Friday, April 19, 2019



Cauliflower is one of our favourite vegetables. It is widely used in different cuisines across India. Elsewhere in this blog, you will find recipes for Masala Cauliflower , Gobhi Parantha, and Gobhi ka Kheema.

Today's recipe is for a simple yet so tasty dish made with potatoes (Aloo in Hindi) and cauliflower ( Gobi in Hindi). This has been adapted from Aloo Gobi by the renowned Chef Harpal Singh Sokhi.

The addition of curds is optional, but I chose to add curds as it enhances the taste of the dish.

I made Aloo Gobi recently and it tasted great. We enjoyed it with hot rotis.

  • Aloo (Potatoes), medium-sized, 3-4
  • Gobi, (Cauliflower), 250 gms
  • Cumin Seeds, 1 tsp
  • Ginger, 1 " piece
  • Green Chillies, 4-5
  • Onions, small-sized, 2 
  • Turmeric Powder, 1/2 tsp
  • Water, 1/2 cup
  • Chilli Powder, 1/2 tsp
  • Kitchen King Masala, 3/4 tsp
  • Tomatoes, small-sized,  2 
  • Curds, whisked, 3 tbsp 
  • Coriander, chopped, for garnish
  • Oil, 2 tbsp
  • Salt, to taste


Wash, peel and cube the potatoes and keep aside in water so as to avoid discoloration. Drain away the water before using the potatoes.
Wash the cauliflower and break it into small florets. Keep aside.
Wash and chop the tomatoes and keep aside
Chop the onions and ginger and slit the green chillies. Keep aside
Heat oil in a thick-bottomed kadhai and on medium heat add the cumin seeds
When they sizzle, add the chopped ginger and saute for about half a minute
Add the green chillies and saute for a while
Now add the chopped onions, mix well and saute for 2 minutes
To this, add the potato cubes and the cauliflower florets
Add salt, turmeric powder, mix well and cook over medium heat
Next, add 1/2 cup of water and cook covered till the potatoes and cauliflower get done, stirring from time to time
Add the red chilli powder, Kitchen King masala and the chopped tomatoes
Mix well and cook for 1 minute
Add the whisked curds and cook on medium heat till it gets well blended
Lastly, garnish with chopped coriander
Serve hot with rotis

Monday, April 15, 2019



These days frozen peas are available in many houses as they are indeed time savers. They come in handy to make dishes in a jiffy.  I too use frozen peas quite often. They save you the time spent in cleaning and shelling them as well.

Elsewhere in this blog, you will find recipes for Green Peas Spicy Gravy, Green Peas Masala, and  Green Peas Red Gravy.

Today's recipe is for an easy to make side dish from Uttar Pradesh called Chonkha Matar which I have adapted from Khaana Khazana by MasterChef Sanjeev Kapoor.

As we don't use onions or garlic in making this dish, this can be one more saatvik dish in your collection.

You can garnish this dish with ginger juliennes but I have not done that.

I tried out this dish and we enjoyed it very much.

  • Frozen Green Peas, 2 cups
  • Cumin Seeds, 1 tsp
  • Ginger, chopped, 1 " piece
  • Green Chillies, chopped, 1
  • Red Chilli Powder, 1 tsp
  • Turmeric Powder, 1/4 tsp
  • Coriander Powder, 1 tsp
  • Kitchen King Masala, 1/4/ to 1/2 tsp
  • Juice of 1 lemon
  • Fresh Coriander Leaves, chopped, 2 tbsp
  • Oil, 1 tbsp
  • Salt, to taste


Wash the frozen peas and keep aside
Heat oil in a thick- bottomed non-stick pan and on medium heat add the cumin seeds and when they sizzle, add the chopped ginger and green chillies and saute.
Next add the chilli powder, turmeric powder, coriander powder and mix well and saute for 1/2 minute, taking care that the powders don't get burnt 
Now add the frozen green peas and mix well 
Cook till they get done
Add salt and Kitchen King Masala and mix well
Finally add the lemon juice and garnish with coriander leaves 
Serve hot

Thursday, April 11, 2019



In the summer months, anything cool is most welcome. In the South of India, we make a drink which we call "Paanaka" which is usually made with lemon.

Today's paanaka is made using muskmelon, which is a fruit most commonly available in the summer. We call muskmelon "Kharbuja" in Kannada so today's drink is called "Kharbuja Paanaka." You can make this as thick or dilute depending upon your preference. I, for one, would opt for the thicker version.

It is advisable to blend the pulp first and later add the water in a separate vessel as adding the water in the blender itself may not be feasible. Once you add water, you can bring it to the consistency you desire. After adding water, it is better to check for sweetness before you serve the paanaka because the taste would also depend on the sweetness of the muskmelon.

