Saturday, February 27, 2010

Green Goddess

Summer has already started so first cool drink of the year…. Green Goddess is a Mocktail . It's a nice combination of Grapes Lemon and ginger. It's colour attract you to drink it. My Hausband's Mami introduces this drink to me. Being from City of Grapes, Nashik, I like to try various recipes from grapes. This is one of them.


Fresh Green seedless grapes Juice - 4 tablespoon

Fresh Ginger Juice - 1 teaspoon

Fresh Lime Juice - 2 teaspoon

Vanilla ice cream - 2 scoops

Limca or any Lemonade - 1 bottle

Green colour - 1-2 drops optional.


Mix the grape, ginger and lime juice. Add green colour and mix well. Pour this mixture in two glasses. Put one scoop of Vanilla ice cream in each glass. Take a spoon hold the back side upwards on the glass. Pour the limca slowly on the spoon. By this way when the limca will go in the glass , ice cream will float on it. Serve immediately. This will be a nice welcome drink. If you want to make it for party, keep redy the juice mixture in the glass and at the time of serving add icecream and limca.

This goes to PJ's No Cook Event.

Sunday, February 21, 2010

Nachos with Salsa

Nachos or corn chips are a very quick and easy Mexican starters. It is mainly serve with salsa. Nachos are made from Maize flour and all purpose flour but this time I tried with whole wheat flour. The taste is same. When I read about the combo event by Pari, immediately nachos salsa combination came into my mind:)


For Nachos

Maize flour (Makai ka ata) - 1cup

Whole wheat flour (Gehun ka ata) - 1/2 cup

Oregano - 1 teaspoon

Red chili powder - 1/2 teaspoon

Hot oil - 1 tablespoon

Salt to taste

Oil for deep frying

For Salsa

Tomatoes - 3 medium

Onion - 1 medium

Capsicum - 1

Green chilli - 2

Chili Powder - 3/4 teaspoon

Oregano - 1/2 teaspoon

Lime juice - 1 teaspoon

Salt to taste


For Nachos

Combine all the ingredients and knead a soft dough using water. Keep aside for half an hour. Make smal balls of the dough. Roll out ball like thin roti. Cut each roti in 8 triangular pieces. Prick slightly with the fork. Deep fry on medium flame. After it gets cool store it in a airtight container.

For Salsa

Blanch tomatoes for 10 sec. Immediately put under cold running water. Remove the skin of tomatoes. Deseed tomatoes and finely chop it. Pierce the capsicum with the fork and keep over the flame for 1-2 minutes. Remove the burnt skin and chop finely. Chop onion and green chilli very finely. Now combine all the ingredients. Mix nicely. Keep it in fridge.

Serve crispy Nachos with crunchy Salsa

This goes to 'THE COMBO EVENT' by Pari of foodelicious

Tuesday, February 16, 2010


When I read about 'Jujups ' in Jayashree's blog almost one year ago. I decided to try out this lovely candy. Jayashree told that it was her MIL's recipe. I made some minor changes in the recipe and it turned out very well. Instead of store bought chocolate and toffee, this is the best option for children. They enjoy it like anything.


Grated papaya - 1 cup (papaya should be ripped and firm)

Sugar - 1/2 cup

Orange crush - 2 tablespoon

Salt - 1 teaspoon

Water - 1/4 cup

Lime juice - 1 tablespoon

Caster sugar - 2 tablespoon




Soak grated papaya in water with salt. Keep covered for half an hour. Wash and drain the water from papaya. Heat a heavy bottom kadai. Add grated papaya and 1/4 cup water. Cover and cook till whole water is evaporated. Add sugar into it. Keep stirring continuously. When sugar melts and papaya turns into sticky mass, add lime juice and orange crush. Mix well and cook for another 5 min. papaya should leave the sides. Grease a plate with ghee and transfer this mixture to it. When the mixture gets warm, put little water to your palms. Take a small ball and give a desire shape to it. spread caster sugar in one plate and roll and coat Jujups one by one with the sugar.

