Friday, January 18, 2013

Happy New Year !!!!!

Wishing everyone A Very Happy & Prosperous New Year !!!!

My New Year Resolution this year has been to write regularly .....which effectively translates in my blogging regularly.......

So, without any further ado, here's what I plan to do.....

My goal is to write at least 2 blog posts every week .....Yes,yes.... all you wise people shaking their heads out there..... I know I am being over ambitious......... but then as my mother always quotes, Not failure, but low aim, is crime. in the words of  Lowell, James Russell.

So lets aim high and try harder to reach the goal .....That's my motto for 2013.......

I intend to review or rather express my views on books I read, movies I see or some current topic or issue...... I also intend to blog about the dishes I cook or restaurants that I visit.....

My next week blogging plans include review of Preeti Shenoy's "The Secret Wishlist" and review of Sudha Murty's "The Day I Stopped Drinking Milk: Life Stories from Here and There

So watch this space for more...........

Thursday, September 13, 2012

Oats Dosa

The dish for Day Two of Blogging Marathon 2 under the theme Low Fat/Low Cal Break fast is Oats Dosa.

The benefits of having oats for breakfast are many. Oats is low calorie food, providing high level of fiber, low level of fats and high level of protein. Diet consisting of oats is very helpful for any weight loss.Oats stabilize blood sugar level and reduces the risk of type 2 diabetes.Beta-glucen in oats helps reduce cholesterol. It contains lignans which protect against heart disease and cancer.
Oats Dosa is easy to make and is extremely delicious to eat.

Oats Dosa

Ingredients :
Oats - 3/4 tablespoon
Salt - as per taste
Curd - 1 tablespoon
Red chilli powder - 1/2 teaspoon
Coriander powder - 1/4 teaspoon 
Cumin powder - 1/4 teaspoon
Coriander leaves - few

Method :
Take oats in a bowl and mix well with curds. Buttermilk can be used alternatively.
Keep it for 10 mins at least.
Add red chilli powder, salt, coriander leaves, cumin powder, coriander powder and mix well. 
Add water if required to make batter to good consistency.
Heat non stick pan / tava / girdle
Spread the mixture on it and flatten it.
Cover with lid and let it cook.
Flip the side after it gets cooked from one side.
Cook without lid.

Notes : Vegetables like carrots, onion, tomato can be added.
Use buttermilk incase curd is not available, In that case, do not add additional water.


Tuesday, September 11, 2012

Oats Thalipeeth

We begin Blogging Marathon today and the theme that I chose for this week is Low Fat/Low Cal Break fast.

Today is my personal favorite Oats Thalipeeth.

Regular readers of this blog would know by now that "Thalipeeth" is one of my favorite dishes.
I have already blogged about Carrot Cabbage Bhajaniche Thalipeeth and Sabudana Thalipeeth in earlier Marathons.

Today, I would be blogging about a healthier version of Thalipeeth i.e. Oats Thalipeeth.

Nowadays, everyone is extremely fitness and health conscious. One is always counting calories before eating any dish.
There are many theories on the way one should lead healthy lifestyle. But noone has debate that a hearty and healthy breakfast plays an important role in ensuring that we lead a healthy lifestyle.

When one joins any gym or goes for any diet related counselling, one of tips given is eating Oats for breakfast.
Most of the people eat oats with milk like porridge or cereals. But personally, I am not very fond of eating oats with milk. So, I would always be on a lookout of different recipes with oats especially savory recipes as I do not have sweet tooth.
I have collected some oats savory recipes and would be sharing 3 such recipes with you for this week's Blogging Marathon theme of Low Fat/Low Cal Break fast.

Today on the first day of Blogging Marathon, we have Oats Thalipeeth.

