Thursday, June 28, 2012

Solkadhi....Kokani cuisine

Special occasions call for really special treats, don't they?..Its very very true that Certain occasions and festivals remind us of certain dishes and tastes..Our marriage reminds us of angur malai, my sis engagement reminds us of mango shrikhand and list continues...

SolKadhi-a pink colored appetizer drink made from the kokam fruit and Coconut Milk reminds me of my best friends marriage where I tried it for the first time..and really felt in love with it! Once you try it, Iam sure you’ll be hooked to this unique Indian drink recipe.

I have observed that every marriage that happens in pune is incomplete without this solkadhi...Really puneites are fond and blessed with this!

Day before yesterday my husband was so very happy that he got all the raw material from patel brothers and instructed me to prepare the same...He only haunted for recipe on net and came out with this one...He was so very excited to gulp it sooner that within no time he made maximum preparations and started with the recipe.

And when we tasted end product..amazing... it came out really fabulous...We thought we never attempted making solkadhi at pune and here we just made it easily!..Our joy knew no bounds...literally felt like great achievement...

Believe me it is very simple...and tastiest appetizer we ever tasted!..Looking at the kadhi only will make you refreshing...Indeed it is light, rejuvenating and divine in taste...It is a cooling drink with a light coconut base and a hint of kokum...made from dried outer rind of the kokum fruit, solkadhi is a very popular Konkani drink.Tangy with a hint of sweetness (from the coconut milk), its delicate flavour and what it does to the palate is very tough to describe in words.....this is something you need to drink to really appreciate.... Traditionally, it is served as an appetizer before meals, or as a digestive after a particularly heavy meal- no matter when you choose to have it, one thing is certain - the delicately tangy flavour of solkadhi will leave you craving for more!

This Summer Special SolKadhi is really made with heart and soul..And so, to me, this is absolute "soul" kadhi!!..It is a common dish across konkan belt in Maharashtra so also it is famous as malvani cuisine also!

You can enjoy it with steamed rice.It tastes awesome with moong dal khichadi too...So also it helps in food digestion. People also drink solkadhi after heavy food.

Yesterday when we had Solkadhi after our dinner we were literally in heaven...just fantabulous.

SolKadhi is also referred to Kokam curry... Kokam,also called as Garcinia Indica in scientific term,is dark purple or black in color...which is available readily at any indian store.

Kokam has great properties which is why it is beneficial for health. It is used for treating skin rashes, indigestion. It has cooling properties. In Ayurveda Kokam also controls pitta level in our I suggest you to try this as it is very useful for our body...

Don’t just read this make it! I promise You will love this SolKadhi.I love the color, aroma and texture of Sol Kadhi. There are some more version of SolKadhi you can prepare it with tempering which is referred as saar in marathi or you can enjoy it without tempering...We just love the second version of it!

Now here we go with the recipe!


Kokum - 8-10 petals, soaked in warm water for about 1 hour
Coconut milk - 200 ml,say entire tin that you will get in indian store
If you are going to use homemade coconut milk then you need entire coconut-extract milk from entire coconut.
Garlic - 2 cloves
Green chillies - 2
Salt - to taste (rock saltis mostly prefered)
Cumin seeds - 1 tsp, roasted and pound to a coarse powder
coriander leaves - for garnishing
Ghee-2 tsp(optional)
a generous pinch of hing/asfoetida
cumin seeds-1 tsp

1.Pound garlic and chillies finely together in mixie,add it to the coconut milk.
2.Strain the juice of the kokum or else you can grind kokum in mixie or blender,pass it through sieve..and then mix it to the coconut milk.
3.Season with rock salt and hing... Chill, garnish with coriander leaves and a pinch of the cumin seed powder and sip.
4.You can also opt for tempering prepared from ghee,hing and cumin seeds and pour it on solkadhi to enjoy it as saar with khichadi or plain rice...

Note for reference : Do check the balance of flavours - sol kadhi is not overwhelmingly sour, it has just that little hint of tanginess; it is not very coconutty either, so do keep that in mind when mixing the two.

This is my entry to cool summer sips, hosted by Jyoti...

Jump' N Jive @ Icypritz, hosted by preeti...

SHOWCASE- Fun in the Sun, a wonderful event started by Divya...

Wednesday, June 27, 2012

Baked Veggie Nachos....

For some reason, nachos have been my craving for months now...Literally months. And now, with the 4th july coming up...its the best menu that can be easily and very quickly made at home... I have perfect excuse to make a heaping dish of hot, cheesy tortilla chips smothered in piles of baked veggies and sour cream…

I was first introduced to these nachos and tortillas only after coming to USA..and from that time it has been a major contributor to my affinity towards Mexican cuisine... Just so I thought I could share the recipe with you all.. Aren’t I thoughtful?...Yup many indians dont know what nachos exactly are? So for my indian friends...

Nachos are considered more "Tex Mex" than Mexican, being an invention of one Ignacio "Nacho" Anaya, a restaurateur serving American servicemen in the 1940s. At their essence, they are simply a layer of tortilla chips with melted cheddar cheese and jalapeno peppers.

Unfortunately, the sports stadium concessionaires got a hold of the nachos idea and ruined it by using melted, processed Velveeta cheese, instead of real cheddar. So now, many people think that that's what nachos are. How distressing!

Nachos are all about the ingredients - the best tortilla chips, freshly made refried pinto beans, grated cheddar cheese, jalapeno peppers, salsa, guacamole, sour cream and fresh cilantro...

Thus Nachos are a popular food based on nixtamalized corn, that can be either made quickly to serve as a snack or prepared with more ingredients to make a full meal.

I hope all my dear Indian friends got bit knowledge about nachos...

The best thing about these nachos is their balance of flavours - cheese and veggies..but believe it or not, they are actually nutritious too. Isnt it a treat!

This Ultimate Vegetarian Nachos version are perfect for hectic weeknight meals, late-night snacks, or Friday nights. Deliciously crispy in the oven, they are also microwaveable for 45-second cooking. Vegetarian Nachos being vegetarian, contain only fresh ingredients, and they'll be ready before you can order a pizza!

So, for real, one of the best parts of these nachos is that, not only do all of the vegetables add a healthy touch but also a ton of flavor, they’re also a fun twist on the typical limey, salsa and beany toppings that you get to see popularly at mexican restaurant.

I promise its going to be Unquestionably delicious... a perfect party food,when loaded up with veggies they also make a great main course for sharing....

On menus at casual restaurants or in parties, I've noticed a twist on nachos: potato chips in place of tortilla chips. Sometimes called "Irish nachos," most versions are fried, but not mine!

There are many ways we can make Nachos. Most simple version is tortilla chip with cheese sauce. But my personal favorite is a fully loaded version with veggies. Vegetable Nachos are quite simple & easy to make & go great as snacks/starters/appetizers.

Do,Try this delicious food variety of vegetarian nachos. Ready in minutes, it's faster can be made very within no time and healthier, too.

There are no real measurements required for this recipe. Moreover you can use any vegetables of your choice.


a.Before Baking

b.After Baking

1 Tortilla chips packet (I used Doritos nachos cheese flavor)
1-2 cups of Grated Cheese (I used combination of Mozzarella & mild cheddar pizza blend)
1/4 red capsicum finely chopped (optional I havent used it)
1/4 green capsicum finely chopped
1/4 red onion finely chopped
1 tomato finely chopped
Few jalapenos (optional)
Coriander for garnishing
salt & pepper to taste

1.Start your oven on Broiler mode. In a serving dish (make sure its oven/microwave safe), layer the tortilla chips evenly.
2.Sprinkle some grated/shredded mozzarella cheese (as little or more as much as you like). I like more so added maximum.
3.Now add all the veggies evenly followed by coriander & sprinkle some salt & pepper on top.
4.Top it with some jalapenos
5.Followed by some more cheese (mild cheddar).
6.Now keep the Serving dish in the Oven on broiler mode for about 5 mins or till the cheese starts to melt.
7.Once the cheese has melted, switch the oven to Bake mode at 350F & let it bake for 2 mins.
8.If you are using a microwave, micro the dish for about 2 mins or till the cheese melts.

