Tuesday, February 25, 2014


Made these cutlets using the left over raw banana stir fry that I made yesterday. I just mashed it well, added boiled potato and some spices. They turned out awesome. If you don't have left over poriyal you can make it by boiling the raw banana pieces after peeling them and follow the same procedure.

Banana stir-fry .. 2 cups
Potato ...... 1 medium
Bread crumbs .... 1 tbsp
Chopped green chillies .. 1
Garam masala ..  1 tsp
Anardana powder .. 1/2 tsp ( you may replace this with amchoor powder)
Coriander leaves .. handful (finely chopped)
Salt ... to taste
Red chilli powder .. 1/4 tsp ( or as per your taste)
Oil ... to fry

1. Mash the cooked banana pieces well.
2. Boil the potato. Mash it and add.
3. Mix the bread crumbs, green chillies, coriander leaves, anardana powder, red chilli powder and salt.
4. Shape into round or oval cutlets.
5. Fry them and serve hot with any chutney or sauce.

Monday, February 24, 2014


The name Bialy (pronounced Bee-AH-Lee) comes from Bialystocker Kuchen which translates as “bread from Bialystok” which is in Poland. Apparently, Bialys are rarely seen or made in Bialystock these days The Bialy  maybe thought of as a cousin to a Bagel but is quite different from it. For one thing, a Bialy is baked whereas a Bagel is boiled and then baked. A Bialy is round with a depressed middle, not a hole, and typically filled with cooked onions and sometimes poppy seeds. So it is not shiny on the outside with largish puffy bubbles on the inside .Bialys are best when eaten within 5 to 6 hours of making.
In the early 1900s, many Eastern Eurpoeans, including the Polish, immigrated to the US and settled down in New York. Naturally, they also brought their Bialy making skills with them and that is how the New York Bialy became famous.
Bialys usually have a thin layer of caramelised onions and poppy seeds. I have skipped the poppy seeds and used crumbled paneer instead. and added some garam masala to the caramelised onion to give an Indian flavour. You can use whatever filling you would like. Remember the filling needs to be savoury.

All purpose flour -... 2 cups
Fresh yeast ......... 10 gms  ( 1 tsp dry yeast)
Sugar .... 1 tsp
Salt ...... 1 tsp
Warm water .. 1 cup ( or little more)
Milk .. for brushing

For the filling:
Onions ... 2 medium sized (sliced)
Oil ........ 1 tbsp ( I used olive oil)
Garam masala .. 1 tsp ( you may also use only cumin powder instead )
Salt .. to taste
Crumbled paneer .. 2-3 tbsps
( To make paneer boil the milk and add vinegar or lemon juice to curdle. Drain it well and use )

1. Make a well in the flour and add the crumbled yeast and sugar in the middle.
2. Knead it with warm water and incorporating the yeast and sugar. Add the salt later and knead it well to make a smooth dough.
3. Place it in an oiled dish and cover it with a cling film. Let it rise to double.
4. Meanwhile make the filling. Heat the oil and saute the onions to a golden brown colour.
5. Add the salt and garam masala. Set aside to cool.
6. Crumble the paneer.
7. Take the risen dough. Divide into 4 equal portions.
8. Sprinkle the work surface with a little flour and roll each portion into a smooth ball by kneading and pinching the ends together.
9. Flatten them in the middle with a depression for the filling as shown in the picture.
10. Remember not to press on the edges, or they will flatten out. Once shaped, you should have a depression about 3” in diameter with 1” of puffy dough around the edge, Prick the center of the Bialy with a fork so that it does not rise when baking.
11. Place them on a greased baking tray with a little gap in between them. Put the onion filling in each. Brush the edges with milk. ( add paneer in the last 5 minutes of baking)
12. Bake in the pre-heated oven at 250 degrees C ( 450 degrees F) for 15 - 20 minutes or until light brown.   ( remember to add paneer when the Bialys are almost done )

Note : Remember to refrigerate them if you are not consuming them on the same day.

This is for Aparna Balasubramanian's event - We Knead To Bake # 14 

 Bialys Recipe (Adapted from King Arthur Flour) http://www.kingarthurflour.com/recipes/bialys-recipe

Sunday, February 23, 2014


Poriyal is a stir-fried dish made with various carrots, cabbage, beans, beetroots, raw bananas etc etc.. as an accompaniment with sambar rice, curd rice. or any kind of rice preparations.

