Mushroom - mom's kerala style

I slowly warming up to cooking with mushrooms. I'm using it in soups and curries these days :). These recipe i found is quick and easy and just used all the spices my mom will use to make her mutton stir fry and i loved it.So thought of documenting it


Mushroom  -  2 cup ,sliced  (any kind but store brought only please do not forge from your backyard :)  )
Pearl Onion /Kooch ulli - 1/4 cup , sliced
Ginger  - 1/4 tsp ,chopped
Garlic  - 1/4 tsp ,chopped
Curry Leaves - a few
Indian Bay Leaf -1
Cinnamon - 1/2 '' piece
Cloves - 2
Cardamom -2
Fennel Seeds - 1/2 tsp
Turmeric  Powder - 1/4 tsp
Chili Powder - 1/2 tsp
Coriander Powder - 1/2 tsp
Kerala Garam Masala Powder - 1/2 tsp
Pepper Powder - 1/2 tsp
Oil - 2 tbsp
  1. Heat oil  in a heavy bottom wide pan .
  2. Add the bay leaf, cinnamon ,cloves and cardamon and fennel.
  3. Add the ginger and garlic  and cook for a minute.
  4. Add the onions and curry leaves and cook till onion turns golden.
  5. Add turmeric, chili,coriander ,pepper and garam masala powder .
  6. Add the mushroom and cook for another 3-4 minutes .
  7. Switch of the flame and garnish with coriander leaves

Tendli(Kovvaka) - Kerala Style Mezhukvaratti

Kovvaka is called tendli,kunduru,tindora etc in hindi. This simple preparation of mom's is one of my favorite. Kovvaka has to be very tender. We used to love to take it with paratha to school in our lunch boxes. But goes well with sambar rice or curd rice. 
I remember a unique think told  about this plant , you see most of the homes in kerala grows this vegetable . it is a vine and it is said that if lamb eats the plant the kovvaka on the plant turns bitter :).




Tender Kovvaka  - 2 cups ,diced into thin rounds
Oil - 2 tbsp
Mustard Seeds - 1/2 tsp
Turmeric Pw - 1/4  tsp
Hot Green Chilli - 3-4 ,slit into halves
Curry leaves - a few
Salt to taste

  1. Heat oil and pop the mustard.
  2. Add slit green chili and curry leaves .
  3. Mix well and now add turmeric and cook for 30 seconds.
  4. Add  kovvaka and cook oh high for 3-4 minutes.
  5. Now add salt to taste and mix well.
  6. And now cook on medium till kovvaka is tender.

Kantora Fry

Kantora is a vegetable that looks like a little karela but its not a very bitter like karela. A bengali friend of mine introduced me to this vegetable. It is available every were in north India and even easily available in very Indian grocery store here. It is very good side for rice and rasam. It can be stuffed and cooked like karela.



Kantora  - 1 cup ,diced in half moon shape
Curry leaves  - a few
Mustard - 1/4 tsp
Urad Dal - 1/2 tsp
Hing - 1/8 tsp

Turmeric Pw - 1/8 tsp
Chili Pw - 1/4 tsp
Oil - 2 tsp
Sal to taste

 image courtesy : internet
  1. Heat oil in a frying fan and pop mustards.
  2. Add urad dal, hing and curry leaves.
  3. When urad dal turns golden and add kantora.
  4. Add salt and turmeric and cover for a minute.
  5. Remove the cover and cook  till the kantora  turns golden along the sides.
  6. Add the chili powder and mix well and remove from flame.
  7. Enjoy with rice and rasam.

Spicy Carrot Pachadi

These days i'm cooking from a very lovely book called "Cooking at Home with Pedatha". I am loving it. Its one of the best vegetarian cooking book i have come across in a very long time. And one very unique chutney recipe i came a cross is Carrot Pachadi.



