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Saturday, 18 May 2019

Moong dal Khichdi

1/2 cup rice
1/2 cup moong dal / yellow lentils
1 small carrot chopped
1/4 cup fresh green peas
6-7 palak / spinach leaves roughly chopped
1.5 tblsp ghee or oil
1 tsp mustard
1 tsp jeera / cumin seeds
1/2 inch ginger chopped
2 green chillies chopped
3-4 crushed peppercorns
1 sprig of curry leaves
1/2 tsp turmeric pdr
2 tsp lemon juice
Salt to taste
Chopped coriander leaves


  • Wash rice and moong dal and keep aside
  • Heat oil in cooker,add mustard, once it starts crackling add curry leaves,chopped ginger,green chillies, ginger,peppercorns, turmeric pdr  and saute for a while
  • Now put washed rice ,dal and chopped veggies,salt and give a nice stir
  • Add 4cups water, mix well and close the lid of the cooker. You can increase or decrease te amount of water to adjust the consistency according to your taste
  • Pressure cook the khichdi for 4-5 whistles
  • Once the steam is released open the lid, garnish with lemon juice and chopped coriander leaves
  • Serve hot khichdi drizzled with a spoon of ghee, accompanied with raita, papad or pickle.

Friday, 17 May 2019

Paneer ke Pakode


250 gms paneer / cottage cheese
1 cup gram flour / besan
2 tblsp rice flour
1 tsp red chilli pdr
1/4 tsp hing / asafoetida pdr
Salt to taste
1/2 tsp turmeric pdr
A pinch of cooking soda
Oil for deep frying
Chat masala


  • Cut the paneer into 2 inch by half inch fingers
  • Mix gram flour withrice flour,  red chilli pdr, turmeric pdr,salt, hing and cooking soda 
  • Add sufficient water and whisk well to make a batter of a  coating consistency
  • Rest the batter for 10 mins. Heat the oil in a kadai
  • Dip each paneer finger in the batter  and deep fry on medium flame till crisp and golden brown
  • Drain on an absorbent paper . Sprinkle chat masala on the pakoras and serve hot with ketchup or chutney of your choice.

Saturday, 4 May 2019

Poha Dosa

4 cups sona masoori rice
1 fistful urad dal
1 tsp methi / fenugreek seeds
1 3/4 cups poha / avalakki / beaten rice
Salt to taste
1/2 tsp cooking soda
1 cup curd
Oil for cooking dosa


  • Soak rice, urad dal, methi seeds in enough water for 5-6 hrs
  • Wash the soaked rice , dal, poha and grind into a smooth paste
  • Keep covered in a warm place and let it ferment for 8-10 hrs or over night
  • Next day before making dosa ,add the curd, salt and cooking soda to the batter
  • Add water if needed to adjust the consistency
  • Heat tava and make thick dosa , adding a tsp of oil, on a medium flame
  • Cook the dosa only one side
  • Serve hot dosa with coconut chutney or sambar.

Coconut milk Duddali / Manni

DUDDALI is a typical Konkani dessert prepared with arrowroot which is called KUVE PEET in KonkaniThis is very good for health. This keeps the body very cool.So in the hot summer you can have this chilled.You can also use jaggery in place of sugar.Similar duddalis are made with rice,  finger ,millets and wheat.

1 cup kuve peet (arrowroot)
1 1/2 cup sugar
5 cups coconut milk
4-5 saffron strands
1 tsp cardamom powder


  • In a bowl put kuve peet/ arrowroot powder and enough water to soak it
  • Keep for 2 hours and allow the powder to settle down
  • After 2 hours the flour will settle down
  • Drain all the water from the flour  and transfer the flour into a kadai
  • Add sugar coconut milk, mix well  and  keep on flame  stirring continuously
  • When it becomes thick and little transparent  add cardamom powder,saffron and put on a greased tray
  • After it comes to room temperature cut into pieces 
  • Serve chilled

Tuesday, 30 April 2019

Mint Pulav with Aloo Jeera Fry

1 cup basmati rice soaked in water for 20 mins
5 tsp oil or ghee
1 sliced onion
2 green chillies slit
1 tsp garam masala pdr or biryani masala pdr
1 tsp ginger garlic paste
1/2 cup chopped veggies like beans ,carrot and some green peas
2 tblsp curd1/4 cup chopped  pudina leaves
3 tblsp chopped coriander leaves
Salt to taste


