Sheetal Kamat
Ajoy has left for US today for couple of months.. So the main person to taste and certify my recipes isn't here.. Apart from that Ma and baba (in laws) are also here.. So not cooking anything :) Just enjoying food by ma :)

Result is experiments are stalled for some time.. So I might not be able to contribute much here but will try and posting stuff atleast once in 2 weeks :)
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Sheetal Kamat

Mom use to cook muttor samosa quite often and that was, is and will always be one of the best snacks item by her :) Everytime she prepared it my help/contribution :D increased and so was my commision :D This time when Ma Baba were visiting us I decided to impress them by this recipe :) [Samosa making sound bit tedius for the first time but after couple of attempts its actually very easy and interesting item to serve guests]

Muttor Bhaji

Muttor Bhaaji
3 cups of Muttor
1 potato chopped
1 spoon Mustard
1 onion finely chopped
1 tea spoon garlic paste
1 tea spoon ginger paste
3-4 green chillies
1 spoon jeera powder
1 spoon corriander powder
Salt to taste

  • Heat oil in a pan and let Mustard sputter in it
  • Add chopped onion, garlic paste, ginger paste and chillies(finely chopped)
  • Add jeera powder and corriander powder to the mixture after onions are light brown
  • Add potatoes and muttor and cook by adding water
  • When vegetable is cooked well, add salt and heat till vegetable is completely dry

You can keep it little wattery if you are not going to use this bhaaji (vegetable) for samosa. But samosa needs dry vegetable.
You can also add little groundnut powder to the vegetable


5 spoon heaps of Maida
2 cups of muttor bhaji


  • Mix maida(4 spoons only) with little oil and Cold Water to make dough.
  • Mix rest of the maida in a cup with water to make a paste
  • Take small portion of the dough and roll it to make thin roti
  • Heat the roti from both sides on tawa (low flame) till its half done
  • Cut the roti into half
  • Take this hald roti at a time and fold the straight edge to form a cone.
  • Use maida paste to seal the side on the cone.
  • Fill in the muttor bhaji in the cone
  • Seal the round edge with maida paste
  • Fry in oil on medium flame till its brown

While making cone, the folds should be such that if it is pressed flat it would be 1/3rd the size of half roti.
Also while sealing the round sides, seal it such away that the fold edge is on right or left side of the samosa

Sheetal Kamat

This one is my mom's recipe.. It turns out amazing and kind of easy to cook compared to the way it tastes.. I don't remember exact recipe that my mom uses because when I had got it from her i didn't note it down and by the time I cooked it I had forgotten except some basic stuff.. So its not going to taste like the one mom makes but offcourse today I got it Best till date and decided to post it here :)

Corn Pattice
2 potatoes
1 cup corn
1 spoon jeera powder
1 spoon red chilli powder
1 tea spoon corriander powder
1 tea spoon garlic paste
1-2 spoon corn flour
Salt to taste
Rava for coating the pattice

  • Cook potatoes, in pressure cooker, well enough to form paste after removing cover
  • Cook corn in the pressure cooker
  • Mix mashed potatoes, chilli powder, jeera powder, garlic paste, salt well
  • Add cooked corn to the mixture
  • Add corn flour to the mixture so that it becomes sticky and dense
  • Take lemon sized mixture at a time and make it little flat to give it a pattice shape
  • Heat the frying pan/tava well adding little oil
  • Roll in the prepared pattice in the rava so that its fully covered with rava coating
  • Shallow fry it from both sides on tava/pan on medium heat till the coating becomes thick and brown on both side
  • Serve hot with tomato ketchup

Corn flour gives denseness to the pattice without it pattice might kind of dissolve in the oil while frying and loose its shape. Normally 1-2 spoons of corn flour is good enough but if mixture still seems to be loose add in some more to make it dense.
Muttor Pattice can be prepared same way replacing corn by muttor

Sheetal Kamat

This one is my own creation :) I just love raw mango with red chilli powder and salt.. Also I like corn chat with chilli powder, salt and lemon juice.. So I decided to try out this one.. And it was yummyyy :)

