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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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Jan 26, 2015

Solkadhi | Kokum Curry

Kokum Drink
Solkadhi means Kokum Curry/ Kokum Kadhi , is very refreshing and tasty drink, a specialty of Konkan region in Maharashtra. This Kokum Kadhi or Sol Kadhi is made up from Kokum fruit and Coconut , and these are largely produced in Konkan region.
Kokum Kadhi
I have great memories of Pawas, Ratnagiri. It is a very famous place for 'Swami Swaroopananda Ashram' and I have been there a lot of times. Whenever I go there , I drink lots of Kokum Sarbat or Solkadhi. So from so many days, I was thinking of making Solkadhi and brought lots of Kokum from Ratnagiri. They have very nice aroma and in dark red color.
I made Solkadhi from Kokum fruit, coconut milk and flavored with green chili and garlic. It is very soothing drink after a spicy lunch or dinner. It has all goodness of coconut and kokum. It helps in improving digestion and cools the body during summers.I have kokum agal means kokum concentrate , which we can use to make this Solkadhi. If you have coconut milk and kokum agal ready at home, then this drink can be made at 5 minutes.


10-15 Kokum/Aamsul
1 cup fresh Coconut pieces
1 Green Chili,
1 or 2 Garlic Cloves,
2 tbsp coriander
1/2 tsp. Cumin Powder
1/2 tsp. Cumin seeds
Salt to taste
few mint leaves, for garnish
1. Soak Kokum into 1/2 cup Hot water for 30 to 45 minutes. Squeeze and strain them.

2. Take green chili, cumin seeds, garlic cloves, coriander leaves and Salt  and crush them in a traditional mortar and pestle.

3.Mix fresh coconut with enough water in a mixer. Then, strain tis water with fine cloth or very fine strainer. And collect coconut milk in a bowl.

4.In a bowl, add Coconut milk, Kokum water, crushed garlic and Chili paste. Add little salt if needed. Mix nicely.
Solkadhi is generally served cold. You can put tempering of gee and cumin seeds over it and it taste very nice.

I have a very traditional pestle and mortar at my home, if you want , you can buy here.
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Jan 13, 2015

Til Wadi | Sesame Brittle Recipe

Sesame Brittle

I have made Til wadi / Sesame Brittle along with Sesame Ladoos for this Makar Sankranti. Til has very special importance for this festival. It is said that Til emanates from Vishnu’s body and using Til , wash away all kinds of sins. But as far as I know, Til is very important in cold days and it helps body to prepare for winters.
Sesame Brittle

This Til wadi can be made in sugar syrup , but I prefer Jaggery because Jaggery is healthy option for us. First time I made Til wadis, but I took less proportion of Jaggery , so those wadis or brittles were breaking and not come properly after cooling. So I have taken equal proportion of Til and Jaggery and Til wadis or Til chikkis have come superb and very crispy, too.
Til gul wadi
1 cup sesame seeds/til
1 cup Jaggery /gur
1 tsp. ghee
1/2 tsp. ghee for greasing
1.Roast the sesame seeds till they are light golden in color. Cool and keep aside.
2.Heat the ghee in a pan and add the Jaggery.
3.Simmer over a slow flame till it caramelizes and forms a hard ball when you add a drop of syrup in cold water. This process will take 3-4 minutes , first it will make soft ball, after stirring few seconds, try again, and it will become hard ball. If that ball make sound when dropped on floor, that means your Jaggery syrup for Til ladoo is done.
4.Add the roasted til and mix it thoroughly with the melted Jaggery. Put out the flame off during this process.
5.Grease back part of any plate , I prefer steel plate, with ghee. And pour Til and Jaggery mixture on it. Spread evenly on surface with roller or bottom of any bowl. Before grease roller or bottom of bowl with ghee.
6.Give shape to wadis by drawing lines with knife on speeded Til mixture. I prefer square or diamond shapes of Til wadis.
7.After 15-20 minutes cooling off, all Til wadis will come out nicely. You can store them for many days.
til chikki
Enjoy this Makar Sankranti with goodness of Recipes of Til or Sesame seeds.
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Til Gul Ladoo | Sesame Ladoo

Sesame Ladoo

Makar Sankranti is coming and how can we miss Til Gul ladoo/Sesame Ladoo and Til Wadi. Sesame seeds recipes are special for this occasion. In Maharashtra, we visit to our relatives , neighbor and friends and exchange multicolored sugar and til ladoo.

