So lage rahoooooooooooooooo

Ukadiche Modak

This is the favourite prasad of lord Ganesha, So I am starting my blog with a prasad to my 'Ganapati bappa'

For cover
Rice powder- 1cup
Water- 1cup
Oil- 1 Table spoon
Salt- 1 pinch
Sugar- 1 Tea spoon

For stuffing
Grated coconut – 1cup
Jaggery – half cup
Rosted Khaskhas (poppy seeds) – 1Tea spoon
Cardamom powder – ¼ Tea spoon


For stuffing-
On a slow flame add grated coconut and jaggery in kadai and cook it till the mixture becomes dry (stir in between). Then add khaskhas (poppy seeds), Cardamom powder , mix it and remove it from flame. Allow it cool for some time.

For cover-
Heat the water, when it started boiling put oil,salt & sugar into it. When sugar gets dissolved, Add the rice flour immediately with one hand and stirring the mixture continuously with the other.Take care that no lumps are formed in the mixture. Put some cover on it and keep aside for 10 minutes. Then take 1 cup water with 1 tablespoonoil. Now take the dough on flat surface and knead it well with hands with little bit of oil and water mixture(to avoid the cover from cracks). Dough should not stick on the surface.

While making modak, grease your hands with oil and water mixture. Make a lemon sized ball of the dough. Keeping the base thick give the shape of a katori and fill it with stuffing. Now pinch the edges and then close it in the shape of modaks. Make all the modaks. Now for steaming, you can use a steamer or take ¼ water in big vessel, heat it. Arrange all modaks on sieve and keep it on the vessel. Cover it and steam it for 10 min. you can sprinkle little bit saffron on modaks while steaming.

Now Modaks for our beloved Ganapati bappa is ready.



This is variety of roti. My Grandmother ‘Mai aaji’ used to make this as a brunch at her time. She taught her daughter (my Aai) and from her to me. It is very delicious. You can eat it with any chatney, pickle or just like that………….

Wheat flour – 2 cups
Rava / semolina - 1 cup
Hot Oil – 2 teaspoon
Garlic cloves chopped – 3-4
Pure Ghee – 3-4 Table spoon
Salt to taste.

Mix wheat flour, rava salt & hot oil and make very stiff dough. Keep aside for 10 minutes. Now make equal portions of the dough. Roll it like thick roti. Now with knife make small slits to that roti. Put Garlic cloves on it and press it.

Cook on hot tava with lots of pure ghee on both the sides. Press it time to time while cooking. Serve hot with chutney or pickle.



‘Kuskara’ I don’t know the actual meanung of it but the dish is very delicious. I can only say its ‘Khush kara’ that’s means make others happy.


Leftover chapatis - 3-4

Onions (cut into squares) -one large

Green chillies chopped– 3-4

Oil - 2 Table spoon

Asafoetida - a pinch

Mustard seeds - 1tsp

Turmeric powder – 1tea spoon

Roosted Groundnuts - 1 tbsp

Coriader leaves chopped - 2 tsp

Curry leaves - 6-8

Lemon juice – 1 tea spoon

Sugar – ½ tea spoonSalt to taste.


Grind the chapatis coarsely in a mixer. Take oil in kadai, heat oil, add mustard seeds. After seeds split, add asafoetida,turmeric powder. Then add groundnuts, green chiilies,curry leaves. Now add onions and saute it till it becomes tranperent. Then add chapatis,salt sugar and saute it for 5 minutes. Add lemon juice and mix well. Garnishwith coriender leaves and serve hot.

Nagali (Ragi) ladoo

Ragi (red millet) is very nutritious. So I tried this ladoo in this Diwali and it turned up very nicely.


Nagali/Ragi/red millet – 4 cup
Powdered Sugar – 2 cups
Cardamom powder – 1 tea spoon
Pure ghee - 1 cup


Heat the ghee in a pan. Add the flour and fry it on a low flame stirring continuously. Once it is done, let it cool. Add powdered cardamom and sugar. Mix well. Shape into ladoos and serve



This is a very traditional dish of Gujrat. December and january this is the main season for undiyo.Because we can get plenty of vegetables required for this. On last week we had our undiyo party at my friend, deepa’s house. She is basically from Gujrat. Her mother-in-law , mother & herself combinely cooked yummy undiyo. Traditionally it is served with Puri & Jalebi. Thanks once again Deepa for that lovely treat.

