Friday, December 16, 2011

Samosa @ Tasty Tongues PUNE

A Samosa...@ Tasty Tongues (Pune)
There Are N number of Chaat Outlets in Pune that Swears By Authentic North Indian Chaat... But None actually meets the taste...
Finally Found One..........More than Meets the tongue..:-)

Also Have a Look at the Potato Stuffing….Was just PERFECT …..

Perfect for a reason………
Have a look at it…..It Looked Perfect….(Until I tasted….and after having the first bite itself I was convinced…I had never eaten a better samosa then this in Pune),
It was Not only Hot and Crisp…But the chutney with which it was served  …that is the green chutney and red chutney…..they Perfectly balanced the taste…

And the Potato Stuffing….Tasted great, awesome....I say perfect is the Word ...
All in All it  was Amazing…………J

If You Happen to Love Samosas ……Must Visit!!!..........i am sure you wont regret J
Tasty Samosa`s from Tasty Tongues.........

So Far So Good...........

Thursday, December 15, 2011

Amla Appetizer (Sun dried salted Indian Gooseberry)- My Mom`s Recipe

Amla Supari…. Or should we say Amla Appetizer ??

It was my Childhood Favourite and ….. Still is

Amla is one of the best sources of natural vitamin C. It contains 20 times more vitamin C than an orange. Even when it is dried, or baked, it contains tannins, which prevent loss of vitamin C.

Vitamin C, an anti-oxidant, fights free radicals, which cause many chronic and grave diseases like arthritis, high blood pressure, heart problems, Alzheimer's, cancer, and so on. Vitamin C is also required for our body's natural defences and healing mechanisms.

Long lasting and digestive Amla supari is Good appetizer, mouth freshener. And the best part is taste remains same from beginning to end.

1 Kg Big Amla`s (Indian Gooseberry)
2-3 tsp Rock Salt ( or as per taste)
Lots of sunlight for 4-5 days

Wash the amla`s thoroughly…(to remove any impurities)….and then Wipe dry them….
Cut the amla into 4 portions discarding the centre seed portion….
Then make  thin slices out of them ….
Sprinkle  rock salt all over the sliced Amla`s  and mix them well….then spread them over steel plates ,....No need to grease….
 ( I am not very fond of polythene sheets, / Plastics…You never know how they might be reacting with the Sunlight..hence Steel)…..

Cover the Amla Plates with thin Cotton /cheese cloth….and let them Dry in Sun for 4-5 days (until fully dry and crisp)…Gives it a long shelf life…of 6 months or more

Why Rocksalt???..... According to Ayurveda Rock salt  is healthiest - it is known to be cooling, anti- acidic, anti-bilious, anti-phlegmatic, carminative and digestive.

This is my Mom`s recipe (No Wonder its so close to my Heart) and it’s the best
J., beats all the commercially available stuff……

Its not just the Recipe….But the Amla Supari that You can see in the pic… Is also Made by MOM
Sundried Salted Amla`s…………………………Undeniably Delicious J

If you Drink Water After eating amla …it will taste sweet

The recipe with the best pic goes to Poonam from Kishmeesh for Keri Kee Laungee (Raw Mango Curry)

Thankyou Richa (from Ambrosia ).... I am Super Excited...... 

Its Just been Few Days .... I won Best Food Shot  for Khatta -Meetha Karela.  .... and now one more coming my way .... I am Celebrating :-)

You May Read the Recipe Here........

I must Confess-
I have been told N number of times that i must first learn how to hold a Camera (which i have been Ignoring)...As soon as i pull out the Camera..i Go Zoooooom....Click click~
No Wonder Folks Back Home are up on their i pull out the camera.... They feel its in the most Unsafe Hands

I guess...Its time that i get little serious and read the Manual and know all the functions.....

Sunday, December 11, 2011

Crunchy Breakfast..................

A Simple Blend of Crunchy Corn Flakes......with Hot Milk (with sugar)....and lotsa Bournvita / Chocolate powder :-)

Simple Cereal with Big Taste......You Just can`t beat the Classics...((((Kellogs knows that well.....))))

Smile and the World Smiles with you..................


.................Shared from Facebook :-)

Saturday, December 10, 2011

I Won `The Best Food Shot`......

Hurrayyyyyyyyy................... I won the Best Food shot .... For  Khatta Meetha Karela....!!

This Online contest was Held By Food Enthusiasts of Delhi from 28 Nov- 5 Dec.

