Monday, October 14, 2019



Cauliflower remains one of our favourite vegetables. This is evident from the number of dishes you will find in this blog made with cauliflower. For example, you can check out the delicious Masala Cauliflower, the easy to make but yummy Gobhi Besan Subzi, and Schezwan Gobhi Matar made in the Indian-Chinese style.

Today's recipe is for a bhurji made with two popular veggies, cauliflower (Gobhi in Hindi) and Green Peas ( Matar in Hindi).  Bhurji or Burji is a side dish that is served as an accompaniment for Indian breads such as rotis, naans and the like. 

I have adapted this from Gobi Bhurji by the reputed cookery expert, Nisha Madhulikaji. I have not done this but if you wish you can add 1 chopped onion after the cumin seeds sizzle and saute till it becomes translucent.

  • Gobhi ( Cauliflower), 500 gms
  • Matar ( Green Peas) fresh or frozen, 1 cup
  • Medium-sized Tomatoes, 3
  • Hing (Asafoetida) Powder, 1/8 tsp
  • Jeera (Cumin Seeds) 1/2 tsp
  • Onion, chopped, 1 (Optional) 
  • Haldi (Turmeric )Powder, 1/2 tsp
  • Green Chillies, finely chopped, 1-2
  • Ginger, 1" piece (grated)
  • Dhania ( Coriander) Powder, 1 tsp
  • Chilli Powder, 1/4 tsp
  • Kitchen King Masala, 1/4 tsp
  • Oil, 3 tbsp
  • Salt, to taste
  • Coriander Leaves, finely chopped,  2 tbsp

Wash the cauliflower and break it into florets
Keep the cauliflower florets in adequate amount of warm water along with a little salt for about 10 minutes
Wash the florets again and drain away the excess water 
Transfer the washed florets to a food processor to chop them or grate them manually
Keep the grated cauliflower aside 
Wash the tomatoes and blanch them by immersing them for about 2 minutes in boiling water and then transferring them to cold water. next de-skin the tomatoes and chop them into small pieces.
Heat oil in a thick bottomed kadhai and on medium heat add the hing powder and the cumin seeds and allow them to sizzle ( ** Add the chopped onion here if you are using onions)
To this, add the turmeric powder, finely chopped green chillies, and grated ginger
Saute for a few seconds and add the coriander powder,  chilli powder and mix well
Now add the chopped tomatoes and salt to taste
Cook covered for about 2-3 minutes till the tomatoes become soft
Next add the frozen green peas, mix well and cook for another 3 minutes
To this, add the grated cauliflower along with 2 tbsp of water
Mix well and cook covered on medium heat stirring from time to time till the cauliflower gets done
Add the Kitchen King masala and cook for 1 more minute
Lastly, garnish with the finely chopped coriander leaves 

Thursday, October 10, 2019



In South India, we make a large variety of chutneys as accompaniments for the common breakfast items like idli, dosa etc. These are relatively easy to make and made with different combinations of vegetables and /or legumes.

Elsewhere in this blog, for example, you will find recipes for Kara Chutney made with tomatoes and onions;  Carrot Chutney, Groundnut Chutney, and Coconut & Dal Chutney

Today's recipe is for a chutney made with Tomatoes and Peanuts (commonly called Groundnuts in South India). We enjoyed the tanginess of the tomatoes and the crunch of the peanuts in this tasty chutney.

I have skipped the use of onion and garlic but these can also be used to make Tomato Peanut Chutney which is a popular chutney from the states of Andhra Pradesh/Telangana.

  • Medium-sized Tomatoes, 3
  • Peanuts, 1/2 cup
  • Byadgi Dry Red Chillies, 3-4 
  • Green Chillies, slit, 2
  • Turmeric Powder, 1/8 tsp
  • Tamarind, size of a small marble 
  • Salt, to taste
  • Oil, 2 tsp
For Seasoning:-
  • Mustard Seeds, 1/2 tsp
  • Asafoetida (Hing) Powder, 1/8 tsp 
  • Urad Dal, 1/2 tsp
  • Curry Leaves, 8-10
  • Oil, 1 tsp

