Friday, April 29, 2016

Avocado Raw Icecream

Serves: 4 to 6


Avocado, ripened - 3
Fresh Mint Leaves - 7 to 8 (optional)
Lemon Juice - 1 tablespoon
Agave Nectar - 1 cup (try using Sugar instead, if you prefer)
Salt - a pinch
Fresh Cream - 1 1/2 cups


  1. Halve the avocados and scoop out the pulp.
  2. Take the avocado pulp, fresh mint leaves, lemon juice agave nectar and salt in a blender and blend into smooth puree.
  3. Now add fresh and blend until the mixture is creamy.
  4. Pour into a flat bottomed glass or metal container and freeze for 4-5 hours.
  5. Chop the frozen mixture into small pieces and blend until it is smooth without any lumps. Be quick so that it does not melt.
  6. Transfer the blended mixture back to the flat bottomed glass or metal container and freeze for 7- 8 hours.
  7. Scoop out the icecream and serve topped with chocolate sauce / ganache.

Friday, April 22, 2016

Dahi Batata Puri


Puris - 20 to 25

Boiled Potato - 3
Onion - 1
Fine Sev - 1 cup
Coriander Leaves, chopped - 1/4 cup
Chaat Masala - 2 teaspoons
Dry Roasted Cumin Powder - 2 teaspoons
Red Chutney - 1/2 cup (click here for recipe)
Green Chutney - 1/2 cup (click here for recipe)
Dates and  Tamarind Chutney - 1/2 cup (click here for recipe)

For Dahi:

Whole Milk Yogurt/Curd - 4 cups
Chaat Masala - 1 1/2 teaspoons
Dry Roasted Cumin Powder - 1 teaspoon
Black Salt - 2 teaspoons
Sugar - 4 teaspoons


  1. Prepare dahi by whisking all the ingredients mentioned under "For Dahi" together until creamy. Refrigerate until use.
  2. Peel and chop potatoes.
  3. Chop onions.
  4. Arrange a few puris in a serving plate.
  5. Carefully break the top of puris. 
  6. Now place a few chopped potato pieces, then a few chopped onion pieces.
  7. Pour 1/2 teaspoon each of red chutney, green chutney and dates-tamarind chutney.
  8. Now fill the puris with prepared dahi.
  9. Sprinkle a pinch of chaat masala and cumin powder.
  10. Sprinkle fine sev on top of dahi.
  11. Pour 1-2 teaspoons of dahi on top if needed.
  12. Garnish with chopped coriander leaves, serve immediately.

Tamarind & Dates Chutney for Chaats

Yields: 1 1/2 to 2 cups


Pitted Dates - 1/2 cup, tightly packed
Pitted Tamarind - 1/2 cup, tightly packed
Jaggery, Powdered - 1/2 cup, tightly packed
Water - 2 cups
Roasted and Powdered Cumin  - 1/2 teaspoon
Roasted and Powdered Coriander - 1/2 teaspoon
Dry Ginger Powder - 1/2 teaspoon
Red Chili Powder - 3/4 teaspoon
Black Salt to taste

  1. Boil dates and tamarind in water until dates turn soft.
  2. Add jaggery powder and cook it thickens little bit. Turn off the heat and let it cool down completely.
  3. Blend the cooled mixture into a smooth paste.
  4. Take the blended paste, cumin powder, coriander powder, dry ginger powder, red chili powder and black salt in a small sauce pan and cook it on low flame until it thickens and starts coating the back of the spoon. Turn off the heat and let it cool down completely.
  5. You can prepare this chutney well in advance and store in an air tight container for a couple of months when refrigerated.

Red Chutney for Chaats

Yields - 1 cup


Kashmiri Dry Red Chilies - 10
Water - 1/2 cup
Garlic Cloves - 8
Thick Tamarind Extract - 1 marble sized portion
Salt - 1 teaspoon


  1. Boil kashmiri red chilies in 1/2 cup of water. Turn off the flame when the water starts boiling. Let it cool down completely to room temperature.
  2. Blend soaked red chilies along with water used for boiling, garlic cloves, thick tamarind extract and salt into smooth puree.
  3. Store in air tight container, refrigerated for 4-5 days.
  4. Adjust the consistency of the chutney with a little water while using in chaats.

