Wednesday, November 11, 2015


Karjikai is a traditional sweet prepared for Diwali. This is a mild sweet and I bet most of you will like it. Karjikai, is a savory with coconut filling and sugar. The crust is crispy whereas the filling is mildly sweet and melts into the mouth.

I remember my childhood days when my mom used to prepare Karjikai, Shankarpali, Chakkli, varieties of laddus in big batches for Deepavali. We used to help her cut the Karjikai with a karjikai cutter. Now as I don’t have that cutter I have just made some impression by using a fork. Sharing my mom’s recipe with a little twist by adding dry fruits to this dish, hope you all would like to try making it, dear friends.

Prep Time
30 Minutes
Cooking Time
35 Minutes
15-16 Pieces

Maida / All Purpose Flour
Chiroti Rava / Fine Semolina
1 Cup
¼ Cup
1 Tbsp.
½ Cup
A Pinch
To deep fry
To Make the filling
Kopra /Dry Desiccated Coconut
Putani Powder / Roasted Gram Dal Powder
Poppy Seeds
Finely Chopped Dry Fruits
Cardamom Powder
¾ Cup
1 Tbsp.
¾ Cup
2 Tbsp.
¼ Tsp


1.   In a bowl take all-purpose flour, semolina, ghee and salt together and mix well. Rub all the mixture well. Now by adding warm milk slowly, knead the dough to a medium consistency( something like a poori dough).

2.   Set it aside for at least ½ hour.

3.   Meanwhile start preparing for the filling. Dry roast desiccated coconut, poppy seeds separately until you get a nice aroma.
4.   Mix the roasted ingredients with sugar, cardamom powder, roasted gram powder, finely chopped dry fruits (almonds, pistachio ) and set it ready.
5.   Heat oil for deep frying.

6.   Divide the dough to small ball and roll it out into a circle like poori, divide the poori into half, spoon in a tablespoon of the filling on one side, and carefully fold the other half, closing the poori-shaped dough completely. Also wet the edges slightly with water/ milk and seal well. Follow the same for the other dough balls too.

7.   Deep-fry all the prepared karajikai’s in hot oil, turning them continuously till they turn golden brown.

8.   Store them in an air tight container.

Saturday, October 31, 2015

Samosa Chaat

Hello my dear Friends !! I am back with a mouthwatering Starter dish J. Presenting Samosa Chaat !!

Samosa Chaat is one of the most popular chaats in India.  Samosa is broken into pieces and severed with the chole / channa gravy, green and sweet chutney and with freshly chopped veggies as toppings. It is a filling dish.

I had a few mini frozen samosas, homemade sweet and green chuntey at home. I just had to make the gravy to go with. My family simply loved and relished Samosa Chaat!! Hope you will try to make this dish and relish it as well.. Until then, bye J!!!
Prep Time
20 Minutes
Cooking Time
30-40 Minutes
4 People

Mini Samosas
Kabuli Channa / Chick Peas
Boiled Potatoes
Chopped Coriander Leaves
Chopped Mint Leaves ( Optional )
Salt / Sugar
Turmeric Powder
Cumin Powder
Garam Masala
Cumin Seeds
1 Cup
2 Small
2 Small
1 Medium
2 Cloves
½ Cup
1 Tbsp
To taste
1 Tsp
1 Tsp
2 Tsp
1 Tsp
2 Tbsp
To Assemble
Green Chutney
Sweet Chutney
Whisked Curd
Finely Chopped Onion
Finely Chopped Tomatoes
Finely Chopped Coriander Leaves

1.      Soak the channa/ dry green or yellow peas overnight. Pressure cook the channa until it becomes tender.
2.      Dice the onion and tomatoes and set aside. With a tablespoon of oil sauté diced onion, ginger and garlic for 4-5 mins in medium heat. Now add diced tomatoes and sauté for another 5 mins. Set aside and let it cool.

3.      Grind the sautéed onion and tomatoes with coriander leaves and mint leaves to a smooth paste.

4.      Heat a tablespoon of oil, season cumin seeds, add the ground paste and sauté on medium to low heat for 5 mins. Add all the dry powders, sugar and salt to taste and mix well. Now add mashed potatoes and pressure cooked channa. Add about ¾th- 1 cup of water and bring the gravy to boil. Let this mixture cook for at least 10 minutes.

To serve :
1.   Warm the samosas (as I had some frozen samosa), I warmed them in the toaster oven for 5 mins at 400 degree F.

2.   Cut 2-3 Samosas to half and place them in a serving plate.

3.   Pour a ladle full of chick peas / channa gravy on top of the cut samosas.

4.   Drizzle the green, sweet chutnies and drizzle the whisked curd on top of the gravy.

5.   Sprinkle finely chopped onion, tomato and coriander leaves. Sprinkle sev and garnish.

Tuesday, May 26, 2015

Adangai Uppinkai

Summer time !! Mango time !! Pickles are something that nobody can resist I guess J.
My mom and my mom-in –law make a lot of variety of pickles. I just love any kind of pickle. Here is a recipe of Adangai (Mango pickle) from mom in law. Typical Udupi style instant mango pickle. Simple, instant and easy to make and a two day pickling process.
Important things while you making pickle is the mango should be sour and hard. A bit of moisture spoils the pickle, so let all the ingredients and utensils, jar, spoon, knife be moisture free. This pickle has average shelf life of about 1-1.5 months. I store it in the refrigerator after a week.
Prep Time
15 Mins + Mango resting for a day
One small glass jar
Green Raw Mangoes
5 Medium
2.5 Tbsp. / According to taste
Roast and Grind
Mustard Seeds
Fenugreek Seeds
Cumin Seeds
Dry Red Chillies
Asafetida ( Hard one )
Coconut oil
2.5 Tbsp.
1 Tbsp.
¾ Tbsp.
A Handful
A peanut size
1 Tsp.
Mustard Seeds
Coconut oil
Asafetida Powder
1 Tbsp.
2 Tbsp.
1 Tsp.
1.      Wash and pat the mangoes dry. Cut the mangoes to small pieces. Discard if any seed.

2.      Add salt and just mix the mango pieces. Store them in a jar or container. Let it marinate for a day. The salt dissolves..

3.      Meanwhile dry roast mustard seeds, fenugreek seeds and cumin seeds separately on medium to low flame. Roast the red chillies and asafetida with a teaspoon of oil. Let them cool. Powder the roasted ingredients and set aside.

4.      With a dry spoon mix the marinated mangoes well. Sprinkle the powdered ingredients and mix well again.
5.      Heat 2 tbsp. of coconut oil and add mustard seeds and make the seasoning. Just sprinkle the asafetida powder before you switch the seasoning off.

6.      Pour the seasoning over the mango pickle and give a mix. Store the pickle in a jar and let it stay for 2-3 days before you start using.
7.      Relish the Adangai with any south indian dish, idli, chapatti or curd rice as well.