Showing posts with label Maharashtrian. Show all posts
Showing posts with label Maharashtrian. Show all posts

Stuffed Okra / Bhindi Fry

Okra known in many languages as Ladies’ Fingers, Vendakkai, Bhendi, Bhindi, Bendakaya or Gumbo.

Recently I watched Programme in You Tube called “ Paarambariya Maruthuvam”, 
Click here to see this wonderful programme (worth watching)  where in herb specialist Sakthi Subramaniyam Guruji explained about Okra’s nutrition benefits and I was surprised to know its rich source health benefits compounds like: Protein, Zinc, copper, potassium, Vitamins A, K, magnesium, calcium and also act as medicine for blood cancer, skin disease, infertility and anti diabetic.... the list is goes on…  Okra is very low in calories and dense with nutrients.

I was not much fan of this vegetable so far, but this programme has changed my mind set and started to intake this vegetable in all forms.

Here is one such interesting recipe in Maharashtraian Style. Bhindi is stuffed with roasted ground nut powder and besan flour with spices and shallow fried in medium flame. Stuffed Bhindi/Okra Fry curry is very easy to make and suitable to be served as main dish.

Okra/Lady Finger/Bhendi – 12 to 15 nos.
Besan Flour/ Bengal Gram Powder – 3 tbsp
Roasted Ground nut Powder – 2 tbsp
Garlic and Ginger Paste – 1 tsp
Garam Masala – 2 tsp ( you will get it in Indian Store)
Cumin seeds power – ¼ tsp
Coriander Powder – ¼ tsp
Red Chili Power – ¼ tsp
Turmeric Powder – ¼ tsp
Salt to Taste
Oil fry shallow fry – 2 tbsp


Take a big plate add above masala ingredients as per picture showed in this picture

Mix it nicely with a drop of oil

Wash the okra nicely and with help of paper towel wipe excess moisture on okra.
Chop off the tips and slit the okra and fill the okra with Masala mixture

Heat a pan with 1 tbsp of oil and add the stuffed okra and cook in medium flame for 8 to 10 minutes.

Stir fry in between and check if bhendi changes color to slight brown,then switch off the gas

Transfer it to serving plate and enjoy the super healthy dish with chapati/roti

Serving: Serve with chapati/roti with curd garlic raita.

If you want more Masala crispy version- Add onion and extra Masala mixture into seasoning oil and then add stuffed okra and shallow fry it.

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Easy Diwali Sweet Recipe | Shankarpali

Shankarpali is must for Diwali Faral/ savories in Maharashtra, India. These are so tasty crispy crunchy yet soft like biscuits and it is good for tea time snack and you cannot stop munching it. Constantly store it in a air tight container for good shelf life. To make it little healthy, you can substitute maida/All purpose flour to wheat flour. Enjoy this easy and quick snack for Diwali Sweet Recipe.


  • 1/2 cup Maida / All Purpose Flour
  • 1/2 cup warm Milk
  • 1/2 cup Ghee/clarified butter or Butter
  • 1/2 cup Sugar (add more if you need more sweetness)

Time Required: 45 mins

Step 01) In a large bowl mix warm milk and sugar. After sugar dissolves completely, add ghee/clarified butter.

Step 02Now to this mixture, add all purpose flour. Keep adding the flour and simultaneously knead it into soft dough.

Step 03Keep the dough aside for half an hour. Cover it with a muslin cloth.

Step 04)Take a small portion of the dough and shape into a round ball using your palms.

Step 05Then roll out the balls into roti/pancake like shape, a little thicker than the usual roti. Using a knife cut out diamond pieces and drops into hot oil. 

Step 06Fry till golden brown. Strain on paper napkin to absorb excess oil.

Serving:  Allow to cool and store it in air-tight container. Enjoy it as tea time snack.

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Easy Diwali Snack Recipe - CHIVDA

For Diwali Faral | Diwali Snacks Recipes first comes to my mind is Crispy and spicy guilt free Maharashtraian style Patal Pohe Chivda/Chiwda. It is very easy and quick to prepare just fry all the ingredients and mix it up with the spices.There are many varieties in poha/Flattened Rice, use the very thin i.e. Nylon Poha to get the ultimate crisp. Store it in air tight container and enjoy as evening snack.

