Monthly Archives: January 2015

Tasty Protein

A protein rich vegetable kebab recipe with green gourd (dudhi/lauki) and boiled and crushed red chana. I used to make these as tikkis earlier but now I personally recommend that you fry it to a crispy finish.

Served hot, these kebabs are not just starters; but a conversation-starter!

Green Gourd and Red Chana Kebabs


Prep Time: 20 minutes (Chana needs to be soaked for 6-8 hrs and cooked in a pressure cooker) 
Cooking time: 30 minutes           Serves: 16-18 pcs


1 tea cup red chana boiled
2 medium potatoes (boiled and mashed)
1/2 tea cup grated green gourd (dudhi/lauki)
1 onion
1 1/2 tsp chili ginger paste
2 cloves garlic (optional)
1 tbsp finely chopped coriander
1/2 tsp garam masala
1 tbsp corn flour
2 tbsp corn flour
2 tbsp maida
Oil for deep or shallow fry


  1. Make paste of channa in grinder
  2. Mash the potatoes and mix with channa
  3. Add the green gourd and other ingredients
  4. Divide mixture into 15-18 equal part
  5. Make cylindrical rolls and rub it in the cornflour and maida mixture 
  6. Deep fry or shallow fry the roll
  7. Serve it hot with chutney or sauce

Gratifying Gratin

A French culinary term, Gratin is a food preparation in which an ingredient is topped with a browned golden crust, often using breadcrumbs and grated cheese; usually prepared in a casserole. Vegetable Au Gratin is a medley of vegetables baked in a cheesy herbed white sauce.

My older sister used to make this for me quite often when I was a child and it still is my favourite. I added spinach to my sister’s original recipe and it turned out delicious. After all, combining cheese and milk with a crunchy crust and velvety interior is a recipe for success!

Vegetable Au Gratin


Prep Time: 20 min     Cooking time: 40 min            Serves: 6

3 teacup boiled vegetable ( french beans, carrots, cauliflower, potato)
4 1/2 tea cup white sauce
1 bunch spinach
100 gms cheese
Salt and pepper to taste

White sauce
41/2 tea cup milk
7 tbsp corn flour
1 tbsp butter
Salt and pepper to taste

For the White Sauce

  1. Boil half portion of the milk
  2. Mix corn flour with the remaining milk and add it to the boiled milk
  3. Add butter and stir it continuously until the sauce thickens
  4. Add salt and pepper

For the Spinach:

  1. Chop the spinach and add little salt to it
  2. Steam it and churn it in a grinder to make a paste (you can add 2tbsp of cream to spinach) optional

For the gratin:

  1. Mix the vegetables with the white sauce and add more salt and pepper if required
  2. Grease the baking dish and spread half of the vegetable in it
  3. Top it with the spinach paste
  4. Add a layer of the remaining vegetables
  5. Sprinkle the cheese on top
  6. Add few drops of butter on top
  7. Bake it in the oven at 200 degrees C for 20 minutes or until golden brown
  8. Serve hot with garlic bread and tabasco sauce


  1. If you use plain flour for white sauce then use only 5 tbsp of flour
  2. If you don’t want crispy cheese than you can microwave it for 8 to 10 minute

Masala Spaghetti

My Masala Spaghetti is an Indian take on an everyday Italian Pasta recipe, where I have tossed fresh tomatoes and bright capsicums into a flavourful saucy desi base, making it one recipe that will leave not just the kids, but even the elders in family fighting for seconds!


1 1/2 cups boiled spaghetti
1 chopped onion
1 clove garlic
½ cup chopped capsicum
¾ cup chopped tomatoes
1 green chillI
1 tbsp butter
2 tbsp chilli powder or 1 tbsp each of chilli powder and chilli flakes
1 tsp tomato ketchup
1 tsp sugar
Pinch of oregano (optional)
Salt to taste
Grated cheese to serve (optional)


  1. Heat the butter and fry the onions and garlic for a minute
  2. Add the capsicum and fry again for a minute
  3. Add the tomatoes and fry till they turn soft
  4. Now add the masalas and heat for another minute
  5. Finally, add the spaghetti and mix well
  6. Serve hot by garnishing with the grated cheese

Note: You can add any vegetable of your choice 

Winter Delight

Gujratis celebrate cold winters by tucking heartily into Undhiyu, a classic traditional preparation of seasonal vegetables and fenugreek dumplings flavoured with aromatic spices. Rooted in Surat, the original version requires hours to prepare! But you needn’t worry, because my recipe is a faster version using a pressure cooker that also uses less oil. Like all Gujrati meals, this one is best enjoyed when shared with loved ones!



