Monday, October 26, 2009


This is a very famous lentil dumplings in yogurt snack in India.It is commonly known as dahi vada ,dahi bada or dahi bhalla.It can also be served as a side dish.You can make it in advance and store them for your upcoming party/get-together.

Urad Dal/Black Gram(split without skin) 1 cup
Ginger grated 1 tsp
Green Chili chopped 1 tsp
Plain Yogurt 2 cup
Red chili pw 1 tsp
Roasted Cumin pw 1-2 tsp
Chaat Masala
Oil for deep frying

1. Wash and soak urad dal in water for 6-7 hours or overnight.
2. Grind dal using very little water to make a thick batter.Now mix salt,grated ginger,chopped green chili in it and beat it well.
3. Heat oil in a kadhayi/pan and pour spoonful of this mixture in it or make small round balls using your hands.Oil should not be smoky hot.Dip spoon/hand in water every time you make a vada so that the batter comes out easily.
4. Fry the vadas from both sides till it is golden in colour.Take out and keep aside on a kitchen paper towel.Let them cool.
5. Soak your vadas in water for 15 minutes then take them out and gently press between your hands to remove excess water.
6. Beat the curd/yogurt and add some water in it to make it a little bit watery consistency.Add a very small amount of salt in curd and mix it.
7. Arrange the vadas in a bowl and pour the curd on it so that all the vadas will be covered evenly.
8. Sprinkle some chat masala,red chili powder and cumin powder on it.Now cover it and refrigerate it for 15 minutes before serving.
9. Finally serve the vadas with green and tamarind chutneys.

Note: 1. Add little salt in the dal batter otherwise it will make the batter watery.
2. You can add some salt or sugar according to your taste in the water in which vadas are soaked.
3. You can put the vadas in a zip lock bag and freeze them.

Sending this for the event Cook For Yourself by Radhika of Saurastra Kitchen.

Thursday, October 22, 2009


On this diwali first time I tried this rasmalai recipe and believe me it was awesome.Just a little effort and you will get a delicious rasmalai ready.This recipe is adapted from North Ki Rasoi Se by Rupali Jain.

Rasmalai/Rasgulla 1 can
Evaporated Milk 1 can
Sugar 3 tbsp
Pistachios 15(nearly)
Saffron 1 pinch (optional)
Cardamom pw 1 pinch

1. Separate the rasmali/rasgulla from the sugar syrup.
2. Gently press them between your hands and soak in warm water for 5-10 minutes.
3. In a microwavable bowl take evaporated milk,saffron,cardamom powder,sugar and mix them.Now microwave it on HIGH power for 3 minutes.
4. Take the rasmali/rasgulla out of water and squeeze a little between your hands.Put them in the hot milk.
5. Garnish with the chopped pistachios.Let it cool and then keep it in refrigerator for at least 1 hour before serving.

With this post I would like to share my rangolis which I made this and last diwali with you all.

Monday, October 19, 2009

Namak And Shakkar Pare

Wow this festive season always brings joy and happiness in our lives.I was a little busy with the preparations that I didn't get time to wish you all, so wishing you all a very happy diwali(belated).For this diwali I made these shakkar and namak pare for the first time.It's a very good snack for any festival.

For Namak(salty)Pare
All purpose flour/maida 1 cup
Clarified butter/ghee/cooking oil 2-3 tbsp
Carom Seeds/ajwain 2 tsp
Oil for deep frying

1. Take a big bowl and mix flour,salt,carom seeds,ghee in it.Now make a stiff dough using little water at a time.Cover it with a damp cloth and keep aside for 15-20 minutes.
2. Make small balls out of the dough.Roll each ball in a 1/2 cm thick circle.Using a knife make linear cuts all the way across the circle.Now make similar cuts in the opposite direction.

3. Heat oil in a kadhayi/pan and deep fry these pieces.The oil should not be smoky hot.Fry till you get golden and crispy pare.Take out of oil and place them on a kitchen paper towel.Cool and store in an air tight container.

