Showing posts from December, 2012


Bangalore masala puri and particularly "the gaadi masala puri"...mouthwatering??!Tried making this and it turned out to be very close :)Read on and try making at home!

Chaat puris - Crushed- About 5-6 per plate (Recipe in a different post)

Dry green peas soaked overnight and boiled - 11/2 cupsroasted chana dal - 1 tspnpoppy seeds - 1/2 tspnoil - 1 Tbspncumin seeds/jeera - 1/2 tspnbay leaf - 23 pods star anise(not whole flower)1 marati moggufennel seeds - 1/4 tspncilantro(kothambari soppu) - 2 Tbspnred chillis powder - 1 tspgreen chilly - 1cinnamon - 2 inchcloves - 3garlic pods - 2FOR GARNISHING: Cooked Green peas - 1 cupFinely Cut Onion - 1Finely Cut Tomato - 1Finely grated Carrot - 1Finely cut Coriander leavesRed Chilly powder SaltSev /bombay mixture - 1/4 Cup
HOW TO MAKE: Add oil in a pan,when medium hot ,add jeera,bay leaves,cinnamon,cloves,star anise,marati moggu fry for few seconds,add the fennel seeds. Then add red chilly,poppy seeds fry it and keep i…


Yummy and delicious ,this tangy cranberry chutney is very easy to prepare and very healthy too.Since Cranberries are normally not only sour but bitter as well,this recipe also helps to make the cranberries more edible!Goes very well with Rice,chapathis and any kind of breads!


Cranberries 500 gmsDry Red Chillies 10- 12(Depending on your spice level)Fenugreek/Methi seeds - 2 TspAsafoetida/Hinge - 1/2 TspMustard seeds - 1/2 TspOil - 2 TbspTamarind - 1/2 TspSalt to taste

Masala for the chutney:

Dry roast the red chillies,hinge and methi seeds on medium heat for about 3 minutes.Once you start getting a nice aroma,Switch off the flame and allow the mixture to cool down. Take a grinder and grind the mixture to a smooth powder WITHOUT water. Keep it aside.Steps to prepare the chutney: Take a deep frying pan and add in the oil . Once the oil is heated up,add the mustard seeds,ooce they start cracking,add in the washed cranberries. Fry for about 5 minutes without adding any wate…