Saturday, September 13, 2014

Carrot Dalia Patties

This is a diabetic friendly recipe which is adapted from Tarla dalal website...I have slightly altered the recipe according to my taste buds but was very surprised by the fact that Dalia  binds and gives such a great taste to these patties...simply superb taste...Please try this absolutely lip smacking patties and leave a feedback :)


1/4 Cup Dalia (soak for 1/2 hr)

2 med sized carrot (grated)

1 Onion chopped

1/2 cup grated Paneer 

1 tsp Shiracha sauce ( you can use any chilli sauce available)

1 tsp soya sauce

3 green chilles (minced finely)

1 tsp grated ginger

3 tbsp rice flour of binding + 4 tbsp rice flour for making a paste

1 tbsp coriander leaves

3 tbsp Maida  (Plain Flour)

oil to shallow fry

salt to taste.


  1. Soak Dalia for 1/2 hour and squeeze out water out and mix in grated carrot, onion, grated paneer, sriracha sauce, soya sauce, green chillies, grated ginger.
  2. Add  Rice flour to it and mix it well. Add coriander leaves and salt. Mix well .
  3. Make balls out of this and flatten it a bit keep it aside.
  4. Make a paste of maida (Plain flour) and rice flour add water and till it gets a semi thick consistency.
  5. Dip the balls in this batter. 
  6. Heat little oil about 4 tbsp in sauce pan and  shallow fry in oil till crisp on both the sides. Serve hot with dip of your choice.....Simply Awesome...I loved the taste :)

Tuesday, September 9, 2014

Cucumber Chutney

This is one of my most favourite chutney and whats more its has no coconut and diabetic friendly chutney .....try this you will absolutely love it...I always enjoy this chutney with methi thepla simply Yummy.


1/2 cucumber diced  (into cubes)

2 tbsp Roasted peanuts

1-2 green chillies  (little less spicy one's)

2 big flake of garlic finely chopped

2 tbsp coriander leaves

1 tbsp lemon juice 

2 tbsp yogurt

1 tbsp cream

1 tbsp oil

salt to taste


  1. In non stick pan add oil then put broken green chillies, garlic and fry well till brown add cucumber and fry well till it gets cooked a bit.
  2. Grind this along with coriander leaves, lemon juice, 1 tbsp yogurt, peanuts and lemon juice.
  3. Grind without adding water. Remove in a serving bowl .
  4. Add cream and 1 tbsp yogurt and mix well. Add salt and serve with chapathi ...can also be served as a dip ....oh you will love every bite of it :)

Friday, September 5, 2014

Pomegranate peel Chutney

This recipe comes from my very good friend Nutan akka who is such a lovely person and have such an awesome collection of recipes which is published in blog do visit this blog for more authentic food recipes. Thanks so much Nutan akka for the lovely recipe...please do try this chutney it is ideal for Anti Diahorreal and very good for abdominal pain as well :)


3-4 Pieces of Pomegranate skin

1/2 tsp cumin seeds

3-4 Roasted Red chillies

1 cup grated coconut

1 tsp ghee

small size of tamarind (1/2 a tsp)

salt to taste


  1. Roast Cumin seeds and pomegranate peels in little ghee.
  2. Grind this along with red chillies, coconut and tamarind. Add little water.
  3. Season with salt.
  4. Chutney is ready :)

Sunday, August 31, 2014

Hari Mirchi Ka Thecha

This recipe comes from my very good friend Shobana Rao ...I found this recipe in her blog and tried it and absolutely loved every bit of it ....I have already tried it twice and its been my top favorite ever since...great chutney for methi thephla or Bhakri ...Do try this you absolutely love it and do check her website for more wonderful food collection. 
                Thanks so much Shobana akka for this wonderful recipe :)


8-10 Long Green chillies (washed) 

1/2 Cup Roasted Peanuts

7-8 Garlic cloves

2 tbsp oil

1/4 Cup coriander leaves Finely chopped

salt to taste


  1. Cut each chillies into 3-4 bits and keep aside.
  2. Heat 1 tbsp oil in deep and roast green chillies till the spots appear on them. Then add garlic and fry for a while now add peanuts and fry for a minute and then keep aside.
  3. In little oil add coriander leaves and fry well till little wilted and then keep it aside and grind this along with other ingredients without adding water to a coarse powder. Generally it should be pounded in the mortor and pestle .
  4. Enjoy with bhakri will absolutely love every bite of it :).

