Thursday, December 31, 2015

Coriander Chutney

A delicious, finger-licking chutney which can be in jiffy and relished with your favourite snack.

  • 2 Cups Fresh Coriander Leaves
  • 2 Green Chillies
  • 1 Medium Sized Onion Roughly Chopped
  • 1 Garlic Clove (Optional)
  • Salt to taste
  • Pinch of Sugar (Optional)
  • Juice of 1/2 Lemon
  • Water as per requirement
  • Wash coriander leaves and roughly chop them.

  • In a blender add all the above ingredients & blend to a fine paste.
  • Add little water to get the consistency of the chutney as per your requirement.
  • Adding small pinch of sugar will enhance the taste of chutney without making it sweet.
  • Adjust the taste by adding more or less of  lemon juice as you like.
  • Coriander Chutney is ready.
  • Relish this chutney with your favourite snacks. 
  • This chutney can be used in chats, just eaten with Roti or Nan, or enjoyed as a dip.

Wednesday, December 30, 2015

Green Chilli Pickle

Pickles are the integral part of any Indian thali. Storebought pickles have lots of salt and sugar, when it comes to taste, believe me nothing beats homemade pickles! 

This quick, easy, sour and spicy Green Chilli Pickle is our all time favourite made by My Mother.

  • 50 gms Fresh Green Chillies
  • 4 tbsp Mustard Powder 
  • Salt as per preference
  • Pinch of sugar (Optional)
  • 2 Lemons
  • 4 tbsp Oil
  • 1 tbsp Mustard Seeds
  • 1 tsp Hing (Asafoetida)
  • For preparing this pickle try to use chillies that are mildly spicy, fresh and unwrinkled.
  • In a mixing bowl, add roughly cut chillies, mustard powder, salt, pinch of sugar (optional) and juice of 2 lemons. Mix well.
  • Now in a small kadhai / pan add 4tbsp oil. When oil is hot add mustard seeds. When mustard seeds crackle switch off the flame and immediately add hing (asafoetida)
  • Keep this tempering aside to cool.
  • Transfer the chilli mixture into an air tight container, make sure the container is dry. 
  • Pour the tempering over it chillies and mix well.
  • Keep this pickle in a warm place for a day so that all the spices are well absorbed by the chillies and they become tender.
  • After a day keep this pickle in fridge as we have not added any preservatives as such.
  • Green Chilli Pickle is ready.
  • Serve with Indian meals, parathas, thepla's etc.
Tip: Make this pickle in small quantities so that it remains fresh and crisp. 

Tuesday, December 29, 2015

Rava Dhokla - Savoury Semolina Cake

Soft, spongy, instant rava dhokla which can be relished at breakfast or evening snack with a hot cup of tea or coffee.

  • 2 Cups Fine Rava / Sooji (Semolina)
  • 2 tbsp Yogurt
  • 1 tbsp Eno / Fruit Salt
  • Salt to taste
  • 2 Green Chillies Crushed (optional) 
  • 1-2 tbsp of Crushed Black Pepper Powder
  • 3/4th Cup Water OR as per requirement
  • 2 tbsp Oil
  • 1 tbsp Mustard Seeds
  • 1 tsp Hing (Asafoetida)
  • In a mixing bowl add rava / sooji (semolina), yogurt, crushed green chillies (optional), salt and water. Make sure to add water only till rava (semolina) is completely immersed, do not add extra water. We need to make this batter into thick dropping consistency for this rava (semolina) dhokla.
  • Mix all the ingredients well and keep aside for 20 minutes. 
  • Now grease the tin with little oil in which you will pour this dhokla batter. 
  • Just before steaming add eno / fruit salt and add 1 tbsp of water over it. When you see the bubbles forming, mix the batter gently.
  • Immediately pour this rava (semolina) batter into the greased tin and spread the batter evenly with the help of spoon or just tap the tin.
  • Now sprinkle crushed black pepper powder all over the dhokla batter and  steam in steamer or pressure cooker for 20 mins.
  • By the time dhokla is cooking, prepare the tempering.
  • For tempering: In a small kadhai / pan add 2 tbspn oil and mustard seeds. When mustard seeds begins to crackle, switch off the flame and add hing (asafoetida).
  • After 20 minutes remove the cooked dhokla from steamer and sprinkle the tempering over it.
  • Now cut the dhokla into dimond or square shaped pieces.
  • Rava (Semolina) Dhokla is ready.
  • Serve with green mint chutney or enjoy as it is!!!

