Tuesday, July 22, 2008


1. Poha:

- 2 cups poha- washed and kept aside
- 1 medium onion finely chopped
- 1 pinch of Mustard seed (big)
- Curry leaves
- 2 green chilli finely chopped
- turmeric
- Salt
- Groundnut
- lemon juice (optional)
- bhujia
- refined oil
- coriander leaves- finely chopped
Heat 3 tsp of oil in a kadai, add the mustard seeds. When mustard started crackling, add groundnut, fry a little till becomes golden. Add onion, green chilli, curry leaves- fry a little. Now add poha, turmeric, salt, stir nicely. Keep covered for 1 min. Add lemon juice and garnish with coriander leaves and bhujia. 1. Exotic Brinjal:

2 big brinjal
2 onion
2 tomatoes
7/8 cloves of garlic
a piece of ginger
Garam Masala
Red chilli powder
1. Cut the brinjal into cubes and deep fry in oil till a the cubes turn into a little brownish colour. Keep aside
2. Grind into a coarse paste out of tomatoes, onion, garlic, ginger, jeera, red chilli powder and garam masala. Add oil in a kadai, fry the paste till oil separates from the paste, then add the fried brinjal cubes, add salt, a little water and cook covered for 5 mins in low flame.
3. Relish with chapati or naan :-) 3. Sabudana Khichadi
- 2 cups Sabudana (washed and soak in water overnight)
- 1 medium onion finely chopped
- 1/2 tsp jeera
- Groundnut, roast and grind
- 2 green chilli finely chopped
- Salt
- oil
- 1/2 tsp sugar
Heat oil in Kadai, add jeera, oinion and green chilli, saute a little bit. Then add Sabudana, fry a little and add the groundnut powder (this will make the sabudana non sticky). Add salt and sugar, cooked covered for 2 mins and keep stiring every now and then. And its time for a healthy and lovely breakfast:-)
4. Idli and Sambar
Ingredients for Idli:
- 2 cups suji
- 3 cups curd
- 1/2 cup water
- 1 tsp eno(fruit salt)
- Salt
Ingredients for Sambar:
- 1/2 cup arhar dal
- 1 onion, a small peice of pumpkin, a small piece of lauki, 1 tomato (cut into cubes-same size)
- curry leaves
- Mustard seeds
- Haldi
- Salt
- Sambar powder
- 2 whole red chilli
- 1 tsp tamarind paste
- water
Preparation for Idli:
Mix suji, curd and water, whishked it nicely. Add a pinch of salt and add eno. Now greased the idli moulds lightly with oil and pour the mixture in the moulds. Steam the mixture for 15 mins in low flame. If you are making in microwave, it will just take 5 mins.
Preparation for Sambar:
Pressure cook the vegetables and arhar dal with 5 cups of water. after 2 whistle, open the pressure cooker, now add tamarind paste. Head a little oil in a kadai, add mustard seeds, red chilli, curry leaves and haldi. Now fry the contents from the pressure cooker in the kadai. Add sambar powder and salt, bring it to a boil.
Now its ready for a yum yum idli sambar!!
5. Vada Pav
- 5-6 medium size boiled potato (peeled)
- a pice of ginger and 2 cloves of garlic, crushed
- 1 medium size onion finely chopped
- pinch of turmeric
- curry leaves
- green chilli finely chopped
- salt
- Oil for frying
For batter:
- 2 cups besan
- haldi
- Salt
- a pinch of cooking soda
mashed boiled potato, add all the other ingredients. Mix it nicely. Make small flat round balls with both palms, keep it aside.
Now heat oil for deep frying, once the oil is hot, dip those potato ball in the batter and fry in oil.
Now slice the pav in half and place a vada as a sandwich.
This dish is my favourite, I always remember my college days in pune freaking out on vada pav. It was almost a ritual to go to Bhandarkar road to eat vada pav in the evening. I have been making vada pav since quite a long time, but the taste of the street food is always preferred :-)
I can have vada pav for breakfast, lunch and dinner...............crazy huh! :-) thats me!! 5. Samosa
- 5-6 medium size boiled potato (peeled) and smashed slightly
- a pice of ginger and 2 cloves of garlic, crushed
- 1 medium size onion finely chopped
- pinch of Garam Masala
- green chilli finely chopped
- Haldi
- salt
- Oil for frying
- Coriander
For Outer covering :-):
- 4 cups Maida
- 4 tbs ghee/ oil
- Salt
- Ajwain
- a pinch of cooking soda
Preparation: Heat little oil in a kadai, fry ginger, garlic, onion and green chilli. Add haldi, mashed lightly the boiled potato and in the masala. Add garam masala and salt. Cook covered in low falme for 5 mins. Let this sabzi cool down and sprinkle coriander leaves

Make small flat round roti, cut into half. Make a cone shaped out of the half roti, fill with the aloo sabzi and sealed the edges by applying little water. Deep fry the Samosa and relish with tomato sauce or green chatni. However I prefer with Spicy green.

6. Momo


- Cabbage finely chopped

- Capsicum finely chopped

- 5/7 drops of soya sauch

- Salt to taste

Outer covering :-):

- Maida

- Water

- salt


-3 tomotoes

-9/10 big garlic pod

-5/8 red chilli

- salt

- Ajino Moto

- Oil


Preparation: Mix the vegetables with salt and soya sauce and keep aside.

Knead maida smoothly. Roll out small rounds like we make for puris, however the size has to be smaller. Fill the vegetable filling and closed like a half moon or a round. Steam in a steamer.

For the sauce, boil the red chillies and keep aside. Now, grind this red chillies with all the remaining ingredients. Heat a little oil and fry this paste nicely by adding water.


Deva Iksha said...

Nice mouthwatering recepies...must write more so that we can copy and try to make some dishes at home.

Dolly laishram said...

sure dear...anytime for you...and u to..please share some good recipes..u are also too good a cook

SANGEETA said...

Hi, Thanks for the way you have described your recipes. Very easy to try them now. Will try the momos soon.
This is Sangeeta from Kalashrey. Do visit sometime.

Mahalakshmi said...

Wow! All your recepies are really mouthwatering..I have tried Momo in a Hiamalaya restaurant in Salt Lake City in the US.I was happy to see the recipe and my children loves it.I will surely try and let you know.

Mahalakshmi said...

Hi,I made the Momo today and Hurray!it was very delicious.Thank you so much for this woderful recipe.I dont have your mail id to post the picture of the Momo I made.