Kala-Kand Burfi-Cheesecake bites.

Are you like me, who pick up the sweet first then the spicy and then end it with a sweet, then you gotta love this.. I was searching for  a fool proof Kala-Kand or cheesecake bites recipe and then landed on the Show me the Curry by Hetal and Anuja's youtube video...I followed the recipe blindly to the T, yet the kalakand I had was way too liquidy, so had to go for another 4 minutes in batches of 2 minutes each...but the end was sweeter than I thought it would be...and the whole thing took less than 20-25 the setting make it and enjoyy this mithai today..
Yumm Yumm Yumm!!!

Sending it to Srav's Festive Food event.

Love Ash.


Pineapple Sheera/Pineapple Sooji/Semolina Halwa

Pineapple SheeraHappy Diwali to my friends and family of indulge-ashscorner.

We have a tradition of making Sheera/Sooji/Semolina Halwa as prasad for all and any puja that we perform at home. There is a special way of making sooji halwa sheera for Satyanarayan katha puja, which is taking all main ingredients of sooji halwa i.e. ghee, sooji or semolina, and milk in equal quantities. This was in olden days and even my Mom's age where they never tried to steer from their age old traditions. There was the "nehmicha" ( means like always) way of making things at home, and ladies who did steer away from the traditional cooking and tried to be adventurous in the recipes by tweaking and twisting ingredients, were labelled "Sugran"( meaning talented chef). They automatically got the authority to boss the others around their whims and fancies...most of the household had such sugrans bossing around newlywed brides, giving them a hard time with their cooking talents.

I am in no way sugran or talented chef, but I am a player who likes to play around with food, as a kid, I played with the food cooked by my mom.. I loved making art from the dal/rice or varan bhat, we used to make roads, mountains and even animals shaped balls from that varan bhat, and my mom never did really object much about that, as long as we finished what was on our plate. I have said before that, as a working mom she chose food battles last on her list, her logic was as long as kid seat, it should be ok...not so much my logic.. does that make me an impatient mom, she says Yes.. reason according to her is that we are way too much internet savvy, we read and get affected..another reason is Face Book, where in we make friends with Moms of similar age kids, and the issues begin....we want our kids to be the BEST and attempts of making a fish climb a tree begin...which is not possible, but then again Impossible is I M we go....unfulfilled dreams/ wishes are dumped on poor kids and we start using them as paths to our success.

Enough of my rants, coming back to my sooji halwa, I have days when I have only one gallon milk and some sweets require much more than my estimated requirement. Although sheera/sooji halwa does not require the whole lot of milk; I was in no mood to step out to get milk on this particular day. ....and also that less milk at home made a good excuse to make this sheera for my family loves to stick to "Nehmicha" sheera. After my tricks of hiding veggies in all sorts of things , like the Zucchinni Choc Cake, I cannot blame them.

But this pineapple sheera took the cake away and they unanimously decided that this is the prasad they want after all the pujas we have in future, this was so good.

You will need;
1- 14 oz can of crushed pineapple with the juice
1 and 1/2 cup of sooji/ semolina/ cream of wheat
6-8 tbspns Ghee-Clarified butter
1 cup sugar
1 tsp Elaichi or Cardamom Powder
1 tbspn Cashew nuts-Optional
1tbspn Raisins Optional
few Saffron strands-Optional

-In a pan/wok, heat the ghee over medium or low flame and then add the sooji, roast the sooji stirring continuously, till the sooji changes colour and the aroma fills the house, then add the crushed pineapple and continue stirring...the sooji will be slightly wet, cover for 2-3 minutes, taking care that the sooji is not getting burnt, if needed reduce the time to about 1.5 to 2 minutes. After this add in the sugar  and stir well, the mixture will be wet now, cover and lower the flame to low and cook for 5-7 minutes. Then add the saffron, elaichi and the raisins. Serve hot or cold. It's yummy either way.

