Category: Recipes

Sabudana Vada

Indian religious fasting is actually another way to indulge in special food which you do not eat regularly Or which is different from your daily food.

Sabudana or Sago & Potato are two such ingredients which come to mind when you think of Indian fasting food . Sabudana Khichadi is the fasting dish which are most common and second one is sabudana vada.

Its deep fried sabudana,boiled potato and peanut powder balls and sure is the crowd pleaser at the party. So lets look at the recipe.

Sabudana Vada

  • 1 cup Sabudana (Soaked overnight with little water)
  • 1 cup Peanut powder
  • 4 count Boiled Potatoes
  • 1 Tbsp Cumin seeds
  • 1/2 bunch Cilantro (Coriander)
  • 4 count Green chillies
  • 1/2 cup Oil (For deep frying)
  • Salt & Sugar (To Taste)

  1. Soak Sabudana in little water overnight so that its properly soaks and the pearls are separated

  2. Crush the cumin seeds, green chilis and cilantro or roughly grind

  3. Mix Sabudana with crushed spices, salt, sugar, peanut powder & mashed boiled potatoes

  4. Put little oil on your palms and roll the mixture into lemon size balls

  5. Heat oil in the pan while the sabudana mixture & balls are being prepared.

  6. When Oil is really hot then drop the sabudana balls in the oil

  7. Don't flip the balls before you see they are little browned on one side

  8. Once the balls are browned on all sides then take them out on a paper napkin to soak excess oil

  1. It is very important that the Sabudana is soaked well and the pearls are separated.
  2. I use Laxmi brand Sabudana which never fails to make perfect khichadi or vada.
Snack
Indian
potato, sabudana, sabudana vada

Here is the receipe for the Coconut Peanut Chutney that I made with Vada. I didn’t give any cumin seeds tadaka on the chutney but if you prefer you can do that.

Coconut peanut chutney

Fasting special coconut peanut chutney

  • 1 cup Fresh grated coconut
  • 1/2 cup cilantro / coriander
  • 2 Tbsp Peanut powder
  • 3 no. green chilis
  • 2 Tbsp plain full fat yogurt
  • 2 Tbsp Cumin seeds (1 Tbsp for grinding and 1Tbsp for Tadka (optional))
  • Salt & Sugar (to taste)
  • 1 Tbsp Peanut oil (Optional)

  1. Grind together the ingredients mentioned in the ingredients section except oil and 1 Tbsp of cumin seeds

  2. If you would like to give tadka, heat 1 Tbsp oil in a small kadai and add remaining 1Tbsp cumin seeds

Side Dish
Indian
chutney, coconutchutney

Bhindi Masala / Bhindi Do Pyaza

I’m a Bhindi(Okra) fan and I can eat any bhindi cooked any ways. However, sharing today is my most favorite bhindi dish which I can just eat like that with spoon without any rice or bread with it. If you are one of those who like to keep a check on fats and calories in a dish, this dish is definitely not for you. The less oil (less fats) in my opinion will take away the basic yumminess of the dish. So here you go for the best fingerlicking Bhindi Masala or Bhindi Do Pyaza

Bhindi Masala / Bhindi Do Pyaza

All time favorite .. finger licking deliciiousness

  • 2 Cooking oil
  • 2 lb Bhindi / Okra / Ladies Finger
  • 3 Onions (Cut into big square pieces)
  • Onion (finely chopped)
  • 2 Green chillies (chopped)
  • 1 tsp Ginger Paste
  • 1 tsp Garlic Paste
  • 2 Tomatoes (Chopped)
  • 1 tsp Cumin seeds
  • 1/2 tsp Turmeric powder
  • 1/2 tsp red chili powder
  • 1/2 tsp coriander powder
  • 1/2 tsp black pepper powder
  • Cilantro (For garnishing)

  1. Cut Bhindi into long pieces and fry them in the oil on high flame until fried perfectly but not browned. Keep aside

  2. Fry onions in the same oil and let them be traslucent. Keep Aside as well

  3. In the remaining oil, add jeera , finely chopped onion and fry until Onion change color

  4. Add finely chopped green chili , GG paste and fry until raw smell goes off

  5. Add turmeric, red chili powder, coriander powder and saute on low flame

  6. Add tomatoes and cook until everything is incorporated together

  7. Add black pepper powder

  8. Add fried bhindi and onion

  9. Close lid and cook for 5-10 min for bhindi to absorb flavor

  10. Garnish with Cilantro

Main Course
Indian
bhindi, bhindi do pyaza, bhindi masala, ladys finger, okra

Pineapple Upside Down Cake

The quintessential Pineapple Upside Down Cake is my all time favorite. Tangy taste of pineapple with caramalized brown sugar is a melt in mouth heaven. I’m so glad to have found a perfect recipe for it. Its very easy fool proof recipe. Do try and let me know how it turned out for you.

