Savoury Barley Cookies

More than sweet I like savoury cookies and the fact that it goes well with tea/coffee is only plus point so when I saw Barley Buttermilk Biscuits in Gayathri blog I decided to give a try as I had to open my barley flour packet :).   I started my work but only to realize I didn't few things mention in the recipe .:( but then that didn't stop me from trying it and I came up with my own.  These is one of those most simple and quick cookie which taste good and spicy, avoid chili powder if you don't like spicy stuff or making for kids.  Also these cookies are towards the crunchy side and not soft, if you want soft cookies then add butter :).    Thanks to Gayathri for sharing such wonderful recipe. 


Barley Flour - 1/2 cup
Wheat Flour - 1/2 cup
All Purpose Flour - 1/4 cup
Baking Powder - 1 tsp
Cumin Powder - 1/4 tsp
Garlic Powder - 1/2 tsp [optional]
Red Chilli Powder - 1/2 tsp [optional]
Kasoori Methi - 1 tsp 
Butter - 2 tbsp [ I used olive oil]
Buttermilk/Milk - 1/3cup
Salt - 1/4 tsp


1. Sieve together all the flours, baking, cumin, garlic, chili powders and salt and preheat the oven to 180C/356F.

2. Meanwhile roast kasoori methi for a mintues and crush with your palms and add in the flour mix.

3. Add butter or oil and mix well until flour becomes crumbles. 

4. Add milk and make a soft and smooth dough.  Try not to have any cracks, add more milk if required.  

5. Roll into thin layer and cut in desire shape with a cookie cutter.   You can keep the thickness to 1/4cm, I prefer to have thin cookies.

6. Bake for 15-18 minutes or until golden brown.  Keep eye on oven after 15 minutes.  Remove and cool on wire rack and store in air tight container.

The cookies are real crispy and stays the same for weeks.  As said add 1/4 C butter if you wish to have it softer.   

Enjoy with tea or coffee, dip or dunk :)

And this goes to to WWC- Barley For Breakfast hosted by Priya and started by Sanjeetha

Lauki Soya Sabji | Bottlegourd and Soya Nuggets Curry

Most of the time I wonder what to cook as I want to prepare something simple and fast, one of these days it happen to me again though I thought of many things but somehow I was not getting in to the mood and then I remembered I had to open soya nuggets pack which I brought recently plus I had fresh bottle gourd. So I thought of adding both together to make a sabji though I was bit skeptical in the beginning about the combo but then I went ahead and it came out well, since then it become a regular dish at home  I like the curry very much and since I made in pressure cooker the soya chunks were cooked so nicely, soaking up gravy well and making it juicy and soft.  Here am sharing with you guys this recipe ..perhaps you might like this combo and enjoy as much as I do. 

Sending this to Nivedita's Only Original Recipes, a event started by Pari.


Lauki/Bottlegourd - 1 1/2 Cup chopped
Soya Nuggets - 1/2 Cup
Onion - 1 medium
Green Chillies - 2
Ginger - 1 tsp chopped
Cilantro - 2 tbsp chopped - divided
Hing/Asafoetida - 1/4 tsp
Dry Red Chili - 1
Cumin Seeds - 1/2 tsp
Turmeric Powder - 1/4 tsp
Red Chili Powder - 1/2 tsp
Coriander Powder - 1/2 tsp
Garam Masala Powder - 1/2 tsp
Amchur/Dry Mango Powder - 1/2 tsp
Oil - 1 tbsp
Salt - to taste
Water - 1.5- 2 Cups


1. Soak soya chunks in boiling water with little salt for 10-15 minutes, alternatively you can microwave water for 2minutes and soak the soya chunks. 

2. After 10-15 minutes grain the water, rinse 2-3 times under tap and squeeze chunks to remove excess water.

3. Finely chop onion, green chilies, ginger.  Peel and chop bottle gourd in bite size pieces.

4. In a pressure cooker heat oil, add asafoetida, dry red chili, cumin seeds and let it crack.  Add ginger and saute for 30 seconds, add onion and saute until it gets pink. 