Tuesday, December 22, 2015

Sugar Free Gajar Halwa - Carrot Pudding

King of all Indian Sweets!!! as its called Gajar Halwa (Carrot Pudding) is one of the most popular dessert all over India. Rich Indian dessert made specially in winters with fresh red tender carrots, milk, sugar and ghee (Clarified Butter). 

The Gajar Halwa shown here is a sugar free version made using sugar substitute. Best for Diabetics and Weight watchers! 

Ingredients: ( Makes 3 servings)
  • 250 gms Red Carrots
  • 4 tbsp Ghee (Clarified Butter)
  • 100 gms Khava / Khoya (optional)
  • 2 tbsp Milk
  • 10-12 spoons of Sugar Free Natura Powder (Used spoon that is provided with this powder)
  • 1 tbsp Sliced Almonds
  • 4-5 Cardamon Pods
  • In a pan add 1 tbsp ghee and khava / khoya. Saute khava / khoya for 5 min on medium flame till its raw smell fades away. Transfer onto a plate to cool down.
  • In the same pan add rest of the ghee, peeled & grated carrots and cook on low to medium flame. Keep on stirring occasionally. 
  • After 5-10 minutes add 2tbsp milk and cook for another 5-7 minutes till the carrots are tender and raw smell fades away.
  • Add roasted khava / khoya and mix well till its nicely incorporated into the carrots.
  • When carrots are almost cooked, add sugar free natura powder. Adjust the sweetness as per your preference. 
  • Add sliced almonds and lightly crushed cardamon seeds and mix well.
  • Gajar Halwa (Carrot Pudding) is ready!
  • Garnish with sliced dry fruits of your choice.

Wednesday, December 9, 2015

Chilly Capsicum Pasta (Chinese Italian Fusion)

Pasta an ultimate comfort food!!! An easy way to satisfy your hunger and enjoy the deliciousness of the fusion flavours. 

Shell pasta tossed with crunchy vegetables and spicy Chinese sauce.  This is a pasta without cheese!!!. Believe me this pasta really doesn't need any cheese but if you wish you can sprinkle cheese as per your preference.

I have used only two vegetables but you can add other crunchy vegetables of your choice. 

  • 1 Cup Boiled Shell Pasta
  • 1 tbsp Oil
  • 1 tbsp Garlic finely chopped
  • 1 Onions cut into cubes
  • 2 Green Chillies roughly chopped
  • 2 tbsp Tomato Ketchup
  • 2 Red Chilly Sauce

  • 1 tsp Black Pepper Powder
  • 1 Capsicum cut into cubes
  • 2 tsp Soya Sauce
  • 1 tsp Oregano
  • 1 tbsp Spring Onions roughly chopped
  • Cheese (Optional)
  • Salt to taste
  • Pinch of Sugar (Optional)
  • Water as per requirement

For Boiling Pasta:
  • In a big deep pan heat sufficient amount of water and bring it to boil.
  • Add salt and pasta. Mix and cook on high flame for 12-15 minutes till pasta is half cooked.
  • Strain pasta immediately and transfer onto a plate.
  • Drizzle 1 tbsp oil over the pasta to avoid them sticking to each other.
For Sauce:
  • In a pan heat oil and add finely chopped garlic and saute till raw smell fades away. Do not brown the garlic.
  • Now add onion and cook for 2-3 minutes.Add green chillies and saute. When onions are half done add tomato ketchup, black pepper powder, capsicum, soya sauce, red chilly sauce and mix well.
  • Add 1/4th cup of water to deglaze the pan. Now add boiled shell pasta and toss well.
  • Add oregano, salt and sugar (optional) and mix well. 
  • Cover the lid of pan and cook the pasta for 1-2 minutes on low flame till the sauces gets completely incorporated into the shell pasta. Garnish with spring onion and cheese (optional).
  • Chilly Capsicum Pasta is ready.
  • Serve hot with garlic bread.

