Saturday, December 20, 2014

Mango pancakes (eggless)

For the pancake:
1 cup plain flour
1 can coconut milk
4-5 strands of saffron
Pinch of turmeric
3 tbsp sugar

1 mango - sliced length wise
1 cup thickend cream

1) Mix all the ingredients for the pancake. 
2) Heat up a pan on low-medium heat. When hot enough, pour a ladleful of pan cake batter and gently spread into a circle using circular motions. Do not make it too thin
3) For soft pancakes, cover and cook for 2 minutes. If you prefer crispy, do not cover but flip and cook the other side after 2 minutes.
4) Take a pancake in a plate, place 2 mango slices in the centre. Fold the exposed side of the pancake to the left on the mango. Fold the exposed right side of the pancake on top.
5) Drizzle with cream 


Tip: If the mangoes are not sweet enough, you may mix sugar with the cream

Saturday, December 13, 2014

Avocado Pani Puri

1 avocado - slightly raw, finely chopped
3 bulbs of spring onion, finely chopped
2 tbsp olive oil
2 tbsp lemon juice
1/2 tsp salt
1/2 tsp red chili powder

Click here for Pani and Date-Tamarind chutney recipe
I used store bought puris :)

1) Mix all the ingredients to make the avocado stuffing
2) Take 6 puris, lightly tap at the centre of one side to create an opening.
3) Stuff with avocado, add a tsp of chutney (to taste), add 2-3 tbsp of pani (to taste) and enjoy! :)


Saturday, December 6, 2014


250 g unsalted butter

1) Take butter in a saucepan and bring it to boil on high heat
2) Reduce heat to medium and boil until it becomes clear (about 10-15 minutes). Keep aside and wait for it to cool.
3) Take an air tight glass container to store the ghee. Fit its mouth with a muslin cloth and pour the ghee into the container - sieving through the muslin cloth. Discard the contents in the muslin cloth.
4) Cover the glass container and store it in a cool and dry place. It should last for about 3-4 months.


Sunday, November 30, 2014

Vada pav

Ingredients (Serves 6):
6 pavs/hamburger buns

Aloo bonda:
See potato filling recipe under Potato Palya here - Adjust the recipe to make 6 lime sized balls
4 tbsp besan/chickpea flour
1 tbsp rice flour
1 tsp red chili powder
1/2 tsp baking soda
Oil for deep frying

Green chutney:
1 bunch coriander leaves
5-6 sprigs of mint
2-3 green chili
Juice from 1 lemon
1 tbsp oil
1 tsp sugar
1/2 tsp cumin seeds
Thick slice of ginger
1 tsp salt
Pinch of asafoetida

Spicy garlic chutney:
4-6 dry red chili
6 tbsp dessciated coconut
2 garlic cloves

Method (Vada):
1) Make 6 lime sized balls of potato filling.
2) Mix the rest of the ingredients with water to make a batter. Consistency should be thick. Check for salt.
3) Heat a deep frying pan with enough oil (on medium heat). Once the oil is hot enough, coat the potato balls by dipping it in batter and gently drop it into the pan for deep frying.
4) Fry until the balls (vada) are golden brown. Remove and keep aside on a plate lined with tissue paper

Method (Spicy garlic chutney):
1)  Grind all the ingredients into a fine powder. Check for salt.

Method (Green chutney):
1) Grind all the ingredients into a fine paste.

Bringing it all together:
1) Slice pav/bun in the centre. Apply butter and fry on a pre-heated pan.
2) Take a tbsp of green chutney and spread on the lower half of the bun.
3) Place the vada at the centre, sprinkle a tbsp of spicy garlic chutney. Place upper half of the bun.


Sunday, November 23, 2014

Instant Oats-Red Lentils Dosa

1 cup Oats
1 cup Red Lentils
2-3 dry red chili
1 green chili
1 tbsp coriander seeds
1/2 tsp cumin seeds
1/2 onion

1) Soak lentils in hot water for 20-30 mins.
2) Grind it along with the rest of the ingredients into a dosa/pancake batter like consistency. Check for salt
3) Heat a pan on medium-high. Once it is sufficiently hot, pour a ladleful of batter on the pan and with circular motions spread it into a circle.
4) Add a few drops of oil. Flip and cook the other side after a minute. Remove it after 15-20 seconds.