Note for reference: You can also roast your veggies on a pan before adding them to Nachos if you dont have oven.You can also use nonfat Greek yogurt as the final touch instead of sour cream. I’m telling you, if your men don’t see the label, they won’t know the difference...Just try and see!
Make Vegetarian Nachos small or large. To serve it make use of a cookie sheet.
If there are picky eaters in the family, let everyone make their own plates and top them they way they like!

That's it our Vegan Nachos are ready!! Serve them with guacamole & sour cream or simply on their own.

Happy Snacking!!

Cottage Cheese in Spinach Gravy.....

We seem to have purchased some kind of magical spinach from the SAMS store. I used it twice to make vegetables like patal bhaji/curry...I tried palak pakoras,made palak parathas.. still it hasn’t got over. It’s as if everytime I keep it in the fridge, it increases in quantity. Now, I am a big palak fan. But, I can’t eat it everyday. Then, there’s the dread that if I neglect it, it will wilt and die. Yesterday, in another futile event to use up the spinach, I made palak paneer. It turned out very good, but the mission remained unaccomplished.

As my entry for Spotlight:Curries/Gravies...hosted by Chandrani and Indrani.. I am sending this curry / vegetable / gravy that’s a beautiful medley to two of my favorite foods. Palak and Paneer join hands to create Palak Paneer....

This recipe has been adapted from sanjeev kapoor khazana..a youtube video...Believe me it tasted perfect as in restaurant...My hubby said "Now no need to order palak paneer in restaurant as you have mastered in it" Thanks for the video....

Here we go with its preparation...This can be also referred as spinach delight, palak bahar etc.


2/3 tbsp of Oil
1 tsp cumin seeds
20-30 Garlic pods
4/5 green chillies
2 medium onions chopped giving straight cut like one which we chop for bhaji's
1/2 cup curd or dahi and 1/2 cup whipped cream
1 tbsp of coriander powder
1/2 tsp of turmeric powder
salt as per your taste
black salt if available a generous pinch
250 gms of paneer cubed one...
2 big cups of boiled spinach
1 big tbsp of coriander leaves paste
1/2 lemon's juice

1.Boil palak or else deep leaves in boiling water for 2 mins and immediately rinse palak under cold running water.This method is called refreshing of palak.This helps retaining of green color of palak.
2.Now place this in blender or grinder and make its smooth paste.
3.Also make paste of coriander leaves and keep aside.
4.Now heat oil in pan,add cumin seeds,allow it to turn bit brown then add finely chopped garlic pieces.Dont make paste of garlic.
5.Add finely chopped green chilles and saute it for few seconds.
6.Now add chopped onion strings and fry till it becomes translucent meaning lose their original structure and become crunchy fussy and golden brown.
7.Add 1/2 cup curd and mix it nicely.
8.Now start adding spices to it...say coriander powder,turmeric powder and salt as per your requirement.
Black salt enhances taste so try adding it.Allow it to simmer on low flame
9.Meanwhile cut paneer in to desired cubes.
10.Add spinach puree followed by coriander leaves paste.
11.Mix it thoroughly and add paneer cubes to it.
12.On top of it add lemon juice which helps in digestion a lot.
13.Garnish with whipped cream and grated paneer .

Your palak paneer is ready to serve with either naan.fulka, plain paratha, Malaysian paratha or kulcha

Note:Serve hot.Addition of coriander paste makes this recipe different from other one!
Add chopped garlic pods which enhances taste..add it in greater quantity it tastes awesome,,,dont grind it in mixie...addition of black salt makes it also try adding lemon juice at the end in all green leafy veggies including not only tastes better but aids in digestion...some believe that addition of acid to greens makes it unacceptable for consumption but believe me it is not so!

Tuesday, June 26, 2012

Dry Gobhi Manchurian............

When you stay away from home, friends become family. In fact, they become everything - neighbours, guides, mentors, relatives, and critics. You try to search for familiar relations in their faces, and someone looks like your sister, brother, or aunt. We have been in the US for more than 6 months now. Having never been away from home, it was tough for me to adjust at first. But then I started surviving with the help of so many friends staying nearby....

The apartment complex where we stay is home to many Indians as there are many Indians staying in our complex. These people work in the same organization, We all have become pretty close-knit families now. We spend some weekends playing UNO, going for badminton,watching swimming.attending events organized by our apt,smoothie parties or visiting each other. One such tradition that we have here is inviting people for dinner either to know them better, or cook something special for close friends, or treat farewell when they are going back to India.

Our dear friend V had invited us for dinner sometime back as she was going back to india and for her  marriage. She took loads of efforts and almost spent the entire day cooking. Amongst the plethora of dishes she had cooked, Gobi manchurian was one among them-her signature dish.Luckily, we liked this vegetable at the dinner party. So I whisked the recipe from her and made it at home.So also both of us are fan of chinese and I was eagerly waiting for the good recipe and finally we successfully made it!In India this ever popular dish is served at glamorous restaurants as well as by the street side vendors and is consumed with vigor and excitement among all classes of people but one which I made it... too resembled the one at restaurant...My husband praised me a lot !

Gobhi Manchurian also referred as Cauliflower Manchurian is a popular Indo-Chinese appetizer..Basically a Chinese dish but with dash of Indian spices, it has become more of a Indo-fusion creation...This one is tantalizing starter in which cauliflower has a crispy coating and is tossed with a mouth-watering spicy sauce... It can be picked up with a toothpick or fork and enjoyed with cocktails or before a meal in a party. Try this absolutely delicious recipe...

Cauliflower florets are dipped in corn flour and maida (all purpose flour) batter and deep fried. It is then sauted in a spicy, sweet and tangy sauce. This is a dry version and served as appetizer.This popular street fare can be made with gravy also.  I have always wanted to try this dish but was looking for a perfect recipe. I got one from V and here I am sharing with you all...

So Here we Go!


2 cups cauliflower, cut into florets
Oil to deep fry

Step 1: For the batter:
5 tbsp maida /All purpose flour/ plain flour
3 tbsp cornflour
1/2 tsp red chilli powder (optional, depending on heat level preferred)
1/4 tsp pepper powder
1 garlic clove, minced finely
A pinch of salt
About 1/4 cup water

Step 2: For the sauce:
1 small onion, chopped fine
1/4 cup capsicum, chopped fine
4 cloves garlic, minced
2 green chillies, slit midways (use to taste)
2 tbsp tomato ketchup
1 tsp green chilli sauce (optional but recommended)
2 tsp soy sauce
2 tsp vinegar
2 tsp cornflour mixed with 4 tbsp water
Salt, check before adding

1. Let's start with the sauce. Heat oil and fry the onions, capsicum, green chillies, if using, and garlic until the onions turn golden brown.
2. Add the ketchup and the green chilli sauce to the onions and mix well. Fry for 30 seconds.
3. Turn the heat to high and add the soy sauce and vinegar. Mix well for 5 seconds and lower heat back down. Fry for 30 more seconds.
4. Now add the cornflour-water mixture and mix until the sauce thickens. Check salt and add more only if necessary, since the soy sauce and chilly sauce may have salt. Set sauce aside.
5. Mix ingredients for the batter until you get a slightly loose batter of pouring consistency. Heat oil until its just short of smoking hot, coat each cauliflower with the batter and drop it into the hot oil. Fry until golden brown and drain on kitchen towels. Repeat.
6. Once all the cauliflower florets have been fried, add to the sauce and mix well. Serve hot garnished with coriander leaves or green onions.

Its done!Hmm...Yummy...Enjoy! I bet you will surely fall in love with this one! Trust me and try it!

Note: This recipe is for the dry version of gobi manchurian that's usually served as an appetizer or side-dish. You can add more water-cornflour mixture and make the sauce looser to serve with fried rice.

Thursday, June 21, 2012

Leftover Rice Fritters........

