Wednesday, July 29, 2015

Tamatar Ka Achar/ Tomato Pickle

It was one such evenings when we went to market just like we would do every week and peep on whats new. While vegetable shopping my eyes just fell on these gorgeous beauties which were sitting in packets and without even giving it  second thought I was about to buy them, but I soon realized because of the heat(blame the weather) some had gotten moist so the vendore generously gave me one more pack of it saying take 2 at a price of one (because you are a regular customer, yes I am a dedicated customer ;) ) and the happy me jumped and got it back home along with other veggies and fruits.
I packed half of the box to a friend of ours and was about to use some for salad and realized many had gone dry and were not that juicy as I expected, me being me did not worry but googled for a pickle recipe and found a yummy recipe here.
I have altered the recipe a bit, I do recommend you to try it as its just WOW.
Lets proceed to cooking,

 Main Ingredients For the Pickle- Image from I phone 6
Ingredients needed: 
1.5 kg sliced baby/cherry tomato (I used baby/cherry tomatoes but you can use any variety)
½  cup or 2 big bulbs garlic peeled
Tamarind juice (extracted from about one big lemon sized ball) approx ½ cup
1/3rd cup thai/cayenne green chili if you don’t have replace with normal variety *
3 tablespoon Panch phoran spices *
¼ th teaspoon asafoetida
1/3rd cup curry leaves (coarsely chopped)
½  cup olive/mustard oil if you don’t like both replace with any vegetable oil *
Salt to taste
While I was Clicking these beauties the tiny little dimple hands came in to pick them :) - Image from I phone 6

Image from I phone 6

Using a food mixer/processor coarsely grind garlic and green chillies,you can even grind it with a mortar and pestle. If you don’t like chunky garlic pcs then grind it into a paste.
Heat the mentioned oil in a large thick deep bottom panAdd asafoetida and panch phoran spices. As soon as they sputter, add curry leaves.
Once its  splattered add garlic and chili mixture. Fry for about a minute until they turn lightly golden in color.
Add tomatoes and salt and tamarind juice and 1/2 a cup of water (if the tomatoes aren't juicy or else please do not add water as the pickle will not last for more than a month and you need to use it soon... i knew it would be empty soon so I wasn't much worried about it. ). Mix everything together and bring it to a boil. As the tomatoes start to boil, reduce the heat to medium low and let it simmer until all the liquid gets thickened fpr about 1 to 1.5 hours stirring in between.
At the end the oil will separate. Cook for another 10 minutes making sure there's no water left.
Once done completely cool down before transferring into a clean Jar.
Store it in a cool dry place in air tight containers.
In a refrigerator this pickle can last for at least a month.
Serve with idli, dosa or hot dal and rice or spread for your bread or roti. The choice is yours.

Cute Little Beauties - Image from my Nikon Camera

For Panch Phoran Mix :
  • 1 tbsp nigella seeds
  • 1 tbsp black mustard seeds
  • 1 tbsp fenugreek seeds
  • 1 tbsp fennel seeds
  • 1 tbsp cumin seeds
Mix all this and store in a container and use as required.
For the recipe above use 3 tbsp of the mixture. And keep the rest for closed in the container.

 I served this pickle with Mushti Polo for which I will upload a recipe soon!

Mushti Polo with Tamatar ka Achar -Image from I phone 6
I have use 2 thai red chillies and normal green chillies for the pickle. adjust the spice according to your taste buds. You can add extra chillies too if you like it spicy.
If you are using normal variety of tomato or tu caomato that is sour then please adjust the tamarind, if tomatoes are sour it may not at all require tamarind. Here I used baby cherry tomatoes which were not at all sour but a kind of sweet.
I have used olive oil measured ½ cup but actual recipe calls for 1 cup of oil I wanted to reduce oil. If you wish please add 1 cup of oil.
Use a clean and dry spoon every time you dig in the pickle. 
this made 2 jars of pickle(you can see a picture of jar above approx 340gms each bottle)

