dal paratha

The other day i made dal fry and jeera rice in my lunch,so rice was over and around 1 cup of dal fry was leftover which as usual i kept in my refrigerator thinking will have to use it in my dinner.Evening when i bugged my hubby calling and asking what should i make for the dinner as usual he yelled on me saying " dont bother me asking this rubbish question in middle of my important work " :(( ...he rarely says or demands  anything for our regular food  and eats whatever i make ,he is not etall fussy in his food habits ,this is what i like in him,may be his best quality ;),but still i dont know why i ask him ,simultanaeosly he said he wont be eating much as he had some hot cross buns in the office with his evening coffee.Then i peeked into my refrigerator so as to what should be finished first and there i remembered yeah my dal fry,but the amount was really less which was not sufficient for us so i kept the dal out in my kitchen counter and thought what next ..??  actually i have seen my husband's naani ( grand ma) using leftover potato vegetabe or cabbage vegetable to make parathas out of it,but she never used leftover dal  ,i thought why not dal fry,lets give it a try,i really didnt wanted to throw or waste as it was quite yummy,so finally this recipe i invented.I am sending this recipe for the event
" leftover delicacies " hosted by Daisy Blue.

ingredients :
1 cup dal fry ( i only had that much in my hand )
11/2-2 cups wheat flour ( regular aata /chapati flour,pls adjust according to the quantity u have )
salt to taste ,please see salt is already in the dal so be careful while adding
1 tsp red chilli pwd (it is  optional ,i had added as my dal fry was not spicy  )
method :
In a mixing bowl add the dal fry,red chilli pwd,salt and mix the flour ,add the flour accordingly so that you dont need to add water ,so be careful while adding flour,you can add little at a time till it forms a soft dough.Drizzle few drops of oil all over the dough and cover and let it rest for 5-10 mins.Then make lemon size balls out of it and roll out chapati shape with the help of dry flour and slap them on heated tava/griddle,sprinkle some oil both the sides and cook till it gets brown spots all over.serve hot with pickles.

veggie delight

Pizzas are one of our favourite junk foods,this was my first experience to make pizza base at home,usually i get the ready made base from outside and top it with my favourite veggies and loads of cheese and have it but one of my friends here,she called us for pizza party one day,and man...her pizza was just mouthwatering ,it was  same as pizza hut 's pizzas,since then i had to try at home and so i took the recipe from her,but i really didnt dare to make the base at home,i was somehow not so confindent to make ,i m really bad at baking but finally i took some courage and tried,and i had a gala time making pizza ,it was real fun and i was glad it turned out super kewl,it was a large pizza  and at the end of the day we 3 just cherished every bite of it,though my daughter is fond of margharita pizzas,that day when i was making pizza i had all my fav veggies but was having very little cheese left,still she was so excited to see the home made pizza ,tht she had to take few bites of it.Soon im gonna try a margharita one for my princess.I would like to thank my friend rashmi ,i wonder why she is not taking her cooking seriously and feeling lazy to start her own food blog.

ingredients for the pizza base /dough  :
( 1 large pizza )

1 cup wheat flour ( aatta/chapati flour)

1 cup plain flour ( maida)

2 tsp instant dried yeast

3 tsp extra virgin olive oil

1 tsp sugar

1 tsp salt

1/2 cup hot water

for topping :
11/2 cups bite size veggies ( onions,paneer,broccoli,olives,red bell peppers,capsicum ,sweet corn kernels ,etc ).Toss all the veggies in 1 -2 tsp of olive oil and season it with salt and pepper and keep aside.