Vegetables Required:
Small potatoes – 100gms
Small green brinjals – 100 grams
Surti papdi – 200 grams
Purple yam (Ratalu) – 100gms
Green toor papdi seeds – 100gms
Fresh coriender leaves chopped – 1 cup
Green garlic – 1 bunch
Green peas – 100 grams

For masala
Dry coconut grated – ½ cup
Chopped coriender – ½ cup
Green garlic chopped – ¼ cup
Coriender powder – 2 table spoon
Chilli powder – 2 teaspoon
Powdered sugar – 2 teaspoon
Lemon juice – 1 tablespoon
Salt to taste

For the methi muthias
fenugreek (methi) leaves, chopped – 1cup
Gram flour (Besan) – ½ cup
Red chilli powder- 1 tea spoon
Powdered sugar – 2 tea spoon
Oil - 2 table spoon
Soda bi-carb – a pinch
Salt to taste


Methi muthias

Chopped fenugreek leaves and put it in the bowl. Mix all the ingridients of muthia. Knead into a very soft dough by adding little water. Now deep fry this mixture like small pakoda or bhajis.

Take all the ingredients of masala in a bowl and mix it properly.
Wash and peel potatoes. Make vertical slits to potatoes and brinjal put above mixture into it.
String surti papdi. String green toor papdi and take only seeds from that. Peel the rataluand cut into big pieces. Wash green peas . Cook all vegetables separately in pressure cooker.
Now take a kadai and put 5 table spoon oil. When oil heated properly put 3-4 cloves crushed garlic. Then add ratalu, surti papdi toor seeds, green peas, potatoes, brinjals. Add ¼ cup of water, cover with lead and cook it for 15 minutes. Now add remaining masala and cook it for 5 minutes. Add muthias while serving so that it will remain crispy.

Serve hot with puri and jalebi.


Tikhat mithachi puri

Sunday’s favorite brunch or a very nice thing to carry while travelling. For me and my sis it’s nickname is ‘TiMiPu’ (i.e. Tikhat mithachi puri )

Wheat flour - 4 cups
Red chilli powder – 2 Teaspoon
Haldi powder – ½ Tes spoon
Ajwain – ½ Tea spoon
Sugar – ¼ Tea spoon
Salt – As per taste
Hot oil (mohan) – 2 Table spoon
Oil for frying


Mix wheat flour, chilli powder,haldi,ajwain, salt, sugar, hot oil. Knead to a hard dough with water. Keep aside for 5-10 minutes. Make a lemon size ball. Roll each ball in a round shape. Heat oil in kadai and deep fry on medium flame. Serve hot puris with shengdana chatni or pickle or only curd. It tastes very good with afternoon tea also.


Tuesday, December 2, 2008

Varan Fal

This is our all time favorite one dish meal. My Aai makes it very yummy. This is one of my & my husband’s favorite & quickest options for lunch or dinner.

For varan (dal)
Toor Dal – 1 cup
Haldi- 1 tea spoon
Mustard seeds – 1 tea spoon
Hing – 1 pinch
Goda masala – 2 tea spoon
Red chilli powder - 1 tea spoon
Jaggery – 3 tea spoon
Tamrind pulp – 1 -2 table spoon
Salt as per taste
Oil – 3 Table spoon
Green coriander - 3 table spoon
2-3 tbsp fresh green coriander

For Fal
wheat flour – 2 cups
Oil – 2 Table spoon
Water – to knead dough
Ajwain- 1 Teaspoon
Salt to taste.


For varan
Wash & cook Toor Dal with pinch of haldi and hing. Mash cooked dal with spoon. Heat the oil in kadai, add mustard seeds to crackle then add hing, haldi. Then add mashed dal, tamrind pulp, jaggery, red chilli powder, goda masala,salt. Mix it well and add some water for a curry like consistency. Boil it.

For Fal
Mix wheat flour, ajwain, salt & oil. Kead a dough like puri. Keep aside for 10 minutes. Rool out the dough same as roti. Cut it in rectangular shape.(or in any shape you want) Add these pieces to the boiling Dal. Cook it for 5-10 minutes. Garnish it with coriander.Serve hot with lots of ghee on it.


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