Raw bananas ... 2-3 (or as needed)
Fresh coconut ... 1 tbsp (grated)
Sambar powder ... 1 tsp ( you can also add any podi instead )
Turmeric powder ... 1/4 tsp
Mustard seeds ... 1 tsp
Urad dal ............. 1 tsp
Curry leaves .... 1 sprig
Asafoetida ..... a pinch
Dry red chillies ... 1 -2 broken
Salt .... to taste
Lemon juice .. 1 tbsp
Oil ..... 1-2 tbsps

1. Peel and cut the raw banana into small pieces.
2. Heat oil in a pan and add the tempering ingredients ( asafoetida, mustard seeds, urad dal, dry red chillies and curry leaves)
3. When they crackle, add the chopped banana pieces and saute.
4. Add salt and turmeric powder. Sprinkle a little water to cook. Cover with a lid and leave on slow flame stirring once or twice.
5. When the bananas are cooked add the sambar powder or podi. Stir in the grated coconut.
6. Finally squeeze out the lime juice and mix.
Garnish with grated coconut.

Saturday, February 22, 2014


.The humble beetroot has been known to have multiple health benefits. It is very important to include it into your diet.It is good for pregnant mothers. It helps in reducing the high blood pressure and bad cholesterol, beats osteoporosis, treats anaemia, keeps diabetes under check and the list is endless....
There are a variety of sweet and savoury dishes that you can prepare with beetroot or can just eat it as a salad. I have made a raita out of it ..


Beetroots ... 2-3 (small )
Yogurt / curd ... 1 cup (or more)
Ginger ....... 1 tsp (grated)
Fresh coconut ... 1 tbsp (grated)
Salt ........ to taste
Mustard seeds .. 1 tsp
Asafoetida .... a pinch
Urad dal .... 1 tsp
Curry leaves ... few
Oil .. 1 tbsp

1. Boil the beetroots until 3/4 th done. Peel and grate them.
2. In a pan heat the oil and add the urad dal, mustard seeds, curry leaves and asafoetida.
3. When they crackle, add the grated beetroots and ginger. Add salt to taste and stir. Switch off the gas and let it cool.
4. When it cools add the beaten yogurt and stir.
Serve at room temperature or refrigerate and serve it cold. 

Friday, February 21, 2014

KUAREE / PATREE KHICHNEE ( Soft Khichdi Sindhi Recipe)

Kuaree / Patri in Sindhi means soft ( porridge like consistency ) This khichdi is very simple one made with rice and split green moong dal. It is actually a traditional breakfast dish. It is usually served with fried potatoes, papads, pickle, yogurt and kachris. But if you want to eat light sometimes to cool your stomach, just have it with a bowl of curd. Since this is very light on the stomach it is perfect when one is a bit unwell. This is also given to the toddlers as a first solid food.

Rice --- 3/4 th cup
Split green moong dal ... 1/4 cup
Salt ... to taste
Ghee or oil ... 2 tbsps
Mustard seeds - 2 tsps (for tempering)

1. Soak the rice and dal together for 1 hour.
2. If you are using a pressure cooker then take 3 cups of water. 
3. Add the soaked rice and dal. Bring to a boil and remove the  scum.
4. Add salt as needed and close the lid. Cook for 4-5 whistles.
5. If you cook in a pot then add more water and simmer it to cook until done.
6. Mash the khichdi with a masher.
7. Heat oil or ghee and add the mustard seeds. When they crackle, add them to the cooked khichdi. 
8. Mix it and serve hot.

Thursday, February 20, 2014


Sabudana khichdi is a very simple dish and a favourite of many of us. We also eat it during the fast with just a few ingredients that we are allowed to eat during that period. Today's recipe is with a little twist. I have used the curry leaf masala to make it different and more healthier.We all know the health benefits of curry leaves. They are a rich source of vitamin A, calcium and folic acid and among other things can prevent early development of cataract. Popularly known as curry patta, they are used very often in the South Indian food. They are also used as an herbal tonic in Ayurvedic medicine. Including this ingredient in your daily diet has many proven health benefits. They can be used both raw and cooked. Kadi Patta leaves are best consumed fresh.
Sago or sabudana is a food which is full of energy and carbohydrates. It is extracted from the center of sago palm stems in the form of starch. It is also known as tapioca pearls. If is one of the wholesome diet of starch and carbohydrates and is used in a lot of Indian dishes..

