Monday 18 December 2017

Mini Blueberry Pie

In everyday language, a berry is a small, pulpy, and often edible fruit. Berries are usually juicy, rounded, brightly colored, sweet or sour, and do not have a stone or pit, although many pips or seeds may be present. Common examples are strawberries, blueberries, raspberries, and blackcurrant. The scientific usage of the term "berry" differs from common usage. In scientific terminology, a berry is a fruit produced from the ovary of a single flower in which the outer layer of the ovary wall develops into an edible fleshy portion.

Berries are eaten worldwide and often used in jams, preserves, cakes or pies. Some berries are commercially important. The berry industry varies from country to country as do types of berries cultivated or growing in the wild. Some berries such as raspberries and strawberries have been bred for hundreds of years and are distinct from their wild counterparts, while other berries, such as loganberries and cloud berries, grow almost exclusively in the wild.

A pie is a baked dish which is usually made of a pastry dough casing that covers or completely contains a filling of various sweet or savory ingredients.

Pies are defined by their crusts. A filled pie (also single-crust or bottom-crust), has pastry lining the baking dish, and the filling is placed on top of the pastry but left open. A top-crust pie has the filling in the bottom of the dish and is covered with a pastry or other covering before baking. A two-crust pie has the filling completely enclosed in the pastry shell. Shortcrust pastry is a typical kind of pastry used for pie crusts, but many things can be used, including baking powder biscuits, mashed potatoes, and crumbs. 

Blueberry pie is a pie with a blueberry filling. Blueberry pie is considered one of the easiest pies to make because it does not require pitting or peeling of fruit. It usually has a top and bottom crust. The top crust can be a circular crust but the pie can also have a crumble crust or no top crust at all. Blueberry pies are often eaten in the summertime because that is when blueberries are in season. A typical ingredient for blueberry pie are rinsed and stemmed blueberries. The berries can be frozen or fresh. Other ingredients include flour, sugar, vanilla and butter. recipes may vary ingredients. this is our 125th #Foodiemonday #Bloghop event, and this time we are with #berriesrecipes. My contribution for this event is those blueberry mini pie.


    1 double pie crust recipe
    2 cups blueberries
    1 tablespoon flour
    1 teaspoon cornstarch
    3 tablespoon sugar
    1 teaspoon lemon zest
    1 tablespoon unsalted butter, room temperature


    1. Preheat oven to 220 degrees C.
    2. Mix sugar, cornstarch, and sprinkle over blueberries.
    3. Line pie dish with three small pie crust. Pour berry mixture into the crust, and dot with butter.     Cut remaining pastry into round shape and make a top.
   4. Crimp and flute edges.
   5. Bake pie on lower shelf of oven for about 20 minutes, or until crust is golden brown.

Monday 11 December 2017

Dahi kanji - Odiya Cuisine

Compared to other regional Indian cuisines, Odia cuisine uses less oil and is less spicy while nonetheless remaining flavorful. Rice is the staple food of this region. Mustard oil is used in some dishes as the cooking medium, but ghee is preferred in temples. In old times food was traditionally served on banana leaves or disposable plates made of Sal leaves. Odia cooks, particularly from the Puri region, were much sought after due to their ability to cook food in accordance with Hindu scriptures. During the 19th century, many Odia cooks were employed in Bengal and they took many Odia dishes with them. This period also saw a heavy demand for Brahmin cooks, leading many Odia cooks to fake their castes. Yogurt is used in dishes. Many sweets of the region are based on chhena (cheese). 

Odia cooks, particularly from the Puri region, were much sought after due to their ability to cook food in accordance with Hindu scriptures. During the 19th century, many Odia cooks were employed in Bengal and they took many Odia dishes with them. This period also saw a heavy demand for Brahmin cooks, leading many Odia cooks to fake their castes. Yogurt is used in dishes. Many sweets of the region are based on chhena (cheese). The food in the region around Puri-Cuttack is greatly influenced by the Jagannath Temple. On the other hand, kalonji and mustard paste are used mostly in the region bordering Bengal and curries tend to be sweeter. In the region closer to Andhra Pradesh, curry tree leaves and tamarind are used more. The Brahmapur region has influences of South Indian cuisine and the Telugu people living there have invented new Odia dishes. 

Kanji is an authentic Oriya dish that is quite popular in Southern part of Orissa. It is basically a soupy based dish like Dal with a unique sour taste. Normally Kanji is cooked during summer. Since the Curd with lots of vegetables are being used as main ingredients, this seems quite a healthy dish by nature. This is our #Foodiemonday #Bloghop event, and this time we are back with #Odiyacuisine and my contribution is this Dahi kanji. check out the recipe below and enjoyyy this delicacy.


1 Cup Curd
3 Tbsp Besan
1 Small piece Pumpkin, diced
1 medium Radish, cut in round shape
1 Green Chilly
6 Garlic Cloves
1 tsp Turmeric Powder
1/2 tsp Mustard Seeds
1/2 tsp Cumin Seeds
1/2 tsp Fenugreek Seeds
1/2 tsp Fennel Seeds
3 Red Chilly
1/4 tsp Asafoetida
5 Curry Leaves
2 tbsp Mustard Oil
31/2 Water 


1. Take a bowl and beat the Curd. Add Salt, Water, Besan, Turmeric Powder in curd and mix properly so that it doesn’t get any lumps. Cut Pumpkin in dice shape.

2. Cut Green Chilly in lengthwise. Take a pan and heat 1tbsp of Oil and fry the Radish for few minutes in low flame. Take a heavy bottom pan & add the curd mixture with Green Chilly and boil it for another 5-7 minutes.

