Tuesday, December 9, 2014


When raw mangoes are in season we make and relish many dishes with them. Here is the recipe of a tangy curry from the South. You can make it just with mangoes or add some vegetables like potato, brinjal or even fish to it.Serve it with plain rice.

Raw mangoes ... 2-3 small ones
Onions ............ 1  ( about half cup sliced )
Tomato puree ..... 2 tbsps (you may use 1 tomato instead)
Tamarind pulp ... 2 tbsps
Ginger ......... 1 tsp
Garlic ........... 1 tsp
Red chilli powder ... 1/2 tsp (or more)
Turmeric powder ... 1/4 tsp
Kuzhambu masala powder ... 1 tbsp (see recipe HERE )
Salt ..... to taste
Coriander leaves .. handful

Tempering Ingredients:
Mustard seeds ... 1 tsp
Asafoetida .... a pinch
Curry leaves .... few
Dry red chillies .. 1-2
Oil .... 3-4 tbsps

1. Wash and cut the mangoes into big pieces. Sprinkle a little salt and set aside.
2. Hear oil in a pan and add the tempering ingredients.
3. When they crackle add the sliced onions and saute until translucent. Now add the ginger garlic pastes and about half cup water. Simmer for few minutes.
4. Now add the mango pieces, tomato puree, tamarind pulp, spice powders, salt and sugar.
5. Add sufficient water (about one and half to two cups ) to cook and simmer the curry until done.
You can add coriander leaves towards the end.

Tuesday, December 2, 2014


This is a recipe of spicy tangy  sweet and sour brinjal pickle from Goa. This pickle also can be made with raw brinjals if you have the facility of keeping it in the sunlight for maturing. Since we don't have good sunlight here I have fried the brinjals and made instant one. I had tasted the raw one also at a Goan friend's place. Both have a unique taste. The spice level can be increased or decreased according to your taste.

Ingredients :
Brinjals .. 1/2 kilo (preferably small ones cut into 1 inch long pieces - about 3 cups )
Ginger .... 1 tbsp (grated)
Garlic ..... 1 pod (crushed)
Red chilli powder   2 tbsps
Turmeric powder ... 2 tsps
Mustard powder .... 2 tbsps
Fenugreek powder .. 1 tbsp
Cumin powder ...... 1 tbsp
Sugar ............. 1/4 cup
Vinegar ........ 1/4 cup
Tamarind pulp .... 2 tbsps ( I used 1 tbsp dry mango powder instead)
Salt ...... to taste
Curry leaves .. handful
Dry red chillies .. 4-5
Oil ....... 1/2 to 3/4 th cup for the pickle
Extra oil to fry the brinjals

1. Cut the brinjals into one inch strips and sprinkle salt on them
2. Heat oil in a pan and fry them until half done. Don't make them mushy.
3. Lightly dry roast the masalas and grind them coarsely.
4. In a pan heat the oil for the pickle and add the crushed garlic ginger, broken red chillies  and curry leaves.
5. When they start to change the colour reduce the heat and add the spice powders and salt.
6. Stir for a few seconds and add the sugar and vinegar. Keep stirring until the sugar melts.
7. Now tip in the fried brinjals and stir carefully until they are well coated.
8. Let the pickle cool. Store in a sterilized bottle and refrigerate it.

Friday, November 28, 2014


This is a shahi mutton dish from the Mughal kitchens. Marinated meat is cooked with the addition of almonds, cashews and lot of other ingredients and spices. To serve with it I have an equally shahi flat bread made with desi ghee and saffron flavour  So here is a Royal Treat for you..

Mutton ..... 1/4 kg
Onions .... 2 small (about 1 cup sliced)
Tomato puree ... 3-4 tbsps
Green chillies ... 1-2
Ginger ..... 1 inch piece
Garlic ..... 1 tbsp
Yogurt .... 2-3 tbsps
Mint ...... fresh few leaves or 1 tsp dried
Cream .... 3-4 tbsps
Almonds ... 6-7
Cashews ... 6-7
Poppy seeds .. 1 tbsp
Dessicated coconut ... 1 tbsp
Garam masala powder .. 1 tsp
Cumin powder ............ 1 tsp
Turmeric powder ...... 1/4 tsp
Red chilli powder ... 1/2 tsp
Cinnamon... 1 inch piece
Bay leaves ... 1-2
Black cardamom ... 1
Cloves ..... 3-4
Salt ........ to taste
Desi ghee ... 2-3 tbsps (you may use oil if you like or both)
Almonds slices for garnishing.