Monday, December 7, 2015

Khajur - Imli Chutney - Sweet & Sour Dates Tamrind Chutney

Chats,samosa, vada pav or pakodas all we need to have is a sweet tangy chutney! Dates & Tamrind chutney is one of the most loved chutney's when it comes to Indian condiments. Healthy in itself with finger-licking deliciousness.

  • 1 cup deseeded Khajur (Dates)
  • 1/4th cup Chincha / Imli (Tamrind )
  • 1/4th cup Gul (Jaggery)
  • 1 tsp Red Chilly Powder
  • 2 tbsp Roasted Cumin Seeds Powder
  • 2 tsp Black Salt
  • Salt to taste
Method 1:
  • Soak khajur (dates) & tamrind seperately in water for 6 hours.
  • After soaking for almost 6 hrs blend khajur (dates) to a fine paste by adding little water. Transfer this paste into a sauce pan to cook on a medium flame for 15-20mins.
  • Make tamrind pulp by just pressing out the juice from soaked tamrind.
  • Now add gul (jaggery), red chilly powder, cumin powder, black salt, salt & tamrind pulp into the khajur (dates) mixture and let this chutney come to a boil.
  • Keep on stirring occasionally.  Add water as per your requirement. Adjust the sweetness & sourness at this point of time as.
  • Khajur Chinch Chutney is ready. 
  • Enjoy this chutney with any snack or in chat recipes.
Method 2:
  • In a sauce pan add deseeded khajur (dates), Chincha (Imli/Tamrind) and 2-3 cups of water. 
  • Cook these on a medium flame for about 15 mins. Now add all the rest of the ingredients and let this khajur chincha (dates & tamrind) mixture cook for further 5 mins. Switch off the flame and keep this mixture aside to cool down. 
  • Once this khajur (dates) mixture is cooled enough, blend this mixture in batches to a fine paste. Add water as per your requirement if the paste is too thick. Strain this mixture using a strainer.
  • Khajur Chinch Chutney is ready.

Friday, December 4, 2015

Zhatpat Sabudana Thalipeeth - Instant Sago Pancake

Sabudana Thalipeeth (Sago Pancake) is one of the most popular Maharashtrian Delicacy. Normally sabudana (sago seeds) are soaked overnight or for 8 hours and then blended with spices and other ingredients. Today I am sharing an instant version of this thalipeeth  without  soaking of sabudana (sago seeds).

Easy and quick thalipeeth that taste delicious and can be made in jiffy.

  • 3 Boiled & Mashed Potatoes
  • 2 Cups Sabudana Peeth (Sago Flour)
  • 2 tbsp Shingada Peeth (optional) (Chestnut Flour)
  • 3-4 Green Chillies roughly chrushed
  • 2 tbsp Cumin Seeds
  • 1/2 Cup Roasted Peanut Powder
  • Salt to taste
  • Ghee for cooking
  • Water to knead the dough
  • In a mixing bowl add mashed potatoes, sabudana peeth (sago flour), shingada peeth (chestnut flour), crushed green chillies, cumin seeds, roasted peanut powder & salt to taste. 
  • Mix all the ingredients and check for seasoning.
  • Now start adding water little at a time and knead this mixture into a soft dough. Apply little ghee to the dough. Cover and rest the dough for 10 mins.
  • Using a clean plastic sheet or wet cloth on a plain surface, place a medium sized ball of this dough and pat it into a circle like chapati/roti. Make some holes in the thalipeeth so that it cooks evenly.
  • Apply little water on plastic sheet or cloth before placing the medium sized ball of the dough so that it doesn't stick.
  • Pat the thalipeeth evenly from all side. Use water if the dough is sticking to your hand. 
  • Heat a tava / skillet and grease with a tablespoon of ghee. When oil heats up slowly lift the plastic sheet/cloth and put the thalipeeth onto the tava and remove the platic sheet /cloth.
  • Spread ghee on the edges of the thalipeeth and inbetwen the holes. 
  • Cover and cook the thalipeeth on a medium flame for about 5-7 minutes on one side. Flip and cook from other side aswell.
  • Cook till the thalipeeth turns brown and crisp.
  • Instant Sabudana Thalipeeth is ready.
  • Serve this delicious thalipeeth / pancake with plain curd.