Happy Cooking,

Saturday, July 25, 2015

Chole Shakarkand - No onion garlic

A yummy side dish made with brown chickpeas and sweet potato. The combination of both is just yummy.
For cooking the chickpeas:
  • 250 gms chana/chole/brown or black chickpeas
  • 1 large shakarkand/sweet potato
  • 3 cloves
  • 2 cinnamon/dal chini
  • 2 black cardamoms
  • 2 green cardamoms
  • 2 bay leaves/indian tej patta
  • 1 tea bag or 1 tsp tea powder packed in a small pc of  muslin cloth
  • 2-3 tsp black salt
For making the chole shakarkand:
  • 1 tsp ginger paste
  • ½ tsp red chili powder/lal mirch powder
  • 2 tsp coriander powder/dhania powder
  • 1 tsp garam masala powder
  • Little asafoetida powder /hing
  • 2-3 tsp chole masala/chana masala
  • 1 tsp dry mango powder/amchur
  • 1 tbsp oil
  • black salt/kala namak or regular salt
  • 2 tbsp coriander leaves finely chopped

For cooking the chickpeas:
  1. soak the chole/chickpeas for 8-9 hours
  2. boil the soaked chole with the whole spices (packed in a muslin cloth/potli), black salt and tea bag/bags in a pressure cooker for 10-15 minutes or 6-7 whistles or until cooked.
  3. drain the chole/chickpeas. remove the spices and tea bag.
For making Chole Shakarkand:
  1. In a pan heat oil and fry the crushed ginger or ginger paste.
  2. When the raw smell of the ginger disappears add all the spice powders.
  3. Fry the spice powders for a minute.
  4. Add the boiled chickpeas/ chana and shakarkand and mix it well with the masala.
  5. Add black salt and check for seasoning.
  6. Let the chana cook for 5-7 minutes in the masala on a low flame.
  7. Lastly add lemon juice, chopped coriander leaves to the chana and mix it well.
  8. Serve  chole hot with, green chillies and lemon wedges accompanied with roti or chapathi or even rice and dal.
For Chole Masala Powder click Here

Till Later Then, 
Happy Cooking

Tuesday, July 14, 2015

Peanut Chutney

Making a no coconut chutney has become a fascination these days may be its easy because early mornings scraping coconut or deep frosting the coconut is a tedious task.
This one chutney is  easy to make and requires no coconut. I have adapted this recipe from Raks Kitchen and made a few changes in it.
We need :
  • ¼ cup peanuts
  • 2 tbsp roasted chana dal/bengal gram
  • 1-2 green chili or 4-5 roasted dry red chilies
  • ¼ inch ginger
  • 12-15 curry leaves + a few for tempering
  • 1 tsp oil
  • 1 tsp mustard seeds
  • a pinch of asafoetida/hing
  • salt as required
  • water as required

  1. Heat a pan.
  2. Fry the peanuts on a low to medium flame for 3-4 minutes.
  3. Add the curry leaves and fry for a minute.
  4. Lastly add the roasted chana dal,& asafoetida and fry for 5 minutes more on a low flame.
  5. Take care that you don't burn this mix, else the chutney will give a bitter taste and not taste good.
  6. Let this mixture cool down.
  7. Add in a grinder or a small blender or mixie jar along with ginger, red chilies(I used red chillies instead of green) and salt.
  8. Pour little water and grind the peanut chutney to a very smooth consistency.
  9. You can add more water of you want a little liquid consistency.
  10. Now heat oil add in mustard seeds and when they splatter add curry leaves and temper over the chutney.
  11. Serve peanut chutney with idli, dosa.

 Happy Cooking,

Sunday, July 12, 2015

Happala Kismuri

Happolu means spicy Papad in Konkani. My mo makes variety of happolu like batate/potato happolu, jeevkadgi/breadfruit happolu, ponsa/jackfruit happolu, keerla/ bamboo shoot happolu, kele/raw banana happolu and this one that is Red chilli papad. I wish to take pictorials of happolu  that my Amma does and post it here, may be soon. I am not a big fan of these Red Chilli Papad like I am of the other ones. Yet I love this dish though I do not like the papad as it is ;).

