Feb 24, 2015

Gajar Halwa | Carrot Halwa

gajar halwa
Carrot Halwa or Gajar Halwa is traditional Indian dessert ,is made up with grated carrots and milk, dry fruits and nuts. This dessert is very rich having lots of ghee and dry fruits , always served in marriage or Indian festivals.
gajar halwa
Diwali — the festival of lights , is very known festival of India, when lots of varieties of desserts are made at every home. It is also perfect time for fresh carrots in market as it falls in winter. There could be nothing more perfect than a bowl of warm carrot Halwa on a cold day during Winter.
gajar halwa

The freshly grated carrots cooked in lots of ghee, its nice aroma  spread in whole house ....ummmm....my memories with Carrot Halwa. My mother used to make it many times in winter season, we were always grabbing the fresh Gajar Halwa and I still remember that rich sweetness with lots of roasted cashews. Gajar Halwa is not only kids friendly, even I have seen many adults or diet freak people loose the weight loss ambitions when they see Carrot Halwa.

6-7 big Carrots
1 1/2 cup Sugar
2 cups Whole Milk
6-7 tbsp Ghee / unsalted butter
10-12 Cashew nuts
1/2 tsp. Cardamom powder
1.First we need to roast cashew nuts in 1/2 tsp. ghee and keep it aside.(You can do this task in microwave for 2 min , because I did the same.)
2.Boil the milk in separate pan and Keep aside.
3.Take deep kadhai or deep pan ,add butter and melt it on medium heat.
4.Put shredded carrot into kadhai and cook these carrots 7-8 min until they change little color.(Make sure flame is on medium or carrots may get brown ;-)
5.Add milk in these carrots and cook till the milk gets absorbed in carrots. It will take 20-25 min again.(I generally put milk such that all grated carrots are immersed in milk.)
6.Add sugar and cardamom powder and mix them well. It may again take 10 min to soak all sugar inside Halwa. Once Halwa is done, it will start to leave ghee on sides of pan.
7.Garnish with cashew nuts.
You can serve hot Gajar Halwa or cold , both way it taste delicious. If you are on dieting, you can use 0% milk.
gajar halwa
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Batata-Flower Rassa Bhaji

batata flower rassa bhaji

Very spicy and yummy Batata-Flower Rassa Bhaji, it means Potato Cauliflower spicy curry. Rassa is a popular gravy dish from state of Maharashtra. A typical Maharashtrian food, Batata ani Flower cha Rassa enhances the traditional preparation by using cauliflower florets in addition to potato cubes.

Batata-Flower Rassa Bhaji

This curry is slightly watery and have very traditional spices like tomato, dry coconut and garlic. I have used garam masala to make it more spicy, you could use goda masala. Freshly prepared masala will give nice aroma to this spicy curry. It is always served got with roti or rice.

2 big potatoes, (cut into big chunks, put in the water to avoid oxidation)
10-12 medium Cauliflower florets
1 onion, finely chopped
1/2 cup grated dry coconut, roasted
4 to 5 Garlic cloves, chopped
1 tsp. Oil
1 Tomato, pureed
4 cups water
2 tbsp Oil
2-3 curry leaves
1/4 tsp. Mustard seeds
1/2 tsp. Cumin seeds
1/8 tsp. Asafetida
 1/4 tsp. Turmeric powder
1 tsp. red chili powder
2 tbsp garam masala
Cilantro for garnishing
1.Cut potato in chunks , not too small or not too big, medium only. Keep those chunks in water to avoid oxidation or they will turn brownish.

2.Heat kadhai or pan, 1 tbsp add oil, garlic and onion. Saute onion till it become translucent.

3.Put roasted dry coconut and sauté for 3 minutes on medium flame. It should not burn.Let mixture cool down. Add 1/2 cup water and grind to a fine paste.

4.Heat the same pan and put remaining 1 tbsp oil and add mustard seeds, curry leaves, cumin seeds, asafetida/hing, turmeric powder, red chili powder and garam masala.(If you want to go for more spicy or less spicy , adjust measurements as per your taste)

5.Add onion paste and sauté for few seconds and then add tomato puree. Let it cook for 2-3 minutes , till it cooks well and leaves oil on sides of kadhai.

