Bittergourd & Bell Pepper Pickle/Karela aur Shimla Mirch Ka Aachar



Hello !!!

A sneak peak into my kitchen for making pickles. Here is another easy version I learnt from my mom.One of the yummiest pickle i have ever had.Love these yummy crunchy bites.

You can make many variations using different veggies.This is quick and can be made in small quantities without any hassle.

Recipe for Bittergourd & Bell Pepper Pickle/ Karela aur Shimla Mirch Ka Aachar



2 Karelas / Bittergourd slit
1 carrot slit lengthwise
1 Green Bell Pepper / Shimla Mirch cut into cubes
1 Red chilli cut lengthwise
1/2 tsp Haldi / Turmeric
3 tsp Kuti lal mirch powder/ Coarsely ground red chilli powder
Juice of 2 lemons
1 Tsp Rai /Mustard seeds
1/4 Tsp Hing
3/4 Tsp Methi seeds Fenugreek  roasted and powdered


Cut the vegetables as mentioned above.Heat 2 to 3 tbsp of oil in a pan.Add mustard seeds.Once they splutter add hing ,haldi and powdered methi. Add all the veggies and saute for 7 to 8 mins.Add chilli powder and salt to taste and mix well.Switch off the flame after 5 mins.Add lemon juice and mix well.

Store it in a air tight container.

Lasts for about a week if kept outside. You can store it in a refrigerator to increase shelf life.






Chilli Paneer (Semi Dry)


Many of us love Indo- Chinese flavors. The most common ones are Manchurian, Noodles, Stir Fried Veggies ,Chinese Fried rice to name a few. Chilli Paneer is usually served as starter along with your Indo-Chinese menu. Alternately you can serve this semi gravy as a side dish along with fried rice or noodles. I like both dry and semi gravy versions.

My contribution to our 37th #Foodiemonday #Bloghop theme #Indochinese is Chilli Paneer (Semi Dry) which can be made within 20 Minutes with an additional prep time of 10 mins.

Recipe for Chilli Paneer (Semi Dry)


1Cup =250 ML

1 Cup Paneer cubes

1 Red Bell Pepper cubed

1 Yellow Bell Pepper cubed

1 Onion chopped

3 Green Chillies Slit lengthwise

2 Tbsp Corn Flour

2 Tbsp Soya Sauce

2 Tsp Rice Vinegar

1 Tbsp Hot Chilli Sauce( I have used Chings Brand)

A pinch of salt

1Tsp Pepper powder

1 Tsp Roasted Sesame seeds

1” Ginger finely chopped

6 Garlic pods crushed



Make a paste of corn flour ,salt and pepper powder and keep it asideHeat a heavy bottom pan. Add 2 Tsp of oil and shallow fry the Paneer cubes. Once done remove them from the pan and place on a kitchen towel to drain excess oil if any.In the same pan add a tsp of oil. Add chopped chillies,ginger and crushed garlic. Saute on high heat for about a minute. Add the onions and saute for 2 mins. Onions should be undercooked. Add the bell peppers and saute on high heat for about 2 mins.Then add vinegar,soya sauce and chilli sauce and mix well. Add the shallow fried paneer and the corn flour paste and mix well .Switch off the flame after 2 mins.

Ensure the onions and bell peppers are crunchy.

Garnish with roasted sesame seeds and finely chopped chillies and serve with fried rice or Noodles.







Quinoa Pizza Bites (Flourless)


Pizza is an all time favorite of many of us. Today I am sharing a quick and healthy recipe . It is flour less and loaded with colorful veggies and cheese. You can have it guilt free and kids will love it too.A good idea to incorporate Quinoa in our diet.

A quick snack idea  for kids parties .

Recipe for Quinoa Pizza bites:

1Cup=250 ML


1 Cup Cooked Quinoa

½ Cup Pizza Sauce

½ Cup Sliced Onions

½ Cup Red bell pepper chopped

½ Cup Yellow bell pepper chopped

½ Cup Tomato chopped

½ Cup Mozzarella Cheese

½ Cup Chilli Sauce



Cook Quinoa in Beetroot stock or vegetable stock and allow it to cool.

Take a ramekin and grease it with butter.

Add a Tsp of Pizza sauce at the bottom .