Green Chutney for Chaats

Yields: 1/2 cup


Fresh Mint Leaves - 15 large leaves
Coriander Leaves/Cilantro - 1/2 big bunch
Green Chilies - 3
Garlic Cloves - 2
Ginger - 1/4" long piece
Lemon Juice - 1 tablespoon
Chaat Masala - 1 teaspoon
Black Salt to taste


  1. Blend all the ingredients listed above for 'Green Chutney'. No need to add water.
  2. You can prepare this chutney well in advance and store in an air tight container for 2-3 days when refrigerated.

Friday, April 15, 2016

Kayi Genasale / Steamed Rice Cake Stuffed with Coconut and Jaggery

Yields: 12


Uncooked Raw Rice - 2 cups
Fresh Coconut, grated - 3 cups
Jaggery, powdered - 2 cups
Cardamom Powder - 2 teaspoons (optional)
Cashew Nuts, chopped - 1/2 cup (optional)
Salt to taste
Banana Leaves - 12 pieces of 1 square foot each

For Aid:

Steaming Pot
Wet Kitchen Cloth

  1. Wash and soak rice in enough water for 3-4 hours.
  2. Run each banana leaf over open flame, all throughout the leaf, so that it loses it rawness and turns bright green and glossy. This gives more strength to the leaf.
  3. Using a wet kitchen cloth, wipe both sides of the banana leaves and keep them aside.
  4. In a pan, take grated coconut, powdered jaggery, cardamom powder, chopped cashew nuts and a pinch of salt. Heat the mixture for 3-4 minutes. Keep it aside to cool down. You can skip heating the mixture  - just mix all the ingredients in a bowl and keep aside.

  5. Using about 1/2 cup of water, grind rice into a smooth batter. Add salt and adjust the consistency of the batter to a pouring consistency. Mix well, keep aside.
  6. Now place a steaming pot filled with water on low flame.
  7. Place a banana leaf on your kitchen platform.
  8. Pour about 1/4 cup of batter in the centre and using your hand palm spread it evenly into thin square with rounded corners. Leave about 2'' gap on all the sides.

  9. Gently spread about 1/4 to 1/3 cup of jaggery+coconut mixture evenly on half of the spread rice batter.
  10. Now fold the banana leaf at the center.
  11. Fold the long open side of the leaf, then either open sides. Place it aside with folded side facing down.

  12. Repeat steps 7-11 for all the remaining banana leaves.
  13. Place the banana leaves folded with rice batter and coconut+jaggery mixture in the steaming pot and cook on medium flame for about 45 minutes.
  14. Turn off the heat and let it stand for 10 -15 minutes.
  15. Carefully open the folded banana leaves, and serve the hot Kayi Genasale topped with ghee.


  1. The color of genasale depends on the color of the jaggery used. The jaggery I use is more whitish in color. If you use brown colored jaggery, it gives a nice and richer color to genasale.
  2. You can use turmeric leaves instead of banana leaves. I have never used it though.
  3. If you do not have a steaming pot, use pressure cooker. Cook without whistle.

Friday, April 1, 2016

Steam Cooked Sweet Potato


Sweet Potatoes 
Ghee/Clarified Butter - 1 teaspoon

For Aid:

Thick Flat Bottomed Wok/Pan
A lid to cover the wok/pan

  1. Wash the sweet potatoes thoroughly.
  2. Place the wok/pan on low flame.
  3. Add ghee to the pan and place the sweet potatoes in the wok/pan.
  4. Cover the wok/pan with the lid and pour water on top of the lid.
  5. Let the sweet potatoes cook on low flame.
  6. Carefully remove the lid and keep flipping the sweet potatoes so that all the sides are cooked. 
  7. Make sure that there is always water on the lid until the potatoes are cooked.
  8. Serve.