Mohantal is a Gujarati besan burfi. This is easy to prepare. The preparation for this has a slight difference in technique than other burfi's like besan burfi. I would say within 20-30 mins we can prepare this sweet dish.

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Prep Time : 15 Mins
Cook Time : 10 Mins

  • Besan / Gram flour - 1 cup  
  • Milk - 2 tbsp
  • Sugar - 2 cups 
  • Kesar / Saffron strands - few
  • Ghee (desi ghee, clarified butter) - 1&1/2 cups
  • Nuts - Pistachios & Almond (soaked and chopped)
  • Cardamom powder - 1/2 tsp
  • Water - 1/4 cup
  1. In a bowl mix besan  , milk and 2 tbsp of ghee and keep aside for few mins
  2. In a medium pan add sugar and water bring to boil stir occasionally bring into 2 string consistency
  3. In a blender add besan blend pulse for 2 times
  4. In a nonstick pan add ghee in a medium flame then add besan mixture stir well so that besan mix well into a ghee stir for 5 mins 
  5. Then add sugar syrup, saffron & cardamom powder mix well keep stirring till the mixture thickens and leaves the sides of the pan. 
  6. Turn off flame and transfer the Mohanthal mixture into the greased pan
  7. Cut the Mohanthal into squares and allow it to cool on the tray for more than a couple of hours to set. Once cooled completely, separate the precutpieces and serve.
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Katori / Tokri Chaat

Potato baskets chaat is a popular chaat in North.
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Prep Time : 20 Mins
Cook Time / Bake Time  : 15 Mins

Ingredients for Katori / Tokri
  • Potato 6 - Peel & Grated 
  • Salt a pinch
  • Corn flour or Rice flour - 2 tbsp (mixed with 1 tsp of water  )
Ingredients for Chaat
  1. Peel and grate the potatoes using hand grater or food processor
  2. Sprinkle corn flour paste and salt. Grease the oil in a muffin tray and fill the potatoes
  3. Pre heat the oven place the potato cups tray bake for 15 mins on 350F.
  4. Take out all the potato basket and let it cool completely
  5. In a plate place Potato basket fill ragada, onions, tomatoes, chutneys , dahi, salt , chilli powder , sev and coriander serve immediately
  6. Repeat the rest of the baskets

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Modak is a Marathi word. It is a sweet dumpling made out of Jaggery / Gud. In Karnataka we call it as kadabu. In Tamil, Kolkattai. All the regions recipe & method are almost one and the same. It sometimes differs only in shape. Also made out of steamed version  or fried version. This Modak used for moulds to fold the perfect shape. In my preparation I have not used any mould as i don't have it. This sweet is offered on the day of GaneshChathurthi.

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Prep Time : 15 Mins
Cook Time : 15 Mins

Ingredients for Sweet filling
  • Jaggery - 1 cup
  • Fresh Coconut grated - 1 cup
  • Poppy seeds - 1/2 tsp
  • Cardamom powder - 1/2 tsp
  • Take a non sticky pan add jaggery on a low flame stir jaggery completely melt then add coconut stir continuously 4-5 mins or till mixture thickens 
  • Add poppy seeds and caradom powder mix well and switch off the flame let it cool completely

Ingredients for dough
  • Rice  flour - 1 cup
  • Boiling water - 2/3 cup
  1. In a bowl add rice flour and add water slowly and stir and then make a stiff dough and close and keep aside for 5-10 mins 
  2. Prepare the dough first then prepare for sweet filling
  1. Take a small portion of dough , grease oil in your palm or plastic sheet
  2. Flatten them into small round shape add a spoon full of sweet mixture and close the all the edges slowly using oil. 
  3. Repeat the rest of the dough 
  4. In a pressure cooker add enough water on a medium flame 
  5. Take a lager flat bowl place muslin cloth or banana leaf  then place all the modaks slowly cover the cloth and keep it in the pressure cooker (do not put weight) steam for 10 mins
  6. Cool and place them in a plate.
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Gokulashtami Recipes (Thindi's)

Yennai Yengai | Badanekayi Yengai

This dish has various versions.  Popular known as North Karnataka dish and it is famous combo for Jolada Rotti .

