Showing posts from July, 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 Ingredien…

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 chickpeas1 large shakarkand/sweet potato3 cloves2 cinnamon/dal chini2 black cardamoms2 green cardamoms2 bay leaves/indian tej patta1 tea bag or 1 tsp tea powder packed in a small pc of  muslin cloth2-3 tsp black saltFor making the chole shakarkand: 1 tsp ginger paste½ tsp red chili powder/lal mirch powder2 tsp coriander powder/dhania powder1 tsp garam masala powderLittle asafoetida powder /hing2-3 tsp chole masala/chana masala1 tsp dry mango powder/amchur1 tbsp oilblack salt/kala namak or regular salt2 tbsp coriander leaves finely chopped
METHOD: For cooking the chickpeas: soak the chole/chickpeas for 8-9 hoursboil 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-…

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 peanuts2 tbsp roasted chana dal/bengal gram1-2 green chili or 4-5 roasted dry red chilies¼ inch ginger12-15 curry leaves + a few for tempering1 tsp oil1 tsp mustard seedsa pinch of asafoetida/hingsalt as requiredwater as required

INSTRUCTIONS Heat a pan.Fry the peanuts on a low to medium flame for 3-4 minutes.Add the curry leaves and fry for a minute.Lastly add the roasted chana dal,& asafoetida and fry for 5 minutes more on a low flame.Take care that you don't burn this mix, else the chutney will give a bitter taste and not taste good.Let this mixture cool down.Add in a grinder or a small blender or mixie jar along wit…

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 a…


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
Ingredients 1 cup wheat flour1/4 cup gram flour1/2 cup chopped fenugreek leaves/methi leavesFew sprigs of…

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 oi…

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 …

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.

Ingredients: 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 Method 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.

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 onions1 tsp ginger paste1 tsp garlic paste1 tsp cumin seeds1/2 tsp turmeric powder1 tsp garam masala1/2 tsp chilli flakes1 tsp kasuri methi/dried fenugreek leaves crushedSalt to taste2 tbsp water1 tsp lemon juice8-9 cubes of paneer (I used ready made cubes so they were small)1 tsp chopped coriander leaves

Preparation To make Paneer Lababdar heat oil in a panAdd 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 . A…