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Tuesday, July 30, 2013

Ragada Pattice ! A Street Chat


Potato pattice/Aloo tikki with dried peas curry served with green chutney and sweet chutney.Lets make this delicious street chat for evening snack today.

Aloo tikki

4  potatoes
1/2 tspn cumin powder
1/2 tspn amchur powder/dry mango powder
1/2 tspn chilli powder
2 pinch turmeric
2 tbspn chopped cilantro/kothambari soppu.
1 finely chopped green chillies
3 slice bread pieces
3 tbspn all purpose flour/maida.
Oil for deep fry.
salt to taste

1)Pressure cook the potatoes ,take out the skin and mash it with bread pieces.
2)Add remaining ingredients except maida.
3)Lets make a thin paste of maida,pinch of salt and water.
4)Make the pattice,dip it in maida paste and deep fry it.
5)Handle gently while flipping it.


2 cups white dried peas(vatana)
1 tbspn oil
1/2 tspn mustard seeds
2 strings curry leaf
1 tspn ginger+garlic paste
2 pinch turmeric
2 pinch hing
2 finely chopped green chillies
1 tspn garam masala
1/4 tspn amchur powder
1 tspn chole masala
1/2 tspn pav bhaji masala
1 tspn jaggery
salt to taste

1)Soak the dried peas overnight and pressure cook it till very soft .Boil it for some more time in low flame.You can use green dried peas or white or even the combination.
2)Heat oil in a deep bottom pan,add mustard seeds when it pops add curry leaves,hing,turmeric,ginger garlic paste,green chillies.
3)Add the boiled peas and all the spices and salt.
4)Let it boil for 10 min,add jaggery.
5)Cook in medium low heat for 15 min.
6)Ragada is ready

Green chutney ---click here for the recipe
Tamarind date chutney---click here for the recipe
yogurt -Beat 1 cup yogurt with salt and 1/4 tspn sugar,keep it aside


Take 2-3 pattice,add 2 serving spoonful of ragada over the pattice.
Top it with 1-2 tbspn yogurt,1 tspn tamarind/dates chutney,1/2 tspn green chutney.
Atlast some finely chopped onion,tomato,sev,cilantro
You will love it!


Tamarind dates chutney for chats

No chaat is complete without the sweet and tangy chutney over it!.Lets see what u need to make this chutney.

1 cup Tamarind extract
6-8 dates
1/2 cup jaggery
1/2 tspn of roasted cumin powder
1/4  tspn  red chilli powder(optional)
salt to taste

How to make

1)Soak the dates for 2-3 hrs and tamarind separately.Extract juice from tamarind.
2)Grind the dates and pulp.(I have also tried using dry raisins and  dry cranberry),add 1/4 cup water  if  the mixture is very thick
3)Boil the mixture for 10 min in med-low
4)Add jaggery(I used half jaggery and half sugar)and the spices
5)Simmer and boil.

Store it in dry air tight container or even freeze it.

I always have these chutneys so it easy to prepare any kind of chat.

1)I even soak a Tbspn each a dry rasins and cranberry along with dates so its more nutritious and tasty.
2)I used dry dates so had to soak for a while.If u use the wet variety just go ahead and grind without soaking.
3)You can make it with jaggery or sugar or a combination.I suugest you to add atleast half jaggery or full amount
4)It requires more jarggery than u think it would,just to balance the tamarind sourness.


Monday, July 29, 2013

Green chutney

This cilantro-mint chutney is easy to make and is used for all  chats like bhel,ragada pattice,samosa chat,papdi chat,pattice and much more.Store it in your refridgerator and enjoy with ur evening snack or even with ur meal.
1 bunch or 1 cup coriander leaves/cilantro/kothambari soppu
1/2 cup mint.
2 small green chillies
1 inch ginger
2 garlic pods
1/4 big onion
1/2 tspn white sesame seeds(optional)
1 tablespoon lemonjuice.
salt to taste
Combine everything  and blend it  in the mixer to a fine paste.You can add few tsps of water to ease grinding but don't add more.
When I  more shop fresh mint and cilantro,I make more chutney  so...I,
1)Refridgerate for 4-5 days in air tight container
2) Freeze it in small quantities in small ziplock bags.I usually keep it for 1 month.