Corn and Mango Chaat
3-4 cup fresh or frozen corn
1 raw mango
1 spoon butter
Red chilli powder to taste
Salt to taste
2 spoon corriander leaves (optional)

  • Cook corn in pressure cooker
  • Grate the raw mango
  • In a pan put butter and let it melt
  • Add cooked corn and raw mango
  • Also add salt and chilli powder
  • Keep it on stove till its warm. and seems properly mixed.
  • Decorate with finely chopped corriander leaves

It tastes better if its hot - spicy.. So use chilli powder without kanjusi :)

Sheetal Kamat

Last sunday when I prepared cutlet I decided to try out pudina chutney.. I asked ajoy if he can get pudina.. And when I just needed around 3-4 spoons of pudina he came back home with 3 gaddis :) So we had kind of pudina festival at home. The best dish out of it was pudina paratha..

Pudina Paratha
4 spoon chopped Pudina
1 spoon chopped corriander leaves
5 spoon heaps wheat flour
1 and 1/2 spoon besan
1 tea spoon red chilli powder
1/2 tea spoon Jeera powder
1/2 tea spoon corriander powder

  • Mix all ingredients except oil.
  • Add 2 spoon of oil
  • Make dough of this mixture using water.
  • Keep aside for 30 min
  • Roll parathas with 3 folds..
  • Cook on hot tava and serve with butter, pickle and curd

With corriander leaves parathas become more tasty but if you like pudina a lot then you can skip corriander leaves.
I cook parathas with oil and put little ghee when its half done. That way taste of ghee mixes with partha and it tastes better.

Sheetal Kamat

This is one bengali recipe I learned while I was surfing.. I tuned it to my taste.. Dim in bengali means Egg.. Dhoka is Dhokala :) so its gravy of Egg Dhokala :) Egg Dhokala without putting in gravy is also very tasty and nice breakfast or snacks item.. When I prepare gravy its very hard to resist eating these dhokas and save them for gravy :)


Dim er Dhoka
6 eggs
1 small finely chopped onion
1/4 cup finely chopped corriander leaves
3-4 finely chopped green chillies
1 spoon ginger paste
3 spoon milk
Salt to taste
A pinch of baking powder

  • Beat the eggs in a bowl.
  • Add chopped onions, chopped green chillies, finely chopped corriander leaves, ginger paste, pinch of baking powder, milk and salt. Beat well.
  • Put it in a greased pressure cooker bowl and cook in your pressure cooker without whistle.
  • After its done take it off heat and from cooker as soon as possible so that the dhoka doesn't stick to the bottom.
  • Cut in cubes and Serve them or store for gravy.


Dim-er Dhoka with Gravy
2-3 medium sized onions
3-4 medium sized tomatoes
1 spoon mustard and jeera
1 spoon ginger paste
1 spoon garlic paste
1/2 cup curd (optional)
2 spoon jeera powder
2 spoon corriander powder
2 cups of water
2 tea spoon sugar
1 spoon red chilli powder
3-4 green chillies finely chopped
Corriander leaves for garnishing
Salt to taste


  • Make Onion and tomato paste separately.
  • Heat Oil in pan and add Mustard and Jeera
  • As soon as it sputters add the Onion Paste and Sugar. Saute till the paste turns a light brown and you see the oil separate from the paste.
  • Add the tomato puree, garlic paste and green chillies. Saute till the tomato is nicely done.
  • Meanwhile in a bowl mix the curd with ginger paste, Cumin Powder, Corriander Powder and Red Chilli Powder.
  • Take the pan off the heat and add the the above mixture.
  • Mix well and then put it back on medium heat.
  • Cook till gravy is well done and keep on adding water if it starts becoming too thick.
  • Add salt boil it nicely. Add the dhokas and thicken the gravy on medium flame.
  • Garnish with chopped coriander leaves if you wish

You can additionaly try putting chopped tomato in Dhoka but I don't like tomato mixed with beaten egg.
With 6 eggs it makes around 20 Dhokas.
When I cooked this for the first time I had used curd but yesterday I didn't use it and it suited me more. Curd gives typical odour thats what I feel.

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