Carrot -  2 1/2 cup ,chopped into 1/4 cm bits
Lemon Juice - 2 large lemons
Oil - 2 tbsp ( 2 tsp original)
Salt to taste

Tempering
Mustard Seeds  - 3/4 tsp
Fenugreek Seeds - 1/2 tsp
Hing - 3/4 tsp

Paste
Red Chilli - 20 -25
Mustard - 1/4 cup (1/2 cup original)


  1. For paste ,soak the chillies and mustard in 1 cup water 3-4 hours . 
  2. Strain and grind to fine paste using as little strained water as possible.
  3. In a khadai , heat the oil for tempering.
  4. Pop the mustard and then add the fenugreek. 
  5. Switch off the flame and with the browning of the fenugreek add the hing.
  6. Add carrot , lemon juice ,the paste.
  7. Store in clean airtight container in refrigerator, tastes best after a day or two.

Award , Thank You friends

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Thank you Friends .


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Thank you Biny

Cabbage Mezhukvaratti /Cabbage Stir Fry

This recipe is perfect for those lazy days when you don't feel like cooking  but at the same time don't want to get dressed to eat out too.I have used cabbage here but it can be replaced with cauliflower or broccoli . Goes well with rice or roti


Cabbage - 2 cups , chopped
Onion - 1/2 cup , chopped
Ginger - 1/2 tsp , chopped fine
Curry Leaves - a few
Mustard seeds - 1/2 tsp
Turmeric powder - 1/4 tsp
Red Chili powder - 1/2 tsp
Oil - 1 tbsp
Salt to taste


  1. Heat oil and add mustard seeds and let it pop.
  2. Add onion , curry leaves and ginger.
  3. Cook till onion turns translucent.
  4. Then add turmeric and red chili powder.
  5. Then add the cabbage and salt.
  6. Mix well cover and cook for 2 minutes.
  7. Uncover and cook till cabbage is  done to your taste.
  8. Serve with rice or roti.

Murrugaka Aloo Curry / Drumstick Aloo curry

Murrugaka has a very unique taste . Addition of it in any gravy makes it taste special. I love murrugaka in sambar ,theeyal and avial. Mom  used  to  make murrugaka thoran too. Its a very popular vegetable in Kerala and is grown in most of the homes. Mom uses leaves and flowers for cooking too .She says its very good for you .Murragaka ella teega archa curry is my all time favorite.

Here a slightly north indian style use of murrugaka.

Aloo/Potato - 2  yukon gold , each cut into 4 pieces
Murrugaka/Drumstick - 1 , cut into 2 inch pieces
Onion - 1/2 cup , chopped fine
Tomato - 1/2 cup , chopped fine
Ginger Garlic Paste -  1/2 tsp
Chilli Pw - 1/2 tsp
Coriander Pw -  1/2 tsp
Turmeric Pw - 1/8 tsp
Garam Masala - 1/4 tsp
Oil - 2 tbsp
Water - 1/2 cup
Salt to taste.


  1. Heat oil and ginger garlic paste cook for a 30 seconds.
  2. Add onion and cook till golden.
  3. Add tumeric, chilli , coriander, and garam masala powder and mix well.
  4. Add tomato and cook till tomato is done and oils starts to separate.
  5. Add  aloo and  murrugaka pieces and salt and mix well.
  6. Cover and cook for another two  minutes.
  7. Add water , cover  and cook again on medium flame.
  8. Cook till aloo and  murrugakka is tender.
  9. Serve with rice or roti and enjoy.



Lauki wali dal / Split lentil soup with gourd

In indian homes we all cook dal and i use lot of vegetables  in it and the inspiration is my mom. When we were kids the vegetables which we did liked to eat mom will cook it with dal :). And we will eat the dal without even knowing its there. In this recipe i have cooked the dal with lauki / gourd because my husband hates lauki ki sabzi so i now a days cook it with dal . Here is the one more recipe from the thali (platter) in last post.

