Sunday, April 4, 2010

Misal Pav

Its been  a month since I wrote my last post. I have missed out on so many wonderful recipes from my blogger buddies. Cant wait to see all beautiful posts I missed.

Today I am back with a recipe which tastes best when it is hot and spicy! If you go to any place in Maharashtra especially Pune or Kolhapur don't miss out eating this tasty dish called 'Misal Pav'. Meaning of word 'Misal' is Mixture. This recipe gets its wonderful flavors by mixing different delicious  things. Main part of this mixture is Sabji/Usal made from sprouted Matki/Moth beans.  To give a nice spicy kick, we add something called as Tarri/Kat which is actually thin gravy. To top it off we also add mixture/farsan/chivda, curd ,finely chopped onion,coriander.

I would also like to thank my dear blogger buddy Swapna( who has shared this 'Honest Scrap' award with me. Thanks alot dearie for this sweet gesture.

For making Matki/Moth beans Sabji
1/2 cup matki/moth beans
1 potato peeled and diced
1 onion finely chopped
1 tomato finely chopped
2 tsp red chilli powder
1 tsp garam masala
3 tsp oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds/jeera
1/2 tsp turmeric powder

For making Kat/Tarri/Gravy
1 onion diced
1 tomato diced
1 inch ginger
2-3 garlic cloves
3-4 tbsp dry coconut
1 clove
1/2 inch cinnamon
1 tsp cumin seeds/jeera
2-3 black pepper
1 tsp coriander seeds
3-4 tsp red chilli powder
5-6 tbsp oil

For garnishing
1 cup farsan/chivda/mixture
1 onion finely chopped
1/2 cup curd

Making Matki Usal/Sabji -

  1. We need sprouted Matki/Moth beans for Misal. So soak Matki/Moth beans in water for 7-8 hours. Afterwards drain the water and put beans in cotton cloth. Tie the cloth and leave it for another 7-8 hours for sprouting. If you do not have any cotton cloth you can just keep moth beans covered. This will take little extra time for sprouting.
  2. Heat oil in deep kadhai. Add mustard seeds. When they splutter add cumin seeds, turmeric powder, onion. When onion becomes translucent add tomato and fry till tomato becomes soft.
  3. Then add sprouted matki,potato cubes. Add red chilli powder, garam masala,salt. Add 3-4 cups of water.
  4. Cover with lid and let it cook till matki beans are completely cooked and sabji becomes dry. This will take 20-25 minutes to cook.
Making Tarri/Gravy -
  1. Dry roast cumin seeds, coriander seeds, black pepper, clove, cinnamon and coconut. 
  2. Heat 1-2 tbsp oil in small kadhai. Also add garlic cloves and onion. Fry till onion becomes golden.
  3. Add tomato and fry till it becomes tender.
  4. Grind all these ingredients to a smooth paste.
  5. Heat remaining oil in deep kadhai.
  6. Add paste formed earlier. Fry for 2-3 minutes. Add red chilli powder.
  7. Add 2-3 cups of water. Add salt. Let this simmer for 5-10 minutes. This gravy should be little hot and oily.
Steps for serving:
  1. Put 1-2 big spoons of moth/matki sabji in a bowl.
  2. Add tarri/gravy on this. Add 2-3 tbsp farsan/chivda. Garnish with finely chopped onion.
  3. If you like curd you can add 1 tbsp curd or squeeze lemon.
Fantastic Misal is ready to be served with Bread/Pav 

Wednesday, March 3, 2010

Mushroom Matar Masala

Initially I was not a big fan of mushrooms. But my husband loved them alot. So I started eating with him and now I too enjoy eating and making mushroom dishes. Mushroom matar masala is one dish I prepare quite frequently. Its one of my favorite combination.

3 cups sliced mushrooms
1 cup green peas/matar
1 onion sliced
1 tomato diced
1/2 inch ginger
3-4 garlic cloves
1 clove
1/2 inch cinnamon stick
2 tsp red chilli powder
1 tsp dhania powder
1/2 tsp garam masala
1/2 tsp cumin seeds/jeera
1/2 tsp turmeric/haldi
1/4 cup milk
4-5 tsp oil

  1. Heat 2 tsp oil in small kadhai. Add cloves and cinnamon.
  2. Add garlic. Fry till it turns golden. Add sliced onion and ginger and fry till onion turns tender. Fry tomatoes till they become soft.
  3. Let this cool down and then grind to a smooth paste.
  4. In a deep kadhai, heat remaining oil. Add cumin seeds and turmeric.
  5. Add puree we prepared. Fry for 2-3 minutes.
  6. Then add milk and mix immediately so that milk does not curdle.
  7. Add peas and mushrooms.  Add red chilli powder, dhania powder, garam masala and salt.Mix nicely. Add 1/2 cup of water.
  8. Cover with lid and cook till mushrooms are cooked nicely.

