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Masala Puri

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Ever since Shilpa of Aayi’s Recipes posted a recipe for Masala Puri, I had been dying to try it. A friend of hers got this recipe from a gaadi-wala in Vijayanagar, Bangalore and passed it on to her. The recipe is authentic, coming from a gaadiwala, and Shilpa has yummy photos that accompany the recipe.

I didn’t have all the spices called for in the recipe, so I substituted in my own way. I used store bought puris and dream of making these puris at home one day. Sigh, a girl can dream, right? The dish turned out tasty and was gone in minutes! Next time around, I know I need to make this in a larger quantity.

Serves 2

1 cup Green Peas (If you want to use dry peas, soak them overnight. If using frozen peas, soak for 2-3 hours)
1/4 cup Toor Dal
2 cups of Water
1 big Onion, finely chopped
2 Tomatoes, finely chopped
Coriander Leaves, minced
1 tsp Red Chilli Powder
Puris (Store bought)
Fine Sev (Store bought)
Dry Spices :
1/2 tsp Cloves
1″ Cinnamon
1 tsp Coriander Seeds
1 tsp Cumin Seeds
1 tsp Peppercorns

Green Chutney:
1/2 cup of Coriander Leaves
3-4 Green Chillies
1/4 cup of Water

Grind all the ingredients to make spicy, green chutney.

Sweet Chutney:
You can get the recipe from any blog. Here is one. Or use the Smith & Jones Bhel Puri Chutney, like me.

1. Dry roast all the spices.
2. Pressure cook toor dal and peas separately. I mean, in different containers. Nobody is stopping you from pressure cooking them at the same time.
3. Grind the spices and toor dal together. Dal will add some thickness and consistency to the gravy.
4. Transfer the ground spices and dal to a flat bottom pan and heat it.
5. Add the cooked peas, red chilli powder, salt and water and bring it to a boil. Make sure the gravy is not too thick or not too watery.
6. When serving, break 4-5 puris in a plate. Spread a ladle of gravy on the puris. Add the finely chopped onion, tomatoes and coriander leaves. To make it extra spicy, add a bit of green chutney. If you like it a bit sweet, add the sweet chutney. Sprinkle sev generously. Eat!

I am sending this to Nupur’s Blog Bites#3 event. This entry also goes to Priya’s Cooking with Seeds – Cumin seeds hosted at Sara’s Corner this month.


Written by A

May 13, 2010 at 11:01 am

A Different Mango Pickle

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Summer is the time when women get busy to re-stock their kitchen with long lasting food items like paapad, red chilli powder and pickles. The last one, pickle, is ubiquitous all over India and you will see jars of freshly made pickle kept out in the sun. While these pickles have a long shelf life and are savored all year round, the one that I made is for immediate consumption.

This pickle is called as ‘Palu’ in my household and my husband calls it ‘Gatka’. No matter what you decide to call it, this pickle will taste great with rice or roti. Green mangoes are known for causing acidity (or what we call pitta), so to counteract this, we add methi powder (or methi seeds if you don’t have powder handy) and it gives a different taste to this pickle.

Palu or Gatka or Sweet Mango Pickle


1 Green Mango, medium sliced
1/2 cup Jaggery. The actual amount would depend on how sour the green mango is
1/2 cup Water
Oil for seasoning
1 tsp Red Chilli Powder
1 tsp Methi Powder or Methi Seeds
1 tsp Mustard Seeds
1 tsp Fennel Seeds, optional
8-10 Curry Leaves
A pinch of Asafoetida
Salt to taste