Pineapple Upside Down Cake

Pineapple Upside Down Cake

The Quintessential Pineapple Upside Down Cake

  • Hand mixer to mix the cake ingredients
  • Large 13×9 cake pan
  • Oven

For Layering the cake

  • 3/4 cup Brown sugar
  • 4 tbsp unsalted butter (melted)
  • 10 cnt Maraschino Cherries
  • 1 can Pineapple – Round Slices (10) (Save the pineapple juice in the can)
  • 1 can Crushed Pineapple (Save the pineapple juice in the can)

For Cake mix

  • 1 pack Dunken Hines Yellow Cake Mix
  • 3/4 cup Water – Water left after using the canned pineapples
  • 3 Eggs
  • 7 tbsp Unsalted butter (softned)

  1. First melt 7 Tbsp Unsalted butter in the 13×9 cake pan

  2. Add 1 cup brown sugar and spread evenly through the melted butter

  3. Now arrange the round pineapple slices on the sugar. I could fit only 8 slices in the pan. I used small ramekins for the remaining 2 slices. and followed the same 2 steps above. (DO NOT DISCARD THE LIQUID IN CAN)

  4. Add 1 maraschino cherry in center of each pineapple slice with the smooth side facing down on the sugar

  5. Now used crushed pineapple and fill in any empty space in and around the pineapple slices with the crushed pineapple so that the sugar and butter mixture is completely covered in pineapple

  6. In a separate pan mix in the cake mix ingredients as per package instructions using hand mixer

  7. Make sure the cake mixture is mixed smoothly.

  8. Pour this mixture on top of pineapple layer and spread evenly.

  9. Gently tap the cake pan on counter a few times. You'll see the air bubbles form on top of mixture which will break and release any extra air trapped while you were layering the pineapples

  10. Bake at 350 F for 40-45 min depending upon your oven settings and package instructions

  11. While the cake is baking line a cookie sheet with aluminium foil and keep it ready.

  12. When cake is ready ( toothpick inserted comes out clear), take it out of oven and let it cool down for 15-20 min

  13. Gently place a knife around the cake to loosen the sides

  14. After its cooled , placeed the aluminium foil lined cookie sheet on top of the cake and turn the cake pan around so that the cookie sheet is at the bottom.

  15. Tap on the back of the pan so that the cake comes down on the cookie sheet.

  16. Voila your pineapple upside down cake is ready.

  • Make sure you save the liquids from the Pineapple slices can and crushed pineapple slices can and use it in the cake mixture instead of using regular water. This gives an amazing flavor to the cake.
  • Use Dunken Hines yellow cake mix for the perfect flavor and taste.
Dessert
American
ilovepineapple, pineapple, pineapple_upside_down_cake

Delicious Sooji-Coconut laddoo

रवा-नारळाचे पाकातले स्वादिष्ट लाडू

Sooji Coconut ladoo

When it comes to religious festivals, everybody gets the nostalgia of thier childhood memories of festivals and food ofcourse is a very important part of those memories. For me Diwali (Festival of Lights) is incomplete with the delicious faral (Sweet & Savory food items) that we used to cook in our home in days reaching up to Diwali. Although there are several of those which I like, today I’m going to share a specific recipe about which most dread about. The catch in this recipe is making the right consistency of sugar syrup.

Here I’m going to share some my fool proof tips of making the perfectly delicious rava ladoo.

  1. 1,2,3,4 – The proportions of the recipe ingredients

Yes its as straightforward as 1, 2, 3 ,4.

  • 4 Portions of Sooji or Rawa
  • 3 Portions of Sugar
  • 2 Portions of shredded coconut & water (for sugar syrup)
  • 1 Portion of ghee

To put it in different words ,whatever portion of Rawa you take, use 1/4th of that portion of Ghee, 1/2 portion of coconut & 1/2 portion of water and 3/4th portion of Sugar

  1. Making the sugar syrup

This is the main area which most people dread about. You need a 1 string consistency syrup and many couldn’t figure out when their syrup is ready.

Two simple tips to know if your sugar syrup is ready

  1. Take a drop of sugar syrup between your fingers and hold up to check if you see 1 string forming between your fingers. If you see it, then syrup is ready. Checkout this blog for more information How to make chasni?
  2. Try to drop the sugar syrup from a spoon back in and see if a string forms when you do it the link shared above would be a good help to explain this better.
  1. Roasting the rawa and coconut just right

You should add the ghee gradually while roasting the sooji and coconut. Also , don’t brown the sooji when you first roast it. Roast it just so it leaves its raw taste but is still pretty white in color. Then when you add the coconut to it you need to roast it again.

  • Making the ladoos at right time

You should make the ladoos when the mixture cools down but don’t let it sit for long or overnight before you make them in to the laddoo balls. Otherwise the mixture will be too hard and you will have to heat it up again to get it in ball shape.