**Some people fry the raisins and cashews in ghee and then add it at the last stage after sugar is added. If I am adding the nuts or raisins I add it with the sooji and then continue cooking it with the sooji and proceed with the recipe.

 " Fortunate is the one;

Who has learned to admire, But not to envy.
Good wishes for a joyous Diwali,
With a plenty of peace and prosperity."

Love Ash.


Zucchini Chocolate Cake

Like all moms I am also concerned about the veggies, in my family's diet. We are vegetarians and egg eaters, and my kids are pretty good with eating home cooked food and vegetables. Yet I try to sneak in the veggies in unimaginable places, like this cake for example.

I had read about double chocolate Zucchini cake, and the the moistness of the cake was unmatchable with any normal cakes...and yes that was so true, this cake was truly very light and moist and almost oozing with the juice...The chocolate hides the vegetable so well and   not a soul will know there is actually  a zucchini in this cake.

You will need

2 cups all-purpose flour
2 cups white sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
4 eggs
1 1/2 cups vegetable oil
3 cups grated zucchini
3/4 cup chopped walnuts--Optional

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan. In a medium bowl, stir together the flour, sugar, cocoa, baking soda, baking powder and salt.  Add the eggs and oil, mix well. Fold in the nuts and zucchini until they are evenly distributed. Pour into the prepared pan. Bake for 50 to 60 minutes in the preheated oven, until a knife inserted into the center comes out clean. Cool cake completely before frosting with your favorite frosting.

I do not frost cakes unless there is some occassion calling for the butter and sugar, so simply dusted the cake with some confectioners sugar to make it fancy for the picture.

**I twisted the recipe for the oil, by using lesser than asked for. I did make only half the recipe and still it was very decent size cake for a family of four plus few friends. I am posting the entire recipe for everyone's ease, so enjoy and make this cake.

I am sending this entry top HCC-Healthy cooking event.

Love Ash.


Sweet Potato Baked Chips-Ratalyache Kaap

Here is another Sweet Potato Recipe. I was fasting for the Navratri which in simple English means 9 Nights. The fasts were not for any specific religious agenda, but only to practice control and see if I can stop my habit of munching on useless calories, self control and de-tox before the diwali goodies invade my body again. I know makes zero sense to clean only to add more junk to the overflowing pile....still I successfully completed my fasts. I was eating only at lunch and usually only Fast food i.e. Vrat ka kahna. or upasache jevan like Sabudanyachi Khichadi, Bhagar Amti or at times Sweet Potato/Ratalyachi Kheer.

As I have talked about my evening hunger pangs and my love for chips before, it was only natural for me to open a bag of potato chips and wash my efforts away. So to get a better deal than the Potato chips, I tried the baked Chips, by that I meant Lays Baked chips.
Somewhere the blogger in me realized what I was doing and eating. I instantly turned to my BFF Google. She is my shoulder to cry on, crib about my waist/vast troubles in life and even gossip about everyone at times.

What you don't ever Gossip???  IF your answer is "yes", then you are a Saint..coz normal people need to gossip to stay fit and mentally healthy.

Gossiping or Formal chatting with BFF's calls for some Chai, and some thing to munch on. So make these Chips today my friends and heaven will sing with you and you will be a "Dancing Queen.. yeah,.. you can dance can dance...having the time of your life.. see that girl..see that dream .. you are the dancing queen...".. name the group that sung the song??

The picture is before they went in the oven for baking

To make these chips, You will need;
Sweet Potato washed and dried. cut into thin slices peel and all -I used one big Potato
2 tbspn Oil to coat the slices or use spray
Salt as per need
Red Chili powder- I used 1 tbspn for one Big Sweet Potato
1 tbspn-Cumin and Coriander powder

In a bowl add the red chili powder, salt, sugar and the cumin and coriander powder and then the oil, then rub the potato slices with this rub and keep aside for some time to know each other better, in between pre-heat the oven to a 400 degree and then arrange them on the baking tray or cookie sheets and spray them again with some cooking oil. Bake for 10 mins on one side and then turn them over and bake till they look done. Some will be burnt or darker than others.. it will taste yumm once you are done with the baking.

