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Tuesday, December 4, 2012

Buttermilk Moong Dal

This lovely dal is very popular in North-Gujarat, mostly in Jain Community without onion and garlic though. This is home cooked food which usually is unseen in restaurants. My version is garlicky and tangy with use of buttermilk, garlic paste, & green garlic. One can make this dal without onion-garlic as well, and it is still very flavorful. It is perfect with roti or thepla, jeera rice, and with cucumber salad. Also folks don't forget to watch video of this recipe :)

Ingredients :-

  • 1-1/2 cups Yellow Moong Dal
  • 1-1/2 cups Water
  • 3 cups Buttermilk, 1-1/2 cups Yogurt + 1-1/2 cups Water Mix
  • 2 tbsp Oil
  • 1/4 tsp Cracked Fenugreek Seeds
  • 1 Medium Red Onion, chopped
  • 1 Medium Tomato, chopped
  • 1/4 tsp Asafoetida
  • 1 tsp Green Garlic
  • 1/2 tsp Cumin Seeds
  • 3 Green Chilies, chopped
  • 1/4 tsp Turmeric Powder
  • 1 tbsp Garlic Paste
  • 1 tsp Gujarati Dal & Subji masala, optional
  • 1 tsp Red Chili Powder
  • 1 tsp Cumin-Coriander Powder
  • Salt to taste
  • Cilantro, chopped

Method :-

1. Soak yellow moong dal in water for 4-6 hours.

2. Pressore cook moong dal with water, salt, and cracked fenugreek seeds.

3. Now heat oil in pan, add asafoetida,cumin seeds and let them splutter.

4. Add green chilies, garlic paste,gujarati dal-subji masala, dhania-jeera powder, turmeric, red chili powder. Mix and saute for 10 seconds.

5. Now add onion, mix well with masala and cook for 3-4 minutes.

6. At this point, add tomato and green garlic. Cook for another 3-4 minutes.

7. Pour buttermilk in masala, and bring it to boil on medium-low heat.

8. When it starts to boil, add cooked moong dal and salt. mix it well.

9. Cover pan with lid and simmer this dal on low heat for 8-10 minutes.

10. Garnish with fresh chopped cilantro and serve hot.


Tuesday, November 13, 2012

Mawa Paneer Burfi

This Diwali I made this rich, soft, and flavorful burfi. It is also quick and easy to make. The Pineapple provides light and fresh twist, also it is great surprise in the mithai. One can use oranges, grapes, or mango as well.

Ingredients :-

  • 1 cup Mawa/Khoya, grated
  • 1/2 cup Paneer, grated
  • 5 Cashews
  • 5 Almonds
  • 10 Pistachio
  • 3-4 tbsp Sugar, or to taste
  • 1/4 tsp Cardamom
  • 1 tbsp Milk
  • 1 tsp Rose Water
  • Green Food Color
  • Pineapple, canned and cut into small pieces
  • Cherries
  • Silvar Foil (Chandi Varak)

Method :-

1. Mix cashews, almonds, pistachio, and sugar in food prosessor until they are in powder form.

2. In bowl mix mawa, paneer, milk, and add dry fruits mixture.

3. Mix well and knead to a smooth dough.

4. Heat ghee in nonstick pan. Heat dough on low heat until sugar is melted. Keep Stirring.

5. When sugar is melted, add green color, rose water, and let it heat on medium low heat for 3-4 minutes. Then let it cool for some time.

6. Now make small balls from the dough while it is still warm and stuff pineapple in it and cover it well. Give shape you want.

7. Put silvar foil first, and cherry on top.


Monday, November 12, 2012

Happy Diwali & Prosperous New Year

Hey All,

I wish you all "Happy Diwali" & "Happy New year" "Saal Mubarak" from me and my family. 

On the auspicious day of Festival of lights..May the joy, Prosperity, and happiness. Glow your days, in the year ahead. SHUB DIPAVLI :))

Wednesday, November 7, 2012

Cooking Garlic Paste

In Gujarat, one find this garlic paste in every household. It is also called "Lasanwalu Marchu" means chili with garlic. This is multi-purpose paste and can be used in everyday cooking items like gravy, dry subji, daal, grilled sandwich, and kadhi. It gives amazing garlicky taste and smell.

