Posts filed under ‘curd’

‘Super Grains’ for a Super Summer Breakfast!Nagli Ambil/Ragi Kanji Recipe

Nagli Ambil (Ragi Kanji) is a quick,rustic porridge made from Nagli/Ragi/Finger Millet flour, usually served for breakfast in many parts of Maharashtra. The nutritive benefits of Nagli are well known since ancient times. In fact these are our very own ‘Super Grains’,making a fashionable comeback of sorts, with smart colourful boxes labelled ‘Millets’ , sitting fashionably on the health food aisle in supermarkets! 🙂 A bowl of Ragi Kanji in the morning serves as a calcium+protein rich, power packed breakfast and also helps to keep the body cool (nugget of my Grandma’s wisdom J). This is one of my most…

Continue Reading April 27, 2016 at 3:49 am 2 comments

Desi Health Bites – Mini Thalipeeth Tostadas

I love experimenting with different grains and flours. Jowar, Nagli/Ragi,Amaranth, Corn etc.. are pantry staples in my house. Most of the times,I use a blend of these grains for our day-to-day food in the form of khichdis, upmas,dosas.

One such multipurpose, wholesome flour mix is the ‘Thalipeeth Bhajani. This is a pantry staple in every Maharashtrian household.


Bhajani Thalipeeth basically is a quick flat bread made using this multigrain Bhajani mix along with chopped onions,sometimes some chopped fresh or leftover vegetables, fresh coriander, sesame seeds and spices.It is usually served for breakfast with fresh homemade Curd/Yogurt, homemade white butter and/or sweet lime pickle.


My Mom makes her own Thalipeeth Bhajani by roasting – Jowar, Bajra, wheat, Nagli,Rice,Gram dal,Urad dal and cumene , coriander seeds and then milling them together. Needless to say I get my Thalipeeth Bhajani mix  readymade from her as and when I am out of stock :). Most supermarkets, grocery stores, health food shops now stock Thalipeeth flour, so it is easily available or see the Quick Mix version given below.

Another favourite item from the Maharashtrian cuisine is ‘Khamang Kakdi’ – cucumber salad tempered with spices and topped with crushed peanuts. I love to add Tomatoes and onion to my Khamang Kakdi.


Both these Classic Maharashtrian favourites, I have combined in a quick modern Appetizer Avatar- Mini Thalipeeth Tostadas, akin to the Mexican Tostadas.

Thalipeeth Tostadas 2

It seems to be a long winded recipe but it uses simple day-to-day ingredients found in most Indian kitchens.With some advance preparation it can be easily put together in under 30 minutes.

I have used Fortune Rice Bran Health Oil for making my  Mini Thalipeeth Tostadas.

“Fortune rice bran health oil has a key micronutrient called “oryzanol”, an antioxidant found only in the bran of rice. It helps reduce bad cholesterol,increase good cholesterol and keeps your heart healthy, making it a healthier choice.

Squalene is an organic compound naturally produced by human skin cells and is a natural moisturizer. Fortune Rice Bran Health Oil contains good amounts of it which prevent the ageing of skin.

Antioxidants improve health by fighting free radicals that harm the immune system. Fortune Rice Bran Health oil has natural antioxidants that help build strong immunity”.

Fortune Rice Bran Oil

“It is a myth that colourless or transparent oils are healthier than dark oils. FRBH is refined optimally to keep all the essential micronutrients intact. It has a darker appearance primarily due to Oryzanol.

It is enriched with a gamut of nutrients and is good for heart, immunity, skin and hormones. It is appropriate for people of all ages”

thalipeeth tostadasHere’s the recipe for my Mini Thalipeeth Tostadas

Mini Thalipeeth Tostadas

Makes about 18-19, 3” round Tostadas

Prep time: 20 mins

Cooking time: ~30 mins including baking time


For the Tostados

2 Cups Thalipeeth flour/Multigrain flour *

1 tsp Ajwain/Carom seeds

2 tsp Sesame seeds

½ tsp Dry red chilli powder (or to taste)

2 tsp Fortune Rice Bran Health Oil

2 Tbsp chopped fresh coriander leaves

¼ tsp garlic paste

½ tsp Asafoetida/hing

Warm water as required (~ ¾-1 cup)

For the topping

1 large cucumber peeled finely chopped

1 large Tomato ,seeds removed & finely chopped

½ onion finely chopped

3 tsp roasted peanuts crushed

2 tsp chopped fresh coriander leaves

½ tsp brown sugar

Salt to taste

For tempering

2 tsp Fortune Rice Bran Health Oil

½ tsp mustard seeds

½ tsp Cumene seeds

5-6 Curry leaves

½ tsp powdered Asafoetida

1-2 green chillies chopped

For the herbed Yogurt/Curd

¾  cup thick Yogurt/curd

2 tsp chopped mint leaves

2 tsp chopped coriander leaves

Rock salt to taste


For the Tostados

Preheat the oven to 170 deg C.

