Monday, March 02, 2015

Quick Rava Uttapam

Quick,light and easy vegetable and semolina pancakes

When ever I want to make something quick and easy then Rava upma and Rava uttapam instantly came in my mind.This is quite an easy recipe with few basic ingredient needed to make it . Its quite easy to digest so good for kids breakfast and lunch boxes.Its my daughters favorite recipe so I make it often, I love to add vegetables in it but you can avoid it for your fussy kids. Addition of tomatoes and capsicum gives a nice crunch and tangy taste to the mild uttapam.

You can serve it with coconut chutney or any spicy and tangy chutney or sauce of your choice.

quick sooji uttapam

Prep time- 8 min
Cooking time-8 min
Difficulty level-easy
Spice level-mild
Type- breakfast,snack


  • Semolina /sooji - 1/2 cup
  • Rice flour /chawal ka atta - 2 tbsp
  • Yogurt /dahi -1/2 cup
  • Water - approx- 3/4 cup
  • Capsicum, chopped- 1/3 cup
  • Tomato,chopped- 1/2 cup
  • Green chili,chopped- 1 tsp
  • Fresh coriander,chopped- 1/4 cup
  • Cumin seeds /jeera - 1tsp
  • Chili flakes - 1tsp
  • Salt - to taste
  • Fruit salt /Eno- a pinch of (optional)
  1. In a bowl add water and yogurt and whisk well or use butter milk
  2. Add semolina, rice flour and salt and mix.
  3. Let it cover and rest for minimum 15 minutes.
  4. Now add chopped vegetables, cumin and chili flakes and stir to mix.
  5. Grease a non stick pan and heat it on medium flame.
  6. Add eno in the batter and mix well.
  7. Pour  a ladle full of batter,(about 1/2 cup )in the pan and spread to make a medium thick pan cake.
  8. Drizzle little oil around the edges and cook on medium heat.
  9. You can also cover the pancake with a lid to make it cook faster (optional)
  10. When the top of pancakes start changing colour and looks cooked from the sides and then drizzle little oil over the uttapam and flip it over.
  11. Cook from the other side for 2-3 minutes or till it become golden at the bottom.
  12. Serve hot with coconut chutney or any spicy sauce or relish and idli podi
  1. Addition of rice flour is optional but it helps in holding the batter and easy cooking but you can also substitute it with refined flour or wheat flour.
  2. Eno makes the uttapam soft and fluffy.
  3. Chili flakes can be substituted with freshly ground pepper.
  4. Instead of using curd you can also use slightly sour butter milk.
  5. Quantity of water depends on the quality of rava so add water accordingly,it will absorb water after soaking,so the final batter should be of medium thickness to spread it easily,don't make a thin batter.

Friday, February 27, 2015

Shakarkand Ki Subzi /Sweet Potato Curry

Sweet and sour  sweet potato curry

Shakarkand/sweet potato is a tuber and is very high in vitamin B6,good source of VitC,D ,Iron,Magnesium and is very rich in fiber and is fat free so now becoming popular worldwide.It is a versatile tuber ,you can bake, roast, grill or boil it and can make many different types of dishes with it or just enjoy the plain roasted one as a snack.

Roasted shakarkandi is very popular during winter as a snack or can be enjoyed just plain roasted one. street vendors on small stalls sells these charcoal grilled sweet potatoes,which are then peeled ,cubed and few spices and tangy chutnies are mixed in it and a tangy and spicy snack is served in just few minutes.I have posted the chat recipe here- Shakarkand ki chat

Roasted or boiled sweet potato is also used to make tangy curry ,which can also be used during fasting .try this yogurt and sweet potato curry for a change from the routine wali potato curry

shakarkandi ki khatti methi subzi

Prep time-10 min
Cooking time-10 min
Difficulty level-easy
Cuisine-North Indian


  • Sweet potato /shakarkand - 400 gms
  • Yogurt /dahi -1/2 cup
  • Green chili,chopped -1
  • Ginger,chopped -1 tsp
  • Fresh coriander,chopped - 1.5 tbsp
  • Lemon juice - 1 tbsp
  • Turmeric /haldi -1/3 tsp
  • Red chili powder - 1/2 tsp
  • Salt -to taste
  • Garam masala -pinch of
  • Cumin seeds /jeera-1 tsp
  • Mustard seeds /rai- 1/2 tsp
  • Asafoetida/hing- a pinch of
  • Cooking oil- 2 tbsp
  • Red chili powder- 1/2 tsp
  1. Wash and slice sweet potato in thick roundals or pieces.
  2. Add 1 glass of water and pressure cook for 3 whistles or cook till it become soft.
  3. Peel the skin and roughly mash the sweet potato or chop into pieces.
  4. In a pan add curd and 1 cup water and whisk well.
  5. Add all the dry spices , mashed sweet potato, green chili and ginger in it.
  6. Mix well and cook on medium flame for about 7-8 minutes.
  7. Keep stirring in between to avoid curdling.
  8. Heat oil in a small pan and add cumin and mustard seeds.
  9. When cumin start crackling add asafoetida and switch off the flame.
  10. Add red chili in the tempering and pour over the boiling curry.
  11. Remove the curry from the heat and add chopped coriander and lemon juice.
  12. Mix and serve hot.
Serving suggestions- goes well with any Indian bread specially poori or paratha.

Sunday, February 22, 2015

Jawar Bajra Ki Roti

Indian flat bread made with sorghum and pearl millet

During winters we prefer to use food which is hot in nature according to ayurveda. Bajra is a gluten free healthy millet which is consumed specially in winters. It is rich in Iron,protein and a good source of vit B and amino acids. Their are many ways to use bajra but bajra flour is very easily used to make chapati, paratha etc.
Jawar /sorghum is also a gluten free millet, have high content of calcium,Iron,fibre  and protein as compared to wheat ,it also helps to reduce cholesterol level.