6.Add potato, drained from water,(don't use that water) and cook in this mixture with 1 cup water for 5-7 minutes. Cover the pan with lid.

7.As potato will take little more time to cook, add cauliflower florets once potato half cooked. Add salt and water as per curry consistency and let it cook on medium flame till all vegetables get nicely cooked.

8.Garnish with coriander leaves and serve hot with roti or Rice.

batata flower rassa bhaji

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Feb 18, 2015

Sweet Potato Kheer | Ratalyachi Kheer

sweet potato kheer
How many times we pick up sweet potato from market when we do grocery..I know very few. Either it is used for baby food or for fasting/upwas/vrat recipes. Same here, I also pick up this high beta carotene vegetable mostly on my upwas days like Mahashivratri.
sweet potato kheer
I make many varieties of ratale / sweet potato like sweet potato upma, ratalyache kap (sweet potato caramelized in Jaggery sauce),sweet potato porridge mostly for my kids and many times used grated sweet potato in upwasache Thalipeeth. So it is good to eat variety dishes of sweet potato.
ratalyachi kheer
I made ratalyachi kheer / sweet potato kheer on this mahashivratri. This kheer is very delicious and tasty .Chunks of sweet potato were very well cooked in milk, giving very nutty flavor and taste along with roasted cashews.

1 cup sweet potato, cleaned, peeled and cut into small chunks
1/2 cup sugar or as per taste
1/2 cup water
1 cup milk
1 tbsp cashew or any other dry fruits
2 tbsp ghee/butter
1/2 tsp. cardamom powder
few strands of saffron

1.Wash sweet potatoes to remove any sand. Peel them and cut into small chunks , which can easily cooked in the milk.(as seen in pictures)

2.Heat ghee in pan and add cashews in it. Let them roast till they turn little golden and take them in a plate.

3.Add sweet potato chunks in same pan and roast them for few minutes and hot water and hot milk. You can replace water with milk for more richness.

4.Add sugar and give a nice stir. Let it cook on a medium heat for 5-7 minutes.

5.take 2 tbsp hot milk and add saffron strands into it, let them stand for 5 minutes.

6.As sweet potato chunks are small, they need little time to cook. Once they cook nicely, switch off the flame.

7.Add cardamom powder, roasted cashews and saffron milk. Give  a nice stir.

You can serve Sweet Potato Kheer or Ratalyachi kheer as a hot or cold, whichever way it is gonna taste awesome....;-)
ratalyachi kheer

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Feb 17, 2015

Mint Coriander Chutney

mint coriander chutney
Mint Coriander chutney is very great for sandwich spread. I have used this chutney in my Grilled Bombay sandwich. Eating dhokla, Idli, dosa, samosa or many more chat food items are incomplete without any green chutney. It could be coriander chutney, mint chutney or mint-coriander chutney.
Making of all green chutneys is almost same. But there many more variations to these chutneys like some people add onion, some add chana dal, some give tempering of curry leaves and hing, some add curd to this chutney and many more. Try all these variations, so you will feel difference with same chutney every time.
mint coriander chutney
Initially I was not making good quality of this chutney because of proportion of green chili , sometimes its ginger, sometimes water, and some times cumin seeds. But after making practice of all times, now I could say, yeah, I can also make this one!!!!


