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

Monday, September 9, 2019



Many of us, and children in particular, love sweet corn especially in the rainy season when it is roasted on hot coals. Apart from eating it this way, we can use sweet corn to make a variety of dishes. Elsewhere in this blog, you will find recipes for Sweet Corn & Vegetable Soup, Corn ki Subzi, and Palak & Corn Cutlets.  

Today's recipe is a for a simple yet yummy salad made with sweet corn, cucumber and roasted peanuts. I am sure you will love this as much as we do.

  • Sweet Corn Kernels, 1 cup, 
  • Cucumber, chopped, 1/2 cup
  • Peanuts, 2 tbsp
  • Green Chillies, finely chopped, 2
  • Lemon Juice, juice of 1/2 a lemon
  • Salt, to taste
  • Coriander Leaves, finely chopped, 1 tbsp


Boil the sweet corn cob in a pressure cooker with water and a little salt for 1-2 whistles
Once the cooker cools, remove the corn cob and take out the boiled corn kernels and keep aside
Wash, peel and chop the cucumber and finely chop the green chillies and coriander leaves
Dry roast the peanuts in a small pan till they turn slightly brown or microwave them on high for 2-3 minutes. When they cool, coarsely powder them in pulse mode in a small mixer jar
In a bowl, mix together the boiled sweet corn kernels, chopped cucumber, finely chopped green chillies and salt
To this add the coarsely ground roasted peanuts and mix well
Add the finely chopped coriander leaves and the lemon juice and mix well once again
Serve as an accompaniment

Thursday, September 5, 2019



French Beans is perhaps one of the most commonly available vegetables in India. It is used in cuisines of different parts of the country. Elsewhere in this blog, you will find recipes using French Beans in the South-Indian style French Beans Moong Dal Stir FryFarasbi chi Sabzi from Maharashtrian cuisine, and our very own Konkani dish, Beans Talasani.

Today's recipe is from Tamilnadu. It is a poriyal (stir fry) made with French Beans. We enjoy this from time to time, as it is a simple, easy to make side dish - yet delicious.

The addition of onion adds to the flavour of this dish.  For best results, choose French Beans that are tender.

  • French Beans, 250 grams
  • Mustard Seeds,1/2 tsp
  • Bengal Gram Dal ( Channa Dal), 1/2 tsp
  • Black Gram Dal, (Urad Dal), 1/2 tsp
  • Dry Red Chilli, broken into halves, 1
  • Asafoetida (Hing) Powder, 1/8 tsp
  • Medium-sized Onion, chopped, 1
  • Green Chillies, slit, 2
  • Curry Leaves, a few 
  • Turmeric (Haldi) powder, 1/8 tsp
  • Salt, to taste 
  • Oil, 2 tsp
  • Fresh Coconut Gratings, 3 tbsp, 

Wash the French Beans, snip off both the ends and de-string them. Chop the beans and keep aside.
In a thick-bottomed kadhai, heat oil and on medium heat add the mustard seeds and when they splutter, add the chana dal and urad dal
Saute till the dals change colour
Next add the dry red chilli, and asafoetida powder and saute for a few seconds
To this, add the chopped onion, green chillies, curry leaves and turmeric powder
Saute till onions turn translucent
Add the chopped beans along with salt, and 1/4 cup of water
Cover and cook stirring from time to time till the beans get done
Switch off the gas, add fresh coconut gratings and mix well
Serve hot as a side dish

Thursday, August 29, 2019



In Kannada, bitter gourd is called, "Haagalakai." This vegetable is known as "Karela" in Hindi and "Kaarathe" in my mother tongue, Konkani. Elsewhere in this blog you will find recipes for dishes using bitter gourd, such as Karela Andhra Style, Besan Karela, and Karathe Puddi Sagle.

Today's recipe is for a sweet and spicy gravy called, "Haagalakai Gojju" from my home state of Karnataka. I have adapted this from " The Udupi Kitchen" by Malati Srinivasan and Geetha Rao.  If you are a foodie with an interest in trying out authentic dishes from different cuisines, you should buy this book which has a collection of recipes from the Madhava Brahmin community of Karnataka.

As per the original recipe the bitter gourd had to be scraped but I haven't done that. We enjoyed this dish with rice and also with chapatis.