Sago / sabu dana  ....  1 cup
Potatoes .... 2 medium 
Curry leaves ........ 1/2 cup ( about 6-7 sprigs)
Cumin seeds ............ 1 tsp
Asafoetida ................ a pinch
Turmeric powder ..... a pinch
Sambar powder ....... 1 tbsp ( you may use equal quantity of any podi or dhaniya jeera powder instead)
Green chillies ........ 1-2  (slit)
Garlic paste ..... 1 tsp
Ginger paste .... 1 tsp
Dessicated coconut ... 1 tbsp
Crushed peanuts .. 2 tbsps
Lemon juice ... half lemon or as per your liking
Salt ........ to taste 
Oil .... 2 tbsps
Coriander leaves ... handful

1. Soak the sago with just enough water to cover them. Set aside for 1 hour or more.
2. When the water is absorbed spread them on the kitchen towel. They may be sticky initially but spread them and keep separating them with your hands from time to time until each grain is separate. It may take a couple of hours. Sprinkle a little water if needed.
3. Meanwhile boil the potatoes. Peel and cut them into small pieces.
4. In a mixer grind the curry leaves, garlic, ginger and lemon juice adding a very little water if needed.
5. In a pan heat the oil and add asafoetida and cumin seeds. When they crackle add a few curry leaves and the slit green chillies.
6. Now add the blended curry leaf mixture and saute until the oil separates.
7. Tip in the potato pieces and the mentioned spice powders.
8. Now add the sabudana, crushed peanuts and stir carefully until well mixed and done. Do not overcook them as the khichdi will become sticky.
9. Finally squeeze the lemon juice and garnish with dessicated coconut and fresh coriander leaves.
Serve hot.

Tuesday, February 18, 2014


Choori or Churma  is the prashad we offer to Lord Shiva. Mom made the best choori, very crisp and crunchy. I have got all the tips from her and I am glad the choori has come out perfect, just like hers. Choori laddos can also be made following the same process and you can add dry fruits to them.

Wheat flour ... 2 cups
Ghee / oil ... for frying and adding to the flour.
Sugar ..... 1/4 cup ( or as you like it )

1. Take wheat flour in a deep bowl and add about 1/4 cup ghee or oil. Mix well and it should form a muthia / ball when you press it in your fist. Then the quantity of the ghee added is enough. This is the test. If you add less ghee the choori will not be crisp.
2. Now knead this adding water little by little to a very stiff dough.
3. Make muthias with the dough pressing the dough in your fist as you can see in the pictures.
4. Heat oil in a pan and fry the muthias on a very low flame to make them crisp and golden brown.
If you fry on high flame the inside part will remain raw.
5. Let them cool and then you grind them in a pestle and mortar or in a mixer.
6. Mix the desired quantity of sugar as per your preference. I have added 1/4 cup.
7. Pour a little hot oil or ghee over this and mix well.

Wednesday, February 12, 2014

STRAWBERRY MOJITO ( A Refreshing Non Alcoholic Mocktail )

 This is such a refreshing non alcoholic drink and simple to make.It has strawberries, mint,  The authentic Mojito is a Cocktail made with mint, sugar, lime, rum  and soda..

Strawberries ... 10 - 12 ( or as needed)
Mint leaves ...  few ( 8-10)
Lemon juice ... 2 tbsps
Sugar .............. 2 tbsps
Soda / sparkling water .. 1 bottle 
Ice cubes ..  to serve( I put some sliced strawberries and set the cubes )
Fresh strawberries and lemon wedges for garnishing.

1. Take about 6-7 chopped strawberries and some torn mint leaves.
2. Put them in a flat bottomed glass and crush them with a wooden spoon.
3. Add the sugar and lemon juice and crush again until well blended.
4. Leave it covered in the refrigerator for 1-2 hours.
5. Just before serving, spoon the crushed mixture into tall glasses.
6. Put the strawberry ice cubes and pour the chilled soda on it.
7. Mix well and garnish the glass rim with a lemon wedge and a strawberry.
Serve chilled immediately.

Yield  -   2 glasses.

For variation you can try out with other fruits like pineapple and blue berries.

