Sunday, January 31, 2016

Til Ubatti

Til a che ubatti or Obattu / Puranpoli is one of most awesome sweet served hot and drizzled with little Ghee /Clarified butter is such a lovely treat isn't it....I usually try ubatti with chanadal and Jaggary like how its traditionally done this lovely recipe was shared by my mom it was awesome to taste and so easy to prepare as well can be made quickly and it gave such a lovely flavour of til that I simply loved this variation ....too good to taste and this is definitely one of those sweets which I loved making as well as feasting on it....made you drool right ....try it and love it ...Happy cooking is the recipe :)


1 cup Maida

2 tbsp oil (hot)

pinch of salt 

Little sugar

large pinch of Haldi /turmeric powder

For the filling 

1/4 cup white Sesame seeds / til 

2 tbsp Khus Khus (roasted)

3 tbsp desiccated coconut 

2-3 tbsp Jaggery 

1 tbsp cashews 

1 tbsp groundnuts /peanuts (roasted)

4-5 elaichi / green cardamom seeds (discard the outer peel)

Other ingredients 

2 tbsp oil + 1 tbsp ghee  for roasting on chapathi tawa


  • Take a pan and roast sesame seeds on a low flame when it splutters switch off the flame and keep aside.
  • Dry roast Khus Khus and keep aside.
  • In Grinder add roasted sesame seeds, Khus Khus, Desiccated coconut (pls use only desiccated coconut here ),  jaggary , cashews, groundnuts, elaichi and give one whizz in mixer grinder .
  • Remove the mix shape in round ladoos and keep aside ( Actually they are so tasty you could serve just like that :D
  • Now in a mixing bowl add Maida, oil (heat it which its hot pour this on maida), pinch of salt, sugar, haldi and mix well add in little by little water to make a smooth dough . punch the dough and keep kneading for 2-3 mins Add little water and keep mixing again . Keep it aside . Now smear your hands with oil and knead the dough one last time and keep aside  covered with with moist muslin cloth for 15 -20 mins.
  • Pinch out balls of this dough and take a roller pin roll it once dust with little flour (some people do smear it with oil and do it but frankly I feel it consumes lot of oil so on a healthier note i dust with flour...choice is your's here )
  • Now take one filling and keep it on the small round shaped chapathi which you had rolled just once place the filling and close the edges (just like how you do for paratha).
  • Now repeat it with the remaining pinched balls when you have added the filling in all of them dust a little with flour and roll into thin chapathis.
  • Heat the tawa on a high flame when its hot place the rolled ubbati and and roast on both side for a min. 
  • Keep in a stored in container . Serve it Drizzled with ghee.

Tuesday, January 26, 2016

Bhindi Masala

This is one Gorgeous dish which I learnt from my fb friend Nandini Kini akka she has got such fab collection of recipe simply love her blog ...Here is Jatpat yet awesome recipe of Bhindi have tried it so many times ...I absolutely loved it as a side for my chapathi :)


2 cups Okra / Lady's Finger / Bhindi  (cut into 1' pieces)

2 tbsp oil

2 onion Finely chopped

1 finely chopped tomato

1/2 tsp Haldi powder

salt to taste

To be Fried in oil and Ground to paste

3 Green chillies

5 Garlic cloves 

1/4 cup Coriander leaves


  • Take a Pan add little oil fry bhindi add salt to taste and fry till cooked stirring on regular intervals and take it out in bowl and keep aside.
  • Take a non stick pan add in a little oil fry garlic, green chillies amd chopped coriander leaves and fry well till garlic has become golden in colour then grind this without adding any water to a coarse paste.
  • Heat oil in pan saute onion till they start getting golden brown add haldi, tomatoes and fry till tomatoes becomes mushy then add in the ground paste and fry well.
  • Now add in the cooked bhindi and give a final Mix .
  • Serve with was so delicious that I loved every bite of it with my chapathi :D. 
  • DO try this and don't forget to leave in your feedback :)