1. Clean the meat and marinate it with yogurt, mint , ginger, garlic, turmeric powder and salt.
2. Dry roast the poppy seeds lightly and make a paste adding the almonds, cashews and the dessicated coconut. Use water or milk to grind.
3. In a pan heat the ghee and add the whole spices mentioned in the list. When they give out a nice aroma add the slices onions and saute until golden brown.
4. Add the tomato pure and saute until the ghee separates.
5. Now tip in the marinated mutton pieces and stir fry until the water from the meat dries up covering it and stirring from time to time.
6. Add sufficient water and simmer the meat for cooking. The quantity of water had to be judged by you because it depends on the meat. In India we get nice and tender meat unlike Brazil.
7. Add the spice powders and salt when it is half done.
8. Keep checking the meat and add some more water if required. When the meat is three-fourths done add the ground paste. Stir and simmer again.
9. When the meat is almost done, stir in the cream in the final stage.
Garnish with sliced almonds.

       See the Sheermal / Shirmal  recipe - HERE 

Wednesday, November 26, 2014


Sheermal or Shirmal is a saffron-flavored slightly sweet traditional leavened flat bread that is found in various countries on the Asian sub-continent including Iran, Bangladesh, Pakistan and India. It is a naan-like milk bread, apparently of Persian origins, and it is suggested that the name comes from the Persian word for milk which is “sheer”. In India, this “milk” bread is predominantly found in Muslim neighbourhoods (another reason to suppose it came to India with the Mughals) of Kashmir, Lucknow and Hyderabad.
You will find that some Sheermal decorated with a lovely pricked rustic pattern on its surface, Lucknowi Sheermal garnished with raisins, others like to use slivered almonds, poppy seeds or sesame seeds to top their Sheermal. This bread is usually eaten as it is with tea for breakfast, or served slightly warm as part of a meal with a mutton curry called Nalli Nihari or spicy kebabs. It can also be served with Khurma/ Qorma, vegetable curries, etc.

Flour ... 2 and 1/4 cups (all purpose flour / maida )
Active dry yeast .... 1 tsp
Sugar ........... 2 tsps
Salt .......... 3/4 tsp
Lukewarm water .. 1/4 cup
Ghee / clarified butter .. 1/4 cup
Egg (lightly beaten ) ... 1  ( vegetarians can skip and use a little more milk instead )
Milk ............ 1/4 cup or as required for kneading
Rose water or kewra water ... 1 tsp
Saffron ......... few strands soaked in 2 tbsps warm milk
Melted ghee ... for brushing

1. Take lukewarm water in a bowl. Add sugar and sprinkle dry yeast. Set aside in a warm place for 5 minutes or until frothy.
2. Take the flour in a big bowl. Add beaten egg and yeast mixture. Mix it You can use a food processor if you have it.
3. Add the ghee in two lots and mix it until it resembles crumbs.
4. Now knead it adding milk to make a soft and slightly sticky dough. Add the rose water or kewra water towards the end.
5. Transfer the dough into an oiled dish and cover it. Leave it in a warm place to rise until double.
6. Remove the dough and knead it again lightly and shape it into a ball. Coat it with ghee and cover it with a damp cloth to rest for 15 minutes.
7. Now Divide it into 4-5 equal portions and press it into a flat bread using your fingers. This is how it is made traditionally but if you want to use a rolling pin go ahead and do it. It should be about 4 inches in diameter and 1/8 th inch thick.
8. Place thenm in a greased baking tray. Using a fork prick the surface all over.
9. Brush them with saffron milk.
10. Bake them in a pre-heated oven at 180 C ( 350 F ) for about 10-15 minutes until they turn golden brown, Do not over bake them.Brush them with melted ghee.

 Information  and recipe -  Aparna Balasubramanian.

 We Knead to Bake # 22 ( Sheermal/ Shirmal ) @ My Diverse Kitchen 

Monday, November 17, 2014


There is a large number of Chinese settlers in Peru and you will find similarities in some of the Peruvian dishes. I had the chance of learning and tasting some of them during my visit to Lima where I took the Gourmet Tour. Chefs gave a demo of a few popular dishes and this was one of them. Yellow chilli sauce is added to flavour most of the dishes which makes them spicy and tangy.

