Wednesday, August 31, 2016

Raw Papaya Salad

Raw Papaya Salad is one of my favourite salad. First time we tasted this salad in Ahmedabad Restaurant and we all like it much. A traditional Gujarat warm salad made from raw papaya served as side dish along with Guajarati main course. They called it kacha Papaya sambharo. A sambharo is typically made by quickly stir frying the main ingredient in a little oil along with some spices. Though this salad is normally served with Gujarati snacks, it goes well with rotis and parathas too, as a side dish. It is healthy, tasty, and also easy to make, with low-calorie, and very nutritious salad.

Raw papaya-  1 cup grated
Green chili-  1chili
Oil-1 tsp  Mustard seeds -1 tsp
Asafoetida -pinch
Turmeric powder -1/4 tsp
Salt-  1 tsp
Sugar-1/4 tsp
1.Peel off the raw papaya.  Grate the papaya and cut the green chilies into 1 inch pieces.
2.Heat the oil in a pan. Add the mustard seeds and let them crackle then add the asafoetida.
3.Now, add the grated papaya and the slit green chillies. Let it cook on a high flame for a couple of minutes..
4.Add the turmeric powder ,salt and sugar Mix well.Cook until the papaya becomes tender.  5.Delicious raw papaya salad/sambharo is ready to serve.

Sunday, August 21, 2016

Chane Jaisalmer Ke

Yesterday while watching food channel  in the topic of Rajasthan cusines "Chane Jaisalmer Ke" this recipe was prepared by one of the famous chef.  I got hooked to this quick, easy and delicious dish and immediately I note down  this dish and prepared it for dinner along with rotis,It turns out super delicious and my family loved it!

Chane Ke Jaisalmer also called "Chane Jaisalmer Ke", is a traditional dish made in Jaisalmer, Rajasthan. This dish is very easy to prepare and use with available ingredients, the curds and besan mixture. In this curry, the chick peas are cooked in a yogurt based gravy. The flavors of this gravy is mildly enhanced by the use of some fragrant spices.The yogurt and the besan two complement each other well in flavour and gives mild tanginess and also gives  a velvety texture to the curry.


Black Bengal gram (kala chana) - 1 1/2 cups

Yogurt - 1 1/2 cups

Cinnamon Stick -1 inch piece

Bay Leaf -2

Grated Ginger =               1 tsp

Gram flour (besan) - 2tbsp

Turmeric powder - 1/4 tsp

Red chilli powder - 1tsp

Coriander powder - 1tsp

Garam masala powder - 1 tsp

cumin powder-1tsp

Green chillies, chopped - 3-4

Pure ghee - 1 tbsp

Asafoetida - a pinch

Cumin seeds - 1 teaspoon


Salt as per taste.

Fresh coriander leaves, chopped - 2 tablespoons


1.Soak kale chane over night and pressure cook them with 4cups of water and salt for about 30 minutes.

2.  Once the steam dies down, open the cooker and mash half the chane roughly.

3.Heat oil in a wok. Add cumin seeds, cinnamon stick, bay leaves, 2 whole chillies. Once the jeera crackles, add grated ginger.

4.In a separate bowl mix yogurt, gram flour, turmeric powder, salt, red chilli powder, coriander powder, garam masala powder and whisk well so that no lumps form.

5.Add the yogurt mixture to the wok and stir constantly till it starts to boil.

6.Add the boiled chane, mashed chane and the water from chanas. Cook for a few minutes. Add water as required. Bring it to a boil and cook for five minutes.

7. Heat ghee in a pan. Add asafoetida, cumin seeds and whole chilli. When the seeds crackle, Pour in the yogurt mixture and stir well.

8.Garnish with coriander leaves and serve hot.

Tuesday, August 9, 2016

Pattinam Pakoda

Pattinam pakoda is a very popular street side savory snack in Tamil Nadu. . Unlike ordinary pakoda it is made with Roasted gram flour . It lends to its unique flavor to this Pakoda that is extremely delicious to taste, crispy outside and soft inside. This yummy savory snack is an ideal to be served during tea time especially during rainy season.

Roasted gram flour/Potukadali mavu – 1 cup
Rice flour – 1/2 cup
Baking soda            ¼ tsp
Chilli powder            1 tsp
Ghee            1 tbsp
Green chillies, chopped     3 nos
Ginger, chopped       ½ tsp
Garlic – 1pod
Onion – 1
Curry leaves – 2sprigs
Salt – as per your taste
Oil – to deep fry
Cashew nuts - 25gms
1. Chop ginger, green chillies, garlic, curry leaves & onion finely.
2.Mix the ghee and baking soda in the mixing bowl and rub them nicely till turns frothy.
3. Take a wide bowl & mix all above ingredients together. Add a tsp of ghee & sprinkle water little by little & start mixing till you can make a dough.  Make small tight balls & keep it ready.
4.. Meanwhile, heat oil in a pan & deep fry them in medium flame till golden brown on all sides.
5.Serve it with any chutney. Remains crisp for a long time.