Tag Archive | food

Chocolate Pancake


I gifted myself with a book…aah! Chocolate by Chef Sanjeev Kapoor.

This is the first receipe that I tried from it…

Now Shounak wants this everyday for breakfast…


1/4 cup Cocoa powder.

1/2 cup Chocolate chips.

3/4 cup Maida ( Refined flour).

11,2 tsp Baking powder.

1/4 tsp Salt.

1 Egg.

2 tbsp Caster sugar( powdered sugar)

1 cup Milk

2 tbsp melted Butter

Butter for greasing.

Chocolate sauce to serve.


Sift the flour,baking powder ,salt & cocoa powder together,keep aside.

In a big bowl break egg,add sugar,milk and melted butter,whisk well.

Add the flour mixture into the egg mixture and mix well till batter becomes smooth.

Mix in chocolate chips.


Heat a nonstick pan and grease it with a little butter,pour a ladleful of the batter and spread it thinly .


Cook,turning sides till golden brown on both sides.

Remove in a plate,spread some butter and drizzle with chocolate sauce.

Repeat the same to make remaining pancakes.

Serve immediately.

Tip:Same recipe can be used for dessert ,top it up with vanilla ice cream or whipped cream.

Happy Cooking !!!


Multi Grain & Oats Pudla.


Pudlas are easy to make pancakes made from Besan,spices and vegetables,here is a dish in which I have made some changes to make it little more healthy.


2 Cups Multigrain Aata.(Easily available in market,I used Pilsbury Multigrain Aata)

1/2 cup Oats(mildly roasted).

1 tsp Chilli powder.

1/2 tsp Dhana-Jeera powder.

1/2 tsp Turmeric powder.

Salt to taste.

2 tbsp chopped Corriander leaves.

2 pinch Fruit salt.

Oil for smearing.


In a bowl mix together all the ingredients except oil and fruit salt.

Add water as required,consistency should be like dosa batter.


Keep aside for 10 minutes.

Heat a griddle and smear some oil on it.

Add fruit salt to the batter and mix well.

Make small pancakes out of this batter.


Cover and cook till crisp,flip around and cook on other side.


Finish the remaining batter the same way.

Seve hot with chutney or sauce.

Happy Cooking !!!


Green Apple (Cooking Apple) Chutney



This is a dish which can be made and stored in refrigerator for as long as year.I am not very good in preserving food,on other hand my mom is best at it ,she can make jam,pickle or squash out of anything…this is also her receipe.


4 Green cooking Apples.

1 1/2 cup Sugar.

1/4 tsp Salt.

1 tsp Mace powder.

1 tsp Cinnamom powder.

2 tbsp Synthetic Vinegar. 


Wash,pat dry and deseed the apples.


Chop them finely.



Heat a non stick pan,add chopped apples,sugar,salt and vinegar,mix well.


Cook on slow flame,stiring in between till sugar is completely melted & apples are cooked well

( should turn soft ) and start leaving corners of the pan.

Add mace and cinnamon powder,mix well.

Remove,let cool and store in a clean container in refrigerator.

Serve with rotis or parathas.

Tip:Other fruits like pineapple and semi ripe mangoes can also be used instead of apples.

Happy Cooking !!!



Vatli Dal (Grounded Chana Dal)

vatli dal

Vatali Dal is an authentic Maharashtrian recipe,It is made mostly for Haldi Kuku in month of Chitra(first month as per hindu calender) and served with panhha(sweet raw mango drink).


2 cups Chana dal.(Wash and soaked in 4 cups water for 5 hours).

1 tsp Mustard seeds.

1 tsp Jeera.

1/4 tsp Asafoetida.

6 Curry leaves.

4 Green chillies chopped.

1/4 tsp Haldi powder.

Juice of 1/2 lemon.

2 tbsp Oil.

Salt to taste.

Chopped corriander leaves and grated cocnut for garnishing.


Drain.washed  and soaked chana dal.



Grind to a smooth mixture in mixie without using water.



Keep aside.

In a thick bottomed pan,heat oil.

Add mustard seeds,jeera,asafoetida, curry leaves and stir well.

Add chopped chillies & turmeriv powder.

Add grounded dal and salt,mix well.

Sprinkle little water,cover and cook for 5 to 7 minutes or till the dal starts leaving side of the pan.