This is a kind of Papad salad with coconut and coconut oil.  It just tastes yum when served with steaming hot rice and dal.

This is what you’ll need
Happol (red chilli papad): 6-7 ( deep fried or roasted over flame)
Onion: 1 (big)
Coconut: 4tbsp
Green chillies: 1
Lemon juice – ½ tsp
Coconut oil 1 tsp
Coriander leaves chopped – 1 tbsp

Salt to taste


1. Chop the onions and green chillies finely.
2. Mix the coconut, green chillies, onions lemon juice coriander leaves and salt in a bowl.
3. Crush the Happolu roughly with your hands and keep aside.
4. just before serving add coconut oil and crushed happolu and serve with dal and rice J.
Happy Cooking

Saturday, July 11, 2015


Undiyo/ Undhiyu/oondhiyu is a trademark gujarati dish which has loads of vegetables in it and is filling by itself.
I always wanted to taste this dish Undhiyu just by listening the name but never got an opportunity until I made it last year when my mom was here. One thing to be noted in this is we cannot make this dish in a less quantity so I needed a few extra mouth to finish it off the same day ;). We had a gujrati neighbor who gave a verdict that it tastes the same J.
I blindly followed the recipe from and never made any changes as I did not know ABCD of the recipe. I have even copied the recipe as I did not know exact measurements I took a year back ;). thanks to th person who posted the recipe there J
This dish was in draft from past 1 year so no fresh clicks as I did not make it since then. I think I need to make it again.
How to make Methi Muthiya
  • 1 cup wheat flour
  • 1/4 cup gram flour
  • 1/2 cup chopped fenugreek leaves/methi leaves
  • Few sprigs of chopped cilantro
  • 1/2 tsp sugar
  • 1 tbsp salt
  • 1/2 tsp red chilli powder
  • 1/4 tsp turmeric powder
  • 1 tbsp chilli garlic ginger paste
  • 1 tsp whit sesame seeds/til
  • 1 tsp carom seeds/ajwain
  • 1 tsp oil
  • 1 cup water
  • Mix wheat flour with gram flour.
  • Add fenugreek leaves/methi leaves, cilantro, sugar, salt, red chilli powder, turmeric powder, chilli garlic ginger paste, sesame seeds, carom seeds and oil. Mix well.
  • Add water gradually, and knead into firm dough.
  • Make round balls of this.
  • Shallow fry to avoid excess oil. Keep aside.(actual recipe says deep fry them)

For the vegetables
  • 1/2 cup lilva beans/ tuvar (green pigeon peas)
  • 1/2 cup val papdi (Indian flat beans)
  • 1/2 cup surti papdi
  • 10 baby potatoes
  • 1/2 cup purple yam
  • 1/2 cup white yam/suran
  • 6 baby eggplants
  • 1/2 cup sweet potatoes
  • Green masala prepared below
  • 1 cup shredded coconut
  • 1/4 cup fenugreek leaves finely chopped
  • Green masala
  • To make green masala, blend 1/2 cup green chillies, 1 inch ginger piece, 5-6 garlic cloves, a bunch of green garlic shoots along with the garlic, 2 cup cilantro, a pinch of salt, 1/2 tsp carom seeds, 1/2 tsp cumin seeds, 1 tsp sugar in a blender.
  • Add as little water as possible and make a thick green paste. Keep aside.
  • Take the baby potatoes, de-skin them and slit them with a '+' shape on one side. Ensure it is not cut through the other side. Repeat for baby eggplants.
  • Cut the remaining vegetables into cubes, about the same size as the potatoes and eggplants.
  • Mix the green masala with shredded coconut and use 1/4th of the masala to stuff the potatoes and eggplants.
  • Heat 5 tbsp oil in a big and deep pan.
  • If the muthiya is to be shallow fried, use this oil to shallow fry and make the undhiyu in the same oil. This gives the oil an extra flavour!
  • Once muthiya is crisp and golden brown on the outside, remove from the oil onto a kitchen towel.
  • Add 1 tsp each of mustard seeds, cumin seeds, carom seeds, sesame seeds and a pinch of asafoetida in the oil.
  • Once the mustard seeds pop, add half of the remaining green masala and let it sizzle for a minute or two.
  • Add all the greens (lilva tuvar, val papdi and surti papdi) to the oil.
  • Sprinkle some salt and sugar on them, to avoid discoloration.
  • Layer the potatoes, yams and sweet potato.
  • Put the remaining green masala on the top and finally add the eggplants and muthiya.
  • Top the mixture with fenugreek leaves and some shredded coconut.
  • Make a mixture of 2 tsp salt, 1 tsp sugar and half cup water.
  • Sprinkle the mixture on top of the undhiyu and cover it. Cook for 30 to 35 minutes till the vegetables are soft.
  • Before serving, mix the undhiyu well, top with shredded coconut and cilantro and serve with puri or phulka or chapathi.

