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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.

Thursday, October 23, 2014

Power Laddos



Whole wheat flour - 1 cup
Semolina - 3/4 cup
Gram flour (besan) - 1/2 cup
Rice flour - 1/4 cup

Nuts of choice (cashew, raisins, makhana)

Ghee -  5tbsp and more


  1. Roast nuts, raisins and makhana in ghee an keep it aside
  2. Mix all the flours and roast in ghee till it gives out nice aroma.
  3. Add roasted nuts and mix well.
  4. Turn off the heat and once it cools down, start making balls. 
  5. Add more ghee to bind the laddos.
  6. Cool and pack in air tight container. 

Saturday, September 27, 2014

Double Chocolate Banana Bread

This is very moist and very yummylicious !



Ripe banana - 3
Butter - 1/4 cup
Brown sugar - 3/4 cup
Egg - 1 large
Vanilla extract - 1 tsp
Baking soda - 1 tsp
Cinnamon - 1/2 tsp, ground
Salt - 1/4 tsp
All purpose flour - 1 cup
Dutch-process cocoa powder - 1/2 cup
Chocolate chips - 1 cup


  1. Heat oven at 350°F. Grease 9x5-inch loaf pan.
  2. Mash banana and keep it aside. 
  3. Whisk melted butter, sugar, egg and vanilla extract.
  4. Mix baking soda, salt, flour, cocoa powder in a sieve. 
  5. Mix all the ingredients from step 2, 3 and 4 very gently with a spoon. 
  6. Stir in chocolate chips
  7. Pour the batter in the greased pan and bake for 55 to 65 minutes or until the tester comes out clean. 
  8. Cool the cake and run the knife around the pan and invert the pan.
  9. Cool the cake on the cooling rack before slicing.  

Source: Smitten Kitchen 


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