Ingredients :-
  • 35 Cloves Garlic, roughly chopped
  • 1 tbsp Red Chili Powder
  • 1 tsp Cumin Powder
  • 1-1/2 tsp Salt
  • 3 tbsp Water
  • 1 tsp Kashmiri Red Chili Powder
  • 3 tbsp Olive Oil
Method :-

1. First add water in blender or prosessor and after that add garlic, red chili powder, cumin powder, and salt.

2. Make smooth paste. Take this out in a bowl.

3. Then heat olive oil for 2 minutes on medium heat, then add Kashmiri red chili powder in it and stir.

4. Pour this mixture in paste and mix it very well.

5. Refrigerate this paste in glass container for longer use, aorund 15-20 days.


Friday, October 5, 2012

Roasted Peppers With Goat Cheese Pizza

I love pizza and love to bake at home. I always try new stuff on my pizza as I like to experiment with toppings, pizza sauce, or even method to cook them, like in the oven, on barbeque grill, or cook them on grill pan. The inspiration for this came from goat cheese and roasted bell pepper pizza at CPK. The combination of these two is just amazing. The tartness from Goat cheese and sweetness from bell peppers together serves  a creamy and tasty pizza. I like my pizza with loaded with veggies, but you can totally skip a few toppings. 

I create "Vegetarian Medley's" FB page..Please do visit here...

Ingredients :-
  • 1 Pizza Dough Store Bought, for one pizza around 14 ounces (for 2-3 people)
  • 2 tbsp Extra Virgin Olive Oil, divided
  • 4 oz Goat Cheese, crumbles
  • 3 tbsp Mozzarella Cheese, grated
  • 1 Big Red Bell Pepper, roasted and sliced
  • 1 Big Yellow Bell Pepper, roasted and sliced
  • 1/2 Small Red Onion, thinly sliced
  • 1/8 cup Marinara Sauce
  • Cornmeal or APF for sprinkling
Method :-

1. Preheat oven on 400F.

2. Dust cornmeal or APF on flat surface.

3. Roll out pizza dough with rolling pin in circel.

4. Place this dough on pizza pan, brush 1 tbsp of extra virgin olive oil on top of the dough. Spread marinara sauce lightly with little salt and pepper.

5. Now top with sliced onion, roasted peppers, mozzarella cheese, goat cheese, and red pepper flaks. Drizzel 1 tbsp EVOO on top of pizza.

6. Bake it for 15-20 minutes or until cheese is melt.

7. Serve hot with ceser salad on side.


Monday, September 24, 2012

Tortellini Soup With Parmesan Crisps

I am welcoming fall with is hearty but light soup. This soup comes together very fast. This soup is a meal by itself, but it is not heavy on stomach. Sky is the limit for ingredients for this soup as it can be made with loads of vegetables, meats, or even with beans; however my version is very simple and light, as I make it in light broth and with not many ingredients. I also cook Tortellini separately because I don't like my soup starchy.

Parmesan Crisps are the perfect with this soup. It is crispy, salty, and super tasty. I always add pinch of lemon zest to make them a little lighter, and give fragrance to it.

For Parmesan Crisps

Ingredients :-

  • 1/2 Cup Fresh Parmesan Cheese, grated
  • 1/8 tsp Lemon Zest (Optional)
  • Pinch of Black Pepper, ground

Method :-

1. Preheat oven on 400 degrees F.

2. Mix all ingredients together.

3. Pour 1 tsp parmesan cheese 1/2 inch apart on to silicon or parchment paper lined in baking sheet. Pat down little bit.