Delicious Sooji-Coconut laddoo

A perfect Diwali Laddoo recipe in 1,2,3,4 ingredients

  • 1 cup Ghee
  • 2 cup Shredded coconut (Fresh OR Frozen)
  • 3 cup Sugar
  • 4 cup Sooji / Rawa
  • 2 cup Water for the sugar syrup
  • Raisins (garnishing)
  • Kesar (Few strands)
  • 1 tbsp cardamom powder

  1. Add half of the ghee in a pan and when melted add Sooji

  2. Roast on medium flame until aromatic but don't brown it

  3. Add shredded coconut and remaining ghee

  4. Roast again until the moisture evaporates from the coconut and mixture turns aromatic

  5. In another heavy bottom pan, mix water with sugar

  6. Boil the sugar syrup until 1 string consistency

  7. Add cardomom powder and kesar (optional)

  8. Mix the Sooji – Coconut mixture in the hot sugar syrup

  9. Mix well and the mixture will be watery at this stage

  10. Let it rest for about 2 hours or until it cools down and comes together

  11. When the mixture is cool enough, put some ghee on your palms and roll the laddoos.

  12. Garnish with raisins on top as in the picture

Dessert
Indian
laddoo, MaharashtrianCuisine, rawa laddoo

Healthy Spinach Potato (आलू पालक / पालक आणि बटाट्याची भाजी )

Maharashtrian Spinach Potato sabji

For me and for everyone their mom is the best cook in the world . Nothing can beat the taste of food cooked by a mom with all her love and care. It just tastes out of this world. I’m no exception. Today I’m going to share one of many such delicious recipes that I learnt from my Mom in my “आईच्या हातचं” (Cooked by Mom). Its healthy,simple and delicious. My all time favorite recipe.

Healthy Spinach Potato (आलू पालक) (पालक आणि बटाट्याची भाजी )

Sauted spinach with potato and spices

  • 1 bunch Fresh Spinach (chopped)
  • 2 Medium sized potatoes (boiled ,peeled & cubed)
  • 1 Small onion (diced)
  • 1 Tomato (cubed)
  • 4-5 Green Chilis (sliced lengthwise)
  • 4 pods Garlic (miced)
  • 2 tsp Cooking oil (I use peanut oil)
  • 1 tsp Turmeric powder
  • 1 tsp mustard seeds
  • 1/2 tsp Asofoetida (Hing)
  • Salt (to taste)
  • 1 tsp sugar

  1. Heat oil in the pan and add mustard seeds. Let them crackle

  2. Add hing followed by green chilis

  3. Add minced garlic

  4. Add onions and saute them until translucent

  5. Now add the turmeric powder & mix

  6. Add the chopped spinach and mix well

  7. Add in salt and sugar and let the spinach cook uncovered

  8. Once the water released from spinach starts drying out add cubed potatoes

  9. Mix everything well and let the potatoes cook in the mixture for 1-2 min

  10. Now add the cubed tomatoes and saute just for a min or two.

  11. Tomatoes should retain their texture and should not get mushy

  12. Enjoy the sabzi with any bread or rice

  • It is important to cook the spinach uncovered so that it retains its color.
  • Spinach cooked on steam will turn brownish
Main Course, Side Dish
Indian
aloopalak, momsreceipe, palak aloo, spinach

Fresh Green Peas curry in coconut gravy

Winter is the season for Fresh Green Peas in India. Unfortunately we don’t get to enjoy that freshness here in the United States. But fortunately there are fresh english peas that we sometimes get in grocery stores to satisfy our taste buds. Sharing today is my favorite Green peas curry. Hope you like it. Comment & let me know.

Matar Usal in Instant Pot

Malavani style Matar Usal in coconut based gravy cooked in Instat Pot

  • Instant Pot
  • 2 cups Fresh English Green Peas (Don't use frozen peas)
  • 2 Onion:Medium sized (Finely chopped)
  • 5 Garlic cloves
  • 1 inch ginger
  • 3 green chilis
  • 2 tomatoes (Pureed)
  • 1 tsp red chili powder
  • 1/2 tsp turmeric
  • 1 tsp Garam Masala OR Kitchen King Masala
  • 1 tbsp Maharashtrian Goda Masala
  • 1.5 cup Fresh grated coconut (ground to fine paste)
  • 1 Tbsp Jaggery
  • 2 Tbsp Oil

