Tuesday, February 7

Cabbage Rice

As Kundan is an opposite of a big fan of cabbage, I am on research to make cabbage taste and smell not like cabbage, funny huh... I just tried to spice up the cabbage rice with other strong flavors to make it edible to him and it was a manageable success I would say.


 1. Steamed rice - 3 cups
2. Shredded cabbage - 2 1/2 cups
3. Coriander powder - 1 tsp
4. Oil - 1 1/2 tbsp
5. Mustard seeds - 1/2 tsp
6. Cumin Seeds - 1/2 tsp
7. Peanuts - 3 tsp
8. Curry leaves - 1 sprig
9. Asafoetida - 1 pinch
10. Garlic - 1 tsp chopped fine
11. Chilli powder - 1 tsp
12. Turmeric powder - 1/4 tsp
13. Lemon Juice - 1 tbsp


Step 1: Heat oil in a pan, add peanuts add fry till it gets light brown color. Take out peanuts in to separate bowl.
Step 2: Add mustard seeds, cumin seeds, pinch of hing, curry leaves, chopped garlic and saute till garlic gets nice golden color.
Step 3: Add turmeric powder, add shredded cabbage, mix, sprinkle some salt, mix.

Step 4: Add coriander powder, red chilli powder, cover and cook for 5 minutes or until done.
Step 5: Take boiled rice, add some lemon juice, mix prepared cabbage and roasted peanuts.

Step 6: Serve with raita or any fry.

Friday, February 3

Missi Roti

This is a wholesome recipe with triple grain flour which is spiced up to make super healthy rotis. They came out very aromatic and delicious.Oats when dry roasted to grind into powder emits a nutty flavor and gives chewy texture; these three flours actually work out a magic together, oh.. that's so poetic, huh.


1. Bengal gram flour - 1 cup
2. Wheat flour - 1 cup
3. Oats powder - 1 cup
4. Freshly chopped mint leaves - 2 tbsp (Can use Kasoori methi instead )
5. Onion - 1 chopped
6. Green chili - 1 chopped finely
7. Red chilli powder - 1 tsp
8. Garam masala - 1 tsp
9. Salt as per taste
10. Ajwain - 1 tsp
11. Oil  as required


Step 1: Mix flour in 1:1:1 proportion with crushed kasoori methi or mint leaves, green chili, onion, chili powder, garam masala, salt, carom seeds and a spoon of oil into soft dough.

Step 2: Divide into four equal portion and roll into rotis and prepare on tawa like we make parathas.

Step 3: Serve hot with curd/ raita/ pickle.

Thursday, February 2


I had tried dhokla (Urmila aunty used to do this and I got inspired to do this from her) couple of times in the past and it never came out well. I wanted to try this again and this time it turned out pretty good with all the learnings from my previous attempts. This Gujarati special may not be liked by everyone at the first go; you actually need to develop a taste for it. This is a gram flour idly or steamed gram flour cake  in simple sense.

1. Besan
2. Eno salt
3. Salt
4. Ginger & chilli paste
5. Lemon juice
6. Grated coconut
7. Coriander
8. Oil
9. Sesame seeds
10. Thil
11. Curry leaves
12. Green chillies
13. Hing
14. Carrot grated


• Mix besan, lemon juice, salt and water into batter of idly consistency and keep aside
• Prepare idly plates, add eno to batter with a little water; once it starts bubbling, immediately pour into idly plates and steam like you do for idlies
• Once done cut it into squares and arrange in a tray
• Season with sesame seeds, green chillies, hing, curry leaves and thil and add a ladle of water to seasoning. Now pour it over the dhoklas.
• For garnishing sprinkle grated coconut and carrot over that and serve with pudina/coriander chutney