  • In cooker heat ghee or oil,add onion slices and fry till transparent
  • Put green chillies ,ginger garlic paste and fry for 5 mins
  • Add ,garam masala pdr ,fry 
  • Drain water from rice and add to it ,fry for 5 mins followed by veggies 
  • Add chopped pudina / mint leaves,  curd, salt,mix well,put 1.5 cups water and close the lid of cooker
  • Cook for 2 whistles ,once the steam is released open the lid,add  chopped  coriander leaves 
  • Serve hot with curry or raita

2 potatoes cut into small fingers
5 tsp oil
1 tsp ginger garlic paste
1/2 tsp jeera/ cumin seeds
5 crushed garlic cloves
1 tsp red chilli pdr
1/2 tsp turmeric pdr
1 tsp jeera / cumin pdr
Salt to taste

  • Heat oil, put jeera and garlic cloves and fry till they turn light brown
  • Add ginger garlic paste and fry for a while
  • Put the cut potatoes , salt to taste and cook with a lid covered (dont add water)
  • Once they are cooked add all the spice powders and toss well
  • Serve hot with rice or pulav.

Wednesday, 24 April 2019

Schezuan Okra with Hakka Noodles


20 okra / bhindis
1 onion roughly chopped
1 slit green chilli
6 finely chopped garlic cloves
1/2 capsicum cut into big pieces
1 tsp soya sauce
1/2 tsp vinegar
1 tsp tomato ketchup
Salt to taste
4 tsp oil
Chopped coriander leaves


  • Wash okra / bhindi ,wipe with a kitchen towel . Cut the ends and cut it into one inch pieces
  • Heat one tsp oil and put bhindi pieces with little salt and fry till they are cooked
  • Transfer the roasted bhindis in a bowl and in the same pan put the remaining oil
  • Add chopped garlic and fry till they turn brown
  • Add green chilli  and chopped onion , fry for 5 mins on a high flame
  • Add the capsicum and mix for a minute
  • Now put soya sauce,vinegar,ketchup and schezuan chutney, mix well 
  • Add roasted bhindi and toss well
  • Garnish with chopped coriander leaves or spring onion greens
  • You can also add pepper powder for extra spiciness.
1 pack of noodles
3 tsp oil
3-4 spring onions chopped and some greens for garnishing
  1 small carrot julienned
5-6 beans finely chopped
 4 button mushrooms sliced
2 green chillies chopped
5 garlic cloves  finely chopped
1/2 tsp vinegar
1/2 tsp soya sauce
1/2 tsp pepper pdr
Salt to taste

  • Heat enough water in a pan with little salt and few drops of oil , till it comes to boil
  • Add noodles and cook according to the instructions on the packet
  • Heat  oil in a pan ,add chopped garlic and green chillies
  • Saute for a minute and add beans, carrrot  and spring onions
  • Stir fry the veggies on a hifh flame for 2-3 mins
  • Add the mushroom slices and saute for 2 mins
  • Add soya sauce, vinegar,  and cooked noodles
  • Toss it well and stir fry for a minute on a high flame
  • Season with salt and pepper pdr
  • Garnish with chopped spring onion greens 
  • Serve hot with Schezuan okra and enjoy.

Friday, 12 April 2019

Crispy Masala dosa with onion chutney

2 cups selum rice / idli rice
1 cup dosa rice
1/2 cup poha / beaten rice/ avalakki
3/4 cup urad dal
1/2 cup sabudana/ sabbakki
1 tsp methi/ fenugreek seeds
Salt to taste
Sugar to taste
Oil or ghee for making dosa


  • Soak rice, dal, sabudana  and methi in enough water for 5-6 hrs
  • Wash well . Wash poha and grind with soaked ingredients
  • Make a smooth paste and let it ferment for 7-8 hrs
  • Next day before making dosa add sugar,salt , mix well and make thin dosas 
1/2 cup grated coconut
2 roasted red chillies
2 garlic cloves
1/2 tsp jeera/ cumin seeds
1/2 finely chopped onion
Salt to taste

1 tsp oil
1 tsp mustard
Curry leaves
1/2 tsp urad dal
Pinch of hing
Small piece of red chilli


  • First grind coconut with garlic, red chilli, salt,tamarind,jeera adding little water
  • Finally add chopped onion and just pulse it
  • Dont grind much after adding onion
  • Heat oil in a pan add the tempering ingredients, fry for 2 mins and put the ground chutney
  • Fry for 5 mins and serve with dosa