4. Bake for 4-5 minutes until golden and crisps.

For Tortellini Soup

Ingredients :-

  • 2 Cups Cheese Tortellini
  • 4 Cups Low Sodium Vegetable Broth
  • 2 tbsp Carrot, finely chopped
  • 2 tbsp Cabbage, finely chopped
  • 1 tsp Shallot, finely chopped
  • 1 tsp Garlic, finely chopped
  • 1 tsp Fresh Parsley, chopped
  • 1 tbsp Olive Oil
  • 3-4 Whole Black Pepper, roast and freshly groung
  • Pinch of Red Pepper Flakes (Optional)
  • Salt to taste

Method :-

1. Cook Tortelling in salted boiling water till Al-dente. Drain and keep aside.

2. Heat oil in sauce pan on medium heat. Add chopped garlic and saute for 10 seconds.

3. Now add carrot, cabbage, little parsley, and shallot. Cook for 30 seconds.

4. At this point add vegetable broth in to the pan. Add salt, black pepper, red pepper flakes, and mix. Cover pan with lid and bring it to boil.

5. Add tortellini in it and simmer this soup for 2-3 minutes on medium-low heat.

6. Pour this hot soup in serving bowl, sprinkle fresh parsley on top and parmesan crisps on side.


Friday, September 7, 2012

Green Garbanzo In Gujarati Coconut Masala

This is very popular subji in South Gujarat. The green garbanzo(Fresh) are available at Indian grocery stores, Whole Foods, and occasionally at Costco. I prefer to buy them when they are still in their pod. Fresh green garbanzo(Chickpeas) beans are sweet in taste. They can be eaten roasted. Roast them with pod in a wok, or raw, or boiled. They are low in fat, high in fiber, and are also good source of iron. They are easy to digest if you use them fresh. For this recipe, one can use dried green garbanzo after soaking them in water overnight or frozen. I recommend fresh garbanzo beans for this subji.

The flavor of this subji is little nutty, sweet from coconut, and little spicy from freshly made paste. I still remember when my mom made coconut masala with mortar and pestle in our little backyard and the smell was amazing. We eat this subji with Juwar Rotlo, rice, Gujarati Kadhi, and papad. My mom's recipe is little different from others. She adds milk in it, and that makes the subji richer and smoother in texture.

Ingredients :-

  • 2 Cups Fresh Green Garbanzo Beans, peeled 
  • 1 Medium Potato, cut into small pieces
  • 1 Small Tomato, chopped
  • 1/2 Onion, chopped
  • 1/2 cup Coconut, grated
  • 1 tbsp Ginger, grated
  • 1 tsp Green Garlic
  • 3-4 Green Chilies, chopped
  • 1/2 cup Cilantro, chopped
  • 1/8 cup Mint, chopped
  • 1 tsp Cumin-Coriander Powder
  • 1/4 tsp Turmeric Powder
  • 1/2 tsp Cumin Seeds
  • 1/2 cup Milk + 1/4 cup Water Mix
  • 2 tbsp Oil
  • 1 tbsp Lemon Juice
  • Pinch of Asafoetida (Hing)
  • Salt to taste
  • Chopped Cilantro for garnish


1. Mix onion, tomato, coconut, ginger, green garlic, green chilies, cilantro, mint, cumin-coriander powder, turmeric powder, salt, and 1-2 tbsp water in mortar and pestle or in blender. Make smooth paste.

2. Heat oil in pressure cooker. Add asafoetida and cumin seeds, let them spultter.

3. Add masala and saute them for 20 seconds. Than add garbanzo beans, potato and mix well.

4. Now add milk and water mixture. Mix well, taste and adjust seasoning. Bring it to boil.

5. Cover cooker with lid and give 3-4 whistles. Cool down cooker little and then open it.

6. Add lemon juice, mix well.

7. Garnish with cilantro and serve hot.


Thursday, August 9, 2012

Panch Phoron (5 Spice) Dal

This daal is very special to me because whenever I make this dal, one person in my family enjoys it the most, my 3 year old:)) This daal is in our menu every week.

Panch Phoran means five whole-seed spices. Panch phoran usually constitutes Mustard Seeds, Cumin Seeds, Kalonji/Onion Seeds, Fennugreek Seeds, and Fennel Seeds, all in equal parts. This spice blend is great in daals and pickle. Usually this blend is fried in hot oil or ghee, and it smells really nice while frying. Mix this whole seeds together in equal parts and use.

