Monday, 4 January 2010

Kande Pohe

I am glad to be back to the Blogging world after a short break and would like to wish all of you a very happy new year!!! What better way to kickstart the new year post than the traditional breakfast favourite 'Kande Pohe'?
I am never tired of having 'Pohe' and infact, it's my patent breakfast every weekend.
I have seen 'Brown Poha' in stores, but am yet to try it.


Thick Poha  / Rice Flakes
Onions, chopped
Potatoes, chopped
Green Peas
Green chillies
Curry Leaves
Turmeric Powder
Cumin seeds
Coriander / Cilantro for garnishing

Rinse the Poha with water using a sieve and keep it aside for 10 minutes.
Heat oil, add cumin seeds, curry leaves and green chillies.
Saute onions and potatoes and cover till they are cooked. Now add turmeric, poha, green peas and salt and cover for a few minutes.
Finish off with a generous dash of lime and fresh chopped coriander. Maharashtrians also use coconut for garnishing and it does taste yum.
Enjoy your bowl of Poha with hot masala chai!!!

Wednesday, 16 September 2009

Pasta Salad

I am a great fan of Pasta and more so, Pasta salads. I had read Jamie Oliver's version of Pasta salad sometime ago and found it interesting. I tweaked his recipe to include my favourite ingredients and the outcome was superb. This is one of the best meals that can be packed off for a picnic or an outing.


Whole wheat Pasta twists
Cherry tomatoes
Sweetcorn kernels
Baby Corn
Mixed bell peppers (I have used Red and Yellow here)
Salt & Pepper
Olive Oil for the dressing

Bring a large pan of salted water to boil. Put in the pasta and cook until al dente. Drain and drizzle some olive over it.
Add the other ingredients, mix well and put it in the refriegerator. You may add some italian seasoning as well.
Enjoy your chilled pasta salad as a yummy snack or a meal.

This goes to Presto Pasta Nights started by Ruth of Once upon a feast and currently hosted by The Sweet Kitchen.

Friday, 11 September 2009

Awards Time

I am honoured to have received awards from our lovely friends in the Blogging community. PJ of Seduce your Tastebuds has passed on the Honest Scrap award and Shaista of Mixcalculations has sent me the other awards.
Thanks so much both, I am highly obliged to have received these lovely tokens from you.
I will follow up with the tagging and the rules.

Tuesday, 8 September 2009

Low Fat Fruit Custard

When it comes to desserts, I think nothing can beat a simple 'Fruit custard'. This comes handy if you are on a diet and your taste buds demand a yummy low fat dessert. What can be better than lovely fresh fruits dipped in custard sauce? This custard goes well with Skimmed, semi-skimmed and Full fat milk.
My workplace canteen in Mumbai would make this once a week and I was sure to never miss that.
I have tried 'Bird's Eye' custard powder this time and it works well. Back in India, I was a fan of 'Brown & Polson'.


Semi Skimmed milk
Condensed milk (Nestle Carnations Light condensed milk is Low fat)
Custard Powder
Peeled Fresh fruits of your choice (I have used apples, bananas and grapes)

Make a paste using custard powder and little cold milk. Keep aside.
Heat remaining milk and once it starts boiling, add the custard paste and keep stirring continuously. The milk will start thickening. Remove from heat. Bring it to room temperature.
Add condensed milk to this according to preferences. It gives sweetness and a wonderful flavour.
If you would like to use sugar instead, add it when you put the milk to boil.
Mix the peeled fruits in your custard and put this in the refrigerator.
Relish your chilled fruit custard!!!


Do not use papaya. If it is not peeled properly, then the entire custard will turn bitter.
Avoid melons as they leave water.
Chickoo tastes amazing in custards.

This entry goes to 'FIL-MILK' event.

Thursday, 27 August 2009

Phodnichi Dal / Spicy Chana Dal

This is a traditional recipe that has passed on from generations. This dish is made in my house during the 'Gauri-Ganapati' festivities and is offered as 'Prasad'.
'Phodnichi Dal' is the marathi equivalent of 'Tempered dal'. Though I have feasted on this wonderful dish for years, it is only today that I called up my mom and took the recipe.
Today, being the first day of 'Gauri Pooja', I prepared this at home.


