Aug 25, 2015

Simla Mirchi Bhaji | Capsicum Stir Fry

This is very simple and quick vegetable from Green Capsicum or Simla Mirchi. Simpla Mirchi Bhaji is a Maharashtrian Recipe for a Capsicum vegetable preparation in the traditional style, using the Simla Mirchi and Besan as the main ingredients.It doesn't need lot of preparation and no need to add so many spices. But still it tastes awesome.In a way, you can call it as 'Maharashtrian Capsicum stir fry'.

In my school days, it is very common Tiffin vegetable like Dudhi Bhopla Bhaji, Methichi Bhaji,Cauliflower Bhaji and many more.If I was asked to use capsicum in cooking, I will use in Chinese cooking like fried rice and noodles.Also,in Italian food like pasta,Pizza like Baby Corn and Capsicum Pizza.But sometimes, in Tiffin, we have habit of eating Sabji and Roti, so there must be many options of vegetables and it is one of them , Simpla Mirchi chi Bhaji.

Simpla Mirchi Bhaji has many names in Marathi like Dhobali Mirchi Bhaji  or Bhopali Mirchi Bhaji.We always say 'Simla Mirchi chi Bhaji pith perun' -pith perun means we use besan or Gram flour in a vegetable to absorb all water and juices from the vegetable.This besan flour gives very nice aroma and taste to the vegetable.

Simla Mirchi Bhaji | Capsicum Stir Fry
Classic Corn
Simla Mirchi chi pith perun Bhaji , is a Recipe for a Maharashtrian Capsicum vegetable preparation in the traditional style, using the Simla Mirchi and Besan as the main ingredient.

Prep Time:Cook Time: Total Time :


2 Capsicum, finely chopped
1/2 tsp Mustard seeds
1/4 tsp Cumin seeds
1/4 tsp Turmeric powder
1 tsp red chili powder 
4 tsp Oil 
6 tsp Gram Flour (Besan) 
Salt to taste 
2 tsp Coriander leaves, finely chopped 


1.Put Kadhai or pan on a medium heat and pour oil in it.
2.When the oil is hot ,add mustard seeds and cumin seeds. 
3.Then add turmeric powder and red chili powder. 
4.Now add chopped Capsicum to it and mix it well. Cook for 7 to 8 minutes with putting lid over it. 
5.It should be on low flame , so capsicum should not burn. 
6.After capsicum is cooked sprinkle Gram Flour little by little.(Don't add all the besan at the same time.) 
7.Add salt to taste. Now cover it with lid and let it cook on a small flame for 5 minutes. 
8.Garnish it with Coriander Leaves.

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Aug 19, 2015

Classic Corn

classic corn
Classic Corn is very simple and  classic, anytime snack for any parties or summer picnics. I love eating roasted Corns with masala and salt, specially in monsoon season.Even I buy Corn cobs and roast it at home and put chat masala,red chili powder,salt and lemon juice.It is favourite snack for my family.But why stick to eating corn on the cob when there are creative ways to turn your snack or meal into a mouthwatering monsoon delights.

This is quick snack  made up from boiled corn roasted on butter little spiced with black pepper powder and lemon juice.It is not very spicy , but a mild version wich kids can also enjoy.You can make lot of variations to this snack adding chat masala and onion,tomatoes ,called as Masala Corn.Also, if you add lots of cheese, it will become Cheesy Corn.

I have seaparated all corn kernels first and boiled in a cup of water for 7-8 minutes with little salt.You can use steamer also.Whole corn cobs can also put in hot water and after boiling, corn kernels can be removed.

classic corn

classic corn
Classic Corn
Classic Corn
Classic Corn is treat monsoon snack, very simple and delicious.Corn can be mixed with many spices to make great dishes.

Prep Time:Cook Time: Total Time :


2 cups sweet corn kernels
1 tsp lemon juice
1 tsp freshly ground black pepper powder
1 tbsp butter
salt to taste


1.Boil 1 cup of water and add corn and salt.Let it cook for 7-8 minutes on a medium flame until soft.
2.Remove the cooked corn to a bowl.
Add all the remaining ingredients and toss well.
4.Divide the corn mixture into 2 bowls and serve hot.

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Aug 13, 2015

Maharashtrian Kadhi Recipe

marathi kadhi

Buttermilk is always considered very rich probiotic drink. Kadhi is flavored Buttermilk with Besan and spices. Kadhi is a very common and popular dish in whole north of India.Yogurt based dishes are cooling in summers.I always make Kadhi at home.It is very popular curry in India, every state have their own version of making it.For example there is a Gujarati kadhi version, Punjabi kadhi, Kadi Pakora, Rajasthani kadhi etc.

