August 29, 2014

Ukadiche Modak using mould / Ganesh Chaturthi Recipe / Naivedya


Wishing You All a Very Happy, Joyful and Prosperous Ganesh Chaturthi 


Ukadiche Modak recipe - Here is an elegant Modak to offer Lord Ganesh as Naivedya during Ganesh Chaturthi festival. Ukadiche modak is a steamed rice flour sweet dumpling with coconut, jaggery filling, popular in Maharashtra and Southern India. Both Ukadiche Modak and fried modaks are very essential naivedya during Ganesh Chturthi festival and Sankashti Chaturthi day. Modak is distributed as prasaad after Lord Ganesh's pooja.  I had already posted hand made traditional Ukadiche Modak and deep fried Talalele Modak recipe. Both taste great. Steamed modak can be prepared in two ways. First method is hand made modak and second method is using the mould. Both the modaks are prepared with almost same ingredients. Only the method of making modak is different. The taste, flavor and texture of mould made modak is similar to the hand made modak. Variety of modak moulds are available  in steel and plastc, in the utensils shop. But plastic moulds are so easy to handle than steel mould. Check out handmade ukadiche modak and deep fried modak

Modakas in a plate for Ukadiche Modak using mould

August 27, 2014

Besan ladoo recipe - split bengal gram flour ladoo recipe - how to make besan ladoo

Besan ladoo recipe - Today I am going to share a traditional besan ladoo recipe of Maharashtra. During the Ganesh Chaturti festival, sumptuous sweet like besan ladoo for prasaad  in naivedya thali definitely would make a traditional delight. This fabulous ladoo add flavor to festivities too. This ladoo is very easy to make and the preparation is flexible. You can adjust the besan, ghee and sugar at any time to bind the ladoos perfectly. As the name suggests, besan is the basic ingredient of this ladoo which release an excellent flavor and fabulous taste when fried in ghee. In combination with sugar it turns into an absolutely beautiful and extremely delicious besan ladoos, perfect for a festive occasion. Check out some other ladoo varieties.

besan-ladoos in serving plate

August 26, 2014

Palak pulao recipe - spinach pulav recipe - how to make palak pulao - rice recipes

Palak pulao recipe -  Today I am going to share with you all a very simplest, easiest and yummy palak pulao recipe. In India varieties of pulao is made using various vegetables and this pulao is one of them.  It is a healthy one pot meal made with well known leafy vegetable spinach in combination with rice. It is a perfect dish to make when you are running out of time to prepare so many things on busy days or in the morning rush, or you have unexpected guests .This is an ideal rice dish that you can pack  in the lunch box along with spicy side dish. Though its a very simple dish with few basic ingredients, its a complete meal in itself and fills the stomach. You can add other vegetables such as green peas, carrots, ivy gourds, potatoes and  you will get another version of tasty pulao. Check out other pulao and biryani varietiesTry and enjoy this delicious pulao with your favorite side dish. 

spinach-pulav-in plate

August 25, 2014

Til shenga chutney powder recipe -peanuts ( ground nuts ) sesame seeds chutney powder recipe - how to make til shenga chutney powder - chutney powder recipe

Til shenga chutney powder recipe - This til shenga chutney powder is a blend of  peanuts, sesame seeds and dry coconut made to serve with parathas, theplas, phulkas, chapatis, rotis and even dosas. The method of preparation  is simple. Just roast and fry few ingredients and blend. An amazing chutney powder will be ready within few minutes. This til shenga chutney powder contains essential flavors, texture and taste that you like. This chutney powder is definitely  something different than usual wet chutneys and  I really love it. An instant chutney can be made by mixing this powder with yogurt. The oily chutney can be prepared by adding warm oil to this chutney powder which goes really great with all variety of rotis. You can also serve this til shenga chutney powder  as it is along with Indian flat breads.

