Friday, 23 June 2017

Sabudana Khichdi Maharashtrian Style

Sabudana Khichdi Maharashtrian Style is an easy, simple yet extremely tasty and a filling dish, that is  usually made during breakfast or during fasting times. This is the Maharastrian style in which lots of peanuts are crushed and added. I have also made Gujarati version of the Sabudana Khichdi.

Sabudana / sago 1 cup
Green Chili 1 finely chopped
Peanuts, roasted and coarsely crushed, 1/2 cup
Oil / Ghee 1 tbsp
Cumin seeds 1 tsp
Curry leaves few
Salt as per taste
Freshly chopped Coriander leaves few
Water 2 cups to soak and little to sprinkle

Wash sabudana in water and soak in water for almost 3 to 4 hours. Soak with enough water covering sabudana. Dont add water above the level. After 3 to 4 hours, the sabudana has nicely got bulged from before and the water is all absorbed. 

Now in a pan heat oil, add cumin seeds. Once it splutters, add green chili, curry leaves and saute.

Now add crushed peanuts, mix once and add soaked sabudana and salt, mix well, cover and cook for around 3 to 4 minutes. If needed, just sprinkle some water. 

Garnish with freshly chopped coriander leaves.

Serve with curd.

Sunday, 11 June 2017

Aloo Paratha

Aloo Paratha needs no introduction. It is one of the most famous paratha dish from North India. It is a very popular breakfast dish and extremely tasty and yummy, that makes one lick their fingers for more and more. It is best when served with curd / raita and achar / pickle. wow my mouth is watering๐Ÿ˜‹ as I am writing...๐Ÿ˜Š

For the Dough...
Whole Wheat Flour / Atta 1 cup
Salt as per needed
Oil 1 tbsp
Water as required for kneading the dough 

For the Stuffing...
Potatoes 2, boiled and mashed 
Onion 1 small finely chopped {Optional}
Green Chili 1, finely chopped
Red Chili Powder 1 tsp{optional}
Salt as per taste
Cumin powder / Jeera Powder 1 tsp
Amchur Powder{Dry Ginger Powder} 1 tsp or Chaat Masala 1 tsp
Freshly Chopped Coriander Leaves little

For Frying / Roasting the Paratha...
Ghee / Oil as required

Prepare the Dough...
In a bowl take flour / atta, salt and oil and start kneading to a get a smooth dough using required water. Once the dough is done, cover with a cloth and allow it to rest for 10 to 15 minutes. 

Now lets prepare the stuffing...
For the Stuffing...
Boil the potatoes in pressure cooker with as per needed whistles until the potatoes are boiled. Once cooled, open and mash the potatoes properly. Transfer to a bowl.

Now add the chopped onion, freshly chopped coriander leaves, chopped green chili , red chili powder, salt, cumin powder, amchur powder or chat masala and mix everything well. Now make lemon sized balls and keep ready aside.

Lets start making the Parathas...
Take the dough, knead once and divide into small or lemon size balls and keep ready aside.

Take one ball of dough, dust some dry flour / atta and start to roll to a small size circle. Now place the one ball of stuffing and start sealing the edges and get all to the center and remove if any extra dough is left out near the sealed edges. 

Now flatten the dough, dust some dry flour / atta on it, and roll to form a normal size paratha. Be careful, else the stuffing may come out if lot of pressure is put while rolling.

Now its time to fry / roast the parathas...

Heat a tawa. Once medium hot, place the stuffed paratha carefully. 
As it starts getting brown spots, flip it to other side. Apply ghee / oil as needed and again flip it to the front side. Again apply ghee / oil and cook until done both the sides.

Transfer to a serving plate.

Serve with achar / pickle and curd / raita.

Enjoy this delicious breakfast with family๐Ÿ˜‹...

Saturday, 3 June 2017

Rava Coconut Ladoo with Condensed Milk

Rava Coconut Ladoo with Condensed Milk is an easy, delicious ladoo dish, prepared during festivals or during sweet snacking interest like I did. I was looking for something that can satisfy my sweethtooth urge, when in I found a can of condensed milk lying over the counter, and so decided to make this Ladoo. 

Makes around 6 to 8 Ladoos...


Rava 1/2 cup
Freshly Grated Coconut 1/4th cup
Condensed milk 1/4th cup 
Cashew nuts 3 to 4 roughly broken
Raisins few
Ghee 1 tbsp

In a pan add ghee. Add cashew nuts, raisins and roast for a minute. 

Now add rava and site until the rava is roasted well meaning until nice aroma is come.

Now add Grated Coconut and saute until the Coconut is nicely roasted. But be careful not to burn it or not it changes color.

Now add condensed milk and start mixing it properly. This will become like a hard dough. Switch off flame. 

Transfer to a plate. Once warm start making Ladoos. 

Transfer to a serving plate.

Garnish with raisins.


