Sunday, August 30, 2015

Instant Rawa Uttappam/Instant Rawa Utthappa/Rawa onion Utthappam

A Quick Dosa recipe which can be made while you are not in a mood to grind the batter. Make it and Enjoy.
  Semolina/Rava/Sooji - ¼ cup
   Curd/Plain Yogurt – ¼  cup
   Salt to taste
   Baking soda - a pinch

   Toppings *check notes
   Onion - 1 small size finely chopped
   Green chilli -1 finely chopped or green chilli paste 1tsp
   Tomato - 1 seeded and finely chopped
   Coriander leaves - 2 tbsp finely chopped
   Oil for making uthappams

Finely chop onion, tomatoes, coriander leaves and green chillies.When made for kids you can add green chilly paste(reduce the qtty)
In a bowl, mix together rava, curd and salt. Add little water, mix well and let it sit for 20-30 minutes.
Later if the batter is too thick, you can add more water to bring it to utthapam batter consistency (neither too thick nor watery).
Add a pinch of baking soda or cooking soda and mix well. Mix all the topping together to the utthappa batter.
Grease  Dosa Pan with oil and pour one ladleful of batter and spread very little needn't spread all over like we do for other dosa’s, cover and cook on low flame  and drizzle with oil. 
After 2 minutes flip and cook or the other side as well.
Serve with any chutney of your choice :) 

The topping can be added on the top of the utthappam’s but I have added it to the batter itself because my daughter will otherwise pick and separate the onions ;).
Adjust spice accordingly.
Happy Cooking,


Thursday, August 27, 2015

Kanda Poha

What to cook for breakfast everyday is still a question here, sometimes I plan sometimes I get stuck. Kanda poha is very easy to make but hubby and M are not much fond of it so I make it very rarely. But I wanted this recipe in my blog so finally its here.
Here is what we need:
  • 2 cups (abt 150grams/5.5oz) thick Poha (flattened rice)
  • 1 large Onion, finely chopped
  • 1 tsp Mustard seeds
  • ½  tsp Asafoetida powder
  • 1 tbsp oil
  • ½  tsp Turmeric
  • 1-2 Green chilies, or as per taste, thinly sliced
  • few sprigs of Curry leaves
  • 2 tbsp Cilantro/coriander leaves finely chopped
  • Salt to taste
  • 1 tbsp Lemon juice

Add the poha in a colander and rinse it under running water(tap water).
Meanwhile lets prepare for the seasoning, heat a pan add oil when oil has heated add mustard seeds as they splutter add curry leaves, green chillies, onions and fry the onions till translucent.
When done add turmeric and give it a stir.
By this time the poha might have turned soft, If poha takes long time to soften then remove the seasoning from the stove.
Once the poha has softened add it to the seasoning while the pan is on the stove.
Add salt to taste and mix well.
Cover and steam the poha for 2-3 minutes on a low flame.
Stir after a minute and add coriander leaves and lemon juice and switch off the stove.
And keep it covered for about 2 minutes.
Serve Kanda Poha hot with tea or coffee.

 When we press between the fingers it gets mashed, we get to know that poha is done

Below is a picture where I made a variation of Kanda Poha with tomatoes and peanuts.
To make it add groundnuts first to the oil and roast it and then add mustard seeds.
And after frying onions add tomatoes and remaining procedure is same.
This pic is taken from my Iphone.
Happy Cooking,

Tuesday, August 25, 2015

Avala Rasam / Avla Rasam / Nellikai Rasam/ Gooseberry Rasam

A newly experimented Rasam with Gooseberry. A easy recipe, full of flavours and Vitamin C.
I always make this Avale Khadi which uses coconut in it but this one has no coconut so a little more healthy.
3 medium sized Gooseberries (pressure cooked for 2 whistles or until soft)
¼ cup Toor dal (cooked)
1tsp Rasam powder
1 Tomato (pureed)
10 Garlic cloves (crushed)
1tsp Lemon juice
1tsp Ghee
Few coriander leaves
3 Dry red chillies

Remove the seeds from the cooked gooseberries and grind a thick puree.
Now take this puree,pureed tomato,cooked toor dal,coriander leaves,salt and rasam powder  in a deep pan.
Add enough water to make it thin.
Keep it on the stove and boil it for 5-7 minutes or until it bubble boils.
Meanwhile,Heat the ghee, add the crushed garlic dry red chillies, fry until they turns brown but don’t burn it.
Add immediately the already prepared gooseberry-dal mixture to the tempered spices, now put off the stove.
Add the lemon juice and give a stir, serve with rice.