  • Haagalakai, ( Bitter Gourd), 500 gms
  • Salt, 1/2 tsp (for applying to the bitter gourd) + 1 and 1/2 tsp, or to taste 
  • Turmeric Powder, 1/4 tsp
  • Tamarind, torn into small pieces, 1/4 cup 
  • Jaggery, grated, 4 tbsp
  • Curry Leaves, torn, 12
  • Salt, to taste
To Be Roasted & Ground To A Coarse Paste:-
  • Oil, 1 tsp
  • Hing ( Asafoetida) Powder, 1/8 tsp
  • Urad Dal, (Split Black Gram) 1 tbsp
  • Chana Dal, (Split Bengal Gram), 1 tbsp
  • Methi Seeds ( Fenugreek Seeds), 1 tsp
  • Til, (White Sesame Seeds), 2 tbsp
  • Byadgi Red Chillies, 12
  • Copra (Dried Coconut), grated, 1/2 cup
For Seasoning :-
  • Mustard Seeds, 1/2 tsp
  • Hing ( Asafoetida ) Powder, 1/8 tsp
  • Oil, 1/4 cup


Wash the bitter gourds and snip off the two ends
Slit the bitter gourds vertically, de-seed them and cut them into 1/2 " slices
With your fingers apply salt and turmeric powder to the bitter gourd pieces and keep aside
After about 30 minutes, squeeze out the juice from the bitter  gourd pieces
Transfer the marinated bitter gourd pieces to a microwave- compliant plate and microwave for 4 minutes
(This makes the bitter gourd pieces dry)
Soak the tamarind in 1 cup of warm water for 5-10 minutes and then extract the juice. Keep aside.
In a thick- bottomed kadhai, heat 1 tsp of oil and on medium heat add the asafoetida powder
Saute for a few seconds, then add the Urad Dal and Channa Dal, fenugreek seeds, sesame seeds, and the Byadgi Red Chillies and roast till the dals change colour and the chillies become crisp
To this, add the copra and roast for 2-3 minutes or till it becomes fragrant
Transfer the roasted ingredients to a plate and allow it to cool
In a small mixer jar, grind the roasted ingredients, adding the required amount of water, to a coarse paste. Keep aside.
In the same kadhai, heat 1/4 cup of oil and on medium heat add the mustard seeds and when they splutter add the asafoetida powder and saute for a few seconds
To this add the bitter gourd and fry for about 5 minutes or till they turn golden brown in colour
Now add the tamarind juice extracted earlier and salt to taste
Mix well and cook for about 3 minutes
Next add the coarsely ground paste, and some hot water as required to adjust the consistency, mix well and cook for about 5 minutes
Add the grated jaggery and the torn curry leaves and allow it to simmer for about 3-4 minutes
Switch off the gas and transfer the Haagalakai Gojju to a serving bowl
Serve with rice or chapatis

Sunday, August 25, 2019



Cabbage is one of the popular vegetables in India. East, West, North or South you will find cabbage being used frequently in homes. Elsewhere in this blog, you will find recipes with cabbage such as Cabbage Sukke from our Konkani cuisine, Spinach & Cabbage Parantha from Punjab,  and Cabbage Kheer from West Bengal.

I tried out this recipe from Tamilnadu, for a side dish of semi-solid consistency called, "Kootu" which is made with lentils and vegetables. Today's Kootu uses moong dal (Split Green Gram Dal) and cabbage.

This recipe has been adapted from Cabbage Kootu from the popular website Hebbar's Kitchen.

We had this for lunch with rice and rasam and it tasted just great!!

  • Cabbage, finely chopped, 2  to 2 and 1/2 cups
  • Moong Dal, (Split Green Gram Dal)1/2 cup
  • Turmeric Powder, 1/4 tsp
  • Salt, to taste
To Be Ground To A Smooth Paste : 
  • Fresh Coconut Gratings, 1/2 cup
  • Cumin Seeds, 1 tsp
  • Rice Flour, 1 tbsp
  • Green Chillies, 3 or to taste
For Seasoning: -
  • Mustard Seeds, 1 tsp
  • Urad Dal, 1 tsp
  • Asafoetida,( Hing), 1/8 tsp 
  • Dried Red Chilli, 1
  • Curry Leaves, a few
  • Oil, 2 tsp


Wash and finely chop the cabbage
Wash and soak the moong dal in adequate water for about half an hour
In a mixer jar, grind together the coconut gratings, green chillies, cumin seeds and rice flour with 1/2 a cup of water till you get a smooth paste. Keep aside.
In a pan, cover and cook the soaked moong dal with 2 cups of water on medium heat for about 10 -15 minutes stirring from time to time till it gets half done
To this, add the finely chopped cabbage, salt and the turmeric powder and mix well
Cook covered on medium heat stirring from time to time for another 10 minutes or till the cabbage gets cooked
Now add the smooth ground paste prepared earlier, 1/2 cup of water, mix well and bring to a boil
Lower the heat and allow it to simmer for about 5 minutes and switch off the gas
Do the seasoning by heating oil in a small pan and on medium heat add the mustard seeds and when they splutter add the urad dal, and fry till it changes colour
Add the asafoetida, dried red chilli and curry leaves  and saute for a few seconds
Pour this seasoning on to the Cabbage Kootu
Serve hot along with rice and rasam 

Tuesday, August 20, 2019



One of the most popular vegetables in India has to be lady's fingers, also called okra. This is called Bhindi in Hindi, and Bendekayi in Kannada.