3. Add all the vegetables except radish and boil for 5-7 mins. Now add Radish and again boil till all the vegetables gets tender. Take the pan out from heat and keep aside. Heat another 1 tbsp of Oil in a Frying Pan.

4. Add Mustard Seeds, Cumin Seeds, Fenugreek Seeds, Fennel Seeds, Asafoetida and fry till it crackles. Add Red Chilly Whole, Curry Leaves, Garlic and fry for 1 min. Add this Tadka in the vegetable pan and mix it well.

Your dahi Kanji is ready to serve.

Monday 27 November 2017

Sugar free Dates and Nuts Ladoo

What do you think of when someone mentions winter? Heavy, itchy woolen clothes? Chapped lips and cracked heels? Sure winter is all of this, but did you also know that winter is the best season to improve immunity? During this time, people feel hungrier. Amazingly, the body engine works better in the winter and foods are better digested. This aids in providing more nourishment to the body. 

So how does one boost immunity during winter? As we are aware, immunity-boosting foods are those that are fresh, organic, easy to digest,pure and wholesome. These include fresh vegetables and fruits/dry fruits, dairy products, nuts/oil seeds, whole grains/legumes and ghee. Besides these, some spices also have anti-microbial properties that protect us from colds and infections. They also act to increase digestive enzymes and cellular metabolic function, and ensure complete assimilation of nutrients.

In winter, our body craves for rich food which provides warmth along with nourishment. We need warming foods to satisfy this craving. Any vegetable that takes time to grow, and in which the edible part grows beneath the surface of the ground is usually warming and a good vegetable to eat in winter. Certain dry fruits (dates), nuts and oil seeds (sesame seeds) are also warming. It is also a time of the year when you may want to eat more spices than in the summer months. 

Dates are warm in nature and are highly recommended in the winter months. Not only are they a good source of fibre, iron, magnesium, calcium and vitamins (C and B3), they are also a good source of energy. Consume them as they are or as a barfi or ladoo, pulp or added to milkshakes and smoothies. Those Dates and nuts ladoos are all time favorite at my home. In every winter season mom used to make them for us, and we used to have them early in the morning when we were leaving for school. Still I have that taste in my mouth of enjoying that yummy date and nuts ladoo. She used to make some rolls too, sending this recipe to our 120th #Foodiemonday #Bloghop event, and this time we are back with #winterrecipes. check out the recipe blow and enjoyyyy these ladoos.


4 tbsp Almonds, chopped
3 tbsp Cashews, chopped
2 Dates
2 tbsp Raisins
2 Tbsp desiccated coconut
1 tbsp Ghee
2 tbsp Walnuts, chopped
1 large pinch Cardamom Powder


1. First chop the almonds, cashews, walnuts finely and keep aside.

2. Remove the seeds from the dates and using a food processor or grinder pulse the dates in small batches.

3. Heat up 1 tbsp ghee in a non stick wok and shallow fry Almonds and Cashew nuts on low to medium flame. You will get nice aroma from the nuts. Keep stirring for 1-2 minutes or until cashews turn light pink. Drain and remove from the wok and keep aside.

4. In the same ghee now roast the Walnuts for about a minute or so.

5. At the end add the dates in the wok, Mix properly and put off the flame. Now add the roasted nuts followed by Cardamom powder and desiccated coconut. Mix everything nicely and allow the mixture to cool down for 5 minutes. Once the mixture cools a little, mix it with hands to form a dough.

6. Pinch small portion and roll out into a small gooseberry shape ball between the palms. Repeat the same for all the Ladoos. You may make big ones or small bite size depending on your choice. Keep them in an air tight container. Serve with warm milk as a healthy and filling Breakfast.

Monday 20 November 2017

Goli Bajji

Udupi cuisine is a cuisine of South India. It forms an important part of Mangalorean cuisine and takes its name from Udupi, a city on the southwest coast of India in the Tulunadu region. Udupi cuisine has its origin in the Ashta Mathas of Udupi founded by Madhvacharya.

Udupi cuisine comprises dishes made primarily from Grains, Beans, Vegetables, and Fruits. The variety and range of dishes is wide, and a hallmark of the cuisine involves the use of locally available ingredients. Mangalore Bajji or Golibajje is an Indian fried food made from various flours and curd.

The main ingredients used to make Mangalore Bajji include maida, curd, rice flour, chopped onion, coriander leaves, coconut, jeera, green chillies, curry leaves, and salt. The ingredients are thoroughly mixed to form a hard batter, then shaped into a small ball and deep fried. It is often served with chutney, Mangalore bajji is also known as goli baje. The cuisine is heavily influenced by the variety of fruits and vegetables available in the rich forests of western ghats. The ingredients like tender bamboo shoots, colocassia leaves, turmeric leaves, raw jackfruit are easily found in the Sahyadri ranges. Steaming is the favored method of cooking in Malenaadu. More often than not, there is little use of oils in malenaadu cuisine. I followed this recipe from Cook with smile. This is our 119th Foodiemonday bloghop event and this time we are back with Udupi Cuisine. Check out the recipe of mangalore bajji and enjoyy them :)


    1 cup Maida All purpose flour
    1 Tbsp Rice flour
    1/2 cup sour curd
    1/4 tsp Baking soda
    2 - 3 Green Chilli, finely chopped
    1 tsp Ginger grated
    1/2 tbsp Coconut pieces very finely chopped
    Curry Leaves, chopped
    a pinch Asafoetida/ hing
    Salt as required


1. Add maida, and rice flour in a mixing bowl. Add sour curd to form a thick batter. If curd is not sufficient, you can add some water but the batter should be still thick.