Prep time: 45 min        Cooking time: 1hr 45 min            Serves: 12 

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500 gms surti papdi, stringed and cut into halves
6 small brinjals, peeled
8-10 medium potatoes, peeled
500 gms purple yam (kand), peeled and cut into cubes
250 gms sweet potato (ratalu)

1 cup oil

For The Methi Muthia

1 cup chopped fenugreek (methi) leaves
1/4 cup coriander leaves
3/4 cup gram flour
3/4 cup whole wheat flour (gehun ka atta)
2 tsp chilli powder
2 tsp dhania powder
1/4 tsp haldi powder
2 tsp sugar
3 tbsp oil
oil for deep frying
salt to taste

For the Masala Mixture
3 cups freshly grated coconut
3 cups finely chopped coriander (dhania)
½ cup coriander-cumin seeds powder (dhaana jeeru)
2 tsp ginger-green chilli paste
7 tsp chilli powder
1 tsp turmeric powder
5 tsp sugar
4 tbsp gram flour
salt to taste

For The Garnish
Finely chopped coriander (dhania)


For the Methi Muthias

  1. Combine the fenugreek leaves and a little salt in a bowl
  2. Add all the remaining ingredients and knead into a soft dough, adding water only if required
  3. Divide the dough into equal portions and shape each portion into muthiya cylindrical moulds and sprinkle it with some flour
  4. Heat the oil in a kadhai and deep fry the muthias a few at a time on a medium flame till they turn golden brown in colour from all the sides. (I prefer to half fry)
  5. Keep aside

Method for the Base

  1. Meanwhile, mix the papdi with 5 tsp of oil and a pinch of soda.Heat 1/2 cup oil and proceed to sauté the papdis for a few minutes. Add some water to it and cover with a wet lid
  2. Switch off the gas once its half cooked
  3. Make a criss-cross slit on each potato and brinjal
  4. Stuff the vegetables evenly using ½ of the coriander-coconut masala mixture and keep aside
  5. Heat 1/4 cup oil and put it in a pressure cooker and combine the potatoes, brinjals, yam, sweet potatoes and mix well
  6. Pressure cook the above for 2-3 whistles and keep aside
  7. Take the papdi and layer the muthiiyas on it
  8. Sprinkle half of the remaining coriander-coconut masala mixture on the layer of muthiyas
  9. Layer the vegetable on this and add the remaining coriander-coconut masala mixture
  10. Add 1 cup of hot water, ½ cup more if required, mix gently
  11. Allow it to steam
  12. Finally, serve hot garnished with coriander

South Indian Snacks

The next time your children want an instant fix to their after-school hunger, keep this innovative recipe at hand!
Health freaks will approve this nutritious combo that gives you all essential nutrients including vitamins, protein, fibre, calcium and iron, in a sumptuous platter.
Prepared in under 10 minutes, my version of this South Indian breakfast dish tastes best with coconut or green chutney. 
Amaze your family with these light, yummy and quick appams that are so tasty that everybody will be astonished when you tell them it’s made of oats!

Oats and Suji Appam


Prep Time: 10 min               Cooking time: 10 min                   Makes: 15 pcs

1/2 cup oats
1/2 cup suji
3/4 cup curd
1/2 cup water(approx)
1 onion (finely chopped)
1 carrot (finely chopped)
Salt to taste

For Tempering 
1 1/2 tsp oil
1/2 tsp mustard seed
1 tbsp urad dal (split black gram)
6 curry leaves finely chopped
Butter or oil

1)Mix oats suji and curd, add water as require
2)Add onion carrot chilli and salt
3)Temper the batter with oil, mustered seed, urad dal and curry leaves
4)Make appam with using butter in app am Tava/Pan
5)Serve hot with green or coconut chutney