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.  

Wednesday, October 28, 2015

Medu Vada / Urad Dal Vada - Skinned Split Bengal Gram Fritters

Medu Vada is one of the most famous South Indian breakfast. Protien rich urad dal vades served with sweet tangy sambar and spicy coconut chutney is the best way to start your day with.Crisp from outside soft from inside these vades are one of the delightful meal in itself.

Normally at my home we make very simple version by just adding salt & green chillies. However on special occasions we tend to add some herbs & spices for extra flavours.

Here I have listed all the ingredients that we use. Many people add peppercorns & cumin seeds aswell. 

Ingredients: (Makes approx 30-35 Vades)
  • 2 cups urad dal ( Skinned Split Bengal Gram)
  • 1/4th cup Fresh coconut cut into small pieces
  • 3-4 Green Chillies
  • 1 inch Ginger cut into small pieces
  • 2 tbsp chopped Coriander Leaves
  • 1 small Onion finely chopped
  • Salt to taste
  • Oil for frying
  • Soak urad dal for 6 to 8 hours. After soaking wash the dal again in fresh water and drain all the excess water.
  • In a blender add the urad dal, salt & green chilles and grind to a fine paste.  Do not add water (if its getting to hard to blend then only add little water). The batter should be fluffy and thick not liquidy.
  • Transfer the batter into a bowl. At this point if you want add rest of ingredients and mix everything well. Check for seasoning.
  • Heat oil to deep fry these vadas. 
  • Wet your palm and take a portion of this batter depending how big or small vada you want. Make a hole in the center with the help of your thumb.
  • Now drop this vada into hot oil and deep fry till golden brown.
  • Medu Vada is ready. 
  • Serve with tangy Sambar & Coconut chutney.

Monday, October 26, 2015


Quick, easy, healthy & delicious!! what else one needs in the morning!!! One of the staple breakfast dish of India. Loved by everyone. 

  • 1 1/2 cups Rawa / Sooji (Semolina)
  • 1/4th cup blanched Green Peas
  • 1 Onion finely chopped
  • 4nos. Green Chillies
  • 1 Tomato finely chopped
  • 1 tsp Mustard Seeds (Rai)
  • 1/4th tsp Cumin Seeds (Jeera) 
  • 2 tsp Chana Dal (Bengal Gram)
  • 2 tsp Urad Dal (Split black gram skinless)
  • 6-7 Curry Leaves
  • 1 Dry Red Chilly
  • Salt to taste
  • 1 tsp of Sugar
  • 3 cups Water
  • 1 tbsp Ghee / Oil
  • 2 tbsp Grated Coconut & Coriander Leaves (Optional)
  • Dry roast rawa / sooji till its colour changes to light brown and nice aroma starts coming.
  • In a pan add ghee & mustard seeds. When mustard seeds begins to crackle add cumin seeds, dry red chilly, chana dal, urad dal, green chilles & curry leaves. Saute these dals for a minute till they turn light brown in colour.
  • Add chopped onions and cook till onions are translucent. Add tomatoes and mix well. Cook onion and tomatoes till they are tender.
  • Now add 3 cups of water, blanched green peas, salt & sugar and bring this water to boil. Addition of sugar enhances the taste of the upma.
  • As the water comes to boil slowly add the roasted rawa (semolina) and mix it continously so that no lumps are formed.
  • Cover the lid and cook the rawa on steam for about 10mins. Keep stirring in between.
  • Upma is ready.
  • Garnish upma with grated fresh coconut & coriander leaves (optional).
  • Serve hot as it is or with coconut chutney or pickle.

Sunday, October 25, 2015

Corn Pakoda - Corn Fritters

Sweet & Spicy & Lip-smackingly delicious is how one can describe this Sweet Corn Pakoda. Crunchy from outside and soft from inside. A perfect party appetizer and best snack to much upon with a hot cup of ginger tea :)

  • 1 Cup Sweet Corn Kernels 
  •  Half Cup Cilantro 
  • 2 Green Chilies
  • Half Cup Rice Flour 
  • 1 inch Grated Ginger 
  • 1 tbsp Sesame Seeds (Til)
  • 1 tbsp Corn Starch
  • Salt
  • 3 Teaspoon Cumin Coriander Powder
  • Oil
  • In a blender, blend sweet corns to a coarse paste without using water.
  • Remove the corn paste in a bowl & add rest of the ingredients except oil.
  • Sweet corns after blending release lot of water, so adjust the batter consistency by adding rice flour accordingly.
  • Mix well all the ingredients and deep fry the pakodas in the hot oil. 
  • Serve with green chutney or any sauce of your choice.
Tip: You can also add some whole boiled sweet corn kernels in the batter for extra crunch. 

Fry one pakoda first and see if the batter consistency is right. Also be very carefull while frying this pakodas as oil splatters a lot while frying.

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Saturday, October 24, 2015

Moong dal Khichadi - Spicy Mungbean Rice

A light, healthy, comforting & delicious rice preparation made using yellow moong dal and rice best served with hot kadhi, papad and pickle. Very easy & quick to make. Best option for those tired evenings after a long working day!!!