Toor Dal/ Any split lentil - 1/2 cup
Lauki / Any vegetable  - 1 cup , cut into small pieces.
Tomato - 1 cup , chopped
Garlic Cloves - 6
Hot green chilli - 4 or to taste ,chopped
Hing(optional) - 1/4 tsp
Turmeric Powder - 1/4 tsp
Oil/Ghee - 2 tsp
Mustard Seeds - 1/2 tsp
Cumin Seeds - 1/2 tsp
Salt to taste


  1. Wash and cook the dal, lauki(any vegetable),tomato,garlic,chilli,turmeric,hing .
  2. I usually will pressure cook the dal for 2-3 whistles or for 10 minutes.
  3. When dal is very tender mash the mixture well with a ladel and add salt to taste.
  4. Keep the mixture back on fire to simmer.
  5. Heat ghee/oil and add mustard seeds when the start to pop add cumin.
  6. Cook for 30 seconds and add to the simmering mixture and switch of the flame.
  7. Serve the rice or roti
Sending this to MLLA - 28 at Dil se

Pudina Chutney / Mint Dip

Mint is one of those herbs which is very easily available in India and so very popular and chutney is my favorite preparation to make.  We all make all kinds of chutneys , rice , paratha and drinks. This is one of my favorite. I just love to serve it with warm rice and ghee . Goes well with crackers and chips too. Mix a tbsp of chutney with 1/4 cup yogurt and you have a wonderful dip.


 Mint Leaves - 1 cup
 Urad Dal - 1 tsp
 Hot Green Chili - 2 , slit into half
 Coconut - 1 tsp
 Salt - 1/4 tsp
 Tamarind Pulp - 1/8 tsp or a 1/4 inch piece
 Oil  - 1/2 tsp

  1.  Heat oil in a pan and urad dal and let it turn golden.
  2. Add coconut , green chilli and tamarind and cook for a minute.
  3. Add the mint leaves and switch of the flame and let the leaves wilt a little.
  4. When cooled add salt and grind without water if possible and serve 

Simple Palak Curry / Sauteed Spinach in mild spicy gravy

I love palak and often cook with it . This preparation is very simple and requires very few ingredients.



Palak/Spinach  - 4 cup ,chopped very fine
Onion - 1/2 cup ,chopped fine
Tomato - 3/4 cup , chopped fine
Ginger Garlic Paste - 1/2 tsp
Chilli Pw - 1 tsp
Turmeric - 1/4 tsp
Garam Masala - 1/4tsp
Oil - 2 tbsp
Butter - 1 tbsp
Paneer - 2 tbsp  gratted


  1. Heat oil and add ginger garlic paste and cook for a minute.
  2. Add onion and cook till translucent.
  3. Add chilli pw and turmeric pw and cook for another minute.
  4. Add tomato and cook till oil starts to separate.
  5. Add palak and cook till tender .
  6. Add garam masala and butter and remove from heat.
  7. Garnish with gratted paneer.

Pavakka Mezkuvarrati/ Karela Fry / Sauteed Bitter Melon

Bitter Melon is a medicinal vegetable used in South East Asian cooking . Its very good for controlling blood sugar so very good for  diabetic people. In India people drink bitter melon juice every day empty stomach to keep blood sugar level in control. As the same suggests it is bitter in taste but very earthy in flavor. Everyone hates it as a kid and grown up loves it  .This is my moms recipes and its so simple and quick and  love it with chappati and rice.



Bitter Gourd / Karela  Sliced - 2 cups , Slit into half , remove the seeds and slice thin
Onion -  1/2 cup , sliced  thin
Hot Green Chilli - 5 , slit into half
Turmeric - 1/4 tsp
Oil - 1 tbsp
Salt to taste
Lemon Juice - 2 tsp

  1. Wash and slit the bitter gourd into half , remove the seeds and slice thin.
  2. Add salt  , turmeric  and lemon juice to the sliced gourd and mix well.
  3. Keep it aside for an hour or overnight in the refrigerator.
  4. Heat oil and add the sliced onion , slit green chilli and bitter gourd.
  5. Cook on medium heat  for 15- 20 minutes keep mixing now and then.
  6. And serve with rice or chappati.


Egg in coconut milk gravy

I have never cooked so much egg as i have cooked in this three months :)   so here is one more of the egg recipe. My mom uses coconut milk but it can be substituted with any milk .The curry leaves and coconut milk gives the gravy a very unique south indian taste.