Serve it with chutney :)

1) I soaked lentils in hot water as I was short on time. Soaking it in cold water for couple of hours does the trick as well.
2) The spices and herbs you want to use is left to your imagination. Krupa's version added coriander leaves, onion and green chili
3) You can substitute red lentil with moong dal as well :)

Saturday, November 15, 2014

Vegetarian pie with chickpea and vegetables

Ingredients (2 pies):
1½ puff pastry sheets
See Curry recipe for the stuffing

1) Preheat oven to 220°C/200°C fan-forced.
2) Cut 2 rounds from 1 pastry sheet 5mm larger than pie dish tops. Keep aside
3) Use the remaining pastry sheet to line the pie dish.
4) Spoon the curry into the dish. Place the puff pastry rounds and seal the edges
5) Place it in an oven and bake for 15-20 mins or until the pastry is puffed and golden.


Sunday, October 26, 2014

Vegetarian Bunny Chow

Ingredients (Serves 6):
3 small loaves of bread
1 cup chick peas - soaked overnight (or canned chickpeas)
2 carrots - diced/chopped into this strips
1 onion - finely chopped
1 potato - diced/chopped into this strips
1 tomato - finely chopped
2 tbsp tomato paste
1 tsp mustard seeds
1 tsp garam masala powder
1/2 tsp red chili powder
2 green chili - finely chopped
2 garlic pod finely diced
1/2 tsp grated ginger
1/4 tsp turmeric powder
2 tbsp lemon juice
2 tbsp oil

1) Boil chick peas in a container filled with water with 2 tsp of salt for 5-10 minutes. Add potato and carrots, boil until the chickpeas and the veggies are soft. Drain and keep aside. Reserve 2 cups of water.
2) Heat oil in a pan. Add garlic, wait for it to change colour. Add mustard seeds and wait for it to splutter.
3) Add onion and wait for it to change colour. Add tomato, grated ginger, green chili and fry for a minute.
4) Add red chili powder, turmeric powder, garam masala powder, tomato paste and fry for 10 seconds.
5) Add the cooked chickpeas and veggies. Add 2 cups of water. Bring to boil. Check for salt.
6) Cover and cook for 5 minutes on meidum heat. Add lemon juice and mix.

To make bunny chow:
1) Cut a small load of bread into two halves.
2) Take one half of the bread and scoop out the soft white bread inside leaving about a 1cm thick wall.
3) Fill the insides with curry.
Enjoy! :)

Sunday, September 7, 2014

Quinoa soup

Ingredients: (serves 4)
1 cup quinoa
8-10cups water
1.5 cups mixed veggies
1/2 onion - finely chopped
1 tsp dried herbs
3 green chili
1tsp grated ginger
3 garlic pods finely chopped
4tbsp olive oil
Pepper powder

1) Soak quinoa in a bowl of water for 15 minutes
2) Heat oil in a wok. Add garlic and fry until it starts to change colour. Add onion, ginger and fry for a minute.
3} Add Italian herbs, mixed veggies and toss for minute.
4} Add quinoa, 6 cups of water and bring it to boil. Check for salt.
5) Cover and simmer for 15 minutes.
Garnish with salt, pepper powder and vinegar as needed.

Saturday, August 16, 2014

Leek and Bean Posto

Inspired by World Food Cafe by Chris and Carolyn Caldicott

2 potatoes - diced
2 leeks - slit lengthwise and sliced
Green beans - cut into 1 inch chunks
2 tbsp oil
4 tbsp white poppy seeds
1/2 tsp nigella seeds
1/2 tsp cumin seeds
2-3 green chili - finely chopped
1/2 tsp turmeric powder

1) Soak poppy seeds in warm water for 30 mins and blend
2) Heat oil in a saucepan. Add nigella seeds and cumin seeds and wait for it to splutter
3) Add potatoes, green chili. Fry until potatoes are golden
4) Add leek and saute until they wilt. Add broad beans and fry for another minute.
5) Add poppy seed paste, turmeric powder, 1 cup water bring to boil. Check for salt.
6) Cover and cook on simmer until the potatoes are soft.