This Picture would be featuring as the profile pic of FED page for atleast 1 week

Khatta Meetha Karela.....(((Got the Maximum Likes and Comments...))))........

The Recipe is Posted Here...... Click to Read....

Thankyou :-)

Wednesday, December 7, 2011

Tuesday, December 6, 2011

Vegetable Pulao............


One cup Basmati rice cleaned and soaked in water for 20 mins
2-3 tbsp Ghee
7-8 black peppers
2 cloves
2 bay leaves (Tejpatta)
2 cinnamon sticks
1 onion chopped finely
½ cup Mix Vegetables finely chopped ( carrot , potato, green peas ,red, yellow and green capsicum, French beans , cauliflower,  fresh corn  etc)
1 green chilly chopped finely
5-6 curry leaves
1 tsp cumin seeds
Salt to taste
Handful cashew nuts and raisins (optional)…
Cilantro leaves – chopped (to garnish)


1)   Heat the Ghee in a pressure cooker, and add cumin seeds, cinnamon, cloves, blackpepper, bay leaves, sauté for 10 seconds and then add curry leaves and green chillies, sauté for few more seconds and add the chopped onions and sauté till golden brown colour.
2)   Now add mixed vegetables ( In this recipe I have used potatoes, carrots and green peas only, you may add more vegetables like fresh corn, baby corn, yellow, green and red capsicum, French beans, cauliflower etc…..Just go ahead with whatever you have in your pantry) and cook for 3-4 minutes.
3)   Now add rice (drain water from soaked rice) and sauté for 2-3 mins, and then add salt and water ( 1 and ½ cups) and mix well
4)   Now close the cooker and bring to full pressure on high heat, after one whistle reduce the heat (low flame)…and let stay for 2-3 minutes.
5)   Then switch off the flame and allow to cool naturally..
6)   Once cooled , open the cooker and mix the pulao gently , garnish with chopped coriander  leaves and serve with Raita and papad J

Monday, December 5, 2011

Roasted Jackfruit Seeds.......


Seeds from ripe fruits are edible…

Jackfruit seeds are a very tasty and nutritious snack. They have a milky, sweet taste.
In many parts of India, roasted salted seed is eaten and considered a delicacy.

To roast these seeds…take these seeds in a cast iron pan (or a Tawa also works well)… and on low flame dry roast it ..until the seeds pop out their skin. A Tsp of oil can be added while roasting,…but I just dry roasted!

Boiled Jackfruit seeds can be used as an alternative to potatoes. Jackfruit seeds, which appeal to all tastes, may be boiled (
boil in salted water for about 25 minutes or 2 whistles in pressure cooker) or roasted and eaten .

They can also be included in curried dishes, or added to chutneys.,

Roasted, dried seeds are ground to make flour which is blended with wheat flour for baking.

Vietnamese Boiled Jackfruit Seeds are also known as Hot Mit Luoc 

Monday, November 28, 2011

HomeMade Mangodi......

Mangodi refers to a savory Rajashthani condiment consisting of sun-dried chunks of the dal. It is a solution to preserve and avail vegetables and lentils by dehydrating in the arid desert region of Rajasthan where it is an uphill task to rear vegetables all through the year even when there is no season. Mangodis are particularly popular in the city of Jodhpur in Rajasthan. They are used as condiments and mixed with other vegetables and prepared. Mangodis are incorporated in a plenty of recipes including curries, gravies and stews. It is not exactly known how and by whom mangodi was invented although it has been prepared in the households of Rajasthan since centuries.

This is how Moong Dal Paste is dropped with a spoon or a cone (Just like Mehendi/Heena Cone) in a Greased plate.

This is How it looks After Drying for two days......

1 cup Dhuli moong ki dal (Split and skinned Green gram dal )
¼ tsp Salt
¼ tsp Corriander Powder
A pinch of Asafoetida

1)   Soak Moong Dal Overnight
2)   Next morning Drain it (remove all water) and then grind it by adding salt, coriander powder and asafoetida,  to fine paste without adding any water
3)   Grease a plate..(steel one)…or a polythene sheet…(I prefer a steel plate)
4)   Now put small drops of this paste on the plate  …(Please refer to the image)
5)   Sun dry for two days (until hard)and then store in airtight containers, ( I like to refrigerate…stays well for 2-3 months)
6)   Mangodi used in various recipes is popularly eaten with chappatis or rotis in Rajasthan,
7)   Aloo Mangodi, Palak Mangodi, Methi Mangodi, Mangodi Pulao etc are all preparations of Mangodi,

Sunday, November 27, 2011

Cheerfull Nariyal Pani wala.........