Maharashtrian Kadhi is considered to be light on stomach and is ease to digest.Hence it is preferred to serve Kadhi in lunch along with khichdi or boiled rice or even Jeera Rice.Sometimes whenever I have time or any guest coming, I make Pakora and add to it, making yummy Kadhi Pakora.

Maharashtrian Kadhi recipe is a quick recipe made from yogurt and besan(gram flour) .It is spiced with spices like curry leaves,green chili,hing and cumin seeds.It taste delicious with steamed rice and roti. The taste of this maharashtrian kadhi is slightly sweet due to addition of sugar.


Maharashtrian Kadhi Recipe
Maharashtrian Kadhi Recipe

Maharashtrian Kadhi is quick Buttermilk and Besan based recipe, flavored with spices.It taste delicious with steamed Rice.

Prep Time:Cook Time: Total Time :


1 cup yogurt

1 ½ cup water
¼ tsp grated ginger
1 green chilly, chopped
1 tbsp chopped coriander leaves
¼ tsp turmeric powder
¼ tsp sugar
2 tbsp ghee
1/4 tsp mustard seeds
3-4 curry leaves
¼ asafoetida
Salt as per taste


1. Beat yogurt and dd water and blend it to make buttermilk.
2.Add grated ginger,chopped green chilies, chopped coriander leaves, sugar salt and turmeric powder. Mix well.
3. Heat kadhi on medium heat. Stir continuously and turn off the heat just few seconds before boiling. Do not over boil it.
4. Heat ghee in a small saucepan. Add mustard seeds. Let it crackle. Add curry leaves and asafoetidsa. Give tadka to the kadhi.
5. Serve kadhi with Steam rice or roti.
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Jul 29, 2015

Dudhi Bhopla Halwa | Lauki ka Halwa

Lauki ka Halwa

Bottle Gourd or Dudhi Bhopla , is very common vegetable in kitchen.Though many people don't prefer it, we still have in kitchen for so many recipes like kofta, Thalipeeth, Mix vegetable, Parathe and many more.

I make Dudhi Bhopla Bhaji many times and use in Jowar Dhapate as well. Dudhi Bhopla vegetable can be made in gravy in Maharashtrian style with roasted peanuts.

Surprisingly, it not limited to vegetables only, we can make one sweet dish Dudhi Halwa or Lauki Halwa from it.I made it many times and it taste very delicious.Those who don't like Dudhi Bhopla, give them this Dudhi Halwa and surprise them with the taste.

It has many medicinal good properties, many diabetes people use juice of Bottle gourd or mix with Karela Juice.

Lauki ka Halwa

Dudhi Bhopla Halwa Dudhi Bhopla Halwa
Dudhi Bhopla Halwa recipe is very simple and delicious sweet dish made from Bottle gourd vegetable.

Prep Time:Cook Time: Total Time :


1 1/2 cup grated Bottle gourd /Dudhi Bhopla
1 cup milk
2 tsp Ghee
6-7 tbsp Sugar
1/4 tsp Cardamom Powder
few Dry fruits to garnish


1.Peel and grate bottle gourd. Squeeze out the water from grated bottle gourd. (You can use reserved water for making soup, sambar or Dal.)
2. In a non stick pan, heat 2 tsp Ghee. Add grated and squeezed bottle gourd and saute for 2 to 4 minutes till all the water from bottle gourd evaporates and it is little soft.
3.Add 1 cup warm milk and let the bottle gourd cook over medium heat. Cover the pan while cooking.
4. Once milk is absorbed, check whether bottle gourd is cooked or not. If you get little rawness, add little milk and cook for some more time. 
5. Add sugar, cardamom powder, dry fruits and stir well. Keep the flame low. 
6.After adding sugar, halwa will become little watery. After 5 to 7 minutes, it will start thickening. Keep stirring until you get perfect consistency of the Dudhi Halwa.

Serve Dudhi Halwa hot or cold.
Lauki ka Halwa

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Jul 22, 2015

Chocolate Chip Muffins

Today is my special day, My little one, Ishan is turning two years. For him, my older son, Aditya wants to make cupcakes , with lots of Choco chips(because its his favorite).I know in the evening they both are going to finish all of them. So before to that I grab my camera and took some pictures to post on my blog.

We all love chocolate flavor cakes, pastries or cupcakes, who don't ..right?

Today I did not have butter in my refrigerator, so I have to use vegetable oil and found great recipe at food network by nigella. These cupcakes turned out so great and have very nice chocolate taste with nice balance of sugar's sweetness.

I made 12 chocolate chip Muffins from this recipe. You won't believe how easily and quickly you can have chocolate chip muffins on the table using this recipe. We have all the ingredients at home and if you don't have Choco chips, you can buy it here.

Chocolate Chip Muffins
Chocolate Chip Muffins
Chocolate Chip Muffins is very simple and easy to make. Kids love chocolate chip cupcake for every occasion.

