Wednesday, May 22, 2019



Dhokla, as you know, is a popular snack or farsan as they call it in Gujarat. Having lived in that state for some time, I developed a taste for Gujarati food. Elsewhere this blog, you will find recipes for Rava Dhokla, Khaman Dhokla, and Bhindi Sambhariya.

Today's recipe for dhokla makes use of two healthy ingredients: sprouted moong and spinach. The addition of spinach gives it a distinctive colour. It is best served with green coriander chutney. I have adapted this recipe from Sprouts Dhokla from the legendary Tarlaji Dalal.

  • Sprouted Moong (Sprouted Green Gram), 1 cup
  • Spinach ( Palak), roughly chopped, 1/2 cup
  • Green Chillies, roughly chopped, 3
  • Besan ( Bengal Gram Flour)  2 tbsp
  • Salt, to taste
  • Eno Fruit Salt, 1 tsp
  • Oil, for greasing the thali 
For Tempering :-
  • Oil, 1 tbsp
  • Sesame Seeds, (Til), 1 tsp
  • Asafoetida Powder (Hing), 1/4 tsp
  • Curry Leaves (Kari Patta), 6-8
  • Green Chillies, slit, 2

Preparation :

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.

                                                          Sprouted Moong 


Grease a thali and keep it ready to make the dhokla
In a mixer jar, grind together the sprouted moong, chopped spinach and roughly chopped green chillies, using very little water, to a smooth paste.
Transfer the ground paste to a bowl and add salt, and besan along with 1/4 cup of water.
Mix well to ensure that there are no lumps and that the batter is of pouring consistency but not too dilute.
On the batter add 1 tsp of Eno Fruit Salt and 2 tsp of water and mix gently when bubbles begin to form
Next, pour the batter into the thali which you have greased and spread the batter evenly
Add water to the steamer and keep it ready for steaming on a low flame
Keep the thali in a steamer and steam it for about for 10-12 minutes or till the dhoklas are cooked

To make the tempering:
Heat oil in a tadka pan and on medium flame add the sesame seeds. When they sizzle add the  asafoetida, curry leaves and slit green chillies. Saute for a few seconds

Lastly, pour this tempering over the dhokla and spread it evenly
Allow the dhokla to cool slightly and cut it into equal diamond shaped pieces
Serve immediately with green chutney

Saturday, May 18, 2019



Akki Rotti is a popular breakfast/snack item from my home state of Karnataka. It is wholesome and tasty too. Today's version of Akki Rotti makes use of Dill Leaves which add to the aroma and taste of this dish. Dill Leaves are known as Suva Bhaji in Hindi,  Shepu in Konkani and Marathi, and Sabsige Soppu in Kannada. They have a smell and flavour of their own.

In this blog, you will find recipes for other popular dishes from Karnataka  such as Berake Rotti, Rice Rava Undi, and Kayi Sasive Chitranna.

We had Akki Rotti with Dill Leaves for breakfast today and it tasted great! I served this with Coriander Chutney and Store bought Ummadi Groundnut Chutney Powder.

  • Rice Flour, (Akki Hittu in Kannada), 1 and 1/2 cups
  • Dill Leaves, finely chopped, 1/3 cup
  • Fresh Coconut Gratings, 1/3 cup
  • Onion, finely chopped, 1/2 cup
  • Cumin Seeds, (Jeera), 1/2 tsp
  • Coriander Leaves, finely chopped, 1/4 cup
  • Green Chillies, finely chopped, 3-4
  • Ginger,  grated, 1/2 to 3/4 " piece 
  • Curry Leaves, chopped, a few 
  • Small sized Carrot, grated, 1
  • Warm Water, approximately 3/4 cup
  • Salt, to taste
  • Oil, as required for making the rottis


In a large bowl, mix well together the rice flour along with the finely chopped dill leaves, fresh coconut gratings, finely chopped onion, coriander leaves, and green chillies, grated ginger, cumin seeds, curry leaves, grated carrot and salt.
Knead this to a soft dough by adding some warm water, a little by little
Set aside the dough for 15-20 minutes 
Divide the dough into lemon -sized balls prior for making the rottis
Heat a tawa and slightly grease it with oil
When it is hot place each of the balls of dough on the tawa, wet your hand and pat the dough evenly using your fingers to form a round rotti as thin as possible

Drizzle a little oil around the rotti, cover and cook the rotti on medium flame
After the first side is adequately roasted, flip the rotti and roast the other side as well
Serve hot with chutney of your choice.

Tuesday, May 14, 2019



In most vegetarian households in India, especially in the urban areas, paneer or Indian cottage cheese is a popular ingredient. We too use paneer from time to time at home.

Elsewhere in this blog, you will find a variety of recipes using paneer, such as the healthy version of Paneer Lababdar, the versatile Paneer Paratha. and the dessert from Bengal called Paneer Payesh.

Today's recipe is for a paneer dish that goes great with rotis. It is adapted from this YouTube video for Paneer Masala from Tarlaji Dalal.