There are times when hubby calls from office and tells me he’s very very hungry. At such times, I make the normal mediocre snacks such as pohe, upma, etc. This week I was bored of eating the same old stuff. I was longing to try something new. That’s when I thought of this fantastic recipe mostly prepared by my mom....

Rice is a very staple diet for people in any region, be it Asia, USA or Europe. The beauty of these grains is that they can be cooked and savoured in various forms. Eat it alone, or combine with other ingredients to make a delicious meal! Easy to cook, easy to eat, and equally easy to use the leftover rice to make something unique the next day! I wonder what we'd ever do if it were not for RICE!! Its the perfect saviour when you are in a hurry and need to cook something really fast....and above my very very favourite one! I just cant live without rice!I remember everytime me and my sis would often ask our mom to cook more rice so that leftover can be used to make these tasty fritters...

My mom was expert making leftover wonders...she used to prepare thalipeeth-famous maharashtrian dish which I miss in USA using leftover curry,any sabzi,dal or amti,Then next day she would make fodanichi poli or chapatis spicy fritters if chapati is leftover also fodanicha bhaat with leftover rice or bhatache sandge...and lot more variety of tikkis from leftover veggies and list goes on...This event motivated me to try this dish which is very tasty and filling...Here you can increase or decrease the veggies you love so also spice content can be modified or adjusted according to your taste.


Here is what I used for making fritters:
1 cup Cooked rice
2 Spring onions
few pieces of capsicum finely chopped
1/2 potato grated
few pieces of cabbage finely chopped
3-4 tbsp of chickpea flour (besan) or as required
1 tsp of ajwain (carom) seeds
1/2 cup thick yogurt
1/2 tsp baking soda
1/2 tsp grated ginger
salt as per taste
1 tsp turmeric powder
2 tsp red chilly powder or green chilles
Oil for frying

How I made it:
1.Mix the cooked rice and the yogurt and keep aside.
2.Add chopped veggies, spices and the baking soda to the rice mixture and mix well.
3.Slowly add the besan, as required and mix to break the lumps and form a nice thick blend that can be held between your fingers without any of it dripping below. It should not drip, yet it should not be hard enough to be rolled into balls.
4.Now heat the oil in a wok or pan. Drop a small amount of the mix into the oil. If it comes up instantaneously, your oil has reached the perfect required temperature.
5.Lower the flame a bit and gently drop small balls of the rice mixture into the wok with your hand. Be careful as to not lower your hands very close to the oil. The oil might splutter a little, so stay far from the stove. Now let these fritters be cooked till they are golden brown on all sides. Turn them over using a long-handled ladle.
6.Remove from oil and place on a tissue paper to soak excess oil. There, your delicious fritters are ready!!

They can be excellent appetizers for your party. Serve them with the Green Cilantro Chutney, ketchup or any of your favourite dipping sauce!!

Hubby came home when my photo session was in progress....Everyday after cuming home he peeps in kitchen and look for new experiment..Today toh he was badly hungry he looked for food in kitchen and whispered arey bapre what am I going to get to eat today.?..To the surprise, when he tasted the bhajji  he loved them....

I asked him to guess of what they were made of. But he was unable to guess!
We just love these spicy and tasty bhajiyas, and hope you enjoy them too!

These bhajjis come over to you Monica at Smarter Fritter and Helen's Breakfast club...Amazing Idea Dear...Loved It a lot! very creative one!

Wednesday, June 20, 2012

Paneer Makhanwala.....

Of all the letters in A-Z, “P” happens to be my one of the favorite letter. The reason–is that it is such a versatile letter that I thought of many, many dishes starting with P which are loved and liked by me and my hubby both! Pani-puri, pav-bhaji, Pizza, Pasta, Paneer, Papad, Pakoda, Paratha, Pulao, Pohe, Palak, Puran-poli, Peas, Paan and the list goes on...

Among all... Paneer is just unavoidable! We both love this paneer Makhanwala so very much that we can eat this almost every day, but last saturday, our cravings were at a peak-time high as there was light rain outside. Everyone knows I just love Paneer Recipes, and that time I decided to make our all time favourite... eternal one Paneer Makhanwala, that velvetty-smooth gravy that has all the goodness of indian spices combined with cubes of cottage cheese and garnished with cream and coriander! 

So also there are variety of Health benefits of Paneer as follows:
1.Paneer is a good source of calcium, which helps build strong bones and teeth, and also prevents osteoporosis. Cheese provides 25% of the calcium in the food supply.
2.Paneer in moderation, is associated with lower body weight as well as reduced risk of developing insulin resistance syndrome.
3.Paneer is a good source of protein and it reduces cancer risk.
4.Paneer can prevent stomach disorders and even help with your bones as you get older, especially in women.
5.It also helps in lower, back and joint pain.
So you can enjoy it anytime...

First we will start with ...How to make paneer?
Paneer is quite easy to make at home. Bring 2 litres of fresh whole milk to the boil. Add 2 table spoons of vinegar or lemon juice or curd and stir well. Put aside. After the milk has curdled, wrap it in a clean muslin cloth or cotton cloth, rinse with fresh water and drain well. Form a ball and place it under a heavy saucepan for approx. 20 minutes. 200 g of your paneer is ready.

Now do I have your attention??! Paneer Makhanwala is similar to other paneer gravies, except that as the name implies, it is more rich due to butter and the gravy is thickened by using onions, tomatoes and cashew paste rather than just cream. You cannot go wrong with this, try it for yourself and see!

Believe me, paneer is such a versatile ingredient in Indian cooking, you could make an entire meal using just this, right from appetizers to main course to dessert!

Again Paneer Makhanwala is popular punjabi gravy based dish made from butter and fresh taking an oppurtunity to affiliate this to Spotlight:"Curries/Gravies" hosted by Chandrani. and event by indrani...
Great efforts and good idea..Loved it!

I have made bit changes to this recipe...traditionally onions and peas are not used but I have used along with dahi and cashews...Taste this recipe...Iam sure all paneer lovers will go mad!

I would be the happiest person in this world if they will paneer as the next secret ingredient for Iron Chef!:) Till then, try this mouth-watering recipe (adapted from harpal singh's youtube) at home and enjoy its taste as it lingers on your tongue and your senses!


First we will have a look at ingredients for onion-cashew paste:
1 tsp oil
1 tsp butter
2 medium onions finely chopped
8 cashewnuts
water if required
1 tbsp of curd

Then ingredients for Gravy:
1 tbsp of oil
1 tbsp of butter
250 gms of cubed paneer
2 tsp of ginger garlic paste
1/2 cup cooked or boiled peas
1/2 tsp of green chilly paste
1 cup of tomato puree
1/2 cup of above prepared onion-cashew paste
1 tsp of red chilly powder
1/2 tsp of turmeric powder
1 tsp of garam masala( homemade or of kepra)
salt as per your taste
1 tsp of kasoori methi
1 tbsp of honey
1 cup fresh heavy whipped cream.

For Garnishing:
Chopped coriander leaves
Fresh cream
Crumbled paneer

To make onion-cashew paste:
1.Heat Oil +butter in pan.
2.Add chopped onions and fry it till golden brown.
3.Now add cashews and saute for 2 mins.
4.Allow the mixture to cool and then add curd to it.
5.Now blend it in mixer or grinder and make its smooth paste.
6.Add water if required and Keep it aside.It is used later on in gravy.

To make asli Gravy...yummy and magical paneer makhanwala!
1.Again heat oil+butter in pan.
2.Add ginger garlic paste+green chilly paste and saute it for few mins.
3.Now add tomato puree.Cook till oil starts releasing from gravy.
4.Now add above made onion-cashew paste and cook for 2-3 mins.
5.Then add red chilly powder,turmeric,garam masala,salt and honey.
6.Crush kasoori methi a bit by using belan or simply pressing by your palms and mix it well in the gravy.
7.Now its time to add fresh cream and simmer it on medium flame for 2 mins.
8.Now add paneer cubes followed by boiled green peas.
9.Cover and cook till paneer is soaked nicely in gravy and becomes soft on low flame for 8-10 mins.
10.Transfer it to serving dish.
11.Garnish it with fresh coriander leaves,crumbled paneer and drizzle fresh cream on it.
12.Serve hot with indian breads like roti,naan,plain paratha or kulcha...and enjoy!

