Author Archives: Laxmi Bhandary

Pumpkin leaves (Dudde panna) Phodi

Pumpkin leaves 10 – 15, 1 cup roasted black gram dal (udid dal) powder, 1 cup rice flour 5 tsps red chilli powder, 1/2 tsp asafoetida ( hing) powder 1 tsp tamarind pulp and salt to taste
Mix all the above ingredients, adding very little water to a paste and keep aside. Remove fibre from the leaves and wash thoroughly. Then apply masalas to all over the surface of the leaves ( same as pathrodo) fold and cut into slices. Dust with rice flour and deep fry in hot oil in a frying pan


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Posted by on June 27, 2018 in Snacks


Bread Badam Cake (Steamed eggless cake)

Brown bread crumbs 2 cups
All purpose flour / maida 1 cup
Sugar 1 cup
Baking powder 2 tsp
Baking soda 1 tsp
Milk 2 cups
Vanilla essence 1 tsp
Ghee / melted butter 3 tbsps
Condensed milk 3 tbsps
Badam / almond slices 8 – 10
Blend the brown bread into coarse crumbs. In a mixing bowl add maida, sugar, baking powder, baking soda and mix all the dry ingredients together. Now mix all wet ingredients milk, venilla essence, ghee / melted butter and condensed milk. Cake batter is ready.
Grease the cake tin with ghee and dust it with all purpose flour. Heat idli steamer / cooker. Once the steam comes pour the cake batter into the tin and place it on the steamer. Garnish with it badam / almond slice. Steam it for 40 – 45 minutes to 1 hour on low flame. Turn off the gas, and rest inside the steamer for 1 hour
Enjoy bread badam


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Posted by on June 27, 2018 in Sweets


Seeme Badanekai Bajji

Recipe: Wash seeme badanekai. peel. Cut into big pieces and boil along with 2 – 3 green chillies until soft. Keep aside and cool. Blend together 1/4 cup of coconut gratings along with boiled green chillies and make a paste. Lastly add boiled seeme badanekai to this and blend little bit. Take into vessel. Then add finely chopped 2 green chillies and chopped onions. Lastly add 2 – 3 tbsps yogurt and chopped coriander leaves.


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Posted by on April 5, 2018 in Veg Dish


Maida Phanna Polo

Maida /all purpose flour 1 cup, grated coconut 1/4 cup, 3 to 4 green chillies, ginger small piece, sugar 1 tsp, salt to taste.

In a mixie take coconut gratings, green chillies, ginger and salt and grind just 10 seconds. Transfer this paste to a bowl. Add maida flour to this mixture. Slowly add water and mix to get a batter without any lump. Season it with mustard seeds and curry leaves in oil / ghee. Heat tawa and pour a laddleful of batter as you do with regular Dosa batter and spread out. Sprinkle oil / ghee and cook on both sides.Serve with home made butter or chutney.

maida pp


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Posted by on April 5, 2018 in Breakfast


Appam & Veg Stew

Appam:- Soak Two glass Raw rice into water for four hours. Then grind 1/2 grated coconut, 1/2 cup boiled rice (cooked), Suger (little), salt & 1/4 tsp yeast well. Then add this soaked rice into fine paste (batter must be little loose). Ferment it for eight hours. Veg stew: First cut onions lengthwise. Then cook potatoes cut in to cubes separately. Take first & second milk of coconut. Take a kadai. Put oil in it. Then add green chillies, Sliced onions & sauté well. Then put second coconut milk. Give a nice boil till it softens. Then add cooked potatoes & salt. Last add thick coconut milk (add diluted cornflower) & give a boil. Switch off. Then add pepper powder, curry leaves & corriander leaves.


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Posted by on April 5, 2018 in Breakfast


Coriander leaves Sweet Gojju

Ingredients: 1 tbsp grated coconut, 2 – 3 green chillies, 1 bunch coriander leaves, 1/2 tap tamarind paste, marble size jaggery (according to your taste) and 1/2 tap salt.

Method: All above the ingredients put in to mixie and grind to smooth paste. Tamper with mustard seeds and curry leaves in ghee.


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Posted by on March 2, 2018 in Veg Dish


Brinjal (Goola, Vaingana) curry

Ingredients: Brinjal 4 Nos, Roasted Peanuts ¼Bowl, Coconut ¼ Bowl, One Chopped Tomato 1, Tamrind/Tamrind paste 1 Tea Spoon, Curry leaves 8 – 10 Nos, Coriander Leaves 10-15 No’s, Cumin seeds 1 Tea Spoon, Turmeric Powder ½ Tea Spoon, Smashed/chopped Garlic 1 Tea Spoon, Red chilli powder 1 Tea Spoon, Salt ½ Tea Spoon, Oil 1 Table Spoon

Method: 1. Take the Mixi Container and add 3 Table spoon roasted peanuts, 2 spoon coconut, coriander leaves, Tamrind/Tamrind paste, curry leaves, 1 Tea spoon Cumin seeds, 1 Tea spoon Red Chilli Powder and grind it for 2 minutes. Now Masala is ready for making Brinjal Curry. 2. Now cut the Brinjal. 3. Add small quantity of water to the Masala that was prepared, also add salt to taste and mix it well. 4. Take the Masala and fill it in the Brinjal. 5. Keep the pan for heating, once it’s heated add 1 Table spoon oil. 6. Add ½ tea spoon Cumin seeds, add Garlic, curry leaves and fry it for a minute. 7. Add Tomato and fry it for a minute, 8. Add half spoon Turmeric powder and mix it. 9. Add Brinjal and the remaining Masala Mix, mix it and add small quantity of water. 10. Cook for 7-8 minutes, brinjal curry is ready to eat.briunh

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Posted by on March 2, 2018 in Veg Dish