Tuesday, April 25, 2017



Rajma (Red Kidney Beans) is one of the most popular foods in North India. It is had with both rice and rotis. We make rajma from time to time as it has many health benefits. I use this because it is high in proteins.

I have found the best combination is to have rajma chawal, which is nothing but rajma masala along with steamed Basmati rice.

This recipe is adapted from Masterchef Sanjeev Kapoor's recipe from FoodFoodTV channel. 

  • Rajma, (Kidney Beans), 1 cup
  • Medium-sized Onions, finely chopped, 2
  • Adrak Lahsun (Ginger Garlic) Paste, 2 tbsp
  • Dhania (Coriander)  Powder, 2 tsp
  • Jeera (Cumin) Powder, 1 tsp
  • Chilli Powder, 1 tsp
  • Tomato Puree, 1/2 cup
  • Garam Masala Powder, 1/2 tsp
  • Oil, 3-4 tbsp
  • Fresh Coriander Leaves, chopped, for garnish

Wash and soak the rajma overnight or for 8-10 hours
Make tomato puree from 2 medium-sized tomatoes. Keep aside.
Wash the soaked rajma and pressure cook in 5 cups of water with a little salt for about 4-5 whistles or till the rajma gets cooked
After the pressure cooker cools, drain the cooked rajma and retain the rajma stock for later use
Heat oil in a thick-bottomed kadhai, and when it gets hot add the finely chopped onions and saute till they become light brown
Add ginger garlic paste and saute for a couple of minutes till the raw smell goes
To this add the coriander powder, cumin powder and chilli powder, and mix well
Stir in the tomato puree and saute for 3-4 minutes
Now add the cooked rajma and 1 cup of the retained rajma stock
Add salt to taste and mix well. (Remember a little salt has already been added when cooking rajma)
To get thickness to the curry, lightly mash the cooked rajma with the back of the ladle
Add garam masala powder, mix and cook covered on medium flame for 5-7 minutes
Finally, garnish with fresh coriander leaves
Serve hot with rotis or with rice

Thursday, April 20, 2017



The summers bring with them not only the discomfort of the extreme heat but also thankfully those glorious mangoes. We use them to make desserts and salads. Elsewhere in this blog, you will find recipes for Mango Sheera, Mango & Sago Pudding, Mango Phirni, and Mango & Tomato Salsa.

This milkshake is so easy to make yet there are are many versions of it. This is how I make it. The amount of sugar will depend naturally on the sweetness of the mangoes you use, apart from your taste. It is preferable to use the better quality of mangoes rather than those which are more fibrous.

I prefer using cold milk. This prevents any possibility of the milk curdling.

A few strands of saffron add to the visual appeal.


  • Large-sized Ripe Mangoes, 2 
  • Cold Milk, 1 and 1/2 cups
  • Sugar, 2 tbsp, or to taste
  • Ice Cubes, a few 
  • Saffron, a few strands, for garnish 

Wash, peel and cut the mangoes into pieces after discarding the central seed.
In a blender, blend together the mango pieces with cold milk, sugar and ice cubes
Blend until you get a smooth and creamy mixture  
Pour into tall glasses
Add a few strands of saffron
Serve chilled

Saturday, April 15, 2017



If you have lived in Bengaluru, and we have lived here for decades, you can't miss having had
" Congress Kadlekayi" the spicy roasted groundnuts that is mostly available in the local Iyengar's Bakery.  No one can say how this got the name and I am not even attempting a try.

With the Indian Premier League (IPL) cricket matches going on, snacks and quick bites are much in demand as we watch the television. As die hard Benagalureans, we are big fans of Royal Challengers Bangalore.

Congress Kadalekayi makes for a good "timepass" snack but there is one problem! It will vanish in no time.  This recipe is adapted from a YouTube video in Kannada called Congress Kadale Beeja by Swayampaaka.

  • Kadalekayi (Groundnuts), 2 cups
  • Fresh Curry Leaves, 2-3 sprigs,
  • Hing (Asafoetida), 1/4 tsp
  • Arasina, (Turmeric Powder), 1/3 tsp
  • Red Chilli Powder, 1 tsp, or to taste
  • Pepper Powder, freshly ground, 1 tsp
  • Salt, 1 tsp, or to taste
  • Oil, 1 tbsp