** The seasonings and the quantity of potato slices can be adjusted as per ones judgment and as per his/her likes. if you feel the potatoes slices need more seasoning, feel free to add more is wise to add seasoning less at a time and then  go on adding in smaller quantities.

So what are you waiting for, I have my chai and share of stories ready, so go make these chips and we can start talking!!!!

Sedning this to HCC Healthy cooking event.

Love Ash.


Sweet Potato Kheer--Ratalyachi Kheer

Diwali, the festival of lights is next week and I have to start the faral preparations . As always, I will start the special week by something sweet....its always something sweet and then the whole savouries follow. I am planning on making baked chakli, that would be my first attempt, I try to prepare one new item every year and this year it is baked chakli. I am planning to make the regular marathi favourite bhajani chakli as well, so Mr. Ash if you are reading this, be assured that your favourite will not be left out.

I am kickstarting the week long preparation by making this simple yet divine kheer, this is usually consumed on fast days, but who said that fast food cannot be eaten on other days. So keeping this in mind I made this kheer. You do not need any ghee or added cream to make it a thick and rich kheer as the starch from the sweet potatoes/ratalya will thicken this kheer

You will need

2 Sweet potatoes/Ratalyi boiled and peeled and mashed.
4 cups Milk-2% + evaporated milk(Using evaporated milk gives it a nice taste, but you can certainly leave that out)
3/4th cup Sugar
Cashews Roasted in ghee-1 Tbspn-Optional, I did not use any.
Saffron Strands
1 tspns Elaichi Powder

Take the milk and evaporated milk in a pot and boil it with sugar.. when it come to a small boil add the nuts and the pulp of the boiled sweet potatoes to it and let cook for abt 10 mins on medium heat. keep stirring as it will not stick to the bottom of the pan..when it all looks cooked and reduced, turn off the heat, Add the saffron and the elaichi powder.... Enjoii with hot pooris or phulkas... or enjoii Chilled on its own.....either ways.. it takes you in a happy place.......

Wishing everyone a Happy Diwali and a Very Prosperous New Year!!!

Sending this to Festive Food Event

Love Ash.


Low Fat Broccoli Soup

There is a chill and crispiness in the air now, the weather is changing and Halloween is right around the corner. Such weather calls for some soup and a nice grilled cheese sandwich to dunk it in. I know Broccoli is not a favourite for everyone, but it is a hit in my home. My son loves Broccoli, and I love soup of any kind and any vegetable. I made this low fat soup by using potato and milk. We were licking the bowls by the end of our meal.


Add body to low-fat soups by using potato and some low-fat or nonfat milk, then puree the soup in a blender. This low-fat broccoli soup makes a delicious and satisfying lunch/dinner.

You will need;
2 tsp olive oil
1/2 medium onion, finely chopped (about 3/4 cup)
1 stalk celery, finely chopped
1 medium Red Gold potato, peeled and cubed
4 cups fresh broccoli, including stems, chopped
2 cups low-sodium, fat-free vegetable broth--I used water, so needed to add salt
1 1/2 cups nonfat milk--I used 2% Milk

Heat oil on medium heat in a soup pot. Gently saute onion and celery for 3-4 minutes, until onion is softened. Add potato and chopped broccoli, followed by the broth and milk. Bring to a boil, then reduce heat, cover and simmer for 20 minutes, until vegetables are tender. If using water adjust salt to taste.

Allow soup to cool slightly, then transfer to a blender in 2-3 batches, and blend until smooth. Return soup to pot and heat gently until ready to serve.

