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Showing posts from November, 2014

Instant 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

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

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


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

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.