Saturday, July 26, 2014

Vegetarian Congee with sauteed turnip and tofu

Ingredients: (Serves two)
For congee:
3/4 cup rice
10 cups water
1 stock cube
1/2 tsp grated ginger
1 tsp salt
1 Tbsp soy sauce
1/4 tsp black pepper powder

1 tbsp sesame oil
1 turnip diced
1 bunch of spinach - finely chopped
1/4 tsp turmeric powder
1 tsp red chili powder

1/2 cup diced tofu
Soy Sauce
2 Tbsp roasted sesame seeds

1) Take a heavy bottomed pan and wash the rice. Add water, stock cube and bring it to boil.
2) Once it starts to bubble, reduce the heat and simmer for 45 minutes. Stirring it once every 10 minutes
3) Add ginger, salt, pepper powder and soy sauce. Continue to simmer for another 30 minutes until the rice half dissolves and becomes creamy in texture. Take care to stir every 5 minutes.

Sauteed turnip:
1) Heat sesame oil in a frying pan. Add turnip and fry for a minute.
2) Add 1/2 tsp salt, turmeric powder, red chilli powder and mix. Lower the heat, cover and cook for 2 minutes.
3) Add spinach and cook for 2 minutes

To serve:
Take 3-4 ladleful of congee in a bowl. Add 2-3 tbsp sauteed turnips on the side, diced tofu. Garnish with sesame seeds and soy sauce.


Sunday, June 15, 2014

Ambode Majjige huli

Roasted chana dal - 4 tbsp
1/2 cup grated coconut
3 green chili
15-20 beans - cut to 1 inch length
1 tsp cumin seeds
3-4 pepper corns
1/2 tsp tamarind concentrate
1 cup thick yogurt
1-2 cups water
2 tbsp oil
4-5 dried red chili
1 tsp mustard seeds
1/2 tsp turmeric powder
1 sprig curry leaves
Pinch of asafoetida

1) Prepare the dough for ambode as indicated in Ambode recipe. However, instead of deep frying, we'll be steaming the ambode
2) Place ambode in a steamer. I used a pressure cooker without the weight on. Steam for 10-15 minutes. Pierce a fork to check if ambode is done. Remove ambode and keep aside
3) Grind roasted chana dal, coconut, pepper corns, green chili, turmeric powder into a fine paste with 2-3 tbsp of water
4) Heat oil in a pan, add mustard seeds and wait for it to splutter.
5) Add cumin seeds, dried red chili, curry leaves, beans and fry for 10-15 seconds
6) Reduce heat and add the paste. Fry for a minute.
7) Increase the heat, add 1 cup of water but take care to add it 2-3 tbsp at a time (so that lumps are not formed). Bring it to boil, it should start to thicken.
8) Add yogurt, tamarind paste. Check for salt. If its too thick, add water as needed.
9) Add ambode, bring it to boil.

Serve with rice or ragi mudde

Saturday, June 7, 2014

Strawberry Lassi

20 medium sized strawberries
1 cup thick yogurt
1 tbsp raw sugar or jaggery powder
1/4 tsp cardamom powder

1) Blend strawberries in a blender.
2) Add rest of the ingredients and blend.

Sunday, June 1, 2014

Beetroot curry with coconut milk

Adapted from Peter Kuruvita's recipe

2 medium sized beetroot - diced
1 onion - finely chopped
1 can coconut milk
1 cup water
2 tbsp ghee
1/2 tsp cinnamon powder
1 tsp coriander powder
1 tsp cumin seeds
1/4 tsp turmeric powder
1 sprig of curry leaves
1 tsp grated ginger
2 garlic pods finely chopped
2-3 green chilli finely chopped

1) Heat ghee in a frying pan. Add garlic and fry until it changes colour. Add ginger, cumin seeds, green chilli, onion, curry leaves and fry until it changes colour.
2) Add coriander powder, cinnamon powder, turmeric powder, 1 tsp of salt and mix
3) Add beetroot, fry for a minute. Reduce heat to medium. Cover and cook for 10-15 minutes until the beetroot is soft. Stir every 3-4 minutes
4) Add cocomut milk and water. Bring it to boil. Check for salt.