Next add a tsp of cooked quinoa, add the chopped bell peppers, tomato and onions.

Add a Tsp of Chilli Sauce

Add the chopped bell peppers again.

Sprinkle cheese generously on the top.

Preheat the oven at 180 C for 10 Mins. Place the Ramekins in the preheated oven and bake for 15 Mins.

Serve hot and enjoy this yummy Pizza.






Fruit & Nut Kulfi Temptation (No cook Recipe)


Summers are in full swing .Looking for some summer coolers to beat the heat all the time.Kulfi is a much sought after frozen dessert at my place. Kulfi has similarities to ice cream in appearance and taste, however it is denser and creamier .The traditional methods are time taking. With hectic work schedules i resort to short cuts sometimes without compromising on taste.

My Cousins and aunt were visiting us.I made this yummy kulfi to treat them.

There are many recipes of Kulfi. One of the most favorite at my place is Fruit & Nut Kulfi.

Recipe for Fruit & Nut Kulfi Temptation:


1 Tin Nestle Evaporated Milk
1 Tin Nestle sterlised cream
3 Slices of fruit and nut bread(Gardenia Fruit & Nut Loaf)

1 Banana Chopped
1 Mango Pureed
2 Tsp of condensed milk

8 to 10 Cashews


Blend all the ingredients in a blender .Set it in the freezer for 2 hours. Blend it again and freeze for an hour. Blend once again. Add some chopped banana in the moulds / freezer safe  container and  pour this mixture and freeze overnight. Add a scoop or two in a bowl,garnish with nuts and raisins and drizzle some Chocolate syrup and serve.








Quinoa Ramen with Silken Tofu Stir Fry(Vegetarian)


Summer holidays have started for kids. Many of us plan for picnics and get together to spend some quality time with family and friends. Picnics and gatherings helps us to unwind from our hectic schedules. I will be sharing a healthy and quick recipe with you today that will please your kids and friends and leave them asking for more. This recipe can be made within 25 mins. You can add vegetables or meat of your choice. A one pot meal which is loaded with nutrients and easy to pack and carry.

Recipe for Quinoa Ramen with Silken tofu Stir Fry

I have used ready made Quinoa Ramen which is made from unbleached wheat flour,quinoa, rocksalt,starch and filtered water.


1 Packet Quinoa Ramen (250 Gms)

1 Cup Carrot (cut into thin strips lengthwise)

1 Onion finely chopped

1 Cup Green Bell Pepper (cut into thin strips lengthwise)

1 Tube Silken Tofu

1 Tsp Sriracha sauce

¼ Tsp Chilli Flakes

1 Clove Garlic Minced

3 Tbsp Taco Sauce

Salt to Taste

1 Tomato Pureed

Few Sprigs of fresh Coriander  / Cilantro


Puree the tomato and Coriander and keep it aside. Boil 3.5 cups of water and cook Quinoa Ramen for about 6 to 8 mins on medium flame. Once it is cooked drain the excess water and add some ice cubes so that the ramen is not sticky and allow it to cool.

Heat a wok. Add a Tsp of oil. Add minced garlic and chilli flakes & saute for a min. Add the onions and roast until they turn slightly brown. Then add all the other veggies. Stir fry for 6 to 8 mins on high heat. Ensure it does not burn. Add in all the sauces, tomato and coriander puree and silken tofu. Mix well. After all the ingredients are mixed well add the cooked Quinoa Ramen and salt to taste. Mix well and cook for 1-2 minutes to warm the sauce.


Quinoa Ramen with Vegetables and Silken tofu  Stir Fry is ready.







Arbi Aur Sabudana Thalipeeth / Colocasia & Tapioca Pearl Flat bread


Chaitra Navratri is an auspicious Hindu festival which is solely dedicated to the worship of Goddess Durga. This festival holds lots of importance for many communities. Navratri itself symbolizes victory over evil.People fast and eat only certain kinds of food during these nine days.

Navratri word is derived from ‘Nav’ means nine and ‘Ratri’ means night in Sanskrit, hence ‘Navratri’ means nine nights of celebration, during which nine forms of goddesses are worshiped. Chaitra Navratri falls in the month of Chaitra and so it is termed as ‘Chaitra Navratri’. According to some popular legends, devotees believe that Lord Shiva granted permission to his wife Goddess Durga for seeing her mother for just nine days. During that time, Goddess Durga demolished demon Mahishasura. Hence Goddess Durga aka Kali is represented as a symbol of shakti – the ultimate strength. It is also said that Maa Durga has eternal divine power, which can never be created nor destroyed.

