Category Archives: Traditionally

Besan Ladoo

Swaraj watches chota bheem a lot and is hugely influenced by him. So much such that he   will get into the character of Bheem and make me  tun tun mausi 🙂

Whenever Bheem is having ladoo, this fellow will run behind me for making one.

The very first time he asked me I was shocked as  I never made ladoos except for rava ladoos.

My mother always said Besan ladoos are fastest to make, full of protein as they are made from Chana daal and liked by many.

So thought of giving it a try and guess what, I can make reasonable good Besan ladoos.

I can say confident ally as so many of my friends ate it and appreciated it. Ask to make for them as well.

Reciepe is very simple…


Besan flour: 2 cups

Sugar(pithi sakhar): 1-1/2 cups

Almond and Cashew nuts,

cardamom powder: 1 tsp

nutmeg powder: 1 tsp

Ghee: 1 cup

Method 1:

  1. Heat a pan and add Besan flour  in it.
  2. Saute it till you get that nice roasted smell of chana daal.
  3. Add sugar and mix well till smell nice sweet flavor mixed in besan.
  4. Pour that 1 cup of ghee and keep stirring.Make sure that  the gas is on sim and you are not burning the mixture.
  5. Once mixed, switch off the gas and let the mixture cool. You might want to keep it in refrigerator to expedite the process.
  6. Remove the mixture and make round ladoos or whatever shape you think you can turn it to..
  7. they simply taste awesome.


Method 2:

  1. Heat  the pan and add ghee (Gowardhan tastes better)to it.
  2. Once it is hot, add besan to it and keep sauteing till it turns golden brown.
  3. Add cardamon powder and  nutmeg powder,
  4. Simmer the gas and saute for 2 more minutes.
  5. Switch off the gas and get the entire mixture in a  plate.
  6. Let it cool.
  7. Add sugar to it and mix it nicely.
  8. Let it cool. Use your refrigerator for better results.
  9.  Roll it out  to make delicious ladoos…


Tilachi Vadi-Makar Sankrant-2016

Last year the ladoos I made were too hard and sticky, so had a challenge of making it right this year.After going through so many food blogs, and checking with everybody I finally started with my little knowledge  in cooking..

IMG_1031We need very few ingredients for making til(sesame) wadi.


1 cup – Sesame/Til,

1 cup- Groundnut powder,

1 cup – jaggery,

2 tbsp-Ghee,

Cardamomom and nutmeg powder,

To begin, roast groundnut and sesame seeds separately. Let it cool.

IMG_1021IMG_1020Remove the ground nut cover and grind it coarsely. Repeat the same for Sesame seeds.IMG_1022

Make sure they are not roasted too it will taste bitter.

Next  heat the pan pour Ghee in it and add jaggery. Allow the jaggery to melt and foam.


When that happens, switch off the heat. Mix the sesame powder and ground powder.


Add cardamom and nutmeg for flavor.Take a square plate with deep bottom, grease it with ghee and spread the mixture uniformly.

IMG_1025Use knife to make pieces while it is warm. Once it cools you will not be able too.



Try it!!! and let me know your comments…

Bhalekar khanaval,Sawantwadi

Whenever we plan a Goa trip, we prefer to stay at Sawantwadi. This time however we changed our preferences and stayed in Goa itself.

While our journey back home, we had halted at Sawantwadi for lunch. I checked with Amruta(who is our friend and our Sawantwadi official host) for the possible lunch options and she suggested “Bhalekar Khanawal”.

As it was Sunday the place was overcrowded. If you judge it from the outer appearance you will miss really something nice. The place is small and those who like to have food at hygienic place may opt out.

But let me tell you that the kitchen is neat and clean. The people who serve food are clean as well and food they serve is delicious.

IMG_0442They serve about 100 people at a time and people are ready to wait for hours together for the love of seafood.

We ordered Surmai fish thali and Vegetrian Fish thali. The fish was fresh. The thali included dry fish, gravy, chapatti and rice with sol-kadi. The dry preparation was simply awesome. The chapatis were soft and hot. The rice had that coastal flavor. Still lingering …..

