Wednesday, April 29, 2009

Ragi Mudde mattu Avarekai Sambar

Three years back, when we shifted to Bengaluru, we came to know this new dish "Ragi Mudde". It is a steamed ball of red millet flour. It is a Iron reach dish. We ate this in some hotel one day. It was awesome. But I was not knowing the recipe of it, then I asked my house helper Jaya to teach me this healthy recipe because being a Kannadiga, she makes it often in her house. She made avarekai sambar with it.

Ragi Mudde


Ragi flour - 2 cups
Water - 4 Cups
Oil - 1 tea spoon
Salt - 1 tea spoon


Take water in a heavy bottom pan and oil and add salt and oil into it. When water started boiling nicely, pour the ragi over the water . Remember, do not stir it otherwise it will get clumpy. When water starts boiling for another 2-3 minutes then it will cover all the flour completely. Now after this stir it with round wooden stick (it's called as Kolu here). Mix nicely so that no lumps should form. Keep the lid and keep another 2-3 minutes to cook it properly. Remove it from the stove and when the mixture is warm, wet your hand with water and make balls of it. Serve hot ragi mudde with Avarekai sambar or with any gravy. If you like, you can add some pure ghee on ragi mudde while eating.

Avarekai Sambar


Avarekai (Flat Beans )- 1 cup
Onion - 1 medium
Tomato - 1 small
Potato - 1 small
Garlic cloves - 2-3
Grated coconut - 2 tablespoon
Red chili powder - 1 teaspoon
Sambar powder - 2 teaspoons
Oil - 2 teaspoon
cumin seeds - 1tsp
mustard seeds - 1/2tsp
Asafetida - a pinch
Turmeric powder - 1/2 teaspoon
Salt to taste


Grind onion, tomato, garlic, grated coconut, red chili powder and sambar powder in mixer to a thin paste. Wash, peel and cut potatoes into small cubes. Heat oil in kadai and make tadka of mustard, cumin seeds, asafetida and turmeric powder. Add potatoes and avarekai and saute it for 2 minutes. Then and the grinded paste and mix it neatly. Now add 1 cup of water and salt. Cook it with lid on low flame till vegetables cook properly.

This recipe goes to Shama's Village Special Recipes


"Kokum Sharbat" is another very popular summer drink in Maharashtra. Usually Kokum sharbat is prepared with kokum syrup (which is available in market with added sugar) and water. But now a days nobody wants a traditional drink they needs something different so I prepared it with soda. And named it as "KokMok' .

Kokum Syrup - 1,1/2 teaspoon
Soda - 1 glass
Crushed Ice - 2-3 table spoon
Chat Masala - 1/8 teaspoon


In a glass (I took Champagne Flute just for lovely presentation) add some crushed ice, then pour Kokum Syrup. Sprinkle some chat masala over it. Now slightly tilt the glass and pour soda very slowly. I used sprite here, you can use limca also. Now Serve this chilled drink in hot hot summer.

This is for Chandrabhaga's "RD FOR SUMMER"

Tuesday, April 28, 2009

Anda (Egg) Curry

The Egg dish I have learnt after omelets is Anda (Egg) Curry. I am very much fond of it. After reading Meetsudeshna's egg event I decided to post my favorite recipe for the event so here you go……..


Hard-boiled eggs - 4
Sliced onion - 2 large
Chopped tomato - 1
Garlic cloves - 7-8
Ginger - 1 inch
Red chili powder - 2 teaspoon
Garam Masala - 1 teaspoon
Curd - 2 tablespoon
Oil - 2 tablespoon
Turmeric powder - 1/2 teaspoon
Salt to taste


Heat 1 teaspoon oil in kadai and fry vertically sliced onions till it turns to golden brown. Then fry garlic cloves. Then tomatoes. Let it cool for some time. Now mix onion, garlic, tomatoes, ginger, red chili powder, garam masala and grind to a thin paste in mixer. Again heat remaining oil in kadai and add turmeric powder. Then add the grinded paste and saute it it till it leaves oil on the side. Now add curd and stir constantly to avoid getting lumps. Add salt and mix well. According to the thickness you want, add some water into it. And boil for a minute. Cut the eggs in half (vertically) and put into curry. Cook it for another 3-4 minutes. Garnish it with chopped coriander and serve it with roti or rice.

