Sunday 29 October 2017

Poha Tikki

Poha Tikki (Flattened Rice Tikki)  

Here comes a Sunday. Week long wait is over. Time to delight yourself. Day to pamper yourself. Everyday we are focussed on eating healthy oil free food. But on a Sunday, we can relent a bit and let our taste-buds enjoy little.

So what to prepare today. I thought. Again thought. Sandwiches, paranthas, poories, dosa, idli, poha etc. Tough question to answer. But I want something that can be a brunch. Heavy also filling also and of course give a feeling of Sunday to break free our soul from all guilt.

Hence I tried this experiment. I prepared poha cutlets. In these poha cutlets I added raisins, roasted peanuts, cashew giving all together a different crispy and crunchy texture in mouth. Raisins are giving mild sweet taste with mix of nuts pampering your taste buds will create mild soothing taste and mind will relish the ingenuity.

I found my daughter and others relishing it. Do try and surprise your family with this innovation and do share your feedback.

Preparation Time :  30 Min

Cooking Time :  20 Min

Ingredients :

  • Poha 1 cup (washed in water and soaked)
  • Potato boiled 4 medium size
  • Green peas boiled and crushed 1/2 cup
  • Raisin 1 Tablespoon
  • Peanut roasted and crushed 2 Tablespoon
  • Cashew nuts 6 to 7 crushed 
  • Green chillies 2 chopped
  • Ginger crushed 1 teaspoon
  • Coriander 1 Tablespoon chopped
  • Salt according to taste
  • Oil for frying
Procedure :  
  • Take washed and soaked poha in a bowl.

  • Add boiled and granted potato in this

  • Now add green peas, ginger, raisins, peanuts, cashew nut, green chillies, coriander and salt

  • Mix all together and form a dough

  • Take a small portion of dough and form a small tikki . Repeat the same step with rest of the dough.

  • In a kadahi heat oil. deep fry poha tikki on medium flame

  • Once the tikki is cooked take out on kitchen towel so that the excess oil is removed

  • Serve it with a cup of tea or coffee 

Sunday 15 October 2017

Dry Fruit Ladoo

Dry Fruit Ladoo

Diwali Times. Guests visits. Serving them with same age old market sweets is not much fun.

I remember my grandparents used to prepare fresh sweets during festival times at home. This time I got the opportunity to have my mom with me. I took this opportunity to learn this sweet preparation. While preparing this, whole house was filled with the aroma of ghee, which we missed due to our love towards readymade stuff bought from market. Though this stuff is full of calories, but we need that also for our kids.

I feel you can also delight your guests and your family with this dish that will emphasize your love, your usage of most hygienic ingredients and your eagerness to be different.

Happy Diwali...

Preparation Time :  30 Min

Cooking Time :  40 Min

Ingredients :  

  • Wheat Flour 11/2 Cup
  • Sugar 11/4 cup 
  • Pure ghee 1 Cup
  • Mawa 250 gm
  • Makhana (fox nuts) 1 Cup dry roast with 1 tablespoon ghee and crushed 
  • Chopped and blanched almonds 1 cup
  • Chopped cashew nut 1 Cup
  • Rasine 1/2 cup
  • Dry coconut grated 1 Cup
  • Muskmelon seeds 2 table spoon roasted
Procedure :   
  • In a pan take makhana dry roast it with one tablespoon ghee, cool it and crush it
  • Chop all dry fruits and keep aside
  • Grate dry coconut and keep aside
  • In a grinder grind sugar and keep aside
  • In a heavy botton pan take ghee add wheat flour and cook it on low flame, around 20 to min minutes or till you get a nice aroma of roasted atta 

  • Once the atta is done nicely add crumbled mawa to this

  • Cook it for some time till atta and mawa are nicely mixed. Now close the flame
  • Now add sugar and all dry fruit mix it well 

  • Take a small portion of mixture on your palm and make a ladoo. 

Tip :  

  • You can change the quantity of dry fruits according to your taste

Thursday 5 October 2017

Hara Bhara Sabudana vada

Hara Bhara Sabudana vada

Suddenly I am being questioned at home....are you a foodie or a herbs grower. I am now a days delighted to grow lot of herbs at home in my balcony including maithi, palak, tomato, coriander etc. I can say home grown stuff definitely tastes far superior.

I can't use home grown meithi palak to prepare same age old veggies and bore my family. So here I added this nutritious stuff to Sabudana vada to give it a different flavour and to tickle taste buds of family members. You know spinach is rich in iron and methi has its own lovely aroma to bring water in your mouth. So I made this popular recipe of sabudana vada with a small twist. Hope your family will also love it and in turn love you for your creativity and care.

Preparation Time : 30 Min

Cooking Time :  20 Min


  • Sago 2 Cup (soaked in enough water for 5 to 6 hours
  • Boiled Potato 3 medium size
  • 2 Tablespoon chopped Methi
  • 3 Tablespoon chopped spinach 
  • Roasted and crushed peanuts 2 Tablespoon
  • Green chilly chopped 2
  • Coriander leaves chopped 2 tablespoon
  • Salt according to taste
  • oil for frying 
Procedure :  
  • Soak sabudana in enough water for 30 minutes now drain out the excess water and keep it in stainer for 4 to 5 hours and cover it with wet cloth

  • Boil, peel and mash the potatoes
  • Wash and chop methi, spinach and coriander and keep aside

  • In a bowl mix sago, mashed potatoes, chopped methi, palak, green chilly, coriander, roasted and crushed peanuts and salt. mix all ingredients nicely and form a dough 

  • Divide though in small portions and give a vada kind of shape as shown in picture

  • Heat oil in pan for frying vada. 
  • Fry vada in hot oil on medium flame till it is golden brown from both side

  • Serve it with a juice and chutney  !!!!!

Featured post

Pizza Bun

Pizza Bun Hungry kids at 5 PM, need something fast and furious. They are attracted max to pizza and burger, but junk foods can't ...