2. Keep aside the batter for fermentation preferably 2-3 hours. A setting time of this long is the authentic way of doing it.

3. Once the setting time is over, to the batter add chopped green chilli, ginger, curry leaves, coconut pieces, hing and baking soda.

4. Meanwhile in a heavy bottom vessel or kadai, heat oil. Also keep a bowl with water ready to dip your hands in it.

5. Before dropping the batter into oil, check the consistency. The batter should be that thick that it should fall slowly from spoon.

6. Once the oil is ready for frying ,wet your fingers; take a small amount from the batter drop it in the oil. Repeat the same to drop 4-5 golibajjis at a time in the oil and wet your fingers each time to get a nice round shape.You will observe that goli bajji will bloat and start floating in the oil.

7. fry on medium flame on both sides until the bajjis turns golden brown. Remove the Bajjis from the oil and place it on a tissue paper.

Serve hot goli bajji with coconut chutney or tomato ketchup and enjoy ..

Monday 13 November 2017

Kathiyawadi Khichdi

Khichdi or khichri, is a dish from the South Asia made from rice and lentils (dal), but other variations include bajra and mung dal khichri. In Indian culture, it is considered one of the first solid foods that babies eat. Hindus, who avoid eating grains during fasting, eat Sabudana Khichadi made from Sago. It was mainly the dish of bihar The Kichri is a salty porridge. Dalia is another similar sweet porridge made from the crushed wheat or barley mixed with sugar and milk. Khichdi was the inspiration for the Anglo-Indian dish kedgeree, and is also commonly considered to be the inspiration for the popular Egyptian dish, kushari.

Khichdi is a very popular dish of Suratis in southern Gujarat. It is served with special kadhi and adon dishes such as Surati undhia and ringan na ravaiya. In Bharuch district, khichdi is rice cooked with turmeric to make it yellow, served mixed with kadhi, a thin sauce made from gram flour, curry leaves, cumin, and mustard seeds and eaten as an evening meal.

Khichari is the traditional diet and a daily meal of Kutchi people, and they can make several varieties of dishes using khichari. Khichdi, when well cooked with a little oil, is considered a light and nutritious dish, and is especially popular amongst many who follow an ayurvedic diet or nature cure. This kathiyawadi khichri is most popular, Its made with lots of vegetables, dry spices, dry fruits And serve with kathiyawadi kadhi, or with Curd. 



3 Tbsp Oil
2 Tbsp Ghee
1 tsp Mustard seeds
1 tsp Jeera
a pinch Asafoetida
1/2 Cup Tomato
1/2 Cup Onion
1 Tbsp chopped garlic
1 bay leaf
2-3 Cloves

1 Cup Rice
1/2 Cup chopped Beans
1/2 Cup Green peas
1 medium Brinjal
3 chopped Green Chili
2 tbsp Red chilli
Salt to taste
1/2 tsp Garam masala 
1/2 tsp Turmeric powder

1. Peel and chop the onions, beans, Brinjal, tomato and green peas.

2. Wash and chop the green chilies. Peel and mince the garlic.

3. Clean, wash and chop the coriander leaves. Wash and soak the rice for half an hour. Drain the water. Fry onions in a combination of ghee and oil. When the onions are light brown add the cumin seeds, bay leaf, cloves, minced garlic and green chillies.

4. Then add the red chilli powder, turmeric powder, mustard seeds and Garam masala powder. Fry for a while, put in the rice and fry for 2-3 minutes. Add beans, green peas and brinjal to it. Pour in warm water till it is about two inches above the level of the rice.

5. If the water dries up, more warm water may be added. Add salt and hing. When the water starts bubbling, lower the heat and simmer till rice is cooked. Sprinkle coriander leaves on top before serving.

Serve hot with Kadhi or curd.

Monday 6 November 2017

Fluffy Corn Pancakes

A pancake (or hotcake, griddlecake, or flapjack) is a flat cake, often thin and round, prepared from a starch-based batter that may contain eggs, milk and butter and cooked on a hot surface such as a griddle or frying pan, often frying with oil or butter.

The pancake's shape and structure varies worldwide. A well-known variation, a thin moist pancake fried on both sides and filled with jam, cheese cream, chocolate, or ground walnuts, but many other fillings, sweet or savory can also be used. When potato is used as a major portion of the batter, the result is a potato pancake. Pancakes may be served at any time of the day with a variety of toppings or fillings including jam, fruit, syrup, chocolate chips. But at some places it is considered as a breakfast. These Fluffy Corn pancakes are made with sweet corn and some amount of cornmeal. Too delicious to enjoy in your breakfast or in anytime.

I have tried these pancakes first time, normally at my place, Himanshu and Prisha they both dont like pancakes, Even There's No for chocolate or sweet pancakes also. So its better to make Lil sweet and savory pancakes. Early morning, In prisha's lunchbox two small pancakes with some fruits, and her favorite chocolate muffin. Now, fingers crossed that she will finish her lunch box or not ;)  Well, I personally liked these delicious pancakes. This is for our 118th Foodiemonday Bloghop event, As this time we are back with #pancakes theme. My contribution for this event is this Fluffy Corn pancakes. Check out the recipe below and enjoyy!!! :)


2 Tbsp butter
3/4 cup Corn kernels, Crushed
1/8 teaspoon salt
1/8 tsp black pepper
1/8 tsp chili powder
1 1/4 cups buttermilk
1/4 teaspoon vanilla extract
1 tablespoon sugar
3/4 cup all-purpose flour
1/4 cup cornmeal
1 teaspoon baking powder
1/2 teaspoon baking soda


1. Melt butter in a griddle pan over medium heat. Add corn and saute for 4 to 5 minutes, until it begins to brown ever-so-slightly. Sprinkle with salt and set aside to cool. Wipe out skillet.

