Hung curd – 1/2 cup

Peeled garlic cloves – 2 to 3 ( mashed into paste )

Red chilli powder – 1 tsp

Olive oil – 1 tsp

Salt to taste

Vegetable sticks for serving (cucumber and carrots)


  1. Take a bowl. Add hung curd and mix well.
  2. Add mashed garlic , salt and red chilli powder.
  3. Add olive oil and mix well . Check out the seasonings.
  4. Serve cold with vegetable sticks. Before serving, sprinkle red chilli powder and drizzle olive oil.
  5. Goes well with chips, nachos and pakodas.


For hung curd – put yogurt in a sieve strainer or muslin cloth. Set over a bowl for 8 to 10 hours.

You will notice that the water has collected below and the yogurt is now thick and creamy.

Once curd is ready, then refrigerate and use it within 4 to 5 days.

*Greek Yogurt can be used as an alternative*



Suji – 1 cup ( Bombay rawa )

Yougurt -1 cup

Grated carrot -1/2 cup

Onion – 1 medium size (chopped)

Green chillies – 5 (finely chopped)

Ginger garlic paste – 1/2 tsp

Coriander leaves – handful

Salt to taste

Oil for deep fry


Heat oil in a deep frying pan on medium low heat.Then mix all the ingredients to a mixture.

Once the oil is hot enough, take a lemon sized portion of the mixture and form into small ball.

Flatten the ball on the palm of your left hand and slowly drop into oil. Fry the vada on both sides till golden brown in colour.

Once fried, remove the vada onto a absorbent paper.

Notes – Make sure to adjust the temperature where necessary to fry the vada evenly.Image



Yogurt – 1 cup

Salt to taste

Water – 1/3 cup


Fenugreek seeds -1/2 tsp

Mustard seeds -1/2 tsp

Cumin seeds – 1 tsp

Broken red chilles – 3

Onion – 1 medium size [ cut into medium pieces ]

Green chilles – 2 [ cut into pieces ]

Turmeric – 1/3 tsp

Curry leaves -few

Oil – 1 tsp


Whisk together yogurt,salt and water and keep it aside. Heat oil in a pan on medium heat and add all the talimpu ingredients in order.( fenugreek, mustard, cumin and red chillies) .

When mustard seeds start spluttering, add chopped onions ,green chilles and curry leaves and  fry for 2 to 3 minutes. Then add turmeric and  fry for another1 minute and then add to the yogurt mixture .

Variations – You can also add grated raw carrots to yogurt mix.Image



Rice flour – 1cup

Yogurt – 1/2 cup

Onion medium size – 2, cut into small cbes

Green chilles -15, cut into pieces

Ginger – 4 tbsp , finely chopped

Curry leaves – few

Oil for deep frying

Salt to taste


  1. Blend green chilles and ginger into a coarse paste or use motar pestle.
  2. In a mixing bowl mix rice flour, yogurt, chopped onions, salt and mix well.
  3. Add ginger, green chilli paste, chopped curry leaves and mix well.
  4. Make the mixture into soft but little wet so that could turn into small balls.
  5. Heat oil in a frying pan, slowly add the flour mix in random shapes and fry on medium flame till it becomes golden brown colour.
  6. Remove onto absorbent paper.(will last for 2-3)Image