Cooked rice ... 2 cups
Eggs ... 2
Sesame oil ... 2 tbsps
Spring onions .. 5-6
Red bell pepper .... 1 (diced)
Ginger ....  1 inch piece julienned
Cooked chicken or any meat ... 1/2 cup
Soy sauce .... 1 tbsp
Salt ... to taste
Yellow chilli sauce .. 1 tsp (Peruvian Sauce ) See recipe - HERE 

1. Heat oil in a frying pan. Whisk the eggs with a little salt and make a thin omelette. Cut it into strips and set aside.
2. Heat the remaining oil in the pan and add the white part of the spring onion and ginger.
3. Add the diced red pepper and saute for 2-3 minutes.
4. Now tip in the cooked chicken or meat pieces and the boiled rice.
5. Add the sauces and the green part of the spring onions and saute until heated through.
6. Garnish with egg strips and red bell pepper strips. and serve hot..


This sauce is used in lot of Peruvian dishes and also as an accompaniment with the snacks.

Yellow chillies ... 1 cup
Sugar .......... 1 tbsp
Vinegar ...... 1 tbsp
Salt ......... to tatse
Oil ........... 3-4 tbsps

1. Slit the chillies and remove the seeds.
2. Boil them with a little salt for  8-10 minutes until they are cooked.
3. Drain the water. Add the sugar, vinegar and grind the chillies to a paste.
4. Heat the oil and allow it to cool. Add the ground chilli paste and adjust the seasoning.


Sambar is a dish that is made everyday in South Indian homes as it is served with breakfast items as well as lunch. So each day a new variation is made with the addition of varied vegetables. Today I have tried it out with broccoli.

Toor dal ..... 1 cup
Tamarind juice .... 2-3 tbsps.
Jaggery ....... a small piece.
Tomato ................. 1
Onion ................... 1 ( or small onions)
Broccoli ........... 1
Green chillies .... 1-2
Turmeric powder ... 1/4 tsp.
Red chilli powder ... 1/2 tsp.
Salt ................. to taste.
Coriander leaves ... handful.

For tempering :
Mustard seeds ..... 1 tsp.
Cumin seeds ........ 1 tsp.
Asafoetida ............ a pinch
Dry red chillies .... 2-3
Garlic ............. 2-3 cloves
Curry leaves ......... a sprig

To make sambar powder:
Dry roast:
Coriander seeds ... 1 tsp
Cumin seeds ........ 1 tsp.
Methi seeds ........ 1/4 tsp
Dry red chillies .... 2
Chana dal ............. 1 tsp.
Dessicated coconut ... 1 tbsp.
Cloves ................... 2
Cinnamon ... a small piece.

1. Soak the toor dal for 2-3 hours. Cook it in the pressure cooker( 2-3 whistles)
2. Dry roast and grind the sambar powder and keep it aside.
3. In a pan heat a little oil. Add the tempering ingredients. when the seeds crackle, add the onions and stir fry for 1 minute.Now add the crushed garlic, tomato and the dry spice powders and mix well.Add the salt, jaggery, tamarind juice, broccoli and dal. Bring to boil adding sufficient water. Simmer until the broccoli pieces are cooked.(any other vegetable of your choice can replace the broccoli)
4. Garnish with coriander leaves and serve.


This podi is  served with idlis and dosas with some sesame seed oil or melted ghee mixed with it.. If you like it really hot then add more chillies and you get what is called gun powder in Andhra. It tastes awesome with freshly cooked steaming hot plain rice and ghee.

Dry red chillies ... 50 gms
Urad dal ............. 100 gms
Chana dal ............ 100 gms
Toor dal .............. 100 gms
Cumin seeds ....... 1 tsp
Sesame seeds ...... 1 tbsp
Asafoetida ........ 1/4 tsp (optional)
Salt ....... to taste

1. Dry roast all the ingredients except asafoetida.
2. Bring them to room temperature.
3. Grind them and mix the salt and asafoetida.


This is a very flavourful dal preparation from Rajasthan. A mixture of five dals cooked together with tempering. You can also give the smoke effect to it by placing a piece of lit charcoal in a katori and putting a little ghee on it . You then cover the vessel with a lid or foil paper.This really gives it a rustic taste. I did not have moth dal so I used whole moong instead. This dal is usually served with batis. But you can also serve it with rice and rotis too.