1. Microwave the sliced green mango. Transfer the slices to a microwave safe bowl, sprinkle some water and microwave it for 2 minutes. Depending on the kind of mango you choose and the power of your microwave, this time is variable. Microwave till the slices are soft to the touch and they look cooked.
2. If you don’t have a microwave, don’t sweat. You can cook the slices directly in the pan after you give a seasoning. Just hold on till I come to that.
3. Heat oil in a saute pan. Add mustard seeds and let them splutter. Now on low flame, add the curry leaves, asafoetida, red chilli powder, methi powder or seeds and the fennel seeds.
4. Add the cooked mango slices, jaggery, water and salt. Bring this to a boil until the water becomes thicker. Once this is done, you will see this as a homogeneous mixture rather than mango pieces and water together. Check out the photo to see the consistency.
5. If you have not microwaved the mango slices, then this is the time to cook them. Add the raw slices and the water. Cover the pan and cook the mango slices until they are soft to the touch. Adding salt quickens the cooking time. Once they are done, add more water if required.
6. Taste it and see if the tangy-sweet balance is to your liking. If not, add some more jaggery until it suits you fine.
7. Take it off the heat and enjoy it hot with rice or roti. Transfer it to an air tight container and refrigerate it once it comes to room temperature. This can be stored upto 2-3 weeks in refrigerator.

Serving suggestions

Tastes really good with curd rice. Try it with upma or kanda pohe and see the same old dishes take on a new taste. This is a favorite with kids since it satiates their two main taste buds – sweet and sour. You can make it more spicy and less sweet to suit the adult taste buds.

Written by A

May 7, 2010 at 12:20 pm

Posted in cooking, food, Pickle, Recipe


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Jaangri or Imarti or Jaangir is a close relative of Jalebi. Many people assume they are the same, but they are not. While Jaangri is made of urad dal, Jalebi is made from maida and needs overnight fermentation. And, of course, they taste different.

When I saw Harini’s recipe for Jaangri in Blog Bites #2 roundup, I knew I had to try it. I love Jaangri and I didn’t know it was so easy to make. When Nupur announced the third edition of Blog Bites, I decided to try Harini’s recipe for this event. Since the theme of Blog Bites #3 is adaptation, I will explain what change I have made to the original recipe. I did not use food color, but used some saffron to get the color. Simple, huh? This adaptation is more out of necessity – I didn’t have any food color handy and didn’t want to buy either because honestly, how many recipes do you know which call for food color?

Jaangris Ready!

Makes 8-10 pieces


Urad Dal, 1 cup
Rice 1/4, cup
Sugar, 1 cup
Water – Just enough to immerse the sugar
Saffron threads, 8-10
Oil for frying


1. Soak Urad Dal and Rice for 3-4 hours. Drain all the water and transfer to a mixer pot. Grind them finely with as little water as possible. Don’t be impractical and not use water at all – your mixer will curse you. Add a few drops of water at a time until grinding becomes a possibility.
2. Take a thick enough plastic cover and cut a small hole in one corner. You are basically making a cone. If you are familiar with mehndi cones, you know what we are trying to do here. I am sure you can use a cloth for this, but I haven’t tried that method.
3. For the sugar syrup, place sugar in a thick bottomed vessel and add enough water to immerse the sugar. Add the saffron threads to it and heat this. Keep stirring in between and once you get one string consistency, take it off the flame.
4. Heat oil in a wok. Pour some batter into the cone and when the oil is really hot, squeeze out the batter through the hole and try to shape it like jaangri. I know it is easier said than done. Make two rounds at the center and draw petals around it. Fry on low flame till it is golden brown.
5. Dunk the jaangri in the sugar syrup and take it out after 3-4 minutes.
6. Serve the jaangri hot.

Jaangri being fried


1. You can start with the sugar syrup first. Keep it on low flame so that when the jaangris are fried, your sugar syrup is ready.
2. If you find that the batter is too watery, add some rice flour to it to salvage it. I know it will alter the taste, but altered jaangri is better than no jaangri, right?
3. The sugar syrup should be hot when you put jaangri into it, so you might have to reheat it in between.
4. Since we are not using food color, jaangris will not be as orange as you see in the stores. They will have a mild golden color.
5. Jaangris I made turned out really tasty. The only problem I had with this was they lost their crispiness after a few hours. Store bought jaangris are not soggy, but mine were. I have no idea why and if anyone of you has a clue, please let me know. The next time around, I want to make perfect jaangris!

I am sending this to Nupur’s Blog Bites #3.

