Monday, December 10, 2018



One of the veggies that my husband hated years ago but eats cheerfully now is the beetroot. I have always maintained that it is how it is cooked and not the vegetable itself that makes people like or dislike a particular vegetable.

Besides, beetroot is good for your health as explained in this article, " The Benefits of Beets" in the Mayo Clinic website.

Elsewhere in this blog, you will find recipes for Beetroot Soup, Beetroot Poriyal, and Beetroot Halwa. 

Today's recipe is for a pachadi made with beetroot. A pachadi is a kind of salad or chutney, used as a side dish.

  • Beetroot, 300 grams
  • Fresh Curds,  1/2 cup
  • Turmeric Powder, 1/8 tsp
  • Salt, to taste
To Be Ground To A Paste:- 
  • Fresh Coconut Gratings, 1/2 cup 
  • Green Chillies, 2
  • Ginger, 1/2 " piece
  • Mustard Seeds, 1/4 tsp
  • Cumin Seeds, 1/4 tsp
For Seasoning:-
  • Mustard Seeds, 1/2 tsp
  • Red Chilli, broken into halves, 1
  • Curry Leaves, a sprig
  • Coconut Oil, 1 tsp

Wash the beetroot thoroughly, then peel and grate it
Add a little salt and turmeric powder, sprinkle a little water and cook the grated beetroot on medium flame. Take care that it does not get overcooked. Keep aside.

Whisk the fresh curds and keep aside

In a mixer jar, grind together fresh coconut gratings, green chillies, ginger, mustard seeds and cumin seeds to a smooth paste adding just the required amount of water.

Now add the ground paste you have prepared to the cooked beetroot
Mix well and cook for 1 or 2 minutes
Allow it to cool and then add the curds and mix again
( Important to add the curds only after it has cooled otherwise the curds will curdle)
Check for salt and add if required

Heat the coconut oil in a small pan and on moderate heat add the mustard seeds
When the mustard seeds splutter, add the broken red chilli and curry leaves and saute for a few seconds

Add this seasoning to the beetroot pachadi and transfer to serving bowl

Friday, December 7, 2018



In my house, I make it a point to make dishes using Raw Bananas, also known as Green Bananas, from time to time. As explained in this article in, raw/green bananas have numerous health benefits.

These are called Vazhakkai in Tamil, Balekayi in Kannada and Kache Kele in Hindi.  You will find elsewhere in this blog recipes for other dishes using Raw Bananas such as Swadisht Vegetable Rolls, Kele Koddel,  and Vazhakkai Podimas.

I liked a new dish I tried out today. This is a side dish made with raw bananas supposed to be in the Iyengar style. It is adapted from the YouTube video for Raw Banana Masala Curry by Right Click Creations.

  • Raw Bananas, chopped, 2
  • Tamarind Juice, 2 tbsp
  • Jaggery, crushed, 1 tbsp
  • Water, 1/4 cup
  • Salt, to taste
For The Powder:-
  • Chana Dal, 1 tsp
  • Urad Dal, 1 tsp
  • Sesame Seeds, 1 tbsp
  • Curry Leaves, a sprig
  • Byadgi Dry Red Chillies, 3
  • Fenugreek Seeds, 1/2 tsp
  • Asafoetida Powder, 1/8 tsp
  • Turmeric Powder, 1/8 tsp 
For the Seasoning:-
  • Mustard Seeds, 1/2 tsp
  • Urad Dal, 1/2 tsp
  • Dry Red Chilli, broken into halves,  1
  • Oil, 1 tbsp

Wash, peel and cube the raw bananas and keep aside
In a pan, dry roast on medium heat chana dal, urad dal, sesame seeds, curry leaves, dry red chillies and fenugreek seeds for 3-4 minutes or till the dals change colour
Allow it to cool and transfer to a small mixer jar
To this, add the asafoetida powder and turmeric powder
Grind this to make a fine powder and keep aside

Heat oil in the same pan and on moderate heat add the mustard seeds and when they splutter add the urad dal
When the dal changes colour add the broken red chilli
Saute for a few seconds

Now add the cubed raw bananas and tamarind juice and mix well
Add the crushed jaggery and salt to taste
Mix well and cook covered for about 3 minutes on medium flame
Next add the prepared powder of dals and spices and mix well
Add 1/4 cup of water and mix thoroughly and cook for a couple of minutes so that the bananas and the masala get well blended
Transfer to a serving bowl and serve hot as a side dish

Monday, December 3, 2018



While "Pyaz" is the generic word in Hindi for Onions, in today's recipe we specifically use Baby Onions. These are known to be flavourful and less pungent than the conventional onions. They are used in South India for making sambar etc and are also called "Sambar Onions". You will find them used in many recipes from both Tamilnadu and Kerala.

