Select Page

Yummy Tales Of Tummy Blog

Get All Tips And Tricks From My Recent Blog Updates

Nutrella/Soyabean Sabzi


As we all know soyabean is good source of protein. To make variations of Soyabean & to incorporate in your daily meals is the best way to have adequate intake of proteins. A blessing for vegetarians when you don’t eat meat and still has the choice to have protein in best form.

There is no denying the fact that in a vegetarian world, it holds the pride of place. Considered to be the perfect substitute to meat, soyabean is power packed with proteins and other essential nutrients. You can buy the beans from the markets or get your hands on soya nuggets to make a range of delectable dishes. It is easy to cook and has the unique characteristic of soaking in myriad flavours while cooking. As such, it is a good ingredient that can be used across cuisines.

Thus one is nutrirional curry recipe with a good source of proteins for vegetarian lovers. Soya bean curries can be easily served with roti, chapati, paratha and even with hot steamed rice. Here I have served it with Besan wali Shimla mirch & Aloo Sabji. You can pair it up with some other dry Sabzi as well.

Soyabean is easy and quick to cook and turns to be juicy by absorbing the spiced curry.  I wanted to prepare the soya bean curry recipe with additional vegetables like peas and potatoes. But later somehow i decided to keep it simple and prepared with basic tomato onion gravy with spices.

Besides, soya has several nutritional benefits and is highly recommended for vegetarians or non-meat eaters. As per the studies, soya contains a higher percentage of proteins compared to meat or egg. Hence soyabean curry can be an easy alternative to meat or non-vegetarian curry.

This recipe is very special as I learnt this from my Mom and after marriage when I made it for the 1st time at my Sasuraal (In-Iaws), everyone loved it as they never used to have this before. And moreover it tasted like meat to them and everyone was happy with the outcome of something new and different.

I have been eating Soyabean in many forms and variations and suddenly I realized that I haven’t put any post on my website regarding Soyabean. This Sabzi/curry is a weekly affair at my place and here I am today sharing my post on Soyabean. So come join me 🙂


Prep Time : 20 mins

Cook Time: 20 mins

Servings:  4

Ingredients :

Soyabean – 1 cup granules/ chura & 1/2 cup chunks soaked with salt and some milk

2 tsp oil

2 onions thinly sliced

6 cloves garlic

1 inch ginger

2 tomato grated

1 tsp cumin seeds / jeera

1 bay leaf / tej patta

½ tsp turmeric powder / haldi

1 inch cinnamon stick / dalchini

salt to taste

1 tsp kashmiri chilli powder / lal mirch powder

1 tsp coriander powder / dhaniya powder

1 glass water

¼ tsp garam masala

Fresh coriander leaves chopped, handful

Cooking Instructions :

firstly, soak soya granules & chunks in few spoons of milk  mixed with salt & water and allow to soak it for 15 minutes and  squeeze the water completely. Wash again well & keep aside.


Soyabean Curry recipe:

firstly, in a large kadai heat oil. Further, add cumin, bay leaf, cinnamon stick and saute. Then add finely chopped onions and saute.

At this stage don’t forget to put salt as it will speed up cooking of onions and would help to brown it quickly.

Keep sauteing onions till colour changes to golden brown on low flame. If required add few spoons of water gradually to cook it evenly.

Add ginger and garlic paste. Saute nicely.

Also add chilli powder and turmeric. Now add coriander powder and saute.

Furthemore, add squeezed soyabean and keep sautéing on medium flame. Keep on adding little water and bhuno it. You need to scrape the sides of pan occasionally and keep sauteing. After few minutes you will see the colour of the soyabean has turned into golden brown.

Now add grated tomatoes to it. Saute it nicely to incorporate it well.

Transfer this mixture to pressure cooker. Add a glass of water to it. Pressure cook for three whistles and then simmer it for 5 more minutes.

Let it cool down and release the pressure.

Later on while serving  add  garam masala and chopped coriander leaves.

finally, mix well and serve.

Serve with steamed rice, some dry sabzi, chapati and sliced / rings of onions and some pickle.


1) Make sure to squeeze off the water from soaked soyabean and cook it well else they might be causing indigestion and smell bad as they are rich in protein.

2) Add few tbsp of milk to water while soaking soya to remove the smell from soya chunks.

3) Squeeze off the water from soaked soya before adding to soya curry.

Thank you for stopping by my blog, I hope you liked the recipe. Please do share your valuable feedbacks, I love to hear from you all.

Happy cooking!

Leftover whipped cream & bread malai kulfi


Kulfi is a rich, creamy frozen Indian dessert, has its origins from Mughal Empire. Traditionally thick milk is condensed to more than half of the quantity, then powdered Badam,Pista Cashews are added then flavoured with saffron, Cardomom & rose or kevda water.

Kulfi is an Indian version of ice cream made with full fat milk and it is much more creamier and denser than ice creams. I like  kulfi more than ice creams, I enjoy making and eating variety of kulfis with natural fruits. Making the traditional kulfi is a long drawn process of cooking and I have always seen my Mother-in Law doing the same over the years.

The idea of making jhatpat and easy kulfi dawned upon me when I saw some whipped cream lying in the freezer, which was in excess after making  Coconut crust coffee mousse pie few days before. I always store the excess in the glass bottle and freeze it for later use. As the season has changed and it’s quite hot and humid here in Mumbai I was tempted to make something chilled. So I added few more leftovers like caramel and condensed milk from the fridge and voila, creamy, yummy  malai kulfi is  ready.

