Thursday, February 27, 2014


Sprouted moong is a very common dish in our houses, you know. Just as I was wondering how to make it more interesting, we got this as a breakfast item in the Shristi Academy after we finished our walkathlon. It was very tasty.  All in the kitchen were too busy that day for me to approach and ask how they made it. So I tried it myself and was successful and found it extremely simple. So you can make it and I am for sure that you all, especially both my protein loving sons-in-law will love it!

You take:

Sprouted moong                                    1 cup
Ingu (hing)                                              1 pinch
Salt                                                         1/5 teaspoon
Oil                                                           1 teaspoon
Mustard seeds                                         1/4 teaspoon
Roasted peanuts                                     1 tablespoon (crushed)
Grated carrot(if you want)                      1 tablespoon
Grated coconut                                       1 tablespoon
Green chilly                                            1 (finely cut)
Coriander leaves                                    1 tablespoon (chopped)
Lemon juice                                           1/4 teaspoon


Heat oil in a  kaDai. Add mustard seeds. When they sputter add cut chilly and chopped coriander leaves. Join in the sprouted moong and  salt and immediately turn off the flame. (By doing so, the moong stays crisp and that gives a special consistency for the dish). Stir well. Keep the kaDai closed for a few minutes. When cool sprinkle ingu, add grated carrot, coconut, crushed peanuts and lemon juice and mix well. The dish is ready to serve!

By just doing this, the raw smell of the moong disappears and you can consume four times the usual quantity that you consume ;)  This can even be more of a `between meal' snack than just a salad. Usually in mixed vegetable salads, the the proportion of sprouted moong is about one fifth  the quantity of vegetables. Here you may or may not use vegetables- choice is left to you!

A rare combination of nutrition and good taste :)

Try now!

Saturday, February 22, 2014


As you know, this is the recipe I got from the land lady of the chalet amidst red wood trees, where we stayed during our Yosemite National Park trip. Ms.Debby had brought for us, slices of a freshly baked bread which had appetizing aroma . The bread tasted just wonderful. I got the recipe and tried it. Came out very well! You must try this.

You need:

Maida                                           1 1/2 cups ( I took wheat flour and maida in the ratio 4:1)
Sugar                                            1 1/4 cup
Egg                                               1
Butter                                            1/4  cup
Cold milk                                      1/2 cup
Baking soda                                 1 teaspoon
Baking powder                             1/4 teaspoon
Pumpkin puree                              3/4 cup
Salt                                               1/4 teaspoon
Ginger powder/grated ginger       1/2 teaspoon
Ground clove                               1/2 teaspoon
Ground cinnamon                        1 teaspoon
Chopped nuts, preferably
walnuts                                        1/2 cup


To make pumpkin puree:

Take thin slices of pumpkin (sihi kumbaLakai) and microwave for 2 or 4 minutes till it is half cooked. Blend coarsely in a mixer.  If you need 3/4 cups of puree, you need to take about 1 1/2 cups of sliced pumpkin. Cooked pumpkin looks like this.

For the rest of the recipe:

Sieve together flour, baking powder, baking soda, salt, ginger powder, clove powder powder and cinnamon powder. (If you take grated ginger, beat together with egg, butter etc.).

Now, beat the butter and sugar, preferably with an electric hand mixer. Add egg and beat well. Now add cold milk and pumpkin puree and blend very well. Blend in chopped nuts.

Pre heat the oven for about  5 minutes.

Add the sieved flour mixture to the egg mixture and blend them together. Pour the mixture into a 8" loaf pan and bake for 45 minutes at 180 degree Celsius.  Test whether the baking is complete by inserting a knitting needle or a knife in the middle of the bread. If the batter sticks to the needle, it means that the baking is not complete. Bake again for 5 or 6 minutes more. When done, cool to room temperature before cutting. 

Now, ENJOY!!!!

Sunday, February 9, 2014


As you know, this is a Gujarathi dish. If I am correct, the original recipe is one in which mixture of dals is used. That requires a little planning and also time.(Plan to post it some time later)! But this is a very quick method and the ingredients except Eno's fruit salt are always available at home. But you can always keep a stock of  a couple of 5gm. sachets of fruit salt at home. (This becomes handy whenever  you  over eat)  ;)  Fruit salt comes in different flavours, but the `regular' is suitable for this. It is available in all medical shops and for those who live outside India, I have heard it is available in Indian Stores. It is important to check the expiry date.

A very tasty, protein filled, non greasy, healthy and any time snack! If you come to know about the arrival of your guests three to four hours in advance, you can make and keep this ready!