Saturday, February 13, 2010

Kachori for Indian cooking challenge

When Srivalli announced February's Indian cooking challenge, 'Kachori' . I was the happiest one. I got the chance to make this deep fried snack which I was avoiding to make from last 1-2 months. So this time I tried Moong dal and Green tuver/ Lilva kachori. I'll try Pyaj ki Kachori given by Srivalli some other time. Both my kachoris were perfect. We had it with imly ki chutney and green Pudina chutney. Thanks Medha and Srivalli .


The dough is the same for all the fillings.

Resting Time for the Dough is app 1/2 hr - 1 hr

Frying time for the Kachoris - 20 mins for each batch app.

Soaking Time for the Filling is app. 1 hr

Cooking Time for the Filling is app 15 mins

Yields - 15

For the Doug

  • All purpose flour / Maida - 2 cups
  • Oil/ Ghee - 1/4 cup ,
  • Salt - 1/2 tsp
  • Water for kneading


  1. Mix the flour and salt, Add the oil/ghee and mix till you get a bread crumbs texture.
  2. Slowly add water and make a soft dough. Knead well for about 8 minutes.
  3. Cover and keep aside to rest for atleast half hour.

Special Tips / Notes for the dough:

  1. Keep the dough covered at all times, if not it will dry up and not puff up when frying. If the dough is made right wet cloth can be used if not just a towel.
  2. The dough could spring back for many reasons:
    Dough is too cold (If wet cloth is used)
    Dough is not soft enough.
    Not kneaded for enough time.
    Oil is less.
    Not rested enough


Khasta Kachori - Moong Dal Kachori


  • Split Moong Dal (yellow) - 1/2 cup
  • Cumin Seeds - 1 tsp
  • Hing / Asafoetida - a pinch
  • Curry Leaves - 2 tsp chopped fine (opt)
  • Green Chilli - Ginger paste - 1 tsp
  • Sauf / Fennel seeds powder - 1 tsp
  • Garam Masala - 1/2 tsp
  • Red Chilli powder - 1/2 tsp
  • Mango powder / Amchur - 1 tsp
  • Oil - 1 tsp
  • Salt to taste


1. Wask and Soak dal in water for atleast 1 hour. You can go upto 4 hours not more.

2. Drain the water well.

3. Grind the dal to a coarsely. (Will resemble Idli Rawa)

4. Heat oil in a pan.

5. Add the hing and cumin seeds.

6. Once the seeds splutter add the curry leaves.

7. Add the dal.

8. Lower the heat and keep stirring for 5 minutes till the dal stops sticking to the pan.

9. Cook for another 10 minutes on low till the dal turns slightly brown.

10. Add all the masalas.

11. Cook for few minutes till the aroma of the spices hit you.

12. Add Salt.

13. Remove from heat and keep aside to cool.

Special Tips / Notes for the filling

  • The fillings have to be really dry if not when rolling they will ooze out when rolling.
  • Adjust the masalas according to your taste. What is given in this recipe is spicy to the extent one can still enjoy.
  • For idea on pressing the filled kachori, check out Manjula's method. If you try to press out using a rolling pin, the filling may come out and make holes in the kachori.
  • Fry the kachori's on medium low to get a crisp outer layer, that is the key. For people using electric stove, the numbers can be going from 6 to 4.

Lilva Kachori

  • 2 cups green fresh tuver / lilva
  • 1 teaspoon green chillies, chopped
  • 1 teaspoon ginger, grated
  • 1/2 teaspoon nigella seeds (kalonji)
  • 2 teaspoons fennel seeds (saunf)
  • 2 bay leaves
  • 1 teaspoon chilli powder
  • 1 teaspoon garam masala
  • 4 tablespoons chopped coriander
  • 2 tablespoons oil


For the green tuver filling

  1. Coarsely grind the green tuver,green chillies and ginger in a blender without using any water. Keep aside.
  2. Heat the oil in a pan,add the nigella seeds,fennel seeds,bay leaves and ground green tuver mixture and saute over a very slow flame for 8 to 10 minutes.
  3. Add the chilli powder,garam masala,coriander and salt and saute for 2 more minutes. Remove the bay leavess and discard. Divide into 12 equal portions.