1.To make paneer soft before adding allow it to soak in warm water for few mins.
2.If using homemade paneer no worries....It is soft one only...
3.You can increase or decrease the spice level as per your likes and dislikes...but using these all ingredients in mentioned quantities only, your gravy is going to be nice...Trust me you will surely desire to make it "n" number of times..
4.You can also make use of sour cream or milk powder that you will get in market...

Hope you will surely try this mouthwatering recipe....Enjoy it to full extent as we did on rainy day!

Tuesday, June 19, 2012

Microwave Khandvi-a popular gujarati snack

Since the time I have started blogging, I have pestered my mom for several recipes at odd times. I either call her or catch her online on Yahoo messenger every alternate days, and almost every week there's a recipe request either for a blog event or for increasing my blog posts.

seeing this MEC ..hosted by enthusiastic Priya and  fabulous event by srivalli......I rattled my brain a lot for microwave recipe but was not successful...

suddenly yesterday I remembered about this khandvi - one of my favourite snack item which she used to prepare entirely using microwave..Maharashtrian people call it suralichi called her and asked for the recipe...

Our conversation went like this:
Me: Mom, tell me the recipe for khandvi.
Mom:Do u have besan at home then do with it...
Me: How much Besan?
Mom: Approximately.
Me: What does approximately mean? Tell me, how much should I take to serve 2 people?
Mom: About 1/2 cup.
Me: ok..Then?
Mom: Take little bit of corn flour...and to it add salt.
Me: Hmmm..ok..(Frantically, noting all her instructions in a Word doc or Notepad, ignoring all the spelling mistakes).
Mom: Now take 1 cup of buttermilk and add it to prepared besan mixture.Also add turmeric, Red chilli powder,hing etc.(She's dictating all this at a super fast speed.)
Me: Go slow, go slow. And repeat the last sentence. How much red chilli and turmeric?
Mom: Andaje.. (meaning approximately)
Me: Aai, I told you "approximately" won't work. I don't want to mess up the dish. Plus, I want to post the recipe on my blog. I can't tell my readers to use approximate spices..They will stop visiting my blog.
Mom: (after much pondering)..Ok..Around 1/4 spoon red chilli, 1 tsp of turmeric.
Me: Fine. Tell me the rest of the recipe.
And so, mom dictates the rest with some halts and questions from me. of the gems of gujarati cuisine, can be enjoyed as light snack item! It is very popular one especially among kids!.

Who does not like to eat this popular gujarati  farsaan; it is a regular feature at most banquets or any gujarati function.

Can also be served as a snack at teatime.You can eat it as it is or can stuff it with a mixture of your choice.
Spreading the khandvi batter thinly when hot is an art which can be learnt with practice.

Nobody can hide their love for this delicious savoury made of gram flour and curds, tempered with mustard seeds. At the same time, none can deny that it is a difficult item to prepare! We just need be patient, and remember to cook the paste slowly and completely till thick. Also, take care to roll the khandvi lightly; and temper well....
The art of making this farsaan lies in spreading the mixture thinly while it is still hot. Once the dough starts cooling, it becomes tough to spread the mixture and the sheets will be thicker.Fast and easy to cook, this is a tasty and healthy snack.In order to avoid all these complications ...This gujarati delicacy can now be made in just five minutes in the microwave! these freshly tempered in fact, it is even easier to make because you do not have to constantly stir the curds and besan mixture like you would have to on a gas-top. Just ensure that there are no lumps in the batter or else the khandvis will not be uniform in size and the texture will also go for a toss..

Thus it is a delicious starter made with mixture of besan flour and curds,tempered with sesame seeds and mustard seeds....When the hunger pangs strike, be ready with this innovative and healthy snack!Which one is my favourite!


Preparation Time: 10 mins
Cooking Time: 6 mins
Makes 2 servings

1 cup besan (bengal gram flour)
2 cups curds (dahi)
2 tsp corn flour
1 tsp ginger-green chilli paste(optional)
1/4 tsp turmeric powder (haldi)
a pinch asafoetida (hing)
red chilli powder to taste
salt to taste
2 tbsp oil
1 tsp mustard seeds ( rai / sarson) (rai / sarson)
1 tsp sesame seeds (til)
a pinch of asafoetida (hing)

For Garnishing
3 tbsp grated coconut
2 tbsp chopped coriander (dhania)


Combine all the ingredients together in a microwave safe bowl and microwave on high for 3 minutes.
Now stir mixture well so that no lumps are formed
Microwave on high for about 1 more minute.

Spread the mixture on a smooth kitchen platform or surface or back side of dish.Allow to cool for 2 to 3 minutes.
Cut the khandvi lengthwise at a distance of 37 mm. (1½”) in width to make equal sized strips.
Combine the oil, mustard seeds and asafoetida in a microwave safe bowl and microwave on high for 2 minutes.
Pour the tempering on top of the khandvi.
Also add coriander leaves,grated coconut and shev on top of it.
Carefully roll out each strip from one end to another end to form cylindrical rolls. Keep aside.
Serve immediately when it is hot!

Monday, June 18, 2012

Veggie Puffs...

Don't you think that our demands and cravings change with age? When we were kids, we would ask for toys and dolls. As we grow up, they change to books and CD's. Later, they become more pocket money, requests to go out on overnight picnics, walkmans, the list goes on and on. If you grow up to be fond of cooking, take up blogging, and land in the US, you will definitely crave for food items that you don't find here. I tried finding these veg puffs in all nearby Indian shops to no avail.

Of all the things that I missed and craved for after coming to the US, Bakery made Pattices topped the list...

Whenever I think about these veg puffs, I turn nostalgic and think of the days we were in pune...every saturday my husband used to get these hot pattice from the famous hindustan bakery near our home and we would be waiting for it to enjoy it for breakfast..They were never ever prepared at home..But now that we got the puff pastry sheets over here it is an easy process to prepare these wonderful puffs filled with our favorite veggies easily at home..They serve as a perfect evening snack and we enjoy it many times for potlucks,get togethers and so on...They serve as a perfect appetizer in any party..These easy,transportable recipe  is perfect for neighborhood gatherings, family picnics, and outdoor barbecues.It is summer favorites as you can enjoy it as warm-weather eatable...Hence sending this to one of the fabulous event ...Lets cook for Barbecues and Picnics. Good Event dear...Really appreciated!

Also kids enjoy it lot! Iam also fond of it since childhood: zippy,tasty and comforting. Use a good quality pastry sheets, and nobody will even know it's in there, but along with all the veggies, it'll tip this old standby towards wholesomeness.This wholesome, summery dish balances everything perfectly -- and it makes the perfect take-along and most classic for picnics,barbecues.Its flavourful taste enhances pure potluck nostalgia.

Vegetable Puffs are a wonderful snack option for the days that you want something substantial and you can’t wait very long for it to be made!! These College-Canteen favorites are wonderful and they will take you back to those nostalgic ‘college days’. Relieve the memories, at least the good parts with this easy recipe!

When I brought for the first time these packet of puff pastry sheets...initially I was not getting only how about to start with?...

The first thing I did was to look online for help on how to start using it. The packet had no instructions except to say "thaw for 30 mins to an hour before use". That was well and good but how exactly do I use this?

I searched online for different things - how to use puff pastry sheets? how to roll out puff pastry? how to divide puff pastry and all synonyms of words in here. I checked some blogs that I remembered had used these but they seemed to know how to since they had lovely pics of puffs - their final products!

I even checked Youtube but nothing useful came up. Then I just guessed my way through it and turned up with pretty awesome vegetable puffs and hence deceided to share with you all...I was really amazed with end product!