1  cup fresh coriander leaves, cleaned, washed and chopped
1  cup fresh mint leaves, cleaned, washed and chopped
2 -3  green chilies, washed, stems removed, ends trimmed and chopped
black salt, to taste
1  teaspoon sugar
1 tbsp of grated ginger
1 pinch of roasted cumin / Jeera
1 tsp. of chaat masala
1  teaspoon fresh lemon juice
1.Grind all ingredients together with little water and salt to a smooth chutney. Adjust water as per consistency of chutney you want.
2.Stir in lemon juice. You can refrigerate and use as required for 2-3 days.
mint coriander chutney
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Feb 15, 2015

Grilled Bombay Sandwitch

grilled Bombay Sandwich
Sandwich is always easy and fun recipe to enjoy. Fast and enough for hunger. Many famous and delicious sandwich we can get on roadside café shops, restaurants and many more. Bombay sandwich is one of them. I  was making this type of sandwich from childhood ,but knew this name very recently. I thing it is very easy and fast preparation method made it famous in Bombay. In all college by restaurants or station by shops have Bombay sandwich.
grilled Bombay Sandwich
It is one of best sandwich which can be served with or without grill, have many kinds of vegetable. I have used boiled potato, cucumber, tomato and onions. Grilling gives very nice texture to bread and nice aroma, too. I always prefer to grill on grill pan.
I prefer coriander chutney or mint chutney on sides of bread. So, I have used mint coriander chutney. But if you don't have chutney in store or don't have time to make, you can go for tomato ketchup from refrigerator. Because many times I do the same.
grilled Bombay Sandwich


8-10 slices of White /Brown Bread
1 medium potato, boiled ,sliced into rounds
1 small to medium cucumber, sliced thinly
1 small onion, sliced thinly
1 small tomato, sliced thinly
butter as needed
chaat masala powder as needed
roasted cumin powder as needed
salt as needed
tomato ketchup
1.Make green chutney for base of bread.
2.Boil the potatoes in pressure cooker. It should be cooked perfect , not to tick or too loose. Peel them and slice them.
3.Cut the onion, tomatoes and cucumber in thin rounds.
4.Put butter on all the bread slices. It should be evenly spread. Put some green chutney on the slices.
5.Put a 1-2 slices of potatoes and then sprinkle roasted cumin powder and chaat masala powder.
6.Place 2 to 3 cucumber, tomato and onion slices. sprinkle roasted cumin powder, chaat masala powder and salt.
7.Cover the sandwiches with the remaining slices of bread.
8.Spread butter on the top of slices.
9.Put sandwich on medium hot grill pan , or you can use griller as per instructions given in manual. Turn the side of sandwich, when they are golden and little brown on other side, with help of spatula.
10.Remove the grilled sandwiches from pan and serve with coriander chutney or tomato ketchup.
grilled Bombay Sandwich
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Feb 10, 2015

Fodnicha bhat | Spiced Leftover Rice

phodnicha bhat

What you do with leftover rice ...I make Fodnicha Bhat / phodnicha bhaat, means it is Spicy Tempered Leftover Rice, little similar to Lemon Rice from South India. Mostly we make it for breakfast, specially in Maharashtra. We may call it as Maharashtrian Style Seasoned Leftover Rice ;-)
phodnicha bhat
Fodni means Tadka or tempering, so for this Fodnicha Bhat we give tempering of cumin seeds, mustard seeds, hing and curry leaves. Major Maharashtrian touch to dish is, adding peanuts to this dish. Peanuts are widely used in Maharashtra, we use roasted peanut powder in vegetables, roasted peanuts or fried peanuts in many ways.
phodnicha bhat
I personally like to go with pickle when I have fodnica bhat. Curd or buttermilk is very best option after this.

2 tbsp Oil
2 tbsp Raw Peanuts
2-3 cups leftover Rice
1/2 lemon
1/2 tsp. Mustard seeds
1/2 tsp. Cumin seeds
pinch of Hing
1 cup Onion, finely chopped
8 to 10 Curry Leaves
3 slit Green Chilies
1/4 tsp. turmeric powder
1.Heat 2 tbsp oil in a pan.

2.Add raw peanuts and cook until peanuts get light brown color. Once peanuts are cooked, remove them in to a plate.

3.In the same oil, add mustard seeds, cumin seeds, curry leaves and hing.

4.Add green chili and onion and cook until onion turns translucent. Add turmeric powder and mix everything well.

5.Add leftover rice mix well. Add salt as per need and squeeze half lemon. Mix well.