If you do not eat garlic then season it with Mustard seeds and curry leaves. 

Happy Cooking,

Wednesday, August 19, 2015

Three Bean Salad

A healthy and filling salad which can be made easily when we have cooked beans ready.
2 1/4 cups mixed boiled beans (Kidney beans/rajma , black eyed peas/chawli and butter beans/vaal)
½  cup finely chopped onions
1 tbsp finely Parsley

For the Dressing
2 tbsp lemon juice
salt to taste
 freshly ground black peppercorns to taste.
1 tsp slit thai red chillies
1 tsp olive oil

Firstly prepare the dressing.
In a large bowl add lemon juice, olive oil, black pepper powder, green chillies,salt to taste and mix well.
In this add the cooked beans and onions and parsley and mix well.
Serve immediately.


You can use only one bean instead of 3 and use the same recipe to make salad.
In addition you can add finely chopped tomato.
If you don’t find parsley you can add chopped coriander leaves.
I make many variations to this every time I make it.
Eat Healthy Stay Healthy.
Happy Cooking,

Tuesday, August 18, 2015

Macaroni with Basil and Walnut Pesto

We like Pasta at home and when pasta is made with fresh pesto then it’s totally Yummy. I had a fresh bunch of basil so I have made Basil Walnut Pesto and added it to Macaroni instead of Spaghetti or any other Pasta.
The pasta is made according to our liking you can make the pesto just this way and continue making the pasta Your Style.
Here is what we need for the Pesto
  • ¼  cup (60 ml) olive oil
  • ¼  cup (25 g) grated Parmesan cheese
  • 2 garlic cloves, peeled
  • 2 cups (80 g) fresh basil leaves
  • ¼  cup (30 g) walnuts
  • 1 teaspoon lemon juice
  • ½  teaspoon crystal salt/sea salt
  1. Place all ingredients into the mixie container or blender in the order listed above and secure lid.
  2. Turn machine on and slowly increase to medium power.
  3. Blend for 1 minute, using medium power.

To make Pasta We need:
Basil Walnut Pesto – for which recipe is mentiones above.
200g pasta (I used macaroni)
1 tbsp olive oil+ ½ tbsp butter
4 cherry tomatoes optional(cut into 4 pieces)
1 tbsp fresh cream
Black pepper powder about ½ tsp

Boil the pasta when cooked strain it under cold water and keep aside for later use.
 Heat a pan and Pour the cream into a pan and add two-thirds of the pesto, then gently stir it.
Add the cooked pasta and cherry tomatoes and pepper powder adjust salt accordingly.
 Serve immediately, sprinkled with the extra Parmesan, few walnuts and basil, if using.
The leftover pesto will keep in the fridge for up to a week, or frozen for up to a month.
Happy Cooking,


Sunday, August 16, 2015

Vermicelli Pulao/ Vermicelli

A Easy one Pot dish to make from the Usual Pulav/Pulao that we make at home. 
Ingredients (Serves 2)
Ø  Vermicelli – 1 cup
Ø  Ghee – 1 tsp
Ø  Cashews – 2 tbsp cut into halves or 4 pcs
Ø  Whole spices – Cardamom – 2, cloves – 4, cinnamon stick-1/2inch, fennel seeds – 1 pinch, cumin seeds – 1 pinch, bay leaf – 1
Ø  Ginger- ½  inch, roughly chopped
Ø  Garlic – 3 small cloves, roughly chopped
Ø  Green chilies- 2, roughly chopped
Ø  Onion – ½  cup, finely chopped
Ø  Turmeric powder – ¼  tsp
Ø  Garam masala powder – ¼  tsp
Ø  Biryani Masala powder – ¼ tsp (optional)
Ø  Tomato – ½  small, finely chopped
Ø  Carrot – 1 small or ¼ th cup, cut into small cubes
Ø  Fresh/frozen green peas – ¼ th cup
Ø  Green beans – ¼ th cup, chopped
Ø  Mint leaves roughly chopped– 2 tbsp(optional)
Ø  Cilantro finely chopped – 2 tbsp
Ø  Water– 1.5 cup
Ø  Salt – To taste
Ø  Cilantro – To garnish