Iam happy to submit this recipe and would like to dedicate it to my husband.I never thought that I would make puffs at home and will dedicate it to my husband and share with you all. I am really happy. That’s amazing!!! Here you go....

How to Thaw and Use Puff Pastry Sheets:

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1. Take out the packet about 1 hour before you want to use it. so that it becomes soft
2. Place it on a tray and open the rolled sheets you will find rectangular sheets.Cut or separate each rectangle
3. Cut long rectangles each in halves for puffs or other shapes depending on your use.

When you make vegetable puffs, the filling is very flexible too. You can pretty much make and add anything. Here's what I did.


Before Baking

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After Baking

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2 boiled and mashed potatoes.
1 cup boiled peas.
1 medium sized onion finely chopped.
1 tbsp of italian seasoning mix.(I used this but you can go with any kind of masala of your choice...simple garam masala made at home or pav bhaji masala or kitchen king etc)
1 tsp of salt
1 tsp oil
1 tsp of ajwain seeds or carom seeds or lovage seeds.

1.Heat Oil in a pan
2,To it add carom seeds.
3.Add finely chopped onion.Fry till golden brown.
4.Now add peas and salt.
5.Add italian seasoning.
6 Lastly add mashed potatoes.
7.Mix it thoroughly and allow it to cool.

To Assemble Puffs Before Baking:
1.Take a rectangular strip of rolled out puff pasty sheet and spoon in some filling on one end, leaving enough space on all sides to 'seal' the puff...Fill your puff with maximum amount of vegetable.No need to fear it wont come out for sure...maximum amount of veggies tastes super good! so I have practice to add it more always..
2 Bring in the other end and seal off the sides. The puff pastry is usually sticky so you wouldn't need anything else to seal it up.or else you can use little bit of water to seal the edges.

Bake in a preheated oven at 350 degrees for 25-30 mins until the top is golden brown.

1. Use any vegetable  or any combination of your choice and spice for the Puffs preparation.
2. It is very important to allow them to cool for 5 minutes after baking– this will make the puffs nice and flaky AND it won’t burn your mouth.
3 You can add finely chopped green chilies and cilantro also.
4. Use up left-overs subzis this makes your dish innovative!
5.Enjoy it with tomato ketch up or any sauce or tamarind sweet and sour chutney or pundina coriander chutney etc

Grilled Noodle Sandwich..

Grilled noodle sandwich offers the winning combination of noodle and cheese on bread slices. Toast the noodles and cheese filing sandwiches and relish crispy hot with ketchup or chutney as breakfast or packed lunch.Best as kids delight...anyways kids are fond of maggi and they love sandwiches this one forms great combination and can be made specially for kids tiffin. so also easy to prepare within no time and can be enjoyed anywhere and anytime....also you can include maximum number of veggies while preparing maggi so as to make it nutritive...

This dish is easy, transportable hence is perfect for neighborhood gatherings, family picnics, and outdoor barbecues. Also can be included as summer favorites and best as brunch not only for kids but also for adults.
It tastes yummy and do try it!

Here we go...

sandwich before grilling

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sandwich after grilling

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8 slices of bread
1 packet of maggi noodles (masala flavour)
4 slices of cheese
Bottle of tomato ketchup
butter as per your choice
Bottle of Mayonnaise hot and spicy one

1.Boil water in pan and add the noodles.Here you can add any vegetables while cooking Maggi as per your choice.when almost cooked add the masala and cook for a few minutes.
I did only with maggi and it tasted simply awesome!
2.Take a slice of bread.Apply butter to it and add tomato ketchup on it. a small amount of this noodle mixture that is  Maggie with masala on it.
4.Now take another slice.Apply mayonnaise on it and place cheese slice on it.
5.Place cheese slice bread on top of Maggi one and then finally..
6.Grill the sandwich in sandwich maker or bake it in oven till cheese melts...also you can fry it on pan or tawa.

Serve hot and let your heart sink into a mouthwatering and filling noodle cheese snack.

Be generous with spreading of maggi and ketchup both as combination gives an excellent taste to the sandwich.

Sending this article to the event-sandwich recipes.Too good event.I loved the theme as I cannot live without sandwiches.Thanks for the amazing event!

Sandwich recipesEvent

Thursday, June 14, 2012

Lettuce Salad with Simple Dressing...

Do you ever find yourself stranded in the fruit-and-veggie aisle of the supermarket, desperately trying to figure out which combination will make the best meal? Do you fantasize about that one great salad you had on vacation, and wish you could learn how to replicate it? Or—admit it—have you given up on trying to make your own salads, after that fiasco with the iceberg lettuce, capers, and balsamic vinegar?...

Yes obviously we all go through many such situations in our life...sometimes we dont feel like eating especially during summer...sometimes we desire for change and are bored eating same type of salads...or else sometimes we dont understand what is to be made...and in summer we feel like to stay away from oily food and enjoy fresh and refreshing salads everyday.

Here, is the solution for all the questions...I take you step-by-step through the making of a great salad. The basic idea is to think of adding layers to your bowl: greens first, then toppers and finally simple indian dressing. Use the freshest ingredients, for enhancement of taste...My husband really loves this salad and sticks to it everyday for dinner.

Work your way through this plan and you’ll find this to be very interesting,tasty and nutritious.Here is the recipe for you all...


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2 cups shredded lettuce salad
4 tbsp of groundnut powder
2 tsp of sugar
1 tsp of salt
5 tbsp of sweet curd
1 tsp oregano
1 tsp pepper powder

1.In a vessel place  shredded lettuce (I bought it in the shredded form from market..You can buy entire leaves from market and chop it at home)
2.To it add sugar,salt and groundnut powder.
3.Add curd .
4.Sprinkle oregano and pepper powder on it.
5.Mix it thoroughly and serve it raw...

It tastes awesome and is easy and quick yet very wholesome... and is very very healthy for diet conscious people.You can enjoy it with hot chapatis or pulkas anytime for dinner or lunch.

Linking this to -Serve it-Raw an event by Krithi...fabulous event perfect for summer...

About Me...

Hello and welcome to my new blog,

Today after successful completion of my 25 posts I felt that many are unfamiliar with my allow me to introduce you to both myself and to my site.

First thing is...It is just a trail blog and not a big well known site designed by an expert.It is simple personal website created and maintained with lot many efforts by me...of course my husband has helped me a lot in designing this website.This one is far different from the one which you will find on internet with thousands of recipes but is my personal with only few hundreds of recipes tried and tasted at home by me and my dear family and may be few of my friends...

Star of my my dear hubby...guinea pig or taste tester...but he would always love it..he being a great food fan or foodie.

I invite you all to try these recipes,go through my food blog and give your valuable feedback,post suggestions in the comments section followed under each article.

As and when I would cook repeatedly, I would find new updates,corrections,new innovative ideas designing recipes...same goes with blogging do keep in mind that you will always see here work is in progress and may locate changes and variety of ideas on just one click...

How and when did I started with this: From 25th march 2012 I started writing down recipes I had grown up with,which I practice here in USA and posting them to my website.I loved this idea which I got from my hubby a lot.I just love cooking new recipes so also learning new ones from my friends and trying them on my hubby.I developed this hobby only after coming to US...Initially I had never cooked before....US trip gave me golden oppurtunity to cook food for my family and I really thank god for it.

Now cooking has become my passion.

About Myself: I remember those golden childhood days when I used to play Bhatukli with my dear friends in society...We used to prepare delicious dishes with ease and within no time and everytime would offer it to mom.Of course everything used to be imaginary one!Though cooking was not my that favourite hobby I began to take it seriously only after cuming to USA.....

Majority span of life I spent with studying,doing official hectic work and hardly used to cook.Also my mom used to never allow me to cook too much thinking that I after marraige I have to cook compulsorily...and I used to enjoy Maa Ke Haath Ka khana..oh la la really I miss those golden days..I discovered my love towards cooking and contentment to feed my family only after coming to USA.Also infrastructure of kitchen,availability of grocery in malls being ultimate you just cant sit at home idle.

