Zebra Cookies/ Marble Cookies

Today I shared one more cookie recipe i.e.
Zebra Cookies or Marble Cookies. These cookies are prepared with two different
types of dough, where I used vanilla and cocoa flavor dough. My first recipe under ABC series is Almond Cookies
and again my last recipe is also cookie, Zebra cookies. This recipe is completely
eggless recipe.

Here is the list of six recipes under baking

Zebra Cookies

Time: 30 Minutes
Time: 15 Minutes
Servings: 30 pieces

1 Cup All Purpose Flour
1/2 Tsp. Baking Powder
3 Tbsp. Cocoa Powder, sieve
3/4 Cup Butter, soften
3/4 Cup Sugar, powered (to taste)
1/2 Tbsp. Vanilla Essence
2 Tbsp. Milk (lukewarm)
For Zebra Cookies

Sieve the maida and baking powder
together two times and keep aside.
Whisk the butter, sugar and vanilla
essence together by using electric mixer or hand whisker until to creamy
Fold the flour in creamy mixture in small
batches and prepare smooth dough. 
Add little lukewarm milk, to prepare smooth
dough. (Optional)
Divide the dough into two portions and
add sieve cocoa powder in one portion and knead lightly.
Now plain one is vanilla dough and
addition with cocoa is chocolate dough. 
Divide the both dough into two or three
parts and roll each portion properly.
Place the foil sheet or butter paper
sheet on tray. 
First place the chocolate layer and then place the vanilla layer
on the top of chocolate. 
Again do same with other layer and cut into rectangle
form. (See pictures)
Preheat the oven for 10-15 minutes on 180drgree
Celsius at baking mode. 
Place the cookies on butter paper or greased baking
Bake the cookies for 8-10 minutes until to crisp in preheated oven at
180 degree.
Remove the baking tray from oven and let
cookies cool at room temperature. 
Serve with tea or coffee or store in airtight
Marble Cookies
For marble cookies, just combine the both
vanilla and cocoa dough together in form of round shape and divide the equal

Give the shape of round or use cookies
Bake the cookies for 8-10 minutes in preheated oven at 180 degree cel.

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Yogurt Crunch Pudding

Today I post one of very interesting and
easy fusion recipe “Yogurt Crunch Pudding”, which made with yogurt, fresh
fruits and cornflakes. Cornflakes and fruits both gives crunchy bite and yogurt
gives creamy texture. Even I was added vanilla, cardamom, and honey for flavoring
and for base, use biscuit crumbs.  You can
choose any three four combo of fruits which available in season. I prefer
citric and juicy fruits for any dessert which are good for health plus increase
the taste of dessert to.
You can prepare biscuits crumbs at home
with two simple steps. First, put the biscuits in jar and second, grind them. Now
only one more letter is left to reveal under ABC series.
Here is the list of all eight recipes
under ABC series…
Yogurt Crunch Pudding

Time: 20 Minutes
Time: 30 Minutes

2 1/2 Cup Curd, hung
1/2 Cup Mango, chopped
1/2 Cup Kiwi, chopped
1/4 Cup Apple, chopped
1/4 Cup Pomegranate kernels
1/4 Cup Cornflakes, crushed
2 Tbsp. Honey
1/2 Tsp. Vanilla Essence
1/4 Tsp. Cardamom Powder
1 Cup Biscuits crumbs
2 Tsp. Sugar Powered
2 Tbsp. Butter, melted
Pistachios, halves
Pomegranate Kernels
Combine biscuits crumbs, melted butter
and sugar in bowl and rub with fingertips.
Place the thick layer in serving bowl or
dish and keep in freeze for 10-15 minutes to set.
Combine pudding ingredients in large bowl
and pour over the base.
Garnish with chopped pistachios and
pomegranate kernels.
Place in freeze to set and serve chilled.
You can use any three or four combo of fruits.
Add sugar and honey according to taste.
You can use chop dry fruits too instead of cornflakes. 

