Guacamole

I am big fan of avocado and I like to add in my sandwich, burrito and I can just eat it with chips. Among all of them I like to make guacamole out of it. 

To make Guacamole you will need :-

1 avocado

1 tablespoon chopped onion

1 tablespoon chopped tomato

Salt to taste

1/4 teaspoon black pepper

1 tablespoon lemon juice

Take out pulp from the avocado. Slightly mash it. Add chopped onion, tomatoes, salt, black pepper and lemon juice and mix well.

You can also add coriander leaves and green chillies if you like.

Masala Mirch (Spiced Pepper)

I went to purchase vegetables and to my surprise I found big green peppers which are mild and I immediately took some for preparing masala mirch. My mother makes this often and everybody loves it. 

To make Masala Mirch you will need :-

2-3  peppers (big green peppers which are mild)

5 teaspoon oil

Salt to taste

Pinch of garam masala

1 teaspoon sugar

1 teaspoon coriander cumin powder

1-1/2 teaspoon red chilly powder

1/2 teaspoon turmeric powder

Water as needed

Wash peppers properly and pat dry them. Remove all the seeds by making a slit. Keep them aside. Take a bowl and add coriander cumin powder, sugar, salt, garam masala, red chilly powder, turmeric powder and 2 teaspoon oil and mix well. Now heat up 3 teaspoon oil in the pan. While oil is heating up fill some of the masala in the peppers and keep some masala for garnishing. When oil is hot add peppers in pan and allow them to cook. Add 4-5 tablespoon water if needed. Cook on all the sides. When the masala gets cooked and when the peppers get tender add rest of masala and cover with lid. Allow all the masala and peppers to cook well. Serve with roti or paratha.

Onion Rings

On sunday afternoon, I thought of making something crunchy and tried with the onion rings and it turned out good.

To make Onion Rings you will need :-

1 big red/white onion rings

3-4 tablespoon all purpose flour

3-4 tablespoon corn flour

Salt to taste

Pinch of turmeric powder

1/2 teaspoon chilly flakes

1/2 teaspoon black pepper powder

1/2 teaspoon dry basil leaves (crushed)

Pinch of baking soda

1/2 cup water

Oil for frying

Take onion and cut into slices and separate all the rings out of it and keep aside. Take a bowl and add all purpose flour, corn flour, salt, black pepper, chilly flakes and basil. Mix well. Add baking soda and mix well. Add little water at time and make a thick paste, but it should be such that onion rings can be dipped into it. Heat up oil in kadai and when oil gets hot, dip one onion ring at time and then carefully put in oil for frying. Fry till it gets cooked and crispy.

Enjoy with ketchup or a cup of coffee or tea.

Garlic Sev

Sev is very traditional Indian snack. It is made from chickpea flour and it is fried in oil. It is basically crispy fried noodles.

To make Garlic Sev you will need:-

1-1/2 cup chickpea flour

1 tablespoon garlic powder

Salt to taste

Pinch of red chilly powder

1/2 teaspoon turmeric powder

1 tablespoon oil

Pinch of cumin powder

1/2 cup water

Oil for frying

Take a bowl and add all the ingredients except water. Add water slowly and make a not too soft not too hard dough. Apply oil to it and allow it to rest for about 15 minutes. Then grease the sev making jar with butter spray all over and then put the chickpea dough in it. Allow to heat oil on medium flame. Make sev in circular form in the oil. Be careful while making it. Turn it over and cook it. Take out of oil and then store in airtight container after it gets cool off completely.

It can stay good for about 20-25 days.

Strawberry Lemonade

Anything which is combined with lemon in a drink gives very refreshing feeling. I have tasted at many places strawberry lemonade and its one of my favorite drink. I have today made my version of Strawberry Lemonade.

To make Strawberry Lemonade you will need :-

4-5 strawberry roughly chopped

1 big lemon juice

1 teaspoon sugar

Salt to taste

Pinch of Black Pepper

1 cup of water

Take all the things to a mixer and churn it well. If you want to make it chilled then add few pieces of ice cubes to it. You can even strain it from strainer and serve. I like to have some chunks of strawberry in my drink so I don't prefer to strain it. It is very easy to make and it taste too yummy.

Red Bell Pepper and Carrot Handvo

Handvo is one of the favorite dish of my husband so I go and try new ingredients and combinations. Today I thought of making it on little orange-red side, so thought of carrot and red bell peppers.

