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Sunday, October 31, 2010



Wheat flour - 2 cups

Cabbage(finely shredded) - 1/2 cup

Carrot(finely shredded) - 1/2 cup

Onion(finely chopped) - 1 small

Salt - to taste

Tumeric powder - 1/8 tsp

Red chilli powder -1/2 tsp

Garam masala powder - 1/2 tsp

Coriander leaves(finely chopped) - 2 tbsp

Oil - 1 tbsp

Water - As required


Heat oil in kadhai, saute onions till golden brown.

Add cabbage & carrot and saute until soft.

Add in salt,tumeric powder,red chilli powder,garam masala powder,coriander leaves and mix well.Saute until raw smell disappears.

Turn off heat and cool off the mixture.

Add the mixture to wheat flour and mix well adding water little at a time. Knead into a dough and keep aside for half an hour.

Divide the dough into 10 - 12 balls and roll out into chapathis.

Heat a tawa and cook the chapathis on both sides and serve warm.


Coconut - 1/4 cup
Yoghurt - 1 cup
Salt - to taste
Oil - 2 tsp
Fenugreek seeds - 1/8 tsp
Urad dal - 1 tsp
Dry red chilli - 2-3
Mustard seeds - 1 tsp
Curry leaf - a sprig

In a pan, heat oil(1 tsp) and saute red chilli(2), urad dal, fenugreek seeds till golden brown and aroma released. Donot burn the seeds and dal.
In a blender, grind coconut, salt and roasted spices(redchilli-fenugreek-urad) to smooth paste.
While grinding add yoghurt little at a time instead of water.
In a pan add grinded paste and heat until mixture starts to foam(30-60 sec). Donot boil the mixture as yoghurt would break and kuzhambu would be watery.
Heat oil(1 tsp) in kadhai, season redchilli - broken, curry leaves and mustard seeds.
Add to the kuzhambu and serve with dosas or rice.

You can add any vegetable(colocasia or yam) to the kuzhambu. If doing so the cook the vegetable and then add ground paste and boil to foam.

This recipe is similar to pulissery that i have posted earlier except for the spices added while grinding.Pulissery uses only chilli and this recipe calls for fenugreek in it which takes the kuzhambu to an entirely different dimension.


Moong sprouts - 1/2 cup
Salt - to taste
Tumeric powder - a pinch
Green chilli - 1-2
Asafoetida - 1/4 tsp
Oil - 1 tsp
Mustard seeds - 1 tsp
Urad dal - 1 tsp
Curry leaves - a sprig
Coconut (pieces or grated) - 2 tbsp

In a kadhai , heat oil and season green chilli,urad dal, mustard seeds&curry leaves.
Lastly add asafoetida and immediately add sprouts,salt and tumeric powder.
Stir for couple of minutes and add coconut pieces.Serve hot.

Friday, October 29, 2010


Gingelly oil - 2 tbsp
Channa dal - 1 tsp
Mustard seeds - 1 tsp
Salt - to taste
Tumeric powder - 1/4 tsp
Sambar powder - 1 1/2 tbsp
Asafoetida - 1/8 tsp
Tamarind extract - 1/4 cup
Rice flour - 1 tsp
Appalam/Pappad (fried) - 1 no.

Heat oil in kadhai on medium heat.
Season channa dal and mustard seeds.
Add salt,tumeric powder, sambar powder, asafoetida and saute for a minute. Take care not to burn spices.
Add tamarind extract to spices and cook until raw smell of tamarind goes.
Mix rice flour with 2 tbsp of water and add to kozhambu if kozhambu is too thin and watery.
Boil for 2-3 mins and turn off heat.
Roughly crush the fried papad/appalam and add to kozhambu.
Serve with rice and potato fry.

Appalam/Pappad can be replaced with any vegetabe(drumstick,pumpkin) or any vathals(sun dried vegetable).

Thursday, October 28, 2010


Potato (cubed) - 2 big
Greenpeas - 1/4 cup
Salt - to taste
Tumeric powder - 1/4 tsp
Red chilli powder - 1/2 tsp
Curry leaves - a sprig
Coriander leaves - 1-2 sprig
Oil - 2 tbsp
Mustard seeds - 1 tsp

Heat oil(1 tbsp) in kadhai, season mustard seeds.
Add potato and greenpeas & saute for couple of mins.
Add salt,tumeric powder,red chilli powder. Mix well and cook until done.
Add rest of oil and roast on med-low flame till potatoes are golden brown.
Turn off heat and garnish with curry leaves and coriander leaves.