This is a simple and quick version of delicious recipe for basic Kulfi  that I learnt from my Mom-in-law. I have made this for the first time, and it got rave reviews from my family and everyone  loved it!

This is an easy, Instant Indian style almost no cook kulfi recipe (apart from cooking oats) with milk, milkmaid( condensed milk) and whipping cream. This is just a 2 step, blend and freeze recipe…

so set aside your calorie concerns and indulge your palate with this yummy kulfi.

Prep Time
5 mins

Cook Time
3 mins



Ingredients to make Leftover whipped cream & bread malai kulfi :

1  cup chilled leftover whipped Cream (I always store the leftover whipped cream in a glass bottle in freezer)

1/4  cup leftover condensed milk

3 tsp leftover caramel ( if u don’t have it- replace with 1/4 cup of more condensed milk )

2 slices of leftover white bread – remove brown part and grind

3 spoon oats

1/2 cup Milk

1/4 cup toasted chopped nuts of your choice

1/2 tsp Sea Salt/salt

Sugar or honey as required/optional

Cherries to garnish

How to make Leftover whipped cream & bread malai kulfi :

Take out bread, caramel and whipped cream from the fridge.


In a blender add the bread crumbs, condensed milk,  and caramel to form a creamy puree. Gently fold in whipped cream (with stiff peaks) into bread crumbs puree.




Next in a pan boil milk and cook oats for 3 minutes. Let it cool a bit. Add this to whipped cream mix.


Add salt. Roast the nuts dry in a separate pan. Chop them. Fold in the dry roasted nuts. if required then add the sugar/honey.

Then pour in desired bowls/tins or kulfi molds. Garnish with some more chopped dry fruits. Cover it tight with lid and freeze for 6-8 hours or overnight…


Enjoy just like that or serve this with falooda.

Notes :

1) For extra flavor, you could add a few drops of rose water or kevada water also.

2) I haven’t used cardamom powder & saffron but if you wish you can add this into milk.

If you love my recipes, do share it with your friends and family. Also, like us on facebook, Instagram. Pin us on Pinterest, we would love to hear from you do leave your comments below.

You can also send me your pictures of the recipe if you try and I would love to feature you on my Social Media Pages. Sharing your feedback always makes me happy and motivated me to create more such content.

Happy cooking.

Coconut crust coffee mousse pie (egg less)

Coffee  Mousse Pie with Toasted Coconut Crust is a celebration of coffee,coconut and chocolate. . A coconut  crust combined with a creamy coffee – chocolate mousse filling makes for one irresistible dessert.

The combination of coffee, chocolate and coconut really shines in this cool and creamy Coffee Mousse Pie with Toasted Coconut Crust. All of that toasted coconut combines with the dark chocolate filling for an irresistible dessert!

Coffee and chocolate is a fabulous and sophisticated combination. A soft coffee-chocolate mousse flavoured with brown sugar, and set on a crunchy coconut crust… doesn’t that sound heavenly!

Let’s start with the crust – holding this all together is a coconut crust! It’s super chewy with a little bit of crunch, and it’s so absolutely delicious. It comes together in like two minutes, or as much time as it takes you to gather and measure the few ingredients and then stir them together.

Making the chocolate mousse filling for this pie is quite easy and quick, needing just few ingredients. It can, however, be a bit tough to get it mixed thoroughly. After you’ve let the chocolate mixture sit, it will be thick and probably a little hard to stir.

Once you’ve made the whipped cream, I strongly suggest that you add about a quarter of it to the chocolate and mix it well. Then you can fold in the rest more easily without deflating all of your whipped cream.

Time: 3 hours 30 minutes

Makes 6 wedges


For The Coconut Crust
1 1/2 cups grated fresh coconut
3 tbsp butter
3 tbsp brown sugar

For The Coffee Mousse
2 cups roughly chopped dark chocolate
1/2 cup milk
1 1/2 tbsp powdered sugar
3 cups beaten whipped cream
1 1/2 tbsp coffee powder dissolved in 1 1/2 tbsp warm water

For The Garnish
castor sugar and for dusting                Choclate shavings

Method :

For the coconut crust
Combine the coconut, butter and brown sugar in a deep-non stick pan and cook on a slow flame for 4 to 5 minutes or until the coconut is lightly browned, while stirring continuously.



Spread and press the mixture at the base of a loose-bottomed pie/cake tin.
Refrigerate for atleast 30 minutes.


For the coffee mousse:

Combine the chocolate and milk in a microwave-safe bowl and microwave on high for almost 50 seconds at the burst of 20 seconds each. Remove and mix well until no lumps remain.
Strain the mixture using a sieve and keep aside.

Combine the sugar and beaten whipped cream in a deep bowl and fold gently.
Add the chocolate-milk mixture gradually and fold gently.
Add the coffee mixture and fold gently. Keep aside.


Pour the coffee mousse mixture immediately over the prepared coconut base and spread it evenly using a palate knife.

Refrigerate for 2 to 3 hours hour or till the mousse sets.

Demould the pie and garnish with castor sugar and cocoa powder. Garnish with chocolate shavings.
Cut into equal wedges and serve chilled.

Notes :
1) You can also melt the chocolate-milk mixture on a double boiler.

2) Any time chocolate is the primary flavor, I feel I must recommend that you use a good quality chocolate.

3) Not everyone loves coconut. In fact, it seems to be one of those foods that you either love or hate. If you want to make this pie with a different crust, that’s no problem at all.