Wash and roughly chop the tomatoes. Keep aside.
In a small kadhai, dry roast the peanuts stirring continuously till it changes colour
Allow it to cool
In the same kadhai, heat 2 tsp of oil and on medium heat add the Byadgi Red Chillies and roast for a minute
To this add chopped tomatoes and the salt and cook till the tomatoes become soft and mushy
Add the slit green chillies, turmeric powder, and saute for a few seconds
Remove from flame and allow it to cool
In a mixer jar, grind the roasted peanuts along with the tomato-chilli mixture and tamarind to a coarse paste without adding any water
Transfer the ground Tomato Peanut Chutney to a bowl
Next prepare the seasoning by heating 1 tsp of oil in the same kadhai and on medium heat adding the mustard seeds
When the mustard seeds splutter, add the asafoetida powder and the urad dal and saute till the dal changes colour
Now add the curry leaves and saute for a few seconds
Lastly, pour the seasoning on to the Tomato Peanut Chutney and serve it with idli or dosa.

Saturday, October 5, 2019



Sundal is a light snack from the South Indian state of Tamilnadu. It is generally made of legumes like chickpeas, dry green peas, black eyed beans etc. Over the years this has come to become common fare during festivals like Navartri  in many South Indian homes.

As I write this, we in India are celebrating the festival of Navaratri. It is customary to offer some prasad or snack to guests who drop in, usually one sweet and one savoury. Today's recipe is for an easy to make "sundal " called Karmani Sundal as it is made with black-eyed beans.

As you know, black-eyed beans are called Karamani in Tamil, Lobia in Hindi and Alasande in Kannada and Konkani.

This recipe does not call for the use of onion or garlic, so it can also be made on days when many in Hindu families fast or avoid dishes using onion or garlic.

Elsewhere in this blog, you will find recipes for Corn Sundal made with fresh sweet corn , and Verkadalai Sundal, made with peanuts/groundnuts.

  • Karamani , Black-eyed Beans, 1 cup
  • Dry Red Chillies, broken into two, 1-2 
  • Hing (Asafoetida) Powder, 1/8 tsp
  • Curry Leaves, 8-10
  • Mustard Seeds, 1/2 tsp
  • Urad Dal ( Black Gram Dal), 1/2 tsp
  • Oil, 1 and 1/2 to 2 tsp
  • Salt, to taste
  • Fresh Coconut Gratings, 2 -3 tbsp,

Wash and soak the karamani overnight or for about 8 hours in adequate water 
Next morning, pressure cook the karamani with fresh water along with a little salt for about 2 whistles
Make sure that the karamani does not get overcooked
Wait for the cooker to cool and remove the cooked karamani
Drain the excess water and keep aside
Heat oil in a kadhai and on medium heat add the mustard seeds
When they splutter add the asafoetida powder, urad dal and saute till it changes colour
Next add the broken dry red chilli pieces and the curry leaves and saute for a few seconds
To this add the cooked karamani and salt to taste
Cook uncovered for a few minutes till the excess water evaporates
Finally, mix in the fresh coconut gratings

Sunday, September 29, 2019



The other day I bought fresh coriander leaves and decided to make Kothambari Soppu Thambuli which I had not prepared for long.

Coriander Leaves are called Kothambari Soppu in Kannada. I mention this as today's dish is from my home State of Karnataka.  A thambuli ( also called tambli) is a curd based side dish served as an accompaniment with lime rice or any other form of rice.

Elsewhere in this blog, you will find recipes for other dishes made with coriander leaves such as Kothimbir Vadi, Coriander Leaves Gojju,  and Coriander Leaves Rice.

This thambuli is quite easy to make and I hope you will enjoy it as much as we do. You could use either curds or buttermilk, but I prefer to use curds. Make sure the curds are fresh and not sour.

  • Kothambari Soppu (Coriander Leaves), 1 cup 
  • Cumin Seeds, 1/2 tsp
  • Slit Green Chillies, 2
  • Fresh Coconut Gratings, 1/2 cup
  • Fresh Curds, 1 cup OR Curds 1/2 cup + Water 1/2 cup
  • Mustard Seeds, 1/4 tsp
  • Urad Dal, ( Black Gram Dal), 1/4 tsp
  • Dried Red Chilli, 1
  • Salt, as per taste
  • Oil, 2 tsp

