Happy Diwali!


DeepavaLi is a time of indulgence and celebrations, lights and family time. Looking forward to all that over the weekend at my sis’.

I was not too enthusiastic about celebrating it with just the two of us at home on the actual day! I did make some coconut cookies for the occasion.

Here it is coconut cookies or kobbari biskattu 🙂

Ingredients : Makes about 15 cookies

1 cup maida or all purpose flour

1/2 cup butter

1 cup powdered sugar

1 teaspoon baking powder

1 cup dried dessicated coconut

1 teaspoon cardamom powder

1 table spoon poppy seeds or khus khus

2 tablespoons milk

Almonds or raisins for garnish

Cream the butter and sugar until soft and fluffy. In a separate bowl sift the flour and baking powder. To this add the rest of the dry ingredients and mix well. Add this to the butter mixture. If the consistency of the dough doesn’t come together, add the milk little by little till the dough holds together.

Preheat the over to 300F.

Make small balls out of the dough and flatten them. Place them on a lined baking sheet. Take a raisin or almond and press it down to the center of the cookie. Bake the cookies for 15-20 minutes at 300F till they start getting a little brown on the edges. Place the cookies on a cooling rack. Take a small amount of powdered sugar in a sieve and gently dust the cookies with the powdered sugar.

Vegetable Kurma


What started an as attempt to make Pav Bhaji ended up in Vegetable Kurma. I craved for some Pav Bhaji for a long time and decide to make it at home. I chopped all the vegetables for it only to realise that the Pav Bhaji masala I had in my pantry was well past its expiry date. I know dry spices don’t have an expiry date as such but i didn’t want to take a chance!

So I ended up using all the veggies to make kurma just the way my MIL makes. K had been craving for kurma for a long time now 😉

Ingredients :

1 cup frozen/fresh peas

1/2 cup sweet corn

10-12 beans finely chopped

2 carrots

1 capsicum/green bell pepper

2-3 small potatoes

1 small onion

2 small tomatoes

1 cup of methi or fenugreek leaves

2-3 table spoons of chopped cilantro

1 cup thick yogurt

2-3 tablespoons of oil

Salt to taste

For the masala

2-3 table spoons of grated coconut

2 teaspoons khus khus/poppy seeds

1 teaspoon jeera

4-5 pepper corns

2 cloves of garlic

3 green chillies

5-6 cashews

3-4 cloves

1/2 stick of cinnamon

In a large vessel, heat the oil and add the onions. Saute them till translucent. Add the bell peppers. Next add the methi leaves and saute them for a couple of minutes. Add the tomatoes. Meanwhile grind all the ingredients for the masala into a fine paste with a little bit of water. Add this ground paste to the pan. Stir well. Add the peas and corn and let them cook for a minute.  Add the rest of the vegetables. I put the rest of the vegetables in the microwave for 3-4 minutes until they were soft. Once all the veggies are added, stir in the yogurt. Add salt and let it simmer for a few minutes. Granish with Cilantro. Serve hot with puris or roti.