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Wednesday, February 23, 2011


Green amarnath(cheera) leaves - 1 bunch
Salt - To taste
Tumeric powder - 1/4 tsp
Coconut(grated) - 1-2 tbsp
Oil - 1 tsp
Urad dal - 1 tsp
Mustard seeds - 1 tsp

Soak the leaves in water for 15-20 minutes. Wash thoroughly for 3-4 times to get rid of any sand/mud particles. Chop the leaves finely.
In a skillet, add the chopped leaves, tumeric powder and few tbsps of water.
Keep the skillet closed for a minute or two to wilt the spinach.
Add salt and cook uncovered for 5-10 minutes until all the moisture evaporates.
Heat oil in a pan and season urad dal and mustard seeds.
Add the seasonings and grated coconut to the cooked cheera.Mix well.
Serve with rice.

Monday, February 21, 2011


Moong dal -3/4 cup
Onions( finely chopped) - 1 small
Tomato (finely chopped) - 1 medium
Methi leaves - 1 small bunch
Ginger(grated) - 1 " piece
Green chilli (slit lengthwise) -2
Red chilli(broken) - 1
Cumin seeds - 1 tsp
Oil - 1 tbsp
Salt - To taste
Tumeric powder - 1/4 tsp
Red chilli powder - 1/2 tsp

Wash well the fenugreek leaves and finely chop them. Sprinkle a tsp of salt on the leaves, mix and keep aside for 15-20 minutes.
Cook moong dal till mushy.
Heat oil in pan and temper cumin seeds, red chilli & green chilli.
Add onions and ginger and saute till onions are translucent.
Now add tomatoes,salt, tumeric and red chilli powder.Cook till oil separates.
Squeeze out the water from fenugreek leaves and put them in the pan.
Add cooked dal and mix well. Cook for 5-10 minutes or till fenugreek leaves are cooked.
Serve hot with rice, rotis or phulkas.

Saturday, February 19, 2011


Onion(chopped) - 1 medium
Tomato(chopped) - 1 medium
Potatoes(cubed) - 2 medium
Brinjals(cubed) - 4-5
Cumin seeds - 1 tsp
Green chillies(chopped) - 1-2
Ginger paste - 1 tbsp
Cumin-coriander powder - 1 tsp
Turmeric powder - 1/4 tsp
Red chilli powder - 1/4 tsp
Garam masala powder - 1/2 tsp
Asafoetida - 1/8 tsp
Coriander leaves(chopped) - 3 tbsp
Lemon juice - 1 tsp
Salt - to taste
Oil - 1 tbsp

Drop the cubed brinjals and potatoes separately in a bowl of water to prevent discoloration.
Heat tsp of oil in a skillet, add cumin seeds,green chilli,ginger, asafoetida and onions.
When onions turn translucent,add tomatoes and saute until mushy.
Add salt,tumeric,red chilli,cumin-coriander,garam masala powder and mix well.
Add the potatoes along with few tbsps of water and coat potatoes with spice mixture.Close the lid and let it cook for 4-5 minutes.
Then add the brinjals and continue cooking for another 8-10 minutes or until the vegetables are cooked. Mix in lemon juice and toss well.
Garnish with cilantro leaves.

Thursday, February 17, 2011


Onion(chopped) - 1 medium
Green chilli(chopped) - 1-2
Ginger(grated) - 1-2" piece
Black beans - 1 can
Potato - 1 large
Cumin powder - 1 tsp
Coriander powder - 1 tsp
Red chilli powder - 1 tsp
Garam masala powder - 1 tsp
Lemon juice - 1 tbsp
Salt - to taste
Bread crumbs - 2-3 tbsp
Oil - 2 tsp

Heat oil in a pan on med heat. Add onions and saute till translucent.
Add green chillies and ginger. Saute for couple of more mins.
Meanwhile, cook potatoes in pressure cooker or microwave. Peel and mash them coarsely.
Also drain and rinse thoroughly the canned beans. Alternatively,if using uncooked beans, soak them for 3-4 hrs and pressure cook for 5-6 whistles.
Now coarsely mash the beans.
Add mashed potates and beans to sauteed onions. Combine thoroughly adding few drops of water to keep mixture from drying.
Turn off heat and transfer the entire mixture in a large bowl.
Add cumin,coriander,red chilli,garam masala powder,salt and lemon juice.
Also add bread crumbs and mix well so that all the spices are incorporated well into the mixture.
Now form the mixture into a large ball and divide into equal 6-8 portions.
Now form soft balls out of each portion and flatten it to shape as patties.
These patties can be baked or shallow fried on pan or even deep fried.
If baking, preheat oven to 375 deg F and bake for 15 - 20 mins.
If shallow frying, drizzle few drops of oil on hot pan and place the patties. As they are fried from bottom side, carefully flip over and continue frying.
Serve on burger bun with tomato ketchup, tomatoes,cucumber and lettuce.

