Wednesday, July 17, 2019



Today's recipe is for "Batata Phodi" which is the term for Potato Fritters in my mother tongue, Konkani. Normally we peel the potatoes, slice them, put them in water to avoid discolouration, then marinate them and make them into fritters by shallow frying them on the tawa.

I happened to have boiled potatoes readily available (excess from those boiled for another dish) and decided to make fritters out of them. By doing so, I saved time as the potatoes were already boiled  and ready for use.


  • It is better to use large size potatoes for making these fritters to get larger slices
  • The amount of chilli powder you use will depend on the spice level of the chilli powder and your taste. For example, there are chilli powders such as Kashmiri Chilli Powder which add to the colour but are not too hot. 
  • I use medium rawa ( semolina) for making these fritters

This dish makes for a tasty accompaniment to our main meal of rice and dal.

Ingredients: -
  • Large-sized Potatoes, boiled,  2
  • Chilli Powder, 2 tsp, or to taste
  • Turmeric (Haldi) Powder, 1/4 tsp
  • Asafoetida, (Hing)  Powder, 1/4 tsp
  • Rice Flour, 2 tbsp for dusting the fritters
  • Semolina (Rawa), 2 tbsp,  for dusting the fritters
  • Salt, to taste
  • Oil, as required for shallow frying the fritters

Peel the boiled potatoes and cut them into thick slices
In a bowl, mix together the chilli powder, turmeric powder, asafoetida and salt
Apply this mixture evenly to the potato slices and keep them aside for 10-15 minutes to marinate
In a small plate, mix together the rice flour and the semolina (medium rawa)
Dust each of the potato slices in the rice flour-rawa mixture
Heat 1 tbsp of oil in a tawa and when it gets hot, on medium heat place the dusted potato slices on the tawa
Now shallow fry the potato slices in batches without putting too many of them at one time on the tawa
Once the potato slices get well roasted on one side, flip them over and fry on the other side by drizzling some oil around them
Shallow fry till the Batata Phodis are well roasted and turn golden brown

Saturday, July 13, 2019



In the South of India, we often make dishes using raw/green bananas. Elsewhere in this blog, you will find recipes for Raw Banana Stir Fry (Kerala Style), Raw Banana Masala Curry, and Raw Banana Roast. 

Today's dish is from Tamilnadu. It is a side dish made with raw bananas which I have adapted from Raw Banana Curry from Gita's Kitchen, one of my favourite websites.

While you can use any cooking oil, it is suggested that you use coconut oil which adds to the taste of this dish.

  • Raw/Green Bananas, 3 or about 550 gms
  • Turmeric Powder, 1/4 tsp
  • Mustard Seeds, 1 tsp
  • Curry Leaves, a sprig 
  • Salt, to taste
  • Coconut Oil, 1 tbsp
  • Fresh Coconut Gratings, 2 tbsp, for garnishing
To Be Roasted & Ground To A Coarse Powder
  • Coriander Seeds, 2 tbsp
  • Urad Dal, ( Black Gram Dal) 1 tbsp
  • Channa Dal, ( Split Chickpea) 1 tbsp
  • Byadgi Red Chillies, 3-4 


Wash the raw bananas and snip off their two ends
Peel the bananas and cut them into cubes
Place the banana cubes in water to avoid discolouration

Heat 1/2 tsp of oil in a pan and on medium heat roast the coriander seeds, urad dal, chana dal and the red chillis till the dals change colour
Remove from the flame and allow them to cool
Transfer the roasted ingredients to a small mixer jar and grind them to a coarse powder. Keep aside

In a vessel, add the required amount of water and cook the raw bananas along with the 
turmeric powder and a little salt till the bananas get done. Take care the bananas don't get overcooked as they get cooked very fast. Drain away the excess water .

Heat oil in a thick-bottomed kadhai and on medium heat add the mustard seeds. When they splutter add the curry leaves and saute for a few seconds

To this, add the cooked bananas and 1 and 1/2 tbsp of the coarsely ground spice powder
Check for salt and add if necessary.  Mix well
Finally garnish with the fresh coconut gratings

**Hint: The measurements for the coarsely ground powder give you more than what you require for this dish. I have used 1 and 1/2 tbsp of the ground powder and kept the remaining for future use in an air tight container.

Tuesday, July 9, 2019



Today's recipe is an easy to make side dish made with Sprouted Moong (Green Gram Sprouts), a nutritious legume. Green Gram is called Hesarukalu in Kannada and Sabut Moong in Hindi.