Ingredients :-

  • 1/2 cup Toovar Dal/Toor Dal
  • 1/4 cup Chana Dal
  • 1/8 cup Fresh Tomato Puree
  • 1 tbsp Tamarind Paste 
  • 1-1/2 tsp Red Chili Powder
  • 1 tsp Cumin-Coriander Powder
  • Cilantro, chopped
  • Salt to taste

For tempering :-

  • 3 tbsp Olive Oil
  • 1 tbsp Panch Phoran
  • 1/4 tsp Hing
  • 1 Dry Whole Red Chili

Method :-

1. Wash and soak toovar and chana dal in warm water for 3-4 hours.

2. Pressure cook both daals together in 2 cups of water.

3. Heat oil in sauce pan.

4. Once it hot, add hing, and whole chilli in it.

5. Add 5 spice mix in it and let them splutter well.

6. Then add tomato puree and cook for 2-3 minutes.

7. Now add dal, tamarind, cumin-coriander powder, red chili powder, and salt with 1 cup of water.

8. Let the dal boil for 3-4 minutes and than simmer for 5-7 minutes on low heat.

9. Garnish dal with chopped cilantro, and serve hot with rice or have it as a soup.


Monday, July 30, 2012

Bell Pepper Crostata

Crostata is an Italian pie/tart which is very flaky and light. It can be sweet or savory. Traditional Sweet crostata filled with fresh fruits along with ricotta cheese (Crostata di ricotta) or with pastry cream.

This post is about savory crostata. Making dough for this pie is very simple, but this was for unexpected guest so I used store bought pie crust. For filling, sky is a limit. Stuff this pie with your favorite sauces, vegetables, meats etc. I had few bell pepers in my fridge, so I just used them with few ingredients that can be easily found in pantry.


  • 1 Refrigerated (Roll-out) Pie Crust
  • 1 cup Red and Yellow Bell Peppers, chopped
  • 4-5 tbsp Marinara Sauce
  • 3 tbsp Cream Cheese
  • 1/2 tsp Cayene Pepper
  • Pinch Of Cumin Powder
  • Pinch Of Oregano
  • Pinch of Lemon Zest
  • Olive Oil
  • Salt and Black Pepper to taste

1. Thawed pie crust and preheat oven on 400 degrees.

2. In bowl, mix bellpeppers with cumin powder, little salt, and cayyen pepper.

3. Roll out pie crust on greased baking tray or on parchment paper.

4. Now spread 2 tbsp of cream cheese. Spread some marinara sauce on top of cheese.

5. Add bell pepper mixer on cheese-spread pie crust, leaving a one-inch border all around.

6. Fold the crust border over the filling. Keep aside.

7. In small bowl, mix remainder cream cheese with, lemon zest, and black pepper.

8. Top Crostata with cream cheese mixer and drizzle some olive oil on top of pie.

9. Bake the Crostata until the crust is golden, 25-30 minutes. Allow to cool little bit, serve warm.


Wednesday, July 18, 2012

Lentil and Balsamic Soup

When it comes to the comfort food, this soup is always in the list. This soup is a meal by itself and is great in any season. Usually in lentil soup, one will find red wine vinegar, but red wine vinegar is too strong for my DH, so I made it with aged-balsamic vinegar and it didn't take away from original taste. Serve piping hot with garlic toast.

Ingredients :-
  • 1 cup Lentils, rinse and drain 
  • 2 Celery, chopped 
  • 2-3 Shallots, chopped 
  • 2 Garlic Cloves, chopped 
  • 1 can Diced Tomatoes with Juice 
  • 1 tsp Tomato Paste 
  • 1 tsp Cayenne Pepper 
  • 1/2 tsp Dried Oregano 
  • 4 to 4-1/2 Cups Vegetable Broth 
  • 1-1/2 tbsp Aged Balsamic Vinegar 
  • 3 tbsp Olive oil 
  • Salt and Ground Black Peppet to taste 
  •  Parmesan Cheese
Method :- 
  1. Heat oil in sauce pan.
  3. Saute shallots, celery, and garlic for 30 seconds on medium heat.
  5. Now add tomato, tomato paste, cayenne pepper, salt, and black pepper.
  7. Mix and cook for around 2 minutes or until juice of the tomato evaporate little.
  9. Add balsamic vinegar, oregano, and lentils on pan. 
  11. Mix and add broth in it and bring it to boil. 
  13. Reduce the heat on medium-low, cover pan with lid and let it simmer until lentils are tender, about 30-35 minutes.
  15. Ladle the soup into serving bowl. 
  17. Sprinkle parmesan cheese on top and serve hot. 