method :
In a mixing bowl add both the flours and salt.Make a well in between,add oil,sugar,hot water and sprinkle yeast,mix that portion which will form a sponge kind of thing in the centre .Leave aside for 20 mins,after that add enough required water and make a soft dough.Knead again for atleast 10 mins.Oil a bowl and place the dough in it,flip the dough  so that it is oiled all over.Cover and let it rise for approximately 2 hrs or till it is doubled in size ,now punch it down and turn the dough in slightly floured surface and knead for 8-10 mins till it becomes elastic,if you press the dough it should bounce back and leave no indentation.Grease the baking sheet with little olive oil and sprinkle little rava ( coarse semolina ) all over.Preheat the oven to 200 c for atleast 15 mins .Place the dough on the baking sheet,strtch and pull the dough with your hands to give the circular shape with the centre being thin and gradually thickening towards the edges.Rest it for 10-20 mins for the final rise.Spread the pizza sauce/pasta sauce/tomato sauce all over the base,followed by loads of mozerella cheese or any of your favourite cheese combinations,the veggies,also you can drizzle some amount of olive oil on veggies again ( though i didnt use )  and some more cheese.Bake for 15-20 mins or till the cheese has melted and have some brown spots or till the edges have browned,please keep checking if you need a crispy pizza crust ( sometimes it depends on your oven type ).If required reduce the oven temperature to 180 c.Let it sit for 2-3 mins before cutting down,serve with your favourite drink and njoy !!

roti ka upma

This recipe is my mom's recipe which i have exactly written over here,when we were small and  if she had to go somewhere or was tied up with some other work she  use to make chapatis and keep for the dinner which was less time consuming and only she had to make some side dish ,but also sometimes if her grocery stock was over she use to make this dish with the leftover chapatis and we use to just cherish like anything.Even after my marraige i continued making this dish as my husband also finds it very tempting,sometimes i purposely make some extra dough during lunch and make few chapatis and keep and i make this upma in our dinners :),and at times in my dinner if i have some dough left i make the chapatis instead of keeping the dough and next day morning i use the leftover chapatis for this upma in my breakfast as well.This recipe goes for the event  " leftover delicacies " hosted by Daisy Blue of spicylounge.

ingredients :
7-8 chapatis/rotis/phulka (made with regular wheat flour or aatta)
1 large onion finely chopped
1-2 green chillies finely chopped
3-4 curry leaves chopped
1 tsp mustard seeds
1 tsp red chilli pwd
1/2 tsp turmeric pwd
salt to taste
lemon juice to taste
finely chopped corriander leaves
2 tbsp oil

method :
Break the chapatis in very small unequal pieces or simply crumple with your hands or else break them in 3-4 large pieces and grind them in mixer taking care it doesnt form a powder ,it has to be very coarse ,heat oil in kadhai,add mustard seeds,let it splutter,add curry leaves,green chillies and onions.Saute onions and add red chilli pwd,turmeric pwd and salt and crumpled roti ,mix well,sprinkle little ( around 2-3 tsps ) of water all over and mix again,spread lime juice and mix well,cover and let it cook for 3-5 mins.Garnish with corriander leaves and serve hot.

susla ( puffed rice upma )

Finally i am posting susla recipie today which i had mentioned about earlier in my phutane chutney post .This uncommon and unique dish ,i came across right after my marraige,still cant figure out why is this name given and wht does it mean,my mother in law says even she dosent know about it ,when she was married ,she learnt from her mother in law and so to be very precise,this dish is followed from ancestors and now passed on to us,its one of the favourite and common breakfast recipe in my inlaws house  and now mine too :) and also my family in mumbai ( india ) too.Once my sister was in india and i made this for our breakfast since then she also started liking it,since long she wanted this recipe but i was kinda lazy to mail her so now im posting this recipe specially for my dear sis.If you make the phutane chutney powder and keep in stock then this is the easiest and quickest dish for your early morning breakfasts,here this chutney plays an important role without it this dish is incomplete..I am sending this recipe for Jihva -breakfast march 2010 event hosted by suma of veggieplatter which was originally started by indira of mahanandi.

ingredients :
200 gms churmure ( puffed rice/kurmura/murmure )
3-4 tbsp phutane chutney
2 tsp red chilli pwd
1/4 tsp turmeric pwd
salt to taste
1 onion chopped ( optional )(i generally dont use as my husband likes without onions )
1/4 tsp mustard seeds
1/4 tsp cumin seeds
2-3 chopped curry leaves
corriander leaves for garnishing
lemon juice to taste
2 tbsp oil

method :
Soak churmure in water for 2-3 mins, or till it becomes soft and abosrbs some water,keep pushing churmure in the water and make sure it is soaked completely in water,squeeze out all the water completely with both your palms and keep in the mixing bowl,add phuatne chutney,salt & chilli pwd ,mix well with your hands so that the chutney is spread nicely all over the churmure.Heat oil in kadhai,add mustard and cumin seeds,let it splutter,add curry leaves,fry onions till transparent ,add turmeric pwd and soaked churmure ,mix well.Sprinkle lemon juice and garnish with corriander leaves,serve hot .You can also serve with yogurt .

