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Sunday, February 22, 2015

Chaana Daal Besan Kadhi



Chana daal - 1 cup
Cumin seeds - 1 tsp
Heeng - few dashes
Corriander powder - 1tsp
Garam masala - 1 tsp
Turmeric pwd - 1/2 tsp
Onions, chopped - 1/4-1/2 cup

Yogurt - 1 cup
Besan - 4 tbsp
Water - depends on desired consistence

Curry leaves, dry red chilies, fenugreek seeds, heeng, corriander powder, garam masala, sugar (optional)

Soak chana daal for 3+ h. Grind with minimum water and add zeera, heeng, haldi, coriander powder, salt, garam masala powder and chopped onion (optional). Deep fry. Use it for kadhi or eat with chutney.

Yogurt Gravy:
Mix besan and yogurt in a bowl and keep it aside. Heat oil in pan and add tadka spices mentioned above. Pour the yogurt gravy and boil. Add more or less water to get desired consistency. After one boil, add the pakodas and simmer for 10-15 minutes so that they get infused with gravy. Pour more water if the gravy gets concentrated.

Once the kadhi cooked, add a dollop of ghee. This is totally optional, but adding ghee takes the kadhi to a different level :)

Sunday, January 18, 2015

Eggless Pillow Cake in sandwich maker

Eggless Pillow Cake

Ingredients: (Makes 8 in small sandwich maker)

All purpose flour - 1 cup
Sugar - 1/2 cup
Baking powder - 1/2 tsp
Baking soda - 1/2 tsp
Butter - 1 tbsp
Cocoa powder - 1/2 tbsp
Vanilla essence - 1/4 tsp
Milk or water - 3/4 cup


  1. Mix all the ingredients MINUS COCOA POWDER. 
  2. Divide the batter in in two. Add cocoa powder to the second half of the batter.
  3. Pre- heat sandwich maker and grease well. 
  4. Pour chocolate and vanilla batter one by one in the mould and close the lid.
  5. Cook for 4-5 minutes or more until they are golden in color. (cooking time varies) 
  6. Remove and continue with the rest of the batter.
  7. Serve warm with chocolate syrup or maple syrup or dust some powder sugar. 

Saturday, November 29, 2014

Instant Carrot Pickle

carrot pickle


Carrot -  2-3 medium size
Mustard seeds - 1 tsp
Fennel seeds - 1 tsp
Methi (Fenugreek) - 1/4 tsp
Cumin seeds - 1 tsp
Turmeric powder - 1/8 tsp
Red chili powder - optional
Asafoetida - pinch
Salt - to taste
Mustard oil - 2 tbsp

  1. Wash carrots and pat dry completely. Slice into thin pieces and keep aside. 
  2. Dry roast the whole spices and grind into fine powder.
  3. Add salt, turmeric and asafoetoda to the sliced carrots.
  4. Heat mustard oil and pour it over the mixture. 
  5.  Store the pickle in a airtight jar and refrigerate. 
Note: Use within 2-3 days. 

Friday, November 14, 2014

Rava Toast

Rava toast


Rava (sooji or semolina) - 1/2 ccup
Yogurt - 1/2 cup
Chopped onion - 2 tbsp
Green chili - to taste
Cilantro - 2-3 sprigs
Salt - to taste
Vegetable oil


  1. Mix rava, yogurt, chopped onion, green chilies, cilantro leaves, salt.
  2. Keep the mixture aside.
  3. Spread the mixture on the slice of bread.
  4. Heat the tava (griddle). Spread some oil.
  5. Place bread with filing side down on the tava and cook till the filling side is golden brown in color.
  6.  Flip and toast the other side.
  7. Slice in desired shape ad serve with ketchup.

Tuesday, November 11, 2014

Baked Dahi Vada (Baked lentil dumpling in yogurt sauce)

Healthy version of fried dahi vada



white urad daal - 1 cup
yellow moong daal - 1 cup
Fresh ginger - 1 inch
Whole black pepper - to taste
Green pepper - to taste
Heeng - few dashes
Salt - to taste


Soak daal for 4 hours or more.
Grind black pepper, ginger, green pepper in the grinder and then add the soaked daals. Add salt, heeng and grind to make smooth paste. Don't add too much of water.

Pour the batter in greased muffin tray and bake for 20-30 minutes at 350 F. Baking time may vary with different oven settings. When vadas turn golden, take it out. Prick the vadas with fork and dump them in yogurt sauce.

Sprinkle salt, red pepper, roasted cumin powder and tamarind sauce.

Wait for sometime before taking the first bite.


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