Milk Masala Powder.

During festivals like kojagiri poornima,haldi kunku masala doodh is usually made in all Maharashtrian households.This masala doodh is made by adding this masala powder to hot milk along with sugar.

I always add a few teaspoons of this masala powder to various Indian sweets like phirni, kheer, gulab jamun, sheera,etc..Also gives a distinct flavour when added to Milkshake and kulfi.

Usually I make this milk masala powder in bulk and use it whenever required.


½ cup Almonds.

½ cup Cashew Nuts.

½ cup Pistachios – unsalted and shells removed.

20 Green Cardamoms – only seeds and the husks removed.

2 tspn Nutmeg Powder.

1 tbsp dry Rose Petals.

½ tspn Saffron Strands.


Heat a pan and add all the dry fruits,
dry roast for 3 to 4 minutes on a low flame.

Remove and keep aside in a plate or tray.
In the same pan, add the saffron strands.
Stir for more than half a minute, till the color of the saffron changes to a darker shade. Remove and keep aside.
Once the dry fruits cool down, add everything in a dry grinder jar, add rose petals,cardamom seeds,kesar and nutmeg powder.Grind to a fine powder.
Remove the milk masala powder and keep in an airtight container or jar. Store in the fridge, use as required.

To serve, dissolve 2 to 3 teaspoons of the milk masala powder in a glass of hot milk or chilled milk. Add sugar as required. Stir and serve masala milk.

Happy Cooking!!!


Roasted Tomato Chutney.

This is one of the most flavourful and tasty chutney made with tomatoes.
It is made by mashing the roasted veggies in mortal and pastel ,which incorporates all the flavour s together.

Highlight of this dish is the burnt or charcoaly flavour which comes from roasting of tomatoes, garlic and green chilli.

Can be served as a side dish with roti,paratha,dal rice or khichadi.

I personally love it with ghavna/neer dosa.


3 tomatoes.

2 Green Chillies.

1 pod of Garlic.

¾ tsp Cumin Powder.

Salt to taste.

2 tbsp Coriander Leaves(finely chopped).


Firstly, place a wire mesh on flame and place tomatoes,chillies and garlic on it.
roast on medium flame turning all the sides.

Cook until the skin is burnt and softened from inside.

keep aside until it gets cooled completely.
Once everything is cooled, peel the skin.
transfer the roasted tomato, garlic and green chilli into mortal and pastel,mash well, you can alternatively use a chopper for a coarse texture.
Now add cumin powder, salt and chopped coriander leaves.Mix well.

Serve as an accompaniment with rice,paratha or roti.

Happy Cooking!!!


Tomato Salsa

This homemade Salsa is one of the easiest recipe! It’s perfect to serve with nachos.It is the best party food and a must-have snack!

This salsa can be made in food processor,blender or can be finely chopped by hand then stir everything together in a bowl.


4 Tomatoes cut into 4 pieces each.

2 Onions cut into 4 pieces each.

2 Green Chillies (seeded and roughly chopped)

1/3 cup Coriander Leaves.

5 large cloves Garlic, roughly chopped.

2 tbsp Lemon Juice.

1/2 tsp Red Chili Powder.

1/4 tsp roasted Cumin Powder.

1/2 tsp Sugar.

Salt and Pepper to taste.


Combine all the ingredients in a food processor and pulse in 1 second bursts until all ingredients are finely chopped and mixed.

Serve with Nacho chips. Can be stored in refrigerator up to 1 week.

Happy Cooking!!


Curry Leaves Chutney (Powder)

Curry leaves chutney powder is a very tasty and healthy recipe.Main ingredient of course is curry leaves,which are roasted and ground to a fine powder along with few other ingredients.

This chutney goes well with dosas,idlis or even Dal rice.

This chutney can be stored in refrigerator for 3 months.


1 cup Curry Leaves(washed and dried)

10 Red Chilies.(adjust as per your taste)

1/2 cup Chana Dal.