Keep stiring in between and sprinkle some water if required.Once cooked switch of the gas and add lime juice.Mix well.

Remove in a bowl and garnish with grated coconut and chopped corriander leaves.

Serve hot.

TIP:Grated raw mango can be added to this dish instead of lime juice.

Happy Cooking !!!



Puran Poli



Puran poli is a classical Marathi dish, which is a dessert served during auspicious occasions and during important festivals such as Holi, Padwa in Maharashtra. Although it resembles a roti, a poli is actually very different.The stuffing is known as puran and the outer cover is known as poli. The perfect preparation of puran poli is considered a highly-skilled task… an art actually! unlike Maharashtrian puran poli which uses chana dal, the gujarati version makes use of toovar dal. Its unique flavour and characteristic aroma can be attributed to the special indian spices used.


For Puran:

1 cup Chana Dal(Bengal gram dal).

1 cup grated Jaggery.

pinch of Black Pepper powder.

1/2 tsp Cardamom powder.

1/2 tsp Jaiphal(Nutmeg) powder.

Salt to taste.

For Poli:

1 cup Maida

1/2 cup Wheat flour.

1/2 cup Rawa.

1/2 cup Water.

1/2 cup Oil.

Pinch of  Haldi

Salt to taste.

Ghee for smearing.

Rice flour for rolling.


Soak chana dal in 3 cups water for 2 to 3 hours.                                           .

Cook  on medium heat for 10 minutes or till the dal becomes tender.


Drain any excess water and mash the dal lightly using the back of the spoon.


Add grated jaggery.


and cook well till jaggery is completely dissolved .



Further cook till mixture thickens stirring continuously.








Add the cardamom powder, nutmeg powder,  and black pepper powder mix well.

Consider mixture done,if the spoon stands straight in the mixture without falling.


Let it cool completely.In a food processer mince it well,till it becomes soft and smooth.



Keep aside.

In a bowl soak rawa in equal amount of water for an hour.

Add wheat flour,maida,salt,turmeric powder and oil.

Knead to form a soft dough.


Keep covered under wet cloth foe 1/2 an hour.


Divide dough and stuffing into equal portions.

Take one portion of dough.



Flatten with hand.



Place stuffing in the centre.



Fold the edges of the dough over the filling. Pinch the edges together to seal the filling in.



Flatten the dough


Roll  into a 100 mm. (4″) diameter circle, using a little rice flour for rolling.



Cook on a non stick tava (griddle) over a medium flame till it turns golden brown in colour on both the sides.







Press with muslin cloth while roasting.

Smear a little ghee on puran poli.

Repeat with the remaining dough and filling to make  puran polis.

Serve hot.

Tip:Water drained from cooked dal can be used to make Kattachi Aamti.

Happy Cooking !!!





Pudina (Mint) Chutney



This chutney has the aromatic freshness of mint combined with the earthiness of the coriander leaves. This chutney can be Served  along with any  indian appetizers like tikkas and kebabs or can be used to prepare our favourite sandwiches or chats


2 cups chopped Pudina (mint leaves)

1 cup chopped dhania (coriander leaves)

3 Green chillies.

1 tbsp Ginger Garlic paste.

8 to 10 Curry leaves.

3 tbsp Dalia( roasted chana dal)

1 tsp Jeera powder.

2 tsp Lemon juice.

1 tsp Salt.

1/2 tsp Chat masala.


In a mixie jar blend together all the items to form a smooth paste.

Remove and store in a refrigerator,use as required.

Happy Cooking !!!


Khajur Imli Chutney


This sweet and sour chutney is an essential accompaniment to most chaats, this chutney can be stored refrigerated for upto a month and deep frozen for more than 6 months.


2 cups Khajur(dates) seedless

1/4 cup Imli (tamarind)  deseeded

1 cup grated Gur (Jaggery)

2 tsp chilli powder.

1 tsp Jeera powder.

2 tbsp Kali Manuka (Black Currants).

Salt to tast


Wash  khajur,kali manuka and imli and keep them soaked in 1 1/2 cup water for 5 hours.

In a blender jar,mix together soaked khajur,kali manuka  and imli ,gur,chilli powder,jeera powder and salt.Add litle water and blend to a fine puree.

Remove and store in a refrigerator,use as required.

Happy Cooking !!!