Category Archives: Buttermilk

Spicy Corn and Cabbage Rava Idlis


My friend is a Tupperware distributor. Every month she regularly gives me the flyer she receives from them. My interest is not is on sale but what recipes are given there. J

I have copied quite a few of the recipes but this was for the first time tried one out.

Today I decided to try Rava Idlis. Well I do try them out regularly you may expect me to be an expert in making them but in actual fact we, the Rava idli and I do not agree.  The Rava Idlis do not agree that and I am the boss and I expect them to turn out in a particular fashion.

Either the idlis are soggy or they are flat pancakes. So when these came out so beautiful I was thrilled. 

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Khandvi or Surli Chya Vadya North Vs South Challenge


When I was discussing with my SIL the month long marathon that we are running she had suggested Surli Chya Vadya. I chickened out.

Then for once the other day I got to watch the TV and I was watching Amul Master Chef the challenge was Khandvi. I was interested but not so keen to try it out. Then things were taken out of my hands and…

And this month for as a South Vs North Challenge, brain child of Divya Pramil of You Too Can Cook,   where there are two groups- The Southern and the Northern!   & every month a southern team member will challenge the northern team with a recipe from south and vice versa. Hetal of Gujarati Zaika– is the host of southern team challenge and she has asked us the southern team to create the famous Gujrathi Farsan- Khandvi. Kismat!

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Bhakari & Zunka or Zunka Bhakar

Bhakri Zunka

Bhakri Zunka or Zunka Bhakar

This is my Blogging Marathon entry for the month long Marathon under the theme” Traditional”!

Its Bhakari & Zunka or Zunka & Bhakar !

Bhakari/ bhakar as they are known in Karnataka /Maharashtra are traditional foods. A very healthy food that is the staple of most of the hard working labourers and farmers. Today I have teamed it with Baigan Bharta but this is not necessary. For Zunka takes care of your protein and vegetables too. But then tongue loves its variations so Baigan Bharta was also a part of the menu.

Bhakari/bhakar is made from jowar or from bajara. It has a low gylcemic index.

You can check what Wikipedia has to say about GI here.

But I will like to just make it concise.

“G.I. stands for Glycemic Index used to measure short-term changes in blood glucose levels in humans after a carbohydrate rich food. Glucose being the source of energy is set at 100 rest of the foods are measured against this.

A diet based on foods with low glycemic index has been associated with diabetes management, improved blood lipids (cholesterol), reduced risk of heart disease and weight management.

Foods with a low glycemic index take longer to digest (therefore prolonging satiety) they will also maintain blood glucose levels at a relatively constant state unlike foods with high GI.

Low glycemic foods contain: Fat, Whole grains, Protein, Raw Starches, legumes, vegetables, fruits and dairy products.

High Glycemic Foods contain: Refined grains, refined sugars, increased amylopectin: amylose ratio, and often high sugar fruits have a high glycemic index.”

So with this do I need to say more?

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Low fat Dahi Vada

When Nupur announced her challenge this month it was to make either spring rolls or dahi vada.
 So what is new you will ask my dear the challenge that Nupur poses is different. She chooses a deep fried dish and expects you to make it not fried but search for different options other than fried. Interesting? Well do check it out. I am sure she will add newer members.

Now I have made baked spring rolls. Dahivada with a difference here has been made by my SIL so I did not know how else to make it. In no mood to trudge to the mall to search for the spring roll wrappers which I am sure will not be there, I decided to make dahi vada.How ??? was the question that worried me.

Luckily I saw Chandrani’s version where she has microwaved her vadas and decided to make that.  The flour ground I started. And the power decided that it has been behaving very nicely all these days people have started taking it for granted … so I had to choose another mode. I dug out my appe patra or gunpangala hanchu and make these vadas. The reason why dahi vadas have to be made immediately after the flour is ground is else they become hard, do not soak well.

 Wait let me start from the beginning…

The Ingredients:

1 ½ cup white urid dal
½ cup moong dal
4-5 green chillies
1 ½ litre dahi/curds

To serve

Red chilli powder
Chaat masala
Tamarind chutney

To make the tempering

Few broken pieces of red chilli
Jeera/cumin seeds


1.      Wash and soak the dal in sufficient water for 4-5 hours.
2.      In case you are going to fry the vadas heat up the cooking oil (I use rice bran). Since I was going to microwave I did not follow this step.
3.      In a mixer with the dry blade grind the dal with the green chillies and salt use minimum water (and hence use the dry blade). Mix the batter thoroughly.
4.      Here I had a power failure and had to dig out my gunpangla hanchu or appe patra and apply a little oil in the holes and using 2 teaspoons I dropped the batter in the waiting tava.
5.      In meanwhile in a bowl take some water.  Set aside.
6.      In another one add some of the dahi say 3 ladles,salt and whisk well. Add some water again 3 ladles in the bowl to make thin buttermilk.
7.       One side of the vada will now be done turn it in the hole and cook on the other side till it gets done.