Saturday, March 22, 2014

Spinach dhokla

1/2 bunch spinach
2/3 cup semolina
2/3 cup chickpea flour/besan
1 green chilli
1 tsp grated ginger
1 tbsp sugar
1/2 cup yogurt
1 packet dry yeast
1 tbsp milk
1 tsp fruit salt/baking soda

1) Bring about 4-6glasses of water to boil. Remove it from heat and add spinach. Allow it to blanch for 2 minutes. Remove the spinach and cool.
2) Mix milk with 2 tbsp water and warm it up. Add yeast and wait for it to activate - will take 10-15 mins
3) Dry roast semolina until it starts to change colour and a beautiful aroma wafts out.
4) Grind the spinach with green chilli, ginger, sugar, yogurt.
5) Mix this with semolina, chickpea flour, yeast. Set aside for 30 mins.
6) Add fruit salt/baking soda. Add water if the consistency is too thick. Check for salt.
7) Line a plate with cling wrap or grease it. Pour the batter and place it in a steamer. Steam it for 15 mins.
8) Allow it to cool. Cut it into squares.
Garnish with mustard seeds, curry leaves, sesame seeds fried in oil. I had some left over chutney that I used as a topping. :)

I do not

Sunday, February 23, 2014

Rava (Semolina) guliyappa

Ingredients (Serves 2):
1 cup fine semolina - dry roasted
1/4 cup rice flour
1/2 cup thick yogurt
3/4 cup onion - finely chopped
1/2 cup grated carrot
1/4 cup coriander - finely chopped
1 sprig of curry leaves - finely chopped
1/4 tsp baking soda
1/2 tsp cumin seeds
1 green chili - finely chopped
1/2 tsp grated ginger
1/4 tsp turmeric powder
1/4 tsp asafoetida powder
Oil (Optional)
Ghee (Optional)

1) Mix all of the above (except oil, ghee and salt) with sufficient water to make a thick batter. Check for salt.
2) Heat  up a guliappa pan on medium heat. Apply a drop of oil to each of the mould. Pour in the batter and fill the moulds. Cover and cook for 3 minutes.
3) Add a drop of ghee on top of each guliyappa and flip it over. Cover and cook for 2 minutes.

Serve with chutney pudi or coconut chutney. Yummmmm :)

1) I used fine semolina, I guess coarse would do as well.
2) In order to dry roast semolina, heat up a pan on medium heat, roast semolina until a delightful aroma wafts out :) Make sure to keep stirring so that the semolina does not get burnt.

Saturday, February 15, 2014

Vegetarian Turkish Pide

Here's my entry to YeastSpotting! :-)

Ingredients: (makes 2)
2 cups plain flour
1/2 cup wheat flour (optional - you can use plain flour as well)
1 sachet dry yeast
2 tbsp milk
2 tbsp yogurt - optional
2 tbsp olive oil

For the stuffing:
200g feta cheese - crumbled
1 bunch spinach - finely chopped
5-6 brown mushroom - diced
1 tsp freshly ground pepper
Juice from 2 lemons
2 tbsp sesame seed
Olive oil spray

