Monday, 10 December 2012

Tuver lilva Potli


For Stuffing

2 cups Tuver Lilva
¼ cup Grated Coconut
2 tbsp Green chilli  paste
½ tbspTurmeric powder
1tbsp Garam Masala
¼ tbsp Asafoetida
1tbsp Sauf powder
2tbsp coriander leaves  
2 tbsp Sugar
2 tbsp Lime juice
Salt to taste
2 tbsp Oil

For outer layer

300 gm Maida
2 tbsp semolina (rava)
30 gm Oil
Salt to taste
Oil for frying


For Filling

Make a rough paste of Green Tuver (Lilva) without adding any water.
Take a pan and add oil and heat it .Add  Asafoetida, Turmeric powder and then add green chili paste , mashed  Tuver Lilva and sauté  on medium heat for about ten to fifteen  minutes. When the mixture is cooked and lilva raw smell goes off, add Garam masala powder, grated coconut, sauf powder, salt, sugar , coriander leaves  and lime juice and cook for five minutes. Let it cool down to room temperature and make small size of ball out of the mixer.

For outer layer

Add maida, salt and oil in a bowl mix it well. Add water as needed and knead smooth dough and keep aside for 15 minutes. Divide dough into small size balls. Roll out a ball into thick puri. Put 1 ball stuffing mixture in the center of one puri. Wrap stuffing with puri and pleat up the edges and gather on top twisting slightly to make a potli. Similarly make other potlis. Heat oil on medium flame to deep fry  potlis .When oil is medium hot, drop 4-5 potlis in oil and deep fry over low flame until they turn light brown. Serve lilva potli with green chutney and sweet chutney or with hot masala tea.

Sending this recipe with following events :  What's With My Cuppa and Nupur's event , Dish name starts with T

Thursday, 6 December 2012

Carrot Tomato salad


1 cup grated Carrot
½ cup finally chopped Tomato
¼ tbsp Sugar powder
¼ tbsp Red chilli powder
Salt to taste
Coriander leaves for garnishing


Grated carrot, finally chopped tomato , sugar powder and salt mix in mixing bowl and garnish with coriander leaves.

Sunday, 11 November 2012

Dry Kachori


For Stuffing:

250 gm Bhavnagri Gathiya crushed like coarse powder
¼ tbsp Turmeric Powder
2 tbsp Red Chilli Powder
3 tbsp Garam Masala
1 tbsp Sesame Seeds (til)
1 tbsp crushed Coriander Seeds
1 tbsp crushed Fennel Seeds (sauf)
½ tbsp crushed Kasuri Methi (Fenugreek)
3 tbsp Cashew nuts (roughly chopped)
3 tbsp cup pieces Raisins (kismis)
2 tbsp Powdered Sugar (caster sugar)
2 tbsp Lemon juice
2 tsp oil
Salt to taste
Oil for deep frying

For Outer Layer

250 gm Maida (all purpose flour)
40 ml tbsps Oil (1/6 of maida)
Salt to taste


For stuffing

Mix 250 gm crush Gathiya with ¼ tbsp Turmeric powder, 2 tbsp Red Chilli powder,3 tbsp Garam Masala,1 tbsp Sesame Seeds (til),1 tbsp crushed Coriander Seeds ,1 tbsp crushed Fennel Seeds (sauf),½ tbsp crushed Kasuri Methi (Fenugreek),3 tbsp Cashew nuts (roughly chopped),3 tbsp pieces Raisins (kismis), 2 tbsps Powdered Sugar (caster sugar) , 2 tbsp Lemon juice, 2 tbsp oil in a large bowl. Make 20 small size balls of this mixer.

For outer layer

Mix 250 gm maida with salt to taste and 40 ml oil in a bowl mix it well. Add water as needed and knead smooth dough and keep aside for 15 minutes. Divide dough into 20 small size balls. Roll out a ball into thick puri. Put 1 ball stuffing mixture in the center of one puri. Wrap stuffing with puri and seal its edges and again give it a shape of ball. Heat oil on medium flame to deep fry masala stuffed balls .When oil is medium hot, drop 4-5 balls in oil and deep fry over low flame until they turn light brown.

