Tag Archives: vegetariankhana

Ras No Fajeto (Mango Kadhi)

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Ras No Fajeto

Fajeto or ras to fajeto as it is addressed is a mango flavored Gujarati kadhi. Yogurt whisked with mango pulp and gram flour is tempered with spices like cinnamon, ginger powder, cloves etc and served with hot puris. Mango season in Gujarati homes means mangoes for lunch breakfast and dinner and may be in between for snacks too. When I first heard of this dish, I was very skeptical ( I hate sweet flavors in main course, especially with rice) but the taste won me over. Mango kadhi might not sound appetizing if you are not a mango lover but if you like Gujarati food, this dish is worth a try.

The richer the aroma of mangoes, the flavorful fajeto you will have. Ratnagiri or alphonso are the best choices for this kadhi.if you want to add more flavor you can replace the water in buttermilk with the water from mangoes (from peels and stone). You can adjust the sugar in this dish depending on the sweetness of mango pulp and as per taste. You can even replace sugar with jaggery. For the pulp, I would recommend a thick and strained pulp.

The dry spices especially ginger powder (saunth) complements the mango flavor very well. Try not leaving that out if you are short of ingredients. You can use oil instead of ghee for the tempering. Some people roast and powder the cinnamon, cloves, and dry ginger, but I like the taste with whole spices (I can take them out once I have the desired flavor).

While fajeto can be eaten with rice too, I love it with hot puris.

Mango Kadhi

Ingredients

Serves 2

  • 5 cup butter milk (1/2cup yogurt+1 cup water)
  • 1/2 tbsb gram flour (besan) besan
  • 1/4 cup mango pulp
  • 2-3 pinches turmeric
  • 1/2 tsp red chilli powder
  • 1 tsp sugar
  • Salt to taste

For Tempering

  • 1 tbsp ghee
  • ¼ tsp mustard and cumin seeds
  • 1 dry red chilli
  • 1 green chilli
  • 4 cloves
  • 1 piece of cinnamon
  • 1/4 tsp dry ginger powder (saunth)
  • 8-10 curry leaves
  • 1 inch piece of ginger grated

Recipe

Combine the ingredients for fajeta in a bowl and whisk well. Make sure there are no lumps. Keep aside.

Heat ghee in a kadhai or thick bottomed pan. Add cumin and mustard seeds. Once the seeds crackle, add the curry leaves, dry red chilli, green chilli, cloves, cinnamon, ginger powder, and grated ginger. Sauté for 5-10 seconds. Add the yogurt mix and continue stirring till the mixture comes to a boil. You can do this on high flame too. Once the fajeta comes to boil, reduce the flame and cook it for 2-3 minutes. Serve hot with puri or rice.

Chole (Chickpeas Curry with Indian Spices)

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Chole (Chickpeas Curry with Indian Spices)

Chole, the quintessential dish from north of India is one of the most popular curries in India. This is a curry made with chick peas and Indian spices. As with any popular curries, this too has many names and variations. Chana masala, pindi chole, or Punjabi chole are just a few to name. Chickpeas are known to be rich in fibre and Iron and are a healthy choice as a part of your daily meal.

I learnt this from my Punjabi friend Kriti who doesn’t cook much but when the she cooks its finger licking good J This is when I stopped using the chole masala that is sold in super markets and started relying on fresh ingredients and I just love this version.

Best part about this curry is that it goes well with anything; rice, paratha, puri, bhatura, kulcha or even with bread. I like it as a filling for my sandwich. Try grilling a whole wheat sandwich with this curry and a slice of cheese, you will surely enjoy this high fibre Punjabi sandwich. Here is a slightly modified version of chole that I learnt from my friend.

Chole (Chickpeas Curry with Indian Spices)

Ingredients

  • 2 cups chick peas (Garbanzo beans/kabuli channa/chole) soaked overnight and boiled
  • ½ cup coarse paste of boiled chick peas
  • 1 tsp tea leaves (tied into a small muslin cloth to form a pouch/or a tea bag) optional
  • 4 tbsp oil
  • 1 tsp cumin seeds
  • 5 cloves
  • 2 bay leaves
  • Coarse paste of 2 inch piece of ginger, 2 green chillies, and 3-4 pods of garlic
  • 1 onion  finely chopped
  • 1 tomato finely chopped
  • 2 tbsp finely chopped mint leaves (optional)
  • 2 tbsp finely chopped fresh coriander
  • 3 tsp red chilli powder
  • 4 tsp coriander powder (dhania)
  • ½ tsp dry mango (amchur) powder
  • 1 tsp cumin powder (cumin seeds roasted and powdered)
  • salt to taste
  • 1 ½ cup water in which chana was boiled

 Recipe

Wash chick peas 3-4 times in running water before cooking. Add salt, tea pouch (if using) and pressure cook the soaked chick peas for 3-4 whistles on a low flame. It should be soft but not mushy.