Line a baking sheet with Parchment paper.

Add the flour or flours to a mixing bowl.

Add all the other ingredients except the water.Mix well.

Slowly add the warm water and knead the flours into a stiff but pliable dough.

Transfer the dough to a lightly floured work surface.

Roll out into a thin layer. The layer should be as thin as possible while still workable.

Cut rounds using a 3” cookie cutter/ sharp edge of a small steel Dabba.

Transfer to the prepared baking sheet and bake till they turn golden around the edges – ~15-20 minutes. (Keep an eye on them after about 12 minutes as they burn easily.)

Cool completely on a wire rack.

Note: These can be made well in advance. Can be stored in an air tight container for about 2 weeks.

For the topping-Koshimbir

Mix the cucumber, tomatoes, onions in a bowl.

Add the crushed peanuts, salt,sugar and mix

In a small Kadhai/pan add the oil.

Once hot, add the mustard seeds.

Once the mustard seeds crackle, add the cumene seeds, Asafoetida, curry leaves and green chillies.

Pour this over the Cucumber-tomato-onion mixture in the bowl.

Add the chopped coriander and mix again.

Note: The veggies can be chopped in advance but mix everything just before serving and use immediately

For the Herbed Yogurt/Curd

In a small bowl mix together the Yogurt and the herbs.

Season with Rock salt and mix well.

To Assemble the Mini Thalipeeth Tostadas

Keep the crispy Thalipeeth Tostadas on a large serving plate.

Add 1½- 2 spoonfuls of the Koshimbir Topping.

Top with a dollop of the herbed Yogurt

Serve immediately

Other serving suggestions:

You can use Sweet Lime pickle along with the juice, or a coriander-mint chutney or the Marathi Red/Green Chilly Thecha instead of the herbed Yogurt

Thalipeeth Tostadas 1

*Make your own multigrain Quick Thalipeeth flour mix:  ½ cup Wheat flour+ ¼ cup Rice flour+ ¼ cup Ragi/Nagli flour+ ¼ cup Jowar flour+1/4 cup Bajra flour+ ¼ Besan/chickpea/Gram flour+ ¼ cup Urad Dal/Black lentil flour + ½ tsp roasted cumene powder+ ½ tsp coriander seed powder

This blogpost is in association with Fortune Foods as a part of their Desi Health Bites activity– The Hunt for the Best Rice Bran Oil Recipes. For more updates and healthy recipes using Fortune Rice Bran Health Oil, follow Fortune Foods on Facebook and on Twitter at @fortunefoods

March 16, 2015 at 10:00 am 1 comment

Petite Lemon Meringue Pies

This is a very quick post, but I had to make something for Aparna’s -Bite Sized desserts for Sugar High Friday. Life has been very very hectic here and so I could not manage to send my entry by Friday. Aparna has been very kind and is accepting my late entry too. Thanks Aparna for hosting as well as extending the deadline for me. 🙂

Petite Lemon Meringue Pies– I found the name itself quite refreshing when I first saw the recipe in the book Petite Sweets by Beatrice Ojakangas. Incidentally, I won this book (some time back) at a Giveaway hosted by Aparna. I have been meaning to post some of the recipes I have tried from this lovely book but somehow have not been able to do that.

Bite sized desserts for Sugar high Friday was the perfect occasion to make one of the cute looking desserts from this book and to Thank Aparna for introducing me to the cute bite sized dessert wonderland.

I chose the Petite Lemon Meringue Pies since I had a bottle of Lemon curd (from Fabindia) saved for a ‘Special Occasion’. I also had some homemade Mascarpone,I found Lemons (not limes) at the local supermarket and I had some petite glass bakeware. The only apprehension I had was the meringues, since I have never made one and did not know how ‘eggy’ it would taste. My doubts were put to rest the moment I took out the first pie from the oven and my son instantly gave a Thumbs up to the pie.