Pluck the coriander leaves from their stems, wash them thoroughly and chop them
Whisk the fresh curds and keep aside
In a small pan heat 1 tsp of oil and on medium heat add the cumin seeds
When the cumin seeds sizzle, add the slit green chillies and the chopped coriander leaves
Saute till the coriander leaves wilt and switch off the gas
Transfer the sauteed ingredients to a mixer jar and grind along with the fresh coconut gratings to make a smooth paste using the required amount of water ( about 1/2 cup)
Transfer the ground paste to a bowl
To this, add the fresh curds, and salt to taste and mix well
Add water, only if required to adjust the consistency if the thambuli is too thick
Heat the remaining 1 tsp of oil in a small pan and on medium heat add the mustard seeds, when they splutter add the urad dal and saute till the dal changes colour
Now add the dried red chilli and sauté for a few seconds 
Add this seasoning to the Kothambari Soppu Thambuli
Serve as an accompaniment with lime rice or plain rice

Wednesday, September 25, 2019



In the South of India where we make idlis and dosas frequently for breakfast the use of Chutney Powders or Chutney Pudis (as they are locally called) as accompaniments for them is very common.

These days the modern consumer, at least in the urban areas, more often than not buys off the shelf Chutney Powders available in all department stores. I assume they do this mainly to save time and effort. However, there was a time when in most houses people made these Chutney Pudis themselves at home. The houses wafted with the aroma of the pudis being made. I remember we as children used to hang around the kitchen to grab a sample while the Pudi was being made.

There are many types of Chutney Pudis; the one made with Peanuts, Curry Leaves come most readily to mind but we also make using Garlic, Fenugreek etc etc. Elsewhere in this blog, you can find the recipes for Karibeva Chutney or Chutney Pudi made with Curry Leaves and Peanut & Garlic Chutney.

Today's recipe is for Chutney Pudi made with Dried Coconut or Copra, Chana Dal, Urad Dal, and spices. The measurements given yielded me with 2 cups of Chutney Pudi.

We usually have this Chutney Pudi along with ghee/oil as an accompaniment for idli/dosa etc.

  • Copra or Dried Coconut, grated, 3/4 cup
  • Byadgi Dried Red Chillies, 12-14, or to taste
  • Chana Dal, (Bengal Gram), 1/2 cup
  • Urad Dal, ( Black Gram Dal), 1/4 cup
  • Mustard Seeds, 1/4 tsp
  • Hing, (Asafoetida Powder), 1/2 tsp
  • Tamarind, 1/4 cup, torn into pieces
  • Curry Leaves, 1/4 cup
  • Haldi (Turmeric) Powder, 1/4 tsp
  • Jaggery, grated, 1 tbsp
  • Salt, to taste
  • Oil, 1/2 tbsp

Firstly, in a thick-bottomed kadhai dry roast the chana dal on medium flame for about 6-8 minutes stirring continuously till it changes colour and becomes slightly golden. Keep aside
Separately, in the same kadhai dry roast the urad dal on medium flame for about 5-6 minutes stirring continuously till it changes colour and becomes slightly golden. Keep aside.
Allow the dry roasted dals to cool, then grind them together in the pulse mode in a mixer jar to a coarse powder. Keep aside
Next, dry roast the copra or grated dry coconut lightly for a couple of minutes stirring continuously and keep aside
Heat oil in the kadhai and on medium heat add the mustard seeds
When the mustard seeds splutter add the asafoetida powder, saute for a few seconds then add the Byadgi Red Chillies, tamarind pieces, curry leaves and turmeric powder
Saute this for about 3 minutes stirring continuously
Allow this to cool and transfer to mixer jar and grind this to a fine powder
To this, add the coarsely powdered dals; grated jaggery; salt to taste, and roasted dry coconut and once again grind to blend them well
Allow the Chutney Pudi to cool and store it in air tight containers

Wednesday, September 18, 2019



In my house, we are fond of vegetables and two that are commonly used are cauliflower (Gobhi in Hindi) and capsicum or bellpepper ( Shimla Mirch in Hindi). Elsewhere in this blog, you will find recipes for other dishes using cauliflower and capsicum such as Achari Gobhi, Masala Cauliflower,
Capsicum Masala Curry, and  Capsicum & Peanut Subzi.

I find that during the last few weeks cauliflowers in particular have appeared in very large numbers in Bengaluru where I live. When I got some, I made this side dish of cauliflower and capsicum which has been adapted from Gobi Simla Mirch by Tarlaji Dalal, one of my favourite cookery experts.

