Monday, July 17, 2017

Cluster Beans Rice

Cluster beans(gorikaayi) have a unique taste and are very fibrous.Gorikayi bhaat is a simple one pot meal recipe, perfect for your lunch box or for festivals or maybe for the picnic you are planning!! Absolute,no onion,no garlic rice.
Here’s a simple cluster bean rice as well to try. Flavours from jaggery and tamarind add the essential twist to this rice along with Sambar powder giving it a hint of spice and fresh blended taste.

What you need to have:

Chopped cluster beans – 2 cups
Basmati rice – 1 cup
Grated coconut
Jaggery – a generous pinch
Roasted Cashews
Tamarind paste– 1 teaspoon
Salt – as needed
cooking oil – 1 teaspoon

Ingredients of seasoning:

Cooking oil – 1 tablespoon
Mustard seeds – 1 teaspoon
Peanuts – 1 tablespoon
Urad dal and Channa Dal 1 tsp each
Red chili few
Curry leaves – a few
Sambar powder/vangi baath powder.

Prepare rice in the cooker and when the pressure is released spread it in a wide plate to cool down.
Heat oil in a wide pan and when heated add mustard seeds,allow to splutter,add chana and urad dal, asafeotida, turmeric powder,salt and generous pinch of jaggery, Cluster beans. Allow it to cook  and when half done, add cashews, and stir it for a while.
Now,mix Sambar or vangibaath this add rice... garnish with more cashews and coriander leaves.

Friday, July 7, 2017


Khara sev
Kara sev is a spicy and crispy snack that is prepared during festivals.
Kara Sev" which is a good combination with tea and even as a side dish for food. Sometimes rice flour is also added for an extra crisp texture. It is eaten as it is as a evening snack or topped over chaats... and so as highly addictive..

2 cups gram flour/besan
3/4 Cup rice flour
1 tsp. red chilli powder
1/4 tsp Cumin seeds
Asafeotida, turmeric powder and salt to taste.
2 tbsp.oil
Water as required
Oil to deep fry

Mix gram flour, rice flour chilli powder, cumin seeds, asafoetida, turmeric,salt in a bowl.Heat oil and add to the mixture.
Add enough water to make a stiff dough.
Fill the dough in a sev press with small holes. Gently press into hot oil, and fry lightly brown.
Drain on paper towel. Store in an airtight container when cool.

Wednesday, July 5, 2017


Palak paneer is a popular North Indian curry made of Spinach puree and diced paneer.. thickly coated into it.
This restaurant style spicy Punjabi palak paneer recipe can be prepared in aromatic ghee too, and for bringing the rich and creamy texture, I added Yogurt (dahi) and Fresh Milk Cream.

1 bunch of Spinach(palak) washed and finely chopped
1 Big Onion, finely chopped
1 Tomato ( optional)
Diced paneer cubed 1 Cup
3 green chillies, crushed
5 to 6 garlic pods,and crushed ginger
Dry fenugreek seeds ( kasoori methi) 1/2 tsp
Cumin seeds 1/2 tsp
Tsp of lemon juice
Fresh cream 2 Tbsps
1 Tbsp Curd
Salt as needed
Water for required consistency
1 1/2 Tbsps of oil and butter.

Wash,clean and  strain the chopped spinach in a strainer.
Boil Spinach in water for 2 minutes with a pinch of salt..remove excess water.
Transfer spinach to a jar,grind well to fine paste by adding, tomato,green chillies..add water if needed.
Shallow fry the paneer cubes to light brown with little oil on a medium heat pan.
On a medium heat pan,add oil±butter,cumin seeds, Ginger garlic and onions.. Saute till tender.Add spinach puree and salt..cook for 2 to 3 minutes..
To this add paneer cubes, kasoori methi and lemon juice.. cook for another few minutes.
Turn off heat,add fresh cream and curd..mix well..
Ready to serve with flatbreads.

Friday, June 16, 2017


Gave a new twist by adding MTR badam powder to regular Mysore Pak... indeed!!a unique taste on every flavorful..


