Idli

Idli is very simple recipe although due to its fermentation it may be struggling to make good idlis. 

To make Idli you will need :-

2 cups of Idli batter (already shared recipe)

Salt to taste

Pinch of cooking soda

Cooking Spray/ Oil

1-1/2 cup water

Take Idli stand and apply cooking spray on it. Take a bowl and add Idli batter, salt, cooking soda and 1/4 cup of water. Add more water if required to make a medium pouring consistency batter. Heat Idli steamer with water for about 5-6 minutes. When water starts boiling then pour batter in Idli moulds and carefully put in the steamer and cover it with lid. Allow it to steam for about 10-15 minutes or till it gets cooked. Check carefully. Allow it to cool down and then with the help of butter knife or knife remove Idlis from mould and serve with Sambhar and chutney.

Roasted Masala Chickpea

Holidays are going on and we need something to munch on, have party and getting lazy. One of my neighbor taught me this recipe. She taught me very basic recipe but I made it little more flavorful by adding the flavors which I like.

To make Roasted Masala Chickpea you will need :-

1 cup boiled garbanzo/ chickpea 

Salt to taste

1 teaspoon oil

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

Pinch of black pepper

Pinch of cumin powder

 Dry out all water from the garbanzo beans. Take an oven proof dish and put foil paper on it. Spread the chickpea and drizzle oil on it. Sprinkle garlic powder, onion powder, black pepper and cumin powder on it and mix well. Spread chickpea in single layer. Preheat oven for 5 minutes at 350 degrees. Put this plate in middle rack for about 20-25 minutes and bake at 400 degrees. Stir in between carefully turning off the oven. Again put it for 30-35 minutes or till it gets crispy at 400 degrees. Turn off the oven. Allow it to cool down and store in airtight container.

It can stay good for 4-5 days.

Gujarati Undhiyu

Undhiyu is very traditional recipe of Gujarat. It is prepared in different ways in different parts of Gujarat. I will share you the recipe which my mother has taught me and I am making that way and it taste so good that I do not want to make any changes in that. At the time of serving add some gram sev on it. Traditionally jalebi is seved with Undhiyu so it balances the taste of spice with sweet. But here in United States it is not easy for me to get jalebi everytime so I serve with roti or wheat poori.

To make Gujarati Undhiyu you will need :-

1 cup tuvar lilva ( I used frozen)

1/4 cup ratalu/ purple yam (I used frozen)

1 cup surati papadi ( I used frozen)

1 medium sweet potato diced

2-3 small eggplant diced

1 medium potato diced

2 cups of coriander chopped

1 teaspoon carom seeds

1 teaspoon mustard seeds

4-5 tablespoon oil

1 tablespoon grated coconut (adjust to your taste)

Salt to taste

1-2 teaspoon ginger chilly paste

1/4 teaspoon turmeric powder

1 teaspoon red chilly powder

1 teaspoon coriander cumin powder

1/2 teaspoon garam masala

1 teaspoon sugar (optional)

1 cup water

Take a pot and add oil to it and allow it to heat up. Add mustard seeds and allow it to crackle. Add carom seeds to it. Add tuvar, surati papadi and salt to it and mix well. Add some water say about 1/4 cup. Cover it with lid. When it gets cooked half way add potato, eggplant and sweet potato and mix well and add some water if needed. Add half of coriander leaves chopped and cover it with lid. Allow it to cook on medium heat. When it gets tender and soft add all the spices and half of coriander leaves chopped and mix well. Allow it to cook for 2-3 more minutes.

Serve hot or at room temperature with roti or poori. 

Garlic Handva Chilla

Hey guys I have shared you many recipe of handvo like fenugreek, opo squash, spinach, etc and now I am sharing you one more version of handvo which is easy to make.

I have already shared recipe of making how to ferment handva batter in my all these above mentioned post, so its just the same.

To make Handva Chilla you will need :-

1-1/2 cup handva batter (as showed earlier, just do not add except water and yogurt)

Salt to taste

1 tablespoon red chilly powder

1 teaspoon turmeric powder

1 tablespoon sugar

1 tablespoon garlic powder

1/4 teaspoon garam masala

1 teaspoon sesame seeds

4-5 teaspoon oil

Take a bowl and add all the ingredients except oil and mix well. Take a skillet and put on the stove at medium heat. When the skillet gets hot add 1-2 teaspoon oil and spread well. Pour 1/4 cup of batter on it and make a circle shape. Allow it to cook one side. Flip it over and add oil if required. Cook on medium flame till you get dark golden marks on it. 

