July 05, 2022

Patal Poha Chivda / पातळ पोहा चिवडा - vegan snack (low fat)

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 Chiwda is a traditional Maharashtrian snack made during Diwali alongwith the various other snacks. 

Patal Poha chivda is prepared using thin paper variety rice flakes and very easy to make. Hardly uses a few spoons of oil ,making it a healthy choice to indulge.  A perfect snack to compliment a hot glass of coffee or tea . You can make this anytime during the year and store it in an airtight container.  Stays good for almost 10 days. 

Patal poha chivda is made by dry roasting the poha and is seasoned with mild spices and garnished with lots of roasted groundnuts, roasted gram and even cashew nuts .

Having grown up with a lot of Maharashtrian friends around this snack was a regular feature at home and even now I make it frequently but somehow it never made it to the blog .

This time when Poonam suggested Maharashtrian cuisine for our Shhh cooking secretly group,  I planned to make this chiwda with the secret ingredients Green chilli and roasted gram given to me by Aruna and she prepared Khamang kakdi - healthy cucumber salad using the secret ingredients peanut and mustard that I gave her . Poonam's Shakkarpaare is my next in list for 4pm snack. 

Some traditional Maharashtrian snacks from my blog for you all to enjoy 

Cornflakes Chiwda 

Poha Chiwda

Sabudana Chiwda

Thikhat Shankarpaali

Kothimbir Wadi 

Sabudana Wada

Preparation Time - 10 mins
Cooking Time - 10 mins
Complexity - easy 
Serves - 3 to 4


3 cups thin rice flakes /patla poha
1/2 cup groundnuts 
1/4 roasted gram (chutney dal)
2 to 3 green chillies finely chopped
1/2 tsp turmeric
2 tsp powdered sugar 
Handful fresh curry leaves 
2 tbsp oil 
Pinch of asafoetida
Salt as needed 


  • Firstly sieve the poha through a sieve.This step is optional ,you may do this if you find many small powdery  rice flakes in your packet.
  • Heat a thick bottomed pan and dry roast the poha/rice flakes until they turn crispy . If you crush it with your fingers the poha must crumble easily . At this stage ,transfer the roasted poha to a plate .set aside 
  • In the same pan,heat the oil and fry the ground nuts followed by roasted gram,green chillies and curry leaves one after another until they turn crisp. 
  • Add the asafoetida, turmeric powder ,salt and the roasted poha . Toss it gently with a wooden ladle and mix all the ingredients well . Do this on low flame. Turn off the flame and add the powdered sugar in the end and  mix it all gently .
  • Let the chivda cool down for a while ,then transfer it to an airtight container and store away from moisture .

June 28, 2022

Paneer Tomato Grilled Sandwiches

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 Paneer Tomato grilled sandwiches are a perfect choice for packing in kids' lunch box or even for adults when you want to carry something filling at the same time  not messy to eat on the desk .

You can also serve this as an after school snack or even makes for a perfect light dinner when paired with some warm Italian style Tomato soup . (Recipe source - Priya Iyer's blog)

Paneer takes care of the protein quotient for the day and the tomatoes keep the sandwiches moist and don't let it get too dry and stuffy.  Adding some mozzarella chees gives a nice gooey and melt in mouth texture. 

I love to work with different fillings that go into the sandwich and this is yet another successful attempt as my family loved the flavor and the crisp grilled bread. 

For the spice, I have used only red chilli powder and 1 small green chilli chopped.  Some boiled corn was added for the crunch and tomatoes used were firm and deseeded to prevent the sandwiches from getting soggy .

Some sandwich varieties from my blog that you must definitely try 

Classic Veg Cheese Grill Sandwich 

Peanut Butter Cheese Sandwich 

Paneer Cheese Corn Grill Sandwich 

Chutney Cheese Sandwich 

Mumbai Special Toast Sandwich 

Preparation Time - 10 mins
Grilling Time - 3 to 4 mins per sandwich 
Complexity - simple 
Makes 3 sandwiches 


6 slices of bread 
100 gms paneer 
2 medium firm tomatoes
3/4th cup boiled sweet corn
1 tsp Chilli powder /chilli flakes
Salt as needed 
Fresh corriander chopped 
1 green chilli
Grated mozzarella cheese as needed 
Butter to apply on bread 