We usually have this dish with rotis.

Elsewhere in this blog, you will find recipes for Sprouted Moong Cutlets, Sprouted Moong Curry, and Sprouted Moong Salad.

While sprouting the moong, do remember that 1 cup of soaked moong normally germinates to give 2-3 cups of sprouted moong.

  • Sprouted Moong, 2 cups
  • Medium-sized Onions, finely chopped, 2
  • Large-sized Tomato, chopped, 1
  • Cumin Seeds, 1/2 tsp
  • Turmeric Powder, 1/2 tsp
  • Chilli Powder, 1 tsp
  • Coriander Powder, 1 and 1/2 tsp
  • Kitchen King Masala, 1/2 tsp
  • Jaggery, grated, 2 tsp
  • Salt, to taste
  • Oil, 1 and 1/2 tbsp
  • Fresh Coriander Leaves, finely chopped, 2 tbsp, for garnish


Since Sprouted Moong is an integral ingredient in this dish, here's how you would sprout the moong in advance. Soak the moong overnight for 8-10 hours. Drain the water fully the next day, wash and tie the moong beans in a wet muslin cloth and keep it to sprout. You will find them fully sprouted as in the picture below after a day or so.

Heat oil in a thick-bottomed kadhai and on medium heat add the cumin seeds, when it sizzles and changes colour add the finely chopped ronion and saute till it becomes slightly golden in colour
To this add the chopped tomato, and cook till the tomato becomes soft and mushy
Now add the salt, turmeric powder, chilli powder, and mix well
Add the sprouted moong along with 1 cup of water and cook covered on medium heat stirring from time to time till the sprouts get cooked. Take care that they don't get overcooked.
Next add the grated jaggery and the Kitchen King Masala, mix well and cook for 2-3 minutes more
Lastly, garnish with the finely chopped coriander leaves

Friday, July 5, 2019



Today's recipe is from my home State of Karnataka where we eat a lot of greens which are called Soppu in Kannada, the local language. For this dish, we use what we call "Sabsige Soppu" in Kannada. This is nothing but Dill Leaves which, as you know, have a flavour of their own.

Dill Leaves are called Suva Bhaji in Hindi and Shepu in Marathi/Konkani. They are used in different parts of the country.  Elsewhere in this blog you will find recipes for Moong Dal With Dill Leaves, Shepu Cha Dosa, and Akki Rotti With Dill Leaves.

"Kootu" is a side dish with vegetables and lentils. In this case, we have dill leaves, potato and toor  dal

I have adapted this recipe from Sabsige Soppu Kootu from Madhuri's blog MADaboutkitchen.  We tried this out and loved it with rotis.

  • Sabsige Soppu ( Dill Leaves), 1 bunch
  • Toor Dal, ( Split Pigeon Peas), 1/2 cup
  • Potato, 1 
  • Groundnuts, 1/4 cup
  • Jaggery, grated, 1 tsp 
  • Salt, to taste
To Be Ground To A Paste:- 
  • Urad Dal, ( Black Gram Dal), 1 tbsp
  • Green Chilli, slit, 1
  • Black Peppercorns, 1 tsp
  • Coconut Gratings, 1/4 cup
For the Seasoning: 
  • Mustard Seeds, 1 tsp
  • Dry Red Chillies, 2 ( broken into halves) 
  • Curry Leaves, a sprig
  • Oil, 2 tsp

Pluck the dill leaves from their stems, wash them well and finely chop them 
Wash, peel, and cut the potato into cubes
Wash the toor dal and cook it in a pressure cooker adding 1 cup of water along with the dill leaves, potato cubes, and groundnuts. Cook for 2 whistles or till the dal is done.
Allow the pressure cooker to cool
In a small pan, dry roast the urad dal, slit green chilli, and black peppercorns till the dal changes colour and the peppercorns start popping
Transfer the dry roasted ingredients to a small mixer jar, add the coconut gratings and grind to a fine paste adding just the required amount of water
Transfer the contents of the pressure cooker to a vessel and to this add the ground paste, salt, jaggery powder and 1 cup of water
Mix well and bring to a boil
Cook over medium flame, stirring from time to time, till the kootu thickens and gets a creamy texture
Heat 2 tsp of oil in the small pan and when it gets hot add the mustard seeds and when they splutter add the broken dry red chillies and curry leaves. Saute for a few seconds
Pour this seasoning on to the kootu
Serve the Sabsige Soppu Kootu along with rice or rotis

Monday, July 1, 2019



This is a popular side dish among the Tulu-speaking people in Dakshina Kannada District of my home state of Karnataka. It is made of black chickpeas (kadale in Tulu ) and ivy gourd (Manoli in Tulu). Ivy Gourd, as you know, is called Tindora in Hindi, Thondekayi in Kannada, and Tendle in my mother tongue, Konkani.