Prep Time:Cook Time: Total Time :


1 3/4 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
 2 tbsp cocoa powder
3/4 cup castor sugar 
3/4 cup chocolate chips and few for garnishing 
cup milk 
1/3 cup vegetable oil 
1 egg 
1 tsp. vanilla extract


1.Put the flour, baking powder, baking soda, cocoa powder, sugar into a large bowl. 
2.Pour all liquid ingredients including oil, milk and egg into another bowl. Whisk it till it mixes properly. 
3.Add vanilla extract into wet ingredients. 
4.Add dry flour mixture into oil mixture and mix it well with whisk. 
5.Add chocolate chips into batter. 
6.Preheat the oven to 180 degree for 10 minutes. 
7.Prepare muffin pan with paper muffin cases into it. Spoon the lumpy batter into prepared muffin cases. Fill half of the cases as muffins are going to rise.
8.Sprinkle top of the muffin cases with few chocolate chips. 
9.Bake muffins for 15-18 minutes in the oven and when ready check with toothpick. 
10.Let them cool on rack for 5 minutes and then take it out.

Chocolate Chip Muffins are ready to serve. 

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Jul 15, 2015

Rich and Delicate Saffron


Saffron ,this spice is made from orange colored dried stigmas of the especially cultivated crocus flower.The flavor of Saffron is richer, fuller, and much more aromatic.It is the most expensive spice of all. Saffron's high cost is due to the fact that the threads are the actual stigma of a particular crocus flower and must be harvested by hand. It has a distinctively pungent, honey-like flavor and aroma. In fact, too much saffron can ruin a dish with an overpowering, medicinal taste.
The rule is that a "little saffron" will go a long way.

How to shop for Saffron?

1.When shopping for saffron, look for evenly colored, red or deep orange threads. High quality saffron threads will appear dark red - the redder, the better.
2.Smell the saffron. It should smell sweet, with a floral-type aroma.
3.Lighter colored threads or a lot of pale streaks indicate lesser quality.
4.Saffron will always be expensive; if you see a packet of a couple ounces for a few dollars, just put it back.
5.Good brands like Iranian Saffron or Spanish Saffron are superior in market.Even I possess one of the Spanish Saffron from Amazon.

How to use Saffron in Cooking?

Soaking Method
1.Crush and soak saffron in lukewarm water or milk to release its flavor. Saffron threads can easily be crumbled between your fingers.
2.Saffron needs moisture to release its flavor. The best way to extract flavor from saffron is to soak the threads in lukewarm liquid for 5 to 20 minutes. Then add both the saffron and the liquid to the recipe.
Roasting Method
1.Carefully and slowly toast threads in a heavy skillet over low heat.
2.Then grind threads into a powder and use as directed in the recipe.
I like to soak the saffron in milk for most of my Indian desserts to enhance overall color and flavor of dish. I soak saffron threads in water for overnight and give that water to my kids in early morning to gain its medicinal benefits .
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Jul 12, 2015

Beetroot Salad

Beetroot Salad

This colorful Beetroot Salad makes a great little snack or starter and is really easy to prepare. It has Maharashtrian Koshimbir touch with ground roasted peanuts.

Beetroot is very healthy as it has been linked with better stamina, improved blood flood and lower blood pressure.

Many people say no to vinegary cut chunks of Beetroot in Salad. But when Beetroot is little boiled or steamed, it becomes very juicy and sweet. Raw beetroot always give earthy taste and mineral flavors to salad. But if you want juicy taste, prefer boiling it.

Beetroot Salad

You can cut Beetroot in chunks , I preferred to grate it. And always wear apron or else your nice dress will become red. I added lemon juice and ground roasted peanuts.

These peanuts give very nice nutty texture to our Beetroot Salad. Also, using peanuts is specialty in Maharashtrian Dishes.

2 medium sized Beetroot
1/4 cup ground roasted peanuts
1 tbsp. lemon juice
2-3 chopped green chilies
7-8 curry leaves
1/4 tsp. mustard seeds
1/4 tsp. cumin seeds
1/4 tsp. hing
1 tsp. oil
salt to taste

1.Wash and peel Beetroot and cook them with 1 cup water in pressure cooker for only 1 whistle or cut them in half and boil in 2 cups water in a pan for 8-10 minutes.(Do not overcook it).

2.After cooked properly, put them in cold water or normal water to stop their cooking process. And grate them in bowl.

3.Add ground roasted peanuts and lemon juice along with salt.

4.Heat 1 tsp. oil in Tadka pan and put mustard seeds, cumin seeds, green chilies, hing and curry leaves. Put off the flame.

5.Transfer this Tadka on grated Beetroot mixture. Mix it properly. 