avacado milkshake

After coming to australia i tasted avacados for the first time and frankly speaking i didnt like the taste as it was too bland and that day spoke to my sister who stays in US and she suggested using avacado in a milkshake instead having it plain so i mmediately made milkshake out of it and it was awesomely yummy...thanks to her !!.My daughter also started liking this milkshake and for her i repeatedly make this milkshake on her demand ,the picture below is quite questionable as to what a hat is doing in this post ?? its just that the other day i made this hat for my daughter and in sometime i made the milkshake for her ,at the time of taking my milkshake pictures she insisted to take her hat pic too and it was her creativity to keep her hat with the glass ,she was so adamant and keen that she dint allowed me to take a single picture without her hat :) ,i wonder how kids minds work at times.

This is my entry for the event " serve me some .....juices,shakes,smoothies " hosted by madhuri of CCN,the world is so small,i came to know about madhuri's event through rashmi ,one of my friends in melbourne and happens to be madhuri's freind too,she is a non blogger though a fabulous chef too :),i really admire her and have tried and posted some of her recipes in this blog too.

ingredients :
1 small riped avacado
2 cups full cream milk
1 cup water
4 tsps sugar (adjust according to your taste)
4-5 unsalted pistachios ( optional )

method :
Scrape the avacado,blend together all the ingredients till smooth,pour in the glass and serve.If the shake is too thick you can adjust adding little more water as it really depends on your avacado size and the flesh it has.

idli fry

The other day i had made idli,chutney and sambhar perfect meal for our dinner and as usual i made some idlis and kept in my hotpot.We started our dinner and fortunately sambhar and chutney got over though had few idlis left over,i kept them in the refrigerator in a covered container.The next morning i took them out only to see that they have become little hard and so i kept out under room temperature for some time,then i used them inventing this dish which was just awesomely yummy and quite tempting ,i was really happy to have in my  breakfast .This is my entry for " leftover delicacies " hosted by Daisy Blue of spicylounge.

ingredients :
3-4 idli's cut into 4 equal pieces
1 small onion chopped
1 green chilli chopped
1 tsp red chilli pwd
3-4 curry leaves chopped
1/4 tsp mustard seeds
1/4 tsp cumin seeds
1/2 tsp turmeric pwd
salt to taste
11/2 tbsp oil
chopped corriander leaves for garnishing

method :
Heat oil,add mustard seeds,cumin seeds,let them splutter,add curry leaves,green chillies,fry for a min,add onions ,fry till it turns transculent,add turmeric,chilli pwd ,add idli pieces and sprinkle salt all over ,mix well on high flame and fry them stirring continuosly for a while.take off the flame and garnish with corriander leaves and serve hot.

papad ki sabzi

Papads are very thin crispy crackers which can be eaten as an appetizer and is commonly used in most of the parts of india,years back at the time of our mothers,grand mothers and great grand mothers it was a tradition to make moong dal papads /chana dal papads at home which use to take hours and days ,it was actually a small get together types where close relatives ,friends and neighbours /society people use to come and help in rolling thin papads,then they drying the rolled papads on sheets or old sarees/dupattas for sometime,then later use to keep in sunlight for few minutes and then finally it was stored in stacks.These home made papads were just unbeatable and it was real fun , i still remember when i was a kid even i wanted a rolling pin and small balls of the dough to roll the papads,though i wasnt able to make a circular shape still i wud try my best and atleast make some small pancakes and give it to my mom,she would then roll it again and give it a proper size and shape.Even now a small amount of rajasthani  people have continued this tradition not on daily basis but atleast during some family weddings,they make a small amount of papads as it is our custom and so called shagun to make them at home.We friends use to play a game of  "kacha pappad,pakka pappad "a hilarious and funny tongue twister saying these words fast and continuosly was real fun as we use to make mistake saying "kacha pakkad,pakka pakkad " instead of papad.....those were one the funny & unforgetful memories of my childhood.About this recipe ...usually this was made in our family when we were out of our grocery stock ..even now sometimes i make this for myself when i dont have any veggies in my kitchen as my husband justs hates this dish,he will prefer starving or having maggie instead ;)