Also I come from a family where both my mom and my mother-in-law are excellent homecooks.Hardly can anyone challenge them in cooking..Even my dad is good chef as he loves to eat well and enjoys trying out new recipes.Hence in order to be like them I started with blogging as new activity so also it will enhance my hobby and will be good project work for me which will help in documenting kitchen trails and errors.

Cooking of recipes in this blog is done in the kitchen of our camden,Brookside apartments in Louisville,Kentucky and had my dear husband over to taste my creations and innovative dishes....

From where I obtained all these recipes might be one question in your mind...To answer this..All the recipes that I have and will be posting henceforth are tried tasted by me at home of course after going through variety of cookbooks,magazines,internet,newspaper,cooking sites and other blogs,and also once that I have learnt from my mom and in laws.I would like to mention here one more thing here...If I pull the recipe from other source I will surely try to mention it clearly in my also If I learn it from my family member or any friend of mine then in that case care will be taken that his or her name is mentioned.

Speciality of this blog:Recipes shown here are strictly vegetarian...Which makes use of whole food ingredients only occassionally prepared/readymade foods so also eggs might be used in preparing few food items like cakes.Also I have tried and highlighted benefits or advantages and medical applications in relation to that particular food product so as to derive maximum nourishment after consuming the same.

I believe in varied but healthy diet using real butter cream,lots of vegetables and fruits,proteins from milk,beans and cheese.

About Comments:Comments are most welcome on all the recipes as it will benefit me in improving my style,language and new ideas which will definately improve my method of cooking.

Pictures: Photos are taken by either me or my hubby personally either by simple mobile camera or by our Nikon.

Reason for starting this blog: During my spare time here in USA I used to always search for new recipes and would try at home day list went so long that I was unable to locate the recipe that I really wanted...there my hubby gave me idea of documenting and organizing all my recipes by creating a blog...I followed his advice and started writing down the recipes I tried and tasted and there gave birth to blogging activity...Also with the intention that my dear younger sis after marriage can also refer and try out these recipes so as to make her husband happy I opted for this activity...My aim is to become active participant in this world of food blogging...and hence I created this blog"Food Frenzy".I stumbled into the world of food blogging while searching for a recipe. I have been having a good time reading all the food posts. The blog events sound exciting and fun to do. I got major inspiration for creating this blog by visiting variety of food blogs.I am not a gourmet chef, but I have found a new passion in cooking. I love experimenting with new stuff.Moreover To share with you all delicious vegetarian food items and recipes that I tried in my kitchen in simplest possible way and clear enough so that even a newable in the kitchen can also try them out easily.Spices and sweetness in all the recipes has been moderate and designed me according to my taste.Hence I request all to adjust it according to your own personal taste.

I have another blogs "Treasured Memories" and "Just Rice Recipes for U and Me"...Please go through them also...

Although it has been only few months old still..If you require any recipe or want to provide me with suggestions please feel free to mail me at

Thanks a lot for visiting my blog and spending your valuable time for me.

So, join me in my cooking experiments.

Bon Appetite

Tuesday, June 12, 2012

Watermelon Cooler..Thanda Thanda Cool Cool...

Now a days we are experiencing very hot summer days here and temperature is becoming unbearable...All that we crave is for some cool drink which would cool down our bodies.

I am not a great fan of any kind of sodas and I also get bored of store bought juices very soon...So also today I didnt really felt like cooking during afternoon..I wanted to stay away from sandwiches and thought a smoothie or healthy drink would be filling enough to carry me through the afternoon....I had a large piece of watermelon sitting in the refrigerator and decided to use it as the base for a also would surprise my husband with this one by offering him after his tiresome work at office...for sure he will be delighted as he loves watermelon.

The fact that it is only in season for such a short time means we try to eat it as often as we can during the few summer months when it is at its most refreshing and sweet stage.

Watermelon is a incredibly healthy food for all of us. This delicious food is packed with some of the most powerful antioxidants in nature, including Vitamin C,  Vitamin A and Vitamin B7. These reduce the chance of colon cancer, relieve some symptoms of osteoarthritis and rheumatoid arthritis, according to The World’s Healthiest Foods.

I have, in the past, found few watermelon recipes from internet that was just simple and perfect for what I was looking for. Also There are a lot of recipes floating in cyberspace that sound more like milk shakes than smoothies and I really was looking for something lighter and more healthy...I liked this recipe because It just took five minutes to assemble watermelon drink with less chosed this version.  It's a delicious drink when made with ripe watermelon.It tasted just amazing! Chilled Watermelon juice for a hot day, what else can anyone ask for?... I look forward to have it again and again. I think you might enjoy it as well.

So also This is one of the popular drinks during summer at my native.My mom used to prepare it always for my dad...So here is a summer recipe featuring watermelon flavor....almost loved and liked by kids also...Its really kid friendly recipe...


4 cups cold watermelon chunks
1/2 teaspoon ground ginger
Chaat masala as per your taste
8 ice cubes
1 Tbsp lime juice(optional)
1 Tbsp honey or sugar(optional)

I didnt used sugar or honey and lime juice while preparing as my melon was very sweet and my hubby doesnt like lime juice..But still it tasted too good! yes my mom used to add as per her taste.

Combine all ingredients in a blender and blend until smooth.
Pour into glasses.
Serve chilled.

Also Ginger used here not only adds to taste and flavour but is a classic tonic for the digestive tract. It stimulates digestion and keeps the intestinal muscles toned. It acts as an anti-inflammatory agent and is useful with symptoms of arthritis. It also supports a healthy cardiovascular system.

Sending this to SHOWCASE- Fun in the Sun hosted by Divya...

also to CC-Splash in to summer...hosted by Sravs

and to Let’s Cook # 16 ~ Kids Special hosted by Radhika

Let's Cook - Kids Special

Thanks all for wonderful themes.....

Crispy Vegan Spring Rolls...

Mumbai: the city that never sleeps one which runs on seconds.. The city I love and miss for so many reasons – it’s the city where I was born and brought up....

When I think of Mumbai, I miss my home, my parents, my school,my college,every lane that is close to home, the crowd, the trains, traveling in crowded buses and in rickshaws, the sights and smells of the city, the familiar places and shops, the haggling of prices with vegetable sellers,Bargaining on fashion street for western fashionable outfits,the festivals and sweets, the galli ka cricket and simple outdoor games with apartment people, and the Mumbai rains...and so on...

But if someone would ask me to name the thing that I miss most about Mumbai, it would be definitely the Mumbai street food.....

Now, I am aware that too much of street food is bad for health. But it’s not my fault that I was introduced and fell in love with the Mumbai junk food during my college days...

I was in Somaiya college till graduation. And for those who are familiar with the college and its surroundings, they would know that it’s a heaven for junk food lovers....There were amazing canteens in and around our college...

I remember those golden days when we used to enjoy vada pav,Dahi puri and misal pav at our KJ's canteen...Walk further for around 5 minutes from college there was medical college's canteen..I was so in love with the samosas, kachoris, and pattices sold in that canteen that I was hoping I would marry someone from their family. Thus began my eternal love affair with junk food....outside college there was Chinese joint where we used to enjoy schezwan dosa and pani puri wala he used to make chaat so very well that we used to enjoy at least once in week...also there was one sandwich wala who used to make awesome sandwiches...oh la la I just cant wait any longer...Yummy...I want to go to my homeland...I missing mumbai a lot...

I used to frequent the junk food joints, eat chat near our college, hog on wada pav whenever I felt like. Of course, my parents saw to it that I did not overdo it. There were times when I used to eat shev puri on my way back from office and then declare that I would eat less for dinner. My mom used to ask me if I had eaten any junk food, and I used to say “No”. Then she used to probe me like a police officer and I used to sheepishly answer in the affirmative.