The first three days of Chaitra Navratri devotees worship Goddess Durga and her various forms.Chaitra Navratri symbolizes the beginning of the Hindu New Year which marks the beginning of the spring season. Devotees worship the three main manifestations of Goddess Shakti i.e Durga, Saraswati and Lakshmi to seek their divine blessings. May Goddess Durga shower her powerful blessings on all of us.

As a part of our 35th #Foodiemonday #Bloghop theme of #NavrathriSpecial , I will be sharing one of the recipes that can be enjoyed during this  period. Quick to make and yummy to eat.

Recipe for Arbi Aur Sabudana Thalipeeth / Colocasia & Tapioca Pearl Flat bread


1Cup =250 ML

10 Medium Size Arbi /Colocasia boiled and mashed

1 Cup Sabudana /Tapioca Pearl

2 Green Chillies finely chopped

½ Cup Peanuts roasted and coarsely crushed

Rock Salt to taste

A bunch of fresh coriander finely chopped

1 Tsp Jeera / Cumin

½ Tsp Jeera Powder



Boil Arbi ,remove the skin and mash it in a wide bowl. Ensure there are no lumps. Soak sabudana for 1 hour. Drain excess water if any.Add Sabudana and all the other ingredients and mix well. Add 1 Tsp of oil to the arbi mixture to bind well. Add water only if needed (I have not added water).

Take a skillet, grease it with oil. Take a small ball of this mixture and pat on the skillet. Place the skillet on medium heat and cook the Thalipeeth on both sides.

You can also pat the dough on a greased banana leaf and transfer on to the hot skillet.

Repeat the procedure for the balance dough.

Serve  hot Thalipeeth with Green chutney (Vrat wali chutney) or Yougurt.



Wish you all a very Happy Chaitra Navratri !!!!




Mushroom Kofta in Tomato Kadhi(No Onion & No Garlic)


Hello there!!!!

Here is another successful recipe from my Kitchen. Have you ever tried Koftas dunked n Kadhi? No? Hmm… then your are missing this yummy delicacy.I made these yummy mushroom koftas in Appe pan. So you can enjoy these guilt free.

Recipe for Mushroom Kofta in Tomato Kadhi!!!


1Cup=250 ML

For Kadhi:

4 Big Tomatoes pureed

2Tbsp Gram Flour / Besan

1 Cup Yogurt

1/2 Cup Water

2 Green Chillies

1 Tsp Jeera / Cumin

1/2 Tsp Jeera Powder

1/4 Tsp Turmeric / Haldi

1/4 Tsp Asafoetida / Hing

Salt to Taste

Fresh Coriander finely chopped

1/4 Tsp Chilli Flakes to garnish


Make a puree of tomatoes and green chilli. Whisk the gram flour in yogurt. .Add water and ensure it is lump free Heat a pan. Add a teaspoon of oil. Add jeera,haldi and hing. Saute and then add the gram flour mixture . Let is simmer for about 10 mins on low flame. Keep stirring to ensure it does not burn. Add the tomato and chilli puree, salt and finely chopped coriander.Let it simmer for about 5 to 8 mins. Switch off the flame and keep it aside.

Ingredients for Kofta:

1 Can of Button mushrooms finely chopped

4 Medium Size Potatoes boiled and mashed

1Tsp Green Chilli Powder( When the fresh green chillies dry up in my fridge i powder them and keep it.)

1 Tsp Sabji Masala

1/2 Tsp Chilli Powder

1 Tsp Jeera Powder

1 Cup finely chopped coriander

1/2 Cup Bread crumbs

1/2 Tsp Jeera/Cumin

Salt to taste

2 Tsp Oil

1/2 Tsp Chaat Masala


Mix all the above ingredients. Make round balls.Grease the appe pan slightly. Put the pan on the fire. Make small balls and put it in the appe pan and cook it untill  both the sides are done.

Drop these Koftas in hot Kadhi, garnish with chilli flakes and serve hot with Roti/ Naan.






