Dahiwale baingan ka bhartha

Baingan ka bhartha is a very popular punjabi delicacy. There are many versions of this dish though including Lebanese, Pakistani and even Afghan. I happened to watch the Indianised version of Lebanese dish on Master Chef India and found it very nice. As a coincidence my neighbour got us huge purple brinjals (aubergines), which immediately inspired me to prepare the dish.


Preparation time: 20-25 minutes
Cooking time: 15 minutes
Serves: 7


Ingredients: 

1. Purple brinjals (fresh ones)/Aubergines 2 (if you're using the smaller ones you'll need about 1/2 kg)
2. Curds (thick) 1/2 litre
3. Onions 4
4. Tomatoes 4
5. Green chillies  7-8
6. Red chilli powder 1 tsp
7. Garam masala powder 1tsp
8. Amchoor powder 1tsp
9. Salt
10. Water
11. Mustard seeds 1tsp
12. Coriander leaves


Method: 

1. Wash the brinjals and wipe them clean.
2. Over a stove burn the brinjals carefully till their skin can peel off. Burn all sides, but see to it that its not overburned.
3. Once done, peel off the skin of charred brinjals carefully and mash them and keep aside. This can be done easily by dipping your hands in water in between. (Don't mash too much as some pieces of brinjals in between makes it more yummy)
4. Now heat oil in a kadhai and make seasoning of mustard seeds, green chillies and ad onions to it.
5. Add the garam masala, amchoor powder, red chilli powder and mix well. Saute the onions till golden brown.
6. Add the chopped tomatoes, salt and cook will till tomatoes turn tender.
7. Let this cool before you can add the required amount of curd.
8. Garnish with lots of coriander leaves and serve with chapathi, rice, parantha's.

Aloo palak

My hubby loves to eat palak, but he hates paneer.. so what i do is make aloo palak as a side dish for chapathi served during dinner. Palak again is very healthy and the lovely green combined with potatoes make a yummy dish.


Preparation time: 20 minutes
Cooking time: 20 minutes
Serves: 4


Ingredients: 

1.Palak leaves 1-2 bunches
2. Potatoes 5-6
3. Onions 5
4. Tomatoes/tomato puree 4 nos/1 cup
5. Green chillies 9-10
6. Garam masala powder 1 tbsp
7. Dhania powder 1 tbsp
8. Jeera powder 1 tbsp
9. Water
10. Salt
11. Amchoor powder/lemon juice
12. Poppy seeds 1 tbsp soaked in warm water for about 10-15 min
13. Jeera seeds 1tsp

Method: 

1. Cut the potatoes into cubes and cook them.
2. Wash the palak leaves thoroughly and cook them till then turn tender and let it cool.
3. In a mixer grind the cooled palak leaves along with poppy seeds, green chillies, 2 tomatoes and 2 onions into a fine paste.
4. Heat oil in a kadhai and make seasoning of jeera seeds. To this add the remaining chopped onions, garam masala powder, amchoor powder, dhania powder and jeera powder and saute till onions turn golden brown.
5. Now add chopped tomatoes and cook till tender.
6. Add the grind paste, cooked potatoes, salt and simmer for about 10-12 minutes. You can add water as per required consistency.

Serve hot with chapathi, rice, parantha's on a chilly day or night.

Healthy Breakfast for a wonderful day: Ragi Dosa

Ragi or finger millet is very much used in south India, especially Karnataka. Ragi balls or ragi mudde are a part of staple diet in rural parts of Karnataka. Very healthy and stomach filling it gives strength for a strenuous day at work. Similarly dosa's are an integral part of breakfast at homes and as a change ragi dosa can be made as breakfast, rich in health, it really gets yummy when made this way.

Preparation time: 20 minutes

Serves: 7 (3 dosa's each)

Ingredients: 

1. Ragi flour 4 cups

2. Urad dal flour 1 cup

3. Salt

4. Curd 1/2 cup

5. Water

6. Methi seeds flour (optional) 2 tsp makes it more healthy

7. Green chillies 8-9

8. Onions 4-5

9. Coriander leaves 

10. Grated coconut 1/2 cup

12. Jeera seeds 1 tsp

Method: 

1. Chop onions, green chillies and coriander leaves and keep aside. 

2. In a bowl mix ragi flour, urad dal flour, methi seeds flour along with water, salt well enough so that no lumps are formed. Mix it to dosa batter consistency. 

3. Add curds and mix well and set aside for about 15-20 minutes. 

4. Heat oil in a kadhai and make seasoing of jeera seeds, green chillies and saute onions in them till they turn light pink. Let it cool. 

5. Once cooled add to the batter along with chopped coriander leaves and pour the dosas over the heated tawa and enjoy. Bake the dosas both sides with lid closed while baking on one side for uniform baking. 

6. Serve hot with chutney. 

Toddler food - Fibrous fun.. Chocolaty oats porridge

Breakfast options for toddlers, wholesome and meeting their ever evolving taste buds... hard to meet their expectations. And which toddler/kid doesn't like eating chocolates all the time... So when i make Oats for my son I do it with a chocolaty twist.. satisfies him as well as me.. Since I don't give him chocolates otherwise i fulfill his choco demand this way..


Preparation time: 2 minutes
Cooking time: 5-6 minutes
Serves: 1 chocolate obsessed toddler


Ingredients: 

1. Oats (I use Quaker Oats, alternatively Safola Oats) 3 tbsp
2. Milk 1/2 cup
3. Water 1/4 cup
4. Sugar 1 tbsp
5. Cocoa powder 2 tsp


Method: 

1. In a microwave safe bowl add oats, milk, water, sugar and cocoa powder and give it a nice stir.
2. Microwave on high stirring in between for about 4-5 minutes not letting it solidify. In case it does add milk.
3. Once done cool a little and serve it to ur kid.

You can garnish with dry fruits if ur toddler has his full set of teeth or even cherries and tutti fruti.

If cooking in a conventional method mix all ingredients and cook it over the stove stirring in between for about 5-6 minutes. You can add milk/water if needed.

Toddler food - Cheesy Sweet corn..

