Tuesday, January 26, 2010

Kul Kul

'Kulkul '……… I had bookmarked this recipe somewhere in 2008. I only knew that it's a kerla dish…….. Last Sunday when I was going through all recipes, I saw this kulkul and loved the way of making it. I tried it and see how my kulkuls are looking now? My husband was asking, is it homemade or what? It is really very easy but time consuming.
Can anybody give me the details of the recipe and the pronounciation is it 'कलकल' OR 'कुलकुल '


Maida – 1 cup

Chiroti Rawa (Barik Rawa ) - 1/2 cup

Butter - 1 tablespoon (at room temperature)

Thick coconut milk - 1/4 cup

Powdered sugar - 1/2 cup

Egg white – 1 (Optional)

Baking powder – 1 teaspoon

Rose essence - few drops

Salt - 1/8 teaspoon

Oil for deep fry


Combine all the ingredients except oil and mix well. Make a soft dough. If it is sticky you can add little Maida in it. Keep covered for half an hour. Now put some oil to your hands. Take a fork and grease it with oil. Take a little ball of dough and flatten it on the backside of fork (as shown in the picture). Roll it from one side and make a roll. Make same shapes of the dough. Now heat oil in kadai and deep fry it on medium flame. Store it in a airtight container. Next time I'm going to make spicy version of this KULKUL :)

Saturday, January 23, 2010

Boondi Raita

Raita is my favorite either it's mixed veg, cucumber, simi, pineapple or boondi…….. I just love it. Two week's back we had potluck party and everyone prepared different types of stuffed Parathas …. With that dal makhani and boondi raita. It was just awesome. I clicked photograph of boondi raita and posted today:)


Thick Curd - 1 cup

Khari Boondi - 1/2 cup

Sugar - 1/2 teaspoon

Cumin powder - 1/2 teaspoon

Salt to taste

Coriander for garnishing


Beat the curd neatly. Add salt, sugar, cumin powder into it. Mix well. Soak boondi in water for only 2 minutes (not more than that). Drain out water. Now keep boondi aside and add and mix well in the curd while serving. Garnish it with chopped coriander.

Wednesday, January 20, 2010


Metkut is a typical Maharashtrian recipe. This is a fine powder made from rice, dal and other spices. It tastes very nice with ghee and rice (Tup-Metkut-Bhat). It's very healthy and easy to digest. My niece 'Aadyaa' loves this Metkut with soft over cooked rice(Gurgutya bhat in Marathi) and ghee. She can just eat this at any time of the day. We generally eat this whenever we feel sick and upset stomach. My mother makes best Chivda with metkut and chatni pudi. I'll definitely post the recipe of Chivda. But for now Aadyaa's favorite "Metkut"

Chana dal (harbara dal) - 1 cup
Urad dal - 1 cup
Rice - 1/2 cup
Whole wheat (Genhu) - 3 tablespoon
Cumin seeds - 1 tablespoon
Asafetida - 1 teaspoon (I used LG Hing)
Turmeric Powder - 1 teaspoon
Red chilli powder - 2 teaspoons
Coriander seeds - 1 teaspoon
Mustard seeds - 1 teaspoon
Fenugreek Seeds - 1/2 teaspoon
Dry ginger powder - 1 teaspoon

Roast chana dal, urad dal, rice, genhu, cumin seeds, coriander seeds, fenugreek seeds separately one by one till it slightly gets brown. Cool it. Mix all the given ingredients and make a fine powder of it. It gives a nice aroma. Sieve and store it in a airtight container. You can use this for several months. Just have it with hot rice, ghee and salt as per taste. And lemon pickle along with it…. A superb combination.

This goes to EC's MLLA - 19 started by Susan


Gourmet Affair's Served With Love event

Thursday, January 14, 2010

Moong Dal Halwa for ICC

I was planning to try moong dal halwa since Diwali. My father loves this halwa. I am very poor in cooking any sweet dish:). But thanks to Srivalli with this Indian cooking challenge, I can dare to make such dishes and it is turning out very nicely.