Ø  Grind chopped ginger, garlic and green chiliesin a blender/mixie into a fine paste or a coarse paste(both will do).
Ø  Heat  a pan and add the vermicelli and fry until golden, about 3 – 4 minutes at medium heat (if you are using roasted vermicelli, there is no need to roast(you can even roast in ghee also but I avoided). Transfer to a plate and set aside for later use.
Ø  In the same pan heat 1 tbsp ghee. Fry cashews until golden brown. Drain on to a paper towel. Set aside.
Ø  To the remaining ghee at medium heat, add all the whole spices and stir until fragrant. Next add onion and ground ginger garlic and green chilli mixture. Sauté until onion starts to look a little brown in colour. Next add turmeric powder, biryani masala, garam masala powder. Stir for a minute and add chopped tomato, veggies and salt to taste. Sauté for 3-4 minutes. Add in chopped mint. Mix well and add the water.  Bring to a boil and add the roasted vermicelli. Cover and cook for 10 – 15 minutes at medium-low heat stirring in between, until the vermicelli is done, making sure there is no water remaining in the Pulao.
Ø  Garnish with Coriander leaves.
Ø   Serve hot with raita.

Ø  You can add coconut milk instead of water to make coconut vermicelli pulav.
Ø  You can add any veggies of your choice like mushrooms, baby corns.
Ø  Add more ghee if you wish to but I am being a little health conscious.
Till my Next Post,
Happy Cooking,

Saturday, August 15, 2015


Wishing all Indian readers Happy Independence Day.  Jai Hind
I just made simple carrot disc and sandwiched it by adding labneh and yogurt.
I hope our country to prosper and all to have a blessed life ahead.
Have Fun and Happy Cooking,

Tuesday, August 11, 2015

Sev Puri - Mumbai Style Chaat

Just a few days back I had posted all the required chutney’s that our Indian Chaat requires. Doing that how can I miss posting a Chaat, this one is my mamama(grandma-mom’s mom) favorite. Right from the time we were introduced to chaat in Mangalore we got hooked to pani puri and my mamama to sev puri. We always had pani puri first or after having some other chaat at the end but mamama used to stick to her Sev puri and of course taste the rest that we ordered ;). When we had taken her to Mumbai with us she tasted the Sev puri there and told its tastier to Mangalore one. Yes it ofcourse was because the Sev Puri we get in Mangalore (most of the places) and Bangalore was served with Ragda and no laun chutney was added in there. So today’s post is dedicated to my Mamama on her completing her 79th Birthday this year. I wish her long life and good health.

So lets proceed to making of Sev Puri,
Serves: 4
24 papdis or Puri’s if you don’t have papdi
1/2 cup boiled potatoes , chopped
1/2 cup onions , finely chopped
2 tbsp finely chopped raw mango
2 tsp fresh garlic chutney
8 tbsp khajur imli ki chutney
4 tbsp green chutney
1 tsp chaat masala
½  tbsp lemon juice(optional)
salt to taste

For The Garnish
½  cup sev
2 tbsp finely chopped raw mango

2 tbsp chopped coriander/dhania patta

  1. Arrange the papdis on a serving plate.
  2. Top each papdi with a little potato, onion and raw mango.
  3. Sprinkle a little salt on top.
  4. Top the papdis with some fresh garlic chutney, khajur imli ki chutney and green chutney.
  5. Sprinkle with chaat masala, lemon juice.
  6. Garnish with the sev and coriander.
  7. Serve immediately.
Here you can use Puri’s which we use for pani puri if you don’t have Papdi’s. I have served it both the ways with papdi and Puri. It tastes awesome both the ways.
Adding Lemon Juice is optional.
Adding raw mango gives a tangy and a different flavour to the sev puri, its generally done in Mumbai. You can skip it if you don’t have it.
End it all up with a Sukhi Puri.....Yummm 