4) I recommend a cookie crumb crust or a different shortbread crust. If you’re a fan of nuts, then you can substitute nuts for the coconut in this recipe.

Video recipe in Hindi :


Thank you for stopping by my blog, I hope you liked the recipe. Please do share your valuable feedbacks, I love to hear from you all.

Happy cooking!



Nutritious Sprouts Misal Tacos (Baked)

Misal is a popular food of Maharashtra. Misal is another word for Mixture and if you are residing in Mumbai, you must not miss unique taste of this.

I got a chance to taste this nutritious dish few years back once, enroute Mahabaleshwar. We took a break to have tea on the way, and saw  It had food joints serving these popular Maharashtrian dishes.

Many breakfast options like batata vada, kothimbirvadi,  kande pohe, sabudana khichdi, and misal were to relish and we decided to have misal pav. And I must say we weren’t disappointed at all.

It is often eaten as breakfast or a mid-day snack. It is easy to make, economical and the sprout & pulses used for making it makes it nutritional. It is spicy but not as hot and spicy as Kolhapuri Misal.

The basic ingredients of the Misal are Sprout usal, poha, boiled and diced potato, chopped onion, chopped coriander, farsan and tari/kat/rasa.

When delectable mixture of savory snacks is served with spicy concoction, it is termed as Tarri/Gravy.

The flavor and texture of the misal is enhanced with tari/rasa/kat. These all ingredients are assembled in layers and served hot with pav. In many places modal is served with dollop of curd to balance the flavours.

Though my misal recipe is not as hot and spice like kolhapur misal, it tasted good even with less on spices and hotness. You can always tweak the recipe to suit your family’s taste.

We, at our home, usually make this misal during weekdays as lunch/dinner.  It’s such a refreshing change from regular dal chawal-sabzi roti kinda meals. And moreover as my children don’t prefer eating sprouts, and I as a smart mom, feed them this way making it more interesting and in a different avatar. I saw this dish on TV once and decided to go ahead and try it as I found the combination very interesting.

So here is the modern version (Mexican style) of misal tacos. Mexican Tacos are generally filled in with rajma beans & salsa sauce. Here comes a twist by adding misal to Maxican tacos. I have filled it with a Maharashtra famous Teekhi misal with Kat (gravy), hung curd sour cream & served with farsan. Come join me and  sample these Mexican tacos with a desi twist!


Cuisine- mexican

Cooking Time- 35-40 Min

Preparation Time- 25-30 Min


Serves 3 People

Let’s begin with homemade baked Taco shells:

To make Baked Taco shells
yellow cornmeal( makkai atta) 2 cups
wheat flour 1 cup
oil 3 tbsp
Lukewarm water
Red chilli powder 1 tsp
Ajwain 1 tsp
Salt to taste

To make Misal:
Oil – 2 tsp
Mustard seeds – 1 tsp
Handful of curry leaves.
Red chili powder – 2 tbsp
Haldi | Turmeric Powder – 1 tsp
Onion chopped – 1
tomatoes – 1 (chopped)
Potato, (boiled & mashed) – 1
Soaked & drained poha – 1 cup
Chopped green chillies 2
Sprouted mix beans, like whole green gram( moong beans), Matki(moth beans), dried white peas(saved vatana)  – 1/2 Cup
salt to taste
Misal masala powder – 1 tbsp
lime juice – 1 tbsp
Fresh Dhania | Coriander Leaves

For making Kat/Gravy :
1 onion – finely chopped
Tomatoes – 2 (finely chopped)
Dessicated coconut – 2 tsp
Haldi/ Turmeric – 1 tsp
Salt to taste
Lalmirch powder/ Red chili powder – 2 tsp
Goda masala – 2 tbsp
Curry leaves – A few as per choice
Lemon juice – 2 tsp


To make homemade Sour cream:
Hung curds – 1 & a 1/2 Cups
A pinch of salt
Vinegar – 1 tbsp
Fresh Cream – 1/2 cup
Lemon juice – 1 tsp
4 tbsp – processed cheese
Farsan – a handful
Taco shells – 6

To make baked taco shells :

Combine the flours,and seasoning. Mix the oil, and salt to make a soft dough by using enough warm water.
Cover the dough with cloth and rest it for 10 minutes.

Roll out thin rounds chapatis. Give the proper round shape by any lid or bowl cover to make equal sized taco shells.

Prick lightly with a fork. Seko it on tawa on both sides lightly.
Now preheat an oven at 180 degrees for 10 minutes.

Arrange sekoed taco chapatis on oven steel rack by leaving 1 rod, so as to give U shape.
Bake it on 185 degrees for 6 to 7 minutes.

Keep the baked tacos shells in an air-tight tin.

To make misal :

Pressure cook the sprouted moth with salt to 2 whistles. Keep aside.

In a deep pan put oil. Add mustard seeds. When it starts spluttering, add curry leaves, red chili powder, haldi, & chopped onions. Saute for a while.

Add chopped tomatoes, mashed potatoes, soaked poha, green chilies, sprouted & boiled moth beans, some salt, misal masala powder. Give a gentle mix.Before switching off the flame put lemon juice. Garnish with chopped coriander leaves.

To make the Thick Kat/gravy:
In a pan put oil. Add chopped onions. Brown it on low to medium flame. Add desiccated coconut.