Monday, February 20, 2012

Punjabi Kadhi

So IT'S MY BIRTHDAY, and I am going to treat myself with Punjabi kadhi today :) I love "Kadhis"..Gujarati Kadhi, Kokum Kadhi, Bhindi Kadhi, Cilantro-Mint Kadhi, and more. Being Gujarati, I grew up eating Gujarati Kadhi, and it was my favorite, but since past few years, i started liking and eating Punjabi kadhi more and more, and it is becoming my new favorite. The Punjabi Kadhi & Chawal is perfect combination, and I can eat it without roti or sabji, and it still feels me up.


-- For Pakoda/Dumplings

  • 1 cup Besan
  • 1/4 cup Onion, chopped
  • 1/4 tsp Cumin Powder
  • 2 Green Chilies, chopped
  • Pinch of Turmeric Powder
  • Salt to taste

-- For For Kadhi

  • 2 cups Yogurt
  • 1/2 cup Besan
  • 1/2 tsp Green Chili-Ginger Paste
  • 1/2 tsp Red Chili Powder
  • 1/2 tsp Turmeric Powder
  • 1/4 tsp Garam Masala
  • 1/4 tsp Turmeric Powder
  • 3 cups Water
  • Salt to taste
  • Cilantro, chopped

-- For Tadka/Tempring

  • 2 tbsp Olive Oil
  • 1/4 tsp Cumin Seeds
  • 1/8 tsp Kalongi
  • 1/8 tsp Cracked Fenugreek Seeds
  • 2-3 Whole Dry Red Chilies
  • Pinch Of Hing

-- For Pakoda/Dumplings

1. Heat oil in kadai for frying. In bowl mix besan with 75-80ml water. Add onion, cumin powder, turmeric, red chili powder, and salt.

2. Mix well and take small portion of mixture and deep fry them till brown. Take out on paper napkin and keep aside.

-- For Kadhi

1. In large bowl, mix besan with yogurt and beat well till no lumps remain. Then add turmeric powder, red chili powder, green chili-ginger paste, garam masala, water, and salt. Mix well again.

2. Heat oil in heavy bottom pan/kadai. Add hing, cumin seeds, kalonji, and cracked fenugreek seeds. Whemn they turn little brown add whole red chilies, and curry leaves.

3. Turn down the heat and pour yogurt-besan mixure in kadai slowly.

4. Stir and turn your gas on medium-high till the kadhi starts boiling.

5. Now turn down heat on low and simmer kadhi for 20-25 minutes. Stir occasionally.

6. At this point add pakodas, mix and again simmer for another 10 minutes.

7. Now add kasuri methi, and chopped cilantro.

8. Mix well and serve hot with jeera rice.


Tuesday, February 14, 2012

Green Peas and Pigeon Peas Thepla

Theplas are staple food in Gujarati Cuisine. It is also called Dhebra in some part of Gujarat. Methi theplas are very popular. One can make theplas with wheat flour, jowar flour, besan, rice flour, and bajri flours with combinations of diffrent vegetables, It goes perfect with gravys and curries. They are perfect for breakfast too. This recipe is very similar to my Hariyali parathas but jowar flour with yogurt make them super soft and very tasty.


