Maharashtrian style Cucumber raita | Kakadi koshimbir | Cucumber salad

titleMaharashtrian style Cucumber Salad is one of my favorite salad. This salad is so refreshing good for summer. In Maharashtra this salad is well known by “kakadi chi koshimbir” (cucumber salad / raita). Prepared by adding cucumber, curd, peanut powder, sugar and fresh coriander and finally tempering with spices.

Serve with meal. You can include this salad in your fasting.

Let’s see the step by step recipe.


Preparation time Cook time Total time
8 minutes 2 minutes 10 minutes
  • Course: Salad
  • Yield: 4 servings

(1 cup = 230 ml, tsp = teaspoon, tbsp = tablespoon)

  1. 2 medium sized cucumber, peeled and grated
  2. 1 cup yogurt / curd / dahi
  3. 1/2 cup peanut powder
  4. 1/2 cup fresh coriander chopped
  5. 3 tbsp sugar
  6. Salt to taste

For tempering:

  1. 1/2 tsp mustard seeds
  2. 1/2 tsp cumin seeds / jeera
  3. 1 green chili finely chopped
  4. 5-6 curry leaves
  5. Cooking oil

  1. Grate 2 medium size cucumbers.
  2. In a bowl mix together curd, peanut powder, coriander leaves, sugar and salt.
  3. Then mix with grated cucumbers.
  4. Now for tempering heat oil.
  5. When the oil is hot enough add mustard seeds, cumin seeds, curry leaves and green chili. Mix well.
  6. When the seeds crackle turn off the heat and pour over the top of cucumber salad. Mix it well.
  7. Serve with paratha or with meal as a salad. 

  • Leftover cucumber salad can be refrigerate for 1-2 days. 

Dudhi Muthia | Steamed bottle gourd dumplings | Lauki Muthiya


“Dudhi muthia” is nutritious breakfast dish from Gujarat in India. These steamed dumplings made up with the mixture of flours, bottle gourd and some spices. Then tempered with mustard seeds and sesame seeds.

It can be serve with tea as a snack or can be the light meal with chutney.

Let’s see the step by step recipe.

In a bowl add flours and some spices. Mix them together. Slide2

Then add bottle gourd, curd, soda, salt, coriander, lemon juice and other spices. Slide3

Make a dough. No need to add water while making dough, because bottle gourd itself it releases water.

Grease hands, pinch a small dough and make a cylindrical roll of a dough. Put it in a greased pan. Slide4

Prepare the steamer and steamed the rolls for 15-20 minutes or steam in a pressure cooker take 2-3 whistles. Cool completely and cut into slices. Slide5

Prepare tempering. Add oil, mustard seeds, curry leaves, sesame seeds. Let them crackle. Mix to coat well. Cover and simmer for 5 minutes. Garnish with coriander.titleServe with tea or chutney.


Preparation time Cook time Total time
15 minutes 25 minutes 40 minutes
  • Course: Snack
  • Yield: 4 servings

For Muthia:

  • 1/2 cup whole wheat flour
  • 1/4 cup gram flour / besan
  • 1/4 cup semolina / sooji / rava
  • 1 tsp sugar
  • 1/4 tsp turmeric powder
  • 1/4 tsp red chili powder
  • 1/4 tsp cumin seeds / jeera
  • 1/4 tsp funnel seeds
  • pinch of asafoetida
  • pinch of baking soda
  • 1/4 tsp salt
  • 1 cup grated bottle gourd / dudhi / lauki, squeezed
  • 1 tbsp chopped coriander
  • 1 tsp lemon juice
  • 1 tbsp curd
  • 1 tsp ginger-green chili paste
  • 1-2 tsp cooking oil

For Tempering:

  • 1 tbsp cooking oil
  • 1/4 tsp mustard seeds
  • 1/2 tsp sesame seeds
  • 4-5 curry leaves
  • 2 tbsp chopped coriander for garnishing



For Dudhi Muthia:

  1. To make dough start with adding dry ingredients. Mix well.
  2. Then add grated and squeezed bottle gourd and other spices. Knead to a soft dough without adding water. If needed add bottle gourd water.
  3. Grease hands with oil and make 4 equal parts of dough. Shape into a cylindrical rolls. Put the rolls into the greased pan.
  4. Prepare the steamer and steam the rolls for 15-20 minutes or steam in a pressure cooker and take 2-3 whistles.
  5. Cool completely and make slices 1/2 inch thick.

