Saturday, 3 November 2018

Bhutte Ka kees / Corn Snack - Madhya Pradesh Special

Bhutte(corn) Ka Kees is an easy to make, delicious street food from Indore, Madhya Pradesh (a central state of India).

Madhya Pradesh cuisine is very new to me and I started exploring the same. Thus I came across this healthy and easy to make recipe. Its creamy taste with mild seasoning is worth a try and cherish. I have adapted the recipe from Vegrecipes of india

This recipe is my entry to the event "Shhh!!! Cooking Secretly" challenge conducted by Mayuri Patel of Mayuri's Jikoni. For the month of October, I have paired with Priya Iyer who blogs at ""; the ingredients given by her are Corn and milk.

Do try and give your feedback!

10 min
Recipe for Bhutte Ka Kees
Recipe type: Snack
Cuisine:  Madhya pradesh
Serves - 2 to 3


Sweet corn cobs - 2 large

Oil / ghee - 2 tbsp
Mustard seeds - 1/4 tsp
Cumin seeds - 1/2 tsp
Ginger - 1 tsp( grated)
Green chillies - 1 (finely chopped)
Turmeric powder - 1/4 tsp
Red chilli powder - 1/4 tsp
Milk - 1/2 cup
Salt - as required
Grated coconut - for garnishing
Lemon juice - 1 or 2 tsp
corriander leaves - as required (for garnishing)

Friday, 2 November 2018

Pasi paruppu Urundai / Moong dhal ladoo / Nei Urundai

Moong dhal ladoo is one of the traditional, tasty and easy to make sweet, apt to prepare for upcoming  Diwali festival.  Though my mom used to prepare often,  I tried  it for the first time; everybody in my family loved it, especially my younger one😃.

Do try this at home and share it with your loved ones!!

10 min
20 mins
Recipe for Moong dhal ladoo / Nei urundai
Recipe type: Sweet
Cuisine: Indian
Yields - 12 to 15 ladoos 

Moong dhal / Pasi paruppu - 1 cup
Sugar - ¾ cup
Cardamom powder - 
½ tsp
Ghee - ¼ cup
Cashew nuts - 5 to 8 no.(chopped into small pieces)

Sunday, 30 September 2018

Olan recipe / Ashgourd and rose moong stew - Kerala Special

This recipe is my entry to the event "Shhh!!! Cooking Secretly" challenge conducted by Mayuri Patel of Mayuri's Jikoni. For the month of september , I have paired with Poonam Bhacchav who blogs at " and the ingredients given by her are green chillies and coconut milk.

I am really excited to try this month's challenge; as I am a great fan of kerala Cuisine.

Though I used to prepare many dishes from kerala cuisine; I always love to learn many new recipes especially vegetarian dishes.  By the given secret, I planned to preapre Olan, one of the popular veg accompaniment  in onam sadhya.

I have already tasted olan in my friends house and restaurants. This is the first time Iam trying at home, it is very simple, mild and tasty dish.

Do give it a try and give your feedback!

20 min
35 mins
Recipe for Olan
Recipe type: Main course
Cuisine: Kerala
Serves: 4 to 5(approximately)

Cow peas  / rose moong - 1//4 to 1/2 cup
Ashgourd / white pumpkin- 2 cups

Green chillies - 3 to 4 (slitted)
Thin Coconut milk - 3/4 cup

Thick coconut milk - 1/2 cup
Curry leaves – 1 sprig
Coconut oil - 1 tsp
Salt - as required


Soak the rose moong overnight and pressure cook it. 

 Don't overcook, make sure it holds its shape.  Drain the water and keep aside. (don't dispose this water; you can use this in soup, rasam or sambar for its health benefits).

Peel the skin of the ashgourd and chop it into meduim size pieces.

In a pan, add chopped ashgourd, salt and green chilies along with thin coconut milk; allow to cook in medium flame.

Once it is cooked, add the cooked moongand coconut milk . Give it a mix .

Let it cook for another 2 to 3 minutes in a low flame and switch off the gas.

Serve it as accompaniment along with rice and sambar.

Saturday, 14 April 2018

Kalan / Kaalan (Plantain cooked in Yogurt based Curry)

Kalan / Kaalan is a traditional and  easy to prepare yogurt based curry from Kerala cuisine.  Plantain and yam are the  preferred vegetables to prepare this curry; but here I have used only plantain.

This curry need to be semi thick in consistency to go well with rice.

All the yoghurt based kerala dishes are enjoyed by me and my husband; this is also one among them.  Try this; enjoy your  meal!

15 min
30 mins
Recipe for Kalan  / Kaalan 
Recipe type: Main course

Cuisine: Kerala
Serves: 4 to 5(approximately)


Plantain / Raw banana  - 1½ to 2 cups
Sour  curd - 2 cup
Turmeric powder - ¼ tsp
Salt - to taste

Pepper  powder - ¼ to ½ tsp
Fenugreek powder -  ¼ tsp (dry roast and grind)

To Grind:
Cumin seeds – ½ tsp
Coconut - 
¾ to 1 cup
Green chillies – 2 to 3

For seasoning:
Mustard seeds –½ tsp
Fenugreek seeds - ¼ tsp
Small onions / shallots - 4 to 5 (sliced)
Red chilly - 1
Curry leaves – 1 sprig
Coconut oil - 2 tsp


Grind the coconut, green chillies and cumin seeds into a fine paste by adding water; keep aside.

Wash, peel the raw banana; cut into bite sized cubes. 

Allow to cook in a pan along with water, turmeric powder and salt. Close the pan with the lid and allow to cook till it become soft. 

Once it is cooked add the grounded coconut paste. 

Mix well and allow to cook for 2 to 3 minutes.