Do not discard the water in which the chick peas were cooked. Drain the chick peas and keep aside.

Heat oil in a heavy pan. Add cumin seeds, cloves and bay leaves. Add ginger, garlic, and green chilli paste and saute for a min. Add onions and fry for 1-2 mins.  Add tomatoes and little salt and cook for 2-3 minutes or till tomatoes become soft and can easily be mashed with the back of a spoon.

Add red chilli powder, coriander powder, cumin powder, amchur, garam masala, and little salt. Mix well and cook till oil separates.

Add 1 cup water in which chick peas were boiled, chick peas and the crushed chick peas paste. Check for salt and seasoning at this point. Cover and cook for 3-4 mins. If you find the consistency too dry add remaining ½ cup of water. Remove the cover and cook on low flame till the gravy is almost dry. Add chopped mint and coriander leaves. Mix well.

Serve with jeera rice, paratha, bhatura, puri or roti.

Leftover Roti Snack

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Leftover Roti Snack

What started as a snack made from leftover rotis, is now a regular breakfast item in my kitchen. I make extra rotis the previous night to have this breakfast. It is spicy, crunchy, healthy, and quick.

Fresh curry leaves add more crunch and flavor to this snack. Tear/crush the curry leaves a little to get more flavor from them. Only thing you need to take care of is to cook this on low flame and eat it while it is hot and fresh. It tends to get chewy if left for too long after cooking.

You can enjoy this snack with a hot cup of chai (tea) or coffee. I enjoy it as it is. Hot, crispy and flavorful.

Leftover Roti Snack

 

Ingredients

Serves 2

  • 5 rotis
  • 1 tbsp oil
  • ¼ tsp cumin seeds
  • ¼ tsp mustard seeds
  • 4 cloves garlic chopped
  • 10-12 curry leaves
  • ¼ tsp asafoetida
  • ¼ tsp turmeric
  • 1 tsp chilli powder
  • 2 tbsp buttermilk
  • Salt to taste

Recipe

Tear the rotis into small pieces. Heat oil in a kadhai or thick bottomed pan. Add cumin seeds and mustard seeds. Once the seeds pop, add curry leaves and garlic. Sauté for 30-40 seconds on low flame.

Add asafoetida, turmeric, chilli powder, and salt. Give it a very quick mix and put the roti immediately and mix well to coat the mixture on rotis. Sauté for 1 minute on low flame. Add the buttermilk and mix well. Sauté on a low flame for 2-3 minutes or till the roti is crispy.

Serve hot with tea.

Eggless Blueberry Cheesecake

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Eggless Blueberry Cheesecake

Blueberry cheesecake – Eggless – No Bake! Any better way to start the New Year? I enjoy making eggless desserts and enjoy it even more when people around me love to eat them. This is one of my dear friend’s favorite dessert. This post comes a little late but I wanted to make something special to thank her for all the effort she has put in helping me create this blog. Thank You Sowmya for all the late night nonsense discussions, answering my silly questions, and helping me create this blog. Hope this post will remind you of the time we spent in Bangalore searching for the perfect blueberry cheesecake.

Blueberries are rich in antioxidants, yummy, are in season now, and most of all I got them cheaper at the supermarket this week. Traditionally, cheesecakes are made using cream cheese but I have used Mascarpone cheese for this cheesecake. Combination of Mascarpone and fresh whipped cream seldom goes wrong.

I have used Mcvites Digestive Biscuits for the base. You can use graham crackers or even Marie biscuit based on your choice. Oreo is another great choice if you are a Oreo lover. I like the base nutty so I have added cinnamon powder. You can experiment with the base too by adding powdered almonds, walnuts, and spices like nutmeg and cinnamon.

You can substitute blueberries with other berries like strawberries, raspberries, or even cherries. If you are lazy to make the compote, you can buy the ready made fruit preserves available in the market. Happy New Year!!!