My chat love often took me to Ghatkopar where two of my best friends resided. We used to take a stroll down “Khau galli” and sample yummy snacks at cheap prices. The chief among them were dabeli and chat. spring rolls is one dish that I used to enjoy thoroughly here in Ghatkopar. I have tried to recreate this with my hubby's help and recollected my sweet old memories....after marriage I tried many new snacks here in USA but spring rolls  never featured I decided to make them at home...I became lazy and bought the spring roll sheets from the supermarket-Walmart. In fact, if you buy spring roll sheets, the whole process is very quick and simple...

Spring rolls are a quick, no cook meal and are surprisingly easy to make.Brimming with vegetables and lots of flavor, these spring rolls make a great appetizer or party food....

spring rolls are a refreshing change from the usual fried variety, and have become a family favorite. They are great as a cool summertime appetizer, and are delicious when dipped in variety of sauces.

Get some help from your husband with the rolling, and you'll be crunching on these delicious spring rolls in no time. As a bonus, this spring roll recipe is also fresher and healthier than the spring rolls you'll find in most restaurants. ENJOY!

Be sure to make a dipping sauce to serve along with your spring rolls! If you need some extra help, see my pictures showing how to roll spring rolls.

This quick recipe for spring rolls will show you how to make this authentic appetizer at home.

Prep Time: 35 minutes
Cook Time: 10 minutes
Total Time: 45 minutes

So here's a step by step look.


Ingredients for vegetable spring roll filling...

What I Used:
Mixed vegetables - 1 cup, chopped long and slim/shredded (carrot, beans, cabbage, peas, corn, capsicum, etc)
Onions - 1, sliced
Ginger garlic paste - 1 tsp
Soya sauce - 1 tbsp
Chopped green chillies - 1
Salt and pepper - to taste
Oil - 2 tsp

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How I Made It:

1. Heat the oil in a pan and fry the onions until transparent and pink.
2. Add the ginger garlic paste and fry for another minute.
3. Next add the vegetables and green chillies, sprinkle some water and cook closed until soft, yet crunchy.
4. Turn heat to high and add the soya sauce. Mix well for a minute on high.
5. Lower heat. Mix in salt and pepper. Remove from fire and cool.

This is how I made tasty vegan spring roll filling...You can also add crumbled paneer or tofu as per your taste..Baked vegan spring rolls are also an option but I haven't tried it yet...You can use any mix of vegetables you want. However, cabbage and capsicum really enhance the taste.

Now as your filling is ready

We will start filling our spring rolls

These are the spring roll sheets I got from market..

It consists of many sheets...I used only few of them...You have to defrost them in microwave or thaw them at room temperature before separating the sheets.

Lay out one sheet, add about 2-3 tbsp (depending on the size of your spring roll sheets) of the vegan filling in middle of filling diagonally on wrap.All instructions about folding are thoroughly mentioned on sheets...I followed the same ones...

Fold bottom corner over filling and roll snugly half way to cover filling..

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Fold in both sides snugly against filling,moisten edges of last flap.

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Roll wrap up and seal top corner with water or any paste lay flapside down untill ready to cook.
Once these ends are firmly placed, start rolling towards the other end until fully done.

For the store-bought pastry sheets, the end was easy to just stick to the rest of the roll say just with water but can also use besan-water paste,or corn flour water paste or maida water paste...if it doesnt sticks properly with water...and see to it that it doesnt opens while frying otherwise will create mess...

Once you have made the required number of rolls, deep fry until golden brown.

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Your roll is ready for frying....Watch frying demonstrated below in the picture

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Spring Rolls are ready to Eat! hmmm....looks Yummy isnt it! Enjoy it with any chutney or sauce.

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That's it! Cut them up and serve hot with some tomato sauce or green chutney. They make an excellent and quick starter.I just love them!


This is my contribution for Bon Vivant #5 - Appetizers/ Starters.

 Thanks Sumee for hosting this interesting,fun filled and  lovely event.


Monday, June 11, 2012

Maggi Burger...........

Everyone loves a hot juicy burger filled with all sorts of yummy toppings, especially in the summer months...Burgers are a classic staple of American cuisine, and have always been a family favorite.They are now standard all-American fare, served at fast food restaurants, sports arenas, amusement parks and schools and so on...To enjoy  feel of America every now and then we opt for Burger...

Luckily we have options to choose one that best fits our favourite flavour...You can easily increase or decrease the choice of toppings which will be favourably yours...In this recipe I have used Maggi and few veggies along with cheese...maggi being all time favourite of not only kids but of adults too.

You may have your own versions of “Maggi memories” like on those cycling trips with friends, or as your savior when friends drop in without warning or during those late night talks …

Maggi has been a true childhood buddy. It took care of our hunger pangs when we were away from our parents in a hostel or on a camp. Continuing the practice, now it is ‘the food’ kids eat without a fuss. It’s that food which our moms let us have as a substitute to other ‘outside’ food we would have otherwise eaten!

Maggi seems to be just that perfect quick-snack between meals and is so easy to make that kids sometime make it alone. What’s more it seems they now come enriched with calcium and proteins! Taste bhi! Health bhi! scream the smalls kids in the ad!

Wow, Maggi we love so much its just unavoidable...also healthy but only to some extent!

So, let your kid have Maggi but make sure he also appreciates the taste of traditional snacks like upma, poha, idlis which are nutritionally richer than Maggi and are easier to make too. Let Maggi treat be an occasional ritual than an everyday one! Don’t forget the other nutritional culprits like white bread, instant pasta which are eating away your child’s nutritional intake and make sure that you keep a tab on these too.

Did you know that MAGGI is named after its great inventor?

Over a century ago, back in 1884, a genius called Julius Maggi invented a powdered pea and bean soup, to provide nutritious, easy to prepare food for busy women who worked in factories and didn’t have time to prepare healthy meals. This new product really improved the nutrition of common people, and he followed this first MAGGI product two years later with the invention of ready-to-use soups and liquid seasoning.

But he didn’t stop there! Soon afterwards, Julius Maggi perfected bouillon concentrates, first in capsules, then in cubes.

More than 100 years later, MAGGI is still a byword for top quality products that combine healthy and varied nutrition, fast and easy preparation and affordable prices.

The credit of invention of this recipe goes to one of my friend "Swati" in louisville..she made it for all of us when she invited  for dinner and hence it holds a special meaning for me...we both are junkies and our love towards maggi is unimaginable...Thus after enjoying yummy maggi burger at her home ...I asked her for the recipe which was simple easy and also was very amazed to see the perfect for uploading this different recipe...Thanks for the also thanks swati for the recipe which I made immediately after 2 days when I learnt from her... I know junk food is bad for health but can enjoy it sometime..

This is my contribution to Akila's: Dish name starts with M..


4 Burger Buns
1 packet of maggi along with masala in it.
1/2 onion chopped into round slices
few chopped round pieces of tomato and cucumber
1/2 cup shredded lettuce or cabbage
4 cheese slices
2 tbsp tomato ketch-up or tomato pudina sauce or any tomato sauce of your choice.
salt and pepper as per your taste.
2 tbsp of butter

1.On one side prepare maggi else you can prepare it in microwave.
2.Roast your pav or buns on tawa with butter.
3.Apply sauce on roasted bun..side which is inside one...
4.Place 2 spoons full of maggi on can add more if u like more...Iam fond of it a lot so I added it maximum.
5.Now place chopped veggies like cucumber,onion,tomato cabbage,lettuce as per your liking on it.
6.Place cheese slice on it
7.Cover it by another bun. and enjoy....

Its really yummy....mouthwatering....You just cant sit quiet eating only are bound to eat one more for sure...just try it!

Friday, June 8, 2012

Baked Pakoras...

Yesterday only got to know that it has started raining heavily in mumbai from also saw many status updates on facebook about all were very tired of scorching heat all were thoroughly welcoming rainyseason...Finally Monsoon marked beginning in India....Here in USA even though we are not able to enjoy rain like mumbai...I deceided I will dream that its raining heavily here and we are enjoying pakoras watching rain from patio along with garama garam chai.Indeed pakoras/bajes are really enjoyable in rainyseason...but this time I made baked pakodas....