Moong dhal - 1 cup

Ghee - 1/2 cup

Sugar - 1 cup (as per required sweetness)

Milk - 1/2 cup

Cashews/ raisins roasted in ghee for garnish. (Optional)


Soak 1 cup moong dal overnight. Next morning, grind to a paste. Heat a heavy Kadai, take initially only 1/2 of the ghee and heat it. Add the dhal and stir continuously, not allowing lumps to form. This part is very tricky as the dhal cooks really fast, irrespective of the ghee. Keep the heat at the lowest and keep stirring even after the dhal becomes thick. Add the rest of the ghee intermittently and cook the dhal until aromatic and the ghee starts oozing out. Meanwhile mix the sugar with water/ milk in a pan and bring to a boil. Add this slowly to the cooking dhal. Keep the fir low at all times and break lumps if formed while adding the sugar and water/ milk mix. Cook until the ghee surfaces.

Notes :

  • Use a thick bottom pan or better nonstick pan.
  • Don't leave the halwa unattended. The dal can stick and it can go from just done to burnt in a second so keep stirring as much as possible. You should remember to keep stirring to prevent dhal from sticking irrespective of the ghee added.
  • You aren't looking for the halwa to get too thick when you turn off the heat. It was thicken as it cools.
  • Cook until ghee surfaces on the sides and the halwa attains a very nice shine.
  • Initially, it may appear that all the ghee is being used up. But as the dhal cooks the ghee separates. So the ghee measure is sufficient.
  • In both recipes depending on how you got the moong dal paste, you may require slightly more ghee to get the texture.
  • Though original recipe didn't call for roasting the dhal before soaking, Lataji felt roasting it a bit gives more fragrance.

Tilachi Vadi for Makar Sankranti

Wishing everybody A very happy Makar Sankranti, Pongal and Lohri!!!!!!

One more Maharashtrian sweet for Makar Sankranti…. Tilachi Vadi, that means a sweet diamonds from sesame seeds and jaggery.


Sesame Seeds (Til) - 1 cup

Jaggery (Gul) - 1 cup

Pure Ghee - 1 tablespoon


Roast sesame seeds in kadai on low flame. Roast till gets slightly brown. Now Keep this in a plate. Grease a rolling pin and some surface of kitchen platform with little ghee. Pour ghee in hot kadai and add Jaggery ( we use special Jaggery which is called 'Chikkicha Gul' in Marathi). Jaggery will start melting. Boil it till it becomes little thick. Remove it from burner and add roasted sesame. Mix it neatly. Immediately pour the mixture on the greased surface and roll it and flatten it (this action should be very fast else the mixture will become hard after some time). Cut it in square. When it get cool store it in airtight container.

Few more recipes >>

Tilacha Ladu

This one goes to Priya's 'Cooking With Seeds- Sesame seeds'

Monday, January 11, 2010

Baghare Baingan

As I mentioned earlier, my mother is born and brought up in Hyderabad. So from our childhood, we are eating many Hyderabadi dishes. My Aai is pure vegetarian… so only veg:). Baghare baigan is a typical Hyderabadi dish. It is very close to Maharashtrian Bharli vangi:)


Small Eggplants (baingan) - 5-6

Sesame seeds - 2 tablespoons

Peanuts - 2 tablespoons

Grated coconut - 2 tablespoons

Chopped onion - 2 medium

Chopped Garlic - 1 teaspoon

Chopped Ginger - 1 teaspoon

Green chilies - 2

Coriander powder - 1/2 teaspoon

Cumin powder - 1/2 teaspoon

Red chili powder - 1 teaspoon

Tamarind pulp - 1 teaspoon

Mustard seeds - 1/2 teaspoon

fenugreek seeds - 1/4 teaspoon

Turmeric powder - 1/2 teaspoon

Oil - 2-3 tablespoon

Salt to taste


Remove the stem of eggplants and give 2 vertical slits to each eggplant. Do not give cut till end. Keep aside. Now roast Sesame seeds, peanuts, coconut, onion, garlic and ginger one by one on a low flame. Colour should change to slightly brown. Mix above ingredients with tamarind pulp, green chili, red chili powder, cumin powder, coriander powder and make a smooth paste with little water. Heat oil in a kadai and make tadka of Mustard seeds, fenugreek seeds and Turmeric powder. Now fry eggplant in it. Fry till it becomes slightly brown. Remove it and keep aside. Now add the paste in kadai. Fry till it leaves oil from sides. Put eggplants into it. Add little water and salt. Cover and cook on low flame till baingan cooks properly. Serve hot with Rice/ Roti.

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