Earlier I shared mugdal khichadi with lots of spices. Today's version is a simple one which is normally prepared in many household accross Maharashtra. 

Ingredients: ( Serves 4)
  • 2 cups Rice
  • 1 cup Yellow Moong Dal
  • 1 tsp Mustard Seeds
  • 1 tsp Cumin Seeds
  • 1/4th tsp Turmeric Powder
  • 1/4th tsp Hing
  • 2 tbsp Goda Masala OR Coriander-Cumin Powder
  • 1 tsp Red Chilly Powder
  • Salt to taste
  • 6 cups Water
  • 1 tsp Oil
  • Coriander Leaves for garnishing
  • Wash rice & moong dal together.
  • In the pressure cooker add oil & mustard seeds. When mustard seeds begins to crackle add cumin seeds, turmeric powder and hing.
  • Add the washed rice & moong dal and saute for 2 mins on medium to high flame.
  • Now add water depending on the quantity of rice and moong dal. Add red chilly powder, goda masala OR coriander-cumin powder and salt. Mix well. Check for seasoning.
  • Put the lid on pressure cooker and cook khichadi till 4-5 whistle.
  • Moong Dal Khichadi is ready.
  • Garnish khichadi with finely chopped coriander leaves and dollop of homemade ghee (Sajuk Tup).
  • Serve hot with kadhi, papad & Mango Pickle. 

Wednesday, October 21, 2015

Lal Bhopla Bhaji - Sweet and Sour Pumpkin Vegetable

Lal bhopla also know as Pumpkin is a sweet tangy vegetable prepared in almost every household across India. Pumpkin by itself is a sweet vegetable, so addition of different spices makes this dish finger-licking delicious. 


  • 200gms Lal Bhopla(Pumpkin) cut into small cubes
  • 1 tbsp Oil
  • 1 tsp Mustard seeds
  • 1 tsp Cumin seeds
  • 1/2 tsp Fenugreek seeds
  • 1 tsp Ginger paste
  • 1 tsp Garlic paste
  • 1/4th tsp Asafoetida(Hing)
  • Salt to taste
  • 1 tsp Jaggery
  • 1 tsp Red chilly powder
  • 1 tbs Cumin-Coriander powder
  • 1 tsp Garam Masala powder
  • 1 tsp Black pepper powder
  • 1 1/2 tsp Amchur powder
  • 1 tsp Kasuri methi powder
  • 1/2 Cup Cilantro
  • 1/2 Cup Water for cooking
  • In pan add oil,mustard seeds,cumin seeds & fenugreek seeds. When mustard seeds starts crackling add ginger & garlic paste. Saute till raw smell of ginger garlic fades away. 
  • Add a pinch of asafoetida and diced lal bhopla (pumpkin) cubes and mix well. Add water and salt. Cover the lid and cook pumpkin on medium flame for 5 minutes.  After pumpkin is slightly tender add jaggery, red chilly powder, garam masala powder, black pepper powder & coriander-cumin seeds powder and mix well.
  • Add water if required to cook the vegetable. Cover the lid and cook pumpkin till tender. When pumpkin is almost cooked add kasuri methi powder and amchur powder and mix well. Cook for another 2 minutes. Garnish with cilantro.
  • Enjoy this sweet tangy vegetable along with roti, phulka, paratha or rice.
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Monday, October 5, 2015

Zhatpat Sabudana Vade (Sago Fritters)

Sabudana vade is one of the versatile dish in Maharashtrian cusine. Made mainly during fasting period. But instead of soaking the sabudana overnight lets make a zhatpat sabudana vade. You can make this vade instantly if you have your veggies already cooked. 

Here I have used sweet potatoes. But you can use regular potatoes or yam (not for fasting) aswell.

These vade's are best enjoyed with hot cup of tea or along with curds. 

Ingredients: (Makes approx 20 vade's)
  • 250gms Sweet Potatoes
  • 1 Bowl (approx) Sabudana Flour (Tapioca Flour)
  • 1 tsp Cumin Seeds
  • 1 tsp Green Chilly Paste
  • 1 tbsp Roasted Peanut Powder
  • Salt 
  • Ghee for frying
  • Pressure cook sweet potatoes. Remove the skin and mash completely.
  • In a mixing bowl add mashed sweet potatoes, green chilly paste, roasted peanut powder, salt & cumin seeds. Mix well.
  • Now add sabudana (tapioca) flour and mix well till the flour and mashed potatoes are incorporated well with each other. Do not add water add sabudana flour depending on the moisture of the sweet potatoes.
  • Keep this mixture aside for 15-20mins. 
  • Now take a plastic sheet and apply little oil over it, take a small portion of this mixture and pat the mixture to make a circular puri like vade's. 
  • Deep fry these vade in ghee on a medium flame from both sides till golden brown.
  • These vade's puff up like puri and are very crispy.
  • Serve this vade hot with cup of tea or curd or chutney.