Makki Ki Roti/Yellow Corn Meal Roti

Corn is a staple in Punjab specially during winter months. Makki ki roti and sarso ka saag is a very famous punjabi combo.Makki ki roti is made using the yellow corn meal we get in indian store and it tastes different form the mexican version of white corn meal (masa) we see in American shops. I like to eat makkai  ki roti with butter and mango pickle .
This recipe is from my Punjabi friend and i just love it.





Yellow Corn Flour  - 2 cups
White Radish/Muli - 1/2 cup grated
Onion - 1/4 finely chopped
Green Chili - 2 tsp ,finely chopped
Kasuri Methi - 1 tbsp
Warm water - 1/4 cup
Salt to taste
Butter  - 1/4 cup

Step I : Dough

  1. Heat a pan and lightly roast the flour for 5 minutes.
  2. Mix everything together  and slowly add just enough water to bind the dough.
  3. Need the dough well for 5 minutes and leaves aside for 10 minutes.


Step II : Roti Making

  1. Take two piece of big zip lock bag or parchment paper.
  2. Take a golf size ball of the dough .
  3. Place on a piece of plastic/parchment.
  4. And cover it with other piece of plastic/parchment.
  5. And using rolling pin roll to a 1/4 inch thick roti.


 Step III:

  1. Heat the griddle.
  2. Remove the top plastic .
  3. Lift the second one  in the palm of ur right hand .
  4. Put on griddle with roti side down and peel the plastic.
  5. Cook one side for few minutes and check for brown spots.
  6. Flip and cook this side till brown spots appear.
  7. Apply butter to top side and flip and cook for few minute.
  8. Apply butter on the new top side and flip again a.
  9. Cook for a few side and remove.

PS: Finely chopped  cabbage,fresh methi leaves ,boiled potato and  ajwain can also be added if muli is not available

Mani Kozikottai - Baby rice balls - Kerala Recipe

In Kerala rice flour is the most popular ingredient for breakfast and snack preparations. Puttu , idiappam, appam, kozikottai ,dosa ,idli to name a few. The kozikottai usually stuffed with coconut and jaggery mixture in kerala. Tamilians make savory stuffed kozikottai too. But my mother would make mani kozhikottai with leftover idiappam dough . With some nice tempering added it makes a wonderful tea time snack.
Sometimes it is added to sweet milk and served as dessert.




Super fine Rice flour - 1 cup
Water - 1 cup
Ghee - 1 tsp
Salt - 1/4 tsp

Tempering 
Ghee - 1 tsp
Mustard - 1/4 tsp
Hing /Asafoetida - 1/4 tsp
Urad dal - 1 tap
Curry Leaves - a few
Green Chili -2 , slit
Dry Red Chilli -2
Coconut - 2 tbsp
Rasam/Sambar Powder - 1 tsp (optional)

Step I:
  1. Boil water with salt and ghee.
  2. Add the flour slowly and mix well.
  3. Cover and leave aside till it become cool enough to handle.
  4. Once cooled ,knead the dough well .
  5. Make small marble sized balls .
  6. Steam for 15-20 min and keep aside.


Step II
  1. Heat ghee  in a frying pan and add hing.
  2. Add mustard and urad dal.
  3. When dal turns golden add the chillies.
  4. Then add the rasam/sambar power and coconut.
  5. Add the steamed balls and mix well.







Coconut Ladoo : Quick Version

Ladoo is a favorite  prasad  in the Indian homes specially during festival times.  Coconut ladoo is my favorite . But the traditional recipes takes a lot of time  and when in hurry try this ladoo recipe. This ladoo can be whipped up fast and the condensed is the secret ingredient.




Condensed Milk - I Tin
Desiccated Coconut - 1 lb
Red -Food color  - a few drop
Cardamom Powder - 1 tsp

Step I:

  1. Set aside 1/2 cup of coconut .
  2.  Divide into two parts.
  3. Add  three drops of  red color  in part and mix well .


Step II
  1. Heat the condensed milk in a heavy bottom pan.
  2. Add the coconut and keep mixing  for 4-5 minutes on low heat.
  3. Add the cardamom powder and mix well and remove from fire.
  4. Divide into two parts and add three drops of red color in one half.
  5. Set aside to cool.


Step III
  1. Take  the dry coconut set aside in step I in two separate plates.
  2. Make small balls of coconut mixture from step II.
  3. Roll each white ball in pink colored dry coconut .
  4. Roll each pink ball in white colored red coconut.
  5. And you are ready to serve.
  6. Store in the leftover in refrigerator .