Eggless Blueberry Cheesecake

Ingredients

Serves 6

For the Base

  • 6 digestive biscuits
  • 1 tbsp cocoa powder
  • ½ tsp cinnamon powder
  • 2 tbsp brown sugar
  • 2 tbsp butter at room temperature

For Filling

  • 2/3 cup mascarpone cheese
  • 2/3 cup heavy fresh cream
  • ½ cup sugar
  • 1 tsp vanilla essence
  • 2 tsp lemon juice

For Topping

  • 2/3 cup fresh blueberries
  • 2 tbsp sugar
  • 2-3 tsp lemon juice
  • Whipped Cream (Optional)

Recipe

Crush the digestive biscuits to crumbs. You can use a hand mixer for this. Mix rest of the ingredients for base. The mixture should be like moist sand. Press down the mixture tightly into a spring form pan and put it in fridge for 15-20 mins to set.

In a bowl, whip together the cream and 2 tbsp sugar till stiff peaks form. Keep aside.

In another bowl, beat the mascarpone cheese with remaining sugar, lemon juice, and vanilla essence till it is smooth and creamy. Fold in the whipped cream carefully and spread this mixture on the base. Let it set in the refrigerator for 3-4 hours.

In a pan, put the blueberries, sugar, and ¼ cup water and cook on low flame till you get a thick sauce like consistency. This should take approximately 7-10 minutes. Add the lemon juice in the end and mix well. Keep aside to cool completely.

Once the cheesecake is set, spread this blueberry topping and serve chilled. You can use whipped cream also to decorate the cheesecake.

 

 

Hyderabadi Baghare Baigan (Brinjal Curry)

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Hyderabadi Baghare Baigan (Brinjal Curry)

Brinjal curry or Baghare Baigan as known in Hyderabad is a local delicacy. Brinjals are cooked in sour and spicy gravy made of sesame seeds, groundnut seeds, tamarind paste and coconut. There are lot of variants of this recipe but this particular one is my mom’s recipe. Though I don’t like brinjals but this is one of my favourite gravies. This tastes best when eaten with hot rice.

Choose brinjals that are small and round. Make two slits in the brinjals for them to absorb the gravy well. Since I do not like brinjals, I have substituted brinjals with tomatoes or capsicum on many occasions and I loved those variants too. You can also try using fresh green chillies (non-spicy ones) instead of brinjals.

The gravy is the key to this recipe. Groundnut and sesame seeds are used a lot in Hyderabadi cuisine. It is important to roast the ingredients separately and on low flame. You can substitute the jaggery with sugar if jaggery is not available. People also add poppy seeds to this gravy. I love the combination of sambhar, rice, and this gravy. This curry tastes best with hot rice. You can also serve this with parathas.

Hyderabadi Baghare Baigan (Brinjal Curry)

Ingredients

  • 5 brinjals (small ones work best)
  • 2 tbsp oil
  • ¼ tsp mustard seeds
  • 2 inch piece of ginger grated
  • 4-5 cloves of garlic grated
  • 2 tbsp red chilli powder
  • ½ tsp turmeric
  • Salt to taste

For the Masala

  • 2 tbsp grated coconut (I used the dry desiccated coconut)
  • ½ tbsp cumin seeds
  • ½ tbsp coriander seeds
  • 1 ½ tbsp sesame seeds
  • 2 tbsp peanuts
  • 1 medium onion
  • 1 ½ tsp jaggery
  • 4 tbsp tamarind pulp
  • Little oil to fry the onions

Recipe For the Masala Dry roast the coconut, cumin seeds, coriander seeds, sesame seeds and peanuts separately on low flame. Fry the onions till brownish using little oil. Combine all the ingredients for masala and grind them to a smooth paste. Add little water if required. Keep the masala aside. For the Curry Make two slits in the Brinjals. Do not cut them completely but just a deep cut like a plus sign. Heat oil in a kadhai or non-stick pan. Add mustard seeds. Once the seeds splutter add ginger and garlic. Sauté for 10-15 seconds. Add the Brinjals and cook for 2-3 minutes. Add the masala paste, red chilli powder, turmeric powder, salt and one cup water. Mix well and cook on slow flame till the Brinjals are cooked and oil floats on top. Keep mixing in between. Serve with hot rice and sambhar or with plain parathas.

Pesarattu (South Indian Savory Crepes)

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Pesarattu (South Indian Savory Crepes)

What Childaa or Chilva is to Rajasthan and North Indian, Pesarattu is to Andhra Pradesh and South India. It is a crepe or dosa like snack made with split green grams (called Pesar Pappu in Telugu; thus the name Pesarattu).  It is a very filling and healthy breakfast.  It also has a variation called MLA Pesarattu which is made by filling the pesarattu with a layer of upma.