Serve with ketchup or chutney of your choice.

Gujarati Style Guvar

Guvar is available mainly in summer in India, but here in United States we get all the year. Today I thought of making gujarati style guvar nu shaak. 

To make Gujarati Style Guvar you will need :-

2 cups guvar cut into small pieces

1-2 tablespoon oil

1 teaspoon chilly powder

1/4 teaspoon turmeric powder

1 teaspoon coriander cumin powder

1/4 teaspoon carom seeds 

1/4 teaspoon cumin seeds

Salt to taste

1/4 cup water

Wash guvar 2-3 times under water. Take a pot and add oil in it. Allow it to heat up. Add carom and cumin seeds to it and allow it to crackle. Add guvar to it and mix well. Add 3-4 tablespoon of water and salt to it and mix well. Cover it with lid and allow it to cook on low to medium heat. Check in between and stir. Add more water if required. When it gets cooked then add all the spices and mix well. Cover it with lid and cook for a minute or so. 

Serve with roti, dal and rice. Add a dollop of yogurt on guvar and mix it and eat with roti. It will take guvar to next level. 

Masala Baked Sweet Potato

Sweet Potato are such that many recipes can be made out of it like sweet potato fries, mashed sweet potato, sweet potato dip, etc. I made it simple although tasty. 

Yesterday I had craving to eat something roasted so I checked out my refrigerator and found sweet potato. I immediately thought of making masala sweet potato baked which my mother is making in India. Whole kitchen is filled with the aroma of it when she bakes this little tiny sweet potato.

To make Masala Baked Sweet Potato you will need :-

2-3 small sweet potatoes cut into half

Pinch of chat masala

Pinch of salt

Wash sweet potato very well. Cut it in to half. Sprinkle salt and chat masala on it and bake in to the oven at at 350 degrees on the middle rack for about 30 minutes. Turn off the oven and take it out and check if they are done, if not then put it again for about 10 more minutes or till it get cooked and you see dark marks on its skin. Allow it to cool down and serve after removing skin.

Idli Batter

Rice is consumed in different countries and in different way and there are many recipes which can be made out of it. It is very staple food. I would like to share with you my experience of making Idli Batter in United States. Here we do not get fermentation easily in Idli batter as we get in India. I tried it and failed 1-2 times, asked many people and then came out with mine version of making this batter in very easy way.

To make Idli Batter you will need :-

1 cup urad dal (without skin)

3 cups of rice (I took basmati rice)

2-3 tablespoon Jasmine Rice (optional)

3-4 cups of water

Salt to taste

Pinch of baking soda (optional)

Soak separately urad dal and rice for about 8-9 hours after washing them 4-5 times. Churn urad dal  and rice separately. Make a smooth batter out of it. If needed add 1/2 cup water in each for grinding. Mix the batter and stir well. Heat your oven to lowest temperature for 5-10 minutes. Turn it off. Take this mix of batter and cover it with lid and put in turned off oven.  After 3-4 hours again take out batter from the oven but do not open it or stir. Again put on your oven to lowest temperature for 5 minutes and then turn it off. Then again put this batter covered with lid in oven for 5-6 hours (total 8-9 hours). Take out of the oven and then add salt and baking soda and make idlis out of it. After 8-9 hours you will see that your idli batter has good amount of fermentation.

Note :- Put only those utensils in oven which your oven can handle or oven proof.

Gajar (Carrot) Halwa

There are many benefits of eating carrot. It helps in improving vision, healthy skin, protects teeth and gums and many more. If there are so many benefits of it then why not make it in form of dessert and enjoy? I made Gajar Halwa out of it and it turned out really good.