Preparation time : 20-25 minutes

Tuesday, February 23, 2010

Veg Dum Kofta Biryani

This is yet another recipe I got from my Bhabhi. I have made some slight changes for my convenience. It has become my favorite biryani now! It does take time to prepare but you will find effort is surely worth. Basic ingredient in its gravy is spinach. For making koftas we will use kabuli chana (Cheakpeas). So this is surely very nutritious too.

Ingredients for Gravy:
1 big bunch of spinach/palak cut lengthwise
2 tomatoes finely chopped
1 big onion finely chopped
1 tsp grated ginger
1 tsp jeera/cumin seeds
2 tsp red chilli powder
1/2 tsp garam masala
1 tsp dhania powder
2 tbsp oil

  1. In kadhai heat oil. Add cumin seeds.
  2. When they splutter add onion. Fry for 3-4 minutes till they turn golden.
  3. Add tomato,ginger and fry till they become nice tender.
  4. Add spinach, red chilli powder, dhania powder, garam masala and salt.
  5. Add a cup of water. Let this simmer for 4-5 minutes till nice gravy consistency is formed.

Ingredients for Koftas:
1/2 cup kabuli chana/cheakpeas soaked in water for 5-6 hours
1 onion finely chopped
1 cup coriander leaves
3-4 green chillies
1 1/2 tsp lemon juice
3-4 cloves of garlic
3-4 tbsp besan
Oil for shallow frying

  1. Boil soaked kabuli chana till they are cooked.
  2. Spread chana on a cotton cloth for 30-40 minutes till they become dry.
  3. Grind kabuli chana with coriander leaves, green chillies, garlic to a coarse dry powder.
  4. To this coarse powder add onion, lemon juice, salt. Add water just enough to make it moist.
  5. Add besan for binding this whole mixture.
  6. Make small flat koftas with this. Shallow fry them on both sides till they become golden.

Ingredients for preparing Biryani:
1 cup rice
1 tbsp oil
2 cloves
1 bay leaf
1/2 cup milk
1 tbsp butter
1/2 tsp cardamom powder

  1. Soak rice in water for 1/2 an hour. Drain water and keep aside rice.
  2. In pressure cooker heat oil. Add clove, bay leaf. When nice aroma comes out add rice. Fry for a minute.
  3. Add water salt and pressure cook the rice.
For layering Biryani:
  1. Heat butter. When it melts add milk and cardamom powder. Bring milk to boil. Keep this aside.
  2. Now for making different layers of biryani take a deep kadhai.
  3. First take small amount of rice and add a layer of rice on the bottom. On this layer make a layer of some koftas. Add a layer of gravy over this. It should cover all the koftas.
  4. Repeat this with a layer of rice, koftas and gravy. Finally on top add again layer of rice.
  5. On the top add milk boiled earlier.
  6. Cover this kadhai with aluminium foil.
  7. Heat pan. Keep this kadhai on pan and heat pan on low heat for 25-30 minutes.
Before serving you can mix all layers in kadhai. But this way your koftas will be broken. So if you like you can also server without mixing.

Preparation time: 1 hour 30 minutes

Wednesday, February 17, 2010

My Guest post in Deepa's blog

My Dear friend Deepa has a wonderful blog Foodlyrics with great collection of recipes. She has started really nice initiative of Guest blogging. Every Wednesday she has reserved her blog for guest post. I am really excited that this Wednesday my post is published as guest post in her blog. I have posted a dessert loved by all of us! Please check it at

 Its really humbling to have my post in Deepa's blog! Thanks alot Deepa. Do explore her amazing blog

Tuesday, February 16, 2010

Upasachi Batata bhaji ( Potato Sabji done on fasting days) and Awards :)

I am completely humbled and overjoyed with beautiful awards showered on me by my sweet blogger buddies.

Nithu ( and Devi ( have shared with me this cute 'Smart Food Blogger Award'. Thank you so much both of you !! You have fantastic blogs and it is really encouraging to receive award from you!

