Award Time :)

Praniskitchen : has passed me this award and made my day. Thank you very much.

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Praniskitchen : 
Anjum : 
has passed me this award. I always learn a lot by visiting all your blogs.
Rules for accepting this award
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Muli ki Sabzi / Radish cooked with tomato and onion

Radish is something that you either  love or hate . The white indian radish is specially pungent than the small red american radish which gives salad ,dal and sambar a unique taste.  Radish stuffed paratha is great for breakfast too. But when i want to cook radish for lunch to go with chappati  i make  a quick and easy sabzi. Radish is always sold with greens  so i use it too in this curry. 

Radish/Muli - 1  cup , divide into half and chop into thin half moons
Radish Green(optional) - 1/2 ,  cup chopped fine
Onion - 1/2 cup chopped fine
Tomato - 1/4 cup chopped fine
Turmeric - 1/4 tsp
Chilli Pw - 1 tsp or to taste
Garam Malasa(optional) - 2 pinch
Oil - 2 tsp
Salt to taste

1. Heat oil and add onion and salt .
2. Cook till onion is just translucent.
3. Add  turmeric and red chilli pw and mix well .
4. Add radish , greens and tomato and mix well.
5. Lower the flame , cover and cook till radish is cooked.

Vendekka Sambar & Quick Sambar Powder/ Okra stewed with lentils and mild spices

Sambar  is one of my favorite dal preparation and it is cooked in all south indian homes  almost regularly and served with  idli(steamed rice and lentil cake) for breakfast or with rice for lunch . Sambar can be enjoyed like a soup too. Any vegetable can be  used  for sambar but some vegetables which works really well and gives the soup a unique taste are drumstick, radish,okra and pearl onions. I prepared this okra sambar and though of documenting it.

Sometimes when i don't have sambar powder on hand i whip up a quick version  and works really well. It may not replace the real sambar powder in your pantry but hey a tasty shortcut on hand never hurts :)

Simple Sambar Powder :
Coriander Powder -2 tbsp
Chilli Powder -1 tbsp
Tumeric Powder -1/2 tsp
Fenugreek Powder -1/2 tsp
Hing -1/4 tsp

Sambar Recipe
For Step 1:
Thuvar Dal/ Split Pegion Pea  - 1/4 cup
Tumeric - 1/4 tsp
Tamarind  - small ball soaked in hot water , then mash to extract the liquid.

Tomato (canned) - 1/2 cup, mashed
Sambar Pw - 2 tsp

For Step 2 :
Onion - 1/4 cup  sliced thin 
Okra  - 1/4 cup chunky pieces
Mustatrd -1/2 tsp
Curry leaves -3-4
Dry Red Chilli - 2
Ghee -1 tsp
Oil -1 tsp

Step 1: 
1. Cook  dal ,turmeric in 11/2 cup of water . 
2. If using pressure cooker  cook for for 2-3 whistles.
3. Mash the dal well and keep back on fire.
4. Add sambar masala , salt to taste to the dal .
5. Add tamarind extract /tomtato to the dal
6. Add a tsp jaggery /sugar and simmer.

Step 2:
7. Heat oil and ghee and add mustard seeds .
8. When mustard start popping add whole chilli ,curry leaves.
9. Add onion and okra and cook till okra is tender.
10. Now add the dal mixture from the step 1 to the okra mixture .
11. Simmer for another 5 minutes and you are ready to serve.

Aloo Vade for Upwas

In North India for UPWAS(Religious Fast)singada(waterchestnut), rajgira(Amaranth), kottu(buckwheat) flour is used because people don't eat regular rice ,wheat and lentil during fasting days. Another popular upwas ingredients are sabudana and  bagar. For frying up upwas aloo vada/pakoda, flours  like singada , rajgira or kottu can be used. I use a combination of sindaga and rajgira flour for my vade at home. The recipe here is for aloo vade or aloo bonde .

For Filling
Potato  - 2 cups , boiled and mashed
Cumin Seeds /Jeera - 1/2 tsp
Hot green ghilli - 2 tsp , chopped fine
Salt to taste

For Batter
Rajgira Flour - 1/2 cup
Singada Flour - 1/2 cup
Red Chilli Pw - 1 tsp
Salt to taste

Oil for frying

1. Mix potato,cumin,chilli,salt and keep aside.
2. Mix rajgira,sindada flour,chilli and salt .
3. Add 1/4 cup water to the flour mix.
4. If needed more water 1 tbsp at a time to make cake or idli like thick batter.
5. Keep aside for 15 minutes.
6. Heat oil in a deep pan to 340 F.
7. Pinch a piece of potato mixture and form a ping pong ball size round.
8. Dip it into the batter and drop it to the hot oil and cook till golden brown.
9. Serve it with fresh beaten curd.

Granny Smith Apple Chutney

Summer is Mango season in India and who doesn't like this king of fruits. The first mango to come in the market is sweet and sour "Totaparee" Mango and i love it. One chutney made from raw totaparee mango is one of my goto mango recipe . Here i prepare it with  granny smith apple . It goes were well with  paratha  , puri and even on toast .


