Tuesday, April 29, 2014


If you are a raita fan you may like to try out something different each time. Here is a simple zucchini raita with tadka.

Zucchini ... 1 cup (grated )
Curd ....... 1 cup
Salt ... to taste

 For Tempering:
Mustard seeds .. 1/4 tsp
Urad dal ........ 1/4 tsp
Asafoetida .... a pinch
Curry leaves .. few 
Oil ... 1 tbsp

1. Heat oil in a pan and add the tempering ingredients.
2. When they crackle, tip in the grated zucchini.
3. Add a little salt and saute until the water dries up. (about half a minute)
4. Let it cool. Then add the yogurt and mix well.
You may also add coriander leaves, mint leaves if you like.

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This is a South Indian breakfast dish usually made from the left over dosa or idli batter by adding onion, chillies and tempering to it. We get a special pan for making these. In Andhra we call them Ponganalu whereas in Tamilnadu & Kerala it is Paniyaram. There is a sweet version of this also made with jaggery. 

Dosa batter ... 2 cups
Baking powder .. a pinch
Onions .... 2 small ( about 1/4 cup)
Green chillies ... 2
Coriander leaves .. 2 tbsps
Curry leaves .. few ( chopped)
Mustard seeds ... 1 tsp
Asafoetida .... a pinch
Salt .. to taste
Oil ... as needed


1. Heat oil in a small pan and add the mustard seeds and asafoetida. When they crackle, add the onion, green chillies and saute for a minute until it becomes translucent. Let it cool.

2.Mix the onion, coriander & curry leaves, salt and baking powder to the batter.

3. Grease the ponganalu pan and spoon the batter into the holes. Place it on the gas.

4. Cover with a lid and simmer for 1 & 1/2 to 2 minutes.

5.Open the lid and flip the ponganalu with a pointed spatula ( you get this with the pan) and cook the other side until done.

Serve with coconut chutney or groundnut chutney.

Click here to see the chutney & batter recipes :

Dosa Batter

Coconut Chutney

Groundnut Chutney

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Monday, April 28, 2014


This is a traditional Sindhi breakfast. And yes we call this moong dal preparation as Makhni dal .It is served with puris.This is my childhood favourite.
This is how we make it:

Yellow Moong dal ... 1 cup
Turmeric powder .. 1/4 tsp
Salt ................ to taste
Oil ...... 1 tbsp

For garnishing or tadka take a little of each as per your liking..
Cumin powder..
Coriander powder
Red chilli powder
Black pepper
Amchoor powder or anardana powder
Garam masala powder
Oil .... 2-3 tbsps

1. Soak moong dal for at least one hour. Wash it well.
2. In a pan heat 1 tbsp oil and add dal. Saute for half a minute and add 2 cups water.
3. When dal comes to a boil remove the froth. Add turmeric and salt. Simmer to cook on low flame.
4. Keep stirring in between and add water if needed. The consistency has to be thick.
5. When it is done mash it. It takes about 20 -25 minutes to cook.. You may cook in the pressure cooker also. ( 2-3 whistles) But the texture is perfect when cooked in a pan.
6. Just before serving sprinkle all the masalas mentioned above and pour a little hot oil over the masalas.
(for kids you can serve plain or with just cumin powder and black pepper.

This is usually served with puris. But you can relish it with rotis also.(for lunch & dinner)

Puris :
To make puris, knead the dough adding salt and a little oil. Roll out the puris and fry them.

Tip: Do not dip in the flour while rolling the puris. Instead rub a little oil to the rolling pin and roll them out. This keeps the oil from turning black and remains clean.

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Seyun Patata

Thursday, April 24, 2014

PHOOL KOPIR POSTO BAHAR ( Bengali Style Cauliflower with Poppy Seeds & Mustard Paste )

Cauliflower is known as kopir in Bengali language. Today's dish is a simple curry prepared in a traditional Bengali style using poppy seeds and mustard paste. This is for the potluck event hosted by Jagruti . This month I am paired with Sutapa and this recipe is from her blog - Sutapa's Indian Cuisine.