Chocolate Oreo Blizzard (5 Min Dessert)




Looking for some classic treat this summer? Here is one to enjoy in this scorching heat. Blizzards are simply thick soft serve ice cream blended with your choice of a topping. You can have many varieties as per your choice. Although I love chocolates and not a great fan of Oreo, this yummy dessert left me craving for more. It just takes a few ingredients and less than 5 mins to make this delicious Blizzard at home.

Our theme for this week for 34th #Foodiemonday #Bloghop was #NocookNobake. So Blizzard was a perfect choice for this theme.

You just need 5 mins to whip up this yummy dessert and a few ingredients.

Recipe for Chocolate Oreo Blizzard:


2 Ripe Bananas (Refrigerate for an hour before making the blizzard)

12 Oreos (Chocolate or Vanilla)(I have used Chocolate filled oreos)

2 Scoops of Cardamom Kulfi(Kulfi used here is homemade. You can use any ice cream of your choice)

10 Cashews (Soaked in water for 2 hours)

8 Almonds Peeled  (Soaked in water for 2 hours)

Note: Cashews and peeled almonds can be used without soaking too.


Place cookies in a food processor or blender and pulse to get a coarse consistency .Remove some chunks and keep it aside. To the balance Oreo mixture add bananas, soaked cashews, almonds and Kulfi  and blend until thoroughly mixed. Scoop into a large glass or bowl , garnish with the Oreo chunks and serve immediately.


Enjoy this classic dessert!!!!!


PS: Not for calorie conscious people.





Pudina Ambode / Mint Fritters (No Onion and Garlic)



All set to celebrate the new year Ugadi !!!Preparations are on in full swing at my place.

The term “Ugadi” has its origin in the Sanskrit word “Yugadi”, that means ‘starting of a new Yuga or period’. This traditional festival is usually celebrated  in early April. People from all over Karnataka celebrate this festival with much enthusiasm.

Ugadi is considered to be an auspicious time for commencing new ventures. This is the time when New Year’s Day is also celebrated in the states of Tamil Nadu, Maharashtra, Punjab, West Bengal and Assam.While it is called Ugadi  in  Karnataka, Andhra and Telangana ,in Maharashtra it is known as Gudipadawa.

The popular legend associated with the festival is that the Lord Brahma started creation of the vast universe on the auspicious day of Ugadi or Chaitra suddha padyami. Lord Brahma created the days, weeks, months and years in order to count time and then created all other elements present in the universe.

Ugadi marks a change in the lunar orbit as well as the beginning of the new Hindu lunar calendar. Ugadi is celebrated by decorating the temples with fresh flowers and fresh mango leaves. Among the flowers mainly the sweet smelling jasmine is used for the decorations. Most people also decorate their homes and puja rooms with flowers and mango leaves . Bevu Bella -Eating of jaggery  and neem together in this festival to mark the presence of sweet and sour events in life’s journey.Coming back to my recipe now.

One of the Dish in the Ugadi menu is Ambode and one of my favourite too.

Presenting Pudina Ambode / Mint Fritters (No Onion and Garlic recipe)


3 Cups Channa Dal / Bengal Gram

1 Cup Green Moong Dal/ Whole Green gram

1 Cup Pudina leaves /Mint Leaves

½ Cup Curry Leaves

½ Cup Coriander leaves

10 Green Chillies

1 Tsp Jeera/ Cumin

¼ Tsp Haldi/ Turmeric

2 Potatoes boiled and mashed

½ Cup bread crumbs

Salt to Taste

Oil for Frying


Soak Moong dal and channa dal for 2.5 hours. It can be soaked together. Once done drain all the water using a colander. Coarsely grind the dals without adding water and transfer to a wide bowl. Add 2 Tsp of sizzling hot oil.Grind pudina,curry leaves,coriander and green chilli to a fine paste.  Add this mixture to the coarsely ground dals. Add  salt ,jeera and haldi along with nicely mashed potatoes and bread crumbs.Mix all the ingredients well. Grease  your palms and make small balls of the dough. Flatten the dough and deep fry.

Serve these beauties with the Ugadhi spread or green chutney!!!!!!


This post is for Ugadi collective by my blogger friend Jayashree Trao who blogs at