2. Take a Bowl and whisk buttermilk, corn, vanilla and sugar. In a smaller bowl, whisk flour, cornmeal, baking powder, baking soda and salt black pepper and chili powder. Stir dry ingredients into wet, mixing until just combined but still lumpy in appearance.

3. Reheat your skillet or saute pan to medium. Brush the pan with butter and Put round Cookie cutter on pan and pour batter until the cookie cutter is full. When the pancakes have bubbles on top and are slightly dry around the edges, flip them over and cook them until golden brown underneath. Repeat with remaining batter, and serve immediately with a salted butter or maple syrup if you have. ENJOYYY!!

Monday 30 October 2017

Eggless Pumpkin Brownie

Everyone must have tried the normal version of Brownie. Few of you must have tried this Pumpkin brownie too. There are many twist in the ingredients or in the method to make a perfect brownie. But..If you want to make egg less brownie, I only prefer to use Condense milk or yogurt. There are lots of Pumpkin coming in the market, the season of pumpkin is here, I thought to make Brownie, as prisha was asking me to make brownies since few days...So brownie with pumpkin puree, and my work is finish with the theme ;)

Initially I was so confused and in dilemma that what to make in our 116th #Foodiemonday #bloghop event. I asked Mayuri dee to suggest something for this event, she gave me lot of options, and I asked her what twist can I give in brownie, and again she gave me lots of options, Thank you for that dee :) Then I picked pumpkin for this, as I already have them in my veggies and thought to use them in my recipe. So made the puree of these pumpkins and made this delicious brownie. This is an egg less brownie, and trust me you will love this recipe to make perfect chewy brownie.

One tip I would like to share is, Brownies get better with age, so always try to make them a day ahead. Let them cool completely in the pan, they are very soft when hot and can break easily. Check out the recipe below and Enjoyyy the chocolaty brownie anytime ;)


    1 cup of all-purpose flour or Maida
    1/2 tin of sweetened condense milk
    1 Tbsp of cocoa powder
    1/2 Cup of Dark chocolate, Melted
    1 tsp of baking soda
    A pinch of salt
    11/2 Cup of Pumpkin puree
    1/4 cup of milk (If needed)
    1/2 tsp of instant coffee powder
    1/2 tsp of vanilla extract

    1. Pr-heat oven to 180C.
    2. In a bowl, sift together the flour, soda, cocoa powder, coffee powder, and salt.
    3. Now take another bowl and mix butter and melted chocolate and add the wet ingredients including pumpkin puree mix all well and add this to the dry ingredients and gently fold to combine until there are no more streaks of flour left.
    4. Transfer the batter to a greased 8x8 pan, Bake for 25-30 mins until a skewer or toothpick inserted into the brownie comes out with crumbs.

    5. Let the baked brownies sit in the pan and cool completely before you cut into squares
    Keeps well for up to 2 days outside or 4 days refrigerated.

Sunday 8 October 2017

Spinach Corn Pockets

Leaf vegetables, also called potherbs, greens, vegetable greens, leafy greens, or salad greens, are plant leaves eaten as a vegetable, sometimes accompanied by tender petioles and shoots. Although they come from a very wide variety of plants, most share a great deal with other leaf vegetables in nutrition and cooking methods.

Leaf vegetables contain many typical plant nutrients, but since they are photosynthetic tissues, their vitamin K levels are particularly notable. Leaf vegetables are typically low in calories and fat, and high in protein per calorie, dietary fiber, vitamin C, pro-vitamin A carotenoids, folate, manganese and vitamin K.  If leaves are cooked for food, they may be referred to as boiled greens. Leaf vegetables may be stir-fried, stewed, steamed, or consumed raw.

Did you know that raw spinach contains oxalic acid, an organic substance that can interfere with the absorption of essential nutrients like calcium and iron? Oxalic acid binds with calcium, making it unavailable for use by our bodies. It also attaches to quite a few other vital nutrients, and long-term consumption of foods high in oxalic acid can lead to nutrient deficiencies.

Raw Spinach Benefits: There is no need to shun raw spinach simply because it contains oxalic acid. It is also rich in many essential nutrients, some of which are more available to our bodies when we consume them raw. These nutrients include folate, vitamin C, niacin, riboflavin, and potassium.

Cooked Spinach Benefits: When you eat spinach that has been heated, you will absorb higher levels of vitamins A and E, protein, fiber, zinc, thiamin, calcium, and iron. Important carotenoids, such as beta-carotene, lutein, and zeaxanthin, also become more absorbable.

This Spinach corn pockets are super tasty and easy to make. A perfect and delicious snack to enjoy with hot cup of tea or coffee. or you can enjoy it anytime. You can make them in kitty party, kids party as a delicious snack. This is our 113rd #Foodiemonday #Bloghop event and this time again we are back with #leafyvegetables theme. which is already a healthy theme. My contribution for this bloghop is this beautiful spinach corn pockets. check out the recipe below and try to make them and Enjoyyy!!!!


