Eggplant Chutney

Eggplant chutney is a quick recipe . Nice variation to be served with dosa or adai when you don't want to make the coconut chutney.

Eggplant - 2 cups , peeled and choped into 1/2 '' cubes
Whole Red Chili -  2
Coriander Seeds - 1 tsp
Jeera - 1/4 tsp
Tamarind  - 1/2 inch piece
Garlic Clove -1 (optional , use in winter but avoid otherwise)
Coriander leaves - 1 tbsp
Turmeric - 1/8 tsp
Salt to taste
Oil - 1 tbsp.

  1. Heat oil and add the jeera, coriander and chili.
  2. When the coriander seeds change color , scoop out and set aside to cool.
  3. Add the turmeric , tamarind , garlic and eggplant  to remaining  oil.
  4. Cover and cook till the eggplant is cooked through.
  5. Remove from heat and set aside to cool.
  6. Grind the coriander , jeera and red chili well when cooled.
  7. Add the eggplant mixture and salt to the above mixture and pulse 2 -3 times.
  8. Garnish with coriander leaves and serve with dosa or rice and ghee.

Tendli (Kunduru)- Maharastrian Style

Kunduru is know by different names in different part of India. It is called Tendeli or Kunduru or Kovakayya etc. It is considered a good source of beta carotene . I have posted a recipe for using this vegetable in Kerala Style :  kovvaka-mezhukvaratti .Maharastian usually will cook kunduru with besan(chickpea flour).

Kudurru  - 2 cups , sliced into four piece lengthwise.
Ginger Garlic Paste - 1/2 tsp
Onion - 2 tbsp , chopped fine
Cumin seeds - 1/4 tsp
Turmeric Powder - 1/4 tsp
Chilli Powder - 1/2 tsp
Coriander Powder - 1/2 tsp
Besan - 2 tbsp
Oil - 1 tbsp
Salt to taste.

  1. Heat oil and add cumin and cook for 30 seconds. 
  2. Add onion and ginger garlic paste and mix well.
  3. When onion turn translucent add the chili and turmeric powder.
  4. Add the kundurru and mix well and cook covered for few minutes.
  5. Add the besan and mix well and cover and cook on low.
  6. When the kunduru turns tender add salt and mix .
  7. Serve with roti or rice and dal.

Aloo Matar wale leftover rice/Leftover rice stirfry with potato and peas.

Aloo Matar Rice is my all time favorite leftover  rice preparation to cook . It is very simple. This  goes very well with simple ratia and papad.

Basmati Rice - 2 cup ( cooked)
Onion - 1/2 cup
Potato - 1/2 cup ( cut into 1/4'' thick and 1 1/2'' long pieces )
Matar - 1/2 cup
Lemon Juice - 2 tsp
Hing - 2 pinches
Mustard - 1/2 tsp
Turmeric - 1/2 tsp
Oil - 2 tbsp
Salt to taste
Sugar - 1/4 tsp
Coriander leaves for garnish

  1. Heat a skillet with oil and add mustard and hing.
  2. When mustards start popping add turmeric and potato .
  3. Cook till  potato is almost done .
  4. Add onion and matar and cook till onion is golden.
  5. Add  rice , sugar, salt and mix well.
  6. Remove from heat and add lemon juice .
  7. Mix well and garish with coriander leaves.

Zucchini and Goda Masala

Zucchini is a common vegetable in summer here and my zucchini plants in garden is  producing a lot of it tis year . Because it is very mld in tasty it can take any spice mix and today i have tried it with maharastrian goda masala.

Zucchini - 3-4 medium sized 
Coconut - 1/4 cup, grated
Mustard Seeds - 1/4 tsp
Cumin Seeds - 1/2 tsp
Fenugreek Seeds - 2 pinches
Asafetida - 2 pinch or Ginger Garlic paste - 1/4 tsp
Red Chilli Powder - 1 tsp
Turmeric Powder - 1/4 tsp
Goda Masala - 2 tsp or  Garam Masala - 1 tsp
Tamarind Pulp - 1/4 tsp (optional)
Jaggery - 1 tsp
Peanut powder - 11/2 tbsp(optional)
Oil - 2 tbsp
Salt to tate

  1. Wash and peel the zucchini and cut into 3 * 1 inch pieces.
  2. Dry roast coconut , cool and grind to paste.
  3. Heat ghee and add mustard , cumin and fenugreek seeds.
  4. When mustard starts popping add asafetida and turmeric.
  5. Add  red chilli , goda masala,coconut paste and cook fora minute.
  6. Add zucchini ,tamarind, peanut and jaggeryand mix well.
  7. Add 1/4 cup water and cook till zucchini is tender .
  8. Add salt and simmer for another minute.
  9. Mix well and you are ready to serve with rice or roti

Pori/Puffed Rice Upma

I love pori and when i saw an Upma made from it i was surprised and excited and decided to make Kaveri's Pori Upma for this weeks Blog-Hop-Wednesdays. I modified the recipe a little bit to add some vegetables.