Next add pepper powder; give it a mix.

Add the the beaten curd into the gravy and mix well, allow to cook for a minute in a medium flame. (Don't allow to boil)

At last add fenugreek powder and switch off the gas.

Heat oil in a pan, season it with mustard seeds, fenugreek seeds, sliced small onions red chilly and curry leaves. Once the mustard seeds crackles and onions becomes translucent  pour it over the gravy.

Mix well and Serve it with Rice.


Adjust the amount of pepper powder and green chilli according to your taste bud.

Friday, 13 April 2018

Pumpkin Erissery / Mathanga Erissery

Pumpkin Erissery is a popular and easy to make veg accompaniment from Kerala cuisine. It is a must in traditional kerala vegetarian feast and festivals like Onam and Vishu.  I have posted Erissery recipe using Yam earlier.

This dish is semi solid in consistency, taste delicious and looks refreshing too.  The roasted coconut in this dish gives nice flavour to the dish.  

I like authentic kerala cuisine and never miss an opportunity to taste and try it out, though I am a native of Tamilnadu.

Let's check the recipe now;

15 mins
30  mins
Recipe for Pumpkin Erissery
Recipe type: Veg accompaniment
Cuisine: Kerala


Pumpkin – 250 grams (cubed)
Turmeric powder - ½ tsp
Chilli powder - ¼ to ½ tsp(optional)
Salt - to taste

To grind:
Green chillies - 2( adjust according to your spice level)
Cumin seeds -¾ tsp
Grated Coconut - ¼ cup

For seasoning:
Coconut oil – 1 to 2 tbsp
Mustard seeds – ½ tsp
Dry red chillies – 1
Curry leaves – 1 sprig
Grated coconut – 1 tbsp

Thursday, 5 April 2018

Gujarati Lauki Muthiya / Muthiya / Bottle Gourd Muthia (Steamed Version)

This recipe is my entry to the event "Shhh!!! Cooking Secretly" challenge conducted by Mayuri Patel of Mayuri's Jikoni. For the month of March, I have paired with Aruna Panangipally who blogs at " and the ingredients given by her are Lauki and besan.

I am really excited to try this month's challenge; as I am a great fan of Gujarati Cuisine.

When I am browsing for Gujarati recipes, I got an idea of preparing muthiya form tarladalal site; without a second thought I want to try lauki / bottlegourd muthiya. You can also add methi, spinach or make it plain also.

Muthiya is a nutritious, easy to prepare healthy snack from Gujarati cuisine. It can be prepared in two ways, steamed or deep fried. I preferred the healthier version and tried steamed.

After steaming, sautéing with sesame seeds and mustard seeds give a nice crunch on the top. It was tasty, filling and also guilt free too.

Try and give your feedback.

20 mins
35  mins
Recipe for Lauki Muthiya
Recipe type: Snack
Cuisine: Gujarat 
Yields -  2 to 3 persons


Besan flour - ¾ cup
Semolina / Rava - 1 cup
Wheat flour - ½ cup
Green chilli ginger paste - 2 tsp
Lauki / ashgourd - 2 cups
Onion - 2 tbsp (finely chopped)
Asafoetida - a pinch
Turmeric powder -½  tsp
Cumin seeds - ½ tsp
Fennel seeds - ½ tsp
Sugar - 1 tsp
Lemon juice - 1 tsp
Coriander leaves - 1 tbsp(chopped)
Salt - as requied
Baking soda - a pinch
Oil - 1 tsp

For seasoning:
Oil -  2 tsp
Mustard seeds - ½ tsp

Sesame seeds - 1 tsp

Monday, 2 April 2018

Medu Vada / Ulundu Vadai

Medu Vada / Vadai  is one of the most popular & easy to prepare snack of South Indian cuisine; usually served along with Sambar and Coconut chutney.  

I prepare this often at home as it is my elder son's  favorite.  However  it is only now I am posting this step by step elaborate description with pictures to be helpful for beginners.  

In restaurants Vada is usually served along with idli / pongal as a breakfast combo and we South Indians prepare this at home mostly for festive/special occasions!

Let's check the recipe now,

2 hours soaking time
2 hrs 20 mins
Recipe for Medu Vada / Ulundu Vadai
Recipe type: Snack
Cuisine: South  Indian
Yields -  18 to 20 vadas(approximately)


Whole urad / ulundu - 1 cup
Ginger - 1" piece
Green chillies - 2
Onion - 1(finely chopped)
Curry leaves - 1 sprig
Coriander leaves - 1 to 2 tbsp(chopped)
Salt - as required
Water - as required
Oil - for deep frying


Wash and soak urad dhal for 2 hours.  Drain and add it to a mixer or grinder along with chopped ginger and green chillies. 

Grind it into a smooth paste by adding water little by little.

The batter have to be smooth, not too thick or liquid. (Tip: A Take a dollop of of batter and add it to the water; if it floats; then its the the correct consistency to prepare vada)

Add salt, finely chopped onions, chopped coriander leaves and curry leaves; mix well. (if batter is thin, you can adjust the consistency by adding rice flour)

Heat oil in a pan; mean while keep a bowl of water and vada batter ready.

When a oil is hot; wet your hands and take a portion of batter in your finger and flatten it roughly;  make a hole in the center using your thumb.

(You can also use banana leaf or zip lock covers to make the shape)

Drop slowly inside the oil, deep fry the Vadas till both sides turn golden brown in colour. Strain the oil; repeat with the remaining batter.

Hot Medu vada's are ready to serve!


Don't add salt while grinding.

Try to make vada, once the batter is ready; If you keep it for long; Vada will absorb more oil.

You can also add whole pepper to the vada batter.