ingredients :
1 cup raw moong dal papad ( broken into small pieces )lijjat/punjabi papads/bikaneri papads
1 tbsp yogurt
1 chopped green chilli
2-3 curry leaves
1 tsp red chilli pwd
1 tsp mustard seeds
1 tsp cumin seeds
1/2 tsp asafoetida pwd
2 tsps corriander pwd
salt to taste
1 tbsp oil
chopped corriander leaves for garnishing

method :
heat oil,add mustard seeds,cumin seeds,let them splutter,add asafoetida pwd,curry leaves,green chillies.Add broken papads and fry for a min,add turmeric pwd,chilli pwd,corriander pwd,add yogurt and mix well,add 11/2 glasses of water,salt and mix well.let it boil & simmer till the papads are tender and soft.Garnish with corriander leaves and serve hot with phulkas/chapatis/rotis/parathas.

bisibele bhat

Bisibele bhat or bisibele huli anna means bisi-means hot + bele -means dal + anna/bhat -means rice = hot dal rice,in other words its more or less like vegetable khichdi,it is one of the favourite and famous karanataka cuisine and i had never had a chance to have this dish till my marraige.My inlaws stay in Hubli,the second largest city of karnataka, though they are not kannadigars but automatically the taste of the state cusine started in their family long back,so it was but obvious after being a part of this family i had to learn some of the famous dishes and one of these are bisibele bhat,which i first tasted  when my mom in law made as it is one of my husbands long time favourite dish,i was really amused by this variety of rice dish and i soon took and saw the long process recipe.Today being sunday suddenly my husband reminded of this dish which he wanted to eat since long but never told about it,ususally he will never ask or demand for any thing whatever i prepare he will happily eat :P but he wished today and i immediately started making in my kitchen,the actual process is little long but since being weekend we had to go out so i invented this method still not hindering the actual taste.

ingredients :
1 cup rice
1/2 cup toor dal
3-4 tsp bisibele bhat pwd
1 tbsp jaggery
salt to taste
1tbsp ghee/oil
1 tsp mustard seeds
1/2 tsp asafoetida pwd
1/4 cup tamarind pulp
4-5 curry leaves
1/2 tsp turmeric pwd
1 cup chopped vegetables ( onions,carrots,peas,french beans,potato etc )
method :
Wash and soak dal and rice together.Heat oil in pressure cooker,add mustard seeds,let it splutter,add curry leaves,asafoetida pwd,tamarind pulp,jaggery and vegetables,add dal and rice together ,add bisibele bhat powder ,salt ,turmeric pwd and mix well.Add 7-8 cups of water and pressure cook.(i had taken 5-6 whistles on medium flame till the rice is ltl mushy ).This rice variety is usually in semi liquid form and  even after done,if required you can add enough hot water to make the desired consistency.The rice will get thickened after it cools down and so it will require some more water accordingly.Serve hot with khara boondi/pickles/raita/chips/farsan /papads etc.

bisibele bhaat powder

Bisibele bhaat is one of the famous karnataka cusine ,its more or less like masala vegetable khicdi and the main ingredient is the bisibele bhat powder ,this dish is incomplete without this powder and consists of many lentils and spices which can stored for long time .

ingredients :
10 dry whole red chillies
3 tsp urad daal
3 tsp chana daal
1 tsp fenugreek seeds
3 tsp corriander seeds
1 tsp black pepper corns
3-4 cloves
1 small stick cinnamon
1 tsp asafoetida pwd
1/2 cup dessicated coconut
1 tsp cumin seeds
1 tsp oil
method :
heat oil,roast all the above ingredients adding one by one except coconut,at the last take off the flame and add coconut,roast for a min.Allow to cool all the spices completely and grind into coarsely,it should be in powdery form.you can store this in an air tight container and use it as and when required.