These patties stay good in freezer for 1-2 months. At time of serving, thaw and bake or fry them.

Tuesday, February 15, 2011


Raw banana - 1
Brinjal(Long slender ones - green or violet) - 1
Tamarind - gooseberry sized ball
Salt - to taste
Tumeric powder - 1/4 tsp
Rice - 2 tbsp
Red chilli - 3-4
Oil - 1 tbsp
Mustard seeds - 1 tsp
Urad dal - 1 tsp

Roast red chillies and rice till lightly browned without oil. Grind into fine powder once cooled.
Chop raw bananas and brinjals into 2" long pieces.(I didnt have brinjals, but it provides little mushiness to the curry).
Soak tamarind ball in luke warm water for 5-10 mins. Extract the juice and keep aside.
Cook banana pieces with salt and tumeric powder in tamarind juice. Add little more water if necessary.
As the bananas are half done, add brinjal pieces and continue cooking.
Once vegeatables are done and 80 percent of moisture is absorbed, add rice-red chilli powder. Mix well so that all the vegetables are coated in this powder.
Heat oil in a pan and season urad dal and mustard seeds. Add seasonings to curry.
Serve with plain white rice and any kootu of choice.

Sunday, February 13, 2011


Fenugreek/Methi Leaves - 1 bunch
Rice - 2 cups
Oil - 2 tbsp
Cumin Seeds - 1/2 tsp
Tomato(chopped) - 1 medium
Turmeric powder - 1/2 tsp
Greenchillies(finely chopped) - 2-3
Red chilli powder - to taste
Coriander powder - 1 tbsp
Salt - to taste
Water - 4 cups

Wash well the fenugreek leaves and finely chop them. Sprinkle a tsp of salt on the leaves, mix and keep aside for 15-20 minutes.
Wash the rice well and soak in water and keep aside for 20 minutes.
In a pan with tight lid, heat oil on medium heat. Once the oil is hot, add cumin seeds and allow them to brown.
Add greenchillies and tomatoes, turmeric powder.
Squeeze out the water from fenugreek leaves and put them in the pan.
Add coriander powder and redchilli powder. Cook for a couple of minutes.
Drain the water from the rice and add the rice to the fenugreek leaves. Cook for 2 minutes.
Add water and mix well. Check on salt, add in needed.
Increase heat and allow the rice to cook till most of the water has evaporated and see rice come up to the surface.
Mix, lower heat, preferably to simmer and cover. Cook for 15 minutes.
After 15 minutes, open cover, turn off the heat, mix/fluff gently.
Cover and allow the rice to rest for a couple of minutes before serving.
Serve hot with raita and pickle.

Friday, February 11, 2011


Cabbage(chopped) - 1 cup
Toor 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 toor dal for 5-6 whistles until mushy.
Grind coconut, jeera and red chilli into a smooth paste. Keep aside.
In a pan, cook cabbage with salt and tumeric powder till almost done.
Add mashed toordal, 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.

Wednesday, February 9, 2011


Babycorn(cut into 2" long pieces) - 12-14
All purpose flour - 1/4 cup
Corn flour - 3 tbsp
Salt - to taste
Ginger-green chilli paste - 3 tbsp
Onions(finely chopped) - 3 tbsp
Capsicum(finely chopped) - 3 tbsp
Soya Sauce - 3 tbsp
Tomato Ketchup - 2-3 tbsp
Red chilli sauce - 2 tbsp
Oil - to deep fry
Coriander leaves(chopped) - 4 tbsp

Make a paste of all purpose flour,corn flour and salt using water.
Take a tbsp. of ginger-greenchilli paste, add it to the flour mixture.
Heat oil in deep kadhai.
Dip the babycorn pieces in the paste and deep fry till golden brown and crisp. Keep aside.
Heat 2 tbsp oil in another pan, add remaining ginger-greenchilli paste, chopped onions,capsicum to it.
Fry for 2-3 min and add soya sauce,red chilli sauce and tomato ketchup and saute for 1-2 min.
Add fried babycorn kept aside and mix well. Garnish it with coriander leaves.
Serve the babycorn manchurian hot as appetizer.

