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Monday, 30 March 2020

Mint Thalipeeth


          Thalipeeth is a traditional Maharashtrian breakfast prepared from multigrain flours. Very healthy and wholesome, they can be had as a snack, breakfast, dinner or can be a great lunch box meal too. But let me share my version of Thalipeeth made of gram flour, whole wheat flour, mint puree and other basic ingredients easily available in your kitchen. It turned out real yummy. It can be enjoyed with yoghurt, pickles, chutney or butter. So check the step by step pictorial recipe to prepare it.








  • 1 cup besan (gram flour)
  • 1 cup atta (whole wheat flour)
  • 1 cup mint puree
  • salt to taste
  • 1/4 tsp. turmeric powder
  • 1 medium onion, chopped
  • 1 tsp. garlic, chopped
  • 1 tsp. ginger, chopped
  • 2 green chilies, chopped
  • 1/4 tsp. asafoetida 
  • 1 tsp. flax seed
  • 1 tsp. kalonji (nigella seeds)
  • 1-2 tbsp. oil to knead
  • 1 tsp. garam masala powder
  • oil to shallow fry 











            In a bowl, combine all the above mentioned ingredients (except oil to shallow fry ). Knead into a dough by adding water, only if required. Cover and keep aside for 10-15 minutes.

          Divide the dough into equal portions. Take each portion and spread it directly on a greased tawa / griddle into a circle just like a chapati with the help of some water.

          Make few holes on it. Drizzle 2 tsp. oil in the holes and around the edges and fry on a low flame on both sides till done.

          Make similar Thalipeeth with the remaining dough and relish them hot, with pickle, butter, plain yoghurt, raita or green chutney.





                    Mix all the ingredients (except oil to shallow fry). Knead into a dough by         
                    adding water, only if required.




                                Cover and keep aside for 10-15 minutes.



                  Divide dough into equal portions. Take each portion & spread it directly 
                  on a greased tawa into a circle, like a chapati with the help of some water.
                  Make few holes on it. 







                         Drizzle 2 tsp. oil in the holes & around edges & fry on a low flame 
                         on both sides till done.






                   Relish them hot with pickle, butter, plain yoghurt, raita or green chutney.


















Sunday, 29 March 2020

Tomato Rasam


          This is a very popular South Indian style soup which is either had with rice or with some croutons / bread sticks for a light meal. It tastes great as an appetizer too. No meal is complete without rasam. It is light on the tummy and I like having it with hot steamed rice and accompanied with some papad / fryums. It simply tastes divine. So check the step by step pictorial recipe to prepare my version of this yummy Tomato Rasam.






          There are many versions to this yummy and refreshing soup. It helps in warding off cold and congestion. Have it piping hot for all the health benefits. It can be prepared with homemade rasam powder or a store bought one. Choice is yours. I usually make it with a paste made of cumin seeds, peppercorns and garlic. But in this recipe I added some store bought rasam powder too. Both ways it tastes just yummy. 





  • 4 tomatoes, chopped
  • 1 tbsp. oil
  • 2 sprigs curry leaves
  • 1 dry red chili
  • 1 tsp. garlic, chopped
  • 1/2 tsp. peppercorns 
  • 1 tsp. cumin seeds
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1/2 tsp. tamarind paste
  • 3-4 cups water
  • 1 tbsp. ghee
  • 1/2 tsp mustard seeds
  • 1/4 tsp. asafoetida (hing)
  • 1 tbsp. rasam powder
  • 1 tbsp. coriander leaves, chopped








           Heat oil in a pan and temper with dry red chili, cumin seeds and peppercorns. Saute for a few seconds. Then add the garlic and 1 sprig curry leaves. Stir fry till the garlic changes colour.

          Now add the chopped tomatoes, salt, turmeric powder and tamarind paste. Mix everything well and then add the water.

          Pressure cook for 3 whistles. When cool, blend into a puree and strain.  keep aside.

          Heat ghee in a pan and temper with mustard seeds. After it stops spluttering, add asafoetida, rasam powder and remaining curry leaves. Saute for a few seconds. 

          Add the prepared rasam and bring it to a boil. Simmer for 2-3 minutes. Switch off the flame and garnish with coriander leaves. Serve hot as an appetizer, with hot steamed rice or as a soup.




                  Heat oil. Temper with dry red chili, cumin seeds & peppercorns. Saute few 
                  seconds. Add garlic & 1 sprig curry leaves. Saute till garlic changes colour.



                           Add chopped tomatoes, salt, turmeric powder & tamarind paste. 




                                Mix everything well & add the water.



                                 Pressure cook for 3 whistles. 




                                When cool, blend into a puree & strain.  keep aside.



                  Heat ghee & temper with mustard seeds. Then add asafoetida, rasam 
                  powder & remaining curry leaves. Saute for a few sec. 



                           Add prepared rasam & bring to a boil. Simmer for 2-3 minutes. 




                                Switch off the flame & garnish with coriander leaves. 






                                Serve hot as an appetizer, with hot steamed rice or as a soup.
