5. Now add bottlegroud pieces and saute for 2 minute.  Add soya chunks, turmeric, red chili, coriander and garam masala powders and stir well cook for a minute. 

6. Add 1-2 cups of water, salt, amchur powder, 1 tbsp of chopped cilantro & give a stir.  Adjust salt n spices if required, close cooker lid and pressure cook for 1-2 whistles.
[If you are using Futura then cook until cooker starts steaming, it will be start steaming in 3-4 minutes.
I added 1.5 Cups of water]

Garnish with remaining cilantro and serve with rice or roti it goes well with both.

1. If you wish to have little thick gravy then add 1/2 tbsp of corn flour mix in little water before closing the cooker lid.   I personally don't like to add corn flour in any curry.
2. You can add one chopped tomato and exclude dry mango powder.
3. You can also add garlic.
4.You can prepare this curry in pan instead of pressure cooker, just cook until bottle gourd becomes tender. 

Have nice day ~~

Tandoori Chicken

I have blogged Tandoori Chicken and Tandoori Chicken on Stove Top, but this is a little different recipe which I followed from Saptha Blog.. This one I prepared on popular demand for a get together and it goes without saying everyone loves it :).  

I was getting late & clicked the picture in hurry; couldn't real take proper pictures so kindly excuse that but rest assure it's a wonderful recipe.  Thanks to Saptha for posting this simple and wonderful recipe,  Saptha also have tandoori masala recipe in her space, check that out if you want to make home made one ...here I use readymade masala.  


Chicken - 1/2 kg
Tandoori Masala - 8 tbsp
Ginger-Garlic Paste - 6 tbsp
Thick Curd - 1/2 cup
Lemon Juice - 1/4 cup
Butter - for brushing
Salt - to taste 


1.  Clean, wash and slit the chicken pieces.

2. In a large bowl/plate mix tandoori masala, ginger-garlic paste, curd, lemon juice, salt and stir well.  Now add the chicken pieces and mix everything well (if required adjust salt, lemon and tandoori masala).   Marinate for 3-4 hours or keep over night in fridge.

3. Preheat the oven in grill settings, meanwhile brush the chicken pieces with butter and grill at 250C for 45-50 minutes or until the chicken is fully cooked.  Brush again with little butter on top

OR use normal oven settings at 250C, brush chicken with butter; line on a foiled baking tray and cook for 15 minutes, turn to other side & brush with butter cook for another 15 to 20 minutes.  Take out the tray and brush again with little butter.

Serve warm with green chutney, chopped onion and lemon.  Enjoy the feast. 

Enjoy your day ~~

Green Chutney | Chaat Chutney

Green chutney or also known as chaat chutney and I'm sure most of you love this chutney or at least I do, I can simply have this chutney with anything and everything and indeed this one is very versatile goes well with any chips, papad, chaat, vada, tikki or even with idly/dosa.  It also works great as sandwich spread  or base.  


Cilantro - 1 cup
Mint Leaves - 1 cup
Green Chilies - 4
Onion - 1 small
Garlic - 2 pods large or 4 small pods
Chaat Masala - 2 tsp
Sugar - 1/2 tsp
Lemon Juice - 1 tbsp
Salt - to taste


1.  Clean, wash and roughly chop cilantro and mint leaves.

2. Chop onion in medium size chunks; grind all the ingredients to smooth paste.  Adjust salt n lemon juice if required.

Store in a clean, air tight container, refrigerate and it stays good for 2-3 weeks.

Normally I don't add water and just keep as thick paste so it's works good for sandwich base and add little water as and when required for other purpose like I did to have along with Sabudana Vada.

Sending this to Krithi's Event Herbs & Flowers - Coriander, a event started by PJ

Have a good day ~~

Thandai | Spiced Nutty Milk

Wishing All Readers Happy Holi

Holi bring colour, fun in life and to celebrate Holi food is not left behind..gujiyas, malpua and thandai are the most famous food.  My mom use to make gujiyas, malpua, dahi vada and so many other things.  And I manage to make only thandai and happy to share with you guys this simple but delicious recipe, as most of the recipes; thandai also made in few different ways.   One can use fresh rose petals but since I didn't had any with me so I used rose water and you must add peppercorn as gives kick to this drink.  