You can make the pesarattus thin and crispy or slightly thicker. To make the pesarattu thicker, keep the batter coarse. The consistency of batter should be like dosa batter. You can add asafetida, garlic, fresh coriander to the batter while grinding it but it is optional.

In North India, it is filled with grated paneer and in south its eaten plain or filled with a layer of upma or chopped onions. You can also add grated carrots to the filling if you like. This tastes best with coconut chutney or garlic chutney.

Pesarattu (South Indian Savory Crepes)

Ingredients

Makes 12-15

  • 1 cup split green gram (moong dal) soaked for 6-8 hours
  • 2 inch piece of ginger
  • 2 green chillies
  • ¼ cup chopped onions
  • ¼ cup grated paneer (Indian cottage cheese)
  • Salt to taste
  • Oil/ghee/butter for cooking

Recipe

Wash the moong dal and soak in water for 6-8 hours. Drain the water and grind the moong dal, chillies, ginger, and salt to a smooth paste.  Add little water if required. The consistency of the batter should be like of a dosa batter.

Heat a flat griddle (tava). Spray or smear some ghee/oil and wipe it. Pour a ladle full of batter and spread it thin on the griddle. Top it with grated paneer and onions. Spray or drizzle oil/ghee/butter around the pesarattu. Cook for 1-2 minutes. Turnover and cook for another 1-2 minutes. Serve hot with coconut chutney or tomato chutney.

Fruit Shrikhand (Fruit Yogurt)

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Fruit Shrikhand

Shrikhand is an Indian dessert made with hung yogurt, sugar, dry fruits, and cardamom powder. This is a fruity version of the traditional homemade Shrikhand. This is one of the desserts we had as kids (there were no pastries or doughnuts). We mostly had homemade desserts like these which we would help our grandmother prepare for us. My oldest memory of making Shrikhand is helping my grandmother whisk the yogurt as a 7-8 year old and waiting for her to divide it for us in bowls so that we can take our share and relish it in the summer heat.

Hung yogurt is basically the creamy thick yogurt you get when you drain out all the water from yogurt. You can use a muslin or cheese cloth and hand the yogurt on your kitchen tap or any other clean place for 4-6 hours. Since I wanted a very thick and creamy yogurt for this recipe, I left it over night. You can also use the Greek yogurt.

Fruit Yogurt

You can add any fruit of your choice. For me berries work the best and so does Mango. You can decide to leave the seeds or fruit bits in the Shrikhand or just pass the fruit puree through a fine sieve for a rich creamy shrikhand. Remember to chill it for 4-5 hours before serving. You can serve it with fresh fruits and drizzle it with the remaining fruit puree or make it a mini pickup dessert by piping it in mini tart shells. I made chocolate tart shells and piped the shrikhand using icing tips. However you serve it, this summer dessert is sure to please your taste buds with tangy fruits and health yogurt.

Fruit Shrikhand

Ingredients

Serves 5-6

  • 1 ½ cup Hung Yogurt*
  • Icing sugar to taste

Fruit puree

  • ½ cup strawberries
  • ½ cup blueberries
  • ½ cup mango pulp
  • Icing sugar to taste

Recipe

For the Strawberry Puree

Wash and chop the strawberries. Put them in a nonstick pan. Add a table spoon of sugar. You can add or reduce the quantity of sugar based on the natural sweetness of the fruit. Mix well and cook for 1-2 minutes. Once the strawberries are soft, mash them using the back of a spoon or spatula. Make sure to scrape the edges while cooking. Cook for 1-2 minutes or till the puree comes to boil. Let it cool for 5-10 minutes. Pass this through a fine sieve for a smooth and shiny fruit puree or just leave it as it is if you like bits of fruit in your Shrikhand.

For the Blueberry Puree

Follow the same procedure as the strawberry puree. Make sure to pass this puree through sieve or you will have the fruit peels in your Shrikhand.

For Mango Puree

Depending on the thickness of the mango juice, you can just pass it through a sieve and use it or if it is too runny cook it for few minutes to make it thicker and then use it. As with other fruits, add sugar based on the natural sweetness of the fruit.

For Shrikhand

Whip the yogurt using a whisk or an electric mixer until it is smooth and creamy (approximately 2-3 minutes should be good). Divide the yogurt in three bowls. Add the fruit puree of your choice to each bowl. Add 2 table spoon of puree at a time and whisk well. Add more or less puree depending on taste and consistency requirements. I used approximate 2-3 tbsp of puree for half cup of hung yogurt.  Add icing sugar as per taste. Mix well and chill for at least 4 hours before serving. You can serve it with fresh fruits, fresh cream, or a drizzle of fruit puree on top. You can even fill the Shrikhand in plain tarts or chocolate tarts.

