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Wednesday, May 19, 2010


Kala channa - 1 cup
Coconut(grated) - 1/2 cup
Coriander seeds - 1 tbsp
Dry red chilli - 3-4
Mustard seeds - 1 tsp
Urad dal - 1 tsp
Curry leaf - 1-2

Soak kala channa overnight. Wash and pressure cook the channa for 4-5 whistles.
Heat 1 tsp of oil, saute coriander seeds, red chilli. Saute till golden brown.
Grind coconut, coriander seeds, red chilli with few cooked kala channa into a smooth paste.
In a pan add cooked channa, salt and tumeric . Boil the channa until channa absorbs salt.
Add coconut-coriander-redchilli paste and boil for few mins. Turn off heat.
Heat oil in a small pan and add oil. Splutter curryleaf,urad dal and mustard. Add tempering to the curry and serve hot.

Sunday, May 9, 2010


Cauliflower(cut into florets) - 1 cup
Potato( cut lengthwise) - 1/4 cup
Carrot (cut lengthwise) - 1/4 cup
Greenpeas - 1/4 cup
Greenchilli(slit) - 2-3
Red chilli powder - 1/2 tsp
Tumeric powder - 1/4 tsp
Salt - To taste
Curry leaf - a sprig
Coriander leaf - 1-2 sprig
Mustard seeds - 1 tsp
Oil -1 tsp

Cook cauliflower,potato,carrot, greenpeas,greenchilli with salt,tumeric powder, red chilli powder till tender. Vegetables should be tender but not mushy and falling apart.
Add oil to vegetables and saute till golden brown.
Season mustard seeds. Add curry leaf,corianderleaf, mustard seeds and garnish.
Serve hot.


Vermicelli - 2 cups
Lemon juice - 1 large
Roasted peanuts - 3-4 tbsps
Salt - to taste
Oil - 1 tbsp
Mustard seeds - 1 tsp
Urad dal - 1/2 tbsp
Channa dal - 1 tbsp
Dry chillis, tear - 2
Asafoetida - 1/4 tsp
Grated ginger - 1/2 tsp
Green chillis, slit - 2
Turmeric powder -1/4 tsp
Curry leaves - 8-10

Bring 5 cups of salted water to a boil. Add the vermicelli and cook for just under 4 mts. Turn off heat and strain. Pour 2 cups of cold water and strain the water completely. Add 2 tsps of oil and combine.
While the vermicelli is cooking in the hot water, prepare the seasoning. Heat oil in a vessel, add the mustard seeds and as they begin to sizzle, add the dals and allow them to turn slightly red, add curry leaves, green chillis, grated ginger, red chillis and stir fry for 30 secs. Add asafoetida and turmeric pwd, roasted peanuts and combine. Turn off heat.
Add salt to taste and lemon juice to the seasoning and combine it well and pour over the vermicelli and mix well.
Taste and if you feel that it needs more tang, add more lemon juice accordingly.

Saturday, May 8, 2010


Urad whole(skin removed) - 3/4 cup
Green chilli - 2-3
Salt - To taste
Coconut (finely chopped) - 2 tbsp
Curry leaf(chopped) - 1-2 sprigs
Whole peppercorns - 1/2 tsp
Oil - To deep fry

Soak urad in water for 1 hr.
Drain out the water and grind with salt & greenchilli to a very thick paste. While grinding add only few drops of water if required.
Transfer the paste to a bowl. Add coconut pieces, peppercorn,curry leaf and fold into the paste with a spatula.
Heat oil in thick-bottomed kadhai or pan on med-high heat.
Once oil heats up, make small round bondas and put in oil. Cook on med heat.
Remove from oil once it is golden brown colour.
Serve hot with chutney.


Cauliflower – 1 medium, cut to bite size florets
Potatoes – 2 large, cut to bite size pieces
Frozen Green Peas – 1 cup
Oil – 2 Tbsp
Cumin Seeds – 1/2 tsp
Asafoetida – pinch
Turmeric Powder – 1/2 tsp
Onion – 1 medium, finely chopped
Ginger – 1 inch piece, minced
Garlic – 5 cloves, minced
Tomatoes – 2 large, chopped
Coriander Powder – 2 tsp
Cumin Powder – 1 tsp
Garam Masala – 1 tsp
Red Chili Powder – to taste
Dry Mango Powder (Amchur) – 1/2 tsp
Salt – to taste
Cilantro – 5 sprigs, chopped for garnishing