For tempering:

  1. Heat the oil and add mustard seeds, curry leaves and sesame seeds.
  2. Add all the sliced muthia into the pan.
  3. Stir to coat well.
  4. Cover and simmer for 5 minutes.
  5. Turn off the heat and garnish with fresh coriander.
  6. Serve with tea or chutney. 

Coconut Chutney | Idli Dosa Chutney


“Coconut Chutney” – very popular SOUTH INDIAN accompaniment with Idli and Dosa.

It can be prepared by different ways. This chutney mainly prepared with fresh coconut and spiced with green chilli and ginger along with fresh coriander and curry leaves to enhance the taste. Finally tempered with mustard seeds, cumin seeds, asafoetida and curry leaves. There are different ways of making coconut chutney and tempering.



Let’s see the step by step recipe:

1.    Into the blender add grated coconut, roasted gram dal, green chilllies, ginger, curry leaves, salt, coriander and water. Blend smooth. DSC_0020

2. Now in a pan heat oil. Add mustard seeds, cumin seeds, curry leaves, asafoetida. Mix well. IMG1 (2)

3. If seeds start fluttering pour the tempering over coconut chutney and mix. IMG2

Serve with Idli, Dosa or uttapa.

Coconut Chutney | Idli Dosa Chutney: 

Preparation time

Cook time Total time
8 minutes 2 minutes

10 minutes

Cuisine: Indian
Recipe Type: Chutney
Yield: 4 servings

(1 cup = 230 ml, tsp = teaspoon, tbsp = tablespoon)

For chutney:

1.    1 cup grated fresh coconut

2.    1 tbsp roasted gram dal / bhuna chana dal

3.    4-5 curry leaves

4.    1 inch ginger, cut into slices

5.    2 green chillies

6.    6-7 sprig fresh coriander

7.    Salt to taste

8.    1 cup water


For tempering:

1.    2 tsp oil

2.    1/2 tsp mustard seeds

3.    1/2 tsp cumin seeds

4.    1 pinch asafoetida

5.    4-5 curry leaves



1.    Into the blender add grated coconut, roasted gram dal, green chilllies, ginger, curry leaves, salt, coriander and water. Blend smooth.

2.    Pour the paste into a bowl.

3.    Now in a pan heat oil. Add mustard seeds, cumin seeds, curry leaves, asafoetida. Mix well. If seeds start fluttering pour the tempering over coconut chutney and mix.

4.    Serve with Idli, Dosa or uttapa.



1.    There are many different ways of preparing coconut chutney and tempering.



Instant Oats Dosa | Savory Oats Breakfast crepes

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Instant Oats dosa | Savory Oats Breakfast Crepe is very simple and delicious, high protein breakfast. Oats are nutrient-rich food. Sure it will be hearty addition to your breakfast.

These dosas is prepared by grinding Quick cooking oats to fine powder and then combined with whole wheat flour and curd. And spiced with green chillies, ginger and black pepper powder. Curd is used to enhance the flavor of the dosa.

Serve these Savory Instant Oats Dosa with coconut chutney or sambar or tomato chutney.



Preparation time

Cook time Total time
15 minutes 20

35 minutes

Course: Breakfast
Cuisine: Indian
Yield: 8-10 dosa
Recipe: Vegetarian


  • 3/4 cup instant oats
  • 1/4 cup whole wheat flour
  • 1/4 cup semolina / sooji
  • 1/4 cup curd / yogurt
  • 3 cup water
  • 1/4 cup onion, finely chopped
  • 1/4 cup fresh coriander, finely chopped
  • 1/4 tsp black pepper powder
  • 3/4 tsp salt
  • 1/2 tsp cumin seeds
  • 2 green chillies, finely chopped
  • 1 tsp grated ginger
  • Oil for cooking dosa



