Thursday, 1 December 2016

Masala Poori

Masala Poori is an easy mildly spiced poori, that can be had with tea during tea time, or also with pickle, shrikhand or any curry prepared at home. Masala Poori is also best carried during travels and the best part is, it is liked by kids and elders as well.

Atta / Whole Wheat Flour 1 cup
Salt as per taste
Rec Chili Powder 1 tbsp
Turmeric Powder 1 tsp
Corianfer Powder 1 tsp
Ajwain / Carrom Seeds 1 tsp
Asafoetida 1 pinch
Oil 1 to 2 tbsp
Water for kneading

Oil for frying

In a bowl, take atta. Add all the spices - red chili powder, turmeric powder, coriander powder, ajwain, asafoetida, salt and oil and mix. Using required water, knead to a medium soft dough. Allow it to rest for 10 to 15 minutes.

Now start rolling into small poori shapes. Place one by one neatly and separately on a plate that is spread with a fabric. {This is just to avoid the rolled pooris getting dry and hard}.

Heat oil for frying. Once heated, slowly add one poori and fry both the sides. The poori will puff up beautifully. 

Same way fry all the pooris and transfer the fried pooris on a plate with tissue paper.

Serve hot.

Enjoy hot hot pooris with family and friends...

Wednesday, 23 November 2016

SPDP - Sev Puri Dahi Puri

SPDP - Sev Puri Dahi Puri is a famous chaat dish of Pune. It's a combination of crisp Puri's filled with potato, dahi {curd} and the chaat chutneys.

Other Chaat dishes :-

Here I am Sharing recipe for 1 plate of SPDP.


Pani Puri's Puri 6 to 7

Dahi / Curd 1 cup

Boiled Potato 1 cubed
Onion 1 small Finely Chopped
Tomato 1 small Finely Chopped
Sweet chutney / Tamarind Dates Chutney 1 tbsp
Green chutney / Mint Coriander leaves chutney 1 tbsp
Chaat Masala Powder 1 tsp or as per liking

For Garnishing /  Topping:
Zero Size Sev as per liking
Freshly Chopped Coriander Leaves little

Keep all the ingredients ready before preparing, as we will be serving SPDP immediately once prepared.

In a serving plate, arrange the puri's. Now fill the puri's with boiled cubed potato, onion, tomato, chaat masala, green chutney and sweet chutney.

Add 1 spoon of dahi / curd in each puri.

Now garnish with freshly chopped coriander leaves and sev and serve immediately.


Tuesday, 15 November 2016

Bhel Puri

Bhel Puri πŸ˜‹- one of the most popular chaat dish amongst the street food. Its basically a combination of basic ingredients like onion, tomatoes and puffed rice with nice tangy sweet chutney and mint coriander leaves chutney with chaat masala giving a wonderful blast to the taste buds in the mouth πŸ˜‹.

Makes 1 plate


Puffed Rice 1 cup
Pani Puri's puri 3 to 4 puris roughly broken
Boiled Potato 1 mashed
Onion 1 small Finely Chopped
Tomato 1 small Finely Chopped
Sweet chutney / Tamarind Dates Chutney 1 tbsp
Green chutney / Mint Coriander leaves chutney 1 tbsp
Chaat Masala Powder 1 tsp or as per liking

For Garnishing /  Topping:
Zero Size Sev as per liking
Freshly Chopped Coriander Leaves little
Lemon Juice 1 squeeze 


In a large bowl, add puffed rice. Now add all the ingredients - onion, tomato, mashed potato, broken pieces of puri's, sweet chutney, green chutney and chaat masala powder.

Toss everything well.

Top / Garnish with a squeeze of lemon juice, freshly chopped coriander leaves and sev and serve immediately. 

Enjoy this mouth watering Bhel with family and friends...

Monday, 7 November 2016

Baingan Ka Bharta

Baingan Ka Bharta is a dish that usually creates a day like feast at home whenever prepared. As one can see Brinjals and Brinjals in the markets these days, I too landed buying it immediately.  I made this dish in a little different version of the original Baingan Ka Bharta recipe and served it with Jowar Bhakri. 

Brinjal / Baingan 1 big 
Onion 1 medium chopped
Green Chili 1 chopped
Garlic 2 pods chopped
Curd 1 tbsp
Roasted Powdered Peanuts 1 tbsp
Cumin Seeds 1 tsp
Asafoetida 1 pinch
Turmeric Powder 1 tsp
Red Chili Powder 1 tbsp
Coriander Powder 1 tsp
Salt as per taste
Oil 2 tbsp + for greasing the brinjal
Freshly chopped Coriander Leaves few


Wash the brinjal and grease it with oil properly. Make a slit at the bottom center part of the brinjal. Now make few cuts around the brinjal and with the help of any equipment start roasting the brinjals. { I used barbeque skewer for getting the prefect catch}. 

Roast the brinjals until nicely cooked - soft and tender.  This takes around 12 - 15 minutes depending on the quality of the brinjal. Transfer to a plate and when cooled little, start peeling the skin. The skin should actually be half out and when peeled it should come out easily showing that the brinjals are roasted properly. 

Once the skin is removed, with the help of a fork, smash the roasted brinjals properly. Keep ready aside.

Heat oil in a pan. Once heated, add cumin seeds and asafoetida. Once it splutters add garlic, green chili and onion and saute until transparent and cooked.

Now add the smashed brinjals, powdered roasted peanuts, turmeric powder, red chili powder, coriander leaves and salt and mix everything well. 

