Wednesday, 22 February 2012

Macha Besara (fish curry with mustard paste)


1 kg rohu fish
mustard oil
1 onion (chopped)
2-3 tomatoes
2 tsp red chilli powder
2 tsp turmeric powder
Mustard seeds/ cumin seeds- ½ tsp each
Chopped coriander leaves
 dry mango- 1 (ambula)
For masala:

1 green chilly large
2 tsp mustard
1tsp cumin seeds
1tsp Poppy seeds (posto)
4-5 garlic cloves

First Grind the spices which we will use for masala & make a smooth paste.
Cut the fish into small pieces and wash them thoroughly. Add haldi and salt to it & keep aside for 10-15 min. for marination.Heat a Kadhai. Put oil and fry the fish. Keep the fried fishes aside.
Add a 1-2 tsp oil in a kadai . Add cumin/ mustard seeds. When they starts cracking ,add the sliced onions. add turmeric powder, red chili powder .Add the tomatos stir for some time. Add mustard paste & salt. Stir for 10 sec.
Add 1 cup of water. 

Let the curry boil for 10 min. Add the dried mango piece.
 Then add the fried fishes and boil it  for about 2-3 minutes. Garnish it with coriander leaves before serving. Serve hot with rice or roti.

Thursday, 16 February 2012

ladies finger fry/ Crispy bhindi

Ingredients -
200 gm ladyfinger/ bhindi/ okra
1 cup besan
Haldi- ½ tsp
1 tbsp corn flour
Ajwain- ½ tsp
1 tsp amchur powder (Optional) if you want u add put chat masala
1/2 tsp red chilli powder or as per your taste
Refined oil for frying
Salt to taste


Clean the bhindis & split the bhindi in to 4 pieces length wise as shown in the pic. Wrap the bhindis in a paper towel so that they will soak the extra moisture from bhindi.
Mix besan, cornflour, haldi, chilli powder, ajwain, amchur/ chat masala powder and salt.
Now coat the ladyfingers in the prepared mix.
Leave it for 15-20 minutes.
Fry the ladyfingers till crispy & light brown in colour. Sprinkle some black salt on the ladyfingers & mix well & serve hot ..

sending this to Dish Name Starts with L hosted by

Valentine special Chocolate cake with sweetened coconut toppings & sprinkles

Roses are red, chocolate is divine and hearts are pure romance, all the essentials to the perfect Valentine’s Day dessert. What better way to celebrate Valentines Day than with lots of chocolate..I first made this lovely lightly textured cake for my husband for Valentine's day.. I've decorated the top with delicious chocolate icing , sweetened coconut flakes &  sprinkles..


1 cup Flour
1 cup powdered Sugar
3 Eggs
½ cup Butter
¼ cup Cocoa Powder
¼ tsp. Baking Soda
½ tsp. Vanilla Extract(or any other flavor)
Milk ½ cup


Start this Chocolate Cake Recipe by lining two greased 9-inch round baking pans using waxed paper. Grease and flour the paper; put aside.

Using a large bowl, whip the butter and sugar until finally light and fluffy.
Separate the egg white and add to the butter sugar mix.  whip atleast for 2 minutes ( till it becomes frothy )

Sieve the maida, cocoa powder and baking powder, and keep it aside. Mix milk .
 Mix it well see tat there are no lumps left.

Preheat the oven at  350° F for 25 minutes. Pour in to prepared cake mix to the baking tray. 
Bake  for 24 to 28 min’s or right until a toothpick inserted in the center of the cake slides out clean. Let cool for 10 min’s before taking away from pans on to wire racks.
Place it on a plate and let it cool.

Top it with delicious chocolate icing & Sprinkle top and sides of cake with sweetened coconut flakes &  sprinkles and u r ready to surprise everybody in family with the chocoalte cake they would love ...

sending this to Sweet Luv hosted by, Let’s Cook ~ Sweet Somethings hosted by, Dish For Loved Ones  hosted by

Sunday, 12 February 2012

Channadal paratha: without onion garlic

For stuffing:

Channa dal- 1 cup boiled (should be cooked, but not mashed up. Drain water) 
Green chillies-1 chopped
Ginger 1 tsp grated
Hing, asafoetida- a pinch
Cumin seeds- ½ tsp
Salt as per the taste
Amchur powder ( if not available u can put few drops of lemon juice/ chat masala powder)
Red chilly powder- ½ tsp or as per your taste
Coriander leaves -1 tblsp finely chopped
1 tsp - Coriander powder
chilli flakes- ½ tsp
1/2 tsp - Red chili powder