Sending the recipe to :

Masala Capsicum - For Party


Farmers market is full of all kinds of pepper. Pepper is quick to cook and this preparation which  i call masala capsicum is a popular potluck favorite. Potato can also be used in this curry .


Capsicum - 4 cups , 1 " cubes
Onion - 1/2 cup ,grated
Tomato - 1 cup , pureed
Ginger Garlic Paste - 1 tsp
Sesame seeds - 2 tsp
Peanuts - 1 tbsp
Turmeric Powder - 1/2 tsp
Chili Powder - 1 tsp
Coriander Powder - 2 tsp
Garam Masala - 1/2 tsp
Jaggery - 1/2 tsp , grated
Oil - 2 tsp
Oil - for deep frying

Step I

  1. Dry roast the sesame and peanut separately and keep aside to cool.
  2. Grind it together and keep aside.


Step II

  1. Heat oil in a deep and fry the cubed pepper just for a minute.
  2. Drain on a paper towel and keep aside.


Step III

  1. Heat oil and add the ginger garlic paste.
  2. Set the heat to medium and cook for 30 seconds.
  3. Add the onion and continue till it turns pink and the oil separates.
  4. Add the chili,coriander and turmeric and cook for 30 seconds.
  5. Add the tomato puree and cook till the oil separates.
  6. Add the peppers , jaggery and ground sesame and peanut.
  7. Add 1/4 water and bring it to boil.
  8. Add the gram masala and and simmer for a 2-3 minutes.
  9. Serve with rice or naan.



Besan Puda - Chickpea Flour Pancakes


Gram flour is  made from ground chickpeas or chana dal. It is also known as chickpea flourgarbanzo flour, or besan.  Besan has high proportion of carbhohydates but in comparison with other flous have relatively high proportion of protein. It is gluten free too.  Puda / chilla), a pancake made with gram flour batter, is a popular breakfast item of uttarpradesh.



Besan/Chick Pea flour - 1 cup 
Lauki /Bottle Gourd /OPO squash - 1/4 cup (optional)
Onion - 1/4 cup , finely chopped
Green Chili - 2 , finely chopped
Tomato - 2 tbsp , finely chopped , seedless
Coriander Leaves - 1/4 cup ,finely chopped
Chat Masala - 1 1/2 tsp
Roasted Cumin Powder - 1/2 tsp
Coriander Powder - 1/2 tsp
Turmeric Powder - 1/4 tsp
Salt to taste .
Ghee/ Oil  - 1/4 cup
Water - 1/2 cup (use 3/4 cup if not using lauki)

Step I
Mix everything except oil together and leave aside for half an hour

Step II


  1. Heat a griddle and pour a small ladle full of batter on it .
  2. Spread it to desired thickness using a spoon.
  3. Pour oil over the puda/pancake and around the sides.
  4. Cover and cook for 2-3 minutes .
  5. Check the under side of puma/pancake should be golden.
  6. If not golden yet , cook uncovered for another few minutes.
  7. Flip and cook the otherside too till golden spot appears on it.
  8. Serve hot with Pickle and yogurt.



Bindi Aloo - Bharva Style(Okra & Potato with fennel powder) - For Party

Bhindi/Okra is very popular in South Asian cuisine. It is used in lots of preparation in India , equally popular in north and south Indian cuisine. Bhindi/Okra has become is very popular health food in west due to its high fiber, folate and vitamin C content. Bhindi and aloo together is a very popular combo . This Bhindi Aloo (Bharva Style) is inspired from a  UP recipe , i learnt it from a friends mother who was visiting her from India. They use whole potato,eggplant  and okra and stuff with the spices and cook  but i have  the sliced potatoes and bhindi and sprinked it with the spice mixture. I also saw a similar Bharva Bhindi recipe in Vidhu Mitta's cookbook . I just love her book for the simplicity of her recipes.Bhindi  aloo with rice and dal taste heavenly. Bhindi aloo goes well with roti or paratha too.


Bhindi /Okra- 1/2 lb - 250 gms
Potato - 1/4 lb - 125 gms
Turmeric Powder- 1/4 tsp
Red Chili Powder - 2 tsp
Coriander Powder - 4 tsp
Amchur /Dry mango Powder - 2 tsp
Fennel Powder - 4 tsp
Oil  for frying
Salt to taste

Tempering :
 Oil - 1 tbsp
 Jeera/Cumin - 1 tsp
 Hing /Asafoetida - 1/4 tsp

Step I : 
  1. Remove top and bottom of okra and slice into half.
  2. Cut potato into half vertically and cut halves into thin slices.