Overall an extremely satisfying place for sea-food.

!!!!!! Anna-devta sukhi bhava!!!!!

Gulab Jamoon Modak

With Ganesh festival going on and exhausted with the options to make modak, I landed up making gulab jamoons in shape of modak.

IMG_0315It is pretty easy and instant to make.I had a 400 gms Chitale Gulab jamoon mix.IMG_0314

I followed the procedure mentioned behind the pack :DExcept for the shape of jamoons. I used the modak mould and created jamoons in modak shape.IMG_0312Fried and dipped in the sugar syrup.IMG_0316And that’s it!!!IMG_0318It took me about half an hour for preparing the same and about a minute to eat the same.


Saranache modak(fried modak)

For past year or two I have quite regularly made modak for sankashti chaturthi. I generally carry it to dashabhuja temple situated in kothrud. I have been visting this temple for years now and feel blessed .

I have 100s of experiences and stories to share which encourages me to  prepare modaks(preferable different everytime)  for each sankashti .

This time I had very less time for preparation as it was a weekday. So I went for “saranache/bakhurache” tallele modak.


They are very quick to make if you have ready made desiccated coconut  available at home


  • All purpose flour: 2 cups
  • Dry coconut powder: 1 cup
  • Semolina: 1/2 cup
  • Khuskhus: 2 tbsp
  • Icing Sugar: 2 cups
  • Cardmanon and nutmeg powder: 1/4 tbsp
  • Milk:2 cups
  • Salt: as per taste
  • Oil/vanaspati: 2cups
  • Dry fruits: raisins, almonds, cashew nuts, pistachios and charole.

How to:

For the outer cover:

  • In a big plate take 2 cups of all purpose flour.
  • Heat the ghee and add that to the flour. Mix it so that it looks like bread crums.
  • Add milk and knead tightly. Set it aside while you prepare the filling.


For Saran:

  • Heat a pan, add coconut to it. Sauté it continuously to avoid burning.
  • Add semolina and keep sautéing.
  • Once it is cooked, add icing sugar and khuskhus. Keep sautéing 
  • Add cardamon, nutmeg powder and dry fruits.


Making modak is an art!!! Practice will make you perfect and thus an artist.

  • Finally take the dough prepared and roll into small balls.
  • Make small puri from the ball


  • Hold the puri in hand as shown and add 1 tbsp of Saran in it


  • Now fold the edges of puri as shown below 


  • Join the edges and sharpen it as shown


Heat the pan and add oil/vanaspati. Allow it to heat and fry the modaks on medium heat by rolling them constantly



Corn-Basil tikki

I am a fan of Jain Jalsa, while browsing through food channels I paused while they were showing some tikkis. The chef was plating some tikkis with Basil. Basil is mostly used in Italian cuisine and more profoundly in pastas.  It is rarely used in Indian cuisine.

While they were showing the recap I figured out that it was corn tikki. Following is my version of the same:



  • Corn: 2 cups
  • Basil: 6-7 leaves
  • Bread crumbs: 1 cup
  • Coriander: handful
  • Ginger-garlic paste: 2 tbsp (my kid loves garlic and hence this is not the Jain way)
  • Salt and black pepper as per taste
  • Oil for shallow frying
  • Cheese: 2 tbsp.
  • Corn flour: 2-3 tbsp

How to:

  • 1. Take 2 cups of corn seeds with basil leaves, coriander, black pepper, and grind it.


  • 2. Add Ginger-garlic paste to it.
  • 3. Add corn-flour and grate some cheese to above mixture and knead it.


  • 4. Roll into small balls and make round cutlets of the same.
  • 5. Dip them in bread crumbs for making them crispy.


  • 6. Add oil to frying pan and shallow fry the tikkis till they cook..


Coconut(Nariyal) Barfi

Religious trips always get you peace of mind and loads of prasad. Prasad in form of nariyal. This nariyal is used to cook something sweet(read only). On our recent tour to Goa via kolhapur, we visited Mahalaxmi temple and Mahalsa temple.  As prasad, I got 4-5 nariyals. So nariyal barfi. When I started cooking, nariyal barfi was the first one to try, extremely easy and quick to make.