For dough
2 cup - Whole wheat flour
1tbsp - Oil / Ghee
Water to knead the dough

To make dough :
Mix flour, oil and salt. Then slowly add water . Knead and make a smooth dough. Rest the dough for 15 minutes. Cover with a damp muslin cloth or paper towel.
For filling:
Make a paste of boiled channa dal by using a blender without adding water.
Heat oil in a pan. Add hing & cumin seeds. Let it splutter. Then add grated ginger & green chillies. Sauté for 10-15 sec. Add turmeric powder, red chilly powder, chilli flakes & coriander leaves. Sauté for 15 secs. Then add the channa dal paste, coriander powder, amchur powder and salt to taste. Mix in well for 1-2 min, no need to cook for a long time as we have boiled the channa dal before. keep the filling aside. Let it cool in room tempr.
 Again knead the dough to get a soft dough.
 Make lemon size balls from the dough.
Roll the dough into 3-inch diameter circles. Place the stuffings in the center with the help of a spoon.
Seal by pulling the edges of the rolled dough together to make a ball.
 Before rolling the paratha roll the filled ball in dry whole-wheat flour.
Lightly press the ball with your palms.
Roll the ball light handed in to 6-7 inch circle. Whenever the dough sticks to the rolling pin or rolling surface, lightly sprinkle dry whole-wheat flour on both sides of the semi-rolled paratha.
Heat the tawa on medium flame. Place the paratha over the tawa. About half a minute you will see the paratha changing in color lightly and puff different places.
Then flip the paratha over. You should see some light golden-brown spots on the topside. After a few seconds, spread 1 teaspoon of oil on the paratha. Again, flip the paratha and lightly press the puffed areas with a spatula that will help the paratha too puff from other sides.
Flip again and press with the spatula making sure the paratha is golden-brown on both sides.
Serve hot with curd & pickle.

Thursday, 2 February 2012

Sweet and sour Butternut squash curry


Butternut squash/ pumpkin - 1 lb cut in cubes

Ginger grated- 1tblsp
Green chill- 2 no. Chopped finely
Cumin & coriander powder ½ tsp eash
Hing a pinch
Salt as per the taste
Oil- 1tblsp
Dried Red chilly -2 nos
Haldi powder – ¼  tsp
Cumin seeds- ½ tsp
Dried Basil leaves & oregano- 1 tsp (optional)
Lemon juice- 1 tblsp or according to your taste
Sugar- ½ tsp


Take a small bowl. Add 1tblsp water in to it. Put coriander cumin powder, red chilly powder, haldi, basil & oregano & mix well to make a thin paste.
Heat oil in a pan. Add red chillies & cumin seeds. Let the cumin seeds splutter. Add hing, grated ginger & green chillies. Sauté for 10 sec. Then add the previously done spice paste. Mix well. Now add the pumpkin cubes. Add salt & mix well. Sprinkle some water & cover the lid. Let it cook for 8-10 min till soft. Then add sugar & mix well. Switch off the flame. Then add the lemon juice & mix well. Serve  hot with rice & roti as a side dish.

sending this to Spotlight : Winter Vegetable hosted by

Healthy Diet - Vegetarian Side Dishes hosted by

Peanut sundal

There is an extremely irresistible and finger-licking sundal made by boiled peanuts and tempered with mustard seeds, curry leaves and coconut but I always add the chat masala which used to make it different spicy and more tasty...this is a without onion garlic recipe which u can have during your vrat days also...:) I just love salty boiled peanuts..I can have this anytime...even without the tempering I would finish off a whole bowl. One of the easiest & healthy snacks for an lazy evening ..:)


1 cup raw peanuts
A pinch of turmeric
1 tsp oil
1/2 tsp mustard seeds
1 tsp urad dal
2 dry red chillies
Asafoetida a pinch
4-5 curry leaves
2 tbsp coconut fresh
1/4 cup chopped raw mango (Optional)

Soak the peanuts for 45 min to 1 hour in water.
Pressure cook it with turmeric for 1 -2 whistles until soft. Drain the peanuts well and set aside.
Heat oil and add mustard seeds. Pop the mustard seeds. Then add in the urad dal along with dried chilli and asafoetida. saute for 1-2 min.
Then add the boiled peanuts. Add salt & coconut. Give it a quick mix until well combined. Stir gently for another 1-2 min.
Finally, add the raw mango and turn off. Do not sauté for more than a min after adding the mango..