The best part is that it is very handy and you can store it in an airtight container for about a month. Paratha, thepla, chapati, phulka, roti, rice items, dosa, idli, uttappa etc. etc. are our staple food. And we need chutneys to go with it. Chutney is my family's favorite side dish. I grind chutneys almost every alternate day to serve with our staple food. So, stock of such chutney powder fulfill my kitchen task and with the help of it, I can handle the chutney situation very easily. Check out some other chutney varieties in this space. Try and taste it. I am sure you will like it. 

peanuts sesame seeds chutney powder

August 22, 2014

Pumpkin thepla recipe - lal bhoplyachi thepla - kaddu ka thepla recipe - how to make pumpkin thepla - kumbalkayi parota

Pumpkin thepla recipe - Today I am sharing with you all one more fairly spicy thepla recipe prepared with pumpkin and wheat flour. This mix and roll procedure is certainly a different method than the double roti style of pumpkin paratha which I had posted earlier. This is one of  our most favorite theplas and goes extremely well with chutneys, chutney powder and curd. It has a soft texture and alluring flavor. This is exquisitely fine, subtle and pleasing with a hint of mild spice powder. The perfect blend of yogurt, chilly powder, salt and besan turn the theplas in an array of fabulous dish. These theplas are suitable to pack in the lunch box. It is a perfect technique to serve good nutritious theplas with healthy ingredients combined into one  dish. The preparation of theplas doesn't need any great skill and  meticulous technique. Even a novice cook can make these theplas very easily. Do check out other paratha and thepla varieties

pumpkin theplas in a plate for pumpkin thepla recipe

August 21, 2014

Tomato soup recipe- how to make tomato soup - soup recipe

Tomato soup recipe - A comforting and soothing healthy drink to sip for all age people in all season. This is a tomato based thick variety soup served hot. This tomato soup is low in calories with full of flavors and taste which satisfy your taste buds. The fresh pepper powder made by pounding the pepper in a mortar with a pestle adds a hot taste to the soup. Soup is a must liquid food, particularly during the rainy days. There are few specific kind of soups that can be made easily. Do check out some other  soup varieties.  This hot tomato soup is made  by boiling  ingredients in water  and the flavors are extracted by cooking them soft. There are two types of soups that we can make,  the clear soups  and the thick soups. Thick soups are always my family's favorite, so I made this thick variety of soup by using corn flour as thickening ingredient and served it as a starter for the meal.  You may serve it with toast or toasted bread cubes. Try this soup and take a taste. You will like it.

tomato soup in serving glass

August 18, 2014

Rava dosa recipe - rave dose recipe - semolina or sooji dosa recipe - how to make rava dosa - dosa recipe

Rava dosa recipe - Rava dosa is yet another breakfast dish of  South India. For breakfast we look forward to prepare classic dishes to serve. This rava dosa has a great texture and softness that makes a splendid breakfast dish when accompanied with sambar and chutneys. This is a very simple and easy to prepare dish which is a time saver in the morning rush. This is a comfort dish that keeps your stomach full for at least two hours. This is an ideal dish for the beginners that they can prepare it very easily. This dosa  batter doesn't need any fermentation. Once you make the urad dal  paste, the roasted rava can be added to it and you can prepare the dosa immediately. This is an alternative to rice dosa. Check out some other dosa recipes 


Dosa in serving plate with chutney and sambar

August 16, 2014

Baby corn pakoda recipe - how to make baby corn pakoda or pakora

Baby corn pakoda or pakora recipe - Today I have come up with a highly irresistible  baby corn pakoda, an absolutely perfect evening snack with a hot cup of  tea, coffee, juice or  lassi. I made this zestful pakoda with the batter in combination with  all purpose flour or  maida and corn flour. The pakodas prepared in this batter have a distinct taste and unique texture, since pakodas made using corn flour really become more crispy. Chilli powder and lemon juice is also added and the taste is blend with these in pakodas. It is very common that evening tea or coffee is often enjoyed with savoruy snacks or fried pakodas. This baby corn pakoda is an ideal snack to relish after school or office.  