Recipe Courtesy - EZ CookBook

Tuesday, February 11, 2014


This is a spicy and tangy fish curry from Kerala. Use any fish like King fish, pomfret or even sardines for this curry. Even the fish head cooked this way tastes really good. Serve it with plain rice and fried appalams. 
Recipe Courtesy - Pristy Sajeev

Fish – 500 gms (1/2 kg)
Tamarind – lemon size
Mustard seeds – 1 tsp
Fenugreek seeds– half tsp
Turmeric powder – half tsp
Kashmiri Chilli powder – 1-2 tbsps ( use less if you like)
Coriander powder – 1/2 tsp
Fenugreek powder .. 1/4 tsp
Garlic - 6-8 cloves
Ginger – one inch piece
Green chillies – 2-3 ( or as per your taste)
Shallots – 10 ( you may use chopped onion instead if you don' have shallots)
Curry Leaves – a few
Oil – 2-3  tbsp (preferably coconut oil)
Salt – to taste
Coriander leaves - handful (not in the recipe but I like to add them)

1. Clean the fish, drain and keep aside.
2. Mix together the red chilly powder, coriander powder, turmeric powder, and fenugreek powder with little water, to make a smooth paste.
3. Heat oil in a traditional chatti or any pan
4. Add mustard seeds and when they start spluttering, add fenugreek seeds followed by the sliced onions, ginger, garlic, curry leaves and the paste and fry till the oil separates.
5. Now add tamarind extract and check the level of sourness according to your liking.
6. When the water starts boiling, add the fish pieces and salt. 
7. Add enough water to cover the pieces and simmer to cook.
8. When the pieces are almost cooked, increase the heat and cook till the gravy thickens and the oil is visible. 
Garnish with chopped coriander leaves.

Serve hot with plain rice and appalams.

If you want to keep this curry more than a day, at room temperature, it's better to avoid coriander powder.
The addition of raw coconut oil and fenugreek powder at the end,does magic to the texture and taste of this curry. If you really like coconut oil, go ahead and add one more spoon and a little bit more fenugreek powder.

Monday, February 10, 2014


Friends, I had made this tindora / tendli sabzi while I was in India.  In English we call it as ivy gourd, also known as scarlet gourd The ivy gourd plant is known to improve the metabolism, reduce the blood sugar level and prevent conditions like diabetes. It is also very good for the heart.
I wanted to post it in the January Potluck Party but somehow couldn't do so due to settling down in the new place. This is a simple preparation but I love it. We do not get this vegetable here in Brazil. So today I am having a virtual feast while posting it for the event hosted by Jagruti @ Jagruti's Cooking Odyssey.

Tindora .... 250 gms
Onion .... 1 cup (sliced)
Tomato .. 1
Green chillies .. 1-2
Ginger ... 1 tsp
Garlic ... 1 tsp
Mustard seeds .. 1 tsp
Asafoetida .. a pinch
Turmeric powder .. 1/2 tsp
Coriander powder ... 1 tsp
Cumin powder ..... 1 tsp
Red chilli powder .. 1/4 tsp ( or as per your taste)
Coriander leaves ... handful
Salt ... to taste
Oil ... as needed.

1. Wash the tindora well. Chop off the tips on the both ends and cut them into long strips.
2. Heat oil in a pan and fry the tindora strips until almost cooked.
3. In a sauce pan heat a little oil and add the asafoetida and mustard seeds.
4. When they crackle add the sliced onion, ginger, garlic and green chillies.
5. Saute for a minute and add the tomato. Simmer for a minute.
6. Now add the salt and spice powders mentioned in the list. Keep stirring until well blended.
7. Tip in the fried fried tindora and mix carefully.
8. Simmer to cook further until done. It does not take long as the tindora are fried and almost cooked.
Garnish with fresh coriander leaves.
Serve with any kind of roti or as a side dish with dal chawal.

Linking to :  Potluck Party - Cyber Style

Sunday, February 9, 2014


Xacuti chicken - (pronounced as sha-koo-tee) is a spicy curry from Goa. It goes well with plain boiled rice. These days xacuti masala is easily available in the stores but nothing better than using freshly home made one. You can prepare more quantity of masala and store it for later use. You can make mutton, pork, fish, egg, crab, prawn curry or any vegetarian curry too with this masala. 

Chicken ........... 500 gms. ( with bones)
Onions ............. 2 (sliced)
Coconut .......... 1/2 cup ( grated)
Ginger paste .... 1 tsp
Garlic paste ...... 1 tbsp
Tamarind paste ...... 2 tbsp ( Less or more according to your taste)
Turmeric powder ..... 1/2 tsp
Salt ..................... to taste
Coriander leaves ... to garnish.
Xacuti masala ... 3 tbsp ( see recipe HERE )

1. Clean the chicken and set aside.

2. In a sauce pan stir fry the grated coconut until golden brown. Let it cool.

3. Grind the coconut, ginger, garlic, tamarind to a smooth paste adding a little water. Set aside.

4. In a pan heat a little oil and fry the sliced onions until brown. Add a little water to cook. Grind to paste.

5. Pour a little more oil and put the onion paste and the ground coconut paste. Saute. Add salt, turmeric powder and 3 tbsps of xacuti masala powder. Stir it to mix.

