Monthly Archives: January 2016

Sukha Chivda

There’s a joke – “You will never go hungry whilst traveling with a gujarati” (They always have a dedicated suitcase for food ;))and more often than not you will find this delicious gujarati take on the Poha in that “Dedicated Suitcase”. Stored properly in an airtight container this dry snack will take care of your snack worries for at least  15-20 days.

                                  Prep Time: 10 min                  Cooking Time: 25 min 

400 gms thin poha
1 tea cup peanuts
1 tea cup roasted channa dal (daliya)
150 gms potato sali (dry) (dry potato strips for making chips)
16 green chillies (slit from the middle)
30 curry leaves
3 tbsp sesame seed
2 tsp cumin seed
1 tsp mustard seed
3 tsp red chilli powder
1/2 tsp turmeric powder
3 tbsp powder sugar
5 tbsp oil + oil to fry dry sali


  1. Heat the poha in the microwave for 30 sec to 1 minute. Remove it once or twice in between and toss it OR heat it in the sunlight
  2. Roast the peanuts and dalia in a microwave for a minute
  3. Fry the potato sali
  4. Heat the oil and add the cumin seed, mustard seed, sesame seed, curry leaves and green chillies
  5. When the chillies becomes crisp add the peanuts and dalia and heat it for while
  6. Add the sali, chilli powder & turmeric powder and mix it well
  7. Add the poha and mix well (Stir it with a light hand otherwise the poha can break)
  8. Leave it on the heat until the poha becomes crispy (Keep stirring it all the while) 
  9. Let it cool then add the powdered sugar and mix well


Coin Pizza

Coin Pizzas are an old party favourite reminiscent of  our childhood when every birthday party in the ‘90s passed these homemade mini  pizzas around and every kid gobbled it up approvingly!

Bite into memories with this fun, retro appetizer!

Prep Time: 15 min         Cooking Time: 30 min        Baking Time: 15 min    Makes: 60 pcs

60 (coin pizza base)
Pizza sauce
200 gms mozzarella cheese

For the Pizza Sauce:
1 kg tomato
2 large onions
2 tbsp garlic (finely chopped)
8 tsp sugar
1 tbsp tomato ketchup
10 tsp red chilli powder (kashmiri chilli)
2 green capsicum roasted and peeled (roast capsicum directly on gas)
1 1/2 tbsp cornflour + 1/4 cup of water or milk (optional)
1 tbsp butter
Salt to taste


  1. Boil the whole tomato, remove them from the water.
  2. Add the capsicum and make a pulp in grinder
  3. Strain it
  4. Heat the butter and add the onions and garlic.
  5. Sauté it till the onion becomes translucent
  6. Add  the tomato and capsicum pulp
  7. Add the sugar, chilli powder, tomato ketchup and boil it
  8. Add the cornflour mixture and boil

Note :

  • Avoid onions and garlic from the recipe for jain preparation
  • You can add 1/2 tsp of oregano, parsley or pizza herbs and chili flakes in the gravy with the other spices for added flavour
  • You can add 1 grated carrot to step 2 (to balance the sourness of the tomato)


  1. Spread a spoonful of sauce on each pizza base
  2. Top it with grated cheese
  3. Bake it in hot oven at 180 for 10 to 15 minute


  • Garnish it with green or red bell peppers or olives slice


This traditional favourite, transforms ordinary curd into oodles of rich elaichi, kesar and badam-pista laden swirls!

Teamed with piping hot puris, this chilled dessert is nothing less than pure ambrosia in each bite!



Prep Time: 2 hrs          Cooking time: 15 min        Serves: 4 


Curd of 1 litre milk  (approx.) 2 teacup (hung)
Powdered sugar (approx.) 3/4 tea cup
5 cardamom (powdered)
6 pistachio (sliced)
6 almond (sliced)
1/4 tsp of saffron + tbsp of milk

Method for the hung curd:

  1. Tie the curd in a muslin cloth, and keep in cool place for 2 hours.
  2. Before using, ensure that the water is completely drained out 

Method for the Shrikhand:

  1. Sieve the hung curd with a juice strainer
  2. Measure it, and add half as much quantity of sugar of curd (sugar, curd in the ratio of 1:2) 
  3. Mix well
  4. Mix the saffron with milk and heat for a second 
  5. Garnish shrikhand with saffron, cardamom, pistachio and almonds

Red Chana Salad

Here’s a recipe so easy that even kids can cook it! 

Tempt them to be more kitchen-friendly with this healthy salad cleverly disguised as a lip-smacking chaat! 

This protein rich salad can easily be carried to school in the snack box for a nutritious snack they won’t easily share!

Prep Time: 6-8 hrs (for soaking the chana) + 20 min           Cooking Time: 10 min

1 1/2 tea cup red channa (soaked and boiled)
1 large onion (finely chopped)
1 cucumber (finely chopped)
1 tomato (finely chopped)
1 potato boil and chopped
1 green chilli (chopped)
2 tbsp coriander leaves (chopped)
7 to 8 mint leaves (chopped)
1/2 tsp red chilli powder
1 tsp chat masala
1 tsp black salt
1 tbsp lemon juice
Salt to taste


  1. Soak channa for 6 to 8 hour and  boil it in pressure cooker for 4 whistle 
  2. Drain all the water from it
  3. Mix all the ingredients of the salad
  4. Serve chilled 

Note : Can be served warm also like street food