So, here are the

KaDale hiTTu                                                        1 cup
or besan + chiroti ravae                                        3/4 cup + 1/4 cup
Sour curds                                                             About 3/4 to 1 cup
Thick tamarind paste                                             1/2 spoon (to be used if the curds is not sour)
Ginger                                                                    1 teaspon (finely grated)
Green chillies                                                        1 or 2 (finely cut)
Turmeric                                                                1 pinch
Sugar                                                                     1 teaspoon
Eno's fruit salt                                                        5gm (1 sachet)
Salt                                                                         1 level teaspoon

For garnishing:

Oil                                                                           1-2 teaspoons
Mustard                                                                   1 teaspoon
Grated coconut                                                       2-3 table spoons
Coriander leaves                                                    2-3 table spoons (finely chopped)
Ingu/hing  powder                                                   1/4 teaspoon    


Mix besan, ravae, salt, turmeric, salt and sugar together. Add curds and mix well till you get a consistency of idli batter. Leave it for about three hours. (If you are short of time, you can leave it just for 1 1/2 to two hours).

 Grease a 6"-8" aluminium pan.

Heat water in a pressure cooker. Wait till water starts boiling.

Now, the next step is to be done a bit quickly. Cut open the fruit salt sachet and quickly sprinkle over the above mixture.  You can see bubbles of gas (carbon di oxide) coming out. Now stir the contents well very quickly with a spatula and pour it into the greased pan.  It is good to finish the whole process within one minute. Now place the pan in the pressure cooker and steam for about 15 minutes- first 5 minutes on high flame and the rest on a medium flame. Turn off the burner.

Allow the contents to cool for about half an hour. Now reverse the pan on a plate and pat its base. Caefully take out the pan.  Dhokla is ready!


Heat oil and add mustard seeds. When mustard sputters, add ingu.  Spread this uniformly on the Dhokla.
Spread grated coconut and chopped coriander.

The Dhokla is ready to serve. Tastes great when hot.

This is usually served with tamarind chutney and or coconut chutney. But if you have enough of salt and chillies, I dont find the need of these.

Wednesday, July 31, 2013


Got bored with same old recipes to make cauliflower sabzi. I tried gobi manchurian type masala. Turned out to be quite tasty. It is very quick also.

I used:

Hookosu                                                1 kg.
Garlic                                                     7-8 cloves, finely cut
Green chillies                                        3-4, finely chopped
Coriander leaves                                   about 1/2 cup finely chopped
Salt                                                        1/4 teaspoon
Tomato ketchup                                      1 cup
Oil                                                          1 tablespoon


Wash and cut cauliflower into small florets. Sprinkle salt and microwave till half cooked.

Take oil in a kaDai, add oil and heat. When hot add garlic and fry for a few seconds till brown. Now add cut chillies, stir and after about 10 seconds and tomato ketchup. Once it starts boiling add florets of cauliflower, mix well and cover with a lid.  After one minute add chopped coriander leaves turn the contents again, cover with lid and turn off the stove. After about five minutes turn the contents again. The sabzi is ready.  The florets are still crispy and ready to serve.

Tuesday, July 23, 2013


Protein packed dish which goes well both with rice and chapatis. Very easy to make. Got bored of usual stuff and tried this and came out well.

You need:

Halsande kaaLu(bharbhati/lobia)                1/2 cup
Togari beLe (Tuvar)                                    1/4 cup (mainly to get thick palya)
DanTu/Chakota/Palak                                  3 cups (finely chopped)
Salt                                                              1 teaspoon
Tamarind extract                                          1/2 spoon if thick
HuLi puDi(sambar powder)                        1 teaspoon
Grated coconut                                             1/2 cup
Oil                                                                1 teaspoon
Ingu (hing)                                                     1 pinch
Turmeric                                                        1 pinch
Curry leaves                                                  about 10
Jaggery                                                          1 teaspoon (optional)

How to make:

Soak halsande kaaLu and togari beLe for 2-3 hours.  Pressure cook till soft.
Cook greens.
Take oil in a kaDai, heat it. When hot add mustard. When it sputters, add ingu, curry leaves, turmeric and then add the cooked kaaLu and beLe, cooked greens, salt, tamarind juice, huLi puDi, jaggery and grated coconut.  Mix well and bring to boil. Boil for 2-3 minutes and turn off the stove.  Mudpalya is ready to serve or to eat :)

I enjoyed this with hot rice. Why don`t you try soon and let me know it came out?

