September 29, 2014

Chibud or mash melon rasayana recipe - How to make chibud rasayana

Chibuda rasayana
Chibud or mash melon rasayana recipe - Chubud (mashmelon) rasayana is coconut milk based dessert traditionally prepared with mashmelon, coconut milk, beaten rice and jaggery. It is mildly induced with cardamom flavor. Chibud is a fruit belonging to melon family, which is mostly grown in Konkan region. 

Sometimes, these melon fruits may be consumed in the form of  juice, milk shake  or lassi. These rasayanas are prepared during navaratri days as fasting dish. If you are making it for fasting, then exclude the poha.  

If you eat this delectable dish for fasting, it keeps you energetic for a long period. If you do not find chibud, you can make rasayana by using muskmelon. Check out muskmelon rasayana. These rasayanas are usually served chilled.

Chibud or Mash Melon Rasayana 

Preparation time - 15 mins
Cooking time - 0 mins
Yield - serves 4

  • 5 cups chopped mash melon / chibud
  • 2 ½  cups grated fresh coconut
  • 2½  cups drinking water, chilled
  • 1 ¼  cup jaggery
  • 7-8 cardamoms, powdered
  • 1½ cups poha / beaten rice


Mashmelon or chibud 

1. Cut the mashmelon, remove the seeds and peel it. 
cut, remove the seeds and peel the mashmelon

 2.  Cut them into small pieces and keep it in the fridge for  an hour. 
chop the mashmelon into small pieces

  3.  Grind the grated fresh coconut with 2½ cups chilled drinking water to a very smooth paste. 
grind the coconut to a smooth paste

4.  Pour the paste in a stainless steel strainer and extract thick coconut milk. Transfer this coconut milk to a large bowl. 
strain and extract the coconut milk

 5.  Add the jaggery in the coconut milk and dissolve it with a spoon.
jaggery added to make rasayana

6.  Then add the poha and  cardamom powder. Mix well.
poha and cardamom powder added
7.  Add the chilled mashmelon pieces.
chopped mashmelon added

 8.  Mix gently and serve chibud rasayana chilled.
Mix the mashamelon gently

chibuda rasayana in a serving bowl

September 27, 2014

Rava vegetable dhokla recipe

Rava-vegetable dokla in a plate
Rava vegetable dhokla recipe - Making breakfast is really a challenging task and every time we need different dishes for breakfast. This dhokla is a Gujarathi speciality prepared with vegetables and yogurt along with rava. This is an alternative to rava vegetable idli. 

This dhokla is delectable with the combination of yogurt and vegetables. To bring out an exotic taste from dhokla, it needs to be served with green chutney prepared with cilantro, mint leaves and other ingredients. This dhokla is not only a breakfast dish but  also it can be packed in the lunch box or served with lunch or dinner. 

Rava Vegetable Dhokla

Preparation time - 30 mins
Cooking time - 20 mins
Yield - Serves 2

  • 1 cup rava / semolina
  • 1 cup thick yogurt
  • 1/4 tsp baking soda
  • 1/4 cup cauliflower florets
  • 1/4 cup grated carrots
  • 1/4 cup chopped capsicums
  • 1/6" piece ginger, peeled, grated
  • 1 green chilli, finely chopped
  • Few chopped cilantro
  • 1/2 tsp salt
  • Oil as required

For the tempering
  • 2 tsp oil
  • 1 tsp mustard seeds
  •  6 -7  curry leaves

For the green chutney
  • 1 cup chopped cilantro
  • 14 - 15 pudina / mint leaves
  • 1 green chilli, roasted on flame
  • 1 tbsp ground nuts, roasted
  • 1/2 tsp sugar
  • A generous pinch of jeera
  • 1/4 lemon
  • Salt as required

Green chutney
Grind the cilantro, pudina, ground nuts, green chilli and jeera together using little bit of drinking water. Add the salt and sugar. Squeeze the lime in it. Mix well and serve with dhokla.