Nithu has also shared with me these 'Blog lovin award' and 'Lovely Blog Award'. Thanks to you again dear for remembering me!!

Devi has also shared with me this 'Thank You' Award. So so Sweet of you Dearie!

Swapna Sree ( and Suma ( have shared with me Kreative Blogger award. It means so much to me. Many many Thanks to both of you gals. Keep rocking with your beautiful blogs as always!

I would like to share all these awards with my blogger buddies. Please accept them.:

I would like to share 'Thank you' award with Nithu ( for all the encouragement. Also I would like to share 'Blog Lovin Award' and 'Lovely Blog Award' with Devi ( . Please accept them!

Now coming to todays recipe:

In Maharashtra, there are many dishes made especially on fasting days. To name a few Sabudana/Tapioca Khichdi, Sweet potato fry, Varaiche tandul (Samo rice) are just to name a few. These dishes are so delicious its really hard to fast with such food prepared :) I remember as a child, for me and my bro fasting was just an excuse to relish on all these fantastic dishes. Fasting was left only to my parents :) This potato sabji is something which we always ask our mom to prepare. It is very easy and tastes great just by itself or as side item.

4-5 medium sized potatoes
1/2 cup roasted groundnut powder (little coarse)
3-4 green chillies cut lengthwise
2 tsp jeera/cumin seeds
2 tbsp finely chopped coriander leaves
2-3 tbsp ghee

  1. Boil potatoes in pressure cooker till they are nicely cooked.
  2. Peel potatoes and mash them.
  3. In kadhai add ghee.
  4. When ghee melts add jeera, green chillies.
  5. Add potatoes, salt and groundnut powder. Mix well. Fry for 4-5 minutes.
  6. Garnish with chopped coriander leaves.
Preparation time: 20-25 minutes

Tuesday, February 9, 2010

Homemade Paneer (Indian cheese)

Weather here is not giving any break from snow and wind chills. With such low temperatures I just dont feel like getting up on weekends. On such lazy mornings, I get little bored of day to day cooking. Only thing which makes me go in the kitchen on weekends is trying something new.  If I am doing something different than my regular dishes, I get excited to cook. :) This weekend  I decided to make Paneer at home for some wonderful dinner. I have never made Paneer at home before this Saturday and I really wondered why I did not try this before. It is so easy to make Paneer at home rather than buying little costly Paneer from Indian store. Also home made fresh Paneer tastes so much better!

1/2 gallon (8 Cups) whole milk
4-5 tbsp lemon juice
cheesecloth or thin cotton piece
  1. Heat milk in a vessel till it boils. Occasionally stir milk to avoid it sticking to bottom.
  2. Just before milk rises, add lemon juice. Stir and switch off the heat.
  3. Stir properly so that lemon juice gets mixed nicely to milk. Soon milk will separate into small curd like granules and water (whey).
  4. The color of whey(water separated) should be greenish yellow. If it is not greenish yellow, it means there is still some fats present in it. Add some more lemon juice in such case.
  5. Let this rest  for few minutes. When it has cooled down a little bit ( It should still be warm) drain mixture through cheesecloth or any thin cotton cloth.  Paneer will get collected in cloth. Make sure you collect the whey too in some vessel. This whey is nutritious and can be used for making chapati/roti dough. Chapatis made with such dough comes out really soft.Also you can use this whey for making gravys. This water helps making gravys cremy and rich.
  6. Bring edges of cloth together and squeeze it to remove excess water present.
  7. Keep cloth covered panner on a flat surface. Flatten paneer by patting to rectangular shape. Flatten it till you get required thickness.
  8. Put any flat surface on cloth covered paneer. On its top place anything heavy. I had put my pressure cooker filled completely with water. Keep like this for 2-3 hours.
  9. Cut paneer into cubes of required size.
 Half gallon of milk will make more than 250 gms of paneer. Enjoy taste of fresh home made paneer!

Preparation time: 20-25 minutes.

Saturday, February 6, 2010

Ukadiche Modak ( Steamed dumplings filled with coconut & jaggery mixture) plus an Award :)

Sankashti Chaturthi is a fourth day of Krishna Paksha(Dark fortnight) during every month in Hindu Calendar. Sankashti which falls on Tuesday is known as specially auspicious. It is called as "Angaraki Chaturthi". This last tuesday was Angaraki chaturthi. On Angaraki Chaturthi many observe fast and have their meal only after moon rise. This is a day we pray to Lord Ganesha. And Ganesh Puja is incomplete without offering of his favorite Modak. This sweet is always prepared as prasad on Ganesh Chaturthi. Ukadiche (Steamed) Modak are Maharashtra's wonderful delicacy. Just looking at these Modaks brings smile on my face :)

Another thing which brought smile to my face was these beautiful Awards shared with me by my dear blogger friend Jyoti ( Thank you so much Jyoti! You have such a lovely blog. Thanks alot for remembering me. So Sweet of you!