8.      Once both sides get done transfer the vada to the water bowl and let them soak for say 5 -10 minutes. Squeeze out the water and transfer to the buttermilk bowl again 5 -10 minutes.
9.       Then transfer the soaked vadas to a bigger bowl lined with some curd. I generally make a circle then line the inner circle. Once the layer is done add some curd to cover this layer then add some more vadas in same fashion in the next layer.  
10.   Meanwhile you next batch of vadas will be ready follow the same method outlined above. The reason I follow this method is that this way the vadas become soft, soak till the centre and you require a bit lesser curds.
11.   Once all the vadas are made cover with a big lid and keep in the fridge. Till serving time.
12.   While serving dish the vadas in individual bowls top it with red chilli powder, chaat masala, tamarind chutney and the tempering.
To make the tempering
1.      Heat the oil add the chillies and fry till they change colour. Remove.
2.      Add the jeera seeds and switch off the flame. They become brownish black which is what I am looking for.


  • You can avoid the tempering totally but believe me it tastes awesome with it.
  •  Some of my friends want sugar in place of salt for their curds you can replace salt with sugar. We prefer salt.


Almond Meal & Banana Muffins~ Eggless Baking

I have in an effort to get rid of my lethargy joined new groups where I will be challenged to push my limits and try new recipes.

One of them happens to be Eggless baking by Gayatri.   This is my first time here and I am already behind schedule. Sorry Gayatri!  Will try to toe the line next time… mind you will try… : D! 

We are to try out banana muffins this time. There are 3 issues in my place one the kids should not know there are bananas in the muffins two there has to be chocolate in it and three has to be healthy read no maida or all purpose flour in it.

Well in an effort to experiment I surfed the web and found a delicious recipe here. To be honest I have not checked out the whole fare here but that I plan to rectify shortly.

Well here is my version of the yum muffins

130 grams of whole almonds (+ some more if you want to use them as toppings)
½ tsp baking powder
¼ tsp cooking soda bicarb
1/3 cup buttermilk (next time will use ½)
40 grams sugar
½ tsp cinnamon
½ tsp vanilla essence
6 small bananas
2 tblsp unsweetened cocoa powder
30 grams semi sweet chocolate, chopped in 8 pieces(optional)
Chocolate vermicelli for decoration

1.    Preheat oven to 160C. Grease the muffin moulds (I needed 8).
2.    Powder the almonds with baking powder and soda till fine. Here you will have to be careful and pulse the almonds else it clumps together.
3.    In the mixer jar beat the buttermilk, sugar, cinnamon, vanilla essence, bananas and the cocoa powder till nice and smooth.
4.    Pour over the almond meal and stir thoroughly.
5.    Spoon the batter in the moulds and smooth over (as always i  forgot this part and ended up with uneven cakes).
6.    Take a piece of the chocolate and push it in the centre of the mould. Cover with the batter. Sprinkle the chocolate vermicelli on top.
7.    Bake for 18 minutes or till the knife or tooth pick comes out clean.
8.    Cool on a wire rack for 10 minutes before unmolding the muffins.
PS the chocolate just melts next time I will use a bigger piece.

Sending this to   Kitchen Chronicles  Go Nuts... started by Kalyani  and guest hosted by me.


Cup Cakes~A Blog Hop

Blog hop this time Radhika has paired me with Priya of Now Serving!
If you know not Priya then you are missing deliciously simple recipes conceived out of a Mother’s love to nourish. Do visit her.  She is a multifaceted personality always helping others. She was one of the many who guided me when I started out from anonymous blogger to the present day avatar.

Now choosing from Priya’s place is difficult for I was like a kid in the sweet shop. But my niece had come over with her mom for just 2 days.

I wanted to make all her favourite things. So we had Kadhai Paneer, Pulao, Bhajias and Cupcakes. (All these recipes except pulao all are what I have made from different blogs. Even the pulao is something that has registered over a period of time from reading all your blogs).

But Cupcakes were adapted from Priya’s blog and are named Rose Cupcakes. Here is Priya’s recipe.

Now I must confess I have made this cake 8 times for the season. Sorry no pictures I was too tired and distributed them almost immediately. Twice without eggs and 6 times with eggs.