    1 Tbsp oil
    50 gm cottage cheese (Paneer), grated
    1 small onion, finely chopped
    1 can corn kernels
    250 gm spinach, chopped
    6 sheets ready-rolled puff pastry
    2-3 Tbsp Milk+Butter for wash
    salt to taste
    1/2 tsp black pepper

    1. Preheat oven to hot, 200C. Line 2 oven trays with baking paper.
    2. Heat oil in a large frying pan on high. Add cumin seeds and chopped onions, fry them until light pink, add chopped spinach. Cook it until soft.
    3. Add grated Cottage cheese, and Corn kernels, and all the seasoning.
    4. Cut pastry sheets in squares. Place the filling in middle of the pastry.  Fold the pastry like pocket. seal it with fork or with paste of all purpose flour.

    5. Place on trays. Brush with milk and butter. Bake for 25-30 minutes until puffed and golden. Serve with salad or ketchup.

Monday 2 October 2017

Mexican Bean salad

A salad is a dish consisting of small pieces of food, which may be mixed with a sauce or salad dressing. They are typically served cold. Salads can incorporate a variety of foods including vegetables, fruits, cheese, and grains and eggs too. Garden salads use a base of leafy greens; they are common enough that the word salad alone often refers specifically to garden salads. Other types include bean salad, Greek salad, and many more.

Beans are also high in protein, complex carbohydrates and iron, with one cup of cooked beans providing between nine to thirteen grams of fiber. Soluble fiber can help lower blood cholesterol. Adults are recommended to have up to two to three servings. Bean salad is a common salad dish composed of various beans -- green beans and/or yellow wax beans, cooked garbanzo beans, cooked kidney beans and typically onions, peppers or other vegetables, in a vinaigrette broth, sometimes sweetened with sugar.

Some bean salads contain barley, pasta noodles or rice. I love Mexican Seasoning Pretty much, So going to make Beans salad by adding Mexican seasoning...And so its a Mexican Beans salad. The veggies You can add them by your choice. The 1 tsp olive oil, lemon juice, and some seasoning, your dressing is ready to get in this salad. Super healthy, and delicious to enjoy it. On our 112nd Foodiemonday bloghop we are back with #1tspoil recipes. And here is the super healthy mexican bean salad and dressing is made with 1 tsp oil only. check out the recipe below and enjooy!!


    2 Cup garbanzo beans
    1 Red onion, chopped
    1 Red pepper, chopped
    1 Green pepper, chopped
    1/4 cup chopped fresh Coriander leaves
    1 cup sweet corn kernels
    1 tsp olive oil
    1 Tbsp vinegar
    1/2 Tbsp lemon juice
    1/2 tsp crushed garlic
    1 tbsp sugar
    1/2 tbsp salt
    1 tsp cumin powder
    1 tsp fresh ground pepper
    1 dash Tabasco sauce
    2 dashes chili powder

    1. Drain and rinse beans.
    2. Combine beans, onion, red pepper, green pepper, coriander leaves and corn in a very large bowl.
    3. In a small bowl, whisk together remaining ingredients except for the chili powder.
    4. Pour dressing over beans and mix well.
    5. Sprinkle a dash of chili powder over the top of the salad. Cover and chill thoroughly.
    6. Before serving, toss salad again, then add another dash of chili powder.

Monday 25 September 2017

Chaler Payesh

Bengali cuisine is a culinary style originating in Bengal, a region in the eastern part of the Indian subcontinent, which is now divided between Bangladesh and the West Bengal state of India. Other regions, such as Tripura, and the Barak Valley region of Assam (in India) also have large native Bengali populations and share this cuisine. With an emphasis on fish, vegetables and lentils are served with rice as a staple diet.

Bengali cuisine is known for its subtle (yet sometimes fiery) flavors, and its spread of confectioneries and desserts.

In a daily meal it is likely that some of the courses might get missed, for instance the 'Shak', the additional course, Chutney and Papor. In some cases, the dessert might be missed as well. The courses overall are the same at home or at a social function (e.g. marriage feast). Rice, which is the staple across the meal gets replaced by 'luchi' or luchi stuffed with dal or mashed green peas. The replacement is a relatively recent phenomenon and has been seen in practice only from about the early 20th century.

Payesh is a form of Indian style rice pudding or kheer or ari payasam which is often made in our houses.  It is a tasty and flavorful bengali dessert. Chaler payesh is a tasty bengali dessert which is prepared during all auspicious occasions in Bengali families. This payesh is made with jaggery and lots of nuts.

Gobindobhog is a rice variety which is cultivated in Bengal which is sticky and aromatic with a buttery flavor.  This rice variety is used in the preparation of chaler payesh.  But I couldn’t find the rice variety here, so used basmati rice instead.  You can also make use of any short variety of rice like jeera rice.  If you can find gobindobhog rice in your area, I would suggest you to use this rice variety to get tasty flavorful payesh.

Check out the recipe below and enjoyyy the flavors.  


1/4 cup basmati rice, (In this payesh bengalis normally use Gobindobhog rice)
4 cups full-fat milk
1/2 cup Jaggery
2 bay leaves
3-4  cardamom
1/4 cup chopped mixed nuts ( cashew nuts , almonds and pistachios)

1. Wash and soak the rice in enough water for 30 minutes. Drain and keep aside.

2. Heat the milk in a deep non-stick pan with bay leaves and cardamom, boil on a medium flame for 8 minutes.

3. Add the rice, mix gently and cook on a medium flame for 20 minutes, while stirring occasionally.

4. Add the jaggery, mix well and cook on a medium flame for 4 minutes, while stirring continuously.

5. Switch off the flame, discard the bay leaves and add the mixed nuts and mix well.

Refrigerate for at least 1 hour and serve chilled.

