Monday, November 30, 2009

Dahi bhat

Dahi bhat recipe -1 (easy yogurt rice)

1 bowl cooked rice
½ bowl yogurt
1 garlic clove grated
Salt to taste

1)      1) Mix rice, yogurt and grated garlic, salt in a bowl.
2)      2) Make semi liquid consistency.
3)      3) Serve with fresh chopped coriander.

Dahi Bhat – recipe 2 (Yogurt rice)

I remember my aai (mother) use to prepare this rice in summer to keep our body cool. Its a tradition that whole meal is not complete without having 'dahi bhat'.

1 bowl cooked rice
½ bowl yogurt
1 garlic clove grated
1tbsp oil
½ tsp cumin seeds
½ tsp mustard seeds
1tsp Chana dal
1tsp urad dal
Pinch of Asafetida
1 green chili chopped
6-7 curry leaves
Salt to taste

1)      1) Mix rice, yogurt and grated garlic, salt in a bowl.
2)      2) Make semi liquid consistency by adding water.
3)      3) Heat oil in a pan add chana dal, urad dal, cumin, mustard, chili and curry leaves, asafetida fry for 1-2 min.
4)      4)Serve with fresh chopped coriander.
·       5) Can replace ginger for garlic.

Sunday, November 29, 2009

5 Grain Porridge

5 Grain Porridge
This is a healthy alternative for cornflakes in morning. Good in winter as it produces heat in the body. Basically this is a mixture of 5 grains, coarsely ground. You can store this for couple of months.

1 cup Bajari (Pearl millet)
1 cup Rice
1 cup Jowar (Sorghum)
1 cup wheat
1 cup whole Moog (whole mung beans with skin on)
½  cup Til /  sesame seeds roasted
2 tsp Oowa / Ajwain Roasted (Carom seeds Roasted)
2 cups water
Salt to taste

1)      1)Roast  separately all the grains on low flame. In thick bottom pan.
2)      2) Ground separately all grains coarsely. Sesame and carom seeds as well.
3)      3)Mix all the grains, sesame and carom seeds.
1)     1) Boil water in thick bottom Pot. Add salt.
2)     2) Mix 3 tbsp above prepared mixture in ½ water and add to boiling water.
3)     3) Keep on stirring  while its cooking. Cook for 15-20 min.
4)      4)Serve with milk or buttermilk.  (Recipe for buttermilk in Spicy sago)

Nachnyachi Ambil (Ragi / Finger Millet Sour Porridge)

Nachnyachi Ambil (Ragi / Finger Millet Sour Porridge)
Good in summer as it cools body. Good source of Protein and calcium too.
2 tbsp finger millet flour
2 cups water
1 garlic clove
1tsp cumin seeds
Salt to taste
Buttermilk or yogurt while serving.
Can serve with milk / coconut milk, then don’t add garlic and cumin instead add sugar and cardamom.

1)       1) In thick bottom pot boil water.
2)    2) Add crushed garlic, cumin and salt. And boil for 5-6 min.
3)    3) Mix finger millet flour in a separate bowl with water and then add to boiling water to prevent clumps.
4)    4) Boil for 3-4 min.
5)    5) Cool and serve with buttermilk. ( Buttermilk recipe in Spicy sago)

Nutritive value of Ragi per 100 g
Protein 7.3 g
Fat 1.3 g
Carbohydrate 72 g
Minerals 2.7 g
Calcium 3.44 g
Fibre 3.6 g
Energy 328 kCal

Thursday, November 26, 2009

Pumpkin Soup


  • 1/2 kg red pumpkin / butternut
  • 2 medium sized potatoes
  • 1 onion chopped
  • 2 garlic cloves
  • 1tsp fennel seeds
  • 2 vegetable stock cubes
  • 2 tsp oil
  • salt
  • freshly grind pepper
  • parsley to garnish
  • cream or coconut milk , while serving
  • Grated Parmesan cheese
  • 4-5 bread slices.
  1. Preheat oven to 200degreeC. Roast the pumpkin, Onion, Garlic cloves in the oven until its soft. about 30-40 minutes : test with knife. and remove flesh. discard seeds.
  2. Add some bread slices while roasting the pumpkin and remove when lightly brown and crisp. Continue to cook pumpkin further.
  3. In a pot heat oil, fennel seeds ,fry well. Add peeled and chopped potatoes. cover with water and stock cubes. cook for 20-25 min or until just cooked.
  4. Than add pumpkin flesh in the mixture above.mix with a stick blender. check for seasoning and add salt and pepper if necessary. add water or vegetable stock to get desired consistency.
  5. Garnish with chopped parsley and cream or coconut milk.
  6. Serve with crispy bread topped with Parmesan cheese
  7. * Can add a hint of ginger just before blending.

Rocket Pesto

100g rocket leaves (or can also use Basil leaves)
1-2 medium sized garlic cloves
2 tbsp toasted pine nuts (or can also use Pistachio)
25g Parmesan or very dry Pecorino cheese - grated
75 ml olive oil (for lighter version, reduce the quantity of oil)

1) In a grinder add rocket leaves, pine nuts salt, garlic and grind coarsely.
2) add grated cheese
3)add oil.
The pesto will keep for a few days in the fridge stored in a well-sealed jar.
Hint: If possible use Mortar and Pestle instead of electric grinder.