Oats Thalipeeth

Ingredients :

Oats - 1/2 cup or 5 tablespoons
Onion - 1/2
Tomato - 1/2
Coriander leaves - few
Salt - as per taste
Turmeric powder - 1/2 teaspoon
Red chilli powder - 1/2 teaspoon
Coriander powder - 1/4 teaspoon
Cumin powder - 1/4 teaspoon
Water - for binding
Oil if required incase of using non stick pans
Sugar - pinch (not necessary)

Method :
1) Finely chop onion and tomato.
2) Wash and finely chop coriander leaves.
3) Wet the oats using some water gently with your hands. (Use minimum water. Do not soak the oats in water)
4) Let the oats rest for atleast 10 minutes.
5) Take oats in a large bowl and add chopped onion, tomato and coriander leaves
6) Add turmeric powder, chilli powder, coriander powder, cumin powder and salt.
7) A pinch of sugar may be added as per choice and preferance.
8) Mix all the ingredients well.
9) Add slight water only if required to form dough for thalipeeth.Dough should not be hard.
10) Make a ball and flatten it with your palm on a non stick pan.
11)Place the flatten dough on heated girdle/tava.
12) If nonstick pan is not being used, ensure that some oil is spread on the girdle before you place the flatten dough so that it should not stick.
13) Cover with a lid and let it cook for sometime on medium heat.
14) When it starts crackling, that is an indication that thalipeeth is cooked from one side.
15) Flip it on the other side and let it cook uncovered.

Oats Thalipeeth is ready to be eaten with tomato sauce or coriander - mint chutney.

Notes :
Unless bhajani thalipeeth or sabudana thalipeeth, the dough of oats thalipeeth tends to be soft and mushy.
Use soft hands for making the dough and flattening it.
Oats Thalipeeth may require more time to finely cook as compared to the normal thalipeeth
Oats does not have any individual taste hence ensure that seasoning is adequate otherwise the oats thalipeeth would be bland and tasteless.
 You could add carrots, peas or garam masala for enhanced flavors.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 20

Friday, March 30, 2012

Dudhi Pakodas / Bottle gourd Fritters

The Final i.e Day Seven of Blogging Marathon finds us with Dudhi Pakodas or Bottle gourd Fritters.

As we all know by now that Blogging Marathon is a brilliant and novel initiative started by the fantastic Srivalli and it is now in its 14th Edition... 

The idea of dudhi pakodas came quite suddenly. During lunch one day while chatting with my niece and nephew, I realised that they hated dudhi in any and every form and would never touch it with a barge pool.However, when we prepared Dudhi Kofta Curry, the kids ate it happily without knowing that the star ingredient was the dreaded Dudhi / Bottle gourd.
Not only that while frying the dudhi koftas, the kids began eating them like pakodas and needless to say ensured that some of us adults had to be satisfied with eating only Curry that day without the koftas :)))
So, I decided to prepare dudhi pakodas specially for them again and I added my own twist giving it slightly different but wonderful favor...

Dudhi Pakodas / Bottle Gourd Fritters :

Ingredients :
Dudhi (bottle gourd) - 1 kg
Besan / gram flour - 1 cup
Ginger - 1 inch
Garlic - 7/8 cloves
Coriander leaves - few
Mint leaves - few
Curry leaves - few
Green chillies - 2 
Turmeric powder - 1/2 teaspoon
Salt - as per taste
Sugar - pinch
Oil - 1 teaspoon and also for frying
Cumin seeds - 1/2 teaspoon
Coriander powder - 1/2 teaspoon
Cumin powder - 1/2 teaspoon

Method :
1) Peel the skin of dudhi / bottle gourd and finely grate it.
2) Squeeze the dudhi and drain all the water.
3) Take dudhi in a large bowl and add besan / gram flour slowly to this till you get good consistency.
4) Grind green chillies, coriander leaves, curry leaves, mint leaves, cumin seeds, ginger and garlic together and make a fine paste.
5) Add this paste to the dudhi mixture and mix thoroughly.
6) Heat one teaspoon of oil and add in this mixture.
7) Add salt, turmeric powder and sugar and mix well.
6) Heat some oil in a heavy bottom pan (kadhai) for frying.
7) Make round balls of dudhi mixture and deep fry them in oil on medium flame.

Dudhi Pakodas / bottlegourd fritters are ready to be savored.
These are specially approved by my niece and nephew.

Sending this to Srivalli's Kid's Delight, guest hosted by me themed on Easy to Make Snacks under30 mins......  

Do check out the Blogging Marathon page for the other Blogging Marathoners doing Blogging Marathon#14........  

Thursday, March 29, 2012

Pav Bhaji

Day Six of Blogging Marathon finds us with Pav Bhaji, one of my personal favorite dish.

Blogging Marathon was a great and novel initiative started by the fantastic Srivalli and it is now in its 14th Edition...