Monday, February 7, 2011


Paneer cubes - 1/4 cup
Capsicum - 1 med
Onion(chopped) - 2 medium
Tomato - 3 medium
Ginger - 1" piece
Red Chili Powder - 1 tsp
Bay Leaf - 2
Cloves - 3
Cinnamon - 1" piece
Ghee/Oil - 3 tbsp

Heat a tbsp of ghee/oil in pan and saute paneer and capsicum pieces until golden brown on all sides in ghee separately. Keep aside.
Heat little ghee in a pan and saute onion till transparent.
Also blanch the tomatoes in boiling water.
Grind onion, tomato, ginger, salt, red chili powder.Mince cloves and cinnamom.
Heat clarified butter in a pan.Add bay leaf, cloves, cinnamon.
Then add onion, tomato, ginger paste.Continue cooking it on medium flame till ghee/oil begins to separate.
Add paneer and capsicum pieces.Cook on low flame.
When the capsicum are done put off the flame.
Serve hot with naan or paranthas.

Saturday, February 5, 2011


Raw banana/plantain - 1
Yam/suran - 200 gms
Sour yoghurt(beaten) - 5 cups
Turmeric powder - 2 tsp
Pepper powder - 1 tbsp
Salt - to taste
Coconut(grated) - 1 cup
Green chillies - 5-6
Curry leaves - 2 sprigs
Methi seeds - 1 tsp
Mustard seeds - 1 tbsp
Ghee - 1 tsp

Wash and cut the vegetables into 2" square pieces. They should be thick.
Cook the vegetables, in just enough water, adding turmeric powder, pepper powder and salt in pressure cooker.
Transfer the cooked vegetables to a heavy bottomed kadhai, and add the beaten sour curds and boil, stirring occasionally, until the gravy is thickened to a semi solid consistency.
Remove from stove. Add a sprig of curry leaves.(The Kurukku kalan is usually prepared up to this stage and stored . It will keep good upto 1 month even under room temperature. Whenever needed, ground coconut and green chillies is mixed, also mustard seed- curry leaf seasoning and methi seed powder.)
Fry the methi seeds to a golden brown in a drop of ghee and grind to a fine powder and add to the gravy.
Heat oil in a pan, add mustard seeds. When the mustard splutters, add the curry leaves and add seasoning to the gravy.
Grind the coconut and green chillies to a thick paste, adding curds, if necessary. Do not add water while grinding. Mix to the thickened gravy.
Serve with hot plain rice.

Thursday, February 3, 2011


Lemon - 3 medium
Salt - 1 tbsp
Red chilli powder - 1-2 tbsp
Fenugreek seeds - 1 tsp
Asafoetida - 1/4 tsp
Sesame oil - 2-3 tbsp
Mustard seeds - 1 tsp
Curry leaf - a sprig
White vinegar - 1 tsp

Heat tbsp of oil in a kadhai and shallow fry the lemon until the skin is soft(approx 4-5 mins).
Chop lemon finely into tiny pieces.Keep the skin on, this helps the pieces to remain firm.
Dry roast fenugreek seeds and grind into a fine powder.
Add salt, red chilli powder, fenugreek powder, asafoetida to lemon. Mix well.
In a kadhai add oil and season mustard and curry leaves.
Add seasoning and vinegar to pickle. Mix well and keep aside for a day before using. This helps the lemon to soften and spices to blend well.
Store in a air-tight container and refrigerate.

This pickle stays good for 2 weeks in refrigerator. Vinegar acts as a preservative.

Tuesday, February 1, 2011


Cauliflower(cut into florets) - 1 1/2 cups
Onion(finely sliced) - 1
Fresh methi leaves - 1/2 bunch
Green peas - 1/4 cup
Cumin seeds - 1/2 tsp
Ginger(grated) - 1 tsp
Asafoetida - 1/8 tsp
Red chilli powder - 1 tsp
Turmeric powder - 1/4 tsp
Coriander powder - 1/2 tsp
Garam masala powder - 1 tsp
Salt - to taste
Oil - 1 1/2 tbsp

Wash fenugreek leaves well for 2-3 times and chop.
Place leaves in a medium bowl and sprinkle salt on them. Mix well and keep aside for 10-15 minutes.
Boil water in a vessel, add salt, cauliflower florets and green peas let it cook for 5-6 mins on medium heat. Turn off heat and drain. Keep aside.
Heat oil in a pan, add the cumin seeds and let them sizzle. Add the grated ginger, asafoetida and sliced onions and saute for 4 mins.
Add coriander powder, turmeric powder, red chilli powder,garam masala powder and saute for a min. Add the methi leaves and saute for 3-4 mins.
Add the blanched gobhi and green peas. Cover with lid and cook for 20-25 mins.
Stir in between every 6-7 mins by tossing also adjust salt.
Cook without lid for another 2-3 min and turn off heat.
Serve hot with phulkas or paranthas.