Step II : 
  1. Heat  oil in a deep pan.
  2. Add the potato and cook the slices to light golden .
  3. Remove from oil and sprinkle with salt and keep aside .
  4. Add the okra to the remaining oil and cook till okra is lightly crisped.
  5. Remove from oil and sprinkle with salt and keep aside .

Step III :
  1. Heat a tbsp oil and add hing and cumin.
  2. Lower the heat and all the spices powder to the oil.
  3. Cook for a minute and add the vegetable.
  4. Mix everything well and cook for 5 minutes .
PS : Instead of deep frying you and pan roast potato and okra slices too.


Palak Murg Curry / Palak Chicken

Chicken cooked in spinach Gravy.

Spinach/Palak  is a very good source of iron , many other vitamins and calcium but  oxalate present in it binds with calcium and hinders its absorption so it is not considered a good source of calcium.And chicken has become very popular in the recent times.And the combo of this two is wonderful. I loved this recipe because it is very different from the regular chicken preparation .  Palak in the palak murg or palak chicken gives it a unique taste and color. I found palak chicken a perfect for party dish  , quick to prepare ,very few ingredients and fancy too :).



Chicken - 2 lb/1 kg
Spinach - 1 lb
Onion - 1 cup , chopped fine(optional)
Green Chili -  10 or  to taste 
Ginger Garlic Paste - 1 tbsp
Lemon Juice - 2 tbsp
Cloves - 6
Bay Leaves - 2
Cinnamon - 2 , 2 '' inch stick
Turmeric - 1/2 tsp
Garam Masala - 2 tsp
Salt  to taste
Butter - 4 tbsp
Oil - 1 tbsp

Step I : Marination:

  1. Add turmeric, salt  ,oil, lemon juice and ginger garlic paste to chicken.
  2. Mix well and marinate for few hours in fridge.


Step II : Blanch Spinach:

  1. Clean the spinach and pick good leaves.
  2. Boil a big pot of water and drop in the leaves and green chili.
  3. Cook for just a minute and drop in chilled water or ice to retain the  green color.
  4. Drain and blend coarsely and keep aside.


Step II: Curry

  1. Heat the butter and add cloves , cinnamon and bay leaf.
  2. Add onion and cook till pink and add the  marinated chicken.
  3. Lightly brown the chicken pieces and add half 1/2 cup water .
  4. Bring to boil , cover and cook till the chicken is done on medium heat.
  5. Add the pureed spinach and garam masala and simmer for 3-5minutes.
  6. Check for salt and serve with naan or roti.





Dahi Vada

Urad dal is one of the priced dals of India and Andra is one of the biggest producer. Used a lot in entire south india in preparations like idli , dosa and vada. But punjab's use  it lot too in preparations  like maah  ki dal and dal makhni.  Urad dal vada is prepared all over India. Vada with a center hole is the trade mark of south indian urad dal vada . But north india vada is made without a hole. Dahi vada is a integral part of north indian  feasts. Dahi vada is sometimes stuffed with nuts and dry fruits. 

For Vada :


Urad Dal - 1 cup
Salt to taste
Oil for frying

Finishing:

Curd - 5 cup 
Water - 2 1/2 cup
Sugar - 1/4 cup
Salt to taste
Red Chili Powder - 2 tbsp
Roasted Cumin Powder - 2 tbsp
Tamarind Chutney  - 1/2 cup
  1. Soak the urad dal for 45 min - 1 hrs.
  2. Grind it  to a smooth paste using 1/4 cup water.
  3. Fluff the batter well using a hand or electric whisk.
  4. Drop a small bit of dough into a bowl of water and check if it floats.
  5. If the batter floats it is ready to to be deep fried.
  6. Heat 5 liters of  water and add  2- 3 tbsp salt. and keep it warm
  7. Heat oil to 350 F and drop small balls of batter .
  8. Deep fry  till golden and drop in salted warm water.
How to serve
  1. Mix salt, sugar, water and curd and whisk well.
  2. Take the vadas out from salted water .
  3. Press the vada  between the palm and squeeze out the water.
  4. Arrange the vadas on in a deep tray and pour the curd over it.
  5. Sprinkle with chilli and roasted cumin powder.
  6. And pour the the tamarind chutney.
  7. Chill and serve.