Toor / arhar dal .... 1/4 cup
Chana dal ............. 1/4 cup
Yellow moong dal .. 1/4 cup
Urad dal ................ handful
Green mung .......... handful
Green chilies ... 1-2
Ginger ........ 1 tsp
Tomato ....... 1
Coriander leaves ... handful
Asafoetida .... a generous pinch
Red chilli powder .... 1/4 tsp
Cumin seeds ........... 1 tsp
Garam masala powder .. 1/2 tsp
Ghee or oil .....  2 tbsps
Salt ......... to taste

1. Wash and soak all the dals together for couple of hours.
2. Pressure cook with 2-3 cups of water with a little salt and turmeric powder. Alternately you can slow cook in a pot which is the traditional way .
3. Mash it lightly and add more water as per your preference of the consistency and adjust the salt.
4. In a pan heat the ghee or oil and the asafoetida and cumin seeds. When they crackle add the ginger, green chillies and chopped tomato. Simmer until the tomato gets cooked.
5. Add the garam masala powder and red chilli powder in the final stage and stir the tempering into the prepared dal.
Garnish with coriander leaves.

Note: Just before serving heat a little ghee and add a pinch of red chilli powder. Pour it on dal to give a nice look to the dish.


Dal rasam is one of the rasam varieties in the South Indian Cuisine. I prefer this to others as it is less tangy and the addition of dal gives a thicker consistency. This rasam served with plain rice and fried fish is an awesome combo and our family favourite.

Cooked toor dal ... 1/2 cup
Tamarind juice ..... 2-3 tbsps
Tomato .............. 1
Garlic ........... 2-3 pieces crushed
Turmeric powder .. 1/4 tsp
Red chilli powder ... 1/4 tsp
Cumin seeds ... 1 tsp (crushed)
Pepper corns ... 1/2 tsp (crushed)
Mustard seeds ... 1 tsp
Asafoetida .... a pinch
Curry leaves ... few
Sugar or jaggery ... little for balancing the taste
Coriander leaves ... for garnishing.
Oil .... 2 tbsps

1. In a pan heat oil and add the mustard seeds and asafoetida.When the seeds crackle add the curry leaves,crushed pepper corns and cumin seeds.
2. Now add the crushed garlic and give it a stir.Add the tomato pieces and crush them a little with the spoon.
3. Stir in the cooked dal adding 2 or 3 cups of water as per your preference of consistency.
4. Add the tamarind juice, salt, chilli powder and sugar or jaggery.
5. Bring it to a boil and simmer for few minutes. Add coriander leaves.


I simply love these one pot meals we make with the left over rice. Egg fried rice is always kids favourite meal since it is very mild in taste.. You can add whatever else you like or make it just with scrambled eggs.

Cooked rice ... 2 cups
Eggs ........ 2-3
Garlic paste .. 1 tsp
Spring onions .. 2-3 bulbs
Salt ......... to taste
Oil ....... 2 tbsps

1. Boil the rice adding salt. Cook to a grainy consistency.Drain and set aside.
2. Scramble the eggs with a little salt and set aside.
3. Cut the onion bulbs finely. Keep the leaves for garnishing. You may add them to the rice as well.
4.In a pan heat oil and fry the garlic to a light brown colour.
5. Tip in the onions and saute  until translucent.
6. Stir in the rice and toss everything together. Garnish with spring onion leaves.
Serve hot.

Sunday, November 16, 2014


Here is a recipe of a simple peppery fish curry made with few basic ingredients always available in your kitchens.

Fish ... 250 gms
Onion .... 1
Tomato ... 1
Garlic ... 1 tbsp (crushed coarsely)
Pepper powder.... 1 tsp (you can add more if you like it spicier)
Cumin seeds ...... 1 tsp (crushed )
Turmeric powder ... 1/2 tsp
Salt ................. to taste
Oil ............. 4-5 tbsps
Coriander leaves .. handful

1. Wash the fish slices and marinate them with salt and a little turmeric powder.
2. In a pan or chatti, heat the oil and saute the onions until translucent.
3. Tip in the tomatoes and garlic and simmer until they get cooked.
4. Add a cup of water and the pepper, cumin and turmeric powders.
5. Put the fish pieces in the gravy and simmer until the fish is cooked. It takes 10 -12 minutes.
6. If you need gravy you can add half a cup of water again.. Add coriander leaves in the end.

Recipe Source - You Too Can Cook


Delicious and tangy rice dish made with grated raw mango. You may use the left over rice too.
It can be served with any curry or relished with papad and raita.