  • Muskmelon, 500 gms
  • Jaggery, grated, 1/2 cup, or to taste
  • Salt, a large pinch
  • Black Pepper Powder, 1/4 tsp
  • Cardamom Powder, made from 1-2 Cardamom/Elachi Pods
  • Lemon Juice, 1 tsp
  • Water, 1 and 1/2 to 2 cups


Wash and cut the muskmelon into two halves.
 Remove and discard the core and seeds. Remove the muskmelon pulp using a scoop or a spoon and keep aside.
In a mixer jar, blend together the muskmelon pulp along with the grated jaggery, a pinch of salt, black pepper powder and cardamom powder
Transfer to a vessel, to this add 1 and 1/2 to 2 cups of water and mix well
(The amount of water you add will depend on the consistency you desire)
Check for sweetness
Lastly, add the lemon juice and mix well again
Serve chilled

Sunday, April 7, 2019



It is that time of the year when drumsticks are available in plenty. I make a number of dishes using drumsticks, which as you would know are called : Mashingasaang in my mother tongue, Konkani; Shevgyacha Shenga in Marathi, Sahajan in Hindi, Murungakkai in Tamil, and Nuggekkai in Kannada.

Elsewhere in this blog, you will find recipes for Potato & Drumsticks Upkari, and Magge Mashingasaang Koddel, which are popular dishes in our GSB Konkani cuisine and Shevgyachya Shenganche Pithla from Maharashtrian cuisine.

My friend, Sandhya N. Kamath pointed out a recipe from Tamilnadu called Murungakkai Kara Kuzhambu which I tried out and we liked very much. This is adapted from Murungakkai Kara Kuzhambu by Hema Subramanian of Home Cooking.

The recipe called for the use of gingelly oil but since I don't ordinarily use it, I used my regular Saffola cooking oil.

Ingredients :-

  • Murungakkai (Drumsticks), 2, cut into pieces
  • Chana Dal, ( Bengal Gram),  1 tsp
  • Urad Dal, ( Black Gram Dal) , 1 tsp
  • Mustard Seeds, 1/2 tsp
  • Cumin Seeds, 1/2 tsp
  • Byadgi Red Chillies, 3
  • Asafoetida, 1/4 tsp
  • Fenugreek Seeds, 1/4 tsp
  • Garlic Cloves, 7-8 
  • Baby Onions/ Shallots, peeled, 1 cup 
  • Curry Leaves, a sprig
  • Medium-sized Tomato, chopped, 1
  • Turmeric Powder, 1/4 tsp
  • Chilli Powder, 1 tsp
  • MTR Sambar Powder, 3 tsp
  • Salt, to taste
  • Oil, 2 tbsp
  • Tamarind Puree, 1/2 cup  
  • Water, 1 and 1/2 cups 

  • Method:-

    Wash and cut the drumsticks, without peeling them, into pieces of about 1 and 1/2 inches
    In a thick bottomed kadhai, heat oil and on medium heat add the chana dal and urad dal, followed by  mustard seeds, then cumin seeds, red chillies, asafoetida, and fenugreek seeds
    When the mustard seeds splutter add the garlic cloves and saute 
    Reduce the flame and add shallots and curry leaves and mix well
    Next add the chopped tomato and cook for 2-3 minutes till they become soft 
    To this, add turmeric powder, chilli powder, sambar powder and salt
    Now add the drumstick pieces, the tamarind puree and water and bring to a boil 
    Lower the flame, cover and cook for about 10 minutes or till the drumsticks get done and the oil separates
    Transfer to a serving bowl
    Serve hot with steamed rice

    Tuesday, April 2, 2019



    Usually for breakfast, we make the more common items like idli, dosa, upma etc. In my home state of Karnataka, we also make Akki Rotti etc for breakfast.

    In Kannada, "Berake" means "mixed" therefore today's easy to make breakfast dish is called Berake Rotti as it is made using different flours that are mixed together.

    The measurements shown below yielded me with 11 Berake Rottis which we enjoyed for a hearty breakfast with garlic chutney

    This recipe is adapted from "Berake Rotti" from the popular website Shetty's Kitchen which I came across in Facebook.

    • Wheat Flour, (Atta), 1/2 cup + some for dusting 
    • Besan ( Gram Flour), 1/2 cup
    • Rice Flour, 1/2 cup
    • Small Rava, 1/2 cup
    • Small- sized Onion, finely chopped, 1 * optional 
    • Green Chillies, finely chopped, 2-3 
    • Coriander Leaves, finely chopped, 1/3 cup
    • White Sesame, 2 tsp
    • Cumin seeds, 1/2 tsp
    • Carom seeds, 1/4 tsp
    • Salt, to taste
    • Ghee/Oil, as required to make the rottis 


    In a large bowl, mix well together all the above ingredients ( except the ghee/oil)
    To this, add water as required and knead well to make a soft dough 
    Keep aside and allow the dough to rest for 15 -20 minutes
    After that, knead the dough once again
    Divide the dough so as to make equal sized balls for making the rottis
    Dust each of the balls with wheat flour and roll the balls to form circular discs (rottis)
    Heat a tawa and on medium heat roast each of the rottis one by one, first on one side then when they
    are done, drizzle ghee/oil and flip to roast the other side
    Serve the Berake Rotti with chutney of your choice

    Friday, March 29, 2019



    Once in a while, I like to make dishes using Baby Onions, which are commonly known as Sambar Onions in South India. These cute onions enhance the aroma and flavour of the dish. Elsewhere in this blog, you will find recipes for Shallot Sambar, from the South of India, and Pyaz ki Subzi, from the North of India.