I want to contribute this for Meetsudeshna's Event for Eggs

Monday, April 27, 2009

Spinach with Corn

This recipe is suggested by my sis, Sneha. Last week she tried this and told me the recipe. After listening the recipe I was not sure about the taste. But I tried it and it tasted very nice and healthy too. Thanks to Sneha for adding such a nice recipe for Khaugiri. She is coming here next month, so you will get more nice recipes from her……..


Spinach - 2 bunch
Corn - 1/2 cup
Dry red chili - 5-6
Chopped Garlic cloves - 5-6
Chopped Onion - 1 medium
Goda Masala - 1 teaspoon
Oil - 2 teaspoon
Mustard seeds - 1 teaspoon
Asafetida - a pinch
Turmeric Powder - 1/2 teaspoon
Salt to taste


Wash neatly and chop spinach. Heat oil in a kadai. Make tadka of mustard seeds, asafetida and turmeric powder. Now break chilies and add into tadka. Add garlic and saute it for a minute. Then add onion and saute it till it becomes transparent. Now add spinach, corn, goda masala and salt. Mix well and cook it until done. You can serve it with roti or Bhakri.

This recipe is for Neha's FIC: Red & Green started by Sunshinemom of Tongue Ticklers

Pasta and Garlic Bread

My MIL loves Italian food so yesterday we had Pasta, Garlic bread and Pizza for Dinner. For the first time she had Italian Dishes prepared by me and she was Happy :).



Penne Pasta - 250 Grams
Chopped Garlic - 4-5 cloves
Onion - 1 small
Capsicum - 1 medium
Sweet corn - 2 table spoon
mixed herbs (celery, parsley, oregano, coriander, etc) - 2 teaspoon
Chili flakes - 1 teaspoon
Butter - 50 Grams
Grated cheese - 1/2 cup
Fresh cream- 3 tablespoon
Pasta sauce - 2-3 Tablespoon
Black pepper powder - 1/4 teaspoon
Salt to taste

For White Sauce
Butter - 2 tablespoon
All purpose flour - 2 tablespoon
Milk - 2 cups


For White sauce

Heat a pan and add butter in it. Melt it. Then add all purpose flour. Roast it on low flame for just a minute. Now pour milk slowly and on the other hand mix it gently to avoid lumps. Cook it for 30 seconds. Add apinch of black pepper powder and salt.

For Pasta
Take a large pan add about 2 liters of water in it. When water starts boiling add 1/2 teaspoon of salt to it. Now add pasta and boil it for 10 minutes or till it cook properly. Drain the water from pasta.

Heat a large kadai, add butter , then add chopped garlic and saute it for minute. Cut onion and capsicum in small cubes. Add capsicum, onion and corn in a kadai and saute it. (if you want you can add shredded chicken) Now add mixed herbs and chili flakes, salt pepper powder and pasta sauce. Saute it for 2-3 minutes. Now add cream, pasta, cheese and white sauce and mix well. Garnish it with Oregano and chili flakes.

Garlic Bread


large French loaf -1
soft butter - 50 Gms
Garlic Paste - 2 teaspoon
Grated Mozzarella Cheese - ½ Cup
Oregano - 2 teaspoon
Chili flakes - 1 teaspoon


Mix butter with garlic paste, salt, mixed Oregano and chili flakes. Cut the bread into diagonal slices to half an inch thickness. Apply the butter, then spread grated cheese on it and bake at 180 degree centigrade for 5 - 8 minutes or until brown. Serve it with Pasta.

Tried and Tasted - Gingered Tomato Sauce

When I read about the Tried and Tasted – Lisa's Vegetarian Kitchen event, I was going through Lisa's blog and was confused about selecting the recipe. I finalised on the Gingered tomato sauce which she says is perfect for pasta and pizza too. I tried it and it tastes awesome. I stayed with her version thoroughly. I tried it in pasta and for pizza topping also. This is also nice for sandwiches as a spread. Thanks a lot Lisa.