  1. First grind the quick cooking oats to fine powder.  collage1 (2)
  2. In a bowl mix together oats powder, whole wheat flour, semolina, curd and water.
  3. Set aside for 10 minutes.
  4. Then add onion, coriander, ginger, cumin seeds, black pepper powder, green chillies and salt to taste. Mix well.
  5. Check for the consistency of batter. It should have flowing consistency.
  6. Heat a non-stick pan / tawa. If pan is very hot then coat with oil. Spread the batter onto the hot pan. p3
  7. Sprinkle 1/2 tsp oil on top.
  8. Cook until bottom side of the dosa is golden and brown. Flip the dosa. p4
  9. Cook on the other side for 1/2 minutes.
  10. Coat pan with oil for each dosa.
  11. Serve with coconut chutney or sambar or tomato chutney. DSC_0170 (2)

Maharashtrian Kobichya vadya | Cabbage fritters

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“Kobichya vadya” it’s a traditional maharashtrian recipe in India. These crispy and spicy cabbage fritters are made by mixing cabbage, gram flour and by adding some spices. Usually served as a snack with tea or side dish in the meal.

I made these kobichya vadya in Ganapati festival. My friends love it and told me to add this recipe.

Let’s see the step by step recipe. Watch recipe video or recipe in detail:

Preparation time

Cook time Total time
15 minutes 30 minutes

45 minutes

  • Cuisine: Indian
  • Course: Snacks
  • Yield: 15 vadya


INGREDIENTS: (1 cup = 230 ml)

  1. 2 cup cabbage, shredded
  2. 1 cup coriander, chopped
  3. 1 tablespoon sesame seeds
  4. 1/4 teaspoon turmeric powder
  5. 1/4 teaspoon red chili powder
  6. 1/4 teaspoon garam masala
  7. 1/4 teaspoon cumin seeds powder
  8. Pinch of asafoetida
  9. 2 teaspoon lemon juice
  10. 2 teaspoon ginger-garlic paste
  11. 1/4 cup besan flour
  12. 1 tablespoon corn flour
  13. salt to taste
  14. oil for frying



  1. First mix the ingredients shredded cabbage, coriander leaves, sesame seeds, turmeric powder, red chili powder, cumin seeds powder, garam masala, salt to taste, lemon juice and mix well
  2. Add asafoetida and ginger-garlic paste. Mix well.
  3. Then add besan flour and corn flour. Knead to make a dough. Add more besan flour as needed.
  4. Squeeze a small size dough and make a cylindrical roll. Here I made 4 rolls. You can make one or more rolls according to your choice. DSC_0196
  5. Grease the steam pan and put the rolls in it.
  6. Prepare the steamer with water and steam rolls for 15-20 minutes.
  7. OR Steam into a pressure cooker. Take 2-3 whistles.
  8. After steaming let it cool completely and then cut into medium slices. img1
  9. Heat oil in a deep pan. Slide the slices one by one into the pan. Stir occasionally.
  10. Deep fry on medium flame until vadi turns crispy and golden brown.
  11. Drain on absorbent paper.
  12. Serve warm with tea or side dish with meal. DSC_0227 (2)


Balushahi | Badusha

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“Balushahi” is a traditional Indian cuisine. It’s an Indian buttermilk donuts. Deep fried on a low heat and soaked in a sugar syrup gives balushahi a beautiful glazed texture. People in India used to make this in the festivals.

Let’s see the step by step recipe:

Preparation time Cook time Total time
35 minutes 25 minutes 1 hour
  • Cuisine: Indian
  • Course: Dessert
  • Yield: 12 Balushahi


INGREDIENTS (1 cup = 230 ml)

For dough:

  1. 1 ½ cup all-purpose flour / maida
  2. 1/4 teaspoon baking soda
  3. 4 tablespoon ghee / clarified butter
  4. 6 tablespoon yogurt whisked
  5. Ghee / oil for frying
  6. 7-8 Pistachios chopped for garnishing

For Sugar Syrup:

  1. 2 cup sugar
  2. 1 cup water
  3. Saffron (optional)
  4. Cardamom powder (optional)