Here goes the recipe!
1 cup fresh grated coconut
1 cup crushed jaggery
1 cup rice flour
3-4 tsp oil

  1. First we need to prepare filling. For that, in deep kadhai take grated coconut and jaggery. Heat this mixture over low-medium heat.
  2. Keep stirring this frequently. Soon jaggery will start melting. Heat this till jaggery and coconut mixes properly and nice homogeneous mixture is formed. Turn off the heat and let this mixture cool down.Our filling is ready now!
  3. Now we need to make cover. Make this just before you want to prepare modak. We can not prepare and keep this dough aside.
  4. In a deep kadhai bring to boil 1 cup of water. When it starts boiling add 2 tsp oil and 1/2 tsp salt.
  5. Lower the heat and add rice flour immediately. While you are adding rice flour , keep stirring mixture with other hand. Mix this quickly taking care that lumps are not formed. Cover with a lid for a minute.
  6. Switch off the heat and take dough in a plate. Apply oil to your palms. Now when dough is still hot, knead well. Don't forget to apply oil on hands. Knead this dough properly so that no cracks are present on dough.
  7. Cover dough immediately. Take care that dough is warm till we complete preparing modak.
  8. Make a lemon sized ball of this dough. Keep remaining dough covered. Apply little oil to hands. With both hands, flatten ball of dough to make it in a shape of Puri. Thickness should be little thicker than puri.
  9. Keep coconut filling( approximately 1 1/2 tbsp) at the center of this.
  10. Pinch edges at 4-5 places. Bring all edges together at the center and close them at the top. Make remaining modak with the same procedure.

     11. For steaming, take a stainless still sieve and apply little oil to its bottom. Keep modaks inside this sieve taking care they do not stick to each other.
     12.  In deep vessel add water so that vessel is filled 1/4 th. Keep sieve with Modaks on top of the vessel.
     13. Cover sieve with a lid. Heat vessel for 10-12 minutes till Modak get steamed.

Delicious Modaks are ready. Serve hot with ghee on the top.

Preparation time: 1 hour

Wednesday, February 3, 2010

Medu Wada with Award & Reward :)

The Foodie Blog Roll Contests: Winner!I have more than one reason to be happy today! My blog was selected as last week's winner for the Foodie Blogroll "Comment to win a copy of Sanjeev Kapoor's Party Cooking Book" contest!

Contest: Comment to win a copy of Sanjeev Kapoor's Party Cooking Book

I received this book today and I am really excited to see all new and amazing recipes in it. Thanks to foodie blogroll for this awesome reward.

Another wonderful thing is my blogger buddy Aparna ( has shared Kreative Blogger award with me. She has very beautiful blog. Thank you so much Aparna for remembering me. So sweet of you!

Now coming to todays recipe which is Medu Wada. This is one of the most preferred breakfast item. Whenever I go out for breakfast I will keep switching mu order between Dosa and Vada :) Wada with hot sambar and chutney makes a very filling breakfast. I love eating just wada by itself when it is nice warm. So  I was frying these wadas with one hand and eating hot wadas with other hand. :)
 So here goes the recipe:
1 1/2 cup urad dal
3 green chillies finely chopped
7-8 crushed curry leaves
1 tbsp ginger grated
15-20 small pieces of fresh coconut
pinch of hing/asaphoetida
oil for frying


  1. Soak urad dal in water for atleast 6 hours
  2. Drain the water. Grind urad dal to a coarse paste. While grinding add very very liitle water. You can simply sprinkle water; just enough for making a paste.
  3. Add remaining ingredients to paste except oil and mix nicely.
  4. This step is very important for making vadas nice and fluffy. You need to beat the batter with egg beater so that air gets incorporated in batter. This aeration will help in making vadas fluffy.
  5. I got one very nice trick from video of Vahchef( for this. To check wheather aeration is done or not, drop small dollop of batter in a bowl filled with water. The batter should float and should not sink to bottom. If it sinks, beat batter for some more time.
  6. Heat oil in deep kadhai for frying. Apply water to your palms. Make a lemon sized ball of batter. Flatten it a little bit and make hole in it by thumb. Slide it gently in oil. Deep fry on low-medium flame till it turns nice golden brown in color.