I made a small batch of 8-9 petite pies (I actually halved the original recipe). I had some problems with the temperature and the meringues were browned more than I would have liked, but the refreshing citrusy flavor of the pies more than made up for that. My photos do not do much justice to the sinful lemony morsels, but they are absolutely delightful, so go on and try the recipe and let me know about it.

Meanwhile I am sending this to my dear Friend Aparna for Bite Sized Desserts.

Here’s the recipe:

As adapted from Petite sweets by Beatrice Ojakangas

(I halved the recipe and got about 8 small Lemon pies)


For the pastry:

3/4th Cup All purpose flour

2 tbsp butter cut up (I used salted butter)

1 tsp sugar (I used Vanilla sugar)

 1 small eggyolk

½ tsp fresh Lemon juice

2 tsp ice water

For the Lemon filling:

½ cup Lemon curd

½ cup Mascarpone at room temperature

For the Meringue:

1 Eggwhite

1 tbsp sugar


For the Pastry:

Preheat the oven to 200oC  or 400oF.

Prepare small muffin pans or like I used petite glass bake ware.

Pulse the flour, butter and sugar in a food processor till it resembles coarse meal.

Turn mixture into a mixing bowl.

In a separate bowl mix together egg yolk,lemon juice and icewater.

Sprinkle the liquid mixture over the dry ingredients and mix till the dough holds together without being sticky or wet.

Knead and shape into a ball.

Flatten into a disk, wrap and chill for 30 mins.

On a floured surface, roll out the dough to about ¼-inch thickness.

With a 3-inch round cookie cutter cut rounds and fit into the muffins/baking moulds.

Pierce bottom with fork and for ~10 minutes or until edges are lightly browned.

Cool before filling.

For the lemon filling:

Beat the Lemon curd and Mascarpone till smooth.

Spoon about 1 tbsp of the mixture into each of the baked pie shells.

For the Meringue:

Preheat oven to 180oC or 350oF

Meanwhile, beat the egg white until frothy.

Gradually beat in the sugar until the mixture is glossy- meringue like.

Spoon or pipe the meringue onto each pie and bake for ~ 10 minutes (it took~12-13 minutes for me) or just until lightly browned.

Cool and serve.

September 26, 2010 at 10:47 am 4 comments

Tandoori Platter

Tandoori-the name itself triggers the taste buds for most of the people. The combination of different aromatic spices with the raw smoked vegetables is sure to tempt even fussy eaters! These are wonderful party starters (if you have the patience) or cocktail snacks.

You can use assorted vegetables like cauliflower, potatoes, yam, fresh green peas with the shells, baby onions or even fruits like pineapple. This is the perfect season for spicy hot Tandoori parties.

My Tandoori platter today has babycorns, mushrooms and Paneer (Indian cottage cheese). I don’t have a Tandoor, so I use a shegri (chulha) – a coal fired stove. You can use the stove top with a griddle or even the oven to grill the vegetables.

 Here’s the recipe for my Tandoori platter:

10-12 Babycorns

10-12 button Mushrooms

10-12 Paneer cubes

For the Marinade:

~ ½ cup thick curd

2 tsp Tandoori Masala

1 tsp Chaat Masala

1 tsp Red chilli powder

¼ tsp turmeric

½ tsp lemon juice

4-5 mint leaves chopped finely (or coriander leaves)

~2-3 tsp oil

Salt to taste

 Whisk the Marinade ingredients together. Adjust the spices to your taste, if required.

Add the Babycorns, Paneer and Mushrooms to the curd mixture.

Mix well so that the curd mixture coats all the pieces evenly.

Keep aside for 30minutes to 1 hr.

Grill on the coal fired stove (using a mesh) or insert into skewers and grill on stove tops or grill in the oven till vegetables are browned or even a little charred (if you like the smoky flavour)

Serve hot direct from the stove top!

Note: Chopped onions sprinkled with salt and red chilli powder and green chutney are good accompaniments with the Tandoori vegetables.

December 29, 2009 at 3:50 pm 6 comments

Go Bananas!

Jihvā for Ingredients (JFI) is an online monthly food event, celebrating the Ingredients and what they can do for our Jihvā. This is the brainchild of Indira of Mahanandi. This month JFI celebrates the goodness of Bananas at Mandira’s Ahaar.


These are some of my favourite ways (other than just eating plain bananas) to use Ripe Bananas; very simple recipes yet very close to my heart and palette.

These Banana recipes are being sent to Mandira. Thank you Mandira for hosting this month’s JFI-Banana. 