Sesame Laduu

I still remember my childhood memories, when we , me and my friends, meet with each other and family we give these special til wadi or til ladoo and  say , "til gul ghya, god god bola". We like to celebrate festivals like sankranti and dasara because we wanted to wear sarees ;-)
Sesame Ladoo

So, having nice memories of this festival, I have made Til Ladoo and Til wadi for Makar Sankranti and they are very tasty so I am little worried that my kids and hubby will  finish them before Sankranti.

Sesame Brittle

1 cup sesame seeds/til
1 cup Jaggery /gur
1 tsp. ghee
1/2 tsp. ghee for greasing
1.Roast the sesame seeds till they are light golden in color. Cool and keep aside.
2.Heat the ghee in a pan and add the Jaggery.
3.Simmer over a slow flame till it caramelizes and forms a hard ball when you add a drop of syrup in cold water. This process will take 3-4 minutes , first it will make soft ball, after stirring few seconds, try again, and it will become hard ball. If that ball make sound when dropped on floor, that means your Jaggery syrup for Til ladoo is done.
4.Add the roasted til and mix it thoroughly with the melted Jaggery. Put out the flame off during this process.
5.Make Ladoos  when mixture is warm enough to handle. Grease your palms with a little ghee, divide the mixture into 12 equal portions and shape the til mixture.

Indian Sesame Ladoo
On the auspicious occasion of Makar Sankranti, make some delicious, mouth-watering Til Gul Ladoos/Sesame Ladoos and celebrate this festival with family and friends.
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Jan 7, 2015

Carrot Juice for kids

carrot juice for kids

Carrot juice is Super Delicious way to get your kids to consume more carrots.Carrots are rich source of Vitamin A, phosphorus, magnesium, calcium, sodium and iron. There are lots of benefits of carrot juice and we can include goodness of carrots into our daily routine.
Put chopped carrots in a juicer. Strain the juice through a sieve. Dilute 1 part juice with 3 parts water. Serve immediately.You could also add the juice of half an apple or beetroot or orange juice.

carrot juice for kids

3-4 medium carrots
3-4 strawberry
1 tbsp lemon juice
3 tbsp sugar(optional)

1.Wash,peel and cut carrots into chunks which can blend through your blender. Add water little for juice consistency.

2.In a juicer add the carrots a few at a time until all are juiced. Add in the strawberry and lemon juice. Continue to push the fruit through the juicer.

3.If you are making carrot juice for kids, then you might need to strain the juice. Else fiber is very important part of carrots.

4.Divide the fresh juice between two small glasses and serve immediately.

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Jan 6, 2015

Cauliflower Sabzi | Flowerchi bhaji

cauliflower sabzi
Today I made very simple and fast vegetable - Cauliflower chi Bhaji, commonly used for lunch box in my school days. Whenever I make this sabzi, I just remember my school days. Now its my kids turn to eat in lunch box ;-)
I know this is not very tempting vegetable , but its easy and fast to do. When we don't have any plan to make special and spicy, just go for vegetables like this.
cauliflower chi bhaji


1 medium head of cauliflower
1 tbsp oil
1tsp. mustard seeds
1/4 tsp. hing/asafetida
1/4 tsp. turmeric powder
1/2 tbsp red chili powder
5 to 6 garlic cloves, crushed
7-8 curry leaves
Salt to taste


1.Remove stalks of the cauliflower. Separate florets with hands. Make smaller florets so that they will cook quicker. Wash them in hot water.

2.Heat oil into a pan. Add garlic and sauté for a few seconds. Then add mustard seeds, hing, turmeric powder, curry leaves and red chili powder. Saute for 15 seconds.

3.Add cauliflower florets to pan. Add some salt as per taste. Stir well. Keep a lid on pan and let it cook on very slow flame for 10-15 minutes.
Serve hot Cauliflower chi Bhaji with phulka or roti.
flower chi bhaji
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Jan 5, 2015

Peas Pulao

Peas Pulao or Matar Pulao, very simple and tasty rice dish, specially for kids. Winter is proper season to get fresh peas in market. I am using fresh peas now. But sometimes when I don't get them in market, I prefer frozen peas also.

Peas Pulav goes very well with any Raita or any gravy dish like Paneer butter masala. This rice is very simple and less spicy dish. So, this can be served to kids as one pot recipe.