Enjoy hot wadas with Sambar or coconut chutney. 1 1/2 cup Urad dal makes mediun sized 18-20 vadas.
Preparation time: 40 minutes.

Friday, January 29, 2010

Palak Pulao (Spinach Rice)

Spinach is one vegetable I never get tired of. Main reason behind this is, it can be used to make so many different dishes. You can make its sabji, paratha, soup, pakoda. In every form it tastes delicious. Today I used it in rice to make its pulao. Spinach added a great flavor to rice. This recipe is quite simple and very healthy.

1 cup rice
1 cup Spinach leaves
1/2 cup coriander leaves
1 onion sliced
1 potato peeled and cut into cubes
2 green chillies
1 tsp ginger garlic paste
1 tsp red chilli powder
1/2 tsp garam masala
1 tsp dhania powder
2 cloves
1 inch cinnamon stick
1 bay leaf
1 tsp jeera/cumin seeds
1/2 tsp turmertic/haldi
1 tsp lemon juice
2 tbsp oil

  1. Wash rice and drain water. Spread it on plate and let it rest for some time.
  2. Grind together spinach leaves,coriander leaves and green chillies.
  3. In a pressure cooker heat oil.
  4. When oil becomes hot add cumin seeds, cloves, cinnamon stick and bay leaf. Fry for a minute.
  5. Add sliced onions and ginger garlic paste. Fry till raw smell goes and onion becomes golden.
  6. Add spinach, coriander paste and potato cubes. Fry for 2-3 minutes.
  7. Add red chilli powder, dhania powder, garam masala. Stir well.
  8. Add rice and fry for another 2-3 minutes.
  9. Add water, salt and lemon juice. Mix well.
  10. Close the lid of cooker and bring one whistle.
Serve hot with raita.

Preparation time:  30 minutes

Monday, January 25, 2010

More awards :) & Recipe for Gobi ( Cauliflower) Manchurian dry

I am very excited to receive more awards from my sweet friends Devi, Jagruti and Nithu!

Nithu ( and Devi ( have shared with me this 'Beautiful blogger' award.

Jagruti ( has shared with me 'Kreative Blogger' award.

Its so kind of you to remember me! Bunch of thanks to all three of you for showering your love on my blog! I am delighted :)

Now time for today's recipe i.e. Gobi Manchurian. Who does not like this! This is one starter which we always used to order whenever we go to any restaurant. Though this is my favorite starter, I never prepared it at home in India. But here in Grand rapids, I could not find any restaurant serving this tasty dish. So finally I prepared it at home and I am really happy I did it :) It tasted great. It is simple and it was wonderful eating gobi Manchurian after so many days :) So here goes the recipe...

15-20 Cauliflower florets
1 onion finely chopped
3 garlic cloves finely chopped
1 tsp grated ginger
1/2 cup capsicum diced
1/4 cup green onions finely chopped
2-3 green chillies cut lengthwise
7 tbsp maida
4 tbsp corn flour + 2 tbsp corn flour for sauce
2 tbsp tomato ketchup
2 tbsp red chilli sauce
4 tsp soya sauce
2 tsp vinegar
1 tsp red chilli powder
Oil for frying + 2 tbsp oil for sauce


  1. Boil cauliflower florets in water for 4-5 minutes. Take care not to overcook florets.Drain the water and let florets dry for few minutes.
  2. Mix maida, 4 tbsp corn flour, red chilli powder and salt. Add water slowly to form a batter. The batter should be thick enough so that it covers cauliflower florets nicely.
  3. Heat oil in deep kadhai for frying. Deep cauliflower florets in batter and put them in hot oil one by one. Take care florets are completely covered in batter. Deep fry them till they get nice golden color and become crispy. Keep fried florets aside.
  4. For making sauce, heat 2 tbsp oil in wok.
  5. Add onion, green chillies, garlic and ginger. Fry for some time. When onion becomes soft add capsicum. Fry again for 2-3 minutes.
  6. Add tomato ketchup and red chilli sauce. Fry for a minute.
  7. Add soya sauce, vinegar. Mix well. Add 1/2 cup of water and 2 tbsp corn flour. Mix corn flour properly taking care it does not form lumps. Heat this for 2-3 minutes.
  8. Add fried cauliflower florets and mix properly. All florets should be covered with sauce properly. Switch of the heat. Garnish with green onions.