Wednesday, December 2, 2015

Coconut Chutney

Can you imagine Medu Vada, Idli, Dosa, Uttapa without Coconut Chutney? Well I can't!!! Coconut Chutney is a great accompaniment for many South Indian dishes! There are various methods in which this chutney is made all over India. Some add chana dal, peanuts, coriander leaves and so on. I like to keep it very simple with less ingredients as possible. 

  • 1 Cup Scraped Coconut
  • 2 Green Chillies
  • 1/2 Inch Ginger
  • 1 Garlic Clove
  • Salt to taste
  • Pinch of Sugar (Optional)
  • 2 tsp Curd
  • 2 tbsp Oil
  • 1 tsp Mustard Seeds
  • 1/2 tsp Urad Dal (Skinned Split Black Gram)
  • 1 Dry Red Chilly
  • 1/4th tsp Hing (Asafoetida)
  • 5-6nos. Curry Leaves

In a blender add scrapped coconut, green chillies, ginger, garlic clove, salt, sugar(optional) & curd. Add a tablespoon of water to help grind coconut into smooth paste.

Transfer the coconut chutney into a bowl. 

For tempering: 

In a small kadhai / pan add oil and mustard seeds. When mustard seeds begins to crackle add urad dal ( skinned split black gram), dry red chilly (torn into two halves or whole as per your preference), curry leaves & hing (asafoetida).

Pour this tempering over the coconut chutney and mix well.

Mildly spicy, sweet & tangy Coconut Chutney is ready.

Enjoy it with your favourite snacks. 

Note: You may also add  1 tsp of cumin seeds in tempering aswell. I personally don't like the taste of cumin seeds hence I never use it in this chutney.

Wednesday, November 25, 2015

Masala Puri - Spicy Masala Fritters

Spicy and tasty puffed puris best enjoyed with hot cup of tea or coffee as a evening snack. 

  • 2  cups Wheat Flour
  • 1 tsp Red Chilly Powder
  • 1 tbsp Cumin-Coriander Powder
  • 1/2 tsp Carrom Seeds ( Ajwain)
  • 2 tbsp Oil for tempering
  • 1/2 tsp Turmeric Powder
  • Salt to taste
  • 1 tbsp Urad Dal Paste (Skinned split black gram paste) -Optional
  • Oil for frying
  • Water for kneading 
  • In a mixing bowl add wheat flour, red chilly powder, cumin-coriander powder, carom seeds, turmeric powder, salt and mix well. Check for seasoning.
  • Now in a kadhai or pan heat 2 tbsp oil till you see little smoke coming through it. Pour this hot oil on the wheat flour mixture and using a spoon mix well. 
  • Now add urad dal paste (skinned split black gram paste) which is optional but addition of this paste enhances flavour and helps achieve a crispy texture to these puris.
  • Mix all the ingredients well and start kneading the dough by adding small amount of water at a time. Knead slight stiff dough. 
  • Drizzle little oil over the kneaded dough. Cover and let it rest for about 15-20minutes.  
  • After resting the dough grease the rolling board with oil & roll out puris into 3" diameter circle. 
  • Roll the puris little thick not very thin and deep fry in hot oil. Fry from both sides till golden brown.
  • Transfer the puris onto absorbent paper to drain excess oil.
  • Masala Puri is ready.
  • Serve hot with tea, coffee or with any vegetable of your choice.
  • For urad dal (skinned split black gram) paste: Wash & soak 1/2 cup urad dal in water for 3 hours. Then drain the water and blend to a fine smooth paste.