Chana Dal (soaked for 3 hours)
Green Chillies - chopped
Curry Leaves (Kadipatta)
Turmeric Powder
Red Chilly Powder
Salt to taste
2 tsp oil
Mustard seeds for tempering
Coriander / Cilantro for garnishing

Soak the Chana dal for 3 hours. Heat oil in a pan and throw in the mustard seeds, asafoetida, curry leaves and green chillies. Saute for some time.
Add turmeric powder, red chilly powder and the soaked chana dal.
Cover and cook. Sprinkle a little water in between.
Once the dal has cooked well, add salt and a generous dash of lime. Garnish with Coriander.
The lip smacking chatpata side dish is ready!!!

Wednesday, 26 August 2009

Corn Flakes Chivda

Corn Flakes Chivda / Cereal Chivda / Diet Chivda is a healthier alternative to the traditional chivdas and farsaans available in the market.
My mom often prepares 'Bhadang' - a Maharashtrian style chivda made with Kurmuras. I have given a twist to her recipe to make this yummy cereal chivda.
Apart from Corn Flakes, you can try experimenting with other cereals that are not flavoured. I tried Kellogs Rice Krispies and it worked well. If your Corn Flakes or Kurmura are not fresh, roast them a little or microwave for a few seconds to bring back the crunchiness.
Plain Corn Flakes
Kurmura (Puffed Rice)
Curry Leaves (Kadipatta)
Red Chilly Powder
Turmeric Powder
Salt to taste
Very little sugar
Mustard seeds for tempering
2 tsp oil

Heat oil in a wok and put in the mustard seeds, asafoetida and curry leaves.
Throw in the peanuts and saute for some time. If you have roasted peanuts, no need to saute.
Add Red chilly powder, Turmeric powder and salt.
Remove from heat and put in the Corn flakes and Kurmura. Adjust salt and add a little sugar.
Once the chivda has cooled down, pack it in an air tight container.
This healthy Corn Flakes chivda is best had as a tea-time snack.
So, prepare a cup of hot tea, watch your favourite movie, munch on your 'chivda' and say Kudos to 'Guilt-free' snacking!!!
This entry goes to CFK: Evening snacks started by Sharmi of Neivedyam and currently hosted by Divya of Dil Se.

Friday, 21 August 2009

Pav Bhaji

The 2 words 'Pav Bhaji' are mouth watering, whether the dish is in front of you or not. One cannot resist the aroma of this dish when passing through one of those numerous 'Pav Bhaji' stalls in Mumbai. This is my favourite Fast food dish and am sure it's the same for every Mumbaite.
I remember reading somewhere that the dish is a brainchild of the mill workers in Mumbai, who needed a dish that was quick to eat and satisfying instead of the full fledged meals. So, the Roti / Rice was replaced by Pav and the Bhaji was a concoction of various vegetables.
I learnt the authentic version of this dish from my friends, Suvarna & Rohit, and made it today for some of my friends from Mumbai, who were coming over to my place. What better can you serve to fellow Mumbaites than the king of Mumbai street cuisine and a quintessential part of Mumbai culture?
So, here is the authentic version, twisted to make a low cal and low fat meal.


4 Potatoes
1 small Cauliflower
1 small bowl Green Peas
2 Onions - chopped into fine pieces
3 Tomatoes - pureed
1 small Capsicum - chopped
Turmeric Powder
Ginger Garlic paste
Everest Pav Bhaji Masala (Beg, borrow or steal, but don't use any other brand)
Red Chilly Powder
Pav (Whole wheat Pav or White Pav, according to preferences. If you don't get Pav's in your country, replace with Burger Buns)
Butter (I have used Low fat butter here)
Lemon wedges
Coriander for Garnishing
Salt to taste
2 tsp oil

Boil the Potatoes, Cauliflower and Green peas in a cooker till 4 whistles. Alternatively, use a steamer. Once the veggies have cooled down, smash them and keep aside.
Heat oil, throw in your onions, saute them and follow it with some Turmeric, Ginger Garlic paste and Capsicums. Saute well. You can add salt to make the onions brown faster.
Now, put in your tomato puree. Once this has cooked well, add Red chilly powder and lots of Pav Bhaji Masala. Throw in your smashed veggie and adjust salt. Add a couple of dollops of low fat butter or skip it.
Roast your pavs on a tava using little butter.
Serve your Bhaji with chopped raw onion, lemon wedges, Coriander garnish and accompanied with Pavs.
The healthy, low cal Pav Bhaji is ready. Pav Bhaji is loaded with fats because of the butter content. If you reduce that and substitute with low fat butter, you can enjoy this guilt free fast food. The whole wheat pav's also increase the 'health' quotient' of the dish.