1.  Take rava in a large bowl. Add the yogurt, baking soda and salt. 
Rava added in a bowl

2.  Mix well and make a thick batter. Keep it aside for 15- 20 minutes.
yogurt added to rava for rava vegetable dhokla

3.  Then add the cauliflower florets, grated carrots, capsicums, chopped green chillies and grated ginger.
vegetables and ginger added for rava dhokla

4.  Mix well to combine all the ingredients.
vegetables mixed to make rava dhokla

5.  Grease a deep plate with oil / ghee. Transfer the batter to this plate and spread the batter  evenly.
Batter spread in a plate to make rava dhokla

6.  Put this plate in a steamer or modak patra and steam covered for about 20 minutes. 
Batter plate put in a steamer to make rava veggie dhokla

7.  Remove the dhokla plate from the steamer.
steamed rava-veggie dhokla

8.  Cut the dhokla into square pieces.
cut the dhokla into square

9.  Make a tempering with mustard seeds and curry leaves. Pour this tempering on dhokla. Garnish with chopped cilantro.
 temper the dhokla and garnish with cilantro

10.  Serve rava vegetable dhokla hot with green chutney.
serve hot with green chutney

September 26, 2014

Bataate vataane ambat - Potato green peas curry

aloo matar curry recipe
Bataate vataane ambat  - Today I have come up with one easiest and simplest  ambat recipe of Karnataka, prepared with potato and green peas. It has mildly spiced coconut based gravy which really goes well with hot rice and chapati. There are number of ways by which you can make ambat. But this is the simplest method with very few ingredients. Check out other  dal, sambar, saaru recipes. Curry is called as ambat in konkani language. Curries are staple food in this region. It is usually served with steamed rice. The coconut based masala paste for this curry is made by grinding the coconut and other ingredients to a smooth paste. These types of curries can be made using some other vegetables like brinjal, raw banana, french beans, chickpeas, green peas, black eyed beans etc.

 Bataate Vataane Ambat 

Prep time -20 mins
Cook time - 20 mins
Yield - serves 2

  • 1 large potato / aloo / bataate
  • 1 cup green peas/ matar / vataane
  • Salt as required

Grind to paste
  • 1 cup grated fresh coconut
  • 1 tsp coriander seeds, fried
  • 10 fenugreek seeds / methi dana, fried
  • 1 tsp chilli powder
  • 1/2 tsp turmeric powder / haldi
  • 4 flakes garlic / lasun, peeled
  • 1 large grape sized tamarind
  • 1/4 tsp garam masala

For the tempering
  • 2 tsp oil
  • 1 tsp mustard seeds
  • A pinch of asafoetida / hing
  • 7 - 8 curry leaves

  1. Wash the potato and peel it. Cut it into medium sized cubes. Boil the potato and green peas separately until soft. Keep it aside.
  2. Fry the coriander seeds and fenugreek seeds separately in little oil and keep it aside. 
  3. Grind together the coconut, coriander seeds, methi, chilli powder, turmeric powder  to a smooth paste, using some water. 
  4. Once the masala paste become very smooth, add the tamarind and garlic, and grind it again to a smooth paste. Use water if required.   
  5. Transfer this masala paste to a pan and add salt. Add required water to  make the medium thick curry consistency. Bring it to boil. 
  6. Once the masala paste starts boiling, add the boiled potatoes and green peas. Add the garam masala and mix gently. Further boil it and simmer till you get the desired consistency. 
  7. When it is done, make a tempering  of mustard seeds, curry leaves and hing. Pour this tempering on the boiling saaru.  Remove from the flame and Mix gently.
  8. Serve hot with chapati and rice.

potato-greenpeas-curry for rice and chapati

September 25, 2014

Rava banana kesari recipe - Rava baale hannina sheera - Sheera recipe

rava-banana-kesari in a plate
Rava banana sheera or kesari recipe - Today it is Ghatasthapna. On this auspicious day I would like to post a very delicious sweet dish recipe which is commonly made in all parts of India. Rava banana sheera is a very essential naivedya dish prepared during  Satyanarayana Pooja and Durga Pooja. It is also called Mahaprasaad. If it is for naivedya, ghee, sugar and rava is used in equal quantity.

