Archive for the ‘CHUTNEYS/SALADS/DIPS’ Category


Mocha dip:

I was sitting and thinking to myself that,It’s been a while since I baked..being caught up at work, painting classes and work at home, had totally pushed my favorite pass time ‘baking’ on the back burner:(.. I’ve been wanting to try a simple vanilla sponge cake for a while, so thought why not try it  ‘NOW’..I managed to get the taste right though not very perfect in texture as it got a little crumbly:(..so here was my trophy for my enthusiasm for baking after a long time, a crumbly vanilla eggless sponge cake..It wasn’t a  good feeling,I didn’t want to trash it either.. That’s when I remembered this recipe-The Mocha dip..It’s actually a recipe from Tarla Dalal’s book. My crumbly sponge cake was over in a minute..

It’s a lovely dip which could be served with vanilla sponge cake or marshmallows. Its a perfect end to the party fare. This recipe also goes On a Chocolate Nirvana to celebrate  CCN’s first Birthday…happy Birthday and may you have many more:)…

You’ll need:

1/2 cup- grated dark chocolate ( I mixed 1/4 cup dark chocolate and 1/4 cup toblerone bar to cut down the bitternes of dark chocolate)

1/2 cup- fresh Cream

1 tspn-instant coffee powder( I used Bru)

2 tspn-Water


Small pieces of vanilla sponge cake


Mix instant coffee powder with 2 teaspns of water and heat it for a minute and keep aside. In a bowl combine grated chocolate and cream and heat it over a low flame so that the chocolate melts.

Add the coffee mixture  and mix well and serve at room temperature with vanilla sponge cake.

This also cuts down the urge to have coffee after dinner:)..enjoy


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Sprouts Usli.

Sprouts Usli:

Sprouts are always my favourite and whenever I make them, I generally keep having a spoonful throughout a day.  Sprouts are infinitely healthy and they are also called as living food, which means they contain oxygen. They are natural sources of fiber, vitamins and proteins and a must, especially  for pure vegetarians like us. To add to this, they are also low in calories, so all you weight watchers, you have an option..

For this recipe you can take sprouts of your choice. I generally mix two-three types i.e. moong, black chickpea and horse gram.

Sprouting: Soak the lentils for half a day or overnight, till they absorb water. Drain the lentils when soft and pour them into a thin muslin cloth and tie them tightly to make a potli out of it. Keep this potli in a warm place and keep something heavy like a small pestle on it so that the lentils germinate faster. This is the method I use to make sprouts regularly. You could also use a sprout maker.

You’ll need:

Sprouts of your choice: 1 cup (I’ve used moong, black chickpea and horse gram)

Grated coconut: 1/4 cup

Dry Red chillies: 3-4 nos

Jeera powder: 1/2 teaspn

Corriander powder: 1/2 teaspn

Oil: 1/2 tablespn

Salt: to taste

mustard seeds: 1/2 teaspn

cumin seeds: 1/2 teaspn

Asafoetida: a pinch

curry leaves: 4-5 nos.

fresh corriander: 2 tablespns


Pressure cook the sprouts till they are soft with a pinch of salt added to it.

In a wok, heat  some oil, add mustard and cumin seeds to it. Let them splutter then add red chillies, curry leaves and a dash of asafoetida. Add boiled sprouts and mix it properly. Add Jeera, corriander powder and salt to taste. Please note that a small amount of salt has already been added to the sprouts whilst boiling.

Mix all the ingredients thourougly and then add freshly grated coconut and garnish it with some corriander and sprouts usli is ready. You could also use this as an evening snack.

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Lettuce Salad:

This works as an excellent healthy option or rather in my house it’s an excellent evening snack. It’s been a while that we are on a mission to avoid deep fried stuff. This has actually forced me to look into options (healthy options) for the evening. I had been to Nilgiris the other day and found some luscious lettuce and couldn’t stop myself and picked up a whole bunch. This whole week has been lettuce week for us:). going green:)

This salad is something I’ve tried tried using everything and anything available in my fridge nevertheless was a hit at home!!

You’ll need:

Lettuce leaves: 2-3 chopped

Tomato: 1/2 cup finely chopped

cucumber: 1/2 cup, finely chopped

Assorted variety of sprouts: got a readymade pack: 1/4 cup(optional)

carrots: 1/2 cup finely chopped

Corriander to garnish


Lime juice: 1-2 tbspn(depending on your taste)

Salt: as per taste

chaat masala: 1/2 teaspn

chilli powder: 1/2 teaspn

note: you could also use yogurt instead of lime juice.


In a big bowl toss all the veggies along with dressing and the salad is ready to eat. Serve this with some Lijjat papad pieces, bread or you can just eat it without any accompaniment.

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Ripened Red chillies Chutney:

Generally when we refer to Red chillies, its often understood as the dry version. In this case I’ve used green chillies which have turned red:) (If that explains the title)..

Caution: This chutney is very very very spicy and tastes good when eaten with jowar or bajra rotis.  Has a very good shelf life and lasts for about a month.

You’ll need:

Ripe Red Chillies: 8-10 nos (Slit into half)

Oil: 2 teaspn

Fenugreek Seeds (methi seeds): 1 teaspn (flat)

Asafoedita: 1/4 teaspn

Salt: to taste

Lime juice: 2 teaspn (cuts the spicyness)


In a wok, pour a teaspn of oil and fry the slit red chilli pieces, be careful as they tend to splutter. Roast them for a while and transfer them to the mixie jar. After this roast the fenugreek seeds and asafotida and add this also to the jar.  After the mixture cools, add some salt and grind it to the chutney consistency. Do not add water, add some lime juice after the chutney is finely ground. Once you transfer this chutney to the bowl, in a wok heat a teaspn of oil and add it to the chutney bowl.  This gives it shelf life and also help in reducing the spicyness. An awesome combination for rotis, you can also mix some ghee while having with rotis.

