Wednesday, July 30

Summer drinks: Mattha and kairee panha

Here comes two summer drinks, which are popular in almost every indian household, north or south; its just they have different names in different regions.

One is Kairee Panha, Raw mango Juice. The Mango ,the “King of Fruit”,is something we really miss sometimes in singapore. Though we get mangoes here throughout the year,but the taste quality,variety and its availablity in summer months is really what we miss.About panna ,during the summer months this is a great refreshing drink. Mostly taken with afternoon meals or can have as such throughout the day.

And the other is Mattha, Spiced up buttermilk, it's an Indian drink made from curd or yogurt. Buttermilk is said to have a cooling effect on the body. It also helps in digestion of food and hence, normally consumed at the end of the meal.
Originally it used to be made as a by-product of churning butter. The liquid that resulted was drunk as a cure for stomachaches or just as a refreshing drink in the hot weather. More recently, it has been made using thinned-out yoghurt.Though still the original one not redundant.

So, here comes Kairee Panha,


2 Raw mangoes,
1\2 cup sugar,
1 tbsp pepper powder,
1 tbsp kala namak,
1 tbsp roasted cumin powder,
Lemon juice (optional)
Salt to taste.


Peel the mango, throw away the green skin. Chop mango into one inch chunks.
In a pan, place the mango, sugar and 1/2 a cup of water.
Boil till the mango is soft. Cool.
Blend in a blender till smooth. Sieve this mixture.
Bring to boil, stirring continuously.
Take it off the heat. Cool.
Add cumin powder, kala namak and salt to taste.
Check if the mixture is sour enough for you. If not add a little lemon juice according to your taste. This is a concentrated form of the drink to make the drink follow the directions below.
The pulp may be stored in the freezer for over a month.

To make a glass of refreshing "Panha"

Take a 3 4 tablespoon of the mixture. Add it to a to a
glass of chilled water ,top it up with ice cubes and mix well. Enjoy !

Now comes spiced one, Mattha.


½ cup Yoghurt
1 cup Water
1 inch Ginger
1-2 Green Chillies, finely chopped
1 tsp roasted cumin seeds,
Salt to taste
Chopped corriander for garnishing


Beat the yoghurt and add water to it to make smooth buttermilk.
Add more water if it’s too thick.
Smash ginger. Take in a muslin cloth. Dip like a pouch in the butter milk and rub the ginger in it with fingers, so that the juice mixes in the buttermilk and fiber remains in the cloth.
Add all above ingredients to buttermilk and mix well.
Serve chilled.

Another way to have it is ,
Heat oil in a small pan, add the musturd seeds, curry leaves ,1 chilli halved and asafoetida. Pour into the above prepared buttermilk.
Serve chilled.


I'm sending Kairee panha to Sweet Cool Desserts
And to SWC: Maharashtrian Cuisine
And also to WBB Summer feast.
And Panha to WYF juices n icecream along with Mattha.


Sunday, July 27


While browsing the blogs, i came across this bakarvadi, and the snap itself looked so tempting to me, that i decided i'll try it for sure sometime. But then as usual,i couldn't find that source again. Anyhow when google is there no fear...haha.
Intially when i saw the list of ingredients and its procedure, i was a little demoralized, but anyhow gave it a try, and then came these so nice looking and delicious vadis. I must say it was not so easy for me to make them , but my hubby liked them so much, that for sure i would cook them again...


For cover:
3 cups plain flour (maida)
1/2 cup gram flour (besan)
1/4 tsp Baking powder
1 1/2 tbsp. oil
salt to taste

For filling:

1 tbsp. gram flour
1 tbsp. each sesame and khuskhus and coriander seeds
1 tsp each of Fennel seeds, Ajwain,cumin seeds
2 tbsp dry coconut grated
1 tsp. ginger grated
1 tsp. garlic grated
1 very small onion
1 1/2 tsp. sugar
1 tsp. red chilli powder
1/4 tsp. garam masala
salt to taste
1/2 cup fine 'sev'(used in bhel)
oil to deep fry


For cover:

Mix flours, salt, oil, soda, mix with fingers.
When crumbly add little water, and knead into a stiff dough.
Cover with a moist cloth.

