Recipe – Sabudana Kheer Using Milkmaid

via Recipe – Sabudana Kheer Using Milkmaid


Recipe – Green Chili Pickle

Recipe Name – Green Chili Pickle / Hari Mirch ka Aachar / Mirchi ka Sukha Aachar / Pickle without oil


Prep Time: 1 Hour

Serves: 250 Grams


  • Green Chili: 200 Grams
  • Salt: 50 Grams
  • Mustard (Sarson / Rai) powder: 50 Grams
  • Turmeric powder(haldi): 1/4 teaspoon
  • Hing (Asafoetida): 1 pinch
  • Mustard seeds: 1/4 teaspoon
  • Methi seeds (Fenugreek seeds): 1/4 teaspoon
  • Kalonji (black seeds / kala jeera): 1/4 Teaspoon
  • Saunf (Fennel seeds): 1/4 Teaspoon
  • Red chili powder: 1 tablespoon
  • Lemon Juice: 1 Tablespoon


  • Trim the edge of each chili and discard the edge.
  • Using a clean cloth or towel tissue clean the chilies.
  • Cut into 2 halves lengthwise vertically.
  • In a glass bowl, add the chili pieces, salt, turmeric powder, hing, red chili powder, mustard powder, mustard seeds, kalonji, saunf, methi seeds and lemon juice. Toss well. Cover it with a sieve or cotton cloth and leave it in Sun to dry for 5-6 hours or in room temperature for 1 day. .
  • Salt will leave water, so the mix will become little watery. Toss well again.
  • Transfer to a air tight glass jar and store it in fridge.
  • Use it for 2-3 months.

Recipe – Dahi Aloo Palak ki Subzi

Recipe – Dahi Aloo Palak ki Subzi


Prep Time: 10 Minutes

Cook Time: 15 Minutes

Serves: 4


  • Potato: 3 medium sized, peeled, washed and chopped into small pieces
  • Spinach (Palak): 2 Cups, Chopped
  • Curd: 1/2 Cup
  • Water: 1 Cup or as required
  • Oil: 1 Tablespoon
  • Salt: 1 teaspoon or to taste
  • Turmeric powder(Haldi): ½ Teaspoon
  • Red chili powder: ½ Teaspoon
  • Coriander Powder (dhania): 1 Teaspoon
  • Garam Masala Powder: 1/4 Teaspoon
  • Cumin seeds: ¼ Teaspoon
  • Asafoetida (hing): 1 pinch


  • Whisk curd and water very well and keep aside. There should be no lumps.
  • Heat oil in a pan and add cumin seeds and hing. When cumin seeds change color, add potato pieces, chopped spinach, salt, turmeric powder. Mix well. Cover the pan with a lid for 8-10 minutes, until potatoes are almost done (80%).
  • Remove the lid. Add red chili powder, coriander powder, garam masala powder and whisked curd.
  • Mix well and stir continuously in medium flame until the gravy starts to boil.
  • Let it boil for 2 minutes or till potatoes are completely done.
  • Serve hot with rice or chapati.


Recipe – Podi Masala Dosa

Recipe – Podi Masala Dosa


Prep time: 10-12 hours

Cook Time: 30 minutes

Serves: 12-15 Dosas


For the dosa batter

  • Urad Dal (white lentils): 1/4 Cup
  • Rice: 2 Cups
  • Methi (Fenugreek) seeds: ½ Teaspoon
  • Salt: ½ Teaspoon or to taste
  • Cooked plain rice or soaked poha: 1/4 cup
  • Water: As required

For the Podi Masala

  • Peanuts: 2 Tablespoon
  • Chana Dal: 2 Tablespoon
  • Urad Dal: 2 Tablespoon
  • White Sesame seeds (Til): 1 Tablespoon
  • Dry Red Chili: 4
  • Hing: 1 pinch
  • Salt: 1 Teaspoon or as required


  • Oil/ghee: as required for greasing


For the dosa batter

  • Wash dal and rice 2-3 times. Soak the mix in water with methi seeds. Soak it for 5-6 hours or overnight.
  • Drain the water, add soaked poha or cooked rice to the mix and grind the mixture to a smooth paste. Not too thick, not too thin paste. Add little water while grinding if required.
  • Transfer the batter to a bowl, cover it and let it ferment for another 5-6 hours or overnight. The batter will increase in volume.

For the Podi

  • In a small pan, in medium heat, dry roast the peanuts for 2 minutes.
  • Now roast the chana dal for 3 minutes.
  • Roast Urad dal for 3 minutes
  • Roast sesame seeds for 30 seconds
  • Roast dry red chili for 30 seconds.
  • Turn of the heat and transfer this to a bowl.
  • While it is hot, add hing and salt and mix well.
  • After 5 minutes, when the mix cools down, grind it to fine powder.

For the podi masala dosa

  • Add salt in the dosa batter. Adjust water to make a thin dropping consistency dosa batter. Mix well.
  • Heat a tawa in high flame, pour 1 ladle full of batter and spread evenly to thinnest circle possible.
  • Spread little podi masala in one side of the dosa.
  • Drizzle little oil over it and cook in medium flame until bottom part of dosa becomes golden. No need to flip. Roll it or fold it.
  • Serve hot with coconut chutney.

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