Cooked rice .... 2 cups
Grated raw mango ... 1 cup
Ginger .... 1 tsp
Garlic ..... 1 tsp
Mustard seeds .. 1 tsp
Cumin seeds .. 1 tsp
Dry red chillies .. 2
Curry leaves ... few
Asafoetida ... 1 pinch
Peanuts ...... 1 tbsp
Turmeric powder .. 1/8 tsp
Green chillies ... 2
Coriander leaves .. handful
Salt ... to taste
Oil... 2 tbsps

1. Cook the rice adding a little salt. Set aside.
2. Heat oil in the pan and add the mustard seeds, cumin seeds, curry leaves, asafoetida, dry red chillies and the peanuts.
3. When they crackle, add the ginger garlic pastes and slit green chillies and saute.
4. Next add the grated mango and sautefor half a minute.
5. Tip in the rice and add the salt and turmeric powders.
6. Stir everything to mix well and add the coriander leaves.


This is a very easy kheer recipe that can be made in a jiffy when you are short of time to make any elaborate dessert. It can be relished anytime even for breakfast. You can use sugar or jaggery.. My personal preference is jaggery in this particular kheer.

Poha / flattened rice / aval  ... 1 cup
Milk ........... 2 cups
Jaggery or sugar ........ 1/2   cup
Cardamom powder ... 1/4 tsp
Salt ... one pinch 
Nuts .... for garnishing 
Ghee .... 1 tbsp

1. Heat ghee in a pan and saute the flattened rice until you get a nice aroma.
2. Add 2 cups milk, pinch of salt, cardamom powder and simmer to cook.
3. Cook the jaggery in one and half cups water, strain it and add to the kheer.( If you are adding sugar then you can directly add it to the kheer but you will require more milk or add a cup of water.)
4. When the poha is cooked and the kheer thickens serve it hot or cold  garnished with chopped nuts.

Note: You can even add raisins if you like. The consistency and the sweetness can adjusted be as per your liking.


This is my favourite pickle so spicy and delicious. I have childhood memories attached to it. Always my friend's mom used to make for us many varieties apart from avakkai.. After marriage I started making it at home. Andhra pickles are very spicy.But the chilli level reduces a bit as time goes by if you make a large quantity to last for the whole year. Some also add chana to this pickle too. If you don't like it so spicy you can reduce the quantity of chillies.

Raw mangoes .... 7-8 (about 5-6 cups cut pieces)
Garlic (crushed or whole )   12 - 15 pieces
Red chilli powder .. 3/4 th cup
Mustard seed powder ..... 1/2 cup
Methi seeds powder ...... 2 tbsps
Turmeric powder ...... 4 tbsps
Salt ....... about 1/4 cup  (it helps to preserve the pickle too)
Asafoetida ... 1 tsp
Sesame oil .... 1 and 1/2 to 2 cups

1. Wash the mangoes and wipe them with a cloth. Cut them into small bite size pieces.
2. Sprinkle a little salt and spread them on a cloth. Dry them for a day or two if you have the facility or else you can leave it inside the house for few hours.
3. Lightly dry roast the mustard and methi seeds and grind them.
4. Now mix all the spice powders together and also the salt.
5. Heat oil in a pan to a smoking point and switch off the gas.
6. Add the crushed or whole garlic and asafoetida in the oil when it cools down a bit.
7. Let the oil cool down completely.
8. Mix the spice powders and mango pieces together. If making a large quantity you can layer them in the jar.
9. Pour the oil and shake it well to mix. If you want to stir it use a wooden spoon.
10. Keep the jar in the sunlight everyday for the pickle to mature.
Store it in the refrigerator when it is ready.

Saturday, November 15, 2014


This is a spicy masala powder used in many South Indian dishes to make a spicy gravy.  You can prepare it and store to use whenever required.

Dry red chillies ... 300 gms
Coriander seeds .. 150 gms
Raw rice ............ 25 gms
Urad dal ............. 25gms
Toor dal ............. 25 gms
Mustard seeds ... 12 gms
Fenugreek seeds .12 gms
Pepper corns .... 25gms
Cumin seeds .... 25gms

1. Heat all the ingredients separately in a pan on low / medium flame one by one and set aside to cool.
2. Grind them together and store in an air tight jar.

Note: Be careful while roasting the red chillies. Do it on a low flame because the pungent smell can cause discomfort.

Recipe Source - You Too Can Cook 


Simple cool and healthy Spinach raita....

