January 28, 2014

Mooli (radish) paratha recipe - mulangi parota - how to make radish paratha - paratha recipe

Mooli or radish paratha recipe- Mooli paratha is a healthy and tasty variety of paratha. It is easy to prepare using the method I have mentioned above .You may think that mooli paratha may have a pungent odour. However, this is not true. To be sure you can try the following step by step method once and see for yourself. It is odourless and as tasty as any other paratha. This delicious mooli paratha is  ideal for breakfast, lunch and dinner. It goes well with curd, chutney, pickle and tomato ketchup.


Mooli paratha recipe with step by step pictures.

January 27, 2014

Matki chi usal recipe - how to make sprouted moth beans usal

Matki or moth beans usal recipe - Sprouted matki usal made using Kala Masala is a healthy and delicious dish. We all know that sprouted lentils have several nutrients which are beneficial to our body. Therefore, its recommended for all age people to include usal or dish made with various sprouted lentils, such as sprouted moong, chickpeas, vaal, abzuki, black eyed beans etc. at least in four meals in a week. This type of usal can also be made using mixed sprouted lentils or beans.

 Matki usal in a serving bowl
 Matki usal recipe with step by step pictures.

January 22, 2014

Aloo gobi paratha recipe - batata kobi parota recipe - how to make potato cabbage paratha - paratha recipe

Aloo gobi paratha recipe - This aloo gobi paratha is prepared by using potato and cabbage as main ingredients in the dough. I have made this paratha by using the method of mixing the ingredients, kneaded the dough to soft, rolled to round  and then shallow fried with ghee. If compared to the stuffed parathas, this method is much better and can be rolled very easily. By using this method any one can prepare parathas very quickly. This method is popularly known as thepla. Aloo gobi paratha is a very tasty and healthy dish that served for breakfast, lunch or dinner as main. Its usually served with ghee and other tangy side dishes such as yogurt, pickles and chutneys along with some drink like buttermilk or lassi. Simply because of its wholesome nutrition, the parathas prepared with whole wheat flour has significant role and priority in my menu list. The stuffed parathas can also be made using the same potato cabbage mixture. Note that while cultivating the cabbages, lots of insecticides are being used. Therefore to get rid of insecticides, separating the cabbage leaves and wash them thoroughly before its use is necessary.


Aloo gobi paratha in a serving plate
Aloo gobi paratha recipe.

January 20, 2014

Sweet and sour rice appe or paniyaram recipe - how to make sweet and sour rice appe or paniyaram - appe recipe

Sweet and sour appe or paniyaram recipe - Appe is a traditional South Indian snack basically prepared with rice. Though the rice is main ingredient the other ingredients used in this dish are depending on the taste and requirement of my family. However, making appe is easy if the batter is prepared properly. The entire process of making proper appe depends on the correct consistency of  batter and the level of flame that used while cooking  it. If the batter is too watery , flipping appe becomes a difficult task. Appe made with such batter require more time to cook and the bottom of the appe becomes dark brown in colour. It should be cooked on low flame. The batter should be slightly thicker than idli batter. Hot appe is usually served with ghee. 

appe or paniyaram in a serving plate
Sweet and sour appe or paniyaram recipe with step by step pictures.

January 19, 2014

Dry coconut garlic chutney powder recipe -how to make coconut lasun chutney powder - chutney powder recipe

Dry coconut and garlic or lasun chutney powder recipe - Dry coconut and garlic chutney powder is a very healthy chutney powder prepared with few ingredients. This dry coconut based chutney powder is usually served as a side dish to rotis, chapatis and rice with curry. Instant chutney can be prepared by mixing it with yogurt. Garlic has many health benefits.


It is believed that eating raw garlic keeps one awake. Therefore, garlic chutney is usually eaten by students during exam time. If your kids are preparing for exams and they want to keep awake, give them garlic chutney which is very effective. It can be easily stored in an airtight container for about 15 days out side the refrigerator. 