1. Heat Oil in a medium non-stick pan.
2. Add Cumin Seeds and allow them to sizzle.
3. Add Asofoetida, Turmeric Powder and Onions - mix well and sautee for 3-4 minutes.
4. Add Ginger and Garlic - mix and sautee until Oil starts to separate from the onions (stir frequently).
5. Add Tomatoes - mix and cook until Oil again separates from the mixture (stir frequently).
6. While tomatoes are cooking, place Potatoes in a microwave safe bowl w/ cover, sprinkle a little salt, add 1/4 cup water and microwave for approx 3-5 minutes (they should be 1/2 cooked).
7. Place washed Cauliflower florets in a microwave safe bowl w/ cover and cook for approx 3-5 minutes (it should be 1/2 cooked). Lightly Salt the Cauliflower while it is still warm.
8. Once Oil has separated from the tomato mixture, add Coriander Powder, Garam Masala, Red Chili Powder, Cumin Powder, Dry Mango Powder and Salt - mix well.
9. Add half-cooked Potatoes, mix well to coat all potatoes, cover and cook for 5 minutes (or until the potatoes are tender but not breaking apart).
10. Add Green Peas and half-cooked Cauliflower and mix well to evenly coat the cauliflower - cover and cook until all veggies are tender but not mushy and falling apart.
11. Garnish with chopped Cilantro Leaves and serve with Chapatti, Paratha or Rice and Daal.


Snakegourd(chopped into small pieces) - 1 cup
Toordal (cooked & mashed) - 1/4 cup
Coconut(grated) - 4 tbsp
Dry Red chilli - 1-2
Cumin/Jeera - 1 tsp
Salt- To taste
Tumeric powder - 1/4 tsp
Mustard seeds - 1 tsp
Urad dal - 1 tsp
Curry leaf - 1 sprig
Oil - 1 tsp

Grind coconut,redchillies, and cumin into a fine paste. Keep aside.
Cook snakegourd pieces with salt and tumeric powder.
When cooked, add cooked toordal and coconut paste.
Boil until the curry thickens.
Heat oil in a pan, add curry leaf,urad dal,mustard seeds and season.
Add seasoning to kootu and serve hot with rice.


Ivygourd/tindoora(sliced lengthwise) - 2 cup
Salt - To taste
Red chilli powder - 1 tsp
Tumeric powder - 1/4 tsp
Curry leaf - few sprigs
Oil- 1-2 tbsp

Cook tindoora pieces with salt,tumeric powder, red chilli powder.
When done, add oil and fry on med -low till crisp.
Garnish with curry leaves and serve hot.

Thursday, May 6, 2010


Spinach(chopped) - 1 cup
Wheat flour - 2 cups
Green chillies - 1-2
Ginger - 1 inch piece
Cumin seeds - 1/2 tsp

Cook in spinach in water for about 3-4mins. Do not add too much water, just add enough for cooking the spinach. Grind the spinach with chillies, ginger, salt and cumin seeds. If required, add the water used for cooking the leaves, but do not make it too watery.
Add the paste to wheat flour and make into a stiff dough.
Roll puris and deep fry them.
Serve hot with chole masala.


Kabuli channa - 1 cup
Onion(chopped) - 1 med
Tomato (pureed) - 2 big
Green chilli(chopped)- 1-2
Ginger paste - 1 tsp
Salt - To taste
Tumeric powder - 1/4 tsp
Channa masala - 1 1/2 tbsp
Coriander leaf - 4 tbsp
Ghee/oil - 1 tbsp

Soak kabuli channa for 6-7 hrs or overnight.
Pressure cook channa for 5-6 whistles.
Heat ghee in a pan, add green chillies and onion.Saute till onions are golden brown.
Add tomato puree,ginger paste and tumeric powder. Cook till gravy thickens.
Remove excess water from cooked channa and mash few channas.
Add cooked channa, salt and channa masala and water(as required).
Simmer and boil for 10-12 mins.
Turn off heat and garnish with coriander leaves.
Serve hot with rotis/puri/rice.


Cabbage(chopped) - 2 cup
Greenpeas (fresh/frozen) - 1/4 cup
Coconut(grated) - 3 tbsp
Salt - To taste
Green chilli(slit) - 1 - 2 nos
Tumeric powder - 1/4 tsp
Curry leaf - 1 sprig
Red chilli(whole) - 1 no
Mustard seeds - 1 tsp
Orid dal -1 tsp
Oil - 1 tsp

1.Cook cabbage and greenpeas with salt ,tumeric and greenchilli.
3.Once cooked, heat oil in another pan , add oil,mustard,orid dal,red chilli and season.
4.Add seasoning,curry leaf and coconut to cabbage. Mix well.
Serve hot with rice.

Note: You can add grated carrot to the curry for a different taste.