corn palak

Spinach / palak ,is a green leafy vegetable which has high nutritional value and is extremely rich in antioxidants,are rich source of vitamins,irons and calcium.There are end number of recipes which we can prepare with spinach but this recipe corn palak which is simple yet very palatable came from my friend who had once made and stuffed in my tiffin box which was lying with her from many days ,even to her it was passed on from some other friend of ours :) so basically now i started making this easy vegetable in many of my day to day lunch/dinner .This recipe goes to divya of dilse who is hosting this months ' Healing Foods Event-spinach ' which was initially started by Siri.

ingredients :
250gms fresh spinach/palak leaves / 11/2 cup frozen
1 cup sweet corn kernels
1 small onion finely chopped
1 green chilli finely chopped
1 tsp red chilli pwd
1 tsp dhania /corriander pwd
1 tsp cumin pwd
1/2 tsp mustard seeds
1 tsp grated ginger
1 tsp grated garlic
salt to taste
1 tbsp oil
method :
wash & chop spianch leaves,if using frozen thaw before you use it.Heat oil,add mustard seeds,let it splutter,add grated ginger,garlic and chopped green chilli,now add onions and fry for a while,add chopped spinach,corn and all the dry masalas,salt and cover for a while,keep stirring in between ,when the corns and spinach are tender take off the flame,serve hot with phulkas/parathas/chapatis.

beetroot patties

The other day had been to market and found some good bunches of beetroot,so i just grabbed them though i am not so fond of beets but if they are bolied i just cherish them with light seasoning of pepper,salt and lime juice,which my mom used to forcefully make me eat when i was expecting my baby.Since then boiled beetroot  has become my favourite.I already had few that way and still had some leftovers so wanted to try something else and then as usual i went on following few of my favourite blogs which i started following recently ,and soon discovered The Singing Chef raaga's beetroot patties , also simultaneously was going through divya's dilse blog who is hosting Tried and Tasted -march 2010 edition in which we can try any of raaga's recipe and post,wow !! sounds superb idea of posting an exact recipe in my blog who is one of my favaourite fellow bloggers.So here i am with the rare & unusual combination of peanuts & beetroots on which my hubby was bowled over,this recipe replica is taken from The Singing Chef ,i have tried the exact recipe just one single change as my bread stock was over though had some bread crumbs left in my pantry so i had to use them and now this recipe is going to tasted and tried event.

ingredients :

1/2 cup grated beetroot
1/2 cup grated carrot
1 tbsp oil
1 tsp ginger paste
1 tsp garlic paste
1 tsp green chiilies paste
1 tsp red chilli pwd
1 tsp corriander cumin pwd
1/2 tsp amchur pwd/ dry mango pwd
1/4 tsp garam masala
2 tbsp roasted peanuts
2-3 bread slices or 1/2 cup bread crumbs
cornflour to coat the patties
salt to taste
method :
heat oil,fry ginger,garlic and green chillies paste for a minute.Add beetroot & carrot and fry for few minutes,add peanuts,all dry powders and salt,cook for another 3-4 minutes,add bread crumbs or if using the bread slices then can crumble into the mixture and mix well.Take off the flame and allow to cool.Form balls of this mixture ,slightly flatten them and give the desired shape with your palms ,coat them with dry cornflour and shallow fry both the sides till crisp and dark in clour.serve hot with tomato ketch up .

avacado paratha

Avacados are such a treasure trove fruit which has very high fibre content , are low in cholestrol ,are rich in vitamin c,it helps lower the cholestrol,are very good antioxidents,it helps in protecting our livers,are brilliant for skin ,low in sugar,salt free,have monosaturated fat,etc.wow so many nutrients value..when i was in india i had heard about avacados but never had a chance to use them as its not easily available nor it is too famous fruit over there,but after coming here i had a chance to use them and when i went to market i bought them and guess what ...after having a bite i felt ..yukk....yeah i just didnt like the taste as it was too bland and i had never had anything like that before,then for few days i stopped buying,but soon i had a chat speck with my sister who stays in U.S.A and she said its quite healthy and she shared the milkshake recipe which i had earlier posted and so i started buying again and i felt after having it regulary somehow i , and infact my husband and my daughter too started having regularly with sprinkling salt and pepper or spreading it on sandwiches also in salads and smoothies ,soon we all developed avacado taste buds and we were now in love with it.The other day i was just going through siri's corner and suddenly i landed on her healing foods : avacado event,i was amazed reading the different various dishes using the same fruit but i was highly impressed when i went through usha's avacado roti from veginspirations,wow what a brilliant idea and fortunately i had ripe avacados and there i tried making these with slight variation of our family taste ,i made like a paratha applying little ghee for my daughter and she was very happy to have it.The actual recipe can be viewed here.