There is for sure something about his Nariyal Pani that makes him the best in Wanowrie (Pune)...and also gives me a reason to blogpost .

He is Sopa...Cheerfull Nariyal pani wala...who makes sure to serve the best Nariyal pani, or should i say the sweetest i have ever had.....

You can Find him Opposite Ganga Satellite, Near Raheja Gardens Lane...

Every time i pass by this lane.....i make sure i stop and have the Sweetest slurrrrppppp!!!!

Sunday, November 6, 2011

Khatta - Meetha Karela / Sweet and Sour Bitter Gourd

6 medium sized Bitter Gourd / Karela
2 Tb sp Oil
1 tsp mustard seeds
A pinch of Asafoetida/Hing
1 tsp Cumin/Jeera seeds
2 medium sized onions finely chopped
1  tbsp Sugar
2 tsp Amchur powder
1 tsp Garam Masala
2 tsp coriander powder
½ tsp turmeric powder
¼ tsp red chilli powder
Salt to taste
Chopped coriander leaves for Garnishing

1)   Wash the Karela`s thoroughly (because we are not going to peel or scrape it) and pat dry.
2)   Cut off the top and tail.
3)   Now chop the Karela into small pieces… tender seeds should be included …and if the seeds are hard, you may want to discard…. I Love to include the hard seeds as well …for that extra little crunch J
4)   Sprinkle 2-3 tsp of salt over the chopped Karela`s  and cover and let stay for ½ hour ( Salts helps in Pulling out some bitterness from Karela)
5)   After Half an hour drain out all the bitter and salty water from karela and again wash it thoroughly . Keep Aside.
6)   In a pan heat 2 tbsp oil add asafetida (hing) and mustard seeds, After the mustard seeds splutter add cumin seeds .
7)   When cumin seeds are done add chopped onions and sauté until golden brown
8)   Now Add the chopped Karela`s  and mix well, Further add coriander powder,turmeric powder, chilli powder and salt,  Mix well and cook covered on low flame until soft and tender.(approx 10 mins)
9)   When the Karela`s are done , add amchur powder, garam masala and sugar, mix  well and cook uncovered for more five minutes, Sugar makes the Karela glossy.
10)  Garnish with chopped coriander leaves ., Serve with Phulkas or Parathas …J

Gowardhan Pooja......

The fourth day of Diwali celebrations is 'Padwa' or 'Varshapratipada'. In the North India, it is called as Gowardhan Puja. This pooja is performed with great zeal and enthusiasm and in the states of Punjab, Haryana, Uttar Pradesh and Bihar.

Gowardhan Puja, , is celebrated as the day Krishna defeated Indra. Lord Krishna taught people to worship nature, as mountains bring rains to earth and to stop worshiping the God of Rains, Lord Indra. His was the message that we should take care of our nature. 
For Annakut a mountain of food is decorated symbolizing Gowardhan mountain said to be lifted by Lord Krishna to save the people from the wrath of Lord Indra, the God of rain.

In Maharashtra it is celebrated as Padva or BaliPratipada. The day commemorates King Bali. Men present gifts to their wives on this day.

In Gujarat, it is celebrated as New Year, as Vikram Samvat starts on this day. Gowardhan puja is when Lord Krishna stopped the people of Vridavan dham worshipping Lord Indra because Indra had gotten too proud of himself so Lord Krishna completely stopped it and told the inhabitants of Vrindavana to worship Govardhan Hill.

This worship has carried on from 5000 years ago to the 21st Century.

On this auspicious day the people prepare fifty-six or one hundred and eight different varieties of delicious dishes to offer Lord Krishna as 'Bhog'. In the temples, specifically in Mathura and Nathdwara, the deities are given milk bath, dressed in new shining attires and decorated with ornaments of dazzling diamonds, pearls, rubies and other precious stones and metals. Then they are worshipped, offered prayers and bhajans and also offered delicious sweets, fruits and eatables that are ceremoniously raised in the form of a mountain before the idols.

Gad Ki Sabzi’ (Mixture of all seasonal Vegetables) and Kadhi Chawal for Annakoot (Gowardhan) bhog is a must on this Special Day!!! ( ….which I forgot to click~)

Diwali Blast ... Few More Clicks ~!!!!

