All posts by Sneha Modi

Hi! I am Sneha Modi, a homemaker and not a professional cook or an expert in kitchen. SnehDeep’s Kitchen is a culmination of my exposure to different food habits as well as my passion of experimenting with food. The objective of SnehDeep’s kitchen is to assist each and every individual who struggles with the ideation of daily food menu.

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.