ingredients :

1 ripe avacado

2 cups wheat flour/chappati flour ( regular aatta )

salt to taste

1 tsp red chilli pwd

1 tsp cumin pwd

chopped corriander leaves

ghee/oil for frying ( optional )

method :

scrape avacado in a bowl,mash it with a fork,add red chilli pwd ,cumin pwd,salt and corriander leaves.mix gently with your fingers,add flour and mix well to form a smooth soft dough ,if required add enough water ( though i didnt add water as my avacado was quite large and had enough flesh which was enough to bind the flour ).roll out equal portions of the dough in a circular or any shape you like .Heat tava slap your roti and flip over till you see brown spots all over,you can sprinkle ghee or oil all over and serve hot with yogurt,pickles or any curries available at that moment.

spicy biscuits

Biscuits are very addictives .The word  itself asks for the term baking.Biscuits cannot be made without baking them and what a wonderful idea to post one of these recipes for the "bake-off " event hosted and started by champa of versatilekitchen.blogspot.com.I am really not good at baking and have tried only few things till now but not biscuits till date and was really inspired by many of the bloggers who have great passion towards baking and when i landed on champas bake-off event page i thought why shouldnt i try my hand on baking,if it turns well will post the recipe and if not then will not post but still try hard to be perfect.So immediately i started hunting for some easy and palatable baked recipe so even if it dosent turn out good i wont regret much :P ,and there i suddenly remembered one of my friend in melbourne .Once i had been to her place and she gave me some spicy namkeen biscuits to eat which were quite different ,she made by herself and said that they were quite famous in bangalore bakeries .They were tasting just too good so i asked her to pass on the recipe,i must say ever since i met this young lady i get more enthusiasm for trying new dishes,whenever i go to her place i always land up eating something different at her place and immediately will ask for her recipes and will try them,i am a big fan of her cooking and have posted few of her recipes adding my own little variation in them.So these spicy biscuits recipe had been taken from my friend though i have made some variations in it.This is my first ever entry for some event ever since i started blogging so im equally excited ,here the recipe goes to the "Bake-Off" event hosted by champa..

ingredients :

1cup plain flour ( maida )

21/2 tbsp heaped soft butter

3/4 tsp baking powder

1 tsp sugar

1 tsp kasoori methi ( slightly crushed with ur fingers )

2 tbsp yogurt

2-3 finely chopped green chillies ( adjust according to your taste )

1 tsp grated ginger

2-3 curry leaves broken into small pieces

salt to taste

method :

Preheat the oven to 200 c.In a mixing bowl add all the above ingredients together and mix well and form a soft dough.Roll out dough onto a lightly floured surface and roll out to 1/4 inch thickness. Cut with small biscuit cutter/cookie cutter or any sharp edged lid to the desired size.Place biscuits about 1 inch apart on a greased baking sheet. Gather the trimmings and repeat forming and cutting.Prick all over the biscuits with fork so it doesnt get puffed up.Bake for 10-15 min or until it gets brown in colour.Please keep checking and if required can flip over and bake till it browns all over ( i didnt had to do that though ).Allow it to stand for few minutes or let it cool down completely and then it can be stored in air tight jars/containers for days.

note : the actual recipie calls for dry chopped pudina ,or cumin seeds or any italian herb as a variation though today when i started making i dint had any of those ingrediant and so i thought of using kasoori methi which is in dry form and also have a great aroma and flavour and is mine personal favourite,the biscuits still turned out super kewl which was already half finished with our evening tea and coffee :).you can also double the quantity and store for days and can have as and when required.

