toady am blogging very simple yet flavour ful recipe with very easily available ingredients ...I am preparing this dish for this month shh secretly challange.Shhh Cooking Secretly is a fb group,The group was started by Priya of Priya’s Versatile Recipes, and is now administered by Mayuri Shah of Mayuri’s Jhikoni. The theme for Feb 2019 is Meghalaya. We have been cooking our way through the Indian States, in alphabetical order.. my partner for this month Meghalaya challaenge Sujatha shukla ji of pepperonpizza gave me tomato and garlic as secret ingredients visit her blog for huge varieties of recipes with detailed description..As a vegeterian it was tough to prepare something from Meghalaya cuisine luckily I got through this simple yet lip smacking recipe can be prepared short time


tomatoes        : 3
garlic             :3 cloves
green chillies :3
salt                  :acc to taste
sugar               : a pinch
coriander pwdr: a pinch
oil                      :1 tspoon


  • heat oil in a pan,add garlic n saute for few seconds
  • add green chillies,saute for a moment and then add tomatoes,salt,sugar
  • let it cool n blend to a smooth paste serve as a dip with chips or any namkeen                                                                     Logo for shhh cooking secretly challenge group
Today am posting very authentic yet easy recipe of maharastrian cuisine... I have tasted many variations from my mom's to my inlaws.. Every version is enjoyable.. Mostly after my travels rice n pitla is comfort, tasty, filling n quick lunch option for me n I have prepared this for Shh Secretly Cooking where our partner gives two ingredients with which we have to prepare some dish This time I  was challenged by Amrita Iyer , who writes a fantastic blog  The food samaritan..plz doo visit her blog for  visual treat I really love her amazing clicks ..As I got curd n besan as secret ingredients for this month challenge I made this version learnt from my mil.. We can use tamarind pulp in place of curd for sourness.. N this version better suits for rice..

Ingredients :

Besan 1/2 cup
Butter milk 1 cup
Salt acc to taste
Green chillies 2 r red chilli pwdr too tastes yum
Turmeric pwdr 1 teaspooraosted peanut pwdr 1 tablespoon
Oil 1 tablespoon
Mustard seeds 1 teaspoon
Split urad dal 1 tea spoon
Jeera 1 teaspoon
Curry leaves 3
Garlic 3 cloves
Onion 1

  • Mix besan with butter milk mix well to avoid lumps n keep it a side
  • Heat oil in kadai add mustard seeds wait till it splutters, add urad dal, jeera, curry leaves
  • Now add crushed garlic fry for few seconds, add green chillies
  • Add onion n fry till light brown.. Add butter milk mixture, salt, red chilli pwdr if using instead of green chillies roasted peanut pwdr(optional) heat n mix till it cooks.. If u make it for rice liquid consistency will taste better, if for roti lil thick goes well any how after cooling down it turns thick
  • We can replace onions with tomatoes too r else both combo too.. It tastes same like dal

Added on 22:22

today I am posting very authentic dish of MP..malpua with rabri..first time when i saw this beauty thought its same like ARISELU(AUTHENTIC ANDHRA SWEET)..but both r differant as south n North...enjoyed preapring this for first time in a hurry so plz excuse with my presentation n captures..I got chance to make this beauty by this month challenge  Shh Secretly Cooking    I am paired with sweet coblogger Archana of themadscientistskitchen she gave me milk n sugar as secret ingredients plz visit her blog for mouth watering 

Ingredients :

·      200 gm all purpose flour
·     1 teaspoon fennel seeds
·     1 teaspoon powdered green cardamom
·      1 cup ghee for deep frying
·      250 ml water
·      50 gm khoya
·      100 gm semolina
·      1/2 teaspoon baking powder500 ml milk
·       250 gm sugar
·       saffron as required