Monday, November 23, 2009

Stir fry Sprouts

Chinese Fried vegetable

  • 100 gms bean sprouts 
  • 1 carrot sliced
  • 2 strings of spring onion chopped
  • 1/2 '' ginger grated
  • 1 tsp soy sauce
  • 1/2 rice wine
  • pinch of brown sugar
  • salt to taste
  • freshly ground pepper
  • 1 tsp oil
  1. Heat oil in a pan add ginger,soy sauce and rice wine, sugar. let it simmer for 30 sec.
  2. Add sprouts and carrots, fry well and taste for salt , if needed then add more. Cook for another 30 sec.
  3. Before serving garnish with spring onions and carrots and ground pepper.

Summer Fruit Salad

The recipe is simple as I always prepare when I am in hurry.

Ingredients :

  • 200ml or 250ml - ready made custard
  • Seasonal fruits such as (Quantity - as per individual preference or availability)
  • Raspberry
  • Strawberry
  • Blueberry
  • Mulberry
  • Cherry
  • Persimmon
  • Apple
  • Kiwi
  • Banana
  • Caster Sugar


  1. Wash and dry all fruits.
  2. Cut Apple into 1 inch pieces, slice bananas, Persimmon, Kiwi. Remove skin of this fruits.
  3. Don't cut any of the berries.
  4. In a bowl add custard and top it with all fruits and Castor sugar. Enjoy

Thursday, November 19, 2009

Shabudanyachi Khichdi (Spicy Sago)

Shabu - Sago and Dane - Peanuts so Shabudanyachi khichdi. As ' Margshish' (hindu Month) started we have to do fasting on every Thursday, we can eat sago and fruits, milk, sweet potato and there are few more things. We can have dinner after doing pooja.
Fasting is basically for happiness, wealth, and health.
This recipe is well known all over Maharashtra.

Shabudanyachi Khichdi

1 cup sago - Soaked overnight - add water till sago are just soaked, dont add too much of water.
1/2 cup roasted peanuts - grind coarsely
2-3 green chillies or red chili powder
1 tsp cumin seeds
1 tbsp oil
salt to taste
Procedure :
1) Mix soaked sago, coarsely grinded peanuts and salt.
2) Heat oil in thick bottom pan, add cumin, chillies, fry for 1 min then add above mixture.
3) Fry for 4-5 min. You can also add fresh grated coconut on top.
4) Serve with buttermilk or yogurt, cucumber.
Buttermilk : In a mixing jar take 3 tbsp of yogurt add salt to taste and 1 cup water and blend it . Can also add cumin powder or Curry leaves or mint.

Wednesday, November 18, 2009


Pithla (Gram-chana flour side dish)
My in laws came last month here to Australia for Holidays. And today Father in law went for Canberra trip and Im on leave too, so its me and my mother in law for Lunch.
What to cook? So decided to prepare Zanzanit pithla with garama garam chapatis, I know it sounds weired as we eat Pithla with Bhakari. Anyways here is the receipe for Pithla.


1 cup gram flour
3 medium sized onions (cut length wise)
4-5 peeled and crushed garlic cloves
3-4 green chillies chopped
7-8 curry leaves
half bowl fresh chopped coriander
1 tsp coriander powder
1 tsp cumin seeds
1 tsp mustard seeds
1/2 tsp turmeric powder
pinch of asafoetida
salt to taste


1) Heat oil in thick bottom pan, add cumin, mustard, chopped chillies after frying for 1-2 min, add onions, curry leaves, turmeric powder and salt, hing, coriander powder. Fry again for 2-3 min on medium flame until onions are translucent.
2) Add water to the mixture (about 1/2 cup).
3) When it starts boiling slowly add gram flour to it, keep on stirring with one hand and add flour by other.
4) Put the lid on , and keep it on low flame for 1-2 min.
5) Sprinkle coriander before serving. Serve with chapati.Can also have raw onions with it.

Monday, November 16, 2009

Dudhi Chatni (Bottle gourd chatni)

Dudhichya salachi  Chatni (Bottle gourd Chatni)
Most of the time we don't use dudhi peels, but I rarely discard it.

1 medium sized dudhi  peels(bottle gourd).
1 tsp chana dal (bengal gram dal/lentil)
1 tsp urad dal (black split lentil )
1 tsp Jeera (cumin seeds)
1 tsp mohari (mustard seeds)
1 tsp dhane  (whole coriander seeds)
1/4 tsp chinch (tamarind)
1/4 hing (asofoetida)
6-7 kadhi patta (curry leaves)
1/4 tsp halad (turmeric powder)
1/2 chilli powder (can vary as per taste) or can also use whole dry red chilies.
salt to taste
1 tbsp oil


1) After heating oil, add chana and urad dal then add mustard , cumin, when it starts popping add curry leaves, dhania, asofoetida and turmeric.
2) Remove aside after frying, and add dudhi peels to fry in same pan, fry for 4-5 min.
3) After frying grind everything together in a grinder with tamarind, chilli powder and salt- to a paste. Add few tbsp water to make paste.
4) Serve with chapati or rice.
5) Can mix with yogurt to make a dipping sauce as well.
* can also put tarka on top after grinding.
Tarka - heat oil and add mustard seeds and curry leaves with 1 dry red chili. Enjoy