Mexican Dip – Guacamole

GuacamoleGuacamole is a creamy dip with the all the goodness of the fresh ingredients that go into this dip to make it more tasty. Make this guacamole for your next party and serve it with Tortilla chips!







Serves – 4
Preparation time – 5 mins
Cooking time – 5 mins

  • Hass Avacado(scoop out the pulp and add 1 tsp of lemon juice) – 1 no
  • Garlic (minced) – 1 tsp
  • lemon Juice – 2 tsp or to taste
  • Cilantro (chopped) – 2 Tbsp
  • Onion (finely Chopped) – 2 Tbsp
  • Salt – to taste
  • Serrano Chilli (finely Chopped) – 1 no or to taste
  • Roasted Cumin Powder – 1/4 tsp


  • Slightly mash the pulp from the avacado using the potato masher or dal masher.
  • In a different bowl add garlic, onion, serrano chilli, cilantro, salt,lemon juice, roasted cumin powder and crush together slightly to release their flavors.
  • Combine avacado pulp with the crushed onion mixture and mix well.
  • Serve with tortilla chips.

Wrap the dip with a cling wrap and refrigerate until ready to use. Stays fresh in the refrigerator for 3 days.

Kitchen Appliances

Here are the appliances that are important for Indian Cooking.


Universal Batter – Batter for Idli, Dosa, Utthappams, Soft dosa, Paniyaram

Universal Batter


  • Idli Rice (Wash and soak in 3 Cups of water for 4 hrs or overnight) – 2 Cups
  • Urid Dal (Wash and soak in 3 Cups of water for 4 hrs or overnight) – 1 Cup
  • Flattened Rice/ Poha (Wash and soak in 1 1/2 Cups of water for 2 hrs) – 1 Cup
  • Non- Iodized Salt – to taste
  • Fenugreek Seeds (soak with dal for 4 hrs or overnight)- 1/4 tsp
  • Baking Soda – 1/4 tsp


  • Strain the water from the soaked rice and dal and save for grinding the dal and rice.
  • Into a mixer grinder or a wet grinder, add in the rice and enough water to make a semi coarse batter.
  • While grinding the rice keep adding the water gradually to help grind properly.
  • Keep scraping the sides of the grinder from time to time to get even textured mixture.
  • So grind the rice till semi coarse (approx 10 mins).
  • Then add in the flattened rice, and grind with little water for 5 mins.
  • Once we get a semi corase mixture, remove the batter into a big container.
  • Then start by grinding the dal and fenugreek seed mixture.
  • Keep adding water gradually to get a smooth batter. Grind the dal for 15 mins scraping the sides of the grinder from time to time.
  • Take the dal mixture into the same container and mix the dal and rice mixture together to make a universal batter.
  • Add in salt. Mix them together well until combined properly. The consistancy of the batter should be thick and should have dropping consistency.
  • Rest the prepared batter in a warm place for fermentation. This should take about 10 – 12 hrs in cold regions and about 7 hrs in tropical climate.

How to use the batter for making Soft and Spongy Idlis:

For – 16 Idlis

  • Universal Batter – 4 Cups
  • Baking soda – pinch
  • Salt – if needed (to taste)
  • Water – to steam Idlis
  • Oil – to grease the Idli Moulds


  • In a mixng bowl take the batter, add salt, baking soda and mix well until combined.
  • In a pressure cooker or Idli cooker or any steaming container add 2 Cups of water and bring it to a tolling boil.
  • Meanwhile grease Idli moulds with few drops of oil or ghee.
  • Pour the prepared batter into the idli moulds and put the Idli moulds into the pressure cooker.
  • Steam cook for 12- 15 mins without the whistle until any toothpick inserted at the center comes out clean.
  • Immediately after steaming let them sit in the cooker for 5 mins. Then demold and serve with coconut chutney and/ or Sambar

How to use the Universal batter for making Crispy Dosas:
For 2 Dosas

  • Universal Batter – 1 Cup
  • Chickpea Flour – 1 tsp
  • Sugar – pinch
  • Water – if required to adjust the consistency
  • Oil – for frying dosas – 2 tsp


  • Into a mixng bowl add in universal batter, chickpea flour, sugar, salt.
  • Mix well until combined.
  • The batter should be thick and have droppping . Add water only if needed.
  • Heat the pan for frying the dosas.
  • Onto a medium hot pan add 2 ladlefulls of the batter and spread to form a thin 8 inch diameter crepe.
  • Fry the dosa for 1 mins or until bottom side strats to turn golden.
  • Then add in 1 tsp of oil all over the dosa and spread the oil evenly.
  • Fry the dosa for 30 more secs or until the dosa turns golden.
  • Carefully fold the dosa at the center and serve with chutney of your choice.
  • Repeat the process for making another dosa.

For Soft Dosa:

For 2 Dosas

  • Crispy Dosa Batter – 1/2 Cup
  • Water – 1/2 Cup
  • Salt – as required
  • Oil – 2 tsp or as required to fry dosas


  • Use the Crispy Dosa Batter and add water to make a thin batter. But take care not to thin it too much either.
  • Add in some salt if needed. Mix well until combined.
  • Carefully pour 2 ladles of the prepared onto a medium hot pan and spread it evenly to make a thin crepe.
  • Fry it till golden, add few drops of oil and spread well.
  • Then flip and cook for 30 secs or until you see brown spots on the other side.
  • Take the cooked dosa out from the pan and enjoy with chutney.
  • Repeat the process for making another dosa as well.