Dry roast the groundnuts in a thick-bottomed kadhai, stirring till it becomes crisp which could take 6-8 minutes. (You could also roast the groundnuts in the microwave oven)
Allow the groundnuts to cool, then de-skin them and break them into halves. Keep aside.
Heat oil in the same kadhai on low flame and fry the curry leaves until they become crisp taking care that they don't get burnt
Add hing and saute for a few seconds, followed by the roasted, de-skinned and halved peanuts, salt, turmeric powder, chilli powder and pepper powder
Mix well and stir for 1 minute on low flame so that the spice powders get well blended with the roasted groundnuts
Take it off the flame and allow it to cool
When it is cool enough to handle, using your hands gently crush the roasted curry leaves and mix well
When it cools completely, store in an air tight container

Tuesday, April 11, 2017



I have used this blog as a platform to share many dishes popular amongst us Konkanis. In fact, there is a section in this blog titled, "Recipes for Lunch/Dinner: Amchi Konkani." Today's recipe is one of the most popular in Konkani cuisine. It gets its name for the two main ingredients namely Ivy Gourd (which we call "Tendle" in Konkani, my mother tongue), and "Bibbo", which is what we call Tender Cashews in Konkani. Ivy Gourd, as you know, is called, "Thondekayi" in Kannada and "Tindora" in Hindi.

This is a kind of stir fry and is usually made during festivals like Ugadi, and on special occasions like marriages and the like.

  • Tendle ( Ivy Gourd), 250 grams
  • Bibbo ( Tender Cashews), peeled and halved, 1 heaped cup
  • Mustard, 3/4 tsp
  • Hing, (Asafoetida), 1/4 tsp
  • Slit Green Chillies, 2
  • Dry Red Chilli, broken into two, 1
  • Curry Leaves, a sprig
  • Fresh Coconut Gratings, 2-3 tbsp
  • Oil, 1 tbsp
  • Salt, to taste

Soak the bibbe ( tender cashews) in hot water for a few hours. Peel and halve the tender cashews and keep aside
Wash the tendle (ivy gourds) and snip off the two ends of each of them
Cut the tendle vertically into pieces
Heat oil in a thick bottomed kadhai and when it gets hot, reduce the heat and add the mustard seeds
When the mustard seeds splutter, add the asafoetida, followed by the slit green chillies and the broken red chilli, and the curry leaves and saute for a few seconds
Now add the tendle pieces and 1/4 cup of water and cook covered on medium/low flame for about 5 minutes or till the tendle get half cooked
Add the bibbe and salt, mix well and cook covered on medium flame till both the tendle and the bibbe get fully cooked
Finally add freshly grated coconut
Serve as a side dish with the main meal or with puris.

Friday, April 7, 2017



A thokku is from Tamilnadu cuisine. It is a kind of pickle/chutney which can be made out of vegetables such as tomatoes, gooseberries, or raw mangoes. It is served as as accompaniment with idli, dosa, chapatis or with curd rice. Elsewhere in this blog, you will find the recipes for Tomato Thokku, and Nellikayi Thokku.

Now that the mango season is on, I got some raw mangoes and set out to make Raw Mango thokku, which is relatively easy to make and yet turns out to be very tasty. You will need to use the ingredients based on your individual taste, especially considering how hot/spicy you would like the thokku to be.

Since we like our food spicy at home, I have used Everest Tikhalal Chilli Powder. Since this is quite hot, I have used 2 tbsp  but you can adjust as per your requirement. If you are using home made chilli powder which is much less hot, you could adjust the quantity of chilli powder as per your taste.

The colour of the thokku I made as you can see from the accompanying pictures is also enhanced by the use of Everest Tikhalal Chilli Powder.

  • Raw Mango, large-sized, 1 or grated, 2 cups
  • Everest Tikhalal Chilli Powder, 2-3 tbsp, or as per taste
  • Turmeric Powder, 1/4 tsp
  • Mustard Seeds, 1 tsp
  • Asafoetida, 1/4 tsp
  • Fenugreek Seeds Powder, 1/2 tsp
  • Salt, to taste
  • Gingelly Oil, 1/4 cup 

Wash the raw mango, peel off the skin and using a grater finely grate the mango. Keep aside.
In a pan, dry roast the fenugreek seeds. Allow it to cool, then powder it in a small mixer jar. Keep aside. 
Heat oil in a thick-bottomed kadhai, and when it gets hot add the mustard seeds. When they splutter, add the asafoetida and saute for a few seconds
Next add the grated raw mango and the turmeric powder
Saute on medium/low flame for a few minutes till the raw mango becomes a little tender
Add the chilli powder and salt, mix well and saute on low flame till the oil separates taking care that it doesn't get burnt
Now add the fenugreek powder and mix well
The thokku is ready
Allow the raw mango thokku to cool completely and then transfer it to an air tight jar
It is then best stored in the refrigerator

* Always use a clean and dry spoon when serving the thokku

Monday, April 3, 2017



Capsicum/bellpepper is a vegetable I use often especially since it has several health benefits. Elsewhere in this blog, you will find recipes for other capsicum dishes such as Paneer Simla Mirch Masala,  Besanwali Simla Mirch, and Capsicum Raita.