Milk - 500ml
Sugar - 4 tbsp or according to taste
Almonds - 10
Cashews - 10
Pistachios - 5[chopped for garnishing]
Green Cardamoms - 4
Black Peppercorns - 2 tsp
Poppy Seeds - 2 tsp
Fennel Seeds/Saunf - 1 tbsp
Rose Water - 2 tbsp
Saffron - few strands 
Water - 2 cups 


1. Soak almonds and cashews in water for 4-5 hours or over night.

2. In a pan roast poppy seeds, peppercorns, cardamoms and fennel seeds for 2-3 minutes and grind into fine powder.

3. Peel the almonds and grind with cashews into smooth paste, add little water if required. 

4.  Now add the spice mixture with little water and blend until creamy.  

5. Meanwhile bring the milk to boil, add sugar and simmer until sugar dissolves.  Also add 4-5 saffron strands.  Now let the milk cool down completely.  

6.  Strain mixture through a fine strainer or cheesecloth.  Grind leftover spice mixture from the strainer with 1/2 cup of water until creamy and strain again.  

7.  Add milk to the spice mixture and stir well.  Now add rose water and mix well.

Serve with crush ice.

Or refrigerate for 4-5 hours/ over night and serve chill with pista, almonds garnishing on top.  Enjoy the thandai and holi.

 Have a good day ~~

Sabudana Vada |Tikki

First time I had sabudana vada was at a friend's place and liked it very much, though I wanted make these vada but never really did. My friend has shared with me these vada recipe long back and after Pari post of same it was quite tempting and I end up making my own.  I followed little of my friend's recipe, some of Pari's and came up with my own version; also instead of deep frying I used shallow fry method and it did tasted equally good and little less guilt;) 
Since I made these during weekend late evening, the picture didn't do real justices to these yummy tikkis. 

Makes 12 medium size tikki's

Sabudana/Sago - 1/2 [ it becomes 1 cup after soaking]
Boiled Potato - 1 Large [ I used red potato]
Peanuts - 1/3 Cup [Roasted and Crushed]
Green Chillies -  2-3
Cilantro - 2 tbsp chopped
Singhada/Water Chestnut Flour - 1 tbsp [optional]
Flaxseeds Powder - 1 tbsp [optional]
Sugar - 1/4 tsp
Cumin Seeds - 1/2 tsp
Rock Salt/ Kala Namak -1/2 tsp [optional]
Salt - to taste
Oil - 2-3 tbsp


1. Wash and soak sago overnight or for 4-5 hours ( the water should just cover the sago).

2. Drain the water and squeeze sago to remove excess water, peel n mash the potato.  Add all the ingredients with sago except oil.   

3. Mix well everything and divide in equal portions and make firm tikkis, smooth the edges.  If required grease hands with oil to make proper tikkis.

4. Heat oil in a pan and shallow fry tikkis until golden brown both sides on medium flame (you can also deep fried the vada).  

Remove in kitchen towel and serve with any chutney or sauce.  I served with green chutney, shall post the chutney recipe some time.  

It makes a great tea time snack, and wonderful way to please your guests :)

Adarki Aloo Palak | Ginger flavoured Potato and Spinach Curry

I had 2 bunches of fresh spinach with me and after making spinach stir fry, some palak dal I was thinking what to do with the rest of spinach and then I saw adarki Aloo Palak at Anu place & tempted to try it.  I do make almost same way aloo palak but adding ginger was something very tempting and it added kick to the dish.  I also shared this dish with my friend which she loved it along with her family.  I'm sure going to try this again and enjoy with some hot pulkas.  The list of ingredients may look long but it's quite an easy recipe and most of the ingredients easily available in our pantry and ya I did made few changes in the recipes.   