6. Now add the chicken pieces. Stir fry for a few minutes. Add 2 cups of water and simmer it to cook until done.

Garnish with coriander leaves and serve with plain rice.

I tried out boneless chicken dry preparation using the same recipe with xacuti masala.

Thursday, February 6, 2014


This is always my favourite rice dishes that I end up making whenever I have some left over rice. So simple to make and delicious too. People carry this for journeys as it stays longer because of the tamarind and can be relished cold too. You really don't need any accompaniment with this as it is tasty on its own.

Left over rice ... 1 cup
Turmeric powder .. 1/4 tsp
Tamarind extract .. 2-3 tbsps ( as per your liking)
Salt .. to taste
Sugar / jaggery .. little to balance the sourness.
Oil ... 2 tbsps

 For the masala:
Chana dal .. 1 tbsp
Urad dal ..... 1 tbsp
Sesame seeds .. 1 tsp
Dry red chillies .. 1-2 (as per your taste)
( Dry roast and grind the masala )

For Tempering:
Mustard seeds .. 1 tsp
Asafoetida .. a pinch
Groundnuts ... 1 tbsp
Curry leaves .. 1 sprig

Method :
1. Heat oil in a pan and add the tempering ingredients.
2. When they crackle, add the tamarind extract and the ground masala powder.
3. Add the tamarind extract, salt, sugar or jaggery, turmeric powder and stir well.
4. Simmer for a minute or two until the masala is incorporated into the rice. Sprinkle a little water if you like a softer consistency.
5. Serve hot or cold with fried papads.

Tuesday, February 4, 2014


Most of us always make extra dosa batter at home to make use of it for different variations with it. I had some left over keema too and I used it for the filling instead of potato masala. It tasted awesome.

How to make dosa batter:
Urad dal .... 1 cup
Rice ........... 3 cups
Methi seeds .... 1 tsp.
Baking soda ... a pinch
Salt ... to taste


1. Soak dal and rice seperately for at least 5-6 hours.Add methi seeds whiile soaking.
2. Grind them seperately adding enough water to a smooth batter. Mix them well, adding salt and leave to ferment preferably over night.

How to make Keema :
Keema ..... 1/2 Kg. (Mutton or Chicken)
Onions ..... 2 large
Ginger-garlic paste ... 1 tbsp.
Green chillies .. 2 (finely chopped)
Coriander powder ..1tsp.
Jeera powder .......... 1 tsp.
Garam masala ......... 1-2 tsp.
Amchoor powder .... 1 tsp.
Salt ........................... to taste
Red chilli powder ....1/2 tsp.

1. Wash the keema and squeeze out the water completely.
2. In a pan heat a little oil and fry the onions till golden brown.
3. Now add the ginger garlic paste, green chillies and a little water to cook the onion.
4. Add the mince, salt and the dry masalas. Stir fry sprinkling little water from time to time until the keema is cooked to a very dry consistency. Let it cool.( You can sprinkle a little kasoori methi if desired)

To make keema dosa:
1. Spread the dosa batter on the tawa / griddle.
2. Sprinkle some podi evenly on it and spoon the keema.
3. Spoon a little oil or ghee to make the dosa crisp.
4. Roll it and serve hot.
You can serve with chutney or even relish it just with the keema masala.

Monday, February 3, 2014


Simple grilled fish can be made with many variations .. Today I had some fresh basil at home and used it for the marination. The fish tasted awesome with just a few ingredients.
Here goes the recipe:

Fish Fillet ...   2   (or as needed) use any variety preferably boneless.
Lemon juice ... 2 tbsps
Olive oil ........ 2 tbsps
Garlic paste ... 1 tbsp
Fresh basil .... handful ( crushed)
Salt ... to taste
Black pepper .. freshly crushed to sprinkle on top before serving.

1. Marinate the fish with all the ingredients except black pepper.
2. Leave them for a couple of hours in the refrigerator.
3. Bake them in a pre-heated oven for 20-25 minutes on medium heat. Alternately you can also pan fry them.
4. Serve hot sprinkled with freshly ground black pepper and any vegetables or salad of your choice on the side.

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