Note: If U Grind in mixer grinder DO NOT ADD water and 1 whizz is enough groundnuts must not be fully ground must have a little broken texture.

Monday, August 25, 2014

Spicy Mexican Corn

My son just loves Cup O corn  as he tells it ...he always order a particular flavor that is Mexican Corn for him I tried it at home and he absolutely loved here you go my version of mexican corn :)


2 cups of Frozen corn ( microware high for a min )

1 tsp Kashmiri Red chilli powder

1/2 tsp crushed Black Pepper

Juice of half a lemon

1 tbsp butter + 1/2 tsp oil

Salt to taste


In Deep pan add butter, oil when it melts add red chilli powder, fry well now add corn add pepper powder.

Add salt and lemon juice and add little water and boil till flavours get coated with the corn and get well infused.

Yummmmmm Enjoy Your Hot Cup O corn ...Like how my son says ...:)

Monday, August 4, 2014

Cheats Veg Nuggets

Ya I know I have given a naughty name for my dish as it is as its name...this is a superfast Nuggets which you will absolutely love ...My son loved these small beauties and that lovely smile is the best compliment to any mom. This is sure to be a hit in children's party.....Now for the recipe :)

1 pack of Spinach and Ricotta Tortellini
( You can use any flavour which you like)

1/2 cup Store brought bread crumbs

For Plain Flour (Maida Paste)

1/4 cup Maida ( Plain flour)

1/4 tsp Italian seasoning

1/2 tsp Dried chilli flakes 

1/2 tsp Pepper

Oil of deep frying 

pinch of salt


In bowl make a paste of plain flour, Italian seasoning, chilli flakes, Pepper and salt.

Dip Tortellini in Maida paste and coat them in Bread crumb. Keep it aside and prepare all the others the same way.

Deep fry them till crisp and serve with Spicy ketchup or Mayonise ....Enjoy!!!!
Variation : You can Replace Tortellini with any pasta of your choice .....I am sure with a pinch of your love you can always put a special touch to any dish :)

Monday, July 28, 2014

Sattvik Dry Peas Gravy

This is my best gravy experiment which came out perfect the other day ...this is no onion no garlic recipe which ...simply try this you will definitely Love this gravy ......Perfect with Chapathi and Rice :)


1/2 cup Dried White Peas

2 Tomatoes

3 tbsp coriander leaves + extra for garnishing

3-4 Green chillies

1/4 cup coconut 

1/4 tsp Saunf

1/2 tsp Red chilli powder

1/4 tsp Tumeric powder

1/2 tsp Garam masala

1/2 tsp Chana Masala ( Baadshah Brand)

1 sprig of Curry leaves

1/4 tsp Jeera

small piece of Phool chakri ( Star anise)

3 tbsp oil + 1 tbsp butter (if you don't like butter just omit it )

salt to taste


  1. Soak the dried peas overnight and next morning pressure cook peas till done.
  2. Grind Tomatoes, green chillies, coriander leaves to a fine paste.
  3. Grind coconut and saunf to a fine paste and keep aside.
  4. In wide pan add oil + Butter and put jeera, star anise when they sizzle a bit add curry leaves and fry well.
  5. Add ground Tomato paste, and fry till it leaves out oil then add haldi powder, red chilli powder, chana masala , garam masala and fry well now add coconut paste and fry well till it leaves out oil .
  6. Now add boiled peas and add salt. Add  1/2 cup water , simmer and bring it to a boil. Garnish with Coriander leaves.

Thursday, July 17, 2014

Brinjal Puddi sagle and Dalitoi

Today's post is very special as it is about my traditional feast. This brinjal/ Aubergine dish is really yummy and its totally yummy when you have with traditional Konkani style dal which is called as Dalitoi which I used to cherish since my childhood days of my mom's best recipes which is well known in every konkani household. You can also replace Aubergine with your favorite vegetable like potato ...the masala is simply the best !!!!

