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!!!


Oats & Moong Dal Khichdi.

Just back from a short and refreshing trip to Delhi.Delhi can also be called as our food capital…it has so much variety of food to offer a traveler…Momos,Ram ladoos, Chats,Parathas,Tandoori, Mughlai……the list is endless .

So after this gastronomical experience wanted to make something simple but tasty….so tried my hands on this vegetable oats and mung dal khichdi..

It’s almost same as our humble dal rice khichdi,here rice is replaced with oats…and the recipe needs some extra water to get the right consistency .

I love my khichdi’s consistency to be semi solid,if you want you can lessen the quantity of water and make it more like pulav,also tempering can be added.

So here goes the recipe…


1/2  cup Oats.

1/2 cup Split green gram skinless (bina chilkewali moong dal)

1 cup mixed vegetables cubed(Carrots,Potatoes,Beans,Green peas.)

1 Onion chopped .

1 Medium sized Tomato chopped.

1 tbsp Ginger and Garlic finely chopped.

2 Green chillies finely chopped.

1/4 tsp Haldi powder

1 tsp Red chilli powder.

1 tbsp Ghee.

Salt to taste.

1 tbsp chopper Corriander leaves.


Heat 1 tbsp ghee in a cooker or pressure pan,add chopped ginger and garlic,saute for a minute and add green chillies and onion.once onion turns translucent add chopped tomatoes, mix well and cook for 2 minutes.

Now add haldi powder and chilli powder, fry for a while, add 2 tbsp of water and let it cook for 2 minutes.

Add chopped vegetables,drained dal and oats,add salt.Mix well and saute for 2 minutes.

Add 4 cups of boiling water,mix well and cook on high for 3 whistles and on low for another 2 whistles.

Open the cooker after the pressure is realised,mash well with back of the spoon.

Remove in a serving bowl.

Sprinkle some red chilli powder and garnish with chopped Corriander leaves.

Remove in a serving plate and serve hot with pickle and papad.

Happy Cooking!!!


Tri Colour Cake


One should bake up something for every occasion. Celebrate a birthday ,festival, achievement, success… baking a stunning cake.

For me baking is a therapy !

Here goes  this simple foolproof cake recipe…..


100 gm Butter.

130 gm Sugar.

150 gm Flour(maida).

2 Eggs.

1tsp Baking Powder.

1tsp Orange/Pineapple/Rose/Mixed Fruit Essence.

Few drops  Yellow,Green and Rose Red Colour.


Grease baking tin with melted butter,here I have used bread loaf tin.

Sieve together flour and baking powder thrice.

Cream butter and sugar with electric blender till it becomes light and fluffy.

Add egg one at a time,continue beating.

Add essence,mix well.

Start Preheating oven.

Fold in flour.Batter should be of dropping consistency.(when droped from spoon,should fall down smoothly)

Add little milk if required.

Divide in 3 parts.Add colours to each part separately,mix well.

Add batter to tin,one on top of other,swirl a knife through the batter for effect.

Bake at 180degreeC for 30 to 35  minutes.

Insert a small knife in center to check if baked properly(knife should come out clean)

Remove from tin and let it cool completely.

Cut into pieces and serve.Can be stored in airtight container up to 5 days.


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!!!


Cauliflower and Batata Bhaji

There are various recipes of making cauliflower bhaji,north indian style,simple Maharashtrian style etc…

This one is made using malvani masala,is bit spicy ans very flavour full.Malvani masala is easily available in market.Each malvani family has its own specific recipe for the same.

Here i have added potato,even green peas can be added to this recipe.Goes very well with Bhakri or chappati.


1 cup Cauliflower  cut into small peices.

1/4 cup Potatoes, peeled and thinly sliced.

1/2 cup Onion finely chopped.

6 flakes Garlic chopped.

1 tsp Malvani masala.

1/2 tsp Haldi powder.

1 tbsp Oil.

1 tsp Mustard seeds.

1/4 tsp Asafoetida.