Written by A

May 5, 2010 at 9:17 am

Kadhi in an earthen pot

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Kadhi is a sour-n-sweet dish made from buttermilk or yogurt. The basic recipe is to add a thickening agent like besan to buttermilk and give this a tempering of mustard seeds, green chillies , turmeric and curry leaves. The recipe gets customized in different places and cultures. Gujarati kadhi tastes mildly sweet and has pakodis or vegetable dumplings in it. In North Karnataka (where I come from) we skip the pakodis. I love the way my Mom makes it – sweet, sour Palade (that’s what we call it), which can be had with rice or sipped as is. When I first tasted the Kadhi that my mother-in-law made, I was in for a surprise. While my Mom’s variety is mild in taste, my mother-in-law’s version was an explosion of all possible tastes in the mouth. She uses raw spices and this gives the Kadhi a totally different taste. This, in my opinion, is better as a standalone drink, it doesn’t taste that great with rice.

The recipe that my mother-in-law follows is supposedly very common in Jalgaon or Khandesh. Kadhi appears regularly in their diet and is even made in weddings. Since most weddings in Jalgaon happen in summer, Kadhi is offered to guests as a cooling drink – follow the recipe and just keep the Kadhi in a refrigerator and there it is as a thirst quencher. Buttermilk is of course good in beating the summer heat – add a few spices to it and the Kadhi goes down really well.

I usually make Kadhi in a normal steel vessel, but after the recommendation from my mother-in-law, I tried making it in an earthen pot. She is right, Kadhi tastes totally different and has that mild muddy taste to it. You can make it in any vessel you want – you will enjoy it all the same. If you choose to use an earthen pot, make the tempering in a steel vessel, pour in the buttermilk and then pour the contents to the earthen pot. Bring the Kadhi to a boil in the earthen pot. You can make the tempering in an earthen pot, I am sure, but I have not tried it.

Kadhi Simmering

Kadhi – Jalgaon Style
Serves 2

For Buttermilk:

1 cup Curd or Yogurt or 2 cups of Buttermilk
1 tsp Jowar flour (You can skip this if you don’t have it. Substitute with besan)
1 tsp Besan or Chickpea flour (2 tsp if you don’t have Jowar flour)
1/2 tsp Jeera powder
A pinch of Garam Masala
Salt to taste
3-4 Citric acid crystals, optional

For Tempering:

1/2 tsp Mustard seeds
1/2 Jeera
4 Peppercorns
4 Methi seeds
4 Clover
1 tsp Dagad phool
5-6 Garlic cloves, finely cut
3-4 Green chillies, finely cut
4-5 Curry leaves, cut


1. Add water to yogurt/curd and whisk to make buttermilk.
2. Add jowar flour, besan, garam masala, jeera powder and salt. Whisk again.

3. Heat oil in a vessel. Wait till the oil is piping hot, I mean real hot.
4. Gather all these ingredients in a big enough table spoon – mustard seeds, jeera, peppercorns, garlic,  clover, methi seeds, dagad phool, green chillies and curry leaves. When the oil is hot enough, then toss all these at once into the vessel and cover the vessel.
5. Keep the vessel covered and let the flame be high. After 1-2 minutes, the aroma of spices will begin to spread. Don’t worry if you smell something burnt. The key to this Kadhi is the burnt tempering.
6. Pour in the buttermilk to the vessel. Keep the vessel covered. You may want to switch on your chimney now.
7. Bring the Kadhi to a boil – on low flame and with frequent stirrings. The latter part is very important – if you don’t stir often enough, the buttermilk will lose its homogeneity.
8. Add salt. Add citric acid crystals if the buttermilk is not sour enough.
9. Garnish with coriander and enjoy it hot. Alternatively, bring Kadhi to room temperature, refrigerate it and enjoy it cold.

Kadhi All Ready

I am sending this post to Thanda Mela hosted by Srivalli.