Sunday, July 28, 2013

Poori ,Bombay Saagu!Best Combo

Poori Bombay sagu is the best combo!very commonly made in karnataka.Bombay sagu is easy to make yet tastes very good with pooris.

2 cups wheat flour.
salt to taste
Oil for deep fry
water to make dough

Lets combine wheatflour,salt and make a medium tight dough.Leave it aside for 15-20 min.Roll it into even thickness circle,dust very little wheat flour if required.Heat Oil is a kadai/bandale,make sure the oil is very hot,otherwise it will not puff up.Drop the pooris in hot oil and gently press so it puffs up.

Bombay Sagu/Potato Sagu
3-4 medium potatoes
2 tomatoes
2 onion
cilantro-2 tbspn
curry leaves-1 string
green chilly-3
besan -1 tbspn
chilli powder-1/2 tspn
salt to taste
pinch of sugar
oil-1 tbspn
mustard seeds-1/2 tspn
channa dalp1/2 tspn
turmeric 3 pinch
pinch of hing
.)Pressure cook potatoes,take out the skin,mash it and keep aside.
.)Heat the oil in a pan,add mustard seeds when it pops up add channa dal,fry it till golden brown,add hing,turmeric,finely chopped onion and green chillies fry it till transparent ,
.)Add curry leaves,chopped tomatoes,salt, fry it,then add water about 2 cups.Cover it for 2 min.
.)Add the mashed potatoes,chilli powder,pinch of sugar,cilantro.Cover it cook for 5 min.
.)Make a paste of besan and water and add it(makes the gravy thick),adjust salt and chilli powder.Cover it for 10 min.
.)Bombay sagu is ready.


Vegetable Makhani-Restaurant Style

Going to buffet for lunch or having dinner at indian restaurant,then this is usually mandatory dish on your table.Goes very well with chapati,naan,jeera rice,poori.Your loved ones will be impressed with this restaurant veg makhani.

Cauliflower-1 cup
peas-1/2 cup
green beans-1/2 cup
carrot( cut lengthwise)-1/2 cup
(Note:vegetables I used is 2 cups cauliflower and 1/2 cup frozen green peas)

Onion Puree
2 big onion/3 medium roughly chopped
2 pods garlic
1/2 inch ginger
Blend it with little water to get a very very smooth medium thick puree.

Tomato Puree
4-5 tomatoes roughly chopped
mark a X with knife,put in boiling water for a minute,coll it and take off the skin.
Blend it to a fine paste

Cashew Paste
1/4 cup cashews+1 tbspn watermelon seeds(don't worry if u don't have it)
(I usually use pre roasted cashew)
1 tspn white seasame seeds
 blend it with little water to form very smooth paste(it should not be grainy)

Remaining Ingredients
1/2 cup heavy whipping cream
1 tspn kasuri methi
1 tspn chilli powder
1 tspn garam masala
1 tspn chole masala
1 tspn dhaniya/coriander powder
pinch of turmeric
2 Tbspn butter
2 bay leaf,2 lavanga/cloves,1 stick cinnamon
1 tbspn roasted chopped cashews
11/2 Tbspn honey

.)If using green beans ,carrot preboil it till half done.
.)In a deep pan add butter,once it melts add bayleaf,cloves,cinnaman.
.)Add Onion Puree,fry for 3 min
.)Add tomato puree ,let it boil for 3-4 min,  add 1 cup water if all your paste is thick.
.)Add all the spice powders and allow 2 min,then add the vegetables.
.)Allow the mixture to boil for 10 min,then add the cashew paste,honey.Let it boil.Add chopped cashews.Simmer it keep it for 10-12 min
.)Atlast add cream and let it boil....
.)Top it with very little butter,ready to serve!


Monday, July 22, 2013

Simple & Tasty Sandwitch! Bunwitch!