Happy Cooking,

Thursday, August 6, 2015

Dahi Wali Mirchein

Dahi wali mirchien is a recipe which I recently read in a Food App in my mobile phone. I thought of trying it soon as I had bhavnagari chillies/ big chillies.
It tastes yum and is very easy to make.
Here is what we need:
  • Big Green Chillies/Bhavnagri chillies 4
  • Oil 2tbsp *note
  • Garlic finely chopped 4-6
  • Jeera  1tsp
  • Salt to taste
  • Mustard seeds/Rai ¼  tsp
  • Onion Seeds/Kalonji  ¼ tsp
  • Fenugreek Seeds/Methidana just a little
  • Lemon juice – 1 ½-2 tbsp
  • Green chillies finely chopped – 1 small
  • Yogurt ¾ th cup
  • Finely chopped coriander leaves – 1 tbsp

 How to make Dahi Wali Hari Mirch:
  • Put one cut lengthwise in each of the green chillies and deseed them.
  • Heat oil in a pan.
  • Shallow fry the green chillies and drain on a paper towel. Once done remove it on plate and add salt and lemon juice and marinate for one hour.
  • Meanwhile whisk the Dahi/ Curds/yogurt well.
  • In the remaining oil add jeera, when splutters add methidana,kalonji and garlic and stir until garlic is a little crisp now add finely chopped green chillies. Mix and make sure it doesn’t get burnt. Switch of the flame and add this tadka to the Dahi/yogurt.
  • Now add the marinated big green chillies as it is with the lemon juice and give the yogurt chilli mixture a light mix. Add extra salt only if necessary. 
  • Garnish with finely chopped coriander leaves.
  • It is ready to serve.

Serve it with Rice or any simple pulav or just as a side dish with Dal.

The Actual recipe asks to deep fry the green chillies  but i have shallow fried it to reduce oil. you can deep fry it if you wish to.

Happy Cooking, 


Meetha Chutney/ Khajur Imli Ki Chuteny

Meetha Chutney/ Khajur Imli ki Chutney is used in almost all kind of Chaats like Chole Tikki Chaat, Pani Puri etc. It is made with dates, tamarind and various spices.
Here is what we need:
Sweet Chutney :
1 cup deseeded dates
½ cup deseeded tamarind
½  cup grated jaggery
½  tsp chilli powder
1 tsp cumin seeds (jeera) powder
Salt to taste/ Black salt to taste

                 This is a picture of diluted Chutney
  1. Wash the dates and tamarind and put them in a pressure cooker.
  2. Add the jaggery and 1 cup of water and pressure cook for 2 whistles.
  3. Allow the steam to escape and then blend in a mixer to a smooth paste.
  4. Strain the mixture through a sieve.
  5. Add 1½ cups of water, chilli powder, cumin seeds powder and salt and mix well till you see no lumps.
  6. This yields about 2 small jars of chutney, I dilute this as required when I use it for chaats.
  7. Refrigerate and use as required.
I have used only half cup of tamarind as I did not want the chutney to be a too much tangy as the tamarind I used was too sour. If tamarind isn’t sour you can use 1 cup of seedless tamarind.
Happy Cooking,


Green Chuteny/ Pudina Chutney

Green Chutney/ Pudina Chutney
My last post was about Fresh Garlic Chutney which I made for Sev Puri and soon I realized why not post the basic chutneys with pictures back to back before I forget about it or it lies in my draft. I have clicked the pic’s from my mobile because my camera battery got exhausted and I knew the chutney will not last till tomorrow as I have a chat session today ;).
Here is what we need for Green Chutney/Pudina Chutney :

Green Chutney:
2 cups chopped mint leaves
1 cup chopped coriander
1 to 2 tbsp lemon juice
4 to 6 green chillies, roughly chopped
½"piece of ginger
salt to taste
  1. Combine all the ingredients and blend in a mixer to a smooth paste using a little water if required.
  2. Refrigerate and use as required.

Note: Adding lemon juice to mint while grinding ensures the chutney to retain its green colour.
Happy Cooking

Fresh Garlic Chutney/ Lehsun ki Chutney - For Chaats

As you all know Chaat is our family favourtie I have spoken about chat love in many posts of mine. Today I am going to share basic chutney which is used in Chaat in Bombay especially for Sev Puri.  I have not seen this chutney being used in Mangalore, but believe me it tastes awesome with this chutney,That is Fresh Garlic Chutney or Lehsun ki Chutney it is very simple and adds flavour to the chaat.
I have adapted Tarla dalal ji’s recipe and have not made any changes.

