Wednesday, 21 March 2018

Kolhapuri Masala

Ingredients for Kolhapuri Masala:
Poppy seeds- 2tsp
Sesame seeds- 2 tsp
Red chilli – 4-6
Coriander seeds- 4 tsp
Fenugreek seeds (methi dana) – 5-6
Cumin seeds – 2 tsp
Fennel seeds- 2tsp
Black pepper -5-6
Cinnamon stick- 2
Green cardamom – 3-4
Cardamom – 2
Nutmeg – ¼ tsp
Star anise- 2
Cloves- 5
Turmeric- ½ tsp
Dry roast all the ingredients put turmeric at last. Let it cool down now grind to fine powder.  Your #KolhapuriMasala is ready to use. It can also be stored in air tight container.
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Maggi Masala

Maggi Masala

Finally after two attempts I got this perfect. Do give it try.


Ginger pwd - 1 tsp

Garlic pwd - 1 tsp

Onion pwd - 2 tsp

Coriander pwd - 2 tsp

Red chilly pwd - 1/2 tsp

Turmeric pwd - 1/4 tsp

Cumin pwd - 1/2 tsp

Pepper pwd - 1/2 tsp

Fenugreek pwd - 1/2 tsp

Garam masala pwd - 1/2 tsp

Sugar - 1 tsp

Red chilly flakes - 1/2 tsp

Corn flour - 1 tbsp

Cinnamon pwd – pinch

Tomato pwd- 1tsp (if you cannot find tomato powder you can use Heinz soup powder)

Peanut – 2tsp

Salt - 1/2 tsp


Keep all the ingredients in plate.

Mix all the ingredients together.

Blend to fine powder.

Flavorful & healthy homemade maggi masala powder is ready.
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Malvani Masala


Whole Dried Red Chillies (bedgi) 30

Coriander Seeds 1/2 cup

Cloves 15 

Black peppercorns 1 teaspoon

Fennel seeds (saunf) 2 teaspoons

Caraway seeds (shahi jeera) 3/4 teaspoon

Black cardamoms 2

Cinnamon 5 two inch piece

Stone flower (dagad phool) 1 1/2 tablespoons

Mustard seeds 1/2 teaspoon

Sichuan Peppers 8-9
Mace 1 (jaipatri)

Asafoetida 1/2 teaspoon

Nutmeg 1

Star anise 1


Dry roast all ingredients one by one. Cool and grind to a fine powder
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Goda Masala Powder

Ingredients :

Cumin Seeds grated 1 tbsp

Dry Coconut  1/2 tablespoons

Caraway seeds (shahi jeera) 1/2 teaspoon

Black cardamom 4

Cloves 10

Black peppercorns 3 teaspoons

Bay leaves 1

Coriander seeds 1 cup

Cinnamon 6 inch piece

Mace 1 

Whole dry red chilli 4

Sesame seeds (til) 1 teaspoon

Stone flower (dagad phool) 1 tablespoon

Methi Dana (fenugreek seeds)- 1/2 tsp

Asafoetida 1/4 teaspoon


Heat a pan and dry roast cumin seeds, caraway seeds, black cardamoms, cloves, black peppercorns, bay leaves and coriander seeds.

Add cinnamon, mace, whole dry red chillies, sesame seeds, dry coconut, dagad phool, methi dana and asafoetida and continue to roast till a nice aroma is given out. Cool and grind to a powder. Cool and store in airtight containers.

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Tuesday, 20 March 2018

Biscuit Roti

Biscuit roti... Hmmm its mouth watering, tempting and my favourite snacks. 

Biscuit roti are puffed up pooris that are flavourful & delicious. Biscuit roti are a popular Udupi, Mangalore snack. They are little spicy and sweet. Crispy biscuit roti are usually served as a tea time snack with tomato peanut chutney.

Biscuit roti are puffed up puris of plain flour (maida) with a layer of seasoned semolina filling.

Biscuit rotis stay crispy until the next day. They then get soft but continue to taste delicious. They can be stored for 2-5 days.


For the dough:

3/4 cup of plain flour

Salt to taste

2 tablespoons of hot oil

A pinch of turmeric

1/4 cup of water

For the filling:

3 tablespoons of oil

1/4 teaspoon of mustard seeds

1/2 tablespoon of cumin powder

1/2 tablespoon of coriander powder

1 tablespoon of sambar powder

1 tablespoon of red chilli powder

Salt to taste

A pinch of turmeric

2-3 tablespoons of sugar

1/2 cup of fine semolina
3 tsp of desiccated coconut

2 leaflets of curry leaves - leaves should be finely chopped.