Pav Bhaji is one of my personal all time favorite dish since I was a kid. And it goes without saying that till date it remains my favorite. It is a dish adored by young and old.
My father who I always say is the best cook in the family makes the Pav Bhaji in the world.
I remember in my school days whenever my birthday was around the corner, all my friends would request me to ask Baba to make Pav Bhaji on my birthday and it soon became a stand feature.
I and my sister would refuse to eat Pav Bhaji in any restaurant as we would always end up comparing it with my Baba's home cooked Pav Bhaji which would win the competition hands down.
The best part of my Baba's cooking was and still is that he doesn't measure and quantify the ingredients. It is all the measurement as per eyes (expert cooks do that I am told) 
But I have tried to quantify the same and hope to get similiar result.

Pav Bhaji

Ingredients :
Potatoes - 1/2 kg 
Onions - 1/2 kg
Tomatoes - 1/2 kg
Green Peas - 200 gms
Cauliflower - 1/2 kg
Green Capsicum - 1/4 kg
Ginger - 1 1/2 inch
Garlic - 12 cloves
Oil - 2 tablespoon
Salt - As per taste
Pav Bhaji Masala - 2 teaspoon
Red chilli powder - 1 teaspoon
Amchur Powder - 1 teaspoon (optional)
Turmeric powder - 1/2 teaspoon
Pav (ladi pav) - 12
Coriander leaves - for garnishing
Onions - 2 (for garnishing bhaji)
Lemon - 2

Method :
1) Pressure cook potatoes and cauliflower & green peas separately for 3 whistles.
2) After potatoes are pressure cooked, peel the skin and grate them or mash them.
3) Finely chopped boiled cauliflower.
4) Mash the peas finely.
5) Finely chop onions, green capsicum and tomatoes.
6) Grind ginger and garlic in a mixer.
7) Heat oil in heavy bottom vessel (kadhai) and after the oil is heated add chopped onions.
8) When onions turn translucent add turmeric powder, red chilli powder, amchur powder and pav bhaji masala and stir continuously.
9) Add green capsicum and continue stirring.
10) Add tomatoes and stir till they become soft.
11) Add mashed potatoes, cauliflower and peas and continue stirring.
12) Add salt and butter.
13) Add water as per required consistency and let it cook on medium flame.
14) Cover with lid.
15) Stir at regular intervals.
16) Slice pav horizontally and heat them on gridle / tava with butter.
17) Garnish the bhaji with coriander leaves and chopped onions and serve pav bhaji with lemon wedges.

As it is one of my personal favorite dish as a kid.........Sending this to Srivalli's Kid's Delight, guest hosted by me themed on Easy to Make Snacks under30 mins......  

Do check out the Blogging Marathon page for the other Blogging Marathoners doing Blogging Marathon#14........  

Ambyachi Dal or Raw Mango Dal

Day Five of Blogging Marathon finds us with Ambyachi Dal or Raw Mango Dal.

Blogging Marathon was a lovely and novel initiative started by the fantastic Srivalli and is now in its 14th Edition...

Ambyachi Dal as we call it in Marathi is raw mango dal. This is a typical Maharashtrian dish prepared during summers when raw mango is available in abundance.

Summers were synonymous with generous helpings of Ambyachi Dal, watali dal and Kairiche Panhe(a sweet drink made from raw mango)
Typically these dishes would be made during Chaitra, which is the first month in the Marathi calendra. Gudi Padwa marks the beginning of Marathi New Year and Chaitra is the first month in that. These dishes were usually done during Chaitra Gauri Haldi Kunku ( Ladies get together)
This is a quick and easy to make recipe which requires no cooking only tempering (tadka /Phodni)
Only the dal has to be washed and soaked in water before.Ensure that the dal is soaked in water for a long time so that dal does not stay very raw and it is easy to digest as the channa / gram dal is not cooked in this dish.
The difference between Ambyachi Dal and Vatali Dal is that the gram / channa dal is cooked while preparing Vatali Dal.
Ambyachi Dal or raw mango dal is a dish that we loved as kids and still do as adults :))

 Ambyachi Dal or Raw Mango Dal

Ingredients :

Gram dal / channa dal - 1cup ( to be washed and soaked in water for atleast 4/6 hours)
Raw mango - 1/2
Green chillies - 1/2
Sugar - pinch
Salt - as per taste
Coriander leaves - bunchful
Oil - 1 tablespoon
Mustard seeds - 1/2 teaspoon
Cumin seeds - 1/2 teaspoon
Asafoetida (hing) - pinch
Turmeric powder - 1/2 teaspoon
Curry leaves - 3/4
Lemon juice - 1 teaspoon

