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Saturday, 28 September 2019

Aloo Gobi ki Tahri with Schezuan Baby corn

Tahri is an aromatic , spiced one pot rice. It is vegetable based dish from Utthar Pradesh cuisine. Tahri is a medley of mixed veggies, rice and spices from Awadhi cuisine.

1 cup basmati rice 
1 tblsp ghee
1 tsp cumin seeds/ jeera
5-6 pepper corns
2 bay leaves
1/2 cup sliced onions
1 tblsp ginger garlic paste
1 tsp turmeic powder / haldi
1 cup diced potato
1/2 cup green peas
1 cup cauliflower / gobi florets
Salt to taste
Chopped coriander leaves for garnishing


  • Wash rice and soak in water for one hour
  • Mix ginger garlic paste and turmeric powder in little water and make a thick paste and keep aside
  • In cooker heat oil, put jeera, bay leaves and pepper corns, fry for a second
  • Add sliced onions, saute till they turn translucent
  • Put ginger garlic and turmeric paste and fry till oil leaves the sides
  • Add potato, gobi florets and green peas,salt to taste and mix well
  • Drain water from the rice and add ,fry for 5 mins
  • Add 1.5 cups water , check salt and close the lid of the cooker
  • cook for 2 whistles and turn off the flame
  • Open the cooker, garnish Tahri with chopped coriander leaves and serve hot
6 baby corns
1/2 capsicum
5 garlic cloves finely chopped
1/2 tsp soya sauce
3 tsp oil

  • Wash baby corns and slit into two lengthwise.
  • Wash and cut capsicum into cubes
  • Heat oil, fry chopped garlic till light brown 
  • Add baby corns, capsicum cubes, little salt and cook with a lid covered
  • Once it is cooked add schezuan chutney and soya sauce , toss well and serve hot.

Thursday, 26 September 2019

Dhaba Style Makhni Dal

1/4 cup whole black lentils / Sabut urad dal
1/4 cup split pigeon peas / tuvar dal
1/4 cup Green gram / Moong
5 tsp oil
1/2 cup finely chopped onion
2 tomatoes (pureed)
1 green chilli finely chopped
1 tsp ginger garlic paste
1/2 tsp turmeric / haldi powder
1 tsp red chilli powder
1 tsp coriander / daniya powder
1/2 tsp cumin / jeera powder
1/2 tsp garam masala powder
2 tsp kasuri methi
Salt to taste
2 tblsp fresh cream
Chopped coriander leaves
2 tsp ghee
1/4 tsp red chilli powdePinch of hing / asafoetida powder


  • Soak urad dal, moong and tuvar dal in water for one hour
  • Cook it in cooker with 1/2 cup water for 3-4 whistles or till it is well cooked
  • Heat oil in a pan, saute chopped onions till it turns translucent
  • Add ginger garlic paste and fry till raw smell goes
  • Now put the pureed tomatoes and cook  for 5-10 mins
  • Add all the spice powders one by one and fry for 2 mins
  • Pour the cooked dal, salt to taste and kasuri methi and let it boil for 10 mins
  • In a small kadai heat ghee, put 1/4 tsp  chilli powder, hing  and turn off the flame
  • Pour this tadka over the prepared dal
  • Add fresh cream and mix well, check for salt
  • Garnish with chopped coriander leaves
  • Serve hot with phulkas, chapati or naan.

Tuesday, 24 September 2019

Masala Rava Rotti / Karnataka style semolina flat bread

1 cup fine rava / semolina (that we use for upma)
1 finely chopped onion
Handful of chopped coriander leaves
2 sprigs of chopped curry leaves
1 tsp cumin seeds/ jeera
2 tblsp grated coconut
3 tblsp roasted peanuts
 3/4 tsp chilli powder
Salt to taste
Oil for cooking rotti


  • Put coconut gratings ,  peanuts and chilli powder in a small mixer jar and grind coarsely without water
  • Put it in a bowl and add all the ingredients except oil
  • Add water to the mixture and mix nicely to form a moist dough
  • Keep covered for 20 mins. The consistency of the dough should be thicker than the idli batter and should be easy to pat with yorur hands
  • Grease a banana leaf or alluminium foil ,take a big lemon sized dough and pat it evenly with your hands to a thin rotti
  • Wet your hands in between with water to pat it
  • Heat tava,once it is hot transfer the sheet with rotti on tava , after few seconds carefully remove the sheet from tava such that the rotti remains on tava intact .
  • Cook the rotti on a medium flamePour few drops of oilall over it
  • Once it becomes brown flip it and cook the other side
  • Serve hot rotti with chutney
  • You can also pat the rotti on a warm tava and then keep it on the flame and cook it. (I prefer this method)

1 cup fresh coconut gratings
4 garlic cloves
2-3 red chillies roasted in oil
Little tamarind 
Salt to taste
Grind the above igredients and make a smooth paste and your chutney is ready to serve.

