Myra Delights

12/10/2025

Thank you so much Home Kouzina for the Thalipeeth bhaajni.
Earlier either I made the flour myself or waited for it to come from Pune. But now life is sorted. It is just a click away. 🥰
Home kouzina bhaajni is so fresh and flavorful anyday better than what I got.
All I added to it is salt, red chilli powder, goda masala, finely chopped onions and green chillies, grated lauki and water.

I had tasted a thalipeeth in Bombay during my teens but learnt to make it in Pune some years later. One friend taught me the wet cloth method of shaping and transferring onto the tawa and another made it so simple by just patting the batter on the tawa. Remember to keep the flame on low while directly patting.
Cook with medium flame on both sides till golden. The cooking time is less as the flour is made from roasted grains, rice and dals.
Enjoy it with butter or curd.

01/02/2024

Maharashtrian Masale Bhaat - a wedding speciality.
Every Maharastrian wedding that we attended had Masale Bhaat as the star dish. Served piping hot topped with ghee.
Followed by puri and jalebi. Plain rice and turdal varan too were an integral part. I enjoyed that wedding meal, served to us sitting in a pangat. Once a dear neighbour aunty taught us how to make it. Our rice was 3/4th done and she added milk to cook it further and prevent the rice from becoming sticky. Some memories are crystal clear.
Though under the weather, wanted to make something special for my daughter who is coming home after a month.

I had few vegetables, but cauliflower, small brinjal and tondli should be added.

Ingredients:

1 cup rice (sona masuri/ surti colum rice/ gobindbhog /small fragrant variety)
1 big carrot chopped
1 medium potato chopped
1/2 cup peas
1 tbsp whole dhaniya / coriander seeds
1 star anise
1 stick dalchini / cinnamon
2-3 laung/ cloves
1 inch adrak/ ginger grated
2 green chillies finely chopped
10-15 curry leaves
2 tbsp refined oil
1 tsp mustard seeds
1 tsp jeera
2-3 tej patta/ bay leaves
1 tbsp raw groundnuts
1 tbsp cashews
1/4 tsp haldi/ turmeric powder
1/2 tsp red chilli powder
1 tsp goda masala/ garam masala
2- 2.5 cups hot boiling water
2 tsp salt
1 tsp jaggery/ gur
1-2 tbsp melted ghee
2 tbsp grated fresh coconut
2 tbsp fresh coriander finely chopped

Method:
1. Dry roast coriander seeds, star anise, cloves and cinnamon on low flame for 4-5 minutes.Cool and grind to a coarse powder.
2. Wash and drain the rice.
3. Clean and chop the vegetables into 1 cm cubes. Traditionally tondli is an important part but I did not have it.
4. Grate ginger, chop green chillies and clean curry leaves.
5. Heat oil in a pan or kadhai. Lower the flame, add mustard seeds, once it crackles add jeera and let it brown, add bay leaves followed by curry leaves, ginger and green chillies. Saute for 1-2 minutes on low flame.
6. Add haldi, red chilli powder, goda masala, saute and immediately add the vegetables, groundnuts and cashews. Increase flame to high, mix gently and cover and cook for 5 minutes on low flame.
7. Add the rice , sauté , add water, ground dry masla and salt. Let it come to a boil.
8. Cover and cook on low flame without stirring.
9. When the rice seems almost done stir gently once. Add water if needed. Cook for a few more minutes.
10. Serve hot garnished with melted ghee, coconut and coriander.

Note: Can be made in cooker with the same procedure, add 1.5 - 2 cups water. Give 1 whistle on medium flame and cook on low flame for 5 more minutes.

01/01/2024

A very Happy New Year 2024 to all.

Orange Chocolate Cake

Day one of the year and I had to get this new recipe right. Last year (yesterday 31st December)😔 I failed to make a fluffy cake with the same recipe. Tweaked it today to get it right. Apt for the winter season.

Ingredients:
Castor sugar........ 100 gm
Orange zest ..........3 tsp
Thick Yogurt .........120 gm
Oil ..........................80 ml
Orange juice .........80 ml
Refined flour .........140 gm
Baking powder..... 1 tsp
Baking soda......... 1/4 tsp
Bitter chocolate.....100 gm
Chocolate chips.... 50 gm

Temp: 180°C with fan / convection mode 45 min or more. Keep an aluminium foil to cover the cake from top when the crust starts to burn.