Written by A

April 27, 2010 at 6:25 am

Posted in cooking, Drink, food

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Blog Bites #2: Doodhi Kofta

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The first time I had Doodhi Kofta in Potluck restaurant. This was newly opened near our office and we used to go there every other day. The best part about this restaurant was its serving portions. You order a curry and it would be sufficient enough for one person. You don’t have to bother about sharing it with someone or end up wasting it. 3-4 phulkas, one curry, a drink to wash it down, an optional dessert and your lunch is done – sasta aur tikaavu, I mean wholesome and economical. I became a fan of doodhi kofta the moment I tasted it. It didn’t taste like doodhi at all and I found the concept very innovative – vegetable dumplings in gravy that goes well with both roti and rice. When Nupur announced the second blog bites event, I knew I had to make doodhi kofta. I used a lot of recipes as reference, but my recipe is mainly based on Skribles’ recipe.

The original recipe calls for fried koftas. I tend to minimize the use of oil wherever I can, so I tried making koftas in the kuzhi paniyaram skillet. The deep fried koftas were just like bhajis – crispy and oily. The steamed ones were a new taste – they didn’t taste like doodhi, but the combination of doodhi and besan and spices was yummy. So, the choice is yours – diet friendly steamed koftas or the cholesterol rich, deep fried ones.

Doodhi Kofta
Serves 2

For Kofta
1 cup grated Doodhi or Lauki or Bottlegourd
1 cup Besan or Chickpea flour (The actual amount depends on the water content of doodhi)
1 tsp Turmeric
1 tsp Chilly Powder
1/2 tsp Dhaniya Powder
Salt to taste
Oil for frying

For Gravy
2 big Onions
2 big Tomatoes
1 tsp Chilly Powder (I use Everest’s Kashmirilal for gravy. It is rich in color, but mild in hotness, so the gravy is not actually hot, but looks red hot)
A pinch of Garam Masala
1 tsp Turmeric
1 tsp Ginger-Garlic paste


1. Shred the bottlegourd and squeeze the water out. The more water you squeeze out, the lesser besan you need. Do not throw away this water. We will add this to the gravy.
2. Add chilly powder, turmeric, salt and dhaniya powder. Let this sit for a few minutes. After adding salt, the water content in bottlegourd will be released. We can add sufficient besan then.
3. Add besan and mix well. If you need more besan, add accordingly.
4. Make lemon sized balls out of this. Deep fry them or steam them in kuzhi-paniyaram skillet.

These koftas can be savored as they are. They taste great with tomato sauce.

Steamed Koftas

Deep Fried Koftas


1. Grind the onions into a fine paste.
2. Puree the tomatoes.
3. Add oil in a saute pan. Once the oil is hot, add the ground onion.
4. After the onion is done, add chilly powder, turmeric, garam masala and ginger-garlic paste.
5. Add the tomato puree.
6. Add water (the one that was squeezed out of bottlegourd) to the gravy. Bring the gravy to a boil.
7. Add the koftas to the gravy. Keep the pan covered and cook over low flame for a few minutes.
8. Koftas absorb water, so adjust water accordingly. Make it more watery if you plan to eat this with rice.
9. Relish it hot with roti or rice.

Written by A

April 19, 2010 at 11:03 am

Blog Bites #2: Instant Dhokla

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My mother-in-law makes these yummy dhoklas which are worth dying for. She doesn’t go the instant way. Instead, she soaks rice, urad dal and chana dal in water for a few hours, grinds these, pours in some sour buttermilk and leaves it to ferment overnight. Basically, a lengthy process that needs to be planned atleast a day in advance. I am a big fan of dhokla and get a craving for it which needs to be satisfied then and there, so I try my hand at instant dhokla. I know there are many varieties of instant dhokla and no matter which one I try I never succeed at making good dhoklas. When Nupur announced the second round of Blog Bites, I decided I will make instant dhokla and succeed at that!

After searching and filtering, I finally decided to use Nanditha’s recipe. It is simple, does not call for too many ingredients and most importantly, has measures for all the ingredients. I tried making the first batch with just 1 cup of besan, which turned out really bad. It was not a problem with the recipe, but with my execution but let’s not get into that. The second batch was twice the size – 2 cups of besan and this one turned out really good. They were fluffy, spongy and yummy. I did very minor changes to the original recipe.