1/2 cup butter 
2/3 cup sugar
3 large eggs
1 tsp vanilla essence
Zest of 1 lemon (I also used 1tbspn sweet lime and orange zest after I ran out of lemons)
1 ½ cup Maida
1 ½ tsp baking powder
¼ cup milk
1/3 cup chocolate chips (optional)
1.     Grease the cupcake moulds or line them with cupcake liners.
2.     Preheat the oven to 180°C.
3.     Sift the Maida and baking powder else run a dry whisk in the bowl containing them.
4.     Beat the sugar and butter till light and fluffy.
5.     Add the lemon zest, vanilla and the eggs one at a time. Run the whisk through the mix till the eggs are well incorporated.
6.     Add the chocolate chips and mix lightly.
7.     Now alternate the flour and the milk and fold the mix with a spatula. Do not overfold.
8.     Transfer to the greased moulds and bake for 12 minutes or till the knife inserted comes out clean.
9.     Transfer to a wire rack and let them stand in the moulds for 10 minutes then turn them over and they slide out.
10. If the kids have patience for you to finish you can ice them like Priya has.
As the kids were eating some of the cakes I went about trying my hand at a simple icing.

I have here mixed powdered sugar with little water; just enough to get thick runny syrup mix in any colour you want. With a teaspoon drop it on the cake so that it coats the entire surface now sprinkle some colourful balls on them. Please remember the sprinkle have to go on the cake immediately else they do not stick.

  When I made these cakes again I added orange colour in the cake batter with the zest. These too were a big hit I topped it with cut cherries that you get at the bakers. Though the cakes were well appreciated I was asked to keep the cherries out of the cakes.

Now the eggless version: All the ingredients are the same only substitute for each egg.
¼ cup buttermilk
¼ cup milk +1tbspl vinegar
¼ cup curd

In the second version I forgot all about the eggs till the cake went in the oven but since the cake batter was did not appear normal, yes normal I added juice of 2 sweet limes (about ¼ cup) and ½ cup milk.
Thanks Priya for this wonderful recipe. My friends have enjoyed the cakes I sent for Christmas. 

Also thanks Radhika for you idea of baking in a foil I did not have to think as to how to distribute the cake, What mould to use more importantly, ho dear, wash the mould after every cake. Whew that was a relief! This recipe you can bake 1 cake (foil size I am told is 1 kg) and 2 muffins. Next time I will use two moulds of   ½ kg.
Linking this to Blog Hop 
Sending this to Julie’s Christmas Delicacy


Halthy Savoury Dosa~Bloghop Wednesday

There are 2 events around which my kitchen revolves these days they are ….
First is my Event – The Lets Get Stuffed ~Bell Peppers or Capsicum and second is The BlogHop Wednesday!

I expect all of you my dear friends to don your thinking hats and send me exiting entries for stuffing the Bell peppers or Capsicum. Here are some of mine.

And yes I am a part of this exciting experiment started by Radhika of Tickling Palates. We are paired with different partners every other Wednesday and this week I am paired with Kalyani also known as Mom Chef!
The title suits her to the T or should I say C? Amazing recipes & pictures!

I was totally at sea for I was just seeing each recipe seemed better than the earlier one! Finally I choose the simple Healthy Oats Dosa or The Savoury Oats Dosa!!

Here is Kalyani’s recipe

Here is mine as usual I had to fiddle with the ingredients. My husband’s my best critic and friends words not mine so I was expecting a total failure in the system so I was quite amazed at the results!!

My daughter, the younger one loved it and polished off 3 small ones. Mind you I am not complaining she is most welcome it is a BIG COMPLIMENT! The “kurkur kombdi“ that is the loosely translated as the brooding hen or clucking hen eating without complaints!

1 cup Oats, crushed
1 tblspn rice flour
½ cup Rava
1 tblspn barley flour (optional)
¼ cup besan/kadli hit/chana daal flour
Chopped green chilies (optional)
Chopped coriander
1 onion, finely chopped
½ cup butter milk
For tempering: Mustard seeds, jeera/ cumin seeds, and hing/asafetida

1. I soaked all the dry ingredients in the butter milk and since the batter was not the consistency needed for dosa hence I added water.
2. Let it stand for 15-20 minutes.
3. Make the tempering by heating the oil and spluttering the mustard, jeera/cumin seeds/jeerigi and hing/asafoetida. Pour in the batter. Mix well.
4. In the batter add the chopped onions, coriander, chillies and salt.
5. To make the Dosa: add a ladle full of the batter on the non-stick tava lightly greased.
6. Spread lightly. Cover and cook.
7. Flip on the other side cook and serve with chutney or as kiddo had with tomato ketchup.
After the first Dosa I did not use oil at all.

Thanks Kalyani for this wonderful inclusion in my daughter’s diet and Radhika for I have the opportunity to meet new friends and try different recipes!

Please do send me some entries for my event here.

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