My 2 year old toddler loves eating corn... when i took him out yesterday morning he wanted to eat corn sold, but to my bad luck I cud not find the usual corn vendor there... and as his tantrums for eating corn increased i just rushed into a store and bought a packet of frozen american sweet corn and told him i'll make it for you in the evening.. he hardly could resist waiting till then, luckily he slept... In the evening i put in some sweet corns in the oven and there it was..


Preparation time: 6 minutes
Cooking time: 4 minutes
Serves: 1 toddler who absolutely loves to eat corn


Ingredients: 

1.Frozen/normal american sweet corn 3-4 tbsp
2. Salt
3. Cheese spread (I used Amul cheese spread) not to worry if you don't have it
4. Pepper
6. Water


Method:

1. If you're using a microwave, in a microwave safe dish put in the sweet corn with water just enough to drown the corn and microwave on high for about 4-5 minutes with lid closed.
2. Once done, strain the water, add cheese spread(optional), if not you can use butter, salt and mix well. You can add pepper as well just to make it a lil tangy.

And voila.. cheesy sweet corn is ready... finger licking good for toddler fun..


If you don't have an oven, no worries, just add some salt and boil the sweet corn on stove for about 3-4 minutes and follow the rest of the steps.

Make sure you don't make it too salty for todlers. If making for elder you can also add garam masala, lime, chat masala and serve.

Sabsige soppina idli (Dill leaves idli)

Sabsige soppu or dill leaves are very good for health... so why not add them to idlid' (fondly called as flying saucers by my brother in law) to make a yummy breakfast option. This can be made super fast especially if you're having some leftover idli batter after making them once.


Preparation time: 15 minutes
Cooking time: 25 minutes
Serves: 7


Ingredients: 

1. Idli batter 4-5 cups
2. Sabsige soppu (Dill leaves) 1/2 bunch
3. Oil
4. Salt 1/4tsp
5. Chana dal (optional) 1tsp
6. Ginger 1/2 inch crushed
7. Green chillies 5-6 finely chopped

Method: 

1. To the idli batter add the washed and cut dill leaves, salt, chana dal (soaked for about 15 minutes), 1/2 tsp salt, crushed ginger, green chillies finely chopped and mix well.
2. Grease the idli moulds and pour over the batter and steam for about 20-25 minutes.
3. Serve hot with chutney.

Avarekalu (hyacinth beans) usli

Come avrekai season and our homes are flooded with this aromatic beans that smell amazing and more so when cooked... its flavours spread thru the food in a delicious way... mouth watering isn't it? 

I'm sure not many of you would be knowing to make usli out of avarekai, its my mom in law's signature dish and all of us at home love gorging on it. It can be served along with chapathi, rice or can be had just like that as evening snacks in this breezy cold winter..


Cooking time: 30 minutes
Serves: 7


Ingredients:

1. Avarekai/avarekalu 1 kg
2. Green chillies 15-17 (you need to add a lot of them coz the beans absorb all the hotness)
3. Hing dissolved in water a pinch
4. Coriander leaves
5. Curry leaves
6. Grated coconut 1 cup
7. Oil
8. Water
9. Mustard seeds
10. Salt


Method:

1. De seed the beans from the avarekai and cook them along with water in pressure cooker up to 2 whistles.
2. Once the cooker is cooled strain the water and set aside the cooked beans.
3. Heat oil in a kadhai and make seasoning of mustard seeds, crushed green chillies, curry leaves.
4. Now add the cooked beans, salt, coconut and mix well and leave it on for about 3-4 minutes stirring in between. Add the hing dissolved in about 4 tbsp of water and mix well.
5. Garnish with coriander leaves.

Serve hot..

Capsicum and peas bhath

Capsicum are a plenty this season and deciding on breakfast menu's daily in a big family is really problematic. Everyone demands tasty stuff and we women in kitchen have very limited time, so decided upon making this rice bhath, easy to make and yummy to taste..

Preparation time: 15 minutes
Cooking time: 35-40 minutes
Serves: 7

Ingredients:

1. Rice 2 cups
2. Capsicum 1/4 kg
3. Green peas (Frozen/fresh) 200 gms
4. Green chillies 10-12
5. Cinnamon stick 1 inch
6. Clove pods 4-5
7. Salt
8. Oil
9. Water
10. Grated fresh coconut
11. Mustard seeds 1 tsp
12. Jeera seeds 1 tsp
13. Amchoor powder 1 tbsp
14. Garam masala powder 1 tsp
15. Dry red chillies 3-4
16. Coriander leaves
17. Curry leaves

Method:

1. Cut the capsicum's and set aside.
2. Heat oil in a kadhai and make seasoning of mustard seeds, dry red chillies and jeera seeds. Add curry leaves as well.
3. Now saute the capsicum till they turn tender.
4. In a mixer grind green chillies, grated coconut, 1 tsp jeera seeds, cinnamon, clove pods, coriander leaves and a little water to a fine paste.
5. To the capsicum add amchoor powder, garam masala powder and mix well.
6. Add the grind paste and cook until raw smell disappears.
7. Cook rice and let it cool.
8. If you're using frozen green peas add it now and mix well. And if using fresh peas add them along with capsicum's only.
9. Add the mixture to the cooled rice along with 2 tsp of oil and salt and mix well.

Serve hot.

Chawal chamak challo

A little vatiation from the usual pulao, i've named it a little finkily as i learnt it on a t.v show and he named in a similar manner.. well here comes the recipe..


Preparation time: 15 minutes
Cooking time: 40 minutes
Serves: 7


Ingredients:

1. Vegetables (I took 200gms each of beans, carrots, potatoes)
2. Green pees (frozen/regular)
3. Rice 21/2 cups
4. Water
5. Oil
6. Onions 2-3
7. Coriander leaves
8. Green chillies 10-12
9. Cashews 8-10
10. Mustard seeds
11. Jeera seeds
12. Bay leaf
13. Clove pods 2-3
14. Cinnamon sticks 1 inch
15. Grated coconut 1 cup

Method:

1. Cut the vegetables and keep aside.
2. In a mixer grind coconut, green chillies, onions, coriander leaves, clove pods, cinnamon stick to a fine paste and keep.
3. Heat oil in a pressure cooker and season with mustard seeds, jeera seeds, bay leaf and cashews.
4. Add the grind paste and saute till raw smell disappears.
5. Now add the vegetables and mix well.
6. Add salt, water and pressure cook for 1 whistle. Make sure each grain of rice is separate.