Elsewhere in this blog, you will find other well-known dishes from Mangaluru area in Dakshina Kannada such as Mangalore Ghee Dosa, Mangalorean Channa Sukka, and Matti Gulla Podi.

This recipe has been adpated from Kadale Manoli Sukka from Shetty's Kitchen. This website has many authentic recipes from the Tulu-speaking Bunt community who have their origins in Dakshina Kannada.


Kadale ( Black Chickpeas), 1 cup
Manoli ( Ivy Gourd), 200 gms
Water, 1/2 cup
Fresh Coconut Gratings, 1 cup
Mustard Seeds, 1 tsp
Urad Dal, 1 tsp
Curry Leaves, 6-7
Lightly Crushed Garlic Cloves, 5
Medium-sized Onion, finely chopped, 1
Turmeric Powder, 1/8 tsp
Oil, 2-3 tbsp 
Salt, to taste
Coriander Leaves, finely chopped, for garnish

To Be Roasted and Ground For the Masala Powder :

Byadgi Red Chillies, 7 ( to be roasted in 1/2 tsp of oil)
Coriander Seeds, 2 tsp
Cumin Seeds, 1/2 tsp
Methi ( Dry Fenugreek ) Seeds, 10-12
Cinnamon, 1 small stick
Cloves, 2-3
Curry Leaves, 10


Wash the kadale and pressure cook with required amount of water till done. Keep aside.
Wash the ivy gourd and snip off the two ends. Cut the ivy gourd into thin vertical strips
In a pan, add 1/2 cup of water and salt to the ivy gourd and cook till they are done. Take care that they don't get overcooked. They should remain slightly crisp. Keep aside.
In another small pan, roast the Byadgi Red Chillies in 1/2 tsp of oil. Keep aside
Next dry roast the fresh coconut gratings and keep aside.
In the same pan, dry roast the coriander seeds, cumin seeds, methi seeds, cinnamon, cloves, and curry leaves on medium heat till they change colour. Keep aside.
Allow the roasted spices to cool and transfer them to a small mixer jar
Grind the roasted spices and the roasted Byadgi Red Chillies to a fine powder and keep aside. This forms the masala powder.
In a thick bottomed kadhai, add oil and on medium heat add the mustard seeds, when they splutter add the urad dal, curry leaves and lightly crushed garlic cloves
Saute till the dal changes colour, the curry leaves become crisp and the garlic cloves give off a good aroma
To this, add the finely chopped onion and saute till they become translucent
Add the masala powder prepared earlier, the cooked black chickpeas, and the cooked ivy gourd
Mix well and add turmeric powder, and salt to taste
Now add the roasted coconut gratings and cook on low flame for 2-3 minutes
Finally, garnish with finely chopped coriander leaves
Serve hot

Thursday, June 27, 2019



Over the decades, paneer ( Indian cottage cheese) has increasingly become a popular ingredient in Indian vegetarian cooking. In all parts of the country, you will find paneer dishes- at homes and at eateries, big or small.

Elsewhere in this blog, you will find recipes for dishes such as Chatakedar Paneer, Paneer Methi Chaman, and Paneer Kolhapuri.

Today's recipe is for a dish which goes well with both rotis and rice. I have adapted this from Paneer Tikka Masala Gravy by the popular cookery expert, Nisha Madhulika.

In this dish, paneer is marinated in a masala of spices and later roasted as tikkas. These are then added to a rich gravy. We loved this dish when I made and served it with Jeera Rice.

