Archive for April, 2011

Ganne ka Ras, Sherdi no ras (Mock sugarcane juice)

This refreshing drink is made from sugarcane passed through a heavy duty crushing machine, juicing the sweet liquid, served in hot weather with crushed ice, its cooling and so good!!!!


Half a glass of water
Half bottle soda
Jaggery 3-4 small lumps
Juice of half lemon
A little Ginger

Grind everything together in a blender with lots of ice
Serve immediately 

By Komal Patel


Mozzarella Stuffed Chilies


Jalapeno Chillies – 8

Mozzarella cheese, grated – 1 cup

Italian seasoning – 1 tsp

Cornflour – 1 cup

salt to taste

bread crumbs – 1 cup



 Slit the chillies and remove the seeds.

Take grated cheese in a bowl, add italian seasoning and mix.

Stuff the cheese into chillies.

Mix cornflour with salt and water to make a batter

Dip the chillies in the batter, then roll in the breadcrumbs. Repeat the process for double coating.

Deep fry till golden brown.


Enjoy !!

Deepika Gupta

Badami Besan Ladoo

1/3 cup unsalted butter or ghee

 1 cup  ladoo besan    

 1/3 cup sugar 

 1/3 cup chopped almonds       

Elachi powder per taste 

Roast the besan with elachi in melted butter. Turn off the gas when it turns brown.

Allow it to cool for 10 mins. Then add sugar and almonds (if making the  badami besan ladoo). Mix well.  

 Let it cool down completely and then make ladoos.

By Poonam R

Bangalore Dosa

Banglore Dosa



3 Bowls Rice

1 Bowl Thick Poha

1 T-Spoon Methi seeds

1 T-Spoon Urad daal



Soak all the above ingredients separately in water for 12 to 24 hours

Grind them smooth and mix well in a big container

Ferment the batter for another 12 to 24 hours

Add salt to the batter as per the taste

Your dosa batter should be little more thinner than the usual dosa batter.

Heat the tawa on medium flame, grease it lightly with oil (optional)

While making dosa make sure you pour a bowl/spoonful of batter at the center of the tawa from little bit of height (around <0.5 feet above the tawa)

The batter will spread by itself and you really don’t need to spread it while pouring.

Do not try to retouch it with the help of spoon as we do for usual dosa.

Wait for couple of mins to cook it well and dosa will start leaving the edges.

As we do not retouch it or flatten it while on the tawa this dosa becomes little bit thicker compared to the usual dosa

Also this dosa becomes little bit softer. Do not try to make it crispy otherwise it will start losing its unique taste.

Flip the dosa on the other side for a minute or so.

Serve hot with green chutney and dry potato sabji.



By Vaishali Kulkarni


Traditional Maharashtrian Batata Vada (street style)

I know this is a common recipe. Many of you may already know this but writing down my exact recipe for those who may not have tried. My friends seem to like it a lot whenever i make it 🙂 I am also giving the recipe for the dry chutney, like the one you get with street wada.

Variation — There is another variation to this wada also popular in various old restaurants in Pune. In that you replace the lemon juice with (tamarind+little jaggery) extract and add onion instead of the tadka. That comes out very nice as well. No tadka, no lemon juice. Instead, add ginger to the paste, finely cut onion and tamarind extract to the mixture, rest of the recipe is same.

Usually served with pav (pav-bhaji pav with coriander and tamarind chutney)


8-10 medium sized potatoes (yukon gold i like to use, white/yellow sometimes are too fluffy don’t come well together)
8-10 cloves of garlic
4-5 green chillies (vary depending on the hotness and your taste)
4-5 tsp lemon juice
1/2 cup fresh cilantro trimmed
salt to taste
oil, mustard seeds, cumin seeds, asofeotida, curry leaves and turmeric powder
1 cup besan
1/2  cup water, you may need little more this needs to be adjusted based on consistency
1 tsp turmeric powder
1 tsp red chilli powder
1-2 tsp ajwain
salt to taste
1-2 tsp hoil oil
1-2 cups oil in a kadhai for frying

Boil the potates and mash them. In a grinder make a paste of garlic, green chilles, fresh cilantro, salt and lemon juice. Add the paste to the potato mixture. Make the tadka of mustard seeds, cumin seeds, asofoetida, curry leaves and turmeric powder. Once the splutter, and tadka ready add it to the potatoes mixture. Make round balls of the mixture with hand.
For the covering, mix the besan and water (medium thick, not very lumpy neither too syrupy). Add red chilli powder, turmeric powder, ajwain and hot oil and let it set for at least half an hour.
Heat oil in the kadhai for frying. Once the oil is hot, fry the potato balls after covering them nicely with besan covering. Wadas are ready.

Chutney dry
1 cup dry coconut powder
4-5 cloves of garlic
4-5 tsp red chilli powder (or red-chillies fried in oil)
4-5 tsp of toasted sesame seeds
1/4 cup of groundnuts (optional)
salt to taste

Grind everything together. Enjoy!

By Priya Vaidya