This is my entry for this month's Zlamushka's Tried And Tasted, hosted by Aparna of My Diverse Kitchen and featuring Lisa's Vegetarian Kitchen this month.

Wednesday, April 22, 2009

Chatney Pudi

As we all know Chutney pudi is south indian's famous side dish. It can be eaten with Idli, dosa or chapati. There are different methods for this chutney. Today I am giving the recipe which prepared in our house from many years.


Chana Dal - 1 cup
Black gram Dal - 1/2 cup
Peanuts - 1/4 Cup
Sesame Seeds - 1/4 Cup
Grated Dry Coconut - 1/4 Cup
Asafetida - 2 tea spoon
Curry Leaves - 7-8
Tamarind - 1 tea spoon
Jaggery - 1 tea spoon
Chili Powder - 1 Tea spoon
Salt as per taste


Take a thick bottom Kadai. Heat the Kadai and on low flame roast chana dal, black gram dal, peanuts, Sesame seeds and dry coconut one by one for 1-2 minutes till it becomes slightly brown. Let it cool for some time. Mix all the given ingredients and grind it in the mixer to a powder. Chatni pudi is ready.
You can adjust the measurement of chili powder, tamarind and jaggery according to your taste. You can have this chutney with idli, Dosa , parotha, ……… with anything. I usually mix oil or curd in it while eating.

My first Award......

I have been awarded by my dear friend Trupti of Recipe Center. Thanks a lot Trupti. This is my very First Award, and I am getting this from such a fantastic blogger. I am really honored. And I would like to thank to all my followers and silent viewers for their valuable comments and support. (Don't you think the speech is like debut Award in Filmfare ;))

Now the Important part, Rules of the Award
  • Add the logo of the award to your blog.
  • Add a link to the person who awarded it to you.
  • Nominate at least 7 other blogs (Only if you like).
  • Add links to those blogs on your blog.
  • Leave a message for your nominees on their blog.
So I would love to pass this Award to my lovely friends and they are

  • Shilpa of Aayi's recipe - Her blog first inspired me to creat a blog.
  • Purva of Purva's Daawat - I got very good friend by this blog. I just love her recipes specially gujrathi.
  • Sunshinemom of T O N G U E T I C K L E R - Oh my God! I am just fan of her scripting, photography and ofcourse recipes toooooo.
  • Alka of Sindhi Rasoi - I tried most of her Sindhi recipes. Just Awesome Blog yaar.
  • Lubna of Yummy Food - She is a very good cook. Specially I tried Nonveg Dishes by her. Afterall she is my Gaavwali.... from namma Bengaluru.
  • Mints of Vadani kaval gheta - Nice recipes...... written in Marathi.
  • Mansi of Fun & Food Blog - Lovely preparations. My husband loves the Wine posts.....very informative.
  • Meera of Enjoy Indian Food - Very Nice discription and easy to make recipes.

Congratulations all of you.............

Tuesday, April 21, 2009

Mattha - Spicy Buttermilk

Like Kairi Panha, Mattha- spicy buttermilk is also a regular summer drink in Maharashtra. Previously the traditional menu for Marriages in summer time was Puri, bhaji, Masalebhat, Jalebi and Mattha. After the heavy lunch it is very good for digestion. It is a real refresher.


Curd - 1 cup
Chilled Water - 1,1/2 cups
Roasted Cumin seeds - 1/2 teaspoon
Ginger - 1 inch
Green chili - 1
Chopped coriander for garnishing
Sugar and salt as per taste

Mix curd and water. Beat it and make buttermilk. Grind green chili, ginger and cumin seeds in mixer. Now add the grinded mixture, salt and sugar. Mix well. Garnish it with coriander and serve cold.

This is for Chandrabhaga's "RD FOR SUMMER"

Sunday, April 19, 2009

Dodakyache Gole

Again a very easy one dish meal. I have already posted an one dish meal Varan Fal. This is quite similar to that but slightly different. I have added ridge gourd instead of toor dal. This is again a Vidarbha side's recipe.


