Tuesday, February 28, 2017

Obattu Whole Wheat Recipe ( Puran Poli )

Obattu is a sweet flatbread from south part of India, In other region it is known as Puran poli. It is made on Ugadi and Varmaha lakshmi festival days in south India.

I first had it at my friend's house. They celebrate ugadi and make Obattu. This is the most important part of prasadam. It is made using Maida (all purpose flour). Knead maida and soak in oil for some time and then fill with chana dal ( yellow split lentils ) and jaggery, Cardamom powder and coconut.

There are various versions of this recipe. Some make this using Toor dal. Traditionally this sweet is made using maida but I replaced with wheat flour to make it more healthy.

Try this recipe hope you like it!

Obattu Whole Wheat Recipe ( Puran Poli )

Servings - 7 

Ingredients for dough 
  • Whole wheat flour - 1 1/2 cup
  • Water - 3/4 cup
  • Oil - 1 tbsp
Ingredients for filling 
  • Chana dal - 1/2 cup
  • Jaggery powder - 1/2 cup
  • Cardamom powder - 1 tsp
  • Coconut grated - 2 tbsp
  1. First soak chana dal for 30 minutes in water.
  2. After dal is soaked drain out water. In a pressure cooker add 1 cup water and boil for 4-5 whistles until tender but not mushy. Discard any leftover water. 
  3. Meanwhile dal is cooling down, In a bowl add flour now start adding water gradually until it comes together to a smooth dough. let it rest for at least 30 minutes..
  4. When dal is cooled grind it along with jaggery powder, cardamom powder and coconut to a smooth paste.
  5. Now transfer this paste to a pan and saute on medium heat till water is evaporated and it comes together as a dough. let this cool completely
  6. Out of this filling make small balls of equal sizes.
  7. Out of the flour dough make balls of equal sizes and roll it out.
  8. Take one ball of dough and flatten it out now take filling ball keep it on top and cover it with dough.
  9. Now start rolling like chapati. Then cook on greased tawa until golden. Apply little oil, cook from both sides.
  10. Now serve with ghee or rabri.

Monday, February 27, 2017

Papad Ki Sabzi

Papad ki sabzi is a Rajasthani dish It can be dry or gravy. This recipe is dry papad sabzi which can be a side dish for your meal. Quick to cook. With added flavors of spices. It can be cooked the days when you ran out of vegetables. 

I came to know of this recipe a few years back when i got married. This is my mother-in-law's recipe. I liked it so thought of sharing this recipe with you all. This can be accompaied dal and roti. 

Papad Ki Sabzi Recipe

  • Urad dal papad - 2 no.
  • Cumin seeds powder - 1 tsp
  • Coriander powder - 1tsp
  • Dry mango powder - 1 tsp
  • Cilantro - 1 tbsp
  • Salt to taste
  • Green onion - 2 tbsp
  • Green chili - 1 no
  • Oil - 1 tbsp
  • Freash coriander leaves - 2 tbsp
  • Turmeric powder - 1/2 tsp


  1. Roast papad from both sides on heated tawa.
  2. Crush it using hands.
  3. In a heated pan add oil.
  4. Add onions in oil and fry till golden brown.
  5. Add coriander powder, dry mango powder, cumin powder, salt.
  6. Add green chili and green onion.
  7. Lastly add papad.
  8. Serve it hot.

  • Instead of tawa, papad can be roasted in microwave. Set the time 20 seconds each side.
  • It taste better if serve hot.
  • Can be eaten as snack.

Here is my old video of Papad ki Sabzi i did a while back

Sunday, February 26, 2017

Eggless Banana Mug Cake Recipe

This recipe is a quick version of basic banana cake in oven. We all have that sweet craving for dessert after meals, No better and quick way to satisfy those cravings than this cake. Just add everything in mug microwave 2 minutes and done.  

This cake is single serving sweet treat. With added banana the cake is so moist and dense that you feel like eating one more cup. Give it a try!