Monday, October 18, 2010


Chickpeas sprouts - 1 cup
Moong sprouts - 1 cup
Onion (grated) - 1/4 cup
Carrot (grated) - 1/2 cup
Baby spinach(finely chopped) - 25 leaves
Coriander leaves(finely chopped) - 1/4 cup
Almonds(ground) - 1/4 cup
Flaxmeal - 2 tbsp
Ginger(grated) - 1 tbsp
Cumin powder - 1 tsp
Red chilli powder - 1 tsp
Salt - to taste
Bread crumbs - 1/2 cup
Corn starch - 1 tbsp
Oil - as needed

Cook the sprouts and mash them. Keep aside.
In a pan, saute onions and ginger till golden brown.
Add carrots,spinach,salt,cumin powder,red chilli powder and saute until raw taste disappears.
Mix mashed sprouts,sauteed vegetables,coriander leaves,ground almonds,flaxmeal,bread crumbs & cornflour. Mix gently until combined well.
Shape the mixture into equal sized patties.
You can freeze the patties individually on plate for 4-5 hours and then wrap in foil and store in freezer upto six weeks.

At time of serving, sear the patties on a hot griddle with a drizzle of oil.
Serve on a burger bun with cucumber,lettuce and tomato.


Cabbage(shredded) - 2 cups
Greenpeas - 1/4 cup
Oil - 1 tbsp
Asafoetida - 1/8 tsp
Cumin seeds - 1 tsp
Mustard seeds - 1 tsp
Green chilli - 2-3
Tumeric powder - 1/4 tsp
Red chilli powder - 1/4 tsp
Salt - to taste
Sugar - 1/4 tsp
Lemon juice - 1 tbsp
Coriander leaves (chopped) -3 tbsp

Heat oil on med-high in a kadhai. Season cumin and mustard seeds.
Add asafoetida after seeds sizzle. Add green peas and green chilies, stir for a few seconds.
Add the cabbage, turmeric, red chilli powder, sugar, and salt. Mix well.
Cover the pan and cook on medium heat for about 10 minutes until the cabbage is tender.
Stir occasionally. Turn the heat off when done.
Add the lemon juice and cilantro leaves. Mix well and serve hot.


Hara channa - 1/2 cup
Salt - to taste
Tumeric powder - a pinch
Red chilli powder - 1/2 tsp
Asafoetida - 1/4 tsp
Oil - 1 tsp
Red chilli (broken) - 1-2 pieces
Mustard sedds - 1 tsp
Urad dal - 1 tsp
Curry leaves - a sprig
Coconut (pieces or grated) - 2 tbsp

Soak hara channa overnight and pressure cook for 3-4 whistles till done.
In a small pan, transfer the cooked channa and add salt,tumeric and red chilli powder. Cook till water evaporates.
In a kadhai , heat oil and season red chilli,urad dal, mustard seeds&curry leaves.Lastly add asafoetida and immediately add cooked channa. Stir for couple of minutes and add coconut pieces.
Serve hot.


Whole wheat flour - 1 1/2 cup
Maida - 1/4 cup
Salt - to taste
Baking powder - 1/2 tsp
Oil - 2 tbsp

Mix wheat flour, maida, salt and baking powder and sieve them together.
Pour oil in the flour and add water bit by bit and make a smooth & elastic dough.
Set aside covered with moist muslin cloth for half an hour.
Make small balls of the dough and roll like a thin chapati of about 12" diameter circle using little dry flour. It should be as thin as tissue.
Heat an inverted griddle or tawa.
Place the rumali roti carefully over it.Cook till they puff up. Fold it like a handkerchief.
Serve hot with any indian side-dish or curry.

Saturday, October 9, 2010


Oil - 1 Tbsp
Long grain rice - 2 cups
Onion(chopped) - 1 medium
Kidney beans(dry) - 1/2 cup
Bell pepper (chopped) - 1 small
Ginger paste - 1/2 tsp
Oregano - 1/2 tsp
Salt - to taste
Tomato sauce - 8oz can
Broth or Water - 3 cups
Cilantro - For garnishing

Soak kidney beans overnight. Pressure cook beans until soft not mushy.
Drain the beans and keep aside.
Heat oil in a non-stick pan on medium heat.
Add rice and saute until the rice turns a light golden brown
Add onion and saute for 1-2 mins.
Add in kidney beans, bell pepper, ginger, oregano, salt, tomato sauce and broth(water). Mix well.
Allow the mixture to come to a boil, stir gently.
Turn heat down to low-med , cover the pan and cook for 15 minutes.
Turn off stove and fluff up rice gently with a fork.
Garnish with chopped cilantro.