  • 2 cup Whole Wheat Flour
  • 1/2 cup Jowar Flour
  • 1/2 cup Pigeon Peas, boiled
  • 1/4 cup Green Peas
  • 1/8 cup Mint
  • 4 Green Chilies
  • 1/2 tsp Ginger
  • 1 tbsp Sesame Seeds
  • 1/8 tsp Turmeric Powder
  • 1/2 cup Yogurt
  • 1 tsp Light Brown Sugar or 1/2 tsp Jeggary
  • 2 tbsp Olive Oil
  • Pinch Of Asafetida
  • Salt To Taste


1. Mix pigeon peas, green peas, mint, green chilies, ginger, and sesame seeds in food processor and make course paste.

2. Mix flours, hing, salt, oil, and sugar.

3. Now add peas mixer and yogurt to the flour. Add very little water and make dough.

4. Wrap the dough with plastic wrap and set for 30 minutes.

5. Roll out theplas from the dough.

6. Heat non stick skillet on medium-high heat.

7. Cook theplas on hot non-stick skillet.

8. Flip the thepla after one side is cooked a little bit, apply little oil on it.

9. Then flip to the other side and apply little more oil on that side, cook both sides until cooked.

10. Serve this hot theplas with mint chutney, mango pickle, or with sweet chhunda.


Tuesday, January 31, 2012


This is one of those recipe which is being made in our family from very long time. My mom learned it from great grandmother and still no one in my family knows what panela means. So I googled it and to my surprise and happy coincidence, "Panela" means "Jaggery" in Spanish, which is most important ingredient in Panela. How cool!!


  • 2 cups Pumpkin, grated
  • 1/2 cup Cucumber, grated
  • 1 cup Rice Flour
  • 3-4 tbsp Besan
  • 1 tbsp Green Chilli Paste
  • 1 tsp Red Chilli Powder
  • 1 tsp Ginger paste
  • 1/2 tsp Turmeric Powder
  • 1/4 tsp Hing
  • 4-5 tbsp Jeggery or to taste
  • 2 tbsp Oil
  • Salt to taste


1. Mix all the ingredients in large bowl with little water until there are no lumps.

2. Set the batter aside for 10-15 minutes. Stir well, taste again, and adjust seasoning.

3. In the meantime, preheat steamer or pressure cooker with some water in it. Grease deep dishes or pressure cooker containers with oil.

4. Pour the batter in it and steam for 15 minutes on high heat.

5. Turn down the heat on low for another 5 minutes. Let the steamer cool a little and then open it.

6. Take the panela out of the steamer, and let deep dish cool a little more.

7. Cut the panelas into diamonds, rounds, or squares.

8. Drizzel some oil on them and serve hot with mango pickle.


Thursday, January 5, 2012

Bengali Bahu Khuda Pulav (The Hungry Bride's Pulav)

What I can say about this Pulav ? It is simply awesome. Once I was watching a cooking show where they were showing some traditional Indian dishes, which are being forgotten. As per chef, this was being made by newly-wed brides who were not yet used to tradition of eating leftovers after husbands. This gets cooked quickly and easily, hence brides won't go hungry.

I don't use mustard oil for my cooking, but to make this authentic as this is cooked in mustard oil, I dry roasted mustard seeds and crushed them to powder form, and to my surprise that actually worked well.


  • 1 Cup Basmati Rice
  • 2 Big Red Onion, Sliced
  • 4 Thai Green Chilies, chopped
  • 1 tsp Whole Coriander Seeds, roasted and coarsely ground
  • 1 tsp Whole Black Pepper, lightly roast and coarsely ground
  • 1/8 tsp Mustard Seeds
  • 1/4 Cup Mint, chopped
  • 1/4 Cup Cilantro, chopped
  • 1 tbsp Cashews
  • 1 tbsp Mustard Seed Oil/Olive Oil
  • 1 tsp Ghee
  • Pinch Of Turmeric Powder
  • Salt to Taste
  • Oil for frying


1. Deep fry onion slices until golden brown.

2. Heat oil and ghee in pan. Sauté cashews, and green chili for 30 seconds.

3. Now add rice, turmeric, mustard seed powder, ground pepper, ground coriander, salt, and half fried onions.

4. Again sauté for 30 seconds. Add water and bring it to boil, turn down the heat on medium low, cover with lid, and cook until rice is done. Fluff up the rice with fork.

5. Take out rice in serving bowl or platter, sprinkle mint, cilantro, and remainder fried onions on top and serve.


I am sending this entry to Let's Cook Rice by Radhika.