Oil for deep frying



Preparing the dough:

1. In a bowl mix plain flour with salt, add in hot oil and mix well. Then add in water little by little and knead it into a soft, pliable dough that you can flatten out easily.

Adding hot oil to the dough helps make biscuit roti get more crispy . Hot oil when is added to the dough to make it crispy is called as saat in Konkani.

2. Keep the dough aside, closed.

Preparing the filling:

Heat up oil in a wok, add in mustard seeds and let them splutter.

Then add in curry leaves and let it sizzle for few seconds.

Then add cumin powder, coriander powder, sambar powder, red chilli powder, turmeric powder, semolina, desiccated coconut, salt and sugar in the same order.

Mix well and sauté for 2-3 minutes on medium flame until all the spices blend in well.

Remove off heat and keep it aside for cooling.

Rolling out and making biscuit roti:

Make lemon sized balls of the dough kept aside.

Roll out the dough using plain flour for dusting. Make circles of 2-3 inches in diameter.

Take a tablespoon full of the filling, keep it in the centre of the rolled out dough.

Then start folding in the outer edges of the dough circle to the centre such that the filling is completely sealed in. They now resemble a dumpling.

Seal in the filling completely with the dough. Make sure there aren’t any holes, any gaps formed while sealing close the dumpling. Or else it absorbs oil inside and gets oily.

Dust the dumpling with plain flour and flatten it out to circles of 2-3 inches in diameter.

Be gentle while rolling out the dumplings. Take care such that the outer dough doesn’t tear off. Or else oil gets inside the puri and makes biscuit roti oily.

Be generous with the amount of filling that you add into the dumplings. More the filling, tastier the biscuit roti. But also be careful not to add excess too, such that they overfill and spill out of the dumplings or tear off the outer dough of the dumpling while rolling them out.

Heat oil for deep frying.

Check if the oil is rolling hot, by dropping a tiny piece of dough into the oil. When dropped into the hot oil, the dough piece should float to the top immediately. If it does then lower the flame to medium and start frying the rolled out puri’s one by one. If not wait for few more minutes for the oil to heat up.

Fry the biscuit rotis until they are golden brown in colour all around.

Transfer the fried, puffed up, crispy biscuit roti onto a blotting paper so that all the excess oil drains out.

Serve hot biscuit roti  with tomato peanut chutney and enjoy!

Any biscuit roti remaining (mostly likely not :-) ) you can store them in a air tight container and they’ll stay crispy upto a day.

You can store these biscuit rotis for 2-3 days and enjoy them whenever you want to as a snack.
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Matar ke Chilke Ki Sabji (sugarsnap peas)


300 grams matar ka chilka (sugarsnap peas)

1/2 teaspoon cumin seeds

1 onion finely chopped.

1/2 teaspoon Turmeric powder (Haldi)

1/2 teaspoon Red chilli powder

½ cup roasted peanuts
2 tsp desiccated coconut

Salt , as needed

1 tablespoon Cooking oil


To prepare Matar ke chilke ki Sabji , Wash the chilka in cold water.

Take the chilka's break the tip and the bottom of each pod peel and discard the long fibrous membrane in them. Chop each pea pod in the middle, to bite size.

Heat the oil in a kadai and add cumin seeds. When the seeds begin to splutter add chopped  onions. Stir fry a bit.

Then add chopped peels of green pea pods cover and cook for 5-8 mins.

Add in turmeric powder, peanuts , coconut and salt.

Cook covered on low-medium heat till matar ka chilka are just tender.

Remove from heat and serve Matar Aur Chilke Ka Sabji  hot as a side-dish with roti or naan.

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Murmura Black Pepper Flavoured

Murmura Black Pepper Flavoured

Murmura or puffed rice – it is the perfect ingredient to make a healthy snack. In this recipe puffed rice is tossed in a tempering made with oil and spices along with peanuts and curry leaves . This healthy chivda makes is quick to make and is perfect along with chai or just to munch on when you are hungry.


Puffed Rice roasted 6 cups

Black pepper pwd.- 2 tsp

Oil 3 tablespoons

Asafoetida a pinch

Mustard seeds 1/4 teaspoon

Turmeric powder 1/2 teaspoon

Curry leaves 10-15

Roasted chana dal (dalia) 1/2 cup

Salt to taste

Fried Peanuts (with skin) fried 1/4 cup


1.Heat oil in a kadai. Add asafoetida, mustard seeds and turmeric powder. When the mustard seeds crackle add  curry leaves and sauté till the curry leaves become crisp.