Friday, October 8, 2010


Peanuts - 1/2 cup
Salt - to taste
Tumeric powder - a pinch
Red chilli powder - 1/4 tsp
Asafoetida - a pinch
Dry red chilli - 1
Curry leaves - a sprig
Coconut(grated) - 1 tbsp
Oil - 1 tsp
Mustard seeds - 1/2 tsp
Urad dal - 1/2 tsp

Soak peanuts for 30-40 mins. Pressure cook for 1-2 whistles.
Drain the water from peanuts.
Heat oil in kadhai and season mustard,urad dal, red chilli.
Once seeds sizzle, add tumeric,red chilli powder,asafoetida and salt. Fry for few secs.
Add peanuts and stir for 1-2 mins.
Turn off heat and add grated coconut & curry leaves. Mix well and serve.


Potatoes - 2 medium (boiled and cubed)
Oil - 2 tsp
Cumin seeds - 1 tsp
Asafoetida - A pinch
Turmeric powder - 1/2 tsp
Green chillies(chopped finely) - 1-2
Ginger (grated) - 1 tsp
Tomatoes (cubed) - 3 medium
Coriander powder - 1 tsp
Garam masala - 1 tsp
Red chilli powder - 1/2 tsp
Salt - to taste
Yogurt(beaten) - 1 cup
Ciilantro (finely chopped) - for garnishing

Heat Oil in a non-stick pan on medium heat. Season cumin seeds and allow them to sizzle.
Add asafoetida, turmeric, green chillies, ginger. Cook for a min.
Add tomatoes, stir and cook for 3-4 minutes until soft.
Add coriander powder, garam masala, red chilli powder and salt. Mix and cook for 1 min.
Add yogurt and cook while continuously stirring for 3-4 minutes.
Add potatoes, stir and allow mixture to boil.
Garnish with cilantro and serve hot with rotis/parathas.


Wheat flour - 2 cups
Oil - 1 tbsp
Spinach - 1 1/2 cup (washed)
Yogurt - 1/4 cup
Salt - To taste
Ginger - 1 " piece
Turmeric powder - 1/4 tsp
Roasted Cumin Powder - 1/4 tsp
Red Chili Powder - 1/4 tsp
Oil - for cooking
Water - as required.

In a pan, add few tbsps of water and spinach. Cook for 2-3 mins and turn off.
In a blender, add spinach, salt, red chilli, tumeric, cumin powder, yoghurt & ginger. Grind to a smooth paste. Donot add the water in which spinach had been cooked.
Add Spinach mixture to flour and form a medium firm dough. If necessary, then add the remaining water from spinach tho flour to knead the dough.

Rub the surface with few drops of oil and cover and keep for 20 - 30 mins.
Roll out into regular chappathis or parathas and cook on both sides on a skillet.
Serve with sabzi or curd with pickle.


Ripe plantain - 1
All purpose flour/Maida - 1/4 cup
Sugar - 1 1/2 tbsp
Turmeric powder - 1/4 tsp
Oil- For deep frying

Peel the skin off the ripe plantain and cut into three parts. Now slice each part into 4-5 pieces lengthwise.
In a bowl, mix maida, sugar, turmeric powder. Make a thick batter.
Heat oil in a deep frying pan. Dip the sliced plantains in the batter and deep fry till golden brown in colour.
Drain and place on absorbent paper to remove excess oil.
Serve with tea.


Raw mango - 1 medium
Salt - to taste
Red chilli powder - 1 tbsp
Tumeric powder - 1/2 tsp
Asafoetida - 1/2 tsp
Mustard seeds - 1 tsp
Curry leaf - few sprigs
Gingelly oil - 2 tbsp

Roughly peel the mango and chop or grate finely.
Heat oil in heavy bottom kadhai. Season mustard seeds and curry leaves.
Once seeds sizzle, add mango pieces,salt,tumeric,red chilli and asafoetida.
Cook and cover for 5 - 8 min on med heat. No need to add water.
Remove lid and mash the mango pieces so that the mixture turns mushy.
Cover and cook on low flame until oil separates.
Turn off and transfer to glass jar with tight lid after the thokku has cooled.