Kelichi Shikran: The name brings back some warm comforting memories. Shikran Poli was my favourite combination in school days and reminds me very much of my grandmother (I don’t know why but it does!) Mashed ripe bananas (my mom says slicing doesn’t give the same taste to shikran-it has to be mashed with the hands!), sugar and milk all mixed together to the desired proportion that’s Shikran. The taste is as good as it is simple to make it! I also add a few dry fruits like cashews, raisins and dates.If a person like me (not at all fond of sweets) can relish this, anyone can!



 Kelichi Shikran recipe

Serving: For 1 bowl/1 person


1 large ripe banana

~ ½ cup milk (room temperature)

½ tsp sugar

Choice of nuts and dry fruits (I have used Cashewnuts, Raisins and dates) 

† Mash the banana with your hand in the bowl you want to serve the Shikran

† Add milk, sugar and the nuts/dry fruits mix nicely.

† Serve with Roti.

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Kelichi Koshimbir (Banana Raita): Ok if you are worse than me; as far as sweet tooth is concerned then this is another homely, comforting dish for you. Ripe bananas are sliced and mixed with yoghurt, green chillies, salt, sugar and some cumene powder to make this delicious Kelichi (Banana) koshimbir (Raita).



Kelichi Koshimbir recipe

Serving: For 1 bowl/1 person


1 large ripe banana

~ ½ cup curd/ yoghurt whisked

1 green chilly slit and chopped

A pinch of sugar

Salt to taste

¼ tsp cumene powder 

† Slice the banana

† Add the other ingredients and mix well.

† Serve with Roti  


Kelicha Sheera: Sheera is a traditional Maharshtrian sweet, usually served as ‘Prasad’ for Satyanarayan puja.The Sheera that is made for ‘Prasad’ usually has slices of banana in it and most people love this version of the Sheera most; also that it is made for God makes it much more divine! I have already blogged about Mango sheera here. The recipe is the same.Just replace the mango pulp with slices of banana to make this divine Kelicha Sheera.



                                Dancing Banana and friends                

September 28, 2007 at 2:26 pm 22 comments

Mirchi cha Chatka aka Yoghurt Mirchi

Mirchi is Chilly (here dark green ‘Lavangi’ Mirch) and Chatka means ‘burn’ in Marathi. Does that give you an indication of how fiery this recipe must be? This recipe is sure to burn your taste buds.

This is an out –and- out chilli entusiats’ recipe.

I have used dark green Mirchi (something like ‘Lavangi’)for this recipe which is more Pungent. If your palette cannot tolerate the heat, use chillies which are less pungent.

Before you enjoy this ‘Chatka’ make sure your room is well ventilated or even better switch on the AC or the fan J

I have to warn you like the ‘Radio Mirchi’ RJ- It’s Hot J

Mirchi-cha Chatka for this month’s JFI-Mirchi hosted by the Nandita of Saffrontrail. or Yoghurt Mirchi for this week’s letter ‘Y’ for A to Z of Indian Cuisine hosted by Nupur of One Hot Stove (Hey Nupur I am not Cheating J )


Mirchi cha Techa aka Yoghurt Mirchi recipe


5-6 Green Chillies (Dark green variety)

1 tsp roasted cumene seeds

2 tbsp Curd/Yoghurt whiskedPinch of sugar (optional)

Salt to taste 

Roast the Green chillies directly on Flame. You can use a fork or Skewer to hold the chillies. If you don’t have a direct flame burner you can also grill the chillies.


Roast till almost black spots appear on the chillies.


Cool and pound together with the roasted cumene seeds. Don’t grind the chillies to a fine paste if you are using a mixer. Grind them coarsely.

In a small bowl add the coarsely ground Chillies and curds.

Mix nicely and then add a pinch of sugar and salt to taste.

Mix and serve with Bhakri, Paratha or Sabudana(Sago) Khichdi


         Don’t go by the placid colour of this recipe…It’s Hot J 

Other hot Chilli recipes on My Foodcourt here and here

July 26, 2007 at 10:42 am 13 comments

Friday Monsoon Magic-Paneer Pudina Pakoda (Cottage Cheese- Mint fritters)

I have been resisting the temptation to make these Pakodas for a long time now. Monsoon brings with it cravings for hot,spicy,fried food.

I am not a great fan of fried foods, but during the rainy season it is difficult for me too,to resist the temptation of these delicious minty Paneer Pudina Pakodas– PPP J (Cottage cheese-Mint fritters).