Add chopped tomatoes. Put haldi, salt, lal mirch powder, Goda masala powder. Now add curry patta for flavour. Mix nicely. Add lemon juice. Gravy has to be made thick. If required add very less water.

To make Sour cream:
Take hung curds. Add fresh cream in to it. Whip it. Add a pinch of salt. Add lemon juice & vinegar. Mix nicely.

Now Assemble:
Take taco shells in a plate. Fill in with misal. Layer it with kat/thick gravy.

Top it with sour cream. Now add farsan. Put grated cheese on it. Again put some more farsan.

Garnish with fresh coriander leaves & some more sour cream.

Thank you for stopping by my blog, I hope you liked the recipe. Please do share your valuable feedbacks, I love to hear from you all.

If you love the recipes, do share it with your friends and family. Also, like us on facebook, Instagram. Pin us on Pinterest, we would love to hear from you.  Do leave your comments below.

Happy cooking!

Rice Kheer & Fruit Sushi Rolls (Frushi)



Sushi certainly is delicious, and loved by many, but somehow I have never liked the taste of it.  What about giving it a non-conventional twist? Change it up by using fruit to make a sweet dessert version of sushi. Dessert sushi combines traditional sushi rice with bright, sweet fruits.

Frushi that is, fruit sushi, has boomed in popularity in recent years, appearing on menus everywhere as both a breakfast, mains and a dessert.

Fruit sushi is pretty and colorful, as it is versatile and delicious, making it an ideal choice for entertaining. Serve this tasty frushi dish at your next party, for a dessert, that pretty much everyone will want to eat. It is more convenient too as you can make them a day before and keep ready in the fridge to serve next day.

This super-pretty sushi roll is made with rice kheer/pudding, sugar, coconut milk and vanilla custard. For that added crunch pistachios mixed with honey perfects the balance required for any dessert. It is topped with petite pieces of fresh fruit (you can choose any seasonal fruits ) which makes them both uber colorful and totally unique in taste and texture. Here i have used kiwis and dragon fruit only as I love both fruits.

About rich and creamy rice sheet/pudding, this  kheer is a classic Indian dessert which is flavored with nuts, cardamom and saffron!

Rice kheer/pudding is probably the most common dessert that’s made in every household in India. The reason why its so common is because it’s made of only three basic ingredients which are readily available everywhere- rice, milk and sugar. I know my recipe has more than 3 ingredients but all those are optional and add to the flavour. A simple rice kheer can be very well made with only rice, sugar and milk.

Personally, I have always loved kheer. I remember whenever mom would make kheer, I would take out my portion in a bowl and used to gobble it piping hot. It tastes so good even when served cold. It’s a personal preference though, many people I know prefer eating it hot straight out of the pan. Either way, rice kheer is delicious and an easy dessert which you can make quickly with minimal ingredients.

Rice kheer is the quintessential Indian dessert. It’s what every Indian grew up eating! So next time you cook Indian, make sure to finish off the meal with these lovely kheer frushi rolls. Here I have layered frushi roll with vanilla custard and for crunch, have added pistachios with honey.

Frushi is easy and fun to make at home, and you can put all your favorite ingredients into your perfect customized roll. Making sushi doesn’t have to be complicated. You just need to practice a little bit. These basic sushi rolls can be filled with any fruits you choose.

Learn how to make fresh Fruit Sushi rolls that are delicious and sure to impress.

To make rice kheer/pudding :

Rice 100 grams

Milk 1 liter

Coconut milk 35 ML

Sugar 250 gms

Cardamom powder 1 tsp

Bay leaf 1

Ghee/clarified butter 1 Tbsp

To make vanilla custard :

Milk  1/4 liter

Vanilla Custard powder 2 tablespoons

Sugar 3 spoons

For layering on frushi rolls :

Pistachios coarse powder mixed with honey 2 tbsp

Kiwi chopped 1

Dragon fruit chopped 1/2

Aluminum foil wraps 2

Ghee/clarified butter to spread on foil 2 tsp

Salted caramel as required to garnish

Almond crumb as required to garnish

To make rice kheer/pudding :

Soak rice in enough water for 30 minutes. Drain and set aside.

Heat ghee in a pan on medium heat. Once ghee melts, add bay leaf to it.

Add the soaked and drained rice and give a stir.

Cook the rice for 2-3 minutes on medium heat till you get a nice aroma and rice turns light pink in color. Set aside.

Add milk to a heavy bottom pan and bring it to boil. Once it boils, add the coconut milk and sauted rice and stir.

Lower the heat to medium and cook the rice with the milk, stirring at regular intervals. Cook for around 20-25 minutes or till rice is completely cooked and kheer looks nice and thick.

After the kheer has thickened quite a bit, add  sugar cardamom powder and stir. Cook for few more minutes till it becomes really thick. Switch off the flame and keep aside to cool.

To make vanilla custard :

Mix a little of the milk with the custard powder and sugar in a  mixing bowl.

Heat the remaining milk in a saucepan nearly to the boil, be careful that it doesn’t boil over.

Pour the hot milk over the custard powder mixture, whisking all the time.

Return the mix to the saucepan and bring to the boil, whisking all the time, until the custard thickens.

Remove from the heat and let cool.

*****Sprinkle some sugar over  ready custard to prevent formation of creamy layer over it.

Mix pistachios powder with honey in a bowl and keep aside.

To make frushi rolls :

Now to make frushi, take aluminium foil. Cut it into 2 equal rectangular pieces. Place plastic mat under one foil to roll it easily.