Serve hot with raitha or just like that.

Make sure you remove the bay leaf before you serve, when left behind for  along time it makes the rice bitter.

Rava Idli (Restaurant style)

Making rava idli's at home is as easy as buying a ready mix from store and making them. Easy and attractively cooked is the secret of food disappearing fast into people's stomach. Let me share the recipe of homemade recipe (Restaurant style).


Preparation time: 20 minutes
Cooking time: 25 minutes
Serves: 6 (4 idli's each)


Ingerdients:

1. Rava (Upma rava) 2 cups
2. Coriander leaves
3. Carrots (grated) 2
4. Mustard seeds 1 tsp
5. Chana dal 1 tsp
6. Urad dal 1 tsp
7. Ginger 1/2 inch
8. Water
9. Curd (preferably a little sour)
10. Oil
11. Cashews 15-20
12. Green chillies 8-9
13. Salt
14. Fresh grated coconut 1/2 cup

Method:

1. Heat oil in a tawa and make seasoning of mustard seeds, chana dal, urad dal, green chillies.
2. Now add the rawa to this and fry for around 3-4 minutes.
3. Let it cool and then add salt, coconut, curd, a little water and mix well. Add coriander leaves and ginger as well.
4. Grease idli's plates with oil, now place one cashew and 1/2 tsp of carrot gratings on the plates and pour over the idli batter.
5. Steam it for about 20-25 minutes.
6. Serve hot with chutney or bombay aloo sagoo.


Don't soak the batter for a really long time, the idli's will become soggy.
The batter shouldn't be too watery but thick enough.

Palak poori

Sunday... a day to laze around, a day to spend time with family, which means a day for women to spend a little long time in the kitchen just to make something special for family. Mom and law and I decided to make some yummy palak poori's for breakfast along with delicious bombay aloo sagoo. Here comes the recipe for palak poori, green poori as my son named it.. :))


Preparation time: 20 minutes
Serves: 7

Ingredients: 

1. Palak leaves 1 bunch
2. What flour 3 cups
3. Green chillies 5-6
4. Oil
5. Water


Method: 

1. Wash the palak leaves thoroughly and cook them along with green chillies.
2. Once cooked let them cool and grind in a mixer till a puree is made out of it.
3. Now take wheat flour, salt, a little oil and palak puree and make a dough of chapathi consistency.
4. Roll them into small poori's and deep fry in oil.

Serve hot with chutney, vegetable sagoo or as suggested bombay aloo sagoo.

Shahi biriyani

Ahh.. mughlai food... that heavenly smell arouses ur smell buds right away... shahi biriyani as the name says is a rich food.. Try out this royal food, in a easy to cook manner. I made this for my son's birthday party and the guests just loved it.


Preparation time: 20 minutes
Cooking time: 45-50 minutes
Serves: 10


Ingredients:

1. Vegetables (200gms each of beans, carrot, potatoes)
2. Green peas (i used the frozen ones)
3. Shahi Biriyani masala (Store bought, use everest Masala) 4tbsp
4. Elaichi pods 2
5. Garam masala powder 2tsp
6. Onions 4-5
7. Ginger garlic paste 2 tsp (optional)
8. Green chillies 8-9
9. Coriander leaves
10. Cashews
11. Ghee (another option is vanaspati)
12. Oil
13. Rice 3 cups
14. Water
15. Chakra moggu (Pineapple flower) 1
16. Bay leaf 2-3
17. Curd 5 tbsp
18. Cinnamon stick 1 inch
19. Clove pods 5
20. Pepper corns 10
21. Red chilli powder 1.5tsp

Method:

1. Heat 4 tsp of ghee and 4 tsp of oil in a pressure cooker/vessel, once heated add the bay leaf, pineapple flower and let it splatter.
2. Add cashews, onions, ginger garlic paste and saute till onions turn golden brown.
3. Now add the garam masala, shahi biriyani masala, red chilli powder, curds (beaten), the vegetables and saute them.
4. In a mixer grind green chillies, elaichi pods (whole), cinnamon, pepper corns, clove pods along with a little water.
5. After 5 minutes add the grind paste, rice, required amount of water, salt and let it cook.
6. If you are using a pressure cooker, cook it up to 1 whistle and if using a vessel keep an eye until the rice is cooked. Note that each grain is separate.
7. If you are using frozen green peas add them after rice is cooked. Because they are very soft they don't need much cooking.

Variation: If cooking in a large vessel you can even make a dum biriyani. Take some wheat dough and seal the lid of the vessel with the dough when the rice is cooking so that the steam doesn't escape and that taste remains fresh, like straight out of an oven.


Serve hot with raitha of your choice. I made onion and tomato raitha.

Onion parantha

Yummy onion's refresh ur nose as u gobble down this delicacy... not only while eating but also while making u can smell onions all around... easy to make and very tasty to relish try this one for breakfast, lunch or dinner.


Preparation time: 20 minutes
Serves: 5 (3 paranthas each)


Ingredients:

1. Onions 3
2. What flour 3 cups
3. Water
4. Oil
5. Salt


Method:

1. Cut the onions lengthwise like you do it for pulao and set aside.
2. Take wheat flour in a large vessel, add 3-4 tsp of oil, onions and water and mix it to chapathi dough consistency.

3. Let it set for about 15-20 minutes.
4. Make balls out of the dough similar to chapathi and roll them carefully.
5. Heat tawa and bake the paranthas with ghee/oil.


Serve hot with pickle and curds.

Tomato kai rasa (gojju)

When you make idli's at home you also make chutney.. but people get bored of the same tatse so why not try something really different as a side dish for idli's. Even for chapathi and dosa making this certainly would not be a bad idea.


