Moong Dal & Jaggery Payasam

Posted on



As we all know it that dal/lentils are rich in proteins and in India it is a very important part of our daily food. It can be said as a compulsory thing that one has to have a dal in his thali or the meal is said to be incomplete. As we make dal in the form of tadka dal, curry and so on….In south they make payasam’s/kheer with dal as the main ingredient.

They make kheer/payasam with moong dal, chana dal and there are many sweet dishes prepared out of dals. As in Karnataka and Maharashtra they make the traditional Puran Poli (sweet stuffed roti) where the filling is made out of Chana dal and jaggery or toor dal and jaggery. The Marwadi’s they make this awesome moong dal halwa which is absolutely yummy.

Dal being very versatile can be used for salads (as it is don’t in Maharashtra and Karnataka) to make Koshimbir, desserts, curry, sabzi and even accompanied with a sabzi.  As in my house we often make spring onion sabzi with toor dal, methi sabzi with moong dal, French beans with toor dal, Ridge gourd (turai) with toor dal and many sabzi to go with the dals. Wherever we have less quantity of a sabzi, the quantity can be increased by adding dal to it.

From the many varieties of payasam’s made out of dal here I have made this using the moong dal, which is considered as one of the healthy dal. As the moong dal does not require much time to cook, this payasam gets ready in no time. And with jaggery in it, it tastes divine. It is a very simple Payasam with simple ingredients, which I had made for the Friday fast and pooja that I am doing in this month of shravan.

So friends try this super easy, super yummy Moong Dal Payasam and this will take a place in your kitchen for sure.



What do we need:-

1 cup Moong dal (split, de-skined, green gram)

¾ cup grated/crushed Jaggery (gur/gul)

3-4 tbsp freshly grated Coconut/ grated dry coconut

½ tsp Cardamom powder (elaichi powder)

½ cup Milk

3-4 tbsp Almonds slivers (badam)

Water as required


How do we do it:-

1 In a vessel take the moong dal and wash it nicely in water 2 times.

2 Add 1 cup water and keep it to cook on a low flame.

3 The dal with take 10-15 minutes to cook. Remember do not overcook it. It should be fully cooked though.

4 Now add in the grated/crushed jaggery and stir it to melt.

5 Now add in the milk, almond slivers and grated coconut and mix nicely.

6 Let it cook further for 3-4 minutes and off the flame.

7 Serve it hot/ cold garnished with almond slivers.

Tri-Colour Instant Neer Dosa

Posted on



As every Independence Day we all have to make something and give for our children for their project and all that’s which we parents have to make. Today as in my son’s school he was a part of the skit made on Independence Day and he chose to become Mahatma Gandhi. We got the dress of Mahatma Gandhi for him. They even thought him the “hum konge kamayab” song in his school.

At first he was very excited about the Gandhi dess, but after wearing it he was refusing to wear it. We had to convince him to keep it on and then the teacher would change his clothes after the program. He had to wear a dhoti, a cloth on the top, a Gandhi spectacles and a stocking on his head. But then he agreed to put and go. We had a stick with him also which was taller than him.

So for him today I had made his favourite breakfast Idli and chutney.  And then to keep the Independence Day spirit on and to help Mom’s like you all to make all these things try out this all naturally coloured Instant Neer Dosa’s. As they are very easy to make and ready very quickly. These are naturally coloured with Kashmiri red chilli puree and Spinach puree to make the orange and green coloured dosa’s respectively. Make these tomorrow for your breakfast and celebrate the Independence Day.



What do we need:-

3 cups Rice flour

½ cup Spinach puree (Palak puree)

3-4 Kashmiri Red chilli puree

Water as required


Salt to taste

For the Coconut and Groundnut chutney:-

½ cup freshly grated coconut

3 tbsp Roasted groundnuts

2 tbsp Phutana dal

2-3 Green chillie (according to your taste)

2-3 Garlic cloves

Salt to taste

Water as required

For the tempering:

1 tbsp oil

1 tsp Mustard seeds (rai/sarson)

A pinch of Asafetida (hing)

9-10 Curry leaves (kadipatta)


How do we do it:-


1 To make the Kashmiri red chili puree, soak the whole deseeded red chillies in warm water for 1 hour. Then grind them to a fine paste without adding any water. Keep the paste aside.

2 To make the spinach puree, Blanch the spinach leaves in warm water for about 2-3 minutes and then remove and run them under cold water. Now puree it in a mixer grinder without adding any water. Keep the puree aside.

How do we proceed:-

1 For making the 3 Colour batter: In 3 separate mixing bowls take 1 cup each of the rice flour.

2 The first one make it white, so you have to just add water and salt to it. Add water little by little and mix it slowly so as not to form lumps.