To Make Kachori's

  1. Make a small ball from the dough. Roll out into a 2 inch diameter circle. Or flatten the ball using your fingers having the center thick and sides little thin.
  2. Place about 1.5 tsp of the filling in the center of the rolled dough.
  3. Cover the filling with the dough by slowly stretching it over the filling. Seal the ends and remove excess dough. Repeat with all the balls and keep aside for 5 -7 mins.
  4. Then using your palm, flatten the balls by lightly pressing it, as using the rolling pin will make the filling come out. (See notes below). Keep aside covered. Repeat with the remaining dough.
  5. Meanwhile heat some oil for deep frying. The oil should not become smoking hot. Test to see if the temperature is right by dropping a tiny ball of dough and see if it is rising slowly to the top.
  6. Drop the kachoris in batches of 3-4 gently into the oil. It should rise up slowly. If you don't want to use lot of oil, use just enough for two or three at a time and fry them.
  7. After it rises up (about 2 minutes), turn it over.
  8. Cook for about 6 to 10 minutes till the side down gets a golden brown color.
  9. Turn and cook the other side for another 6 minutes or till its golden brown in color.
  10. Remove when done, cool and store in airtight container.
  11. Serve with coriander chutney and tamarind chutney

Special Tips / Notes for making the Kachoris:

  • You can fry 3 kachori's at a time.
  • The oil should be at a heat when you drop some dough it should come up slowly, if the dough comes up too fast the oil is too hot, if it does not come up then the oil is cold.
  • It will not be crisp if the oil is too hot.

Kheema Pav

Like any other street food of Mumbai, like Misal Pav, Vada Pav, Bhurji Pav, Pav Bhaji….."KHEEMA PAV" is also very famous among non vegetarian people. Kheema means minced chicken or mutton. This is very spicy and tasty. You can make dry kheema or with some gravy. Kheema Pav is a one of the favorite dish of my Husband. He likes it with toasted pav with butter. So for the Valentine day Kheema Pav, specially for him…..


Minced Mutton/ chicken - 250 Grams.

Green cardamoms - 2-3

Black cardamom - 1

Cloves - 2-3

Cinnamon stick - 1 inch

Shahijeere - 1/2 teaspoon

Tejpan - 1

Chopped onion - 2 medium

Chopped tomatoes - 1 medium

Garlic paste - 1 teaspoon

Ginger paste - 1 teaspoon

Garam Masala - 1 teaspoon

Cumin powder - 1 teaspoon

Coriander powder - 1 teaspoon

Red chilli powder - 1, 1/2 teaspoon

Turmeric powder - 1/4 teaspoon

Oil - 2 tablespoon

Chopped coriander for garnishing

Pav - nos.

Butter - 2 tablespoon

Salt to taste


Heat oil in a pressure cooker (I have a handi cooker). Add shahijeere, black and green cardamom, cloves, tejpan and cinnamon sticks. Then add chopped onions and saute it till onions becomes transparent. Add turmeric powder. Then chopped tomatoes. Saute it till it cooked properly and get mashed. Now add ginger and garlic paste, Garam masala, cumin powder, coriander powder, red chilli powder and mix it. Now add minced mutton (or chicken) and mix in such a way that all the masala get coated to it. Add salt. Then add 1 cup of water and cover with lid and cook it for 2-3 whistle. When pressure drops, remove the lid. If you want dry kheema you can fry it in pan to evaporate excess water from it. Garnish it with chopped coriander. Heat butter on tawa. Slice pav horizontally and fry in butter from both the side till pav becomes crisp. Serve kheema with this crisp Pav.

