Sunday, January 27, 2013


I know sankranti is gone so far and its really funny that I am posting patisapta recipe now.I have made this patisapta on the day of sankranti and taken the pictures too.But blame my office and my husband's ill health that kept me so busy for past few days so that I could not write them down.

For the batter

  1. Maida - 2cups
  2. Rava/Sooji - 1/2 cup
  3. Rice flour - 2 heap tb sp
  4. Sugar - 1 1/2 cup
  5. Milk - 500 ml
For the filling
  1. coconut - 1 
  2. khova - 200 gms

    Sugar/Jaggery - 1 1/2 cup


Mix all the ingredients of batter except milk.Then add milk little by little and form a batter. Make sure that no lump is formed.

Heat a kadai and add grated coconut and sugar/jaggery. Fry for 5 minutes.No need to add any oil.
Add khoya/khova and then fry for some more time till the mixture separates from kadai. It will not stick to the kadai when done.

Let it cool and then give little long shape to the filling with the help of hand.

Now take a flat tawa and graese it with 1 tsp of oil. When the tawa is hot,take the batter in a serving spoon and spread it over it like dosa or pancake.
Drizzle few drops of oil on the sides.
When it is cooked, place the filling on one side and roll it.
Now the pati saptas are ready.Serve it with little condensed milk on top or as it is like me. :)

Saturday, January 12, 2013

Lal Shaker Data Chocchori

I have already blogged lal shak bhaja recipe.Now this recipe is with the stem part of lal shak.I donot want to waste any eatable part. :)
So try and enjoy eating the below dish.


  1. Potatoes - 2 cut into 1" cubes
  2. Parwal(potol) - 3 cut into 1" cubes
  3. Brinjal - 1/2 cut into cubes
  4. Ridge gourd (Jhinge)- 1 cut into cubes
  5. Green Chilly - 3-4 slit
  6. Poppy seed paste - 1/2 cup
  7. Mustard paste - 1/2 cup (I did not have mustard so I did not use it)
  8. Lal shak data/stem - cut from 1 bunch and cut into 3" long pieces
  9. Mustard oil - 2 tbsp
  10. salt to taste
  11. kalanjee - 1/2 tsp
Wash and clean the vegetables.Peel them except brinjal and cut into cubes.

Grind poppy seed and mustard into a paste with one green chilly and salt.I had only poppy seeds.

Wash and clean the lal shak data.Cut them into 3"long pieces.
Now heat oil in a bottom heavy pan.I have used pressure cooker to cook fast.Otherwise you can use a normal kadai.When the oil is hot, add kalanjee and green chilly.
Add potatoes and fry for 3-4 mins.Then add brinjal ,parwal and ridge gourd.Fry for another 2-3 min till they are little soft.
Now add the lal shak data.Add salt and cover with the lid.Do not add water because the lal shak data will remove lot of water.I have given two whistles and let it cool down.Otherwise if you are cooking in kadai then cover with lid and cook in slow flame till all the vegetables are cooked.

Now open the lid.Add the mustard and poppy seed paste.Cook in high flame to remove all the excess water.
After it removes the water the data chocchori is ready to serve.It goes with rice/khichdi and even with roti.
Lal Shaker Data Chocchori

Friday, January 11, 2013

Peyanji/ Onion fritters

Though it's winter I don't get any sense of it.Bangalore is getting quite hot these days and I have to switch on fan everyday.But eating peyanji does not limit me only in winter or monsoon.It's my all time favorite snack to have in afternoon with hot tea and muri. Very little ingredients are required to prepare this.So I don't have to pre plan for eating this.Just like that when nothing is stocked inside freeze, i can have it.


  1. Onion sliced - 1 
  2. Bengal Gram Flour(Besan) - 1/2 cup
  3. Rice flour - 1 tbsp
  4. cooking soda - a pinch
  5. Green chilly chopped
  6. Red chilly powder
  7. salt to taste
  8. water
  9. oil for deep fry

Mix all the ingredients together except oil with little water.
The consistency should be thick not that running consistency.

