Wednesday, October 17, 2018


This is a traditional dish of Himachal Pradesh and a speciality of Dham ( Traditional Pahaadi Festive Lunch from the Kangra Valley) which is cooked by special cooks. They do the cooking preparations throughout the night for various Dham Dishes.
Pahaadi Kaala Chana Khatta, which means a tangy black gram curry from the mountains. This dish does not have any onion and garlic. It is cooked in mustard oil just with spice powders and a little gram flour for thickening the gravy.  Amchoor powder (dry mango powder) is liberally used for tanginess and a little bit of jaggery to balance the taste.
You can relish this curry with rice, puris or rotis.

Kaala chana .... 1/2 cup
Mustard oil ...... 2 tbsps
Cumin seeds ..... 1 tsp
Fennel seeds ..... 1 tsp
Crushed fenugreek seeds .. 1/4 tsp
Besan / gram flour ..... 1 tbsp
Amchoor powder .... 1 tbsp (add more if you like)
Red chilli powder ... 1/4 tsp
Coriander powder ... 1 tsp
Cumin powder ......... 1 tsp
Turmeric powder ... 1/4 tsp
Asafoetida ............. 1 pinch
Salt ..................... to taste
Jaggery ............. 1/2 tsp


Soak the black gram over night and pressure cook it with little salt. Drain it and keep the water for the gravy.

In a pan heat the mustard oil to a smoking point and reduce the flame. Add the cumin and fennel seeds and a pinch of asafoetida.

When the crackle add the spice powders.

Next add the besan.

Saute well until it gives out a nice aroma.

Now add the water set aside after boiling the chana.

Tip in the boiled chana and add salt and jaggery.

Cook on low flame for few minutes keeping the desired consistency of the gravy.

Recipe Source - My Diverse Kitchen 
Recipe Credits - The Sood Family Cookbook

Friday, October 12, 2018


Kolhapur is known for its hot and spicy Cuisine. Kolhapuri masala is made with dry red chiliies, coconut and lot of spices. I had some authentic ready masala powder that was sent to me by a cousin living there. You can prepare it at home as well. I have shared the link of the recipe in the post.
Delicious veg and non veg dishes can be prepared with this masala.
Today I have made mixed vegetable curry. You can use any vegetables of your choice. This can be served with plain rice or bhakri.

Potatoes ... 2 (cut into cubes)
Green peas .. 1/4 cup
Carrots ....... 1 (cut into pieces)
Capsicum.... 1 (cut into big pieces)
Garlic paste .. 1 tbsp
Onions ........ 1 large (diced finely)
Tomatoes ... 1
Turmeric powder .. 1/2 tsp
Salt .............. to taste
Kolhapuri masala .... 2-3 tbsps (as per your liking)
Coconut milk .......... 4-5 tbsps
Oil ...................... 4 tbsps

Check out the Kolhapuri Masala Recipe - HERE 


1. Heat oil in a pan and add garlic paste. Saute.

2. Tip in the finely diced onions and saute until translucent.

3. Next add the tomato and cook until it is soft.

4. Tip in the mixed vegetables of your choice. Add turmeric powder and salt.

5. Saute for a minute and add 2 cups of water.

6. Cook until half done and add the Kolhapuri masala powder. Stir it and simmer to cook.

7. When almost done add the coconut milk.

8.Stir carefully and adjust the gravy to your liking.

Monday, October 8, 2018


Ragi or finger millet is one of the most nutritious and healthy cereals. In Hindi it is known as nachni. These days we are trying to use this super grain / flour in a variety of dishes like sweets, pancakes, porridge, dosas, parathas, puris, payasams etc etc....
There are many ways of preparing ragi idlis. You can either soak the grains along with rice in equal proportions, grind and use the batter, or you can simple add some ragi flour to the left over idli dosa batter and make them. This recipe is instant one which is prepared by adding yogurt to the ragi flour and semolina. It really is a handy recipe when we have guests at home and are short of time.
I am part of a group called, Recipe Swap Challenge on fb where two bloggers are paired together each time and we have to choose and prepare a dish from our partner's blog. My partner this time is Archana Potdar of The Mad Scientist's Kitchen. Today's recipe of Instant Ragi Idlis is from her blog. Do visit her space to check out her collection.
Here is a recipe of soft and fluffy instant ragi idlis. The only little change that I have made from her recipe is I have roasted the semolina and ragi flour, cooled it and then added the yogurt and eno.

Ragi flour .... 1 cup
Semolina ..... 1 cup (use thin variety)
Yogurt .......... 1 cup
Mustard seeds ... 1 tsp
Asafoetida ....... 1 pinch
Curry leaves .... few
Eno ................. 1 tsp
Lemon juice ... 1 tsp
Oil ................. 3 tbsps
Salt .............. to taste
Water ........... as needed.