  • Firstly grate the paneer, crush 3 tbsp of corn kernels with green chilli in a blender and de seed the tomatoes and dice into small cubes. 
  • In a mixing bowl mix the Tomatoes, crushed corn , paneer, boiled corn ,chilli powder ,salt, chopped corriander and mix it all well . Let it rest for 5 to 10mins . Our filling is ready .
  • Donot let the filling sit for extra time because the tomatoes will release water when mixed with salt and the filling will become soggy .we don't want that 
  • Heat the grilling pan,  apply butter on one side of the bread , place some filling on it ,spread grated mozzarella cheese as per your wish ..close using the other slice of bread . 
  • Apply some butter to the grilling pan and grill the sandwich on both sides until crisp and golden brown .
  • Cut the sandwich into wedges and enjoy .
  • If packing for lunch, then place foil paper in the inside of the lunch box ,place the cut sandwiches once they have cooled down .this will prevent the sandwiches from getting soggy .

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June 25, 2022

Corn Capsicum Quesedilla

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Corn capsicum Quesedillas are perfect to serve as quick after school snack or for an early dinner.  The gooey cheese and the crunch from the sweet corn and capsicums make every bite delectable. 

Make sure that these Quesedillas are served hot as soon as you prepare so that the filling and the tortillas don't loose the crispness and the texture

Mexican flavors are very close to our Indian spices and flavoring agents, so ideally you don't even need to hunt for special ingredients to make these melt in mouth Corn Quesedillas. 

There are ready made tortillas available in the market these days which can be used to make these Quesedillas or even the Indian Flat bread (Fulkas) can also be used as the base for making. 

You  can experiment with various flavors when preparing the filling and try to make it as healthy as you want. The amount of cheese can also be as per your preference. In today's corn capsicum Quesedilla I have kept the filling very simple and have used diced mozzarella cheese to get the gooey effect . 

Today's recipe makes use of ready made multigrain tortillas and for the filling I have used sweet corn , green bell pepper (capsicum) and red bell pepper. 

If you like Mexican flavors then you must try the following recipes from my blog

Mexican Bean Rice 

Bean Quesedillas 

Mango Salsa

Pineapple Salsa

Preparation time - 10 mins
Cooking Time - 3 mins per Quesedilla
Complexity - simple 
Makes - 4 Quesedillas


4 multigrain/flour tortillas 
1 medium green bell pepper (capsicum)
1 medium red bell pepper
1/2 onion finely chopped (skip for jain /satvik
1.5 cups boiled corn
1.5 cup diced /grated mozzarella cheese 
Finely chopped corriander 
1 green chilli finely chopped
Chilli flakes as needed
Salt as needed 


  • Finely dice the green and red bell pepper into small cubes .
  • Take 1/2 cup boiled corn in a blender and crush it coarsely. 
  • In a wide mixing bowl, take the finely chopped capsicum ,red pepper, crushed corn ,boiled sweet corn and onions if using and give a quick mix.
  • Add in the chilli flakes ,salt,  corriander ,green chilli ,2 tbsp diced cheese and mix it nicely. The stuffing is now ready. 
  • Take one tortilla and lightly roast it on open flame or microwave it for 10 seconds. 
  • Place the tortilla on a flat surface ,place the filling on one half of the tortilla ,spread as much cheese as you want and fold it.
  • Place this tortilla on a hot tawa and roast it on both sides until it turns  crispy and the cheese melts inside . If using a convection oven or OTG ,preheat the oven to 400F and bake the tortillas for 3 mins .
  • Using a sharp knife or pizza cutter , cut the Quesedilla into wedges and serve it hot .
  • Repeat the same process for the remaining tortillas.

June 20, 2022

Neer Dosa | Neer Dose - vegan breakfast

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 Neer dose or neer dosa is a very popular breakfast from Tulu Nadu in Karnataka and delicacy from Manglorean cuisine . 

Neer dosa literally means water dosa in Tulu/Kannada but that doesn't mean that it is made from water ,just that the batter to prepare the dosa is very watery hence its called Neer Dosa. The consistency of the batter is very similar to that of Rava Dosa meaning pouring consistency.

Best part of Neer Dosa is the simplicity in preparation as there is no fermentation needed like the usual dosas,meaning you can make dosas as soon as the batter is ready . 