*To make hung yogurt, put fresh yogurt in a muslin or cheese cloth, tie the ends and hang it to your kitchen tap over night. Once all the water I drained out, transfer the thick yogurt to a bowl and chill.

Kairi Ki Launji (Raw Mango Relish)

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Kairi Ki Launji (Raw Mango Relish)

Kairi ki launji is a raw mango relish which I have relished all my childhood. It is a summer special when raw mangoes are in season. Like any other raw mango dish from Rajasthan, this too is made to shield your body from the intense heat in the desert.

You can use slightly sweeter raw mangoes if you want to use less sugar. Or you can replace sugar with jaggery if you want a healthier version.

This sweet and sour side dish adds magic to any meal. It is quick to cook, requires very few ingredients and you can even store it for 2-3 weeks in refrigerator. You just need to warm it up when you want to eat. This is my family recipe of the Rajasthani favourite kairi ki launji.

Kairi Ki Launji (Raw Mango Relish)

Ingredients

  • 1 medium raw mango peeled and cubed
  • 2 tsp oil
  • ¼ tsp cumin seeds
  • Half of ¼ tsp mustard seeds
  • ¼ tsp nigella seeds (kalonji)
  • ¼ tsp fennel seeds (saunf)
  • ½ tsp red chilli powder
  • 1 tsp coriander powder
  • ¼ tsp turmeric powder
  • 1 ½ tsp sugar
  • ½ cup water
  • Salt to taste

Recipe

Heat oil in a thick bottomed pan or kadhai. Add cumin seeds and mustard seeds. Once the seeds pop, add nigella seeds and fennel seeds. Sauté for few seconds.

Add raw mango, red chilli powder, coriander powder, and turmeric powder and saute for 1-2 minutes.

Add water and sugar and cook covered stirring occasionally for 7-8 minutes or till the mangoes are cooked and pulpy. Remove and cool and serve with paratha or roti.

Rasgulla

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The pioneer of cookery shows and cook books in India, Tarla Dalal passed away on Wednesday, 7-Nov-13. She was truly the first master chef of India and has inspired generations of cooking enthusiasts. Be it traditional Indian food, healthy cooking, cooking for kids, or different types of cooking, list of her expertise is endless. She taught people to cook healthy and cook well. Whenever I am stuck or confused while making a traditional mithai, her recipes work like an encyclopedia. I am sharing her recipe and hope her recipes keep spreading the cheer and happiness that she always did. RIP Tarla Dalal.

After trying 4-5 different recipes and methods, it was this recipe of Tarla Dalal, which helped me make perfect rasgullas in a flash. Yes! The cooking time is not more than 12-15 minutes. This is the easiest and simplest recipe of rasgulla I have seen so far.

Rasgulla

Though there are only four ingredients you need to follow every step as mentioned to get the perfect rasgullas. Here are few tips before the recipe:

  • If possible, use half quantity cow’s milk and half quantity buffalo’s milk.
  • Quantity of lime juice required to curdle the milk depends on the quality of milk.
  • Adding excess lime juice will make the rasgulla lemon flavoured.
  • Do not touch the rasgullas once you place them on the plate.
  • Make sure the cooker has enough space for rasgullas to expand. They will double in size. If there is no space rasgullas will break.
  • Always cook rasgullas on high flame.

Soft and fresh chenna(hung curdled milk) is the key to perfect rasgullas. The process of making chenna looks long but it is worth it. Since rasgulla is milk-based, it is best enjoyed fresh. The shelf life of milk-based sweets is not very long. You can keep them in fridge for few days though.

Rasgulla

Ingredients

Makes 20 Rasgullas

  • 1 litre full fat milk
  • 1 -2 tbsp lime juice
  • 1 cup + 1/4th cup sugar
  • 5 cups water
  • Little (1-2 tsp) refined flour

Recipe

Bring milk to boil and switch off the gas. Wait for 3-4 minutes, stirring it occasionally for the steam to escape. Stir in 1 tbsp of lime juice. If the milk starts to curdle, then you will not need more lime juice. Add little more lime juice if the milk does not curdle.