On that foil spread the thick rice kheer  evenly. Tap it to spread with your palms and fingers. If needed dip your fingers in water to spread evenly and quickly.

Cover the kheer with another piece of foil. With the help of rolling pin, roll it nicely by applying little pressure, so that layer of rice kheer should spread evenly.

Now remove the top aluminum foil, and cut the uneven corners of kheer with help of pizza cutter. Top it with cooled vanilla custard.

Spread powdered pistachios honey spread over it. Finish it with chopped kiwi and dragon fruit pieces. Place your fruits in a line, starting on the near edge of the rice layer.

Hold the edge of the mat with your thumbs. Start with the edge that has your first ingredient next to it. Lift the foil and fold it over the first ingredient. Make sure to keep the ingredients in place and that the rice sticks together.

Continue to roll the sushi. Tuck the front edge of the mat into the roll, and remove the mat as you continue to roll the sushi. Roll slowly so that you ensure that the sushi is coming out even.

Tighten the  sushi roll. You will need to tighten the roll to keep ingredients from falling out when you cut it. Remember to tighten the roll with your mat often, but not too tightly. Roll the sushi roll back and forth in the mat to tighten and seal it.

Allow the roll to sit for a couple of hours in the fridge before cutting it. Cut the roll into almost 1 inch thickness using a sharp knife.

Remove the foil from each roll. Place it on serving platter.

I have garnished it with salted Caramel, almond crumb and chopped fruits.

Enjoy the chilled frushi.

Notes :

1. For making rice kheer for frushi, I have used basmati rice. You may use any  regular rice or traditional sushi rice for the same.

2. You can use any combination of fruits but make sure that fruits should be firm so that while rolling frushi, it shouldn’t break.

Thank you for stopping by my blog, I hope you liked the recipe. Please do share your valuable feedbacks, I love to hear from you all.

You can also send me your pictures of the recipe if you try and I would love to feature you on my Social Media Pages.

You can now also follow me on Pinterest and Instagram.

Happy cooking!


Dalia/broken wheat modak/dumplings with caramelised fruits


A very happy Ganesha Chaturthi to all the viewers and readers of my blog. I pray that may Lord Ganesha bestow his blessings to everyone.

Ganesh Chaturthi is one of those festivals which is celebrated with much fervor and excitement across India, especially in the states of Maharashtra, Andhra Pradesh, Tamil Nadu and Goa. This 10-day long festival is commemorated as Lord Ganesh’s birth Anniversary. These modaks/Indian dumplings are a special treat to lord Ganpati and his devotees.

From Ganesh’s sthapna to Visarjan, devotees offer various sweets and savouries to the Deity, amongst which modaks make for the most prominent prasad of the festival. According to the Hindu mythology, modak is believed to be Lord Ganesh’s favourite food.

Modaks are also known as Ukadiche Modak and are slathered with hot ghee before savouring it. The outer cover is made of rice flour which is steamed first and stuffed with sweet stuffing  made with grated coconut and jaggery. It takes quite some time to learn and make perfect  modaks, and it can be a messy affair if you don’t get the things right. Preparing modaks at home does require a lot of patience and effort. The things get easier when you have modak moulds, as the stuffing work and then moulding it gets easier and quick too.

There is another version of the recipe where modaks are fried even. It is made with all purpose flour/ maida and stuffed with jaggery-coconut stuffing. These don’t require any steaming. So to offer something different, I have come up with this nutritious version of traditional modaks by using broken wheat and soyabean flour, nd have served it with caramelised fruits

Broken wheat also known as Cracked wheat, Dalia, Fada, Lapsi,  is made by crushing whole wheat grains, which is high in protein, iron and fibre.

With the trend inclining towards healthy living, we proactively choose to have a nutritious meal. Consider it a healthy trait or increasing passion to look great, something as basic as a bowl of dalia looks tempting to health enthusiasts.

Dalia is a tasty cereal dish that’s made from cracked wheat, which is high in protein, fiber, and iron. Cracked wheat dishes are popular in India, where they’re eaten for breakfast, lunch, and dinner. There are many ways you can prepare this dish, and vegetable dalia and sweet dalia are among the most popular. Preparing dalia is quite simple and very similar to making rice, and you can customize the dish with all your favorite spices, fruits, and vegetables.

It is always recommended to include whole grain cereals in your diet which are excellent sources of fibre. Broken wheat provides nearly 3–5 gm of dietary fibre per serving.

So if you wish to make modaks at home, try this simple, different and easy recipe.


Ingredients to make outer covering :
1/4 cup dalia
Soya atta 2 tbsp
Besan 2 tbsp
Wheat flour 2 tbsp
Milk powder 2 tbsp
1 tspoon ghee
Milk 2 spoons or less or more to knead the dough
Salt a pinch
Fruit salt  1/2 tsp
Oil to deep fry

For sweet stuffing :

1 cup grated jaggery (gur)
1+½ cup grated fresh coconut
1/2 tsp cardamom (elaichi) powder
1tbsp ghee

To make outer cover first dry Roast dalia in a pan first. After that cook it in a pan with water. It will become double now. Drain excess water if any. Keep aside to cool.

Mix all the attas with cooked dalia. Add 1 spoon ghee for moyan. Add  fruit salt. Mix lightly with fingers. Add very little milk to knead dough to medium thick. Keep aside.

For the sweet stuffing , in a non-stick pan first add 1 tsp Clarified butter.