2 tbsp grated Coconut.

2 tbsp chopped Corriander leaves.

Salt to taste.


In a pan heat oil,add mustard seeds and Asafoetida. Add chopped garlic and cook till it turns golden brown.

Add chopped onion and cook till translucent.

Add chopped cauliflower and potatoes,makvani masala,haldi powder and salt.Mix well.sprinkle little water,cover and cook for 5 to 7 minutes or till the vegetables are cooked.

Add grated coconut and choppef Corriander leaves.Mix well.

Serve hot with bhakri or phulkas.

Happy Cooking !!!


Bharwa Bhendi (Stuffed Okra)

Bharwa bhindi is a side dish in which Bhindi (Okra / Lady Fingers) are stuffed with a tangy and spicy masala filling.Bhindis are mild in taste so their taste gets enhanced when filled with this flavour full stuffing.This dish goes well with phulkas or even plain dal rice.

Same stuffing can be used to stuff karela,tendli,bhavnagri mirchi or baby potatoes.

Ingredients :

500 gm Bhendi (Okra),cleaned and slit lengthwise.

4 tbsp Besan,roasted.

1tsp Chilli powder .

1 tsp Dhana Jeera powder.

1/2 tsp Haldi powder.

1 tsp Fennal seeds.

1/2 tsp Ajwain.

1/2 tsp Amchur powder.

1 tsp Sugar.

Salt to taste .

2 tbsp  Oil.


In a plate take roasted besan and all the dry masalas,salt and sugar.

Mix it well.

Keep aside.

Clean and pat dry bhendis.give a slit lengthwise.

Fill the prepared stuffing in bhendis.

In a pan heat oil,arrange stuffed bhendis,sprimkle remaining masala on top,cover and cook for 2 minutes.

with light hand turn the bhendis and again cover and cpok for another 5 mins.

Once done remove in servimg bowl ans and serve hot with chapatis.

Happy Cooking!!!


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Rishi Chi Bhaji.

In Maharashtra this simple vegetable,is made on Rishi Panchami.

Rishi Panchami is the fifth day, the next day after Ganesh Chaturthi in Bhadrapad month of the Lunar calendar. It is a traditional worship day for Sapta Rishi.

This vegetable is made using seasonal vegetables and tubbers .The vegetables that are used are the ones where ox is not used for the farming. It is also cooked in simple way without adding any spices as cooked by rishis….hence the name “Rishi Chi Bhaji”.

Time consuming recipe as lots of vegetables needs to be cleaned and chopped….But the taste is worth every effort.

Here goes the recipe…


2 cups Lal Math (Amarnath ) leaves with tender stems, washed and chopped finely.

1 cup Aloochi paan/ Colocasia  leaves with tender stems, washed and chopped finely.

1 cup Stems of Lal Math washed,peeled and cut into peices.

1/2 cup, Padwal (snake gourd)chopped.

1/2 cup,Lal Bhopla (Red pumpkin ), peeled and chopped.

1/2 cup Bhindi ( Lady’s finger )Chopped.

1/2 cup Kakdi (Cucumber) peeled and chopped.

1/2  cup Ratalu (Sweet Potato)peeled and chopped.

1/2 cup Green Peas.

1/2 cup Raw peanuts soaked for 2 hours.

6 peices of tender Corn on cab.

3  green chillies

1/2 cup coconut, freshly grated.

2 tbsp Ghee.

1 tbsp tamarind pulp.

1 tsp Jagery..

Salt, as per taste.

Method :

Heat ghee in a thick bottomed pan.

Add chopped green chillies,followed by chopped leafy vegetables .Mix well and add all the remaining vegetables.

Add salt and grated coconut .

Add 2 cups of water.Mix well with light hand.

Cover and cook for 25 to 30 minutes ,stirring lightly in between.

Check if all the vegetables are cooked.

Add tamarind pulp and jagery.

Cook for another minute or so.

Remove in serving bowl and serve hot with puri or bhakri.