Friday, August 29, 2014

Baked Poha Cutles

Mostly on Fridays, I try to make Chat dishes. So One Friday, I wanted to make chole tikki. Made Chole and was wondering which tikkis I should go for it. I wanted to make poha cutlets for long but didn't wanted to shallow fry so I baked it, It was nice and crunchy and was perfect with my chat. Enjoyed it with spicy, tangy Ragda pattice and we all enjoyed it. you can shallow fry this too.

Ingredients :

3 potatoes boiled and mashed
1 cup washed and rinsed poha (flatten Rice Flakes)
1/2 tsp. each cumin seeds and mustard seeds
1 small onion finely chopped
1 tsp. red chili powder
1 green chili finely chopped
1/4 tsp. turmeric powder
salt to taste
lime juice to taste
2 tbsp. oil
2 tbsp. finely chopped coriander leaves


Boiled the potatoes and mash it in a bowl.
Wash and clean the poha in container and keep it aside.
Heat a small pan and add oil in it. Add mustard seeds when its popped, add cumin seeds, when it changes the color, add onion and cook till its pink.
Add red chili powder, green chili, turmeric powder and salt. Mix it nicely.
Take it away from flame and add that masala to potato mixture.
Add poha in it too. Add lime juice and coriander leaves and mix it nicely.
Preheat the oven at 400 F.
Make all your tikkis / cutlets as per your desired shape.
 spray the baking dish with oil and put the cutlets in it.

When done making it, bake it till nice and brown on both sides about 20 minutes or so.
Enjoy hot with chole or ragda pattice.
 I have fire in the down of the oven so I cooked it on low side to make it nice and crunchy but if you have broiler, do it that way.

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Wednesday, August 27, 2014

Pesarattu Paniyaram - Leftover Magic

I had pesarattu few days back and had leftovers of everything, so was thinking what to make out of this and my favorite pan, comes to rescue. I made paniyaram out of leftover batter and stuffing and had it with leftover rasam and sambar. So everything was finish and lunch was done too.

Ingredients :
More than 1 cup of stuffing  Made aachari stuffing using chana , onion and potatoes
1 cup leftover pesarattu batter
1/2 cup rasam
1 and half cup sambar
oil to make it in pan


First make small balls out of stuffing.
Heat the paniyaram pan , add drop of oil in all holes.
Take one ball and dip it in batter and put it in paniyaram pan.
Cook it on one side and then flip it over and cook on other side.
Make till you done with batter or balls.
I was done with stuffing and still little bit of batter was left.
So made chilla out of it.

Lunch is done and enjoy. How do you use your leftovers?
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Monday, August 25, 2014

Gujarati Thali # 3

In a week, there is always a Thali whenever I make Indian food, but I am too tired to post and click every time. But when I feel like no I have to share this, I make an effort to click and make a post. This is one of the easiest dishes you can make it and enjoy it. It doesn't have to be in one dish, you can make any one vegetable dish and enjoy with rice or roti. Now onwards I try to make more of  this kind of posts because this kind of thali is always welcome by everyone or even when you have get together, it gives you an idea what to make for the party.

 Cabbage and Tuver dana shak:

Cut the cabbage very thinly.
Heat a pan, add 2 tbsp. oil.
Add mustard seeds, curry leaves and green chilies chopped.
Cook till mustard seeds popped.
Add ginger, garlic paste and tomato and cook for a minute.
Add cabbage and pigeon peas(fresh) and add red chili powder, cumin and coriander powder , turmeric powder , salt and mix it and cover it. 
cook for 5-7 minutes till water is gone and peas are cooked.
Sprinkle lemon juice and fresh chopped coriander leaves and enjoy with rotis.