Preparation time: 15 minutes
Cooking time: 25 minutes
Serves: 7


Ingredients:

1. Tomatoes 3/4kg (include some raw tomatoes as well)
2. Green chillies 3-4
3. Fresh grated coconut 1 cup
4. Dry red chillies (byadagi and guntur - each 6)
5. Mustard seeds 1 tsp
6. Jeera seeds 1tsp
7. Chana dal 1tsp
8. Urad dal 4tsp
9. Oil
10. Water
11. Salt
12. Jaggery about a lemon's size


Method:

1. Chop the tomatoes and keep aside.
2. Heat oil and make seasoning of mustard seeds, chana dal, 1tsp urad dal and curry leaves.
3. Now add the tomatoes and let ti cook.
4. Dry roast 3 tsp of urad dal and the dry red chillies.
5. In the meanwhile grind coconut, dry red chillies with required water.
6. Add the ground paste to the cooked tomatoes and let it boil till raw smell disappears.
7. Add jaggery and let it melt.. Also add salt. If required you can water depending upon required consistency.
8. Garnish with fresh coriander leaves.

Jhunka

This recipe is a favourite with jolada rotti/bhakri and famous amongst maharashtrians. A very yummy side dish with chapati as well, i made this in a jiffy.


Preparation time: 15 minutes
Cooking time: 25 minutes
Serves: 7

Ingredients:

1. Besan (Kadale hittu) 150 gms
2. Onions 3
3. Tomatoes 3
4. Turmeric 1 tsp
5. Jeera seeds 1 tsp
6. Mustard seeds 1 tsp
7. Curry leaves
8. Coriander leaves
9. Salt
10. Water
11. Oil
12. Green chillies 5-6


Method:

1. Chop the onions and tomatoes and keep aside.
2. Heat oil and make seasoning of mustard seeds, jeera seeds, green chillies and curry leaves.
3. Add the onions, turmeric and saute till they turn golden brown.
4. Next add the tomatoes and cook till tender.
5. Now mix the besan with a little water. Stir in such a way that lumps dont form.
6. Add this to the cooked tomatoes and onions and mix well.
7. Add red chilli powder, a little water and salt and mix well.
8. Let it cook untill all rawness of besan is gone.
9. Garnish with coriander leaves and serve hot with chapathi, rotti or bhakri.

Simply simple babycorn curry

Baby corn has gained popularity of late in our homes... This simple baby corn curry was made in a hurry for night chapathi...


Preparation time: 20 minutes
Cooking time: 25 minutes
Serves: 4

Ingredients: 

1. Baby corn skillets 200 gms
2. Tomatoes 6-7
3. Onions 3-4
4.  Jeera seeds 1 tsp
5. Red chilli powder 2 tsp
6. Dhania powder 1 tsp
7. Garam masala powder 1 tsp
8. Salt
9. Water
10. Oil


Method: 

1. Cut the baby corn into halves and cook them till tender in water.
2. Chop the tomatoes and onions as well.
3. Heat oil in a kadhai and make seasoning of jeera seeds, add onions and saute them till golden brown.
4. Add garam masala powder, dhania powder, red chiili powder, tomatoes, salt and cook them till tender.
5. Add the cooked baby corn and mix well and cover and cook for 5 minutes. Add water to required consistency.
6. Serve with chapathi..

Cabbage Palya

Cabbage on today's menu and the reaction on ur family member's faces.... cabbage a? but try making something tasty like this and they say more of it please.

A little different from the usual cabbage palya style, kai sasive palya from cabbage is very intresting and good to taste as well.

Preparation time: 15 minutes
Cooking time: 35 minutes
Serves: 7


Ingredients: 

1. Cabbage 1kg
2. Dry red chillies (guntur 6, byadagi 5)
3. Tamarind about a lemon's size
4. Jaggery a little less than half cube
5. Salt
6. Oil
7. Mustard seeds 2 tsp
8. Jeera seeds 1 tsp
9. Coriander leaves
10. Turmeric
11. Water
12. Grated fresh coconut 1 cup
13. Curry leaves
14. A pinch of hing

Method: 

1. Cut the cabbage and keep aside.
2. Heat oil in a vessel and make seasoning of mustard seeds, dry red chillies (2) curry leaves.
3. Add the cut cabbage, a little water and let it cook. Dont add too much of water its ok even if u sprinkle a little water.
4. After 5 minutes add salt and just see how watery it gets.
5. Grind grated fresh coconut, 1 tsp mustard seeds, a pinch of hing, coriander leaves, turmeric, jeera seeds and dry red chillies to a paste.
6. Add this to the cooked cabbage and mix well. Let it cook for about 2-3 minutes till raw smell disappears.
7. Then add the jaggery and mix well and let it melt.
8. Garnish with a little more coriander leaves and serve with rice, chapathi.

Chaniya chole

Chole, slurrrp... tastes so yum that you would want to eat them over and over... I shall teach u how to cook such slurrrppy chole masala now...


Preparation time: 15 minutes
Cooking time: 35 minutes
Soaking time: Overnight or 7-8 hours
Serves: 7


Ingredients:

1. Kabuli chana 250gms
2. Tomatoes 5-6
3. Onions 4-5
4. Oil
5. Water
6. Jeera seeds 1tsp
7. Garam masala powder 1tsp
8. Chana masala powder 3-4 tbsp
9. Dhania powder 1 tsp
10. Fresh coriander leaves
11. Turmeric
12. Salt
13. Red chilli powder 1 tsp
14. Poppy seeds 1 tsp


Method:

1. Soak chana overnight or for 7-8 hours and pressure cook them.
2. Heat oil in a kadhai and make seasoning of jeera seeds.
3. Add onions chopped and saute them till golden brown.
4. Add turmeric, garam masala, dhania powder, red chilli powder, chole masala powder and mix well.
5. Next add the tomatoes and a little salt and let them cook till tomatoes turn tender.
6. In the meanwhile grind 1 onion and 2 tomatoes along with 1 tsp of poppy seeds and add this to the cooked tomatoes.
7. Once done you can add the cooked chana and mix well. Use the water of cooked chana to the required consistency.
8. Make sure there's enough of gravy. You can add more tomatoes if you want more gravy.
9. Garnish with fresh coriander leaves and serve hot with chapathi, roti or even best with poori/bhatura.