Now switch off the flame, add curd,  mix gently and again switch on the flame. Cook for another 5 - 6 minutes and switch off the flame.

Garnish with freshly chopped coriander leaves.

Serve with roti / bhakri / chapati and enjoy...

Friday, 28 October 2016

Rava Ladoo

Rava Ladoo is an easy Ladoo prepared during - Diwali Festival Of Lights and many other festivals as well. I wanted to prepare this ladoo from a long time and finally prepared for this Diwali. For more  Diwali Recipes - Click Here.

Rava 1 cup
Sugar 1/2 cup 
Ghee 1/2 cup
Cardamom powder 1 tsp
Raisins few
Cashew Nuts broken into small pieces few

In a kadai, roast rava until nice aroma is released. Don't overdo as it will become brown. Switch off flame. Allow rava to get cooled.

In a small pan , add 1 tsp ghee and fry the broken cashew nuts until golden brown. Switch off flame and keep ready aside.

In a mixer jar, powder the sugar to a fine powder.

In the same mixer jar, add the cooled rava and grind it to a coarse powder. 

Transfer the powdered sugar, powdered rava, fried cashew nuts into a mixing bowl.

Also add raisins and cardamom powder and mix well.

Now add ghee and mix it properly and start to forming ladoo by greasing some ghee on hands as well. Here at this point forming Ladoo might be little difficult. But try to press it hard and firm, and Ladoos are formed. 
{Tip: If Ladoos are not forming properly, use little milk to form, but if milk is added then the Ladoos will not stay good for a longer time, will have to consume within a day or so}. 

Transfer to a air tight container. 

Friday, 7 October 2016

Cheesy Monaco Chaat

Cheesy Monaco Chaat dedicated specifically for kids and their sweet parties, for the occasion of my 150th post. I usually choose to prepare a special dish for any occasion of my blog, so this time thought why not dedicate to kids. It's an simple, easy, yet delicious recipe with basic ingredients yet such a one that can fit into the menu of parties celebrated for kids. I have given the touch of chaat topping for the simple Monaco biscuit.

Monaco Biscuit 6 or as per needed
Cheese Slice 3 or as per needed
Onion 1 small Finely Chopped
Tomato 1 small Finely Chopped
Freshly Chopped Coriander Leaves little
Red Chili Powder a pinch
Chaat Masala Powder a pinch
Sev {zero size} little

Cut cheese slice into round shape as that of the biscut with the help of a round cutter.

In a bowl, add onion, tomato and coriander leaves. Also sprinkle little chaat masala and red chili powder and mix everything well.

In a plate, place 6 monaco biscuit in a plate. 

Now place the cheese slice on each monaco biscuit.

Top it up with onion tomato mix.

Garnish with little sev.

Enjoy this kiddy dish with kids.

Linking this recipe to Valli's Kid's Delight Anniversary Party - Celebrating Blog Anniversary With Kids event as on October 2016

Wednesday, 5 October 2016

Bhindi Fry / Okra Fry

Bhindi Fry is one of the simplest, easy yet extremely Delicious sabji. It is best served with roti. But I love it mixed with daad bhaat / daal chawal and also it goes extremely superb with raita or just curd.

Bhindi / Okra 250 gms
Oil 2 tbsp
Mustard seeds 1 tsp
Asafoetida 1 pinch
Turmeric powder 1 tsp
Coriander powder 1 tbsp
Red chili powder 1 tbsp
Kokum 1 or 2 petal
Salt as per taste


Wash bhindi / okra and wipe it out dry with a cloth. 
Now cut into small pieces discarding little top and bottom of the bhindi/ okra.

In a pan heat oil. Once heated, add mustard seeds and allow it to crackle. Once they crackle, add asafoetida and bhindi / okra. 

Now add turmeric powder and salt and immediately cover it without even stirring it. After a minute, open the lid and mix once. 

Add kokum and coriander powder and just mix once and cover and cook until the bhindi okra is almost done {say maybe around 3 minutes} .

Open and add red chili powder, mix once and cover and cook for another 2 minutes.

Switch off the flame.

Transfer to a serving bowl. 

Accompany with roti.

Friday, 30 September 2016

Rasa Bateta Nu Shaak

Rasa Batata Nu Shaak is a simple yet a delicious tasty shaak/sabji liked by all. It's a very homely shaak / sabji and made during family occasions and its basically accompanied with poori and then daad bhaat. With just few ingredients such a classic dish is ready.


Boiled, peeled and mashed potatoes 3
Tomato 1 finely chopped
Green Chili 1 slit
Oil 2 tbsp
Mustard seeds 1 tsp
Cumin seeds / Jeera 1 tsp
Asafoetida 1 pinch
Curry leaves few
Turmeric powder 1 tsp
Red chili powder 2 tsp
Garam masala powder 1 tsp
Salt as per taste
Freshly chopped coriander leaves few


Keep the boiled, peeled and mashed potatoes ready aside.

In a pan heat oil. Once heated, add mustard seeds. As it crackles, add cumin seeds, asafoetida, curry leaves and green chili. Once they splutters, add chopped tomatoes and mix well. Cook until tomatoes are mushy. 

Now add turmeric powder, red chili powder, coriander powder and mix everything well. Cook for a minute.

Add the mashed potatoes and mix well. 

Add salt and little water to adjust the consistency. Mix and cook for a minute.

Now add garam masala and mix and cook for around 3 - 4 minutes.

Garnish with freshly chopped coriander leaves.

Serve with hot poori's

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