I have already shared recipe in my earlier post of Handvo how to make basic batter. Then just add 1 cup of diced carrot and red bell pepper. Mix it well. Tadka, roasting and cooking of handvo is same as my other handvo recipe.

You can check my other recipes of Handva, they are also too good in taste.

How to store Spinach (Palak) Puree

I always make small batches of spinach puree and freeze it. It can stay good for a month or so. It is made easily and comes out handy when you need it quickly.

Wash Spinach were well with water. Take a big pot filled with water and add spinach leaves to it and boil it. It is done very quickly. After it gets boiled remove all the hot water carefully and then transfer spinach leaves to cold water for a minute or so. Then take out leaves and puree in mixer. Store in airtight container for a month in freezer.

Grape and Plum Summer Drink

I like fresh fruits as they are good source of energy. Summer has already started and I thought of making something from the fruits I have....I checked out my refrigerator and found that I have some fruits and then I thought of making a fresh summer drink.

To make Grape and Plum Summer Drink you will need :-

1 cup green grapes

2-3 plums roughly chopped

Salt to taste

1/2 teaspoon sugar

Pinch of black pepper

Pinch of cumin powder

1 cup water

Grind grape and plum to mixer and blend it. Take it out and with the help of strainer strain all the pulp out of it. Then add cold water, salt, sugar, black pepper and cumin powder and mix well. Serve chilled.

You can make it ahead of time for say about 1 or 2 hours and keep in refrigerator when your guest are going to come. 

Mooli Paratha (Easy)

I try to keep my lunch light. I tried with mooli paratha, it turned out great and taste too good with yogurt.

To make Mooli Paratha you will need :-

1-2 medium size radish grated

1/2 cup whole wheat flour

Salt to taste

1 teaspoon chilly flakes

Oil for roasting

1 teaspoon oil

Mix all the ingredients except water. Add water slowly and make a paratha type dough. Roll it and roast on skillet. Roast both sides till golden brown spots are seen or it is cooked properly. Serve hot.

Methi (Fenugreek) Poori

I love Indian snacks and I go on trying with the ingredients which are my favorite. I thought let's make something different. I tried with methi poori.

To make methi poori you will need :-

1/2 cup dried methi leaves

1 cup semolina

1-1/2 cup all purpose flour

1/2 cup oil

Salt to taste

2 teaspoon carom seeds

1 tablespoon cumin seeds

1 tablespoon cumin powder

1-2 cups water

Pinch of turmeric

Oil for frying

Mix all the ingredients except water. Add water slowly and make a tough dough. Allow it to rest for an hour or so. Make small balls of dough and roll in round shape. Prick with the knife or fork so they do not puff up. Fry them at medium heat when oil gets hot. Fry till golden brown color is seen. 

Store in airtight container after it gets cooled off for 15-20 days.

Healthy Grape Salad

Rather than having my full Indian meal in afternoon, sometimes I prefer to have a light salad with one fruit of my choice added in it. 

To make Healthy Grape Salad you will need :-

1/2 cup diced tomatoes
1/2 cup green grapes
4-5 medium size diced radish
1/2 roughly chopped lettuce
1/2 cup cucumber sliced
1 teaspoon lemon juice
Salt to taste

Mix all the ingredients in a bowl and add salt and lemon juice as per your requirement. Sometimes you would love to have such lunch. Try it.

To make Plum Salad you will need :-

1/2 cup diced tomatoes
1/2 cup diced plums
1/2 rougly chopped luttuce
1/2 rougly chopped brocolli
1/2 cup cucumber sliced
1 teaspoon lemon juice
Salt to taste

Mix well all the things well. Adding any one fruit in the salad will make a so difference.

Healthy Sandwich

Sometimes I like to get simple in my diet. I thought of making healthy sandwich for my lunch. It is great to have some green raw vegetables in your diet.

To make Healthy Sandwich you will need :-

1 cup Julian cut bell peppers (red, yellow, green, orange)

2-3 tablespoon green onion chopped

Salt to taste

Lemon juice to taste

2 Pita Pocket

Take a bowl and add bell peppers and onion to it. Add salt and lemon juice as per your taste. Mix well. Fill in the warm pita pocket and enjoy. 

For more flavors you can add ketchup, mayonnaise and vegetables of your choice.