Serves ~ 3-4 people

Spinach - 1 bunch
Potato - 1 big or 2 medium
Onion - 1 large
Tomato - 1 medium
Ginger - 1/4 cup julienne OR use little less
Cumin Seeds - 1 tsp
Coriander Seeds - 1 tbsp
Green Chillies - 3-4
Whole Red Chili - 1
Turmeric Powder - 1/2 tsp
Red Chili Powder - 1/2 tsp
Garam Masala Powder - 1/2 tsp
Oil - 2 tbsp
Salt - to taste


1. Chop green chillies, tomato.  Chop onion half into large chunks and finely chop another half.

2. Heat a pan; add 1tsp of oil followed by cumin, coriander seeds.  Once starts cumin tracks, add large onion chunks and ginger-garlic paste and sauté until onion becomes pink.  Now add tomato and cook until tomato becomes soft.

3. Add cleaned, washed spinach (I use the stems too) and sauté for 3-4 minutes or until it gets wilt a little, do not overcook, off the flame and allow the mixture to cool and grind it into smooth puree.

4. Meanwhile boil the potato in pressure cooker or microwave for 6-7 minutes, peel, chop and keep aside.

5. In a pan heat 1tbsp of oil, add whole red chilli, ginger and sauté until ginger becomes light brown.  Now add finely chopped onion sauté until onion becomes pinkish.

6. Add potatoes and cook for a minute, add salt and spinach puree mix everything well.

7.  Now add turmeric, red chilli and garam masala powders and cook for 4-5 minutes in medium heat or until the curry comes together.  

This curry becomes thicker once we off the flame and goes well with roti/paratha. 


Have a nice day ~~

Eggless Almond Brownie

I got this sudden fit of baking brownie and I end up doing this.  I settle myself with Joy of Baking but made few changes in the recipe.   The brownie are tasty, yummy, soft and easy to make.  Few ingredients and you get this delicious brownie.  I don't want to say much so let's check out the recipe.


White Granulated Sugar - 1/2 cup 
[original recipe asked for 2/3 cup of sugar but for us/12 C was more than enough]
Butter - 1/3 cup [at room temperature]
Vanilla Extract or Essence - 1 tsp
Fresh Cream - 1/4 cup OR 1 Egg
All Purpose Flour - 1/3 cup
Cocoa Powder - 1/3 cup
Baking Powder - 1 tsp
Sour Cream - 1/4 cup [ I used yogurt)
Almond Flakes - 2 tbsp or Chopped almonds [optional]


1. Preheat the oven to 200C/392F.

2.  In a bowl beat sugar and buttery until smooth.  If you are suing hand beater then it's going to take some time.

3.  Add vanilla extract and fresh cream and beat again well.
[My hands started to pain while beating as it was granulated sugar so  I add essence and cream and beat it well till sugar dissolves]   

4. Whisk or sieve flour, baking and cocoa powder in a small bowl/plate.  Fold flour mixture in to sugar and butter mixture.  Add half of flour mixture fold it nicely then add the rest of flour, this is to ensure no lumps are formed.

5. Now add the sour cream or yogurt and whisk nicely to bring everything together. Fold almonds flakes.  Grease  8" square pan and pour this mixture into it, smooth the top.

7.  Bake for 15-20 minutes or until the edges starts to pull away from sides of pan but the center of brownie is still slightly soft.
[ Do not over bake, or the brownies will be too dry]

8.  Remove from oven and place on wire rack to cool.  
 Once completed cooled, place a plate on top of tin and invert the tin, tap few times with a spoon on top of tin...this will help the brownie to come out.  Cut in squares with care. Well this what I did, if you have any better way to take the brownie out of pan please do share.

Do ignore the little crumble on the pic...I was excited and it result in few crumbs ...if you didn't notice that ..well then let's move on.

Brownie are soft I ever tasted and purely melting on mouth ....the taste was so good ...better than what we get outside.  Enjoy as it is or with ice cream ...choice is yours.