Granny Smith Apple - 2 ,gratted
Mustard seed - 1/4 tsp
Hing - 1/4 tsp
Fenugreek/Methi Seeds - 1/4 tsp
Chilli Pw - 1 tsp 
Oil -  1 tbsp
Salt to taste
Oil - 1/4 cup , optional

1. Toast 3/4 th of  methi seeds and grind it to fine powder.
2. Add oil to the pan and the mustard.
3. When it start poping add remaining methi seeds .
4. When methi turns golden add  hing and then chilli powder.
5. Add apple and cook for 2 minutes.
6. Switch off then add the methi powder and remove from flame.
7. Heat 1/4 cup oil and pour over the chutney.
8. Use immediately or store in air tight jar and refrigerate.
9. Tastes better the next day 

Sending this to  nitubala 's event : Think beyond the usual : Fruits

French Beans Thoran/French Beans sauteed

In malayali homes a thoran and a mezhukvaraati is cooked  everyday with some kind of gravy like sambar , mor curry , thenga araccha curry , meen curry etc and boiled rice is must. But we don't cook like that anymore , and moreover our mothers used to  masters of one regional cuisine and we all are more or less  cosmopolitan in our cooking style. But then there are certain days when i feel like having a malayali meal and on those days i surely prepare some kind of thoran . Its made with all kind of vegetables and pulses. Its mild and coconut and cumin  is  the most important ingredient but then based on the vegetable used there can be some special spice addition. Todays thoran is french beans thoran.

Beans - 1 1/2 cup, chopped fine 
Onion - 1/4 cup , chopped fine
Hot Green Chilli - 1/2 tsp, chopped fine
Turmeric Pw - 1/4 tsp
Mustard seeds - 1/2 tsp
Cumin seeds - 1/4 tsp
Urad Dal - 1 tsp (optional)
Coconut - 1/4 cup , gratted
Oil - 1 tsp
Salt to taste

1. Heat oil and mustard seeds and let it pop.
2. Add dal, onion and green chilli and cook till onion is translucent.
3. In the meantime crush the cumin seeds  and coconut in mortar .
4. Add it to onion and mix well for few seconds..
6. Add beans , turmeric , salt and sprinkle a tbsp water and mix well.
7. Cover and cook for 3 minutes on medium and mix well.
8. Uncover and cook for few more minutes and serve it as side .

 I love to mix it up with rice and a little kudumanga pickle water and enjoy.

Sabudana. Tikki Chaat/ Tapioca pearls Potato patties served with yogurt

Sabudana Aloo tikki chhat is a popular upwas recipe at my home. When ever i have leftover sabudana khichidi  i perfer to make this sabudana tikki chat as nobody likes reheated sabudana khichidi. Leftover sabudana khichidi or presoaked sabudana  is mixed with boiled potatoes and patties are prepared which is then crisped on griddle to golden brown on both sides and served with curd and spices.Leftover Sabudana vada can also be used for this chaat.

Check out other chaats that i have posted in the past

For Tikki/Pattie:

Leftover Sabudana(Tapoica Pearl)Khichidi - 1 cup
( or Nylon Sabudana - 1/2 cup soaked)
Potato - 1 1/2 cup.boiled and mashed
Hot Green Chili - 2 tsp ,chopped fine
Cumin seeds - 1 tsp
Salt to taste

For Serving : 

Curd - 2 cup
Sugar - 2 tsp
Water - 1/2 cup
Roasted Cumin Powder -1 tbsp
Red Chilli Powder - 1 tbsp
Coriander Leaves for garnish
Salt to taste

For Pattie/Tikki Preparation

1. Mix sabudana khichidi, potato,green chilli ,cumin.
2. Mix well to form a dough.
3.Take 2 tbsp of mixture in hand and form patties.
3. Shallow fry the patties on both sides to golden brown.

How to Serve:

1. Mix curd, sugar, salt, water.
2. Place few hot patties in a plate.
3. Add some curd mixture over it.
4. Sprinkle with cumin and red chili pw.
5. Sprinkle with coriander leaves.
6. Now you are ready to serve :).

Poori & Aloo ki Sabzi / Fried bread and Spice sauteed potato

I think everyone young or old loves poori  - aloo ki sabzi combo. Its my favorite traveling combo and specially love to take it to picnics. Poori dough made with milk instead of water makes poori soft  so best for traveling. Aloo sabzi prepared without  onion and tomato travels well too . I have used ginger garlic paste but that can also be avoided . Pickle is must with this combo. Here i have poori aloo  with mango pickle and fresh diakon radish.   

For Poori : 

Whole wheat Flour / Atta - 1 cup
Water - 1/2 cup  , luke arm is best
Salt - 1/4 tsp
Oil - 1 tsp
Oil for frying

1. Mix atta and salt well ,then add water and make a dough
2. Apply oil all over the dough , cover and keep aside for 30 minutes.
3. Knead the dough again well for sometime.