Bendekai (lady's finger) gojju

Another delicacy from sankethi households this dish is a favourite among my family. This gojju actually called kari gojju (black gojju) due to its colour tastes yummy and can be made not only with lady's finger but also the purple brinjal, heralekai (rough lime) as well.


Preparation time: 20 minutes
Cooking time: 30 minutes
Serves: 7


Ingredients: 

1. Lady's finger 3/4 kg
2. Oil
3. Tamarind about a lemon's size
4. Jaggery 3/4 cube
5. Water
6. Dry red chillies 3-4
7. Curry leaves
8. Mustard seeds 1 tsp
9. Grated dry coconut 1 cup

For the powder:

1. Jeera seeds 2 tbsp
2. Pepper corns 10-12
3. Dhania seeds 2 tbsp
4. Mustard seeds 1 tbsp
5. Dry red chillies (byadagi 3, guntur 5)
6. Methi seeds 1/2 tsp

Method:

1. Roast jeera seeds, pepper corns, dhania seeds, mustard seeds, methi seeds and the dry red chillies.
2. Make fine powder and keep aside. (This can me stored in refrigerator for a long time).
3. Now heat oil in a kadhai and make seasoning of dry red chillies and curry leaves.
4. Add in the cut lady's fingers and saute till the stickyness is gone. Don't burn them down but.
5. Once done add the tamarind extract, a little water and let it cook for about 3-4 minutes till all raw smell disappears.
6. Add water to the required consistency.

Serve with rice, dosa or chapathi.

Avalakki bisi bele bhath

Bisi bele bhath, a traditional mysorean dish very very famous across most homes in karnataka, wait a minute i have small twist to this dish.. have you ever made it with avalakki and moong dal... if u havent do try coz it's real yum..

Preparation time: 20 minutes
Cooking time: 35 minutes
Serves: 7


Ingredients: 

1. Vegetables 200 gm each of carrots, beans, 2 capsicum, 3 tomatoes.
2. Green peas/green pigeon peas 100 gms
3. Moong dal 11/2 cup
4. Avalakki 1 cup (5-6 handful)
5. Salt
6. Oil
7. Bisi bele bhath powder
8. Dry red chillies 3-4
9. Mustard seeds 1 tsp
10. Curry leaves
11. Water
12. Tamarind about a lemon's size
13. Jaggery half cube
14. Cashews 10-12

Method: 

1. Cut the vegetables (beans, carrot and the green peas) and cook them along with washed moon dal till half done.
2. Soak the avalakki for about 5 minutes and keep aside.
3. To the half cooked dal and vegetables add bisi bele bhath powder, salt, tamarind extract and let it boil till all the raw smell disappears.
4. Add tomatoes and cook and at this stage add the avalakki and mix well.
5. Heat oil in a kadhai and make seasoning of mustard seeds, dry red chillies, cashews and add the capsicum as well.
6. Mix this into the bhath and give it a nice stir. Let it boil for 2 more minutes.
7. Add jaggery, mix well and serve hot with or without raitha.

Moong dal wali methi

I have tried to name this a little different but the dish actually has moong dal and of course methi leaves. Served along with chapathi or rice, this dish is really wholesome.

Preparation time: 15 minutes
Cooking time: 35 minutes
Serves: 7


Ingredients: 

1. Fresh methi leaves 1 bunch
2. Moong dal 1 cup
3. Salt
4. Oil
5. Onions 5-6
6. Tomatoes 6-7
7. Dhania powder 1 tsp
8. Garam masala powder 1tsp
9. Red chilli powder 1 tsp
10. Lemon juice 1 tbsp
11. Green chillies slit 5-6
12. Water
13. Mustard seeds 1 tsp

Method: 

1. Clean and wash the methi leaves thoroughly and cut them.
2. Heat oil in a pressure cooker and make seasoning of mustard seeds, green chillies.
3. Add the finely chopped onions, turmeric, garam masala, dhania powder and saute till it turns golden brown.
4. Now add the chopped tomatoes and mix well.
5. Next add in the methi leaves as well.
6. Grind 1 tomato and 2 onions in a mixer till fine paste and add them as well.
7. Add the moong dal, required amount of water and pressure cook to 3 whistles.
8. Once the cooker cools add salt and mix well. Boil for about 2 minutes.
9. Serve hot with chapathi/poori or even rice.

Set dosa

Have you ever wondered from where this name "Set Dosa" came from, neither do i know.. But i guess its because they are served as a set of 3 dosas. Leave behind the name but the taste is yummy, so lets try maing Set Dosa..

Preparation time: 40 minutes
Soaking time: 6-7 hours


Ingredients:

1. Rice/dosa rice 4 cups
2. Urad dal 1 cup
3. Avalakki (beaten rice) 1 cup
4. Salt


Method:

1. Soak rice, urad dal and avalakki for about 6-7 hours.
2. Grind them into a fine paste a little heavier than the usual dosa dough consistency and let it ferment overnight.
3. When ready to make them, heat tawa and pour over the batter but make sure you dont spread it much since set dosa's are small in size.
4. Cook both sides and serve hot with bombay potato sagu or chutney or any vegetable sagu as well.

For recipe of Bombay potato sagu check this link http://food-thewaytopeoplesheart.blogspot.com/2011/08/bombay-potato-sagu.html

Methi leaves and togari kalu (green pigeon peas) bhath

A little before the avrekai season comes the togarikalu season. Green pigeon peas are available in plenty during this time and can be used for various dishes including upma, sambar and rice. Like in this dish i've used methi leaves and green pigeon peas.

Preparation time: 20 minutes
Cooking time: 15 minutes
Serves: 7


Ingredients:

1. Fresh methi (fenugreek) leaves 1 bunch
2. Togarikalu (Green pigeon peas) 100 gms
3. Vangi bhath powder 5-6 tablespoons
4. Mustard seeds 1 tsp
5. Dry red chillies 3-4
6. Rice 2 cups
7. Oil
8. Salt
9. Water
10. Tamarind extract about a lemons size

Method:

1. Wash the methi leaves thoroughly and cut them.
2. Cook the togarikalu with a little salt and water until they turn tender.
3. Heat oil in a kadhai and make seasoning of mustard seeds and dry red chillies.
4. Add the cut methi leaves and saute for a while.
5. Add very little water and cover and let it cook.
6. Now add the vangi bhath powder, salt and tamarind extract and let it cook.
7. Mix in the cooked green pigeon peas well.
8. Add this mixture to cooked rice (make sure each grain of rice is separate) and serve. Add salt when mixing with rice as well.