For filling:

Roast sesame and khuskhus seeds lightly.
Crush, add fennel ,ajwain and coriander seeds.
Heat oil add cumin seeds, allow to splutter.
Add ginger, garlic, fry for few seconds.
Add finely minced onions until and fry untill reddish
Add all other crushed seeds. Stir.
Add coconut, sev, masalas, salt, sugar, flour.
Mix well and then add to the blender.Grind to a smooth powder,keep aside.

To proceed:

Take a chappati size lump, roll into thin chappati, roll it in a rectangle if u can, by rolling the edges thinner and then folding it like a envelope.
Use dry flour to help rolling.
Spread filling thinly all over chappati.
Roll the dough from the long end, keeping the roll as tight as possible.
Seal the long end with a touch of water
Cut into 1" pieces(i did cut to 1/2 inch only) and deepfry in hot oil.
Fry till cover is crisp and golden brown.
Drain, cool very well before storing in airtight containers.

Shelflife: 2 weeks

Tip: If filling tends to spill out while frying, sprinkle very little water on filling and mix to make it hold.
I'm sending this to SWC: Maharashtrian Cuisine

And also to Sunday Snacks - Hot n Spicy at All Thingz Yummy!!


Thursday, July 24

Hara Paneer Tikka

'Hara Paneer Tikka', This recipe is simply wow.... Actually i was looking for simpler method for making panner Tikka's, as the recipe which i have is, i feel quite a lenghty one for me, with a lot of ingredients to make it anytime. So while searching i came across this, Hara Paneer Tikka, read the recipe, found it so simple, that it was irresistable for me. All the ingredients were with me, and as soon as i read the recipe i tried it. Don't know wheather this really is panner tikka or not, but the taste was yummy, and is a quick appetizer.

I did made is almost as hers recipe, with only minor difference. Only thing i used Amul frozen paneer, can have homemade one too ,may be it tasted better if it were some flavoured paneer as in the original recipe.


Paneer 200 gm

Coriander approx. 3 cups
Mint 10 to 12 leaves
Thick hung yogurt (fresh)– 2 tbsp.
Green chilli – 2
Onion 1/2 small(optional)
Salt to taste


Grind all the ingredients of marinade to get a smooth chutney like mixture(without adding water).
Toss the paneer gently in the marinade so that each paneer piece gets coated well with the chutney and let it marinate for 3 to 4 hrs in the fridge.

Remove at the time of serving and heat it in microwave so that the paneer is just warm. Remove onto another dish as the chutney will melt a little causing liquid to ooze. Serve.

I'm sending this to Paneer a delicacy event.
And also to MBP : less is more event hosted by nupur.


Tuesday, July 22

Carrot salad (Gajarachi koshimbir)

Eat Healthy, Stay fit.... With so much 'diet advice' around today it is little wonder if you feel somewhat confused. I too am, but one thing i know, we should definately eat lots of salads for staying healthy, and that too with variations.The key to keeping salads interesting is to change the ingredients each time you make one.

Salads are usually served at the beginning of a meal, but a salad can also make a healthy, low-calorie meal all by itself. When you use lots of fruits and vegetables, they can also be loaded with vitamins and antioxidants.So, while searching for some in the blogs,i came across this one @ spicychilly ,found it nice and simple, tried and it came out yum.

I kept is exact as the recipe source. After making this only i came to know that a typical Maharashtrian koshimbir(salad) has usually has finely chopped veggies, the essential peanut powder and a tadka for tempering. Grated cucumber(kheera) or onions and tomatoes can replace carrot in this one.


2 fresh carrots
2 green chillies,finely chopped
2 tbsp of roasted and crushed peanuts
1 tsp of lime juice
½ tsp of sugar
Salt to taste
Coriander, chopped to garnish


1 tsp of oil
1 tsp mustard seeds
1 tsp urad dal
A pinch of asafoetida (hing)
A few curry leaves


Peel and grate carrots.
Add crushed peanuts, chopped chillies, lemon juice, salt and sugar. Mix well.
Heat oil in a pan. Add mustard seeds. As they start spluttering, add urad dal, asafoetida and then cury leaves. This is a tempering for koshimbir.
Pour this tempering on the prepared mixture.Toss the salad and garnish with coriander leaves and serve.