 Now heat oil in a kadai.Add 1 tsp of hot oil in that take little batter in hand and slowly drop in oil.
Deep fry the pakodas in batches.Do not overcrowd the kadai.

Fry both the sides in low to medium heat so that the besan gets cooked.When almost done press the pakodas with a flat serving spoon.
Now fry in high flame till the pakodas are crisp and golden brown in color.

Tuesday, January 1, 2013

Potoler Korma

  1. Potol/Parwal - 350 gms cut into pieces
  2. Potatoes - 2 cut into pieces
  3. Green Chilly - 2-3
  4. Onion - 1(make into paste)
  5. Garlic paste - 1 tsp
  6. Ginger paste - 1 tsp
  7. Mustard paste - 2 tbsp
  8. Poppy seed paste - 2 tbsp
  9. Grated coconut - 2 tbsp
  10. salt to taste
  11. Mustard oil - 2 tbsp
  12. Cloves - 2-3
  13. Cardamom - 2
  14. Cinnamon - 1"
  15. Garam masala powder - 1 tsp
  16. Turmeric powder - 1tsp
  17. Chilly powder - 1 tsp

Heat oil in a kadai and fry the potatoes and parwal/potol till they have little brownish tint.keep them aside.
Make a paste of green chilly,mustard seeds,poppy seeds,coconut and salt.

 In the same oil, add whole garam masala.Then add onion,ginger and garlic paste.Fry them till the onion is golden brown.Add turmeric powder ,garam masala powder and chilly powder.Fry for 1 more min.
Then add fried potatoes and parwal/potol.
 Add water and salt.Cover and cook them in slow flame till they are cooked.
 When it is cooked, add slit green chilies and mustard paste.Mix it well and cover and cook for 5 more min.

Potoler Korma

Serve with rice or roti.

Macher Dimer Bora Bhaja/ Fish Egg Fritters


  1. Macher Dim/Fish Eggs - I have used fish eggs from one Rohu fish.
  2. Onion - 1
  3. Green Chilly - 2-3
  4. Coriander leave - 1 cup chopped
  5. salt to taste
  6. Mustard oil/Refined oil for frying
  7. Besan/Gram flour - 1 cup


Chop the fish eggs,onion,green chilly and coriander leave.
Mix them with besan/gram flour.Add salt but do not add any extra water.

Now heat oil in a kadai and make small balls from the mixture and deep fry them in oil till they are red in color.I prefer to overfry them little bot so that there would be no fishy smell.
Serve smoking hot.

Macher Dimer bora Bhaja

Baigan Bharta

This dish does not need a introduction for all the Indians love this dish and its quite popular all over India.


  1. Black Baigan/Brinjal - 2
  2. Tomato - 2 chopped
  3. Onion - 2 chopped
  4. Garlic chopped - 1 tbsp
  5. Green chilly - 2 chopped
  6. Coriander powder - 1 tsp
  7. Cumin powder - 1 tsp
  8. whole cumin seed - 1/2 tsp
  9. Turmeric powder - 1/2 tsp
  10. Red Chilly powder - 1 tsp
  11. Garam masala powder - 1 tsp
  12. Mustrad oil/Refined oil - 2tbsp
  13. Ghee - 1tsp
  14. Coriander leave for garnishing
  15. salt to taste
  16. sugar - 1/4 tsp


Slit the Brinjals and roast them on direct gas flame.Turn the other side once one side is done.
 Now after roasting take the brinjal under running water.Wait till it is cold and then remove the skin.
 Now mash the brinjal on a plate.
 In a kadai heat oil.Add cumin seed and wait till it splutters. Add chopped garlic,onion and fry till the onion is transparent.Add tomato and chopped green chilly.Fry till the tomato is mushy and the oil comes on top.
 Add turmeric powder,red chilly powder,cumin powder,coriander powder and garam masala powder.Fry for 2 min.
 Add the brinjal, salt and sugar.Cover and cook for 5 mins.
 Now add 1 tsp ghee and coriander leaves.switch off the flame.
Baigan Bharta
 Serve with hot roti.

Baigan Bharta


Related Posts Plugin for WordPress, Blogger...