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Xacuti Curry with Potato Dumplings- Goan Cuisine

Xacuti curry is classical non-vegetarian Goan
recipe, which prepared with xacuti masala and chicken or mutton stuff. But Simply
Tadka is vegetarian food blog, so I prefer to prepare potato dumplings instead
of non-vegetarian stuff.
Xacuti Curry (vegetarian version) is made
with potato dumpling cooked in Gaon flavors of spices, tamarind and onion-tomato
Here is roundup of all six recipes under regional
Xacuti Curry with Potato Dumplings
Time: 40 Minutes
Time: 35 Minutes
Servings: 3
Goan Food

For Potato
4 Potatoes, boiled
1/2 Cup Peas, Boiled
2 Tbsp. Green Coriander, chopped
2 Tbsp. Cornflour
Salt to taste
2 Tbsp. Bread Crumbs
Oil, for deep frying
For Curry
1 Large Onion, chopped
2 Large Tomato Puree
1 Tsp. Ginger-Chili paste
1 Tbsp. Tamarind Paste
3 Tbsp. Xacuti Masala
Salt to Taste
1 Tbsp. Oil
Onion Wedges, for garnishing
Boiled Peas, for garnishing
For Xacuti
3 Tbsp. Desiccated Coconut Powder
2 Tbsp. Sesame Seeds
1 Tbsp. Peanuts
1/2 Tsp. Mustard Seeds
1/4 Tsp. Fenugreek Seeds
2 Sticks Cinnamon
6 Cloves
6 Red Chili- Dried
1 Tbsp. Coriander Seeds
1/4 Tsp. Nutmeg
1/2 Tsp. Fennel/ Saunf
For Xacuti
Dry roast all masala ingredient except
coconut in pan and keep aside to cool.
Grind coconut and roasted ingredients together
in mixer.
Xacuti masala is ready to use for curry.
For Potato
Mash the boiled potatoes and peas together in
large bowl.
Add salt, cornflour, chopped coriander and
bread crumbs and knead as soft dough.
If you found dough is moist add enough bread
crumbs to prepare smooth dough.
Divide the dough into equal portions and give
the round ball shape.
Heat the sufficient oil in pan on high flame and
fry them until to golden and crisp on low flame.
Remove the dumpling and drain them on kitchen
For Curry
Heat the oil in pan. Add ginger chili paste
and onion, sauté until to translucent.
Add tomatoes puree and sauté until to start
leaving oil.
Add xacuti masala and tamarind paste. Mix
Add 1 cup water and boil for five minutes.
Add salt and dumpling, mix well and cook for
two minutes more.
Garnish with boiled peas and onion and serve
hot xacuti curry with rice or chapatti.
For non-vegetarian, you can add meat balls or
chicken in same recipe instead of veg balls.
If potato ball starts scattering, roll the ball
in bread crumbs and keep in freeze for 10 minutes to set.

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Wheat Rava Adai/ Broken Wheat Adai

Today I share Wheat Rawa Adai from south
region under regional category. Generally wheat rawa is known as broken wheat
or daliya. It
is a good source of iron, magnesium, fiber and phosphorus. It’s a very valuable
and healthy meal for people who are concerned about heart and health both. Broken
wheat can be stored in airtight jar in cool and dry place for future use.
Commonly I used broken wheat to prepare boiled daliya, vegetable
daliya, daliya upma, lapsi but adai or dosa is really very new to me. Personally
I have less idea about South Indian flavors, so I adopt this recipe from Kamla’s
Corner. First I have little confusion about wheat rava, means wheat rava is daliya or semolina. But thanks
to Kamla who tell me about wheat rawa is same as daliya or broken wheat. You
can serve this adai recipe with green chutney or coconut chutney. 

Time: 4 Hours
Time: 15-20 Minutes
4 Adai
South Cuisine
Source: Kamla’s Corner

1/2 Cup Broken wheat/ Wheat Rawa
1/4 Cup Red Split Gram/ Tuvar dal
1/2 Tbsp. Black Skinless Split
Lentil/Urad dal
1 Tbsp. Green Gram/ Green Moong Dal
1 Tbsp. Bengal Gram/ Chana Dal
2 Whole Dried Red Chilies
Pinch of Asafoetida
Salt to Taste
1 Green Chili
1 Medium Onion, Chopped
5-6 Curry leaves
Oil for shallow fry

Wash and soak the lentils and grams for
3-4 hours in water.
Clean and soak the broken wheat or daliya
for one hour in water. 
(Just cover the daliya with water)
Grind the soaked grams with enough water.
Place the batter in separate bowl and mix
with broken wheat.
Add onion, green chili, curry leaves and
salt. Mix well.
Grease the oil in non-stick pan or dosa
Add spoonful batter and spread with ladle.
Cook the adai from both sides till to
Serve hot wheat rawa adai with coconut

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Vendakkai Poriyal/ Okra Stir Fry

time to share one more recipe under regional category, i.e. Vendakkai Poriyal
which starts with letter V. Vendakkai is known as Okra or lady’s finger in
English and bhindi in Hindi. For this recipe, you have to stir fry the bhindi
with onion and give the tempering of mustard seeds, curry leaves and urad dal. Okra is a popular health food due to its high fiber, vitamin C, and folate content. Okra is also known for being
high in antioxidants. Okra is
also a good source of calcium and potassium. 