  • Poha / Avil /Flattened Rice  – 3 cups 
  • Mustard seeds - 1 tsp
  • Cumin seeds/Jeera – 1 tsp
  • Chana dal / Bengal gram split - 2 tbsp
  • Peanuts – ¼ cup
  • Sesame seeds/ Til - 1 tsp
  • Dry Coconut (shredded or cut in thin pieces)
  • Curry leaves - 5 to 6
  • Jeera /Cumin Seeds Powder - 1/4 tsp
  • Coriander Seeds Powder - 1/4 tsp
  • Ajwain/bishop's weed/carom seeds - 1/4 tsp
  • Turmeric Powder /Haldi - 1/4 tsp
  • Hing / Asafoetida - 1/4 tsp
  • Red Chili Powder (1 ½ tsp) (depends on taste)
  • Oil – ½ cup
  • Sugar - 2  tsp
  • Salt to taste
Time Required: 20 mins


Step 01) Heat oil in a pan, add mustard and cumin seeds. When the seeds crackle, add peanuts and chana dal /bengal gram split, fry till golden brown.

Step 02) Then drop in sesame seeds, turmeric powder, asafoetida, dried shredded coconut, curry leaves and red chili powder fry them nicely and then add Poha/avil (Flattened Rice). 

Step 03) Next sprinkle cumin, coriander, ajwain/carom seeds powders, sugar and salt mix flattened rice with oil and spices by tossing and stirring it occasionally, till the poha is crisp. Make sure poha is well coated with oil and spices.

Remove from heat. Cool and store in an air-tight container. And enjoy as evening snack.


You can also add green chilies instead of red chili powder.

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Capsicum Tomato Stir fry sabzi


Sweetness of capsicum with tanginess of tomatoes and crunchiness of onions all veggies are nicely stir fried in kadai with touch of a simple masalas gives a filling and satisfying taste. It is very quick to prepare and it could ease your busy morning routine. It's one of favorite sabzi to my FIL.


  • Capsicum (diced)  - 2 nos. (big)
  • Onion (diced) - 1 no (big)
  • Tomato (diced) - 1 nos (medium)

> for Masala Powders:

  • Red Chili Powder - 2 tsp
  • Turmeric Powder - 1/2 tsp
  • Garam Masala Powder - 1 tsp (Many grounded Indian spices - available in Indian store)
  • Cumin seeds powder - 1/2 tsp
  • Coriander seeds Powder - 1/2 tsp
  • Salt to taste

> For Seasoning:

  • Mustard Seeds - 1 tsp
  • Urud Dal /White Lentils - 1 tsp
  • Garlic & Ginger paste - 1 tsp (optional)
  • Oil - 3 tsp

Time Required: 20 mins.


Step 01) In a medium flame heat a pan and sprinkle a few drops of oil add the seeds. When the seeds crackle, add the onion fry till the onion is transparent


Step 02) Add the capsicum and stir fry for 3 mins. And then add tomatoes


Step 03) Once all veggies are nicely sauted add all the masala powders as mentioned in ingredient list and mix nicely and cook till raw smell of masala disappears


Serving: Return to low flame stir gently every now and then. Transfer to serving dish and Serve hot with chapati's

[Continue reading...]

Stuffed Brinjals/ Bharli Vangi


  • 5-6 medium sized Brinjals / Eggplant
  • 2 medium sized Onions – finely chopped
  • 1 tbsp powdered Jaggery (Indian Sweetener just like sugar - Available in Indian store)
  • Fresh Coriander Leaves – finely chopped
  • ½ cup Water
  • Oil
  • Salt to taste

>For Grinding:
  • ½ cup dry shredded Coconut 
  • ¼ cup roasted Sesame seeds /Til seeds 

>For Masala Powders:
  • ½ cup Peanut powder
  • 1 tsp Turmeric/Haldi Powder
  • 2 tsp Red Chili powder
  • 1 tsp Coriander seed powder/Dhania powder
  • 1 tsp Cumin powder/Jeera powder
  • 2 tbsp Garam Masala powder (many grounded Indian spices- available in Indian Store)

>For Seasoning:
  • 1 tsp Mustard seeds

Time Required: 30 mins


Step01. Wash the eggplant/ brinjals, remove the stem and slit vertically keeping the base intact. Brinjals begin to oxidize just minutes after slicing, so keep them in water.