To make Gajar Halwa you will need :-

4-5 medium sized gajar/carrots shredded

4-5 cups of milk

6-7 seeds of cardomom

5-6 tablespoon of sugar (adjust to your taste)

1/4 cup cashews chopped

1/4 cup rasins

5-6 tablespoon ghee

Wash carrots properly and remove their skin lightly with the help of knife. Shred them properly. Take a non-stick open pan and add ghee to it. Allow ghee to get hot. Add shredded carrot to it and saute it till it gets little tender. Add milk (I have taken 2% milk) and mix well. Keep stirring at low to medium flame. When the mixture comes to half of its consistency then add cashews, rasins and sugar to it and mix well. It will take almost an hour to get absorbed all the milk. After the milk gets absorbed add cardamom powder and mix well. Serve hot or at room temperature.

Enjoy this tempting dessert on cold winter days................ 

Dal- Baati

Holidays are going on and I thought of making something traditional. Today I thought of making Dal- Baati which is one of the best dishes in Rajasthani Cuisine. It is very simple to make it and also taste as if we are enjoying in India.

To make Dal- Baati you will need :-

Dal

Mixed Lentil Dal oil free (already shared recipe)
"OR"
1/4 cup urad dal
1/4 cup tuvar dal
1/4 cup chana dal
1/4 cup mung dal
2-3 curry leaves
3-4 cups water
Salt to taste
1 chopped tomato
1 cup chopped onion
1 teaspoon cumin seeds
2-3 tablespoon ghee
1 teaspoon red chilly powder
1/2 teaspoon garam masala
1/2 teaspoon amchur powder
1 teaspoon coriander cumin powder

Baati

1 cup Bhakari Flour (available in Indian Grocery Store)

1/2 cup milk

1 tablespoon coarse samolina/sooji

Salt to taste

4-5 tablespoon ghee/oil

Pinch of baking soda

Pinch of sugar

For making dal- Soak all the dal for about 2-3 hours and wash well. Pressure cook it adding 1-1/2 cup of water. Allow it to cool down. Take a kadai and add ghee to it. When ghee gets hot add cumin seeds and allow it to crackle. Add chopped onion and saute it. Add tomatoes and curry leaves and saute till it get tender. Add all the spices and roast the spices. Add little water and allow the spices and onion tomato mixture to cook well. Add pressure cooked dal and add 2 cups of water and mix well. Allow it to boil till it gets tender.

For making Baati- Take a bowl and add bhakari flour, samolina, baking soda, sugar and salt and mix well. Add little milk at time and make a firm dough. Allow it to rest for about 4-5 minutes. Make a tennis ball size rolls and bake in preheated oven at 400 degrees for 30 minutes. Flip it over after and bake again on another side for 40 minutes or till it gets cooked properly.

Serve hot with dal and papad and drizzle ghee on baati before serving. Top it up with chopped coriander if you like. It taste really good and very healthy. In these holidays you can enjoy such food and have a great sleep!!!!!

Chaat Masala Peanuts

Hey guys I am back with my new recipe. I had some guest coming over this weekend and though of making easy munching things. So I tried with chaat masala peanuts and it turned out really good. 

To make Chaat Masala Peanuts you will need :-

1 cup dry peanuts 

1 teaspoon chaat masala

1 teaspoon oil

Salt to taste

Preheat oven to 400 degrees for 5 minutes. Take a oven proof dish and put foil paper on it. Spread peanuts and drizzle oil and sprinkle chaat masala and salt. Mix well and put in oven for 4-5 minutes at 425 degrees. Time may vary as per different oven. Put off the oven and take this dish and let peanuts to cool down. Check if they are done and roasted well. If not put them again for 2-3 minutes. Your easy munching snack is ready.

You can make it ahead of time and it stays good for about 1-2 weeks.

Garlic Peanuts, Onion Peanuts or with Chilly peanuts can be made by adding powder and you will find 2-3 variety for your next party.

Carrot Corn Soup

Winter Season is going on and it does not goes without any soup....Hot soup accomplices with any of the meal. I like to try different types of soup, among them I am sharing you today Carrot Corn Soup recipe.

To make Carrot Corn Soup you will need :-

4 medium carrot washed and diced

5-6 cups of water

Salt to taste

1 tablespoon dry basil

1 teaspoon lemon juice

2 teaspoon ketchup

1/2 teaspoon sugar

2-3 tablespoon frozen corn kernels

Pinch of black pepper

1/4 teaspoon red chilly powder (optional)

Pressure cook carrot with adding water till they are soft. Churn them and make a smooth mixture. Take this mixture to a pot on medium heat and allow it to boil. Add corn to it. Add all the spices to it and mix well. Give it 3-4 boils. Add lemon juice at end. Serve hot.