Happy Cooking,

Thursday, July 9, 2015

Tambdi Chutney

We never did very long distance travelling before marriage. It was max 10 hours travel that we might have done as far as I remember. While travelling Amma used to make one staple food and that was Idli or Khotto with Tambdi Chutney(Tambdi/tambde in Konkani means Red colour) She even made this chutney to pack it to me while I travelled to Mumbai (after 3 years of marriage) so that I could retain the chutney for next 2 days in my fridge and it would never spoil, she even does it sometimes for my brother when he leaves to Bangalore.
She always stone ground it and now we having mixie/mixer grinder do not have the patience or time to do the same so the shelf life of the chutney reduces. I was not fond of this chutney but yes the rest at home love it.
So here is how to make Tambdi Chutney.
Red chilly -10-12
Chana daal 1 tbsp
Oil 1 tbsp
Tamarind pieces 2 peanut sized
Grated coconut -1 cup
Urad dal ½ tbsp
Hing / asafoetida a pinch or if using compound hing half peanut sized


Heat oil in a pan add chana dal, urad dal and hing and roast this till brown, add red chilly, sauté it and switch off the flame and allow it to cook and add salt, grated coconut tamarind and put all together in to the blender/mixie/mixer grinder/ stone mortar and perstle and grind it into a little rough paste(not too smooth) without adding much water(may be just 2 tbsp) you can dilute the chutney later if you wish to.

Serve this with dosa, Idli or Khotto.
This chutney does not require any tempering, you can add mustard and curry leaves tempering if you wish to.
Happy cooking,

Tuesday, July 7, 2015

Vaali Ambat

Malabar Spinach is a leafy vegetable known as Vaali in Konkani, Basale in tulu and scientific name Basella Alba. These creepers normally grow in the backyards of the house in our place. Of course you need a backyard, as nowadays having one is a treasure ;).
We at home excluding dad (for some reasons) love it at home and relish the curry more than the rice on the day it is made. One dish is Ambat which is made with Dal and tadka is given with onion and other is Bendi which is without dal and tadka is given with garlic.
Today I am posting Ambat and here is what you need:


Vaali/ Chinese spinach 1 bunch
Tur dal- ¼ th  cup
Coconut, fresh or frozen -1 cup
Red chillies – 6-7(long variety that is not so spicy)roast in few tsp of oil
Tamarind marble sized
Onion -2 medium finely chopped
Coconut oil preferably – 1 tbsp ( you can use any oil if you don’t prefer this)


Pluck the leaves from stems. Cut  the stems into 2 inch pieces. Wash and clean the leaves as well as stems. Roughly chop the leaves.
Wash toor dal and pressure cook it. Mash the cooked dal and keep it aside. 
For masala/ gravy/masolu, grind roasted red chillies, tamarind and fresh/frozen coconut to a smooth paste. 
Meanwhile, cook the chopped leaves along with stems.
 Mix the ground masala, salt as per the taste to the leaves and add enough water to get desired consistency. Mix well and cook for someatleast 5-7 minutes over a medium flame.
Now heat coconut oil in a small pan or tadka pan on low flame and add finely chopped onions. Sauté it till the onions turn brown on low flame itself.
Add this seasoning to the cooked curry, switch off the flame and cover the vessel with lid.
 Serve it hot with rice. 