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Recently we celebrated Ram Navami, where it’s a tradition to prepare kosambari (salad with dals) and panaka(drink). I always feel that our ancestors who besides loving food also knew so much about our body system. In our culture, every festival is marked with certain kind of food items. For eg. ram Navami comes at the onset of summer where all you feel like eating is plenty of green salads and have lots of liquids to keep the system hydrated. That explains why during this festival kosambari and panaka is served. In Bangalore, we have a lot of pendals put up along the roadside where small kids are assigned to distribute panaka and kosambari.  I was treated to a wide range of kosambaris on Ram Navami day. Kosambari is a traditional south Indian salad with soaked dal added to it. It has a very lovely tangy-spicy taste to it. Mavinkai Kosambari is a salad where we add some grated raw mango to it and my mouth is already salivating as I’m writing this post!!!

You’ll need:

1/2 cup: chana dal (soaked for 4 hrs)

1/2 cup : moong dal( soaked for 4 hrs)

Cucumber: Finely chopped ( 1 cup)

Carrots: Grated ( 1 cup)

Raw Mango: Grated  ( peel off the outer skin and then grate) -1/2 cup

Coconut: grated-1/4 cup

Corriader: to garnish

Green chillies: 1 no. finely chopped( optional- if to be served to kids)

Salt: to taste

Lime juice: 2 tablespn or more to suit your taste


Oil: 1 .5 teaspn

Mustard seeds: 1/2 teaspn

cumin seeds: 1.5 teaspn

Asafoetida: a pinch

Jeera Powder: 1/2 teaspn

coriander powder: 1/2 teaspn.

Curry leaves: 4-5 nos.


In a container add all the veggies along with the raw mango gratings. Add soaked dal, salt, lime juice to it. Mix well. For the tadka, in a kadai, heat some oil, add mustard seeds, cumin seeds, asafoetida, cumin and corriander powder, curry leaves. Add this tadka to the salad and mix well. If the chillies are too spicy you can add them to the tadka, this will cut down the spicyness. Some people also add red chillies in the tadka instead of green chillies. Try the variations and judge what suits you. A very healthy salad to beat the summer heat is ready!


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Carrot and raddish are an ideal combination. The pungentness of the raddish can be reduced with the help of sweetness of carrot. This raita is a great accompaniment for any rice dish or with chapatis. Easy to make and very healthy.

You’ll need:

Carrot: 1 cup grated

Raddish: 3/4 cup grated

Green chillies: 2-3 nos.

Cumin powder: 1/2 teaspn

Corriander powder: 1/2 teaspn

Onion: 1 medium size finely chopped

Coriander: to garnish

Salt : to taste

Red chilly Powder: 1 teaspn (optional if you wish to avoid green chillies)

Curds: 1 cup or more to the desired consistency.


Oil: 1 teaspn

Mustard seeds: 1/2 teaspn

Cumin seeds: 1/2 teaspn

Asafoedita(hing): a pinch.


In a bowl, mix carrot and raddish grated. To this add finely chopped onions and chillies. Add cumin, corriander powder and salt.

For the tadka (tempering), heat some oil, add mustard seeds, cumin seeds and let them splutter. Switch off the gas and then add hing to it. Mix the tadka with the carrot-raddish and add curds to it. Garnish it with some freshly chopped corriander. Raita is ready in a jiffy.

Note: You can add green chillies to teh tadka if you want to cut the spicyness. You can also substitute red chillies to green chillies in the tadka.


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Pachadi is a side dish that is served along with rotis or chapatis and curds is generally one of the main ingredients. One can make cucumber pachadi, beetroot or pineapple. The main ingredients used are in a raw form so is a very healthy option.

I have tried an age old recipe of Raddish leaves Pachadi. Finding raddish with leaves still on in Bangalore is a novelty. I was getting back home from college and I spotted a man on the other side of the road selling luscious green raddish leaves. I was so excited that I picked up a fridge full..Inevitably we are having some raddish dish or the other, thanks to my over excitement:)..

Raddish and raddish leaves are good for the stomach and bowels. It helps cure constipation. So here’s to good health.

You’ll need:

Raddish leaves: 5-6 nos.(washed and finely chopped)

Green chillies: 2 nos.(finely chopped)

Onions: med. sized 1 no.

Corriander: finely chopped to garnish.

Cumin Powder: 1/2 teaspn

Corriander Powder: 1/2 teaspn

Curds: 1 cup

Salt:  to Taste

For Tadka:

Oil: 1 teaspn

Mustard seeds: 1/2 teaspn

Cumin: 1/2 teaspn

Asafoedita (hing): a pinch


Wash and chop raddish leaves super fine. Add onions and chillies to these chopped leaves. To this add cumin, corriander powder and salt.

For the tadka (tempering), heat some oil, add mustard seeds, cumin seeds. Let them splutter. Switch off the gas and then add hing to it. Add this tadka to the leaves, mix thoroughly and then add curds to it and garnish it with corriander. This pachadi is a right combo with jowar rotis or chapatis.

Note: You can also add the chopped green chillies in the tadka if you want to cut the spicyness. This way even the kids can relish it. If you wish to, you could also add red chillies instead of green chillies in the tadka.

Cheers to good health!!

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