Wednesday, 2 July 2014

Beans Subzi

Beans Subzi

This is one of the recipes shared by my cousin who is an awesome cook. I have done slight variation for this. This was liked by all at home especially my daughter. This goes very well with Chapathi / Rotis.

1/2 Kg Beans Cut diagonally,
2 Potato cut into small cube
1 Big Onion finely chopped
1/4 cup grated coconut
1/2 bunch Coriander leaves
3 Green chillies or more if u want to be more spicy
1" Ginger
6 flakes of Garlic
1/2 tsp cumin seeds
1/2 tsp Garam Masala Powder
1/2 tsp coriander powder
1/4 tsp Red Chilli powder
1/2 tsp turmeric powder
salt to taste
3 tsp oil

    Par boil the potato and beans together adding salt and drain and keep it aside.
    Grind coriander leaves, coconut, garlic, ginger, green chilli with very little water to a fine paste.   
    Heat oil in a pan.
    Add cumin seeds. When it splutters, add  onion and fry till onion turns a bit brownish in colour .
    Now add all the masala powders,salt and fry well.
    Add the ground coconut paste and saute till it leaves out oil
    Add par boiled beans and potato, cover and cook for few mins and then serve hot with chapathi.

Please do try and share your thoughts.

Saturday, 15 March 2014

Radish Chutney


  • 1/4 kg Radish
  • 10 Red Chilies or 2 tsp chili powder
  • 1 pod Garlic
  • 1/2 cup oil or less
  • 1 tsp Mustard
  • 4 medium sized onions
  • 1/2 tsp cumin powder
  • 1 lemon size tamarind ball
  • Salt as per taste


Finely grind radish cut into pieces, red chillies, tamarind and garlic and keep aside (while grinding make use of little water)
Cut onions finely
Keep flat-bottomed vessel on gas, put oil, when oil gets hot add mustard, when mustard spurt, add finely chopped onions and fry till brown
Add the grind ed paste, cumin powder, salt and fry till water evaporates and paste becomes thick and dry.
Cool it and store in a bottle and keep it in fridge.
This chutney lasts for 20 days.

Monday, 10 March 2014

Healthy Vegetable Pav

This is a healthily version of a Gujarati dish called "Dabeli


  • 1 Onion
  • 1 Tomato
  • 1 Capsicum
  • Roasted Peanuts
  • Grapes cut into halves or pomegranate
  • Cucumber and tomatoes cut in round slices
  • Pav


In a pan, take little oil. Saute the onion, tomato and capsicum. Add salt, red chilies and in the end little garam masala

Cut pav into half but keep it joined at the edge (to act as the hinge).  Fry the pav with butter.

Open the Pav and apply the above prepared mixture on one side. Spread roasted peanuts, Cucumber and tomatoes cut in round slices and on top of it spread grapes or pomegranate

Eat it immediately.

Wednesday, 12 February 2014

Rava Sevai


  • 1 cup Bombay Rava 
  • 3 cups water
  • salt to taste
  • grated and ground coconut of about 1/4th coconut


  • Roast 1 cup Bombay rava  (without greese)
  • Boil 3 cups water with salt to taste 
  • Add the grated and ground coconut.
  • Add the roasted rava slowly into the boiled water (keep boiling water on simmer) 
  • Keep stirring till it becomes a thick paste/dough.
  • Make about 5 balls from this dough. 
  • Steam for 20 minutes in Idli cooker. 
  • Let the balls cool for 5 minutes.
  • Transfer enough balls into the Sevai Maker and press.
Your Rava Sevai is now ready.

Batter for Ustad Roti / Buns


  • 1/2 cup wheat flour 
  • 2 cups Maida flour
  • 1/4 cup Bengal-Gram flour
  • 3 to 4 green chillies crushed
  • 1 tablespoon sugar
  • 2 teaspoon salt
  • 3 to 4 Elaichi Banana peeled & curshed
  • 2 teaspoon pepper flakes
  • 1/2 teaspoon Baking soda 
  • 1 cup curds


    Mix everything except the flours. After 2 minutes, MIx the flours too into the same mixture. Wait for 6 hours. 

The batter is now ready and can be used to either make Ustad Roti or Buns. If making Ustad Roti, then do not greese the pan.

Nendrabale Banana Upkari


  • 1 big Nendrabale Banana (Slit and sliced to small pieces around 1 cm)
  • 1 medium sized Green Chilly sliced (into round pieces)
  • A pinch of salt (to taste)
  • 1 Teaspoon sugar (optional)
  • 1 cup water, enough to dip the Banana pieces
  • 1/2 Teaspoon Mustard seeds 
  • 1 Teaspoon Ghee 


  • Boil Banana, salt , green chilly  and sugar in water for 5 mins (or till cooked). 
  • Prepare the tempering by frying the Mustard seeds in ghee till it crackles.
  • Mix the tempering in the boiled mixture.

Your Banana Upkari is now ready

Goes well with Rotis, etc. 

Friday, 24 January 2014

Sweet Appo

Hello Food Enthusiasts,

We are starting the blog in dedication to Lord Ganesha by posting the recipe of his favorite sweet which is offered to him as Naivedya - Sweet Appo

Wheat floor :    2 cups
1/2 coconut: grated (grate only the white juicy portion)
lahya(Popped Rice) : 2 cups
Jaggery 1/4 cups
Cardomom: 2 to 3
Salt: a pinch
Ghee: for shallow frying

Soak Layi. Grind coconut with little water. Add soaked layi to the ground coconut and  make a smooth paste. Scrape Jaggery. Add to above mixture & mix well. Add wheat flour . Add a pinch of salt and Cardomom.
Keep for 1 hour. Shallow fry with oill in the Appam tawa  on both sides.