Ridge gourds - 2-3
Wheat flour - 2 cups
Red chili powder - 1 teaspoon
Kala masala - 1 teaspoon
Ajwain - 1 teaspoon
Turmeric powder - 1/2 teaspoon
Asafetida - a pinch
Mustard seeds - 1/2 teaspoon
Oil - 1, 1/2 teaspoon
Salt as per taste


Take a bowl and add flour salt and ajwain and knead it to a stiff dough with water. Keep this aside. Wash , peel and cut ridge gourd into 1 inch pieces. Heat oil in kadai. Make tadka of mustard seeds,asafetida and turmeric powder. Now add ridge gourd pieces and saute it. Add red chili powder, kala masala and salt. Mix it properly. Cook it for 2-3 minutes with lead. Now add half cup of water. Make small cylendrical dumplings of dough with your hand. Put slowly these dumplings in kadai. Cover it and let it cook on low flame for 5 minutes or till dumplings are nicely steamed. Now serve hot with pure ghee on it.

This is my contribution to Single Serving Recipe of Spicy rasam

Saturday, April 18, 2009

Mavinkai chutney

Another recipe of Raw mango. This is my Grandmother's recipe. I used to call her Awwa ( Mummy in kanada). She used to make this chutney very tasty. I regularly make this chutney in the mango season but her chutney's taste was awesome nobody can beat that…………


Grated raw mango - 1 Cup
Grated jaggery - 1 cup (
Grated coconut - 1/2 cup
Peanut powder - 1 tablespoon
Fenugreek seeds - 1 teaspoon
Red chili powder - 1 teaspoon
Oil - 1 tablespoon
Mustard seeds - 1/2 teaspoon
Asafetida - 1/4 teaspoon
Turmeric powder -1/4 teaspoon
Salt as per taste


Take little oil in kadai and fry fenugreek seeds till it gets brown. Now finely grind fenugreek seeds, grated raw mango, grated jaggery , grated coconut, peanut powder, chili powder and salt in mixer. Take this mixture in a bowl. Heat a small kadai and make a tadka of oil, mustard seeds, asafetida and turmeric powder. Let it get cool for some time and then pour it on the mixture. Mix well. sour and sweet raw mango chutney is ready. You can store this for 8-10 days in fridge. If you want to store it for long time then add dry coconut instead of fresh one. You can add one small chopped onion while grinding. Please try my Awwa's special chutney, it's very tasty……..

This is for WYF: Side dish event

Friday, April 17, 2009

Tandoori Chicken

Tandoori Chicken, this is my husband's Favorite dish. He loves to eat every type of Non-Veg Dishes (including wife's head, just kidding). I learnt this recipe from Mrs. Neha Patwardhan of Pune. It tastes just like Dhabewala tandoori……. I make this in Gas tandoor which was gifted by my Mavshi (mother's elder sister) for dal bati but mostly I cook Nonveg Kabab on it.


Chicken leg pieces - 4
Thick Curd - 2 tablespoon
Vinegar - 1/2 teaspoon
Lemon juice - 3/4 teaspoon
Salt - 1 teaspoon
chili powder - 1/2 teaspoon
Fried onion paste - 2 teaspoon
Kasoori Methi - 1/4 teaspoon
Shahjeera - 1/4 teaspoon
Garam masala - 1/2 teaspoon
Coriander powder - 1/2 teaspoon
Oil - 1/2 teaspoon
Ginger paste - 1/2 teaspoon
Garlic paste - 1 teaspoon
Red colour - 1/8 teaspoon (optional)


Mix all the ingredients except chicken for marinade. Make slits on flesh of chicken legs with tip of knife. Push the marinade well into slits of chicken. Marinate chicken for at least 4 hours in marinade. Preheat the gas tandoor. Now place the leg pieces on the grill of the tandoor. Grill the chicken brushing with oil (or pure Ghee) several time. During grilling, turn the pieces frequently. Grill it until cooked from both the sides. Arrange in a plate and sprinkle some chat masala on it. Serve Tandoori chicken with Onion salad, Pudina chutney and lemon rings.

