Monthly Archives: June 2016

Sweet Boondi

This particular recipe holds a very special place in my heart.

Even today, it transports me back to being a young girl anxiously watching my Mother make these mouth-watering little yellow besan pearls in aromatic saffron-infused sugar syrup, coated with cardamom, pistachios, almonds and raisins!

Tasty Tip: Serve with chilled rabdi!

Prep Time: 10 min         Cooking Time: 30 min 


For the Boondi:
1 tea cup Bengal gram flour( besan flour )
3/4 tea cup water
Pinch of turmeric
Pinch of soda
Ghee for frying

For the Sugar Syrup:
1 tea cup sugar
1/2 tsp of saffron + 2tsp of water

For the Garnish:
10 almond ( slivers)
10 pistachio ( slivers)
2 tbsp raisin
1/2 tsp cardamom powder

For the Syrup

  1. Add approx 1 tea cup of water to sugar and cook it in a heavy bottom pan on a high flame till the sugar dissolves and the syrup becomes little sticky. (The syrup should not make any threads if you want to make soft boondi)
  2. For crispy boondi the sugar syrup needs to be of 1 thread consistency
  3. Dissolve the saffron in water and warm it and add to syrup

For the Boondi:

  1. Mix the besan in a little more than 1/2 tea cup of water and mix well. The batter should be of pourable consistency without any lumps
  2. Add a pinch of soda and turmeric
  3. Heat the ghee in a pan and pour 1/4 tea cup of the batter at a time over a large round perforated spoon, so that boondi drops in the ghee
  4. Deep-fry the boondi over a medium flame and remove using a slotted spoon and put them in the warm sugar syrup and mix well
  5. Garnish it with almond, pistachio , raisin and cardamom


  1. Perforated spoon specially for making boondi is available in market
  2. You can serve boondi with rabdi also. You can serve it chilled or baked

Burrito Bowl


Socialising these days is nothing short of a competition!

Every housewife has felt  the pressure to put her best dish forth and garner maximum praise.

Which is why my Mexican Burrito Bowl recipe is perfect for your next potluck or kiddie birthday party!

Enjoy the best of the burrito without the fuss of having to wrap it up in a tortilla! Begin with Mexican Fried Rice layered with spicy refried beans, tangy salsa, a generous blanket of cheese and finally crushed nacho chips topped with chilled sour cream!
Now that sounds a crowd-winning one-dish meal, for sure!

Prep Time: 8 hrs (soaking the beans) & 3 hrs ( cooling the sour cream)                    Cooking Time: 45 min    

Main Ingredients:
Mexican rice
Refried beans
Nachos chips ( readily available in market)
75 gms Cheese
Sour cream

Mexican Rice
1/2 tea cup rice ( soak in the water for 1 hour)
1 red bell pepper
1 yellow bell pepper
1/4 tea cup sweet corn ( optional) ( boiled)
2 tsp garlic ( finely chopped)
1 onion finely chopped
1/2 tea cup spring onion
1/2 tsp oregano
1/2 tsp chilli flacks
1 tbsp olive oil
Salt to taste


  1. Boil the rice and drain the water (the rice should not be sticky, all the grains should be separated)
  2. Heat the olive oil, add garlic and onion and sauté it until fragrant
  3. Add bell peppers, corn and sauté it again for a minute
  4. Add rice and mix well
  5. Add oregano, chilli flacks, Spring onion salt and mix well and heat for a while


Refried Beans

Use the recipe given in tacos mexicano (Refried Beans) for the refried beans. You will only need half the quantity mentioned in that recipe.

4 tomato (deseeded and finely chopped )
1 onion finely chopped
4 clove garlic finely chopped
1/4 tea cup coriander leaves finely chopped
4 slice jalapeño finely chopped
4 olive finely chopped
1/2 tsp roasted cumin powder
1/2 tsp red chilli powder
1 tbsp vinegar or lemon juice ( optional )
Salt and pepper to taste


  1. Mix all the ingredients for the salsa. If you want, you can churn it in the mixer once (Dont churn it too much else it will turn into a paste)

Sour cream
200 gm cream
1 1/2 tbsp of lemon juice


  1. Mix the cream and lemon juice and refrigerate it for 3 to 4 hour

How to proceed:

  1. Take a large microwave proof bowl
  2. Make a layer of Mexican fried rice
  3. Top it with refried beans.
  4. Add a layer of salsa
  5. Top it with grated cheese
  6. Sprinkle some crushed nachos chips
  7. Microwave it for 5 to 7 minute
  8. Serve it with chilled sour cream


  1. If you doesn’t want to use microwave you can arrange it on a non stick pan and heat it on the gas
  2. For low calorie instead of sour cream you can use hung curd


Dahi Vada

Whether you know them as “Dahi Vadas”, “Dahi Bhalle” or “Thayir Vadai”; these plump lentil dumplings buried under smooth creamy curd and garnished with cumin and red chilli powder, sweet-spicy chutneys and fresh coriander melts in the mouth even before your spoon leaves it!

I have tweaked the appearance of each vada as a mini version to be served in attractive cocktail shot glasses..

Now even the youngest can freely down these cute “shots”!

Dahi Angoori Shots

Prep Time: 4 hrs (to soak the dal) + 20 min      Cooking Time: 20 min                          Makes: 24 medium sized vadas

Ingredients for the Vada:
1 tea cup urad dal
2 tsp chilli ginger paste
salt to taste
oil for frying

Other Ingredients:
2 1/2 tea cup whisked curd
dates and tamarind chutney (meetha chutney) (recipe below)
mint chutney (recipe below)
roasted cumin powder
red chilli powder
salt to taste
coriander leaves

Method for the Vada:

  1. Soak the urad dal (split black lentils) for 3 to 4 hours
  2. Drain it and grind it in the mixer
  3. Add the chilli ginger paste
  4. Add salt and mix well
  5. Heat the oil and make small balls of dal and fry it until they are a light golden colour
  6. Soak the vada in water for 15 minutes
  7. Remove it from water and press it lightly to remove excess water and keep aside

How to proceed:

  1. Arrange 2 to 3 vada in individual plate or in shot glasses
  2. Add enough curd to soak the vadas
  3. Top it with mint chutney and dates & tamarind chutney
  4. Sprinkle some salt, red chilli powder, and roasted cumin powder
  5. Garnish with coriander leaves

Mint chutney

1 tea cup mint leaves
1/4 tea cup coriander leaves
5 green chilli
1/2″ piece ginger
1 tsp cumin seed
1 tbsp lemon juice
Salt to taste


  1. Mix all the ingredients and grind it in a mixer to make a smooth paste

Date and tamarind chutney

1 tea cup dates (deseeded)
3/4 tea cup jaggery
1/4 tea cup tamarind (deseeded)
1 tsp red chilli powder
1/2 tsp coriander powder
Salt to taste


  1. Mix the dates, jaggery, and tamarind and add 2 tea cup of water
  2. Cook it in the pressure cooker (2 whistles)
  3. When the mixture cools down grind it in a mixer and strain it
  4. Add chilli powder, coriander powder, and salt
  5. Mix well
  6. Refrigerate it and use it when required


Moong Dal Khichdi


Despite being every doctor’s favourite health remedy; there isn’t a child in the country who hasn’t burnt his tongue in a hurry to savour India’s No. 1 comfort meal! 

With a spoonful of ghee, this truly yummy household dish is the ultimate go-to recipe to pamper tired souls!


Prep Time:  10 min      Cooking Time: 20 min


1 teacup rice
1/2 teacup green moong dal
1/4 tsp asafoetida (hing)
10 black peppercorn
1/2 tsp turmeric powder
Salt to taste
6 cup water

Method :

  1. Mix the rice and dal and wash it and mix it with 6 cups of water
  2. Add other ingredients
  3. Put it in pressure cooker  (3-4  whistle)
  4. Serve it with onion potatoes sabzi, gujrati Kadhi, bottle gourd (dudhi) or baigan bharta sabzi, papad or pickle

(this is thinner in consistency if u want the chichi to be thicker then add less water)

Baingan Bharta (Eggplant)

This pan-India dish is an excellent example to showcase simple and rustic technique.

What probably was a time-saving kitchen experiment for our ancestors is repeated even today, with chefs across the country slow-roasting their brinjals over an open flame to replicate its smoky flavour!