Besan – 1 cup
Sugar – 1 cup( according to your taste)
Mtr badam powder 2 Tbsps
Ghee – 1 cup
Water – 1/4 cup

Sieve the besan/Gram Flour ..and in a pan roast the flour until you get nice aroma or light brown.
Remove from the heat and set aside.
In a heavy based sauce pan, boil sugar and water to a syrup, add little ghee to it and stir.
Add gram flour and MTR badam powder stir continuously over a medium heat. Next add the remaining ghee and mix well.
When the mixture comes out from the bottom of the container, take out the mixture and spread into a greased tray.
Cut into squares or triangles. Let it cool.
Enjoy new taste.Serve warm or cold.

Monday, June 12, 2017


Gongura pickle is very famous in Andhra region and the taste is tangy and spicy ,hence very relishing.
Very popular in North karnataka too,as a side dish for roti's.
Gongura leaves or sorrel leaves are  finely blended with aromatic spices and tempered with oil and red chillies ,serve with hot rice,Roti's etc.

Gongura/Sorrel leaves - 1 big bunch
Onion - Big chuncks - 1 cup
Coriander seeds - 1 Tbsp
Urad dal - 1 Tsp
Channa dal - 1 Tsp
Methi seeds/ fenugreek - a pinch
Garlic cloves - 5-6
Dried Red chillies -  8 (6 for grinding - 2 -3 for tempering)
Green chillies - 3
Tamarind -  1 tsp
Mustard Seeds 1 tsp for tempering
Turmeric and asafeotida- pinch
Salt - as per taste
Oil - 2- 3 tbsp

1.In a kadai add oil and start saute dry red chillies, to mild light brown. Keep it separate. To the same oil add channa dal,urad dal,jeera,dhania seeds,methi seeds,green chillies, garlic pods and saute it for a min and remove it. Let everything cool.
2. Now wash and dry the gongura leaves. Ensure no water on the leaves.
3. Add little oil and fry the leaves and onions for few mins till they become soft.
4. Now add all the fry items in a blender and make a coarse powder out of them. To this finally add gongura leaves and blend them in pulse mode for few mins.
5. In a pan heat oil and add the mustard seeds mentioned above and season on top of the grinded chutney and mix everything well. Not to forget,add salt.its ready, Serve it hot with white rice on ghee or oil as topping.

Friday, June 9, 2017


One of simple and best tea time snack " Spinach Fritters"..

2 Cups Spinach leaves( washed and dried)
1 Cup Besan/Gram Flour
1/2 Tsp Ginger and Green Chilli paste
1/4 Tsp red chilli powder
1/8 Tsp Chat masala
1/4 Cup Rice Flour
Asafeotida, turmeric and salt to taste.
Water 1 Cup
Oil for deep fry.

Sieve the gram flour,make a smooth batter, adding all above items, except oil. Make sure batter is medium thick.To this,add two Tsps of hot oil for more crunchier pakora's.
Heat oil,deep fry the spinach leaves by dipping one by one in the batter until light brown.
Enjoy hot,crispy pakora ..😃

Monday, June 5, 2017


Here’s a recipe for the best summer treat!  It’s healthy, it’s fresh, it’s kid-approved, and best of all… it’s homemade,so incredibly easy to make..with fewer handy ingredients and a popsicle mold.Do try this recipe for simple Mango Juice Pops"*

Just freeze them overnight and you will have juicy pops the next day to snack on." .

2 ripe mangoes
3-5 Tbsp sugar, adjust as per taste
2/3 cup water
4 tsp fresh lime juice (lemon could substitute)
Pinch of salt
1 Tbsp of cold milk

Peel the mangoes and cut into chunks, removing as much of the flesh as you can. Grind well the chunks into a blender, and squeeze the mango pits over the blender to extract as much juice from the clinging flesh (use strainer)as possible. Add the rest of the ingredients, and puree until smooth. Pour into molds and freeze for at least 6 to 8 hours.
All done .. ready to snack on juicy pops....yummy..