This goes to Me and My Kitchen's EFM - MUTTON SERIES event

Wednesday, February 10, 2010


I think most of you are reading this name for the first time:). Same thing happened with me when I tasted this first time at one of my Gujrathi friend's house. Cholafali tastes like papad because it is made up of Chana dal and Urad dal. I like the taste and crispyness of Cholafali .


Besan (Chana dal flour) - 1cup

Urad dal flour - 1/2 cup

Oil - 1 teaspoon

Red chilli powder - 1 teaspoon

Cooking soda - a pinch

Normal salt & Black salt to taste


Boil 1/2 cup of water and add oil, salt and soda into it. When water gets warm, knead a dough. Keep aside for 15 minutes. Make small balls of dough and roll out very thin rotis of it. Cut it in to strips. Deep fry in oil on medium flame. Sprinkle red chilli powder and black salt on it. Store it in a airtight container. While serving , serve it with green pudina chutney.

This goes to Divya's Sunday Snacks - Healthy Snacks event

Thursday, February 4, 2010

Tomato Rice

One more new variety of rice that I learned after shifting to 'Namma Bengaluru' is Tomato Rice. Awesome taste of tomatoes and other spices used. Very quick to make and tastes awesome with curd.


Cooked Basmati Rice - 1 cup

Tomatoes - 2

Onion - 1

Garlic - 2-3 cloves

Ginger - 1 inch

Garam Masala/ Pulav Masala - 1 teaspoon

Salt to taste

For Tempering

Oil - 2 teaspoon

Mustard seeds - 1/2 teaspoon

Asafetida - 1/8 teaspoon

Turmeric powder - 1/4 teaspoon

Red dry chilli - 1/2

Curry leaves - 2-3

Grated coconut & Chopped coriander for garnishing


Heat oil in kadai add tempering ingredients. Then add chopped garlic and ginger. Now add chopped onion and saute till it becomes slightly brown. Then add finely chopped tomatoes. Saute it for 1 minute. Add masala and salt and mix it. (I generally add a pinch of sugar for taste as wel.) When tomatoes cooked properly and get mashed add cooked rice and mix wel. Garnish it with coconut and coriander. Serve with fresh curd.

My contribution for Anita's Kitchen's first event 'Annam Parbramha Swaroopam'

Monday, February 1, 2010

Modak (Fried) for Angaraki Chaturthi

Sankashti Chaturthi or Sankashti is observed on the Chaturthi or the fourth day of Krishna Paksha during every month. The Sankashti, which falls on Tuesday, is known as ‘Angarki Chaturthi’.On this day, we (specially the Maharashtrians) observe fast. And have our meal in the night after having Chandra darshan. This Angarki Chaturthi is very auspicious than any other Chaturthi. We make Lord Ganesha's favorite sweet MODAK as a prasad in the evening. My friend's daughter used to call this as Sweet samosa :)


For cover

Whole wheat flour - 1 cup

Barik rava (Chiroti rava) - 3 tablespoon

Hot oil - 2 tablespoon

Salt just a pinch

For Stuffing

Grated fresh coconut - 2 cups

Sugar - 1 cup

Cardamom Powder - 1 teaspoon

Khaskhas (poppy seeds) - 1 tablespoon

Pure ghee - 1 teaspoon

Oil for deep fry


For cover

Mix all ingredients and knead a stiff dough with water or milk (it's crispiness increases with milk). Cover it and keep aside for half an hour.

For stuffing

On a slow flame add pure ghee grated coconut and sugar in kadai and cook it till the mixture becomes dry (stir in between). Then add khaskhas (poppy seeds), Cardamom powder , mix it and remove it from flame. Allow it cool for some time.

Making Modaks

While making modak, Make a lemon sized ball of the dough. Roll a small puri of it. Keeping the puri in left palm, hold in the shape of a katori and fill it with stuffing. Now pinch the edges and then close tightly it in the shape of modak . Make all modaks with same procedure. Deep fry it on low flame till it becomes golden brown. Cool it and offer 21 modaks as prasad to Ganapati Bappa.

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