Wednesday, December 21, 2011

Puri sihikarne aka Puri Aamras

I know the recipe for Puri aamras has been blogged many times already. But then, I felt that my virtual kitchen would be incomplete without this all time favourtie mango dessert of mine. For something as delicious and as comforting as this, this dessert is ridiculously easy to put together. All it takes is some mangoes, a few other simple ingredients and a few minutes of your time and you have an exotic tropical dessert before you.No wonder, this dessert was served at every home we visited during summer.

It is sheer bliss to bite into the crispy puris which is dipped in the creamy mango pulp. This dessert is best if it is not too rich so as to not to overpower the flavour of the mango and allow the natural taste of sweet to come through.

Puri Sihikarne recipe
Preparation time: 20min
Cooking time: 10min
Serves- 4

For the Puri:
Whole wheat flour- 1-1/2 cup
Salt- 1/4tsp
Water- about half cup or as required
Oil to deep fry
For the sweet mango sauce:
Mangoes- 3 med sized, peeled and chopped
Sugar- 6 tbsp
Milk- 1/4 cup
Cardamom powder- 1/4tsp
Saffron- 8-10 strands, lightly roasted and powdered (optional)

For the Puri:

  • Mix the salt and flour in a bowl and add water gradually. Mix well until a soft pliable dough is formed.
  • Cover and allow the dough to rest for 10min
  • Divide the dough into 10-12 equal portions and roll each portion into a disc of 5-6 inches in diameter.
  • Heat oil in a wok and drop the rolled dough into the oil.
  • While the puri is slowly raising to the surface make sure to keep ladling hot oil on the surface. This helps the puri to puff up.
  • Repeat the same procedure with the remaining dough.
For the mango Sauce
  • In a blender, mix the mango pieces and the milk and blend.
  • Add the sugar, cardamom powder, saffron, and blend again.
  • Pour the mango pulp into individual bowls and serve with hot puris

Wednesday, December 7, 2011

Sihi Kumbalakayi Towvae- Pumpkin gravy with cashews

I have never been a big fan of pumpkin. This is one vegetable that I never took a liking to. I tried making khatte meethe Kaddu for S once. But he didn't seem to like it a lot. After that, I just stopped cooking pumpkin all together. It was only a few days back that my friend and neighbour got this halved pumpkin. She said that one whole pumpkin was too much for her. At first, I really did not know what to make out of it. The pumpkin was lying in the fridge for two whole days. I decided to google for some recipes and I chanced upon this recipe here.

Sihi kumbalakayi towae it said. And it did not have any kind of lentils. Imagine a dal without lentils. That was very intriguing to me. What made this recipe all the more interesting was that, it had cashews in it. I had never come across a curry that had a vegetable as the base ingredient and which was seasoned with nuts. Just going through the recipe made me want to try the curry ASAP. Needless to say, the gravy turned out very tasty. Me and S liked the pumpkin gravy a lot but then, it was Purvi who relished it the most. Do give this recipe a try. You never know, you might have an additional option to consider when you are cooking with pumpkin.

Sihi Kumbalakayi towae recipe:
Preparation time: 15 min
Cooking time- 10min
Serves- 4

Pumpkin- 1 small, Peeled, deseeded and chopped into cubes
Turmeric or haldi- A pinch
Cashews- about 3 tbsp
Salt to taste
Tamarind pulp- 1 tbsp
Oil- 2 tsp
Channa dal- 1tbsp
Coriander seeds- 1 tsp
Cinnamon- 1" piece
Red chillies- 3
Asafoetida or hing- a pinch
Dry coconut- 3 tbsp

  • Take the pumpkin cubes in a  thick bottomed pan. Add the tamarind juice, turmeric and water to cover the pumpkin and allow the vegetable to cook on low flame.
  • Heat a tsp of oil in another pan and fry the hing, cinnamon, channa dal, coriander seeds and red chillies.
  • Allow the mixture to cool completely and grind to a fine powder adding the dry coconut in the end.
  • When the pumpkin is thoroughly cooked, mash it with a potato masher and add salt.
  • Add the ground spice mix and allow the mixture to simmer for 2-3min and take off the heat.
  • Heat the remaining oil in a pan and add the mustard seeds. Once they pop, add the cashewnuts and fry till they turn brown.
  • Add the seasoning to the gravy and mix well.
  • Serve hot with steamed rice and a dollop of ghee