Aloo parantha

Hogging on yummy aloo parantha's ahh.. heaven isnt it? Especially when served hot straight from the tawa, vow, mouth watering. Made this mouth watering dish over the weekend for breakfast and man i still have the taste lingering in my tongue.

Preparation time: 20 minutes
Cooking time: 15 minutes (excludes the time to bake the parantha)


Ingredients: 

1. Wheat flour 3 cups
2. Water
3. Salt
4. Potatoes 5
5. Green chillies 6-7
6. Coriander leaves
7. Garam masala powder 1 tsp
8. Dhania powder 1 tsp
9. Juice of lemon 2 tbsp
10. Oil
11. Red chilli powder 1 tsp
12. Saunf seeds 1 tsp
13. Sugar 1 tsp


Method: 

1. Cook potatoes in pressure cooker and once cooled peel of their skin and mash them.
2. In a bowl take the mashed potatoes add salt, green chillies finely cut, red chilli powder, garam masala, dhania powder, juice of lemon, coriander leaves, sugar and saunf seeds and mix well.
3. Make small balls of this and keep aside.

4. Prepare a dough just like chapathi and cover it with a wet cloth and set aside for around 15 minutes.
5. Now make a little huge balls with the dough and flatten a little. Place the mixture of potato and round it up and roll over again but carefully so that the mixture doesnt spill outside.

6. Now heat tawa and bake this parantha with oil/ghee.

7. Serve hot with chutney/pickle and curds.

Crispy and yummy Masala Dosa

Yummy, crispy masala dosa's, well who doesn't love them... u dont have to go to MTR or Vidyarthi Bhavan to eat them u can make them at home as well.

Preparation time: 25 minutes
Soaking time: 6-7 hours


Ingredients: 

For Dosa batter:

1. Rice/dosa rice 4 cups
2. Urad dal 1 cup
3. Methi seeds a very little
4. Chana dal 1 handful
5. Toor dal 1 handful

For Red chutney: 

1. Dry red chillies (byadagi and guntur) 3 each
2. Garlic cloves 4
3. Grated fresh coconut 1/4 cup

For the masala (aloo palya)

1. Potatoes 5-6
2. Onions 4-5
3. Oil
4. Chana dal 1tsp
5. Mustard seeds 1 tsp
6. Urad dal 1 tsp
7. Curry leaves
8. Coriander leaves
9. Salt
10. Water
11. Slit green chillies 6-7
12. Turmeric powder 1tsp
13. Red chilli powder 1/2 tsp


Method: 

1. Soak the rice, urad dal, methi seeds, chana dal, toor dal for 6-7 hours. Grind it into dosa batter consistency. Dont make the batter too thick nor too watery. Let it ferment overnight.

Method to make Red chutney: 

1. Grind the dry red chillies, garlic cloves along with fresh grated coconut and some water. Keep aside


Method to make masala:

1. Wash the potatoes and cook them. Peel the skin and mash them lightly and keep aside.
2. Cut the onions lengthwise.
3. Heat oil in a kadhai and make seasoning of mustard seeds, chana dal, urad dal, slit green chillies and curry leaves.
4. Now add onions and saute them till they turn golden brown.
5. Add turmeric powder and red chilli powder as well.
6. Once onions are done add the cooked and mashed potatoes, salt and mix well.
7. Garnish with coriander leaves.

To make masala dosa: 

1. Heat tawa and spread the batter like you do for usual dosa. Add oil around the batter.
2. Now spread the red chutney across the dosa.

3. Next put in some masala in between the dosa and let the dosa roast well.

4. Once done serve fold upto the middle and take it out of the tawa and serve hot.

Crispy masala dosa served with coconut chutney. 

Nallikayi (Amla/Gooseberry) chutney

15 days after diwali comes thulasi pooja and on this people in Karnataka get a branch of gooseberry (amla) tree and decorate the thulasi plant and also do an arthi to the plant with 5 gooseberries. So after the arthi how does one use the gooseberries, simple I made this really yummy chutney out of them.

Preparation time: 15 minutes
Cooking time: 2 minutes


Ingredients:

1. Amla (gooseberries) 7-8 big ones
2. Dry red chillies (byadagi 5, guntur 6)
3. Mustard seeds 2 tsp
4. Oil
5. Fresh grated coconut 1/2 cup
6. Curry leaves
7. Salt
8. Jaggery a very little
9. Turmeric powder 1 tsp


Method:

1. Deseed the amla's after cutting them into small pieces.
2. In a mixer grind the cut amla, fresh grated coconut, turmeric, 1 tsp mustard seeds, jaggery and salt to a paste. (Let it be semi coarse and not too fine).
3. Heat oil in a kadhai and make seasoning of 1tsp mustard seeds and curry leaves.

Serve it with rice/chapathi/dosa.

Can be stored in refrigerator and used for about 3-4 days.

Carrot Halwa

One of my favourite desserts, carrot halwa, i love to make it as much as i love to eat it. And what better occasion than hubby's birthday to make it.


Preparation time: 25 minutes
Cooking time: 1 hour
Serves: 12

Ingredients:

1. Fresh carrots 1kg
2. Ghee 4-5 tbsp
3. Milk 1/2 litre
4. Water 2 cups
5. Cashews 10 broken into half
6. Raisins (dry grapes) 15-20
7. Badam cut into half 10-12
8. Sugar (For 1 cup of carrot you have taken take half cup of sugar)
9. Elaichi 2-3 pods (powdered)

Method:

1. Heat 3 tablespoons of ghee in a vessel and add the grated carrots and saute for about 2 minutes.
2. Then add 2 cups of water and 1 cup of milk and let the carrots cook. Keep stirring in between.
3. Once the carrots are almost cooked add sugar as per the measurement and mix well.
4. Let the carrots and sugar cook well.
5. Heat the remaining ghee in a small kadhai and add the cashews, raisins and badam and mix it to the cooked halwa. Mix well.

