Monday, April 27, 2015


Maharashtrian coriander fritters makes a yummy and super crispy evening snack. It is savory snack that is steamed first and then fried till it becomes crispy.  It can also be served as a starters for a wedding or parties etc etc.


4 Cups Coriander leaves Chopped.

2 Cups Besan.(depends on moisture of coriander leaves)

 1 tbsp Sesame seeds.

1 tsp Turmeric pd.

1 tsp Jeera pd.

3 Green chilly

1 tbsp Grated Ginger.

1 tbsp Garlic (optional)

Oil for deep fry

Pinch of baking soda

Little water just to make dough.

Salt to taste.


In a bowl, mix coriander leaves along with rest of the ingredients mentioned above except oil. Make it a dough just like the way you make it for chapati.  Now divide into two parts like hot dog rolls 2 inch thick. Heat steamer and grease the plates. Place the rolls and steam for 20 mins. Once its cooked, keep aside for cooling. Now slice them into quarter inches and place them on plate. Heat oil and deep fry them till it turns slight brown and crispy. Serve hot.


Friday, April 17, 2015


Curry leaves are widely used in South Indian cuisine. It has its unique flavour and has lots of medicinal benefits but unfortunately many people throw it off. Addition of curry leaves in your daily diet is good for your health. So here's the best way to utilise the main ingredient is to prepare the chutney powder of curry leaves. I like them having with idlies with a touch of oil and also tastes fab with hot steamed rice.


1 Cup Curry leaves. (Washed and dry ed well)

2 tbsp Urad dal.

2 tbsp Toor dal.

2 tbsp Channa dal.

2 tbsp Coriander seeds.

2 tsp Jeera.

3 Red chillies.  (can add more or less)

1 tsp Pepper corns.
Pinch of Hing

Pinch of Amchur pd.

Salt to taste.


Dry roast curry leaves and keep it aside. The leaves should be crunchy in such a way that it should break when you crush them with your fingers.

Dry roast rest of the ingredients separately. Make sure the dal turns golden brown. Let it cool. Now grind red chillies, pepper and jeera first followed by curry leaves along with salt, amchur pd and hing. Grind them all a bit coarsely.

Keep them in airtight container.


Thursday, April 2, 2015


 Vermicelli upma is quick and easy tasty breakfast. Adding tomatoes brings out the tangy flavour and it you prefer adding veggies then also it would taste sooperb. In case if  roasted semiya is not available, then you can dry roast it in pan. But make sure you roast it under medium or low flame in order to avoid over roasting. This is perfect and can have with a touch of your favourite pickle.


1 Cup Roasted Semiya

1 tsp Mustard seeds.

2 tsp Grated Ginger.

Few spins of Curry leaves.

2 tsp Urad dal

1 Chopped Onion

2 Chopped Tomato.

1/2 tsp Turmeric pd

11/2 tsp Chilly pd

2 Cups Water.

2 tsp Ghee (optional)

Salt to taste.


Heat oil in a kadai. Add mustard and urad dal...let it splutter and at the same time let the dal turns brown. Add ginger and curry leaves followed by onions. Add salt and stir fry till its raw smell disappears. Add tomatoes and powders. Cover with a lid and sim for 5 min. Now you can see the mixture turns semi thick mushy type. Now add water and bring to boil. Put the roasted semiya and cover them. Let it cook till all the water is absorbed. Drizzle ghee on top and switch off the flame. If u need garnishing then add chopped coriander leaves.