Sunday, December 4, 2011

Beetroot cutlet- it's baked not fried

For some reason, I had never ventured into making cutlets at home. I am not sure about the reason. Maybe because, I thought cutlets always had to be deep fried and that they were full of fat. Or maybe because, evening snacks are very rare at my place. So when there was this lone beetroot remained in the fridge, it never occurred to me that I could make cutlets from beets as well. After I decided to make beetroot cutlets, I wondered if it could be baked. After confirming from Google that cutlets could also be baked, I decided to  "bake" these after all. I must say that these are the best things that I have ever baked. They tasted just like the deep fried cutlets and did not miss the oil one bit. It tasted great with tomato sauce and it tasted even better with the flavored cream cheese.

Beet root cutlet recipe:
Preparation time- 20min
Baking time- 10min
Makes- 10-12 cutlets

Beetroot- 1med sized, peeled and grated
Carrot- 1 med, Peeled and grated
Potatoes- 2 med, boiled, peeled and mashed
Oil- 1 tbsp
Jeera or cumin seeds- 1/2 tsp
Saunf or fennel seeds- 1/4 tsp
Turmeric or haldi- 1/4tsp
Paprika powder- 1/4tsp
Coriander powder- 1/2 tsp
Aamchur powder- 1/4 tsp
Garam masala powder- 1/4 tsp
Chaat masala- 1/4 tsp
Salt to taste
Corn flour- 2 tbsp
Bread crumbs- 3 tbsp or as needed
Chopped onions and coriander leaves to serve


  • Heat oil in a wok and add the cumin seeds.
  • Once they turn brown, add the fennel seeds and fry for a few secs.
  • Add the grated carrot and beets and fry for a min.
  • Add the salt and turmeric and fry till all the water is absorbed.
  • Add all the paprika powder, chaat masala, coriander powder, and aamchur powder and fry for 2 mins more.
  • Stir in the garam masala and mix well and take off the heat.
  • Cool the mixture completely and mix along with the mashed potatoes.
  • Divide the beet-potato mixture into 10-12 equal sized balls and keep aside.
  • Mix the corn flour along with 3-4 tbsp of water and set aside
  • Take a ball and press lightly to form a circle.
  • Dip the cutlet in the corn flour paste and roll it on the bread crumbs. Repeat the process with all the cutlet balls.
  • Arrange the cutlets on a baking sheet lined baking tray and bake in a preheated oven at 225C for 5 mins.
  • Flip the sides of all the cutlets and bake for another 5-7min more.
  • Allow the cutlets to cool slightly and serve with tomato sauce or chutney of your choice.

These cutlets of mine will go straight to Kavi's jingle all the way event

To Julie's Christmas Delicacies event 

To midnight Maniac's Meatless monday Event

And to Priya's Fast food not fat food event

Monday, November 28, 2011

Tawa idli from left over idlis

So what do you do when hunger pangs strike at 3:30pm and you find 4 idlis in your refrigerator? Make Tava idlis of course!!! That's what happened to me today. I felt ravenous at this odd hour and even that oatmeal cookie or granola could not appease my hunger. I rummaged the refrigerator and found yesterday's idlis staring at me. All of a sudden, I remembered Tarla Dalal's Tava idli recipe. It seemed too tempting so decided to try the recipe at that very moment. 

As usual, I tweaked the recipe a  bit by adding a few more spices and capsicum. The outcome was fabulous. This dish not only managed to appease my hunger but my little one also liked it and had it for her evening snack. Do give this recipe a try. I am sure you will not be disappointed.

Tawa idli recipe:
Preparation time: 15min
Cooking time: 10min
Serves- 2

Left over idlis- 4, chopped in 1" long pieces
Onion- 1, small, chopped fine
Tomato- 2 med, chopped fine
Capsicum- 1 med, cubed
Ginger- 1/2" piece, grated
Oil- 1 tbsp
Cumin seeds or jeera- 1/2tsp
Salt to taste
Sugar- 1/2 tsp (optional)
Green chilli- 1, chopped fine
Paprika powder- 1/4tsp
Turmeric- a pinch
Pav bhaji masala- 1/2 to 1 tsp
Coriander leaves to garnish
Lime juice- 1/2tsp to garnish

  • Heat oil in a pan and add the cumin seeds.
  • Once it turns brown add the chopped onion and fry till they turn pink.
  • Add the green chillies, grated ginger and the chopped capsicum and fry for 2 min
  • Add the chopped tomato and fry till the oil separates.
  • Add the salt, sugar, turmeric, paprika powder and fry for 2 more mins.
  • Stir in the cubed idlies and the pav bhaji masala and fry till the idli pieces are coated with the spice mix.
  • Garnish with lemon juice and coriander leaves and serve immediately.