Sunday, 22 September 2019

Srilankan Prawn Curry

250 gms prawns
2 onions
2 tomatoes
6 tsp oill
1 tsp red chilli powder
1/2 tsp garam masala powder
1 tsp coriander powder
1/2 cup coconut milk
Salt to taste
Chopped corinader leaves

1 tsp salt
1 tsp turmeric powder
1/2 tsp red chilli powder


  • Clean and devein prawns and marinate with the mentioned ingredients and keep aside for 0ne hour.
  • Finely chop the onions and roast half of the onions in 2 tsp oil until it turns brown 
  • Boil the tomatoes and let it cool
  • Peel the tomatoes and grind with roasted onions and make a smooth paste
  • Heat the remaining oil, saute remaining chopped onions in it, till they turn transparent
  • Add the ground paste and fry till the oil leaves the sides .
  • Add red chilli powder, garam masala powder and coriander powder, fry for 5 mins
  • Put the marinated prawns and cook with a lid covered
  • Add the coconut milk and let it boil for 5 mins, garnish with chopped coriander leaves and serve hot with rice.

Tuesday, 17 September 2019

Devasthana Saaru / Temple style saaru

This saaru or rasam is an authentic, aromatic rasam served in all  temples in Dakshin Kannada. Freshly roasted spices ground together with roasted coconut gives an unique taste to this saaru.Traditionally it is served with white rice on a plantain leaf.

3 riped tomatoes
2 slit green chillies
water 4 cups (approximately)
2 tsp jaggery
Salt to taste
Chopped coriander leaves

2 tsp coriander seeds/ daniya
1/2 tsp cumin seeds/ jeera
1/4 tsp methi/ fenugreek seeds
8 pepper corns
1/4 tsp hing/ asafoetida powder
4 tblsp grated fresh coconut
5-6 curry leaves
1/2 tsp turmeric powder
5 byadgi red chillies
2 tsp oil
Roast daniya, jeera, methi, hing ,pepper, curry leaves in oil 

Daliya Paniyaram / Gonva kane Godu Appo


1/2 cup gehun ka daliya / broken wheat / Godhi nuchchu
1/4 cup poha/ avalakki / beaten rice
1/4 cup coconut gratings
Jaggery to taste
Pinch of salt
1/2 tsp ENO fruit salt
1/2 tsp cardamom / elaichi powder
Ghee for cooking paniyaram


  • Soak daliya in water for 30 mins, wash poha and keep aside
  • Wash soaked daliya well, drain all the water from it
  • Grind daliya with washed poha, coconut gratings into a smooth paste
  • Add powdered jaggery, salt and grind again (add little water)
  • Transfer the batter in a bowl, add cardamom powder, mix well
  • Heat paniyaram chatti / pan Grease it with ghee ,pour the batter upto 3/4 of each mould
  • Cook on a medium flame, once it is cooked flip all the paniyarams, add ghee and cook the other side till it turns brown and crisp

Monday, 16 September 2019

Goan style Pomfret Curry

2 medium size pomfret fish / maanji
5 tsp coconut oil 
1 small onion finely chopped
1/2 inch ginger finely chopped

1 cup fresh coconut gratings
chickpea size tamarind
5-6 byadgi or kashmiri red chillies
1/2 tsp coriander / daniya seeds
1/4 tsp cumin seeds / jeera
4 pepper corns
1/2 tsp turmeric/ haldi powder
1 tblsp chopped onion
2 garlic cloves
small piece of ginger
Grind the above ingredients into a smooth paste and keep aside


  • Cut the fish and wash well, marinate with little salt and turmeric powder and keep aside for 10 mins
  • Heat oil and saute green chillies,ginger and chopped onion only for 2-3 mins
  • Add the ground masala and little water , adjust the consistency according to your taste
  • Let the gravy boil, once it starts boiling, simmer the gas and add  the fish pieces ,salt to taste
  • Cook further for 5 mins or till the fish is cooked
  • Turn off the flame and serve hot with rice.