Batter has to be thick so that the chocolate and choco chips do not sink.
Curd very thick.
Tin size 6 -7 inches in diameter
Oil the tin, line with parchment paper.
Start the oven once all ingredients are ready to be mixed.

Method:
1. Zest 2 oranges , Malta is best.
2. Mix the zest with sugar.
3. Chop the bitter chocolate into pieces.
4. Serve flour , baking powder and baking soda together, mix and keep aside.
5. Add curd and oil to sugar, mix well with a whisk.
6. Add dry ingredients and mix well. Add orange juice in parts. Batter has to be thick.
7. Add the chocolate chips and bitter chocolate pieces. Mix with a spatula.
8. Pour into the prepared tin. Top with some more chocolate.
9. Place in the centre of the oven.
10. After 30 or 35 minutes you will need to cover the cake. It will appear done but centre is still soggy.
11. Remove from over and let cool in tin for 15 minutes.
12. Remove from tin and allow to cool completely.
13. Slice and enjoy with tea or coffee.
14. The taste and texture is awesome.

11/06/2023

Myra Delights welcomes you to an *Eggless Teacakes* session.

1. Pineapple Upside Down Cake
2. Banana Choco Chip Cake
3. Carrot n Orange Whole Wheat Cake.
4. Chocolate Cake and variations

Date: 13th June, TuesdayTime: 11:00-2:00 Venue: H-1, Aaron Ville Sohna road sector 48. Fee: 1500/-
Do carry an empty tiffin box to take home the goodies.Printed recipes will be provided.
Contact Mannisha Lashkari 9821373399

04/11/2022

Thai Green Papaya Salad

This is an amazing salad. It is best to keep it refrigerated for a couple of hours and serve chilled. This helps to blend the flavors well.
Ingredients:
3 cups raw papaya, grated
1 tomato, quartered and sliced thin
3 to 4 green chillies, pounded
1/2 cup roasted peanuts, crushed
2 tbsp sugar
1 tbsp tamarind pulp
1 tsp chilli powder
1 tbsp soya sauce
2 tbsp lemon juice
2 tbsp chopped coriander
Salt to taste

Preparation:
Toss all the ingredients together. Chill at least for an hour and serve chilled.

05/10/2022

28/06/2022

Hyderabadi Bhindi

Found this lovely preparation of Bhindi. It takes the usual vegetable from 'ghar ki roz ki sabji' to a party dish.

Ingredients:
250 gm.....bhindi/ lady fingers
3 tbsp.......oil
1 tsp.........dhuli urad dal/ white gram lentils
1/2 tsp....sarson / mustard seeds
1/2 tsp... jeera / cumin seeds
2............red chillies dried
1 ..........small pyaaz/ onions finely chopped
2 ...........small tamatar/tomatoes finely chopped
1/2 tsp...... lal mirch/ red chilli powder
1/4 tsp....... haldi / turmeric powder
1/3 cup.......dahi / curd beaten
1/4 .............of a fresh nariyal/ coconut
4-5..............kaju / cashews
10-15......... curry patta/ curry leaves
3/4 tsp....... namak / salt or to taste
Method:
1. Grind coconut and cashews together with water as required.
2. Wash and clean bhindi dry. Cut into 2 inch pieces and then cut into half lengthwise.
3. Heat 2 tbsp oil and cook the bhindi without covering, till it turns soft around 8-10 minutes. Keep aside.
4. Heat 1 tbsp oil and add urad dal, sarson and jeera. Once the dal turns golden and the sarson-jeera crackle add red chillies, curry leaves. Wait for a few seconds and then add onions.
5. Saute the onions till they turn golden. Add tomatoes, red chilli powder, salt and haldi. Cook well till the masala is dry and oil separates.
6. Add curd little by little and saute till oil separates again.
7. Add coconut paste and cook for a minute.
8. Add bhindi and gently mix. Serve hot with rotis or paranthas.

11/06/2022

Amazing baking workshops this week with all age groups. It is a wonder how young and old bond over food; cooking, baking and naturally eating.