Though Jawar bajra and methi ki roti can be consumed all over the year but is mainly made during winters and is best served with- Gujarati kadi, Aloo gobhi ki subzi  and fresh jaggary /gur. Addition of fresh methi is optional but it do enhance the flavour and texture when added. Methi can also be substituted with fresh coriander leaves.

Prep time- 10 min
Cooking time-10 min
Difficulty level-easy
Cuisine-Indian,North Indian
Type-main,bread,winter food


  • Jawar ka atta/sorghum flour -1.5 cup
  • Bajra ka atta /pearl millet flour- 1.5 cup
  • Gehu ka atta/wheat flour - 1/2 cup
  • Fresh methi Leaves/fenugreek,chopped - 3/4 cup
  • Ajwain/carom seeds- pinch of
  • Hing /asafoetida - pinch of
  • Salt - to taste
  • Cooking oil - 2 tsp
  • Ghee/clarified butter - 2 tbsp

  1. Wash methi leaves and chop them finely(discard the hard stems and yellow leaves)
  2. Take a big bowl add all the flours and spices.
  3. Now add chopped fenugreek and mix it well with the flour.
  4. Add just enough water to make a soft dough.
  5. Rest the dough for 2-3 minutes.
  6. Knead the dough again.
  7. Make small balls from the dough.
  8. Dust the dough ball with dry flour and roll to make a disc/roti.
  9. Transfer the rolled roti on a medium hot griddle.
  10. Cook till golden spot appear on one side.
  11. Turn the side and cook again.
  12. Now remove the roti from the griddle and cook it directly on the flame.
  13. Cook from both sides on medium heat till you get golden spots all over it.
  14. Remove and apply ghee or butter on it.
  15. Serve hot .
Serving suggestions-serve with Gujarati kadi and Aloo gobhi ki subzi

Thursday, January 15, 2015

Adrak ki Subzi and Dhaniya Poori / Ginger stew and puffed spiced bread

Hot and tangy ginger soup served with spiced pooris -Perfect for winters

Adrak ka shorba, Saunth ka saag or Ginger soup are some of the many names for this hot and delicious preparation. It is very popular in my family, specially made during chilly winters and monsoons. This is also a post-natal food, specially given to new mothers after child birth as it is very good for warmth, aids digestion and improves appetite and cures gastric problems.

This thin ginger curry can be served along with meals as an appetizer, digestive or as a side dish, but my mother always serves this with dhaniya ki poori and fried potato chips, which make a great combo.

Even Dhaniya ki Poori is also a post-natal food which is very good for lactating mothers. The dried spice mixture (coriander, cumin, carom and ginger powder) which is added in the poori is called kayoka. So you can use this combo as a winter food or as a a post- natal food.

ginger soup and coriander seed poori

Prep time- 10 min
Cooking time- 15 min
Difficulty level-easy
Spice level-medium
Cuisine- Indian
Type- Main , breakfast


  • Ginger/Adrak, grated and tightly packed -2 .5 tbsp
  • Dried ginger powder/Saunth- 1tsp *
  • Yogurt /Dahi -1/2 cup
  • Water- 2.5 cup
  • Lemon juice- 1 tsp (optional)
  • Fresh coriander- 2 tsp
  • Black salt /Kala namak- 1/3 tsp
  • Salt- to taste
Tempering / Waghar
  • Ghee -2 tsp
  • Cumin /Jeera-1 tsp
  • Carom seeds /Ajwain- 1/2 tsp
  • Asafoetida /Hing- 1/4 tsp
  1. Grate ginger with a fine grater or grind to make a  paste.
  2. Heat ghee in a pan and add cumin,carom and asafoetida.
  3. When cumin start crackling add the grated ginger and saute for 30 seconds on low flame
  4. Add saunth powder and saute for about 30 seconds or till it start giving a nice aroma.
  5. Blend yogurt and water with a whisk or hand blender.
  6. Pour the yogurt mixture in the pan and cook(keep stirring)
  7. Cook till it comes to a rolling boil.then boil further for 2 more minutes (keep stirring to avoid curdling)
  8. Switch off the flame and add lemon juice (optional) and chopped fresh coriander.
  9. Serve hot.
* If dried ginger powder is not available then add 2.5 tbsp of fresh grated ginger.



  • Wheat flour/atta-1.5 cup
  • Semolina/sooji-1/4 cup
  • Cooking oil -1.5 tbsp
  • Asafoetida /Hing- a pinch of
  • Salt-to taste
Grind together(keyoka)
  • Coriander seeds / Sabut Dhaniya -2 tbsps
  • Dried Ginger powder/Saunth- 1tsp
  • Cumin seeds /Jeera -1 tsp
  • Carom seeds /Ajwain -1 tsp
  • Black pepper/Kali mirch -1/2 tsp

  1. Take all the spices listed in (Keyoka) the mixer jar and grind to make a powder.
  2. In a big bowl add wheat flour,semolina, salt, oil and ground masala powder(kayoka)
  3. Mix well and then add warm water to make a medium hard dough.
  4. Cover and rest for 15 minutes.
  5. Now knead it well and make small balls from the dough.
  6. Roll to make medium thick pooris /discs.
  7. Heat ghee or oil in a deep pan and gently slide the rolled poori in it.
  8. Press gently to help it puff from both sides.
  9. Fry on medium heat to a nice golden colour .drain on a paper napkin.
  10. Serve hot with fried potato fingers and saunth ki subzi.