Monday, January 14, 2019



These days in India double beans (also called Broad Field Beans) are available in plenty as it is most commonly found in the winter months. I have made today's dish using fresh double beans. In case you use dry double beans, you will need to soak them overnight and pressure cook them.

I have adapted this recipe from Double Beans Curry by Tarlaji Dalal.  I believe double beans are called Rangoon na Vaal in Gujarati. The recipe called for the use of Kashmiri Red Chillies but I have used my standard Byadgi Red Chillies which give the colour but are not so hot.

We had this with hot rotis and with rice and it tasted great with both! The speciality of this dish is that the onions are burnt over an open flame which enhances the taste of the dish.

  • Fresh Double Beans, 1 to 1 and 1/2 cups 
  • Tomatoes, roughly chopped, 2 cups
  • Oil, 1 tbsp
  • Salt, to taste

To Be Ground To A Paste:
  • Medium-sized Onions, 2
  • Garlic Cloves, 4-5
  • Byadgi Red Chillies, broken into pieces, 5-6 
  • Coriander Seeds, (Dhania) 1 tbsp
  • Cumin Seeds, (Jeera) 1 tsp
  • Poppy Seeds, (Khus Khus) 2 tsp
  • Black Peppercorns, 3-4 
  • Cloves, (Laung) 2-3
  • Cinnamon, (Dalchini) 1/2 " piece

Wash and cook the fresh double beans in adequate water in a pressure cooker adding a little salt for 2 whistles. The double beans should be cooked yet remain firm, and not get overcooked.
Once the cooker cools, remove the cooked double beans and keep aside.

For the Paste

Start by burning the onions over an open flame by using a fork or skewers. Burn the onions with the skin on till they turn black in colour. Let them cool slightly and then remove the outer skin.

In a blender, grind the burnt onions along with the other ingredients listed  under " To Be Ground To A Paste" to a smooth paste, adding a little water. Keep aside.

In a deep non-stick pan, mix together the roughly chopped tomatoes with 1/2 cup of water and cook on medium flame for 4-5 minutes or till the tomatoes become soft
Allow the tomatoes to cool, then transfer to a blender and blend it to a smooth pulp and keep aside

Heat oil in a kadhai and when it gets hot add the ground paste and saute on medium flame for 3-4 minutes
To this add the cooked double beans, salt to taste, and the prepared tomato pulp and mix well
Cook this on medium flame for about 4-5 minutes stirring from time to time till the double beans get well blended with the masala

Serve hot with rotis or chapatis

Sunday, January 6, 2019



French Beans is perhaps one of the most commonly available vegetables in India. It is used in the 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 Fry, Farasbi chi Sabzi from Maharashtrian cuisine, and our very own Konkani dish, Beans Talasani.

Today's recipe has been adapted from Green Beans with Sesame Seeds Masala by Chef Sanjay Thumma/ Vah Chef.

We enjoyed this as a side dish with rice and dal.


  • French Beans, 250 gms
  • Sesame Seeds, ( Til) 1 tbsp
  • Cumin Seeds, 1 tsp
  • Garlic Cloves, 4
  • Coconut Gratings, 1 tbsp
  • Chilli Powder, 1 tsp
  • Mustard Seeds, 1/4 tsp
  • Curry Leaves, 1 sprig
  • Turmeric Powder, 1/4 tsp
  • Coriander Powder, 1 tsp
  • Water, as required
  • Oil, 2 tbsp
  • Salt, to taste


Wash, de-string and cut them into 1/4 " pieces and keep aside.
Dry roast the coconut gratings till they become slightly golden and keep aside
In a pan, dry roast the sesame seeds and cumin seeds on slow flame for about 2 minutes
Switch off the flame
To this, add the garlic cloves, roasted coconut gratings, chilli powder and salt
Mix well and transfer to a small blender jar and make a coarse powder and keep aside
Heat oil in a thick bottomed pan and when it gets hot add the mustard seeds on moderate heat
When the mustard seeds splutter add the curry leaves, chopped French Beans, turmeric powder and a little salt ( remember that some salt has already been added when making the sesame-seeds cumin powder) 
Sprinkle a little water and cook covered till the French Beans get nearly cooked
Now add the coriander powder and the prepared sesame-seeds cumin powder, mix well
Cook covered till the French Beans get fully done but take care that they don't get overcooked
Serve hot with chapati, rotis or rice

