Sabudana Thalipeeth.

Usually made during fasting and served with curds or chutney.

1cup Potato boiled and mashed.

1 tbspn Coarse paste of green chillies and cumin seeds.

1/2 cupRoasted peanut powder.

1 tsp Sugar

1/4 cup Coriander leaves finely chopped.

Salt to taste.

Oil/Ghee for shallow frying.


In Washed and soaked sabudana add green chiilies and cumin seeds paste,coriander leaves, salt, roasted peanut powder, boiled potatoes and sugar.

Mix well to make a soft dough. (add few splashes of water if required)

Take any plastic sheet, make a small ball from the dough, sprinkle few drops of water on plastic sheet, place the dough and just press it in round shape by hand.

Heat pan on a medium high, add some oil/ghee and place thalipeeth and roast till it gets nice golden color from both the sides.

Remove in a serving plate and serve hot with yogurt, chutney or sauce!

Happy Cooking!





Ram Ladoo (Mixed Lentil Fritters)


Ram Ladoos as known on streets of Delhi are actually mix dal bhajias,(mixed Lentil fritters).They are crispy and crunchy.

This is a favorite street food of Delhi- Ram Ladoo or Gul-gulle. Just like Chole Bhature, and Matar Kulcha, this is another yummy delicacy from Delhi. when you are in Delhi, you can’t miss on this one.

You will see vendors on their mobile stalls,selling these tempting ladoos dipped in chutneys and topped with shredded radish in every famous shopping place like Lajpat Nagar, Chandi Chowk…..

Ladoos, on their own, are not spicy. The flavor comes from the chutneys and spices that top these Ram ladoos.


For pakoda:

3/4 cup Moong dal.

1/4 cup Chana dal.

1/4 cup Udad dal.

1 inch ginger.

2 green chillies.

1 tsp  Jeera.

1/8 tsp Asafoetida.

1/8 tsp  Baking Soda/Eno.

Salt as per taste.

Oil for frying.

For assembling :

¼ cup Mint Chutney.

¼ cup Tamarind chutney

3 tbsp  grated Radish.

2 tbsp Coriander leaves, finely chopped.

Chaat masala.


In a large bowl soak moong dal, chana dal and udad dal for 6 hours.

Now drain the water and grind the dal in a mixie along with ginger and green chillies. Without adding water.

Remove the prepared batter in a mixing bowl.

Add jeera,Asafoetida, salt ,chopped coriander leaves and baking soda/Eno.

Beat and mix well until the batter turns frothy.

With wet hand start dropping one by one ladoo to hot oil.fry on medium heat till golden brown.

Once done remove on absorbent paper.

For assembling:

Place 5 to 6 fried ladoos into the serving bowl,top with some mint chutney and tamarind chutney.
Sprinkle some chopped coriander leaves, grated radish and a pinch of chat masala.

Serve hot.

Happy cooking!!!


Pav Bhaji Toast

Crispy Pav Bhaji Toast is the latest favourite in my kitchen.Its easy to make and very flavourful.The vegetables mixture which is used to make the toast can also be used as a stuffing to make pav bhaji paratha.

Today I have used capsicum along with boiled potatoes,any other vegetable like boiled peas or sweet corn,grated carrots or thinly diced beans can also be used.

So here goes the recipe.

Ingredients :

4 slice Bread (white/Brown/Multi grain ).

2 Boiled,deskinned  and mashed Potatoes.

1 Onion finely chopped .

1 Capsicum finely chopped.

1Green chilli finely chopped.

1 inch Ginger finely grated.

1 tsp Red Chilli powder.

1 tsp Dhana Jeera powder.

1 tbsp Pav Bhaji Masala.

1 tsp Lemon juice .

1 tbsp roasted sesame seeds.

1 cube Cheese grated.

Salt to taste.

Oil for greasing.

Method :

In a plate Mix all the ingredients except bread and oil.

Apply the prepared mixture on one side of bread,spreading evenly.

Sprinkle roasted sesame seeds on top.

Prepare all the breads in same manner and Keep aside.

Heat a non stick griddle,brush with little oil,place bread on the griddle with vegetable mixture side down,cook till the mixture turns nice and crisp.

Turn and cook on slow flame till the bread becomes crisp.

Remove and cut into triangles,garnish with grated cheese.

Serve immediately with ketchup or green mint chutney.

Happy Cooking!!!




Dadpe Pohe

I am just back from vacation in Delhi,was staying with my childhood friend Mrs Smita Panth,who is an awesome cook….I used to wake up every morning to smell of some awesome breakfast being prepared…Was introduced to this different version of dadpe pohe in her kitchen.

There is one more version of dadpe pohe on my blog…recipe by my another friend,I loved both the versions.

Dadpe pohe is a typical Maharashtra breakfast dish,made with thin/thick poha and freshly grated coconut.There is no cooking involved in this recipe.all the ingredients are mixed together and tempered.For best result use basmati poha.Here goes the recipe…

Ingredients :

2 cups jada Basmati poha.

1/2 cup Onion finely chopped

1/4 cup Coconut freshly grated.

2 green chillies finely chopped.

1tbsp Coriander leaves finely chopped

1 tsp Lemon juice.

1 tsp Sugar

Salt to taste.

For Tempering:

1 tbsp Oil/Ghee

1/2 tea spoon mustard seeds

1/4 tspn Jeera

a pinch of Asafoetida.

6 Curry Leaves.

Wash and soak poha in water for 2 minutes.

Drain and squeeze out all the excess water.