Eggless Banana Mug Cake Recipe

Serving - 1

  • All purpose flour - 5 tbsp
  • Oil - 2 tbs
  • Sugar - 2 tbsp
  • Pureed Banana - 1
  • Vanilla - 1/2 tsp
  • Milk - 3 tbs
  • Walnut - 1 tbs
  • Baking powder - 1/2 tsp
  1. Add flour, sugar, baking powder. give it quick mix
  2. Add oil, banana, vanilla essence, milk mix well and top with walnuts.
  3. keep in microwave on high for 2 minutes, and done.

  • Cooking time may vary depending on the microwave.

Saturday, February 25, 2017

Arancini (Rice Balls) With Marinara Sauce

Arancini are stuffed rice balls that is filled with mozzarella, Ragu (meat based sauce) and peas very Soft from inside and outside is crispy. Arancini is Italian street food which is originated in Sicily.

This recipe is a variation of classic Arancini. Classic recipe uses Arborio Rice which is a variety of short-grain glutinous rice. But in preparing rice balls i used jasmine rice which is less sticky than Arborio rice, Parmesan cheese and some basil. And because this recipe is vegetarian so in filling i used mozzarella cheese and coated with Italian seasoning bread crumbs. And then fry !

So let's make this yummy recipe!!

Arancini (Rice Balls) With Marinara Sauce

Servings - 6 piece

  • Cooked Rice - 1 1/2 cup
  • Parmesan cheese - 1/4 cup
  • Mozzarella cheese (for filling) - 1/4 cup 
  • Salt - 1/2 tsp
  • Dried basil - 1 tsp
  • Garlic powder - 1 tsp
  • Black pepper crushed- 1/2 tsp
  • Oil to fry

For Coating
  • All purpose flour - 2 tbsp
  • Water - 1/2 cup

  1. Take rice in a deep bowl. Add Parmesan cheese, salt, dried basil, garlic powder, black pepper. Mix it well.
  2. Apply oil on hands take a spoonful of mixture and flatten it out. Now make a small indentation in the center by pressing on it with your thumb. Fill this with Mozzarella cheese.
  3. Cover it with more rice and lightly press. Make round balls with rest of rice.
  4. Now mix all purpose flour and water and add little bit salt in this.
  5. Coat each ball with this mixture.
  6. Coat with bread crumbs after that.
  7. Now take some oil in a pan. Heat on low heat.
  8. Add balls one by one and fry till golden brown.
  9. Take out and serve with Marinara sauce.

  • Adjust salt quantity according to taste.

Friday, February 24, 2017

Rasgulla Recipe

Rasgulla or Rosogulla light spongy paneer balls in sugar syrup, very popular Indian sweet. Need no further introduction. This is my favorite sweet. whenever i make paneer at home i save some for rasgulla. First time when i made a few years back they came out a little hard. So for making perfect spongy rasgulla knead the cheese for atleast ten minutes.

I tried making rasgulla with different type of milks. But i like it more with 2% milk it gives the perfect spongy texture. The process is similar to making paneer at home and then knead and boil, though sounds a long process. But worth trying!!

Rasgulla Recipe

Servings - 6 piece

  • Homemade Paneer - 1 cup
  • Water - 5 cups
  • Sugar - 1 cup
  • Cardamom powder - 1 tsp
  • Rose essence (optional) - 2 drops 
  • Saffron strands - 8 to 10

  1. First add water and sugar in a pan bring it to a boil. 
  2. Knead the paneer well using hands into a smooth dough. It will take about 10 mins.
  3. Now make equal size small balls out of the dough, there should not be any cracks.
  4. Once the sugar and water mixture starts boiling add cardamom powder and  rose essence.
  5. Now add paneer balls one by one.
  6. Cover the pot with lid and let it cook for 10 mins on medium heat.
  7. Check after 10 mins paneer balls will be double in size.
  8. Allow rasgulla to rest in the same water and cool completely.
  9. Serve chilled.

  • For best results make paneer at home.