Sunday, 28 May 2017

Idli Upma

Idli Upma - a perfect breakfast dish made with leftover idlis. Its basically a South Indian breakfst dish and made very regularly at almost many houses. Its tastes so tasty and also its very filling and easy to make as well.

This serves 2 plates of Idli Upma...
Leftover Idlis 6 to 9
Onion 1 medium finely chopped
Tomato 1 large finely chopped
Green Chili 1 slit
Fresh Curry Leaves few
Turmeric Powder 1 tbsp
Red Chili Powder 1 tbsp
Oil 1.5 tbsp
Mustard seeds 1 tsp
Cumin Seeds 1 tsp
Asafoetida a pinch
Salt as per needed {as in idlis we have already salt}
Freshly Chopped Coriander Leaves
Water just 2 tbsp for drizzling over the idlis

Firstly crumble the idlis roughly, but crumble in such a way that no big pieces are there.

In a pan heat oil. Once heated, add mustard seeds, cumin seeds and asafoetida. Once they crackle, add green chili, curry leaves and onion and saute. Saute until onions are soft and transparent.

Now add tomatoes and saute until tomatoes are mushy and cooked.

Now add the crumbled idlis, and the masalas - turmeric powder, red chili powder and salt {just a pinch, as we have added salt while making idlis}. Mix everything well, and cook for a minute.

Now drizzle few drops of water, mix once and cover and cook for around 2 to 3 mintues.

Garnish with freshly chopped coriander leaves. 

Serve hot. 

Tuesday, 23 May 2017

Rooh Afza Lemonade

Rooh Afza Lemonade is a simple yet an very refreshing drink, that's "Just Perfect" during summers. 

Makes 1 glass of Rooh Afza Lemondae...
Rooh Afza Syrup 1 tbsp
Lemon Juice of 1 lemon
Sugar 3 tbsp
Salt 1 tsp
Chilled Water 1 glass

In a bowl take the juice of a lemon. 

To it add sugar, salt and water and mix well untill sugar dissolves completely.

Now add rooh afza syrup and mix well.

Transfer to a serving glass.

Serve chilled.

Enjoy and get refreshed during the summers.... 

Sunday, 14 May 2017

Onion Tomato Raita

Onion Tomato Raita is a simple dish always an best accompaniment to rice dishes like Biryani, Pulao and also with roti sabji, or for someone like me with any dish...

Curd 1/2 cup
Onion 1/2 Finley Chopped
Tomato 1/2 Finley Chopped
Cucumber 1/2 Finley Chopped
Green Chili small 1 Finley Chopped
Freshly Chopped Coriander Leaves few
Salt as per taste
Red Chili powder a pinch
Roasted Jeera Powder / Roasted Cumin Powder a pinch

In a bowl take curd, whisk it well with a whisker or spoon.

Now add all the chopped ingredients - chopped onion, chopped tomato, chopped cucumber, chopped green chili and  mix well once.

Now add the masala's  - red chili powder, cumin / jeera powder and salt and mix everything well properly.

Now garnish with freshly chopped coriander leaves.

Transfer to a serving bowl.

Enjoy with Biryani, Pulao or as per liked...

Sunday, 7 May 2017

Doodh Keri {Mango Milk Dessert}

Doodh Keri - is basically a simple,  refreshing , mouth watering dessert. 

My mom makes this during summer time evenings, serving it nicely chilled. I too make this and all actually like it a lot. This dessert is basically made in almost every Gujarati houses. 

It's nothing like a grand dessert or so, but just a simple homely dessert with mango and milk combination. 

Mango 2 cubed { I used Alphonso}
Boiled and Chilled Milk 3/4th cup
Sugar 1/4th cup or as preferred or as per the sweetness of the mangoes

In a bowl take milk and add sugar to it. Mix well until sugar dissolves.

Now add the cubed mangoes and mix once.

Chill for sometime in fridge.

Transfer to a serving bowl.

Enjoy with family during the summers and mango season...

Wednesday, 26 April 2017

Sev Puri

Sev Puri ๐Ÿ˜‹is one of the popular chaat dish all over. Its easy to make if we have all the ingredeints ready, and is liked by all as well as it is filling too.

Other Chaat dishes:-
Bhel Puri
Farsan Bhel Puri

Here I am Sharing recipe for 1 plate of Sev Puri.


Pani Puri's Puri 6 to 7
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 Sev Puri 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.

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

Enjoy with family and friends...๐Ÿ˜‹...

Monday, 17 April 2017

Farsan Bhel Puri

Farsan Bhel Puri ๐Ÿ˜‹- is just another variation of Bhel Puri, which includes Farsan {mixture of ingredients like sev, boondi, papadi, ghatiya, and so on}. I have already posted Bhel Puri recipe. So let's go directly to the recipe.

Check out the recipe for the chutneys here below...

Makes 1 plate of Farsan Bhel...

Puffed Rice 1 cup
Pani Puri's puri 3 to 4 puris roughly broken

Farsan {Mixture} 1/2 cup
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, farsan and 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 Farsan Bhel with family and friends...