Tuesday, October 25, 2011

Happy Diwali - My Rangoli

!!!!Have a wonderfull Diwali filled with Peace, Prosperity and Happiness !!!!

!!!Shubh Diwali to all my Dear Friends !!!

Wednesday, October 19, 2011

Boring Khana Nahi Chalega...............

Jabh Tak Suraj Chand Rahega........... Boring Khana Nahi chalega...........!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

As a child… I never wanted to eat  Vegetables  , Roti-sabzi was the most Boring Food on this Planet for me…!!!  It was Not only Boring ..but I remember it always bit me on my tongue ….Yes it did… But I could never convince my Mom about this….SO I had only few reasons left………Like….I feel sick, I have a stomach ache, I feel like puking….and blah blah blah… …!!!!!

And Yes sometimes these reasons did work (because my Mom let them Work J)….and most of the times they didn’t !!

Until One fine day…when my Mom introduced this Super Yummy,Healthy, Flavourfull, Gud  Malai to me.,
And she said I can have it with Rotis daily………………… J, Provided half roti I eat with sabzi….then the other half I get to eat with Gud Malai J ( As a child my pronunciation for Gur was always Gud…. And its still the same)
And Believe me since that day Those Vegetables/sabzis.. Never ever bit me on my tongue again…


Gud  Malai - (Jaggery with Milk cream)

Take some Jaggery ( Gur/Gud/ Coarse Brown Indian Sugar), It should be at Room Temperature,not the frozen one… because it should actually be soft and should melt in the milk cream, It can be grated or could be in powdered form , or if you like …you can keep it as small chunks… or the granular form.
Add some milk cream and just mix it ..… Here you will see the Gur (jaggery) starts melting in the milk cream, and before it completely melts ….Have it with Hot Hot Gheewala Phulkas.

Phulka Recipe-

Aata (whole wheat flour)- 1 cup
Milk- ¼ cup
Water- ¼ cup approx
Ghee- 1tsp

1)      Mix the milk and water and add it to wheat flour gradually..while mixing and kneading till you get the soft dough ball …( not very soft, not very hard… just soft enough so that it can be rolled)

2)      Add ghee and keep kneading …so that the soft dough ball does not stick to your hands.

3)      Let it rest for 15 mins… and then it is ready to be rolled

4)      Now make lemon sized balls out of this dough and dust it with wheat flour or atta and keep aside

5)      Take one by one and with a rolling pin roll it into thin discs (circles/rotis), while rolling dust the discs (rotis)with aata(wheat flour) so that it dosent stick to the rolling pin.

6)      Now pre-heat a tawa(griddle) and lay one roti (disc) over the griddle and roast it only for  half a minute on one side….(note this is the first side which will go directly on flame to form Phulka)

7)      Flip the roti(disc) and roast it on other side also, when small brown patches and bubbles are formed..then this side is done…(This side is done on the griddle itself….  never on the flame)

8)      Now with a pair of tongs, pick up the roti and transfer it to the open flame with first side facing the flame, keep moving it around on the flame for 5 -10 sec only..the roti puffs up and immediately transfer it to the serving dish and brush it with a tsp of ghee while its still hot.

Ready to be eaten with Gud Malai (Jaggery with Milk Cream)

Sending this Entry to.....Dish it out - with Wheat and Jaggery, also see Vardhini's Dish it Out announcement

Ragi ..........A Wonder Grain

Ragi Khakra Recipe............. Read Here

In India, finger millet (locally called ragi) is mostly grown and consumed in Rajasthan, Karnataka, Andhra Pradesh, Tamil Nadu, Orissa, Maharashtra and Goa.

Ragi flour is made into flatbreads, including thick, leavened dosa and thinner, unleavened roti.

Ragi grain is malted and the grains are ground. This ground flour is consumed mixed with milk, boiled water or yoghurt.

In Andhra Pradesh Ragi Sankati (Telugu), which are ragi balls are eaten in the morning with a chilli, onions, sambar (lentil based stew)or meat curry and helps them sustain throughout the whole day.

In Karnataka, ragi flour is generally consumed in the form of ragi balls (ರಾಗಿ ಮುದ್ದೆ ragi mudde in Kannada). The mudde which is prepared by cooking the Ragi flour with water to achieve a dough like consistency. Which is then rolled into 'balls' of desired size and consumed.

Ghee, sambar or another chicken curry is generally served along with these balls.