Serve hot or chilled. Tastes good when served with ice cream as well.

Birthday dinner platter (Veg fried rice, tomato soup, Schezuan sauce and pakoda)

Well well well, it was my hubby's birthday and i was planning about what all i would cook for him from almost a week back and as the day neared i asked him what he wanted. I had decided upon baby corn dry for starters, fried rice/biryani for the main course, carrot halwa for the dessert and of course soup. My husband gave the green signal for carrot halwa and veg fried rice, so for the fried rice accompaniment would be schezuan sauce and then i started the process to cook.

As a last minute change my father in law ordered for pakoda's from a local vendor coz he just loves them so i dropped the plan of making baby corn dry for starters since it would be a little too heavy for the platter.

Lets start with Soup. To be honest i bought a packet of Maggi Tomato Soup and mixed it with water and put it on stove for things to turn out quick as i had others stuff to arrange for as well.

Then comes the turn of Veg Fried Rice. My mom makes this but her version doesn't have onions in them and yet it turns out tp be super yummy. Well my version does have onions and its equally yum.


Preparation time: 25 minutes
Cooking time: 50 minutes (includes time for cooking of rice)
Serves: 7


Ingredients: 

1. Vegetables [1/4 kg fresh beans, 3 carrots, 2 capsicums, 1 cup of grated cabbage, 5-6 onions, 1 bunch spring onions (if available)]
2. Green peas (frozen or fresh) 125gms
3. Soy sauce 4-5 tablespoons
4. Chilli sauce 3 tbsp
5. Vinegar 1tbsp
6. Ginger garlic paste 4tbsp
7. Oil
8. Rice 4 cups
9. Water
10. Ajinomoto 1 tbsp
11. Salt
12. Peppercorns crushed finely 8-9

Method: 

1. Cut the carrots into medium thin slices and beans into vertical shape. Grate the cabbage or cut it very thin into long strips.

2. Cook the green peas till almost done and keep aside. Slice the onions as well.
3. Heat oil in a vessel and add ginger garlic paste and onion and saute till onions turn golden brown.
4. Now add the vegetables one by one and mix well.
5. Let them cook till tender. Add salt, finely crushed peppercorns and mix well.
6. Once cooked add soy sauce, chilli sauce and mix thoroughly.
7. Add the cooked rice (make sure each grain of rice is separate) and mix all ingredients well.
8. Add the ajinomoto and vinegar as well at this stage and mix.
9. Finally add the green peas and let the rice cook for about 2 more minutes on low flame.

Serve hot with Chinese Schezuan Sauce or just plain Tomato Sauce.

Chinese Schezuan Sauce 


Well this again is store bought but a slight difference is that I've added some paneer and baby corn pieces into the sauce to make it more yummier. Buy Knorr Chinese Schezuan Sauce and just follow the ingredients on the pack and your sauce will be ready in about 15-20 minutes.

Instant uthappam (Sunday breakfast recipe)

Sunday breakfast decisions are the most tough one to make since all of them are at home and that's the only day the family can spend time with each other and on such days something special and yummy made in the kitchen adds value to the Sunday. The same happened to me this Sunday but the only diferrence was that I had to make breakfast only for 4 of us rather than 8 on usual days since In-laws and brother in law's family were out to visit a temple.

I wanted to make something easy yet tasty so my mind decided upon instant uthappam and lo it was ready.


Preparation time: 20 minutes
Cooking time: 10 minutes (excludes time for making uthappam's)


Ingredients: 

1. Vegetables (I took 3 carrots, 1 capsicum, 3 tomatoes and of course 4 onions)
2. Wheat flour 2 cups
3. Rice flour 3 cups
4. Chiroti rava (sooji) 1 cup
5. Besan 1/2 cup
6. Green chillies 6-7
8. Oil
9. Coriander leaves
10. Hing a pinch
11. Jeera seeds 11/2 tsp
12. Water
13. Cooking soda a pinch


Method: 

1. Chop the vegetables finely and keep aside. Grate the carrots as well.
2. Heat oil in a kadhai and add 2 tsp of oil. Now add onions, capsicums, grated carrots and tomatoes and saute for about 5-7 minutes until they turn tender mildly.
3. Let this cool.
4. In a vessel add the flours, sooji, cooking soda, hing and mix well leaving no lumps with water. Don't make it too watery.

5. Add jeera seeds, green chillies chopped finely, salt and cooled sauteed vegetables and mix well.
6. Heat tawa and pour over the batter and make sure its thick enough unlike the usual dosa. Cook well both sides and serve hot.

Mulangi (radish) chutney

Radish is a very good source of nutrients especially when eaten raw, but point me out any one person who does it. This chutney is made out of raw radish and involves no cooking except for the seasoning to be added.


Preparation time: 15 minutes
Cooking time: 2 minutes
Serves: 7


Ingredients:

1. Fresh radish 1/2 kg
2. Mustard seeds 2 tsp
3. Oil
4. Salt
5. Jaggery about half lemons size
6. Tamarind about a lemons size
7. Turmeric powder 1tsp
8. Curry leaves
9. Grated fresh coconut 1 cup
10. Dry red chillies 5 byadagi 7 gunturu


Method: 

1. Grate the radish and keep aside.
2. In a mixer grind fresh grated coconut, dry red chillies, turmeric powder and 1tsp mustard seeds. Add the grated radish in the last round of grinding so that it doesn't become too fine.
3. Heat oil in a kadhai and make seasoning with 1 tsp of mustard seeds and curry leaves and add it to the grind paste. Add salt and mix well before you serve.

Serve with rice/ chapathi/ dosa. You can store this in refrigerator and use it for about 2 days.

Thondekayi (Tindora) gojju

Thondekayi (tindora) is an ignored vegetable.. Not many people love to eat it. Cook it up this way, spicy, sweet and tangy and look at it disappear while u watch.