Sending this recipe: kids special

Friday, 9 November 2012

How to make Saat Padi Puri /Seven layer puri

Saat padi puri/ Seven layer puri


For Dough
 2 ½ cup all purpose flour / maida
salt to taste
2 tbsp oil

For Paste:
½ cup rice flour
2 tbsp ghee

Mix  2 ½  cup all purpose flour / maida, with salt(as per taste) and  2 tbs oil. Prepare dough using water. The dough should be something like paratha dough. Keep aside dough for 15 minutes. Then take ½ cup rice flour in a bowl and add 2 tbsp ghee and make smooth paste and keep aside. Make 14 equal balls out of dough and then make thin chapatti from each ball. Spread rice flour and ghee paste equally on each chapati. Cover with the second chapatti on which you spread some rice flour and ghee paste .Continue doing this until you have made and layered 7 chapatis. Spread rice flour paste on top of layered 7th chapati and turn the chapatti inwards from one edge and make a roll. Cut the roll into small circles. Take each circle and roll out it like a poori. Once all the pooris are rolled out, heat the oil in a frying pan and deep fry it till it gets golden brown. Serve puri with tea.

Sending this recipe with following events:   What is with my cuppa , Nupur's page" My Bowl of Snack

Wednesday, 7 November 2012

Tikha Gathiya

4 cups Gram Flour
1/4 cup Oil
½ tbsp Carom seeds (Ajwain)
2 tbsp Red Chili Powder
¼ tsp turmeric powder (Haldi)
¼ tbsp Asfoetedia  (Hing)
Salt to taste
Oil for deep fry

Mix gram flour, carom seeds (Ajwain), red chili powder, turmeric powder, asfoetedia,  oil and salt in a bowl. Knead smooth dough by adding water. Dough should not be very soft as well as not very stiff. Grease the dough using oil and give rest for half an hours . Take a handy Sev Machine. Use a mould for thick to make gathiya. Place mould at bottom in the machine and place dough in it. Close the machine tightly.  Heat oil in a frying pan over medium flame .  When oil becomes hot, holding the machine over oil and turn handle of machine to force the dough through moulds. Move machine in circular motion over oil and turn handle continuously. Fry strands of gram flour until they become light brown for around 2-3 minutes. Remove  gathia from oil and drain on kitchen paper. Serve with hot tea .

Sending this recipe: Kids special

Friday, 2 November 2012

Kaju Anjir Roll

Ingredients :

2 cup Kaju(Cashew nut) powder
½ cup Sugar
1tbsp Ghee

 For Anjir (Fig) Filling

5Anjir (Fig)
3 Khajoor (Dates)
1tbsp Ghee


For Anjir (Fig) Filling

 Soak Anjir (Fig) and Khajoor (Dates) with ¼ cup water for ½ an hour. Bring to boil for 4-5 minutes . Drain extra water. Make smooth paste in mixer. Heat ghee in a pan sauté Anjir (Fig) and Khajoor (Dates) paste for 2-3 minutes keep aside.

Dissolve sugar with 2 tbsp water in another pan. Bring to boil for 5 minutes to make 1 string syrup. Add kaju (cashew nut) powder with syrup. Stir very well .Mix ghee into the mixture. Place into Greece thick plastic sheet. Cover with plastic sheet. Roll thick 2 inches roti. Cut into half put 1 tbsp Anjir (Fig ) and Khajoor (Dates) paste in horizontal line on middle of the half kaju roti .To make a roll seal both side with edges. Cut roll into 2 inches pieces.

Sending this recipe to : Show Your Best ~ Cuisine Delights and riappyayan

Thursday, 1 November 2012

Methi na Gotta

 2 cup freshly chopped methi(fenugreek)
1 cup gram flour thick (karakaro)
½ cup besan(gram flour)
1/4 cup rava (semolina)
½ cup curd
1 tbsp green chilli paste
½ tbsp turmeric powder (haldi)
1 tbsp chilli powder
½ tbsp garam masala
1 tbsp crushed coriander (dhania) seeds
1 tbsp crushed black pepper 
 a pinch soda bi-carb
2 tbsp sugar
 2  tbsp oil
 2 tbsp chopped coriander (dhania)
 Water as per consistency
 salt to taste
 oil for deep-frying
Mix  2 cups chopped methi ( fenugreek), 2 tbsp oil, ½ cup curd, 2 tbsp sugar, 1 tbsp green chili paste, 1/2 tbsp turmeric powder (haldi),1 tbsp chili powder,1/2 tbsp garam masala,1 tbsp crushed coriander (dhania) seeds,1 tbsp crushed black pepper, 2 tbsp chopped coriander (dhania) and salt to taste. Now add 1 cup gram flour thick (karkaro), ½ cup besan (gram flour), 1/4 cup rava (semolina) and little water to make a thick batter. Give rest to this mixer for 10 to 15 minutes. Add a pinch soda bi-carb just before frying and mix it well. Heat the oil and  add a tablespoon of the mixer  and fry it on a medium flame till it turns golden brown. Remove and drain on a tissue paper so that excess oil is been soaked. Serve hot with coriander chutney and masala curd.