Kala Chana in Besan Curry

Today I would like to share with you Kala Chana(Chickpea) in Besan Curry. This recipe is prepared in my house from years. My mother serves Kala Chana with kadhi, rice and roti. 

To make Kala Chana in Besan Curry you will need :-

2 cups boiled kala chana

2-3 tablespoon chickpea flour

1 teaspoon red chilly powder

1/4 teaspoon turmeric powder

1/2 teaspoon coriander cumin powder

Salt to taste

2 tablespoon jaggery

2-3 kokam

2-3 curry leaves

2-3 tablespoon oil

1 teaspoon mustard seeds

1 cup water

Take a pot and add oil to it and allow it to heat up. Add mustard seeds to it and allow it to crackle. Add chickpea flour and saute it for a minute till it gets little brown. Add curry leaves to it. Add water and mix well. Add all the spices, jaggery and kokam and mix well. Add boiled kala chana and mix well. Cover it with lid and allow it to cook for about 5-6 minutes till all the flavors gets mixed well. Serve hot with rice and roti.

Vegetable Pulav

Rice is eaten in different parts of world in different way. Today I am sharing you Vegetable Pulav recipe which is simple and made within less time.

To make Vegetable Pulav you will need:-

2 cup rice washed and soaked in water

1/4 cup peas

1/4 cup carrot chopped

1/2 cup bell pepper chopped

3-4 cloves of garlic

1 cup onion chopped

1 cup tomatoes chopped

Salt to taste

1/2 teaspoon turmeric powder

1 tablespoon red chilly powder

1/4 teaspoon garam masala

2-3 tablespoon oil

1 teaspoon cumin seeds

1/4 cup coriander chopped

3-4 cups of water

Take a pot and soak rice for about 1-2 hours after washing it. Take another pot and add oil to it and allow it to heat up. Add cumin seeds and allow it to crackle. Add chopped onion and garlic and saute it for a minute or so. Add other vegetables and saute it little bit. Then add the soaked rice after removing water and mix well. Add all the spices and then add 3 cups of water to it and cover it with lid and allow it to cook on medium heat. Add more water if required. When it gets cooked sprinkle chopped coriander and serve hot.

Bharva Baingan (Small Eggplant) with Potato Subji

Generally people do not like Eggplant and they just avoid eggplant consumption in their daily diet. I just love eggplant and I always try to make new recipes out of it. Today I am sharing with you Bhara Baingan with Potato subji.

To make Bharva Baingan with Potato you will need :-

3-4 small eggplant cut cross wise

1 cup sliced potatoes

1/2 chopped cilantro

1 teaspoon sugar

1 teaspoon turmeric powder

1 tablespoon red chilly powder

Salt to taste

6-7 tablespoon water

3-4 tablespoon oil

1 tablespoon coriander cumin powder

1 teaspoon chickpea flour

1/4 teaspoon garam masala

1 teaspoon mustard seeds

Take a plate and mix half of the quantity of coriander cumin powder, 1/4 teaspoon salt, sugar, turmeric powder, red chilly powder, chickpea flour and garam masala. Add 1 tablespoon water and mix well and fill in eggplant. Put it aside.

Take a pan and add oil to it. Add mustard seeds and allow it to crackle. Add eggplant and potato and mix well. Add water 2-3 tablespoon and cook it on low flame while covering lid. When it gets cooked little bit add all the spices and mix well. Cover it with lid and allow it to cook. Stir in between. Sprinkle cilantro on it and serve.

Opo Squash(Bottle Gaurd) Handvo

Hey guys I am sharing you today Opo Squash Handvo recipe. This is sort of left over recipe. I had earlier showed different types of handvo in my earlier post. I had left over plain batter with all the spices and yogurt, so thought of making Opo Squash handvo for my lunch for the next day. 

To make Opo Squash Handvo you will need :-

2 cups of handvo mixture (as described above)

1-1/2 cup shredded and water drained opo squash

Mix handvo mixture and opo squash and mix well and make handvo in skillet. All the steps of making in skillet/pan is same as shown in my earlier post of handvo.