Barbatti Aloo with Saouf tadka /Chinese Long beans and Potato cooked with fennel seeds

I love barbatti/ chinese long beans. It is a very common vegetable in kerala cooking . It is called ACHINGYA PAYAR . My cooks barbatti in  combination with potato and raw banana . She calls the stir fry ollath . This combo of barbatti and aloo with fennel seed is my aunt - in -laws recipe .She said she learned it from her friend. When i tried the barbatti ki sabzi at their place during this India visit and loved it requested her to give me the recipe. Next day i tried this recipe  at her place under her guidance and noted it down :).

i have posted a few other barbatti recipes together under one post Achinya / Barbatti / Long Beans Recipes

Barbatti / Long beans  - 5 cups
Aloo - 2 , medium sized
Onion - 1/2 cup
Ginger Garlic paste - 1 tsp
Fennel -  1 tsp
Coriander powder - 2 tsp
Chili powder - 1 tsp
Turmeric powder - 1/2 tsp
Salt to taste
Oil - 1/4 cup
Water - 1/2 cup

  1. Wash and cut long beans / barbatti into 11/2 inch long beans .
  2. Wash potato and slice into four half  and slice into 1/8 inch pieces.
  3. Heat oil and add fennel seeds and after 30 secs add onion.
  4. When onion turns translucent add ginger garlic paste.
  5. Cook for another 30 secs  on low heat .
  6. Add  coriander , chili , turmeric powder  and mix well.
  7. Bring heat to medium and add barbatti , potato  salt . and add water .
  8. Mix well and cook for a few minutes and add water.
  9. Cover and cook the vegetable  till barbatti is tender.
  10. Uncover and let the water dry out fully.
  11. When ready serve with roti.

Tuvar Dal (Split Pegion Pea) - Uttarpradesh Style

India is the biggest producer of Tuval Dal  . Tuvar (Pegion Pea) is popular pulses  ,as  an important source of protein in a mostly vegetarian diet. Even fresh young tuvar pods are eaten as a vegetable in dishes . In Etiopia , not only the tuvar pods, but also the young shoots and leaves are cooked and eaten .Tuvar dal  is everyday dal in many Indian home  and almost all the region has some preparation using tuvar dal. 
Tuvar dal cooked with a little turmeric and salt tastes heavenly with just a little ghee. I love it with rice. But whenever i see a unique dal combo or something unique in the seasoning which is region specific i love it bookmark and one such dal preparation UP Style - Tuvar Dal @ Maayeka . This tuvar dal recipe came out very tasty and loved the use of fennel seeds in tadka . I made a few small changes . 


Pigeon peas/Tuvar dal  -1/4 cup
Green chillies  - 1 chopped
Ginger chopped-1/8 tsp
Jaggery  - 1/4 tsp
Lemon Juice - 1 tsp
Coriander powder 
Red Chilli powder  - 1/4 tsp
Turmeric powder - 1/8 tsp
Salt to taste

Seasoning 
Ghee - 2 tsp
Hing - 1/8 tsp
Mustard seeds - 1/4 tsp
Fennel seeds - 1/8 tsp
Fenugreek seeds - 1/8 tsp
Whole red chili - 2

Finish
Coriander Leaves - 1 tbsp
Lemon Juice - 1 tsp
Ghee - 2 tsp

  1. Wash and soak tuvar daal for 20 minutes .
  2. Cook the dal till mushy with green chillies, 1 of  cups water and 1 /4 tsp of ghee.
  3. At this stage add ginger, salt, jaggery ,turmeric, chilli powder, coriander powder .
  4. Add some water may be quater to half cup or as needed .
  5. Mix well and let it boil for another 10 minutes on medium heat.
  6. Heat ghee , add fenugreek seeds, fennel seeds and mustard. 
  7. When mustart starts poping  add asafoetida and whole red chillies
  8. Pour this tempering on the boiling daal and simmer  for 5 minutes.
  9. Remove from fire ,add ghee , lemon juice and coriander  leaves.
  10. Serve with boiled rice .


Matar Paneer Curry - For Party

Matar Paneer is one of the classic north indian preparation and every one has there own favorite recipe.
My matar paneer recipe is quick to whip up if you have frozen paneer and peas in freezer and i think everybody has that in freezer these days. Growing up my mother cooked traditional south indian fair at home so matar panner was considered a delicacy for us to be enjoyed in restaurants and north friends home. But when i started cooking matar paneer  is the first recipe north indian  i learnt my friends mother  and whenever i would make at home my father would love it :). But in those days matar paneer was a winter preparation as fresh peas where available only in winter but now we all use frozen sweet peas and can enjoy matar paneer in any season . For my matar paneer i use equal  part matar and paneer by weight but you can use one part paneer and two part matar .


