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Saturday, July 31, 2010


Raw banana - 1
Besan/Gram flour - 1/2 cup
Rice flour - 3 tbsp
Salt - To taste
Red chilli powder - 1 tbsp
Asafoetida - 1/4 tsp
Oil for frying

Peel bananas and cut them in to thin slices
In a bowl add gram flour, rice flour, salt, red chilli powder and asafoetida.
Mix well pour water and form into thick batter consistency
Heat oil in kadai
Dip the banana slice into batter and deep fry till golden brown
Serve hot with sauce.


Banana Flower - 1
Toor dal - 1/2 cup
Chana dal - 1/4 cup
Dry red chillies - 5-6
Turmeric powder - 1/2 tsp
Asafoetida - a pinch
Mustard seeds - 1 tsp
Oil - 1 tbsp
Salt - to taste

Banana flowers are made of layers of bracts which enclose tiny rows of florets.
Remove the outer layer exposing the florets. Remove the florets, keep aside.
Proceed removing each layer, pulling flowers, until you reach the core. The core,is portion of banana flower where the bracts will no more be easier to remove and also cream in color.This portion can be chopped finely and added to curry.
In a big bowl, mix ¼ cup of buttermilk with enough water to immerse the chopped banana florets.
Take each banana floret and remove the stamen, which is woodsy and has a black tip.
Chop the florets finely and add to the bowl with buttermilk water. This will stop the discolouration of the florets and reduce the bitterness.
Soak toor ,chana dal and red chillies for an hour.
Drain water and grind to a coarse mixture along with red chillies, asafoetida and salt.
Pressure cook this coarse mix for 2-3 whistles.
When they are done, cool the mixture and crumble them by hand.
Drain the chopped banana flower, cook with salt, turmeric powder and ¼ cup of water. Cook until they are just tender and not mushy.
Heat oil in kadhai, temper mustard seeds. Add crumbled dal and cooked vegetable. Mix well and saute until moisture leaves.
Serve with rice and pulissery.


Yellow cucumber - 1 cup (chopped into cubes)
Yoghut/Curd - 1 1/2 cup (well beaten)
Coconut - 1/2 cup (grated)
Green chillies - 3-4
Salt - To taste
Tumeric powder - A pinch
Oil - 1 tsp
Mustard seeds - 1 tsp
Fenugreek seeds - 1/8 tsp
Curry leaf - a sprig

Grind coconut and green chilli to smooth paste. Add curd into mixer and pulse for 1-2 sec to blend coconut paste and yoghurt well.
Cook yellow cucumber pieces with salt and tumeric powder.
Once vegetable is cooked add coconut-yoghurt paste and mix well. Turn off heat when mixture starts to foaming.(ie for 30-60 sec). Dont boil the mixture else the yoghurt would break and curry would be watery.
Heat oil in kadhai and season curry leaf ,mustard, fenugreek seeds.
Add to curry and serve with rice.

1. Instead of yellow cucumber you can use arbi(colocasia) or winter melon or bittergourd or raw mango or combination of these. Each of these vegetables gives a different flavor to pulissery.
2.Pulissery taste better when served after 1 - 2 hrs of preparation. Dont reheat the pulissery if serving so.


Raw banana(chopped into cubes) - 1/2 cup
Yam(chopped into cubes) - 1/2 cup
Toordal (cooked & mashed) - 1/4 cup
Coconut(grated) - 4 tbsp
Cumin/Jeera - 1 tsp
Salt- To taste
Tumeric powder - 1/4 tsp
Kootu powder - 1 tsp
Mustard seeds - 1 tsp
Urad dal - 1 tsp
Curry leaf - 1 sprig
Oil - 1 tsp

Grind coconut and cumin into a fine paste. Keep aside.
Pressure cook raw banana and yam with salt,tumeric powder and kootu powder for 2 whistles.
In a pan add cooked vegetables, 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.


Chickpeas - 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 chickpeas overnight. Wash and pressure cook the chickpeas 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 chickpeas into a smooth paste.
In a pan add cooked chickpeas, salt and tumeric . Boil the chickpeas until chickpeas 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 with puttu.

Friday, July 30, 2010


Raw rice - 1 1/4 cup
Tur dal - 2 tbsp
Tomatoes (chopped) - 2
Fresh coconut(grated) - 2 tbsp
Dry red chillis - 2-3
Jaggery(grated) - 1-2 tbsp
Coriander leaves(chopped) - 1 tbsp
Salt - to taste
Oil - as required

Soak raw rice and tur dal for 2-3 hrs.
Drain and grind smoothly the rice and tur dal with chopped tomatoes, dry red chillies, coconut, jaggery, coriander leaves, salt and little water to form a dosa-like batter.
Heat griddle on high flame till hot, reduce heat, pour a laddle full of dosa batter, spread the batter with the bottom of the ladle evenly making circles to form a dosa and drizzle with some oil along the edges.
Cook on medium heat for 1-2 mts and increase to high flame for a few seconds and flip the other side and cook for 20-30 seconds or till done.
Serve hot with any chutney of your choice.