Neer Dosa uses just 2 ingredients ;rice and water .Adding grated coconut is optional but tastes really good when added to the batter .

Neer dosas are very soft and spongy to eat and it remains the same even after a few hours of preparing, making it ideal to pack for lunch box or travel . 

Neer dosas are served with coconut chutney , sagoo , balehannu Rasayana and for non veg lovers it is paired with some spicy curry made from egg,chicken etc .

Soaking Time - 4 to 5 hrs 
Preparation Time - 15 mins
Complexity - simple 
Makes - 15 to 16 neer dosas 


2 cups normal rice (except basmati)
1/2 cup grated coconut 
Salt as needed
Water to grind 

Video recipe 


  • Wash the rice well and soak it overnight or for minimum of 5 hrs .
  • After 5 to 6 hrs , transfer the soaked rice to a blender along with the coconut and grind it to a fine paste..donot add water to grind. The water in which you have soaked the rice is sufficient to grind the batter .
  • Transfer this batter to a wide vessel and add some more water and bring it to a pouring consistency. Check the video recipe below for exact consistency.  Add salt as needed.
  • Heat a non stick tawa or a seasoned cast iron .
  • Sprinkle some water on the tava and if it sizzles immediately the tawa is ready to make dosas .
  • Pour the batter from outside to inside like how we do for rava dosa . Donot spread the batter like regular dosas.
  • Close the dosa with a lid for 30 to 40 sec and then open it up .Slowly using a spatula remove the dosa and fold it up like a wedge and serve with chutney or any other side dish of your choice. 
  • Neer dosa gets cooked only on one side. You don't have to flip over and cook . 
  • Keep adjusting the heat of the tawa as you keep making the dosas.  If the tawa is too hot then the dosas won't get cooked evenly.  

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June 13, 2022

Poori Bhaji Aamras - Summer Seasonal special

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 Poori Aamras and Aloo Bhaji is almost everyone's favorite in Maharashtra and Gujarat. There will hardly be anyone who wouldn't like this combo.  During the mango season, this made in heaven match features in my home quite a few times  but surprisingly it never made to the blog .

The recipe for Aamras and Puri is already there on the blog while that off this simple yet tasty Aloo Bhaaji or Sabji will be shared today with you all . Every household has an heirloom recipe for making the aloo sabji depending on the family's liking . I am going to share a very very easy recipe which has been our favorite always. Preethi my blogger friend has a delicious recipe of Adraki Aloo which will also pair well these puris . The aamras has a little milk added while the aloo sabji is purely vegan . If you want to make the entire combo vegan friendly,you can skip the milk while preparing the aam ras .

This combo is so popular  and a hearthrob that people swarm like bees at restaurants to enjoy. Some popular restaurants in Bombay have carved a niche for serving this delectable mini thali during the Mango Season and have been featured in various food magazines and shows for their superior quality and popularity. 

Recipes for Poori & Aamras click below 


Preparation Time - 20 mins 
Cooking Time - 10 mins
Complexity - simple
Serves - 2 to 3 


4 medium sized boiled potatoes 
2 small green chillies chopped
1/2 inch ginger finely chopped 
1 tsp mustard 
1/4 tsp udad dhall (optional)
1 tbsp oil
Pinch of turmeric 
1/4  tsp red chilli powder
Pinch of asafoetida 
1/2 tsp sugar
Salt as needed
Few curry leaves 
Finely chopped corriander 


  • Peel the skin of the potatoes and roughly crumble them.
  • Heat oil in a thick pan ,crackle the mustard seeds followed by udad dhall until the dal turns golden brown.
  • Fry the green chillies,  ginger , curry leaves and asafoetida. 
  • Add the crumbled potatoes, corriander leaves, turmeric ,red chilli powder ,salt and mix it well .
  • Sprinkle some water and cook covered for 2 to 3 mins till all the flavors blend well . Turn off the stove ,add the sugar,chopped corriander and mix it gently .
  • Serve hot with hot hot puris and Aamras .
  • You can also serve some thick coconut chutney also as an accompaniment. 

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June 06, 2022

Pineapple Raita | Annanas Raita | how to make Pineapple raita at home ?

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 Pineapples when combined with thick whisked yogurt makes a perfect accompaniment for any Indian Main course . 

