Chokha ni vadio, Crunchi rice flower

1 Cup - Rice flour
3 Cups - Water
1/4 tsp - Cumin seeds
1/4 tsp - Sesame seeds
1/2 tsp - Papad khar (Alkaline Salt)
1 tbsp - Green Chili paste
Salt to taste

1.  Add water, salt, green chili paste, cumin seeds and mix all the ingredients well.
2.  Allow to boil for 20 minutes at a medium stove.    

3.  Avoid lumps by stirring the mixture continuously. 

4.  Let the dough cool down a bit add food color of your choice in a separate portions.

5.  Spread plastic sheet, take small handful of dough and pinch to drop on the plastic. 

6.  Let them dry for 2 to 3 days in hot sun.

7.  After Vadio got completely dried store them in air tight container.

8.  Vadio are ready to be deep fried. Fry them and have it along with Tea or coffee.

Enjoy the taste of salty and spicy rice flour Vadio.
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                                                                  Dry Vadio
Deep fried Vadio


Faradi Sabudana Vada (Sago)

                                             My favorite and yummy "sabudana na vada".
                                              It is one of gujarati's most favorite faradi dish
                                              especially when they are fasting.   It's very
                                              easy to make and it's delicious.  I learned from
                                              my sister-in-law. She is a very good cook.

Ingredients : 

1 cup sabudana (sago)
1 cup plain yogurt (curd)
1/2 cup peanuts coarsely chopped
1/2 cup boiled and mashed potatoes
1 tsp grated ginger (adrak)
1 to 2 green chillies, grated
1 tsp cumin (jira)
salt to taste

Directions :

1. Wash the sabudana. Drain and put yogurt on top and keep aside for about 5 hours.
2. Mix the sabudana along with all other ingredients and knead lightly to form a soft dough.
3. Divide the mixture into 12 equal portions. Shape each portion into a round and flatten slightly.
4. Deep-fry the vadas in hot oil until they are golden brown in color and drain on absorbent paper.
5. Serve hot with green chutney.


Roasted Red Pepper Dip


1 Jar roasted red peppers,drained and diced
1 Container sour cream
1 Cup Mayonnaise
1 Clove garlic, minced
2 Tablespoons prepared Dijon-style mustard
1 Teaspoon hot pepper sauce


In a medium bowl, mix together sour cream, mayonnaise, roasted red peppers, garlic, Dijon mustard sauce and hot pepper sauce.Chill in the refrigerator 2 hours, or until cold, before serving.


Bean dip

Every day my kids like to eat different types of snacks. So I made a Bean dip; first, you put the black beans, then you top that with guacamole, the third layer is sour cream, the forth layer is salsa, on top of that is the olives, jalapenos, Mexican cheese, and green onions. You can eat this snack with Nacho chips. Enjoy!!!



Vada Pav ( Indian Burger )

Vada stuffing:
3 cups boiled, peeled and mashed potatoes (that is about 4 big potatoes)
1/2 tea spn cumin seeds
1/2 tea spn mustard seeds
4-5 curry leaves
1/2 tea spn ginger garlic paste
2 green chilies
3-4 strands coriander leaves
1/2 cup chopped onion
A pinch turmeric
Heat a little oil and add mustard, cumin seeds. When it starts popping, add curry leaves, green chilies, ginger garlic paste, onions and fry till onions turn translucent. Add the potatoes, turmeric, salt and mix well. If there are any big pieces of potatoes, add a little water and close and cook for few minutes, then mash and mixed well.
Add chopped coriander leaves and mix. Let it cool a bit.
Vada coating:
1/2 cup gram flour (besan)
1 tbl spn rice flour (added for crispiness)
1/2 tea spn chili powder
Mix all the above ingredients with water to make a smooth paste. As soon as water it added to the flours, it starts becoming lumps, so mix it with hand to remove lumps or use a egg whisk. Do not make it too thin, the coating does not hold on to the stuffing it is too thin.
Making vadas:
Heat oil for deep frying.
Make a ping-pong ball sized round from the stuffing. Dip the ball into the coating batter and deep fry in hot oil. Take out on a paper towel.
Green chutney:
9-10 strands coriander leaves
Few mint leaves (optional, I didn’t use it)
3 green chilies
1″ piece garlic (optional) 
1teaspoon lemon juice,salt
Grind all to a smooth paste. Do not make too watery.

Red chutney:
1 cup dried coconut (or dessicated coconut)
2 tbl spns chili powder
1 tea spn chopped garlic
1/4 tea spn tamarind extract or 1-2 pieces of tamarind (optional, added for tanginess)
Dry roast coconut and tamarind till it turns slightly brownish. Grind together with all other ingredients. This is dry powder, so do not add water. It can be stored in air tight containers for about a month.
Making vada pav:
Take a Pa
v which are slightly smaller than the actual  Pav. Cut open the rolls horizontally, taking care one end is still connected.
Apply three chutneys to Pav as desired.