Sunday, November 22, 2015

Bhindi Coconut Masala - Okra Coconut Masala

Simple, flavourful stir fried bhindi (okra) in a spicy coconut paste is what we prepared today for our sunday special lunch. Best served with dal rice.

Ingredients: (Serves 3)
  • 300 gms Bhindi (Okra)
  • 5 tbsp or 50gms Shreded Coconut
  • 1 Medium size Onion finely chopped
  • 2 tsp Red Chilly Powder
  • 1 tsp Mustard Seeds
  • 1/4th tsp Hing (Asafoetida)
  • 1/4th tsp Turmeric Powder
  • 2 tbsp Goda Masala OR Garam Masala ( use coriander-cumin seeds powder if you don't have goda or garam masala)
  • 1tsp Sugar (Optional)
  • Salt to taste
  • 2 tbsp Oil
  • First we need to make a coconut paste, for that in a blender add shredded coconut & red chilly powder. Without using water blend coconut to a fine paste. Coconut paste is ready.
  • Wash and dry bhindi (okra). Cut both the edges and give a slight shallow slit across the bhindi (okra) on one side. Now cut into atleast 2cms pieces and not very fine.
  • Click the below video link to see how to exactly cut the bhindi (okra) for this dish.
  • Now in a pan add oil and mustard seeds. When mustard seeds begins to crackle add hing (asafoetida), turmeric powder and finely chopped onions. 
  • Saute onions for 2-3 mins. Now add chopped bhindi (okra) and saute on medium flame for about 10 mins. Cook this bhindi (okra) in open pan, do not cover the pan with lid.
  • After 10 mins add coconut paste and mix well. Now add goda masala or garam masala or coriander-cumin seeds powder, sugar (optional), salt. Mix well and check for seasoning. 
  • Addition of sugar will enhance the flavour of this dish.
  • Cook the bhindi (okra) till its tender and all the spices are properly incorporated.
  • Bhindi (Okra) Coconut Masala is ready. 
  • Serve with dal rice, roti, phulka or any flat bread of your choice. 
Tip: You can add 1 tbsp of Amchur Powder (Raw Mango Powder) to make it little tangy.

Tuesday, November 17, 2015

Rice Fritters

One of the simplest recipe that my Mom once made using leftover rice and which is now an all time favourite snack at my home. Easy, crunchy & tasty rice cutlet which can be made in jiffy & best enjoyed with hot cup of tea.  

  • 2 cups Leftover Boiled Rice
  • 1/2 cup Besan (Gram Flour)
  • 4-5 Green Chillies Crushed
  • 1 tbsp Jeera (Cumin seeds) Powder
  • 1/4th cup Coriander Leaves finely chopped
  • 1 tbsp Sesame Seeds (Til)
  • Salt to taste
  • Oil for frying
  • Mash the leftover rice with your hand or using a blender. 
  • In a mixing bowl add the mashed rice, crushed green chillies, besan (gram flour), jeera (cumin) seeds powder, coriander leaves, sesame seeds & salt. 
  • Mix all the ingredients and check for the seasoning. 
  • Make small round patties or shape them as you desire. 
  • Deep fry in oil from both sides on medium flame till they get golden brown in colour.
  • Rice Fritters are ready.
  • Serve hot with your favourite chutney or ketchup.

Saturday, November 7, 2015

Besan Laddoo

Diwali celebrations have begun with a sweet dish of Besan Laddoo. A rich heavenly dessert prepared specially during this festival. 

At my home all the Diwali Faraal is prepared by my Mom so all credits goes to Her :) !!!

Wishing you all Happy Diwali. 

