Sunday, February 1

Chiwda: Cornflakes mixture

This is a very simple mixture recipe, which can be made very fast and easily at home. It has minimum of spices , so nothing can go wrong with the recipe. Kids love to eat it, as it simple, less spicy, crunchy and filling. My next door neighbor taught me this, before I moved out, and re-located to a  bit distinct place.( Earlier either she used to pack and bring it or come at my place and make it for me :)  )This assorted mixture is mixed with crunchy bites like roasted peanuts, cashew-nuts, fried beaten rice and cornflakes. What you want to add in your mixture is individuals choice. Here in India, we have assorted styles of mixtures which can be prepared with numerous flavors to choose from; sweet, spicy or tangy.


Raw Corn flakes (Talne wala makka) 2 cuos
Peanuts 3/4 cup
Curry leaves 1/2 cup
Rice flakes , medium (Pooha) 1 1/2 cups
Potato chips, dried (optional)
Coconut dry sliced
Cashew nuts 1/4 cup
Garlic paste
Green chilies

Black pepper powder
Sugar powdered
Salt to taste


  1. In a  heavy bottom pan , add enough oil to deep fry.
  2. One by one deep fry all the ingredients ( Better in this order :cornflakes, flattened rice, sago, peanuts, cashew nuts and  coconut) and take it out in a tissue paper. 
  3. When hot itself, add salt to taste and black pepper.( Later when it cools and extra oil absorbed by tissue paper, it gets tough for the salt to stick to it.)
  4. Turn off the fire and fry curry leaves.
  5. Lastly fry the garlic paste too and add all the fried ingredients to it.
  6. Add sugar. Mix well
  7. Let it cool before storing in a air tight container.
  8. Eat it with a cup of tea, or just like that.

We can add home made sev, murukku too to it
Can add raisins too to this mixture for those having sweet tooth


Wednesday, January 28

Rice with Vegetable Nawabi

Nawabi curry, basically a Mughlai dish, characterized by its rich and creamy sauces. This one is one of the Nita Mehta's cookbook recipe. Recently I have been liking all the recipes by her. This one has a medley of vegetables. Although this is a bit low-calorie version, the authentic taste is retained by using an array of selected spices. Rather than fried vegetables, I have used boiled vegetables to cut down the calories. Enjoy this great recipe, rich in taste with plain white rice or hot parathas.

1 1/2 cups vegetables, Chopped in big pieces (Cauliflower, French beans, carrot, Potatoes, Green Peas etc.)
1 big Onion chopped
2 big tomatoes
2 tsp ginger garlic paste
2 green chillies
1 tbsp cumin seeds
Coriander Leaves – 1/2 bunch, small

Cashew nuts 8, soaked
2 tbsp fresh cream
2 tbsp oil/ ghee
Salt to taste

1/2 tbsp poppy seeds (khus khus)
2 tsp Aniseeds (Saunf)
2 to 3 Cardamoms
2 Cloves
1 inch Cinnamon

Coriander Leaves – 1/2 bunch, small

  1. Blanch the vegetables in hot water with a little of salt and sugar. Make sure that the vegetables are cooked and not overcooked. Should be crunchy, so as they are done, immediately pour cold water. (Ideally ,we need to deep fry them)
  2. Blanch the tomatoes, for 4 to 5 minutes or till the tomatoes soften. Peel off the skin and keep aside to cool. Later blend in a mixer to a smooth purée. Set aside.
  3. Heat the ghee in a non-stick pan, add all the spices one by one, when done add green chillies and then add cashew nuts.
  4. Later add the onions and sauté on a slow flame for 2 to 3 minutes.
  5. Set aside to cool and then grid to a smooth paste.
  6. Heat the ghee in a pan. Add ginger garlic paste, when done add onion paste.
  7. Add the prepared tomato purée, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
  8. Add the mixed vegetables, fresh cream and salt to taste, mix well and cook on a medium flame for another 1 to 2 minutes.
  9. Serve hot with rice or parathas and salad.