Spinach / palak .... 1 big bunch ( about 3 cups finely chopped)
Green chillies .. 1-2 (crushed or chopped very finely)
Yogurt ........... 5-6 cups
Salt ........ to taste
Sugar .... 1/2 tsp (optional)
Roasted and ground cumin seed powder ... 1/2 tsp
Mustard seeds .. 1 tsp
Asafoetida .... a pinch
Oil ... 2 tbsps.

1. Wash the spinach leaves and cut them very finely.
2. In a pan heat one tbsp oil and saute the spinach for 2-3 minutes adding a little salt and crushed green chillies. Set aside to cool.
3. Whisk the yogurt adding a little salt, cumin powder and sugar (if you like it slightly sweeter taste)
4. Mix the sauteed spinach. Add a little water if you want a thinner consistency.
5. Heat the remaining oil in a pan and add the asafoetida and mustard seeds.
6. When they crackle, add the tempering to the raita.

Note: You can also add chaat masala if you like.


This is a Sindhi style mango pickle which is very mildly spiced compared to many other pickles or the store bought ones. It is quite close to Punjabi pickle in colour and taste as the basic masala ingredients are similar. Since it is not spicy even the kids can enjoy it. This pickle takes me back to my childhood days when we used to visit nani's place every summer holidays and would pick up pieces of mangoes from the pickle jars kept for maturing in the sunlight on the terrace and relish them.. While making the pickle make sure you wash the mangoes well and wipe them with a cloth before cutting them. If you have the facility of drying the mango pieces in the sunlight it will be good. Mix salt to the cut mango pieces and spread them on a cloth and dry them for a couple of days. After making the pickle also keep the jar out in the sun daily until it matures. Make sure the oil covers the pickle well to avoid the fungus. Use mustard oil for this pickle preferably. I had to use normal cooking oil as we do not get mustard oil in Brazil. I shall update the post with the new picture after the pickle is ready...
Here goes the recipe.

Raw mangoes ..  4-5
Mustard seeds .. 1 tbsp
Methi seeds / fenugreek........ 1 tsp
Fennel seeds / saunf .. 1 tbsp
Nigella seeds / onion seeds.. 1 tbsp
Turmeric powder ... 1 tsp
Red chilli powder .... 1 tsp  (you can add more if you like )
Mustard oil ......... 1/2 cup
Asafoetida .... 2-3 pinches.
Salt  .......1  and 1/2 to 2  tbsps ( depending on the size of the mangoes. One spoon while drying them and the rest to be added while pickling )

1. Wash the mangoes well and wipe them with a cloth.
2. Cut them into slightly bigger pieces or as desired. Sprinkle about one tbsp salt and spread them on a cloth to dry in the sunlight for a couple of days.
3. You can lightly dry roast the spices or use them as it is. Just grind lightly to a coarse texture.
4. Mix the asafoetida, turmeric powder, red chilli powder and the remaining salt to the ground spices.
5. Heat the oil to a smoking point and close the gas.
6. Meanwhile in a big vessel mix the spices and the mango pieces to coat them evenly.
7. Pour the oil over them. Put the pickle in a sterilized jar. Keep it out in the sunlight everyday and give it a shake. If you want to stir it use a wooden spoon.

Note: It take a month or more for the pickle to mature. Later you can store it in the fridge and always check that the pickle should be covered with oil to avoid it from getting fungus. If needed you can follow the same method of heating the oil and add when it is cooled.

Friday, November 14, 2014


Flavourful and khasta methi mathis to have at tea time. They taste so good with chunda too.

Whole wheat flour ... 1 cup
Maida  .................... 1 cup
Fine semolina ......... 2 tbsps
Kasoori methi ......    1 tbsp
Ajwain /carom seeds .. 1 tsp
Ghee / oil ................. 2-3 tbsps to mix in the flour.
Salt ......................... to taste
Oil .... to fry

1. Mix the flours, semolina, salt, ghee, ajwain and kasoori methi.well.
2. Take a small portion in the hand and press it to make a muthia, if it forms the shape then the ghee or oil added is perfect.
3. Knead it into a stiff dough adding water little by little. Cover it and let it rest for an hour.
4. Take small marble sized dough and press with fingers or roll lightly to make roundels.
5. Heat oil in a pan and reduce the flame. Fry the mathis on low flame until crisp to a nice light golden colour . Don't let them become brown. You can increase the flame to medium in between just for a little time and bring back to low again.
6. When the mathis are crispy and done you will notice that they sink down in the oil pan.  Remove them on a paper towel to let them cool. Store them in an air tight container.