Pillsbury Indian Roti and Paratha variety available at.. (other than Indian Grocery Store)

Last weekend I had gone to Walmart and to my surprise what I found in frozen section? I found Pillsbury Indian Roti and Paratha variety over there. There was huge variety of Roti and Paratha at Walmart and I was so delighted to see this because if I need it sometime I do not have to rush to Indian Grocery Store to buy it.

Pillsbury Variety available at Walmart is :-

1.  Spring Onion Paratha

2. Paneer Paratha

3. Aloo  Masaledar NaanParatha

4. Paneer Naan

5. Micorwable Roti (Wheat)

6. Mooli Paratha

7. Plain Naan

8. Microwable Multigrain Roti

9. Ready to Puff Roti

10. Plain Paratha

11. Malabar Paratha

Enjoy now beacause all this good stuff is available nearer to you.

Grapes Pickle

I like to make my recipes simple and tasty. I try to make with few ingredients and make your work simple. This recipe is quick option to accompany with your meal or when you want to increase your menu count when guest are at your door.

To make Grapes Pickle you will need :-

1 cup green grapes

1 teaspoon pickle masala (sour- easily available in Indian Grocery Store)

1/2 teaspoon oil

Wash all the grapes properly. Pat dry them. Add pickle masala and oil to it and mix well. Cover it with airtight container and keep in refrigerator for getting it chilled. It taste good when it is chilled. You can also serve at room temperature. Always keep this pickle in refrigerator otherwise it will perish. It is made in no time and with less ingredients.

It taste so good that you will go on making again and again..........

Herbed Bread

I like to do lot of variation with my daily food.  Yesterday I was hungry and I went and checked out my refrigerator and I found out white bread. I thought of making something new out of it. I quickly checked my spice section and immediately flavor pop in my mind. I made it!!! and it tasted also really good.

To make Herbed Bread you will need :-

2 bread slice

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon red chilly flakes

1/4 teaspoon mixed herbs

3-4 tablespoon butter

Take a bowl  and add softened butter to it and mix all the spices with butter. Apply butter herbed mixture on both the sides of bread. Put it on the skillet and cook it till it get golden brown spots on it. Serve with soup or ketchup. It goes really good as side dish with pasta.

Sabudana and Potato Chakri-Vrat Recipe

I like to do fast. My mother prepares various stuff on day of my fast. One of them is Sabudana and Potato Chakri. It is made and dried in sunlight and can be stored for a year. When needed we can fry them in oil and can enjoy.

To make Sabudana and Potato Chakri you will need :-

1 cup sabudana soaked in water

1 cup grated potato (boiled)

Salt to taste

1 tablespoon ginger chilly paste

1/4 teaspoon sesame seeds

2 cups water

1/4 teaspoon cumin seeds

Pinch of baking soda

Oil as needed

Take a bowl and soak sabudana with water till all the sabudana are soaked properly. Use lukewarm water. Cover it with lid. Allow it to rest for about 8-10 hours. After that take this sabudana to big vessel and mix well till it get little lumpy. Add grated boiled potato to it. Add all the spices and mix well till it gets cooked properly and everything comes together and make a lumpy mixture. Allow it to cool down little bit. 

Take chakri mixture to the sev making vessel and make a round ring out of it. Dry down all the chakri completely in sunlight. Then you can store it in airtight container and then use as needed.

Note :- The image of chakri I have shown is after it has got dried in sunlight.

Potato Peas nu rasadar shaak

Indian cooking is fun and we can try with lot more variation in our daily food. I like potato too much and go on trying it with different other vegetables. Today I am sharing you one of my favorite shaak i.e. potato peas.

To make potato peas nu rasadar shaak you will need :-

2 medium size potato pealed and cut into small pieces

3-4 tablespoon frozen peas

Salt to taste

1 small tomato chopped

1 teaspoon mustard seeds

1 teaspoon cumin seeds

Sugar to taste

1 teaspoon Lemon juice (optional)

1 teaspoon garam masala

1/2 tablespoon coriander cumin powder

1/4 tablespoon turmeric powder

1 tablespoon red chilly powder

1-1/2 cup water

2-3 tablespoon oil

2-3 tablespoon chopped cilantro

Take a pot and and oil to it. When oil gets heated add mustard seeds and allow it to crackle. Add cumin seeds thereafter. Add diced potatoes and peas mix well. Add water and salt and cover it with lid. Allow it to cook till vegetables get tender. Add all the spices and allow it to simmer for 3-4 minutes. Add chopped tomatoes and simmer it for 1-2 minutes. Before serving top it up with chopped cilantro.