Monday 11 September 2017

Hariyali Aloo Tikka

Tikka is a type of South Asian food, found predominantly in Punjabi cuisine, and usually served as an appetizer. It is also known as teeka or teekka. "Tikka" refers to a piece of meat, such as a cutlet. The popular dish chicken tikka is made of chicken cutlets in a marinade. Vegetarian varieties are also popular. A westernised version, chicken tikka masala, a curry, is a widely popular dish in the United Kingdom. The marinade used in the preparation of chicken tikka is also sometimes called tikka; it is made from a mixture of aromatic spices and yogurt. Paneer prepared in a tandoor is also known as paneer tikka. Tikka prepared with meat is known as Kebab. The major ingredient in vegetarian tikkas is potato. The tikka or kebab is deep fried. Kebabs are a popular dish in Mughlai cuisine.

This Hariyali Aloo tikka  recipe is sure to be loved by people of all age groups. This easy-to-make recipe doesn't take much time in its preparation. These baby potatoes, onions, and capsicum are marinated in Coriander, Mint, garlic, ginger, and green chilies. And finally grilled in oven for 10-15 minutes at 180 degree. You can serve it with any raita or some salad. If you're a spice lover, then you can customize this recipe by adding more chilies as per your preference.


1 cup Coriander Leaves
1/2 cup Mint Leaves
1 small Garlic Clove
2 chopped Green Chilies
1 inch piece of Ginger
1/2 Lemon Juice
1/2 tsp Cumin Seed Powder
1 tbsp Gram Flour
9-10 pieces Boiled Baby Potatoes
Onions chopped into big pieces
Bell Peppers chopped into big pieces
Salt to taste


1. Grind coriander leaves, mint leaves, garlic clove, green chilies, ginger, lemon juice, salt, cumin seed powder into a fine paste.

2. Mix roasted gram to the coriander paste and coat the potatoes, onions, bell pepper with the coriander marinade.

3. Place the vegetable in skewers and grill it in a Pre-heated oven at 180c - Keep rotating the skewers in between till it gets slight black edges.

The Hariyali Aloo Tikki is ready to be served hot.

Monday 4 September 2017

Foxtail Millet Upma

In India, foxtail millet is still an important crop in its arid and semi-arid regions. In South India, it has been a staple diet among people for a long time from the sangam period. It is popularly quoted in the old Tamil texts and is commonly associated with Lord Muruga and his consort Valli.

In China, foxtail millet is the most common millet and one of the main food crops, especially among the poor in the dry northern part of that country. In Southeast Asia, foxtail millet is commonly cultivated in its dry, upland regions. In Europe and North America it is planted at a moderate scale for hay and silage, and to a more limited extent for birdseed.

For our 108th #Foodiemonday Bloghop event, We are back with #Millets recipes, and here I have tried an Upma from Foxtail millets. It was a power pack breakfast for us. We enjoyed this Upma with plain curd, as you can serve it with White coconut chutney. Check out the simple yet healthy recipe of this Foxtail millet upma. Enjoyyy:)


    1 cup Foxtail Millet
    1 Onion   
    1/4 cup Carrot, chopped
    1/4 cup Green beans (French Beans), chopped
    1/2 tsp Mustard seeds   
    1/2 tsp Cumin seeds   
    5-6 Curry leaves, finely chopped
    1 tsp Ginger, grated
    2 Green Chilies, finely chopped
    1/4 tsp Turmeric powder   
    1 tsp Cooking oil   
    1 tsp Ghee   
    2 Tbsp Coriander leaves, chopped
    Salt, to taste


 1. Steam the carrots, beans and cauliflower with a little salt and set aside.

 2. Heat oil in a medium size saucepan that has a light fitting lid; add mustard seeds, cumin seeds and allow them to crackle. Add the chopped onions, curry leaves and sauté until the onions are tender and the color changes to light pink.

 3. Add turmeric powder, green chilies, millet and salt. Stir for about a minute on medium heat until you get a roasted aroma of the roasted millet.

 4. Add 2-1/2 cups of water to the above mixture and cover the pan with a lid. Turn the heat to low and simmer for about 15 minutes until all the water has been absorbed by the millet and feels cooked and looks grainy.

 5. If uncooked, sprinkle more water and simmer a little longer. Once done turn off the heat and allow the mixture to sit covered for 5 minutes. Gently stir in the steamed vegetables, the ghee and coriander leaves until well combined.

Monday 21 August 2017

Undralla payasam

Ganesh Chaturthi also known as Vinayaka Chaturthi is the Hindu festival that reveres god Ganesha. A ten-day festival, it starts on the fourth day of Hindu luni-solar calendar month Bhadrapada, which typically falls in Gregorian months of August or September. The festival is marked with installation of Ganesha clay idols privately in homes, or publicly on elaborate pandals (temporary stage). Observations include chanting of Vedic hymns and Hindu texts such as Ganapati Upanishad, prayers and vrata (fasting). Offerings and prasada from the daily prayers, that is distributed from the pandal to the community, include sweets such as modaka believed to be a favorite of the elephant-headed deity. The festival ends on the tenth day after start, wherein the idol is carried in a public procession with music and group chanting, then immersed in nearby water body such as a river or ocean, thereafter the clay idol dissolves and Ganesha is believed to return to Mount Kailasha to Parvati and Shiva. 