13/05/2022

Pyaaz ka achaar

Made this achaar for the first time and I wanted to see how long it lasts and I don't think I will ever know how long it will last as it will not last long enough to check how long it will last .....

250 gms. chhoti pyaaz/ small onions
1 tsp. methi/ fenugreek seeds
1 tsp. jeera/ cumin
1 tsp. dhania/ coriander seeds
3 tsp. saunf/ aniseed
2 tsp. pili sarson / yellow mustard
1/2 tsp. each of black mustard, saunf, carom/ajwain and kalonji/ nigella seeds
2 tbsp. sarson telmustard oil
2 tsp. sirka/ vinegar
1/4 tsp. haldi/ turmeric
1 pinch. hing/ asafoetida
1 tsp. lal mirch/red chilli powder
1 tsp. namak/ salt
1/2 tsp. kala namak /black salt

Clean and dry the onions. Make 2 slits dividing the onion into 4 parts keeping the base intact.
Roast jeera, coriander, methi and saunf till they are aromatic and a little brown.
Take down from flame.
Add yellow mustard to the mix and cool.
Grind coarsely all these roasted seeds.
Heat oil and once it smokes shut the gas.
Add black mustard seeds, saunf, kalonji and ajwain.
Once these splutter add hing, haldi, red chilli powder and salts.
Add onions and mix well. Add the coarse powder and vinegar. Let the achaar cool and fill in a clean jar.
Keep in sun for a day or two provided any of it is left.
Here we have already consumed half of it 🤣
This has to be said in Hindi--
ताजा भुने-पिसे मसालों की खुशबू के साथ करारी प्याज, ओ हो, हाथ बार-बार उठता है और उंगलियों एक प्याज पट से मुंह में डाल लेतीं हैं।

21/04/2022

Kulley ki chaat

Another gem from "Purani Delhi ki galiyan"
I have visited the old Delhi streets hardly twice and once enjoyed a tikki. But recently had my friends over and the theme was Old Delhi. Thus shelling out the specialities of the chaat capital.

This is an easy recipe with no exact measurements. Prepare Kabuli chana first.
Fill different bowls with individual masalas like salt, chaat masala, jeera powder etc.
Prepare the fruit and vegetables and keep in refrigerator till serving time.
Assemble just before serving.
Green chutney and gur-imli chutney can also be used.

Ingredients:

4 boiled potatoes
2 cucumbers
2 apples
4 oranges
1 sun melon
5-6 tomatoes small desi ones.
1 cup small Kabuli chana
2 tsp oil
1/2cup pomegranate arils (seeds)
Any other fruit of your choice that can be hollowed.

Masalas:

Chaat masala (preferably black)
Black salt
Salt
Amchur powder
Sugar powder (optional)
Lemon juice
Green chillies finely chopped
Ginger finely chopped
Roasted cumin powder (bhuna jeera)
Red chilli powder

Method:

Soak Kabuli chanas overnight and boil.
Drain excess water.

1. Wash and wipe all vegetables and fruit.
2. Boil potatoes till just done. They should not crack open. Peel and cut into half.
3. For small tomatoes cut top and base. Scoop out the seeds and pulp.
4. Hollow the potatoes too. Cut small section from base.
5. Cut cucumber into 1.5 inch pieces and scoop out the seeds leaving some base intact.
6. Peel oranges, cut into half and remove seeds.
7. Similarly prepare apples and sun melon. These can be used in pieces as a small hollow space is created when we remove the seeds.
8. Heat a pan or kadhai, add oil then add the green chillies and ginger, saute for half a minute. Add the drained Kabuli chana. Stir, add salt red chilli powder, chaat masala and little amchur powder, mix well. All as per your taste. Keep aside.
You may mix these masalas to Kabuli chana without oil too. A little sauteeing enhances the flavors.
9. Arrange fruit n vegetables in a plate ,sprinkle salt, chaat masala, jeera powder, sugar powder, cumin powder, black salt and lemon juice.
10. Fill the hollow part with Kabuli chana and pomegranate arils. Again sprinkle all masalas and lemon juice. If you like green chillies and ginger on top then garnish with it.

😊
What to do with the scooped out vegetables?
Make smoothies.
Tomatoes can be used for cooking.
Potatoes can be used for aloo papdi chaat.