I'm sending this to SWC: Maharashtrian Cuisine
And to Eating with seasons August
And to WBB Summer Feast
And also to MBP : less is more
And also to SWC:Salads under 15 minutes.


Monday, July 21

Cauliflower bhaaji

India is such a vast nation with one of the world's most diverse cuisines, each region having its own distinct speciality, differnt taste and blend of spices. As for years,all the cultures living in such a harmony, that every cusine is influenced by some or the other regional cuisine. This thing i realised while searching for the marathi recipes, for the SWC event. I got to know that i already make some of marathi dishes on regular basis, just the name is a bit different.
Here comes one of them...


Cauliflower Florets 2 cups,
Green peas 1/2 cup
Green chillies 2 3 ,
Turmeric powder 1 tsp,
Coriander powder 2 tsp,
Amchoor powder 1 tsp
Asafoetida a pinch,
Mustard seeds or Cumin seeds 1 tsp,
Salt to taste,
Oil 1 tbsp,
Coriander leaves chopped 2tbsp,
Grated fresh coconut,for garnishing (optional)


Heat oil in a pan. Add mustard seeds and/or cumin seeds. As the seeds crackle, add asafoetida and turmeric.
Add chopped chillies,cauliflower florets and green peas.
Add salt to taste, mix and cover till soft.
Add coriander powder, and dry mango(amchoor) powder, cook for a while.
Remove from the heat once done.
Garnish with coriander leaves and coconut.

Tip: Instead of peas can add 2 chopped potatoes with the cauliflower.
This goes for SWC:Maharastrian cuisine .
And also to JFI: Cauliflower started by Indira of mahanandi.


Monday, July 14

Mathri and Nimki's

Crispy, flaky and superbly flavoured deep fried 'mathris' or 'mathis', which is a north indian snack, are our favourite evening snacks with tea. Everytime its not possible to cook some snacks in the evening , so these are my life savers at that time. Even we can munch them in between any time of the day. And its smaller version , with a nice diamond shape(namely nimki's or namkin paree), attracts my kids a lot, a nice finger food for them.

This salty 'anytime snack' are eaten best with any pickle and are often served with tea.

Large mathris - known as mathi's - are pinched on their surface with floral and other intricate designs and they are a 'must' for all Rajasthani occasions including marriages, poojas etc.
They are actually unsalted and bigger in size, versions of mathris, photo courtsey, tarla dalal's site.

In about every month or a two, i make them ,and they last only about 4 5 days.. :)


2 cups All Purpose flour( maida)
1/2 tsp ajwain
4 Tbsp oil
3/4 cup lukewarm water
Oil to fry
salt to taste,about 1 tsp

Method :

Mix flour,ajwain and salt. Add oil and rub the flour between your palms until it takes the form of breadcrumbs,so that the oil coats all the flour nicely(This makes Mathri's crispier)
Add the lukewarm water a little at a time, kneading into a firm dough. Cover and set aside for a atleast 20 minutes.

Make small flat balls of lime size out of the dough . Roll them into 2 inch wide circles. Prick each mathri with a fork or khief in 5 to 6 places on both sides, so the mathris do not puff when frying. Keep them aside for drying on a newspaper or kitchen towels for atleast 1 hour,flipping it once in between.

Using the same dough,take a big ball out of it and roll it into big and thick (about 2 mm) roti's. Cut it into diamond shape with a knief and dry them too along with mathris.

Heat the oil in a frying pan. Fry a few matris at a time. Make sure that the oil is not very hot.It takes about 5 7 minutes to fry about 10 12 matris in one go. Fry the mathris until both sides are a light golden brown.
Cool before storing,can be stored for about a month in airtight containers.


If the mathris are cooked on high heat, they turn dark brown and will become soft. So be patient.
Add more oil while kneading dough ,to make them more crispier.
You can also add fenugreek leaves and peppercorns to it,to make them as of Haldirams.

Sending this to Sunday snacks: Grab n go at All Thingz Yummy


Tuesday, July 8

Cream of broccoli soup

I was searching around for some recipes of broccoli, as i had read a lot about its nutrional value, but still wasn't able to incorporate it well in our diets,(n also the more the merrier). Then i stumbled upon this very nice and interesting blog by Kim. Her's Cream of Brocolli Soup's recipe was so easy and tempting, that i instantly decided to make it.