Serve hot with fried rice or noodles.
Preparation time: 45 minutes

Wednesday, January 20, 2010

Award and recipe for Simple Tambli (Buttermilk curry)

My kind friend 'Kitchen queen' ( ) has shared this beautiful 'Happiness award' with me. Thank you so much to you for remembering me and appreciating my blog. This means a great deal to me and I am overjoyed.  :)

I would like to share this award with my sweet blogger buddies:
Sumathi          -
Ramya            -
Kothiyavunu   -
Meeso            -
Swarna           -
Jagruti             -
Padhu             -
Gulmohar & Nostalgia   -
Deepa            -
Priya              -

Kindly accept this award.

Now its time for todays recipe 'Tambli'. This is a curry made from buttermilk. It goes great with rice.This one is another konkani recipe given to me by my mother in law. I like this recipe for its simplicity. One more interesting thing is you do not need to heat this curry. The recipe is quite straight forward. You just add masala paste to buttermilk. Prepare seasoning/tadka and add it to get this tasty, tangy curry! As it is made from buttermilk it has really nice cooling effect. I think my photo is not doing justice with this curry :). Though it does not look appealing from this pic, I assure this is quite flavorful curry :)

3 cups Buttermilk
1/4 cup grated coconut
5-6 green chillies
2-3 garlic cloves
1 tbsp ghee
1/2 tsp hing/asaphoetida
1/2 tsp mustard seeds
Salt to taste

  1. Grind together grated coconut, green chillies and garlic cloves to smooth paste adding little water.
  2. Add this masala paste to buttermilk. Add salt. Mix well without heating the mixture.
  3. In separate kadhai heat ghee. Add mustard seeds. When they splutter add hing.
  4. Add this seasoning to buttermilk mixture.
Serve with rice.

Preparation time: 15 minutes

Tuesday, January 19, 2010

Award Time :)

Thanks a bunch Sumathi ( for sharing 'Beautiful Blogger' award with me.  I am really excited to receive this. This encourages me alot to share more and more of my cooking experiences.

As I was writing this post I realized one interesting thing. I think 3 is my number today :) Exactly 3 months before I started writing blog. This is my 3rd award. This is my 30th post and my blog has reached 30 followers too :)

I would like to take this opportunity to thank each one of you for all the appreciation and sweet comments you all have given! My dear friends, Please keep visiting and giving your comments and suggestions.

I would like to share this award with my sweet blogger friends.
Asha       -
Sushma   -
Faiza       -
Priya       -
Prasu      -
Rachana  -
Kindly accept it!

Monday, January 18, 2010

Beans Batata Kholmbo (Beans potato sambar/curry)

Kholmbo is a Konkani recipe. It is similar to Sambar and tastes simply delicious with rice. My mother in law gave me this recipe. This is one of my husband's top favorite curry. I remember this is the first Konkani recipe I tried for him, after our wedding .  I have made it so many times since then. Every time, I prepare this he can't wait to relish on this wonderful curry  :)

1/2 cup toor dal
1 cup green beans cut into 1/2 inch pieces
2 potatoes peeled and cut into small cubes
1 tomato finely chopped

For Masala:
8-9 red chillies
1 tbsp chana dal
1 tbsp coriander seeds
2 peppercorns
1 tbsp toor dal
1 tbsp urad dal
1/2 tsp methi seeds
1/2 tsp mustard seeds
1/2 tsp jeera/cumin seeds
1/2 tsp turmeric powder
pinch of hing/asafoetida
6-7 curry leaves
1 tbsp ghee
1 tsp tamarind extract

For seasoning:
1 tbsp ghee
1/2 tsp mustard seeds
6-7 curry leaves

  1. Cook beans and potato cubes with water and little bit of salt.
  2. Pressure cook toor dal with tomato and drop of oil.
  3. Making Masala:
    • In small kadhai fry red chillies and chana dal with teaspoon of oil. Fry till chana dal becomes slight red.    Keep this aside.
    • Fry coriander seeds and peppercorns for 2-3 minutes till nice aroma comes out. Keep this aside.
    • Heat ghee  and add mustard seeds. When they splutter add cumin seeds, curry leaves, methi seeds, curry leaves, hing, turmeric powder. Fry for a minute. Switch off the heat.
    • Grind all these ingredients to a smooth paste by adding tamarind extract and water.
  4. Mash cooked toor dal. Start heating dal in deep kadhai and add masala paste to it. Add water till you get nice consistency for curry.
  5. Add salt and boil curry till it starts boiling. Then switch off the heat.
  6. In separate kadhai, prepare seasoning with ghee, mustard seeds and curry leaves.  Add seasoning to curry.
Delicious Kholmbo is ready. It may look like little bit of work but it is surely worth it!