I absolutely love avial such a yumm, delicious and healthy dish too can add any vegs of your choice here ...whenever I cook this it always brings my childhood memories of my mom cooking it for me and I used to absolutely relish it with simple dal and rice :)


1/2 cup roughly cubed carrot

1/2 cup cubed Yam (suran)

2 potato (cut into small cubes )

10-12 Tender cashews ( I use cause I like a little the crunch)

Large Pinch of haldi

4-5 green chillies

1/2 cup coconut 

3 tbsp well beaten yogurt 

1 tsp Jeera

For Tadka

1/2 tsp mustard seeds

1/4 tsp Jeera

1 sprig of curry leaves 

salt to taste

2 tsp oil 


  • Place all the vegs and cashews in pan add water and cook till well cooked and keep aside. Keep 1 and 1/2 cup water and discard the rest.
  • In mixer grinder grind green chillies, coconut, 1 tsp Jeera and grind it to a fine paste. 
  • In deep pan add all the vegs and put the paste, Pinch of haldi and 1 and 1/2 cup of boiled veg water and bring to a boil till the gravy cooks and the paste blends well with all the vegs and gravy texture is semi thick . 
  • Add salt to taste . Then switch off the gas and add well beaten yogurt  give a good stir.
  • Now for the tadka ; Heat oil add little mustard seeds, jeera when mustard seeds starts to splutter add in curry leaves and pour over this dish .
  • Serve with Rice and Dal...its heavenly and such a satisfying meal ...YUM !!!

Friday, January 22, 2016

Fried Bhindi Chutney

I think all amchis /Konkanis know the taste of Bhenda sagle (Traditional gravy dish with lovely taste of fried coriander) then this is going to surely WOW your taste buds...its fab to taste and we loved it as a dip with Chapathi ...I little bit of work is involved in this but you will def love the end result I assure you that here you go Lovely recipe for Andhra style Bhindi Chutney :)


8-10 Bhindi /Okra Cut into thin roundals (wash well and then slice into roundals)

Masala mariantion for Bhindi /Okra

2 tbsp cornflour

2 tbsp Rice flour

salt to taste 

pinch of Soda

1/2 tsp Red chilli powder

Other Ingredients 

1 tsp Dhania /coriander seeds

1 Sprig of curry leaves

1/4 cup coconut

3-4 Green chillies (according to your spice level)

small pinch of tamarind 

salt to taste

Oil for roasting spices + Roasting Bhindi


  • In a Mixing bowl  add cornflour, gramflour, rice flour, pinch of soda, salt to taste and red chilli powder give a good mix then add the bhindi .The water content and the sliminess in okra is quiet enough to hold the binding well so  pls don't add any more water .
  • Take a non stick pan add oil and fry till well till the bhindi gets cooked and become crisp ( I don't deep fry this as it soaks in lot of oil so the roast it well in oil till the sliminess goes and it shrinks in size , becomes very crisp . I have shown the picture below how it should look .( It was very Yumm to be honest i Couldn't stop myself from eating a few :D)

  • Now in a non stick pan fry coriander seeds , green chilli , curry leaves fry well then add this to mixer grinder and grind this along with fried bhindi , coconut , tamarind salt to taste (remember bhindi has already salt in it so adjust as per your taste later)
  • Serve with chapathi for your's a nice way to make your kids have bhindi as you cannot even come to know it's been added here :D ....Great isn't it that's what I felt when I tried it Do try this and don't forget to leave in your feedback ...its yumm and very nutritious too :)

Wednesday, January 20, 2016

Til ke cutlet

One of the most loved recipe of my family is this Til cutlets I usually make it for them and they simply love it as a evening snack. This recipe was actually shared by a chef but I have modified it and made the filling very crisp and yumm and key ingredient to make the filling crisp is coarsely powdered Poha...Do try this your family too will simply love the flavours here :)


2 Mashed Potato (finely grated)

1/4 cup grated Paneer /cottage cheese (finely Grated) 