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Prep Time : 10 Mins
Cook Time : 15 Mins 

  • Brinjal / Eggplant / Badanekayi  - small size 6-8
  • Curry leaves - few
  • Oil - 4 tbsp
Ingredients for Masala paste 
  • Sesame seeds / Biliyellu -   1/2 tsp
  • Corinader seeds / Kothambribeja - 1 tsp
  • Red chillies / Kempu Mensinakayi - 4-5 (Byadagi) 
  • Roasted peanuts / Kadalekayi beja - 1 tbsp
  • Coconut / Thenginakyi - 1/4 cup 
  • Garlic pod - 1
  • Tamarind juice - 1/2 tsp or tamarind juice - 2 tsp
  • Jaggery - 1/2 tsp grated or small piece 
  • Onion - 2 tbsp chopped
Method for paste
  1. In a pan roast the sesame seeds transfer into plate
  2. Then roast red chillies 
  3. Roast coriander seeds 
  4. Roast peanuts or use store bought salted roasted peanuts 
  5. Roast separately each ingredients
  6. In grinder or mixer add all roasted ingredients , add coconut, onion, garlic, jaggery, tamarind and add little water and make a smooth paste
Method for Yennai Yengai 
  1. Wash and 4 slits on the eggplant/brinjal lengthwise
  2. Stuff the masala into eggplant/brinjal. Keep the remaing masala for later use
  3. Keep the stuffed masala inthe pressure cooker wait for 1 whistle and turn off the gas and wait for cool down. 
  4. Take a large pan add oil and add mustard seeds allow them to splutter , add asafoetida, curry leaves 
  5. Then add stuffed eggplant slowly stir fry then add reaming masala and add little water bring to boil for few mins then add salt saute well 
  6. Serve hot with jolada rotti

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Cheera Leyam | Jeera Leha | Chirath Lehu

Leha/Lehyam is a healthy homemade ayurvedic medicine. It helps our digestive system, improves appetite, improves immunity from common cold & cough. Easily prepared within 30 mins. This lehyam/leha lasts a long time when stored and refrigerated.

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Prep Time : 10 Mins
Cook Time : 10 Mins
Recipe by : My Periamma(Dhodamma/Aunt)

  • Jeera / Cheera / Cumin seeds  - 100 grms
  • Vellu/Vellam / Jaggery / Bella - 1/4 Cup (grated)
  • Lemon/ Yenmchingarasu / Nimbehannurasa - 4 Lemon juice
  • Dry Grapes / Vandrakshi - 100 grms
  • Fresh ginger / Inji / Shunti - 3/4 piece
  1. Dry roast jeera seeds and make a fine powder and keep aside 
  2. In a same mixer jar add grapes , jaggery, ginger blend into a paste 
  3. Transfer into pan add lemon juice and jeera powder switch on the gas stove on low flame
  4. Saute the mixture till well mixed and thickens 
  5. Transfer into glass jar.
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Mini Flavored Color Chakli's

This is the one best savoury item in my mind. Chakli is very popular in SouthIndia and different parts they used to call a different names. Want to try different chakli it's summer time so tried flavored chalis for kids.

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Prep Time : 15 Mins
Cook Time : 20-25 Mins

  • Chakli Mavu / Chakli Hittu / Chakli flour -  2 cups
  • Butter / Vanne / Benne - 2 tbsp (for each flavor)
  • Salt to taste
  • Oil to deep fry - 400ml
Ingredients for Khara Chakli flavor
  • Chillipowder  - 1&1/2 tbsp
  • Ajwain crushed - 1/4 tsp
  • Sesame seeds - 1/2 tsp
  • Chakli flour
  • Butter
  • Salt to taste
  • Water to knead dough 
  1. Mix all the ingredients in  a bowl and knead the mix gently into a dough with enough using water
Ingredients for Green flavor chakli
  • Palak puee(thick) - 2 tbsp
  • Sesame seeds
  • Butter
  • Salt to taste
  • Chakli flour 
  • Water to knead dough
  1. Mix all the ingredients in  a bowl and knead the mix gently into a dough with enough using water
Ingredients for Yellow flavor chakli
  • Methi powder -  a pinch
  • Turmeric powder - a pinch
  • Butter
  • Salt to taste
  • Chakli flour
  • Water to knead dough
  1. Mix all the ingredients in  a bowl and knead the mix gently into a dough with enough using water
 Ingredients for White plain flavor chakli
  • Chakli flour
  • Butter
  • Sesame seeds - 1/2 tsp
  • Salt to taste 
  • Asafoetida - a pinch
  • Water to knead dough
  1. Mix all the ingredients in  a bowl and knead the mix gently into a dough with enough using water
How to make chakli's
  1. Heat oil in a large wok/pan/kadai. 
  2. Fill the each flavor dough ball into a chakli press
  3. Press the dough into a mini spiral / round shaped on a plastic sheet
  4. Deep fry till golden color over low flame. Remove and drained into tissue paper.
  5. Do it for next all flavors in the same way. 
  6. Mix all the colors and serve with tea or coffee. 

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Methi Malai Mutter

It is a combination of fenugreek and peas rich flavored gravy.

