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Showing posts from August, 2009

Seviyan Kheer [Sweet Vermicelli Pudding]

"Seviyan" normally reminds me of festive celebrations in India. This is one dessert which does not require lot of effort and can be whipped out in no time. This is an easy recipe which does not require condense milk. The starch of the vermicelli provides the required consistency


Vermicelli [Seviyan] - 1/2 cups
Whole milk - 2 cups
Sugar - 3-4 Tbsp
Raisins, Cashew nuts - 1/4 cup
Cardamom powder - 1/2 tsp
Pure Ghee [Clarified butter] - 1 tsp


Heat pure ghee in a pan and fry vermicelli until they are light brown color and keep it aside
In the same pan fry raisins and cashew nuts and keep them aside

Bring milk to boil. Reduce the heat and add vermicelli and keep stirring in between
Cook for 4-5 minutes or until the vermicelli turns soft

Add sugar, raisins, cashew nuts and cardamom powder

Serve hot or cold

On cooling if the pudding thickens add more milk for desired consistency


I am sending this recipe to the following …

Bhindi-Do-Pyaza / Bhindi Fry / [Okra-Onion Fry]

Bhindi-Do-Pyaza is a very popular dish of North India. It is called "Do Pyaza" because the onions are added in double the quantity than found in any other vegetable preparation


Bhindi [Okra/Lady finger] - 2 cups
Onion - 2 medium, thick slice
Ginger - 1tbsp [grated]
Cumin seeds - 1 tsp
Turmeric powder - 1tsp
Corriander powder - 1.5 tsp
Red chillie powder - to taste
Garam masala powder - 1 tsp
Mango powder [Khatai] 1.5 tsp
Salt to taste
Canola oil - 3 tbsp or more


Wash okra and pat dry with paper towel. Remove the top of okra and slice the remaining okra into 1 inch slices [Optional: Sprinkle some salt and keep it aside ]

Heat oil on medium heat, add cumin seeds and let it crackle. Now add ginger followed by onion and fry till the onion slices get glossy and still retain the pink color

Add okra and stir for a minute, add salt and all the powder spices except mango powder. Stir fry on medium heat for 3-5 minutes. Next cover it with a lid and let it simmer for …

Onions are Good for You

(This is my entry for Click event)


Onions belong to lily family, the same family as garlic, leeks, scallions and shallots. The word onion comes from a Latin word Unio" which means single. It is the union of many concentric layers.There are many types of onions, red, yellow, white and green.

Onion not only add taste to your food, also loaded with variety of medicinal effects. Some of them are listed below:
It can reduce the risk of tumors in colonOnion extract helps to treat asthma, bronchitis , cold and cough They are natural anti clotting agent Provides protection against cardiovascular diseasesIt is very good source of chromium, which helps to manage diabetes
Protects against ovarian cancer
Boosts bone health ----very important for ladies, it helps prevent osteoporosis Antibacterial activity
Storage of Onions:

Store them at room temperature and away from bright light. They should be stored away from potatoes, other wise potatoes will spoil.

Selecting Onions:

Onions are lo…

Sabudana Ki Kheer / Sago Pudding / Tapioca Pudding

Sabudana kheer is very popular in India during fasting. Sabudana is also known as Pearl Sago. It is mainly carbohydrate and very little other nutrients.


Sabudana / Sago - 1/2 cup
Milk - 2 cups
Water - 1 cup
Sugar - according to taste
Saffron [Kesar] - 3-4 strings
Cardamom powder - 1/4 tsp
Water - 1/2 cup
Raisins, cashews - handful


Soak sabudana in 1 cup of water and let it sit for 20 minutes. Next drain the water and add it to the boiling water. Cook till sabudana is half done [it starts looking little glossy and translucent]

Now add milk and cook sabudana completely on medium heat. Keep stirring in between [sabudana looks gelatinous at this point]

Add sugar, saffron strings, cashews and raisins and cardamom powder

Serve cold or warm

My notes:

Sabudana is a sago starch, hence has starchy fragrance. Adding cardamom powder masks the smell of starch and makes the dish more inviting !

I am sending this recipe to Fall in Love […

Jalebi /Zalabia or Indian Muffle Cake

Jalebi is a very popular sweet of North India. It is mostly eaten as breakfast with curd/dahi/Yogurt. It is made by deep frying the batter in a form of pretzel and then soaked in sugar syrup. It somewhat resembles Muffle cake.

It is also the national sweet of India, probably because it is served in defense and government offices on the occasions of Independence day and Republic day!

Jalebi was originated in Arabia, where it is called Zalabia and brought to India by Mughal Emperors. It is called Jeri in Nepal.

I stumbled on Manjulas Kitchen while searching for the recipe. I decided to follow her recipe as it did not require yogurt/curd and has just 1 hr fermentation period. I made minor changes to the recipe to suit my taste and appearance. My jalebies came out perfect.....just the way I wanted.....This is a full proof recipe, give it a try, you will not be disappointed


For Batter:

All purpose flour [maida] - 1/2 cup
Gram flour [besan] - 1tsp
Dry active yeast - 1/2 tsp
Canola oil …

Pyaaz Ka Raita/Onion Raita [Onion-Yogurt Dip] and Awards !!!

Raita is a very popular side dish served with Indian food. It is typically made from yogurt/curd with your choice of vegetables and herbs. Onion raita, comes very handy when other vegetables are not in your pantry. Onion is something you will find in everybody's kitchen!


Red Onion - 1 medium [thinly slice them in the form of rings]
Dahi/Indian curd or Yogurt - 1 cup
Black salt [kala namak] - to taste
Red chili powder - to taste
Roasted cumin seeds powder (zeera powder)
Sugar - just enough to lightly sweeten the raita

For Tempering

Black mustard seeds [Rai] - 1 tsp
Curry leaves - 6-7
MDH Kashmiri chili powder - 1/2 tsp [this adds color to the raita]
Canola Oil - 1tsp

Beat the curd/yogurt with hand beater to get rid of lumpsAdd black salt, red chillies powder, cumin seeds powder and sugar. Adjust the taste
Now add thinly sliced onion rings [its important to thinly slice the onions. Thick onion slices don't taste that well] Mix it gently and keep it asidePrepare the…

Flavorful Pudina-Nariyal Pulao [Mint-Coconut Rice ]

Oh! I love the fragrance of mint and when it is combined with coconut and basmati rice, my kitchen becomes the favorite place to hang out !

Mint has numerous health benefits and here are to name a few:

Has soothing effect on digestive tractIf taken regularly, it reduces the growth if bacteria and fungus in the bodyCrushed mint leaves helps in whitening the teethHelps in getting rid of headaches When mixed with camphor it helps to relieve insect bites and stingsIt is believed to prevent colon, lung and skin cancer


Basmati rice - 1 cup
Fresh mint leaves - 1/2 bunch
Coconut - 3Tbsp [I used dessicated coconut. Fresh is better]
Green Chillies - 1 small [according to your taste]
Ginger - Garlic paste - 1.5 tsp
Medium onion - 1 [sliced]
Salt - according to taste
Canola oil - 2 tbsp [Ghee is better but it does add calories!]

Whole Spices:

Cumin seeds - 1 tsp
Bay leaves - 2 medium
Whole black pepper - 3-5 in number
Cloves [Laung] - 2
Cardamon - 2 [slightly crushed]


Wash th…