Tag Archives: treats

Bhel: A little of this and a little of that


1 bowl Poha (puffed rice) 
1 cup Sev
1/4 Potato (boiled & peeled)
1/2 onion (chopped)
1/2 medium tomato (chopped)
1-2 tbsp tamarind chutney
1-2 tbsp mint chutney
Optional: grated carrot or beets

In a bowl mix the poha, sev with a touch of salt, sugar and paprika. Toss in the chopped onions, tomatoes and diced potato. Add the mint chutney and tamarind chutney. Mix well and serve immediately.

Enjoy as an afternoon snack on a lazy Sunday afternoon with some chai 🙂

See also:

Mint Chutney
Tamarind date chutney

Mango Pie or Mango Ice Cream Pie


1 can mango pulp or 2 cups mango pulp (can be found in an India grocery store)
1 can sweetened condensed milk
1 box of jello (plain or mango flavor)
1 container of whipped cream
1 ready to eat graham cracker pie crust

Add the jello to hot water (follow directions on the box). Let sit for 2 minutes. Then mix mango pulp, jello, whipped cream and sweetened condensed milk thoroughly. Pour into the pie crust and refrigerate for 2 hours.

To make the Mango Ice Cream Pie, place it in the freezer for a couple of hours.

For lighter recipe use low-fat condensed milk and lite whipped cream.

Top with a slice of peeled fresh mango or a dollop of whipped cream.

Refreshing and delicious on a hot summer day!

(Original recipe courtesy Shahna)

Bajji, Pakodi and hot cup of tea

“Soul food for a rainy day”


1 cup Besan (chick pea powder)
1/2 tsp paprika (or red chilli powder)
salt to taste
Mix the besan, salt and paprika with water to make a smooth batter.

2 medium potatoes
1 medium onion
2 cups of vegetable oil

For the  aloo bajji (or potato fries) slice potatoes into 1 mm rounds.  For the ullipaya pakodi (or onion fries) slice onions into rings or thin slices.

In a pan heat the oil. Take each potato round dip in batter till fully covered and deep fry in the hot oil. Once all the potatoes are done, dip the onion rings and deep fry. Other vegetables that can be dipped in batter and fried include: raw banana slices,  thin eggplant slices, baby spinach leaves or chopped spinach mixed in batter with cashew nuts. Enjoy hot with tomato ketchup and a cup of spicy hot tea with a book. What better way to spend a gloomy, rainy day!

Mint Sandwich

2 slices white bread
1 tbsp butter
1 tbsp mint chutney
4-6 slices of cucumber circles (optional)

Toast the bread slices till lightly brown. Spread butter across once slice and mint chutney across the other. Add cucumber slices if desired. Enjoy a healthy breakfast or snack any time of day! Excellent way to kick start another great day.

Alternate recipe:
Sandwich can also be made without toasting the bread. Slice of the edges of the bread slices, apply butter to one side and mint chutney to the other slice. Add cucumber and/or tomato slices and enjoy!

See also:
Mint Chutney

Pistachio delight


1/2 pack of Pistachio powder
1 Heavy Whipped Cream
1 Tin Condensed milk or as needed
1 Cocktail Fruits Pack
1-3 Cups Milk
Cashews, Almonds, Pecans, Walnuts

In a tray add milk, pistachio powder, condensed milk and mix well without any lumps. Then add whipped cream. This thickens the mixture so you need to add milk. Then add the cocktail fruits (I usually use Apple, Orange, Grapes, Green Pear) and cashews, almonds, walnuts.

To garnish add Marshmallows and pecans on the top and refrigerate it and let it soak for 1 hour.

(Recipe contributed by Sahi)

Sweet and Sour Tamarind Date Chutney

10-12 dates
1/2 block soft tamarind
salt to taste
1 tsp oil
a little paprika
1 tsp cumin seeds

Soak the dates in a bowl until they soften (about 30 minutes). In a separate bowl soak the tamarind until soften. In a pan add the oil and fry the cumin seeds. Squeeze tamarind juice and add to the pan. Squeeze juice from dates add also add to the pan. Cook on low flame until the whole mix thickens. Add salt and paprika to taste.
Remove from flame. Can be refrigerated and used for up to a week.


Idli is another south Indian savory that almost looks like the chinese dumplings. It is eaten as breakfast with chutney and sambhar.

1 cup urad dal (de-husked black lentil)
2 1/2 cups idli rava (granulated rice)
1 tsp salt

Soak the dal in a little water and leave for 6-8 hrs. Likewise in a separate dish soak the idli rava and leave for 6-8 hrs. Once the dal has nicely swollen, rinse and blend in a wet grinder with a little water into a smooth paste. Transfer the blended paste to a large bowl. Squeeze water gently from the idli rava and add to the blended paste in handfuls. Add salt and mix well. Leave outside for up to 24 hrs so the batter can ferment and rise. A well fermented batter yields soft, spongy idlis that melt in your mouth!

Idli’s are traditionally made in a special utensil that comes with special plates with circular cups. The plates can be of two sizes – regular and bite size. The bite size are especially good for dipping into sambhar and eating. They are also a convenient size for little kids. Add a little grease (butter or ghee)  to the circular cups to prevent the idli from sticking to the bottom. Add about one tablespoon batter to each circular cup and steam for 10-15 minutes.

Once the utensil has cooled and the lid can be opened, scoop out each idli with a spoon and serve hot with coconut chutney and sambhar.

Bon appetit!

See also:
Coconut Chutney