3 tbsp oil/ghee/butter
1 tsp. cumin seeds  (Jeera)
4 sticks cinnamon (dalchini)
4 cloves (laung / lavang)
2  bay leaves (tejpatta)
3 green chilies, chopped
1 tbsp ginger garlic paste
1/2 cup finely chopped onions
1 cup long grain Basmati Rice  , cleaned and washed
3/4 cup green peas
salt to taste
Mint leaves for garnishing

1.Heat oil or ghee in pan. Add cumin seeds, cinnamon stick, bay leaf ,cloves and let them sizzle.
2.Put onion and green chili and sauté them for 1-2 minutes on medium flame.
3.Add ginger garlic paste and sauté for few minutes till everything is well mixed. Add green peas and washed rice and mix well. Saute rice for few minutes so it will mix nicely with all spices. Add salt as per taste.
4.Add hot water to the rice and place the lid. Adding hot water to rice doesn't lose its flavor and taste. Cook rice for 10 minutes.
5.Remove the lid and serve hot Peas Pulav in dish or bowl. Garnish with mint leaves and serve with Raita.
Enjoy Your day !!!
peas pulav
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Dec 16, 2014

Dates and Walnut Cake

dates and walnut cake

Another Cake on my eggless list and its a wonderful combination of dates and walnut. When I found this recipe, I was so happy to know the ingredients. This is a good way to put dates and walnuts into my kids snacks without knowing them;-)

dates and walnut cake

I made this cake on trial basis for my sister's birthday , and everybody loved it. And this time I made Dates cake to welcome my niece Aaradhana. This cake is super hit in my family now.

dates and walnut cake

Dates in this cake gives very nice moisture and texture adding more natural sweetness to the cake. Walnuts is great source of omega 3 in vegetarian diet. Kids generally don't prefer eating walnuts , so its a great way to add many more nuts into this cake.
Maida - 1 cup (135 gms)
15-18 Dates
3/4 cup Milk
3/4 cup Granulated Sugar
1/2 cup Oil - 1/2 cup
1 tsp. Baking Soda
3-4 tbsp chopped walnuts
1.Remove seeds rom dates. And Soak dates with little milk and set aside for 30-40 minutes to make it soft.
2.In a mixing bowl, add sugar, milk and oil, stir until sugar completely dissolves.
3.Sieve Maida with baking soda in other bowl twice so that baking soda is evenly distributed and keep aside.
4.Grind the dates to a fine paste. Add the dates paste to milk sugar mixture and mix well.

5.Now add Maida and mix well so the flour blends well with the dates mixture.
6.Add the chopped walnuts and give a quick stir. Preheat oven at 350 F(180 deg C) for 10mins.
7.Grease the cake pan with oil and little flour then add the prepared batter.

8.Bake cake for 30-35 minutes, time may vary depending upon oven settings. So check with toothpick , if toothpick comes clean that means cake is ready.
9.Let it cool on rack and then reverse cake pan to take cake out.

dates and walnut cake

This Dates and Walnut cake is delicious, healthy and eggless cake. So enjoy any occasion with this lovely cake!!!
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Dec 11, 2014

Mugach varan | Mung dal

Mugach Varan
Mugache varan or Mung dal is very simple but important part of Maharashtrian cuisine. Varan bhat is very famous for rice and dal combination. In Maharashtra, Toor Dal or Mung Dal is used to make varan or dal and mixed with plain rice or steamed rice with ghee, is called as Varan Bhat. Each meal is incomplete without Varan Bhat.
I used to make it thrice in a week. For my kids, its always good to have Varan Bhat in lunch or dinner. Mung Dal is very nutritious and has lots of benefits, too.

1 cup Moong dal
2-3 green chili
5-6 garlic cloves, finely chopped
5-6 curry leaves
2 tbsp coriander, finely chopped
2 tbsp oil
1/4 tsp. asafetida
1/4 tsp. cumin seeds
1/2 tsp. mustard seeds
1/4 tsp. turmeric
salt as needed
1.Boil Mung dal in pressure cooker till 1 whistle.(Mung Dal get cooked very soon compared to other lentils.)

2.Add turmeric powder and salt into boiled dal and mix it well.

3.Heat oil in Kadhai or pan, add curry leaves, mustard seeds, cumin seeds and let them splutter in oil.

4.Add chopped garlic and let them turn to golden brown and then add green chili.

5.Once chili turns little golden, add boiled dal into Kadhai. Add salt to taste.

6.Add coriander to dal and keep on flame for few minutes. Once Mung Dal starts boiling, switch off the flame.
Serve Mugache varan or Mung Dal with rice or roti. Adding ghee to this Dal enhance its flavors.
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Saturday Snapshot-Series 7- Tomatoes

My late entry to Tomato photo-shoot ;-)

Tagging this photo under Saturday Snapshot Series by Siris Food and Merry Tummy
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