Wednesday, 28 October 2015

Green Tomato Bhaji–Maharashtrian Cuisine

Green Tomato Bhaji is otherwise called as ‘Hirvya Tomatochi Bhaaji’ .It’s a Maharashtrian vegetable prepared using raw tomatoes. Green/Raw Tomatoes have a different taste than the ripe red ones. I love tomatoes in any form. When it comes to ripe tomatoes,Tomatoes make the base in all my gravy preparations and also spice up some rice dishes. Green tomatoes are something I have not seen in supermarkets here.My friend helped me in getting these tomatoes near her place. Thanks to her a lot for making me try one of the Maharashtrian dish.

Check out some more Dry curry recipes


Prep time

Cook time


15 mins

20 mins

2 persons


Cuisine: Indian

Recipe Type: Side dish


  • Green tomatoes -6 no’s
  • Onion chopped -2 no
  • Red chili powder -1 tsp
  • Turmeric powder –pinch
  • Garam masala -1 tsp
  • Jaggery -1 tbsp.
  • Water -1 cup
  • Salt –to  taste
  • Cilantro –few sprigs


  • Oil- 2 tbsp.
  • Mustard seeds -1 tsp
  • Cumin seeds -1 tsp
  • Hing –pinch




1. Core the tomatoes and chop them into roughly 1 inch sized pieces.Heat the oil in a saucepan and add mustard seeds. When the seeds start to pop, reduce the heat; add the asafetida, turmeric and onions and sauté till they turn translucent.


2. Add chopped tomatoes, mix and cook covered for 5 mins. Season with salt and keep the lid on for 3-4 minutes.Check if tomatoes are cooked properly and then turn off the heat.


3. After the tomatoes are completely cooked, add the chili and garam masala. Let cook for another 5-10 minutes, stir in the jaggery.


4. After the heat is turned off, let it sit for a few more minutes before serving. This really helps all the flavors to come together. Add finely chopped coriander and serve hot


Serves with

Peas pulao

Jeera rice

Hot pulkas OR Roti


Curry leaves can be added just before the tomatoes are added.

Tuesday, 27 October 2015

Sabsige Keerai (Dill/ Suva)Leaves Adai

Adai is a very healthy Indian breakfast dish.It is usually prepared for breakfast and is filling and healthier than dosa. It is a comfort food which is enjoyed by every one of all ages. Adai is a healthy meal in itself. Protein packed and with the use of greens, it becomes like a welcome home food. Easy to make and filling on the tummy. These savory pancakes from South India are a fun way of eating your lentils along with all the possible veggiesSabsige Keerai/Dill Leaves is a type of greens and good for health. It’s also called Sabakki Soppu in Kannada. The aroma of the leaves are awesome.Fruits and vegetables are part of our daily diet and of course, they are the main sources of nutrients needed for our body. Especially, green leaves like spinach, dill, etc. Below is the recipe of Dill Leaves Adai which is very easy. Just try it and enjoy eating!

Check out some more Breakfast varities.



Prep time

Cook time


15 mins

30 mins

2 persons


Cuisine: Indian

Recipe Type: Breakfast


  • Toor dal -1 cup
  • Raw rice -1 cup
  • Channa dal -1/2 cup
  • Urad dal -1/4 cup
  • Red chilies -4
  • Curry leaves little
  • Ginger –small piece
  • Onions -2 no
  • Hing –pinch
  • Dill leaves -1 bunch




1. Soak all the above ingredients for 3 to 4 hours (dals, rice and red chilies).Drain water and add salt, onion, ginger, hing, curry leaves.Grind it into course paste with little water

2. Batter should be thick than the normal dosa batter, add dill leaves and give a stir. Grind all the items except oil in a mixer and keep aside for 15 minutes. Heat a nonstick tava, apply oil and wipe it with a kitchen towel. Take a ladleful of batter and make dosa as you make the normal dosas.Flip the dosa and serve hot.