Chayote(chopped into cubes) - 1 small
Channa dal - 1/4 cup
Salt - To taste
Tumeric powder - 1/4 tsp
Jeera/Cumin seeds - 1/2 tsp
Coconut grated - 1/4 cup
Red chilli - 2-3
Oil - 1 tsp
Mustard seeds - 1 tsp
Urad dal - 1/2 tsp
Curry leaf - 1 sprig

Pressure cook channa dal and chayote for 2-3 whistles.
Grind coconut, jeera and red chilli into a smooth paste. Keep aside.
In a pan, add cooked chayote and dal, salt and tumeric powder, Boil for 2-3 mins.
Add coconut paste and cook for 5 more minutes.
Heat oil in kadhai, temper urad dal,mustard,curry leaf. Add seasoning to curry.
Serve with rice.


Asparagus (Slender variety) - 15 spears
Grated coconut - 1/2 cup
Jeera / cumin seeds - 1/2 tsp
Turmeric powder - 1/4 tsp
Green chillies - 2 to 3
Curry leaves - a sprig
Oil - 2 tsp
Mustard seeds - 1/4 tsp
Salt - to taste

Wash and remove the hard end of the asparagus spears and cut into 2" long pieces.
Place in a pan, sprinkle some water. Add salt ,tumeric powder and cook covered on low fire for about 5 mins until the pieces are softer yet crunchy.
Grind the coconut with the jeera,and green chillies. Keep aside.
Heat the oil in a pan and add the mustard seeds and curry leaves.
Once the mustard seeds start to pop, add the cooked asparagus and the ground coconut.
Cook for about 5 mins more until the coconut and asparagus is well combined.
Serve with rice and dal.


Dry red chori - 1/2 cup
Chayote -1 small
Onion - 1/2 cup chopped
Coconut (grated) - 1/2 cup
Tamarind paste -1 Tbsp
Red chillies - 3-4
Coriander seeds - 1 Tbsp
Jeera /cumin seeds - 1 tsp
Salt - To taste
Mustard seeds - 1/2 tsp
Curry leaves - 1 sprig
Oil - 1 tbsp

Soak the red chori for half an hr and pressure cook the beans separately. Beans should retain its shape after cooking.
Wash the squash and peel the outside. Chop it into big cubes and cook it separately.
Heat oil in pan and saute coriander seeds and red chilli for 1-2 min.
Grind the coconut along with red chillies, tamarind,coriander seeds and jeera to smooth paste.
In same pan heat some oil. Add the mustard seeds, curry leaves and then the chopped onions. Cook until it turns transparent.
Add the ground paste and cook for a minute. Add the cooked red beans,squash, salt. Mix well.
Cook the curry in low flame for couple of minutes.
Serve with rice/rotis/chapathis.


Blackeyed Peas - 1/2 cup
Onion(Chopped) - 1 med
Oil - 1 tbsp
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Red chilli powder - 1/2 tsp
Dhania powder - 1 tsp
Tumeric powder - 1/4 tsp
Asafoetida - A pinch
Salt - to taste
Coriander leaves(chopped) - 1 tbsp

Cook black eyed peas separately.
Heat oil in kadhai and temper mustard ,cumin seeds and dhania powder.
Add onions and fry till tender.
Now add cooked peas,salt, tumeric, red chilli powder and asafoetida. Stir well.
Cook for couple for minutes. Garnish with coriander leaf.
Serve hot with rotis/ chapathis.


Pinto beans - 1 cup
Jasmine rice (cooked) - 3/4 cup
Onion(chopped) - 1 small
Capsicum(chopped) - 1/4 cup
Tomato(chopped) - 1 small
Salt - To taste
Red chilli powder - 11/2 tsp
Red chilli sauce - 1 tbsp
Cumin powder - 1/2 tsp
Cheddar cheese(grated) - 1 cup
Flour tortillas - 6-8 no.s

Soak pinto beans overnight and pressure cook beans till mushy.
Heat oil in wok, saute onions, capsicum, salt, red chilli powder(1/2 tsp), cumin powder for 3-5 mins
Add cooked rice and mix well. Saute for 3-4 mins. Keep aside.
In another pan, add cooked beans, salt, red chilli powder and red chilli sauce. Cook till 3/4th of water is evaporated and turn off heat. Keep aside.
Heat tortillas for 10 sec in microwave.
Spoon 1-2 tbsp of beans on tortilla. Place rice, tomatoes. cheese layer by layer on tortilla.
Wrap tortillas tightly and serve with salsa or guacamole.

