Friday, June 27, 2008


Khandvi is Gujarati delicacy made using Gram Flour/Chickpea Powder and flavoured with tempering of pungent mustard, spicy green chillies, sweet coconut grates and aromatic coriander leaves.One of the favorite snack in my family. I learnt to make Khandvi, also called surali chya vadya in Marathi, from my neighbour, a popular Gujarati snack which is quick, easy, and also low-fat. The best part was to cut them into thin stripes and roll them without much fuss!! Whenever I make Khandvi..Yes, I did it and I feel like I am on top of the world . Here I proudly present fluffy, soft, melt in mouth and delicious Khandvi.
Gram Flour(besan)-11/4 cups
Ginger-1 one inch piece
Green Chillies_2
Yogurt- 1 cup
Salt- as per taste
Turmeric powder-1/2 tsp
Lemon Juice-1 Tbspn
Water-1/2 cup
Oil-4 tbsp
Mustard seeds-1tspn
Grated coconut-2tblsp
Chopped corrienderleaves-2tbsp.
1. Sieve the besan and keep in a bowl.Grind ginger and greenchillies, grease the reverse side of a few thalis .
2. Make buttermilk with yogurt and water.
3. Mix the besan with ginger, greenchillies, salt turmeric powder, lemonjuice and buttermilk.Take care that ther are no lumps.

4. Cookthis mixture over fire till thickens into a thick batter.stir constantly.

5. Quickly spread the mixture over the greased inverted thalis top as thinly as possiblewhile the batter is still hot.( you should do it quickly before batter gets cold and lumpy.If you have somebody to help you,that would be great.I cook alone,so such luck for me.because of one phone call I had to discard the last two spoonfuls.)
6. When cool roll the layer towards you and cut into 1” pieces.
7.Serve garnished with grated coconut and chopped coriander leaves

Wednesday, June 25, 2008

Kadhai Babycorn


2- cups chopped baby corn)

2 -big capsicums, deseeded and chopped finely

1- large onion cut into thin strips

1- tsp chopped garlic

1- tsp chopped ginger

Tomato sauce 5-6 tsps

Tomato -2

Coriander seeds- 1 tsp

Cummin seeds- 1 tsp

Chilly powder- 2 tsps

Sugar- 1 tsp

Salt to taste

Oil 3-4 tsps

Fresh coriander for garnishing


1.Dry grind the,coriander seeds and cummin seeds together and make a fine powder

2.Dice tomato and capsicum into 1-inch cubes.

3.Cut, babycorn, into 1-inch length (finger thickness) pieces and boil till just soft.

4.Heat oil in a kadai, add ginger and garlic paste and fry for 3 minutes on medium flame.

5.Add chopped onions and saute till golden in colour.

6.Add red chili powder, crushed coriander & cummin powder , turmeric powder, , tomato puree and stir-fry for 1 minute.

7.Then add, capsicum and tomatoes.

8. Stir-fry for 2 minutes. Add paneer cubes boiled vegetables and continue frying for another 3 minutes.

9.Mix well and add the cut babycorn then add the sugar&,salt.

10.Add a little bit of water if required,cover the pan and cook till almost done(about 10-15 mins)

11.Simmer for a further 5 mins. Now, and the tomato sauce the fresh coriander.

12.And Serve hot in a small kadai with chapatis or parathas.

Tuesday, June 24, 2008

Mango / Pineapple Pulissery

Mambazha Pulissery is a ripe mango curry.A sweet n sour curry made with mambazham/ripe mangoes and yogurt.Ripe mangoes enhances the taste,even pulissery can be madewith,pappaya,cucumber,pineapple. We usually eat it with Rice.


Ripe Mango - 4 (small) cut into pieces

Turmeric powder - 1 teaspoon

Cumin seeds - 1 teaspoon

Green chilli - 4

Grated coconut - 1 Cup

Yogurt - 1 Cup

Mustard seeds - 1 teaspoon

Curry Leaves - 2 or 3

Fenugreek seeds - 1 teaspoon

Dried Red chilli - 2

oil - 1 teaspoon

Salt as per taste


1.Take Mango pieces in a pan. Add turmeric powder, , salt, 1/2 cup of water and bring it to a boil.

2.Grind the coconut, green chilly and cumin seeds into a paste.

3.When the water is reduced to 1/3 and the mango pieces are cooked, add the coconut paste.

4. Bring it to a boil. Beat the yogurt till smooth and add to the mango mixture.

5.Cook till it boils by stirring continuously. Remove from flame.

6.In a small pan heat the oil and add the mustard seeds, fenugreek seeds, red chilli and curry leaves. Pour the seasoning over the yogurt mixture and serve.