Paneer - 400 gms , cubed in desired size
Matar/Sweet peas - 400 gms 
Onion - 1 cup , grinded
Tomato - 1 cup , grinded
Ginger garlic paste - 2 tsp
Bay Leaf -  1
Coriander powder - 2 1/4 tsp
Kashmiri Chili powder - 2 1/4 tsp
Cumin powder - 3/4 tsp (optional, i don't use it)
Garam Masala powder - 3/4 tsp
Kasuri Methi - 2 tsp
Turmeric - 1/2 tsp
Oil or Ghee - 1/4 cup
Salt to taste



  1. Boil salt and water and keep aside .
  2. Heat oil and fry paneer cubes and drop in salted hot water.
  3. Heat oil in a heavy bottom pan .
  4. Add bay leaf and onion paste and cook till raw small vanish.
  5. Add ginger garlic paste and cook till everything is just golden.
  6. Add the turmeric, coriander and chilli powder .
  7. Cook for a minute on a very low heat.
  8. Add the tomato puree and cook till oil separates on medium heat.
  9. Add matar and cook for a few minutes.
  10. Drain the fried paneer cubes and add to the gravy.
  11. Add garam masala and kasuri methi and simmer for few minutes.
  12. Remove from heat and serve with roti or rice.



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Papdi and Papdi Chaat

Papdi chaat is one of my favourite chaat to make . Papdi can be made in advance and can be stored for few weeks . Papdi  goes very well with a nice cup of tea . For chaat you will need to some black chickpea ,potato and tamarind chutney. Papdi chaat can be made by crushing the paadi and adding everything together mixing well and serving or like i have done in the picture by using papadi itself as a serving tool.
Check out other chaats that i have posted in the past
Chole Tikki Chaat
Sabudana Tikki Chaat

For Papdi :

Maida /All purpose flour -11/2 cup
Oil - 3 tbsp
Ajwain - 1/4 tsp
Salt - 1/4 tsp
Water - 1/2 cup
Oil for frying


  1. Mix flour, ajwain , salt and oil together well.
  2. Add water and make a dough.
  3. Keep the dough aside for 15 minutes.
  4. Divide the dough into five parts.
  5. Roll each part to quater inch thick dics.
  6. Prick the disc with a fork all over.
  7. Using cookie cutter cut out small circles.
  8. Keep the small circles covered with a wet cloth.
  9. Do the same with the rest of the dough.
  10. Heat oil to 350 F .
  11. Fry few small circles at a time to light golden.
  12. Papdi can be stored in air tight container for few weeks.



For Tamarind Chutney :

Tamarind chutney recipe

For Papdi Chat :

Papdi -  Dozen
Black Channa / Chickpea - 1/2 cup (soaked and cooked)
Potato - 4 ( boiled and mashed)
Curd - 1/4 cup
Tamarind Chutney - 1/4 cup
Coriander leaves - 2 tbsp
Green Chili - 1 tbsp , chopped or to taste
Chat Masala - 2 tsp
Sugar - 2 tsp
Salt  to taste


  1. Mix cooked chickpea ,potato ,green chili , salt , chat masala and coriander leaves.
  2. Mix salt , sugar and curd and mix well.
  3. Serving :
    1.     Place a few papdi on each plate. 
    2.     Place a tbsp of chickpea potato mix on papdi.
    3.     Pour about a tbsp of curd .
    4.     Also pour 1 tsp of tamarind chutney on it.
    5.     Sprinkle with coriander leaves and serve.

Kerala Olan - Onam Sadhya Recipe

Kerala Olan is a very simple preparation using winter melon and red cow peas cooked in coconut milk. Most important ingredient for this recipe is good coconut milk. Below i have given method to create fresh coconut milk. Use fresh coconut milk if possible but if not available use canned coconut milk. It is wonderful soothing soup  served by itself. Traditionally it is served with boiled rice . It is an important item in Onam sadhya . 