Egg - 4  boiled and halved
Onion - 1/4 cup chopped fine
Tomato - 1/2 cup chopped fine
Ginger -1/2 tsp chopped fine
Curry Leaves - a few
Mustard seeds - 1/4 tsp
Turmeric - 1/4 tsp
Chili Pw - 3/4 tsp
Coriander Pw - 1/2 tsp
Kerala Garam Masala - 1/2 tsp
Coconut Milk - 1/4 cup
Coriander leaves  for garnish
Salt to taste
Oil - 1 tbsp

1. Take a sauce pan and keep egg in one single layer.
2. Cover with water and bring it to boil.
3. Remove from flame and cover and keep aside for 10 minutes.
4. Once cooled peel the shell and cut into half.
5. Heat oil and mustard seeds and let it pop.
6. Add curry leaves ,ginger  and onion and cook till onion is translucent.
7. Add turmeric, chili , coriander and salt.
8. Add tomato , mix well and cover and cook.
9. When oil starts to separate add garam masala.
10. Drop the keep halves and simmer for 3 minutes.
11. Now add the coconut milk and switch of the flame.
13. Garnish with coriander leaves and serve.

Banana Flower Thoran/ Vazhya kumb thoran

In South India banana itself and lots of other parts of this plant like flower , heart inside the stem etc are enjoyed in various preparations.It has lots of fiber and hence very good for you. One of my mother's recipe which is my favorite is banana flower thoran. She uses blackeyed peas in this recipe, any other legume can also be added but it is totally optional .



Banana Flower  - 1
Blackeyed peas - 1/4 cup ,soaked and cooked

Coconut - 1/4 cup , grated
Hot Green Chili -  4 , chopped
Onion - 1/4 cup, chopped fine
Garlic - 1 pod , crushed
Cumin - 1/4 tsp
Turmeric - 1/4 tsp

Mustard - 1/2 tsp
Curry Leaves - a few
Oil - 1 tbsp




  1.  Soak blackeyed peas for an hour an cook till tender with salt .
  2. Clean banana flower and chop the tender part into fine pieces.
  3.  Add a 1/2 tsp salt and 1 tsp oil into the chopped flower.
  4.  Mix well with  hands to coat flowers with oil and salt and keep aside.
  5.  Crush coconut, chili , onion,garlic ,cumin and turmeric in mortar.
  6.  Heat oil and mustard seeds and let it pop.
  7.  Now add curry leaves and coconut mixture and cook for a minute.
  8.  Add banana flower , peas and salt ad mix well.
  9.  Cover and cook for 5 minutes on low.
  10.  And mix again and cook for another 5 minutes.
  11.  Serve with rice.


     Sending this to MLLA:#25 hosted by Siri and started by Susan






Cabbage Kofta

Kofta is  one of the favorite preparation in my home. Koftas can be made of any vegetables like bottle gourd(lauki), raw banana , potato, cabbage etc or even meat . Its one of the best way to use up the vegetable that your family hates otherwise. Fried up koftas makes a good appetizer on its own and can be dropped in any gravy of choice and it makes a yummy accompaniment for roti.


For Kofta :

Cabbage - 2 cups , grated
Bread - 1 slice (optional)
Besan - 2 tbsp or more as needed
Soda - a pinch
Ajwain - 1/4 tsp
Ginger - 1/2 tsp ,grated
Salt to taste
Oil for frying

For Gravy :

Onion  - 1/2 cup , grated
Tomato - 1 cup , pureed
Cumin Seeds - 1 tsp

Turmeric Pw - 1/4 tsp
Chili Pw - 11/2 tsp
Coriander Pw - 1 tsp
Garam Masala - 1 tsp 
Cilantro leaves for garnish
Oil  - 3 tbsp
Salt to taste



For Kofta :

1. Take grated cabbage and squeeze out as much water as possible.
2. Save the water  and dip the bread in it and save rest of water.
3. Squeeze out as much water as possible from bread and add to cabbage.
4. Add ajwain , salt , ginger , soda and besan to cabbage and mix well.
5. Heat oil  and add a pinch of mixture and it should rise to the top slowly.
6. Make small balls of the mixture and drop into the oil .
7. Fry a few of them on medium heat till golden and keep aside.
8. Make all the koftas and keep aside.