I did altered the recipe a bit to suit to my taste buds,but more or less its same.


1 medium sized broccoli , chopped finely(with stem)
½ medium Onion, finely chopped
1-2 Garlic Flakes,finely chopped
1 cup Milk
¼ cup Cream (optional)
3 cups Vegetable Stock /2-3 Veg Stock Cubes
1 tbsp Butter
Salt & Pepper to taste


Heat butter in a pan and add chopped garlic flakes and sauté them till they turn light golden.
Now add chopped onions and sauté for 2-3 minutes,till they turn light golden.
To this add finely chopped broccoli and vegetable broth .Bring to a boil and lower to simmer(for atlest 15 minutes) till the broccoli becomes tender.

Take off the heat and let it cool, then blend it in a blender to form a puree.

Return to heat ,add milk, salt and pepper to taste and simmer the flame. Keep stirring the soup for few more minutes so that the milk doesn’t curdle.
Add cream and stir. Bring it to a boil
Serve hot and enjoy.

I didn't wanted the soup to be too heavy, hence omitted cream (and added milk instead in the orignal recipe), but if you like thick and creamy texture , can add both.

After i read the recipe,then i remembered the ongoing event MBP:less is more hosted by nupur. And this one perfectly fits in for the event, 5 or less ingredients, (as Kim herself had posted it under 5 or less ingredients). At her blog too some similar event is going. Can see a lot of recipes there too for ideas..:)

So here it goes to nupur .......


Sunday, July 6

Healthy Soya nuggets with Turai (ridge gourd)

In my childhood days, we got a pack of soya nuggets free with some other grocery we bought. Before that we never had them. So knowing how healthy soya is for us, my mom asked someone about its recipe,and cooked it. But...., we being pure vegetarians, didn't liked it(somehow it had the non veg feel, and its called vegetarian meat.....). After that day i never tried to have it, or introduce it to our diets. But what now, due to kids nowadays i do try anything healthy...:)

To my surprise, we loved it so much..., Apart from being healthy(soya), i found a yummy way to cook turai or luffa ,which we disliked so much....

About soya nuggets,the nuggets have a protein concentration of 50-55%, the highest for any vegetarian source and negligible fat content ,free from cholesterol.The boiled nuggets turn spongy, ready to absorb any flavours you dunk them in. Biting into one of the nuggets and letting the absorbed juices explode in your mouth is a delight.


1/2 cup soya nuggets
500 gm luffa , Ridge Gourd, cut in small pieces.
1/2 tsp Cumin seeds (jeera)
a pinch of asafoetida (hing)
1 inch ginger chopped
2 3 green chillies slit
2 cloves garlic chopped
2 medium onions - chopped
1/2 tsp chilli powder
1/2 tsp coriander powder (dhaniya powder)
1/4 tsp turmeric powder (haldi)
1 tsp Garam masala powder
3 tbsp Coriander leaves chopped
2 tbsp Oil
Salt to taste


Soak the soya nuggets in hot water for about 10 mins and keep aside (as per instructions in the packet).Squeeze and drain excess water from it(the chunks shall be quite soft now)

Heat the oil ,add cumin seeds. When they splutter, add asafoetida, ginger, green chilli, garlic and saute. Then add onions and saute till the onions are trasclucent.

Add Soya nuggets, turmeric powder,salt ,chopped coriander leaves and cook on medium flame till all the water evaporates(this step requires time, as tuarai also releases a lot of water).

When all the excess moiture is gone,add the chilli powder and coriander powder and Garam masala and simmer for 3-4 minutes.

Serve hot with roti, puri, rice

Note: I prefer adding small soya pieces(not the big big nuggets). if they are not available i just crush the nuggests in 4 5 pieces before soaking them, so that it easily blends with turai..


Now here comes, one of my previous post, Healthy Palak Tofu, can view its recipe here.

I'm sending Palak Tofu along with Soya Nuggets and turai for the event Eat healthy,Protein rich


Friday, July 4

Announcing SWC: Maharashtra

Few months back, Lakshmi of Taste of Mysore,started the event for SWC(Singapore Women Community). Every month one state is selected and its cuisine explored. When i came to know about this event, i asked lakshmi, can i host one?? I being so new here, was quite excited about it (and even now i am....), and she said why not. So here comes July month's cuisine, "Maharashtrian Cuisine" .