Served with

Curry leaves chutney powder


Vegetable Kurma


Wash and soak the rice and tuvar dal for 3-4 hrs if raw rice is used.  If par boiled rice is used, soak for minimum 5-8 hours.You can add Green chillies instead of red chillies



Monday, 26 October 2015

Zucchini Sabzi(Dry curry)

Zucchini is my son's favorite vegetable, so I will make sabzi with it.This zucchini palya or sabzi needs very minimal ingredients & yet tastes great. It goes well with both rice and roti (Indian flat bread). Zucchini is used in almost everything from breakfast to dinner. It is a summer squash vegetable which is very easy to work with. The most easy way to work with zucchini is sautéing with some seasoning. Actually I have posted Zucchini thogayal previously.This recipe is a quickest approach to fix your lunch or dinner served with bread. Zucchini is sautéed with onions and tomatoes, then added Indian spices for flavoring.

Check out some more Dry curry recipes


Prep time

Cook time


10 mins

15 mins

3 persons


Cuisine: Indian

Recipe Type: Festival foods



  • Zucchini – ½ kg
  • Oil -2 tbsp.
  • Mustard seeds -1/2 tsp
  • Jeera seeds -1/2 tsp
  • Curry leaves –few sprigs
  • Onion -1 no
  • Tomato -1 no
  • Turmeric powder -1/4 tsp
  • Coriander powder -1 tsp
  • Red chili powder -1 tsp
  • Salt - to taste




1. Dice the zucchini & keep them aside. Heat oil in a broad pan. When oil is hot, throw in the mustard & cumin seeds.


2. When seeds crackle, add the diced zucchini & mix gently. Heat ghee on a preheated sauce pan. Add onions and sauté until it turns brown.


3. Add tomatoes, coriander powder, turmeric powder, red chili powder & mix well.


4. Cook the zucchini covered for about 7-10 mins. Keep stirring in between.


5. Once the zucchini is soft, turn off the heat.

Served with

Drumstick kulambu,Plain rice or roti.



I did not add any other flavors to this sabzi. If you like, you could add garlic for a different flavor.

Saturday, 24 October 2015

Kabuli Channa (Garbanzo Beans) Kachori

Kachori is one of the popular breads here in India, which is stuffed fried bread. Kachori is a famous street snack as well as mark a prominent presence in festive menu too. it tastes too delicious with other curries like Peas-potatoes curry or cauliflower-potato- curry. Channa kachori is different from Khasta kachori .It is fillied with Kabuli channa and potatoes. It is a delicious and spicy Indian snack, perfect for breakfast, appetizer or tea time snack. It is like a pastry filled with moong dal and spices, very easy to make comfort food. It is also a kid’s friendly snack.

Check out some more North Indian recipes



Prep time

Cook time


30 mins

10 mins

8 breads


Cuisine: North Indian

Recipe Type: Snacks


For the outer layer

  • Maida -2 cups
  • Salt –to taste
  • Oil -2 tbsp.
  • Water -1/2 cup

For the Filling

  • Kabuli channa -1 cup cooked
  • Potatoes -1 no
  • Coconut -3 tbsp.
  • Cumin seeds -1 tsp
  • Ginger garlic paste -1 tbsp.
  • Green chilies -2 no’s
  • Red chili powder -1 tsp
  • Coriander powder -1 tsp
  •  Turmeric powder -1/4 tsp
  • Garam masala powder -1 tsp
  • Amchur powder -1 tsp
  • Salt – to taste
  • Cilantro –few sprigs



1. Soak Kabuli channa for 6-8 hrs. Grind it to a semi dry paste without adding water or a little bit to ease grinding. Cover the dough and let it rest for 20-30 minutes. Add 1 tsp of salt & 1 tbsp. of oil/clarified butter in flour and mix it in whole flour to form crumbling mixture. Add water as needed to form smooth dough.


2. Heat ghee in a pan. Add cumin seeds and again. When they start sizzle, put asafetida, green chillies, ginger and garlic paste, coriander powder, cumin powder, amchur, red chilli powder, and garam masala powder.


