Bhindi Sambhariya.

One of my favorite vegetarian recipe is bhindi sambhariya,tender bhindis stuffed with a mixture made with grated coconut and corriander leaves is a delicacy from Gujarati cuisine.I am a huge fan of Gujarati thali restaurants and I have a fond memory of having this dish there often…

With its traditional taste this Gujarati delicacy can be served at any occasion and with any meal.

So here goes the yummy recipe…


1/4 kg tender Bhindi (Okra).

3 tbsp Oil.

1/4 tsp Asafoetida.

For stuffing:

6 tbsp Coriander Leaves chopped finely.

6 tbsp freshly grated Coconut.

1 tbsp crushed Ginger Green Chilli.

1/2 tbsp Dhana Jeera Powder.

1/2 tspn Garam Masala Powder.

1 tbsp Sesame Seeds.

1tbsp Sugar.

1 tbsp Oil.

Salt to taste.


Wash and pat dry bhindi. Cut bhindi into 2,Make a slit length wise in each bhindi.

Mix all the ingredients meant for stuffing in a bowl. Keep aside.

Stuff equal amount of stuffing in each bhendi, stuff all the bhindis and keep aside

Heat oil in a pan, once hot, add asafoetida and saute for few seconds. Add the stuffed bhindi and spread them around the vessel in a single layer.

Add any left over stuffing and cook on low medium flame with lid. Every few minutes turn the bhindi to allow even cooking on all sides.Cook on slow flame for 10 minutes or till the bhendi us cooked .

Remove in a serving dish and Serve with roti or dal rice.

Happy Cooking!!!


Gujrati Dal

With an amazing sweet and sour taste this traditional Gujrari Dal recipe is reflection of Gujarati culture and uses the typical ingredients and spices.

Goes very well with steamed rice.


1 cup Arhar Dal.

2 tbsp Peanuts.

For Tempering:

1 tbsp Ghee.

1/2 tsp Rai.

1/2 tsp Jeera.

1/4 tsp Methi Dana.

1/4 tsp Asafoetida.

8 Curry Leaves.

4 Cloves.

2 Stick Cinnamon.

2 Red Chillies.

Other Ingredients:

4 piece Kokum.

1 Tomato chopped.

1 tbsp Jaggery.

Juice of 1 Lemon.

1 tbsp Ginger chopped finely.

2 Green Chillies.

1/2 tsp Red Chilli Powder.

1/2 tsp Turmeric Powder.

2 tbsp Coriander Leaves chopped.

Salt to taste.


Wash and soak dal with peanuts for 4 hours.
Pressure cook up to 5 whistles.keep aside.

Once the dal is cooked,cool slightly and blend till it is smooth.

In a pan heat oil and ghee,add Rai,jeera,methi seeds,cloves,cinnamon and Asafoetida.

Once jeera turns brown add curry leaves,red chillies and green chillies.stir for a minute.

Add kokum,tomato jagger, lemon juice,ginger,chilli powder and turmeric.Cook for 2 minutes.

Add 2 cups of water,cooked dal and peanuts,salt and chopped coriander leaves.

Simmer for 10 minutes.

Serve hot with steamed rice.

Tip:This dal is very thin in consistency,and more you simmer it,more flavorful it will become.

Happy Cooking !!!


Pop Corns

Hot, buttery, salty, crunchy — movie theater popcorn is as much a part of the cinema experience as the movie itself..

Due to lockdown,missing the movies in theaters as well as pop corns,so why not make it at home..

This is the easiest method of making popcorn,it not only pops almost every kernel, it also prevents the kernels from burning…


2 tbsp Butter.

1 cup Popcorn Kernels.

Salt to taste.


Heat butter in a thick-bottomed pan on medium high heat. 

Put 3 or 4 popcorn kernels into the butter, wait for the popcorn kernels to pop.

When the kernels pop, add the remaining popcorn kernels in an even layer.

Cover the pot,the popcorn should begin popping soon, and all at once. Once the popping starts,gently shake the pan by moving it back and forth over the burner.

Once the popping slows to several seconds between pops, remove the pan from the heat,add salt to taste,mix well.

Remove in a serving bowl and serve immediately.

After cooling completely,Pop corns can be stored in air tight container for days.

Happy Cooking!!!



Pomegranate & Pineapple Raita.

The raita is a simple recipe with many variations and can become spicy,plain, sweet or savory.