Step 02. Now prepare the stuffing masala. Grind together shredded coconut and roasted sesame/til seeds. Mix together with finely chopped onions, (coconut + sesame paste) and all powders (peanut, coriander seeds powder, cumin seed powder,  red chili and garam masala powder). Also put finely chopped  fresh coriander leaves. Mix well. Now stuff the brinjals with this masala.

Step 03. Heat oil in a pan (the pan should be large and broad and this recipe requires oil in large quantity. Add mustard seeds, allow to splutter and then add haldi/turmeric. Now place the brinjals carefully in the oil. If any masala is left you can add that as well.

Step04. After some time, when the brinjals are fried add water, powdered jaggery and salt.

Step05. Now cover the pan with a plate with water in it. This makes the brinjals soft and the gravy doesn't stick to the pan. Cook for about 20-25 mins. Keep stirring in between to check if the brainjals are cooked completely.

Serving: Serve hot with Rotis.
[Continue reading...]

Methi Besan



  • Bunch of Methi/ Fenugreek leaves
  • 1tsp mustard seeds
  • 1tsp jeera/cumin seeds
  • 1tsp haldi/turmeric powder
  • ¾ cup besan/ Chickpea Flour
  • 2 tsp red chili powder
  • 2 tsp jaggery chunks (Indian Sweetener from sugar cane juice - available in India)
  • ½ cup water
  • Oil
  • 1 tsp sugar
  • Salt to taste

Time Required: 15 mins


  1. Wash methi leaves and then drain the water. Chop the leaves, don’t chop it too finely.
  2. Heat oil in a pan, add mustard, cumin seeds allow to splutter. Then add Methi leaves cook for 2 mins
  3. Add red chili powder, turmeric powder and then some water and few chunks of jaggery. Then add roasted besan/chickpea flour
  4. To avoid lumps add besan with one hand and stir continuously with the other hand. When besan is mixed uniformly, close the pan with its lid and allow cooking on low heat for 5 – 6 mins.

[Continue reading...]

Stuffed Paneer Paratha


This paratha is perfect for lazy weekend dinner because of rich heavy meal.

"Paratha" means Indian stuffed flat Bread.


  For Stuffing:

  • 150 gms Grated Paneer or block of Paneer (Cottage cheese -available in most of the Indian stores)
  • Coriander leaves finely chopped
  • Small piece of Ginger (grated)
  • 2-3 flakes Garlic (grated)
  • Red Chili powder 
  • Graram masala as per taste (many grounded Indian spices- available in India Store)
  • 1/2 tsp Ajwain /Carom Seeds
  • 1/4th tsp Amchur Powder/ Dry Mango powder
  • Salt as per taste
  • Finely chopped green chilies 
  • Dhania /Coriander Powder - 1 tsp
  • Jeera/ cumin seeds powder - 1 tsp

For the dough

  • 1 and a 1/2 cup wheat flour
  • ¼ cup maida/All purpose Flour for dusting
  • 2-3 tbsp oil
  • Butter / Oil for shallow frying

Required Time: 20 mins


Mix the above three ingredients with proportionate quantity of water and form a dough.

Mix the ingredients for stuffing in a bowl and add salt as per taste. Add salt at the end because amchur powder itself has black salt in it.

Divide the dough into equal parts. Shape them like a ball and roll it with a rolling pin into a small and thick circle. (Should fit on your palm). Place it on your palm and put the stuffing with a spoon (It will look like a half bloomed flower)

Now cover it up slowly using your other hand. This process is like making aloo paratha or puran poli. Make sure the stuffing is covered on the top and the bottom of the roti and now roll it lightly without flipping the roti.

Put in on the griddle / Tawa and add oil/butter generously on the paratha. Use olive oil in  if you are on diet.

Serving: Serve with pickles, or any of your favorite chutney or with cold boondi raita or plain dahi/curd.

[Continue reading...]

Khandeshi Khichdi


This is one of the simple and quick dinner recipe when ever you are back from office late or in hurry time.