Rice Flour Sev

I had a great vacation in India. There I learned from my mother to prepare Rice Flour Sev. This sev is to be made first and then to be dried in sunlight and then we can fry and eat. It taste too good. 

Basically it is made like Khichu(already shared recipe), the change in this is that no lumps should be there and we have to add little bit fruit salt so that it can be soft and rise little bit.

To make Rice Flour Sev you will need :-

Khichu (already shared recipe)

Pinch of fruit salt while making batter for khichu or you can mix with the rice flour and then make khichu.

After it get cooled down little bit. Put it in the sev making tin (available in India). Cover it with lid and then roll it and make a sev. Plastic sheet to be used and it should be properly greased with oil. Then make sev on it and allow it to dry in sunlight till it gets hard. It will take 7-8 hours or more.

Put it aside in open vessel for 1 day and allow it to dry completely. You can store this sev in airtight container for about a year. Whenever you need then just fry the sev in oil and enjoy.........

Muthiya & Surti Papadi Subji

This recipe is made in my house since long. Earlier I did not like it but now I have started liking this dish. It can be eaten alone or with Bhakari.

To make Muthiya & Surti Papadi Subji you will need :-
1 cup surati papadi
10-11 raw muthiya dumplings (already shared recipe)
2-3 cups water
Sugar to taste
1/4 teaspoon turmeric powder
1/4 teaspoon coriander cumin powder
1 teaspoon ginger chilly paste
1/2 teaspoon red chilly powder
Salt to taste
3-4 kokam
3-4 tablespoon oil
1 teaspoon mustard seeds

Take a pot and add oil to it. Add mustard seeds and allow it to crackle. Add surti papadi and water and allow it to cook well. Add all the spices except kokam. Allow water to gets boiled. When water gets boiled add 10-11 dumplings of muthiya and cook well. Do not stir too much otherwise it will break. Remove from the stove after it gets cooked and makes a thick gravy out of it. Serve hot.

Fenugreek (Methi) Muthiya

Fenugreek can be used in many forms. It gives a specific aroma/smell when it gets cooked. I and my husband love fenugreek. Today I thought of making fried muthiya out of it.

To make Fenugreek Muthiya you will need :-

1/2 cup handva flour

1/2 cup wheat flour

1 teaspoon ginger and chilly paste

Salt to taste

1 tablespoon yogurt

Sugar to taste

Pinch of turmeric powder

Pinch of red chilly powder

1/4 teaspoon carrom seeds

Oil for frying

3-4 tablespoon water if needed

Take a bowl and all the ingredients except oil. Mix well. Make a hard dumplings out of it. If required add 3-4 tablespoon water if needed. Keep it aside. Heat up oil and fry these dumpling on low heat. Fry till it gets cooked and get little brown color. Serve hot or at room temperature.

Poha Fried Chevda

I like chevda too much. This is my one of favorite snack. This homemade chevda is fried and although I have make sure that most of the oil is drained out.

To make Poha Fried Chevda you will need :-

2 cups of poha

Salt to taste

4-5 tablespoon raw peanuts

1/2 teaspoon turmeric powder

1 tablespoon red chilly powder

1/2 tablespoon sugar

Oil for frying

Take a scooped shaped frying stick and add poha to it and fry well. Put in the plate. Add spices to it. Fry peanuts till it get golden brown. Add to chevda and mix well. Transfer this chevda on kitchen towel and keep it for some time till oil is absorbed by kitchen towel. Store in airtight container. It stays good for 15-20 days.

Ladoo (Atta Ka Ladoo)

Ladoo is very traditional recipe which is made in every Indian houses in different form and with different ingredients. I am sharing you today the recipe of ladoo which is taught by my mother. 

To make Ladoo you will need :-

1-1/2 cup bhakari flour

1 cup ghee (unsalted butter)

3/4 cup sugar (adjust to your taste)

Pinch of cardamom powder

Poppy seeds for garnishing

Oil for frying

3-4 tablespoon water

Take a plate and add flour and add 4-5 tablespoon ghee and mix well. Add little water at time and make a hard dough. Make small dumplings and fry at medium heat. Fry these dumplings till it get cooked and light brown in color. Allow it to cool down completely. Break this dumplings and churn them in mixture. Now add the left over ghee, sugar, cardamom powder and make small balls out of it. Top it up with poppy seeds. 

This stays good for 5-6 days at room temperature. Enjoy with your meal.