Wednesday, July 28, 2010


Oil - 1 tbsp
Kasuri methi - 1 tbsp
Cumin seeds - 1/4 tsp
Onion - 1 medium finely chopped lengthwise
Tomatoes - 3 medium finely chopped
Cauliflower - 2 cup cut as florets
Chickpeas - 1 cup cooked
Garlic-ginger-cilantro paste - 1 tbsp
Garam masala powder - 1 tbsp
Salt - To taste
Red chilli powder - 1 tsp
Turmeric powder - 1/4 tsp

Heat oil in a large kadhai. When hot, put in the kasuri methi and cumin. Let them sizzle for few seconds. Add onion and sauté to soft brown. Add the tomatoes. Stir and cook until they are mushy.
Add the cauliflower florets and chickpeas to cooking tomatoes.
Stir in ginger-garlic-cilantro paste, garam masala powder, salt, red chilli and turmeric. Add about a cup of water. Cover, and turn the heat to low and cook for 15 to 20 minutes.
To thicken the gravy,blend and add few tbsp of cooked chickpeas to chole gobhi.
Serve hot chole gobhi with rotis/ naan /parathas.


Moong gram whole - 1 cup
Salt - to taste
Tumeric powder - 1/4 tsp
Coconut -1/4 cup grated
Jeera/Cumin seeds - 1/4 tsp
Green chilli -2-3
Oil - 1 tsp
Mustard seeds - 1/2 tsp
Curry leaf - a sprig

Pressure cook moong gram for 3-4 whistles.
Grind coconut, jeera and green chilli into a smooth paste and keep aside.
Heat oil in kadhai and temper mustard seeds.
Add cooked moong gram, salt and tumeric. Cook for 5 mins.
Add coconut paste and boil for 2-3 more mins.
Turn off fire and garnish with curry leaves.
Serve hot with puttu.


Wheat flour - 2 cups
Salt - To taste
Water - 1/4 cup

Mix salt in water and add the water little by little to the wheat flour and mix it.Using your fingers keep mixing till the flour starts looking like crumbs. Donot add too much water or else it would turn into chapathi dough. Let the moistened wheat flour rest for about 10 minutes.
Grind the moistened wheat flour in "pulse mode" for 5 secs.The flour would have turned into fine powder from crumbs. Also dont pulse too much else the flour will become a ball instead of powder.
Now add a fistful full of grated coconut in the puttu maker and then add the wheat flour till half, then add another handful of coconut. This is done till you reach the top of the cylindrical shape.
Close the lid and steam for 8 - 10 minutes.

Serve with moong gram curry or sugar.


2 cups fermented idli batter
2 cups potato masala

Prepare the idli batter as explained here.
Prepare the potato masala as explained here.
Grease the idli stand with oil. Pour 1 tbsp of idli batter.
Keep 1 tbsp of masala on the batter.
Pour another tbsp of batter so that it covers the bhaji. Donot pour too much batter as it would touch next plate.
Steam the idlis.
Serve hot with coriander chutney or coconut chutney.


Sprouted Moong - 2 cup
Onion(finely chopped) - 1 big
Oil - 1 tbsp
Salt - To taste
Cumin powder - 1/2 tsp
Coriander powder - 2 tsp
Red chilli powder - 1/2 tsp
Lemon juice - 1 tbsp
Coriander leaves(chopped) - 2 tbsp

Pressure cook sprouted moong for 1 whistle.
Heat oil in a pan and saute onions till brown.
Add sprouted moong, salt , cumin powder,coriander powder,red chilli powder. Cook for couple off minutes.
Turn off heat.Add lemon juice and garnish with coriander leaves.

Tuesday, July 27, 2010


Red chori - 1 cup
Salt - To taste
Tumeric powder - 1/4 tsp
Red chilli powder - 1 tsp
Coconut - 2 tbsp (grated)
Oil - 1 tsp
Mustard seeds - 1 tsp
Urad dal - 1 tsp
Curry leaf - 1 sprig

Pressure cook red chori/beans for 3-4 whistles.
In a pan , add cooked beans along with salt, tumeric, red chilli powder and excess water. Cook till water evaporates and flavors are incorporated in beans.
Add grated coconut and curry leaves.
Heat oil in a pan and temper mustard and urad dal. Add seasoning to beans and serve with rice/chapathi.


Bittergourd - 1 small
Tamarind - Gooseberry size
Coconut - 1/4 cup + 1 tbsp grated
Urad dal - 1 tbsp + 1/2 tsp
Red chilli -2-3
Asafoetida - 1/4 tsp
Toor dal - 3 tbsp
Mustard seeds - 1tsp
Curry leaf - a sprig
Oil - 1 tbsp
Tumeric powder - 1/4 tsp
Salt - To taste

Heat 1 tsp oil in kadhai and roast urad dal(1 tbsp),red chillies. Just before turning off heat add asafoetida and stir so as to release the aroma. But do not burn it.
Grind roasted ingredients with coconut(1/4 cup) into a smooth paste and keep aside.
Cook toordal in pressure cooker and extract pulp from tamarind.
Cut the bittergourd into 1 inch pieces. Saute the bittergourd in oil for 5-6 min.
Cook sauteed bittergourd with salt, tumeric powder and tamarind pulp.
Once its cooked, add cooked toordal and coconut paste and boil.
Heat little oil in kadhai and season mustard, urad dal(1/2 tsp), curry leaves and grated cocnut(1 tbsp) till coconut is golden browned.
Add seasoning to curry and serve hot with rice.