1. 3 scrapped nariyal or coconut/ 4 cups
2. Sugar: 2 cups
3. Butter: 1/2 cup
4. Cardamon: 2 tbsp
5. Saffron: 1/2 tbsp( Take 4 tbsp of milk and add saffron to it)
6. Milk: 2 cups
7. Khoya: 25 gms (optional)

How to:

1. Scrape the coconut, ensure that you don’t scrap to the extreme bottom as that might get some brownish color to your barf i
2. Take a pan.  Add butter to it. Later add scraped coconut to it. Let it cook on medium flame till it looses its typical coconut smell.

3.  Add milk(Pre-boiled and cooled down) and cook till it evaporates.
4.Add sugar and cook till all the water is evaporated and you see a uniform consistency


5. Keep stirring it.

6. Divide it in two parts.

7.  Add cardamon powder to one part and saffron milk to other.


8. Cook  both parts separately on simmer for about 5-7 mins.
9. Take a square plate or ice tray. Add a layer of  saffron colored portion followed by cardamon.
10. Keep in refrigerator for an hour or two.
11. Later decorate it with saffron springs or sliced almonds..choice is yours.



Moong Cutlets

Do you have lots of left over bread, which is still edible and you don’t know what do with it.
Do you also have moong ki sabji…which you cooked last night and no one ate it :D. No worries.  Let us make something out of it and name it a “Moong cutlet”

photo 1

Preparation time: 35 minutes


1. Bread slices 8-9
2. Sprouted moong-150 gms
3. Potato: 2-3 boiled
4. Ginger-garlic paste: 2 tbsp
5. Garam masala: 1 tbsp
6. coriander powder: 1 tbsp
7. Chat masala : 1 tbsp
9. Semolina: 2 tbsp
10. Salt: as per taste
11. Oil: for frying-3-4 tbsp

How to:

1. Grind the bread slices to medium coarse powder.
2. Take a bowl, smash the boiled potatoes in it. Add bread as well as sprouted moong/moong sabji in 2
3. Add all the ingredients except of semolina to the above mixture to further mix it well.
4. Please don’t add water. make small rolls out of the mixture.
5. You can make patty or small longer rolls. Deep the patty in semolina from all sides.

6. You can either shallow fry or deep fry based onyour chollestrol level. I had deep fried(love for food is higher than the cholestrol level ;))

7. You can use different pulses…..vegetables.

photo 3

Corn-Daliya Idli

Swaraj my 14 month old kid has recently started having solid food. Since the time he has been introduced to solids, I am inspired to cook something different almost everyday.  As a mommy you definitely do not want the kid to have  outside food. Besides he seems to be a foodie..or perhaps he has not developed choices yet 😉 which gives me a reason to do my food experiments on him.

Pediatrician said that Daliya twice a week is good. Kheer, upma and pulav are obvious choice from Daliya.  But I  was willing to do something else.

So thought of making IDLIs using the same.To add some more value, I added corn to it. Check out the recipe!!

photo 1(1)

Daliya: 2 tbsp

Semolina(Suji): 1 tbsp

Corn: 2 tbsp

Ginger: 1/4 inch

Garlic: 2 cloves

Coriander:  3-4 strands

Salt: 1/2 tbsp

Curd: 1/2 tbsp(optional)

for tempering:

Curry leaves: 2-3

Mustard and Cumin seeds: 1/2 tbsp

Oil: 1/2 tbsp

Preparation time: 15 minutes

  1. Take a bowl, put daliya+suji+curd(optional) in it. Set it aside for 5-6 `minutes.
  2. Meanwhile, grind corn,ginger,coriander, and garlic cloves.
  3. Mix the above mixture into Dalia to prepare a batter. mix well
  4. Heat a small pan, put oil in it. Once hot, put the curry leaves followed by mustard and cumin seeds. Add this to batter.
  5. Take a idli plate, grease it with oil and pour the batter to make small idlis. You can use Appam vessel too…
  6. Steam it for 10 minutes and serve it with green chutney or sauce.
  7. This recipe is loved by kids..