Tuesday, 11 April 2017

Watermelon Granita

Watermelon Granita is an easy yet a "time consuming" dessert with the end result being just refreshing during the peak summers. With "time consuming" I mean - to make Granita every 2 to 3 hours gap , it has to be removed from the freezer and broken into small crystals and again to be freezed and again the same method is repeated 2 to 3 times to get a perfect Granita dessert. This is actually the method to make a simple Granita.

Granita is made with fresh fruits and best with the summer season fruits like watermelon, muskmelon, lemon, strawberries and many more.

Makes 2 small dessert cups of Granita...

Watermelon chunks / cubes 1 cup
Lemon juice 1 tbsp
Sugar 2 tbsp or as per preferred


In a blender / mixer add chunks / cubes of watermelon, lemon juice and sugar and blend it well.

Now transfer to a air tight box that is freezer friendly.

Freeze it for about 2 hours.

Now take the box, break the iced watermelon, and again keep it in freezer for about 2 to 3 hours.

Take it out now, and try to break it with a fork and crystals like chunks will be seen. Our watermelon Granita is ready to go served.

Transfer to a serving cup.

Enjoy this delicious simple summer dessert that can keep one cooling during the peak summer.

Wednesday, 29 March 2017

Nimbu Pani

Nimbu Pani one of the best drink during the Summers. Summer is here and it's just perfect to welcome nimbu Pani in our daily routine for that freshness needed and  to beat the sweat. It's a simple and easy drink made from ages in each household and liked by elders to youngsters to kids no doubtedly.

Lemon 1
Salt as required
Sugar as per sweetness liked
Jeera powder / cumin powder a pinch {optional}
Chilled water 1 glass

In a mixing bowl / jar squeeze the lemon to get it's juice discarding the seeds.

In it now add salt and sugar as per taste required. Mix well until sugar dissolves. If adding jeera powder, add at this stage. Mix well.

Transfer to a serving glass.

Garnish with lemon slice.

Refresh with this extremely tasty age old drink this summer.

Saturday, 25 March 2017

Sweet Bhakri

Sweet Bhakri {in Gujarati we call this roti as bhakri} is a easy and an interesting flatbread that is made with leftover chaasini {sugar syrup} at home. This is my mother's recipe and I like this sweet bhakri to the full. I can have 2 at a time.

Leftover chaasini 1/2 to 3/4th cup {as per sweetness needed}
Whole Wheat Flour / Atta 1 cup
Ghee as needed- for making dough + for drizzling over the Bhakri.

In a bowl take atta. Add the chaasini and little ghee and start making a dough. If needed just give a touch up of water, but don't add too much water as we need a hard dough and not soft.

Now take a small ball size dough, and start  rolling to form a bhakri / roti taking some atta to dust while rolling. { This bhakri / roti is usually made in small size only as the hard dough makes it break at the sides easily}.

Once a small size bhakri / roti is made, place it onto the tawa and start to cook the bhakri.

As small brown spots are seen, flip it to other side, apply ghee this side and again flip it to other side and cook until done on both sides.

Transfer to a serving plate.

Serve as it is. It doesn't need any accompaniment as the sweetness itself is enough to enjoy it.

Sunday, 29 January 2017

Dal Fry

Dal Fry is a famous and the best accompaniment dish in restaurants that is ordered, as it goes best with almost anything like roti, naan, rice dishes and khichdi as well. Today I am sharing home style dal fry that is easy and simple to make.

Tuvar Dal 1 cup
Onion 1 small finely chopped
Tomato 1 medium finely chopped
Green Chili 1 slit
Ginger 1" piece
Garlic 2 to 3 pods
Salt as per taste
Turmeric Powder 1 tsp
Red Chili Powder 1 tbsp
Coriander Powder 1 tsp
Oil 1 tbsp
Ghee 1 tsp
Mustard Seeds 1 tsp
Cumin Seeds 1 tsp
Asafoetida 1 pinch
Curry Leaves few
Dry Red Chili 1
Freshly Chopped Coriander Leaves few

Wash and drain tuvar dal and pressure Cook adding enough/needed water, garlic pods smashed, ginger slits, turmeric powder and salt. Pressure cook for around 5 whistles or as per the quality of the dal.

Once the pressure releases, roughly mash the dal{as we want the thicker bite of dals consistency for dal fry}.

Let's start preparing the dal fry...
In a pan, heat oil and ghee. As it heats, add mustard seeds, cumin seeds, asafoetida, curry leaves and dry red chili and saute.

Now add onion and saute until onions are soft and translucent.

Add tomatoes and saute until mushy.

Now add the cooked dal.

Add red chili powder, coriander powder and check for salt. Add salt if required. Mix everything well and cook for around 5 to 7 minutes.

Our Dal fry is ready.

Garnish with freshly Chopped Coriander Leaves.

Serve as per liked with roti/chapati/naan or jeera rice.

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