Recreate the traditional experience with hot rotlas!

Prep Time: 5 min             Cooking Time: 20 min 

1 big egg plant (specially for Bharta )
1 1/2 tea cup spring onion
4 tbsp oil
3 tsp  chilli powder
2 tsp coriander powder
1/2 tsp turmeric powder


  1. Slit the egg plant from middle
  2. Roast directly on gas from all side. When it become little soft n u feel it is done remove from the gas
  3. Remove the skin n mash egg plant
  4. Heat the oil add green onion & sauté/ fry for five minutes. Add egg plant n all other spices
  5. Heat it for 5-7 minutes
  6. Serve hot with Moong Dal Khichdi or Bajri Rotla

Note: You can add garlic and tomato if you like.

Methi Thepla

This ancient methi laden dish is synonymous with Gujaratis. You can not only make a full meal of this flatbread but also serve it as breakfast or snack. 

Also a good travel companion especially when you are traveling for a long period or with kids. 

Rolled up with chunda or onion potato sabzi this dish will never fail to satiate your desire for a quick healthy meal. 

Prep Time: 10-15 min            Cooking Time: 25 min           Serves: 15-18 pcs


1 1/2 tea cup whole wheat flour + flour for rolling
1 1/4 tea cup fenugreek leaves
1/4 tea cup coriander leaves
3 tsp chilli powder
1/2 tsp turmeric powder
1 tsp sugar
1 1/2 tsp chilli ginger paste
3/4 tbsp sesame seeds
3 tbsp oil
Curd to make a dough
Salt to taste
Oil to cook


  1. Combine the flour, fenugreek leaves, coriander leaves, chilli powder, turmeric powder, sugar, chilli ginger paste, 3/4 tbsp sesame seeds, 3 tbsp oil and mix well
  2. Make a soft dough with help of curd and knead well
  3. Divide the dough into 15 to 18 equal part and make a ball
  4. Take one part and roll it with help of flour
  5. Heat the tava and place the thepla on it. Flip it when it is partly cooked
  6. When the other side is partly cooked add approx 1/2 tsp of oil from edges or smear some oil on upper side and flip it again
  7. Press it with a spatula and flip it again
  8. Now press this side
  9. If required add little oil
  10. See that both the sides are properly done
  11. If it is not you can flip it again
  12. Serve it with onion potato sabzi or curd or chunda  (sweet mango pickle)

Puran Poli

Puran Poli literally means “stuffed roti”.

With a generously stuffed lentil filling, this Maharashtrian sweetbread tastes best piping hot and smothered in desi ghee!

Though traditionally made as a festive treat, your family is bound to celebrate every time you decide to roll these out!

Prep Time: 30 min (soaking time)       Cooking Time: 30 min           Serves: 8 portions


For the stuffing
1 tea cup toover (arhar) dal (soaked for 30 min)
1 tea cup sugar
6 green cardamom (powdered)
1/4 tsp nut meg  powder

For the Roti
1 tea cup whole wheat flour+ flour for rolling
Ghee for smear


For the Stuffing

  1. Boil the tur dal and drain the dal water ( you can used it for dal soup. (osaman))
  2. The dal should be cooked such that all the grains are seperate. It should be neither overcooked nor undercooked
  3. Take a non stick pan or heavy bottom pan. Combine the sugar & dal  and cook until the mixture thickens, stir it continuously otherwise it will stick to the vessel.
  4. Add cardamom powder and nutmeg powder
  5. Divide it into 8 equal part

For the Roti

  1. Take whole wheat flour and make a soft dough with water
  2. Keep it aside for  20 to 30 minutes
  3. Take little oil in your palm  and knead the dough
  4. Divide it into 8 equal part

How to proceed

  1. Take one portion of the dough, flatten a little and put a tablespoon of dal mixture in the centre
  2. Cover the mixture by drawing up edges towards the centre
  3. Roll the roti with the help of little flour
  4. Heat the tava or skillet
  5. Put one roti on it and cook it for a minute and flip it
  6. The Roti is ready when light brown patches appear on both the sides
  7. Repeat it with the other portions
  8. Smear little ghee on each roti and serve hot


  1. You can add few saffron thread to stuffing
  2. Don’t add to much of nutmeg as it has very strong flavour