3. Now add the ground channa mixture and a bit of salt, mix well and fry for 7-10 minutes. Turn off the flame and let the mixture cool off. Fill one tsp of filling at the center and start enveloping from all sides/ edges to form a dumpling sort of structure, remove extra dough and seal the opening with pinch.


4. Flatten and press with your palms very carefully so that filling doesn’t spill out with sealed opening. Repeat these steps for the rest of the dough. Heat oil in a frying pan on low-medium heat. Add the kachoris and fry them until golden-brown on both sides


Served with

Coriander –mint chutney

Any curry, Dum aloo

Imli (tamarind),chutney, Tomato sauce


Put in kachori to the pan (ensure fry one by one or only two together, overcrowding may not cook them thoroughly).

Heat oil for deep frying. Deep fry on low flame. Once a side turns golden brown, flip to brown other side too.

Check out the more delicious recipes from us Culinary Hoppers

Vani’s Aloo Pyaz Kachori

Piyali’s Green Peas Kachori 

Swati’s Sattu Ki Kachori 

Padma’s Dry Fruit Kachori 

Subha’s Khasta Kachori 

Jayashree’s Khasta Kachori

Anu’s Whole Mung Baked Kachori

Parvathy’s Tuvar Lilva Kachori





Friday, 23 October 2015

Food Blogger Meet at ITC Gardenia about ITC food products

Having a meet up with ITC food product is a wonderful opportunity for all bloggers. I am very happy to thank Mrs.Gopika Paul who had listed my name along with the other Bangalore bloggers. The meetup was arranged according to the schedule.

Date: Saturday, the 10th of October
Time: 11 a.m.

Venue: ITC Gardenia, Bengaluru


It was actually my first meet up with Brand company people, so I was little bit nervous to proceed. I was heartily welcomed by Mrs. Gopika Paul, a hardworking and a lovely lady.There was a display (Beverages and breakfast) #QualityITCFoodsbefore entering the hall. The hall had a lovely ambience with good lighting and was completely awesome.



Mr. Nishanth, food marketing and snacks was briefly explaining about their industry. It was quite reasonable and good to hear those stuffs.


Mr. Rajesh V.L, C.E.O of ITC foods, who is associated with ITC for almost 35 years, took over the first speech and started our day with the products. He was explaining lots more with their products.


They have the largest Research in Peenya, Bangalore, India with 395 scientists (only for food). They have many billions and dollars turn overs in their industry.



Followed by Ms. Kavitha Chaturvedi, the Head of Marketing. She was more specific and clear about the  the Yippee Noodles and associated with ITC for almost 13 yrs. She shared many stories of Yippee Noodles (2007-10) and showed lots of You tube Yippee stories and advertisements to make us clear that their products are pure and safe.




The Foods business is today represented in multiple categories in the market - Staples, Spices, Ready-to-Eat, Snack Foods, Bakery & Confectionery and the newly introduced Juices & Beverages.Next session was “You ask we Answer” section, Mr. Rajesh V.L, the C.E.O of ITC food products.He could able to answer the questions put by the bloggers. He somehow managed to answer all the questions even though he was trying to figure out the answers for some questions.

Master Chef Kamlesh Joshi who was lively showing us how to prepare Khow Suey using Yipee Noodles.


Their business continues to invest in every aspect of manufacturing, distribution and marketing to ensure that it can leverage emerging opportunities and fulfill its aspiration of being the most trusted provider of Branded Packaged Foods in the country.

Now its time for our Yippee cooking,we were divided into five teams with sufficient ingredients and each team had to cook their own dish using yippee.


We were finally judged by three Chefs (Prashant Joseph, Yogesh and Kamlesh Joshi). Our team prepared Pizza Noodles which was yummy with those cheese and olives on top.




Other teams were also cooking awesome dishes using Yippee.Winners were announced and learned new dishes too.





Now we will come across the lunch section where the starters, soup, main course on one side and desserts on the other end.Desserts were as follows:Gulab Jamun, Chocolate cake with Hazelnut creaming, Baked Yogurt with Berry Compote, Poached pears with Honey and Orange, Dark Fantasy Tiramisu and Custard.



I hope you guys would have enjoyed by viewing the pics and discussions we had on that day.