Brinjal Puddi Sagle (Aubergine in spicy sauce)


1 Aubergine ( I have used long variety of purple aubergine which I have cubed)

1/2 cup coconut

8 Fried Red chilli (fry red chillies in little oil and keep it aside)

small piece of tamarind

1 & 1/2  tbsp coriander seeds

salt to taste

3 tbsp oil

1 sprigs of curry leaves


  • Fry coriander seeds in little oil till light brown and when it gives out nice aroma just switch of the gas.
  • Then grind these fried coriander seeds with redchillies, coconut, tamarind , salt to a coarse paste adding little water.
  • In pan heat oil add mustard seeds when it starts spluttering add curry leaves and put the cubed aubergine cover and cook till aubergine is cooked now add this ground paste and fry well till masala coats brinjal pieces well and it becomes a bit dry and leaves out oil. Add seasoning .
  • Serve with Rice and Dalitoi ...simply out of  this world :)

Dalitoi (traditional konkani dal )

1 cup toor dal

1/4 tsp turmeric powder

6 green chillies (sliced)

2 tbsp coriander leaves

For tempering

1 tbsp ghee / little oil

1/2 tsp mustard seeds

2 Red chillies

Asafoetida a generous pinch


Wash Toordal , put haldi and Pressure cook  till done add 2 cup water and mash the dal properly .

Add Green chillies, coriander leaves and salt and bring to a boil .

For Tempering

Add ghee in a pan add mustard seeds add 2 red chillies, hing when they start to splutter add curry leaves and add this to the dal. One of  the best recipes...well you can say Simplicity at it's best :)

Thursday, July 10, 2014

Tomato Soup

I tried this recipe from chef sanjeev kapoor's videos and just loved the recipe...its so good almost tastes near to any restaurant soup.....Try it' ll simply love this recipe.


4 - 5 Tomatoes sliced

2 carrot Chopped

2 onion sliced

4-5 cloves of garlic

2 tbsp chopped celery (opt)

1 bay leaf

5-6 Black peppercorn

2 tbsp butter

1/2 tsp freshly ground pepper

3 tbsp single Cream

1 tbsp finely chopped coriander leaves for garnish 

salt to taste


In pressure cooker put butter put bay leaf fry onions slightly add galic cloves, peppercorn , add celery and fry well .

Now add carrots, and tomato and fry well now add water and pressure cook till one whistle and switch off the gas.

Discard the bay leaf strain and retain this juice and keep it aside for later use. Now grind all the boiled ingredients to the fine paste.

In pan add little butter put the paste in a strainer and strain nicely add stock water kept aside , put salt and pepper powder . Garnish with little milk cream and serve immediately with bread croutons..

Simply heavenly :)

Friday, July 4, 2014

Spicy Dry Chana

One of my signature dish which is most loved by my family is this chana dish....try this you will absolutely love it with chapathi and Poori


1 1/2 cup Boiled Chickpeas

1/2 tsp Cumin Seeds

1/2 tsp haldi/ turmeric powder

1 tsp red chili powder

1/2 tsp garam masala

1/2 tsp Kitchen King Masala

1/2 tsp coriander powder

1/2 tsp Chana Masala ( I used Badshah)

1/2 tsp Amla Pickle/ Mango pickle along with a small piece of Mango or Amla ( Gooseberry) ( I used Priya Pickle)

2 tbsp tomato Ketchup

2 tbsp coriander leaves

2 tbsp oil

salt to taste


Pressure cook chana and keep aside. Drain all the water.

Heat oil add jeera, when it slightly starts to splutter add haldi, Red chilli powder, garam masala, kitchen king masala, chana masala, priya pickle fry well now add tomato ketchup and fry well.

Now add little water, salt  and simmer it allow it to boil add boiled chickpeas, and salt and boil till the gravy coats chana well and it becomes dry.
Garnish with coriander leaves.

One of my best recipes try it I am sure u ll love every bite of it :-)