Saturday, 28 March 2020

Dates Kalakand


          Kalakand is a traditional Indian sweet that is very popular in every special occasions, parties and festivals. It is very easy to prepare right in the comfort of your own kitchen. Make them super easy and fast with some store bought paneer. 

           So let me share this yummy kalakand made out of some dates and it turned out just amazing. It is a healthy version with the goodness of dates and paneer, the two main ingredients in preparing this homemade delicacy. Garnish with chopped pistachios and dry rose petals and enjoy as and when desired. So check out the step by step pictorial recipe to prepare it. 








  • 12-15 dates, soaked for an hour, pitted and pureed
  • 100-150 gms. paneer, crumbled (I used Amul paneer)
  • 1 tbsp. ghee
  • 2-3 tbsp. milk powder
  • 1/3 cup milk
  • pinch of salt
  • 1 tbsp. rose water 
  • 1/4 tsp. cardamom powder
  • 1 tbsp. tutti frutti (opt)
  • 1 tbsp. chopped pistachios 
  • 1 tsp. dry rose petals








          In a non-stick pan, add all the above mentioned ingredients (except tutti frutti, pistachios and dry rose petals). 

          Mix everything well and simmer on a low flame. Keep stirring continuously till the moisture is all absorbed. (Midway, add the tutti frutti, which is purely optional).

          Switch off the flame and transfer to a greased plate. Garnish with the chopped pistachios and dry rose petals. Allow it to cool and refrigerate for some time. 


          Cut as desired and enjoy at room temperature or chilled. Great for any festive occasion or as an after meal dessert. 





Note - 
I have added some tutti frutti, but you may omit it and make it completely sugar free.




                    In a non-stick pan, add all ingredients (except pistachios & dry rose petals). 



                               Mix everything well and simmer on a low flame. 



                                Keep stirring continuously...... 



                                 Add tutti frutti (which is purely optional).



                                Keep stirring......



                                Keep stirring...... till moisture is all absorbed



                  Switch off the flame & transfer to a greased plate. Garnish with chopped
                  pistachios & dry rose petals. Allow it to cool & refrigerate for some time. 






                               Cut as desired & enjoy at room temperature or chilled. 

















Wednesday, 25 March 2020

Ghugni (Dried Peas Curry)


         This is a very popular and a common breakfast menu in most Bengali household, especially  on weekends. It is also enjoyed as an evening tea-time snack and is a street food found in many parts of Eastern India. It can be relished as a chaat or with hot poori / paratha. Serve it along with some onion rings, green chilies and lemon wedges for a nice comfort meal. So do give it a try by checking the step by step pictorial recipe to prepare this version of mine.






          Ghugni is basically soaked dried peas that is cooked into a gravy, with or without onion and served along with hot luchi (poori). For a non-veg. version it is sometimes cooked with mutton keema or mutton with bones. It tastes just divine.

          Even lean meat like chicken mince can be substituted. To conclude, this is an awesome side dish which has to be enjoyed to believe. 

          Another great option is to carry this quintessential dish on picnics or during train journeys. It is equally enjoyed by young and old alike.They are carefully packed in sealed containers along with some chopped onion, green chilies and lime wedges to be devoured later. 





  • 1 cup dry green/white peas, soaked overnight
  • 1 medium potato. cubed
  • 3 tbsp. mustard oil
  • 1" cinnamon stick
  • 2-3 green cardamom
  • -5 cloves
  • 2 bay leaves
  • 1 tsp. cumin seeds 
  • 1-2 onions, chopped
  • 1 tsp. ginger-garlic paste 
  • 1 tsp. tomato paste / 1 tomato, pureed
  • salt to taste 
  • 1 tsp. cumin powder
  • 1 tsp. coriander powder
  • 1/2 tsp. turmeric powder
  • 1 tsp. garam masala powder
  • 2 green chilies
  • 1 tsp. ghee
  • coriander leaves to garnish (opt)








          Pressure cook the soaked peas in 2 cups of water for 4-5 whistles or till soft. Keep aside. In a small bowl, mix together ginger-garlic paste, tomato paste and all the dry spices (except garam masala powder) and some water. Keep it aside. 

          Heat oil in a pan and fry the potatoes till light brown. Keep aside. Temper the same oil with cumin seeds, cinnamon, cardamom, cloves and bay leaves. Saute for a few seconds.

          Add the onions and stir fry till light brown. Now add the spice paste and saute till the oil separates.

          Then add the boiled peas and the fried potatoes. Add green chilies and some more water if required. 

          Cover and cook till the potatoes are soft. When done, add the garam masala powder and ghee. Give it a stir and switch off the flame. Garnish with coriander leaves and serve hot with Poori or paratha.




                                Heat oil & fry potatoes till light brown. Keep aside. 



                    Temper same oil with cumin seeds, cinnamon, cardamom, cloves & bay
                     leaves. Sauté for a few seconds.



                                Add onions & stir fry till light brown. 



                                Add spice paste & sauté till oil separates.



                               Then add boiled peas & fried potatoes. 



                    Add green chilies & some more water if required. Cover & cook till the
                     potatoes are soft. 



                                When done, add garam masala powder & ghee. 






                          Garnish with coriander leaves & serve hot with Poori or paratha.













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