Actually earlier being myself a Rajasthani, first thought of hosting Rajasthani cuisine, but only a few months back Rajasthani food was being cooked in every bloggers home..:), so next what came in my mind , going a little down, Marathi food. I stayed for about a year in Nagpur,during my PG, in hostel. And being among so many hostelers (marathi), i did had feast every now n then.And i simply loved those snacks..

Now something about maharashtrian food....

Maharashtrian or Marathi food consist large variety of vegetables, fish and coconuts. Maharashtrian food is rich in ginger, garlic and lots of spices. Tomatoes, brinjals and other vegetables stuffed with masala fillings and cooked in oil till soft are very popular in Maharashtra. Cooking is mainly done in groundnut oil but it is made sure that the oil is minimum. Bharwan Baingan, Kohlapuri Rassa, Puran Poli, Aamti, Bombay Chiwda are some of the popular recipes.

If you are not familiar about marathi food and its recipes(as myself), i just googled out few links for our help, like mumbai masala, can see in wikipedia in details, some here and here.

And also there are a lots n lots of blog of fellow bloggers, having authentic marathi food, just search around.

So you wanna participate,rules are very simple, here are some guidelines...

Make any dish, be it Appetizer, Main Course or Dessert , Vegetarian/Non -Vegetarian,from the Maharashtrian cuisine and post the recipe in your blog and link it back to this announcement. Non-Bloggers don't worry, please do send me your entries with a picture, your name and recipe to the mail given and I will post it in the round-up with your details.

There is no limit to the number of entries that you might want to contribute.

Older entries on blogs are also accepted, only republish them during the event period with a link-back to this announcement.

You can also attach this nice logo designed by Vani (thanx to her), so that others can also link back.

Email the following details to neha.agrawal.2610[at]gmail[dot]com with SWC:Maharashtrian cuisine as the subject line by 31st July.

  • Your name
  • Your blog name
  • Name of the Recipe
  • Permalink of your post
  • A photograph of the final dish (Any size is fine.)

Please all, do email me your entries,as it won't be possible for me to include them in the roundup, unless they are mailed to me, before 31st of July.And also do remind me if you don't get a reply in 2 to 3 days.

So now all, lets cook...

Currently a big roundup of SWC:UP Cuisine, is on its way, soon... do check out here.
The event is now over, can view its roundup here


Wednesday, July 2

Healthy Oat Dosa (pancakes)

Being a mother of two small fuzzy eater kids, i am always searching for something or the other healthy food to feed them.I heard oats are very good for them as they are full of protein and are fibre rich (can see about its nutrional value here and here).But feeding them ..???

I found this recipe(in a forum by Deepa), and thought its worth try.It makes a really yummy breakfast, Easy to make, very filling and so healthy too.

We too had this, i should say, we didn't felt it extra ordinary yummy(actually i don't have the taste buds for oats yet), but if we consider its nutritional value too, then i must say its real tasty..


250gm Rolled Oats
50gm Sooji (semolina)
Green chilli 2
Ginger 1 inch
Coriander leaves 2 tbsp ,chopped
onions 1 medium, chopped(optional)
Salt to taste


Soak oats for 30 mins. Drain all the water. Grind it with 1-2 green chillis and a little bit of ginger, without adding much water. Dough should be around the idli-dough consistency. Add around 50gm semolina to the grinded dough, and add salt to taste.
Add corinader leaves and chopped onions.
Thats it, dough is ready.
Make thick dosas(pancakes) with the oats dough. Serve hot, with coriander chutney or tomoto ketchup.

Variations: You can add firm veggies (like grated carrots) or mashed veggies (like mashed broccoli ), to make it even crunchy, yummy and healthier too.

Wanna know more about these Healthy Oats, do check here.

I'm sending this to Healthy Recipes event , hosted by Mansi of funnfud


Tuesday, July 1

Its Aryan's b'day

Today Aryan turned four,my god i can't believe i have such a big boy(as he always says for himself...:) )
We celebrated his b'day in his school, with his friends, as par his wish. It was nice to see so many small small kids in the class ( i don't understand how these teachers manage them though..)

Can see here Aryan, Myself and my younger one , Anuj..

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