The sweet and tangy flavors from the pineapple raita pair well with a spicy biryani or pulao and strikes a superb balance of taste and enhances the eating experience. 

Pineapples are a power house of nutrients and very healthy . Rich in vit C ,antioxidants and a very good anti inflammatory property due to the presence of Bromelaine, a very powerful enzyme that helps fight inflammation in the body .

Pineapple juice is very effective in treating the sinuses and eases symptoms of cold and allergies.  Bromelain in addition to help alleviate pain of osteoarthritis also helps in maintaining heart health by keeping the cholesterol levels under check .

If we want to keep up with a healthy lifestyle then fresh pineapples must be included as a part of our diet plan regularly.   Pineapple Punch Pineapple Salsa , Cuban Pineapple Salad (courtesy- sizzling tastebuds by Kalyani )are perfect choices for all age groups and can be easily made with available ingredients in our pantry . More so, these recipes are no cook recipes, hence even a beginner or a teenager can also easily rustle them up .

To make pineapple raita we can either use canned or fresh pineapples . If using canned pineapples then drain out the sugar syrup completely before chopping the pineapples .

When using fresh pineapples, please ensure the fruit is sweet and not sour.  Sour or tart pineapples when mixed with yogurt /dahi ruin the taste of the raita .

Pineapple raita is best served chilled ,hence keep it refrigerated until serving. 

Preparation Time - 10 mins
Cooking Time - nil
Complexity - simple
Serves - 2 to 3

1/2 cup finely chopped pineapple 
2 cups thick yogurt /dahi 
2 tsp powdered sugar 
1 tsp salt
1/4 tsp cumin powder /jeera powder
Pinch of red chilli powder
Pinch of kala namak / black salt 
Fresh corriander chopped


  • Whisk the yogurt well until smooth and silky .
  • Add the sugar ,salt ,chilli powder,  kalanamak ,roasted jeera powder to the yogurt .
  • Lastly add the pineapple, corriander and mix well . Adjust the sugar or salt if you feel the raita needs a little more flavor.
  • Keep refrigerated until serving.  Try and consume the raita fresh on the same day and not carry forward to the next day . 

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May 30, 2022

Aloo Kabli / Alu Kabli - Kolkatta style Alu Chaat

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 Alu Kabli or Aloo Kabli is a classic street side delicacy from the streets of Kolkatta . Unlike other street food which is normally loaded with lot of oil and spices ,Alu Kabli is totally oil free and healthy.  It is more like a potato salad loaded with the goodness of boiled chickpeas, tomatoes, onions, cucumbers etc .

Alu Kabli infact is also Vegan friendly and if all the ingredients are available handy we can put this together in less than 15 mins.

Alu Kabli can be served as a starter for any parties and will also pair well with drinks just like Peanut Masala  or classic Potato Wedges from Sujata's blog .

There is no hard and fast measurements for making this lipsmacking and refreshing chaat ..we can increase or decrease the quantity of ingredients based on our likes.  Only thing is that potato needs to be the Hero of the recipe as compared to the other ingredients.  Instead of Kabuli channa (boiled chickpeas) we can also use peanuts or cooked white peas as well.

Traditionally only tamarind sauce/chutney is used in the recipe but I have added the Tamarind Dates chutney for the extra punch and flavor .

Preparation Time - 10 min
Cooking Time - Nil 
( assuming we already have boiled potatoes and chickpeas on hand ) 

Complexity - simple
Serves - 2 to 3 

2 medium sized boiled potatoes
1 cup boiled brown chick peas  or yellow peas
1 medium sized tomato finely chopped 
1 small cucumber finely chopped
1/2 onion finely chopped ( I haven't used )
2 - 3 tbsp dates tamarind chutney 
1 small green chilly finely chopped
Fresh corriander chopped 
1/2 tsp red chilli powder 
1/4 tsp kala namak
1/2 tsp chat masala
Salt as needed
Juice from 1/2 lemon


  • Cut the potato into small cubes . 
  • Mix the chopped tomatoes, cucumbers, onions (if using) along with the potatoes and chickpeas. 
  • Thrown in all the spice powders along with salt,green chillies and the tamarind chutney and give it a gentle mix . Donot be harsh while mixing as the potatoes will turn mushy .
  • Squeeze in the lime juice and garnish with fresh corriander and serve immediately. 
  • Alternatively if you donot have boiled chickpeas you can also add roasted peanuts or even boiled peanuts.