Chocolate Ganache Cupcakes

Make 18 cupcakes
• 1 1/4 cup flour, sifted
• 1/2 teaspoon baking soda, sifted
• 1/4 teaspoon salt
•  8 tablespoon (4 ounces) unsalted butter at room temperature
• 1 1/4 cups sugar
• 2 large eggs, at room temperature
• 1 1/4 teaspoons vanilla extract
• 1 cup milk
• 1/2 cup cocoa powder

For the ganache frosting
• 1/2 cup heavy cream
• 1 cup semisweet chocolate chips

For the cupcakes: Preheat the oven to 350 degrees. Line a standard cupcake pan with 12 baking cups, and a second pan with 6 baking cups.
Sift together the flour, baking soda and salt.
Place the butter in the bowl of a hand-held mixer. Beat on medium speed until fluffy.
Stop to add the sugar, add eggs one at a time, mixing slowly after each addition.
Add milk and vanilla to the mixture, mix slowly then add flour mixture and beat just until combined.
Add the cocoa powder, beating just until incorporated.
Use standard size ice cream scoop to fill each cupcake paper with batter, so that the wells are two-thirds full. Bake for 18 to 20 minutes.

For the ganache frosting : Combine the heavy cream and chocolate in a medium heatproof bowl. Fill a medium saucepan with an inch or two of water and place over medium low heat. Place the bowl over the saucepan and let the mixture melt, stirring until it is shiny and smooth.
Remove the bowl of chocolate ganache from the saucepan. Working with 1 cupcake at a time, carefully dip each cupcake top in the warm ganache, twisting your wrist as needed to make sure the cupcake top gets completely coated. Allow the ganache to set for 5 minutes before serving.

Khichu (Papadi no Lot)

1 Cup - Rice flour
2 Cups - Water
1/4 tsp - Cumin seeds
1/4 tsp - Ajwain seeds
1/4 tsp - Sesame seeds
1/2 tsp - Papad khar
1 tbsp - Green Chili paste
Salt to taste

1.Boil the water. Add all the masalas to the boiling water.
2.Allow to boil for another 4-5 minutes.
3.Pour the rice flour slowly in to boiling water.
4.Now mix flour and water together and make small balls.
5.Steam the flour balls in a thali and then placing the thali on a stand in a large vessel filled with water for 30 to 35 minutes.
6.Serve hot rice balls with oil and pickle masala.


Nylon Khaman Dhokla

                                                                                                                                                                  Nylon Khaman Dhokla is One o the most  popular Gujarati recipe. It has a little sweet and tangy test.It is prepared using gram floor and limbu na full as basic ingredients along with the perfect blend of spices.


2 Cups of gram flour
2 tbsp of powdered sugar
1/2 tsp limbu na full
1 tsp salt
2 tsp Eno or baking soda
4-5 green chilies
1 tsp mustard seeds
6-7 tbsp oil
Fresh cilantro leaves,finely chopped for garnishing


Place gram flour in a mixing bowl and add salt, sugar limbu na full into it. Mix all the ingredients together well then add chili paste and make paste by adding water.

Add Eno to the mixture and again mix it well. Place the mixture in a suitable container then put it inside the pressure cooker and let it steam for about 20-25 minutes. When done take the container out from the cooker and let it cool.

Meanwhile, heat oil in a nonstick pan and add mustard seeds and green chilies into the oil. Stir for few seconds then spread over the Khaman Dhoklas.

Cut the doklas into square pieces using a knife and sprinkle chopped cilantro leaves for garnishing.


Minestrone Soup with Alphabet pasta


  • 3 cups reduced-sodium vegetable broth
  • 1 (28-ounce) can diced tomatoes
  • 1 (15-ounce) can black beans, drained
  • 2 carrots, peeled and chopped
  • 1 celery stalk, chopped
  • 1 cup onion, chopped
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried sage
  • 2 bay leaves
  • Salt and ground black pepper
  • 2 cups cooked alphabet pasta
  • 1 medium zucchini, chopped
  • 4 tablespoons grated Parmesan cheese
  • Basil sprigs, garnish, optional


In a slow cooker, combine broth, tomatoes, beans, carrots, celery, onion, thyme, sage, bay leaves, and 1/2 teaspoon each salt and black pepper. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
Thirty minutes before the soup is done cooking, add pasta and zucchini. Cover and cook 30 more minutes. Remove 

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Bowling Cake