Tip: You can also do kholmbo with eggplant(brinjals) or radish(mula/mulangi) or Navalkol (Kohlrabi).

This is my entry to Arundhuti's Served with Love event.


Preparation time: 40 minutes.

Wednesday, January 13, 2010

TilGul (Sesame seeds Jaggery sweet)

Tomorrow i.e. 14th January is an auspicious day of Makar Sankranti and Pongal festival. Sankranti is a day when Sun makes a transition to Capricorn (Makar) sign. Days will start getting longer and warmer now.  This day marks as a beginning of auspicious time in Hindu culture. This is a major harvest festival in India.

Wishing all of you a very Happy Sankranti and Pongal!! 
But my Sankranti wishes are incomplete without Tilgul. Tilgul is a sweet prepared from Sesame seeds and Jaggery. This is a day when tilgul is exchanged among friends saying "Tilgul ghya ani god god bola". Literally this  means "Take tilgul and speak sweet". True meaning behind this saying is to forget all the resentment we may have and being sweet with everybody. This is a day to strengthen the bond of friendship.

So all my dear friends, very warm wishes to all of you on Sankranti! Let our friendship become stronger and sweeter always!! Tilgul ghya ani god god bola!!!

1 cup white sesame seeds
1 cup grated jaggery
1/4 cup groundnuts powder
3 tbsp shredded dry coconut
1 tbsp ghee

  1. Dry roast sesame seeds on medium heat till they turn golden in color.
  2. Grind sesame seeds to coarse powder.
  3. Grease plate with ghee and keep aside.
  4. In deep kadhai add jaggery, 2 tbsp water and 1 tbsp ghee.
  5. Heat it on low-medium flame till jaggery melts. Keep stirring continuously.
  6. When jaggery melts completely lower the heat to minimum. Add sesame seeds and groundnut powder immediately.
  7. Mix this properly till nice lump is formed. As soon as lump is formed switch off the heat.
  8. Put this lump on plate which we have greased earlier. Apply ghee to your palms and pat this lump to flatten it evenly. We need to do this when mixture is hot so take care of your hands by applying ghee nicely. Or you can use flat surface of katori to pat.
  9. Once you flattened the mixture, spread shredded coconut on surface immediately. This way as the surface is hot, coconut sticks to it.
  10. Immediately, mark out the pieces in square shape with knife. Take out pieces when they cool down completely.
Enjoy this sweet tilgul and make your Sankranti festival sweeter.

This is my entry to Priya's Cooking with seeds-Sesame seeds event.

Preparation time: 30 minutes

Monday, January 11, 2010

Kanda Bhaji (Onion Pakoda)

Winter is at its peak here. There is tons of snow lying everywhere. One thing which warms you up in such weather is hot cup of tea and something hot and spicy to go along with it. Every time I think of making some snacks along with tea, my mom's Kanda Bhaji ( Onion Pakoda) is always on the top of my mind. Actually, winter and all is just an excuse, I can eat these pakodas anytime, anywhere. So many times at my home, I have skipped my meal, snacking on my mom's Pakodas :) Here is my mom's recipe for making these tasty pakodas.

3 Onions sliced
1 1/2 cup Besan
3 tsp red chilli powder
1 tsp ajwain/carom seeds (Owa called in Marathi)
1/2 tsp turmeric powder
3 tbsp finely chopped coriander leaves
Oil for frying


  1. Mix sliced onions, besan, ajwain seeds, turmeric powder. Add red chilli powder on this mixture. 
  2. Heat 2-3 tsp oil in a separate pan and pour hot oil on above mixture. Mix this properly. This makes pakodas crispy.
  3. Add little water, coriander leaves and salt. Mix mixture properly. Add water just enough to make a thick batter. 
  4. Heat oil in deep kadhai. 
  5. One by one, take small amount of batter in hand and drop it carefully in hot oil.  Fry pakodas on low-medium flame till they turn nice golden.

Enjoy hot pakodas with tea or ketchup.

Preparation time: 25-30 minutes.