But keeping health point in mind, I have used less ghee in this recipe and added milk to increase the taste. However, you can increase the ghee quantity in this dish.  I have also used less sugar as the banana adds an extra sweet to the sheera.  I also make pineapple rava  sheera, and I'll post that too in due course. Whenever I buy banana, I reserve a banana to make this kesari.

Preparation time - 10 mins
Cooking time - 15 mins
Serves 2

  • 1 cup rava / semolina, thick variety
  • 1 banana, peeled, chopped
  • 3 cups milk
  • 1/4 cup sugar
  • 4 cardamoms, powdered
  • 2 tbsp ghee


1.  Pour the ghee in a pan and keep it on low flame.
heat ghee to make rava sheera

2.  When the ghee melts, add the rava and fry it till light golden colour.  Remove and set aside.
fry rava in ghee

3.  In the same pan, pour the milk and add sugar. Stir well to combine.
pour milk and sugar

4.  Bring the milk to boil on high flame. Once it boils, reduce the flame.
bring the milk to boil

5.  Add the rava and chopped banana. Stir continuously and mix well. Cook covered on low flame for 5 minutes. Further remove the lid and give a nice stir for 2 minutes. Remove from the heat and add cardamom powder.
add the rava and  banana

 6.  Serve rava banana kesari along with upma or any other savoury snacks.
Serve rava sheera/kesari hot

September 24, 2014

Dudde Poori - Pumpkin poori recipe

Pumpkin poori in plate
Dudde poori recipe - Pumpkin is a healthy yellow vegetable with rich sources of vitamins and minerals. Growing kids must eat them regularly. Usually I make stir fry called dudde sukke with it. But this sukke is not much in demand and nobody likes to eat at home. So I have been making pooris with pumpkin to satisfy the taste bud of my family members. 

Today I am sharing with you all a sweet poori recipe prepared with pumpkin, wheat flour and jaggery. The combination of ingredients are awesome. The pooris are flavorful and loved by all. Pumpkin sweet poori is a teatime snack. It tastes best when served hot and accompanied by savoury snacks. If you have pumpkin in stock, making poori is one of the best ways to use it. It goes exceptionally well with hot tea, coffee or chilled drinks. It doesn't need any side dish. Check out other pumpkin recipes.

Preparation time  15 minutes
Cooking time  15 minutes
Yields  12 pooris

  • 1 cup grated pumpkin
  • 1¼  cups wheat flour
  • 1½  tbsp jaggery 
  • Salt to taste
  • Oil to fry


1.  Wash the pumpkin, peel it and grate.
grated pumpkin

2.  Place a non stick pan on a low flame. Put the jaggery in this pan and allow it to melt.
melted jaggery to make pumpkin poori

3.  Once the jaggery melts, add the grated pumpkin and stir to combine.
pumpkin added to jaggery

4.  Cover the pan with a lid and cook the pumpkins on low flame till soft. Do not add water.
cooking the pumpkin for pumpkin poori

5.  When the pumpkin become very soft and mushy, mash it with the back of a ladle and keep it aside to cool.
mashed pumpkin jaggery mixture

6.  Then add the wheat flour and salt to the pumpkin jaggery mixture. Knead it to a poori consistency dough. Add water if required.
Wheat flour added and kneaded

7.  Divide the dough into 12 equal portions and shape them into round balls.
divided and shaped the dough into balls

8.  Dust the chapati board with wheat flour. Place a dough ball on the board and roll out a thin poori and place it on a plate. Repeat this process to all dough balls.
rolled the balls into pooris

9.  Heat enough oil in a kadai. Put a tiny dough ball in the hot oil and test it. Once the oil become very hot, fry the pooris till golden colour from both sides.
friying the poori in hot oil

10.  Serve hot with choice of your drink and other savoury snacks.  This poori doesn't need any side dish.
Pumpkin poori in serving plate

September 22, 2014

Pav bhaji recipe - Mumbai pav bhaji recipe

making pav bhaji
Pav bhaji recipe - Pav bhaji is a famous street food of Mumbai or Bombay.  It is a common scene that several carts are serving pav bhaji on streets and beach. Now it is a popular fast food in all parts of India. For the preparation of this bhaji, I have used MTR pav bhaji masala which is readily available in the shop. 