    Vanpayar / Red Cow Peas - 1/2 cup
    Kumbalanga/Winter Melon - 1 cup , 1/2 ' cubes
    Green Chilli - 4
    Curry Leaves - 1 sprig
    Coconut - 1 cup ,  grated
    Coconut oil - 1 tbsp

    Step  1 : How to make Coconut milk

  1.     Break open a coconut and take out the white part using knife
  2.     Use a grater to grate the coconut flesh to get a cup of grated coconut.
  3.     Or use a cup of small pieces of coconut flesh instead.
  4.     In a blender jar add coconut and 1 cup warm water. and grind  for few minutes.
  5.     Squeeze out the juice from the mixture using a fine sieve.
  6.     Keep this  first milk aside.
  7.     Again add a cup water to the left over coconut and grind for few minutes.
  8.     Squeeze the juice and keep this second milk in a separate container.


    Step 2:

  1.     Cook  (or preesure cook ) the vanpayar/ cow peas till just tender. 
  2.     Drain and keep aside.

 
    Step 3 : Olan preparation

  1.     Cook kumbalang , chili , few curry leaves and salt in second coconut milk.
  2.     When the vegetable is fork tender add the cooked peas .
  3.     Simmer for few minutes and add the  first coconut milk.
  4.     Add coconut oil and a few curry leavesl.
  5.     Remove from heat.
  6.     Serve as soup or with rice



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Chena Theyal / Yam cooked in roasted coconut and tamarind gravy

Theyal is a very popular preparation in Kerala.Roasted coconut ground with spices and tamarind is used as gravy for pan fried vegetables.Today i have used Chena or Yam. Here in US, yam can be found in the frozen section.


Chena / Yam - 1 cup
Pearl Onion - 10 , slit into four parts
Curry leaves - 1 spring
Green Chili - 2
Thick Tamarind pulp - 2 tsp or to taste
Jaggery - 2 tsp , grated
Coconut Fresh - 1/2 cup , grated
Fenugreek Seeds  - 1/4 tsp
Coriander Powder - 2 tsp
Chili Powder - 1 tsp
Turmeric Powder - 1/4 tsp
Asafoetida Powder - 1/8 tsp
Mustard Seeds - 1/4 tsp
Salt to taste
Coconut Oil - 2 tbsp

Step I
Cook chena  with  turmeric , green chilli and few curry leaves till fork tender and keep aside.

Step II
Heat a heavy bottom pan and a tsp of oil and add the fenugreek seeds and roast till golden.
Remove the fenugreek and add the coconut and roast till golden.
Add to it  coriander and chili powder and mix well for a minute .
Grind coconut mix , fenugreek seeds to a smooth paste.

Step III
Heat oil in a pan add the asafetida and mustard seeds and let it pop.
Then add the pearl onion and remaining curry leaves.
When onion turns translucent add the boiled chena , coconut paste and tamarind pulp.
Simmer for about five minutes and serve with boiled rice.


Palak Paneer

Palak Paneer is a very popular party recipe. This recipe requires very few ingredients and is quick so can cooked  for everyday meal too.

Spinach/Palak - 1  pound
Paneer - 100 gms , cubed
Ginger Garlic Paste - 1/2 tsp
Green Chilli -2
Ghee - 3 tbsp
Asafoetida Powder - 1/8 tsp
Turmeric Powder - 1/8 tsp
Chilli Powder - 1/4 tsp
Garam Masala Powder - 1/3 tsp
Salt to taste
Oil for deep frying



  1. Heat oil and deep fry the paneer cubes and drop in salted warm water.
  2. Pick the spinach leaves , wash and keep aside
  3. Bring a  few cups of water to rolling boil .
  4. Add spinach and green chili and cook for a minute and drain.
  5. Coarsely grind the spinach and chili  and keep aside.
  6. Heat ghee and add asafoetida ,turmeric,chili powder .
  7. Mix and immediately add the spinach and paneer.
  8. Add garam masala and simmer for five minutes.
  9. Add salt and remove from fire .
  10. Serve with jeera rice or roti

Banana Flower Vada/Fritters

Banana flower is cooked and enjoyed all over south India. Cleaning is the time consuming part of cooking this delicious and nutritious vegetable . I find this post Clean banana flower  very useful. Banana flower thoran is my favorite kerala preparation but i like to make this vada to once a while.


Banana Flower - 1 
Chana Dal - 3/4 cup
Moong Dal - 1/4 cup (optional)
Green Chilli - 4 , finely chopped
Cumin Seeds - 1 tsp
Curry leaves - a few sprigs,chopped
Salt - to taste
Oil - for frying


  1. Soak moong and chana dal for few hours.
  2. Clean and finely chop the banana flower and soak in water.
  3. Grind the dal coarsly with salt and few tbsp water.
  4. Mix in chopped banana flower, cumin, curry leaves and green chill.
  5. Heat oil in a deep pan to 350 F.
  6. Make small vada or patties and deep fry to golden.
  7. Serve hot with any dip of choice.