I make dishes with bhindi fairly often as it can be used in a variety of dishes. Elsewhere in this blog, you will find different recipes using lady's fingers such as Spicy Bhindi Andhra Style, Crispy Bhindi Tawa Fried, and Bhindi Sambhariya.

Today's recipe has been adapted from Punjabi Bhindi Masala from the well known website Sailu's Food.

For best results select bhindi that are tender.

We had this dish with rotis and enjoyed it immensely

  • Bhindi, (Lady's Fingers/ Okra), 250 gms
  • Onion, 1
  • Tomato, 1
  • Ginger Garlic Paste, 1 tsp
  • Green Chilli, 1
  • Turmeric Powder, 1/4 tsp
  • Chilli Powder, 1 tsp, or to taste
  • Coriander Powder, 1 tsp
  • Amchur (Dry Mango) Powder, 1/4 tsp
  • Kasuri Methi, (Dry Fenugreek Leaves), 1/2 tsp
  • Kitchen King Masala, 1/4 tsp
  • Cumin Seeds, 1/2 tsp
  • Oil, 1 and 1/2  tbsp
  • Salt, to taste
  • Coriander Leaves, finely chopped, 1 tbsp 

Wash the bhindi and pat them dry, trim off both the ends and cut them into 1 " pieces
Finely chop the onion, tomato, green chilli, and coriander leaves. Keep aside 
Heat 2 tsp of oil in a thick bottomed kadhai, when it gets hot add the bhindi pieces and saute them, on medium/low flame, stirring from time to time, till they change colour and are almost done. Keep aside
In the same kadhai, heat the remaining 1 tbsp of oil and add the cumin seeds,
When the cumin seeds sizzle add the finely chopped onions and green chilli
Saute till the onions become translucent
To this, add the ginger garlic paste and saute till the raw smell goes
Now add the chilli powder, turmeric powder, coriander powder, amchur powder and kasuri methi and mix well
Next add the chopped tomato and salt to taste.
Cook for a few minutes till the tomatoes become soft, then add the bhindi sauteed earlier, and the Kitchen King masala
Mix well and cook till the bhindis get well-blended with the masala
Lastly, garnish with finely chopped coriander leaves
Serve hot with rice or rotis

Friday, August 16, 2019



In my house we make soups from time to time. They are a good supplement to the meal, especially dinner and can be made quite easily. Elsewhere in this blog, you will find recipes for Spinach Soup, Tomato & Carrot Soup, and Lemon & Coriander Soup.

During the rainy season, soups are always welcome particularly if you add a generous sprinkling of pepper as I do.

Today' s recipe is for an easy to make hot and spicy soup made with cauliflower, carrots, cabbage, capsicum, and tomatoes.  You can adjust the quantity of the chillies, pepper, and ginger to suit your tastes. I have added garlic but you can skip this if you wish. I have used 1 tsp of butter but you can add 1 tsp of olive oil instead if you so prefer.

This has been adapted from Mixed Vegetable Clear Soup from the cookery expert Tarlaji Dalal.

We enjoyed this soup last night when it was cold and raining outside.


  • Cauliflower, grated, 1/4 cup
  • Carrot, finely chopped, 1/4 cup
  • Cabbage, finely chopped, 1/4 cup
  • Capsicum, finely chopped, 1/4 cup
  • Tomatoes, finely chopped, 1/4 cup
  • Garlic, finely chopped, 2 tsp * optional 
  • Green Chillies, finely chopped, 1 tsp
  • Ginger, finely chopped, 1 tsp
  • Hot Water, 3 cups
  • Freshly Ground Pepper, to taste
  • Fresh Mint Leaves, finely chopped, 2 tbsp
  • Coriander Leaves, finely chopped, 2 tbsp
  • Lemon Juice, 2 tsp 
  • Salt, to taste
  • Butter, 1 tsp

Heat the butter in a pan, add the garlic and saute for a few seconds
Then add the green chillies and ginger and saute till the raw smell goes
Next add the chopped/grated vegetables and saute on medium flame for 2 minutes
To this, add 3 cups of hot water, and salt and pepper to taste
Mix well and cook on a medium flame for 3 minutes stirring from time to time 
Switch off the flame, add the chopped mint and coriander leaves
Lastly, add the lemon juice and mix well
Serve the Mixed Vegetable Clear Soup immediately