Method :
1) Drain the excess water of the soaked channa/gram dal and keep aside.
2) Peel the skin of raw mangoes and grate them
3) In a mixer grind the channa dal, green chillies, sugar, salt and coriander leaves coarsely. 
4) In a large bowl take the channa dal mixture and add the grated raw mangoes in it. Mix well.
5) Heat oil in a kadhai(wok) and when it gets heated properly, add mustard seeds.
6) After they start spluttering, add cumin seeds,asafoetida and turmeric powder.
8) Pour this tempering over the channa dal mixture and mix well.
9) Add lemon juice and mix well.
10) Garnish with coriander leaves.

Ambyachi Dal is ready to be savoured in these hot and humid afternoons.

Precautions to be taken :
The gram / channa dal has to be washed and soaked in water for atleast 6 hours. Traditionally, if the dal is to be eaten for breakfast, the channa dal is soaked in water the previous night and if it is to be eaten as an evening snack, then it is soaked in the morning. It ensures that the dal does not stay too raw and can be digested easily as we do not cook it.
Do not make smooth or fine paste. The charm of the dish is in its being coarsely grinded.

Please excuse the poor quality of the food pic, will try to upload better and clear picture soon.

Sending this to Srivalli's Kid's Delight, guest hosted by me themed onEasy to Make Snacks under30 mins...... 

Check out the Blogging Marathon page for the other Blogging Marathoners doing Blogging Marathon#14........ 

Wednesday, March 28, 2012


Day Four of  Blogging Marathon#14 is Dashami as we call it in Marathi, similiar to Theplas (flat wheat breads)

Blogging Marathon is a lovely and novel initiative started by the wonderfully enthusiastic Srivalli and is now in its 14th Edition... Commendable achievement by Srivalli.....

My both grandmothers were extremely fond of making Dashamis as we call it in Marathi. Usually, they were prepared when one had to travel on long train journeys, picnics, etc as these dashamis would not get spoiled even if one was travelling for 2 days at a stretch....... The home made dashamis would be relished with gusto on long train journeys when one yearns for homemade stuff........ My paternal grandparents would travel twice a year by train from Nagpur to Pune during summer & winter to spend the holidays with us and these dashamis with lemon or mango pickle would be their lunch / dinner. The dashamis would always be made in excess as they knew that even we wanted to taste them:)) 
The dashamis bring back lots of memories of summer and winter holidays that we as kids spent with our grandparents :)) 
Before I get too nostalgic and continue rambling.... let me share with you the recipe for these dashamis or theplas that my grandmother would prepare........

Dashamis / Theplas

Ingredients :

Wheat flour ( gehun ka atta) - 2 cups
Salt - As per taste
Sugar - pinch
Oil - 1 teaspoon
Coriander leaves - some
Red chilli powder - 1/2 teaspoon
Turmeric powder - 1/2 teaspoon
Cumin seeds - 1/2 teaspoon
Asafoetida (hing) - pinch
Carom seeds ( ajwain or ova in marathi) - 1/2 teaspoon
Cumin powder - 1/2 teaspoon
Coriander powder -1/2 teaspoon
Oil or ghee for greasing

Method :
1) Take a large bowl and mix wheat flour with all the ingredients except oil, water and milk.
2) Heat some oil and add to the mixture (mohan in marathi)
3) Add some milk to this mixture and knead into dough.
4) The dough should be soft like for chapatis.
5) Water may be added but traditionally these dashamis were prepared by adding only milk.
6) Cover the dough with muslin cloth and keep aside for atleast half an hour.
7)  Make small balls of the dough and roll them with rolling pin like chapati.
8) Heat a girdle (tava) and roast them well before flipping on the other side.
9) Grease them with oil or ghee as per individual taste of preferences.

Dashamis or Theplas are ready to be eaten with lemon or mango pickles on that long train journey to your grandparents house this summer vacations :)))

This dish is associated with my childhood memories and was something that I loved as a kid and still do.......
Sending this to Srivalli's Kid's Delight, guest hosted by me themed onEasy to Make Snacks under30 mins......

Check out the Blogging Marathon page for the other Blogging Marathoners doing Blogging Marathon#14........