Wednesday, January 2, 2019



In our house, winter time is soup time! Primarily because of the weather we prefer to have soups with dinner. Elsewhere in this blog, you will find recipes for different types of soup such as Lemon & Coriander Soup, Green Peas & Mint Soup, and Spinach Soup.

Today's recipe is for a soup made with sweet corn and vegetables like carrots, cauliflower and French beans. I would urge you to try this out for yourself. I am sure you will love it especially when it is piping hot while it is cold and windy outside.

It has been adapted from Sweet Corn & Vegetable Soup by Tarlaji Dalal and is part of her collection of Chinese Soups.

As you will see from the ingredients listed below, while most of the sweet corn is used in boiled form, some amount has to be lightly crushed after it has been boiled. This soup is served with chillies in vinegar which can be made quite easily.

  • Sweet Corn Kernels,  boiled, 1 and 1/4 cups 
  • Sweet Corn Kernels,  boiled and crushed, 1/4 cup 
  • Carrots, 1/3 cup
  • Cauliflower,  1/3 cup
  • French Beans, 1/3 cup 
  • Cornflour, 4 tbsp
  • Butter, 1 tbsp
  • Ginger, finely chopped, 1 tsp 
  • Garlic, finely chopped, 1 and 1/2 tsp 
  • Salt, to taste
  • Pepper, to taste
  • Chillies in Vinegar  - for serving with the soup

Wash the carrots, cauliflower and French Beans, finely chop them and boil them together in a pan in adequate water. Keep aside.

Pressure cook the sweet corn cobs in adequate water for 2 whistles and once they are cool enough to handle, remove the sweet corn kernels to get 1 and 1/2 cups. Out of this, lightly crush 1/4 cup of boiled sweet corn kernels and keep aside.

Heat the butter in a deep non-stick pan, and when the butter melts add the finely chopped ginger and garlic. Saute on medium flame for a few seconds or till it gives off a good aroma. 

To this add the boiled sweet corn kernels as well as the boiled and crushed sweet corn kernels and the finely chopped and boiled vegetables 
Mix well and cook on medium flame for 1 minute stirring continuously
Next add 4 cups of water , the prepared cornflour-water mixture, salt, and pepper and mix well
Cook on medium flame for 4-5 minutes stirring from time to time so that the cornflour does not get burnt at the bottom of the pan 
Serve hot immediately along with the chillies in vinegar

Thursday, December 27, 2018



In South India, where we often have idlis and dosa for breakfast, chutneys are an essential part of our cuisine. These are generally made with coconut, dals, and also from vegetables. For example, elsewhere in this blog you will find recipes for Carrot Chutney, Tomato Chutney, and Cabbage Chutney.

Today's recipe is for a chutney made with Green Peas. This has been adapted from Green Peas Chutney YouTube video by Master Chef Sanjeev Kapoor. This is part of his series of Simple Vegetarian Cooking recipes.

We tried it out and liked it very much. The addition of mint and coriander leaves enhances the taste of the chutney. This goes well, not only with idli, dosa etc but can be had with rotis and akki rotti too.