In the language of Marathi "Khanda" means Onion and "khichdi" means mixture. In this recipe rice is cooked in the mixture of lentils, onion, tomato and spices.

Ingredients :

  • 1 cup Rice
  • ½ cupMoong Dal / Green Gram Split
  • 2 cups Water (apprx. 1. times the quantity of rice and 2 times the quantity of dal)
  • 1 Onion - finely chopped
  • 1 Tomato - finely chopped
  • 4-5 flakes Garlic (chopped)
  • 1 tsp Jeera/ Cumin seeds 
  • 1 tsp Haldi  /Turmericpowder
  • 2 tsp Garam Masala Powder (Mixture of many Indian spices - available in Indian Store)
  • ½ tsp Red Chili powder
  • Salt to taste 

Time Required: 30 mins


1) Wash rice and moong dal, drain and keep aside.
2) Heat oil in pressure cooker pan, add  seeds, allow to splutter, then add garlic and onion. Fry till onion turns pink.
3) Add tomato, once tomato starts leaving oil add turmeric, garam masala and red chili powder.
4) Now add water (apprx. 1. times the quantity of rice and 2 times the quantity of dal/lentil) and then add salt.
5) Once the water starts boiling add rice and dal.
6) Cover and pressure cook (3 whistles) the khichadi. Smear some ghee.

Serving: Serve hot with roasted papad & onion tomato Raita

[Continue reading...]

Palak Paratha / Spinach Indian Flat Bread


You may love eating Palak Paneer, but what about the calories that you get in return. An other healthier option of having palak is, Palak Paratha... As per any diet plan, it is very important to have leafy vegetables. Leafy vegetables are typically low in calories and fat, high in protein and dietary fiber, high in iron and calcium. In this recipe, raw palak is used, so it is very high in nutrients value.


  • 3-4 green chilies
  • 4-5 garlic flakes
  • 1 tsp turmeric powder
  • 1 tbsp cumin seeds
  • 1 cup palak leaves washed and patted dry (Spinach Leaves)
  • 2 boiled potatoes - mashed
  • Fresh coriander Leaves
  • wheat flour 2 cups
  • 2 tbsp curd/ yogurt
  • 4-5 tbsp refined vegetable oil
  • 2-3 tsp ghee(clarified Butter) or butter for frying paratha’s
  • water
  • salt to taste

Time Required: 20 mins


  1. Blend together green chilies, cumin seeds, garlic flakes, spinach leaves and coriander leaves in a grinder. The iron in spinach is poorly absorbed by the body unless eaten with vitamin C. So don't forget to squeeze a lemon in the mixture. 
  2. In a plate or big bowl mix wheat flour, the blended mixture, mashed potatoes, turmeric powder, salt, water and oil.
  3. Knead into medium soft dough. Knead well for 5-6 minutes. This process can be done quickly in a food processor. 
  4. Cover with a wet cloth and let the dough sit for 20-30 minutes. Knead the dough again. 
  5. Divide the dough into balls of equal portions, now roll one ball at a time in the form of a small puri.
  6. Now cook on a tava/griddle, allow one side to cook when when you see tiny bubbles rise on the surface of the paratha. 
  7. Turn repeat for other side. Drizzle some butter or ghee on each side and flip.

Serve hot with chilled curd and pickles.

[Continue reading...]

Khandvi / Gujarati Snack


Khandvi - Popular Gujarathi Snack made from Chickpea/gram flour.


  • 1/2 cup gram flour/Chickpea Flour (besan) 
  • 1 cup thin buttermilk 
  • 1 tsp ginger and chili paste(according to taste)
  • Salt To Taste 
  • 2-3 pinches turmeric powder 
  • 1/4th tsp hing/Asafoetida
  • 1 tbsp Oil
For seasoning:
  • 2 tsp Oil 
  • 1 tsp Sesame seeds 
  • 1/2 tsp Mustard seeds 
  • 1 tbsp Coconut grated
  • 1 tbsp Fresh Coriander finely chopped 
  • 2 pinches asafoetida /Hing
  • 5-6 curry leaves