For Shakkar(sweet) Pare
All purpose flour/maida 1 cup
Clarified butter/ghee/cooking oil 2-3 tbsp
Sugar 1 1/2 cup
Oil for deep frying

1. In a big bowl take the flour,ghee and mix it with your hands.Now add little water at a time to make a stiff dough.Cover it with a damp cloth and leave it for 15-20 minutes.
2. Make small round balls out of dough and roll it into a nearly 1/2 cm thick chapati.Using a knife make linear cuts all the way across the chapati.Now make similar cuts in the opposite direction.
3. Heat oil in a kadhayi/pan and deep fry these pieces.The oil should not be smoky hot.Fry till you get golden and crispy pare.
4. Repeat the process with the rest of the dough.Let them cool.
5. For sugar syrup take sugar and 1 1/2 cup water in a pan and heat it.Let it boil for some time till you get sugar syrup of 3 wire.Check it taking a little syrup on your thumb.Now touch it with forefinger and then slowly separate.You should get 3 wires stretching between your thumb and forefinger.
6. Pour all the pare in this syrup and mix quickly to coat all the pieces.Take them out in a plate and allow to cool.Store in a airtight container.

Tuesday, October 13, 2009

French Toast

French Toast is a breakfast made of bread and eggs.It can be sweet as well as salty.I usually make salty ones as it goes well with tea.

Bread Slices 4
Eggs 3
Milk 2 tbsp
Onion 1 small
Green Chili 1-2
Green Coriander Leaves

1. In a big bowl take eggs,milk,salt and beat them.Now add chopped onions,green chili,coriander leaves in it.
2. Dip each bread slice in this mixture and cover it from both sides.
3. Heat some butter/oil in a nonstick pan and put the egg coated slice on it.Apply some butter/oil from the sides and flip it over and cook it from both sides.
4. Repeat the process with rest of the slices.Serve hot with tomato ketchup/sauce.

Thursday, October 8, 2009

Jeera Rice

If you are tired of eating plain rice everyday or you have some guests to come and you want to make something different then it is a perfect recipe.It can go with any kind of lentils/dals/curry/raita.Here basmati rice is cooked with some whole spices to give it a nice aroma and flavour.

Basmati rice 2 cups
Cumin seeds/jeera 3 tsp
Cloves/laung 3-4
Whole black peppercorns/kaali mirch 7-8
Bay Leaf 1
Cashew nuts 7-8
Oil/ghee 2 tbsp

1. Wash and soak rice for 30 minutes.Now drain it.
2. Heat ghee/oil in a pan and add cumin seeds,cloves,black peppercorns,cashews,bayleaf.Let the cumin seeds crackle.
3. Add basmati rice,salt and stir it for a few seconds.Now add 4 cups of water to it.
4. Bring it to a boil ,need to stir it once.
5. Cover it with a lid and let it cook on low heat.There should be some gap for the steam to escape.
6. Cook till the rice is fluffy and all the water is absorbed.Serve it with any dal/curry.

Tuesday, October 6, 2009

Bhindi(Okra) Masala

This is a very easy and common recipe of bhindi/okra/lady finger.Here bhindi is cooked with onions and spices.

Okra/Bhindi 500 gm
Onion 1 large
Green chili 1-2
Carom/Ajwain seeds 1 tsp
Asafoetida 1 pinch
Garam Masala 1 tsp
Coriander pw 1/2 tsp
Cumin pw 1/2 tsp
Turmeric pw 1/2 tsp
Dry Mango/Amchoor pw 1 tsp
Red chili pw 1/2 tsp
Oil 3 tbsp

1. Wash okras and drain all the water.Let them dry.Cut okra into 1/2 inch pieces and chop onion lengthwise.
2. Heat oil in a pan and add ajwain,asafoetida in it.Let the seeds crackle.
3. Add onions,chopped green chillies and fry them just for a minute.Now add okra and fry them for a couple of minutes.
4. Add all other ingredients(salt,turmeric powder,coriander powder,cumin powder,red chili powder) except garam masala,amchoor powder and mix well.Cover with a lid and cook on medium flame.Stir the okras occasionally.
5. When okras are about to done add garam masala and amchoor powder and mix.If there is any water remaining cook the okras without the lid.
6. Serve hot bhindi masala with roti/chapati.

Sending this to the event Garnish The Dish by Nithya and Pavithra.