    These days we get baby onions in a peeled and packed state. However, if you have bought them as they are you would need to peel them first. This can be quite tedious but I can assure you that this tasty dish is well worth the effort.

    Today's recipe is from Hyderabadi cuisine and is adapted from Pyaz ka Salan by Yummy Tummy. Salan is a side dish made with a masala made from groundnuts, sesame seeds, coconut and spices.

    We had this as a side dish with rotis and it tasted quite delicious.

    • Baby Onions (Sambar Onions),  200 grams
    • Chilli Powder, 2 tsp
    • Coriander Powder, 1 tbsp
    • Cumin Powder, 1 tsp
    • Turmeric Powder, 1/4 tsp
    • Kitchen King Masala, 1/4 tsp -1/2 tsp
    • Jaggery, grated, 1 tbsp 
    • Tamarind, size of small gooseberry 
    • Salt, to taste
    For Roasting & Grinding: 
    • Groundnuts, 1 and 1/2  tbsp 
    • White Sesame Seeds, 1 and 1/2  tbsp  
    • Fresh Coconut Gratings, 2 tbsp
    For Seasoning : 
    • Mustard Seeds, 1/2 tsp
    • Fennel Seeds, 1/2 tsp
    • Cumin Seeds, 1/2 tsp
    • Cinnamon, 1 " stick
    • Curry Leaves, a few 
    • Oil, 2 tbsp 

    Peel the baby onions and keep aside
    Soak the tamarind in a little warm water, extract the pulp and keep this aside
    In a pan, dry roast the groundnuts till they change colour, then add the white sesame seeds and coconut gratings and roast for a few minutes till the sesame seeds pop
    Transfer to a small blender jar and grind this to a smooth paste adding just the required amount of water. Keep aside.
    In the same pan, heat oil and on medium heat add the mustard seeds, when they splutter add the fennel seeds and cumin seeds, when they sizzle add the cinnamon stick and lastly the curry leaves. Saute for a few seconds.
    To this, add the baby onions and saute for a couple of minutes till they become translucent
    Next add the turmeric powder, chilli powder, coriander powder, cumin powder, and Kitchen King Masala and salt. Mix well.
    Add a little water and the prepared groundnut-sesame-coconut paste
    Now add the tamarind extract and jaggery. Mix well and bring to a boil
    Reduce the heat and let it simmer till the oil separates
    Transfer to serving bowl
    Serve hot with rotis

    Monday, March 25, 2019



    Dill Leaves, called Shepu in Konkani and Marathi and Sabsigge Soppu in Kannada, have a smell and flavour of their own. In my experience, dill leaves triggers two reactions from people. Some love the flavour and smell while others don't ! There is seldom a neutral reaction.

    I love dill leaves and use them in dishes whenever I can. Elsewhere in this blog, you will find recipes like Moong Dal with Dill Leaves, Nuchina Unde, and Lobia Suva Bhaji Subzi which make use of dill leaves.

    Today's recipe is a dosa called Shepu cha Dosa, from Maharashtrian cuisine which has dill leaves and jaggery too. While the jaggery adds sweetness to the dosa, please note that too much of jaggery will make it difficult to make the dosas.

    Do try it out. I am sure you will love it - if , like me, you are one of those who enjoy the flavour of dill leaves.

    You can use ghee or oil to make these dosas. Ghee enhances the taste but you can use oil depending on your preference and what you are used to.

    This recipe has been adapted from Shepu cha Dosa, by Kalpana Talpade of Kalpana's Kitchen.


    • Shepu (Dill Leaves), A bunch -  to yield 1 cup  
    • Rice, 1 cup
    • Fenugreek Seeds (Methi Seeds), 1/2 tsp
    • Fresh Coconut Gratings, 1/3 cup
    • Jaggery, grated, 1/3 cup
    • Water, for grinding the batter, 1/3 cup + 1/3 cup for adjusting the batter consistency 
    • Ghee/Oil, as required to make dosas
    • Salt, to taste


    Remove the shepu leaves from their stems, discard the stems and wash the shepu leaves thoroughly 
    Wash and soak the rice along with the fenugreek seeds in a bowl for about 4-5 hours
    After 4-5 hours, discard the excess water
    In a mixer jar, add the soaked rice and fenugreek seeds, fresh coconut gratings, grated jaggery and salt along with 1/3 cup of water
    When the grinding is half done, add the shepu leaves and grind once again till it forms a smooth batter
    Transfer to a vessel, keep it covered and allow it to ferment overnight or for 8-10 hours
    Next morning, add 1/3 cup of water to adjust the consistency of the dosa batter
    The batter should be slightly thick
    Heat the dosa tawa and when it is hot enough, sprinkle some water to check the heat and pour the batter to make a thickish dosa
    Add ghee/oil on top and on the sides of the dosa
    Cover and cook on medium heat till one side gets done
    Next flip and cook the other side adding more ghee/oil as required
    Wipe the tawa with clean tissue paper after you make each dosa