This tasted great with hot rotis.

  • Cauliflower, 300 grams  
  • Medium-sized Capsicum, 1
  • Medium-sized Tomato, 1
  • Turmeric (Haldi) Powder, 1/2 tsp
  • Cumin (Jeera) Seeds, 1 tsp
  • Medium-sized Onion, 1
  • Ginger Garlic Paste, 1/2 tbsp
  • Chilli Powder, 1/2 tsp
  • Kitchen King Masala, 1/2 tsp
  • Green Chillies, finely chopped, 2
  • Dried Fenugreek Leaves, (Kasuri Methi), 1 tsp
  • Coriander Leaves, finely chopped, 1 tbsp + 1 tbsp for garnish
  • Salt, to taste
  • Oil, 2 + 2 tbsp

Wash the cauliflower well and break it into florets
Chop the tomato and capsicum and finely chop the onion, green chillies, and coriander leaves
In a vessel with adequate water, boil (without covering it ) the cauliflower florets with a little salt and turmeric powder for about 4-5 minutes or till the cauliflower is half cooked (parboiled)
Drain the excess water from the cauliflower
In a thick-bottomed kadhai, heat 2 tbsp of oil and on medium heat add the cauliflower florets and saute for 2-3 minutes till they get slightly browned
To this, add the chopped capsicum, mix well and cook for another 2-3 minutes stirring occasionally
Take care that the capsicum does not get overcooked. It should remain crunchy
Keep the sauteed cauliflower and capsicum aside
In the same kadhai, heat the remaining 2 tbsp of oil and when it gets hot add the cumin seeds
When the cumin seeds crackle, add the chopped onion, ginger garlic paste and mix well
Saute on medium flame for 2-3 minutes till the onions get cooked but not browned 
Now add the chilli powder, Kitchen King masala, chopped green chillies, and dried fenugreek leaves and saute on medium flame for 1 minute stirring continuously
Add the chopped tomatoes, 2 tbsp of water, sauteed cauliflower and capsicum, salt to taste and 1 tbsp chopped coriander leaves
Mix well and cook on low flame stirring occasionally, for 2-3 minutes till the vegetables get well blended with the masalas
Finally garnish with the remaining chopped coriander leaves
Serve hot with rotis

Saturday, September 14, 2019



When it rains in the evenings, we are tempted to have some yummy fried snacks. However, I usually avoid fried snacks to the extent possible and instead opt for other snacks which are easy to make, yet are delicious!

For example, elsewhere in the blog you will find recipes for Chatpata Corn Chaat, Healthy Moong ChaatCongress Kadalekayi, and Chatpata Moongphali.

Today's recipe has been adapted from Peanut Chaat by Tarlaji Dalal.  I tried this out recently and it tasted great.

To make this dish, we need peanuts (commonly known as groundnuts in India), which are called Moongphali in Hindi and Kadalekayi in Kannada. I used store bought Catch Brand Chaat Masala and Haldiram's Fine Sev/ Bhel Sev.


  • Peanuts/Grounduts, (Moongphali),  1 cup
  • Turmeric (Haldi) Powder, 1/4 tsp
  • Salt, to taste
  • Medium-sized Tomato, chopped, 1
  • Cucumber, chopped, 1/2 cup 
  • Small-sized Onion, finely chopped, 1
  • Coriander (Dhania) Leaves, finely chopped, 2 tbsp
  • Green Chillies, finely chopped, 1 tsp
  • Chilli Powder, 1/2 tsp
  • Cumin (Jeera), Powder, 1/4 tsp
  • Catch Brand Chaat Masala, 1 tsp, or to taste
  • Lemon Juice, 3 tsp 
  • Haldiram's Fine Sev, 2 tbsp
  • Pomegranate Arils, 2 tbsp

Pressure cook the raw peanuts in adequate water along with a little salt and turmeric powder for 3 whistles
Once the cooker cools, remove the boiled peanuts, discard the excess water and keep it aside for it to fully cool 
In a deep bowl, mix together the boiled peanuts, chopped tomatoes and cucumber, finely chopped onion, coriander leaves and green chillies, and pomegranate arils
To this add the chilli powder, cumin powder and chaat masala powder and mix well again
Check for salt, and add only if required
Mix in the lemon juice 
Serve garnished with the Fine Sev