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May 26, 2022

Beach Sundal | Thenga Maanga Pattani Sundal - What is Beach Sundal? ,

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 Beach Sundal or Thenga Maanga Pattani Sundal is a popular Street food sold in the Beach of Madras present day Chennai . Everyone who visits the beach definitely will enjoy either this Beach sundal or the spicy and crunchy Vazhakkai Bajjis from the shacks at the shore .

Boiled yellow peas tempered with mild spices and seasoned with lot of chopped mangoes and grated carrots makes it a perfect snack to munch on while you enjoy the cool breeze.

Madras has a natural Beach shoreline of 6kms making it the longest beach of the Country. Beach is known as Marina Beach and is always buzzling with people and various beach related activities all day long. The most common site is the vendors selling this yummy snack Thenga Manga Pattani Sundal which is very very tasty and flocks of people playing on the shore as well as enjoying the lashing waves . 

The 6 km long promenade is a walker's paradise where we can see regular set of senior citizens , walking group friends, having a nice stroll as well as catching up some good time with friends .

Bird's eye view of Marina Beache and Chennai City as seen from the Light House

Bird's eye view of Marina Beach and Chennai City as seen from the Light House

When the theme for this month's Shhh secretly cooking challenge was announced as Mango ,I instantly decided that I should make this Thenga Manga pattani sundal and Preeti my partner for this month gave me oil and green chilly as the secret ingredients which fit in perfectly to make this recipe. Preeti has dished out creamy and delicious Mango Shrikand with jaggery and pista which were her secret ingredients suggested by me .

This sundal is also popular during the Navaratri season and prepared as prasad on one of the 9 days . If raw mangoes are not in season you can skip that particular ingredient and make this healthy sundal.

Soaking Time - 8 to 10 hrs
Preparation Time - 15 mins
Cooking Time -  20 to 30 min
Complexity  - simple 
Serves - 3 to 4


2 cups dried yellow peas 
1 medium chilli finely chopped 
3 tbsp finely chopped mango 
1/4 cup grated coconut
1/2 carrot grated 
Salt as needed 
1/2 tsp mustard 
Few curry leaves
2 tsp oil
Asafoetida/hing as needed 
Fresh corriander chopped 


  • Wash and soak the dried yellow peas overnight or for min 8 hrs .
  • Throw away the soaked water, wash it once again and pressure cook with a little salt and 5 cups water for 4 or 5 whistles on medium flame.  Release the pressure naturally and check if the peas are well cooked .If you take a boiled pea and mash it between the fingers it should get mashed easily and you shouldn't be feeling the hardness . If the pea appears hard cook for 1 or 2 whistles more .
  • Drain the water through a colander and let the peas cool down .
  • Meanwhile,heat oil in a kadai, temper the mustard seeds followed by the curry leaves, green chillies and asafoetida. 
  • Add in the chopped mangoes and saute for a few seconds and then tip in the boiled peas ,mix it properly ..adjust salt if needed . Cook covered for a min just for the mango flavor to be absorbed into the peas.
  • Lastly add the grated carrots, coconut, fresh corriander and give a quick mix . Turn off the stove .
  • Delicious and tasty sundal is ready .

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May 24, 2022

Rose Milkshake | How to make rose milk at home ?

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 Rose milk or rose milkshake is truly a summer delight and the beautiful baby pink color is more than enough to tempt anyone to enjoy a chilled creamy glass of rose milk .  As a child I was not very fond of rose milk or rose falooda ,but after marriage V made me have this at his favorite restaurant and challenged me, I will fall in love with rose milkshake and that said there has been no looking back .  

I now, have a bottle of rose syrup concentrate always at home which makes it very easy to whip up a delicious milkshake when the craving sets in or even when we have sudden guests .

Rose milk can be made with just chilled milk and rose syrup or with a hint of vanilla essence and to make it even more rich and exotic add in a few scoops of vanilla icecream while blending. 

Rose syrup is very handy and you can also make delicious summer delights like Rose Kulfi and Rose Thandaai .