Elsewhere in this blog you will find other dishes using baby onions such as Vendhaya Keerai Sambar, Chinna Vengaya Sambar, and Ulli Theeyal.

We are used to peeling the baby onions but in today's world of everyday conveniences, you can get ready to use peeled baby onions in the departmental stores!

This aromatic side dish from Rajasthan can be served with both rice and rotis. It is adapted from Pyaz ki Subzi by the legendary Tarlaji Dalal.

Ingredients : -

  • Pyaz ( Baby Onions), 200 - 225 gms
  • Chilli Powder, 1 tsp
  • Dhania (Coriander ) Powder, 1 tsp
  • Saunf ( Fennel Seeds), 1 tsp : to be powdered
  • Amchur, (Dry Mango Powder), 3/4 tsp
  • Oil, 2 tsp
  • Salt, to taste

Clean and peel the baby onions and keep aside
To peel the baby onions, place them in boiling water for 2-3 minutes then drain and transfer them to a bowl of cold water. Cut off the roots and press the baby onions lightly to remove the skin. 
Powder the Saunf or fennel seeds
In a bowl, mix well together chilli powder, coriander powder, Powdered fennel seeds,  dry mango powder, and salt to make the masala. Keep aside
Carefully cut the baby onions into four without breaking them. Stuff the prepared masala in each of  the baby onions using these slits. 
Heat oil in a non-stick pan and when it gets moderately hot add the stuffed onions
Cook over low flame for 7-8 minutes till the onions get lightly browned and become soft
Serve as a side dish

Thursday, November 29, 2018



Colocasia (Taro Root) is a commonly available vegetable in India. In Hindi, it is called Arbi, while as in Kannada it is called Kesavuna Gedde. In my mother tongue, Konkani we call it Alvamande.

In different parts of the country, it is used to make a variety of dishes using the leaves or the roots or both.  Elsewhere in this blog, you will find recipes for Arbi Masala Fry, Dum Arbi, and Alvamande Fry

Today's recipe is for a starter made with arbi. It is adapted from Kurkuri Fried Arbi , a YouTube video from Sanjeev Kapoor Khazana.

I made this recently and we loved it as a snack.

  • Arbi (Colocasia),  250 grams
  • Chilli Powder, 1 tsp
  • Black Peppercorns, crushed, to taste
  • Turmeric Powder, 1/4 tsp
  • Coriander Seeds, roasted and crushed, 1/2 tsp
  • Cumin Seeds, roasted and crushed, 1/2 tsp
  • Ginger Garlic Paste, 1/2 tsp
  • Tamarind Pulp, 1/4 tsp
  • Rice Flour, 2 tbsp + some for dusting/ coating 
  • Semolina, 1 tbsp + some for dusting/ coating
  • Fresh Coriander Leaves, finely chopped, 1/2 tbsp
  • Mint Leaves, finely chopped, 1/2 tbsp
  • Salt, to taste
  • Oil, for shallow frying


Wash and pressure cook the arbi in adequate water for 2 whistles or till it is cooked
Wait for the cooker to cool, remove the arbi and peel off the skin
In a bowl, mash the arbi properly either with a potato masher or using your hands
To this add salt, chilli powder, crushed black peppercorns, turmeric powder, roasted and crushed coriander seeds, roasted and crushed cumin seeds, ginger garlic paste and tamarind pulp
Mix well
Next add the finely chopped coriander leaves and mint leaves
Add 2 tbsp of rice flour and 1 tbsp of semolina and mix well kneading the mixture to make a dough

In another plate, mix together some rice flour, semolina, a little salt and some pepper powder and keep aside. We will use this for dusting/coating the arbi later.