Everybody loves this simple,tasty yet fulfilling sandwitches.Kids just came from school?make this for them:-)

Green Chutney
1 cup Cilantro/coriander leaves/kothambari soppu
1/2 cup mint leaves/pudina
1/2 small onion
1 tspn white sesame seeds
1 Tbspn lemon juice
4 green chilly
1 garlic pod
1/2 inch ginger piece
pinch  of sugar
salt to taste

Lets combine everything including lemon juice and grind to a smooth paste.
This is multipurpose chutney ,can be used for all the chats like bhel,tomato slice,papdi chat,sandwitches and more.I usually keep this in fridge or even freeze it in Ziploc.

Potato Filling
Boiled potatoes-2
coriander leaves chopped-2 Tbspn
Amchur powder-1/2 tspn
Cumin powder-1/2 tspn
salt to taste

Mash the potatoes.Add the coriander leaves and spices.Mix well keep aside.

Grated paneer(optional)

Thin slice the vegetables,add salt and pepper and leave it aside for 10 min.You can also use cucumber.

Sandwitches in Pan

Cut the bun  into two halves or even use bread slice.Add spoonful of green chutney one side and 1 Tbpsn Butter , 1 Tbspn potato filling on  the other side.Arrange the vegetables sprinkle extra salt and pepper if required.Add the grated panner .

Place the prepared buns in low heat on tawa(tawa should not be on high heat!) with little butter and cook for 2-3 min.Flip it  if u are making it with bread

Sandwitches in Toaster Oven

Place the prepared sandwitch in the preheat toaster oven at 400 F for 2-3 min.

Best if u have sandwitch makers!
Take a tooth pick,arrange the vegetables,sprinkle salt and pepper and place in the center.


Friday, July 19, 2013

Chilli Pakora/Menasinakai Bajji

I frequently visit my local markets to see what seasonal vegetables and fruits they have.They usually have some kind of new varieties.This time they had varieties of long chilly and picked up the one which was less hot.I like my chillies not so hot,so I can enjoy them!You can also use banana peppers and jalapenos.
Besan flour-11/2 cup +2 tbspn
Chilli - 7
cumin powder-1/2 tspn
salt to taste
finely chopped onion-1 1Tbpsn
chilli powder-1/2 tspn(optional,use only if ur pepper is not hot)
baking soda-2 pinch
Oil for Deep Fry
.)Prepare thick paste of  2 -3 tbspn besan,onion,1/2 tspn cumin powder,pinch of salt by adding very little water.Lets keep it aside for filling.
.)Slit the chillies ,fill this besan onion mixture(don't overfill).
.)Lets make  thick batter with besan,salt,chilli powder(if peppers are not hot).Add baking soda or eno fruit salt ,mix well.
.)Dip the prepared chillies in the besan batter and drop them in medium hot oil.Fry till golden brown.
.)Enjoy with cilantro chutney and ketchup.

Wednesday, July 17, 2013

Pineapple Gojju-Sweet and Tangy Curry


Gojju-A Karnataka delicacy-Sweet,Tangy Spicy Curry.Its mandatory side dish in all the karnataka weddings.Gojju is typically made with pineapple.You can also use raw mango,capsicum,dry rasins.I have even tried with fresh grapes.Tastes great as a side dish with any kind lunch and dinner.Make it with sambar rice n curd rice and you will love it!
Recently we were strolling around in botanical garden and saw some pineapple plants(check out the pic) that's when I started to crave for pineapple gojju.While coming back to home,i made a stop at walmart and picked up pineapple  to make some yumm gojju...



urad dal-11/2 Tbspn
white sesame seeds-1/2 Tbpn
Cumin seeds-1/2 tspn
Dry chillies-5-6
Dry coconut-3/4 cup
tamarind- lemon size
pineapple chopped-2 cup
turmeric- 1 pinch
jaggery-1 Tbspn.
Hing/asafetida-1 pinch
oil-1 Tbspn
mustard seeds-1/4 teaspoon
salt to taste

Masala Paste

Dry roast separately urad dal,cumin,sesame seeds till golden brown.Roast dry red chillies with few drops of oil for few seconds.
Lets grind urad dal,cumin,dry coconut,dry chillies,seasame,turmeric,hing.Add little water and make a very smooth paste.