I have used long variety of chilly so I have added 7 of them if the chilly you use is hot/spicy kindly adjust accordingly.
If you do not consume onion then you can use mustard seeds and curry leaves for seasoning in place of onions.
Happy Cooking,


Monday, July 6, 2015

Peach Masala Soda- Summer Treat

Its natural drink here most of the time but sometimes we do crave for some Soda drink once in a blue moon and this one is made on one such day.
Peach masala soda is my own experiment. I made this just because I had some fruit puree which I had made to save the poor peaches which would get rotten within 2 days time. We had got peach from the market without realizing the bottom line of the peach stack being to mushy :/. The top stack was eaten as it was nice and the bottom stack went into making puree and then this.
So enjoy making it with or without Peaches J.

Lemon Juice- ½ tbsp
Peach Puree – 2 tbsp
Black Salt – ½ tsp
Chaat Masala ½ tsp
Roasted Jeera/Cumin Powder – ½ tsp
Plain bottled Soda – 200ml
Mint leaves for garnishing
Sugar 1 tbsp
Combine lemon juice, peach puree,salt, chaat masala,roasted jeera, pepper powder in a glass. Add some crushed ice. Mix it well with spoon. Top up the glass with chilled soda. Garnish with mint leaves and few lemon slices and serve immediately.

 Happy Summer Holidays,
Happy Cooking,

Sunday, July 5, 2015

Paneer Lababdar

Paneer being my daughter M’s favorite I try making various recipes from it. This particular recipe is from Chef Vikas Khanna and is a little healthier because there is no cream or butter in it.
We need:
  • 1 tbsp oil 
  • 1/2 cup chopped onions
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 1 tsp cumin seeds
  • 1/2 tsp turmeric powder
  • 1 tsp garam masala
  • 1/2 tsp chilli flakes
  • 1 tsp kasuri methi/dried fenugreek leaves crushed
  • Salt to taste
  • 2 tbsp water
  • 1 tsp lemon juice
  • 8-9 cubes of paneer (I used ready made cubes so they were small)
  • 1 tsp chopped coriander leaves

  • To make Paneer Lababdar heat oil in a pan
  • Add onions, ginger paste, garlic paste and sauté them.
  • Then add turmeric powder, garam masala, chilli flakes, salt,  and mix well chopped tomatoes and sauté well making sure the tomatoes get a little mushy.
  • Add the mixture to a mixture jar(make sure the mixture isn’t too hot before grinding). Add water and make a fine paste.
  • Empty the paste into the same pan where you sautéed them without adding oil . Add lemon juice, paneer, coriander leaves, kasuri methi and mix it well
  • Paneer Lababdar is ready to serve with rotis/chapathi or Naan or even Simple Jeera Rice.
Note :
You can add 1 tbsp low fat cream and add 1/2 tsp butter while you saute onions.
For a rich flavour you can even add few soaked cashewnuts while grinding. i have skipped all this as it was a healthier version showed in Saffola Fit Foodie
 The Above mentioned recipe Serves only one where as i have made it for four.

Happy Cooking,

Monday, June 29, 2015

Mango Lassi

Hello Peeps,
Another summer morning and same routine, I guess I need to do something creative to get away from the routine is my thought every morning but somehow I get stuck there because once the little one is up she keeps me busy and gets creative with her pranks ;).