Instant dhokla
Serves 2


1 cup Besan or Gram Flour
1/2 tsp citric acid crystals
1 cup Water – the same cup that was used to measure besan
1 tsp soda bicarbonate
Oil for greasing and tempering
2-3 Green Chillies or according to taste, finely cut or ground to paste
1 tsp Mustard seeds
5-6 curry leaves
2-3 green chillies, slit in the middle
Coriander leaves,
1/2 tsp Sugar, if you are a fan of sweet-n-sour taste

1. Transfer besan to a large enough bowl. Add 3/4th cup of water to this and make this into a smooth paste.
2. Add the ground green chillies, salt and citric acid to this. Mix well. Add sugar if desired.
3. Add the soda to the remaining 1/4th of water. Mix well. Instead of adding soda directly, we are mixing soda in water and then adding this to besan. This way, soda will mix well with besan.
4. Add the above soda-water mixture to the besan paste and rotate in one direction.
5. After a few moments, you should feel the batter become airy and see it rise.
6. Transfer the contents to a vessel greased with oil.
7. Steam this by keeping it in a pressure cooker (without the weight) for 10-12 minutes.
8. You can even microwave it for 3-4 minutes. The exact time will depend on the power of microwave so make sure you check after every minute if it is done.
9. Allow the dhokla to cool a bit. Make medium sized pieces.
10. In a saute pan, heat oil and add mustard seeds, sliced green chillies and curry leaves.
11. Garnish with coriander leaves and serve hot. Tastes better with chutney.

I leave you with a photograph of the dhokla fresh out of the cooker. I don’t have a photograph of the garnished dhoklas because you see, they were gone in seconds.

Written by A

April 16, 2010 at 3:58 pm

Kanda Churmure

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Kanda Pohe is a ubiquitous dish found in every Maharashtrian house. If you have unexpected guests or that all important first meeting of probable wedding or you don’t know what to make for breakfast, you end up making Kanda Pohe. It is a simple dish which is made in every kitchen but named differently. Avallaki or poha or flattened rice is soaked for a couple of minutes and is given a seasoning of mustard seeds, curry leaves and green chillies. A dash of lemon and a bit of corainder and it is ready to be relished.  I have eaten so many plates of Kanda Pohe that I am sick and bored of it. I wanted another dish which is as simple to make and yet as tasty as this. The result is Kanda Churmure. It is not my invention but my mom’s. Just replace poha with churmura (puffed rice) and you are done.

This is very similar to Kanda Pohe except for one ingredient – garlic. Traditionally, Kanda Pohe does not include garlic but this ingredient is a must for Kanda Churmure. The combination of churmura and garlic is really good. Tomato or potato is an optional ingredient in Kanda Poha, but they might not go well with Kanda Churmura. I haven’t tried it, so you can try and let me know.

There is a variety of churmura available in the market. The plain, salted version works out the best for this recipe. The spiky ones (called murmura) are too thin and become soggy.

Kanda Churmure
Serves 2

4 cups Churmura or Puffed Rice
1 large Onion finely chopped
7-8 Garlic cloves
3-4 Green Chillies finely chopped
6-7 Curry Leaves
1/2 tsp Mustard Seeds
A pinch of Asafoetida
1/2 tsp Turmeric
Coriander Leaves minced
1 tbsp Oil
Salt to taste. Note that the salted churmura retains some salt content even after being washed. So, add salt with caution.
1 Lemon cut into quarters

1. Take Churmura in a big vessel and add water until you cover all the churmura. Let this sit for 4-5 minutes and transfer it to a sieve. Allow the water to drain out completely.
2. Heat oil in a saute pan and add the tempering – mustard seeds (wait till they splutter), asafoetida, finely chopped garlic, curry leaves, green chillies and turmeric.
3. Add the finely chopped onion and fry them until they turn golden brown.
4. Add the churmura and mix well. Close the lid.
5. Cook for 4-5 min on medium heat stirring occasionally. Add Salt.
6. Serve hot with a piece of lemon. Garnish with coriander. Add your choice of farsan or sev. Enjoy!

Written by A

April 13, 2010 at 9:24 am