Curd is the main ingredient here,traditionally curd to mix-ins ratio is 2:1,so if we are using 2 cups curd,we will add a cup of mix-ins which can include mixed vegetables, boondi, fruits (like pineapple,pomegranate) or mint.

Most common spices used in any raita is roasted jeera powder and chat masala.

Raita has many variations and you can add absolutely anything to it.Posting some of the variation in my blog….


2 cup Curds diluted with 1 cup water.

1/2 cup  Finely chopped Pineapple.

1/2 cup Pomegranate Seeds.

1 tbsp Coriander Leaves finely chopped.

1/2 tsp Sugar.

1/4 tsp roasted Jeera Powder.

Pinch of Black Pepper Powder.

1/8 tsp Chat masala.


In a bowl mix together curds,salt,sugar,pepper powder,chat masala,roasted jeera powder and chopped coriander leaves.

Whisk till smooth,add chopped pineapple and pomegranate seeds mix well.

Remove in a serving bowl.

Serve chilled with Biryani or Pulao of your choice.

Happy Cooking !!!


Matki Bhel

Are you craving for some roadside Chatpati Chaat/ Bhel? So here is an extremely delicious,mouth-watering and healthy Sprouts Chaat.

This is the most commonly sold item in Pune.Almost every street has its own friendly bhelwala with his inimitable blends of chutneys and masalas. 

Main ingredient in this dish is sprouted Moth Beans, known as Matki in Maharashtrian cuisine.

Hence the name Matki Bhel.


1 cup sprouted Matki.(Moth Beans)

2 cups Kurmura

1/4 cup Nylon Sev

1/2 cup mixed Farsan.

10  Papadis crushed.

1/2 cup chopped Onions

1/2 cup boiled & chopped Potatoes.

1 tbsp finely chopped raw Mango (optional)

2 tsp fresh Mint chutney

4 tbsp Khajur Imli ki chutney

1 tsp Black Salt

1/2 tbsp Lemon juice.

chopped Corriander leaves.


Steam or boil the sprouts with very less amount of water and salt for 10 minutes,drain and keep aside.

In a large bowl,combine all the other ingredients and matki sprouts,toss gently till all the ingredients are well mixed.

Divide into 4 equal portions and garnish each portion with the Sev,chopped corriander leaves and papdi.

Serve immediately.

Tips-Nylon sev is a very thin variety of deep fried besan sev used as a topping for chaats. It is readily available at most provision stores.

Happy Cooking!!!


Cheesling Sukha Bhel

Cheeslings are tiny puffed-up biscuits with a cheesy flavour to them… of my favorite.

Using Cheeslings in making bhel gives it a unique twist to this popular chat and makes it taste absolutely fabulous.


2 cups Cheesling Biscuits.

1/2 cup Sweet corns. (steamed)

1/2 cup boiled Moong Sprouts.

1/2 cup mixed Farsan.

10  Papadis,crushed.

1/4 cup Nylon Sev.

1/4 cup chopped Onions.

1/4 cup boiled & chopped Potatoes.

1/4 cup chopped Tomatoes.

1 tbsp finely chopped raw Mango (optional)

1 tsp Black Salt

1/2 tbsp Lemon juice.

chopped Corriander leaves.


Chop and keep all the ingredients ready.

Combine all the ingredients in a large bowl and toss gently till all the ingredients are well mixed.

Divide into 4 equal portions and garnish each portion with the Sev and chopped corriander leaves.

Serve immediately.

Tips-Nylon sev is a very thin variety of deep fried besan sev used as a topping for chaats. It is readily available at most provision stores.

Happy Cooking!!!


Lemon Grass Rice.

This is a simple and quick rice recipe. Lemongrass stem is a common ingredient used in Thai cooking. It is a fragrant stem and infuses a lovely lemony aroma in the food.

This rice goes very well with Thai Currys or sauteed vegetables.

Other day I came across this nice article with pictures on How to chop and prepare lemon grass stem for cookingBy Darlene Schmidt….will be helpful.


1 cup basmati rice

Handful of lemongrass stalks.

2 cups Water.

1 tsp Sesame Oil.

Salt to taste.


Clean wash and soak the rice in water for 30 mins,drain the rice and keep aside. Rinse and chop lemongrass stem.

In a pressure cooker add the rice and lemongrass stalks,add water, salt and sesame oil.
Pressure cook for 3 whistles on high flame.

When the pressure settles on its own, remove the lid. Remove and discard the lemongrass stalks before serving. Serve the aromatic lemongrass rice hot with Thai curry.