Time: 15 Minutes
Time: 20 Minutes
Veg Stir fry

2 Cup Ladyfinger/ Okra, Chopped
1 Large Onion, Chopped
1 Green Chili, Chopped
1 Tsp. Ginger Paste
1 Lemon Juice
Salt to Taste
1/2 Tsp. Red Chili Powder (as taste)
1/2 Tsp. Turmeric Powder
1 Tsp. Sambhar powder
2 Tsp. Coriander Powder
For Tempering
2 Tbsp. Vegetable Oil
1 Tsp. Mustard Seeds
Pinch of Asafoetida
5-6 Curry Leaves
1/2 Tsp. Urad Dal

Wash and chop the ladyfinger into small
Heat the oil in pan and add tempering
ingredients, when they start splutter.
Add onion, green chili and ginger paste
and saute till to translucent.
Add chopped okra, sambhar masala,
coriander powder, red chili, turmeric and salt.
Mix well and cook till to okra become
Add lemon juice, which increase the
flavor of dish.
Serve hot vendakkai poriyal or okra
poriyal with chapatti.

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Urulai Kizhangu Roast/ Spicy Aloo Roast

Potato is common vegetable which always available in domestic kitchen. Whenever I feel lost in choosing menu or do not found
any vegetable in kitchen. For that moment, Potato is great solution. Lots of
people think potato is full of carbohydrates and fats which increase the
weight but it’s a myth. Potatoes are also essential for
daily nutrition which preventing kidney stone problem and helpful in brain functioning
and better skin both.

Now I have to cook something with alphabet U,
so I thought to cook potatoes in south style. In south region, potatoes known
by urulai kizhangu, and gives mustard seeds and curry leaves tempering. But in
North side, we give only cumin tempering and call jeera aloo serve with
chapatti and curd. Even you can use baby potatoes also for same recipes which
look prettier. For this recipe, you have to roast the boil potatoes in tomato puree and spices. It’s a very simple and tempting potato recipe. 
Preparation Time:
10-12 Minutes
Time: 15 Minutes
Servings: 4
South India Food
4 Medium Sized Potatoes, boiled and diced
2 Small Tomatoes, chopped
1 Small Onion, peel & chopped
1/2 Tsp. Ginger, chopped
2 Green Chili, chopped
Salt to taste
Red chili to taste
1/2 Tsp. Turmeric Powder
1 Tbsp. Coriander Powder
Green Coriander, chopped for garnishing
For Tempering
1 Tbsp. Oil/ Ghee
1/2 Tsp. Cumin Seeds
1/2 Tsp. Mustard Seeds
1/4 Tsp. Asafoetida
5-6 Curry Leaves
1/2 Tsp. Urad Dal

Grind the tomatoes, onion, green chili and
ginger together as smooth paste.
Boil and chop the potatoes into cubes.
Heat the ghee in non-stick pan.
Add cumin seeds, asafoetida, mustard seeds,
urad dal and curry leaves.
When they starts splutter, add tomatoes
mixture into pan.
Sauté until to tomatoes start leaving oil and
add spices expect salt.
Add chopped potatoes with little water (2 tbsp)
and cook for 3-4 minutes.
Add salt as taste and mix well. Remove from
the heat and garnish with fresh coriander. 
Serve hot urulai kizhangu roast or spicy aloo

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Thapuda Chaat

This time I shared “Thapuda Chaat”, get
this idea through one regional TV Show. Two years ago, I saw thapuda chaat
recipe in this show which attracts me lot. Now I get the chance to explore this
recipe in my kitchen and share in my blog with readers. This cakes are really
so tasty and spongy. These cakes are healthier more than potato cakes or tikki.