Beetroot Salad

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Jul 7, 2015

Sour Cherry Lemonade

Who don't like cherries? Answer is nobody. I just love cherries, they are tiny, sweet, sour and yummy. My kids and hubby, everybody is fan of cherries and they finish it on same day when I buy it.

But this time I want to preserve some cherries to make some drink and I chose to make 'Sour Cherry Lemonade'. The cherries are little sweet and little sour, so Sour Cherry Lemonade will be good ;-)
Small twist to our Summer favorite Lemonade and made cherry flavored Lemonade. It is really tasty having fresh flavor and pink color of cherries. I mixed lemon juice and sugar with it. You can make it more healthy adding Honey instead of Sugar.

This drink ,cherry flavored Lemonade,is very refreshing and awesome.
Sometimes very sweet and sour , its a wonderful fruit which go in any drink, sweets and many baking dish. Many cakes and baking goods have cherries to enhance its looks.

2 cups sweet cherries, pitted
1/2 cup lemon juice
1/3 cup sugar
2 1/2 cup chilled water
whole cherries and lemon slice for garnish
1.Combine cherries, lemon juice and sugar in a blender. Puree until smooth.
2.Strain through a fine sieve into a pitcher.
3.Mix chilled water in and serve over ice, garnished with lemon and cherries.

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Jul 3, 2015

Jawas Chutney | Flaxseed Chutney

Flaxseeds are widely used in India in the form of chutney. It has different name in different region like Flaxseed, Jawas in Marathi, Alsi in North India, ali virai in Tamil ,tishi in Bengali, pesi in oriya ,agasi in Kannada and many more.

Flaxseeds are very healthy as it is good source of omega-3 fats. They are used in cancer prevention and good for digestive health because of its fiber content.

In my home, we always have Jawas Chutney in dry form, as a side dish with any vegetable. When I learnt its benefits, I made Flaxseed powder without adding any spice and often sprinkle a spoonful in my kids breakfast. Breakfast can be any dish like cornflakes or pancakes or parathas, I make sure I put flaxseed powder.

We can make flaxseed ladoos, chutneys and  can use in parathas also. For making chutney , I use red chili powder and salt. This chutney can stay for longer time in shelf. If you add garlic to it, then you may have to finish it soon. I use roasted flaxseed.

There are 10 Best Recipes of Flaxseeds which you can make for your daily meals. 


1 /2 Cup Flax Seeds
1 1/2 tsp. Red Chili Powder
1 1/2 tsp. Cumin Seeds
Salt for taste


1.Heat up pan on medium heat.
2. Dry roast flax seeds on low to medium heat and keep on stirring continuously.
3. Once flax seeds are roasted nicely from all sides, let it cools down completely.
4. Transfer flax seeds into blender and Red Chili powder, whole cumin seeds and Salt.
5. Blend everything to make it into fine powder. Jawas or Flax seeds chutney is ready.
Use flaxseed chutney as a side dish with roti and vegetable. 

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Jun 17, 2015

Kairichi Dal

Summer comes with not only ripe, yellow and sweet Mangoes, but with yummy Raw Green mangoes also. Kairichi dal is one of the Raw Mango salad recipe, it is summer special recipe and found lot of variations throughout Maharashtra . It is also said as Vatli dal or kairichi dal or Amba Dal.

In month of Chaitra, a month from Marathi calendar, Kairichi Dal and Kairich Panha is very standard menu for any women's gathering like Haldi-Kunku. It gives nice sour taste of Raw Mango. Great tasting Maharashtrian salad made from green mango and chana dal. This can be served as chutney in lunch or dinner. We could also try as spread for sandwich or tortilla chips.


1 cup chana dal
1-2 green chili
1 tbsp grated ginger
1 medium raw mango(grated)
1 tsp. sugar
2 tbsp oil
1 tsp. mustard seeds
1 / 2 tsp. hing
1 tsp. turmeric powder
1 dry red chili
salt ,as per taste
Coriander leaves ,for garnishing


1.Soak Chana Dal for 4-5  hours and transfer it to a strainer and leave it for 10-15 minutes so that all the water is completely drained. Blend this dal through mixer till coarse consistency.(It should not be very soft and smooth.)Transfer it to a bowl.
2.Add salt, ginger & green chilies and grind it to a very coarse consistency. Mix it with chana dal mixture.
3.Add grated raw mango and pinch of sugar to this, and mix well.
4.Make the Tadka in a small pan. Heat the oil and add the mustard seeds. When they sizzle , turn off the gas. Then add the Hing, Haldi and red chili.
 5.Then pour it over the Chana Dal mix . Garnish with coriander leaves.

Kairchi Dal can be served as chutney or salad. Kairi Panhe is great drink to accompany Kairichi Dal.

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