Vegetable Kabab

Whenever you think of kabab you think of delicious food with smoky smell to be enjoyed with a bunch of people on a lazy evening. For me it reminds me of narrow alleys in Hyderabad where kababs are roasted over coal and enjoyed during Ramzan.  Kabab or Kabob were originated in the Middle east and are originally made with meat. I was delighted when I found this vegetarian version which is packed with protein and very easy to make. It is a great addition to kids lunchbox as it feeds them with the goodness of spinach and other vegetables.


  • Potatoes(boiled)--4(medium size)
  • Spinach -3 cups
  • Garbanzo beans or Chole boiled--2 cups
  • Bread crumbs--1 cup
  • Corn Flour--2 Tbsp
  • Ginger Garlic paste--1 Tbsp
  • Chat masala-1/4 tsp
  • Garam masala--1/4 tsp
  • Amchur powder(dry mango powder)--1 Tbsp
  • Green Chillies chopped fine
  • Salt to taste
  • Oil for frying




Cut the Spinach roughly and blanch them (put them in boiling water and take them out in about 2-3 minutes)drain them and keep aside. Mash the potatoes and the boiled garbanzo beans and mix it all together with spinach. Add Ginger garlic paste,Bread crumbs,Corn Flour,Chat masala,Amchur powder,Garam masala and salt to taste. Add chillies and shape them with your hands gently. Shallow fry in oil on a low flame. Serve with chutney or ketchup.Enjoy!

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Tomato Pickle

All my neighbors  have been best of my friends. They are a call away in time of need and important part of every celebration.

 Our neighborhood is filled with good cooks who surprise me with piping hot pakoras when I crave them during rain, or give me comfort food when I am down and out :) And of course the pickles..I love my neighbors pickles so much that I take all my ingredients to her and get it made the same way to get the authentic South Indian taste. One such recipe is tomato pickle. I loved this pickle as it is very spicy and different from the regular tomato chutney. It is perfect to eat with dosa,idli,paratha or rice. Try this recipe if you love spicy tangy pickles and you sure will love it !


  • Tomatoes--600 gms
  • Tamarind-80 gms
  • Salt-1/2 cup
  • Chilli powder--3/4 cup
  • Cumin seeds--2tbsp
  • Mustards seeds--2 Tbsp
  • Methi seeds--1 Tbsp
  • Oil--1/2 cup
  • For tadka
  • Cumin seeds--1/2 Tbsp
  • Mustard seeds--!/2 Tbsp
  • Methi--1/4 Tbsp
  • Garlic--7-8 pods


Grind tomatoes with tamarind pieces in a grinder to a smooth paste. Heat some oil and put this mixture, add garlic pieces and cook for 10-15 minutes till oil separates. Cool the mixture completely.

Take a small pan and dry roast cumin seeds,mustard seeds, Methi seeds till the aroma of the spices fill the air. Grind this into a powder and add salt and chill powder. Add this powder into the cooked tomato and mix thoroughly.

For tadka take come oil and add all the above mentioned ingredients one by one. Pour it into a bowl and let it cool. Add to the tomato paste and mix well. 

This pickle can be stored into an airtight jar for couple of months.

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Saboodana vada

Saboodana is a food starch which is prepared by extracting contents out of a sago palm tree. It is mainly consumed during fasting ,but has become very popular as a snack item mostly in the state of Maharashtra. 

Back in India my mother is the one who observes a fast and  everyone else just pretends to fast for the love of saboodana vada or khichdi! When my parents visited us here, my mom made saboodana vada and it was the best vada we ever had ! The recipe I had been following was very different from this one, so I decided to delete it forever and follow the new one! These vada's have crispy texture and they taste awesome! Make them for your friends or family and you sure won't be disappointed! I have not met anyone who does not like the taste of a good crispy saboodana wada!


  • Saboodana or Sago (Soak it for about 6 hrs)--2 cups
  • Samo rice (Moraiyo ) --3/4th cup (cooked just like normal rice, add 1 1/2 cup water and boil for 7-8 min till soft)
  • Peanut Powder --1/2 cup (roast peanuts and grindto fine powder)
  • Jeera--1 tsp
  • Chilli powder--1 tsp
  • Coriander leaves--optional
  • Salt to taste


Combine all the the above ingredients and rub in a bit of oil . Make tiny balls  and flatten  on a greased plate with some oil, to form a thin layer or wada . Heat some oil and deep fry this wada on medium heat until it becomes golden brown. Make sure the temperature of oil is right and it is not too hot. The perfect wada is crispy outside and soft and well cooked inside..Enjoy with yogurt  or just pop it in while hot!

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Gujrati cuisine and culture are so rich in flavors and colors that it has  captivated the mind of  every food lover across the globe. The cuisine is rich with recipes that are mild in flavor ,  yet  unique in the true sense of the word. From dandia-garbha to undhiyu and khakra the culture is appealing to everyone and offers so many things for people to enjoy and relish.

I love  gujrati and try to learn the language as I find it very close to marathi which is my mother tongue. The recipes which I grew up thinking are asli marathi were actually gujrati!!  Some of them overlap and are favorites among both the states. 

I had Handvo in one of the temples here in USA and loved it. It looks like dhokla but the texture is more grainy and ingredients are wholesome and healthy. I called one of my  gujrati friend to get the recipe and tried it 2 to 3 times with several options.. It can be made with corn,spinach,carrot but my favorite was the one made with dudhii (squash). Try the recipe if you have not tried it yet ..


  • Rice – 1 cup (any type)
  • Channa Daal – 1/4 cup 
  • Toor Daal – 1/4 cup
  • Urad Daal – 1  Tbsp
  • Yogurt or dahi– 1/2 cup 
  • Ginger garlic paste--2 tbsp
  • Chilli paste--1/2 tbsp
  • Bottlegourd( Lauki) – 1.5 cups (shredded)
  • Salt – 2 tsp or to taste
  • Ajwain – 1/2 tsp
  • Sugar – 2 tsp
  • Turmeric Powder – 1/2 tsp
  • Eno Fruit Salt – 1 tsp
  • Til (sesame seeds) – 2 Tbsp
  • Oil 
  • Mustard Seeds – 1 tsp
  • Asafoetida (Hing) – 1/4 tsp
  • Red Chili Powder – 1/2 tsp
  • Curry leaves

Wash Rice and all Dals and soak them in the water for 6 hours. Remove water and  grind them with Yogurt . Take the batter out in a bowl and add ginger garlic paste,  green Chilies, salt, sugar, ajwain, turmeric Powder and the grated lauki and mix well. The lauki oozes lot of water when mixing. Let it rest overnight.

To make handvo take the fermented batter and add eno fruit salt to it. It will foam, mix it well. Pour it into a baking pan and sprinkle sesame seeds at the top. Take some oil in a small pan, heat it  and add mustard seeds, green chili paste,curry leaves, hing(asafoetida) to it. Pour this  over the batter and cover it with a aluminum foil. Preheat the oven to 350degrees and bake it for about 40-45 minutes, remove the foil and broil it for another 10-15 minutes until the crust is golden. Garnish with cilantro leaves. Let it cool and serve with chutney or ketchup. Enjoy when it is hot !

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