I served this spoup with cheese and a nice sandiwch. But you can feel free to serve it with anything or plain as is.
 Sending this to cooking4allseasons Soups and Salad event

Love Fall,
Love Ash.
** The round up on these events.


Diwali EBook by Indus ladies

Hear All.. the diwali ebook by Indus ladies is here for all to download as a Diwali Gift and its FREE for all. Now the main news, My Dry fruit Baked Karanji has been chosen as one of the lucky entries and is featured on page 159 and item #78. and Boy am I thrilled with this news.. thanks all for the support and things like this are some of the reasons that the blogworld is so great. Once again Thank You all for all the love and blessings.
A very teary eyed
Love Ash.


Nail Polish Bottle Cake(with Buttercream Icing)

What a cake this was.. I searched high and low for  a cake design that I needed to make for my niece who turned 9 years this October. I found few ideas that were adorable and do-able in short time, the cake needed to be transported around 40 miles from my place, so it needed to be sturdy and one that could take the humidity on that particular day. The day started with few rumbles and then rain and then suddenly it all stopped. I was hopeful that may be it would clear up and we will have a typical NJ fall weather, I really needed some cold air that day...the icing was butter cream but different recipe than Wilton, which I would have preferred, but the Wilton icing is way too sweet, so I have no options but to twist the icing recipe and make my own, my kids dislike fondant and I was warned to use that only for decoration and not on the cake by my son who loves cake , but only homemade and no Wilton  buttercream icing for him.

I had to choose the design from three options,
a. Sleepover party cake
b. nail polish bottle cake
c. Mermaid cake
at 9 yrs, I thought options a. and b. made more sense than c., so I sought help from my most trusted blogger buddies and unanimously they pointed towards the Nail Polish Bottle cake, but the designs I found on the net were very tricky for my specifications and all of those were made from fondant, so I went back to my childhood memories and then remembered my Moms had  a similar nail polish bottle when I was a little girl. I get my infatuation for painting my toe nails from my Mom. Only difference is that she paints her toes with top coat, and I paint mine with nice loud colours like chocolate, wine, berry and sometimes French, if I have the time to pamper myself.

My niece as her name on the cake Sejal is crazy about nail polish. The story goes a long way back when she was less than 2 years and almost all of our playdates ended with me painting her toe nails. Even now when she visits me, I paint her nails and she likes those stickers as well on her nails. I shop for her and anytime I find nail stickers which I feel she will love, I pick them up only for her. Lucky for me, her mom is pretty cool about our relationship and admires my work of art however shabby it may be and encourages me to do so more. Love K for that. So after this ongoing thing between us, I could not think of doing any other cake design for my lovely niece, than a Nail polish Bottle cake. She is so much like I was when I was her age, except that I was not techno smart.

Every nail polish bottle has to have a label and  a logo, she is the girl of today, so I made that from Fondant and she kept that as  a Souvenir of the cake. She could not believe her eyes when she saw the cake and the roses on the logo. She made me proud and my efforts a success by writing a "Thank You" email from her own email address, with her mom's help.
 The cake was a Vanila Buttermilk Cake and The icing was Buttercream.

Buttercream icing
1 stick butter
2 cups confectioner sugar
1 tbspn vanilla
milk as needed to make it spreadable

use room temperature butter and whip it well with little sugar at a time. add milk as needed if the butter+sugar gets lumpy. add vanilla and whip for 3-5 mins till the icing is spreadable and all butter and sugar is well Incorporated.

I sincerely hope that you all like my cake design and all the thought process that goes in making such cakes.

Love Ash.