I was first introduced to this dish when my hubby's friend in camden tried them and got us some for tasting.... We have a lot of bachelors staying nearby here at brookside, and I must say that some of them are really great cooks..good chefs...they all cook amazingly good. I have seen them baking cakes from scratch, trying different cuisines, desserts, vegetables after coming from office. In fact, all of us out here are learning to cook and when something turns out good, we send out a portion for sampling and feedback:-) Anyways, I was intrigued when our friend made these pakoras and was waiting to try them out. You can really make pakoras with anything – onion, potato, cabbage, apples, chilles...and so on.

This is my contribution to Resh's guest hosting-Bake Fest of vardhini...lovely event dear...Baking immediately reminds us about cakes and biscuits....but this time I thought that I have done lot many cakes and will try my hands on something else and hence tried baked pakoras and too its surprise they tasted very good and hence deceided to post for this event.

These Baked pakoras-new concept for me.. are extremely tasty and serve as a good evening snack or a wonderful starter in a full course meal.

Here’s the recipe:


Chopped onion-1/2
Chopped capsicum-1/2
garam masala as per your taste.
salt again as per your taste
oil -1 tsp
Maida-3 tbsp
Wheat flour-3 tbsp
Besan-3 tbsp.
Baking soda-1 tsp
Baking powder-1 tsp
Red chilli powder-1 tsp
yogurt-1/3 rd cup
milk-1/2 cup

1.Heat oil in a pan.
2.Add chopped onions,capsicum,garam masala and salt to it.
3.Cook for 4-5 mins.
4.Take maida,besan,wheat flour in another bowl.
5.To the above flours add baking soda,baking powder,red chilli powder and salt.
6.Mix everything together nicely.
7.Add yogurt and milk as required.
8.Knead dough nicely.
9.With spoon drop dough on cookie consistency of dough should be same as you do while making cookies.
10.Spray cooking oil on it and place it in oven at 350 degrees.
11.Cook till golden brown
12.Serve hot with chutney or sauce of your choice.

Tuesday, June 5, 2012

My Baby's Favourite...Upma

"You are going to have a baby" seven words that changed my life.I and my hubby were excited thrilled to listen these words from nurse.Firstly I thought I was dreaming... my joy knew no bounds....

The feeling that..Now I was going to have a baby of my own, a little person that would be totally dependent on me was indeed amazing... Initially I was really scared a little... I thaught I need to be responsible now....

Finally in the month of August we were blessed with baby boy... He was the most beautiful baby I had ever seen. He was my perfect little man. I love him with all my heart! 

How time flies nobody knows...Now that wonderful blessing-my prince is about to complete 2 years...since 1 and 1/2 year he loves upma like anything...till now he is fond of plain upma...It gives me immense pleasure to feed him with warm upma....It gives me feeling of special bond of silk thread that we both share..."bond of love" 

My Cutie Pie-Arnav

Linking this article to event-My baby's favourite food...

Thanks Roma for hosting this amazing event.I liked the theme as it gave me a golden chance for uploading my baby's favourite upma...which has really become his life...he loves it so very much that anytime I start preparing for it he smells it even from distance,comes near me and makes lovely sound from his mouth...yuuuuummmmmmm and also while eating does the action of chaannnn...chaaannnn.I feel satisfied and contented to prepare and give it to him So also Iam very excited to share it with you and to post it in this event.As per your request Iam linking this food recipes event... also submitting my entry by filling form from baby food recipes website.


3 tbsp roasted semolina or rava.
2 pinches Cumin powder.
2 pinches salt.
1 glass full of water.
1 pinch of mustard seeds
1 tsp of ghee.
1 pinch of turmeric.
1/2 glass of milk.
1 pinch of hing.
1 pinch of sugar.

1.Heat ghee in a pan.
2.Add mustard seeds and let them splutter.
3.Now add hing and turmeric powder.
4.Pour water.My baby prefers semi liquid foods only so I add more water.You can adjust it as you require.
5.Now add cumin powder,salt and sugar.
6.Allow the water to boil and then rava.
7.Stir it continously so that no lumps are formed.
8.Cook it for 2 mins.
7.Serve hot by pouring hot milk on it.

Your baby will also enjoy it eating.Surely you will be happy excited and contented to feed your baby with this yummy upma which can be made quickly and very easily with ingredients that are easily available at our home.

Monday, June 4, 2012

Saffron Flavoured Mango Mousse..

A comfort food.... Mangoes really can make us feel better! Beyond being delicious and rich in vitamins, minerals and anti-oxidants, mangoes contain an enzyme with stomach soothing properties similar to papain found in papayas. These comforting enzymes act as a digestive aid and can be held partially responsible for that feeling of contentment we experience during and after our daily mango ritual. Yes, it is quite natural to crave those mangoes!

Mango, both in its green and ripe form is a very good tenderizing agent due to these same enzymes, therefore ideal to include in any marinade. In India a sour mango powder containing ground up green mangos called Amchur, is used both as a seasoning and tenderizing aid.

We all know the importance of fiber in our diets. If we are eating mango-a-day, irregularity is not a problem for us. Research has shown that dietary fiber has a protective effect against degenerative diseases, especially with regards to the heart; may help prevent certain types of cancer, as well as lowering blood cholesterol levels. An average sized mango can contain up to 40% of your daily fiber requirement. For those among us who are physically active, whether working out or constantly on the go, mangos are also a great way to replenish that lost potassium. Deliciously rich in anti-oxidants, potassium and fiber - the mango is the perfect fruit! Truly 'the king of fruit'.

Saffron Flavoured Mango Mousse (Amrakhand) is a quick, easy and fabulously light and airy dessert. It has that “WOW” look that will look like you have put in hours of work in the kitchen. The beautiful color of the Mango, intensified with the color of Saffron, the creaminess of the Sour Cream and cream cheese and the lightness of the plain yogurt, topped with the nutty Pistachios and Almonds! hmmmm...Yummy!...
The combination is “melt in your mouth goodness”.Call it a “Saffron Flavoured Mango Mousse” or your version of “Kesar Mango Shrikhand” or "Amrakhand" – this one is a winner of hearts! for sure...It is unavoidable also for those who dont have sweet tooth...


Prep Time: 15 min
Chill Time: 1 hour
Serves: 4-6

Mango pulp – more than 1/2 cup (I used sweetened mango pulp)
Sugar – 1/4 cup + 2 tbsp or to taste (Reduce the amount of sugar as your mango pulp is already sweetened one)
Cream Cheese – 1 cup or 8 oz, at room temperature (optional)
Sour Cream – 2 cup (if using cream cheese then only 1 cup)
yogurt-2 tbsp
Saffron (Kesar) – pinch
Milk – 1 Tbsp
Cardamom Powder – 1 tsp
Chopped Pistachios and almonds – 2 Tbsp, chopped

1. Warm up Milk and soak the Saffron in it.
2. Set aside till ready to use.
3. Take measured amount of mango pulp in food processor.
4. Add Sugar and give it a couple of quick pulses.
5. Roughly cube the Cream Cheese and add to the Food Processor.
6. To this add in Sour Cream, yogurt ,Saffron soaked in Milk and Powdered Cardamom.
7. Close Food Processor and mix well.
8. Half way through you can do the taste test and make sure the Sugar is right on for you.
9. Add 3/4th of the chopped Pistachios and almonds to the food processor, save balance of the nuts for topping.
10. Give the mousse one more quick pulse.
11. Transfer into a serving dish.
12. Garnish with the balance of the Pistachios and almonds and a few stands of Saffron (optional).You can also add cashewnuts and pecans or walnuts or any other dryfruits of your choice.
13. Allow it to chill in the refrigerator for at least an hour.
15. Serve Chilled.

Note:If food processor is not available you can mix it in grinder or blender else if nothing is available then also dont can simply mix all ingredients in perfectly measured quantity ...and mix it thoroughly with the help of spoon...It tastes amazingly fabulous!

This one goes straight to the event..Mango Mania 99 @ The Pumpkin Farm.

Mast event dear Pradnya...I loved it...Absolutely perfect for this season....