Tip:Same can be made in microwave too,cook on high for 17 minutes.

Happy Cooking!!!




Thai Green Curry.

This curry is made using chunky vegetables in very flavorful gravy made using fresh aromatic ingredients used in South East Asian cuisine.

This can also be made with chicken or prawns.With a gravy this good, you can put anything in it – and it will taste amazing!

Serve it with steamed rice to make a perfect meal…

This Thai green curry had an olive green color instead of fresh green color,as I have used dark soy sauce while making the green curry paste.

Now a days a packet of mixed ingredients required for Thai curry paste is easily available in hyper markets.


For Thai green curry:

3/4 cup thick Coconut Milk.

2 tablespoon coconut oil or sesame oil.

2 cups water.

2 tbsp chopped Thai Basil Leaves.

2 cups mixed cubed Vegetables (potatoes, french beans,carrots,bell peppers, mushrooms,broccoli,zucchini,etc

For Thai Green Curry Paste:

3 Thai Red Chillies & 1 Green Chili.

1/2 inch Galangal.

1 Medium Onion chopped.

1/2 cup Coriander Leaves.

5 Kaffir Lime Leaves .

2 Lemon Grass stalks chopped.

2 tsp Coriander Seeds.

1 tspn Cumin Seeds.

1/2 tbsp Dark Soya Sauce.

1/4 tsp Lemon Rind.

3 tbsp coconut milk.


To make thai green curry paste,put all the ingredients in Mixie jar and grind to a slight coarse paste without adding water.

If the mixture is too dry and not getting ground, then add some more soy sauce or coconut milk and grind it.

In a pan, heat Oil,add capsicum / bell peppers and saute for 2 minutes.

Add the green curry paste. Saute  for another 2 minute.

Add all the mix veggies. You can use your choice of veggies.

Add 2 cups of water and mix well.

Cover and cook till the veggies are almost done,don’t overcook the veggies.
Now add coconut milk and mix it with the rest of the paste.
Also add salt as required. Mix very well.
Bring the entire curry to a boil. Then garnish the curry with chopped thai basil leaves.

Serve the thai green curry with warm lemon grass rice or plain steamed rice.

Tip: It is best to have the Thai herbs and spices for this recipe, but if you do not have this, you could still substitute the Thai ingredients with the commonly used ingredients from the Indian kitchen.

  • Galangal: use ginger instead
  • Kaffir lime leaves: add zest of lemon instead
  • Thai chillies: substitute green chillies.

Happy Cooking!!!


Dahi Puri.

This is a sweet, sour, tangy, spicy and crispy chaat with many flavors and taste bursting in your mouth.

This dish is also known as “dahi batata puri”or “dahi sev puri”. 

This dish is absolutely simple to make if you have the puris and chutneys ready.

I usually make both the tikha and meetha chutney in bulk and store in deep fridge.

Check the links below for both the chutneys.

pudina(mint) tikha chutney…

Khajur & Imli meet ha chutney…


1 cup sweet Dani.

1/2 cup chopped Potatoes(Boiled,peeled and chopped)

1/2 cup Boiled sprouted Moongs.

1/4 cup chopped Corriander Leaves.

2 tbsp Meetha chutney.

2 tbsp Mint Chutney.

1/2 cup Nylon Sev

1 packet Pani puri ka puris.

1/4 tsp Chat masala.

1/4 tsp Chilli Powder.

1/4 tsp roasted Jeera powder.

Salt to taste.


In a bowl mix together chopped potatoes and moong sprouts, sprinkle chat masala and salt.
Mix well.

In a plate arrange puris,poke and open them to make an incersion.

Fill the puris with the prepared mixture,add meetha and mint chutney.

Add Dani in each puri,sprinkle some chaat masala, jeera powder, red chili powder on the puris.

Sprinkle sev and chopped coriander leaves.

Serve immediately.

Happy Cooking!!!


Pomegranate & Moong Sprouts Koshimbir.

Koshimbir is a typical Maharashtrian salad served as an accompaniment to the main dish. Raw and juicy,it is quite refreshing and considered an essential accompaniment with a Maharashtrian meal.


1/4 cup Pomegranate Seeds

1/4 cup Boiled Mong Sprouts.

2 green chillies finely chopped.

1 tbsp Coriander Leaves chopped.

1 tsp Lemon Juice.

Rock salt to taste.


Mix all the ingredients together,remove in a serving plate and serve as a side dish with a meal.

Happy Cooking!!!