  • 1 cup Coarsly grinded Besan (Gram Flour)
  • 3/4th cup Powdered Sugar
  • 3/4th cup Ghee (Clarified Butter)
  • 1/4th cup Dry Fruits - Cashew & Rasins
  • 1tbspn Velchi (Green Cardemon) Powder
  • In a kadhai add Ghee (Clarified Butter) and bring it to a boil. 
  • Once the Ghee (Clarified Butter) gets hot add besan (gram flour) and mix. Stir continuously on a low flame till colour changes to golden brown and nice aroma starts to come.
  • Transfer the besan (gram flour) mixture onto a plate to cool down.
  • Once the besan mixture cools down add powdered sugar, velchi (green cardemon) powder and dry fruits. Keep some raisin aside for decoration.
  • Mix all the ingredients well into the besan mixture and make the laddoos.
  • Decorate each laddoo with a raisin on top.
  • Besan Laddoos are ready.

Tuesday, November 3, 2015

Palak Chi Patal Bhaji - Spinach Curry

A classic Maharashtrian dish normally prepared in every household across Maharashtra. Simple, Healthy & delicious palak (spinach) curry made with besan (gram flour) & few spices. 

  • 1 Bundle Palak (Spinach) Leaves
  • 3 tbsp Besan (Gram Flour)
  • 1 tsp Mustard Seeds
  • 2 tbsp Cumin Seeds
  • 1 tsp Turmeric Powder
  • 1 tsp Hing (Asafoetida)
  • 6nos. Garlic Cloves
  • 3nos. Green Chillies
  • 1 Medium size Onion
  • Salt to taste
  • 2 tsp Gul (Jaggery) or Sugar
  • 3 tbsp Oil
  • In a blender add garlic cloves & green chillies. Roughly grind them to a coarse paste. Keep this paste aside.
  •  Wash and roughly chop Palak (Spinach) leaves and pressure cook until 4 whistle.
  • When the pressure cooker cools off, take out the Palak (Spinach) leaves and drain all the water in a bowl. (Use this water for adjusting the consistency of the curry).
  • Now using a masher or back of a ladle roughly mash the palak (spinach) leaves. Add besan ( gram flour) and mix well. Mix besan till its well incorporated in the leaves. Make sure no lumps of besan (gram flour) are formed.
  • Now in a sauce pan add oil and mustard seeds. When the mustard seeds begins to crackle add cumin seeds, hing (asafoetida), turmeric powder and finely chopped onions.
  • Saute onions on medium flame for about 2-3 minutes. Now add garlic & green chilly paste and saute for further 4-5 minutes till the onions are well cooked.
  • After onions are cooked add the palak-besan (spinach - gram flour) mixture and mix well.
  • Add water and adjust the consistency of the curry as per your preference.
  • Add salt, jaggery and mix. Check for seasoning and let this palak (spinach) mixture come to boil.
  • Cook this curry for 7 to 8 minutes on a medium flame till raw flavour of besan (gram flour) fades away. (If you want you can dry roast the besan ahead of mixing it with the spinach leaves)
  • Palak chi patal bhaji (Spinach Curry) is ready.
  • Serve hot with Bhakri, Roti or Rice.
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Monday, November 2, 2015

Chutney Potato Sabzi

A simple & delicious finger-licking spicy tangy sabzi made with fresh mint & coriander chutney. 

Ingredients: (Serves 3)