Wednesday, 31 October 2012

Spring onion tomato salad

2 cups finely chopped spring onion
½ cup finely chopped tomato
¼ tbsp lemon juice
2 tbsp coriander
Salt to taste
Method :
Mix 2 cups wash and finely chopped spring onion,½ cup finely chopped tomato,¼ tbsp lemon juice,2 tbsp coriander, Salt to taste . Serve with Biryani , Khichadi ,Rice as a side dish.

Tuesday, 30 October 2012

One Meal Soup(Spinach Dal Soup )


1/2 cup cook split Moong Dal(without skins)
1 bunch of spinach (about 3-4 cups when chopped)
2 finely chopped Green chilies
1 finely chopped Tomato 
1 tea spoon Garlic paste 
1/2 tea spoon Mustard seeds 
1 tsp cumin seeds
a pinch of Asafoetida(Hing)
1/2 tea spoon Turmeric powder
3/4-1 teaspoon Red chili powder
2 tablespoons Oil
Salt to taste 


In a wide pan heat the oil, and add the mustard seeds. As they start to pop, add the cumin seeds, asafoetida and turmeric powder, garlic paste, finely chopped green chilies, finely chopped tomato sauté it for 2 to 3 minutes then add finely chopped spinach, red chili powder and salt to taste and cook it well. Then add cooked moong dal. If needed, adjust the dal to your (thick consistency) desired consistency by adding more water and bring it to a boil. Serve it hot.

Wednesday, 24 October 2012

Potato yam (suran) Rosti

Potato yam (suran) Rosti
4 medium par-boiled potatoes
250gm par-boiled Yam(suran)
1tbs green chili paste
1tbs black pepper powder
1tbs lemon juice
1tbs sugar
2 tbsp oil
salt taste

 Peel the par-boiled potatoes, Grate the potatoes, remove the skin of par-boiled  surana and grate into a mixing bowl. Then add 1tbs green chili paste, 1tbs lemon juice , 1tbs sugar,1tbs black pepper powder and salt to taste mix it well.  Heat the oil  in a large frying pan (preferably non-stick).  Spread the mixture in the pan, and cook on a slow flame for 10 minutes. Turn the cake upside down in one piece. Cook until crisp and brown on the underside. Serve hot with curd.

Monday, 22 October 2012

Pudina( Mint) Biryani


2 cups Basmati Rice
1 cup Mixed Vegetable (potato, carrot, green peas)
1 Finely Chopped Green capsicum
2 Finely Chopped Onion
2 Cinnamon (dalchini)
4 Cloves (laung)
2 elaichi
1 tbs jeera
2 tbs Biryani masala
4 tbsp Vegetable Oil
3 tbs cashew nuts
Salt to taste

For Pudina paste

1 bunch Pudina leaves
3 Green chili
4 Garlic
1 teaspoon Lemon juice
½ tbs Salt

Method :
For Pudina paste
Wash the 1 bunch Pudina leaves with water and add Pudina leaves,3 green chili, 4 garlic slice 1 tea spoon lemon juice and ½ tbs salt and make smooth paste
Wash basmati rice well and sock for ½ hrs. Heat 4 tbs oil in  pressure cooker and add1tbs Jeera , 2 Cinnamon(dalchini),4 Cloves (laung),2 elaichi, 2 finely chopped onion and pinch of salt, cook it till onion turn slightly brown, than add 1 finely chopped capsicum and add 1 cup Mixed Vegetable (potato, carrot, green peas) and Pudina paste and mix it well. After that add 2 cups Basmati Rice and add  1 ½  cups water, 2 tbs cashew nuts ,salt to test and close the lid and cook for 3 vissel. Serve this Mint biryani in a serving dish and garnish with remain cashew nuts, Pudina leaves and coriander leaves. Serve the biryani with curd .

Friday, 19 October 2012

Beet root stuff Green Paratha

For stuffing
1 cup grated Beet root
½  cup grated Carrot
½  cup grated cabbage
¼  cup finely chopped Capsicum
1/3  cup grated Onion
1 tbs Red chili powder
½  tbs Garam masala powder
1 tbs  Tomato  sauce
2 tbs  Oil 
Salt to taste
For  Paratha
½  cup thick Spinach pure
2  cup  Wheat flour
1 tbs Oil
Salt to taste
For stuffing
Heat the 2 tbs  oil in a pan and add 1/3 cup grated onion and Sauté well in it, then  add  1 cup grated Beet root ,½  cup grated Carrot , ½ cup grated cabbage , ¼ cup finely chopped Capsicum, 1tbs Red chili powder,  ½  tbs Garam masala powder  ,1 tbs Tomato sauce and salt to taste  cook it for  3 to 4 minutes and keep aside.