Add grated coconut, and jaggery and cook over a slow flame till the jaggery melts and the mixture comes together.  Sprinkle cardamom powder. Mix nicely. Cool it.

To assemble modaks :

Grease the inside of the modak mould using ghee.

Take one portion from the dough of outer covering and press it in modak mould.  Make the hollow center. Gently press with your fingers to form a wall.

In between fill it with sweet stuffing of coconut mix and seal the lower open part with dough.  Close the lid of modak. Press it nicely to form a shape of modak.

Now gently open the mould, remove and place it on the plate.

Deep fry/ bake them on very low flame otherwise it will turn brown very quickly. Cook till its light golden brown.

Dumplings don’t need much frying as dalia is cooked previously.

Keep aside.

To make Caramelised  fruits

1 spoon ghee
Cinnamon stick 2
1 cup Pineapple cut into thick rounds
1 Apple cut into rounds
Almonds 8
Kaju 8
Brown suagr 2 spoons or more
Lemon juice 1/2 tsp
Honey 2 tsp
Cherries to garnish

In a pan put ghee. Add cinnamon. Add pineapple and apple pieces. saute it. Add almonds. Saute it.

Now add brown sugar for caramelised effect. Keep the flame on sim,  It will coat fruits. Drizzle lemon juice over it.

Add fried dalia dumplings in it.
Drizzle honey over it.
Switch off the flame.

Garnish with cherries and more chopped  dry fruits.

If you love the recipes, do share it with your friends and family. Also, like us on facebook and Instagram. Pin us on Pinterest, we would love to hear from you. Do leave your comments below.


Besan wali Shimla mirch – Aloo Sabji (Bell Pepper potato and Chickpea Flour Stir-Fry)

Mornings are usually busy in every household as we have to make tiffins, breakfasts and lot of other stuff. That is why I only prefer to make such instant sabzi for tiffin which is tasty and quick. It hardly takes more than 10-15 minutes and no body complains when I pack it for the lunch along with some gravy wali sabzi, as it is very tasty and delicious.

Besanwale Capsicum is a dry sabzi from Maharashtrian Cuisine. It is known as Zunka Shimla Mirch or besan shimla mirch. This shimlamirch sabzi recipe is one of the best options for lunch box and It can also be served as a side dish. It does not take long to prepare this mouthwatering dish as capsicums do not take long to cook. Here I have added little sugar to balance the flavors.

Besan  wali Shimla mirch sabzi is a perfect tiffin or lunch box recipe. This is a good alternarive to your regular shimla mirch sabzi. This can be made in a jiffy and it requires minimum ingredients those are easily available in your kitchen.

If you want to pack it for tiffin box add less besan to it, as it gets dry once it cools down. Do not reheat this sabzi on gas as it will stick to the bottom. You can reheat it in microwave always.

Prep in 10 Minutes

Cooks in 20 Minutes

Total  30 Minutes

Makes: 4 Servings

Ingredients to make sabzi :

2 big capsicum cut into 1 inch cubes

1 small potato cut into thin cubes

1 medium sized onion, chopped

4 tbsp gram flour(besan)

3 tbsp oil

1 tsp cumin seeds

1/4 tsp asafoetida

1/2 tsp coriander powder

1/2 tsp cumin powder

1 tsp red chilly powder

1/2 tsp turmeric powder

1 tsp sugar(optional)

1 tsp lemon juice

salt to taste


Dry roast gram flour in a non stick pan with 1/4 tsp asafoetida on a low flame stirring continuously.

When it starts changing the colour to light brownish and nice aroma comes, remove from fire. Take out in a plate.

Heat oil in another non stick pan. Add cumin seeds. Once it splutters add chopped onions and potato. Saute it on slow flame first and then cover and cook for few minutes till potato softens.

Now add chopped capsicum, salt, turmeric powder and red chilli powder. Cook on a low flame. If required add few drops of water. Once capsicum softnes a bit spread gram flour over it and cover and cook for few more minutes.

Next add sugar and lemon juice, mix nicely and cover again. Cook for 5 minutes stirring in between otherwise gram flour will stick at the bottom.

The delicious sabzi is ready. Serve hot with any gravy sabzi and chapati.

Thank you for stopping by my blog, I hope you liked the recipe. Please do share your valuable feedbacks, I love to hear from you all. Happy cooking!

You can also send me your pictures of the recipe if you try and I would love to feature you on my Social Media Pages. Sharing your feedback always makes me happy and motivated me to create more such content. Please give a thumbs up to my Facebook Page. You can now also follow me on Pinterest and Instagram

Makai/Corn Kothimbir Vadi

Corn kothimbir vadi is a popular vegetarian maharashtrian snack. Delicious corn and fresh coriander leaves cake which is steamed and then fried or shallow fried until crispy. This is best enjoyed with green chutney or ketchup.

Kothimbir vadi is a wonderful starter snack that is extremely popular among Maharashtrians and often prepared in most Maharashtrian homes served with steaming hot masala tea.

It is an excellent delicious snack from the Maharashrian cuisine made with besan flour (chick peas flour) tempered with cumin, mustard, hing and ajwain for flavouring, spiced with crushed green chillies and lots of kothimbir (freshly chopped coriander leaves) added to form a batter and is steamed and then fried as fritters. This can be served with tomato ketchup or sauce.