  • Paneer ( Indian Cottage Cheese), 250 gms
  • Tomatoes, 300 gms
  • Besan (Chickpea flour),  2 tbsp 
  • Curds, 2 tbsp
  • Chilli Powder, 1 tsp
  • Coriander Powder, 1 and 1/2 tsp
  • Turmeric Powder, 1/2 tsp
  • Cumin Seeds, 1/2 tsp
  • Asafoetida, 1/8 tsp 
  • Dry Fenugreek Leaves, 1 tsp
  • Ginger Paste, 1/2 tsp
  • Coriander Leaves, finely chopped, 2-3 tbsp
  • Salt, to taste
  • Sugar, 1/2 tsp 
  • Kitchen King Masala, 1/4 tsp
  • Butter, 2 tbsp
  • Oil, 2-3 tbsp


Cut the paneer into pieces of 1 cm 
Roughly chop the tomatoes and in a small mixer jar grind them to a smooth paste and keep aside
Heat 1 tsp of oil in a small pan and on medium heat add 1 tbsp of besan and roast it till it changes colour slightly. Keep aside.
Take a large mixing bowl and place in it the curds, the remaining 1 tbsp of besan, 1/2 tsp of chilli powder, 1/2 tsp of coriander powder, 1/4 tsp of turmeric powder and less than 1/2 tsp of salt.
Mix well to make a masala in which the paneer pieces are to be marinated
To this, add the paneer pieces and mix gently so as to coat the paneer pieces with the masala.
Make sure they are evenly and well coated
Marinate the paneer pieces for 20 minutes in the refrigerator 
After 20 minutes, heat a non-stick pan with 2 tsp of oil and roast the marinated paneer pieces till they turn golden brown on both sides. Keep aside
In the same pan, heat 2 tbsp of oil and on medium heat add the cumin seeds; when they sizzle add the asafoetida,  1/4 tsp of turmeric powder, 1 tsp of coriander powder, dry fenugreek leaves, and ginger paste
Saute the spice powders on low flame taking care that they don't get burnt
Next add the tomato paste prepared earlier and 1/2 tsp of chilli powder and saute till the oil separates
Add the roasted besan prepared earlier to the masala, mix well and cook for a few minutes
When the oil starts leaving the sides of the masala, add 1/2 cup of water and mix well
Add salt to taste, sugar, Kitchen King Masala and 2 tbsp of the finely chopped coriander leaves
and mix well
Now add the roasted paneer tikkas and mix thoroughly 
Cover and cook on low flame for 4 minutes
After 4 minutes, add butter as desired and and mix well
Lastly, garnish with the remaining 1 tbsp of finely chopped coriander leaves 
Serve with rotis, naans or with plain rice or jeera rice

Tuesday, June 18, 2019



In my house we often make dishes using Ivy Gourd, the commonly available veggie which is called Tindora in Hindi, Thondekayi in Kannada and Tendle in my mother tongue, Konkani. This vegetable is used all over the country.

Elsewhere in this blog you will find recipes for Tendle Bhuthi from Konkani cuisine, Thondekayi Yennegayi,  from North Karnataka and the North Indian Tindora Masala.

I have adapted today's recipe from Maharashtrian Tindora Subzi With Peanuts contributed by Nithya Anantham in the popular website, Archana's Kitchen.

We enjoyed this addition to my collection of ivy gourd/ tendle recipes as a side dish with our meal of rice and dal.

  • Ivy Gourd, 500 grams, 
  • Peanuts/Groundnuts, 1/4 cup
  • Garlic Cloves, chopped, 4-5 
  • Green Chillies, finely chopped, 3
  • Coriander Leaves, finely chopped, 2 tbsp
  • Turmeric Powder, 1/2 tsp
  • Mustard Seeds, 1/2  tsp
  • Oil, 1 tbsp
  • Salt, to taste
  • Juice of 1/2 a Lemon


Wash the ivy gourds, snip off the two ends and slice them into equal sized roundels. Keep aside
In a small pan, dry roast the peanuts on medium heat till they crackle and get slightly browned  
Allow the roasted peanuts to cool and then in a small mixer jar grind them in pulse mode to a coarse powder. Keep aside
In a thick bottomed pan heat oil and add the mustard seeds on medium heat. When they splutter add the chopped garlic and saute till they give off a good aroma and turn slightly golden
Next add the finely chopped green chillies and saute
To this add the ivy gourd roundels, turmeric powder, and salt and mix well
Sprinkle a little water and cook covered on medium heat, stirring from time to time, till the ivy gourds get cooked yet remain crunchy
Now add the coarsely ground peanut powder and the chopped coriander leaves and mix well
Lastly, squeeze the lemon juice and mix once again
Transfer Ivy Gourd & Peanuts Stir Fry to a serving bowl