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Prep Time : 15-20 Mins
Cooking Time : 15 Mins

Ingredients for MasalaPaste
  • Onions -1/2 cup , chopped
  • Green chillies - 2-3 
  • Poppy seeds / Khuskhus - 1/4 tsp
  • Tomato purree - 2 tbsp
  • Garlic clove - 1
  • Ginger grated - 1/2 tsp
  • Cloves - 2
  • Cardamoms - a small piece
  • Cashews -  1/2 tsp
  • Oil - 2 tbsp
Other Ingredients
  • Fenugreek leaves / Methi leaves - 4 cups
  • Milk - 3/4 cup or Lowfat cream - 1/4 cup 
  • Salt to taste
  • Jeera seeds 
  • Oil - 1 tbsp
  • Peas / Mutter - 1/2 cup
  • Onions - 1/4 cup , finelychopped

  1.  Heat oil in  a pan add, cloves, cardamoms, cashews, poppy seeds, chillies saute for few mins then add onions saute till turns color then add tomato puree , ginger garlic stir for few mins
  2. Grind into smooth puree and keep aside
  3. Chop & wash the fenugreek leaves. In  a pan add 3/4 cup of water and cook the leaves. squeeze ou the water and keep aside
  4. Heat 1tbsp of oil in a large pan add jeera seeds, onions, fry till onions turns color pale. Then add the paste and fry for 1 minute. Add the peas (i used frozen) , cream or milk , salt and fenugreek leaves bring to boil together (if it is too thick add little water) and cook for few minutes
  5. Serve hot
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Valhapalu Sajjige | Banana Sheera/Halwa | Balehannu Sajjige

Festival Season is just around the corner! Thought to posting this simple sweet dish. Adding banana gives a nice flavor. We used to make this sweet on almost all occasions especially during SatyaNarayana Pooja and offered as prasad. Festivals is around the corner

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Prep Time :  5-8 mins
Cook Time : 10 Mins

  • Rava Coarse / Sooji  - 1 cup
  • Ripe Banana - 1/2 cup chopped & mashed
  • Ghee - 1/2 cup
  • Dry fruits - Cashews pieces and yellow Raisins - 2 tbsp
  • Kesar milk - 2 tbsp (Kesar / Saffron + warm milk)
  • Water - 3/4 cup
  • Banana essence - 2 drops (optional)
  • Sugar - 1 cup (adjust the taste)
  1.  Take a large pan roast the rava in a medium flame until very light brown in color (do not overroast) transfer into a plate
  2. In  a same pan roast the dry fruits in a spoon full of ghee fry till golden in color and transfer into a plate 
  3. Heat same pan add water bring to boil then add mashed banana cook for 2-4 mins then 
  4. Add ghee bring to boil, now add slowly roasted rava into the pan mix quickly stir continuously it does not stick to the bottom stir until rava cooked
  5. Then add sugar and essence mix together stir continuously it should be thick and nice aroma
  6. Then add kesar milk and dry fruits mix well 
  7. Sajjige is ready to serve. 
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Methi and Baby Corn Pulao

A sweet baby corn  and  bitter methi (fenugreek) leaves pulao easy for brunch, baby corn added to the rice makes the pulao more delicious and  good for health. One pot rice dish is always simple to make.  

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Prep Time : 10 Mins
Cook Time : 20 Mins + Rice


  • Methi leaves - 4 cups
  • Baby corn - 1 cup , chopped corn into roundels
  • Garam masala-1/2 tsp
  • Pualo powder - 1 tsp (i used MTR)
  • Onion + Coriander + green chillies paste - 4 tbsp
  • Onions - 1 cup
  • Lemon  / Lime juice - 2 tsp
  • Launga / Lavanga / Clove  - 4 
  • Dalchini / Cinnamon / Chakke - 2 pieces
  • Teja Patta / Patre / Bayleaves - 2 leaves
  • Chakraphul / Star anise - 2 stars
  • Oil - 1/4 cup
  • KalaJeera seeds - 1 tsp
  • Turmeric - a pinch
  • Salt to taste
  • Basmati rice - 2 cups
  • Ginger Garlic paste
  • Cook baby corn in a pot adding enough water till becomes tender then drain the water and in the same water cook leaves and drain the water (use someother dish) and keep aside
  • Cook basmati in pressure cooker or rice cooker and keep aside
  • Blend onions, coriander & green chillies add little water make a paste and keep aside 
  • Take a big pan , heat oil
  • Add kalajeera seeds when starts splutter add bay leaves, chakke, lavanga, start anise, and onions fry for few mins till onions turns translucent
  • Add turmeric , ginger garlic paste and grinded paste saute for few mins
  • Add pulao powder and garam masala powder for taste
  • Add corn and leaves stir mix well. Then add rice saute gently on a low flame so that rice gets well coated with masala. Switch off the stove
  • Add lemon juice and salt saute gently
Serve with raita

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Ginger Paste

Making paste at home is like fresh and add for almost all cooking dishes. Stored in the refrigerator or freezer for months. 

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  • Ginger - 1lb
  • Cold Water - 1/2 cup

  1. Peel the ginger skin and make a small pieces
  2. Blend ginger and water make a smooth paste
  3. Transfer into glass jar and store it in the refrigerator.

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