Heat oil in a pan,add mustard seeds,when it pops up add chopped pineapple.Fry for 2 min.
Squeeze out tamarind juice and add to it.
Add salt,jaggery and let it boil for 7 min.
Next add the grinded paste and boil it for 6 min.
Refridgerate in air tight container for 4-5 days!Enjoy with your meals.

Monday, July 15, 2013

Eggless sponge Cake! low fat and spongy

Usually its hard to get fluffy spongy cake in eggless recipes.But this recipe with yogurt gets the nice spongy texture.Try it out. 
21/2 Cups All purpose flour/maida
11/2 cup cup plain yogurt
1  cup sugar
2 tspn baking powder
3/4 tspn baking soda
2 tspn vanilla essence
1 Tbspn milk
3/4 cup Oil
Beat the room temperature yogurt with sugar till sugar dissolves.
Add the baking powder and baking soda,leave it aside for 6 min till it foams up.
Then the vanilla extract and oil.Mix well.
Take the all purpose flour in a wide bowl add the yogurt mixture and 1 tbspn milk to form a lump free batter.
Grease the baking pan with oil.Transfer the batter to baking pan.
Preheat oven at 180C.
Bake for about 35 min or till completely done.
Insert toothpick and it should come out clean,thats when u know it is done!
Top it with whipping cream and blueberry/strawberry or with ur favourite frosting!
Note:No butter just oil!you can also substitute low fat yogurt and light whipping cream.But for good results use full fat .

Friday, July 12, 2013

Mango Milkshake! king of all milkshakes

Went to grocery shopping today,saw organic mangoes on sale.the first thing which came to my mind is "how abt some mango milkshake".This is very simple recipe with rich taste and very fulfilling.Make it for your guests and they will love it.

2 Ripe Mangoes
31/2 cup milk
2 Tbspn Whipped cream.
5 Tbspn sugar.
ice cubes

Remove the skin of mangoes and blend it with sugar and 1/2 cup milk.
Next add remaining milk ,cream,4-5 icecubes and blend it for 2 min till very smooth.

Note:I used great value brand whipped cream,u can use cool whip or  I even use heavy whipping cream -makes very good milkshake,sometimes the combination of both!.
If Mangoes are not in season,you can buy mango pulp in cans from any indian store.


Wednesday, July 10, 2013

Khasta Kachori Chat


 Are u missing Indian street chats in the evening?Lentils/dals filled inside this crispy puri served with yogurt,green chutney,sweet chutney..hmm yumm.Lets make this mouthwatering khasta kachori chat.

Outer Cover

11/2 cup maida/all purpose flour.
2 tablespoon oil
1  teaspoon ghee
1/2 cup chilled water or as needed
salt to taste

Add oil and ghee to maida and mix well for 5 min before adding water.
Next old chilled water and mix as you pour.
Make a medium soft dough.
Cover the dough and let it rest for 20 min.


1/4 cup yellow moong dal
1/4 cup  white urad dal
1 teaspoon coarsely grinded coriander seeds (dhania)
1/2 teaspoon red chilly powder
1 teaspoon coarsely grinded fennel seeds (saunf)
1/4 teaspoon cumin powder.
3/4 teaspoon mango powder (amchoor)
2 pinch of asafetida (hing)
salt to taste
2 tablespoon oil
2 tablespoons water.

Soak the moong dal and urad dal separately for 4 hrs.
Drain the water and coarsely grind them separately.
Heat oil in a  non stick pain,add hing,then the grinded dals.
Keep stirring it frequently.After sometime sprinkle little water cover it and cook.
When it is half done add all the spices and fry till u get nice aroma.
Let it cool down.