Bataka nu rasawalu shak (Potatoes in sweet and sour gravy)

Cut potatoes in cubes.
Heat a pan with oil in it. Add mustard seeds, when it's popped, add hing, turmeric powder, cumin -coriander powder, ginger ,green chili paste and little water so masala don't get burned. Add potatoes and salt and enough water to cook it. Add kokum (you can take tomatoes too) and 2 tbsp. grated jaggery and mix it till you get thick gravy. Sprinkle coriander leaves and enjoy hot with puris or rotis or rice. 

Jeera rice
Microwave Mysore Pak I know its not Gujarati sweet, but at that time I had this one on hand so use that.

Friday, August 22, 2014

Eggless Mango Cake with Cardamom Cream Cheese Icing

Well it is mango season all year around when you have nice can mango pulp. I made this cake in May for one our get together and totally forget about this to post it  but better late than never. So I made this from one of my very good friend, Kanan's  recipe. Her recipe always comes out as per her click , no matter who makes it and I am a big fan of her recipes. I have tried few of her and loved by everyone. So I made this and everyone loved it too,I made cardamom and cream cheese icing which gives nice flavor almost like srikhand. so lets get to baking.

Ingredients :

1 and 1/4 cups AP flour
1 tsp. baking powder
1 tsp. baking soda
2 tsp. cardamom powder
1/3 cup melted unsalted butter
1  and 1/4 cups condensed milk - I used my home made
1 cup mango pulp - I used can

For Icing :

1/2 block cream cheese soften - 4 oz.
3 tsp. cardamom powder
few pieces of chopped mango
sugar as per taste  I used 4 tbsp.


Pre heat the oven at 350 F.
If you are using aluminum pan, grease it with butter.
In a bowl , add dry ingredients and in another bowl, wet ingredients.

Now add dry ingredients in wet little by little and mix it.

 Pour the batter into pan and bake it for 30-40 minutes or until toothpick comes out clean.

Let it cool completely, then take it out from pan and  then also leave it out for 2-3 hours to cool it from inside.

I leave it for good 3 hours.
Now its time to start making icing.
Take Cream cheese and sugar in a bowl and beat it till its incoporate.
Add mango pieces and cardamom in it.
 apply it on cake and sides.

If you desire you can chill it in fridge and then serve it or as it is also fine.
 Cake is ready to serve. You can feel like you are eating mango srikhand cake. Not a bad idea too. right?
Thanks Kanan for another winning recipe.
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Wednesday, August 20, 2014

Mysore Rasam

Since I started to make rasam, love to play with different kind of it. When I made it, it was full blown summer but can not control to eat this. AC was on and We were enjoying this delicious meal. I made pesarattu with achari  masala filling, sambhar, this rasam, coconut chutney , ginger chutney. I use ready made rasam powder but if you have home made that's best. I love all Mysore delicacy you know, specially Mysore rava masala dosa is my favorite so when I saw this recipe I have to make it. I altered it from Tamarind water to tomato puree, because my mom has knee problem and that sour is not good for her. Its very common in  our parents so this is a nice variation from tamarind to tomato. But if you have no problem with tamarind use that one.

Ingredients :

1/4 cup tuvar dal (yellow pigeon peas)
1/2 cup water
2 small tomatoes chopped and make puree with 1 and 1/2 cup water
1/4 tsp. turmeric powder
few curry leaves
salt to taste
2 tbsp. Rasam powder
lots of fresh chopped coriander

For tempering :

1 tbsp. oil
1/2 tsp. cumin seeds / jeera
1/2 tsp. mustard seeds / Rai
2 red chilies dry
1/4 tsp. hind
2 finely chopped garlic


Pressure cook tuvar dal with 1/2 cup water till its nice and mushy.
Switch off the heat and allow it cool.
In a pan, add tomato puree with 1 cup of water. Here you can use tamarind with 3 cups of water.
Add curry leaves , turmeric and salt and rasam powder to water.
Bring it to boil till raw smell of tomato goes away.
Heat the small pan for tempering, add oil and add all ingredients one by one and mix it to tomato mixture.
Switch it off and add coriander leaves in it.
Serve hot with dosa, idlis, pesarattu, rice.

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