6.Cover and cook for 4 to 5 minutes.

Garnish with fried peanuts and coriander leaves!

leftover rice recipe
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Feb 3, 2015

Hot Cinnamon Coffee

cinnamon flavored coffee
Hot Cinnamon Coffee, I have lots of memories from Canada including coffee flavored with cinnamon. Drinking Coffee with the window looking at white glowing snow with Xmas decoration, just made that coffee so special. I used to drink cardamom flavored coffee a lot, but introduced cinnamon flavored in Canada. Second Cup and Tim Horton's coffee are my favorite in there. Sometimes I get simple French Vanilla also.
dalchini flavor coffee

Coffee is my all-time favorite beverage, from college days till now. If I don't have coffee in a day, I think I am missing something. I have not used much coffee or Tea in my pregnancy days, but still liking to go in coffee shop to have that freshly brewed flavor of coffee beans.

I love my mom's made home coffee as well as typical south Indian coffee which comes in steel glass. Also, whenever I go to any coffee shop, I definitely try their flavors or any new kind of coffee.
cinnamon coffee

I made Hot Cinnamon Coffee and remember episode from Two and half men, where Charlie says , I need X'masssy Coffee, But Alan doesn't understand what's that. Then Berta clears, its Cinnamon. From that time, we also start calling say X-massy Coffee.


1 1/2 teaspoons instant coffee powder (I use Nescafe Classic)
3/4 cup milk
1/2 cup water
1/8-1/4 teaspoon cinnamon


1.Mix the milk and water together in a pot and heat on a low flame.
2.As the mixture just starts to boil, add the coffee powder and stir.
3.Bring to a boil and switch off burner.
4.Add cinnamon, stir, and pour into cups/mugs to serve.
dalchini coffee
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Jan 30, 2015

Pomegranate Raita | Anar Raita

anar raita

Pomegranate Raita or Anar Raita is nice Raita for having its fruity taste. It's little different that our traditional Raita, I generally go for Simple Raita or boondi Raita, but this time making little different.
pomegranate raita
I have made plane pomegranate Raita with little spices like cumin powder, black pepper powder and salt. Some people add sugar or mint and coriander or onion also. But I want to go with Pomegranate , so we can feel Pomegranate's freshness with yogurt.
We can have pomegranate Raita  with any kind of pulao or biryani recipe. If you are more with pomegranate, have Pomegranate Juice.
anar raita

1.5 cups yogurt/dahi
¾ cup fresh pomegranate/anardana
1 tsp. roasted cumin powder
1 tsp. black pepper powder
a pinch of red chili powder(optional)
1 tsp. chaat masala powder (optional)
salt as per taste
1.Whisk Dahi or yogurt till smooth, so there will be lumps.

2.Sprinkle all spice powders and salt.

3.Add pomegranate and use few for garnishing

4.Mix well and serve in  a bowl with pomegranate sprinkled on it. For more freshness, add mint or coriander leaves to garnish.
5.Refrigerate for 10-15 minutes, so it gives nice feeling when you eat chilled.
anar raita

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Jan 29, 2015

Pav Bhaji

Pavbhaji recipe
It's a Pav Bhaji Day .....

I have made Pav Bhaji lots of times and my family is always ready for Pav Bhaji anytime. It is famous as street food in India. Specially eating Pav Bhaji on Mumbai chaupati is fun. Kids just love Pav Bhaji.
Mumbai street food
Whenever I go for shopping in market and hungry, I just want Pav Bhaji. It is very comfort food and filling , also I can find easily in any hotel. It is topped with the raw onions and fresh coriander leaves, squeeze a lemon on Bhaji, and forget yourself!

how to make pav bhaji
Pav means bun and Bhaji means mashed vegetable from potato, carrot, green pepper, cauliflower with pav Bhaji masala. I use Everest Pav Bhaji masala, it turned out like hotels pav Bhaji. I cant imagine Pav Bhaji without butter. Butter is most important ingredient for Pav Bhaji. I know some diet people wont go for it, but for me Diet is on holiday for Pav Bhaji. Hot Pav Bhaji with hot buns roasted on butter, it just yummmmm...!!!