For Gravy:

9. Heat oil and add cumin seeds.
10. Add onion and cook till golden.
11. Add chili , coriander, turmeric powder and mix well.
12. Add tomato puree and cook till oil separates.
13. Add 1 1/2 cups of water , garam masala and simmer the gravy for 5 minutes.
14. Half an hour before serving add the simmer the gravy for 2 -3 minutes .
15. Drop the koftas into the gravy and garnish with chopped cilantro.

Egg Curry with Indian spices

Egg is something that is versatile can be cooked for any meal of the day. I love it for breakfast lunch or dinner . And  always comes to rescue when you don't have any other vegetables on hand. My mom used to make this recipe for  us  with chapatti when we used to travel . And now i cook this up for picnics.  The yolk mixes with the onion and spices  and makes a very yummy masala for boiled egg whites.



Egg - 6  boiled and  cut  into four pieces length wise
Onion - 1 cup  ,  sliced thin
Ginger - 1 '' , cut into thin strips
Garlic - 6 , cut into thin strips
Fennel  Seeds - 1/2 tsp , crushed well
Turmeric Powder - 1/4 tsp
Chilli Powder - 1/2 tsp
Coriander Powder - 1/2 tsp
Kerala Garam Masala - 1/4 tsp
Coriander Leaves for garnish

1. Heat oil  and add onion and cook till onion turns translucent.
2. Add ginger and garlic and cook till onion turns golden.
3. Add fennel , turmeric , chili , coriander and mix well for few seconds.
4. Add the boiled egg and garam masala and mix well light handedly.
5. Garnish with coriander leaves and serve.





Beans Carrot Thoran

I have family visiting from India at home this summer so not getting time to sit on my laptop and post  or click pictures even though i'm cooking a lot :). But few days back we cooked this thoran which is my moms recipe. She will usually add cabbage too but that day i didn't had any cabbage at home . For this thoran she will add a little garlic which gives it a very unique taste. 



French Beans - 2 cup ,  chopped small
Carrot - 3/4 cup , chopped small
Grated Coconut - 1/4 cup
Hot Green Chili - 6 , chopped small
Pearl Onion - 2 , chopped
Curry Leaves - a few
Cumin - 1/2 tsp
Mustard - 1/2 tsp
Turmeric - 1/4 tsp
Salt to taste 
Oil - 2 tsp


1. Mix coconut , chili , cumin , turmeric, salt and pound coarsly.
2. Mix beans , carrot and keep aside.
3. Heat oil and add mustard seeds.
4. When mustard starts to pop add curry leaves and onion.
5. When onion turns translucent add coconut mixture .
6. Mix well and add beans, carrot and sprinke a tbsp of water.
7. Mix well cover and cook for few minutes
8. Uncover and cook for few more minutes .


Phalli Aloo

Its been quite some time since i had posted anything . Palli Aloo can be cooked  using tender french beans or long beans . Its quick recipe but chopping takes a little bit of time.

French/ Long beans - 4 cups  , chopped 2 inch long
Potato - 1 yukon gold  , Slit into four and slice 1/8 inch thick
Onion - 1/2 cup , chopped fine
Hot Green Chili - 6 , slit into half (or to taste)
Mustard seeds - 1 tsp
Turmeric - 1/2 tsp
Oil - 2 tbsp


1. Heat oil and mustard seeds.
2. When mustards starts to pop add onion and green chili.
3. Cook till onion is translucent and add turmeric.
4. Add potato , beans and salt and mix well.
5. Cook for 2-3 minutes and add 1/4 cup water.
6. Cover and cook till everything is cooked .