For Paratha
Blanched the spinach for few minutes and strain the water and make smooth thick puree in mixer. Add 2 cup Wheat flour in a bowl, add 1 table spoon oil and salt to taste and make a soft dough by adding spinach puree and  give rest for  15 minutes. Make thick roti from the dough and place the beet root stuffing in between and cover with dough from all sides , Dust with flour and roll out into thick parathas. Cook on hot tava with butter/ghee. Serve hot with curds.

Tuesday, 16 October 2012

Poha no Chevdo

Thin Poha                     250 gms
Roasted Pea nuts              3 tbs
Roasted channa dal           3 tbs
Curry leaves                   10 leaves
chopped green chilli          2
Turmeric powder              1/2 tbs
Dry coconut slices            2 tbs
Oil                                   2 big spoon
Salt to test

Heat frying pan to medium heat and roast the poha till it become crispy.Heat 2 big spoon of oil in a pan, add 2 chopped green chillies, 10 curry leaves and 2tbs dry coconut slices, roast well till coconut slices turn brown,then add 1/2tbs turmeric powder, add salt to taste, then add roasted poha in it and mix well and roast this mixer for 5 to 6 minutes.Delicious chevda is ready ,store in an airtight container.

Saturday, 13 October 2012

Pineapple Juice with fresh kiwi crush

One Pineapple         
One Kiwi                 
3 tsp Sugar or honey
Pinch Black pepper powder                
Ice cubes                                     
½ cup Water                                         
Pinch Salt                                            


Pineapple Juice

Cut the pineapple into cubes, add Sugar or honey, black pepper powder, salt and add water. Blend all in a blender and make smooth mixture, then filter the juice.

Kiwi Crush

 Kiwi in slices, roughly blend in blender don’t make smooth mixture.

Take 1 glass and add ice cubes, add kiwi crush and then add pineapple juice.
Garnish with kiwi slice.

Friday, 12 October 2012

Bharwa Karela (Bitter Gourd)

Bharwa  Karela (Bitter Gourd)


Karela(Bitter gourd 200 gms

Besan (Gram flour) 3 tbs

Garlic paste 1 tbs

Coriander powder 3 tbls

Red chili powder 1 tbls

Turmeric ½ tbs

Garam masala powder ½ tbs

Gud (jaggery) 2 tbs

Till (sesame seeds) ½ tbs

Oil 3 tbs

Lemon juice 1 tbs

Salt to test


Peeled and lightly scrap karela (bitter gourds)and make 2 pices of each karela. Apply salt inside and outside of karela ( bitter gourds) to remove bitterness, keep aside for 1/2 hour minimum, then wash well with water and squeeze properly.

Boil the karela (bitter gourds) in pressure cooker for 5 minutes,


Heat the pan and add 3 tbs Besan, roast it well without oil till nice aroma is released. Then add 3 table spoon Coriander powder, 1 table spoon Red chili powder, 1/2 table spoon Turmeric powder, 1/2 table spoon garam masala powder, 2 table spoon Gud ,1/2 table spoon Till, 1 table spoon Lemon juice and salt to test and mix well. Then stuff the masala in karela , keep 2 table spoon masala aside.

Heat 3 table spoon oil in nonstick pan, add 1 table spoon Garlic paste then add stuffed karela into it and cook it for 2 minutes, sprinkle 2 table spoon masala on karela and than sprinkle 1 table spoon water on it , cook on slow flame for 4 minutes. Delicious Bharwa Karela is ready to eat.

Thursday, 11 October 2012

Green turmeric's pickle

250 gms  Green turmeric
 3 tbs lemon juice
Salt to test
Clean Green turmeric in running water. Cut turmeric in small pieces. Add 3 table spoon lemon juice in Green turmeric pieces, add salt as per taste. Keep it in an airtight bottle for at least 10 to 12 hours for the desired taste.

Store in a refrigerator for preserving turmeric pickle for 3 to 4 months.

Wednesday, 10 October 2012

Protein rich chilla

Ingredients :
2 cup sprout Moong (Fangavela Mag)
2 tbsp Ragi flour OR Bajara floor
2 green chilies finely chopped
1/2 Chat masala
2 tbsp curd
Salt to taste
Vegetable/Sunflower Oil

Makes: 10 chilla’s small size

Method Soak the Moong (mag) for 7 to 8 hours. Then Remove the water and keep
moong in air tight containor for 12 hours.
Grind sprout moong into a fine paste by adding 1/2 cup of water.
The batter should be of thick pouring consistency

Add the Bajara flour, green chilie ,chat masala , curd and slat to test and mix well
Heat the non stick on medium heat spread 1 big spoon of batter on the non stick pen.
Put about a teaspoon of oil around spread batter. Let it cook on medium heat. After about ½ minute, flip it over.
You will notice that one side is turned golden brown. Cook until both sides have a golden brown color.