1 cup garlic (lehsun) cloves, peeled
½ cup chilli powder
1 ½ tbsp lemon juice
Salt to taste
  1. Combine all the ingredients in a mixer and blend into a smooth paste using ½ cup of water.
  2. Use as required or refrigerate in an air-tight container.
  3. Stays good for a week or more if handled well.

This can be used for any kind of chats or even for some side dish which asks garlic paste and chilli powder.
Here I have not used kashmiri red chili powder if you use that then the chutney will get a bright colour.

Happy Cooking, 

Wednesday, July 29, 2015

Tamatar Ka Achar/ Tomato Pickle

It was one such evenings when we went to market just like we would do every week and peep on whats new. While vegetable shopping my eyes just fell on these gorgeous beauties which were sitting in packets and without even giving it  second thought I was about to buy them, but I soon realized because of the heat(blame the weather) some had gotten moist so the vendore generously gave me one more pack of it saying take 2 at a price of one (because you are a regular customer, yes I am a dedicated customer ;) ) and the happy me jumped and got it back home along with other veggies and fruits.
I packed half of the box to a friend of ours and was about to use some for salad and realized many had gone dry and were not that juicy as I expected, me being me did not worry but googled for a pickle recipe and found a yummy recipe here.
I have altered the recipe a bit, I do recommend you to try it as its just WOW.
Lets proceed to cooking,

 Main Ingredients For the Pickle- Image from I phone 6
Ingredients needed: 
1.5 kg sliced baby/cherry tomato (I used baby/cherry tomatoes but you can use any variety)
½  cup or 2 big bulbs garlic peeled
Tamarind juice (extracted from about one big lemon sized ball) approx ½ cup
1/3rd cup thai/cayenne green chili if you don’t have replace with normal variety *
3 tablespoon Panch phoran spices *
¼ th teaspoon asafoetida
1/3rd cup curry leaves (coarsely chopped)
½  cup olive/mustard oil if you don’t like both replace with any vegetable oil *
Salt to taste
While I was Clicking these beauties the tiny little dimple hands came in to pick them :) - Image from I phone 6

Image from I phone 6

Using a food mixer/processor coarsely grind garlic and green chillies,you can even grind it with a mortar and pestle. If you don’t like chunky garlic pcs then grind it into a paste.
Heat the mentioned oil in a large thick deep bottom panAdd asafoetida and panch phoran spices. As soon as they sputter, add curry leaves.
Once its  splattered add garlic and chili mixture. Fry for about a minute until they turn lightly golden in color.
Add tomatoes and salt and tamarind juice and 1/2 a cup of water (if the tomatoes aren't juicy or else please do not add water as the pickle will not last for more than a month and you need to use it soon... i knew it would be empty soon so I wasn't much worried about it. ). Mix everything together and bring it to a boil. As the tomatoes start to boil, reduce the heat to medium low and let it simmer until all the liquid gets thickened fpr about 1 to 1.5 hours stirring in between.
At the end the oil will separate. Cook for another 10 minutes making sure there's no water left.
Once done completely cool down before transferring into a clean Jar.
Store it in a cool dry place in air tight containers.
In a refrigerator this pickle can last for at least a month.
Serve with idli, dosa or hot dal and rice or spread for your bread or roti. The choice is yours.

Cute Little Beauties - Image from my Nikon Camera

For Panch Phoran Mix :
  • 1 tbsp nigella seeds
  • 1 tbsp black mustard seeds
  • 1 tbsp fenugreek seeds
  • 1 tbsp fennel seeds
  • 1 tbsp cumin seeds
Mix all this and store in a container and use as required.
For the recipe above use 3 tbsp of the mixture. And keep the rest for closed in the container.

 I served this pickle with Mushti Polo for which I will upload a recipe soon!