Some elaborate details about ITC products which we should know before buying.

ITC’s Branded Packaged Foods business is one of the fastest growing foods businesses in India which has seven popular brands – Aashirvaad, Sun feast, Bingo!, Yippee!, Kitchens of India, B Natural, mint-o, Candy man and GumOn.











It has a significant competitive advantage in procuring raw material - be it for Aashirvaad Atta produced from handpicked whole wheat. The Master Chefs of ITC Hotels bring their culinary insights, recipes and creative advice to help fashion innovative products across categories. The expertise of the Master Chefs provided ITC's Foods business the opportunity to create ready-to-eat gourmet cuisines under the 'Kitchens of India' range. It ensures adherence to the highest levels of quality, safety and hygiene standards in manufacturing processes and in the supply chain, ITC's dedicated R&D centre for its Foods business is engaged in cutting-edge research on functional foods, food quality, India-centric nutritional strategies and process innovations. From identifying a consumer need to extensive microbiological and chemical research to prototyping and product development, the R&D team covers the full cycle from an idea to a launch-ready product.

Some people don’t have any idea about FMCG.Here I have explained some details regarding that.

Fast-moving consumer goods (FMCG)

These are products that are sold quickly and at relatively Low cost. Though the profit margin made on FMCG products is relatively small (more so for retailers than the producers/suppliers), they are generally sold in large quantities; thus, the cumulative profit on such products can be substantial. FMCG is probably the most classic case of low margin and high volume business. Examples include non-durable goods such as soft drinks, toiletries, over-the-counter drugs, processed foods

Main characteristics of FMCG

  • From the consumers' perspective:
    • Frequent purchase
    • Low involvement (little or no effort to choose the item)
    • Low price
    • Short shelf life
    • Must use for daily consumption
  • From the marketers' angle:


Now let’s come across some Classic Brands of ITC which Mr. Rajesh clearly explained to us about their Products.


Aashirvaad also spans the product categories of Ready to Eat, Instant Mixes, Salt and Spices.


Every Indian housewife enjoys joy of providing her family with the most delightful home-made rotis, made from the finest quality Atta. It is made from finest quality wheat that ITC has the unique capability

Aashirvaad Whole Wheat Atta

Aashirvaad Select

Aashirvaad Atta with Multigrain

Sun feast

In July 2003, ITC made a foray into the biscuits market by launching the Sun feast range of biscuits. Since then, Sun feast biscuits have always stood for quality and are known for offering innovative and wholesome biscuits.

Dark Fantasy Choco Fills has wowed the Indian consumer with its innovative centre-filled format and high-quality packaging.

Sun feast Dark Fantasy
Choco Fills

Dark Fantasy Chocolate
and Vanilla

Sun feast Mom's Magic
Rich Butter

Sun feast Mom's Magic
Cashew & Almond



In addition, the launch of the Dream Cream range of biscuits in two exciting and innovative dual cream formats further reinforces ITC’s commitment to continuously delight the consumer.



Sun feast Dream Cream


 The offering currently consists of Chilli, Turmeric and Coriander powder in SKUs of 50g, 100g, 200g and 500g each. These spices have spread to a large consumer base and have emerged as a major player in basic spices in most regional markets.

Aashirvaad Pickle Mirch Powder

Aashirvaad Chilli Powder

Aashirvaad Coriander Powder

Aashirvaad Turmeric Powder


Instant Mixes

This range, launched in March '06, now includes Gulab Jamun, Rava Idli, Rice Idli and Rice Dosa. Aashirvaad Instant Mixes promise the discerning Indian homemaker perfect tasting dishes, consistently.


Aashirvaad Ready Meals

This range endeavors to provide the consumer an experience of authentic, home-made food at an affordable price. These are 100% natural and have zero preservatives.

It was very useful and a worthy informative knowledge about all these stuffs which is very important to our daily needs.We all got a return gift from ITC food products.


I thank ITC membersfor giving me an opportunity to write a review abut your products in my blog.


Related Posts Plugin for WordPress, Blogger...