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

Besan Ki Sabzi

A quick sabzi to make if you are in a mood to try something new when you don't have any vegetable in refrigerator.

Besan - 1 cup
Onion - 1/2 cup ,chopped 
Green Chili - 1 tbsp , chopped
Ajwain - 1/8 tsp
Cumin - 1/2 tsp
Turmeric - 1/4 tsp
Hing - 1/4 tsp
Salt to taste
Oil - 1 tbsp

1. Add  one cup of water  to besan and make lumpless batter.
2. Add salt, turmeric ,chilli, ajwain ,jeera  to batter and mix well.
3. At this stage taste and adjust salt .
4. Heat oil , add hing and then onion.
5. Cook till onion turns translucent and add besan batter.
6. Mix well , cover and cook for 1-2 minutes on low heat.
7. Keep on mixing till the besan scrambles .
8. Garnish with coriander leaves and serve with roti.

PS: Can be used as stuffing for paratha too

Bharva Tinda

Tinda is a plant in cucurbits family, a prolific vine, and is grown as an annual.Plants are vigorous and productive. The fruit is approximately spherical, and 5–8 cm in diameter. The seeds may also be roasted and eaten. This unique squash-like gourd is native to India and used a lot in North Indian  curry . For this recipe you need to use the small  tender ones.

Tinda - 8 small ones

For Stuffing

Onion - 2 cup chopped fine

Besan - 4 tbsp

Red Chilli Pw - 1  tsp

Coriander Pw - 2 tsp

Turmeric Pw - 1/4 tsp

Amchur Pw - 1 tsp

Jaggery/Gur - 2 tsp gratted

Salt to taste

Oil - 1 tbsp

For Gravy

Onion Paste - 1/4 cup 

Tomato - 1/2 cup , chopped fine

Ginger Garlic Paste -  1 tsp

Red Chili Pw -  2 tsp

Coriander leaves - 2 tbsp , chopped fine

Oil - 2 tbsp

1.  Scrape tinda , remove the top and scope out seeds.
2.  Partially cook tinda in salted hot water .
3.  Drain and keep aside.

 For Stuffing

1.  Heat oil and onion  and saute till light golden.
2.  Add besan cook till the raw smell is gone.
3.  Add all the masalas,salt and cook another minute .
4.  Add gur and mix well and check seasoning .
5.  Cool and stuff the tinda with the above mixture.

 For Gravy

1.  Heat oil and add ginger garlic paste .
2.  Cook for a minute and add onion paste.
3.  Cook till the oil separates and add chili powder.
4.  Add tomato and mix well and cover.
5.  Cook till the oil separates on medium flame.
6.  Add the stuffed tinda and 1/4 cup warm water.
7.  Cover and cook till the tinda is fork tender.
8.  Add 1/4 cup hot water if you need some gravy.
9.  Simmer for few minutes and garnish with coriander leaves

Hotchips Style bittergourd chips

This vegetable is pavakka in Kerala and karela in hindi . This chips i tried first time at Hotchips shop . Karela chips goes well with sambar or rasam rice. Its very addictive .

Karela -  2 cups , sliced thin 
Rice flour - 1/4 cup
Chili Powder - 2 tsp
Turmeric Powder - 1/4 tsp
Amchur  - 1/2 tsp
Salt to taste
Oil for frying

1. Mix rice flour , chili , turmeric , amchur and salt.
2. Add the above mixture to sliced karela and mix well.
3. Keep aside for half an hour.
4. Add a few tbsp of water to mixture and mix well again.
5. Heat oil and drop the karela in single layer into the oil.
6. Fry till golden, drain and cool and store in air tight container.

Quick Cauliflower Curry

Happy New Year All !!!. I am  back after a long break.





























I usually make this curry for breakfast with paratha. It is quick and with  very few ingredients.

Cauliflower Florets - 2 cups
Onion - 1/4 chopped fine
Ginger grated - 1/2 tsp
Garlic grated - 1/4 tsp
Rice Flour - 1/2 tsp
Turmeric Pw - 1/4 tsp
Chilli Powder - 1 tsp or to taste
Lemon Juice - 2 tsp
Oil - 1 tbsp
Salt to taste

Heat oil and add onion and fry till translucent.
Add ginger garlic and cook till the raw smell vanishes.
Add turmeric , chili and rice flour and cook for 30 sec.
Add the cauliflower and mix well and cook for 2-3 minutes.
Add 1/4 cup water and cook till florets are tender.
Add lemon juice and remove from fire.
Garnish with coriander leaves.