Wednesday, June 15, 2016

Idli with chutney

Idlis with chutney

1 Cup Urad Dal
4 Cups Rice
2 tbps fenugreek
2 tbps Salt


Soaked all ingredients separately for a minimum of 3-4 hours and then ground
Wash all the ingredients in the beginning and then soak it in water. Wash the rice 3-4 times .

Grind the soaked fenugreek seeds in a cup of water for 3-4 mins.
Grind all separately with water required Once ground, transfer the batters in big bowl.
And add salt to the batter before fermenting.
Usually the batter needs to ferment for 8-12 hours.
Once the time is up, the batter should have increased in volume. Take a ladle and mix it well. Your batter is ready.

For the idlies : Steam the idlis as per your apparatus. I steamed in M/W full power for six mins.. Serve hot with your favorite chutney .

Tomato chutney

Ripened Tomatoes 6-7
Red onion 1
Dry red chillies 3
Corriander seeds 1"tsp
Cumin seeds 1 tsp
Garlic cloves 6-7
Olive oil 3 tbsp
Chaat masala 1 tsp
Lemons 2
Mustard seeds 1/2 tsp


Cut tomatoes and onion roughly.
Peel garlic cloves.
In a pan put oil and heat on low flame.
Add cumin seeds and corriander seeds. When crackle add onion , dry red chillies, tomato and garlic cloves. Saute till tomatoes softens and onions become pink.
Add salt and chaat masala.
Switch off gas and let it cool.
Transfer everything from pan to blender bowl.
Grind to make a smooth paste.
In same  pan with little oil,   heat at low flame and add mustard seeds. When splutter add mixture to tomato chutney.
Add lemon juice and enjoy with idli, dosa, prantha or anything.

Refreshing Tomato smoothie

Refreshing tomato smoothie


2 ripened tomatoes
1 small cucumber
1 lime - juiced
Rock salt
1 pinc black pepper
1 cup water
1 cup ice.

Wash toms and cucumber. Peel cucumber. Cut both veggies in pieces. Blend everything in a blender. Srain it . Pour in serving glass . Add crushed ice and sprinkle crushed bkack pepper . Smoothie is ready.

Sunday, June 12, 2016

Chana pakwaan

Chana Pakwaan

This is actually a Sindhi recipe of dal pakwaan.  Pakwaan is  a crispy deep fried bread. A hybrid of poori and matthi.


1 Cup white Chana  (Soaked overnite)
2 tblsp Tamarind Chutney
1/2 tsp Garam Masala
1/2 tsp Red chilly powder
1/2 tsp Cumin Powder
1/2 tsp Amchur Powder
1/4 tsp Turmeric powder
Salt to taste
2 tblsp Desi Ghee

For pakwan

1Cup Refined Flour
1 cup wheat flour
1/2 tsp Salt
2 tblsp Desi Ghee
Water to knead the dough
Ghee for frying


Boil the chana in 3 cups water by adding salt and turmeric powder.Boil it till tender.
Add tamarind chutney. Mix well. In wok add ghee put Chana and all masalas . Simmer till all water evaporates.

To make the pakwan mix salt and ghee in the refined flour.     Knead a soft dough.
Divide in small equal balls and roll into thin pooris. With fork prick poori allover.
Deep fry till brown.

Thursday, June 9, 2016

Mango Malai

Hide your dieting meters.
The best way to relish mangoes .

Mango and Malai

You need

Mango pulp
Full fat cream
Sugar granules


Just put pulp in individual serving bowl.

Pour heavy cream over it.   Sprinkle sugar on it

Refrigerate for 1 hour and gallop

Mixed saag

JAMMU is all set to enjoy winters with lots of local saag and white makhhan, Desi ghee and also the waist meter is deliberately hidden. Saag...