Falafel Patties (Roasted)

Hey guys today I am sharing with you falafel patties recipe and that too roasted............ Lets not talk too much and make this yummy and healthy patties.

To make Falafel Patties (Roasted) you will need :-

1 cup boiled and mashed garbanzo beans

1/2 cup bread crums

1/2 tablespoon ginger chilly paste

1 teaspoon cumin powder

1/4 teaspoon garlic powder

3-4 tablespoon coriander chopped

Salt to taste

2-3 teaspoon oil

Take a bowl and add all the ingredients except oil. Mix well and make a small round patties out of it. Take a griddle and allow it to gets little hot. Add oil to it and roast patties both the sides.

Try this roasted version of patties instead of fried patties. They also taste really good.

Spinach, Carrot and Pomegranate Museli

Today I am sharing you another version of museli filled with lots of fresh flavors. Every time I use to make with different ingredients and it turns out even better.

To make Spinach, Carrot and Pomegranate Museli you will need :-

1/2 cup spinach chopped

2-3 tablespoon carrot

3-4 tablespoon pomegranate seeds

Salt to taste

2 cups buttermilk

2-3 tablespoon water

1 teaspoon cumin seeds

1 teaspoon turmeric powder

1 teaspoon red chilly powder

Pinch of garam masala

1 cup museli mix

Take a pot and add buttermilk to it and 1 cup museli to it. Add carrot and spinach to it and mix well. Add all the spices and stir in continuously at low heat. Add cumin seeds to it. Stir till it get cooked. Add water if needed. If required add more water and before serving add pomegranate and mix well.

Samosa Sandwich

When you visit to Vadodara, do try samosa sandwich. It is available every where and and it is so tasty that even I remember it, my mouth start watering. My husband had never tasted somosa that too in sandwich so I thought of making it. Even I needed something to carry for our potluck party so I thought of making Samosa Sandwich.

To make Samosa Sandwich you will need :-

1 samosa per sandwich (already shared recipe)

1-2 teaspoon green chutney (coriander chutney)

1-2 teaspoon ketchup

1-2 tablespoon sev

1 teaspoon onion chopped

1 teaspoon tomato chopped

1 teaspoon green bell pepper chopped

2 bread slices

Take a bread slice and put tomatoes, onion and bell pepper on it. Put samoso by breaking it into small pieces. Add green chutney on it and sev and press it little bit. On another slice of bread add ketchup and cover it.  Enjoy this delicious sandwich any time......

Rajma (Red Kidney Beans) Chaat

Today I thought of making simple although tasty. It suddenly came to mind to make rajma chaat and I prepared it for my lunch.

To make Rajma Chaat you will need :-

1-1/2 cup boiled rajma

1/2 cup pomegranate seeds

1/2 cup green bellpepper finely chopped

1/2 cup tomatoes finely chopped

1/2 cup onion chopped

Salt to taste

Pinch of red chilly powder

1/4 tablespoon cumin powder

1 teaspoon lemon juice

Take a bowl and add all the ingredients and mix well. Serve chilled or at room temperature as a side dish. You can enjoy this chaat anytime as it is oil free and that too healthy!!!

Boondi Raita

Raita goes very well with any type of meal. It accompanies as side dish and also in chaat. Today I am sharing you Boondi Raita which is made in different ways but I thought of making it simple and easy.

To make Boondi Raita you will need :-

1/2 cup salted boondi

1/2 cup yogurt

Pinch of cumin powder

Pinch of red chilly powder

Salt to taste

Take a bowl and add yogurt and beat it properly to make it smooth. Add boondi, salt, cumin powder and red chilly powder and mix well. Serve chilled. I serve with roti and subji.

Tip of the day- Pani Poori Pani(Green)

Who does not like Pani-Poori? Whenever I make pani-poori I just remember of India... there eating at your favorite snack place and with friends, we just can't get it here. Everybody in my family at my In-laws side and my maternal side are big fan of pani-poori. I always here (United States) make it at home. 

I like to stock the stuff when it is frequently used or I am making that dishes often. So I am sharing you today how to store pani-poori mixture for long time.

When you churn your green chillies, mint and coriander for making basic paste for paani-poori green water than you can add only little water and make a thick paste of it and add salt to it and mix well and store it in airtight container for a month. Store in freezer (froze it).