  • 5-6 nos. Boiled Potatoes cut in lengths
  • 1 tsp Ginger-Garlic Paste
  • 1 Cup Coriander Leaves 
  • 1/2 Cup Mint Leaves
  • 1 Medium Size Onion
  • 5-6 Green Chillies
  • 1 tsp Mustard Seeds
  • 1 tsp Cumin Seeds
  • 1 tsp Sesame Seeds (Til)
  • 1 tsp Turmeric Powder
  • 1/4th tsp Hing
  • 1 tsp Coriander Powder
  • 1 tsp Kasuri Methi Powder
  • Half Lemon Juice
  • Salt to taste
  • 3 tbsp Oil.
  • In a kadhai heat 1 tbsp Oil. When oil is hot add roughly chopped onions, green chillies and salt. Saute onions for about 2 mins till they become translucent. Now add coriander leaves and mint leaves. Mix well and cook this mixture for about 4-5 mins. 
  • Cool this onion mixture and blend to a coarse paste. This chutney mixture is  ready.
  • Now in the same kadhai add 2 tbsp oil and mustard seeds. When mustard seeds begins to crackle add cumin seeds, sesame seeds, hing , turmeric powder, ginger-garlic paste and boiled potatoes.
  • Mix potatoes well in this ginger garlic masala. Add salt to taste.
  • Now add the coriander powder & chutney paste and mix well. Cover the kadhai with a lid and let the potatoes cook under the steam for 2-3 minutes. Add Kasuri Methi Powder and mix well.Then switch off the flame and squeeze half lemon juice over the potato sabzi.
  • Chutney Potato Sabzi is ready.
  • Serve with roti or dal rice.

Friday, October 30, 2015

Urad Dal Puri - Skinned Split Black Gram Fritters

Crispy, tasty, flavourful & delicious is how one can describe Urad Dal Puri's also known as Bedmi Kachori. A famous North Indian dish, mainly eaten at breakfast with potato gravy. Many a times these puris are made specially for auspicious occasions.

  • 3 cups Wheat Flour
  • 1/2 cup Urad dal (Skinned split black gram lentils)
  • 2 tbsp Fennel Seeds Powder
  • 3 tbsp Coriander Powder
  • 3 tbsp Garam Masala Powder
  • 2 tsp Red Chilly Powder
  • 1 tsp Hing (Asafoetida)
  • Salt to taste
  • Water to knead the dough
  • Oil for frying
  • Wash & soak urad dal in water for 3 hours. Then drain the water and blend to a fine smooth paste.
  • In a mixing bowl add  all wheat flour, fennel seeds powder, coriander powder, garam masala, red chilly powder, hing, salt & 2 teaspoon of oil. 
  • Mix well and check for the seasoning. Now add urad dal paste and try to mix all the ingredients without using water. 
  • Now little by little start adding water. Knead a stiff dough. Drizzle little oil over the kneaded dough. Cover and let it rest for about 20-25minutes. 
  • After resting the dough grease the rolling board with oil & roll out puris into 3" diameter circle. Roll the puris little thick not very thin and deep fry in hot oil. Fry from both sides till golden brown.
  • Urad dal puris are ready. 
  • Serve these puris as it is or with your favourite curry or the best option with hot cup of tea/coffee.
Tip: If you wish to have more spicy urad dal puris then add 1 tbsp of ginger garlic paste.

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Thursday, October 29, 2015


Metkut an awsomely flavourful, light & healthy mixture of lentils & spices – eaten with soft rice, ghee and salt. 


  •  1 cup Tandul (Rice)
  • 1 cup Chana dal (Split Bengal Gram)
  • 1/2 cup Urad Dal (Split Black Gram)
  • 5-6nos Lavang (Cloves)
  • 2 inch Dalchini (Cinnamon)
  • 2tbsp Jeera (Cumin Seeds)
  • 2tbsp Dhane (Coriander Seeds)
  • 2tbsp Suntha Powder (Dry ginger powder)
  • 1tbsp Halad (Turmeric powder)
  • 1tbsp Lal Tikhat (Red chilly powder)
  • Salt
  • In a pan dry roast tandul, chana dal, urad dal, lavang, dalchini, dhane and jeera.

  • Roast for about 15 minutes on a medium flame till nice aroma starts coming and ingredients are slightly brown.

  • After 15 minutes switch off the flame and add rest of the ingredients and mix well.

  • Keep aside this mixture to cool down. When this roasted mixture is cooled, grind it to a fine powder.

  • Store this flavourful metuk in an air-tight container.

  • Normally this aromatic metkut is sprinkled upon garmagaram soft rice and drizzled with homemade sajuk tup.