Thursday, February 23, 2017

Oats Kheer Recipe

Oats are very healthy to eat and have many health benefits. Having a warm bowl of oatmeal is a healthy way to start your day. In this recipe i made oats kheer with quick cooking oats. 

A perfect breakfast for busy life. Try this simple, easy to cook recipe for healthy choice of breakfast.

Oats Kheer Recipe

Servings - 2

  • Quick cooking Oats - 1/2 cup
  • Milk - 1 cup
  • Water - 1 cup
  • Cardamom powder - 1/8 tsp
  • Sugar - 2 tbsp
  • Almond crushed - 3

  1. First take water in a pan add oats and cook on medium heat 2 to 3 minutes.
  2. Once oats are done add milk and cook till it is little thick, it takes 2 to 3 minutes.
  3. Add cardamom powder and sugar.
  4. lastly add crushed almonds and done.

  • For more quick recipe add water and milk together and then cook oats.

Wednesday, February 22, 2017

Quick Onion Rava Dosa Recipe

This Instant rava dosa is crispy and easy to cook. Great recipe for quick breakfast. As this recipe is a variation of other dosa recipe there is no fermentation required in this.

This dosa i did for my husband he likes rava dosa. So i thought i should try this. At first i tried, it was good but dosa was little bit thick but then i tried again with adding little more water and it was a hit. So main thing is batter consistency and the way you spread batter on tawa. 

Hope you will like it.

Onion Rava Dosa Recipe

  • Semolina - 1/2 cup
  • Rice flour - 1/2 cup
  • All Purpose flour (Maida) - 1/4 cup
  • Water - 3 cups
  • Salt - 1 1/2 tsp
  • Coriander leaves - 2 tbsp chopped
  • Garam masala - 1 tsp
  • Onion small - 1 chopped

  1. First take all dry ingredients in bowl, add water mix. it should be runny consistency. If you see batter is thick add more water, if needed. 
  2. Add coriander leaves and onion and mix.
  3. On a heated oiled tawa with a ladle start pouring batter from edges towards center.
  4. Sprinkle oil 1/2 tsp.
  5. When you see the edges started leaving the tawa then turn it and cook from other side. 
  6. When both sides are done, it is ready.
  7. Serve it with chutney or sambar.  Here is the link for Sambar recipe

  • If you find batter is too runny at some point add more rice flour.
  • Every time you make new dosa, first mix the batter as rice flour has a tendency to seperate from water and settle down in bottom.

Tuesday, February 21, 2017

Kerala Style Sambar Recipe

Sambar very popular in South part of India. Sambar is lentils and vegetable based dish which has a tangy, spicy and sweet taste. When you talk about the taste, a lot of different flavors comes in your mouth which includes spices. It accompanies many dishes like idli, rice, vada and many more.

I make sambar but in different way. This is one of my friend's recipe, she showed me how to use coconut and fresh masala in sambar to give extra flavor to the dish.

Sambar Recipe

Ingredients for masala 
  • Coriander seeds - 1 tbsp
  • Cumin seeds - 1 tbsp
  • Red chili whole - 2 
  • Asafoetida (hing) - a pinch
  • Urad dal - 1 tsp
  • Chana dal - 1 tsp
  • Coconut (shredded) - 1/8 cup
  • Garlic - 2 cloves
  • water - 2 tbsp
Ingredients for Sambar dal
  • Toor dal - 1 cup
  • Water - 4 cups
  • Potato - 1 large
  • Tomato - 1
  • Onion - 1 small
  • Salt - 2 tsp
  • Turmeric - 1 tsp
  • Jaggery powder - 2 tsp
  • Tamarind water - 1/4 cup
Ingredients for Tempering
  • Mustard seeds - 2 tsp
  • Curry leaves - 5
  • Coconut oil - 2 tsp

  1. First soak the toor dal in water 15 minutes. Till the time dal is soaking start with masala.
  2. Dry roast coriander seeds, cumin seeds. hing, urad dal, chana dal, whole red chili. once it's cooled add this to grinder along with garlic and shredded coconut. Add 2 tbsp water and grind to a smooth paste.
  3. Drain the water from soaked dal, add in pressure cooker along with 4 cups of fresh water. Cover and cook for 2 whistles.
  4. Till dal is cooking start working on tempering, in a pan add 2 tsp Coconut oil. Add mustard seeds and curry leaves . you will hear the seeds crackling now switch off gas keep on side.
  5. When dal is done add the masala and tempering to dal, and done.
  6. Serve with your favorite dish.