  • Green Peas, boiled, 1 cup
  • Fresh Coriander Leaves, roughly chopped, 1 cup
  • Fresh Mint Leaves, roughly chopped, 1/2  cup
  • Garlic Cloves, 2-3
  • Ginger, roughly chopped, 1/2 " piece
  • Green Chilli, chopped, 2
  • Black Salt, (Kala Namak), to taste
  • Sugar, 1/2 tsp
  • Lemon Juice, 1 tbsp


Wash and peel the green peas ( if you are using fresh ones)
Boil the green peas and drain away the water
In a blender, grind together the green peas, coriander leaves, mint leaves, garlic, ginger and green chilli to a smooth paste, adding very little water
Add the black salt and sugar and blend it once again
Lastly, add the lemon juice, mix well and transfer to a serving bowl to serve the Green Peas Chutney

Friday, December 21, 2018



In my mother tongue, Konkani we call Colocasia (also known as Taro Root) as Alvamande. We make a dish called Alvamande Upkari, a stir fry made using the roots of the colocasia. With the leaves of the colocasia, we make one of the most popular dishes in Konkani cuisine called Pathrodo.

Colocasia is called Arbi in Hindi and Kesavuna Gedde in Kannada. Many dishes  are made across India using colocasia/arbi. Some which are featured in this blog include Khatti Arbi ka SalanCrispy Arbi, and Kurkuri Fried Arbi.

Today's recipe can be made in a jiffy. It is a simple, yet tasty side dish which goes well with both rice and rotis. This has been adapted from Chatpati Arbi, a YouTube video from Sanjeev Kapoor Kazana. I particularly liked the addition of the tamarind pulp which enhanced the taste of the dish.

  • Colocasia (Arbi), 250 gms, 
  • Cumin Seeds, 1/2 tsp
  • Green Chillies, slit, 2
  • Curry Leaves, 6-8
  • Coriander Powder, 1 tsp
  • Turmeric Powder, 1/4 tsp
  • Chilli Powder, 1/2 tsp
  • Kitchen King Masala, 1/4 tsp 
  • Tamarind Pulp, 2 tsp
  • Salt, to taste
  • Oil, 2 tbsp


Wash and boil the arbi in the pressure cooker, with the required quantity of water,  for 2 whistles. Please make sure the arbi is cooked but does not get overcooked and become mushy.
After the cooker cools, remove the arbi and peel it once it is cool enough to handle
Next cut each of the peeled arbi roots into 2-3 pieces
Flatten the arbi pieces between your palms and keep aside
Heat oil in a thick-bottomed non-stick pan 
Once it gets hot, on medium heat add the cumin seeds and when they sizzle add the slit green chillies and saute
Now add the flattened arbi and curry leaves
Cook on high flame for 4-5 minutes till they get slightly browned 
To this add salt, coriander powder, turmeric powder, chilli powder, Kitchen King Masala and tamarind pulp
Mix well, reduce the heat and cook for 2-3 minutes on medium flame
Transfer the Chatpati Arbi to a serving bowl

Monday, December 17, 2018



Today's dish is a popular one in Gujarati. The name for this dish comes from the two main ingredients namely Brinjals/Eggplants ("Ringan" in Gujarati) and Green Peas ("Vatana" in Gujarati).

You would have seen, if you are a follower of this blog, that we make Gujarati dishes at home once in a while. That is because as soon as I got married, we lived for a few years in that State in the West of India. You will find, for example elsewhere in this blog recipes for Bhindi SambhariyaKhaman Dhokla, and Gujarati Kadhi.

This recipe has been adapted from Ringna Vatana by Tarlaji Dalal. It is described as a being a healthy, low calorie dish. We should choose balloon brinjals for this dish as they are seedless. We can use either fresh or frozen green peas.

We enjoyed this with hot rotis.