Baby corn pakodas in serving plate

August 15, 2014

Pumpkin kheer recipe - Dudde payas - lal bhoplyachi kheer - kaddu kheer recipe - how to make kumbalkayi payasa -payasa recipe

Pumpkin or kumbalkayi payasa recipe - India celebrates 68th Independence day  today.  Each Indian enjoys the happiness of  this day. This is the most memorable day for all of us. Wishing Each Indian A Very Happy and Joyful Independence Day. 


Today I made this pumpkin kheer to celebrate the special occasion of Independence day. Pumpkin kheer is a very popular South Indian traditional dessert. An ideal sweet dish to make on some occasions and festivals. Traditionally, pumpkin is cooked in thin coconut milk, simmered with thick coconut milk and jaggery, flavored with cardamoms and textured with semolina. Coconut milk and jaggery together release an excellent flavor  when it is induced with cardamom powder.

I have used semolina or rava in the kheer for my convenience, as I do not like to grind small quantity of rice. However,  you can use rice instead of rava, for that, please read the note given below.  I made this kheer using yellow colour round variety of pumpkin, which has luscious dense orange colour flesh as compared to the oval shaped pumpkin which has dang and thin flesh.

Whenever I bring the pumpkin form vegetable market, I reserve a small piece of it to make this delicious kheer as I am having a strong preference and liking for pumpkin kheer. It needs few ingredients and can be made quickly. You can also make lauki or  white gourd kheer in this way. Pumpkin takes a very few minutes to cook. Therefore take care not to cook it too mushy to avoid the kheer turns into paste. While cooking the pumpkins, you need to check it in regular intervals. It should not be too hard. That may spoil the taste of the kheer.

For the best result, use hard and dense pumpkin that cut into evenly sized cubes. The time required for cooking the pumpkin may vary according to the size and quality of the pumpkin.  Usually this kheer,  is served with meal.

August 14, 2014

Kaju makhan masala recipe - how to make cashew nut butter masala

Kaju makhan masala  recipe - Kaju makhan masala is a delicious creamy dish to relish with naan, roti, phulka, chapati, jeera rice and even steamed rice. Kaju Makhan masala is a North India's Punjabi speciality. It has rich gravy of cahews, onions, tomatoes, butter and fresh cream that is flavored with spice powder and the dish is different from the usual  kaju curry.

In fact, the thick gravy tastes better than the thin gravy, so  while making this dish, keep the gravy consistency thick and you'll experience the creamy taste when this dish is taken into the mouth. I also make paneer and  green peas makhan masala, mushroom and green peas makhan masala and mushroom and paneer makhan masala. In fact, kaju makhan masala is bit different than kaju masala. Kaju makhan masala is made by using butter and cream, whereas kaju masla doesn't contain cream or butter.

Usually, for the makhan masala, kajus are shallow fried in butter, but  I have just dry roasted the cashews as I don't like to add much butter or cream in our diet. Makhan  in hindi means butter. Cashews are easily storable at room temperature in all season throughout the year. This kaju makhan masala  can also be made on special occasions like birthday party, kitty party, potluck party, family get together and so on.

cashew nuts butter masala

August 11, 2014

Kharbuja rasayana recipe - how to make muskmelon rasayana - cantaloupe rasayana recipe

Kharbuja  rasayana recipe - Kharbuja rasayana is a delicious all season dessert, commonly made in Karnataka. Muskmelon in combination with  coconut milk make this dish an extremely pleasing dessert when sweetened with jaggery and induced with cardamom flavor. Traditionally, coconut paste is used to make the rasayana. But somehow, we like to have it in coconut milk rather than coconut paste.

Muskmelon, mango, banana and mashmelon (chibud) are most popular fruits to prepare this dessert. Muskmelon and chibud belong to the same melon family. Both have soft flesh with distinctive melon flavor. This kharbuja rasayana is alternative to chibud rasayana. I don't get chibud here. Chibuds are extensively cultivated in coastal parts of India. Both kharbuj and chibud are delicious fruits having a property for keeping the stomach cool.