This potato based bhaji has a special taste and texture. Besides potatoes, other vegetables like cauliflower, green peas and capsicums are used to make it more healthier and tasty. This bhaji is usually served with pavs or bread slices. 

Now a days pav bhaji has become staple food of many homes. Making pav bhaji with easily available masala is not a big task. Pavs especially prepared for this pav bhaji is available at any time in bakery shop. It is a full meal itself and you don't even need to prepare any other staple food like chapathi, sabzi, rice etc. 

This is a versatile dish served in parties, breakfast, lunch and dinner. You will get pav bhaji out side of schools, offices and parks. I have used bread slices in the place of pav. To make a use of already available bread slices, I have not bough the pavs. Like pavs, bread slices are also shallow fried in butter. 

Preparation time - 10 minutes
Cooking time - 20 minutes
Serves - 4

  • 1 + 1 large onions
  • 1 sprig curry leaves
  • 1 green chilli chopped
  • 1/4 tsp ginger, grated
  • 1 large tomato, grated
  • 2 tbsp pav bhaji masala
  • (I have used MTR pav bhaji masala )
  • 1/2 tsp turmeric / haldi
  • 1/2 tsp coriander powder
  • 1/4 tsp jeera powder
  • 1/2 tsp chilli powder
  • ½ + ½  lemon
  • 1½ tbsp oil
  • 2 tbsp butter
  • 1/4 cup chopped cilantro
  • Salt to taste

Vegetables needed
  • 1 large potato
  • 3/4 cup green peas
  • 1 cup cauliflower florets
  • 1 large capsicum, chopped


1.  Wash the green peas, capsicums and cauliflower florets separately. Cut the capsicum into two halves. Remove the seeds and chop it into small pieces. Heat 3 cups of water in a deep vessel and boil the cauliflower, capsicums and green peas until soft.
cooked vegetables for pav bhaji

2.  Wash and peel the potato. Cut it into large cubes and steam it till  soft.
Mash the steamed potatoes and keep it aside.
mashed potatoes for pav bhaji

3.  Grate 1 large onion. Heat the oil in a pan. Add the green chillies, ginger and curry leaves. Saute for a minute and add the  grated onions. Stir till the onions turn translucent. (Reserve another onion to garnish the bhaji.)
tempering onions for pav bhaji

4.  Once the onions become translucent, add the grated tomatoes.
tomato added for pav bhaji

5.  Cook covered till the tomatoes become soft.
cooking onions and tomatoes

6.  Add the pavbhaji masala, chilli powder, coriander powder, jeera  powder and haldi powder to the onion tomato mixture. 
masala added to cooked onions

7.  Saute for 2 minutes on low flame. Prevent it from burning.
masala mixed for pav bhaji

8.  Add 2 cups of vegetable stock and salt, stir to combine.
vegetable stock added

9.  Add the mashed potatoes and mix well.
mashed poataoes added

10. Add the boiled green peas, capsicums and cauliflower.
boiled vegetables added

11.  Stir well and bring it to boil. Further, simmer till you get the desired consistency.
pav bhaji mixed

12.  Add the chopped cilantro and mix well. Remove from the flame. Squeeze the ½ lime in the bhaaji and mix well.
cilantro added to pav bhaji

13.  While serving, thinly slice the onions and squeeze the ½  lime on it and sprinkle salt. Garnish bhaaji with this onions. If you are using pav with pav bhaji, slit the pav  and apply butter to it. Heat a griddle and roast the pav till golden colour from all sides and serve hot with pav bhaji. If you are using bread slices, apply butter to the slices and roast them on a griddle for few minutes and serve hot with bhaaji. Pav bhaji tastes great with both pav and bread slices.
pav bhaji in a serving plate