Thursday, November 24, 2011

Eggless mayonnaise

If you are one of those who love this thick tangy sauce like I do then this recipe is for you. This versatile salad can either be had as a dip of as a spread on sandwiches and bread. I know that one can pick up a bottle of mayonnaise from the corner shop easily. But then, for me finding an egg free mayonnaise in my part of the world is next to impossible. After searching for the egg free mayonnaise in every store, I just decided to make this sauce at home. This recipe apart from being egg free, is also free of additives and preservatives.

I found this recipe in an old recipe book and it worked well for me. The recipe was simple, easy and quick. At first I was a little apprehensive. I thought the quantity of vinegar was too much and it would taste too tangy. However, I found that the flavours were balanced well and it tasted just right. Do give this recipe a try. I am sure you would like this as well.

Eggless mayonnaise recipe:
Preparatione time: 10 min
Cooking time: nil
Makes- about- 2 cups


Water- 1/3 cup
Milk powder- 1 cup
Pepper- 1/2 tsp, ground
Good quality light vinegar- 2tbsp
Sugar- 1tsp
Mustard- 1/4 tsp, ground
Lime juice- 2tsp
Vegetable or canola oil- 3/4 cup

  • Mix all the ingredients except milk powder and oil in a blender and blend for 5min
  • Gradually add the milk powder and blend again.
  • Lastly add the oil and blend for 2-3 mins more.
  • Store in air tight container and refrigerate. It keeps fresh for 10 days under refregeration.
The photograph of the whisk with mayonnaise goes to Susan's Black and white wednesday event.

Wednesday, November 16, 2011

Egg plant in Peanut sauce- from Sharmi's passions

Egg plants are one of my favourite vegetables. I love this vegetable so much that I can have it morning, noon and night without complaining. So you can imagine my excitement when i saw the recipe on Sharmi's passions. I wanted to try this curry since the very moment I read the recipe. As if the recipe wasn't good enough the pictures were equally tempting. So when my vegetable vendor got these fresh baby egg plants yesterday, I decided to make this curry for yesterday's lunch. I tweaked the recipe a bit. Like I substituted the sesame seeds with poppy seeds just to give the curry more body and emulsion and I also added some hing and curry leaves as well. I must say this curry was a huge hit with not only me but with S and as well as my little one. Thanks for sharing this lovely recipe Sharmi. 

Egg plant in Peanut sauce recipe:
Preparation time: 20min
Cooking time: 10min
Serves- 4

Baby egg plants- about 10, sliced vertically
Onion- 1 med, chopped fine
Tomato- 1, chopped fine
Paprika powder- 1/4tsp
Rasam powder- 1/2tsp
Salt to taste
Oil- 1 tbsp
Mustard seeds- 1/2 tsp
Jeera or cumin seeds- 1/2tsp
Asafotida  or hing- a pinch
Curry leaves- a few
Dry roast and rind together:
Peanuts- 2tbsp
Poppy seeds- 1tsp
Channa dal-1/2tbsp
Urad dal- 1tsp
Coriander seeds- 1 tsp
Grated coconut- 3tbsp
Red chillies- 2


  • Heat oil in a pan and add the mustard seeds.
  • Once they pop add the cumin seeds and fry till it turns brown.
  • Add the hing and curry leaves and fry till the curry leaves turn crisp.
  • Add the chopped onion and fry till they are translucent
  • Add the tomato and fry for a min.
  • Add the salt, rasam powder and the red chilli powder and fry for two more mins or till the mixture is mushy.
  • Now add the sliced egg plants and fry for a min. Add 1/4 cup water  and cook covered till all the water is evaporated.
  • Stir in the ground paste and fry for 5 min.
  • Check for salt and take off the heat.
  • Serve hot with rice or rotis.