Masala Baigan / Eggplant cooked in spicy gravy

You  either like or hate eggplants . I happen to be one who likes eggplant. Masala baigan is one of the recipes that i look to cook. It looks and tastes special so good for cooking for company too provided your guest likes eggplant:).  Here is my take on masala baigan. I use tomato and tamarind both but you can use only tomato too but the combination of tamarind and jaggery gives this curry its signature taste.


Eggplant - 10 ( Small purple or green)
Onion Puree - 1/2 cup
Tomato Puree - 1/2 cup
Tamarind Paste - 1/2 tsp ( tamarind gives the curry a unique sweet
                                          sourness which tomato alone will not do)
Jaggery - 1/2 tsp
Groundnut - 1 tbsp
Sesame seeds  - 1 tsp
Dry Coconut  - 1 tbsp grated
Turmeric - 1/4 tsp
Chilli Pw - 2 1/2 tsp
Coriander Pw - 2 1/2 tsp
Garam Masala - 1 tsp
Oil - 1/4 cup
Salt to taste

1. Roast groundnut , semame, coconut on at a time.
2. Grind it together to a smooth powder.
3. Heat oil and add ginger garlic paste and cook for a minute.
4. Add onion puree and cook till onion turn golden.
5. Add turmeric, coriander, chili and cook for 1-2 minutes.
6. Add tomato puree and tamarind  cover and cook till oil starts to separates.
7. Add the powder from step 1 and mix well and cook for 1-2 minutes.
8. Slit each eggplant three quarter of the way into 4 halves .
9. Add it to the mixture and add jaggery and  1/2 cup of water.
10. Add garam masala and cover and cook till eggplant is done.
11. Garnish with coriander leaves and  serve.

The gravy can be used to cook other vegetables too . I like to add fried Okra , Broccoli , Cauliflower and  Potato in the gravy.

I'm sending this to event  Think Spice : Tamarind   @ seduceyourtastebuds started by  Sunita  : Think spice

Also sending this to  MLLA23 @ thewellseasonedcook

Lauki Kofta / Bottle gourd and chickpea flour dumplings in gravy

Lauki/Bottle gourd is a highly nutritious vegetable . I remember my mom always using it in sambar . Preparing kofta is one of the favorite way of using this vegetable. Kofta is a north indian preparation and is made of all kind of vegetables and is a staple in weddings etc . 


For Kofta

Grated Lauki - 4 cups
Bread Slice - 1
Besan/Chickpea Flour - 1/4 cup
Ginger Garlic Paste - 2 tsp
Green Ghilli -  1 tsp , chopped fine
Salt to taste
Oil for frying

1. Squeeze as much water as possible from the grated lauki .
2. Add ginger garlic paste , salt, chilli , bread and besan to grated lauki.
3. You should be able to make small balls of the mixture .
4. To get the consistency add more flour if needed.
5. Heat oil to 350 F .
6. Make small balls of the mixture and drop in oil and fry till golden and keep aside.

For Gravy

Onion Grated -  1/2 cup
Tomato Puree - 1 cup
Ginger Garlic Paste - 2 tsp
Cumin Seeds - 1 tsp
Chilli Pw - 1 tsp
Coriander pw - 2 tsp
Garam Masala Pw - 1/2 tsp
Turmeric Pw - 1/4 tsp
Salt to taste
Oil - 1 tbsp

1. Heat oil and add cumin and fry for a minute.
2. Add ginger garlic paste and onion and cook till golden.
3. Add chili, turmeric,coriander ,salt and cook for 2 minutes.
4. Add tomato puree and cook till oil separates.
5. Add 1 cup of water , garam masala and simmer for 3-5 minutes.
6. Add fried kofta /dumpling to the gravy and simmer for another 5 minutes.
7.Garnish  with chopped cilantro and serve.

I'm sending this to  MLLA23 @ thewellseasonedcook

Rasmalai / Cheese balls in Milk Sauce

This months ICC recipe was Rasmalai. There are only very few people who doesn't like rasagulla and this cousin of rasgulla is my all time favorite. As i was a little unwell because of the change of weather i was not posting anything for a week but thought of making rasgulla cheered me up and finally ended up making it y'day but was very tired to post it and missed the deadline.But still thought of posting it anyways today.


