Tori Ka Pakora……A Tasty Spicy crunchy Ridge gourd Fritters

IMG_20150517_080518Ridge gourd  are found everywhere in India.Its pakoras are so tasty and delisious.It is very easy to prepare and can be served as a starter or tea time snacks.


  • 250 gm ridge gourd
  • 100 gm gramflour
  • 50 gm semolina or rice flour
  • 1/2 tsp crushed cumin powder
  • 1/2 tsp crushed black pepper powder
  • 1 tsp crushed coriander seed
  • 1/2 tsp chili flakes
  • 1/4 tsp turmeric powder
  • salt to taste
  • 1/2 tbsp chopped ginger green chili
  • oil for  deep fring


  • Peel and wash ridge gourd very well.
  • Cut ridge gourd in small pieces.
  • In a large bawl, take all ingredients and mix properly.Do not add extra water.
  • Heat the oil in fring pan on medium heat.
  • Take some pakoras mixture and slowly drop in the fring pan.
  • Deep fry the pakoras until both side are golden brown and crisp.
  • Prepare the remaining pakoras in the same way.
  • These pakoras are served hot with green chutney.
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Poi Saag Pakora …..A Crispy Spicy Malabar Spinach Fritters

IMG_20150504_133043Poi saag pakoras are very tasty,spicy and crispy snacks.It is very easy to prepare and can be served as a starter or a tea time snack. It is prepared by two methods.First method is  to dipped the poi saag leaf is in spicy gram flour batter and then fried. Other is to mix chopped poi saag leaves  in spicy gram flour mixture and then fried.


250 gm poi saag leaves

100 gm gram flour

50 gm rice flour

salt to taste

1 tsp ginger paste

1 tsp green chillies paste

1/2 tsp coriander powder

1/2 chillies powder

1/4 turmeric powder

1/2 tsp cumin powder

1/2 tsp black pepper powder

oil for deep fring


  • Wash poi saag and chopped very well.
  • In a bawl,mix all ingredients.If required then add some water and make a  thick batter.
  • Heat the oil in fring pan on medium heat.
  • To cheak if  the oil is ready,put one drop of batter in oil.The batter should come up but not change colour.
  • Take some  pakoras mixture and slowly drop in the fring pan with the help of fingertips.
  • Deep fry the pakoras until both side are golden brown.Preparing the remaing pakoras in the same way.
  • These pakoras are served hot with green chutney or tamarind chutney or tomates ketchup.

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Khaman Dhokla….a healthy snacks

IMG_20150516_094407Dhokla is a very popular vegetarian gujrati food.It is made with a fermented batter from rice and chickpeas splits.Dhokla can be eaten as breakfast,as a main course, as a side dish or as a snack. Khaman dhokla is a type of dhokla which is prepared from gramflour and semolina only. Although it is a Gujrati snack but it has become very popular all over india. Khaman dhokla is very soft,fluffy,spongy and light yellow in colour while dhokla is  generally harder and white or very pale yellow in colour. INGREDIENTS………

  • 2 cup gramflour
  • 1/2 cup semolina
  • 1/2 cup yogurt
  • 1/2 tsp cumin powder
  • 1/2 tsp blackpepper powder
  • 1/6 tsp turmeric powder
  • 1 tbsp oil to mix in a mixture salt to taste
  • 1 tsp eno fruit salt
  • 1″piece ginger
  • 4 green chillies
  • 3/4 cup water
  • 2 tbsp oil
  • 1/2 tsp mustard seed
  • 1/2 tsp cumin seed
  • 1 tbsp sugar
  • 10-15 curry leaves
  • 4 green chillies..[slit length wise and cut into halves]
  • 1tbsp chopped green coriander leaves
  • 1 tbsp grated fresh coconut
  • METHOD……………
  • In a bawl take all  ingredients to prepare batter except eno powder and ginger green chilies paste..Mix all ingredients properly that no lumps are formed and the batter is of pouring consistency.
  • Let it fermented for 6-8 hour.
  • Make a paste of ginger and green chillies.
  • Once fermented, mix the ginger, green chilli paste with the batter.
  • Pour 2 cup of  water in steamer.Heat the steamer for 5 minutes.
  • Pour half of the batter in another vessel.
  • Grease the plate with 1/2 tsp oil.
  • Mix the eno to the mixture at the time you are going to steam.Add fruit salt in batter and stir in one directions for a minute.You will notice it size would increase to almost double.
  • Now pour batter immedietely into greased plate and fill it upto 1/2 inch thickness.
  • Place plates in steamer and steam for 15 minutes over medium heat.After 15 minute, insert a knife into dhokla if  it comes out clean ,means dhokla is ready other wise cook 2.3 minutes more.
  • Take out plates from steamer and let them cool for few minutes.
  • Cut into square pieces.
  • Repeat this for the remaining batter just before putting it in the steamer.
  • Heat 2 tbsp oil in a pan.Add mustard seed and cumin seeds, when seeds begin to crackle add curry leaves and green chillies, sauted them for few seconds.
  • Add sugar and 1/3 cup water and bring it to boil for a minute over high flame. Tempering is ready, spread it over dhoklas and mix gently.
  • Garnish with chopped coriander leaves and grated coconut and serve with green chutney or peanut chutney.