Kerala Puli Avial - Onam Sadhya Recipe

Avial is one of my favourite kerala onam sadhya recipe and usually prepared with seasonal vegetables. Its a integral part of kerala cuisine prepared as a side for everyday meals or on special occasions and festivals like onam and vishu. Mixed vegetables are cooked in coconut and tamarind gravy .Any vegetable can be used but i avoid bell peppers.





Vegetables - 250 gms , cut into 2'' X 0.25 '' strips
(Potato, Carrots,Squash, Ivy Gourd, Lauki, Drumstick,Colocasia/Chemb, ElephantYam/Chena,French Beans,Long Beans ,  use all or as many you have)).
Fresh Coconut  - 1/4 cup , grated
Curry Leaves - 1 sprig
Green Chili - 2
Cumin - 1/4 tsp 
Turmeric - 1/4 tsp
Thin Tamarind Water - 1/4 cup
Salt to taste
Virgin Coconut Oil - 1 tbsp

Grind coconut , cumin , chili , turmeric and salt and coarsely and keep aside.

Cook vegetables in tamarind water .
When vegetables are cooked add the coconut mixture and curry leaves.
Mix everything well together and simmer for 5 minutes.
Finish with coconut oil and serve.


Gongura Pickle

Gongura is most popular in Andra Pradesh cuisine but states like Manipur , Tripura and Mizoram too uses it. Gongura comes in two varieties, green stemmed leaf and red stemmed. The red stemmed variety is more sour than the green stemmed variety. Gongura is considred a rich source of Iron and folic acid. Befroe coming across this recipe i used to buy gongura pickle from market but now i enjoy homemade  pickle and always has a batch in my refrigerator. This is yet another recipe from "Cooking at home with pedatha" . I have reduced the original recipe ingredients to  half.


Gongura leaves-  3 cup chopped
Oil - 1 cup
Salt to taste.

1st Tempering
Mustards seeds - 1 tsp
Fenugreek seeds - 1/4 tsp
Red Chillies - 6
Green Chillies - 2
Curry Leaves - 5-6
Coriander leaves - 1/4 cup
Asafoetida - 1/2 tsp

2nd Tempering
Mustard seeds - 1 tsp
Fenugreek seds - 1/4 tsp
Red Chillies - 2
Asafoetida - 1/4 tsp
Garlic - 6-8

      1. Heat half oil and cook the gongura leaves till oil sepearates.
      2. 1st tempering
               Add mustard and let it pop and add fenugreek.
               Let it turn brown and add red chillies.
               Now add curry leaves , coriander and asafoetida.
     3. Allow the tempering to cool and grind it coarsely.
     4. Add the cooked gongura and grind it coarsely.
     5. 2nd tempering
              Heat remaining oil .
              Add mustard and let it pop and add fenugreek.
              Let it turn brown and add red chillies and garlic
     6. Pour the tempering over the ground gongura mixture .
     7. Serve with steamed rice and ghee :).

Aloo Gobi Curry - For Party

 Aloo gobi is one of the most popular combo in north indian kitchen and every house hold has there own favorite recipe. This recipe is inspired by vah chef at vah reh vah.com . I tried this because this recipe  reminded me of friend and  childhood picnics and must say it really perfect for party.



Cauliflower - 200 gms , cut into florets , about 2 cups
Aloo - 100 gms ,cut into cubes ,one medium sized
Onion - 1/4 cup , chopped fine
Fresh Tomato - 1/2 cup  chopped fine
Asafoetida powder - 1/2 tsp
or
Ginger garlic paste - heaping tsp
Kosher sea salt - to taste
Tumeric powder -  1/4 tsp
Red chilli powder -   1 tsp
Coriander powder -  1 tsp
Cumin powder - 1/2 tsp
Oil - 1 tbsp
Garam Masala - 1/4 tsp  (Cumin Coriander based not fennel based)
Kasuri Methi powder - 1/2 tsp

Oil for deep frying

Method 
Deep fry potatoes and cauliflower and keep aside.

Heat oil and add asafoetida and onion.
Cook till onion turns light golden.
Add turmeric , coriander , chili and cumin powder.
Cook for 30 sec and add the tomato.
Cook till tomato is well mashed  and oil starts to separate.
Add the fried vegetables ,kasuri methi and garam masala .
Add 1/4  cup hot water and mix everything well .
Simmer everything  for 2 minutes .
Garnish with coriander leaves and you are ready to serve.