Puffed Rice /Pori  - 3 big cup
Onion - 2 tbsp , chopped fine
Potato - 1/4 cup , 1/4 inch cubes(optional)
Spinach - 1/4 cup , chopped(optional)
Salt to taste

For Seasoning
Ghee  - 2 tsp
Hing - a pinch
Urad Dal - 1 tsp
Mustard seeds - 1/4 tsp
Cashew - a few , broken into bits
Whole dry chili - 2
Ginger - 1/4 tsp , chopped fine
A sprig of curry leaves
  1. Heat ghee in a wide pan and hing and dal
  2. When dal changes color add mustard and cashew.
  3. Add then add curry leaves , turmeric  , ginger.
  4. When cashew starts changing color add potato and spinach.
  5. When potato is half cooked  add the onion and cook.
  6. Now wash the pori under running water and squeeze the extra water.
  7. When the potato is fully cooked add the pori.
  8. Add salt and mix well and serve immediately.
Sending it to 

Ari Payasam /Rice Pudding using Jaggery

Happy Krishna Janamashtami !

Rice - 1/2 cup
Milk - 2 cups.
Jaggery - 3/4 cup (or 3/4 cup sugar)
Water - 2 cups
Cardamom Powder - 1/2 tsp
Edible Camphor - a pinch(literally a pinch only)
Ghee - 1 tbsp

  1. Wash and keep the rice aside.
  2. Heat ghee in a heavy bottom pan.
  3. Add rice , mix well and cook for  two minutes.
  4. Add one cup water and milk and bring to boil.
  5. Lower the heat and cover and cook .
  6. In the mean time melt jaggery with one cup water.
  7. Remove the scum for the top and filter the jaggery.
  8. Add cardamom and keep it back on low flame to cook .
  9. When rice is cooked add the jaggery syrup to it .
  10. Mix well and cook  for another two minutes 
  11. Add edible camphor and remove from fire.

Sending it to 
Show me your hits : Rice event @cooksjoy

Paneer Capsicum Pannini

This is a quick sandwich using fresh summer produce like red plump capsicum and tomatoes with paneer. It is very good breakfast and perfect back from school snack. 

Paneer  -  1 cup  , grated
Onion  - 2 tbsp , chopped fine
Tomato - 2 tbsp , chopped fine
Capsicum - 1/4 cup  , chopped fineChili - 1 tsp , chopped fine(optional)
Chat Masala - 1 tsp
Garam Masala - 1/4 tsp  
Roasted Jeera - 1/4 tsp
Salt to taste
Butter - 4 tbsp
Green Chutney 
Tomato Ketchup Bread - 12 slices
  1. Heat a tbsp of butter and add onion and cook till translucent.
  2. Add capsicum and tomato and cook for just 2- 3 minutes.
  3. Mix in chat masala , garam masala , jeera powder and salt.
  4. Spread butter on one side of each slice.
  5. Spread a layer of paneer mix on other side of 6 slices.
  6. Cover slices with panner with non buttered side of remaining slices.
  7. Cook on pannini maker  till golden.
  8. Serve hot with ketchup and chutney.
Sending it to 


Zucchini with ajwain and besan

Zuchinni is one of my favourite summer vegetables here . And it is even very easy to grow at home and bears lots of fruits even on one plant. 

Zuchinni - 2 ' cubes , 3 cups
Besan (Chickpea flour) - 3 tbsp
Ajwain - 1/4 tsp
Turmeric Powder - 1/4 tsp
Red Chilli Powder - 1 tsp
Amchur Powder - 1 tsp
Oil - 1 tbsp
Salt to taste.

  1. Heat oil in a wide pan.
  2. Add ajwain and cook for 30 seconds
  3. Add the turmeric , chilli powder and besan .
  4. Cook till besan turns to a golden color.
  5. Add the chopped zhuccini and mix well.
  6. Cook till the vege is tender and then add salt and amchur.
  7. Mix well and cook for another few minutes and serve.
Sending it to 

Okra - Potato saute with black pepper

We at home love okra and when i saw this okra  curry at  Roshans Blog i knew what i wanted to try for this weeks bloghop. I had guest at home and okra was not enough so added potato too.