Preparation Time - 5 mins
Cooking Time - nil
Makes  2 to 3  glasses 
Complexity - simple


30 ml rose syrup 
2 cups chilled milk
3 to 4 scoops vanilla ice cream
Tutti fruity or chopped nuts for garnish

**I dint add sugar as the rose syrup and vanilla ice cream both had enough sugar to sweeten the milkshake . If you want it sweet,you can add some sugar as per taste. 


  • Take the chilled milk , rose syrup and 2 scoops of vanilla icecream in a blender and blend to a smooth consistency. 
  • Pour into serving glasses ,top it with a scoop of vanilla icecream and garnish with tutti fruity lr chopped nuts as you please and serve immediately. 


  • Make the rose milk in advance and refrigerate it . Top it with ice cream and garnish just before serving .
  • If you don't want to add vanilla icecream, you can also add few drops of vanilla essence while blending. 

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May 23, 2022

Macaroni Mango Kheer | Pasta Mango payasam - Fusion recipe

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 If you ever thought that pasta can only be used in Italian cuisine, then I suggest,you must definitely try this kheer or paysam made from Mac / elbow pasta which is infused with the flavor of Mango and lots of dry fruits . 

Perfectly cooked pasta simmered in milk, sugar and flavored with dryfruits and mango puree is an absolutely royal and rich experience you will feel as you savor spoonfuls from your bowl . You can also use Penne ,but Mac suits best as it is small and easy to enjoy in kheer/Payasam when scooped using a spoon.

We at home love Vermicelli a.k.a Semia Payasam and its a dessert that I make frequently. Once, while making semia paysam I was cooking pasta for dinner simultaneously and that's when it struck to me why not try making kheer using boiled pasta ?? The idea just kept getting pushed away but yesterday I finally decided I have to make this before the mango puree got polished off . 

Fusion cooking is fun as we get to explore an array of ingredients as well as cuisines too . I too have a good share of experiments with Fusion some which are a hit while some are miss . Some fusion hits from my blog for you to try 

Pavbhaji Pasta 

Kulcha Pizza 

Adai Pizza 

Talking of fusion,I must say Chinese Poha from Radha's blog is a burst of flavors and a true Indo Chinese fusion that will hit the right notes in our tastes buds .

Preparation Time -  15 mins
Cooking Time - 30 to 40 mins
Serves - 3 to 4
Complexity - simple


1/4 cup uncooked pasta 
2 cups boiled milk 
1/2 cup sugar ( adjust depending on need)
1 cup mango puree .
1 tbsp ghee /clarified butter 
Pinch of cardamom powder 
Few strands of saffron
Assorted dry fruits- roasted and powdered 


** While making the mango puree ensure the mangoes are sweet and not tart(sour) .Tart mango will curdle the kheer . Add a little sugar while pureeing if the mango is not very sweet.

  • Boil the pasta in sufficient water with a tsp of ghee until the pasta is al dente, donot over cook. Strain the excess water using a colander and run it under cold water to stop the cooking process.
  • In a thick pan ,heat 2 tsp of ghee and lightly saute the cooked pasta till you get a nice aroma . Add in the milk and continue until the milk begins to reduce and turn thick .keep stirring and cook on low flame as we don't want the milk to stick to the bottom and burn.
  • As the milk begins to reduce add the sugar , cardamom powder, dry fruits powder, saffron strands and continue cooking further.  The kheer will again appear to become to liquidy as the sugar melts . Donot worry ,cooking for another 5 to 7 mins,the milk will thicken and the will get a nice cream color due to reduction. 
  • Turn off the stove and let the kheer cool completely before adding the mango puree else the kheer will curdle .
  • Add the mango puree and mix with the cooled down kheer . Mix it gently so as to not break the pasta in the kheer . Serve chilled or in room temperature.  

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May 14, 2022

Mango Mastani - Summer special

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 Mango Mastani is a popular beverage from Pune ,Maharashtra.  Mango Mastani is a thick mango milkshake topped with scoops of vanilla icecream and garnished with lots of chopped dry fruits,  tutti fruity , mango slices and glazed cherries.  

Normally, the Alphonso/Aapus variety of Mango is used to make this delicious summer drink, but I think you can use any sweet pulpy variety of Mango. 

By the looks of it Mango Mastani, is very close to Falooda,but then there is a lot of difference in the texture and taste when we take a bite.