The batter should be of pouring consistency. (Runny than the normal dosa batter)

3 For the orange colour batter, add the Kashmiri red chilli paste, salt to taste and water as required to make the batter. Keep aside.

4 Same procedure should be done for the spinach puree to get the green colour batter.

5 Keep a non-stick Tawa/ griddle on flame.

6 Pour the dosa batter with the help of cup onto the tawa from outside to inside, forming the outer circle first and then moving inwards.

7 Don’t try to spread it. You have to put it with the cup only at the first time.

8 Put some oil on the sides of the dosa.

9 Let it cook from the bottom and you can see when it changes its colour on the top and starts leaving the tawa, remove it from the tawa.

10 You can Cover and cook it also so that the top layer is also cooked nicely.

11 Repeat the procedure for all the 3 colors of batter to get your tri-colored Dosa.

12 Serve hot with chutney of your choice or anything you like.


Note: The batter should be runny and poured on the tawa from a bit top so that they form a net like pattern and the tawa should be hot for the net pattern to form. You need to work very quickly with neer dosa’s.


For the Chutney:-

1 Make the Tempering. Heat the oil. When it is hot enough add the mustard seeds and wait till the crackle.

2 Now add the curry leaves and off the flame.

3 Add the hing and mix nicely. Keep it aside to cool.

4 In a mixer grinder add the groundnuts and phutana dal and grind it first to form a powder.

5 Now add the coconut, green chilli, garlic cloves, salt to taste and grind it.

6 Add water as required.

7 Now add the ready chutney in the tempering. Mix it well and serve.

Eggless, Butterless, Whole-wheat Banana Cake

Posted on



As the month of Shravan is going on, I fast on Fridays and do the Vaibhav Lakshmi Pooja at home. Last Friday I happened to get Banana’s for the pooja and after the pooja ½ a dozen banana’s were remaining. Everyday I used to think of finishing them but that did not happen. The bananas were staring at me sitting on the dining table.

The next day my hubby also told me that the bananas are going to spoil. That when I thought of making something out of it. Normally we make Banana Shikran, which is sliced banana, milk, sugar and elaichi powder mixed together and it’s a quick dessert and super yummy. But this time I thought of making a Banana eggless cake.

Why Eggless?? Because it is Shravan month and we don’t have any non-veg during this period. So I thought of making it with wheat flour available at home.  As I have been baking for a sometime now…I just threw the ingredients which came to my mind with approximate quantity of all and baked it. And voila there it was the most soft and lovely smelling Banana Cake which was easy to make also. So friends try out this easy super yummy Banana Cake and enjoy.


What do we need:-

1 ½ cup Wheat flour (Gehun ka atta)

1 cup Smashed Bananas (I have used 5 small bananas, the sweeter ones)

¾ cup Sugar

½ cup Vegetable oil

1 tsp Baking powder

1 tsp Butterscotch essence

½ cup Black Raisins


How do we do it:-

1 In a mixing bowl take the banana pulp.

2 Add in the sugar, oil and butterscotch essence and mix it nicely.

3 Now sieve in the wheat flour and baking powder together into the wet mixture.

4 Fold in the flour in the wet mixture gently. Do not over work it.

5 You can add the flour little by little and keep folding also because the wheat flour tends to form lumps.

6 Now add in the flour dusted Black raisins into the batter and fold it in.

7 Put the batter in a greased cake tin.

8 Sprinkle some Black Raisins on top of the batter.

9 Meanwhile keep the oven for preheating on 180 degree C for 10 minutes.

10 After the oven is Pre-heated bake it for 30 minutes in the oven.

11 Remove it after 30 minutes and let it cool to room temperature before de-moulding it.

12 Remove it and enjoy your Banana cake.


Bharali Vangi/ Enne Badnekayi (Stuffed Brinjal/Eggplant)

Posted on



After a long gap which was a very long for me and you guys also, finally I started what I love doing the most. Starting with this Bharali Vangi (Stuffed Brinjal ) recipe which is my son’s absolute favorite. Every Maharashtrain and every north Karnataka person knows this and I can bet it is a favorite of many.

My native being on the border of both these states I have the privilege of knowing both the cuisines. I can say that this is a mixture of both the states I guess. This is what my mom has always made and I have always wanted to make it like her, but nobody can get the taste of mom’s hand.

My son is an absolute fan of this Bharali Vangi. Bharali means stuffed and Vangi means Brinjal in Marathi. It is Famous in North Karnataka as Enne Badnekayi, Enne meaning oil and Badnekayi meaning Brinjal. In North Karnataka especially the Lingayat community makes them very authentically and it’s just out of the world. They also include it in their traditional wedding meal menu.