Okra - 3 cups , cut into thin rounds
Potato - 11/2 cup ,cut into 1/4 inch cubes
Black Pepper Powder - 1 tsp
Red Chili Flakes - 1/4 tsp (optional)
Turmeric Powder - 1/4 tsp
Salt to taste
Oil - 2-3 tbsp
  1. Heat your biggest frying pan and add oil.
  2. Add turmeric and potato and cook till half done.
  3. Add okra and mix well and cook on medium heat.
  4. When okra turns golden around the corner, add salt and pepper.
  5. Cook for a few more minutes and you are ready to serve.
Sending it to bloghop Blog-Hop-Wednesdays" at tickling palates.

Arbi /Colocassia Bareli Style

Arbi is a common vegetable in malayali kitchens and i used to think its not used in North Indian homes and then came across this recipe of my friends mother and loved it. She said it is served as starter in weddings and other parties.

Arbi - 10 , medium sized
Green Chili - 4 , slit
Ajwain - 1/2 tsp
Hing/Asafoetida - 1/4 tsp
Turmeric Powder - 1/4 tsp
Chili Powder - 1 tsp
Coriander Powder - 2 tsp
Amchur/Mango Powder - 1 tsp
Garam Masala - 1/2 tsp
Curd - 2 tbsp
Coriander Leaves  - 2 tbsp , chopped fine
Oil - 2 tbsp
Salt to taste

  1. Peel and slice arbi into 1/2 inch thick slices.
  2. Wash just before adding to the oil
  3. Heat oil add ajwain and hing and add arbi . 
  4. Cook uncovered on high for few minutes .
  5. Add turmeric , chili , coriander powder and mix well.
  6. Lower the heat and cover and cook till just tender.
  7. Add the salt , amchur , garam masala and mix well.
  8. And cook for few more minutes .
  9. Switch of the heat and add curd , green chili .
  10. Mix well and garnish with coriander leaves.
Sending it to 
      Appetizers/Starters event @ sumeesculinary blog

Masoor Sprouts Curry

A quick curry if you have any kind of sprouts at home.Today i have done it with sprouted masoor.

Sprouted Masoor -  1 cups
Onion - 1/4 cup , chopped
Tomato - 1/4 , chopped
Ginger Garlic Paste - 1/2 tsp
Chili Powder - 1/2 tsp
Coriander Powder - 1/2 tsp
Garam Masala - 1/4 tsp
Sauf Powder - 1/4 tsp
Cumin Seeds - 1/4 tsp
Oil - 1 tbsp
Water - 1/3 cup(more if needed)
Salt to taste

  1. Heat oil and add the cumin seeds.
  2. Add the onion and ginger garlic paste.
  3. Cook till onion turns translucent and add tomato.
  4. Cover and cook till the oil separates.
  5. Add chili , coriander and sauf powder.
  6. Mix well add the sprouts and water.
  7. Cover and cook on low till masoor is tender.
  8. Add salt and garam masala and mix well.
  9. Garnish with fresh coriander.

Sending it to  

  Dish starting with M @akhilaskitchen

  Spotlight : Curries and gravies @CusinieDelights

Quick Aloo Sandwich

A friends family stayed with us for some days a few weeks ago and her mom who was visiting her from India made this sandwich one day. And we all loved it.

Aloo/Potato  -  1 cup  , boiled and mashed
Onion  - 2 tbsp , chopped fine
Tomato - 2 tbsp , chopped fine 
Chili - 1 tsp , chopped fine(optional)
Chat Masala - 1 tsp
Garam Masala - 1/4 tsp  
Roasted Jeera - 1/4 tsp
Salt to taste
Butter - 4 tbsp
Green Chutney - 1/4 cup(optional)
Bread - 12 slices

  1. Mix Aloo , onion , tomato, chili,  chat masala , garam masala , jeera powder and salt.
  2. Spread butter on one side of each slice.
  3. Spread green chutney on other side 6 slices.
  4. Spread a layer of aloo mix on other side of remaining slices.
  5. Cook on a griddle or pannini maker on both sides till golden.
  6. Serve hot with ketchup or chutney.
Sending it to 

   Healthy-diet-sandwiches event @sizzlingtastes.

   Sandwich Recipes event @myeasytocookrecipes

   Kids Delight Evening Snacks/Tiffin event @cooksjoy

Aval Puliodhari

For this weeks blog hop i was partnered with  Gayathri of  and loved going through her recipes . Bookmarked a lot of them and decided to try   AVAL PULIODHARAI today.This  recipe  is very quick to prepare with store brought tamarind pulp.