Dabeli Peanuts- Easy Munching Snack

I am trying with various snacks to munch on cricket day. I tried it for myself and then the taste come out really well and thought of sharing with you guys. These are super easy to make.

To make Dabeli Peanuts you will need :-

1 cup peanuts

Salt to taste

1 tablespoon dabeli masala (dry)

1-2 teaspoon oil

Take a oven tray and cover it with aluminium foil. Spread peanuts, salt, dabeli masala and oil and mix well. Spread it on single layer. Preheat Oven at the lowest temperature for 5 minutes. Put this tray on middle rack and roast for 3-5 minutes at lowest temperature and your peanuts will be ready. Adjust timings as per your oven. If it is not roasted in 3-5 minutes put it again for 1-2 minutes.

Easy Munching Snack

Cricket World Cup is going on we had a party for watching match together. I am also a cricket fan and I do not want to waste my time in serving all the guest and being in kitchen. I tried with this easy munching snack for my guest.

To make Munching Snack you will need :-

2 cups of peanuts

2 cups of masala wafers (Balaji Wafers)

1 cup soya sticks

1 cup banana wafers

2 cups rice papad

Take a bowl and make a small peices of masala wafers, soya sticks, banana wafers, rice papad and add peanuts to it. Mix well. Serve anytime.

Leftover Recipe - Healthy Sauce for Spaghetti

After eating oily food for so many days I thought of having something very light lunch so I made carrot- corn soup (already shared recipe). This time I made it little thick so that it can fit in the lunch. I had 2 cups of left over soup, so I thought of making spaghetti in red sauce and use that soup in it.

I boiled my thick soup by adding 1 teaspoon of  corn flour dissolved in water. It helps to thicken the sauce and then you can add the spices and flavor as per your choice and your red sauce for spaghetti is ready. It's healthy because it is made without oil!!!!

Tip of the day- Frozen Chickoo

It is very hard to get fresh chickoo in United States. We always get it in powder form or frozen. I and my husband are very fond of chickoo milk shake. When we had our vacation in India I saw my mother has frozen chickoo pieces for me so that I can enjoy my favorite drink anytime.

To make frozen  chickoo, wash chickoo and peel of the skin. Remove seeds from it. Make pieces of your choice and put in airtight container and freeze it. They stay good for a month.

Potato & Sweet Potato Bhaaji- Vrat Recipe

As I mentioned in my earlier post that we had our fast on Shivratri I prepared Potato & Sweet Potato Bhaaji to accompany Sabudana Khichadi. Potato Bhaaji is liked by everyone. Once I tasted this type of bhaaji made at Food Catering and I got the flavours and tried with the same ingredients but with less oil.

To make Potato Bhaaji you will need :-

2 medium sized boiled and diced potatoes

1 medium diced and boiled sweet potatoes

1/4 cup peanuts

3-4 green chilles chopped (adjust to your taste)

Salt to taste

Sugar to taste (optional)

1 teaspoon sesame seeds

1 teaspoon lemon juice

1-2 teaspoon water

3-4 tablespoon oil

1 teaspoon cumin seeds

Take a pot and add oil to it. Add cumin seeds to it. Add peanuts and green chillies and roast them properly. Add diced potatoes and diced sweet potatoes and mix well. Ass sesame seeds, lemon juice, salt and sugar and mix well. Garnish with corainder leaves on top of it.

Sabudana Khichadi

Hey guys I am back with my new recipes. Before few days we had our Shivratri vrat and I prepared this wonderful dish for my family as all the family members keep fast.

To make Sabudana Khichadi you will need :-

2-1/2 cups of sabudana

1/2 cup boiled water

1 tablespoon cumin seeds

1 tablespoon sesame seeds

1 tablespoon sugar

1 teaspoon lemon juice

1 tablespoon green chilies

Salt to taste

2-3 teaspoon oil

1-2 teaspoon raw peanuts

1 small diced potato (boiled)

Coriander leaves for garnishing

Take a bowl and add sabudana to it and immediately add half cup water and allow it to sit for half an hour. Your sabudana will get soaked quickly. Then take a pot and add oil to it. Heat up oil. Add cumin seeds to it, then add raw peanuts and green chilies and roast them properly. Add diced boiled potatoes and sesame seeds to it and saute it for a minute or so. Add sabudana, lemon juice and sugar and mix well. Cover it with lid and then cook it for a minute or so on low flame. Garnish with coriander leaves and serve hot with raita or plain yogurt.