  • I used coconut oil in recipe but you can replace it with any cooking oil.
  • On cooling dal gets little thick you can always add more water as needed.
  • For tamarind water: soak tamarind pulp in warm water for 30 minutes, squeese and strain.

I have done a different sambar recipe here is the link:  Sambar Recipe by RecipeHouse

Monday, February 20, 2017

Aloo paratha

Aloo paratha is very popular traditional Indian breakfast, especially in North India, crispy from outside and inside is very soft. Filling is a blend of mainly potato and Indian spices. There are many ways of making potato stuffing, boil the potato first then add spices, onion. But i made paratha with leftover potato sabzi.(no gravy) and minimal oil

For paratha you need dough that is also very easy to make you need aata (flour) and water.
knead for 2-3 minutes and done. A while back i did a video on youtube where i used boiled potatoes, check link in the bottom of post.

Aloo Paratha Recipe 


For Filling

  • Potato mashed (leftover) - 1 cup
  • oil - 1 tablespoon

For Dough

  • Wheat flour - 1 1/2 cup
  • Water - 3/4 cup
  •  Oil - 1 tsp

  1. First add flour, in a bowl, now gradually add water and mix with your hands. Add little more water knead until its smooth, for about 2-3 minutes. once its together apply little oil. keep it on side for 10 minutes.
  2. Make small balls out of the dough, take one ball roll it into approx. 4" diameter circle. place 1/4 cup potato filling in that and gather the edges of dough and pinch it in center to close.
  3. Dust in flour and flatten with hands, use a rolling pin to roll it out. don't press too hard otherwise filling can come out.
  4. Heat an oiled girdle on medium heat. place one paratha, cook for about 1 minute. then using spatula see if it is done from other side (brown spots) then flip over. Apply little oil. cook from other side. for about same time.
  5. When both sides done it is ready place in plate and serve with yogurt, butter or any gravy dish.

  • If you don't have leftover potato boil it first.

Here is the link for your refrence: Aloo paratha recipe by RecipeHouse

Sunday, February 19, 2017

Sweet and Sour Tamarind Chutney

Sweet and sour tamarind chutney goes with every Indian snack and starter. It adds the flavour to the dish. I always make good quantity so that whenever needed i can use. It lasts in the fridge for about 3 months.

You can make a big batch and store in fridge but yes tamarind pulp should be properly cooked on low heat. Otherwise it won't stay for this long. Today i m sharing this recipe with you all.

Hope you will like it!!

Tamarind Chutney Recipe

Cooking time - 40 minutes

  • Tamarind seeded - 250 gms
  • Jaggery powder - 5 cups 
  • Water - 6 cups
  • Garam masala - 1 tsp
  • Salt - 1tsp
  • Red chili powder - 1/2 tsp
  • Black pepper - 1/2 tsp
  • Cloves - 5
  1. Soak tamarind in warm water for about 3 hours in a bowl.
  2. After three hours, mix and mash the pulp using your hands and strain it.
  3. Add this strained pulp and jaggery into a pan and boil on low heat.
  4. When jaggery powder is mixed add garam masala, salt, black pepper, red chili powder cook for 40 minutes, stirring occasionally.
  5. When it is about 3/4th of the original quantity. switch off gas and let it cool completely.
  6. Store in glass jar refrigerate and whenever needed serve with your favorite dishes.

  • You can substitute jaggery powder with sugar, when replacing sugar for jaggery powder, use anywhere from 1/4 to 1/2 less sugar than jaggery.
  • The longer you cook, longer it will stay.
  • Roasted Nuts can be added.