mango milkshake

We all freak on mangoes...right ?? specially i love the alphanso ones which is quite famous in mumbai,maharashtra (india).Since childhood we have been having chilled mango juices and shakes during mango season in summers and here in australia too i have continued my mango shakes though without alphanso mango ,still having an awesome taste so just thought of posting this recipe .The mangoes here are quite different as in the taste as well as the size,they are quite large ones,so according to the sizes here we can make 4 glasses of shake with one single mango,also i have used the full cream milk which i specially use for my daughter and the other day she wanted to have the mango shake as soon as i bought them from the market and so i added some water as the shake was quite thick,if you are using fat free milk then you can avoid using water and make with the milk only.

ingredients :
1 mango
1-2 tbsp sugar ( adjust according to taste )
1 glass full cream milk
1/2 glass water
1-2 tsp cardomon powder
method :
peel mango and cut into pieces.add milk ,sugar,water and mango pieces into a blender and blend till smooth.strain the pulp and add cardomon ,mix and serve chilled .

phutane ki chutney

March,the third month of the year 2010 have started and i have not posted a single recipe, was actually in holiday mood still,had been to GoldCoast early in the month and had a fabulous holiday break ever :P,so i guess i am still having the hangover of it and kinda was lazying around,but now its high time and today early in the morning  my hubby dear wanted to have " susla " in his breakfast...yupp the name is surely very unknown ,different,weird and uncommon to most of the people and it was to me also when i first heard it immediately after my marraige,years back at my in law's place.Susla is the most filling ,easiest and yummiest snack i ever had in breakfast,which is made up of churmure ( puffed rice/kurmure) and phutane chutney
(dry daliya/roasted gram powder chutney ),this recipe cannot be made without this chutney hence i had to first look out for it which i found was out of stock in my kitchen.Fortunately i had all the ingredients and it hardly takes any time to make this chutney which is in a dry powdery form and can be stored in clean air tight containers/jars for months and can used in variety of dishes as and when required.So here is my version of recipe which is slightly different from the actual recipe taught by my mother in law,from whom i learnt this which was regularly made by her in quantity and used in daily basis just like pickles and any other chutneys by everyone at our home  .She actually uses fresh coconut after they are completely dried under the sun but as its difficult for me to break the whole coconut and dry them in sun ,which the weather in australia doesnt permit me ;) so i have used dessicated coconut instead still not affecting much of the taste.

ingredients :
1cup roasted gram ( daliya/phutane )
11/2 cup dessicated coconut
1 tsp roasted cumin powder
1-11/2 tbsp red chilli pwd
salt to taste
method :
mix phutane and coconut together and grind coarsely,add salt,chilli pwd and cumin powder and grind again into a powder .store into a jar for months.This chutney can even be used with upma ,with plain parathas adding yogurt to the chutney ,also you can fill this in regular aata ( wheat dough ) and make parathas out of it which can be served with yogurt and lastly but not the least this is the main key ingredient in susla,which i will post soon in my blog.

moong daal paratha

This paratha is simply perfect when you are not in mood to do much of cooking & also if you are  travelling around ,it stays for many days and we have been eating this since childhood,but this version of moong dal paratha is basically , picked up from my mother in law as i am a huge fan of her cooking and its been years now after my marraige i stick to her style of cooking so that my husband doesnt miss his mom's food too much :P.We are leaving for Gold Coast today for a short vacation and i made few of these parathas so that if we are tired hunting for a vegeterian indian restaurant over there we can simply munch them instead.This recipe goes to efm-parathas and gravies/curries ! hosted by sri of me and my kitchen.

ingredients :
1cup moong dal ( yellow split dal )
2 cups wheat flour
2tbsp gram flour ( besan )
2tsp red chilli pwd
1tsp garam masala
1tbsp coarsely crushed ground nuts pwd
1tbsp oil
1tsp cumin seeds
1tsp fennel seeds
salt to taste
1 tsp asafoetida pwd
2tbsp finely chopped fresh corrainder leaves
water
oil for frying
method :
wash & soak moong daal for 2-3 hrs.strain the water,in a mixing bowl add all the above ingredients and knead a dough with ltl water to make a medium soft dough ( it can b sticky so use ltl water at a time) .apply oil and keep it aside for 5-10 mins ,covered.roll out chapati  shape circular thin parathas using dry wheat flour and fry on the hot griddle/tawa using oil on both the sides on medium low flame and serve hot with pickles and yoghurt or any curry available in your kitchen.