Drumstick leaves thoran

Drumstick leaves is very nutritious and tasty. It has more calcium than milk and is good source of other nutrients .It is versatile and can be cooked with dal , cooked in coconut gravy or sauteed with coconut.


Drumstick leaves -  2 cups
Coconut - 1/4 cup , grated
Moong Dal - 1/4 cup , soaked for an hour
Shallots - 2 , chopped small
Green Chilli - 5 
Cumin seeds - 1/4 tsp
Mustard seeds - 1/4 tsp
Turmeric - 1/4 tsp
Salt to taste
Oil - 1 tbsp


  1. Coarsely grind  coconut,cumin,green chilli,turmeric and salt.
  2. Heat oil and add mustard and let it pop up.
  3. Add onion and saute till golden and the coconut mixture .
  4. Mix well for few seconds and add soaked dal.
  5. Sprinkle two tbsp water , cover and cook on low heat.
  6. When water is dry add the drumstick leaves and mix well.
  7. Cover and cook till the drumstick leaves are tender.
  8. Uncover and cook for some more time if there is excess water.
  9. And then serve with rice and sambar.





Rice Pathri / Rice Bhakri

This rice roti is popular in kerala and in konkan region of maharastra. In kerala it is served with  with sweetened coconut milk  or kind of meat curry of choice. In konkan is served just like any wheat chappati



Fine rice powder / Idyappam Podi - 1 cup
Water - 1 cup
Ghee or Coconut oil - 1 tsp
Salt to taste

  1. Boil water , salt and ghee.
  2. Slowly add the rice flour and mix well .
  3. Cover and keep it aside.
  4. When cooled enough to handle knead well.
  5. Divide it into small balls and keep covered.
  6. Roll each ball between to pieces of plastic.
  7. Heat griddle and add one rolled chappati.
  8. Add cook both sides just  like regular wheat roti.
PS : I use poori / tortilla press and parchment paper for rolling out the balls

Chole Masala Powder/Channa Masla Powder

Chole or Channa is a important source of protein in the vegetarian diet and it has low glycemic index too. Kala channa is considered to be more nutritious than white . Here for this recipe i have used white channa ,which is also called chole in North India.You will see this recipe as channa masala in South Indian resturant menu and as chole masala in North Indian resturant menu. If you have time and patience you would love the taste of Anupy Singla's chole masala from her book "Vegan Indian Cooking". Use this masala just like you use store brought chole masala but you need  not use garam masala .

For Chole Masala Powder

Cumin seeds - 1/4 cup ,24g

Coriander seeds - 1/4 cup, 20g
Dried pomegranate seeds - 1/4 cup , 28g
Black mustard seeds - 2 tsp
Fenugreek seeds - 2 tsp
Cloves - 10
Black cardamom - 2 pods
Green cardamom - 4 pods
Cinnamon sticks - 3 ( 3 inch ,7.5 cm)
Carom seeds - 1 tsp
Whole black pepper - 1 tbsp
Cassia leaves - 5 medium
Red chilli Whole - 10
Fenugreek Leaves dried - 1 tbsp
Mango powder- 2 tbsp
Ground ginger - 1 tbsp
Black salt - 1 tbsp


  1. Dry roast all the whole spices  for about 4 minutes .
  2. Transfer to a plate and cool and grind to fine powder.
  3. Mix in mango powder , ginger and black salt.
  4. Store in air tight container for upto six months.


For Chole 

White Chickpeas  - 4 cups (792g), cooked
Water - 1 cup
Cumin seeds - 1 tsp
Turmeric powder - 1/2 tsp
Chana masala - 2 tbsp
Red Chili powder - 1 tsp
Coarse sea salt - 1 tbsp
Onion - 2 cups , 300g ,  chopped fine
Ginger  -1 (2 inch , 5 cm) , grated
Garlic - 4 cloves, grated(optional)
Tomato - 2 cups (320 g), chopped fine
Green Chili - 1-3


  1. In a deep heavy pan , heat oil over medium heat.
  2. Add cumin , turmeric and chana masala and cook for 30 sec.
  3. Add the onion and cook until translucent.
  4. Add the ginger and garlic , cook for a minute.
  5. Add chilli powder , tomatoes and green chili .
  6. Cook till tomatoes are well cooked and till oil separates.
  7. Add chickpeas and simmer for 10 minutes.
  8. Serve with roti or rice.
PS: Finish with 2 tsp of kasuri methi and a 2 tsp of chana masala