Rice Uttapam & Sambhar

I am getting busy these days and not able to post much, but today I grabbed time and writing this wonderful recipe which is liked by everyone in my family.

To make Rice Uttapam you will need :-

I have already shared recipe of Idli Batter, its same for uttapam. For uttapam you have to grind it one more time and make a smooth pouring consistency batter.

Water as needed

Salt to taste

2-3 teaspoon oil

To make Sambhar you will need :-

2 cups boiled and pureed tuvar dal

1 tablespoon sambhar masala

2-3 cloves

1 tablespoon red chilly powder

1/2 tablespoon coriander cumin powder

1 teaspoon turmeric powder

Salt to taste

3-4 tablespoon oil

1 teaspoon cumin seeds

1 teaspoon mustard seeds

4-5 curry leaves

1 cup boiled vegetables (drumstick & potato)

1 cup diced tomatoes

1 cup diced onion

4-5 kokam pieces 

4-5 glass of water

For making uttapam heat the griddle first. Clean the surface with the water soaked cloth. Now add 1-2 teaspoon oil and spread the batter. Allow it to cook on medium flame. Turn on other side when it gets cooked on one side. 

Take a pot and add dal to it. Add 3-4 cups of water to it. Put it on medium flame. Add turmeric, coriander and cumin powder, red chilly powder, sambhar masala and salt.  Add diced onion and kokam to it.Allow it to simmer for some time. Take a small bowl for tadka and heat 3-4 tablespoon oil in it. Add mustard seeds, cumin seeds and allow it to crackle. Add cloves and curry leaves to it and transfer this to dal mixture. Add boiled vegetables and tomatoes. Cook it again for about 5-10 minutes. Add coriander leaves on top of it and serve hot.

Khichu (Papadi No Lot)

In winter season my mother makes this khichu often. Also papad is made from this and can be stored in airtight container and can be enjoyed by frying or roasting them. I like this in any version. It taste too good.

To make Khichu you will need :-

2 cups of rice flour 

4-5 cups of water

1 green chilly finely chopped

1 teaspoon cumin seeds

1 teaspoon carom seeds

Salt to taste

2 tablespoon oil for garnishing

Pickle masala for garnishing (optional)

Take a pot and add 4-5 cups of water and allow it to boil. When it is boiling add carom seeds, cumin seeds, salt and green chillies. Allow all these to boil in water at medium heat. When it starts bubbling add rice flour and reduce the flame to low and mix well. Stir continuously braking all the lumps. Mix well till it gets cooked well. Cover it with lid for a minute or so. Add 2-3 tablespoon water if it looks too dry. Serve hot with oil and pickle masala.

This can be great snack at evening.....

Pav- Bhaji

Happy New Year!!!! Let's start this new year with yummy recipes. Today I am sharing you my most favorite recipe that is Pav- Bhaji. I just love it. 

This is the recipe which I learned from my mother when I started to cook. I wanted to learn my favorite dish first so that I can make it on my own. I even like to eat at the roadside joints in India, because they have the unique flavor and taste and that too spicy....

To make Pav- Bhaji you will need :-

2-3 medium size potato

1 cup cabbage chopped

1 cup cauliflower chopped

1/4 cup green bellpepper chopped

2 medium size onion chopped

3-4 medium size tomato chopped

4-5 garlic cloves

1-1/2 teaspoon pav bhaji masala

1 teaspoon red chilly powder

1/4 teaspoon turmeric powder

1/4 teaspoon cumin and coriander powder

4-5 tablespoon butter/oil

1 teaspoon lemon

1/2 cup chopped cilantro 

4-5 buns

Butter for roasting buns

1-2 cups water

Pressure cook potato, cabbage and cauliflower upto 5-6 whistles adding water to it about 1 cup. Allow it to cool down. Mash them with the help of blender. Take a pot and add butter to it. Add chopped garlic and onion and saute it till it gets transparent on low to medium heat. Add tomatoes and saute it till it get tender. Add green bell pepper and saute it for a minute or so. Add all the spices and cover it with lid. Mix well and add mashed vegetables. Cover it with lid and allow it to cook. Add water if it looks dry. Cover it again with lid and allow it to cook. It should have consistency like thick gravy.

To roast buns apply butter on both the sides of bun and roast on medium heat on skillet till it gets brown spots on it.

Sprinkle chopped cilantro and add lemon juice before serving. Serve with chopped onion or salad.

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................