Milk - 3 litres (2 litres for making paneer and 1 litre for making Rasa/Milk syrup.)
Vinegar- 3 tbsps
Water-5 cup's
Sugar- 16 tbsp (8 for Sugar Syrup and 8 for Rasa/Milk Syrup)
Nut of choice -10 finely chopped
Maida flour- 1 tsp
Cardamon-2 (crushed)


1. Preparation of Whey Water:

Boil Two Litres of milk and let it cool. Refrigerate the milk for 12 hours. The next day or after 12 hours, remove the thick layer of skin/ paal adai/meegada formed over the milk. Now boil the milk, when the milk boils, add vinegar. wait for a minute or two. the paneer will start floating on top and the whey water will stay on the bottom of the vessel. Now with a muslin or a cotton cloth, filter the paneer and pour 2 cups of water on it, to remove the sourness of vinegar and then tie it well and let it hang on for one hour, till the whey water drops out.

2. Preparation of Paneer:

As we have tied and hanged the paneer in muslin cloth to let out the whey water, wait for an hour and squeeze them well. remove from the cloth and shift to a broad vessel. Now just prepare the paneer, as we knead the dough for chapathi/roti, in the same way knead the paneer, for 5 minutes atleast, till you feel it dont have much moisture content in it. now add a spoon of maida flour to the paneer and make it as small small ball's remember the balls will become double in size after putting it and boiling it in sugar syrup. so make a medium size paneer ball's. with 2 litres of milk you can prepare 12 or 13 paneer ball's.


3. Preparation of Sugar Syrup:
In a wide-bottomed pressure cooker, add three cups of water and eight table spoons of sugar. let it boil. Now when it boils, add the paneer ball's one by one on to it. dont afraid of the ball's getting broken. if you have kneaded the paneer well, it wont get broked. let it get pressure cooked for 10 minutes in slow flame or for 2 whistles.
Now let the steam get out and open the cooker and see the double-sized paneer ball's. slightly press each and evry ball to emit the excess sugar syrup.

4. Preparation of Milk Syrup/Rasa:
When you are starting to prepare sugar syrup. start making milk syrup/rasa side by side. Have one litre of milk in a wide bottomed vessel and let it boil and get reduced into half of the quantity. add eight table spoons of sugar and mix well. add  crushed cardoman to it and mix well. put the paneer ball's into the rasa/milk syrup. cool it down and refregirate it.

5. Serve
Serves chilled  with chopped nuts on top.


Masala Mushroom / Mushroom cooked with whole spices

Mushroom  are not an everyday item in my kitchen but i'm slowly warming up to it. Here we get many varieties of mushroom in the market and some of them very exotic and expensive . I really want to try all of them :) and  started with the most common one . Few days back i cooked button mushrooms like i cook chicken and worked well with chappati . So thought of documenting it .
Mushroom - 2 cups , cubed into four or six piece each
Onion - one small 
Ginger - 1/2 '' piece
Garlic - 2 cloves
Tomato - 1 medium
Indian Bay leaves - 1
Cardamom - 2
Cloves - 1
Cinnamon Stick - 1/2'' piece
Oil - 1 tbsp
Chili Pw - 1 tsp
Coriander Pw - 1 tsp
Salt to taste

1. Grind onion ,ginger garlic to smooth paste .
2. Grind tomato to a smooth puree.
3. Heat oil and add bay leaf, cardamom,cinnamon,cloves.
4. Add onion paste and cook till oil separates.
5. Add chili , turmeric,coriander powder,salt and cook for a minute.
6. Add tomato puree and cook till oil separates.
7. Add mushroom and mix well and cover and cook.
8. Mix light handedly now and then and let mushroom cook low and slow.
9. Switch of flame and garnish with coriander leaves.

Maharani Dal / BengalGram Dal and Spinach soup

Dals (split pulses , lentils or legumes) are staple source of protein in Indian diet . Makes delicious  soups.  One day i read a post about Chana Dal  and how good it is for people with Type I diabetes because of its very low glycemic index . Ever since i try too cook more with it . I have used spinach in this recipe but it is totally optional. 