This is a quintessential Maharashtra dish which is a made with flavourful herb called kothimbir and this dish truly showcases this ingredient instead of giving it the seemingly superfluous role of only for garnish. The steamed or cooked vadi is perfectly fine for eating on its own (a very tasty and nutritious snack), but is liked when it is shallow fried in oil as it gets crispy edges and takes this snack to a complete new level.

Ingredients to make corn kothimbir vadi :

American corn kernels , crushed 1 cup

Coriander leaves(kothimbir)  1 cup

Gram flour 1 cup

Rice flour 1 TBSP

Ginger chilli paste  1 TBSP

Roasted sesame seeds 1 TSP

Lemon juice 1 TSP

Turmeric powder 1 TSP

Asafoetida 1/4 TSP

Soda Bi carb 1/4 TSP

Salt to taste

Oil for frying


Method :

1)Take the crushed American corn kernels, finely chopped coriander/dhania/kothimbir and add the besan/gram flour, then the chawal ka atta/ rice flour, turmeric/ haldi, garlic paste, the ginger chilli paste, lemon juice, sesame seeds, asafoetida and some salt as per your taste, mix everything in

2)Once everything is mixed in add little water at a time and make a thick batter like dosa batter, which should be of pouring consistency. Make sure there are no lumps.

3) Now into baking soda add 1 tsp of water and mix it in and then add this soda water to the corn batter and mix vigorously going in one direction.

4)Now take any deep dish and coat is evenly with some oil, make sure all that every inch of this plate is coated.

5)And now pour batter in the dish and keep aside.

6)Now in a big cooker/ steamer/ kadai and add some water and to that, keep a stand in the center and now simply wait for the water to come to a boil.

7)And once that happens place this dish on top of the stand and cover the lid and cook it for the next 20 -25 minutes on high flame.

8)After 25 minutes remove the lid and to pierce a toothpick in the steamed plate and if nothing sticks to the toothpick that means that the batter is nicely steamed.

9)Now  wait for the next 10 minutes for it to come down to room temperature.

10)And then cut it. If you cut it while it’s still hot then it will start crumbling.

11)After 10 minutes the steamed kothimbir vadi cake should be at room temperature, so you can start cutting it.

12)So first using a knife make vertical cuts and then horizontal cuts giving it square shape.

13)Now run the knife around the corner as well.

14)  Use a very thin spatula and dig it in the cuts that you had made with the knife and very gently remove the vadis from the plate.

15)Now that all the vadis are out it’s time to shallow fry  or deep fry them.

16)So heat up some oil in the pan and then one by one add about 10 of these Kothimbir vadis.

17)Shallow fry on a medium flame in batches of 10 for the next 5-6 minutes or until the bottom looks golden brown in color.

18)Once the bottom is nicley fried and is looking golden brown in color it’s time to flip them

19)So slowly one by one flip and again fry for 5-6 minutes or until we get to the same color as top.

20)Once the kothimbir vadis are nicely fried and it’s now time to remove them in a plate and serve while hot.

Serve this delicious snack with chutney or ketchup and hot masala tea.

Microwave Method:

In a large bowl, mix all the ingredients add 1/4 cup water and make thick batter.

Grease tray and pour the batter.

Microwave it for 5 to 7(microwave oven settings may vary) minutes till a toothpick inserted in the middle comes out clean.

Let it cool for 15 minutes, unmold and cut into peices.

Heat oil in frying pan on medium heat.

Shallow Fry the peices till golden and crispy.

Serve hot with green chutney or ketchup.

Tip – When you are expecting a lot of guest then you can prepare the vadis beforehand and fry them just before serving.

If you have liked my post or recipe, please do share your feedback in the comments section below and give a thumbs up to my Facebook Page.

You can now also follow me on Pinterest and Instagram.

You can also send me your pictures of the recipe if you try and I would love to feature you on my Social Media Pages. Sharing your feedback always makes me happy and motivated me to create more such content.


No flour Potato pizza bites

Life cannot be simpler than this!! These mini potato pizzas are surprisingly easy to make and taste delicious. You don’t even need to heat up your oven, as these are made in regular pan.

When I hear my favorite word pizza, I usually think tomato cancasse, mozzarella cheese, vegetables and chicken. But after having this pizza at my friend’s place, I am converted to a non-traditional pizza lover.

Who doesn’t love pizza… if made right it’s one of the most comforting and satisfying dishes ever. Potato pizza is very easy to prepare, no need for preparing the dough in advance and it’s also gluten-free.

If you’re in store for a new type of pizza, something out of the ordinary, yet pure genius at the same time then this is amazing recipe worth trying.

These no flour pizza bites can be another alternative to normal pizza and can be good snacks for kids.

Here we are using potato base as crust which is topped with all pizza toppings and herbs and are easily prepared.

The potato base is really delicious and you can always change the topping for more variety to suit to your family’s taste. This potato pizza is great to be served as evening snack.

For variations of toppings you can use chicken tikka or even boiled chicken cut into shreds. When in hurry just apply pizza sauce, place some chopped onions and grate some cheese over it. You can play with variety of toppings according to your imagination.

Prep time : 10 Mins

Cooking time : 10 Mins

Serves 2 Person(s)

For the Base: Potatoes 2 big sized

oregano & chilli flakes 2 tsp

Lemon juice – 2 tsp

Salt to taste

For topping: Carrot grated 1

Green Capsicum finely chopped 1

Finely Chopped Onions – 1

Deseeded & Finely Chopped tomato

Boiled corn kernels 2 spoons

Salt to taste

grated processed cheese 4 tbsp

Pizza sauce as required

Chopped coriander leaves few

Pizza seasoning as required

Method :

Boil the potatoes and when they cool down, peel them and then cut them in thick round slices. Marinate these potato round slices in mixed herbs, salt and lime juice for at least 10 minutes.