As the arbi tends to be sticky, wet your palms and divide the arbi dough into equal portions
Flatten each of the portions and make them into even sized and shaped small discs of about 1/2 cm thickness

Wet your palms and apply a little water on the discs and dust them in the mixture of rice flour and semolina.

Heat oil in a non-stick pan and and when it is moderately hot, place the discs on the pan
Shallow fry the arbi discs till they are golden and crisp on one side
Flip the discs, drizzle some oil and shallow fry till they are crisp and golden on both sides
Serve hot as a starter or snack

Sunday, November 25, 2018



In India, it is the time of the year when gooseberries ( which are called Amla in Hindi, Nellikayi iin Kannada and Tamil, and Avalo in my mother tongue, Konkani), are available in plenty. In my mind I associate gooseberries with our traditional Tulsi Puja and Tulsi Vivah on the Utwana Dwadashi day during the Karthik month.

After the Puja, we used to make some dish using these gooseberries. I also associate gooseberries with pickles and chutneys, made since my childhood. Elsewhere in this blog, you will find recipes using gooseberries such as Nellikayi Chitranna, Nellikayi Thokku, and Avale Kadi.

Today's recipe is for a spicy chutney adapted from Spicy Indian Gooseberry Chutney by one of my favourite cookery experts, Nisha Madhulika.

This chutney makes for an excellent accompaniment to our traditional snacks such as samosa, kachori etc. Today, I have served this with store bought Khakra and it tasted awesome!!

  • Amla ( Gooseberries) 3 to 4, or about 100 grams
  • Dhania ki Patte( Coriander Leaves), a medium sized bunch or about 100 grams
  • Kali Mirch ( Black Pepper Corns), 10
  • Hing ( Asafoetida), 1/8 tsp 
  • Jeera (Cumin Seeds), 1/2 tsp
  • Green Chillies, cut into halves, 3 to 4
  • Salt, to taste
Method :-

Wash the gooseberries, de-seed them and discard the seeds
Roughly chop the gooseberries and keep aside
Remove the coriander leaves from their stems, wash them in several changes of water
Drain away the excess water in a collander
Roughly chop the coriander leaves and keep aside
Lightly crush the black pepper corns and keep aside
In a mixer jar, add the gooseberries, coriander leaves, green chillies, asafoetida, cumin seeds, crushed black pepper and salt
Initially grind them till they are fully crushed
Add 4 tbsp of water and blend it well to make the chutney
( Don't add too much water as the chutney will then become runny and dilute)
Transfer to serving bowl and serve with samosa, kachori etc

Wednesday, November 21, 2018



This dish makes use of two commonly available and largely popular vegetables namely lady's fingers and peanuts. Lady's fingers ( more popularly known as okra in the US) is called " bhindi' in Hindi. Elsewhere in this blog you will find other recipes using lady's fingers such as Bhenda Sagle from our Konkani cuisine, Crispy Bhindi Tawa Fried, and Bharwan Bhindi.

We have always been fond of peanuts in my house. Therefore, it is not surprising that you will find several recipes using peanuts ( often called Groundnuts in India) in this blog, such as Verkadlai ( Peanut) Sundal, Peanut & Garlic Chutney,  and Shengdana Kadhi.

For best results choose lady's fingers that are tender.

 I have adapted this recipe from Bhindi in Peanut Masala by Tarlaji Dalal. I have added gur ( jaggery) to enhance the taste of the dish. We enjoyed this as a side dish both with rice and rotis.


  • Bhindi (Lady's Fingers/Okra), 200 grams
  • Hing (Asafoetida), 1/8 tsp 
  • Oil, 2 tbsp
For the Peanut Masala
  • Peanuts, 1/4 cup
  • Fresh Coconut Gratings, 1/4 cup
  • Dhania ( Coriander Leaves), finely chopped, 1/2 cup
  • Amchur ( Dried Mango Powder),  1 and 1/2 tsp
  • Green Chillies, finely chopped,  1 or 2  
  • Dhania-Jeera Powder ( Coriander-Cumin Seeds Powder),  2 tsp
  • Gur ( Jaggery), grated, 1 tsp or to taste
  • Salt, to taste


Wash and pat dry the lady's fingers, snip off the two ends and then cut them diagonally and keep aside
Dry roast the peanuts, ( I microwave them for 2 and 1/2 minutes) allow them to cool and de-skin them 
In a small mixer jar, pulse to coarsely grind the roasted peanuts 
In a bowl, mix together the coarsely ground peanuts, coconut gratings, finely chopped coriander leaves, finely chopped green chillies, dried mango powder, coriander-cumin powder, gur, and salt.