  • Balloon Brinjals, cut into bite-sized cubes, 4 cups
  • Frozen Green Peas, 1 and 1/2 cups
  • Cumin Seeds, 1/2 tsp
  • Oil, 2 tsp
  • Salt, to taste
  • Lemon Juice, 1 tsp
  • Coriander Leaves, a sprig- for the garnish
For the Marinade Powder: 
  • Coriander -Cumin Seeds Powder, 1 tsp
  • Turmeric Powder, 1/2 tsp
  • Chilli Powder, 1/2 tsp
  • Salt, to taste
For The Onion Coriander Paste ; 
  • Onion, roughly chopped, 1/2 cup
  • Coriander Leaves, chopped, 1/4 cup
  • Green Chillies, roughly chopped, 2
  • Ginger, chopped, 1/2 tsp
  • Cardamom, 2
  • Garlic, 4 cloves

Wash the brinjals and remove the stalk. Cut the brinjals into bite-sized cubes.
In a deep bowl, mix together the brinjal cubes along with the coriander -cumin seeds powder, turmeric powder, chilli powder and salt. Keep aside for 10 minutes for marination.
In a mixer jar grind together all the ingredients mentioned under "For The Onion Coriander Paste" to a smooth paste, with 1 tbsp of water. Keep aside.

Heat oil in a non-stick kadhai and on moderate heat add the cumin seeds
When the cumin seeds sizzle, add the onion-coriander paste and saute on medium flame for a couple of minutes till the raw smell goes 
Now add the marinated brinjal cubes, green peas, and salt. Mix well
(Remember you have already added salt for the marinade powder)
Add 1/2 cup of water and mix well
Cover and cook on medium flame for 8-10 minutes stirring from time to time
Finally stir in the lemon juice
Garnish with finely chopped coriander leaves
Serve hot with rotis

Friday, December 14, 2018



I use Button Mushrooms in dishes made for lunch or dinner from time to time as they have numerous health benefits. This article in the website of Livestrong , "The Health Benefits of Button Mushrooms" lists these in some detail.

We make dishes from different parts of India with button mushrooms. For example, elsewhere in this blog, you will find recipes for Chilli Mushroom, Matar Mushroom,  and Mushroom Chettinad.

Today's recipe is from Andhra Pradesh and is adapted from a YouTube video "Andhra Style Mushrooms" from Sanjeev Kapoor Khazana.

The original recipe called for the use of Dried Coconut Strips but I have used the regular coconut gratings. I have also not garnished the dish with dried coconut strips.

  • Button Mushrooms, 200 grams
  • Mustard Seeds, 1 tsp
  • Garlic Cloves, finely chopped, 7
  • Medium-sized Onion, finely chopped, 1
  • Curry Leaves, 7-8
  • Crushed Black Peppercorns, 1/4 tsp
  • Coriander Leaves, finely chopped, 1 tbsp
  • Salt, to taste
  • Oil, 1 and 1/2 tsp
To Grind To A Paste:-
  • Coconut Gratings, 1/3 cup 
  • Byadgi Red Chillies, 4
  • Bay Leaf, 1
  • Cinnamon, 1 "
  • Coriander Seeds, 1 tsp
  • Split Black Gram, (Urad Dal), 1 tsp
  • Green Cardamoms, 2-3
  • Cumin Seeds, 1 and 1/2 tsp


Wash and clean the mushrooms by dabbing them with a wet cloth and patting them dry
Quarter or slice the mushrooms into halves depending on their size

Heat 1/2 tsp of oil in a non-stick pan and when it gets hot add the coconut gratings, red chillies, bay leaf, cinnamon, coriander seeds, split black gram, green cardamoms, and cumin seeds and roast till  it gives off a good aroma 
Switch off the gas and allow it to cool
Transfer to small mixer jar and grind into a fine paste adding just the required amount of water

In the same non-stick pan, heat the remaining 1 tsp of oil and on moderate heat add the mustard seeds and when they splutter add the finely chopped garlic and saute till if turns golden
To this add the finely chopped onion and curry leaves and saute till the onions get slightly browned
Add the prepared ground paste and saute till the raw smell goes
Now add the mushrooms and salt to taste, mix well and cook for 3-4 minutes on medium flame
Next add the freshly crushed peppercorns and chopped coriander leaves and mix well
Lastly, add very little water to adjust the consistency and cook for 1 minute
Transfer to serving bowl and serve hot with rice or rotis