Thick Poha/Aval - 1 cups
Tamarind - small lime sized ball
Tamarind Paste(store brought) - 11/2 tbsp Turmeric Powder - 1/4 tsp
Sambar Powder - 1 tsp
Curry Leaves -1 sprig
Cashew - a few
Channa Dal - 2 tsp
Urad Dal - 1/2 tsp
Asafoetida - 1/4 tsp
Jaggery - 1 tbsp ,grated
Ghee - 1 tbsp
Salt to taste

  1. Wash and soak the tamarind in water for an hour.
  2. Extract juice from tamarind using the 1/2 cup water.
  3. Wash aval well and soak for 5 minutes , drain and keep aside.
  4. Heat ghee and add asafoetida, chana dal.
  5. Fry till dal is just turning golden.
  6. Add urad dhal ,cashews and then mustard.
  7. As mustards starts popping,add curry leaves and asafoetida.
  8. Add the turmeric , sambar powder and pour the tamarind pulp.
  9. Cook till oil starts to separate and add jaggery and salt.
  10. Add the prepared rice flakes and give it a nice stir.
  11. Mix well and serve hot or at room temperature.
Sending it to bloghop Blog-Hop-Wednesdays" at tickling palates.

Also sending it to Fast Food not Fat Food @ sizzling taste buds

Simple Thali and Bindi Aloo Mezhukvaratti



Plain Rice
Pudina Chutney
Lauki Dal
Cabbage Mezhukvarrati
Bindi Aloo Mezhukvarrati
Drumstick Aloo Curry

Bindi Aloo Mezhukvarrati

Bindi(Okra ) - 250 gms
Potato - 1
Green Chili - 2
Curry Leaves - 5-6
Salt to taste
Tumeric - 1/4 tsp
Chilli Pw - 1/2 tsp
Oil   - 1 tbsp
  1. Peel onion and potato and wash along with  bindi and dry it.
  2. Chop bindi into small 1/2 inch rounds.
  3. Chop potato and onion into small pieces
  4. Slit the chili into half .
  5. Heat oil in a wide  frying pan(10'' or big ).
  6. Add chili , curry leaves and turmeric into oil.
  7. Add potato and cook till it is half done.
  8. Add bindi and cook  till bindi crisps up .
  9. Add chili powder and mix well and cook for few more minutes.

It should take 20-25 min for okra to fry properly, but you decide when to stop cooking based on how crispy you want the okra to be.

Sending it to Thali Mela at cooking4allseasons

Rice Rava And Pidi Kozhikottai/ Rice grits dumpling

For this months blog hop i cooked from . It is owned by Vardhini When i saw so many wonderful traditional indian recipes there i knew what i wanted to try . I decided to prepare the  Pidi Kozhikottai.

Rice Rava
Raw Rice / Paccha Ari - 1/2 cup
Toor Dal - 1 tbsp
Cumin seeds  - 1/8 tsp
Whole Red Chili - 1

  1. Soak dal and rice separately for twenty to thirty minutes.
  2. Drain and keep aside for another 30 minutes.
  3. Take dal and cumin in a food processor or mixer.
  4. Pulse for a two  times.
  5. Add rice and red chilli and pulse again for two to three times.
  6. The texture of the mixture should be coarse like rava or grits

Pidi Kozhikottai
Ghee - 1 tsp
Pure Hing/Asafetida - a pinch
Mustard Seeds - 1/4 tsp
Urad Dal - 1/2 tsp
Chana Dal - 1/2 tsp
Curry Leaves - a few
Fresh Coconut - 1 tbsp ,grated
Rice Rava - 3/4 cup
Water - 11/2 cups
  1. Heat a deep and add ghee and then hing
  2. To it add the chana dal and mustard.
  3. When mustard starts poping add the urad dal.
  4. When urad dal turns golden add coconut and water.
  5. When it starts boiling add the rice rava slowly and mix well.
  6. Reduce heat to the lowest level and cover and cook.
  7. When all the water is absorbed switch of the flame.
  8. When mixture is cool to handle make small kozhikottai.
  9. Steam the them for 15 minutes.
  10. Serve with chutney or chutney podi of choice. 
Shaping the Kozhikottai
Take a small portion of dough.
Roll it like a ball and give it a ablong shape by slightly pressing between fingers and palm.

Sending this to "Blog-Hop-Wednesdays" at tickling palates.