Heat oil in a pan and add the mustard seeds and asafoetida.

When they crackle tip in the curry leaves.

Next add the semolina and stir fry for 2 minutes on medium flame.

Stir in the ragi flour..

Stir fry for a minute.

Remove in a bowl and let it cool.

Now add the yogurt.

Add salt and whisk it well adding a little water.Set it aside for 15 minutes. The batter would have thickened a bit. Adjust the consistency by adding a little water.

Just before making the idlis add eno and a teaspoon of lemon juice over it. Mix well immediately.

Grease the idli moulds and pour the batter into them.

Place the mould rack in the idli cooker with some water at the bottom for steaming. Place it on the gas and steam for 10 to 12 minutes.

Remove the mould after cooling.

Demould the idlis carefully using a small spatula.

Serve them with any chutney, sambar and podi.

Friday, October 5, 2018


Susroot is a delicacy of Dogra Community from Kashmir. It is a rich sweet flatbread loaded with crushed dry fruits and flavoured with cardamom, fennel seed powders. It is fried in pure Desi ghee.
This bread is specially made as a ritual when the bride goes to her in-law's place. After the bread is fried some coins are inserted in it as a symbol of prosperity. Susroot is sent along with many other goodies in the "Thaal".

Maida ................... 1 & 1/4 cup
Icing sugar ........... 1/4 cup (add little more if you like it very sweet)
Almonds ............. 2 tbsps (crushed coarsely)
Pistachios ........... 2 tbsps (crushed coarsely)
Raisins ...... 8-10
Dessicated coconut ... 1 tbsp
Fennel seeds ............. 1 tsp (crushed coarsely)
Cardamom powder .. 1/4 tsp
Desi ghee ............ 1 tbsp (to add while kneading)
Salt ............. 1 pinch (to balance the taste - optional)
Desi ghee .......... 1 cup (for frying)
Thin coconut slices cut into semi-circle .. 4 pcs
Coins ........... 8-10 (to decorate)


Mix all the ingredients together. (except the last 3 ingredients)

Knead the dough adding water as needed.

Roll it out into a thick roti. Garnish it with the coconut slices as shown in the picture. (Fix the edges well into the roti so that they don't fall off.

Heat the ghee in a flat bottomed pan.

Fry the Susroot on a low flame adjusting the heat to medium in between.

Spoon the hot ghee from the pan on the roti while frying as we have to fry only one side.

Towards the end heat some ghee separately in a small pan to a smoking point and pour over the roti while frying it so that the top portion also gets cooked. It should not be too crisp on to as we have to insert the coins.

Remove it on a plate and insert the coins all around  You can sprinkle a little cardamom powder on it for extra flavour.

Sunday, September 30, 2018


Kootu kari or Koottu Kari is a traditional preparation of Kerala and one of the important dishes made for Onam Sadya/ Sadhya. It is a dry preparation made with vegetables like yam, pumpkin, ashgourd, raw banana, carrots with the addition of black chickpeas (kala chana) or chana dal. Lot of coconut is added to this which makes it extra special and specially the roasted coconut added in the end gives it an amazing flavour and crispiness.
I have used yam in this preparation as it is one of the secret ingredient given by my partner Kalyani Sri of Sizzling Tastebuds.  Do visit her space for delicious recipes. 
 In our group, "Shhhhhh Cooking Secretly" where we are paired with a co-blogger and 2 secret ingredients are chosen by her. We have to prepare the dish with them. The other ingredient is green chillies. The theme for this month is Kerala Cuisine.

Here goes the recipe.

Yam ..... 2 cups (cut into small cubes)
Coconut .... 2 cups (grated)
Black chickpeas .. 1 cup (boiled)
Green chillies .. 3-4 or as per your liking.
Turmeric powder .. 1/4 tsp
Cumin seeds ... 1 tsp
Mustard seeds .. 1 tsp
Curry leaves .. 1 sprig
Black pepper corns .. 1 tsp
Ginger .......... 1" piece
Salt ............ to taste
Coconut oil or vegetable oil ... 1 tbsp


Boil the yam cubes adding a little salt and turmeric.

Drain them and set aside.

Boil the black chana with a little salt. Drain and set aside.

Grind together 1 cup coconut, cumin seeds , pepper corns and ginger to a coarse paste.

Remove it in a bowl and set aside.

In a pan dry roast the remaining 1 cup coconut until it gets crispy and golden brown.

When it is almost done tip in the mustard seeds and allow them to crackle.

Now add the curry leaves and slit green chillies and stir fry a little.

Remove the roasted coconut into a bowl.

Heat oil in a pan and add the ground coconut paste. Saute a little.

Add the boiled yam pieces, kala chana and mix well.

Finally add the crispy roasted coconut leaving a little for garnishing.

Serve with plain rice, dal and any vegetable curry.

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