Khati Mithi Imli Ki Chatney

 

Finally, got a perfect khati mithi chatney that suits my taste buds.  It goes very well with Dhoka, Khandvi, Pani Puri, Samosa, Kachori and almost with all the chaats you can think of.

Pani Puri / Golgappe

 

 

My little one requested me to make golgappe at home… and here is my recipe which turned out mouth watering good…

Hyderabadi Mirch Ka Salan

 

I wanted to try Mirchi ka Salan for a very very long time… and after going thru’ a lot of recipes, I decided to make this and it turned out really very yumm, so yumm that I ended up making again the very next day.  It can be had with both roti and rice varieties.

BHATURE CHOLE

 

Bored of cooking simple chole with the same old basic masalas along with channa masala… today I tried the bhature chole… my sister shared her recipe with me and it turned out tasty.  To get that deep blackish brown colour, I cooked my chole in a iron kadai and left it for a couple of hours…

Eggless Orange & Prune Cake

 

My daughter loves oranges and she had been asking me to bake some orange cake for her… So, this one is for my little angle…'

Eggless Fruit Cake

 

For a very long time I wanted to bake a fruit cake something similar to Christmas cake but without egg and rum. I found this recipe interesting and tried it immediately. The cake was really awesome… the texture, sweetness, subtle flavour of the spices, crunchy nuts, chewey berries with a hint of orange… everything was so very perfect. No wonder, that’s why this cake vanished in minutes.

EGGLESS CHOCOLATE WALNUT BROWNIE

Eggless Chocolate Walnut Brownie was on my mind for a very very long time… but somehow I could never get my hands on it.  But this time I decided to bake one for myself on my birthday.  My daughter did the taste test this morning and gave me a thumbs up… I felt really happy as I don’t bake often.  And yes, today I am going to meet my childhood friend, what best gift one can carry on such occasion when you have home baked brownies!!!!  So, here is my Eggless Chocolate Walnut Brownie recipe. 

Karuvepillai Thogayal

 

Thogayals are my husband’s favourite.  He like all kinds of thogayal… karuvepillai, kothamalli (coriander), kathrikai (brinjal), paruppu (dal)… and the list can go on and on.  Its a very simple and easy recipe made with very few ingredients.  Tastes good with hot rice and ghee.

BANANA CHOCOCHIP WALNUL MUFFINS

 

 

Wow… its been more than a year since I posted my last recipe, thought of starting it again with this cute looking muffins which immediately got thumbs up from my little angle.  I husband wanted me to bake banana walnut muffins for his colleagues at office.  After reading a lot many recipes, I picked up this one from here and make subtle changes. 

RAJASTHANI BADI HARI MIRCH KI SABZI

 

My husband is so fond of spice and green chilli that he often gets this big green chilli and likes it as a sabzi for roti and doesn’t take it like achar / pickle.  Sometimes, I wonder how one can have so many green chillies at one go.  I took this recipe from Nisha Mudhulika’s webside and didn’t make much changes since the ingredients and spices used by her were simple and minimal.  So, without altering the ingredients, I made this sabzi and my hubby liked it so much that he finished about 12 chillies at one go.

CHOCOLATE CAKE WITH TRUFFLE ICING

 

During my daughter’s vacation she kept nagging me to make some cake and choose this one from the Nita Mehta’s cook book.  A very simple and chocolaty cake with oodles of chocolate icing that no kid would be able to resist it.  I used canola oil for this cake.

OATS DOSA

 

A quick dosa recipe with oats which does not require any fermentation.  This dosa can be made in a jiffy with a very few ingredients and tastes really good.  My daughter love this dosa and hence I make it quite often. 

KATRIKAI GOTSU

 

 

Gotsu is a simple condiment / accompaniment that goes well with arisi upma (broken rice upma) or ven pongal.  The smoky, spicy and tangy flavour of gotsu is so right for pain ven pongal which doesn’t have too much of flavour except pepper and cumin.

GREEN CHUTNEY

 

Green chutney, also called as mint-coriander or hari chutney is a very simple condiment which goes well with almost everything… paranthas, puris, salads, pulao, chaats and the list can go on and on.   My daughter can have anything with this chutney and most of the time I make this especially for her, with subtle variation.  Sometimes, I make it using onion at times with garlic or just coriander and coconut with chilli, amchur powder and black salt.

RASAM POWDER

 

Just like sambhar powder, every household will have their own recipe of rasam powder.  Here is my rasam powder recipe.

URULAIKIZHANGU (ALOO) PACHCHADI

 

This pachchadi goes well with sambhar/kuzhambu/rasam rice and those who love aloo can never say no to this one.  This pachchadi can be made with a very few ingredients in a jiffy.

BOMBAY CHUTNEY

 

I first heard about the Bombay Chutney from my Mother-in-Law.  She, being born and brought up in Pune, cooks a lot of Maharashtrian dishes.  Even, some of her South Indian recipes will have a tinge of Maharashtrian touch.   This chutney goes well as a side dish for rotis and paranthas. 

MANGA RICE (RAW MANGO RICE)

 

Manga rice is very famous in Karnataka as I first heard about it in Bangalore and I was told that this rice is made on Karnataka new year / Ugadi.  It is very simple to make and tastes delicious, the sweet and sourness of raw mango, sweet and creamy coconut, hint of mustard seeds and spicy red chillies.  I used totapuri manga as this variety of raw mango makes the recipe very tasty.

VEGETABLE CHILLA

 

 

I first had with at my in-laws place and liked it instantly.   It is very simply to make and requires very few ingredients.  A healthy and filling way to start the day or can be had as an evening snacks.

MEEHOLI BHAJI

 

Meeholi Bhaji is an Assamese vegetable dish and has a wonderful confetti of colours and a fabulous mingling of flavours imparted by the different types of vegetable and the five-spice mix that is typical of this region.  I took this recipe from a cook book by Mridula Baljekar.