Time Required: 30 mins

  1. Mix water, flour, salt, ginger and chili paste, hing and turmeric to form a batter. Heat oil in a heavy pan, add batter. 
  2. Stir vigorously and evenly to avoid lump formation. Cook till the mixture does not taste raw, stir continuously. When done (about 8-10 minutes), pour a spoonful on back of a plate or use aluminum foil. Let it cool and see if it comes off easily. 
  3. Spread as thin as possible with the back of a large flat spoon. Use circular movements if you are using a big round thali/plate. If you are using an aluminum foil then spread vertically in long stripes. 
  4. When cooled down, cut into 2" wide strips. Carefully roll each strip. Place in a serving dish. For seasoning: Sprinkle grated coconut and coriander leaves all over khandvi rolls. 
  5. Heat oil in a small pan. Add mustard seeds, cumin seeds, sesame seeds, hing and curry leaves. 
  6. Spread over khandvi rolls. Serve khandvi with your favorite chutney.
[Continue reading...]

Microwave Besan Ladoo


Looking for fast 10 minutes sweet dish? Here is the one…  A recipe for besan ladoo that looks do-able and utterly delicious. You can prepare this in microwave no need of vigorous stirring. You don't have to struggle in front of gas stove to make these laddus:) If it's too dry , heat some more ghee and add it the mixture or you can add a tsp of milk in the dough and make Ladoos:)


  • Besan/Kadalai Mavu/Chickpea Flour - 1 cup 
  • Sugar - 3/4 cup (powdered) 
  • Ghee (Clarified butter) - 1/2 cup 
  • Almonds / Cashews - Few (chopped) 
  • Cardamom Powder- 1 tsp

  1. Add besan and ghee in a microwave safe bowl and set for 2 minutes interval up to 5 or 7 minutes ( Keep checking and stirring after every 2 minutes)
  2. When the aroma comes, remove from heat and cool. 
  3. Add the powdered sugar to it and mix well. 
  4. Add the almonds and shape the mixture into balls using a tsp of milk

Enjoy this super easy sweet dish for any occasion or festival.
[Continue reading...]

Baby Potato Sabzi


  • 10-12 Baby Potatoes 
  • 1 medium sized Onion - finely chopped 
  • 1 medium sized Tomato – finely chopped 
  • 3 -4 Garlic flakes– finely chopped or 1 tsp Garlic paste 
  • 1 tsp Jeera/Cumin seeds 
  • 1 tsp Rai/Mustard Seeds 
  • 1 tsp Haldi/ Turmeric powder 
  • Sabji Masala / Garam Masala (Mixture of many Indian spices - Available in Indian store)
  • 1tsp Sugar 
  • Finely chopped Fresh Coriander leaves 
  • Oil for cooking 
  • Salt to taste 

Time Required: 20 mins


1) Wash the potatoes and then prick them using a fork.
2) Now pressure cook the potatoes for about 10-15 minutes, or until tender. Don’t overcook potatoes.
3) To pressure cook the potatoes, fill the cooker with water then place the potatoes in the cooker container.
4) Heat oil in a pan. Add mustard seeds and cumin seeds, allow them to splutter, then add turmeric powder.
5) Now add finely chopped onions, once onion turn golden brown add finely chopped tomatoes.
6) Fry till oil starts separating. Then add garam masala powder or sabzi masala. Fry for 1 more minute then add the steamed baby potatoes.
7) Stir well, Cover for 3 minutes, and then add some water.
8) Cook for 5 more minutes and its ready to be served.
9) Garnish with finely chopped coriander leaves.
[Continue reading...]

Kothimbir Vadi / Cilantro Cake


  • 2 cups coriander(kothimbir) leaves, finely chopped 
  • 1 cup besan / Chickpea flour
  • 1 tbsp rice flour 
  • 1 tbsp wheat flour (optional) 
  • 1 tbsp Ragi/Finger Millet flour or bajra/Pearl Millet flour(optional) 
  • 4- 5 green chilies paste 
  • 1 tsp thil /Sesame Seeds 
  • 1 tsp khuskhus / Poppy Seed 
  • 1 tsp lemon juice 
  • 1 tsp turmeric 
  • 1 tsp hing 
  • 1 tsp sugar 
  • salt to taste 
  • Oil for frying 

Time Required
: 30 mins


1) Mix all ingredients together in a bowl adding 1 tbsp of hot oil.
2) Then add sufficient water to make a thick batter. The batter should be smooth without any lumps.
3) Grease a flat vessel. Pour the batter into the vessel
4) In a pressure cooker, steam for about 20-25 minutes
5) Let it cool and then cut into square pieces.
6) Heat oil in a frying pan; fry the steamed pieces till golden brown and crisp.
[Continue reading...]