Thursday, June 1, 2017


So delighted to post my 100th recipe and of course I can't believe it!!.. sharing the simplest baked butter coffee cookies as a sweet relishment. I wanted to create my own custom recipe..So came up with some quick one with less preparation ..I have already posted butter cookies on my page before but for this one I made little variation by adding instant coffee powder, and frosting with sprinklers on top..A kid friendly recipe for sure..


1 Cup All Purpose Flour
1 Cup Powdered Sugar
1/2 Cup Melted Butter( should be thick)
1 Tsp instant coffee powder
2 Tsps of warm milk
Pinch of Cardamom powder
Vanilla Frosting as needed
Rainbow Sprinkles


First,in a small bowl,add milk and instant coffee powder to dissolve it.keep aside.
Preheat oven at 300 deg for 5 minutes.
In a mixing bowl,add flour,butter, cardamom powder,sugar and dissolved coffee powder.
Combine well,add required butter to the dough and make sure the dough is stiff enough.
Grease the baking tray,take small dough,shape and gently pat it to thin like round cookies or any shape you like it.
Bake them for 5 to 7 minutes or till mild brown..I just love the aroma of cookies while baking!!!!.Remove from oven, allow it to cool.
With the help of the cheese spreader,take a small amount of vanilla frosting..Smear on top of the baked delicious cookies.
And to the last, drizzle some rainbow sprinklers on it.
Home made cookies are better than store ones..My kids enjoyed this cookies to the extent.. Demanding to make in bulk😊

Wednesday, May 31, 2017


No onion, no garlic and no grinding recipe.
Always do my best to post simple and quick recipes.."Coconut Rice",So,here it is  ....  Rice cooked with coconut milk..And fresh grated coconut,Carrots , cashews and green peas are combined well..And seasoned with curry and coriander leaves...Full of coconut flavors.. delicious!!
Coconut flavor enhances  when combined with simple spices..aromatic too.

Grated Fresh Coconut:1/2 cup
Rice: 1 cup cooked rice
Coconut milk 1/2 cup
Diced Carrots 1/2 cup
Green peas 1/4 cup( I used frozen peas)
10 to 12 roasted cashewnuts
Urad dal:1 tsp
Chana dal: 1 tsp
Mustard seeds:1 tsp
Curry and coriander leaves
Green and red chillies 2 to 3
Asafeotida and salt to taste
Oil 1 1/2  tsps
Water 1 1/2 Cups.


Cook rice by adding coconut milk and water.
Heat oil in a pan,splutter mustard seeds,then add chana and urad dal,seasoned with asafeotida,curry leaves,red and green chillies..
Add grated Coconut,saute for a minute,then roasted cashews and not to forget salt and asafeotida.
Next mix with Carrots ( I pressure cooked them separately for one whistle) and green peas.
Add cooked rice and combine well.. Garnish with coriander leaves...
Happy Meal!!!!☺☺

Friday, May 19, 2017


Fresh Spinach leaves, green chillies, coconut and other spices are bit sauteed and roasted, and grinded to a fine paste..So here the next step is adding yogurt to this chutney, might look unfamiliar ...But it tastes so unique.
Well suitable for rice,roti etc.You can even spread this on a bread toast.. Very tasty.Best alternate and healthy recipe to serve for kids too..
This recipe I learnt from my mom,any kind of veggies can be used instead of Spinach..But!My choice always is Spinach,the texture and color of palak chutney with yogurt ... just awesome.
Try this..


For Chutney:
Fresh Bunch of Spinach/Palak(washed)
1/2 tsps of mustard,cumin seeds
Pinch of fenugreek seeds
1 1/2 tsps of black gram /urad dal
5 green chillies,curry and coriander leaves
1/2 cup grated coconut
1/4 tsp of tamarind paste
Salt to taste
Oil 2 Tsps
Water as needed

For seasoning:
2 Tsps of oil
1/4 tsp of mustard seeds and urad dal
Asafetida and red chilli
Yogurt/Curd 4 to 5 Tsps.