In this dish, jaggery and coconut milk are team players. They both goes great in combination with muskmelon. The beaten rice ( poha)  is  immersed in the sweetened coconut milk to give a unique taste and texture to the rasayana. Then muskmelon pieces are added and induced with cardamom flavor. Even you can grind half of the muskmelon in a  mixer before adding it to the coconut milk. I make this rasayana specially on warm days.

To prepare a delectable rasayana, make sure to buy an oval shaped luscious muskmelon which has a distinctive  characteristic taste. There are many versions of traditional rasyana. All versions are so tasty. Rasayana prepared in combination with muskmelon and banana, mango and banana, muskmelon and mango are such a great dish to serve.  Serve this delicious rasayana as a dessert. It can be eaten as it is. It also goes well with pooris. Either way, this dish is fantastic.

muskmelon dessert

August 9, 2014

Kharbuja juice recipe - how to make muskmelon juice - cantaloupe juice recipe

Kharbuja juice  recipe - Chilled  muskmelon juice with a splatter of lime is the perfect refreshing drink to enjoy on a hot summer day. On hot summer days, we generally experience the feeling of dehydration and thirst due to over sweating . Musk melon juice prevents these problems. It cools the stomach and comforts the throat. Though its raining here, the atmosphere is still warm and I felt like having some sumptuous fruit juice. Therefore, I thought of muskmelon which is readily available.

Fruits are an essential part of our daily diet. They are really good to provide the required amount of vitamins and minerals. Muskmelons are low in calories, so weight watchers may eat this fruit regularly. It is  rich sources of dietary fibers and helpful in soothing the acidity and also keeps the stomach cool. Muskmelon has an abundant supply of potassium which helps to control blood pressure. It is a good source of antioxidants. It contains an excellent amount of  beta-carotene, potassium, vitamin A and C.

I have added lemon juice and sugar to the juice. Both are required to add an extra  taste to the juice. Well ripened muskmelon is more sweeter than the unripened melon. When you buy the muskmelon, make sure to buy  the  heavy weighing, oval shaped light golden colour  muskmelon. They have more succulent flesh and sweeter taste as compared to round musk melon which is less sweet. You can also make fresh fruit juice with watermelon, mango, strawberry, litchi, green grapes and black grapes. Besides the juice, muskmelon can be used for the preparation of delicious dessert like rasayana, kheer and payasa .

muskmelon juice in serving glasses

August 7, 2014

Capsicum chutney recipe - chutney for idli, dosa, parathas, theplas - how to make capsicum or bell pepper chutney

Capsicum or bell pepper chutney recipe - Today I am going to share a very simple, easy and quick capsicum chutney recipe that can be prepared with few  basic ingredients.  This capsicum chutney  is a great accompaniment to dosas, idlis, theplas and parathas.  Capsicums,  green chilly, ginger and garlic are delicately roasted on stove flame and then blend them to a smooth  paste to make the chutney.  This chutney has mild smoky flavor. Whenever I make dosa, idli, parathas or theplas,  I make chutney and capsicum chutney is one of them. To avoid extra oil in the chutney,  I have not added tempering to it. You can add mustard seeds, broken red chillies and asafoetida tempering to this chutney.  You can serve this capsicum chutney as a side dish to rice and curry. Even this chutney can be used to make bread sandwiches. I served it with the dal dosa that I had posted  the recipe earlier.

chutney for idli, dos, paratha, thepla

August 6, 2014

Dal dosa recipe - mix lentils dosa recipe - bele dose recipe - how to make dal dosa

Dal dosa  is a guilt free breakfast dish prepared with bengal gram (chana dal ), husked split green gram (moong dal), husked split black gram (urad dal ) and semolina (rava). Yogurt is added just to give a sour taste to the dosa. Urad dal and rice dosa is  a common breakfast dish in South India. But, this mixed lentils dosa is an interesting alternative to usual urad dal and  rice dosa. This is a healthy breakfast dish which provides both proteins and energy. Consuming  2 -3 dosas for breakfast,  provide sufficient energy balance till lunch.