  1. In a bowl add 1½ cup all-purpose flour, baking soda, ghee / clarified butter.
  2. Mix the mixture with your fingertips until crumble mixture forms. DSC_0172
  3. Then add whisked yogurt and mix gently and make a soft dough. Do not knead the dough. DSC_0180
  4. Cover with damp cloth and allow to rest for 30 minutes.
  5. Meanwhile make a sugar syrup
  6. For 2 cup sugar add 1 cup water. Boil it on high heat approximately 10 minutes. Stir occasionally. Continue to boil until it gets one string consistency. Then turn off the heat.
  7. After dough has rested slightly knead it. Pinch a lemon size of dough and make a smooth ball. Make a slight dent in the centre of the ball with a finger. DSC_0193
  8. Heat the ghee until become medium hot. Slide the prepared balls into a pan 3-4 at a time. Deep fry on low flame until it becomes golden brown all the way through.
  9. Drain on absorbent paper. Set aside to cool. DSC_0219 (2)
  10. When syrup will be warm then soak the cooled balushahi in sugar syrup for 2-3 minutes. Remove from syrup and put it on the plate.
  11. Garnish with chopped pistachios. DSC_0314 (2)


Dal Tadka

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Today I am sharing very simple but delicious dish “Dal Tadka”. It’s a Punjabi cuisine in India and can be prepared by so many ways. Dal Tadka is the easiest option for your meal.

Dal tadka is a thick curry prepared by using toor dal or by combining other lentils. Pretty simple to make. Cook the dal in pressure cooker or in saucepan until soft. Mix with spices. And tempering with mustard seeds, cumin seeds, asafetida, red chillies and fenugreek seeds for greater taste.



Recipe in detail:

Preparation time Cook time Course


10 minutes 25 minutes Main



Ingredients: (1 cup = 250 ml)                                                           

  1. 1 cup toor dal (split pigeon pea lentil)
  2. 1 onion finely chopped
  3. 1 tomato finely chopped
  4. 1 inch ginger crushed
  5. 2 tsp garlic crushed
  6. 1/8 tsp fenugreek seeds
  7. 1/2 teaspoon turmeric powder
  8. 1 teaspoon red chilli powder
  9. 1/2 teaspoon garam masala powder
  10. 1 teaspoon coriander powder
  11. Fresh coriander leaves chopped
  12. 1 tablespoon ghee / butter
  13. Salt to taste

For Tempering:

  1. 1 tablespoon ghee / butter
  2. 1/2 tsp mustard seeds
  3. 1/2 tsp cumin seeds
  4. 1 dash asafetida
  5. Curry leaves
  6. 4-5 red round chillies


  1. To make dal tadka we will need cooked toor dal. For 1 cup of toor dal add 3-4 cups of water. While cooking dal add ½ tsp turmeric powder, pinch of asafetida and fenugreek seeds. This will enhance the taste of your dal. Cook toor dal in pressure cooker till dal becomes soft. Take 4-5 whistles.
  2. Now heat the pan. Add 1 tbsp ghee in the pan. Add finely chopped onion. Saute well.
  3. When onion becomes brown then add crushed ginger garlic saute again.
  4. Add fenugreek seeds, turmeric powder, red chilli powder, garam masala, coriander powder. Mix it well.
  5. Add chopped tomato. Mix and cook for 2 min. Add salt to taste.
  6. Add cooked toor dal and enough water in dal. Don’t add too much water in Dal tadka. It should remain thick. Cooked for 7-8 minutes. Keep stirring after every 2 minutes.  So that dal will not burn at the bottom side of the pan.
  7. Add fresh coriander mix it and turn off the heat. Our dal is ready. Now preparation for tempering that is “Tadka” in dal with the spices. Tempering gives the nice flavor to dal.
  8. For tempering heat ghee in small pan. If the oil is hot enough add mustard seeds, cumin seeds, curry leaves, asafetida and round red chillies. Let those flutters.
  9. Pour the tempering that is tadka on cooked dal.
  10. Now Dal Tadka is ready to it.


Serving suggestions:

  1. Can be served with steamed rice.
  2. Lemon juice can be served with dal tadka.



  1. Be careful while making tempering because after adding spices in hot ghee / butter it starts fluttering.
  2. You can adjust the spices according to your taste.