On medium heat pan,with 2 tsps of oil,dry roast all the chutney ingredients mentioned above..

Grind all the roasted items by adding little water to the grinder to a fine paste.

Transfer to a bowl,add yogurt to this chutney..Mix well.

Heat up oil in a small pan,add tsp of oil,add mustard seeds, asafeotida ..Let it crackle add urad dal .. Season this on top of the chutney..Serve with rice,roti etc.

Tuesday, May 16, 2017


Factual and simply delectable recipe from Hyderabad cuisine.Umimpeachable side dish for rice,poori's etc.
This recipe I learnt from my friend..Just love the dish..A big thanks to her!
Fresh small eggplants/brinjals are marinated with roasted peanut paste combined with few other spices.. Details below..


One Big Onion.
3 Tomatoes (medium).
8 to 10 Brinjals.( Try to use small ones)
Few garlic pods (optional...I didn't use in this recipe).
Handful of roasted peanuts.
12 to 15 Cashews.
1 Tbsp of Garam masala.
2 Tbsps of dry coconut powder.
1 Tbsp of Coriander powder.
2 Tbsps of red chilli powder.


First fry onions and tomatoes . Cook till they become little soft.  Roast Some peanuts and keep a side.
Slit the brinjals,( optional).Cook the brinjals in a saucepan with water till they turn to crunchy soft..keep them aside. Dont overcook them.
 In a blender, first powder the peanuts and cashew nuts and powder. Then add onions and tomatoes and make a paste. Then in that paste add ginger garlic paste garam masala dhaniya powder red chilli powder and dry coconut powder and grind it once more.
Then, in the pan add little oil and transfer the paste and cook for few minutes. Then add the cooked brinjals and cook for some more time. Done!!

Monday, May 15, 2017


Courtesy: Chef And Her Kitchen

Authentic, classic traditional sweet delicacy.."Bhapa Doi".Made of hung yogurt and sweetened condensed milk.. whisked well.I tried this very first time..Was so yummy..It's almost tastes like a cheese cake..So simple and quick, done in minutes with just fewer ingredients.
Do try this heavenly, irresistible, sinful dessert and tell me how you like it. I bet for sure..Happy cooking. Enjoy..


1/2 Tin Sweetened Condensed Milk
2 Cups Hung Yogurt
1/4 Cup Milk
Cardamom powder and saffron.

Hung the yogurt  in a cheesecloth for 3 hours.
In a mixing bowl,add condensed milk,hung yogurt, saffron, cardamom powder and milk..whisk well.May add desired nuts..
Transfer this to a greased (ghee) steel bowl that fits well in a bigger size steel container.
And place it in a pressure cooker..Whistle for 4 times..Let the pressure cool off.
Gently take out from the cooker...Let it cool for a while..Then flip and transfer to a plate, make sure you get the mould..Cut them to desired shape..and garnish with desired nuts and fruits..Enjoy..!

Monday, May 8, 2017


Simply scrumptious sweet-tangy delicious dip..'Mango Murabba'.. a absolute side condiment for 🍞 bread,muffins,chapati etc..I tried this first time..tastes heavenly..oh mine!! Can't deny to taste this lip smacking sweet-tangy dish..
Mango Murabba is a great aid for digestion, and rich in fibre too.. It's a super simple recipe..grated raw mangoes are cooked in sugar syrup with a flavor of cardamom and saffron.To be stored in a dry glass jar for months.


1 Cup Raw Mango ( washed,dried and grated)
3 to 4 Tbsps of Sugar
Pinch of cardamom powder
Few saffron strands.

On medium heat sauce pan,mix grated mangoes and sugar.
Keep stirring for 10-12 minutes.. you will see the sugar syrup thickens to a thread consistency.. remove from heat,add cardamom powder and saffron strands..mix well. Done..
Allow it cool down, store in a clean glass jar .Serve with chapathi or smear on a 🍞 bread toast.Can stored in refrigerator for months..