Making spice powders at home is always a better thing because the home made powders are fresh and have a nice aroma. The spice levels also can be adjusted as you like it. I  love with Chettinad Cuisine for its spicy and flavourful dishes. Here is a masala powder for fried fish.

Cumin seeds .. 1 tbsp
Fennel seeds ... 1 tbsp
Coriander seeds . 2 tbsps
Pepper corns .... 1 tbsp
Dry red chillies ... 6-8  (add more if you like spicy food )
Turmeric powder .. 1/4 tbsp
Salt .....  1 tbsp  (optional  as  you can add it later while marinating the fish)

1. Take a pan and dry roast all the ingredients for half a minute until you get a nice aroma.
2. Cool them and grind them to a fine powder. Add turmeric powder and salt if you are adding and grind again to mix well.
3. Sieve it and grind the remaining left overs again to get a really fine powder. Only the fine powder sticks well to the fish pieces.
4. Cool it and store in a clean dry jar.

Recipe source - You Too Can Cook


Sweet mango pickle is a nice accompaniment with parathas, puris, koki, theplas.. Kids love it too. The process of making it is very simple.

Raw mangoes ... 2-3
Sugar ...... 3/4 cup
Water .... 2 cups
Dry whole red chillies .. 2-3
Bay leaf ... 1-2
Cinnamon stick .. 1 piece
Cumin seeds ... 1/2 tsp
Black cardamom... 1
Green cardamoms .. 3 - 4
Nigella seeds / onion seeds .. 1/2 tsp
Red chilli powder .. 1/4 tsp
Vinegar .... 1 tbsp (optional)
Salt .. 2 tsps

1. Wash the mangoes well. Peel the skin and cut them into thick strips.
2. Sprinkle salt over them and spread them on a cloth. Dry them in the sun for a day or two.
3. In a pan take the sugar, pour 2 cups water and bring it to a boil. If the mago pieces are bigger in size add half cup more.
4. When the sugar melts and it starts to bubble, add the mango pieces.
5. Now add all the whole spices mentioned in the list one by one.
6. Tip in the turmeric powder and red chilli powder and continue to stir until it thickens and the mango pieces become translucent.
7.Stir in the vinegar after it cools. I did not add any.

Note: The sugar content should be adjusted according to your liking and the sourness of the mangoes Keep tasting in between and add more if required.

Thursday, November 13, 2014


Moong dal with garlic flavour tastes so delicious.,Specially in winters we get fresh green garlic and we add the leaves too. They make it more tastier.

Moong dal / yellow dal .... 1 cup
Green chillies .... 1-2
Coriander leaves .. handful
Garlic ..... 3-4 pieces crushed & 3-4 pieces chopped finely.
(If using fresh green garlic use along with the leaves and reduce the quantity of coriander leaves)
Turmeric powder .. 1/4 tsp
Salt .... to taste
Oil ... 2-3 tbsps

1. Wash and soak dal for one hour.
2. In a pan boil it adding salt and turmeric powder.
3. When it is half done add the finely chopped green chillies, coriander and a little crushed garlic.If you have fresh garlic add the chopped leaves at this stage.
4. Mash it well when it is done. Add water as per your preference. I like a thicker consistency.
5. Heat oil in a small pan and fry the finely chopped garlic to a light brown colour. Add the tempering to dal.
Serve with Sindhi Khichni and fried papads and kachris.

Wednesday, November 12, 2014


This is another version of Sindhi lolo made with jaggery instead of sugar. Using jaggery is a better
option too. We usually make this as a prashad on Poonai (Guru Poornima ) day to break our fast.

Wheat flour ... 5 cups
Jaggery    .  250 gms  (about 1 and 1/2 cups after crushing)
Ghee / oil ... as needed (you can use half and half too mixed together if you think only ghee will be heavy )

1. Crush the jaggery. Cook it adding about 2 cups water on low flame until it melts. Remove the impurities. Strain and set aside to cool.
2. Take the flour in a big bowl and add about 1/4 cup ghee or oil and mix well. When you take a small portion in your hand and press it like a muthiya it should be firm and not crumble. This is the test that the ghee (moin ) is sufficient.
3. Now add the melted jaggery syrup little by little and make a stiff dough.
4. Divide the dough into 5 or 6 portions. Roll each portion into a thick roti.
5. Shallow fry it on a griddle spooning a little ghee or oil on low flame until it is crisp and done.