Akashdiwa-Diwali Lantern

Diwali Lantern

Diwali is the festival of lights. It is a scene and view to watch in Mumbai and Maharashtra where we adorn our balconies and patio's with these akashdiwa/lantern in unimaginable shapes and sizes. In Mumbai, I remember many apartments buildings where every house contributed to the same lantern and decorated the entire building with the same lights and lanterns. After coming to US, I searched high and low to find these lanterns, but no avail. Then I met my friend M, who came up with a brilliant idea that if you cannot buy it, make it. She taught us the basics and under her guidance we made not two but three such lanterns and the tradition was set in Ashland to make the lantern each diwali. I am very lazy on some days, that I use the same skeleton and change the outer paper year after year, till finally the sticks break, then I make a new one. I have been asked en number of time son how I make these. so I am breaking my secret, just in time for you to make one this Diwali.

Picture Tutorial as follows

I got the skewers, crepe paper and glue from Walmart. look in kids craft section for paper andf glue. Elastic Bands were from the office supplies. After getting all supplies, we are set to begin. Cut 26 sticks from skewers measuring the same.

Tie the sticks and make squares. you will need 6 squares then you are ready to assemble.

This part is tricky, you will need another person to hold the squares. Use elastic bands, to tie each square and make an hexagon. Once you have the hexagon ready, your skeleton is ready. Then wrap the paper and then decorate

The akashdiwa or lantern is ready to make your home beautiful and make your Diwali a memorable one.

I am just getting started with my Diwali preparations, akashdiwa is done, then start with making diwali faral, chakali, chivda, shev and ladu. How is your preparations at your home?

Love Ash.


WWW-Whole Wheat Wraps with Pausthik Palak Patties

I am back as promised with my pictorial--picture tutorial where I am not going to say a lot and let the pictures do the talking.

You will need;
Store brought whole wheat wraps or home made chapati/ theplas
cheese if needed or if you like

Now let's begin the show and let the picture be your guide.

1. Get the patties ready

2. Spread the chutney or pesto on the wraps.

3. Keep the pattie in between the wraps and roll it flat. Add cheese in between if you like

4. Roast on a hot pan for few minutes or till the cheese melts.

5. Now eat or pack in a foil for lunch.

I make these for my kids school lunches, where they have no microwaves or provision for a hot lunch. the filling can be replaces in a dozen ways, use store brought soya patties and add salad leaves, carrots or nothing at all. My elder son is a salad worshipper not just  a lover, so he carries boiled broccoli, carrots or celery sticks as a snack separately. the possibilities are endless, just that we don't find them all at once.

Sending these wraps to Srav's What's for Friday diner Event.

Love Ash.


PPP/Pausthik Palak Patties/ Healthy Spinach Patties

I make these vegetable cutlets/patties many many times, and use them as evening snack with green chutney, they taste equally good as filling between Bombay Grill Sandwich or on Whole Wheat Wraps. You can mix and match any filling with basic potatoes/tofu or paneer and add in any healthy stuff like flax seed powder or boiled spinach puree, which is what I added here. I had flax seed flour on hand, so used that. I am trying to adapt our taste buds to Tofu, but still not quite there.

You will need;

2 Boiled Potatoes, Peeled and mashed and kept aside
1 Cup mixture of boiled spinach puree, try to remove the water as much as possible
1/2 peas, boiled corn, boiled beetroot, cauliflower and capsicum, all chopped into really small pieces--OPTIONAL.--use whatever you have on hand or omit it altogether.
1 tbspn Ginger and Garlic paste
2 tspn flax seed powder/flour
1 tsp red chilli powder
1 tsp chat masala (-- follow the link for a chat masala rec.)
1 tsp cumin powder
1 tsp coriander powder
Salt to taste,
1tsp Lemon juice or if you like add 1 tsp Amchur or dry mango powder
Oil for Shallow frying in a pan

Take the mashed potatoes in a wide bowl, add  the 1 cup of spinach puree and 1/2 Cup mixture of boiled peas, boiled corn, boiled beetroot, cauliflower and capsicum, all chopped into really small pieces, mix well. To this mix add the ginger garlic paste, cumin powder some coriander powder, chat masala, red chilli powder, salt and lemon juice (or dry amchur powder if you like) and made small cutlets or tikki's.. and shallow fry in oil.