Sunday, January 10, 2010

Kreative blogger award from Sumathi

First of all, Thanks a bunch to my friend Sumathi Karthikeyan ( for sharing Kreative blogger award with me. It is really precious to me. This has given me lot of encouragement and motivation!!

I would like to share this award with all of my dear blogger friends. You all have amazing blogs.  I have so much to learn from all of you. Kindly accept this award ALL... It will be an honour for me !!

Thursday, January 7, 2010

Shevaya Kheer (Vermicelli kheer/pudding)

Shevaya/vermicelli kheer is one dessert which make quite frequent appearances in my home. I love it for its simplicity and yet such a rich taste. It is always served as 'Naivedyam', for auspicious days such as Gauri-Ganpati Pujan. 

This is one sweet which you can enjoy both during meal and after the meal. You can serve it hot with puri/chapathi. Or you can keep it in fridge and enjoy as a chilled dessert relaxing on your sofa.

Recipe for this homely dessert is very simple. Only one thing you need to consider is that, once kheer starts cooling down it becomes thick. So you need to adjust milk quantity depending on whether you like it thick or not. At my home we like it little bit thick.

1 cup vermicelli/shevaya (broken)
4 1/2 cup milk
1/2 - 3/4 cup sugar ( adjust to your taste)
3 tbsp ghee
1 tbsp badam/almonds cut into small pieces
1 tbsp split cashews
1 tbsp raisins

  1. Heat one tbsp ghee and fry almonds,raisins and cashews for 3-4 minutes. Keep it aside.
  2. Heat remaining ghee and fry vermicelli till it turns golden.
  3. Heat milk in deep vessel.
  4. Once milk starts boiling add vermicelli. Keep stirring frequently till kheer is completely done.
  5. Add sugar.
  6. After few minutes, you can taste and adjust sugar to your liking. Let mixture simmer till vermicelli gets cooked nicely.
  7. Add cashews, raisins and almonds. Delicious kheer is ready!
Preparation time: 20-25 minutes

Tuesday, January 5, 2010

Dali Thoy (Dal)

Dali thoy is one of the most famous and simple konkani dish. Dali thoy and rice is like a definition of comfort food. First time I ate it when my husband prepared it. Since then this has been my favorite dal.

1/2 cup toor dal
3-4 green chillies cut lengthwise
2 red chillies
7-8 curry leaves
1 tsp jeera/cumin powder
1/2 tsp turmeric/haldi
pinch of hing/asafoetida
1/2 tsp mustard seeds
1/2 tsp cumin seeds
3-4 tsp ghee

  1. Pressure cook toor dal with green chillies, turmeric.
  2. Mash cooked dal. Dal should not be very watery.
  3. Heat dal by adding cumin powder and salt. Let this simmer for few minutes.
  4. In separate kadhai prepare seasoning. For that heat ghee and add mustard seeds. When they splutter add cumin seeds, turmeric, curry leaves and red chillies.
  5. Switch off the heat of dal. Add seasoning to it.
Serve hot with rice.
Preparation time: 20 minutes.

Saturday, January 2, 2010

Simple Butter Sponge Cake

We have bid adieu to 2009 and welcomed 2010 with open hearts. I hope you all had rocking celebrations on new years eve and wish all of you get many more reasons to celebrate in 2010.  With this new year I am giving a new refreshing look to my blog. Hoping you all like it!!

We had a small get together at friend's home on new years eve. I made this butter sponge cake for it. I am a beginner in baking. I made this cake with all the basic ingredients.It is simple to make and still it is very yummy.

1 cup maida
1 cup powdered sugar
3/4 cup butter
3 eggs
1 tsp baking powder
1/4 tsp vanilla essence

  1. Sieve maida.
  2. Melt butter in microwave. 
  3. Add powdered sugar in melted butter. Whisk it for ten mins till it mixes properly.
  4. In separate bowl beat eggs for eight-ten minutes.
  5. Add these eggs in butter-sugar mixture. Stir this again for ten-fifteen minutes till uniform mixture is formed.
  6. Add vanilla essence and baking powder.
  7. Add 2 tbsp maida and mix well. Keep adding 2 tbsp maida at a time and whisking it properly. While stirring always stir in one direction only.
  8. Apply ghee to a baking bowl. Pour cake mixture in it. Preheat oven on 190 degree celcious ( 375 degree fahrenheit). Bake cake for 30 minutes.
Preparation time :  75 minutes
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