Chana dal  - 1/2 cup
Urad dal - 1 tbsp
Spinach - 3 cups , chopped fine
Ginger Garlic Paste - 1 1/2 tsp
Onion - 1/2 cup ,chopped fine
Tomato - 1 cup, chopped fine.
Cashewnuts - 8 
or 
Peanuts  - 1/4 cup

Green Cardamom - 2
Black Cardamom - 2
Cinnamon - 1 '' piece
Cumin - 1 tsp
Bay Leaf - 1

Turmeric Pw - 1/4 tsp
Red Chili Pw - 1 tsp
Coriander Pw - 2 tsp
Salt to taste

Oil - 1 tbsp
Butter - 1 tbsp

1. Wash and soak chana dal and urad dal for 1 hour .
2.  Heat oil and butter in a heavy saucepan or pressure cooker on medium flame.
3. Add cumin,bay leaf,cardamom, cinnamon and nuts and cook for a minute.
4. Add ginger garlic paste and onion and cook till onion is golden .
6. Add turmeric, red chili, coriander pw and cook for 30 seconds.
7. Add tomato, salt  and cover and cook till oil separates .
8. Add spinach , dals and add 2 1/2 cups of water.
9. Cook till dals are well cooked.
10. I use pressure cooker and cook for 25  minutes or 3 whitsles.
12. Serve with rice or chappati with a lemon wedge and little butter.

I am sending this Delicious Dal Event @veggie platter .

Award , Thank You friends















Thank You  Krishnaveni  ,   Neetu   and  Yummyoyummy team  for passing me all these awards . Your appreciation encourages me to keep going.


I would love to share it with
Gita  :  Gita’s Kitchen,
Vinolia  :  Akal’s Saappadu
Sathya  : Samayal Corner
Meena  :  Dakshin,
Priya  :  Priya’s easy and tasty recipes
Prani  :  Pranis Kitchen,     
Jyoti : Panch Pakwan ,
Hari Chanana : Thecuisine   







Award , Thank You friends for encouraging me.




Thank You   Subhasini  and  Pranitskitchen   for passing me  these awards. Thank you guys again for thinking about me and appreciating my efforts at cooking.


I would love to share the awards with 
 Kalai : myrecipesdiary
 Ms Chit chat : chitchatcrossroads
 Sushma Malya :  authentic food delights
 Turmeric and Spice : turmericnspice
 Krishnaveni : Infoveni
 Neetu :  neetzkitchen
 Kairali Sisters  :  pazhampappadampayasam 

Baigan Bhartha with palak and matar / Grilled Eggplant Spinach Dip

Bhartha  makes a good dip be it for chips or chappati . I had a eggplant lying around and charcoal grill was still hot after  weekend chicken barbecue so threw it in. We all roast eggplant in oven but the grilled eggplant had a wonderful smoky flavor and makes the dip more interesting.



Purple Eggplant - 1 big 
Spinach - 1 cup , chopped
Onion - 1/4 cup
Tomato - 1/2 cup, chopped
Peas - 1/4 cup
Ginger Garlic Paste - 1 tsp
Chilli Pw - 1 tsp
Garam Masala - 1/4 tsp (optional)
Turmeric Pw - 1/4 tsp
Oil - 1 tbsp
Salt to taste

1. Wash eggplant and prick few holes with knife.
2. Throw eggplant on a grill and cover and cook for 30 -40 minutes.
3. Or keep on a baking sheet and roast at 425 F for 30 -40 minutes.
4. Cool peel the skin and take the pulp and mash it with fork .
5. Heat oil and add ginger garlic paste and onion .
6. Cook till the onion turns golden.
7. Add the turmeric and chilli powder and cook for few seconds.
8. Add tomato and cover and cook till it can be mashed with a spoon.
9. Add spinach and peas and cook for 2 -3 minutes.
10. Add eggplant pulp and cook for another 2 minutes.
11. Add salt and garam masala and mix well and remove from flame.
12. Serve with chips or Chapati