On a non stick pan or a tawa, roast potato slices by brushing little oil. Slightly roast from both the sides on low flame.

In a separate bowl mix in all the topping ingredients, except cheese. Saute in a pan with little oil till the vegetables are cooked. Lastly add in the pizza sauce.


For making the pizza :

Place the topping mixture on the roasted potato round slices, place these in regular pan, cover and cook for 5 minutes. Then uncover it and press the topping with a flat spoon/spatula very gently so that it sticks to the potatoes properly.

Sprinkle grated cheese on each of them and again cover the pan and cook for 2 minutes or until the cheese melts.

Sprinkle some pizza seasoning over it. Garnish with coriander leaves. It is ready to be served.

A perfect snack for tiffin or ‘shaam ki 4 baje wali chhoti si bhook’.

Enjoy !!

Thank you for stopping by my blog, I hope you liked the recipe. Please do share your valuable feedbacks, I love to hear from you all. Happy cooking!

You can now also follow me on Pinterest and Instagram.

Rajgira/Amranth CremeBrulee(eggless)


Rajgira/Ramdana/Amaranth Creme    Brulee(eggless)

Rajgira (Amaranth) or Ramdana, as it is popularly known in Northern India is a power house of nutrients. This grain migrated to India from America, and became an important part of our fasting ritual. Rajgira is a good source of calcium, protein and amino acids and is rich in iron, magnesium and Vitamin A, B and C too.

So Wanna try something new with our good old Rajgira during fasting? Try this creme brulee in it’s indian avtaar. its creamy & buttery texture going to satisfy your tastebuds fully. This Creamy brulee recipe which you can make and eat for upvaas/fast.

But you all must be wondering how creme brulee can be made without Brulee Torch 🤔?  if you don’t have Brulee Torch, don’t worry I have shared the video trick to give the torch effect of it.

The delicious and mouthwatering Rajgira/Ramdana/Amaranth Creme Brulee(eggless) is enjoyed by all. This dish is often prepared for special occasions including parties or festivals. Rajgira/Ramdana/Amaranth Creme Brulee(eggless) is a good option when you want to cook something different . It is an amazing dish which is liked by people of all age groups. The flavourful ingredients are the key to the amazing taste of Rajgira/Ramdana/Amaranth Creme Brulee(eggless).

The step by step process with videos will help you learn how to pop Rajgira and make the delicious Rajgira/Ramdana/Amaranth Creme Brulee(eggless). Try this delicious Rajgira/Ramdana/Amaranth Creme Brulee(eggless) recipe at home and surprise your family and friends.

Prep Time  10 min

Cook Time  10 min

Serves  4 people

Ingredients to make Rajgira/Ramdana/Amaranth Creme Brulee(eggless)

Popped rajgira seeds 1 cup

Milk 1/2 liter + 4 tsp cold milk

Amul Cream 1/2 cup

Sugar 2-3 tbsp

Vanilla Cuatard powder 2 tsp / or you can substitute it with sabudana powder/flour or kuttu flour or  waterchestnut flour( singhade ka atta) or even sama rice flour for setting custard and add vanilla to it or you can completely avoid flavouring it.

Few strands of saffron soaked in warm milk

Grated fresh coconut 1 cup

Brown sugar 4 tsp

How to make Rajgira/Ramdana/Amaranth Creme Brulee(eggless)

Heat 1/2 liter milk in a non-stick pan, add half cup cream, mix well and heat for 2 minutes. Put 2 tsp custard powder in a bowl, add 4 tsp cold milk and mix well. Add this custard mix to the milk-cream mixture, mix and cook till the mixture thickens. Add 2 tbsp sugar, mix well and cook till the sugar dissolves completely. Strain the mixture so that there are no lumps

Now to pop rajgira, heat a thick bottom kadai


To check the heat just sprinkle some drops of water on it and see if sizzling sound comes. That sizzling sound indicates that kadai is hot enough to pop rajgira. Add 1 tsp of rajgira seeds at a time. Toss it on high flame

Cover the kadai with a lid and quickly slide the pot back and forth just above the burner. As soon as rajgira starts to pop switch off the flame and let it sit for few seconds. Take out in a bowl

Now repeat the process to get more popped rajgira this way in small batches. Sieve the popped rajgira so that unpopped ones will be left on plate. And you can reuse  by again popping it. Let it cool.

Now take the strained custard and put it on flame again

Add popped rajgira and mix well.

Now add grated fresh coconut

The custard mix will start to get thick

Keep stirring continuously

Switch off the flame after it reaches to desired consistency

Pour the mixture into 4 individual ramekin moulds and refrigerate till set.

Add 1 tsp brown sugar on each moulds and spread it with spoon.


Caramelize the sugar with a brulee torch OR take a metal spoon or a spatula,heat it on your stove burner. And press it on the sugar till brown. Works like a charm!’


Your creme brulee is ready to serve

Break open the hard sugar Nd enjoy the melt in the mouth rajgira pudding.



If you have liked my post or recipe, please do share your feedback in the comments section below and give a thumbs up to my Facebook Page. You can now also follow me on Pinterest and Instagram.

Happy cooking 🤗

Social media & sharing icons powered by UltimatelySocial

Enjoy this blog? Please spread the word :)