Wednesday, May 5, 2010


Ingredients for the filling:
Broccoli heads - about 3 (grated)
Salt - To taste(only for filling)
Coriander Powder - 3 tbsp
Chilli Powder - 1 tsp
Cumin - 1 tsp
Oil - 1 tsp

Ingredients for the dough:
1 1/2 cups whole wheat flour
1/2 cup all purpose flour
1 teaspoon salt
Water to knead the dough
Oil/ ghee for cooking

Grate the broccoli
In a pan, put the oil and when it gets hot add the cumin and then the masalas and fry until it gives out a nice aroma.
Now add grated broccoli and salt. Saute for few mins till raw taste of broccoli disappears.
Divide the filling into 10-12 portions.
Prepare the dough by mixing flour,salt,oil and water as for chapathis.
Set aside covered for 10 minutes. Make10-12 lemon sized balls of the dough and roll them out thin to approximately 3 inches in diameter. Note tossing the dough in dry flour while rolling will prevent it from getting sticky when rolling them out.
Add a portion of the stuffing in the center. Gather the sides and bring them together.Press the stuffed dough down. Toss it in some flour and roll it gently applying just even pressure to roll. Roll it to desired thickness.
Place the stuffed parathas on the hot griddle/skillet. Cook for about ½ a minute, flip over and add 1 teaspoon of oil/ ghee in and around the paratha. Keep pressing the parathas while on the skillet so the dough gets cooked and the stuffing also gets the heat and gets pressed down into the parathas. Flip and cook the other side for about 1 minute adding 1 more teaspoon of oil. Cook until light golden spots appear on the parathas.

Serve hot with tomato pickle or curd.

Note: Stuffed Parathas should be cooked on medium heat to get the best texture and the light crispiness


Masoor dal - 1 cup
Onion(finely chopped) - 1 small
Tomato(chopped) - 1 medium
Ginger(grated) - 1 tsp
Green chilli(slit) - 2-3
Salt - To taste
Tumeric powder - 1/4 tsp
Red chilli powder -1/4 tsp
Jeera/cumin seeds - 1 tsp
Mustard seeds - 1 tsp
Coriander leaf - 3 tbsp
Oil -1 tbsp

Wash masoor dal and cook in pressure cooker for 1-2 whistles.
Heat oil in a pan and add jeera,mustard and green chilli.
When seeds splutter, add onions and ginger.Fry till onions are translucent.
Add tomatoes, salt,tumeric powder,red chilli powder & mix
Cook till tomatoes are soft and mushy. Add cooked dal and water(if required).
Boil it for few mins and turn off heat.Transfer dal to a bowl.
Garnish it with coriander leaves and serve hot with rotis/rice.

Tuesday, May 4, 2010


Pumpkin(chopped into cubes) - 2 cups
Coconut (grated) - 4 + 1 tbsp
Jeera/cumin seeds - 1 tsp
Salt - to taste
Tumeric powder - 1/4 tsp
Black pepper powder - 1/4 tsp
Kootu powder/sambar powder - 1 tsp
Jaggery(powdered) - 1 tsp
Mustard seeds - 1 tsp
Urad dal - 1 tsp
Curry leaf - a sprig
Oil - 1 tsp

Cook pumpkin pieces with salt, tumeric, kootu powder & black powder.
Once pumpkin is cooked halfway, add jaggery pieces.
Grind coconut(4 tbsp) & jeera into paste.
As pumpkin pieces cooks, add coconut paste and boil.Transfer the erissery to a bowl.
Heat oil in another pan , add curry leaves, 1 tbsp coconut,urad dal and mustard seeds. Saute the seasoning till coconut gratings are gloden brown.
Add seasoning to erissery and serve hot with rice and pickle.


Brinjal(sliced thinly) - 6 nos.
Pigeon peas/tuvar (fresh/frozen) - 1/2 cup
Salt- To taste
Tumeric powder - 1/4 tsp
Red chilli powder - 1 tsp
Asafoetida - a pinch
Curry leaf - a sprig
Mustard seeds - 1 tsp
Oil - 1 tbsp

Heat non-stick pan , add tuvar and 1/2 cup water & cook.
When tuvar is half done, add brinjal pieces. Add salt,tumeric,red chilli powder and mix well.Cook covered.
Once the brinjal is cooked(should not be overdone,it should retain the shape), uncover and cook so that the water evaporates fully.
Now add 1 tbsp of oil and mix well. Decrease the heat to med-low and fry the binjal and tuvar until golden browned.
Add asafoetida, curry leaf & fry for 1-2 more min.Turn off heat.
Season the mustard seeds and add to brinjal.
Serve hot with rice/rotis.


Spinach(chopped) - 3 cups
Toor dal(cooked and mashed) - 1/4 cup
Salt - To taste
Tumeric powder - A pinch
Urad dal - 1 tbsp
Red Chilli - 2 no.s
Coconut(grated) - 4 tbsp
Cumin/jeera - 1 tsp
Mustard seeds - 1 tsp
Raw rice - 1 tsp

Cook spinach with salt, tumeric powder.
Meanwhile, heat a tsp oil in a pan and saute urad dal and red chilli till golden brown.
Grind coconut, jeera, urad dal, red chilli into a paste.
When spinach is cooked, add toor dal and coconut paste. Boil the kootu and turn off heat.
Heat oil in a pan , season rice and mustard seeds. Add to kootu and serve hot with rice.