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Parwal Stew

IMG_20150416_092830Parwal is also known as the pointed gourd, kovakkai[ tamil], thonde kayi [kannada], potol [assamese, bangla and oriya].It is also called as green potato in India.It is a good source of carbohydrates,vitamin A and vitamin C , some minerals like potassium,magnesium, copper,sulfer. Parwal is very popular vegetables in North East India.It is used as the ingredients of soup, stew,curry ,sweet or eaten fried.


250 gm parwal

100 gm onion [chopped]

1 tbsp garlic [chopped]

1 tbsp ginger [chopped]

2 green chilli [chopped]

3 tbsp oil

1/2 tsp cumin seed

1/2 tsp black pepper

2 bay leaf

1 red chilli

2 cardamom

4-5 cloves

1″piece cinnamon

salt to taste

1/2 tsp turmeric powder

1/2 red chilli powder

1/2 garam masala powder


  • Cut the parwal into four pieces.
  • Heat oil in the kadhi.Add the whole and crushed spices-cinnamon,cardamom, cloves,bay leaf,red chilli,black pepper and cumin seed.Fry them till fragrant. Then add the ginger, garlic,green chillies ,onion.Saute till the onion become translucent,don’t brown the onions.IMG_20150416_090445
  • Add the  parwal and stir fry well.IMG_20150416_090614
  • Add salt,turmeric ,red chilli powder and garam masala powder.Cover the pan and cook the veggies on the low heat for 15 minutes.
  • Don’t add extra water.It will cook on low heat with veggies own water.
  • Parwal stew is a side dish.It goes well with paratha.paratha3

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Kathal Curry [Raw Jackfruit Curry ]

kathalKathal curry is very famous vegetarian curry in North India.Kathal curry is cooked in mustard oil and lot of spices.It is so tasty, spicy and delecious.

Prepration time…20 minutes

Cooking time……40 minutes



  • 1 kg kathal [Jackfruit unripe]
  • 6 large onion chopped
  •  2 tbsp garlic chopped
  • 1 tbsp ginger chopped
  • 4 green chilli chopped
  • 3 tomatoes chopped
  • 1/2 cup oil
  • MASALA…..
  • 1/2 tsp cumin seed
  • 1/2 tsp black pepper
  • 2 red chilli
  • 2 bayleaf
  • 1″  piece cinnamon
  • 5 cloves
  • 2 black cardamom
  • 1 tsp turmeric powder
  • 2 tsp coriander powder
  • 1 tea spoon garam masala powder
  • 1/2 red chilli  powder
  • salt to taste
  • 2 tbsp green coriander leaves choppedIMG_20150429_094526IMG_20150429_095314IMG_20150429_095345
  • Before proceeding spread a little oil on your palm to avoid the jackfruit from sticking to your hand.
  • Peel the jackfruit and cut into 1″ pieces.
  • After cutting wash the jackfruit pieces very well.
  • Wash  and peel three potatoes and cooked with jackfruit pieces in a pressure cooker till 2 whistle has come.IMG_20150429_093536
  • Heat oil in kadhi and deep fry the kathal and potatoes.
  • Drain the excess oil.
  • Take four tablespoon oil in a kadhi.Add cumin black pepper,red chilli, bay leaf ,cardamom,cinnamun and cloves.saute them .When seeds begin to splutter add chopped onion,garlic,gingerand green chilli and saute them till onion turns into golden brown colour.
  • Then add chopped tomatoes and saute it two or three minutes till you feel aroma has come from the spices.
  • Add coriander powder,turmeric powder, chilli powder and saute them.
  • Add fried kathal and potatoes and mix well.IMG_20150429_100817
  • Add some water and covered the vegetables with lid for cooked the masala and make a thick gravy in kathal curry.
  • Finally add garam masala and chopped coriander leaves.
  • Serve hot with chapatti and steamed rice.kathal
  • Tips to cut jackfruits……
  • Apply oil to your palms before cutting jackfruits.
  • Take lemon slice and apply  it on knife while cutting jackfruit.This avoid stickness of jackfruit to stick of knife.
  • Applying lemon slice on knife and jackfruit also avoid it from getting brown in colour.