The primary sweet dish during the festival is modak. A modak is a dumpling made from rice or wheat flour, stuffed with grated coconut, jaggery, dried fruits and other condiments and steamed or fried. Another popular sweet dish is the karanji (karjikai in Kannada), similar to modak in composition and taste but in a semicircular shape. This sweet meal is called Nevri in Goa and is synonymous with Ganesh festival amongst the Goans and the Konkani diaspora.

In Andhra Pradesh and Telangana modak, laddu, vundrallu (steamed, coarsely-ground rice-flour balls), panakam (a jaggery-, black pepper- and cardamom-flavored drink), vadapappu (soaked moong lentils) and chalividi (a cooked rice flour and jaggery mixture) are offered to Ganesha. These offerings are known as naivedya, and a plate of modak traditionally holds 21 pieces of the sweet. In Goa, modak and a Goan version of idli (sanna) is popular.

The South Indian version, payasam or payasa, is an integral part of traditional South Indian meals. South Indian payasam also makes extensive use of jaggery  and coconut milk in place of sugar and milk. This Undralla Payasam is made with rice balls in jaggery surup, which people used to offer to lord ganesha on Ganesh chaturthi. This is so delicious Payasam I ever had. Love the flavor of rice balls in creamy full fat milk. Check out the recipe below and Enjoyy the flavor.


    1 cup of rice flour
    1 1/4 cup of water
    Few drops of oil

    2.5 cups of milk
    100 to 120 ml cup of sugar
    1/8 tsp. green cardamom powder
    2.5 Tbsp. Rice flour
    3 to 4 tbsp Water to mix the rice flour


   1. Add oil and Bring 1 1/4 cup of water to boil, set aside 1/4 cup in a bowl.

    2. Add the rice flour and mix to get a ball. If needed use up 1/4 cup of water that is set aside.

    3. When the temp slightly comes down, smear oil over your palms and knead it to a smooth dough.

    4. Make small balls, as small as the size of a grape. Smear oil over your palms and roll your palms over these balls to grease them. Cover and set them aside till you steam.

    5. Steam them for 5 minutes on medium high flame in a idli steamer or pressure cooker without weight.

    6. Bring milk to a boil, Add sugar and stir till it melts. If using jaggery syrup don’t add it now.

    8. Add the balls and let them cook on a medium flame for about 7 to 8 minutes.

    9. Add cardamom powder. While the payasam boils, mix 2.5 tbsps. rice flour with 3 tbsps. Water.

   10. Pour this in the payasam and cook on a low to medium flame till it thickens. Usually takes around 3 to 4 mins. Switch off the stove. If using jaggery syrup add it now and stir well.

Cool it completely and offer to the Lord.



Monday 14 August 2017

Kaak - Bread Rings

Ka'ak or Kahqa is the Arabic word for "cake", and can refer to several different types of baked goods produced throughout the Arab world and the Near East.

Ka'ak can refer to a bread commonly consumed throughout the Near East that is made in a large ring-shape and is covered with sesame seeds. Fermented chickpeas are used as a leavening agent. Widely sold by street vendors, it is usually eaten as a snack or for breakfast with za'atar. In East Jerusalem, it's sometimes served alongside oven-baked eggs and falafel. Palestinians from Hebron to Jenin consider Jerusalem ka'ak to be a unique specialty good, and those from the city or visiting there often buy several loaves to give to others outside the city as a gift.

In Lebanon, ka'ak bread rings are made of sweet dough rolled into ropes and formed into rings and topped with sesame seeds. Instead of za'atar, after baking, it is glazed with milk and sugar and then dried. Tunisian Jews also make a slightly sweet-and-salty version of the pastry, but don't use a yeast-based dough. In Egypt, usually at wedding parties, a variation made with almonds, known as kahk bi loz, is served.

Kaak are bread sticks, but instead of being actual stick shapes, they are formed into rings. They are flavored with kemun, kizabrah, mahlab, and yansoon. Or cumin, anise, and cherry pit. I wouldn’t say that they’re hard to make, just time consuming. You need to shape each ring, then bake at two different temperatures.The smell of these baked Kaak is awesome. For our 105th #Foodiemonday Bloghop event, we are back with #savorybakeddish, and I chose these savory dish from middle east. Check out the recipe below and enjoy!!! This recipe I adopted from Deal Delights.


    3 Cups all purpose flour
    1/3 cup Carom seeds
    1 teaspoon fennel seeds
    1 heaping teaspoon cumin
    2 Tbsp oil
    3 teaspoons active dry yeast
    1 teaspoon sugar
    2 1/2 cups warm water
    4 tablespoons kosher salt
    Sesame seeds


1. Proof the yeast, In a large bowl or measuring cup, combine the yeast, sugar, and water. Let foam.

2. In a large measuring bowl, mix together the flour, carom seeds, Fennel seeds, cumin, oil, salt, and shortening.

3. Add the yeast mixture to the flour mixture.

4. Knead dough well (by hand or in your mixer with the dough hook), about 5 minutes, until it’s smooth and not sticky.

5. Set dough aside and cover with a damp towel. Let rise for 1 1/2 hours in a warm place.

6. Split the dough into quarters, working with a section at a time.

7. Roll each quarter into into 2 inch logs.

8. Slice each log into 1/2 inch strips and then roll each of those strips out into 4-6 inch snakes.

9. Shape each snake into a circle, overlapping to make sure they stick.

10. Brush with Milk and sprinkle with sesame seeds.

11. Place on baking sheets and bake at 400 degrees for about 10 minutes, repeat until all the kaak is baked.

12. Lower the oven to 250 degrees and bake for 20 minutes, until the kaak is dry and crisp. (If you have two ovens, set one to 400 and the other to 250. Transfer each batch straight from the hotter oven to the cooler until they’re all bake).