This Friday for the Monsoon Magic series I have a recipe for spicy Paneer Pudina Pakoda.


This is one of the recipes I would list under my ‘Culinary Accidents’. This accident sure was rewarding. See if you like it.


 Paneer Pudina Pakoda recipe

Serves : 3-4


250 gms firm, fresh Paneer (you can substitute this with Tofu if you like. I have tried that too.) 

For marinating:

2-3 tbsp whisked curd,(yoghurt)

½ tsp Red chilli powder

1 tsp Tandoori masala.(I am a strict eggetarian but I keep this Masala in my pantry. It goes well with Tikkas and some curries. You can add Chaat Masala if you don’t have the Tandoori Masala.)

Pinch of salt. 

For the Pudina filling:

½ cup Pudina leaves, destemmed and washed

¼ cup fresh coriander leaves, destemmed and washed

2-3 Green chillies, chopped

½ tsp lemon juice.

Pinch of salt. 

For the batter:

~ ¾ cup besan (Gram Flour)

½ tsp turmeric powder

½ tsp red chilli powder

Salt as per taste

Oil for frying 

Cut the Paneer into small pieces (~ ½“ x 2”).If you don’t have the patience or the time you can make bigger pieces. 

Mix all the ingredients for the marinade and put the paneer pieces in it. Mix delicately, taking care not to break the pieces.

Coat all the pieces with the marinade and keep aside for about 20 mins. 

Blend together all the ingredients for the Pudina Filling.Do not add water. It is ok if the mixture gets coarsely ground, but don’t add water.

Mix all the ingredients for the batter except oil.

Add 1 tbsp of hot oil to the mixture

Add water to this till it forms a smooth,thick batter. 

Take 2 pieces of the marinated paneer.

Add as much Pudina filling as you can between the two pieces like a sandwich.

Repeat this for all the paneer pieces. (See photo) 


Heat oil in a wok/ Kadai. Check the temperature by putting a drop of the batter in it. It should immediately rise and sizzle. 

Dip each paneer sandwich in the batter and coat the batter on all sides. Be careful here so as not to break the sandwich. You can dip the sandwich in the batter and use a spoon to coat it from all sides. 

Drop each batter coated paneer sandwich in the hot oil and fry till golden brown. 

This Paneer Pudina Pakoda does not need any chutney or sauce. It can be served hot as it is. 

Note: If you like you can add ginger-garlic paste to the batter. I did not want too many flavours clashing in my Pakoda and jut wanted to savour the fresh mint flavour.

July 13, 2007 at 11:40 am 17 comments


Yes.. finally I bought myself a car – the new Zen Estillo, from Maruti Udyog ltd. (and by the way Estillo means Style in Spanish J) When I learnt driving 8-9 yrs ago, I used to practice on my dad’s vehicle. Most of the people are very possessive of their vehicles…my dad is the I could drive only with him seated next to me and shooting orders like 2nd..3rd.(..that’s gears).break…see that cycle wala….nnnn….nnnnnn. I would get confused whether to follow him or  the traffic J

This left me being only an occasional driver.Hubby dear is no less than my dad. Only I guess he has to come back home in the evening and so he instructs in a softer tone!

Now when I drive my own car with no one shouting next to me…only Jagjit Singh humming melodious Ghazals… is satisfaction personified…and now I can see the cycle walas…very clearly and can navigate thro’ the traffic without much difficulty!

Here’s a recipe for Amrakhand (Mango Shrikhand) to celebrate my new car. I made this yesterday for Ram Navami.This is my mom’s recipe..very simple ..very delicious!


Amrakhand ,Cucumber Kosimbiri(salad),Green Mango Rice, Lime juice and Coriander Papad –for Ram Navami

For Amrakhand you need: 

½ kg Chakka (hung curds).

½ kg sugar or you can adjust the proportion to your taste.

1-1 ½ cup mango pulp 

For the hung curd-Tie curd in a clean muslin cloth till all the water has drained out. Keep some weight on it so that the water drains out faster.


                                 Chakka (Hung Curd)


                         Chakka-Sugar mix

Mix the sugar and Chakka in a vessel nicely and leave it like that overnight or at least for 3-4 hours. 

 siever.jpg siever2.jpg

                          Puran Yantra (machine)

Take the Chakka-sugar mixture in a Puran Yantra (machine) (see photo), add the mango pulp, to blend and sieve the mixture. It is called as Puran Yantra since it is used to blend and sieve Puran for Puran poli –another delicious sweet. If you do not have this type of a machine tie a muslin cloth on a wide mouth vessel with a string and then press and sieve the mixture. The resultant mixture has a smooth and homogenous texture. Keep it in the fridge till cold and serve.