PS: You can use other pulses like hesaru kaLu (whole green moong)

Wednesday, June 19, 2013


Shruthi and Poorvi, 

I am coming back here after a long long time. And as days have passed I know you yourselves have become culinary experts to an extent that you yourselves are giving me new recipes that you have tried out and that have turned out well :). But, I will continue to contribute mine :)

As you know, this is actually an ancient dish! I vaguely remember  that my ajji, i.e.your thatha's mother, used to make tiny unDes specially for me and place one in each of my three year old  tiny hands, since I think I enjoyed it that way or may be who knows I demanded two pieces every time :) ! And this was one of the items that women quickly  prepared when the guests were to arrive within a short notice  since the procedure is very simple and also the ingredients were almost always readily available on the South Indian kitchen shelves.

So, here are the ingredients:

Chiroti Rave                              1 cup
Sugar                                         1/2 cup
Grated coconut                           1/2 cup
Ghee                                           2-3 table spoons(or you can replace half the amount with
                                                                               refined sunflower oil)
Water                                          enough to cover sugar in the kaDai
Cardamom powder                     1/4 teaspoon
Cashew nut pieces                       1-2 tablespoons
Raisins                                        1-2 tablespoons

How to proceed:

Take about a teaspoon of ghee in the kaDai and fry cashew nuts till golden brown and raisins till they bloat. Transfer them to a small bowl.

Take  the remaining ghee in the kaDai and when it melts add both the Rave and grated coconut and roast till the ravae turns golden brown and that together with coconut give a pleasant flavour. Transfer the contents to the same bowl.

Next take sugar in the kaDai, add water just enough to cover it, and bring to boil till you notice foaming of the syrrup. Turn off the burner. Add cardomom powder, mix well and then transfer the contents of the bowl to the kaDai and mix well.  When the mixture is cool enough for you to handle, take small portions and make balls. Store in an airtight container. Can stay fresh for about a week.

From this amount you can make about 10 balls.  Enjoy!

Sunday, November 25, 2012


Shru and Poo, I remember that you liked this sweet-hot chatni I used to make out of  parangi kai or thothapuri mavinkai (raw mango).  I had learnt this along with guava jelly (which I have already posted) when I attended the course on fruit preservation in Bhopal 35 years ago.

But nowadays  raw papayas have become a rarity since nobody grows the trees in their garden (and garden  itself has become a rarity),  and they are not available in the shops.  Even papaya vendor has failed to get one for me. But last week when we went to Yashoda atthe's house I was thrilled to see a papaya tree with large sized yield ! I was quick  enough to grab one and was equally quick to make this chutney. You can try this if you a can get a papaya or make this with raw mangoes during the season.

This is how a fully raw papaya looks when cut. You have to choose one like this. So shall I go ahead with the ingredients and procedure?


Raw papaya              1 kg
Sugar                        1 kg
Onion                        50 gms ( 1 medium sized)
Garlic                        5 gms (4-5 pods)
Ginger                        20 gms.
Salt                           20gms.(2 1/2 teaspoons)
Red chilli powder       10 gms. (2-3  teaspoons)
Jeera powder             1 teaspoon
Garam masala             5 gms or 1 teaspoon (made of cloves, cinnamon and cardomom)
Pepper powder          3/4 teaspoon
Citric acid                  1 teaspoon
Dry fruits                    50 gms (optional)
Glacial acetic acid       2 teaspoons
Vinegar                       1/2 cup
Water                          1 cup


Wash and peel papaya.  Grate it. Add grated onion, ginger or garlic.  Add water and cook till it becomes a bit soft. Or you can even microwave it for about  5 minutes. After it becomes soft, add citric acid, sugar, salt, red chilli powder and dry fruits.  Cook till it thickens. Then add all the other spices and mix well. Remove from fire and add acetic acid.

Now a days I dont get acetic acid, so I use white vinegar.  So, if you add vinegar, there is still water content in this and so you have to boil till the end point.

To know the end point:

1.Best thing is to use a chemical thermometer. When the content reaches a temperature of 222 Degrees Fahrenheit, you can remove it from fire. or

2. This is a plate test. Here add the contents on a plate. If the drops of liquid or syrup do not flow fast, it means that it is done.or

3. If the syrup has reached one string consistency, it means it is ready to be poured into bottles. 

How to fill in bottles:  After reaching the end point, note that the chutney still has liquid content in it.

Place wide mouthed bottles (eg.jam bottles) in a plate filled with water. Keep a long spoon in the bottle. Pour the hot chutney into the bottle immediately after removing fire. It is important that that the bottle is under water and has a spoon in it, or else the bottles may break due to sudden exposure to heat. Fill to the brim. Place the lid over the bottles till the contents cool. Then close them tightly.

This chutney goes well with rotis, chapatis, different types of dosaes, and even bread.  The chutney stays for a few months, even without refrigerating. From one kg of papaya, you can make about three bottles (usual jam bottles) of chutney.