Add chopped onions, grated coconut, coriander leaves, green chillies, lemon juice, sugar and salt.Mix well.

Heat oil/ghee and make tempering.

Add to the prepared Poha,Mix well.

Serve immediately.

Happy cooking !!!


Sabudana Chiwda (Tapioca pearls Crispies)

As a kid and even now this is one of my favourite snacks,crispy and tasty.Its a simple snack made from nylon can be made in bulk and stored in airtight container for long.

Nylon sabudana is easily available in stores.


1cup Nylon Sabudana large pearls.

1/4 cups Peanuts.

15 Curry leaves.

4 Green chillies.

1 tbspn Powdered Sugar.

Salt to taste.

Oil for frying.


In a big kadhai heat oil,add sabudana pearls,they will immediately start puffing up,do dont overcrowd the kadhai as they need space to puff up.The pearls needs to be fried very well,even if they look crisp and done from out they will be heard from can bite into one or two to check they are completely cooked.

Once done remove them on tissue paper.Finish frying all the pearls.

Now fry peanuts,curry leaves and green chillies till they become crispy.

Add to fried sabudana.

Sprinkle salt and powdered sugar.

Mix well.

Let it cool completely.

Store in airtight container and serve when required

Happy Cooking !!!


Mixed Dal Handvo


Handvo,is a very famous dish from state of Gujrat.It is a one pot meal which can be served  as breakfast,lunch or dinner.I have earlier shared  an instant version of Handvo, made using curd and rava,this version is made up of rice and mixed lentils and requires fermentation.Any available vegetables like dudhi (bottle gourd),methi leaves (fenugreek),Carrots,onions,tomatoes, peas or corns can be used.This is a very good dish for kids tiffin.traditionally it is cooked on a slow flame with little extra oil in a non stick pan but same can also be baked in oven to avoid the extra oil.This dish was on my mind for long,finally nailed it today !!

Ingredients : 

1/2 cup Rice

1/4 cup Chana Dal

1/4 cup Yellow mung Dal

1/4 cup Urad Dal

1/4 cup Tuvar Dal

1/4 cup Curds.

1/2 cup grated Carrot.

1/2 cup chopped onion.

1/2 cup boiled Corns

1 tbsp Green chilli,Ginger and Garlic paste.

1 tsp Dhana Jeera powder

1/4 tsp Turmeric Powder.

1 tsp Sugar.

1 tbsp Lemon juice.

1 tbsp roasted Sesame seeds.

Salt to taste.

For tempering:

4 tspn Oil.

1 tsp Mustard seeds.

1 tspn Jeera.

1/4 tspn Asafoetida

2 tsp Sesame seeds.

Method : 

Mix,wash and soak all the dals and rice together in water for 3 hours.

Drain and grind to a smooth paste.

Remove in a bowl,cover and keep aside overnight for fermentation.

Once fermented,add all the remaining ingredients and mix well,add little water if required and make a thick batter.


Let it stand for 10 minutes.

Mix the batter well.

Divide batter into 4 portions.

Heat a non stick pan,add oil,mustard seeds,jeera,asaf asafoetida and sesame seeds, once they cracklea addone portion of the batter and spread well.


Cover with the lid and cook on slow flame for 8 minutes os till the sides turn brown.


Flip over and cook on other side for another 5 minutes.


Once crisp from both the sides,remove and cut into peices.

Make 3 more Handvo from the remaining batter.

Serve hot with green chutney.

Tip:Same can be made in oven,pour the batter in a greased plate and bake in preheated oven at 180 degrees celcius  for 20 minutes.Remove from the plate and add tempering on top.cut into pieces and serve.

Happy Cooking!!!


Dadpe Pohe

Dadpe pohe is a typical Maharashtra breakfast dish,made with thin poha and freshly grated coconut.There is no cooking involved in this recipe.all the ingredients are mixed together,tempered and covered and kept aside for 5 minutes,moisture from coconut helps to soften poha and get everything together…this process of covering is called “Dadapne” thus the name “Dadpe pohe”

I had read this recipe long back but had never tried it,one day my BFF (as other colleagues call her )Mrs Poonam Kolhatkar got this in tiffin …and I just fell in love with it,tried it out the very next day and nailed it.Now I am a big fan of this dish….thanks Poon am for introducing  me to this lovely dish……here goes the recipe…..

Ingredients :

2 cups thin poha.

2 tbsp Roasted Peanuts.

1/2 cup Onion finely chopped

1/2 cup  Tomatoes finely chopped

1/4 cup Coconut freshly grated.

2  green chillies finely chopped

5-6 curry leaves1/2 tea spoon mustard seeds

1/4 tsp Rai.

1/4 tspn Jeera

1/4 tspn Haldi powder.

a pinch of Asafoetida (Hing)

1tbsp Coriander leaves finely chopped

1 tsp Lemon juice.

1 tbsp Oil.

1 tsp Sugar

Salt to taste.

Dry roast poha till crisp.keep aside.
In a big bowl mix together,onion,tomatoes and grated coconut.
In the roasted poha,add roasted peanut.
Heat oil in vessel and add Rai,  when they splutter add jeera, curry leaves, finely chopped green chillies, asafoetida and haldi powder. Fry for a minute and add to poha and peanut mixture.Add salt and sugar,mix well.
Add this mixture to the bowl containing onions,tomatoes and grated coconut.
Mix well,cover and keep aside for 5 minutes. This process is known as Dadapne.
After 5 minutes,add lemon juice and chopped  coriander leaves, mix well and serve immediately.
Happy Cooking !!!