What’s Cooking?


This time it is not food!- I just completed making an oil painting portrait of Arnav. This is my first portrait- in fact I painted after a long long time.

This one is for Charit!




Stuffed Tinda


Stuffed Tinda

Stuffed Tinda

Stuffed Tinda

My husband and Mom’s favorite- Tinda.  It is also called the round gourd or apple gourd or Indian Pumpkin.  As a kid this was not my favorite; nevertheless I ate it- however making it the way my Mom in law makes it- you are bound to fall in love with this dish.


Stuffed Tinda- Raw

Stuffed Tinda- Raw

6/8 Tindas
2 tbsp Gram Flour (Besan)
2  tsp Coriander Powder (Dhaniya Powder)
1.5 tsp Dry Mango Powder (Amchoor)
1/2 tsp Garam Masala
1 tsp Cumin seeds (Zeera)
1/2 tsp Turmeric Powder
2 tsp Ground Fennel (Saunf)
Red Chilli Powder & Salt as per taste; 2 Tbsp Oil
Chopped Cilantro


Slit the tindas vertically (like a cross) keeping them intact at the base.  When you cut open it, you will see the seeds- usually they are tender however if they are hard you can remove them.

Mix the Besan, Coriander powder, Amchoor, Garam Masala, Cumin Seeds, Fennel Powder, Red Chili Powder, Salt and chopped Cilantro. Now stuff the above mixture into the vertical cross cut made on the vegetable.
Heat oil in a pan; add 1/4 tsp cumin seeds and a pinch of turmeric powder.  Put the stuffed tindas in the pan, cover the lid, and let them cook for some time.  Turn the sides carefully.  Let it cook- checking at intervals.  When the tindas are tender and cooked, garnish with chopped coriander serve with hot Chapattis.

You can also add crumbled Paneer/ginger paste/anardana (dry pomegranate seeds) and hing (asafetida powder) to the masala for variation.

Enjoyable Sabudana Vadas


Sabudana Vadas

Crispy Crunch Sabudana Vadas

As a kid the best part of my Mom’s fasts were the crispy and crunchy Sabudana vadas- we all love these vadas.  Here in Hyderabad they call Sabud Dana – Sago too.

These Vadas are usually deep fried but I made them like we make Tikkis and shallow fried them for myself- they tasted as good as the deep fried ones- my husband refused to compromise though- he went with the deep fried ones.


Sabud Dana (Tapioca) – 1.5 Cup

Potatoes- Boiled and mashed- 3

Green Chilies finely chopped- as per taste

Ginger paste- 1 tsp

Salt to taste

Oil for frying


Sabud Dana Vadas

Sabud Dana Vadas

Wash the Sabudana and strain any excess water out.  Now soak it for 2-3 hours in water.  Drain the water out and mix the Sabudana with boiled and mashed potatoes, salt, green chilies, and ginger paste.  You can add a pinch of red chili to this if you wish to.  Now make small flat round balls out of the mixture.

Heat oil in a frying pan and slide the vadas in it.  Fry the vadas until they turn golden brown.  Take them out when done.

Serve hot with Coriander Chutney or Curd – relish them!

The Inviting Boondi Chaat

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Boondi Chaat

My husband loves snacks- and he comes up with a lot of ideas for the same.  This one comes from my sister in law.  She has inherited my father in law’s cooking skills and is an awesome cook- super quick and very creative with the ingredients.

She suggested this quick snack made of Boondi and we tried it- it is super tasty!

Mix Boondi, with chopped tomato, finely chopped onions and coriander.  Add Black salt and lime juice as per taste.  The crunchy snack is ready!

Remember to mix the ingredients only when you wish to have it or else the Boondi becomes soggy.


Life will go on as long as there is someone to sing, to dance, to tell stories and to listen — Oren Lyons