  • Paneer ( Indian Cottage Cheese), 200 gms
  • Tomatoes, finely chopped, 1 cup
  • Fresh Cream, 1/2 cup
  • Water, 1/2 cup 
  • Salt, to taste
  • Oil, 1 tbsp
  • Coriander Leaves, finely chopped, for garnish
For the Masala:- 
  • Onions, roughly chopped, 3/4 cup
  • Poppy Seeds, (Khus Khus),  2 tsp
  • Coconut Gratings, 1 tbsp
  • Cinnamon Stick of 1 " length,  1
  • Cloves, (Laung), 2
  • Peppercorns, 6
  • Byadgi Red Chillies, broken into pieces, 5 to 6
  • Coriander Seeds, 3 tsp 
  • Cumin Seeds, 1 and 1/2 tsp
  • Garlic Cloves, 3 
  • Water, 2 tbsp 


Cut the paneer into cubes
In a mixer jar, grind together all the ingredients listed under " For The Masala" to form a smooth paste/masala
Heat oil in a thick-bottomed kadhai  and on medium heat add the prepared masala and cook for 2 minutes stirring from time to time till the raw smell goes
To this, add the finely chopped tomatoes , mix well and cook on medium flame for 2-3 minutes stirring occasionally
Next , add the fresh cream , 1/2 cup of water and salt
Mix well and cook on medium flame for 5-6 minutes stirring from time to time 
Lastly, add the paneer cubes and mix gently so that they don't break off
Cook on medium flame for 1 to 2 minutes and switch off the gas
Garnish with chopped coriander leaves and transfer the Paneer Masala to a serving bowl
Serve hot with parathas

Friday, May 10, 2019



There are different types of pickles that we make using raw mangoes which are available in plenty during these summer months. Elsewhere in this blog, you will find recipes for Raw Mango Palu, Raw Mango Thokku, and Instant Sweet Raw Mango Pickle.

 I prefer these instant pickles as they are easy to make and can be made quickly.  They do not call for a long waiting/pickling period unlike the regular pickle. In fact, today's instant raw mango pickle can be consumed within a day of its making.

Today's recipe for one such pickle from Andhra Pradesh has been adapted from Mamidikaya Menthi Pachadi from Sailu's Kitchen. It gets it's name from the Telugu words for Raw Mango ( Mamidikaya) and Fenugreek Seeds ( Menthi).

 When refrigerated in an air tight bottle, this pickle can last for about 2-3 months. Make sure you use a clean dry spoon each time you serve the pickle.

  • Chopped Raw Mangoes, 2 heaped cups,  each cup = 240 ml. 
  • Fenugreek Seeds, 1 heaped tsp
  • Mustard Seeds, 1 tbsp
  • Chilli Powder, 2 tbsp
  • Asafoetida (Hing) Powder, 1/2 tsp
  • Salt, to taste 
  • Sesame Oil or Groundnut Oil, 100 ml or a little less than 1/2 cup 

Wash the raw mangoes and wipe them dry. Chop the mangoes with the skin. Discard the central seed.
In a pan, dry roast the mustard seeds till they pop and then set them aside
Dry roast the fenugreek seeds till they change colour and become a liitle red.
Transfer the dry roasted mustard seeds and fenugreek seeds to a small mixer jar
Grind them together to a fine powder and keep aside.
Heat oil in a heavy-bottomed kadhai and when it is hot add asafoetida powder and immediately turn off the flame. Allow the oil to cool to room temperature. Keep aside.
In a large bowl, mix together the chopped mango pieces, chilli powder, salt, roasted mustard and fenugreek seeds powder till they are well blended 
To this, add the oil that you have infused with asafoetida and mix well 
Transfer to a clean, dry bottle and refrigerate 

Monday, May 6, 2019



The popular South Indian accompaniment called Sambar made with lentils and vegetables can be prepared in different ways. Sambar, which is served with steamed rice, forms an integral part of the traditional South Indian meal.

One method of making sambar is by adding the sambar powder ( which in turn can be either made at home or bought out) while the other is by freshly grinding the spices and coconut gratings to be used in the sambar.

The second type of sambar in which the masala is made with ingredients that are freshly ground is called Arachuvitta Sambar in Tamil. This can be made with one or more vegetables.

Today's recipe has been adapted from Arachuvitta Sambar from the popular website Subbu's Kitchen.

  • Split Pigeon Peas (Toor Dal), 1/2 cup
  • Tamarind, size of a small lemon 
  • Sambar Onions/ Baby Onions, peeled, 10-12
  • Small-sized Tomato, 1
  • Drumstick, 1
  • Carrot, 1
  • Potato, 1
  • Turmeric Powder, 1/4 tsp
  • Salt, to taste
  • Asafoetida, (Hing), 1/8 tsp 
  • Coriander Leaves, 2 tbsp for garnish
To Be Roasted & Ground To A Paste : 
  • Coriander Seeds, 2 tbsp
  • Bengal Gram ( Chana Dal), 1 tbsp
  • Peppercorns, 1/2 tsp
  • Fenugreek Seeds, 1/4 tsp
  • Byadgi Red Chillis, 6
  • Fresh Coconut Gratings, 1/4 cup
  • Oil, 1 tsp
For Seasoning: 
  • Mustard Seeds, 1 tsp
  • Slit Green Chilli, 1
  • Curry Leaves, a few
  • Oil, 1 tbsp 