Mushti Polo with Tamatar ka Achar -Image from I phone 6
I have use 2 thai red chillies and normal green chillies for the pickle. adjust the spice according to your taste buds. You can add extra chillies too if you like it spicy.
If you are using normal variety of tomato or tu caomato that is sour then please adjust the tamarind, if tomatoes are sour it may not at all require tamarind. Here I used baby cherry tomatoes which were not at all sour but a kind of sweet.
I have used olive oil measured ½ cup but actual recipe calls for 1 cup of oil I wanted to reduce oil. If you wish please add 1 cup of oil.
Use a clean and dry spoon every time you dig in the pickle. 
this made 2 jars of pickle(you can see a picture of jar above approx 340gms each bottle)

Happy Cooking,

Saturday, July 25, 2015

Chole Shakarkand - No onion garlic

A yummy side dish made with brown chickpeas and sweet potato. The combination of both is just yummy.
For cooking the chickpeas:
  • 250 gms chana/chole/brown or black chickpeas
  • 1 large shakarkand/sweet potato
  • 3 cloves
  • 2 cinnamon/dal chini
  • 2 black cardamoms
  • 2 green cardamoms
  • 2 bay leaves/indian tej patta
  • 1 tea bag or 1 tsp tea powder packed in a small pc of  muslin cloth
  • 2-3 tsp black salt
For making the chole shakarkand:
  • 1 tsp ginger paste
  • ½ tsp red chili powder/lal mirch powder
  • 2 tsp coriander powder/dhania powder
  • 1 tsp garam masala powder
  • Little asafoetida powder /hing
  • 2-3 tsp chole masala/chana masala
  • 1 tsp dry mango powder/amchur
  • 1 tbsp oil
  • black salt/kala namak or regular salt
  • 2 tbsp coriander leaves finely chopped

For cooking the chickpeas:
  1. soak the chole/chickpeas for 8-9 hours
  2. boil the soaked chole with the whole spices (packed in a muslin cloth/potli), black salt and tea bag/bags in a pressure cooker for 10-15 minutes or 6-7 whistles or until cooked.
  3. drain the chole/chickpeas. remove the spices and tea bag.
For making Chole Shakarkand:
  1. In a pan heat oil and fry the crushed ginger or ginger paste.
  2. When the raw smell of the ginger disappears add all the spice powders.
  3. Fry the spice powders for a minute.
  4. Add the boiled chickpeas/ chana and shakarkand and mix it well with the masala.
  5. Add black salt and check for seasoning.
  6. Let the chana cook for 5-7 minutes in the masala on a low flame.
  7. Lastly add lemon juice, chopped coriander leaves to the chana and mix it well.
  8. Serve  chole hot with, green chillies and lemon wedges accompanied with roti or chapathi or even rice and dal.
For Chole Masala Powder click Here

Till Later Then, 
Happy Cooking

Tuesday, July 14, 2015

Peanut Chutney

Making a no coconut chutney has become a fascination these days may be its easy because early mornings scraping coconut or deep frosting the coconut is a tedious task.
This one chutney is  easy to make and requires no coconut. I have adapted this recipe from Raks Kitchen and made a few changes in it.
We need :
  • ¼ cup peanuts
  • 2 tbsp roasted chana dal/bengal gram
  • 1-2 green chili or 4-5 roasted dry red chilies
  • ¼ inch ginger
  • 12-15 curry leaves + a few for tempering
  • 1 tsp oil
  • 1 tsp mustard seeds
  • a pinch of asafoetida/hing
  • salt as required
  • water as required

  1. Heat a pan.
  2. Fry the peanuts on a low to medium flame for 3-4 minutes.
  3. Add the curry leaves and fry for a minute.
  4. Lastly add the roasted chana dal,& asafoetida and fry for 5 minutes more on a low flame.
  5. Take care that you don't burn this mix, else the chutney will give a bitter taste and not taste good.
  6. Let this mixture cool down.
  7. Add in a grinder or a small blender or mixie jar along with ginger, red chilies(I used red chillies instead of green) and salt.
  8. Pour little water and grind the peanut chutney to a very smooth consistency.
  9. You can add more water of you want a little liquid consistency.
  10. Now heat oil add in mustard seeds and when they splatter add curry leaves and temper over the chutney.
  11. Serve peanut chutney with idli, dosa.

 Happy Cooking,