Monday, February 5, 2018

Fresh Spring Rolls w Peanut Sauce

After my recent trip to Vietnam, I was super thrilled to make the fresh spring rolls!


  • From the asian stores, try to get the rice paper and bean threads (thin noodles)
  • Boil water with one spoon salt and then add the thin noodles, cook for 5mins
  • Drain the water and add more cold water and drain it.
  • Saute with 2 spoons oil, tofu with pepper salt
  • Rest of veggies you can use it raw (parsley, cilantro, lettuce, carrots/cucumber)
  • Dip the rice paper in warm water and lift it immediately up and shake the water off
  • Start setting up all the veggies, noodle, tofu etc and roll it.
  • Serve it with the peanut sauce!

For the peanut sauce :
  •    Grind 5 red chillies, 2 garlic pieces, little sugar and salt for the full dish
  •    Add 2 cups water and let it boil for few mins and turn off.
  •    then add some tamarind and jaggery water to it, mix well. 
  •    Let the liquid cold and then add 2 handful roasted unsalted peanuts
  •    Grind well and sauce is ready!

Thursday, December 14, 2017

Restaurant Style Sambar

After ages, decided to write my blog to save a TASTY, YUMMY sambar recipe! Thanks to my cousin from Chennai...hotline help over phone 😊 But I missed to take pictures.

Recipe for the powder (save it for 2 times):

  • Dry fry 2 spoons channa dhaal and then add 4 spoons dhania, fry few mins
  • Then add 6red chillies and quarter spoon jeera, pepper, methi seeds
  • When about to turn off add some khasa khasa and asafoetida
  • And turn off, let it cool and grind almost fine, but not fine
Sambar Recipe:
  • Pressure cook 2 handful dhaal, with little turmeric and 1 spoon oil
  • Saute in little oil, one green chilli, half big onion and one tomato
  • Add the sauted veggie to the dhaal 
  • Add salt, tamarind or soaked mavathal, half of the ground powder
  • Add half tablespoon regular sambar powder - all to the cooker with dhaal.
  • Pressure cook again for one whistle
  • Open after 10mins, then open boil few mins, then add little jaggery, turn off
  • Season with ghee, mustard, urad, jeera, asafoetida, curry leaves
  • Top it with Cilantro...yummy yum sambar ready

Saturday, January 21, 2017

Masala Puri - Chaat item

My fav chaat item, customized to my taste and it has been a hit recipe in the recent days!


  • Toppings - Chopped persian cucumber, onions, tomatoes, grated carrot, sev
  • Puri - I buy from Pani Puri Company, local store
  • Stirred yoghurt, add little water if needed
  • Green Chutney - green chillies, Cilantro, Mint, lemon juice, black salt, chaat masala, salt, ginger, jeera
  • Sweet Chutney - Soaked dates, melted jaggery, tamarind extract, little chilli powder, chaat masala, black salt
  • White Peas Masala - Make similar to channa masala
  • Arrange the puri (opened up on top) in a bowl, add white peas masala
  • Add three liquids little each - 2 chutneys and yoghurt
  • And add the toppings - little of each
  • Serve right away - have to eat right away, otherwise it will become soggy!

Sunday, January 8, 2017

Potato Cheese Corn Cutlet

Happy New Year to you all!
Starting 2017 with a very yummy recipe from my cousin, learnt during my recent trip to India.
2 tricky things - Frying and Salt (as cheese has its salt too!)


  • 3/4th cup of cubed cheese (I used Cheddar), half cup panner - tiny cubes or grated
  • Half cup steamed corn, 4 green chillies fine chopped, 4 medium sized potato boiled, peeled
  • Few Cilantro/Coriander Leaves chopped, just 1/3rd spoon salt - cheese will cover the rest
  • Mix all of the above, make a dough and make into shapes
  • Dip in corn or maida water and roll it on ground fresh bread, coating is ready!
  • Move it to fridge if you are not using it right away
  • When ready to eat, deep fry in medium flame, only 4 cutlets at a time
  • Yummy Yummy cutlet is ready, thoroughly enjoyed it!

Saturday, December 3, 2016

Eggless Dates Cake

After a few unsuccessful attempts for eggless cake,
here we go for A Successful Eggless Dates Cake recipe!


  • Soak 25 to 30 chopped dates (seedless) in 2 cups hot milk
  • Let it cool down and add 3/4 cup sugar and make it into fine paste
  • Add 3/4 cup oil to the ground paste
  • Add 2 cups wheat flour(I use King Arthur Whole wheat), 1 tsp baking soda to the above
  • Blend well and add half cup chopped nuts (I use walnuts)
  • Bake at 320'F for 40mins in a greased glass bowl
  • Yummy Eggless Dates Bread is ready!!!!

Saturday, November 12, 2016

Moonggath (Green Moong Gravy)

Atlast back in action after 1.5yrs!!!!! But with a very yummy recipe, I thoroughly enjoyed it this morning. Konkani style Green Moong gravy. Goes well with dosa, idlis, rotis, rice!


  • Soak 1 cup green moong overnight and then let it sprout the next day
  • Add 1 spoon salt and water to the above and let it boil till fully cooked (15mins in mid flame)
  • Add little tamarind to the above
  • Roast one or 2 spoons dhania, 1 spoon black pepper, 4 green chillies and half cup coconut in few spoons oil
  • Let it cool down and grind the roasted stuff with little turmeric and water to fine paste
  • Add the ground paste to the boiling moong and cook for few mins
  • Add little jaggery and turn it off
  • In another tava, season mustard, asafoetida (lots) and curry leaves and add to gravy.

Wednesday, April 1, 2015

Gujarati Ladoo

After a long gap, here we go for a long process one! But I liked the flavor, so worth the efforts :-)

* 2 Cups Bhakri flour (but I ended up using powered cracked wheat + little atta for binding better)
* 1.25 cups Jaggery, little oil and ghee
* Add oil and water to the flour and make a tight dough
* Make shapes like top right picture and deep fry till golden brown
* Let it cold, then split into big chunks and then grind it in mixie
* Add ghee to a pan and add the jaggery and melt for few mins till ghee comes on top
* Then pour it to the powdered stuff and mix well.
* Make round shaped ladoos and they are ready to eat!!!!