·    2 tablespoon chopped dryfruits - for garnishing


  1. First prepare the sugar syrup, place water in a pan over medium flame. Add sugar in it and stir until fully dissolved. Then add 2-3 tsp milk and stir again, after a few minutes remove the scum that rises to the top.
  2.  Once the sugar syrup is thick, remove the pan from the flame and keep aside
  3. Mix maida, rava, khoya, baking powder, fennel seeds, cardamom powder and milk.
  4.  Ensure that the mixture has a pourable consistency and is not too thick. Once the batter is ready, keep it aside for few minutes so that the flavour of spices and herbs are fully absorbed.
  5. Now heat ghee in a pan over low flame. Pour a ladleful of the mixture and spread evenly. Keep the flame low and cook till it is light brown on both sides. Remove the cooked malpua and drain the excess ghee.
  6.  Drop the malpua in sugar syrup and allow it to soak for 10 minutes. Repeat the same with the remaining batter. Drain the malpuas from the syrup, garnish with pistachios and serve with rabri for heavenly combo...recipe for rabri am writing below

  • Ingredients 
    • 1 litre milk full cream 
    • ¼ cup sugar
    • ½ tsp cardamom powder
    • 2 tbsp saffron milk
    • 7 pistachios chopped
    • 5 almonds chopped
    • 10 cashews chopped
    1. take a large thick bottomed vessel n heat thick cream milk
    2. stir occasionally and get to a boil.
    3. also reduce the flame to medium. and once a layer of cream is formed over the milk, stick it to sides of vessel.
    4. further, get the milk to boil again.
    5. and repeat the gathering of cream to sides of kadai.
    6. repeat the process for atleast 5 times or till milk reduces to one-third.
    7. then add sugar.
    8. also add cardamom powder and saffron milk.
    9. give a good mix and get the milk again to boil.
    10. also scrape off the collected cream from sides. and give a good stir.
    11. transfer to a bowl and let it attain to room temperature. serve garnished with chopped dry fruits or use it to prepare rasmalai.
    12. finally serve rabdi / rabri chilled or hot.                                                                                  

Added on 23:20

Today I am blogging authentic South Indian rice dish. I am born n brought up in Andhra family n married to North Kannadiga family made me to taste n learn vast varieties.. Again I have moved to bnglore to find South karnataka food too different, tasted n learnt so many dishes
          Now coming to my dish khara rice/Puliyodhare I have tasted this in temple prasdams, functions n found tongue teasing flavours n very different from pulihora rice which we cook..  I found dat we cook same dishes in different way with different flavours which takes dish to different level too
          So I got a chance to post this simple yet flavour ful rice through myfacegroup cooking group 
Shh Secretly Cooking,  My partner Poonam bachav blogs at Annapoorna gave me two wonderful ingredients rice, green chillies. The dish immediately flashed in my mind is khara rice so this is the result. It resembles taste of MTR puliogare powder.. But with home touch n fresh flavours. I gave her coconut and jaggery as her secret ingredients she prepared simple yet falvourful delicous 
gudanna :
Do visit her blog for fingerlicking recipes with amazing clicks 

rice                      - 2 cups Cooked
1 Tamarind       - lemon - sized ball
 Seasame oil    - 3 - 4 tbsp 
 Spice powder :
Seasameseeds           - 1 tsp 
Corianderseeds          -  1 tsp
 Redchillies                  - 4
Fenugreek seeds.     -1 tsp 
Desiccated coconut - 2tbspns
 Jaggery- grated        - 1tbspn

 Mustard - 1tspn
Urad dal        - 1tspn
Chanadal     - 2tspn
Red Dry red - broken  - 2 - 3
Greenchillies - 2 optional
Asafoetida - 1tspn
Curryleaves- few
Turmeric powder - 1tspn
 peanuts Roasted  - 1tbspn

  • Dry roast red chilies, fenugreek seeds, coriander seeds and desiccated coconut till you get a nice roasted aroma.
  • Dry roast the sesame seeds separately. Keep aside to cool. 
  • Mix everything together in a mixer grinder, add crushed or grated jaggery and grind everything to make a powder                                                                                                                                                                                                                To make Puliyodhare :                                                                                                                         
  • Cook rice and make sure the grains are separate from each other. Keep aside.
  • Soak tamarind in little water and collect the juice and discard the pulp.
  • Heat oil in a wok and add mustard seeds let it splutter add remaining  all the ingredients mentioned under Tadka.
  • As the dal starts getting brown, add tamarind juice and salt and let it boil.
  • Cook till it thickens and oil starts leaving the sides. Aunthentic Puliodhare tamarind paste is ready.
  • Spread rice in a big plate ans add spice powder and Puliyodhare paste as required. You can adjust both as per your choice of spice and sour.
  • Serve hot!                                                                                                                                        

