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.

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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

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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.

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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. 

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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.

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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.

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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 laddoos 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.

Check out the video

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