Heat oil in a thick bottomed kadhai and when it gets hot on medium heat add the asafoetida, and saute till it gives off a good aroma 
To this add the lady's fingers, sprinkle a little salt, mix well and cook on medium flame for 4-5 minutes or till the lady's fingers get done stirring from time to time
Make sure that the lady's fingers remain crunchy and do not get overcooked

Next add the prepared Peanut Masala which already has salt added to it  
Mix well and cook on medium flame for another 2 minutes stirring occasionally till the lady's fingers get well blended with the ground masala  
Transfer to serving bowl and serve hot as a side dish with rice or rotis

Saturday, November 17, 2018



I had baby potatoes at home and was looking for a new recipe to use them. This led me to try out this dish today and I was so happy with the result. I have to admit that this recipe calls for many ingredients and has several different processes but overall you will be delighted with the result.

This has been adapted from Kashmiri Dum Aloo by Tarlaji Dalal and I hope you will like it as much as we did when we had this with Peas Pulao.


  • Baby Potatoes, 20-25 
  • Chilli Powder, 1/2 tsp
  • Fresh Tomato Puree, made from 2 Medium-sized Tomatoes or 3/4 cup
  • Fresh Curds, 1/2 cup
  • Sugar, 1/2 tsp
  • Cumin Seeds, (Jeera), 1 tsp
  • Dried Fenugreek Leaves, (Kasuri Methi), 1 tsp
  • Coriander Powder, 1 tsp
  • Turmeric Powder, 1/4 tsp
  • Kitchen King Masala/ Garam Masala, 1/4 tsp
  • Salt, to taste
  • Oil, 2-3 tbsp
  • Coriander Leaves, finely chopped, 2 tbsp- for garnish

For the Onion Paste
  • Medium-sized Onion, sliced, 1
  • Cloves, (Laung) 2
  • Cinnamon,(Dalchini),  a small stick
  • Ginger, roughly chopped, 1 tsp
  • Garlic, roughly chopped, 2 tsp
  • Green Chillies, roughly chopped, 1 
  • Kashmiri Red Chillies, 3 ( broken into halves)
  • Turmeric Powder, 1/2 tsp
  • Oil, 1 tbsp
  • Salt, to taste


Wash, boil and peel the baby potatoes
Make a puree of the tomatoes
Roughly chop the ginger, garlic and green chilli
Finely chop the coriander leaves

To Make the Onion Paste:-

Heat 1 tbsp of oil in a thick bottomed non-stick pan and when it gets hot on medium heat add the cloves, cinnamon, ginger, garlic, green chillies, broken red chillies and turmeric powder
Saute on medium heat for 1 minute
Add the sliced onions and saute for 1 more minute
Allow the mixture to cool
Transfer to a small mixer jar and grind it to a smooth paste adding 1-2 tbsp of water
Keep the onion paste aside

In a bowl, mix the fresh curds with 1/4 cup of water and keep aside
In another bowl, mix the boiled and peeled baby potatoes with chilli powder, and salt and keep aside 

Heat oil in a thick-bottomed non-stick pad, and when it gets hot add the chilli potatoes, and cook on medium flame for 5 minutes stirring from time to time
Drain the potatoes and keep aside
In the same pan, add the cumin seeds and when they sizzle, add the onion paste prepared earlier, coriander powder, turmeric powder, and Kitchen King masala, mix well and cook on medium flame for 2 minutes stirring continuously
To this add the tomato puree, 1/4 cup of water, and salt.
Mix well and cook on medium flame for 2 more minutes stirring occasionally 

Switch off the flame ( so that the curds do not curdle)
Now add the curds-water mixture and sugar and mix well
Switch on the flame, add the dried fenugreek leaves and baby potatoes, mix gently and cook on medium flame for 1 minute stirring occasionally 
Finally, garnish with finely chopped coriander leaves
Serve hot with pulao of your choice