1 tbsp mint leaves (finely chopped)

4 green chillies (finely minced)

1 ' ginger (finely Grated)

1 tbsp very thick hung curd 

1 med sized onion (finely chopped)

1/2 cup Poha /Pressed Rice (coarsely ground ) (Thick Variety) 

1/4 cup til

1 tbsp Cornflour

salt to taste 

oil to shallow fry 

For Paste 

4 tbsp Maida

little water

For Spice Ground powder

1 tsp Jeera

1 tbsp Coriander seeds

2 tbsp Cashews 

1 tbsp fried gram (daria dal /Kadale pappa)


  • Take a non stick pan add jeera, coriander seeds, cashews, fried gram dry roast these on a low flame for 3-4 mins and cool and grind to a fine powder and keep aside.
  • In a bowl make a semi thick paste of Maida + water and keep aside.
  • In Mixer grinder grind thick poha to a semi coarse consistency and transfer it to a plate and keep aside.
  • In a  mixing bowl add finely grated potato (mashed)( I grate it so that its fine and you can bind it more nicely), add grated Paneer , coriander leaves, mint leaves , finely chopped onion, grated ginger, hung curd, finely minced green chillies, ground powder mix well and then add in corn flour , salt to taste . Now pinch out ball and shape it into cutlets shape and keep aside.
  • Dip this prepared shaped cutlets in maida mix and then roll this in coarsely ground poha mix and then in til .
  • Prepare all the other cutlets in the same way and keep aside.
  • Take a non stick pan and then add in the little oil and shallow fry cutlets on med flame till golden on both side,
  • You can serve this with any dip of your choice ...we enjoyed it with ketchup !
  • Do try this its amazing to taste and totally a beautiful burst of flavours with a crisp coating ...Wow and Yum ....You will def love this  !!!

Thursday, January 14, 2016

Raw Mango Chitranna

Happy Makara Sankranthi wishes to all my readers here is one such recipe which I absolutely love....tangy , super tasty just the way I love it ...brings back my childhood memories when i used to keenly wait for temple priest to give this awesome rice preperation as prasad /bhog ...this is one such recipe which came very close to the taste given in temples and it was v authentic too this recipe from a tv show pls try this if you love this rice preparation to core just like me!!


3 cups of cooked Basmathi rice 

3 tbsp groundnuts (whole red one/ raw)

For Dry roasting spices

1 tsp mustard seeds

1/4 tsp methi seeds / fenugreek seeds

To be ground to paste

3-4 Green chillies (as per your spice level

1 med sized  Raw Mango deseeded and grated

1/4 cup freshly grated coconut 

Other ingredients 

1/2 tsp haldi /turmeric powder

1 tsp Jeera /Cumin seeds

1/2 tsp chana dal 

1/2 tsp urad dal 

2 sprigs of curry leaves

2 red chillies (broken)

salt to taste

3 tbsp oil 

2 tbsp finely chopped coriander leaves 

  • In pan dry roast mustard seeds and methi till nice aroma and grind this to a fine powder.
  • In mixer Grinder grind green chillies, coconut, grated mango  adding little water to a fine paste and keep aside,
  • In pan add oil add jeera, chana dal, urad dal, Red chillies fry well when jeera strats to crackle a bit add in curry leaves, groundnuts, fry for 2 mins till groundsnuts start getting a little crunchy then add in the coconut paste and fry well till it leaves out oil.
  • Add haldi, freshly powdered spices , salt and give a good mix.
  • Switch off the gas then add in rice and give a light toss. Add in coriander leaves. Done !!
  • Simply Awesome !....Do try this you will also def say so :)

Monday, January 11, 2016

Palak Tambali

Apart from palak paneer and dal palak  , salad i stuggle to incorporate these iron rich palak in my daily diet I always look out for variation in recipes and keen to cook them this was the one I came across ....lovely flavours and its awesome to taste :) Thanks Laxmi Rakesh for contributing such a fab recipe ...simply love every bite of it :)  Perfect side curry to go with Rice ...fancy a change from dal and rice then do try this it's fab !