Thapuda chaat is platter of semolina and curd,
based cakes and serves with sauces and curd as spicy street chaat.  This is my last recipe under street food
category for BM#32 ABC Series. I choose carrots, onions and capsicum for this
Here is list of all six recipes under
street food:

Time: 30 Minutes
Time:  20 Minutes
Servings: 3
Street Food
1 Cup Semolina
1/2 Cup Curd
1/3 Cup Onion, finely chopped
1/3 Cup Carrot, grated
1/3 Cup Green Bell Pepper, finely chopped
2 Green Chilies, finely chopped
2 Tbsp. Green Coriander, chopped
1 Tsp. Ginger, grated
1/2 Tsp. Fruit Salt
Salt to taste
1/2 Tsp. Black Pepper
2 Tbsp. Clarifying Butter/ Oil
1/2 Tsp. Mustard seeds
4-5 Curry leaves
Sweet tamarind Chutney
Green Coriander Chutney
Roasted Cumin Powder to taste
Black pepper Powder to taste
Salt to Taste
Chaat Masala to taste
Red Chili Powder to taste
Green Coriander, chopped

Combine the curd and semolina in bowl as
thick consistency batter and keep aside for 15 minutes.
Finely chop the onion, carrots, bell pepper,
coriander and chili.
Combine the chopped vegetables, ginger, salt,
black pepper in curd mixture as fine paste.
Heat the ghee or oil in non-stick pan, add
mustard seeds and curry leaves.
Add fruit salt in paste and mix well.
When mustard starts splutter, place the
spoonful batter in pan.
Cover it for 10 minutes to cook completely.
Flip it and cook again another side till to golden.
Follow the same procedure with remaining batter.
Now time to plating, Place the two to three
cakes in one plate.
Spread curd, sweet chutney and green chutney.
Garnish with chopped onion, coriander and
Sprinkle chaat masala, salt, red chili powder
and roasted cumin powder.
Thapuda chaat is ready to serve.
Semolina and curd ratio must be 2:1.
You can replace the vegetables as per choice.
If you want to skip the fruit salt, just keep
the semolina and curd batter for 4-5 hours to ferment.

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Soya Manchurian/ Soya Nugget Manchurian

Manchurian is Chinese recipe in which
vegetable dumpling serves with sauce based gravy. These days, many variations
available in Chinese Manchurian recipe and out of all, today I choose to share
Soya Manchurian with you.
Alphabet of the day is “S”, S for Soya
Manchurian. Soya nuggets are good source of proteins. Soya Manchurian is
prepare with fried nuggets and serves in soya sauce and onion based curry. You
can serve or enjoy this Manchurian with fried rice and noodles. Here you can
check other Manchurian variations.

Preparation time: 30-40 Minutes
Cooking time: 30 Minutes
Servings: 4 Persons
Category: Chinese

For Soya Chunks
2 Cup Soya Nuggets
2 Tbsp. Cornflour
1 Tsp. Salt
1/2 Tsp. Turmeric Powder
For Manchurian
1 Cup Capsicum, diced
1 Cup Onion, diced
2 Green Chili, finely Chopped
2 Tbsp. Coriander Leaves, Chopped
1 Tbsp. Soya Sauce
1/2 Tbsp. Green Chili Sauce
1 Tbsp. Tomato Ketchup
1 Tsp. Vinegar
1/2 Tsp. Ajinomoto
1 Tsp. Cornflour
Salt to taste
1/4 Tsp. Sugar
Black Pepper to Taste
1 1/2 Tbsp. Canola Oil
oil for deep frying          

Boil and
drain the soya chunks as per packet instructions.
Squeeze out the
water from the inside of soya chunks.
Combine the
soya chunks, turmeric, salt and cornflour in one bowl. Mix well.
Keep this
soya chunks in freeze for 15 minutes.
Heat the oil
on high flame and fry them till to golden on medium flame. Drain them.
Heat the
canola oil and saute onion and chili till to translucent.
Add capsicum
and saute till to slightly soft.
Add the
sauces and cornflour in 1/4 Cup of water and mix with saute vegetables.
Add vinegar,
ajinomoto and mix well. Add fried soya nuggets. Cook for 5-7 minutes more.
Add salt,
black pepper and sugar and mix well.
Garnish with
chopped coriander and serve hot Soya Manchurian.