Making mango Mastani is very very easy and its a no cook recipe which makes it even more interesting to prepare and relish this yummy delicacy . 
My friends from Pune ,swear by this drink and are die hard fans of Mango mastani . I am waiting to try this drink personally, but from the many videos and descriptions that I have heard from my friends, I just couldn't resist myself from trying it this summer. You can use either vanilla or mango icecream for making this luscious summer delight .I liked the taste with vanilla icecream rather than mango .The mild vanilla essence cuts the flavor of mango and hits the right notes thus elevating the taste of mango Mastani. 

Fun facts about the name Mango Mastani !!!

As we all know,that Mastani was the wife of Peshwa Bajirao ,the ruler of Deccan . Its said that she was very beautiful and her beauty was a sight to behold.  
Since ,this drink looks just as beautiful as it can be,they say its been given the name Mango Mastani .

Preparation Time - 10 mins
Cooking Time - nil 
Complexity - simple
Makes 2 to 3 glasses 

2 cups chopped Mango 
1.5 cup chilled milk 
3 scoops vanilla icecream 
Sugar if needed 
For garnish 
Roughly chopped badam ,pista and cashews 
Some tutti fruity 
Vanilla icecream 
Glazed cherry 

  • Blend the mango pieces ,milk and vanilla icecream to a silky smooth puree.  
  • Taste the puree and if it feels less sweet,add some sugar and blend it again. 
  • (I haven't used ice cubes while blending as the milk was chill and so was the ice cream,you may use if you wish to )
  • Pour the milkshake into serving glasses,top it with scoops of vanilla icecream and garnish with chopped nuts, tutti fruity, glazed cherries and chopped mango pieces.
  • Serve chilled and immediately. 

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May 09, 2022

Mix Dal Vada | Mix Dal bhajiya (pakoras) - Lentil fritters

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 Dal vada or dal bhajiyas are a tasty and delicious gujurati farsan or deep fried snack which is a popular Street food as well in Mumbai and Gujarat.   Originally dal vadas are made only using Moong dhall also known as Moong Bhajjiyas . 

One must not confuse the Gujarati style dal vadas with the South Indian style Paruppu Vadai as there are some minor variations in terms of seasoning the batter and shaping the vadas while frying. 

To make the dal vadas more tasty and healthy,  a combination of lentils are used to make these bhajjiyas ,even called as pakoras . Serve them with some piping hot tea on a rainy evening or serve it as starters with a lavish meal , this sure is a crowd pleaser and will vanish off in a whiff .

Dal vadas are served with fried chillies sprinkled with salt and some tongue tickling dates tamarind chutney , green chutney  or both.  The vadas are crispy from the outside and fluffy soft from within making it all more the tempting to stop with a few pieces .

Make sure you make a huge batch of batter so that you won't have to regret for having fallen short of crunchy pakoras to treat your family and friends. Trust me,this is not an overstatement as the dalvadas just fly off from the serving dishes,that very addictive .

The trick to getting fluffy and spongy pakoras or vadas is to beat the batter vigorously for 10 to 15 mins to incorporate aeration..donot miss this step, else you will end up with hard and dry bhajjiyas . 

You definitely must try the Cabbage methi pakoras ,Methi na Gota , Aloo Bajjiyas and Faraali Pattice to pair with the evening tea.

Preparation Time - 15 mins

Soaking Time - 2 to 3 hrs

Frying time - 8 to 10 mins per batch

Makes 30 to 40 vadas 


1/2 cup moong dhall /split yellow lentil
1/4 cup udad dhall
1/4 cup channa dal
4 to 5 green chillies
Small piece of ginger  (skip for jain version) 
1/2 tsp carom seeds /ajwain
Freshly chopped corriander 
1 tsp red chilli powder
1 tsp roughly powdered pepper 
1/4 tsp cooking soda 
1/2 tsp sugar 
Salt to taste
Oil to deep fry