Making Kachori


Knead the dough for few minutes.
Divide them into 12 parts.
Roll it to a thick circle(center being more thicker than edges)
Put the filling in and cover the edges to form the round.Take of any extra dough.
Flatten it gently  using ur palm.
Heat oil in a wide pan
Kachori should not come up very fast.
Fry it in low heat till golden brown,crisp and let it come to room temperature(If u fry in high flame,it will not be crisp,mine took about 20 min).


green chutney
sweet chutney
finely chopped onion
boiled black chana

green chutney
1 bunch or 1 cup coriander leaves/cilantro/kothambari soppu
1/2 cup mint.
2 small green chillies
1 inch ginger
2 garlic pods
1/4 big onion
1 tspn white sesame seeds
1 tablespoon lemonjuice.
salt to taste
Grind all together to a smooth paste.


1 cup Tamarind extract
6 dates
1/2 cupjaggery
pinch of cumin powder
pich of salt
pinch of red chilli powder

Soak the dates for 2-3 hrs and tamarind separately.Extract juice from tamrind.
Grind the dates and pulp.(I have also tried using dry raisins and  dry cranberry)
Add 1/4 cup water if the mixture is very thick
Boil the mixture for 10 min in med-low
Add jaggery(I used half jaggery and half sugar)and the spices
Simmer and boil.
Store it in dry air tight container or even freeze it.

I always have these chutneys so it easy to prepare any kind of chat.

Beat 1 cup yogurt with pinch of salt and 1/2 tspn sugar

Take the kachoris,make a dip in the center.
Add couple of table spoons yogurt.
Top it with green chutney and sweet chutney.
Some chana,chopped onions,sev.
Enjoy with a cup of tea.

Saturday, July 6, 2013

Idli Vada Sambar Chutney-Delicious

Its morning! and Bangalore restaurants are filled with people ordering Idli vada,Idli vada.Got up one Saturday morning with desire of having Idli,vada,sambar,chutney.Lets make it...


3 cup sona masuri rice
1 cup urad dal
1/2 cup thick poha
1/2 tspn methi seeds
1 cup cooked rice

1)Soak rice and dal,methi seeds together for 6-8 hrs.Soak poha/avalakki 30 min before u grind.
2)Lets combine everything with cooked rice to a very very smooth paste adding little water(enough to grind it to thick paste).If u add more water it will become dosa batter:-)
3)Allow it to ferment for 8 hrs.Usually overnight and keep it in  a warm dark place.
4)Add salt , prepare idli stand by applying few drops of oil into each mould and add water into cooker.Steam cook it without whistle in pressure cooker for 14 min .
5)I made baby idlis for my toddler.






1 cup................................ Toor dal
1....................................... Tomato
21/2 +1/2 ......................... onion
3 Tbspn............................. coconut
1 Tbspn..............................jaggery
4 tbspn..............................tamarind juice
1/2 tspn............................. poppy seeds(gasagase)
 1 tspn...............................coriander leaves/cilantro
 1 string.............................curry leaves
1/2 tspn ............................. mustard seeds
1/4 tspn..............................cumin seeds
1/8 tspn..............................asafetida/hing
salt to taste
Sambar powder 2 tbspn+1 inch cinnamon or bisibelebath powder(cinnamon not required if using this,u get bisibelebath powder in indian grocery)

1)Pressure cook lengthwise chopped onion,tomato,toor dal  in water.
4)fry 1/2 onion till dry golden brown with 3 drops of oil.
2)Grind bisibelebath powder,coconut,fried onion,poppy seeds to a very smooth paste.
3)Add the above paste to the cooked dal.Boil it for for 2 min then add  tamarind juice,salt,coriander leaves,curry leaves.Boil it for 5 min,Add jaggery boil it for 10 more min.
4)Heat 1 tspn oil in pan,add mustard seeds,cuin seeds,hing.Add this tempering to sambar and bring it to boil.
5)I like my sambar sweetish,so I add 2 Tbspn jaggery.


1/2 cup coconut fresh/frozen
3 tbspn roasted chana dal/hurigadale
2 small greenchillies or 1 big
tamarind 1 tspn
salt to taste
ginger(optional) 1/2 inch
Lets grind it together to a paste with little water.
Start your day with this delicious wholesome breakfast!"Eat breakfast like a king"