Added on 23:30

Today I am posting everyone's favorite hyderabadi karachi buscuits, it's in my to do list from 2 years.. Now finally time arrived to try these, as my partner for this month Shh Secretly Cooking sharanya of Sara's taste buds challenged me with fruit, flour. I have used all purpose flour, tuttyfruity to bake melt in mouth tasty, easy karachi bicuits


Allpurpose flour 150gms or 1 1/4th cup
100gms cooking butter
suagar pwdrd 1cup(adjust acc to taste)
tutifruti 1/4th cup
rose essence/ vanila assence 1 teaspn
cardamom pwdr 1 teaspoon


  • Before starting process take out butte from refridgerator n keep a side to soften
  • seive flour
  • add sugar pwdr to butter n blend till light n creamy
  • To this add essence, cardamom pwdr, tutyfruity, then add flour in three batches n knead to dough with fingers
  • now shape dough to long log in a square shape n cling in film then refridgerate 1 hour
  • preheat oven for 10 mins at 180 degrees 
  • now cut like slices half inch thick sqaure shaped buscuits.. and place in a baking tary for baking at 180 degrees for 15 mins
  • check in btwn if biscuits turn lil brown at bottom then take off immedietly from oven n cool it for 5mins, then trasfer to wire rack for cooling as they will be soft inside cooling it turins crispy.
  • I use cups for mmt as it makes easy if we try with differant mmts with out any confusions esp for baking we need exact measurements.

Added on 22:58

Today I am posting authentic all purpose pickle can be stored up to  couple of months
As soon as my partner veena Krishna Kumar of  of 
Veena's vegnation gave me chillies, raddish as my secret ingredients for this month's SSshh Secretly Cooking,  I have used red chillies to make this heavenly chutney, can be enjoyed with hot rice with dollop of ghee, also with idli, dosa



Ginger                     -1 cup sliced

Jaggary                   - 3/4 th cup(can increase or                                                        decrease acc)     
Tamarind                 - 1/2 cup (+/- acc )
Salt                         - 1 tablespoon(adjust)
oil                           - 1/2 cup
Fenugreek seeds      - 1 teaspoon
Coriander seeds       - 1 tsp
Jeera                      - 1tsp
Dry Red chillies             - 4

For Temper:

Oil                      - 2  tbspn

Mustard seeds     - 1 Tspn
Jeera                  - 1 Tspn
Garlic crushed     - 6pods
Curry leaves        - 8


  • Heat 2 tblespoons of oil, add ginger slices n cook till light pink appr 5 mins
  • Soak tamarind in hot water till soft
  • Heat lil oil, add fenugreek seeds,coriander seeds, jeera, red chillies n grind to fine powder
  • Now grind ginger slices, salt, jaggary, tamarind u can add water if rqd.
  • Now add ground powder to ginger paste, adjust spice level, salt, sweet according to taste
  • Now heat 2 tablespoons of oil add mustard seeds, let it splutter then add jeera, garlic, curry leaves, let it cool n add to ginger paste
  • Serve with hot rice/idli dosas.

Added on 21:18

Today I am going to post a perfect teatime snack can be enjoyed with a hot cup of tea in chilling monsoon evening, its a best recipe who love to experiment new varieties ,bored of same old bhajiyas and pakodas

    Tried capsicum rings as a change to routine and it turned too tasty and delictable, I am posting this for  this month's 
SSshh Secretly Cookingmy partner of this month  Priya of Priya's Versatile recipes have challenged me  with capsicum, riceflour , I have used both to create this recipe. Do vist her blog its on top 200 indian blogs, very proud to be her blogging friend


Capsicum/bellpeppers - 2 sliced thinly
Gramflour/besan - 1/2 cup
Riceflour/cornflour - 1 tablespoon
All purpose flour - 1 tablespoon
Red chilli powder - acc to taste
Salt- acc to taste
Cooking soda - a pinch
Oil - for deep frying


  • Mix all ingredients except capsicum slices and oil by adding water to get pakoda batter consistency so as to dip capsicum slices
  • Heat oil in a kadai deep fry batter dipped slices to golden brown colour
  • Serve with tomato ketchup or green chutney 

Added on 23:01