For utthappam:

Makes 2

  • Crispy Dosa Batter: 1 Cup
  • Salt – to taste
  • Water – to adjust the consistency
  • Baking soda – pinch
  • Cilantro (finely chopped) – 1 Tbsp
  • Green Chillies (finely Chopped) – 2 no or to taste
  • Curry Leaves (finely chopped)- 2 no
  • Cumin Seeds – 1/4 tsp
  • Onion (finely chopped) – 1/4 Cup or 1 small onion
  • Oil – 4 tsp


  • Mix crispy dosa batter, salt, baking soda well together.
  • In a bowl mix the onions, cilantro, curry leaves, green chillies, cumin seeds and set it aside.
  • Heat the dosa pan and add two ladles of the prepared batter at the center and add half of the topping mixture (or add as much as you prefer).
  • Cover the utthappam with a lid and cook for 2 mins or until the bottom side turns golden.
  • Flip the Utthappam and cook for 1 min. Spread some oil and cook till you see golden spots on the other side as well.
  • Remove the cooked uttappam from the pan and serve with chutney.


For Ponganalu:
Makes – 7 ponganalu

  • Crispy Dosa Batter: 1 Cup
  • Salt – to taste
  • Water – to adjust the consistency
  • Baking soda – pinch
  • Cilantro (finely chopped) – 1 Tbsp
  • Green Chillies (finely Chopped) – 2 no or to taste
  • Curry Leaves (finely chopped)- 2 no
  • Cumin Seeds – 1/4 tsp
  • Onion (finely chopped) – 1/4 Cup or 1 small onion
  • Oil – 4 tsp


  • Mix all the ingredients together except oil.
  • Heat paniyaram pan. Add few drops of oil into each of the depressions of the paniyaram pan.
  • When the pan is medium hot add 1 Tbsp of batter into each of the depresssions and cover to cook till golden on the other side.
  • Add some oil and flip them carefully and cook till golden on the other side as well.
  • Remove them from the pan and serve them with chutney.


Gulab Jamun

Mouth Melting Indian Dessert that everybody loves.


Serves – 2 to 3
Preparation time – 10 mins
Cooking time – 30 mins

  • MTR Gulab Jamun Mix – 50 gms
  • Milk – 1/4 Cup or as required
  • Ghee  -pinch to coat the dough
  • Sugar – 1 Cup
  • Water – 1 Cup
  • Cardamom Powder – pinch
  • Rose Syrup – few drops. (optional)
  • Saffron – Optional
  • oil or ghee – deep frying


In a bowl mix together MTR mix and milk to form a stiff crumbly dough. Add milk gradually to form a stiff dough. Cover and rest for 15 mins.

Heat the oil on low and divide the dough into 10 equal size balls and smoothen till they don’t have any cracks. Add the dumplings into the oil (oil should be warm not hot) Fry them till they are golden all over. Take care not to touch them when they are tender. Once they start to change their color then you can move them around.

Meanwhile while the jamun are getting done, prepare the sugar syrup by boiling the sugar and water, bring the mixture to a boil, add in rose essence, saffron, cardamom powder and turn off the heat.

Add the fried jamuns to the warm sugar syrup and rest them for 15 – 20 mins. They will double in their size. Serve them garnished with the cashews or any other nuts along with the sugar syrup.

Potato Fry – Simple Indian Vegetarian/ Vegan Recipe

Potato Fry Type2Crunchy and  flavorful Potato curry is everybody’s favorite. I LOVE this fry with steamed rice and any dal recipe.

Serves – 3 
Preparation time – 5 mins
Cooking time – 15 mins

  • Potatoes (Peel, wash, drain, pat dry) – 2 medium
  • Dry Coconut – 1/4 Cup
  • Oil – 3 Tbsp
  • Curry Leaves – 1 sprig
  • Salt – to taste
  • Red Chilli Powder – 1 tsp or to taste
  • Garlic – 1 big clove
  • Garam Masala Powder – 1/4 tsp
  • Cumin Powder – 1.4 tsp


  • Heat oil in a nonstick pan.
  • To the medium hot oil add curry leaves and fry till crisp and dry.
  • Take the curry leaves from the pan and set them aside.
  • In the same oil add potatoes and shallow fry till crisp and golden from all the sides.
  • Remove the potatoes from the pan and drain any extra oil.
  • Toss the fried potatoes again into the pan and keep it on low heat.
  • In a blender, add fried curry leaves, salt, coconut, garam masala powder, cumin powder and blend till combined and oil slightly oozes from the coconut.
  • Add this blended masala to the fried potato and mix them well till combined.
  • Served hot with steamed rice with any tadka dal or tomato dal or Sambar.


  • Put the potato pieces into cold water so that they don’t discolor and also removes extra starch.
  • Potato pieces when put in water for 10 – 15 mins and then fried yields a crunchy potato fry.
  • Keep mixing the potato pieces while frying for even browning.
  • Play around with the spices of your choice and make different variations to the spice blend.




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