Cauliflower ... 1 (medium sized)
Green peas ... 1/2 cup
Mustard paste ... 2 tsps ( Soak and grind)
Poppy seeds ... 4 tbsps (soak and grind)
Tomato ....... 1
Red chilli powder ... 1 tsp
Turmeric powder ... 1/2 tsp
Garam masala powder .. 1/2 tsp
Salt ... to taste
Sugar ... 1-2 tsps
Oil .... 1/2 cup
Ghee / clarified butter .. 1 tsp

1. Cut the cauliflower into big florets. Boil them for one minute adding salt and turmeric.
2. Heat oil in a pan and fry the cauliflower florets to golden brown colour. Set aside.
3. In the same oil fry the chopped tomatoes, salt, sugar and chilli powder. Simmer to cook until the tomatoes are soft.
4. At this stage add the mustard paste and poppy seeds paste and cook until the masala starts leaving oil. Now add the ghee and garam masala.
5. Tip in the cauliflower, green peas and saute lightly taking care not to break the florets.
6. Add about half cup water. Simmer until done.

Serve with rotis or rice.

Linking to :
Potluck Party Event @ - Jagruti's Cooking Odyssey.

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Monday, April 21, 2014


This is a sweet and tangy chutney made with dates and tamarind. It is served with almost all the Indian snacks and chaats.

Dates .....            1/2 cup
Tamarind pulp .. 1/2 cup
Sugar / jaggery .. 1 tbsp
Salt ..................... 1 tsp ( you can also use rock salt )
Red chili powder .. 1/4 tsp
Dry ginger powder .. 1/2 tsp
Oil ................ 1-2 tbsps

1. Cut the dates and soak them in water for few hours. If the dates are fresh then you don't need to soak for long. Cook them for 4-5 minutes and let them cool.
2. Soak the tamarind and extract the pulp.
3. Grind the dates and tamarind to a smooth paste.
4. In a pan heat the oil and cook the mix for a minute or two adding the rest of the ingredients. The sugar or jaggery depends on your taste, how sweet you like your chutney.
5. Cool and refrigerate. This is a nice accompaniment with snacks like samosas, kachoris, chaats and dahi wadas / bhallas.

You can even freeze this if you like.

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Groundnut Chutney

Sunday, April 20, 2014


This sweet always will remind me of my friend Chandni. In Mumbai we used to go out for shopping together. She was buying all the ingredients to make date and nut laddoos. I found the recipe so simple and very healthy and tried out at home with a little variation. I made them into rolls. Chandni remarked that these looked more attractive than the laddoos.

Dates ........ 200 gms.
Walnuts .... 1/4 cup
Almonds ... 1/4 cup
Pistachios.. 1/4 cup
Cashew nuts... 1/4 cup
Poppy seeds ... 2 tbsps.
Ghee (clarified butter) ... 1 tbsp.


1. Cut the nuts into pieces and dry roast them for 1-2 minutes on medium flame.

2. Dry roast the poppy seeds for half a minute.

3. Take a level spoonful of ghee in a non-sticky pan and add the chopped dates. Stir fry the dates crushing them with a wooden spatula on medium flame for 5-7 minutes until they become soft and pulpy.(if the dates are not fresh it may take a little more time)

4. Reduce the flame and add the nuts and mix them well.

5. Remove this into a plate and allow this mixture to cool a bit. Rub a little ghee to your palms and make a cylindrical shape.

6. Spread the poppy seeds on a flat surface and roll it in this.
7. Refrigerate it for one hour. Cut into round slices.
This is a very healthy and sugar-free sweet

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Dates and Oats Cigar Rolls

Wednesday, April 16, 2014


Here is a simple and healthy soup with a little twist... No oil or butter added to it .Like the Chinese soups have wontons, I have added the capeletti pasta with chicken filling. These are tiny stuffed pasta that look like little caps.. hence the name capeletti.  You get the vagetarian ones too. Tried this soup for the first time and I really liked it. Serve with soup sticks or garlic bread.

Spinach / palak .... 1/2 bunch ( 2 cups chopped - I used frozen one 4 chunks)
Water .. 2-3 cups
Milk ............ 1/2 cup ( I used low fat )
Chicken capeletti .... 8-10  ( you get them ready in the stores)
Salt .... to taste
Black pepper ..  2 pinches - (freshly crushed )

1. Chop the spinach and blanch the leaves. Grind in a mixer adding 2 cups water. Strain and set aside.
2. Pour the strained spinach in a pan and bring to a boil.
3. Add the chicken capeletti and salt to taste.
4. Simmer until the pasta is done but not overcooked.
5. Add the milk and a pinch or two of freshly ground black pepper. You may also add the dry herbs if you like,

Note : Adjust the consistency of the soup as per your preference.

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