  • Wash and soak all the lentils in sufficient water for 2 to 3 hours
  • After 3 hrs ,drain the water from the lentil . Take the soaked lentils,  green chillies, ginger in a blender or food processor and blend to a coarse paste with very little water .
  • Transfer this batter to a mixing bowl, add salt and whisk it using a hand whisk or beater and beat it continuously in clockwise direction for 10 to 15 mins .The batter will be hard initially when you start whisking and as time proceeds the  batter will begin to feel light and fluffy . Continue whisking till you feel the batter to be very light and it would have doubled up in quantity.  This indicates the batter is aerated .
  • Add the chili powder ,crushed carom seeds, sugar, pepper powder ,corriander and give the batter a good mix ..let the mix be under refrigeration until you begin frying . 
  • Heat the oil in a deep kadai . Drop a small blob of batter,if it sizzles up immediately then the oil is ready for frying .
  • Using a spoon , drop small blobs of batter into the hot oil . Donot crowd the kadai . Fry the vadas on medium flame until the pakoras turn crisp and golden brown . Drain it off the kadai and serve hot .

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May 06, 2022

Chakkapazha Nei appam using rice flour (Unni appam) - Jackfruit Rice Fritters

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 As much as mango is crowned as the King of Fruits and relished in summer ,ripe jackfruit is also enjoyed by many in India and world over during summer . Jackfruit is a delicious tropical fruit which can be enjoyed when ripe as well as raw .

Raw Jackfruit (kathal / कटहल) is used widely in North India as a meat substitute in Biryanis,Pulaos and curries while in south India especially in Kerala, raw jackfruit is used in the making of Jackfruit chips , stir fries and papads. Ripe jackfruit is used in various recipes in the Konkani /Manglorean cuisine as well. 


Chakka Pradhaman is a very delicious and tasty kheer or paysam prepared in Kerala from ripe jackfruit  and coconut milk.

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Today ,I will be sharing another tasty and traditional recipe from Kerala called as Unniappam or Neiappam with the flavor of ripe jackfruit. 

Unniappam or nei appam is prepared from rice flour and jaggery batter and fried using either ghee , oil or a mix of ghee + oil . To make a vegan version we can skip the ghee and the rest of the recipe remains the same .

The batter is fried in a special cooking apparatus called as Paniyaram pan or Appa kaaral . Aebelskeiwer pan can be used too for this recipe .

For this recipe, we can either soak the rice for few hours in water and grind into a fine paste and use or ready made rice flour also works fine .In today's recipe, I have used ready made rice flour and I was very very happy with the result 

The appams were soft and spongy . Shelf life of these appams in normal room temperature is 2 days while it can stay long under refrigeration. 

Preparation Time - 10 mins
Resting Time - 1 hr
Cooking Time - 5 to 6 mins
Complexity - easy 

1/2 cup rice flour
1/2 cup grated jaggery
10 to 12 pods of ripe jackfruit 
1/2 tsp cardamom powder 
Ghee and oil for frying  (use only oil for Vegan )


Preparing the Unniyappam / Nei appam batter 

  • Deseed the pods of the ripe jackfruit and remove the seeds . Chop it roughly into small pieces. Makes it easier to grind .
  • Dissolve the jaggery in 1/4 cup water and filter it to remove if there are any impurities..I use organic jaggery which is very clean hence I skipped this step .
  • Blend the jackfruit and jaggery in a blender to form a nice smooth puree.No need to add water while grinding. 
  • Remove this pulp in a wide mixing bowl,add the rice flour and whisk it to form a lump free batter . If you feel the batter is too thick to whisk add a few tsp of water and whisk . 
  • Add the cardamom powder and mix it well..rest the batter for an hour in a warm place.  Donot  rest the batter for more than 2 or 3 hrs. In case you are unable to make it within 2 or 3 hours refrigerate the batter immediately. 

How to make the unniyappam / nei appam?

  • Heat the paniyaram pan on the stove and fill in each cavity with 1/2 tsp ghee and 1/2 tsp cooking oil or use 1 tsp ghee or 1 tsp cooking oil as per your preference. 
  • Once the oil is heated, fill in 3/4th of the cavity with the appam batter and let it cook on slow flame .
  • Once the top portion is cooked ,it will appear dry and the appams can be flipped over easily. Carefully flip it over and cook until the other side also turns crispy and golden brown. 
  • Remove the appams from the paniyaram pan one by one . Refill the cavity with the oil or ghee and repeat the same steps until all the batter is used up .
  • Store it a dry container.  Donot close the lid when the appams are hot ,they will become soggy . Let it cool down completely before closing the lid. 

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