1 large carrot, cubed
2 potatoes, cubed
1 capsicum, chopped
1 cup cauliflower florets, chop
1/4 cup green peas
2 onions, finely chopped
2 tomatoes, finely chopped
1 tsp. ginger-garlic paste
1/4 tsp. turmeric powder
1 tbsp  red chili powder
3 tbsp Pav Bhaji Masala
1 tbsp lemon juice
3 tbsps. oil
1 tbsp butter
fresh coriander leaves for garnish
12 lightly toasted in butter, pav bread
For Serving
1 onion , finely chopped
4-5 lemon slices
1.Pressure cook potatoes, carrot, cauliflower along with 1 cup of water. Once all vegetables cooked, drain the water and keep the leftover water in bowl.

2.Mash all the vegetables with masher.

3.Heat oil in big kadhai or pan, add chopped onion and sauté them till they become translucent.

4.Add ginger-garlic paste. Saute them few minutes till their rawness goes away. Put chopped tomatoes into this mixture and let it cook for few minutes.

5.Add green peas  and capsicum, mix well with onion and let them cook for few minutes till capsicum is soft.

6.Add chili powder, turmeric powder, pav Bhaji masala and salt as needed. If you want more spicy, you can add more chili powder. Mix masala very well.

7.Add mashed vegetables and put drained water into it. Mix it well with onion-tomato masala. Let it cook for 7-8 minutes. Once the gravy will become little thick ,turn off heat. Then, add lemon juice and butter. Garnish with coriander leaves.

8.Serve hot with butter roasted pav, chopped onion and dash of lemon.
Pav Bhaji Recipe
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Jan 28, 2015

Coconut Chutney | Nariyal Chutney

khobryachi chutney
Coconut Chutney is must when we are having Idli or Dosa. Else we can't feel that we are having South Indian delicacy. When I was in Canada, we used to bought bottle preserved chutney. But, here in India I can get fresh coconut and so learned coconut chutney. I even make lots of variations to this chutney each time.
coconut chutney
This time I made coconut chutney with yogurt and roasted chana dal. We can put tamarind, urad dal or you can make green coconut chutney by lots of coriander leaves. I have made Coriander chutney, Curry leaves chutney , mint -coriander chutney many times. Coconut chutney is a South Indian spicy chutney-side-dish. This is a coconut stew mixed with other spices and served with Idli, Dosa, vada and even with cooked rice. In Marathi, we say olya khobryachi chutney means wet coconut chutney.
narial chutney
I made Idli this Sunday, with Sambhar and coconut chutney , the meal was complete. My kids enjoyed Idli lot. My one and half year old also grab on Idli. Check on my post - How to make Soft and Spongy Idli.

1 cup roughly chopped Fresh Coconut
1 teaspoon grated Ginger
2 Green Chilies, chopped 
1 tbsp. Roasted Chana Dal
2 tbsp. Curd
1 tsp. Lemon Juice
1/2 cup Water
For Tempering

1/2 tsp. Cumin Seeds
1/4 tsp. Mustard Seeds
4-5 Curry Leaves
1 Dry Red Chili
1 teaspoon Oil
1.Take chopped coconut in a small mixer of food processor or grinder.

2.Grind it to make a medium coarse paste and take it in a bowl.

3.Add green chilies, roasted chana dal and ginger in same mixer. Grind them to a smooth powder.

4.Add crushed coconut, curd, lemon juice, salt and 1/2 cup water.

5.Grind them to a medium coarse paste. Check the consistency of chutney and then add water as needed. Transfer it in a bowl.

6.Heat oil in a small tempering pan. Add mustard seeds. When seeds begin to crackle, add cumin seeds, dry red chili and curry leaves and sauté for 10 seconds.

7.Take away pan from flame and immediately pour tempering over the prepared coconut chutney and mix well.

Enjoy Coconut chutney with Idli and dosa .
naralachi chutney
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