Thursday, 22 September 2016

Kachumber Salad

Kachumber Salad is actually a dish served as accompaniment or also eaten as salad. Its basically a mix of Onion, Tomato and Cucumber with a pinch of red chili powder and a dash of lemon juice. Its nutritious and also mouthwatering with that that tang.

Onion 1 Small 
Tomato 1 Medium
Cucumber 1 Medium
Salt a pinch
Red Chili Powder a pinch
Lemon Juice 1 squeeze

To Garnish:
Freshly Chopped Coriander Leaves

Finely chop onion, tomato and cucumber. Transfer to a bowl.

Add red chili powder, salt and lemon juice and toss well until everything is mixed well.

Garnish with freshly chopped coriander leaves and serve as accompaniment or as it is like a salad.

Sunday, 18 September 2016

Misal Pav Kolhapuri Style

Misal Pav is a famous Maharashtrian dish much popular as the street food. It's actually a spicy curry made of sprouted matki / moth. This recipe that I am sharing today is actually my husband's family style more of the version from Kolhapur. It's easy to make but has some steps to make the dish. Let's start with the ingredients. Since there are few steps to be followed, I am sharing step-wise ingredients and method for better reference.

Let's start with making Usal for Misal:
Step 1 - To make Matki Usal:
Sprouted Matki 1/2 cup
Onion 1 small
Tomato 1 small
Green Chili 1 slit
Curry leaves few
Oil 2 tbsp
Mustard seeds 1 tsp
Asafoetida 1 pinch
Turmeric powder 1 tsp
Red chili powder 2 tbsp
Coriander powder 1 tsp
Garam Masala Powder 1 tsp
Salt as per taste
Freshly Chopped Coriander Leaves few
Tamarind pulp 1 tbsp

First boil the sprouted matki in pressure cooker for around 3 whistles. 

Transfer the matki in a bowl retaining the water {as the water will be the base ingredient is our katt / tarri}. 
Heat oil in a pan. Once heated, add mustard seeds. As mustard seeds crackle, add asafoetida, curry leaves, green chili and Onion and saute until done. 

Add tomatoes and cook until the tomatoes are done.

Now add turmeric powder, red chili powder, coriander powder and garam masala powder and mix. Allow the masala's to cook for a minute.

Add the boiled sprouted matki adding just one spoon of water and mix well. Add salt, tamarind pulp and freshly chopped coriander leaves and cook for around 5-6 minutes.

Switch off and keep this usal ready aside.

Now let's make the katt/ tarri for Misal:
Step 2 To make Katt / Tarri:
Water of the Boiled sprouted Matki 1 cup
Oil 3 tbsp
Mustard seeds 1 tsp
Asafoetida 1 pinch
Onion 1 small
Red chili powder 2 tbsp
Salt as per taste
Tamarind pulp 1 tsp

In a pan heat oil. As oil heats, add mustard seeds. Once it crackles, add asafoetida,  and Onion and saute until done. 

Now add red chili powder, coriander powder and garam masala powder and mix. Allow the masala's to cook for a minute.

Now add the water of boiled sprouted matki. Add salt and tamarind pulp and cook until it boils well.

To complete with, lets make the batata{potato} mixture:
Step 3 - To make Batata{potato} mixture:
Boiled potatoes 3
Turmeric powder 1tsp
Salt as per taste

Take the boiled batata{potatoes} in a bowl and mash it well. Add turmeric powder and salt and mix well. Keep ready aside.

We need other ingredients for making Misal Pav:
Step 4 - Other Ingredients:
Farsan as per needed
Finely Chopped Onion as per needed
Curd 1 tbsp{optional}
Lemon as per needed
Ladi Pav as per needed

Step 5 - Assembling Misal Pav:

Set ready all that is prepared.

In a serving plate, start layering-
* First layer the batata{potato} mixture as needed or around 2 tbsp

*Now add Farsan again as per needed or maybe around 2 to 3 tbsp

*Now add the matki usal around 4 tbsp

*Add onion and sprinkle lemon juice as needed.

*If adding curd, add at this stage - but this is totally optional.

*Serve the katt / tarri in nearby.

Mix well slowly and Enjoy with pav {pav need not be toasted}. 

Keep adding the katt / tarri  and curd {if adding curd} whenever needed while eating or when the misal is felt little dry while eating with pav. 

Enjoy this amazing spicy curry that will surely make one's mouth to water after each bite of Misal Pav in mouth.

Sunday, 11 September 2016

Pidi Kozhukattai

Pidi Kozhukattai is a South Indian Savory dish, made during the festival of Ganesh Chaturthi. The ingredients are simple and basic, just with the right measurement and hands movement, the kozhukattais will come out just perfect. I have made it using raw rice, also rava can be used. 