2 cups Spinach leaves / Palak 

3 Green chillies

1/4 cup coconut 

3 tbsp well beaten yogurt 

salt to taste

For Tadka
3-4 cloves of garlic  roughly chopped 

1 red chilli broken 

1 tbsp oil 

  • Wash and cook palak with green chillies and keep aside.
  • Grind this to a fine puree and keep aside.
  • Grind coconut with water to a fine paste .
  • Now take a bowl take the spinach puree mix in the coconut paste, add the well beaten yogurt and mix well.
  • Add salt to taste add water to the consistency needed.
  • Tadka : Heat oil in a pan add in garlic and fry well till slight gloden brown then add the red chillies and pour this on the palak tamabali .
  • Done !....Enjoy with Rice :) 

Thursday, January 7, 2016

Sweet corn and Paneer Pulao

I simply love all sort of pulaos ...they are so yumm and  flavours  , aroma they give out in the kitchen and taste buds just amazes anyone's senses...this is one of my son's fav rice dishes which he enjoys a lot... you will simply love the flavour here . Serve it with Raita of your choice or have it just like that but this rice is truly a winner ...Here goes the recipe for that :) 


1 and 1/2 cup Basmati Rice 

1/2 cup fresh coconut milk + 1 Cup water for Cooking Rice 

2 onion (sliced)

1/2 cup Sweet corn (boiled)

1/2  cup Cubed Paneer 

1/4 tsp Shahi Jeera

2 Green Cardamom / Elaichi 

1 ' Dalchini ( Cinnamom)

1 bay leaf

2 onion (sliced) 

3-4 Green chillies ( Use accroding to your spice level)

3 -4 big flakes of garlic 

1' ginger 

2 tbsp coriander leaves (chopped) 

2 tbsp Mint leaves (chopped)

1/4 tsp Baadshah Biryani Masala powder 

2 tbsp oil + 1 tbsp ghee 

few cashews fried till brown and reserved for garnishing 

salt to taste


  • Soak Basmati Rice for 30 mins then add in 1/2 cup coconut milk and water and cook till 80% done then keep aside. add little oil and salt and spread so that the grains don't stick to each other.
  • In grinder grind the green chillies, ginger, garlic to a fine paste and keep aside.
  • In pan add oil + ghee add elaichi , bay leaf, dalchini , 1/4 tsp Shahi jeera when its sizzles add in onion fry till light brown then add the paste and fry well till it leaves out nice aroma.
  • Add coriander leaves, mint leaves fry well . now add sweet corn , Paneer and toss well and delicately so that Paneer doesn't break.
  • Add Rice and salt and mix well.
  • Now add the Biryani Masala powder, fried cashews and give a final mix. Keep on low heat for 5 mins till all the flavours are nicely infused,
  • Done!...Enjoy this Rice as it is with any spicy Gravy of your choice :)

Wednesday, January 6, 2016

Aloo matar

This gravy does not need any introduction right this is one of the most lovely north indian style Gravy which is fav in most of our household without any more intro let me tell you my version of this famous dish :)


1 and 1/4 cup boiled peas

2 Boiled Potato (cut into med sized pieces )

1 Med sized onion 

2 Tomatoes (pureed)

1' ginger

2-3 big cloves of garlic 

2-3 green chilli ( minced)