Fenugreek Pancake/ Methi Puri


  • 2 cups Wheat flour 
  • 1/2 bunch picked Methi/Fenugreek leaves 
  • 2 tsp Jeera/Cumin seeds 
  • 2 tsp Haldi/Turmeric powder 
  • 2 tsp Ajwain/ Carom Seeds
  • A pinch of Hing /Asafoetida
  • Oil for cooking 
  • Salt to taste 

Time Required: 20-25 mins


  1. 1) Pick methi leaves and immerse them in a pan containing water. After some time all the dirt separates from the leaves. Then wash the methi leaves thoroughly.
  2. 2) Mix wheat flour, chopped methi leaves, jeera, ajwain, hing and salt with sufficient water to make a thick consistency dough.
  3. 3) Remember while making puris always make thick consistency dough with minimal water, so as to not absorb excess oil while deep frying.
  4. 4) Divide the dough into small parts and then roll small puris out of it.
  5. 5) Heat oil in a frying pan or kadai, fry puris till they turn golden brown. Then drain excess oil on paper napkin.
  6. 6) Serve hot with chutney and dahi/curd. Goes well with any dry as well as gravy sabjis. 


If fresh methi is not available, kasturi methi/dried fenugreek leaves can also be used.
[Continue reading...]

Aloo Methi


  • Bunch of Methi/ Fenugreek leaves 
  • 2 medium sized potatoes – peeled and cut into tiny cubes
  • 2-3 garlic flakes– peeled and finely chopped (optional)
  • 1-2 green chilies 
  • 1tsp jeera/cumin seeds
  • 1tsp haldi/turmeric powder
  • Oil
  • 1 tsp sugar
  • Salt to taste

Time Required: 20 mins


1) Wash methi leaves and then drain the water. Chop the leaves, don’t chop it too fine.

2) Peel the potatoes and chop them into thin cubes.

3) Heat oil in a pan, add jeera and allow to splutter. Add haldi powder and green chilies.

4) Now add the thin slices of potatoes and cook until tender. Close the pan with its lid or a plate. The potatoes cook by steam.

5)To check whether the potatoes are done, try to cut few pieces by a knife. If you can cut the potato easily, that means it is cooked properly.

6) Now add the Methi leaves, cook for 2 mins. Then sprinkle some sugar and add salt as per taste.

7) Cover for 7-8 minutes and its ready to be served.
[Continue reading...]

Methi Dal


Super healthy fabulous simple dal perfect for any meal.


  • Methi / Fenugreek Leaves - 1 bunch
  • Toor Dal / Yellow Pigeon Peas - 1/4 cup
  • Green chili - 3 nos.
  • Garlic flakes - 2 nos.
  • Curry Leaves - Few
  • Turmeric Powder - 1/4 tsp
  • Lemon Juice - 2 tsp
  • Hing/Asafoetida - a Pinch
  • Salt to taste
  • Oil

For Seasoning
  • Mustard Seeds - 1 tsp
  • Cumin Seeds - 2 tsp
  • Red Chili - 2 nos

Time Required: 20 minutes


1) Cook  toor dal churn well and keep it aside

2 )  Heat oil in a medium size pan, add seasoning seeds and allow to crackle

3 )  Add Red chili and fry 30 seconds, add chopped garlic  pieces, curry leaves and split 
green chili and saute for 2 mins

4 )  Add methi leaves and cook till methi is well done

5 )  Add cooked toor dal, 1 cup of water, turmeric powder, hing and salt and continue to cook for 5 more mins.

6 )  Remove from fire and add lemon juice and mix well.

Serve this yummy spicy methi dal with steam rice and papad.
[Continue reading...]