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IMG_20150430_092228Green moong cheela is a tasty healthy breakfast food. Traditionaly cheela is made with rice flour and gram flour [besan] .But there are several type  of cheela we can made. Green moong cheela is one of them.Green moong is considered  as healthiest food in the world.Thats  why the moong sprouts are very famous.But we cannot eat sprouts daily.So making green cheela we can add protiens and fibers in our diet.


  • Green gram [hari moong]-1 cup
  • Rice – 1/2 cup
  • Green chilli-4
  • Ginger -1/2″ piece
  • Cumin seed -1/2 tea spoon
  • Black pepper – 1/2 tea spoon
  • Salt to taste
  • Oil to shallow fry
  • Onion -2 chopped
  • Carrot- 2
  • Tomatoe -2
  • Green chilli -2
  • Coriander leaves –2 table spoon
  • Oil – 1 table spoon
  • Salt to taste
  • Black pepper 1/4 tea spoon


  • Soak rice and green gram in water for 8 hours.
  • Drain and wash properly .Then grind with green chilli and ginger with some water to make a smooth paste.
  • Add cumin powder, black pepper powder,salt and mix well.
  • Heat one table spoon oil in  a pan.Add cumin seed let it splutters.Then add onion ,saute them for a minute,add tomato and grated carrot,add salt and black pepper and cooked another two mintue.[ do not over cook]
  • Heat a tawa and grease it.Spread a laddle full of batter.Drizzle a little oil and cook on medium heat till the under side is done.Carefully flip over,drizzle a little oil and cook till the other side is done too.Spread onion masala and coriander leaves over the cheela.Serve hot with green chutney and kasundi mustard sauce.



IMG_20150426_204556Papdi is a crispy ,spicy tea time snacks.It has flavour of spices which you  have used.It makes different type of flavours.Here I am making ajwain and kalongi  flavour.You can serve with pickle and chutney at tea time.

Prepration time……15 minutes

Cooking tnme………30 minutes


  • 2 Cup all purpose flour/maida
  • 4 table spoon ghee
  • 1/4 tea spoon ajwain
  • 1/4 tea spoon kalongi
  • 1 tea spoon crushed black pepper
  • Salt to taste
  • Oil to fry


  • Mix the all dry ingredients in all purpose flour.Add the ghee and mix well.
  • Add  little water  to make a dough.
  • Cover the dough and set aside for 10- 15 minutes.
  • Divide the dough into a lemon size bawl.
  • Take abawl and make them smooth round shape puri.Spread some ghee in a puri and fold them half.Again spread ghee and fold half.It looks like a tringle.
  • Now roll them lightly.
  • Prick each papdi with a fork in 10-15.[to prevent puffing the papdi] Prick them lightly from both side.Repeat the processes for all the papdi before fring.
  • Heat the oil in a kadhi on medium heat.To cheak if the oil is ready,put a small piece of dough in the oil . The dough should make the oil sizzle come up very slowly.
  • Fry papdi in batches.Fry them until both sides are a light brown.
  • Take them out over absorvent paper.
  • Cool down completely and store in a airtight containers.IMG_20150426_204556

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