Raw Rice 1 cup

Freshly Grated Coconut 2 tbsp
Salt as per taste
Oil 1 tbsp
Mustard Seeds 1 tsp
Channa Dal - 2 to 3 tbsp
Curry leaves few 
Red Chilies 2 torn
Asafoetida 1 tsp
Water around 2 cups


Grind the rice in a dry mixer until rava to little smooth consistency.

Heat oil in a pan. Once heated add mustard seeds. Once it crackles add torn red chilies, channa dal, asafoetida and curry leaves and saute for a minute. 

Add the grated coconut and again saute for a minute.

Now add around 11/2 cups of water, salt and let it boil. Once water boils, add the ground rice slowly stirring continuously, so that no lumps are formed.

Once the rice is cooked, the mixture will thicken. Switch off the flame. Transfer the mixture to a plate and allow it to cool little.

When the mixture is still warm, grease hands lightly with oil, take a small portion of the mixture in hand and roll them into a oval shape kozhukattai. Make all Kozhukattais from the remaining mixture  the same way. 

Now ready the steamer. Arrange the kozhukattais in them and steam it for around 10 minutes and switch off flame.

Once cooled transfer the kozhukattais into serving plate. Offer to God and serve the prasad to family and friends.

Monday, 5 September 2016

Sweet pidi Kozhukattai

Sweet Pidi Kozhukattai for the occasion of Ganesh Chaturti. Its a easy, delicious South Indian sweet offered to Lord Ganesh. Ganesh Chaturthi, one of my favorite festivals. On this day, the idol of Bhagwan Ganesh is brought at homes and pandals and pujas are done. Its a 10 day festival and the 10th day is celebrated as Anant Chaturdashi, which is also known as Ganesh Virsarjan day when the devotees immerse the idol of Bhagwan Ganesh in water, which is celebrated with a grand procession and then immediately people start waiting for him to come again next year soon.. Generally when idols are brought at homes, the idol is kept for 1.5 days, 3 days, 5 days or for whole 10 days according to the family culture.  

Happy Ganesh Chaturthi 
Rice Flour 1/2 cup
Jaggery 1/4 cup 
Water 1 to 1.5 cups
Grated coconut 1 tbsp
Cardamom powder 1 pinch
Oil for touching up hands


In a pan, add jaggery and water and mix until jaggery melts. {Once this melts, it is better to strain the jaggery water to remove any impurities}. Again boil the jaggery water. Add cardamon powder and mix well.

Now reduce the flame and add rice flour. Keep mixing as once rice flour is added, the mixture will start becoming thick. At this point lumps gets formed, so be careful and avoid forming of lumps and keep mixing continuously. 

Now add grated coconut and mix.

The mixture will be formed like a sticky dough. Keep mixing and this is the right point to understand that the dough is ready. Switch off flame. Transfer to a plate and allow it to cool down. 

When it is still warm, we need to start making kozhukattais. For this grease hands with oil. Take a small portion of the dough and make an oval shape like using palms and fingers. Make all Kozhukattais from the remaining dough. 

Now ready the steamer. Arrange the kozhukattais in them and steam it for around 10 minutes and switch off flame.

Once cooled transfer the kozhukattais into serving plate.

Offer it to God and enjoy the prasad with family and friends...  

Thursday, 25 August 2016

Paneer Coconut Ladoo

Paneer Coconut Ladoo for the ocassion of Janmasthami / Krishna Jayanthi.  

Janmashtami, also known as Krishna Jayanthi, a major Festival celebrated as the birthday of Bhagwan Shri Krishna. During midnight, celebrations are on, as it is believed that at that time Bhagwan Shri Krishna had appeared. Celebrations starts with great grandeur - with pujas and bhajans, temples and houses decorated with peacock feathers, flowers, etc...and pujas are done keeping the idol of baby Krishna placed on the cradle.  It is the day when women and other family members keep fast, and prepare lots of dishes as offerings to Bhagwan Shri Krishna,

Bhagwan Shri Krishna was extremely fond of eating butter (Makhan), so offerings of butter and milk related dishes are made without any doubt.

Today I am making Paneer Coconut Ladoo keeping in mind that milk based items are Lord Krishnas favorite and paneer is the ingredient I am using to make this sweet dish.

Freshly Grated Coconut 1 cup
Grated Paneer 1/2 cup
Powdered Sugar 1/4th cup
Kesar 1 pinch
Milk 2 tbsp

Firstly warm milk and add kesar to it.{slightly crushing the kesar}. Mix and keep ready aside.

In a pan, add coconut and saute for few minutes taking care that it doesnt change its color.   

Now add grated paneer into the coconut and saute for 2 - 3 minutes. Add kesar milk at this point. Mix once. Switch off flame.

Allow it to cool down.

Once cooled, add powdered sugar. Mix well. Start rolling out ladoos taking little by little.


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