1/2 tsp Cumin seeds / Jeera

1/4 tsp haldi

1/4 tsp Red chilli powder 

1/4 tsp Garam masala powder

1 tbsp ghee + 1 tsp oil 

1 tbsp Coriander leaves + 1/2 tbsp for garnishing 

salt to taste 

1 tbsp Fresh Cream 


  • Take a non stick pan add in the cubed chunks of boiled potato and fry well till light brown and crisp and keep aside.
  • Grind Ginger, green chilli , onion, garlic to a fine paste and keep aside.
  • Fry 1 tbsp coriander leaves in  little ghee and grind this along with tomato and keep aside.
  • In Non stick pan add  oil + ghee ( you can omit ghee if you don't like it but gives a very good flavour) then add the ground onion paste and fry well till it leaves out oil and leaves a pleasant aroma.
  • Now add in the pureed tomato and fry well till tomato cook well , reduces and leaves the edges o the pan and leaving out oil .
  • Now add in haldi, Red chilli powder, garam masala and fry well .  Add in the cream and fry well.
  • Add salt to taste. Now add in the fried Potato and peas. 
  • Serve it Garnished with Coriander leaves.
  • Serve with Naan / Paratha ...simply delicious !

Sunday, January 3, 2016

Ragi Ganji

If your looking for a weight loss recipe this is the one ideal and perfect !.....It is such a good and healthy recipe that you will def like it and even say Ragi is interesting and not so bad after all :) . Great substitute for rice and good for persons who wants to control their diabeties as well ....Try this 2 times a day you will surely lose a good amount your weight !!...So Here goes the recipe for that :)


2-3 tbsp fine Ragi Powder

3 cups of water 

1/4 tsp salt 

1/2 tsp Fresh hing water 

2 green chillies 

salt to taste 

1/2  cup curd 

Good pinch of Coriander leaves 


  • Take ragi powder in a container add a little water and mix well so that there are no lumps.
  • Grind Green chillies with hing water and keep aside.
  • Now keep the remaining water and switch on the gas and allow it to boil. Add ground green chillies add salt . Slowly add the Ragi and keep mixing till you get a thick porridge consistency . ( The consistency you are looking for is not too thick nor too thin ).
  • Allow it to cool to a room temperature and then stir in the curd and mix properly.
  • Add 1/4 tsp chopped coriander leaves and serve . 
  • Simply delicious !.....Simply Satisfying !!!

Saturday, January 2, 2016

Belgavi Kunda

Wishing all my readers a very Happy New Year 2016 ......This is one sweet which I always wanted to try ...Yes it's belgavi Kunda it was so good when  I tried it i absolutely loved it . when I prepared it I  kept in the fridge for setting and it was gorgeous to have tasted something like kulfi and my son gorged on these.....and  what is nice about this recipe is it calls for Jaggery which is such a healthy alternative to sugar....This is def going to be a regualar sweet at my house...Thanks so much Asha Satish Phillar mayi for sharing such a fab recipe !


2 cups Full cream milk

Little less then 1/2 cup Jaggery  + 1  tsp sugar
( My Jaggery was very light colour one that's the reason I have got this colour )

2 tbsp Med semolina (Rawa)

2 tbsp Milk Powder

1 tbsp Ghee

1/2 cup Curd / Yogurt

1 tbsp Cardamom powder

2 tbsp Cashews 


Heat Ghee in a pan add semolina, milk powder and fry till golden  then pour the milk and allow it to boil .
Then lower the flame and add curd (yogurt) .you will notice it will start to curdle. switch off the flame and keep aside.
Take another wider non stick kadai add jaggery and sugar and when it begins to caramelize (DO NOT ADD ANY WATER AT THIS STAGE).
Pour in the curdled milk and keep stirring and cook till it gets dry and it will start leaving the pan . (this will take around 15- 20 mins approx.)
When it it dry add in the cardamom powder and mix cashews and serve.
I have poured this on a greased thali (greased with ghee) and refrigerated for 2 hrs .
Then I have cut into desired shapes ...I had prepared this sweet for the first time ..tasted something like milk fudge.....Like Kulfi ....Tastes awesome everyone I highly recommend you to try this recipe's one of the gorgeous sweet I have personally tried !

Note : The Actual recipe calls of Edible Gum - 2tbsp but I have used Milk powder . If you have edible gum u can omit milk powder and roast edible gum with Semolina Rest procedure is the same :)