1) Add yeast to 2 tbsp of warm water and warm milk. Keep it aside for 10 mins to let it become frothy.
2) Mix this with flour, yogurt, tsp of salt, water to make a dough. Knead the dough for 5 mins. Dab with olive oil. Cover and keep aside in a warm place for 60-90 mins - until it doubles in size.
3) Knead the dough again. Divide it into two equal parts. Don't fret if the dough is sticky. Just dust your hands and the surface you are working on with flour.
4) Pre-heat the oven to 220 C.
4) Take one half of the dough and roll it into a rectangle. I just stretched it into a rectangle :)
5) Take one half of spinach and leaving about 1 cm on all sides, make a bed of spinach on the pide.
6) Similarly, take half of feta cheese and spread it over the spinach. Fold in the edges of the pide.
7) Season with pepper powder. Spread half of the mushrooms on top. Sprinkle 1 tbsp of sesame seeds.
8) Place this on a baking tray, lined with baking paper. Spray olive oil and place the tray in the pre-heated oven.
9) Bake for 20-30 mins or until golden brown. Midway through baking, take a peek and re-adjust the tray if its not baking evenly.
10) Remove once done. Cut into 4 equal pieces. Sprinkle lemon juice on top. enjoy!

DONE! :)

Note: Typically the pide is boat shaped but I could not do it and found this easier ;-)

Saturday, February 1, 2014


2 cups dosa batter
2/3 cup finely chopped onion
3 tbsp finely chopped coriander
1 tsp cumin seeds
1/4 tsp asafoetida powder
1 green chili - finely chopped
1/4 tsp grated ginger - optional

1) Mix all of the above except oil. Check for salt.
2) Heat up a guliappa pan on medium heat. Fill the moulds with batter, just below  the brim. Cover and let it steam for 3 minutes.
3) Add a drop of ghee on each of the guliyappa and flip it. Remove after 20-30 seconds.

Serve with yummy chutney :)

Tip: I used a non stick pan, if you have the traditional one, you'll have to oil it before pouring in the batter.
Get creative, try a variety of herbs - methi, curry, curry leaves, dill and let me know how it goes :)

Sunday, January 19, 2014

Methi idli (Pathrode style)

Ingredients: (Serves 4)
1 bunch methi - chopped finely
1 cup rice - soaked overnight
1/2 cup grated coconut
3 Tbsp chana dal - soaked overnight
7-10 dry red chili
1/2 tsp tamarind concentrate
1 tsp coriander seeds
1/2 tsp cumin seeds
2 tbsp jaggery powder
1/4 tsp turmeric powder
1/2 tsp baking powder - optional

1) Grind all of the above except methi. Add water if needed. Consistency should be like idli batter.  Add methi leaves. Check for salt.
2) Grease idli moulds with oil. Fill it with batter.
3) Place it in a steamer. Steam for 15 mins. Pierce a fork and check if it is done (fork will come out clean if its done). If not, steam it for longer.
Serve with coconut chutney :)

Tip 1: If using pressure cooker to steam idli, add a big glass of water, bring it to boil, reduce to medium heat. Place idli moulds. Cover the pressure cooker lid. Do not place weight :)
Tip 2: You can jazz it up a bit as well by making masala idlis out of it :) Cut idli into pieces, roast it with a tadka of mustard seeds, cumin seeds, curry leaves and grated coconut.

Saturday, January 11, 2014

Indian Vegetarian BBQ

4 Tbsp thick yogurt
2 Tbsp chick pea flour / plain flour
1 Tbsp tomato puree
1/4 tsp ginger garlic paste
1/2 tsp red chilli powder
1/2 tsp coriander powder
1/2 tsp garam masala powder
Juice from 1/2 a lemon
Salt to taste
12 1 inch square pieces of paneer (cottage cheese)
1 medium sized green capsicum - cut into
12 small button mushrooms
6 Skewers

1) Mix all of the above in a big bowl (except paneer, green capsicum, button mushrooms and skewers) to make the marinade.
2)  Cut the capsicum into 1 inch squares as well. Remove the stem of the button mushrooms.
3) Toss in the paneer, capsicum, mushrooms - mix well. Cover with a plastic cling wrap and let it marinade overnight.
4) Divide the paneer, mushrooms and capsicum into 6 equal parts which goes into the 6 skewers.
5) Place the skewers on the BBQ, keep turning until all sides are done.

Tip: If using bamboo skewers soak in water for 1 hour - so that the skewers dont catch on fire
Tip: Note the marinade needs to be on the saltier side
Tip: Get creative! Go crazy with the veggies :) Zucchini, squash, asparagus, eggplant, pineapple :)