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Mix Vegetable Fritters/ Bhajiyas

Most of time, we all feel little hungry
and want something instant or spicy meal with tea or coffee. For that moment, have to share mix
vegetable fritters or bhajiyas with some leftover vegetables. 
For this recipe,
I was used onion, potatoes, carrot, capsicum and chili and combine with gram
and rice flour. Then fry them till to golden and crisp and serve with sauces. It’s
an easy and tempting fritter recipe instead of preparing different types of pakoras. Even
it’s a perfect meal of monsoon or winter season.

Time: 15-20 minutes
Time: 20 minutes

1 Small Potato, finely chopped
1 Small Carrot, finely chopped
1/4 Cup Peas
1 Green Bell Pepper, finely chopped
1 Onion, finely chopped
2 Green Chilies, finely chopped
Green Coriander, finely chopped
1/2 Cup Gram Flour
2 Tbsp. Rice Flour
1/4 Tsp. Baking Soda
1/2 Tsp. Carom Seeds
Salt to taste
Red Chili to Taste
1 Tsp. Coriander Powder
Chaat Masala
Oil for deep frying
Finely chop the vegetables and combine
all ingredients together except oil.
Add little water for thick consistency
Heat the oil in wok. Add spoonful batter
one by one in small batches.
Fried them till to golden and crisp.

Sprinkle chaat masala and serve hot with
sauce and coffee.

Share with “Let’s Brunch on Sundays” Hosted by  Priya and Veena.

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Ragda Pattice

Today I have to publish something with
alphabet R, so I choose Ragda pattice under street food category. Maharashtra’s
popular street food “Ragda Pattice” which prepared with dried white pea’s curry
and aloo tikki. 
In Ragda Pattice, ragda is safed vatana or dried white peas
curry and pattice is mashed aloo tikki which combined together in one plate and
garnish with chutney, onion, tomatoes, coriander, spices and sev. It’s also known
as aloo chole tikki chaat in our north side. It’s a complete meal with lots of
ingredients in one plate. 
You can change the garnishing ingredients of your
choice on the top of ragda pattice like onion, paneer, potatoes, pomegranate,
cucumber, corn, boondi, sev, chili and more. I love ragda pattice with chutney,
onion, cucumber, spices and sev.

Time: 40 Minutes
Time: 25 Minutes
Servings: 4
Street Food
For Ragda
1 Cup Dried White Peas/ Safed Vatana, boiled
1 Onion, chopped
2 Tomatoes puree
1 Tsp. Ginger- Chili Paste
1 Tbsp. Tamarind Paste
Salt to taste
1/2 Tsp. Turmeric Powder
1/2 Tsp. Red Chili Powder
1 Tsp. Coriander Powder
1/4 Tsp. Garam Masala
Green Coriander, chopped for garnishing
4-5 Curry leaves
1/2 Tsp. Cumin Seeds
Pinch  of Asafoetida/ Hing
1 Tbsp. Oil
For Pattice
4 Potatoes, boiled and mashed
2 Tbsp. Cornflour
Oil for shallow fry
Green Coriander Chutney
Tamarind Chutney
Onions, chopped
Cucumber, peel and chopped
Tomatoes, chopped
Green Chili, chopped
Green Coriander, chopped
Red Chili Powder
Roasted Cumin Powder
Chaat Masala

For Ragda
Wash and soak the dried peas in water for 3-4
Boil the peas with water in pressure cooker
till to maximum two whistles.
Heat the oil in pan and add tempering
When they starts splutter, add onion and sauté
till to translucent.
Add ginger chili paste and tomatoes puree. Cook
till to thick consistency.
Add spices as per taste and mix well.
Add boiled peas with water and cook for 5-10
Garnish with chopped coriander and serve with
For Pattice
Boil and mash the potatoes in separate bowl.
Add the cornflour and salt in mashed potatoes
and mix well.
Divide the mixture into equal portions and
roll out in flatten form as tikki.
Heat the non-stick pan with little oil and
shallow fry them till to little golden from both side.
Pattices are ready to serve with ragda.
Place the two three pattice in plate and pour
ragda over the pattices.
Garnish with chopped tomatoes, onion,
cucumber, pomegranate and chili.
Add green and sweet chutney. Sprinkle spices
and sev on the top of ragda pattice.
Garnish with green coriander and serve this sweet
spicy and tangy platter.
You can skip or interchange the garnishing
You can grind tomatoes, ginger and chili together
in blender as puree.
Even you can add garlic sauce or curd to for
more taste.

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