Shrikhand teams up well with plain wheat flour puris or you can eat just like that. Usually chopped nuts like Pistachios,Badam etc.or saffron  are added to Shrikhand/Amrakhand .But I like to savor the taste of mango in my Amrakhand! 

Related recipes : Shrikhand Vadi

March 28, 2007 at 2:19 pm 3 comments

Dudhi Raita (Bottle gourd salad)

Making anything for my lunch tiffin is a great challenge-Not the cooking part but the ‘What to make and carry part!’ Every previous night I face this dilemma…it has to be something which can be eaten cold, something filling, nutritious, tasty and something that can be cooked very fast-lots of criteria. I usually don’t get enough time to photograph my lunch box. But today I was lucky, thanks to my son who got ready without any hassles.

Lunch is simple; I have to work after lunch! So it has to be light and simple…Rotis, Bhindi subji (okra curry) and Dudhi Raita (Bottle Gourd salad)


For Dudhi Raita

1 ½  cup Dudhi chopped

½ cup fresh thick curd (remove water)

2 green chillies slit lengthwise

½ tsp cumene seeds

½ tsp mustard seeds

1tsp oil

½ tsp sugar

Salt as per taste 

Add salt as required to the Dudhi and cook using as little water as you can. (I use the pressure pan and switch off the gas when the steam is just generated). Don’t overcook it. Drain the water and cool the Dudhi .Don’t throw the water, use it for making Rasam or Dal or making Roti dough. Beat the curd with a spoon to make it homogenous and add to the cooked Dudhi. In a small pan heat oil, add the mustard seeds, once they crackle, add the Cumene seeds and last add the green chillies. Add this tadka to the Dudhi curd mixture. Add sugar and mix nicely. Adjust the salt if required.

Serve cold! I had no choice but to carry it without refrigeration for lunch but Dudhi Raita tastes better cold.No accompaniments are required. It tastes best on its own.

October 3, 2006 at 9:12 pm 5 comments

Bhakricha Kala(Spiced Jowar/Sorghum Roti with curd)

Jowar Bahkri together with Curd (yoghurt) makes for a zesty combination. This is a fast and easy,nutritious and filling breakfast recipe. The prerequisite to this recipe is that the Bhakri should not be fresh! Freshly made Bhakri, tends to get too soggy when combined with curd. It taste’s best with the leftover Bahkri from previous night. In fact, I make 2-3 extra Bhakris the previous night, to make this recipe the next morning.

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            This recipe finds its origin in rural parts of Maharashtra, mainly the farming community.I relish most of these typical desi type of recipes. A good substantial breakfast of Dahi- Bhakri (Curd and Bhakri) helps them to keep up the energy levels for hard work in the fields, till lunch. 

You may not find this recipe on the menu cards in Indian Restaurants. My father always jokes about it that if this recipe is served in a 5 star Restaurant with some exotic name it will sell like hot cakes!

For the Bhakricha kala you need:

2 Bhakris

1 cup fresh curd (Smoothen to remove lumps)

1 small onion chopped

½ tsp sugar

salt as per taste

For the tempering(tadka):

½ tsp mustard seeds

½ tsp jeera seeds

2 slit green chillies

¼ tsp turmeric powder

1tsp oil

Tear the Bahkri with your hands. (cutting does not give it the same taste)..So tear it with your hands and make fine pieces.

Add the chopped onion. (Adding onion is optional. You can do without the onion if you don’t like the taste of raw onions)

Add curd, sugar and salt and mix well.

In a small pan, heat oil. Add the mustards seeds…Once they crackle add the cumene seeds….then the slit green chillies and finally the turmeric powder. Add this tadka to the Bhakri curd mixture. Mix nicely.

Serve immediately.

Bhakricha kala has to be eaten immediately. Don’t keep it for long.I don’t have to say that…taste it…and it will disappear in minutes.

Bhakricha kala – my entry for JFI#5-Milk and Milk products hosted by Vineela of Vineela’s cooking and  also for Weekend Breakfast Blogging #4 hosted by Pavani of Cook’s Hideout.

August 30, 2006 at 10:58 am 6 comments

June 2021




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