 Mangoes are still in season here and being it my favorite fruit(I guess by now I need not tell it you all know it :P) I wanted to post a favorite dish of ours that is Mango Lassi.
Lassi is a yogurt based drink sweet or spicy( i have posted a version of spicy one HERE ) mostly famous in North India but now almost made all over the world. I or say we love both the versions. I have not posted the regular lassi here but you just need to skip the fruit and your sweet lassi is ready.
Here is what we need for Mango Lassi:
  • 2 cups of fresh chopped mango pieces, about 3 to 4 medium sized mangoes( I used alphonso mangoes, but you could use any good variety of mango. You could also use readily available  mango pulp when mangoes are not in season)
  • 2 cups chilled full fat fresh curd/yoghurt (you can use low fat too it’s your choice)
  • a pinch of saffron strands
  • 4  tbsp sugar (you can use  honey if you want to avoid sugar)
  1. Peel the mangoes and chop them.
  2. In a blender or mixer, puree the mangoes with sugar or honey and saffron.
  3. Now add the chilled curd/yogurt.
  4. Blend for some seconds till everything is mixed well and the yogurt has become smooth.
  5. Pour mango lassi in glasses and serve.
  6. If you want a slightly thin consistency, then add some milk to the mango lassi while blending.
Aps Notes:
You can flavour with some cardamom powder too.
If you want the lassi to be still creamier you can add a tbsp of fresh cream.
To make plain sweet lassi skip the mangoes add in a little extra sugar and blend. Your lassi is ready
Add some ice cubes if you want it extra chilled.
Adjust the sugar if the mangoes are already sweet.

For More Mango Recipes check Here
With this its time to say Bubye,
Till then Happy Cooking,

Saturday, June 13, 2015

Summer Treat - Avocado Milkshake

Avocado milkshake is our family favourite.Avocado is also known as butter fruit in local markets in India. Making it is not a rocket science. It’s simple filling and very nutritious, moreover very good for kids who are underweight.
1 Avacado
3 cups milk *
½ cup water (optional)
6tbsp sugar

Cut avocado into 2 pcs, remove the seed and peel the skin.
Add the flesh into a blender/mixie along with remaining ingredients.
Pour into glass and enjoy.
Aps Notes:
Here I have used full fat milk so have added ½ cup water it is totally optional and you can use lowfat milk too.
If you are vegan then you can skip dairy milk and add coconut milk or almond milk.
If you want to serve it chilled then add few ice cubes while blending the milkshake.

You can refrigerate the shake if remaining only upto half an hour later it tends to get dark. 
Happy Cooking,

Thursday, June 11, 2015

Avocado Gojju

Just the other day while a casual chat with Amma over skype we came to our favorite topic and that is FOOD. She told what she made for lunch and as soon as I heard the menu as usual I started drooling. She told me a new dish that she had made almost 3 times then and it tastes yum she added. Soon I decided to make it and post it to my beautiful readers.
Avocado is good in carbohydrates and vitamins and we at home love this fruit. I have always made milk shakes and creamy avocado, but I had heard about guacamole and never tasted it nor made it being skeptical how the taste would be. This gojju is a Indian or say Konkani version of guacamole. After making this and it being yummy I will make guacamole soon.
Here is the recipe for Avocado Gojju
2 avocados
3 green chillies
3-4 pinches asafoetida/ or compound hing water a tsp
1 medium onion finely chopped
1 tbsp finely chopped coriander leaves
Salt to taste
1 tbsp coconut oil

Method :
Cut the avocado peel them and mash them well with a spoon.
To this add chopped onions, slit green chillies, coriander leaves, salt to taste hing/asafoetida powder and  mix well.
Now drop in the coconut oil and mix well. Serve

Aps Note:
I have added 3 green chillies as they were less spicy you can add more if  you wish your gojju to be spicy and hot.
You can even add mustard seeds and curry leaves tadka/curry leaves.
Happy Cooking,

Tuesday, June 9, 2015

Couscous Idli with Ginger Chutney

Morning breakfast is a must in our house, may be it here or mamas or in-laws place. And breakfast is not bread butter jam or any cereal. It needs to be something that’s filling and say a kind of south Indian, now that doesn’t mean we do not eat bread and jam ;). Here in my house that I keep experimenting even with regular breakfast menu. This is one such thing which I did with Couscous. I had not tasted couscous until last year even though couscous is a kind of staple food here in Middle East. It’s just like our rawa but a little thick is what I felt. And when it is like rawa why not make Idlis was my thought (typical South Indian brain ;) ).
So here is what we need for Couscous Idli