It is very simple to make with only few preparations to make. As it is not watery sabzi it is good for journey food also and Lunch boxes also. So try out this MY VERSION of Stuffed Brinjal and enjoy it…J


What do we need:-

4-5 Small, round Brinjals/eggplant

¼ cup freshly grated Coconut

¼ cup Groundnuts/peanuts (roasted and skin removed)

4-5 Garlic cloves (lehsun)

1 Inch Ginger (Adrak)

¼ tsp Kitchen king masala/ Garam Masala

½ tsp Red chilli powder

¼ tsp Turmeric powder (haldi)

½ of a large tomato/ 1 small tomato, chopped

1 tbsp chopped coriander

2 tbsp Oil for tempering

Water as required

Salt to taste


How do we do it:-

1 In a mixer grinder take all the ingredients i.e grated coconut, peanuts, garlic cloves, ginger, kitchen king masala, chilli powder, turmeric powder, chopped tomato, coriander and salt and grind it to a paste.

Remember the paste should not be too fine and too coarse also. Do not add water while grinder the masala.

2 Now was and pat dry the brinjals.

3 Remove the stem and cut it in a cross forms till ¾ of the brinjal so as to put the stuffing.

4 Stuff the brinjals nicely and keep aside.

5 In a non stick pan/ kadhai add 2 tbsp oil and wait till it’s warm.

6 Once it is warm add in the stuffed brinjals and cover it with a lid and keep the flame very low and allow the brinjal to cook in their own steam.

7 After 5 minutes turn the brinjals and let them cook on the other side also.

8 Once they are done ¾ add the remaining ground masala with a little bit of water and put it in the kadhai and cover and cook it for 5 minutes more.

9 Garnish with freshly chopped coriander and serve hot with hot chapatti or phulka’s.


Raw Mango sweet and sour Jam

Posted on



As the mango season has come to an end in India, here being a seasonal affair….I found these raw mangoes in the market and took it to make Aam panna. But this time I was a bit late in making something with it. I was in no mood to touch it for a week and then I suddenly remembered that I had raw mangoes with me and they had been little ripe and would not be good for making the Panna.  And me being me I wouldn’t throw them and thought of making something out of it.

Then I thought of making a jam with this. The process being similar to that of making an Aam panna…here it is made with sugar while the traditional aam panna is made with jaggery. Some people also make Aam panna with sugar and it taste equally good but nothing can beat the jaggery one. It requires just 3 simple ingredients and it gets ready in just sometime. It can be used as an accompaniment with chapatti’s or even used as bread spread. It gives and very nice sweet and sour taste with the flavor of cardamom.

There are many things that one can make with raw mangoes. Different regions have different dishes and recipes. You can make pickles, chunda, Laungi (methamba), Aam panna, mango rice, chutneys and many other things. If you can any other things with this special fruit you can name your preparations with all of us.

Do try out this yummy jam and it will definitely be a regular in your house every mango season.



What do we need:-

2 Raw mangoes

1 cup sugar

½ tsp Green cardamom powder (elaichi powder)

A pinch of salt


How do we do it:-

1 Wash the mangoes thoroughly. Cook the mangoes in the pressure cooker for 4 whistles.

2 After the cooker has cooled down take out the mangoes and wait till they cool down.

3 Make a small cut on the top of the mangoes and squeeze out all the juices of the mangoes in a vessel.

4 Discard the mango seed and the outer skin after nicely taking out the pulp. You can use the seed as a souring agent for the dal.

5 In the same vessel add in the sugar with the mango pulp and cook it till the mixture become thick. (Till you get the sugar syrup)

6 Adjust the sweetening to your taste. Add in the cardamom powder.

7 Wait till the mixture cools down fully. It will thicken further after cooling fully.

8 Your Sweet and sour raw mango jam is ready now.

9 Store the jam in a clean and dry bottle and keep it in a refrigerator. (Do not use water in the jam)


Dal Makhani (Mixed lentils in creamy gravy)

Posted on



Dal Makhani needs no introduction. It’s a very popular north Indian / Punjabi dish.  It is a dal made of mixed lentils.  It is also called as Maa ki dal. It is process of slow cooking that gives it a nice flavor. But in this recipe to speed up the process I have cooked the dals in the pressure cooker. To make it a creamy gravy butter and fresh cream is added.

It is also prepared in the golden temple of Amitsar for a ‘Prasad’ to be given to people who come for food. It is called as the langar wali dal and none can match its flavor. I had tried making this some days before and it tasted super. It can be a bit heavy to digest as Rajma and Whole urad dal are a bit heavy on the stomach. But the taste makes it all the more worth it. My son and my hubby loved it a lot and I am looking forward to make it more often now.