If you want to keep it for a longer period, store it in a closed jar and keep it in the refrigerator. If you want the chutney to be bit sour, you can add a pinch of amchur powder or  one grape sized tamarind to the chutney at the time of grinding. You can also use raw garlic instead of fried one.

 chutney powder in a container
Dry coconut garlic or lasun chutney powder recipe.

January 16, 2014

Sabudana batata thalipeeth recipe - sabakki batata thalipeeth recipe -how to make sago potato thalipeeth - thalipeeth recipe

Sabudana batata thalipeeth recipe - Sabudana Thalipeeth is a substitute to the deep fried Sabudana Vada. Sometimes, I avoid deep frying and stick to the healthy version of shallow frying.  Though it is shallow fried taste wise there is not much difference between shallow fried thalipeeth and deep fried vadas. Thalipeeth tastes great when eaten hot with chutney. Those who are not on fasting can also eat this thalipeeth for their breakfast. This tasty and filling  thalipeeth is usually served hot with curd and peanut chutney. It can also prepared using green chilly instead of  red chilly powder. 

thalipeeth in a serving plate
Sabudana  batata thalipeeth recipe.

January 14, 2014

Tilachi ladoo recipe - sesame seeds laddu recipe - how to make ellina unde - ladoo recipe


Wishing you all a Very Happy and Prosperous Makar Sankranti and Pongal


Til or sesame seeds or ellina ladoo recipe - Today on the auspicious day of Makar Sankaranti and Pongal, I am posting tilachi ladu recipe. Tilachi Ladu is one of the favorite traditional sweets prepared during  Makar Sankranti festival. What I like most in this ladu is its crunch and softness. These two in one texture is what made this ladu unique and different from all other ladus. This ladu is prepared with few ingredients and among them sesame seed is the basic one. Ground nut powder and coconut turns this ladu soft, whereas  sesame seeds make it crunchy. During sankranti sweet prepared out of  sesame and jaggery or sugar such as  tilachi vadi, tilachi ladu and tilgul are distributed among friends and relatives. In Maharashtra, puran poli and ground nut poli are also popular on this festival. 

ladoos in a plate
Tilachi ladoo recipe.

January 7, 2014

Beetroot raita recipe - how to make beetroot raita - raita recipe

Beetroot raita recipe - Beetroot is very popular among children because of it's deep red colour. My kids like to eat boiled beetroot over raita. Beetroots are very low in calories and contain zero cholesterol. They are good source of minerals such as iron, manganese, copper and magnesium. They contain ample amount of folate and potassium. Potassium controls blood pressure. It is helpful in metabolic process and muscle function. Magnesium is helpful for the formation of bone in the body. They are sweet in taste because they contain more sugar than starch. Whatever it may be, I made this raita  for simple reason. While buying other vegetables, I found fresh beetroots and bought them. I made raita from it. We ate and enjoyed. 

Beetroot raita
Beetroot raita recipe with step by step pictures.

January 5, 2014

Lauki kheera raita recipe - kakadi bhoplyachi raita recipe - how to make cucumber white gourd raita - sorekayi soutekayi raita recipe

Lauki, kheera raita recipe - A cool and refreshing raita made with cucumber, steamed white gourd and curds to serve as  an accompaniment with spicy main course dish. 

Lauki kheera raita in a serving bowl
Lauki kheera raita recipe with step by step pictures.

Maharashtrian kala masala recipe - how to make kala masala - kala masala recipe

Maharashtrian kala masala recipe - Kala masala is a traditional and very popular Maharashtrian blend of spices,  which is very  flavorful and takes the dish to an extra high level. This masala is very handy and useful in making sabzis, amti, dal and usals. It can also be used in non-veg dishes along with other spices. I made this kala masala without dry coconut  for the  longer shelf life. Sometimes, I add dry coconut along with Kala masala while making the Maharashtrian style vegetarian side dishes. If you are using dry coconut, dry roast it until light brown and crisp. The flavor remains intact if you store this masala in an airtight container in double zip lock plastic bag. 

kala masala in a container
Maharashtrian kala masala recipe with step by step pictures.