Preparation Time:15mins
½ cup Couscous
½ cup Semolina
2cups curds
¾ th-1tsp fruit salt/ baking soda
2tbsp coriander finely chopped
1tbsp coconut gratings
salt to taste
For Tempering
3tsp oil
1tsp mustard seeds
1tbsp chana dal
½ tbsp urad dal
1” grated ginger piece
2 tbsp cashewnuts
3-4 green chillies finely chopped *
10-15 curry leaves finely chopped
In a pan heat oil add all the ingredients under Tempering(one by one starting from cashewnuts and ending with curry leaves) and when done add in Semolina and couscous and fry them until they are light golden in colour.
Now remove it off the flame and allow it to cool for a while. *
Once the couscous mixture is cooled a little add in curds/yogurt, salt, coconut gratings, coriander leaves, fruit salt and allow it to rest for 10 minutes.
Meanwhile grease all the idli moulds.
After 10 minutes pour the idli batter in the greased moulds and Steam in the steamer for about 15 minutes.
Cool it and unmould the idlis.
Serve it with your favourite chutney.
I have served it with Ginger Chutney.

For the ginger chutney we need:
Ginger- 2” pc
½ cup coconut feshly grated *
2 green chillies
salt to taste
Grind all the ingredients in a mixie or food processor into a smooth paste/chutney and serve with your favourite idlis.

I grind the green chillies in a mixie so that we do not get the spicy thing while we enjoy the idlis and just jump around asking for water. You can even crush them finely with a mortar and pestle.
I do the dry idli mixture the previous night and add in wet ingredients the next morning just before making the idlis. In this way I get to sleep half an hour more or you need not rush in the morning ;).
While making the chutney you can use frozen coconut too but make sure to add a little hot water while grinding so that the coconut gets softened and does not leave any oil and make the chutney tasteless. 

Happy Cooking,

Monday, June 8, 2015

Mushroom Wraps/ Vietnamese Rice Wrapper Rolls

Variety is the spice of life. Just like the saying I am trying to include new varieties here in my little space. I have started making Thai dishes at home and have experimented on Mediterranean cooking recently for which I need a little more experimenting to post here, my friends say that’s not needed but I feel unless I am not totally satisfied I must not post here.

Today I am going to post a Vietnamese Rice Wrapper Rolls, these are made of cucumbers,rice noodles but i am posting one with a different filling.

Ingredients :

Rice wrappers - as you needed ( I use small circles, you can use big for bigger rolls)
Carrot - little julienned
Bell Peppers/Capscicum washed deseeded and julienned
Beans sprouts – little
Basil a few finely chopped (you can use coriander instead)
Mushroom 1 cup finely chopped
Pepper powder – ½ tsp
Soy Sauce – 1 tbsp
Green onion or spring onion - only the green part.
Salt to taste


Heat a pan add in mushrooms,pepper powder and soy sauce and sauté until mushrooms are done making sure they do not become mushy or juicy.*

Remove them and keep aside for later use.

In the same pan sauté bell peppers until they are a little tender but make sure they are crisp.

In a pan add in all the ingredients including sautéed mushroom and capsicums.

Add salt to taste and mix well.

Now dip the wrappers in the warm water for few seconds.

Keep it on a clean kitchen towel or cheese cloth so that the extra moisture goes off, now keep little stuffing one by one at the end of the circle.

Now start covering the stuffing and roll it by tucking the sides as we do for spring rolls.

And keep in the prepared rolls on a dry plate.

Do everything fast making sure the mixture doesn’t get mushy or mushrooms leaven their water.

Serve it with your favorite dipping sauce.

I served it with soy sauce dipping.

Note *
While you saute mushrooms make sure they don't leave water or its the same while making rolls or else it will be difficult to make the rolls.