This is not very difficult and anyone can cook. Please check out Ayeesha Anyone Can Cook event, where my own Chatpate Makhane rec got featured. Thanks Ayeesha for selecting my entry.

I am sending my PPP/Pausthik Palak Pattie to Anyone Can Cook event again.

Hope you make some these very soon and watch out for my WWW(Whole Wheat Wraps) post coming soon.

Love Ash.


“100 Yummy Diwali Sweet Recipes”-- EBook by Indus Ladies.

Copying the ANNOUNCEMENT from Indus ladies websites.

Are you a Food Blogger? Or do you have friends who are Food Bloggers? Here's a great news for the Food Bloggers out there who have been blogging for alteast 1 year now...

For the upcoming Diwali on October 26th, 2011, we at Indusladies are compiling an E-Book called “100 Yummy Diwali Sweet Recipes”. We are collecting sweet/dessert recipes from various bloggers to be featured in this E-Book.

This E-book will be made available as a free download to our community's 1.3 Lakh+ members. In addition, we will also be making this E-Book available to our 9000+ Facebook fans and Twitter followers. It's LOTS and LOTS of exposure to those food blogs entering the E-Book!! We believe this would be a nice way to get the word out about a wonderful blog to the entire membership of IndusLadies!!

Those bloggers interested in submitting a recipe for this E-Book...all you need to do is as follows:

1. Send a link from your blog for a sweet / dessert recipe. It should also include the picture of the sweet/dessert. Your recipe, food picture, recipe URL as well as the entire blog URL will get featured in the E-Book.

2. In return, we need you to do two things:

- Now make a blog post in your blog announcing the E-Book compilation by IndusLadies and the recipe you are sending for this E-Book. That way inviting your co-bloggers interested to send in their contribution by Oct 10th,2011.

- Between Oct 11 and Oct 26, make a blog post featuring the E-Book and announcing it is available for FREE download in IndusLadies. Indus Ladies will be providing you sooner with the picture of the E-Book’s cover page that you will use to include in this blog post.

Come on...hurry! What are you waiting for??

Send a sweet/dessert recipe link from your blog to by Oct 8th, 2011.

Looking forward for all my friends recipes on Indus Ladies Ebook.

Love Ash.


Karlyachi bhaji/ Karela/Bitter Melon Stir fry

I was introduced to karela/bitter melon subji by none other than my BFF Darshana when were in junior college. Till then, I was allowed to not eat this particular subji at my home. We were really proud of my Aai/Mom, she was not a very strict mom when it came to eating some vegetables. She herself did not like this Karela/Bitter groud so they rarely made a appearance at my home. When they did, we could tell that my Dad had been to the market and got these home. He loved this subji, but he could not fight the votes alone, 3 against 1 was a lost battle....
Times change, tastes change and so did mine. My friend carried a lunch box almost all days as we had back to back classes and then college. I stayed closer to where our classes were so we used to spend the in between time at my sweet home and have lunch together. Saturdays were special as my aai was home and she cooked hot lunch for us. One such weekday, Dashy as we called her, got this and could not wait for the lunch time, she kept stealing the subji as if stealing some chips. when we got home, half of the stuff was over. She offered me the rest but one look at my face and she could tell that I was missing something precious in life. I argued that anything that looked so bad, had Bitter in it's name could not have been possibly any good. 

Image taken from iFoodtv.

She was the one who made me look beyond the appearances and value the contents.. A lesson in life was taught to me there and I reluctantly tasted her subji..

Now the vote at my home is equal, as I love this Subji and make it the same way my Dashy makes and also when I miss her....

You will need;
3 Count Bitter Melons/Karela
1 small onion diced really small
1 tspn oil for tempering
1tsp cumin/Jeera
1tsp Rai seeds /Mustard
1tsp haldi/Turmeric
1tspn Red Chili Powder
2 tspn Cumin+Coriander Powder
1/2 tsp Jaggery
1and 1/2 tsp Salt plus more if needed..(slightly more as you will see.)