Onion salad

Take 1/2 cup vertically sliced onion. Add 1 tablespoon chopped coriander leaves, 1 finely chopped green chili, 1/4 teaspoon vinegar, 1/2 teaspoon lemon juice, 1/4 teaspoon chat masala and salt as per taste. Mix it gently.

Tuesday, April 14, 2009

Pudachi Vadi

My MIL is here at my place for some days now. So for the sake of Khaugiri I requested her to make typical specialty of hers. She is a specialist of "Pudachi Vadi" in our family. This is a typical Nagpuri recipe. A coriander filled Indian spring roll. In Nagpur, coriander is known as 'sambar' and this is also called as Sambar vadi.


For the Covering
Gram flour (Besan) - 1 cup
Wheat flour (Aata) - 1 cup
Chili powder - 1/2 teaspoon
Turmeric powder - 1/4 teaspoon
Hot oil (Mohan) - 3 tablespoon
Salt to taste

For the Stuffing
Coriander - 3 cups
Grated Coconut - 1 cup
Roasted poppy seeds (khuskhus) - 2 tablespoon
Garlic cloves - 6-7
Green chilly - 3-4
Red Chili powder - 1 teaspoon
Powdered sugar - 1 teaspoon
Lemon juice - 2 teaspoon
Salt to taste.

For Paste
Kala Masala - 1 teaspoon
Oil - 1 teaspoon
Tamarind pulp - 2 teaspoon


For the Covering
Mix all the ingredients and with some water knead a stiff dough.

For the stuffing
First neatly wash and finely chop the coriander. Take 1 teaspoon oil and fry garlic and chopped green chilies. Then Fry coconut , khuskhus, Coriander one by one for 1-2 minutes. Let it cool. Mix all the ingredients of stuffing.

Mix all the ingredients for the paste .

Take a small ball of dough and roll it like a roti. It should not be very thick or very thin. Now apply 1 teaspoon of paste on roti. Do not spread till edges. Now place 2-3 tablespoon of stuffing in the center. Then overlap both the sides like roll. By pressing with finger tips seal both the ends with little paste.

Like this make remaining rolls. Deep fry rolls on medium flame. Cut it in 2-3 pieces and serve it with green chutney or imly ki chutney.

This is my entry for JFI-Jhiva for Cilantro

Monday, April 13, 2009

Baked Khare Shankarpale

In our house everyone likes savory items than sweet one. So I regularly make Khare Shankarpale than sweet one. But this time I baked it instead of deep frying it. This recipe I read in Sanjeev Kapoor's book and tried it. So The Indian version of salty cookies ..... just for you…….


Whole wheat flour (aata) - 1/2 cup
All purpose flour (maida) - 1/2 cup
Ghee - 1/4 cup
Ajwain - 1/2 teaspoon
Baking powder - 1/2 teaspoon
Salt as per taste


Mix the aata and maida with baking powder. Add ghee and rub it with hands to get crumby consistency. Now add salt and ajwain. Now add cold water to make stiff dough. Cover and keep aside for 15-20 minutes. Preheat oven to 200°C. Now roll the dough like Roti. Cut it into diamond shape. Grease the baking tray and place the cut diamonds on it. Bake it for 15 minutes on 200°C. Store it in airtight container. It is very good evening snacks, specially in this vacation time.

My entry for EFM Theme - Cookie Series

Thursday, April 9, 2009

Kairichi Dal

As I mentioned in my earlier post From Gudipadava our new year is started. First month of Marathi calendar is called "Chaitra". In this month we celebrate "Chaitra Gauri Haldi kumkum".This is a "New Years" spring celebration that women celebrate at home. It is a girls and ladies special function. We display dolls, make different types of snacks, specially made from Raw Mango and lentils (Kairichi Dal), some sweets and sour raw mango juice (Panha). We invite gals and ladies staying nearby to visit house to enjoy the program and have a get together. Spring is a magical season offering hope and beauty. May each and every one of you be blessed by goddess Gauri.

