Monday, July 25, 2011

Channa Masala

1 cup Channa
1 onion finally chopped
Coriander / curry leaves for garnishing
1 tsp channa masala powder
½ tsp amchur / lime juice
¼ tsp garam masala
Salt to taste


  •  Soak the channa for 3-4 hours or overnight. Cook them in a pressure cooker till soft.
  • (while cooking the channa little haldi and ½ tsp oil can be used to make channa more soft.)
  • Remove the water and keep the channa in a mixing bowl.
  • Add all the ingredients except coriander leaves.
  • Now garnish with the coriander leaves and serve.

Mango Pickle

2 big size Mangoes ( max possible sour in taste)
1/3  cup salt
½ cup sesame Oil
5-6 tsp mustered seeds
4 tsp jeera
3-4 tsp red chilli powder
A pinch hing


  • Wash the mangoes and wipe it properly and keep aside.
  • In a frying pan take salt and fry it properly, keep aside.
  • Cut the mangoes into 1” cubes and mix with the salt.
  • Fry jeera and mustered( keep1/2 tsp mustered for seasoning) separately and dry grind it to fine powder.
  • Mix the powder with red chilli powder.
  • Now add this to mangoes and mix it very nicely.
  • In a pan heat the sesame oil, once it is hot add hing and mustered seeds.
  • Once the mustered started spluttering turn off the heat and let the oil cool down.
  • This oil is to be added to the mango mixture.
  • Mix it well and store it in a dry container with out touching for 5-8 days.
  • Now the mango pickle is ready to use.

Friday, July 22, 2011

Poode /Chille

1 cup besan
2 potatoes medium size
2 onions medium size
3-4 Green chills
Salt to taste
Oil or ghee for cooking


  •  Grate the Potato and onions in a mixing bowl.
  • Put beasn to it and pour water. Mix it with a pourable consistency.
  • Chop the chillis and add to it. Add salt.
  • Heat the tawa put a tsp oil / ghee and the pour one ladle ful or basen batter.
  • Spread it in round shape with the back of the ladle.
  • Put oil/ ghee on the edges as well and cook on both sides till little brownish.
  • Serve hot wit mixed  or any pickle of your choice.

Thursday, July 21, 2011

Ghiya ka Raita

1 small Ghiya
2 cups buttermilk
1-2 tsp red chilli powder
1 tsp jeera
1 pinch hing
Salt to taste


  •  Grate the ghiya and cook it with a little water
  • Drain all the water and keep aside.
  • Now fry the jeera in a frying pan and crush them to powder form
  • In a bowl pour the buttermilk add jeera powder, hing chilli powder and salt. mix well.
  • Now add the cooked ghiya to the mixer and mix well
  • Refrigerate it to settle .
  • Serve chilled with rotis 

Wednesday, July 20, 2011

Mung ka halwa

1 cup mung dal
1 ½ cup ghee
¾ cup sugar
2 cups milk
¼ cup crushed dry fruits
A pinch food color Or haldi Or Kesar


  • Soak mung dal for 2-3 hours.remove the water and grind it to smooth paste.
  • In a frying pan take 2 tbsp ghee and fry all the dryfruits.
  • Heat the ghee in a heavy bottomed khadayi. And pour the mung paste into it.
  • Start stirring to avoid lumps.(lumps will be formed as soon as we pour the paste into ghee but we can stir and remove those lumps)
  • Add Haldi or kesar. Keep stirring until the paste cooked and ghee comes out on edges.
  • Now add dry fruits, sugar and milk. Mix nicely and continue stirring.
  • Continue the process until the halwa leaves the ghee on edges.
  •  Serve hot as it does not taste so grate when refrigerated.

Rice patties

2 cups cooked rice
½ cup rawa
1 onion chopped
1 capsicum chopped
8-10 Green chillis Or 4 tsp green chilli paste
½ tsp mustered seeds
Salt to taste
Oil for cooking


  •  In a frying pan heat 2 tbsp oil add mustered seeds.
  • Then add chopped onions. Cook till golden brown.
  • In a big mixing bowl take chopped capsicum, rawa chopped green chillis /green chilli paste.
  • Mash the rice nicely ad and to the mixing bowl. Fried onions to be added to the bowl
  • Add salt and mix it well.(Optionally coriander leaves can be added).
  • Now heat the tawa. Wet your palms and take a lemon sized mixture and press in between palms to make it flat.
  • Put it on hot tawa . put oil on edges. cook both side till light brown color.
  • Serve hot with tomato sauce.