Friday, November 25

Mint pulao / Pudina rice

Rice can be cooked in so so many different ways, and pulav is something that's easy to make, and really nice as a one pot meal for lunch/ dinner. I mostly prefer cooking rice separately and then mixing it with masala, so it has nice flavour of basmati rice as well as masala. I have made this mint pilaf ample of times, and this one is always loved by all.


Basmati rice 1 cup
2 tbsp cashew nuts,broken
3-4 cloves
1/2" cinnamon
2-3 green cardamom
1 bay leaf
Onion,1 big,finely sliced
Fresh/ frozen peas 1/3 cup
2 tsp lemon juice
2 potatoes, boiled or 1/2 cup soya nuggets,soaked in hot water
2 tbsp ghee
1 tbsp oil
Salt to taste

1 bunch (1 cup) fresh mint leaves
3 tbsp fresh grated coconut
1/2" ginger piece
6-7 green chillies
1 tsp oil


Wash and soak the rice in water for 10-15 mins(soaking enhances the aroma of basmati rice) and cook it until done.
Spread the rice over a plate, adding a tsp of ghee all over it ,it will keep the rice granules separate.Let it cool .
Cut potatoes in small cubes(/ squeeeze excess water out of soya nuggets, and set aside).
Clean and wash the mint leaves and let them drain excess water.

Heat a tsp of oil, add mint leaves and saute it for about a minute until they wilt.Add green chillies,ginger and grated coconut and cook it a bit.
Let it cool and then grind it into a paste. Add half of the lemon juice. Adding lemon juice will help retain bright green color of mint.

Heat ghee in a thick bottom pan. Add cloves,cardamom,cinnamon and bay leaf, then add chopped cashews and fry until light brown in color.
Add sliced onions and fry until they turn a bit dark brown in color and then add peas to it and fry well.
Add potatoes/ soya nuggets now and let them roast a bit(brown patches on potatoes/ soya nuggets)
Add ground paste and fry well until the raw smell goes away.This takes a couple of minutes.
Lastly add cooked and cooled rice,salt to taste and lemon juice and mix carefully until everything is mixed well.
Serve hot with raitha.


Can replace potatoes/ soya nuggets with paneer cubes or baby potatoes instead.
I have also tried it with dry dissected coconut too, and i came out equally well.


Sunday, October 2

Navratri series: Singhara Pakodi's

This is one of the delicious deep fried delicacious for navratri, apart from Sabodana Vada's and others. Its very simple , and a real tasty treat .Singhara or Water Chestnut, are eaten raw, or after boiling in most parts of India, and its flour is used for making food during fasting time. For fasting we do not used normal salt , but use what we call Sendha namak, also known as Rock salt. Looking around for info about rock salt, i came across this informative article. Basically , rock salt crystals are larger, less refined, and more discolored than purified ‘table salt’ and does not contain additives such as iodine or anti-caking agents commonly found in table salt.

Ingredients :

Singhara flour(atta) 1 cup
Potato 3 medium, boiled
Green chilly 2 Finely chopped
Cumin powder (Jeera powder) 1/2 tsp(optional)
Sendha namak ( rock salt) to taste
Oil for deep frying


Boil the potatoes and peel the skin, mash the pottoes well.
In a large bowl mix well mashed potatoes, Sindhara flour, chopped green chillies , roasted jeera and salt (Sendha namak for fasting).
Adding little water, make a thick batter.
Heat oil/ghee in a deep pan for deep frying the pakodas.
When the oil is ready , deep fry the pakodas on medium flame. Fry until they turn golden brown in color.
Remove pakora's in kitchen napkin to remove excess oil.
Serve with plain yogurt or chopped tomatoes mixed with little salt.


If not fasting, you can sprinkle a little black salt on top of the pakodas.
Kattu pakora's are also made in exactly same way.
Can check for other fasting recipes, which i poated earlier.
1) Sabodana Khichiri
2) Sabodana vada
3) Dry fruit Kheer

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