  1. Cook the green peas in IP: Manual 6min NPR and keep aside.

  2. If you don't have Instant Pot , steam the green peas in pressure cooker until they are tender but not mushy

  3. Turn IP into sauté mode

  4. When the indicator shows hot, Heat oil and sauté the onions until golden. 

  5. Make a paste of ginger, garlic and green chilis and add it to the oil.

  6. Sauté until the raw smell goes away.make sure they don’t burn  

  7. Add chilli powder, turmeric powder, goda masala and kitchen king masala (garam masala) and fry for another minute.

  8. Add the puréed tomato and sauté until the oil separates.

  9. Add coconut paste and fry further until oil separates.

  10. Then add cooked peas ,  water as per your choice , jaggery and salt and bring the curry to a boil 

  11. Keep the IP insert covered with a glass lid 

  12. Garnish with fresh cilantro ( coriander leaves)

You can make the same recipe in a pan without IP. Just follow the same steps from step 3 onwards

Main Course
Indian
InstantPotRecipe, MaharashtrianCuisine

Chicken tikka in a pan

Chicken tikka in a pan

Perfect appetizer or side dish that pleases your last minute guests

For Marination

  • 1 tsp Ginger paste
  • 1 tsp Garlic paste
  • 1 tbsp kashmiri red chili powder
  • 1 tsp red chili powder
  • 1 tbsp Tandoori Chicken Masala
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1 tbsp Besan or Gram flour
  • 1 cup yogurt (thick or best if you have hung curd)
  • 2 tbsp Heavy Whipping Cream or Fresh cream
  • 1/2 Lemon juice
  • salt ( as per taste)
  • 1/2 tsp Red food color (Optional)
  • 1 Lb Boneless skinless chicken breast ( cut into bite size pieces)

For cooking

  • 4 tbsp butter
  • 1 tbsp Oil
  • 1 Green pepper (diced)
  • 1 small onion (diced)
  • 1/2 small lemon
  • Cilantro (To garnish)

  1. In a bowl, add all ingredients for marination and mix well until chicken pieces are well coated.

  2. Marinate chicken for at least 30 min

  3. Heat a grill pan, add 3 Tbsp butter & oil

  4. Add marinated chicken and let it cook on medium flame 

  5. Add green pepper , onion, remaining butter and give it a final toss.

  6. Don’t overbook the veggies they should remain crunchy to eat

  7. Squeeze lemon juice on top

  8. Garnish with Cilantro

Side Dish
Indian
appetizer, chicken tikka, quick fix, side dish

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Stuffed Eggplant in IP / नैवेद्यासाठी भरली वांगी

Maharashtrian Stuffed Eggplant without Onion or Garlic

Stuffed Eggplant in IP / नैवेद्यासाठी भरली वांगी

Maharashtrian Stuffed Eggplant without Onion or Garlic cooked in Instant Pot

  • Instant Pot

Eggplant Stuffing

  • 8 Eggplants
  • 2 cups Freshly grated coconut (I prefer fresh coconut over frozen)
  • 1 tbsp red chili powder
  • 1 tsp turmeric
  • 1.5 tbsp Goda masala
  • Tamarind (size of half small lime)
  • 1.5 tbsp Jaggery
  • 1/2 cup Cilantro (Coriander) (Chooped)
  • Salt (To taste)

For cooking

  • 3 Tbsp Oil
  • 1 tsp mustard seeds
  • Asofoetida (Hing) (1 pinch)
  • Curry leaves (Few)

Stuff Eggplants

  1. Give deep slits in the eggplant in a + shape and place them in water

  2. Grind  everything in theingredients from coconut to salt (except cilantro ) to a fine paste. Add aslittle water as possible as we want a thick paste

  3. Make sure you add a little extra salt than your usual taste as we won't be adding any additional salt later in the gravy.

  4. Keep the paste aside in a bowl and add fresh finely chopped cilantro 

  5. Nowstuff the masala into the eggplants and keep them aside

Cooking instructions

  1. TurnIP in sauté mode more

  2. When the indicator shows hot,add oil followed by mustard seeds, hing, curry leavesand  addthe stuffed eggplants

  3. Gentlymix to coat the eggplants  andadd the left over stuffing

  4. Mix itall well again gently and also add some water just to cover the eggplants 

  5. When the gravy comes to boil, switch off the sauté mode 

  6. Manual 4 min sealing on 

  7. NPRand check for your gravy’s consistency. If you feel it’s watery, turn the sauté mode back on and let the gravy thicken

  8. Garnish with fresh cilantro

  • I also add baby potatoes or small thin skinned potatoes cut in half along with eggplants for my family members who don’t like eggplants 
  • When directly making this recipe in IP sometime the pressure valve doesn’t rise even if the counter starts. In that case open the IP once counter finishes . Check if eggplants are cooked if not , mix the curry well and then again do manual 4-7min 
  • If you don’t have Instant pot, you can make the same recipe in a pan or in a pressure cooker but the cook time depends upon the appliance you are using to cook.
Main Course
Indian
Eggplant, Maharashtrian Cuisine, NoOnion No Garlic recipe, Stuffed Eggplant, Vegan, Vegeterian
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