Beans(chopped) - 1 cup
Carrot(chopped) - 1/2 cup
Coconut(grated) - 3 tbsp
Salt - To taste
Red chilli powder - 1/2 tsp
Tumeric powder - 1/4 tsp
Curry leaf - 1 sprig
Red chilli(whole) - 1 no
Mustard seeds - 1 tsp
Orid dal -1 tsp
Oil - 1 tsp

1.Cook beans and carrot with salt ,tumeric and red chilli powder.
3.Once cooked, heat oil in another pan , add oil,mustard,orid dal,red chilli and season.
4.Add seasoning,curry leaf and coconut to beans-carrot. Mix well.
Serve hot with rice.


Toor dal - 1/2 cup
Brinjal (chopped into med-size chunks) - 1 med
Potato(chopped into med-size chunks) - 1 small
Colocasia(chopped into med-size chunks) - 1 small
Carrot(chopped into med-size chunks) - 1/2
Pumpkin(chopped into med-size chunks) - few pieces
Yellow cucumber(chopped into med-size chunks) - few pieces
Okra(chopped) - 3 - 4
Drumsticks - 1 -2
Tamarind paste - 1 tsp
Sambar powder - 1 1/2 tbsp
Tumeric powder - 1/4 tsp
Salt - To taste
Asafoetida - 1/4 tsp
Curry leaf - A sprig
Coriander leaf - 3 tbsp
Mustard seeds - 1 tsp

Wash the dal till water clears. Pressure cook the dal for 3-4 whistles. Dal should be mushy.
Half cook potato,colocasia and carrot with 2 cups of water.
When these vegetables are half cooked, add remaining vegetables(brinjal,pumpkin,yellow cucumber,okra) , tamarind paste, salt, tumeric powder & sambar powder.Add water if required .
Once the veggies are cooked and raw taste of tamarind disappears, add mashed toor dal.
Add asafoetida and mix well. Bring it to boil and turn off heat.
In a pan season mustard seeds with 1 tsp oil. Add the seasoning,curry leaf and coriander leaves.
Serve hot with rice.

Monday, May 3, 2010


I am blogging a simple yet delicious recipe. This recipe doesn't require any masala ingredients; so those who are on a lookout for change from regular veg pulav or veg biryani then THIS IS THE ONE!!!

Basmathi Rice - 1 1/2 cup
Potato (sliced lengthwise) - 1/4 cup
Cauliflower(cut into florets) - 1/4 cup
Carrot (sliced lengthwise) - 1/4 cup
Green beans( chopped lenthwise) - 1/4 cup
Green peas - 1/4 cup
Onion (chopped) - 1 medium
Ginger - 2 " piece
Green chilli - 3-4
Coriander leaves (chopped) - 3 tbsp
Salt - To taste
Oil/ghee - 1 tbsp

Wash and cook the basmathi rice with little salt. Keep aside.
Grind ginger and green chilli into paste and keep aside.
Heat oil/ghee in a pan , saute onions till translucent. Add all vegetables and salt. Sprinkle few drops of water if neccessary.
Once the vegetables are done, add ginger-greenchilli paste and saute for 2-3 mins.
As the water evaporates, add rice and mix well.
Garnish with coriander leaves and serve hot.


Semolina/rava - 2 cups
Rice flour - 1/2 cup
Maida (all-purpose flour) - 1/2 cup
Cumin seeds - 1 1/2 tsps
Grated ginger - 1 tsp
coriander leaves - 2 tbsps
finely chopped green chillies - 1 or 2
salt to taste
Buttermilk - 3 cups
water – 2 cups
oil as required

Combine all the above ingredients except oil and let the rava dosa batter sit for half an hour to an hour.
It might thicken after a while as rava absorbs the water. At the time of making dosas add more water such that it is of pouring consistency (like thick buttermilk).
Pre-heat an iron tawa on high for a minute. Do the water test (sprinkle few drops of water over the hot tawa such that it sizzles) and reduce heat.
Pour a ladle full of dosa batter from the outward base of the tawa in a circular motion to make a circle. Fill the gap in the middle with dosa batter. Don’t drop batter like a thick lump but pour all over, evenly, filling the gaps. Pour 1-2 tsps of oil like drops along the edge of the dosa and the gaps in the middle.
Increase heat to medium flame and let the dosa cook for around 3 mts. At this point increase flame to high and let the dosa roast for a half a minute or so. If you want a slightly softer dosa, remove the dosa at this point.
Serve hot with chutney or sambhar.