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Tuesday, August 30, 2016


Collard greens      - 10 leaves
Besan/Gram flour - 1 cup
Salt                       - to taste
Red chili powder  - 1 tsp
Turmeric powder  - 1/4 tsp
Asafetida              - 1/4 pinches
Water                   - 1 1/2 cup
Oil                        - 1 tbsp.
Mustard seeds      - 1/2 tsp
Urad dal               - 1/2 tsp

Wash the collard green leaves thoroughly thrice to remove all the dirt. Take care not to tear the leaves.
Dry the leaves using kitchen towel. Cut off the thick stem and place the leaf with vein side facing up.
Remove the veins using sharp knife. Repeat the same with all other leaves and keep aside.
In a bowl, add besan,salt,red chili powder, turmeric powder and asafetida. Mix the ingredients well.
Make a smooth thick paste by adding water little at a time. The paste should not be neither too thin or thick consistency. The paste should be in the consistency of idly batter.
Now place a leaf with tip towards you on a clean surface.
Apply little besan mixture and spread it using your fingers to make a even layer.
Fold the leaf around 1/2" from the tip and continue rolling it up tightly.
Repeat the process of applying besan paste and folding it with remaining leaves.
Steam the rolls for 15-20 mins or until firm.
Once the rolls cool down, cut into 1/2" thick slices. Keep aside.
Heat oil in a pan and add the mustard seeds. When the seeds crackle, add urad dal and a pinch of asafetida.
As dal turns golden brown, add the collard green slices. Toss gently and sauté on med-low flame until the roll becomes little crisp.
Serve immediately with rice or roti.

Monday, August 29, 2016


Arbi/Colocassia - 12-15 small ones
Salt                    - To taste
Turmeric powder - ¼ tsp
Red chili powder  - 1 tsp
Asafetida             - ¼ tsp
Oil                       - 2 tbsp.
Mustard seeds    - ¼ tsp
Urad dal              - ¼ tsp


Wash the arbi twice or thrice to clean the dirt. Pressure cook the arbis for 2 whistles.
Peel off the skin from arbis and cut them into bite size pieces.
In a bowl, add salt, turmeric powder, red chili powder, asafetida & 1 tbsp. oil. Mix it well and then add cooked arbi pieces.
Coat the arbi gently (so that arbi retains shape and doesn’t turn mushy) with spice mixture and set aside for 10-15 mins.
Heat oil (1 tbsp.) in a kadai, add urad dal and mustard seeds. As the seed crackle and dal turns golden, add the spice coated arbi.
Mix gently and roast on med low flame.
Once roasted golden brown on all sides, turn off the heat and serve hot with rice and rasam.

Tuesday, April 19, 2016



Basmati rice                - 1½ cups
Onion                          - 1 medium(finely chopped)
Tomato                        - 1 medium(finely chopped)
Capsicum                    - 1 small(finely chopped)
Potato                          - 1 medium(cubed)
Carrot                          - 1 medium(cubed)
Green peas                  - ½ cup
Green beans                - 10-15(1 inch chopped)
Ginger                         - 1 inch piece(grated)
Salt                              - To taste
Turmeric powder        - ¼ tsp
Red chilli powder       - ½ tsp
Pav bhaji masala         - 1 tbsp
Cumin seeds/jeera       - ½ tsp
Butter                          - 2 tbsp
Coriander leaf              - 2 tbsp(finely chopped)


Rinse the rice thoroughly 2-3 times to remove starch and soak for 15 mins.
Cook the rice with salt and a few drops of oil in rice cooker.
Once rice is cooked, keep the lid open and let the rice cool.
Steam the chopped vegetables(potato, carrot, green peas, beans) till cooked well.
Heat butter in a kadai. As butter melts, add cumin seeds. Once it splutters, add onion and grated ginger.
Saute until the onion is light brown and raw smell of ginger goes away.
Then add tomatoes and saute until tomatoes turn mushy. Then add capsicum and saute for 2-3 mins.
Add salt, turmeric powder, red chilli powder and pav bhaji masala. Mix well and saute until butter starts releasing from sides.
Add the cooked vegetables and saute for 3-4 mins.
Add the cooked basmati rice and gently mix with vegetable mixture.
Garnish with chopped coriander leaves and serve hot with raita.