Wash and pat dry the karelas, And cut them lengthwise into half, deseed them and cut into chips, semi circles and rub some salt on them, keep aside for about 10-15 mins. They will sweat a bit, remove the excess salty liquid and spread them on a paper towel to dry for  a while.

In a wok, heat the oil, add the rai/mustard seeds and jeera and let that crackle, then add the onions and let that sweat a bit, my mom always said to add the onions first then the haldi, as the haldi will not burn then and turn black, now add the karela that has been drying on the paper towel, and cover the wok and cook for about 7-10 mins stirring occasionally. I use  a non stick pan, so need less oil, but if u feel that the vegetable is sticking to the pot, use slightly more oil. Once the vegetable is cooked, add the red chili powder, cumin and coriander powder and jaggery, stir well, if you feel it needs salt, only then add little as per taste. Let that fry in the pan after it is cooked, a little crisp will only make it taste better. Enjoii this healthy subji with some hot phuklas or simple varan, tup, mith, limbu, and bhat.. (Dal Chawal with Lime and ghee)

** Notes from Ash;
I am not a huge fan of coconut, so I don't add it, but you can certainly add little fresh coconut or even roasted peanut powder at the final stages, when you add the spices, to the stir fry.

I am sending this to the event Kerela Kichen Hosted by Khushi of a A Girls Diary

Love Ash.


Chatpate Makhane

Phool Makhana (Popped Lotus Seed) is a typical North Indian item, which was foreign to me till just a few days before. One friend told me to try popping some makhana adding little salt and pepper and enjoying the snack as is or with some Chai, to curb the 4pm Snack pang. I get really hungry and hysterical at 4pm, I have a decent lunch around 1pm everyday, yet the 4pm snack pang is a killer to my weight plan. so if this is not new to any of you, I suggest you try this snack and call it  a day.

I tried with only salt and pepper, but the results were not very promising, at least for me, so I dashed it and zapped the makhana with some chat masala. Chat masala is basically a blend of few spices that are tangy, sweet and slightly zesty all at the same time. I buy mine from any Indian Store but one can make it at home too.
Chat Masala typically consists of:

amchoor (dried mango powder)
kala namak
dried ginger
black pepper
chili powder

The ingredients are combined and served on a small metal plate or a banana leaf, dried and formed into a bowl, at chaat carts (especially in Gujarat, Maharashtra, and across Northern and even Southern India).

Chaat masala has a pungent almost eggy smell and tastes both sweet and sour. It is used to flavour all the popular fast foods of India like bhelpuri, golgappa, aaloo chaat and Dahi puri. It is something of an acquired taste, and can be added to all sorts of everyday foods and drinks or even eaten on its own.

 To make my Chatpate Makahne;

You Will need
1 cup makhane seeds-- You will get these in any Indian grocery store
1 tbspn ghee/clarified butter
1 tbpns chat masala

In  a big pot, I use the pressure cooker vessel, heat the clarified butter/ghee and add the Makhana seeds and roast for about 7-9 mins stirring continuously. After the 9 mins roasting, the seeds will look puffed, remove from heat and sprinkle the chat masala. And NJOii..

My movie dates are soon changing from Movie, Popcorn and Samosa to Movie, Makhana and Samosa. We all prefer watching movies on our very own Tee Vee and in the comfort of our sweet home, as it is less embarrassing when the people give us those stares when my kid's cannot stop talking between the movie. Only time they shut their sweet talk is when there is food in their mouths or else we have our very own movie in the making.

 Grab a DVD and set the place, pop some Makhane and enjoy a nice, sad or romantic movie, the movie choice is yours with some healthy snack.

I am sending my entry to the following events,

2. Taste of Pearl city's Anyone Can cook Series
Hope you all find the perfect balance in life.

Love Ash.