Let it sit for some time. Take a white muslin cloth and spread it in a deep bowl. Put the milk and tie the cloth. Now run the tied cloth under fresh water for 2-3 minutes so that the chenna (curdled milk) gets washed and gets rid of the lime flavour. Hang it over a sink or any clean place where water can drip. Hang it for 3-4 hours or till the water drips out completely.

Take the chenna in a plate and mash it with the heel of your palm till you get a smooth mixture. This should not take more than 2-3 minutes.

Dust the back of a plate with refined flour. Take little chenna at a time and make smooth balls and place on the dusted plate. Make sure there are no cracks in the balls.

While you are making the chenna balls, put sugar and water in a cooker and bring to boil on a high flame.

Once the sugar water comes to boil, add the balls to it by tilting the plate. Do not touch the balls. Close the cooker and cook on high flame for 8-9 minutes without the whistle. Switch off the gas. Let the cooker get cooled. Do not touch the rasgullas still.

Open the cooker and slowly transfer the rasgullas to a bowl. Chill them in a refrigerator for 45 minutes to 1 hour before eating/serving.

 

 

Chilla/Chilve Vali Kadhi

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Chilla/Chilve Vali Kadhi

Kadhi is a tangy, yogurt based north Indian dish that is served with plain rice. There are various types of this dish based on the regions. There is Punjabi kadhi, Rajasthani kadhi, Gujarati kadhi, Sindhi kadhi and a lot more varieties. The basic mixture of gram flour and slightly soured yogurt is same and the tempering and flavours change as per the region.

This recipe is of chilva or chilla vali kadhi. My mom’s family is from Haryana and their cuisine differs from the marwadi cuisine that is made at my place. I don’t know the exact region this kadhi belongs too but this particular kadhi is famous at my maternal grandmom’s place. This is kind of healthy too. Chilva is a gram flour pancake which is made using very less oil compared to the deep fried pakodis that are used in the regular kadhi.

The tempering or tadka for kadhi too differs as per the regions. Just replacing the oil with ghee in the tadka makes a lot of difference to the kadhi. You can even add whole coriander seeds and fennel seeds to the tadka.

Kadhi is usually served with plain rice. I like it more with hot puris. At my place kadhi is served with rice and pressure cooked mung beans. Mung chawal Kadhi is the classic Rajasthani preparation and is a complete meal.

Chilla/Chilve Vali Kadhi

Ingredients

For Kadhi

  • 1 cup yogurt
  • 2 cups water
  • 1 ½ tbsp. gram flour (besan)
  • ¼ tsp turmeric powder
  • Salt to taste

For Chilva/Chilla

  • 3 tbsp gram flour (besan)
  • Few pinches turmeric
  • Salt to taste
  • 2-3 pinches carom seeds (ajwain)
  • 4-5 tbsp oil for frying

For Tempering

  • 2 tbsp oil
  • ½ stick cinnamon
  • 4 cloves
  • 6-8 curry leaves
  • ¼ tsp cumin seeds
  • ¼ tsp mustard seeds
  • ¼ tsp fenugreek seeds
  • 3 inch piece of ginger grated
  • 1 green chilli slit
  • 1 tsp chilli powder
  • ¼ tsp asafoetida
  • 2 dry red chillies

Recipe

Mix all the ingredients for kadhi using a blender or whisk making sure there are no lumps. Keep aside.

To prepare the chilva or chila, make a paste of pouring consistency (of dosa or dhokla batter consistency) using gram flour, salt, turmeric, carom seeds and water. Heat a griddle and put around half table spoon of oil on it. Take a spoonful of the prepared batter and drop it on the oil. It should be like a small round coin sized pancake. Let it cook for 10-15 seconds. Flip on other side and cook for another 10-15 seconds. Move to the side of the griddle. Make rest of the chilvas using the same method adding oil in between. Remember to flip the chilvas on the side of the griddle and take them off from the griddle once you see brown spots forming on the chilvas. Keep the chilvas aside on an absorbent paper.

In a thick bottomed pan or kadhai, bring to boil the mixture for kadhi. Remember to stir continuously till the kadhi boils. Simmer the gas.

Heat two tablespoon oil in a kadhai. Add mustard and cumin seeds. Once the seeds pop, add curry leaves, dry red chillies, mustard seeds, cloves, and cinnamon. Sauté for 30-40 seconds. Add the green chilli, grated ginger, asafoetida and cook for 30-60 seconds. Add the red chilli powder and switch off the gas immediately. Pour this tempering on the kadhi and mix well.

Add the chilvas to the kadhi just before serving and cook the kadhi for 3-5 minutes. Garnish with chopped coriander.