Idli chat


20180305_144245This is an easy to make tasty and healthy snack made from leftover idlis.

Sweet curd can also be added to this recipe if desired.


8 Rice idlis(chopped into cubes).

1 tbsp Oil.

1/2 tsp Mustard seeds.

1/2 tsp Jeera.

Pinch of Asafoetida.

6 Curry leaves.

2 Green chillies chopped.

1/8 tsp Chilli powder.

1/8 tsp Pepper powder.

Salt to taste.

2 tbsp Barik sev.

2 tbsp Salted boondi.

1 tbsp chopped Corriander leaves.

1 tbsp Pudina Chutney.

1 tbsp sweet Tamarind Chutney.


In a pan heat oil,add mustard seeds,jeera,asafoetida ,green chillies and curry leaves,stir well.

Add chopped Idli,sprinkle chilli powder,salt and pepper powder.Mix well.

Stir fry for 2 to 3 minutes stirring in between till the idlis become crisp.

Switch of the gas,and add sev,boondi and chopped corriander leaves.

Remove in a serving bowl,add both the chutneys.sprinkle some more sev.

Mix well and serve hot.

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 !!!



Kelyachi (Raw Banana) Bhaji


1 cup cubbed Raw Banana.

1/2 cup chopped Onion.

2 Green chillies chopped.

6 Curry leaves.

1 tsp Mustard seeds.

1 tsp Jeera.

1/4 tsp Asafoetida.

1/2 tsp Turmeric powder.

2 tbsp chopped Corriander leaves.

2 tbsp grated Coconut.

1/4 tsp Sugar.

1 tbsp Oil.

Salt to taste.


Heat oil in a pan,add mustard seeds,jeera, asafoetida and curry leaves.

Add green chillies and onion saute well.

Add turmeric powder.

Mix well,add cubed bananas and salt.

Mix well,cover and cook for 5 to 7 minutes.

Add grated coconut,chopped corriander leaves and sugar.Mix well.

Cover and cook for another minute.

Remove in a serving bowl and serve hot with Chappati or roti of your choice.

Happy Cooking !!!




Methi Dal


1 Cup tur dal (Soaked in two cups of water for 2 hours).

1 Tomato chopped.

1  Onion chopped.

1 cup chopped Methi(Fenugreek) leaves.

2-3 Green chillies.

5 cloves crushed Garlic.

1 tbsp oil.

1 tsp mustard seeds.

1 tsp jeera.

1/2 tsp asafoetida.

1/2 tsp turmeric powder.

Salt to taste.


Pressure cook washed and soaked dal in pressure cooker upto 3-4 whistles.

Heat oil in a pan.Add mustard seeds,jeera,asafoetida,crushed garlic and turmeric powder.

Add green chillies,chopped onions and tomatoes.Saute for 2 minutes.

Add chopped methi leaves,mix well,cover and cook till methi is cooked.

Add cooked dal and salt.

Let it come to boil.

Simmer for another 2 to 3 minutes.

Serve hot with steam rice.

Happy Cooking !!!


Cabbage & Coriander Paratha


1/2 cup grated Cabbage.

2 tsp Oil.

1/4 tsp mustard seeds.

2 tsp Seasme seeds.

1/4 tsp Asafoetida.

1/4 tsp Chilli powder.

1/4 tsp Turmeric powder.

1/2 tsp Kitchen king masala.

1/2 cup chopped Coriander leaves.

2 tbsp Tomato Ketchup.

Salt to taste.

1 cup Multi grain Aata.

1/2 tsp salt.


Dry Aata.

Water to knead the dough.


Heat oil in a kadhai.Add mustard seeds,seasme seeds and asafoetida.

Add grated cabbage,salt,chilli powder and turmeric powder.Sprinkle water,Cover and cook for 5 mins.Add kitchen king masala,mix well.

Spread in a dish and let it cool. Knead together multigrain atta,salt,chopped corriander leaves,tomato ketchup and cooked cabbage in a semi soft dough.

Make a small ball and roll a roti.

Roast on a griddle on medium heat from both sides,smearing some ghee.

Serve with pickle and curds.

Happy Cooking !!!


Corn Matar Upma

This is an easy to make and yummy to eat dish.I call it  comfort food,I usually make it for breakfast but at times make it as a short cut lunch or dinner….This is my mom’s recipe,.My sis in law makes a different version of Upma and calls it tikhat sheera,will post that soon….


1 cup Rawa(roasted in 2 tbsp ghee)

1/2 cup Corn & Matar(peas).

1 big Onion chopped.

3 Green chillies chopped.

1 tsp Mustard seeds

1 tbsp Urad dal.

1 tbsp Chana dal.

1/2 tsp asafoetida(hing)

5-6 Curry leaves.

1/2 tsp Sugar.

2 tbsp Grated Coconut.

1 tbsp Chopped Corriander.

1 tbsp Oil.

Salt to taste.

1 cup Hot water.


Heat Ghee in a kadhai.Add rava and roast till it changes colour(  turns into light brown) ,stiring continuously.

Rava can be roasted in advance and stored in refrigerator.

Heat oil in a kadhai.

Add mustard seeds,urad dal,chana dal,asafoetida and saute till dals get nice brown colour.

Add curry leaves ,chopped chillies and chopped Onion.Saute till onions turn light pink.Add corn and matar, cover and cook till matar and corn are cooked.

Add roasted rava and salt and sugar,stir well.Add boiling hot water,mix well.

Cover and cook for 2 minutes.

Serve hot,garnished with grated coconut and chopped corriander leaves.

Tip-Upma can be made using other vegetables like carrot and potatoes.Broken cashewnuts can also be added to it.I have seen some people adding little chopped tomatoes also to upma.

Happy Cooking !!!