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Wednesday, November 30, 2011

Tindora Cashew Palya

First I would like to thanks Mosmi for this lovely recipe.:-) Me and DH loved it :) My mom is very happy to know that I started eating Tindora :) When I was kid, I used to hate it very much. Whenever Tindora served, I used to make excuses and distribute it among friends at school or my brother at home.

DH really likes tindora, and I used to make it for him and kind of started liking it a bit but this recipe made me fell in love with Tindora. :-) Simple and yummyyyy.


  • 2-1/2 cups Tindora/Tondekai/Ivy Guard - Cut quartered lengthwise
  • 1 cup Cashews - Soak in hot water for half hour
  • 3-4 tbsp Grated coconut
  • 3-4 Green Chilies, Slit
  • 2 tbsp Olive Oil
  • 2 tsp Urad Dal
  • 1 tsp Mustard Seeds
  • Pinch of Turmeric Powder
  • Dash of Hing
  • Cilantro, chopped for garnish


1. Heat oil in pan and add mustard seeds.

2. When they start to splutter, add urad dal, hing, green chilies, and sauté till urad dal is little golden.

3. Add turmeric, tindora, and salt. Mix well and cook for 2-3 minutes.

4. Now add little water in pan, cover pan with lid and cook for 10-15 minutes or till tindora is cooked on medium heat.

5. Add strain cashews, mix and cook for another 3-4 minutes.

6. Turn of the heat, add coconut. Mix and Cover pan with lid, leave it for minute.

7. Garnish with cilantro, and serve hot with chapatis/rice.


Wednesday, November 9, 2011

Mexican Salsa Soup

Wass' up y'all ? Hope everyone had a great Diwali. Right after diwali weather starts getting colder and colder. For me and DH, piping hot soup with gram cracker or croutons is perfect dinner. Soups are healthy, satisfying, and feels you with warmth in cold nights, and not to mention very less dishwashing.

This is one of my favorite spicy soup and most ingredients will be mostly readily available in pantry. One can make their own salsa but that's a separate recipe for some other day, but I tried many different brands of store-bought salsas for this and I don't like anything better than Hot Pace Picante (One can use mild or medium) in this soup. I also add taco seasoning for more mexican flavor, but it is totally optional as per your taste buds.


  • 1 cup Black Beans, boiled
  • 1/2 cup Yellow Sweet Corn
  • 1 Medium Potato, chopped
  • 2 Jalapeño, chopped
  • 1/2 Red Onion, chopped
  • 1/2 cup Hot Picante
  • 1 tsp Paprika
  • 1/2 tsp Garlic Powder
  • 1 tsp Red Chili Powder
  • 1 tsp Cumin Powder
  • 1/2 Taco Seasoning (Optional)
  • 2-1/2 cups Vegetable Stock/Water
  • 2 tbsp Olive Oil
  • Salt to taste

-- For Serving

  • Sour Cream
  • Cheddar cheese
  • Cilantro
  • Tortilla Chips


1. Heat oil in soup pot/pan and cook potato and onion with pinch of salt for 3-4 minutes.

2. Add corn, black beans, jalapeño, picante, cumin powder, garlic powder, red chili powder, paprika, taco seasoning, and salt. Mix well and cook it for 2 minutes.

3. Add vegetable stock and bring it up to the boil. Turn down the heat and simmer on medium low heat for 10-15 minutes or until potatoes are cooked.

4. Serve hot with dollop of sour cream, cheese, cilantro, and tortila chips.


This is my entry to Radhika's, Winter Carnival