For the dip we need :

Light soy sauce - 2 tsp
Vinegar – ¼ th tsp
Garlic - little chopped very finely
Ginger - little chopped very finely
Sugar - ¼ th tsp
Chilli garlic sauce- ½  tsp
Cayenne pepper – ¼ th tsp


Mix all the ingredients allow it to rest for half an hour to one hour atleast so that all flavors get blended well and Serve with starter of your choice.

Till then Happy Cooking,


Saturday, June 6, 2015

Summer Treats - Strawberry Oats Kulfi - Guilt free Strawberry Kulfi

Hello People, how are you all? Here the temperature is soaring to 50 deg. Luckily I don’t keep cribbing about the weather while at home because of the Air conditioner, juices and Popsicles that we keep stuffing in. I will be posting some Summer treats in the coming posts.
While making all these cool goodies I keep in mind that it need to be yummy and healthy at the same time and yes a little guilt free.
How many of you love kulfi?? You? You? You? Even we love it and what a joy to have without lot of sugar , khoya or any extra fattening ingredient in it you will totally love it.  
This particular recipe is adapted from Chef Vikas Khanna, where he used ready mix saffola fruit and nuts oats and I replaced it with totally fresh ingredients from oats to fruits. You will be surprised while you read the ingredients and will not mind  making and eating again and again . The fun about making this is it can be eaten during breakfast too.The kulfi was so yum and when hubby came to know it was made of oats he ate another one Kulfi. I even called 2 friends of mine for tasting the mango flavored kulfi I made and they both loved it too and told it was super.
I have made this particular Kulfi using 2 different fruits and they were amazing. I will post notes on how to make it with different fruits.
Lets start making Strawberry Oats kulfi or say Guilt free Strawberry Kulfi

  •  Oats – ¾ th  cup(i used quaker)
  • Jaggery – 3 tbsp
  • Honey – 1 tbsp
  • Milk—1 ½  Cups
  • Strawberry -10 + 2 for garnishing
  • Almonds – 3 to 4
  • Pistachio – 4 to 5
  • Saffron a pinch or 2 soaked in 1 tbsp hot milk

  • Heat a pan and add oats and roast it on medium flame for 5 minutes and make sure it doesn’t burn.
  • Allow it to cool down and grind it into a very fine powder.
  • Now wash the strawberries and remove the stem and grind them into a smooth puree and keep aside for later use.
  • Now pour the milk in a thick bottomed vessel.
  • Add oats powder, jaggery, honey, chopped almonds and pistachios (reserve a little pistachios for garnish) and stir well.
  • Then keep the vessel on the flame on medium heat and stir it for 4-5 minutes.
  • Remove from stove add saffron and allow to cool.                                       
  • Once cooled add in the prepared strawberry puree and stir well.
  • In the moulds add a few chopped pistachio sliced strawberries.
  • Pour the mixture into Kulfi Moulds or Popsicle mould and freeze it for 5-6 hours or overnight.
  • Serve immediately.

  • Aps Notes:
    You can add sugar in the place of jaggery but I wanted to use jaggery to see the difference in the taste. I have even made it with sugar and have added just 2 tbsp sugar and 2 tbsp honey to the mixture and both gave totally different taste.
    I have made the similar kulfi with mango but the ingredients are little different. I have skipped sugar/jaggery there and have used condensed milk to give a little rich flavor i will post the mango flavored one soon.
    You can even add any kind of berries like raspberry/bluberry or any fruit you wish but if you are using berries make sure that the milk mixture is totally cooled down before mixing as it can curdle the milk.
    Instead of plain oats you can use any flavored oats that are available these days, and you can skip adding fruit purees and skip the roasting of oats.
    To unmould the kulfi run Kulfi mould under tap water or warm water for a few seconds and carefully take out .
    If you don't have kulfi moulds you can pour it in any air tight box and serve as ice cream.
    You can skip the strawberry puree part and add a little extra saffron and cardamom to make it kesar elaichi flavor kulfi.
    Enjoy making and Happy Cooking,