You have to try to believe me :)  This goes to Divya's place to celebrate her blog 3rd Anniversary and also to Torview's Food Paltte Series Brown.

Have Nice Day ~~

Ridge Gourd Peel Chutney

I am sure most of you know how to prepare ridge gourd or it's peel chutney and I never thought of posting the same.  Recently me and my friend cum neighbour went for vegetable shopping and when I got myself a soft, fresh ridge gourd and asked her if want to buy it too ..she said she doesn't know what to cook with that ...I was like you can do so many things and also make chutney with the peel..she told me she heard about it but doesn't know the recipe and then I thought I should post it for her and other people whom don't know how to make this yummy but simple chutney.  


Ridge Gourd Peel - 1 cup or of one ridge gourd
Cilantro - 1/2 cup  [you can just few stalks too]
Coconut - 1 tbsp [optional]
Garlic - 1 tbsp [chopped]
Green Chilli - 3 [according to spice level]
Tamarind - a small pebble size
Urad Dal - 1 tsp
Cumin Seeds - 1/2 tsp
Oil - 1 tsp
Salt - to taste


1. Heat oil in a pan, add cumin seeds and let it crack.  Add urad dal, garlic and green chill, once dal becomes golden brown add ridge gourd peel and sauté for 2-3 minutes, off the flame and allow everything to cool.

2. In a mixer or blender add rest of ingredients with the sauté items and grind into smooth paste, add little water if required.

Simple and delicious chutney is ready.  If you wish top up the chutney with mustard seeds tempering.  This chutney stays for 2-3 days if store in air tight container and refrigerate.  But if you add more of coconut then it's better to consume on same day. 

This chutney does well with dosa, bread, roti or rice.  I can eat this with anything :).

And this goes to Ayeesha of Taste of Pearl City Any One Can Cook:Series 19 ...what a coincident ...just y'day I saw the movie Ratatouille again ..

Have a good day ~~

Mix Vegetables Kurma | Mix Vegetables with Cashew Sauce

Remember my Navratan Korma? In that I said I have used my sister method with some modification, so here am posting the original method of my sis.  This is simple curry but taste really good and goes well with chapathi, paratha, pulav or anything.    We can also add any vegetable of our choice ...let's check the recipe now. 


Diced Vegetables - 2 cups  
[Used here is carrot, beans, peas, red capsicum and potato]
Cashew nuts - 10  
Poppy Seeds - 1 tbsp
[If you don't have poppy seeds then add more 6-7 cashews] 
Oil - 1 tbsp
Cumin Seeds - 1/2 tsp 
Cinnamon - 1" piece
Green Cardamom - 1
Clove - 1
Bay Leaf - 1 small
Onion - 1 large
Tomato - 1 large
Green Chilli -3-4 [halved]
Red Chilli Powder - 1/2 tsp
Coriander Powder - 1/2 tsp
Turmeric Powder - 1/2 tsp
Salt - to taste 
Water -
Cilantro - 2 tbsp [chopped]


1. Dice all the vegetables in almost same size and microwave for 5 minutes with little water, 1/4 turmeric powder.  Stir after every minute.

2. Meanwhile Soak cashew and poppy seeds in little warm water for 10 minutes and grind into smooth paste, keep aside.

3. In a pan heat oil, add bay leaf, Cinnamon, cardamom, clove, cumin seeds and allow to splutter.  Add chopped onion and sauté for 2 minutes or until it becomes pinkish.  

4. Add ginger-garlic paste, chillies and mix well sauté for another minute.

5.  Add chopped tomato, chilli, coriander, turmeric powder; mix everything and cook for a minutes.

6. Add salt and all the vegetables, give a good stir.  Add 1 to 1.5 cup water and cook for 5 mintues.

7.  Now add the cashew n poppy seeds paste mix everything well and cook for 8-10 minutes in medium flame or until all the veggies gets cooked and gravy becomes thick.

8. Adjust salt if required and garnish with cilantro.

Enjoy with paratha or pulav ...

Have a good Day ~~