1/2 cup Urad Dal.

1/2 cup Dry Coconut or Desiccated Coconut.

2 tsp Coriander seeds

1/2 tsp Asafoetida

1 small lemon sized Tamarind.

2 tsp Oil.

Salt to taste.


In a frying pan heat 1tsp oil. Add curry leaves and roast them on low flame.

Roast till super crisp.Once done, take them out and keep aside.

Add in dry or desiccated coconut and fry until crisp. Once done take out and keep aside.

In the same pan add remaining oil ,add red chilies and roast until they puff up. Once done remove and keep aside.

Now add in chana dal. Dry roast until slightly brown,once done remove and keep aside.

Now add in urad dal. Dry roast until slightly brown once done remove and keep aside.

Now add 2 tsp of coriander seeds, asafoetida and tamarind pieces.Roast them for a while and switch off the gas.

Now add all other previously roasted ingredients,add in salt as per your taste and mix well.

Keep aside to cool.

Once everything cools down,transfer to a mixie jar. Grind until fine powder.

Store in an air tight container.

Happy Cooking!!!


Alshi (Flax Seeds) Chutney


Alshi is very rich in calcium and has many health benefits.Nutritionist recommend 1 tbsp of these seeds daily to meet your nutritional requirements.They are good for cholesterol,are fibrous and are beneficial in controlling diabetes . initially you will have little difficulty in cultivating the taste for it…But after a while you will surely love it.Here goes simple recipe of alshi chutney….which goes well  with any type of Bhakri or chapati.

Ingredients :

1 cup Alshi (Flax seeds)

2 tbsp Til (Sesame seeds)

4 Red Chillies

1/2 tbsp Oil.

10 Curry Leaves.

10 pods of Garlic .

Salt to taste.

Method :

Dry roast alshi and til for a min.keep aside.

Heat oil in a pan and roast red chillies for 30 secs.keep aside .


Mix all the ingredients together and grind till coarse powder is formed.

Remove in an air tight container and store in refrigerator.

Serve as required with Bhakri or chapati.

Tips : Roasted peanuts and tamarind/imli can also be added to enhance the taste.This chutney can be added to vegetable like Bhendi and cluster beans,dal or Curds to enhance the flavour.

Happy Cooking ! ! ! 


Coconut and Dala Chutney


This is hotel type chutney which goes very well with dosa and Idlis.


2 cups Grated coconut.

1/2 cup Daliya (Roasted Dal)

3 Green chillies.

1/4 cup chopped leaves of corriander.

8 leaves of Curry Patta.

1 tsp Ginger-Garlic paste.

1/4 tsp roasted Jeera powder.

1/2 tsp Sugar.

Juice of 1/2 Lemon.

Salt to taste.

For tempering:

1 tbsp Oil.

1 tsp Mustard seeds.

1 tsp Asafoetida.

6 Curry leaves.

3 Red chillies.

1 tbsp oil.


Mix all the above ingredients in a large mixie jar,add water and grind to a smooth paste.

Consistency should be that of thick gravy.

Heat oil in a small pan,add all the ingredients listed for tempering.

Temper the chutney with this tempering.

Serve with idli or dosa of your choice.

Happy Cooking !!!


Hirvi Mirchi Che Lonche (Green Chilli Pickle)


I am not very fond of pickles,but i love making them.Chilli pickle goes very well with Alu paratha….i have a child hood memory of having alu paratha and chilli pickle at road side dhaba’s in Punjab,during our tours to Kashmir.So here goes the recipe.I have used ready made pickle masala,u get 2 variants in it Kepra and Bedekar,I personally prefer Kepra.


300 gm Green Chilli (long light green,mild spicy variety)


4 Lemon cut into small pieces.

50 gms Ginger cut into small pieces.

150 gms Salt.

juice of 4 Lemon.

200 gms Green chilli pickle masala.


2 cups Oil

1 tbsp Rai.