Homemade Butter Recipe

There is something about the rich creamy melt in mouth texture of  butter that is so good you can never say no. Back in India we were rarely using store bought butter,  mom use to make butter at home with collected malai (cream on top of boiled milk). As soon as I came here I started searching for alternate of malai then I found this heavy whipping cream since then I am making butter at home. My son he enjoys eating butter.  

Today I am sharing this recipe with you. 

Homemade Butter Recipe

Cooking Time - 10 minutes

  • Heavy whipping Cream - 1 pint
  • Salt (optional)

  1. Pour cream into a jar of mixer grinder or hand blender, whip on low setting for about 10 minutes stopping in between.
  2. When you see water is separating from butter it will have crumbly texture, then its ready press butter and strain off the liquid.
  3. Wash butter with fresh water so that no buttermilk is left, otherwise it won't stay for longer time.
  4. Store in air tight container in fridge.


  • Reserve the separated buttermilk for baking cookies or knead chapati dough.
  • Add salt if you want to make salty butter.

Saturday, February 18, 2017

Eggless Whole Wheat Apple Pancake

Pancakes are simple easy to make with the Ingredients that are available in every kitchen. When you think of pancake it's fluffy, airy and soft to eat. Very quick breakfast for lazy Sunday mornings.

Here is my healthy version of pancakes using wheat flour, Apples. So easy to make and can be packed in kids lunch box.

 Eggless Wheat Apple Pancake - Recipe

Prep time - 5 mins
Cooking Time - 20 minutes
Servings - 5

  • Wheat flour - 1 cup
  • Apple small (grated) - 1
  • Baking Powder - 1tsp
  • Milk - 3/4 cup
  • Water - 1/2 cup
  • Sugar - 1tbsp
  • Vanilla Essence (optional) - 1/2 tsp
  • Oil - 2 tsp

  1. Sieve flour, baking powder, make a well in center.
  2. Add milk, vanilla essence and oil. Mix it well to smooth consistency.
  3. Add grated apple and lightly mix.
  4. Heat an oiled girdle on medium heat. Pour batter, when you see some bubbles on top turn and cook from other side. When it's brown from both sides, it's done and ready to serve.
  5. Enjoy with fruits, honey or maple syrup!!

  • As apples are sweet you can adjust the quantity of sugar according to your taste.

One Pot Vegetarian Penne Pasta Recipe

Pasta is every body's favorite. Very popular among kids. On weekend we usually make something easy to cook something like in which you don't have to do much work.

This red sauce pasta is delicious and easy to make just uses one Pot. Yes you heard it right you use only one pot to cook...Just throw everything in and ready!!

I added vegetables to make it more healthy and pasta which i used is whole wheat Penne pasta and this time i used store bought tomato puree. But you can make your own.

Lets's see ingredients..!!

One Pot Vegetarian Penne pasta - Recipe

Preparation Time - 5 minutes
Cooking Time - 25 minutes
Serving - 3

  • Whole wheat penne pasta - 4oz (approx. 115gm)
  • Onion - 1 chopped
  • Carrot - 1 chopped 
  • Mushroom white - 5 no.
  • Salt - 1 tsp
  • Black Pepper Powder - 1 tsp
  • Tomato puree - 3/4 cup
  • Water - 3 cup
  • Bell pepper (green) - 1 chopped
  • Parmesan cheese - 1/4 cup
  • Oil - 2 tsp
  • Garlic - 3 cloves

  1. In a pot first add oil let it heat then add onion and garlic. Saute for 20 to 30 seconds.
  2. Add all the vegetables, salt, pepper, water, tomato puree and pasta cover and cook for 25 minutes, check in between. If water is left cook without cover in the end.
  3. When pasta is done add Parmesan cheese cover and cook for another 2-3 minutes till cheese melts.

                                  Pasta is ready, serve hot !!

  • If you want you can add chili flakes and basil too.
  • Quantity of water and time of cooking may vary according to type of pasta you are using.