Preparation time: 20 minutes
Cooking time: 25 minutes
Serves: 7


Ingredients: 

1. Thondekayi (tindora) 3/4 kg
2. Dry red chillies (both byadagi and gunturu) 5 byadagi and 7 gunturu
3. Mustard seeds 2 tsp
4. Curry leaves
5. Oil
6. Water
7. Salt
8. Jaggery half block (if you are using the square one)
9. Tamarind about a lemons size
10. Coriander leaves
11. Hing a pinch
12. Turmeric powder 1 tsp
13. Fresh coconut grated 1 cup


Method:

1. Cut the tindora lengthwise and then cut it into two halves.
2. In a kadhai heat oil and make seasoning of 1tsp mustard seeds, 3 dry red chillies and curry leaves.
3. Now add the thondekayi and mix well. Add some water and let it cook (it takes a little longer time to cook)
4. In a mixer grind 1tsp mustard seeds, a pinch of hing, turmeric powder, coriander leaves along with fresh grated coconut to a fine paste.
5. Once the vegetable is cooked add the ground paste and let it boil until the raw smell disappears.
6. Once boiled add the salt, tamarind extract and mix well and boil for 2 more minutes.
7. Next add the jaggery and mix well.

Serve hot with rice/chapathi or even dosa.

Agase soppu (Agathi leaf) palya

Many of you would not have heard of it at all. Agase soppu is a kind of greens, not made much at regular households, its used during thulasi pooja day 15 days after deepavali. As per old saying people take rebirth as donkeys if one doesn't eat this soppu during this day... funny isn't it?

Its taste is usually bitter and so adding jaggery is important.

Preparation time: 15 minutes
Cooking time: 25 minutes


Ingredients: 

1. Agase soppu (agathi leaf) 1 bunch
2. Toor dal 1/2 cup
3. Mustard seeds 1 tsp
4. Jaggery about half lemons size
5. Oil
6. Dry red chillies 3-4
7. Fresh coconut grated 1/4 cup
8. Salt

Method:

1. Cook the toor dal and the soppu.
2. Heat a kadhai and add oil to make seasoning of mustard seeds and dry red chillies.
3. Add the toor dal as and mix well.
4. Add salt and let it cook for 2 minutes.
5. Next add in the jaggery and mix well and let the jaggery melt.

Serve hot with rice/chapathi.

Sauthekai (Cucumber) kosambari

Dont have anything to serve as a side dish for chapathi/roti/rice, no worries try this out as a starter, side dish or even as a snack option for evenings.


Preparation time: 10 minutes
Cooking time: 2 minutes


Ingredients: 

1. Fresh cucumbers 5
2. Green chillies 5-6
3. Mustard seeds 1 tsp
4. Grated fresh coconut 1/4 cup
5. Salt
6. Oil 2 tsp
7. Coriander leaves


Method: 

1. Peel the cucumber skin and cut them fine. (remove the seeds in between for more taste)
2. Heat oil and make seasoning of mustard seeds and green chillies.
3. Add this to the cut cucumbers and also add coconut and mix well.
4. Add salt just before serving, else it becomes too watery.
5. Garnish with fresh coriander leaves.

Uppit aha ha..

Uppit (Upma), the name when called out at home as breakfast option gets very bad reviews but cmon women need to make something daily as a breakfast right. So why not try out this uppit and receive an "aha ha" as a compliment from the family.

Preparation time: 10 minutes
Cooking time: 25 minutes
Serves: 7


Ingredients: 

1. Upma rava 3 cups
2. Green peas 200 gms (I usually use the frozen ones and microwave them for about 4 minutes)
3. Carrots 3
4. Green chillies 7-8
5. Urad dal 2 handfuls
6. Jeera seeds 1 handful
7. Peppercorns 8-9
8. Water
9. Oil
10. Ghee 2 tsp
11. Chana dal 1tsp
12. Mustard seeds 1 tsp
13. Curry leaves
14. Coriander leaves
15. Grated fresh coconut 1 cup


Method: 

1. Roast the upma rava till they turn light brown in a kadhai and keep aside. Grate the carrots as well and cook the green peas.
2. Heat 1/2 tsp of ghee and roast the urad dal, jeera seeds and peppercorns and grind them into a powder.
3. Keep 3/4 litre of water for boiling.
4. Now heat the remaining ghee and 2 tsp of oil in a kadhai and make seasoning of mustard seeds, chana dal, urad dal 1tsp, curry leaves and jeera seeds along with green chillies.
5. Add the ready powder and mix well. .
6. Now add the grated carrots, green peas and mix well.
7. Add the upma rava, salt, coconut and mix well and cook on low flame for about 3 minutes.
8. Now slowly add the required amount of water while mixing the ingredients on a low flame.
9. Mix well and make sure no umps are there. Cover and let it cook for about 5 minutes.
10. Garnish with coriander leaves and serve hot.


Variation: You can use avrekai (Flat beans) instead of green peas or omit carrots if you want.

 Uppit aha ha here served with yummy, spicy avagai(mango) pickle..

Toasty veggy toast

Bread toast is a breakfast option anyone would like to make. Its quite easy and quick as well. But if you want to make it wholesome and nutritive try this out. Some of you might have eaten this at local bakeries as well. Try it out for an option either at breakfast or at snack time even.


Preparation time: 20 minutes
Cooking time: 15 minutes (excludes the time for toasting the bread)


Ingredients: 

1. Sandwich bread
2. Tomatoes 4-5
3. Onions 5-6
4. Carrots 3-4
5. Mustard seeds
6. Jeera seeds
7. Oil
8. Water
9. Salt
10. Green chillies slit 6-7
11. Curry leaves
12. Turmeric 1/2 tsp
13. Red chilli powder 1/2 tsp
14. Coriander leaves


Method: 

1. Chop the tomatoes, grate the carrots and cut onions lengthwise.
2. Now heat oil in a kadhai and make seasoing of mustard seeds, jeera seeds, green chillies and curry leaves.
3. Add onions, turmeric and red chilli powder and saute till onions turn golden brown.
4. Once done add the carrot and mix well. Let it cook for a while.
5. Now add the chopped tomatoes and salt and mix well.
6. Once the tomatoes cook well and turn tender garnish with coriander leaves.

7. Toast the bread slices with ghee/butter stuff the mixture in between two slices and serve hot.