I make it in bulk and use it twice, on the day I make it and next within a month and it taste to me good both the times.

Note :- If you use it within month and do not find that it taste good then do not use it.

Indian Pulses,Cereals and Lentils available in United States at....

Hey guys today I am sharing you the list of pulses, cereals and lentils available in local stores of United States. Sometimes you do not have time to go to Indian Grocery store or want to make it, then go to your nearest United States store like Walmart, Ralphs, Albertson's and Smart & Final and have it.

1.   Lima Beans- Vaal

2.   Green Peas(Dry)- Leela Vatana

3.   Red Lentil- Masoor dal

4.   Garbanzo Beans- Choole/ Kabuli chana

5.   Red Kidney Beans- Rajma

6.   Black Eye Beans- lobiya, chavli

7.   Corn kernels- Makai

8.   Wheat/Broken Wheat- Ghehu

9.   Rice- Bhaat/Chawal
10.  Millet-Bajri
11.  Barley- Jav
12.  Chana Dal
13.  Whole Mung (Green)
 

Also you can find in stores is...

1. Raw/Roasted Peanuts- Mungfali

2. Soyabean

3. Sago-Sabudana

4. Puffed Rice- Mamara

5.Semolina- Sooji

6. All purpose flour- Maida
7. Rice Flour
8. Semolina Pasta Flour
9. Soy Flour

Note :- 

• Check Bob's Red Mill pulses, cereals, lentils and flour in your nearest store.
•  Also refer my earlier post of Indian spices availability in your local United States Store.

Bhakari Dough/Atta

Bhakari is traditional Indian flat bread which is made with subji, khichadi and kadhi. I even sometimes make only Bhakari and subji in dinner or lunch. 

You have to be very careful while making Bhakari Atta as it need to be firm then only outcome will be crispy bhakari.

To make Bhakari Atta you will need :-

2-1/2 cups bhakari flour (available in Indian Grocery Store)

4-5 tablespoon oil

Salt to taste

1-2 cups of water

Take a broad bowl and add bhakari flour to it. Add salt and oil and mix well. Add water little say about 1/4 cup at time while mixing flour. Add little quantity and simultaneously also mix flour to make a firm dough. It need to be neat properly for making smooth texture. Keep it aside for about 10 minutes covering with lid and then roll round bhakari and roast on low to medium heat and enjoy by adding a dollop of butter on it.

Okra Bellpepper (Capsicum) Subji

Last weekend I had been to vegetable market where many Indian vegetables are available and that too fresh...... I found out okra (ladyfinger) and I immediately started picking up. I and my husband both love okra subji too much so whenever I find okra I buy them for sure. This is also my brother's favorite subji. My mother eat okra subji by mixing fresh yogurt in it, this also taste very well. My aunty use to make this subji in India and from her I have learned this subji.

To make Okra Bellpepper Subji you will need:-

2-1/2 cups okra cut

1/2 cup bell pepper diced

Salt to taste

1 teaspoon cumin seeds

3-4 tablespoon oil

2-3 tablespoon chopped cilantro

1/2 tablespoon coriander cumin seeds

1/4 teaspoon turmeric powder

1/2 tablespoon red chilly powder (adjust to your taste)

Pinch of garam masala

Take an open pot and heat up oil. Add cumin seeds and allow it to crackle. Add okra pieces to it and saute it. Saute it occasionally till it get tender for about 10-12 minutes at low to medium heat. Add bell pepper to it and cook till all the vegetables get tender. Add all the spices and mix well. Saute it for another one more minute. Add fresh cilantro leaves on it before serving.

Serve with roti or paratha.

Note :- Never cover with lid when you are making okra subji, otherwise it will become sticky and you will not like it's taste.

Masala Coriander Buns (Bread)

Today I am sharing you left over recipe. I had some buns as left over and I thought of making quick snack out of it although tasty. I made masala coriander buns out of it. It is great tea time snack.