Recently I tried out a dish called Capsicum Masala Curry which we enjoyed both with rice and with rotis.

Today's recipe for Capsicum Masala Curry was pointed out to me by my friend, Soumya Pai K in a cooking group in which we are members. I have adapted this from a post in Food Viva.com.


Capsicum, ( Simla Mirch), medium-sized, 2
Coriander Seeds, 2 tsp
Fresh Coconut Gratings, 1 and 1/2 tbsp
Dry Red Chilli, 1 or 2, as per taste
Sesame Seeds, (Til) 1 tsp
Peanuts, 1/4 cup
Cumin Seeds, (Jeera) 1/2 tsp
Onion, medium-sized, finely chopped, 1
Garlic cloves, crushed, 2
Red Chilli Powder, 1/2 tsp, or to taste
Turmeric Powder, 1/4 tsp
Lemon Juice, 1/2 tsp
Oil, 1 and 1/2 tbsp
Salt, to taste,
Water, 3/4 cup


Wash, de-seed and cut the capsicum into bite-sized pieces. Keep aside.
Dry roast the peanuts in a kadhai and keep aside.
In the same kadhai, dry roast on low flame for a couple of minutes the coriander seeds, coconut gratings, dry red chilli and sesame seeds till they give off a nice aroma
Transfer this to a plate and allow it to cool
In a small mixer jar, grind the roasted and cooled ingredients along with the roasted peanuts to make a fine masala powder. Keep aside.
Heat oil in the kadhai and when it gets hot, reduce the flame add the cumin seeds and once they sizzle add the chopped onion and crushed garlic
Saute until the onions turn a light pink
Add the capsicum pieces and sprinkle salt over it
Saute capsicum until it becomes tender but take care that it does not get overcooked but remains a little crisp
Add turmeric powder and red chilli powder (quantity of chilli powder can vary as per the spice level you desire)
Mix and cook for 1 minute
Now add the ground masala powder, prepared earlier, lemon juice, and salt
Mix well and cook for 1-2 minutes
Then add 3/4 cup water and bring to a boil and cook until the gravy thickens to the consistency you require
Turn off the gas
Transfer curry to serving bowl and serve hot with rice as a side dish, or with rotis.

Thursday, March 30, 2017



Batata Usli gets its name from Batata which means Potatoes in Konkani, my mother tongue. Usli is a form of side dish which can be served with puris or rotis or with rice. Elsewhere in this blog, you will find recipes for other Konkani dishes using potatoes such as Batata Losne Saung, Batata Vaag, and Potato & Drumsticks Upkari.

This dish is adapted from a recipe shared by my friend Shamala Bhat in a cooking group in which we are members.

  • Batato ( Potatoes), medium-sized, 3-4
  • Fresh Coconut Gratings, 1/4 cup
  • Green Chillies, 4
  • Ginger, 1/2 " piece
  • Hing, ( Asafoetida), a pinch
  • Coriander Leaves, a few sprigs
  • Turmeric Powder, 1/4 tsp
  • Cumin Seeds, 1/2 tsp + 1/2 tsp for tempering
  • Mustard Seeds, 1 tsp
  • Jeera ( Cumin Seeds) 1/2 tsp
  • Urad Dal ( Black Gram Dal) , 1 tsp
  • Curry Leaves, a sprig
  • Lemon Juice, from 1/2 a lime
  • Salt, to taste
  • Oil, 1 tbsp

Wash and pressure cook the potatoes in adequate water for 2-3 whistles or till they are cooked
After the cooker cools, remove the potatoes, peel the skin and mash the potatoes. Keep aside
In a small mixer jar, grind together the fresh coconut gratings, green chillies, ginger, hing, cumin seeds and coriander leaves to a coarse paste without adding any water
Heat oil in a kadhai and when it gets hot add mustard seeds and when they splutter add the cumin seeds and when they sizzle add the urad dal and fry till the dal turns golden
Add the curry leaves and fry for a few seconds
Now, add the mashed potatoes, salt and turmeric powder 
To this add the ground masala and mix well and cook for a while till the potatoes get well mixed with the masala
Finally, add the lime juice and mix well
Serve the batata usli with puris, rotis or as a side dish with the main meal