I have used rava ( semolina ) in this dosa for my convenience. You can add soaked and ground rice paste instead of rava. However, the taste will remain same. If you choose to make it with rice paste, make sure to soak the rice for thirty minutes before grinding.

Some kids eat too little dal dishes or proteins rich food. For them this dosa is an ideal dish, since it is a dish in combination with various lentils and lentils are rich sources of proteins. Dosa and chutney are team players. This dosa goes great with capsicum chutney. You can serve it with choice of your chutney. Even chutney powder goes well with it.  If your kids refuse to eat dosa with chutney, you can serve it with fruit jam and honey.

dal dosa with chutney in serving plate - dal dosa recipe

August 4, 2014

matar shimla mirch sabzi recipe - green peas capsicum sabzi - how to make bell peapper matar sabzi

Matar or green peas and capsicum sabzi recipe - Today I have come up with a simple and easy matar, shimla mirch dry sabzi, which goes well with roti, chapati,  parathas, theplas and even pulao. There are different ways of making stir fry or dry subzis. This North Indian style matar, shimla mirch sabzi tastes well when cooked in its own moisture and oil. But you can add little amount of water, compromising with the taste. In this subzi, after adding the spice powder, you need to stir it continuously to combine the ingredients in such a way that all the ingredients are evenly dispersed and well coated with the green peas and capsicums. All the masala powder added in this matar shimla mirch sabzi help in enhancement of flavor of the subzi. Though the subzi prepared is dry, it released the spicy flavor and tasted yummy. You can pack it in the lunch box with the choice of your  Indian flat breads and even pulao. 

matar shimla mirch subzi in serving plate

August 3, 2014

Hariyali chole masala recipe - how to make hariyali chole masala

Hariyali chole masala recipe - Today I am going to share a delicious hariyali chole masala recipe which goes great with parathas, theplas, phulka, roti, pulao or even rice.  This is an easy to prepare side dish which I make often and very different from the usual chana masala. This hariyali chole masala is a delicious combination of  kabuli chana, green corianders and fresh coconut. We enjoyed it with  hot methi theplas along with crisp papads, curd and mango pickle. This recipe is a mix of both South Indian and North Indian style.  The combination of coconut with chickpeas is particularly South  Indian, while the use of coriander leaves  and spice powder is very North Indian. In India, chickpeas are one of the most important and popular legumes used to prepare  various dishes like kadbuli chana masala, punjabi chole, chana usal, chana curry, salads and so on. Chickpeas add unique flavor to the dish and it also contains ample amount of proteins. To add protein in your dish, use kabuli chana or small variety of brown chana in combination with any other legumes and vegetables. Roasted chana is also a healthy snack and kids love it for sure. Previously I had shared kabuli chana masala and chana usal recipes which are great side dish for Indian flat breads.

Hariyali kabuli chana masala in serving container

August 1, 2014

Masala roti recipe - how to make masala roti - lunch box recipes

Masala roti recipe - Are you looking for a spicy roti recipe for lunch box, breakfast, lunch or dinner ? Here is the masala roti that goes well with any dry subzis, chutneys, chutney powder, curd and raitas. This masala roti is alternative to parathas, theplas and chapati. I have used coriander powder, jeera powder, garam masala, chilli powder,  turmeric powder, besan and curd along with wheat flour. This mildly spiced roti can be roasted till crisp to store for three  to four days. In case you like cilantro or mint flavor in roti, then add the same to the dough and get a different flavored roti. You can make wonderful masala lachcha paratha with this dough. Even you can dry the mint leaves in the oven and use the powdered mint leaves to sprinkle on the masala lachcha paratha and that also goes well with chutneys, chutney powder, curd, raitas and subzis. I will post that mint masala lachcha paratha recipe in due course.

masala roti in serving plate