Wash the vegetables. Cube the carrot and potato, chop the tomato, and peel and cut the drumstick into 1" pieces
Soak the tamarind in a bowl of warm water for about 10-15 minutes and extract the juice. Keep aside
Wash the toor dal and pressure cook adding a little turmeric powder and the required amount of water for about 3-4 whistles or till the dal is fully cooked
Once the cooker cools, remove the cooked dal and mash it. Keep aside
Heat 1 tsp of oil in a pan and on medium heat roast the Coriander Seeds, Bengal Gram ( Chana Dal), Peppercorns, Fenugreek Seeds, Byadgi Red Chillis, till the dal changes colour and the chillies become crisp
Allow them to cool and transfer to a small mixer jar
Grind these roasted ingredients along fresh coconut gratings to a smooth paste adding just the required amount of water. Keep aside
In the same pan, heat oil again and on medium heat add the mustard seeds. When they splutter, add the slit green chilli and the curry leaves and saute for a few seconds
To this add the sambar onions, and saute till they turn translucent
Now add the chopped tomato, potato, carrot and drumsticks
Saute for a couple of minutes, add water and cook till they are half done
Add the tamarind extract and the asafoetida and cook till the raw smell goes
Next add the mashed dal, mix well, and bring to a boil
To this, add the ground paste and mix well
Adjust the consistency of the sambar by adding water as required and cook for another 2 minutes
Lastly, garnish with coriander leaves
Serve hot with steamed rice and pappadams

Wednesday, May 1, 2019



Since childhood, we have always associated the summer months with mangoes which are available in plenty. While we enjoy the ripe mangoes, we also use the raw/green mangoes to make many dishes. Elsewhere in this blog, you will find recipes for Thenga, Manga, Pattani Sundal; Green Mango Chutney; and Maavinkayi Chitranna.

Today's recipe is for a raw mango chutney made in the South Canara District ( now called Dakshina KannadaDistrict) of my home state of  Karnataka. Traditionally we use coconut oil for most of our cooking in these parts and therefore in this chutney too, the use of coconut oil is recommended.

This recipe has been adapted from South Canara Style Mavinakayi Chutney by Pavithra M. Adiga in the popular website Archana's Kitchen.

We enjoyed this chutney with dosas.

  • Raw Mangoes, 2
  • Byadgi Red Chillies, 5 
  • Mustard Seeds, 1/2 tsp
  • Cumin Seeds,( Jeera), 1/4 tsp
  • Fenugreek (Methi) Seeds, 1/2 tsp
  • Asafoetida (Hing),  1/8 tsp
  • Coconut Oil, 1 tbsp
  • Salt, to taste


Wash the raw mangoes and chop them after discarding the central seed
Heat oil in a pan and on medium heat add the mustard seeds
When they splutter add the fenugreek seeds, cumin seeds, and asafoetida
and saute for half a minute
To this, add the Byadgi red chillies and saute for a minute till they become crisp
In a mixer jar, grind together the above roasted ingredients along with the chopped raw mangoes and salt to form a paste without adding any water 
The raw mango chutney is ready to be served

Saturday, April 27, 2019



Today's recipe is for a side dish that goes well with rice and dal.  It is an easy to make yet tasty stir fry made with garlic and ivy gourd which is a commonly available vegetable in India. It is called Tendle in my mother tongue, Konkani; Tondli in Marathi, Tindora in Hindi, Thondekayi in Kannada, Dondakaya in Telegu and Kovaikkai in Tamil.

Elsewhere in this blog you will find other dishes made with ivy gourd such as Tindora Coconut Stir Fry from Andhra Pradesh; Tendle Talasani, from our Konkani cuisine  and Thondekayi Yennegayi from North Karnataka.

For best results, choose tender ivy gourds. Make sure they are not ripe.

Ingredients: -
  • Ivy Gourd, 500 gms
  • Garlic, 10-12 cloves
  • Chilli Powder, 1 tsp, or to taste
  • Salt, to taste
  • Oil, 1 tbsp


Wash the ivy gourd and snip off both the ends
Cut the ivy gourd into roundels or slice them evenly
Apply salt to the ivy gourd roundels and set aside for about 10 minutes
Then squeeze out the water and keep the roundels aside
Lightly crush the unpeeled garlic cloves
Heat oil in a thick bottomed kadhai and on medium heat add the lightly crushed garlic cloves
Saute the garlic cloves till they turn golden in colour and give off a good aroma
To this add the ivy gourd roundels and cook covered, stirring from time to time, till they get done Make sure that they don't get overcooked as this dish tastes better if the ivy gourd is a little crisp
Once the ivy gourd gets cooked, add the chilli powder, and mix well
Check for salt and add if necessary 
Cook till the ivy gourd gets well blended with the chilli powder 
Transfer to a serving bowl and serve hot as a side dish with the main meal