Lentils as we all know are very high in proteins and kidney beans are all very rich in proteins they are normally used in an Indian kitchen in many ways. Rajma masala is another very popular dish of rajma made in the north of India.  Now as we all are experimenting with all the cuisine’s it is cooked and eaten very fondly all over India. So friends do try out this very delicious Dal makhani with an easy procedure and swap it with your regular dal for a meal.



What do we need:-

50 gms Rajma (kidney beans)

200 gms whole Urad dal (whole black lentils)

2 tbsp Oil

1 tsp Cumin seeds (jeera)

1 tsp Garam masala powder / whole garam masala

2 tbsp Ginger-garlic paste (adrak-lehsun paste)

1 tsp Turmeric powder (haldi)

5 Tomatoes, pureed

½ tsp red chilli powder / as per your taste

1 tbsp Coriander seeds powder (dhania powder)

1-2 tbsp Butter

2-3 tbsp Fresh cream

Water as required for cooking

Salt to taste


How do we do it:-

1 Wash and soak the rajma and the whole urad dal for overnight.

2 Next day cook the dal in a pressure cooker for 3 whistles or till it is cooked.

3 After the dal is cooked in a vessel heat 2 tbsp oil.

4 When the oil is hot enough add the cumin seeds and wait till they crackle.

5 If you are using whole garam masala add it in at this stage or if you are using the powder add it at last.

6 Add in the ginger-garlic paste and sauté for 1 minute. Add turmeric powder, tomato puree and cover and cook well for 10 minutes.

7 Add the red chilli powder, dhania powder, salt to taste and cook till the mixture thickens.

8 Add in the cooked dal water, which is left after the dal is cooked and cook for 5 minutes.

9 Add in the cooked dal, butter and cover and cook for 30 minutes, while stirring continuously not to burn it at the bottom.

10 Add the garam masala powder (if you are using powder instead of whole garam masala at this point) and cook for 2 minutes.

11 Add fresh cream and garnish with freshly chopped coriander. Serve hot with Naan or Paratha.

Padwal Bhajji (Snake Gourd pakoda)

Posted on



Fried food is a major part of Indian cuisine. But now a days as we tend to watch our diet we try to avoid them. But still there are some things that you cannot avoid with its smell coming from all over during the rainy season. This being the famous Pakoda/ bhajji as we call it.

All love pakoda and there are many types of it to be made and enjoyed. One such Pakoda/bhajji that I make sometimes (not always as I too don’t like friend food much, once in a while OK) is the Padwal (snake gourd) Bhajji. It is a very famous type of bhajji made in Maharashtra and Karnataka (as I know). Snake gourd/ padwal is a much ignored vegetable. It believe me it taste so yummy. You can make sabzi out of it with chana dal, or even a poriyal and it just cook quickly like the ridge gourd (turai/ dodki)

It has its name snake gourd as it looks like a snake. In Marathi we call it Padwal. This bhajji is a favourite with everyone in my house. As the rainy is approaching I thought what better to share with you guys this recipe as that you can enjoy it with your cup of hot piping tea with rain pouring down from our window. Wow what a moment to cherish. But the king of Bhajji’s in the rainy season is the Onion Bhajji. Oh no one can ever forget the taste of it (even as I mention it here) and the lovely smell of it.  The best being the roadside one’s. Believe me they are the best and one cannot match to their taste ever.

So guys try out this Snake gourd/ padwal Bhajji this rainy season if you haven’t given it a try and you will definitely love it for sure.



What so we need:-

100 gms Padwal (snake gourd), cut into medium size roundels

1 cup Bengal gram flour (Besan)

½ tsp Turmeric powder (haldi)

½ tsp Red chilli powder

½ tsp Carom seeds (ajwain)

Salt to taste

1 tsp Oil + for deep frying

A pinch of soda-bi carbonate (cooking soda)

Water as required


How do we do it:-

1 Heat the oil for deep frying in a Kadhai/ frying pan.

2 Till the oil heats up, in a mixing bowl take the Besan.

3 Put in all the other ingredients with the besan, turmeric powder, red chilli powder, carom seeds, soda-bicarb, salt to taste, 1 tsp oil and mix it nicely.

4 Now add water little by little to make a thick batter. Remember not to make it watery. Add water little by little.

5 Check if the oil is hot. Keep it on a medium-low flame.

6 Keep a plate with absorbent paper ready to remove the bhajji’s.

7 Now take the snake gourd roundels one by one, dip them in the thick besan batter and leave it in the hot oil for frying.

8 Put the bhajji’s one by one. You can put 5-6 at a time depending on your kadhai.

9 Fry them on a medium-low flame for the snake gourd to cook nicely.

10 Remove them on the absorbent paper once they turn golden from both the sides.

11 Enjoy them hot with a cup of tea with rain by your side.