See the making procedure of lolo in the video 

Tuesday, November 11, 2014


Bajra preparaions are mostly relished in winters.. Desi style bajra rotis accompanied with raw onion, green chillies  taste so delicious with both veg and non veg side dishes.

Ingredients ..
Bajra flour ... 2 cups or as needed.
Wheat flour ... 2 tbsps
Ajwain ..... 1/2 tsp
Salt .... 1/4 tsp (optional - as some prefer without it)
Ghee ... 1 tbsp to add in the flour.
More ghee or oil for brushing on the rotis.

1. Mix the two flours, ajwain, salt and melted ghee.
2. Knead adding water little by little as needed.
3. Sprinkle some flour on the rolling board and flatten the rotis with your hand. I use the rolling pin to make them thinner as we prefer them thin.
4. Roast them on the griddle and smear the ghee on top when they are done.
Serve hot.

Monday, November 10, 2014


This is really an amazingly delicious side dish made with grated radish and the greens. I first tasted this at a  friend's place and really liked it very much  In this preparation we use the radish greens along with the grated radish but since here in Brazil we rarely find a one with the green part which is usually chopped off. So I have used the spinach and coriander leaves instead. I served it desi style with bajre ki roti and it was super delicious.

Recipe Courtesy - Shubha Dixit.

Radish ... 1 large (grated)
Spinach .. 1 cup (finely chopped)
Coriander leaves .. 1/2 cup (finely chopped)
Mint leaves ... few (optional )
Green chillies .. 2 -3 split
Mustard seeds ... 1 tsp
Asafoetida ... a generous pinch
Curry leaves .. few
Garlic .... 1 tbsp (crushed )
Turmeric powder .. 1/8 tsp
Coriander powder .. 1 tsp
Amchoor powder ... 1/4 tsp
Garam masala powder .. 1/2 tsp
Red chilli powder .. 1/8th tsp 
Salt ... to taste
Oil ... 6-7 tbsps

1. Wash and scrape the radish. Grate it coarsely. mix salt and set aside.
2. Cut all the greens finely.
3. When you are ready to make the sabzi, squeeze out the water from the grated radish and mix all the greens.
4. In a flat bottomed pan heat 4-5 tbsps oil and add the mustard seeds and asafoetida.
5. When it crackles tip in the curry leaves and slit green chillies. 
6. Add the radish with greens and saute.
7. Keep adding the mentioned spice powders one by one white sauteing. Add salt carefully as we have already added some to the radish.
8. When the water from the radish completely dries up and the colour becomes slightly golden it is almost don.
9. Now heat the remaining oil in a small pan and add the crushed garlic. When it becomes light brown and crisp remove from the gas and add a small pinch of red chilli powder and immediately stir it into the sabzi. 

Saturday, November 8, 2014


In the Sindhi Cuisine there is a popular preparation of crispy double fried potato slices known as Tuk Patata or Alu Tuk .. This is similar to that but made with arbi or arvi which is known as Kachalu in Sindhi language. They are known as Colocasia or Taro root in English There are two ways of making this. You can either boil the kachalu and them press them flat and fry to a crispy texture or you double fry them, i.e. First half fry the slices and keep them covered in a closed container. This makes them soft and then you press them again to fry for the second time. I always prefer the second option as that is actually the traditional way of frying the Tuk . In Brazil we get lovely kachalus which are quite large in size like potatoes so I got nice and big slices.  If they are smaller you can make two halves length wise. These make a perfect accompaniment with dal chawal / kadhi chawal / sai bhaji pulao

Kachalu / arbi ... as needed
Salt ... to taste
Oil ... to fry 

For sprinkling:
Cumin powder .
Black pepper powder
Red chilli powder
Amchoor powder
Garam masala powder 
(use few pinches of each as per your liking )

1. Peel the kachalu / arbi and cut them into thick round slices about half an inch thick. If they are small you can just halve them length-wise.
2. Rub salt on them and deep fry them until half done taking care not to make them brown.
3. Remove them in a container with a lid and set them aside.
4. When you are ready to serve the food, heat oil for frying themagain
5. Take each slice on a flat surface and press it with your palm to flatten it.
6. Fry them on medium flame until crisp and crunchy.
7. Sprinkle the mentioned masala powders on them.

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