Black and white Wednesday- White radish

These fresh Organic radishes are my contribution to Susan's black and white wednesday

Friday, November 11, 2011

Oatmeal chocolate chip cookies

I had this chunk of cooking chocolate lying in my refrigerator for a long time now. I wanted to bake some chocolate chip muffins but due to some unexpected turn of events I couldn't do that. Hence I decided to bake these simple yet healthy and satisfying cookies. 

I stumbled on this recipe on The recipe was actually vegan so i made a few changes to make it vegetarian. Even though the cookies are not very photogenic, they taste just as great. 

Oatmeal chocolate chip cookies recipe:
Preparation time: 30min
Baking time: 12 min
Makes- approximately 2 dozen cookies


All purpose flour or maida- 1/2 cup
Whole wheat flour- 1/2 cup
Baking soda- 1/2 tsp
Baking powder- 1/2 tsp
Salt- 1/2 tsp
Butter- 10tbsp
Brown sugar- 1 cup
Milk- 2-3tbsp
Vanilla essencce- 1/2tsp
Rolled oats- 1-1/4cup, finely powdered
Chocolate chips- 1 cup
Almonds- 3/4 cup finely chopped


  • In bowl, whisk together the butter and sugar till stiff and creamy
  • Add the vanilla essence and the milk and mix well and keep aside
  • In another bowl, sift the flours along with the salt, baking powder and the baking soda.
  • Add half the flour mixture to the butter and sugar mixture and mix well.
  • Then mix the rest of the rest of the flour and mix again.
  • Fold in the oats, chocolate chips and the almonds and mix to form a stiff dough.
  • Take small lime sized balls of the dough and shape them into cookies.
  • Place the cookies 2" apart on a baking tray lined with parchment paper and bake in a preheated oven at 180C for 12 min or till the under sides are brown. 
  • Cool the cookies for 5 min in the tray before transferring them to cool on a wire rack.

Friday, October 28, 2011

Deepavali special- Haal obattu or poori payasa

First of all let me convey my belated Diwali Wishes to everyone. I know I have been absconding from my virtual kitchen for a long time now. This absence has actually left me feeling guilty. First there were some unexpected changes that took up a lot of my time and energy and then all of a sudden my laptop needed a battery replacement. It took almost 10days and a lot nagging to make S replace the battery. Now that everything is in place, I decided to post the recipe for Haal obattu.

The source of this recipe is my mom. She normally makes this for Dussehra or Diwali. This is one of my many favourite desserts because, any I love any kind of kheer or payasa. But strangely though, I never ventured to make this after I got married. So just before Diwali, I called up ma to ask for the recipe which she sweetly gave it out to me. Unlike the regular obattu or holige, this dish does not come with a filling. Instead, the crisp flat bread is dipped and served with poppy seed kheer. This makes the dessert extremely rich and satisfying. To top all this, this dessert has a great soporific effect on you. Do you need any more reasons to not to make this? :)

Haal obattu recipe:
Preparation time: 30min+ soaking time
Cooking time: 20min
Serves- 4

For the poori:
Chiroti rava or fine semolina- 2 cups
Butter- 4tbsp, melted
Salt- a pinch
Water to knead
Oil to deep fry
For the poppy seed kheer
Poppy seeds- 3 tbsp
Rice- 1/2tsp
Almonds- 8-10, soaked
Milk- 500ml or 1/2 liter
cardamom- 5-6, powdered
Sugar- 2/3 cup
Grated fresh, frozen or dry coconut- 4tbsp


For the poori:
  • Assemble the semolina, and salt in a large bowl and add the melted butter.
  • Mix the butter well so that the mixture resembles bread crumbs.
  • Add water gradually and mix into a firm dough.
  • Allow the dough to stand for atleast 30min
For the poppy seed kheer:
  • Dry roast the poppy seed and the rice till brown and fragrant. Take off the heat and cool completely.
  • Grind the cooled poppy seeds and rice along with the soaked almonds and the coconut to a fine paste by adding a little water.
  • Take the ground mixture in a pan. Add the milk and mix well.
  • Heat the mixture on a low flame till the it thickens.
  • Add the ground cardamom and mix well.
  • Turn off the heat and add the sugar and set the kheer aside.