4. Divide the dough into ping pong ball size pieces .
5. Roll each piece between hand to form a round ball.
6. And press each ball between palms to from a disc.
7. Roll each disc into small rounds using rolling pins.
8. Once you have rolled a few of the discs you are ready to fry.


9. Heat oil in a deep heavy bottom pan to 350 F.
10. Drop one rolled poori into oil.
11.When it starts to come up press lightly with a spoon to help it puff.
12. Turn and cook till both sides are golden.
13. Repeat for rest of the dough

For Aloo Sabzi :

Potato -  2 cups , 1'' cubes boiled with salt and 1/4 tsp turmeric till fork tender
Oil - 2 tbsp
Ginger garlic chili paste - 1 tsp ( Grind equal part of ginger,garlic and green chilli)
Chilli Pw - 2 tsp or to taste
Coriander Pw - 2 tsp
Garam Masala - 1/4 tsp
 Lemon Juice - 2 tsp

1. Heat oil and hing and potato and cook on  medium flame for 5 minutes.
2. Add chilli , coriander, garam masala  and mix well.
3. Cook on medium heat for another 5 minutes,mixing light handedly now and then.
4. Remove from flame and add lemon juice and mix well.

For another version of same sabzi check  Sukki Aloo ki sabzi

Sending this to

Cooking Basic Event@Indian Kitchen 

Family's Favorite Event@easy2cook

Breakfast Event@VeggiePlatter started by Indira @ mahanandi

Sukki Aloo Ki Sabzi / Sauteed potato cooked with spices

Everybody cooks aloo and it is usually one of the favorite around home and same is the case in family too. I wanted to send something to family favorite event and thought whats better than this recipe. For this recipe only dry spices are used and no onion and tomato makes it travel well. Goes very well with  roti , paratha and poori. Rice ,plain dal and sukki aloo ki sabzi is heavenly too. It makes a perfect filling for a masala Panini.

Potato -  2 cups , 1'' cubes boiled with salt and 1/4 tsp turmeric till fork tender
Oil - 2 tbsp
Hing - 1/4 tsp
Chilli Pw - 2 tsp or to taste
Coriander Pw - 2 tsp
Garam Masala - 1/4 tsp
Amchur Pw - 1/2 tsp or Lemon Juice - 2 tsp

1. Heat oil and hing and potato and cook on  medium flame for 5 minutes.
2. Add chilli , coriander, garam masala and amchur  and mix well.
3. Cook on medium heat for another 5 minutes,mixing light handedly now and then.
4. Cool and pack if your are traveling or serve hot with roti .

Award Time :)

Rules for accepting these awards:
1. Thank the person who presented you with this award.

2. Pass it on to one or many blogger friends.

I want to thank  Deepa of wonderful "HamareeRasoi" for this award. I sincerely feel encouraged when blogger friends appreciate my humble efforts at cooking.

I would like to pass it to some great blogger   

Samosa /Pastry filled with mildly spiced sauteed potato

Happy Holi  :)

Me and some of my friends were planning a Holi get together and when Samosa came up on the menu i jumped upon the opportunity to make it. After making kachori of ICC this month i really wanted to try samosa too. I tried the below Sanjeev Kapoor's recipe this time and  must say it was better than  my previous experiments. Filling was good but the the pastry/khol though flaky but was not perfect. 

For Pastry cover/Khol :
AP flour (maida)   - 1 cup
Warm Oil - 2 tbsp    
Water to knead dough

 For filling:    

 Potatoes - 2 large boiled, peeled, mashed    
 Onion - 1/2 cup finely chopped ( 1 whole in original recipe)
 Green chillies  -2 crushed    
 Ginger Galic Plaste - 1 tsp
 Lemon juice  - 1/2 tsp
 Turmeric powder  -   1/2 tsp.
 Garam masala    -  1/2 tsp
 Coriander seeds  - 1/2 crushed    
 Red chilli powder  - 1 tsp
 Salt to taste    
 Oil to deep fry

For dough:    
1. Mix the flour, salt and oil till crumbly.    
2. Add water little by little, kneading into soft pliable dough.
3.  Cover with moist cloth, keep aside for 15-20 minutes.  

 For filling:  
1. Heat 3 tbsp. oil, add ginger, green chilli, garlic, coriander seeds.
2. Stir fry for a minute, add onion, saute till light brown.    
3. Add coriander, lemon, turmeric, salt, red chilli, garam masala.    
4. Add potato cook for 2 minutes and keep aside to cool.

For Samosa:
1. Need the dough again and pinch a golf ball size dough.
2. Make a thin 5" diam. round with some dough.
3. Cut into two halves and run a moist finger along diameter.
4. Join and press together to make a cone.
5. Place a tbsp. of filling in the cone and seal third side as above.
6.  Make five to six.
7. Put in hot oil, deep fry on low to medium till light brown.
8. Drain and serve with tamarind chutney.

Tip :
Do not fry on high, or the samosas will turn out oily and soggy.