2.Add roasted chana dal and sauté for a minute. Add puffed rice and mix well. Add salt, black pepper powder,fried peanuts and mix well.

3.Cool completely and store in an airtight tin.
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Sunday, 18 March 2018

Kanchipuram Idli

#Kanchipuram #Idli is a very popular South Indian idli seasoned with Black pepper, mustard seeds, chana dal (split chickpeas) etc. It’s different from regular idles, delicious and easy to prepare. It can be made for breakfast or dinner. Today let’s learn how to prepare #Kanchipuram #Idli

Ingredients :

    Idli par boiled rice -1/2 cup

   Raw rice - 1/2 cup

   Urad dal (whole) -1/2 cup

   Salt needed

   For the seasoning:

   Sesame seed Oil/ vegetable oil - 1 1/2 tbsp

   Ghee -3 tsp

   Mustard seeds 1 tsp

   Urad dal - 1 1/2 tsp

   Split chickpeas dal/channa dal -1 tsp

   Whole black Pepper- 2 tsp slightly crushed

   Cumin seeds/jeera - 1 tsp

   Ginger - 1 inch piece grated

   Dry Ginger powder - 1/4 tsp (optional)

   Green chillies - 1-2 finely chopped

   Hing/asafoetida - 1/4 tsp

   Cashew nuts - 10 break it into 2-3 pieces

   Curry leaves -few tender ones

   Turmeric powder -a pinch (optional)

   Coriander leaves - 2-3 tbsp finely chopped

Preparation :

Soak rice (both raw rice and idli rice) and urad dal separately for 5 hours.

Grind urad dal until light and fluffy. Grind rice to a slightly coarse paste. Mix both the batter together adding salt. The consistency of the batter should neither be thin nor thick. Check out my idli batter recipe to know more details about grinding for idli.

Leave the batter in a warm place for 8-10 hours or overnight to ferment.


Now our batter is ready. Before making idli, mix dry ginger powder, turmeric powder and coriander leaves with the batter. Then heat oil + ghee, add mustard seeds, when it splutters, add all the ingredients (mentioned under seasoning) one after the other. When dal turns golden brown, add the seasoning to the batter and mix well.

Pour the batter in idly moulds and steam for 10-15 minutes or until well cooked. You can steam the idlis in steel cups or tumblers or even in cooker separator or any shallow vessel (as shown below).Cut it into pieces and serve.

Serve hot with sambar / coconut chutney.

Note:  To enhance the look I have garnished my idli’s with grated carrots and few of whole black peppers.  In some with Yuvika’s Kitchen initials (YK).

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Masala Vada / Chattambade

Masala Vada / Chattambade
Tea time snack from Udapi-Mangalore ... Masala Vada #masalavada/ #chattambade in Konkani it’s a split chickpeas fritters, chana dal vada. These fritters are absolutely yummy, crispy, crunchy and spicy.


2 cups of split chickpeas

4 leaflets of curry leaves

1'' inch ginger

5-6 garlic cloves

1 big onion  finely chopped

1 tsp Red chilli pwd.

1 tsp Black pepper pwd.

½ tsp lemon juice

Fresh coriander ½ cup

Salt to taste

Oil for deep frying


Making the batter to make chattambade's:

1. Soak the split chickpeas/chana dal  for a minimum of 1 hour.

Soaking the dal for an hour is very important.

2. Once they soak up for an hour, strain all the water from the dal.

3. Now  grinding  of the dal has to be done WITHOUT using any water, or else chattambade absorbs a lot of oil.

4. Transfer the coarsely grounded dal into a bowl. Do not add any water while or after transferring the ground dals into the bowl.

5. Peel and chop the ginger-garlic into tiny pieces and nicely smash them.

6. Chop curry leaves and coriander leaves into tiny pieces .

7. Add chopped onions, salt, black pepper powder, red chilli powder and lemon juice. Mix well.

These ingredients will give you simple yet yummy chattambade.

Deep frying the batter to make chattambade's:

 Meanwhile heat up the oil for deep frying.

 Once the oils is hot, take a handful of the mixture and make them into balls.

 Flatten them a little using your fingers and drop them into rolling hot oil.

 Fry them on both sides until golden brown.

 Make sure you set the flame to medium once the oil's rolling hot so that the chattambade are cooked through uniformly. Serve Hot.

If you want to skip the deep frying process then you can still make them: in a appo/ paniyaram pan. In pan add few drops of oil in each holes, add the mixture in ball shape cook covered on medium heat for 8 mins. Then turn and cook for another 8 mins. or till golden brown in colour. Serve hot.
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