Chana Dal - 2 cups
Grated raw mango (Kairi) - 1/4 to 1/2 cup (depends on how sour the mango is)
Green chilies - 6-7
Grated Coconut - 3 table spoon
Chopped coriander - For garnishing
Salt and sugar as per taste

For Tadaka
Oil - 1 table spoon
Mustard seeds - 1/2 tea spoon
Asafetida - 1/4 tea spoon
Turmeric powder - 1/2 tea spoon

Soak chana dal for 4-5 hours. Drain the water completely from dal. Coarsely grind the dal with green chilies. Now Take a big bowl and mix dal, grated raw mango, grated coconut, salt & sugar. You can substitute raw mango with lemon juice. Make a tempering of the tadka ingredients. Pour it on the mixture and mix well. Serve it with garnishing of coconut and coriander.

Kairi Panha

In this hot hot summer you need some refreshing cool drink every time. In our home in these summer days, Thanda matlab……………… no not at all

"Thanda matlab …………. Panha"

Instead of drinking some artificially flavored and sugar filled drink, try this raw mango drink – Kairi panha that will make you feel cool in the hot summer. It is a great refreshing drink. You serve it as a best welcome drink in summer.


Raw Mango - 5
Sugar -1 cup
Cardamom powder - 1 tea spoon
Saffron - 1/4 tea spoon
Water - 1 lit.
Salt as per taste.


Cook the raw mango in a pressure cooker for 2-3 whistle. Let it get cool for some time. Remove the skin and the seed. Nicely mash the raw mango pulp. Now add sugar (or jaggery if you don't want to use sugar), saffron , cardamom powder and salt. Blend it with blender or in a mixer. Store this pulp in refrigerator (you can store it for 3-4 months). While serving add 1-2 table spoon of this pulp and chilled water. Mix it well. Refresh everybody with this lovely summer cooler.

I would like to ontribute it for Chandrabhaga's "RD FOR SUMMER"

Friday, April 3, 2009

Gujarati Kadhi

I love GUJARATI food. Specially the little sweetness in every recipe. At my hometown Nashik, there is a famous restaurant for Gujarati Thali, "Hotel Panchavati". I freak out on that Thali. Frequently I make Gujarati Kadhi like Panchavati Hotel.


Curd - 1 Cup
Water - 1, 1/2 cup
Gram flour - 1 table spoon
Grated ginger - 1 tea spoon
Sugar - 1 table spoon
Salt to taste

For Tadka
Ghee - 2 tea spoon
Cumin seeds - 1/2 tea spoon
Curry leaves - 2-3
Fenugreek seeds - 1/8 tea spoon
Cardamom - 1
Black pepper - 2-3
Cloves -1-2
asafoetida - a pinch
Round red chili (bor mirchi) - 2-3


Mix curd, water and gram flour. Beat it properly so that no lumps will form. Add sugar ,salt & ginger and mix well. Heat ghee in small kadai add cumin seeds, fenugreek seeds, curry leaves, cardamom, black pepper, cloves and asafoetida. Lastly add red chili and turn off the flame. Pour the tadka on kadhi and mix well. Boil for few minutes on low flame. Serve hot with rice, phulkas or mungdal khichadi with papad and Gorkairi pickle.

Thursday, April 2, 2009

Aata Cookies

On Tea time every one needs some different varieties of snacks to eat. It can be chivda or any farsan or may be some cookies. From many days I was in search of recipe of cookie using wheat flour and I found it in Divyascookbook. I made it immediately. It's very nice, tasty & healthy.


Whole wheat flour(Atta) – 1 ¼ cup
Semolina (Rava) – ½ cup
Ghee – 1/4 cup
Powdered sugar – ½ cup
Crushed cardamom seeds – 1/4 tea spoon
Baking soda – a pinch


Preheat oven to 150*C. Sift together atta,rava,cardamom seeds and baking soda. Cream ghee and powdered sugar with a spoon. Add the sifted ingredients little by little to make a dough. Make small balls of the dough and flatten a little. Arrange on a greased baking tray and bake for 15 minutes or till the cookies turns golden in colour. Have it with a cup of Coffee like me yummmmmm. Thanks a lot Divya :)

My contribution for EFM Theme - Cookie Series

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