Onions(thinly sliced) - 2 large
Salt - to taste
Red chilli powder - 1 tsp
Gram flour (Besan) - 1/2 cup
Rice flour - 1/4 cup
Asafoetida - 1/4 tsp
Oil - for deep frying

In a bowl, add gram flour, rice flour,salt,red chilli powder, asafoetida. Mix well.
Add sliced onions and sprinkle few drops of water.
Mix well so that onions are coated with the flour mixture.
Add few more drops of water if required. The batter should be hard for crisper pakodas.
For softer pakodas, omit rice flour and make the batter of dosa batter consistency.
Heat oil in kadai on med-high heat.
When oil becomes hot, drop the batter using fingers to form small fritters.
Reduce heat to medium and deep fry until golden brown.
Use a perforated ladle and keep turning the fritters to cook throughout.
Once golden brown, remove from oil and place on paper towel to absorb any extra oil.
Serve with hot cup of masala chai as evening snack.


Chickpeas(dry) - 1 cup
Oil - 1 tbsp
Salt - to taste
Red chilli powder - 1/2 tsp
Tumeric powder - 1/4 tsp
Lemon juice - 1 tsp

Soak the beans overnight. Pressure cook until they are soft but not mushy.
Pre-heat oven to 400 degrees F.
Drain the water and blot chickpeas with a paper towel to remove the moisture.
In a bowl, toss chickpeas with oil, salt, red chilli, turmeric. Make sure it is evenly coated.
Line baking sheet with aluminum foil and lightly coat with oil.
Spread the chickpeas on the sheet and place it in the oven to bake.
After 15 minutes, take out and toss around. Spread some lemon juice over it.
Continue to bake for another 10 minutes.
During the last 5 minutes keep a close watch so that they do not get burned.
Take it out of the oven and allow cooling. After cooling it gets a good amount of crunch.


Chickpeas(dry) - 3/4 cup
Salt - To taste
Red chilli powder - 1/2 tsp
Tumeric powder - 1/4 tsp
Channa masala powder - 1 tbsp
Roasted jeera powder - 1/2 tsp
Ajwain - 1 tsp
Coriander leaves(chopped) - 3 tbsp

Dough :
Wheat flour/atta - 1 1/2 cups
Maida/All purpose flour - 1/2 cup
Salt - 1 tsp
Oil - as required.

Soak chickpeas overnight and pressure cook until soft and mushy.
Mash the chickpeas and keep aside.
Heat oil(1 tsp) in a pan, add ajwain. When it sizzles, add salt, red chilli,tumeric,jeera powder,channa masala powder. Stir for a min without burning spices.
Add the mashed chickpeas and mix well with the spices. Turn off heat after 1-2 mins.
Add in the chopped coriander leaves and mix.
Divide the filling into 8-10 portions.

Prepare the dough by mixing flour,salt,oil and water as for chapathis.
Set aside covered for 10 minutes. Make 8-10 lemon sized balls of the dough.

Now divide one lemon size ball of dough into two and roll out into two small disc(size of puris) of almost equal size and shape.
Place a portion of filling on one disc and spread out evenly.
Place the other disc on top of this. Seall edges by pressing with hand.
Roll out into 5" disc carefully so that the filling doesn't come out of the dough.

Place the stuffed parathas on the hot griddle/skillet. Cook for about ½ a minute, flip over and add 1/4 tsp of 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 1/4 more tsp of ghee. Cook until light golden spots appear on the parathas.

Serve hot with tomato pickle or curd.


Baby Lima Beans - 1 cup
Cabbage (chopped) - 1/2 cup
Green Beans (chopped) - 1/2 Cup
Tomato(chopped) - 2 medium
Tamarind - Gooseberry size
Kootu Powder - 1 tbsp
Oil - 1 tsp
Mustard - 1 tsp
Urad Dal - 1 tsp
Asafoetida - 1/8 tsp
Turmeric Powder - 1/4 tsp
Curry Leaves - a sprig
Salt - To taste
Coriander leaves(chopped) - 3 tbsp

Pressure cook lima beans for 1-2 whistles . Mash well and keep aside.
Saute tomatoes with little oil and add the mashed beans.
Mix well until beans and tomatoes are blended well.
Heat oil in a kadai and season urad dal,mustard seeds.
Add cabbage, beans and 1/2 cup water. Bring it to a boil.
As the vegetables start boiling, add the tamarind pulp, turmeric, asafoetida, curry leaves and salt.
When the vegetables become tender, add the kottu powder.
Stir well and add mashed beans and tomato mixture.
Mix well and cook until the gravy is thickened to required consistency.
Garnish with cilantro and serve with rice or roti.