In Orissa the tribal and Western hilly regions ragi or Mandiaa is a staple food.The porridge and Pithas made up of ragi are more popular among village folk.

In Maharashtra, bhakri (भाकरी in Marathi; also called ಭಕ್ರಿ bhakri in Northern Karnataka), a type of flat bread is prepared using finger millet (ragi) flour. Bhakri is called as ರಾಗಿ ರೊಟ್ಟಿ (ragi rotti in Kannada) in Karnataka.

In Goa ragi is very popular and satva, pole (dosa), bhakri, ambil (a sour porridge) are very common preparations.

In Nepal, a thick dough made of millet flour (ḍhĩḍo ढिंडो) is cooked and eaten with the hand. Fermented millet is used to make a beer (jããḍ जाँड) and the mash is distilled to make a liquor (rakśi रक्शी).

In the northwest of Vietnam, finger millet is used as a medicine for women when they give birth. A minority used finger millet flour to make alcohol (bacha alcohol is a good drink of the H'mong minority).

In the Kumaon region of northern India, it is called Maddua and is traditionally fed to women after child birth. In southern parts of India, pediatricians recommend finger-millet-based food for infants of six months and above because of its high nutritional content, especially Iron and calcium. Home made Ragi malt happens to be one of the most popular infant food even to this day.

In Tamil Nadu, ragi is considered to be the holy food of Amman, otherwise knowns as "Goddess Kali". Every small or large festival of this goddess is celebrated with, women making porridge in the temples and distributing it to the poor and needy. This porridge is called Kuzl which is a staple diet in farming communities alongside raw onion.

In India, Ragi recipes are hundreds in number and even common food stuffs such as dosa, idly and laddu are made out of ragi.

In Sri Lanka, Finger millet is called Kurakkan and is made into:

Kurakkan roti: An earthy brown thick roti with coconut

Thallapa: A thick dough made of ragi by boiling it with water and some salt until like a dough ball, it is then eaten with a very spicy meat cury and is usually swallowed in small balls than chewing.

Puttu: Puttu is a traditional breakfast of Kerala, usually made with Rice powder together with coconut grating and steamed in a cylindrical steamer. The preparation is also made with Ragi powder, which is supposed to be more nutritive.

Monday, October 10, 2011

Semolina Dessert (Sooji ka Halwa).......

Sooji/semolina/rawa-1/2 cup
Ghee-1/4 cup
Cardamom Powder-1/4 tsp
Sugar-1/4 cup (or as per your taste)
Milk and Water mix (milk ½ cup +water ½ cup )
Almond flakes- to garnish

1)   First Dry roast Sooji in a pan on low heat for 2 minutes, until it gives out a nice Aroma
2)   Now add Ghee in sooji and cook for 3-4 minutes until slightly golden brown
3)   Add Cardamom powder and mix for a minute, then add sugar and mix
4)   Now add the milk and water mix (which should be hot…you can give it one boil )
5)   Milk and water mix should be added to sooji slowly while continuously stirring the sooji mixture to avoid forming any lumps on low heat
6)   Cook it for 2-3 minutes on medium heat until the water gets absorbed /evaporated completely.
7)   Just before serving Garnish with almond flakes.

Sending this to Diwali Special Sweets and Savories, My Diwali My Way

Poori (Puffy Deep fried Indian Bread)


Whole Wheat Flour- 1 cup
Salt- 1 teaspoon
Water- ¼-½ cup
Oil – to deep fry
2 teaspoon oil to add while making dough


1)     Add salt to wheat flour and mix, then add 2 teaspoon oil and mix, then add water (preferably lukewarm) and knead the dough with your greased palms until firm and smooth.

2)     Set the dough aside by covering it with damp cloth for atleast 20 minutes.

3)     Divide the dough into 12 equal parts and roll the dough into balls and now flatten it between your palms

4)     Now with the rolling pin roll each into 5-6 inch circles, slightly thick

5)     Heat Oil for deep frying, and when the oil is hot, , ( to check if the oil is hot ,place a very small piece of dough in oil, if it right away floats to the top , then it is hot enough, Remember oil should never be smoky but always hot enough)..then deep fry the pooris one by one,on both sides,till slightly golden

6)     If the pooris don’t puff, press it with skimmer slightly while frying and it will puff.

7)     Place the pooris on paper towel to drain off any oil .

8) Serve it with Sooji Halwa , and kala chana as a traditional Navratri feast