1/8 tsp Asafoetida


Wash green chillies,lemon and ginger,wipe them dry. Now chop them into small pieces.




In a bowl,mix everything together.


Add salt and pickle masala, squeeze in the lemon juice. mix well.



Now heat the oil till it smokes,add asafoetida and mustard,switch off the gas and let it cool,completely.

IMAG3724Once cool,add to prepared mixture,mix well.

Take a clean, dry, air tight glass jar and pour the pickle into it.

Ensure atleast 1 inch oil is floating above the pickle .


Cover and store in a cool place,let it stand atleast for a month,before consuming.


This pickle can be stored in clean  dry place  for years.

Tip:Always Use a clean dry jar  and spoon.

Happy Cooking ! ! !


kerala Chutney


I am lucky enough to be a part of whatsapp group which is created with only purose of sharing recipes.This recipe was posted by chef Kedar on the group, today I had made brown rice dosa for dinner so for a twist tried this chutney and it turned out yummy…especially the tadka with coconut oil gives it a distinct taste.Goes well with any type of Dosas or idli.

Ingredients :

1/2 cup grated Coconut.

1 tbsp Onion chopped.

2 tbsp Dale(Roasted Bengal Gram).

2 dry Red Chilles.

1/2 tsp Ginger-Garlic paste.

1/4 tsp Black Pepper powder

Salt to taste.

For Tempering:

1 tbsp Coconut oil

1/2 tsp Mustard seeds.

1/2 tsp Urad Dal.

8 Curry Leaves.

1 tbsp Onion chopped.

1 Dried Red Chilli.

A Pinch of Asafoetida.

Method :

In a mixie jar, mix together coconut, onions,dale, ginger garlic paste, red chillies , pepper powder and salt.


Grind to a smooth paste adding 1/4 cup water.

Remove in a bowl and keep aside.


In a tempering pan, heat 1 tbsp Coconut oil, add mustard seeds, let it crackle, then add Urad Dal, fry it till golden brown in colour add asafoetida.

Add curry leaves,Red chilli and chopped onions, saute till light brown in colour.


Add this tempering to the red coconut chutney.

Mix well.

Serve this chutney with any type of Dosa, Idli, vada.

Happy Cooking !!!



Peanut Chutney


This recipe is my own creation out of trial and error,one of my colleague had brought this chutney with idli in tiffin and I loved it,so tried to make it at home and was able to recreate the same taste…


1 cup Peanuts(Roasted)

2 tbsp grated Coconut.

2 dry Red Chillies.

1/2 tsp Tamarind pulp.

8 flakes of Garlic.

6 Peppercorns

Salt to taste.

For Tempering :

1 tbsp Coconut oil

1/2 tsp Mustard seeds.

1/8 tsp Asafoetida.

8 Curry Leaves.


Mix all the ingredients in a mixing bowl of a mixie,add little water and grind to a smooth paste.

Remove in a serving bowl,Heat oil to make tempering,add mustard seeds,asafoetida and curry leaves.Add to chutney,mix well,serve with Dosa or idli.

Happy Cooking!!!


Ginger Chutney


This is a chutney,mildly flavoured with ginger.


2 cups Grated coconut.

1/4 cup Dalia/Roasted Peanuts.

3 Green chillies.

Few chopped leaves of corriander.

2 inch piece of  Ginger.

8 Curry leaves.

Salt to taste.

For Tempering :

1 tbsp Ghee.

1/2 tsp Mustard seeds.

1/2 tsp Cumin Seeds.

1/8 tsp Asafoetida.

8 Curry Leaves.

2 Red Chillies.


Mix all the above ingredients in a large mixie jar,

Add water and grind to a smooth paste.

Consistency should be that of thick gravy.

Remove in a serving bowl,Heat oil to make tempering and add all the ingredients .

IMG_20200619_132851once it splatters add to chutney,mix well,serve with idli or dosa of your choice.

Happy Cooking !!!