Monday 31 July 2017

Idli Sambar

Idli  is a traditional breakfast in South Indian households, especially in Tamil Nadu and Karnataka where it is a popular breakfast dish that is consumed in numerous households. Idli is a savory cake that is popular throughout India and neighboring countries like Sri Lanka.  The cakes are made by steaming a batter consisting of fermented black lentils and rice. The fermentation process breaks down the starches so that they are more readily metabolized by the body.

Idli has several variations, including rava idli,  which is made from semolina. Regional variants include sanna of Konkan and Enduri Pitha of Odisha. Idli is a savory dish that hails from the southern part of India and is made by grinding rice, urad dal (skinned black lentils), along with water. This mixture is then left to ferment overnight before being steamed in an idli steamer.

While they were traditionally eaten as a breakfast item along with chutney and sambar, during the last couple of decades it has become popular as a snack food throughout India.

To make Idli, four parts uncooked rice (Idli rice or parboiled rice) to one part whole white lentil (urad dal) are soaked separately for at least four hours to six hours or overnight. Optionally spices such as fenugreek seeds can be added at the time of soaking for additional flavor. Once done soaking, the lentils are ground to a fine paste and the rice is separately coarsely ground, then they are combined. Next, the mixture is left to ferment overnight during which its volume will more than double. After fermentation some of the batter may be kept as a starter culture for the next batch. The finished idli batter is put into greased moulds of an idli tray or "tree" for steaming. The perforated molds allow the idlis to be cooked evenly. The tree holds the trays above the level of boiling water in a pot, and the pot is covered until the idlis are done (about 10–25 minutes, depending on size). A more traditional method is to use leaves instead of molds. This time on our 103rd Foodiemonday Bloghop event, We are back with #Steamed theme, and I really wanted to make these super soft idlis for my this bloghop entry ! Check out the idli recipe below and enjoyy the perfect recipe of it.

    2 cups idli rice / parboiled rice
    1/2 cup whole urad dal
    1 teaspoon methi (fenugreek) seeds
    1 teaspoon salt
    water as needed

 1. Wash the rice and urad dal separately until the water runs clean.

 2. Add the methi/fenugreek seeds to the rice and soak it in water for 4-6 hours. Soak the urad dal too for the same amount of time.

3. Drain all the water from the urad dal and grind it to a fine paste using spoonfuls of water at a time.  Grind the rice to a coarse paste with approximately 1 cup of water and then mix both the pastes together in a large bowl and whisk them well.

4. Add water as needed (approximately another 1/2 cup) to get the batter to a consistency that is neither too thick or thin.

5. Keep the batter in a warm place to ferment Once the batter has risen, add salt to the batter and whisk the batter to mix it well.

6. Grease the idli stand with oil. and take a ladleful of batter and fill the idli mold. Add 1/2 cup of water in the idli steamer and let it boil. Put the idli stand inside and close the lid. Let the steam build for 8-10 minutes before switching off the gas.

7. If you are using a cooker, use it without a vent and steam it for 10 minutes and then switch the gas off. In both cases, wait till the steam is released (another 5-10 minutes) before you take the idli stand out.

8. Wait for another 5 minutes and then use a sharp knife to scoop the idlis out.

9. Serve warm with coconut chutney or red coconut chutney and sambar.


Monday 24 July 2017

Roller Coaster

Fireless Cooking is so interesting, easy and quick. There are many recipes which we can make without fire. e.g Chutneys, Milkshakes, Biscuit Cakes, Kulfi, Chaat and many more. Biscuit cakes sounds interesting when we make it without any gas or any fire.

On this Monday we #Foodiemonday people back again with another interesting theme which is #Firelesscooking and I am contributing this No bake egg less Biscuit cake. This is so easy and quick recipe to enjoy it as a dessert you can serve it with chocolate syrup and with some fruits. The desiccated coconut enhance the flavor and look of this Swiss roll.

You can use Marie Biscuit or digestive biscuits. Each ingredient is handy and there was no cooking. There was some freezing time and Its tough to wait. I used to make them may times and gift them to my friends on some occasions. I remember when My elder brother was in London, I sent him 3 boxes of these No bake Swiss rolls, As he love them a lot. beautiful memories with this Swiss rolls as  since teenage I used to make them. We used to call it roller coaster too. Check out the recipe of these Roller Coaster recipe below.


Chocolate Layer:
11/4 cup Marie biscuit powder (around 30 cookies)
2tbsp unsweetened cocoa powder
2 tbsp Chocolate Syrup
2tsp powder sugar
1tbsp butter
Milk if needed

Coconut Layer:
2/3 cup Desiccated coconut
1/3 cup powder sugar
2tsp butter or Malai or white butter
2tbs milk ( as needed )


1. Combine all ingredients for chocolate layer and make smooth dough.

2. Combine all ingredients for coconut layer and mix it well.

3. Roll chocolate dough on Foil paper or on Wax paper about 10" diameter.

4. Now spared coconut mixture on top of chocolate layer.

5. Using wax paper, roll the chocolate and coconut layer in a single roll.

6. Put the roll in refrigerator for at least 1 hour.

7. After 1 hour cut the roll in 1/2" slices.

No bake Roller Coaster Cookies are ready to serve.