Moong Dal Khichdi / Moogachya Dalichi Khichdi


  • 2 cups Rice
  • ½ cup Moong Dal / Green Gram Split
  • 5 cups Water (apprx. twice the quantity of rice and dal)
  • 1 tsp Jeera / Cumin Seeds
  • 1/2 tsp Black Pepper Powder
  • 1 tsp Turmeric/Haldi powder
  • ½ tsp Red Chili powder(optional)
  • ¼ tsp Asafoetida/Hing
  • Salt to taste

Time Required: 30 mins


1) Wash rice and moong dal, drain and keep aside.
2) Heat oil in pressure cooker pan, add pepper powder and jeera, allow to splutter, then add haldi, and asafoetida.
3) If you want you can also add vegetables of your choice like green peas, potatoes, onions etc. Stir fry the vegetables till soft. Add red chili powder(optional).
4) Now add rice + dal and water (apprx. twice the quantity of rice and dal). And then add salt.
5) Cover and pressure cook the khichadi. 3 whistles is enough. Smear some ghee.
6) Serve hot with Kadi and roasted papad.

*Papad means- It is one type of Indian fryums in a shape of thin, disc shaped often made from black gram/white lentils & rice.
[Continue reading...]

Potato Curry in Curd Gravy



  • 3 medium. potatoes boiled and peeled 
  • 1 cup curd or yogurt whisked
  • 1 tsp. red chili powder 
  • 1 tsp. salt 
  • 1/2 tsp. dhania/Coriander Seeds powder 
  • 1/4 tsp. Haldi/ turmeric powder 
  • 1/4 tsp. garam masala - (Mixture of many Indian spices - Available in Indian store)
  • 2 pinches Hing/ Asafoetida 
  • 1 stalk curry leaves 
  • 1 tbsp. Fresh coriander leaves/Cilantro chopped 
  • 1 1/4 cup water 
  • 1/2 tsp. each ginger, garlic grated 
  • 2 green chilies slit 
  • 1 tsp. each cumin, mustard seeds 
  • 1/4 tsp. wheat flour 
  • 1 tbsp. oil

Time Required:30 minutes.


1) Cut potatoes into big pieces. Mash 3-4 pieces fine with hand. Keep aside. 

2) Mix all the dry masala in 1/4 cup water. 
3) Heat oil. Add the seeds (cumin and mustard). When they splutter, add ginger-garlic, green chili and curry leaves.
4) Add the masala mixture and fry for 2 minutes. 
5) Add whisked curd and fry for 3 minutes or till the curd loses its whiteness. Stir continuously 
6) Add the remaining water and all the potato and flour. Stir well. 
7) Boil and simmer for 10 minutes or till gravy thickens 
8) Garnish with chopped coriander leaves. 

Serve hot with thin wheat chappati and rice.

[Continue reading...]

7 Cup Burfi


7 Cup Burfi as the name imply, is made of seven cups of the total ingredients. There are many variations of this recipe; some fry the besan and coconut then mix with rest of the ingredients. But trust me; there is no need of this!!!  Read on how to make delicious 7 Cup Burfi.


  • 1 cup Ghee /Clarified Butter
  • 1 cup Besan Flour / Chickpea Flour
  • 1 cup fresh shredded Coconut
  • 1 cup Milk
  • 3 cups Sugar



Time Required: 30-35 mins


1) Heat a heavy bottom pan, pour half of the ghee and keep aside the rest. Mix all the ingredients in the pan.
2) Now let the mixture cook on medium flame. Keep stirring in between so that it doesn’t stick to the bottom of the pan.
3) After 20 -25 mins when the mixture starts to boil pour the remaining ghee. 
4) Let it cook, till the entire mixture comes together, hardens a bit and start leaving the pan. The mixture should become thick.
5) Now remove from heat and pour the mixture on a greased plate. Let it cool for sometime i.e. when it is cool enough to touch(don't cool it for long time), cut out burfis with a sharp knife. 
6) If you let it cool for longer time, then the mixture becomes tough and burfis cannot be engraved.


1)If the burfi mixture is stuck to the greased plate, such that you can remove the burfis, then heat the pan for about 2 mins.

2)While grating coconut keep in mind not to grate the brown part, otherwise brown flakes can be seen in the burfis which is not a good sight.

[Continue reading...]
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