To make Masala Coriander (Cilantro) Buns you will need :-

2-3 buns roughly tare in to pieces

1/2 cup coriander/cilantro chopped

1/4 teaspoon sugar

1/4 teaspoon turmeric powder

1/2 teaspoon red chilly powder

1/4 teaspoon cumin seeds

1/4 teaspoon mustard seeds

Salt to taste

1-2 tablespoon oil

Take a pot and heat up oil. Add mustard seeds and allow it to crackle. Add cumin seeds to it and allow it crackle. Add all the spices roast the spices. Add buns pieces to it and mix well. Top it up with coriander leaves and serve with a cup of tea.

So try this easy snack and that too from left over bread or buns!!!!

Potato(Batata) Vada

It is raining here!!! We hardly get rain here and when it rains whole day I just can't wait to eat any fried Indian snacks like bhajiya, vada, etc. Today I thought of making batata vada so that it also serves as anytime much or in dinner with a roasted corn cob.

To make Potato Vada you will need :-

For potato mixture:-

1-1/2 cup boiled and mashed potatoes

1 tablespoon ginger chilly paste

1 teaspoon sugar

Salt to taste

3-4 tablespoon chopped coriander leaves

1 teaspoon rasins (optional)

1 teaspoon cashewnut chopped (optional)

Pinch of turmeric powder

1 tablespoon garam masala

1/2 tablespoon lemon juice

1 tablespoon oil

1/4 teaspoon mustard seeds

Oil for frying

For outer cover :-

1-1/2 cup gram flour

Pinch of turmeric powder

Salt to taste

Pinch of cooking soda

1/4 cup water (adjust consistency)

Take a bowl and add mashed potatoes and all spices to it except oil and mustard seeds. Take a small pot and heat up oil and allow mustard seeds to crackle. Add this oil mixture to potato mixture and mix well. Put it aside. Make a small ball of your choice.

Now take a bowl and add all the ingredients to it except water and mix well. Add water some at time to make a thick paste.

Take an open pot, it must be wider and add oil to it and allow to heat up. When oil gets hot  take a potato mixture ball and add it to gram flour mixture and put it gently in oil Fry at medium heat. When it gets cooked properly take out of oil and serve with chutney or ketchup.

Fruit Salad

I just love Indian sweets and when it comes to fruit salad, it is one of my favorite sweet dish. The combination of milk and fruits just goes very well. When I have different types of fruits which can go very well with each other I never forget to make this amazing dish....

To make fruit salad you will need :-

1 cup diced banana

1 cup diced apples

1/4 cup pomegranate seeds

1/2 cup diced papaya

1/4 cup pineapple diced (optional)

4 cups of milk

1/2 tablespoon of Vanilla custard powder (Egg free available in Indian Grocery Store)

5-6 tablespoon sugar (adjust to your taste)

Take a pot and add milk to it. Allow it to boil at medium heat. When it starts boiling, take vanilla custard powder and mix it with 1-2 tablespoon of milk so that no lumps are there and add this mixture in boiling milk. Add sugar to milk mixture and stir till it gets thicken. Within 2-3 minutes milk will thicken.. Take milk mixture out of stove and allow it to cool down. Put in refrigerator to get it chilled. Take out the milk mixture just before serving. Add all the fruits of your choice and serve chilled.

Cauliflower and Bell-Pepper (Capsicum) Subji

I like simple veggies in my diet, although I try with different combinations so that veggies does not bore us!!! 

Today I tried with cauliflower and bell-pepper subji and it turned out really good.

To make Cauliflower and Bell-Pepper subji you will need:-

3 cups of cauliflower florets

1/2 cup diced green bell- peppers

1/4 teaspoon cumin seeds

1/4 teaspoon mustard seeds

3-4 tablespoon oil

1/4 teaspoon turmeric powder

1 teaspoon coriander cumin powder

1 teaspoon red chilly powder

1/4 teaspoon garam masala

Salt to taste

2-3 tablespoon chopped coriander leaves

Water as needed

Take a pot and add oil to it. Allow oil to heat up. Add mustard seeds to it and allow it to crackle. Add cumin seeds and allow it to crackle. Add cauliflower florets to it and mix well and cover with lid. Cook on medium heat. In between saute it and add turmeric powder and salt. Add 3-4 tablespoon water if needed. Allow it to get cooked half way. Add green bell pepper to it and mix well. Cover it with lid and cook it. When it gets soften enough add all other spices to it and mix well and cook for about 1 minute. Serve hot or at room temperature with roti, paratha, etc.