To proceed:
  • Divide the poori dough into 14-16 equal portions and set aside.
  • Using a little oil or wheat flour, roll each portion of the dough into a disc of 4-5" in diameter.
  • Heat oil in a wok and deep fry the pooris on a low flame till the poori is brown and crisp.
  • Take off the heat and drain on an absorbent paper. 
  • Repeat the same procedure for the rest of the dough.
  • To serve, Arrange one or two pooris on a plate and pour some hot poppy seed kheer on the pooris and allow the porris to soak the kheer for around 30 secs. 
  • Pour some more kheer and serve immediately.

Tuesday, October 11, 2011

Peanut butter and banana Smoothie

I am back after after a week long break. Even though I never wanted to be away from my blogging world, the past week was so uneventful, that I was forced to be away. I could not post anything because during the past week, my productivity in the kitchen was very less. Most of the times, we were eating out or it so happened that S was not there for either lunch or dinner. So I just had to cook something very simple. As luck would have it, even those simple dishes were not photographic material or I did not have the time to photograph them. I am now beginning to think that I will surely loose my blogging voice if this continues. Therefore, in order to save my blogging voice, I am posting this simple yet tasty smoothie.

If you like the flavour of peanut butter, then I am sure you will love this drink. The nutty flavors of the peanut goes very well with sweet bananas. This fruity and nutty combination is surely outstanding. This tasty, naturally fruit flavoured smoothie is not only rich and creamy but healthy as well. This drink can either be had for breakfast or as an evening drink or for that matter, any time of the day. It's that delicious!!

Peanut butter and banana Smoothie recipe:
Preparation time: 10min
Cooking time: nil
Serves- 4


Milk- 4 cups
Peanut butter- 4 tbsp
Banana- 2 med, sliced
Sugar- 6 tbsp
Ice cubes- 6-8 (optional)


  • Place all the ingredients in a blender and blend until the mixture is smooth and creamy. Serve immediately

Tuesday, October 4, 2011

Annada payasa- Rice kheer

Hello friends!!! Hope you are all having a great Dassehra. I know I am having a good one. So much so that, I have not been able to post anything for almost a week. This year Dassehra is a little more hectic than usual. Maybe because my little was a wee bit easy to handle last year ;)
Coming to this recipe, this is my all time favourite desserts. Did you know that the rice kheer or Annada payasa is also the favourite of the goddess? The scriptures say that, the Goddess Lalitha or Parvathi loves this kheer so much that she is also known as Paayasaanna Priya (One who loves rice kheer). So you see, this elegant dessert is truly the food of the Gods. Now having said so much, I thought it was only apt for me to make this as an offering to the Goddess during Dassehra

This creamy rice pudding is so enticing that it is a true delight to the senses. The heavenly dessert is truly versatile as well. Despite the key ingredients are rice and milk, it can either be flavoured with the traditional cardamom and saffron or with the more contemporary vanilla. Even tough the dish might taste different, it would still be as delicious as ever.

Annada payasa recipe:
Preparation time: 20min
Cooking time: Almost an hour
Makes- 6 cups

Rice- 1 cup,
Milk- 8-10 cups
Ghee- 3tbsp
Sugar- 1-1/2 to 2 cups
Cardamom- 6, powdered in a mortar and pestle
Almonds- 10, chopped and powdered
Saffron- 1/4tsp, soaked in warm milk
Whole or skimmed milk powder- 5tbsp
Cashew nuts- 15, chopped into bite sized pieces
Raisins- 1/4 cup


  • Wash the rice in enough water and drain.
  • Heat a 1-1/2 tbsp of ghee in a pan and fry the rice on low flame till the rice turns light brown and fragrant
  • Add half a cup of water and 1 cup of milk and cook till the rice is completely soft.
  • Add the remaining milk, cardamom powder, soaked saffron and powdered almonds. Mix well and boil the mixture for a few min
  • Add the milk powder and boil till the mixture achieves a creamy consistency.
  • Take off the heat, add sugar and mix well.
  • Heat the remaining ghee in a pan and add the chopped cashew-nuts and raisins.
  • Fry for 2min till the cashew-nuts turn brown and the raisins bloat.
  • Take off the heat and add the mixture to the cooked kheer and mix well.
  • Serve warm or cold.

Notes: The milk powder can be substituted with cream or half and half or condensed milk

I am linking this Payasa to CWS- Rice Which was started by Priya's and hosted by Reva 

and Dr. Sameena Pratap's Diwali Sweets event

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