Monday, November 21, 2011

Onion Dry Gravy

Baby onions sambar, one of my husband's favourite dish, this time, I thought will make something different. Tried this dry gravy for him, it came out well and everyone liked it.


Baby onions: 1/4 kg for 2-3 Servings.
Kasuri methi: 2 table spoons.
Coriander powder:1 teaspoon.
White pepper powder: 1 Tea spoon.
Red chilli powder: 1 tea spoon.
Turmeric powder: 1 teaspoon.
Jeera seeds: 1 tea spoon.
Mustard dal: 1 tea spoon.
Oil for frying and salt to taste.

Make it in this way:

Cook onions separately adding little salt to water, drain excess water and keep it aside.
In a kadai, add oil, cumin seeds, add kasuri methi, add coriander powder, saute for 2 min, add pepper powder, red chilly powder, mix well, add mustard dal, add little salt since we have added salt while cooking onions. Put onions to this masala and mix well, serve with roties.

Cucumber and Radish raitha


Cucumber/2 grated
Mustard seeds/2 teaspoons.
Green chillies/2
Curry leaves few
Curds: 1 cup
Coconut grated about 1/4 cup.
Oil and salt for taste.

For tempering:

Mustard seeds, jeera seeds, 1 tea spoons each, curry leaves few, and red chillies.

Make it:

Peal skin of cucumber and radish and grate it. keep it aside.
Take coconut, mustard seeds of 2 teaspoons, and chillies grind it to paste.
add this paste to the grated cucumber and radish. Mix it well adding salt to it. Mix curds to it.

For tempering:
 Take oil and add mustard seeds once it is cracked, add jeera, curry leaves few, and red chillies.
Add this to the raita, mix well and serve.

Cabbage palya (Cabbage Dry)

Simple cabbage dry gravy goes well with rice and roties


Cabbage: for 2-3 people 500 grams of cabbage.
Mustard seeds, jeers seeds,about one tea spoons each.
Curry leaves, Red or green chillies according to the required spice.
I have taken 2 chillies since we have less spice.
Grated coconut about half a cup, ginger finely chopped 1/4 inch, asafoetida pinch, chana dal 2 tea spoons
Oil and salt to taste, lemon juice in the last about 1 tablespoons.

How to make it:

Take oil in the kadai, and add mustard once done, add cumin seeds, curry leaves, chillies, chana dal, asafoetida, ginger, fry for few minutes, later add cabbage and fry till done, you can also cook cabbage separately and mix with this. Finally, add salt when it is fully cooked, add lemon juice and garnish with grated coconut.
 If you cook cabbage separately drain the water if you want it dry and then mix.

Friday, November 18, 2011

Puri (Puffed rice mix with fried masala)


This is a simple puffed rice masala.

Puffed rice required amount, 1 cup of ground nut, 1 cup of fried grams, curry leaves few, garlic cloves 10-12, red chillies-4 or according to the spice u require, turmeric powder 1-2 tea spoons, mustard and cumin seeds about 2 tea spoons, oil 2 table spoons and salt to taste.

                                                               How to do
Take oil in a vessel which is wider, take oil add mustard, after it cracks, add cumin seeds, add curry leaves, chilly, garlic cloves, once it is little done, add ground nut and fried gram, fry it till ground nut change sits color, add turmeric and salt, later mix puffed rice and mix it well. You can store this for a month and it is nice to have with tea or coffee. You can add onion and carrot grated with this and serve.

Banana sliced with Jaggery (Rasayana)

Was checking my folderwith recipes after a long time, there were many recipes which I thought of posting it long back, but could not do it, and thought of posting it now.

                                            3 ripe banana, grated coconut  1/2 cup grated coconut,
                                            cardamom powder 1tea spoon, Jaggery 1/4 cup grated
                                            or smashed , cashew nuts few chopped, badam also
                                             Make it:
                                             Cut bananas into round shape.
                                             put it in a bowl add all the other ingredients other than
                                                            grated coconut.
                                             Finally, garnish with coconut and serve. 

Wednesday, November 16, 2011

Flatten rice Recipes


Flatten rice: 3 cups for 3 people. 250 gms approx
Carrot chopped nicely 1/2 cup.
Green chillies, according to spice required.
Capsicum finely chopped
Curry leaves few
Ginger chopped about 1tbs(it is good for digestion)
Channa dal 2 tbs
Mustard 1-2 tablespoon
Cumin seeds 1 tsp
Channa dal 1 tsp
Asafetida pinch
Turmeric powder 1 tsp
Grated coconut 1/2 cup
Lemon juice 2 tbs
Salt to taste and oil of 4 tbs


Soak Flatten rice for 5-7 min and drain it. spread it for 5-10 min
Take oil in a Kadai, add mustard after it cracks, add cumin seeds,
add Channa dal once dal turns little brown add chillies, capsicum, curry leaves,
Ginger finely chopped about a
carrot, (asafetida)hing and fry for few minutes add turmeric powder about a tsp.
Then add flattened rice and mix it.

Before adding flattened rice mix it with salt and lemon juice
Finally garnish with grated coconut and serve hot.

Thursday, November 10, 2011

Smashed Potatoes

Yet another quick recipe of aloo, goes well with poories and roties.

Potatoes: 2 big in size for 3 servings.
Asafoetida: pinch
curry leaves: few
Mustard:1 tea spoon
Cumin seeds: 1table spoon
Ginger paste: 1/2 tablespoon.
Lemon Juice: 1 tablespoon.
Green chillies:1-2 according to spice you need.
Oil and salt.

How to make it:
Cook potatoes
Smash it adding salt.
In a kadai add oil once oil is ready add mustard, cumin, ginger paste, green chillies, curry leaves, asafoetida and mix it well. finally add lemon juice and mix it. serve with poories or chapatis.

Wednesday, November 9, 2011

Urad dal and Chana dal Chutney


2 tsp urad dal, 2 table spoons chana dal, grated coconut or dry coconut-grated, red chillies 2-3 or according to the spice required, little tamarind (very less), asafetida pinch, little jaggery, curry leaves and mustard for tempering, salt to taste.

How to make it:

fry urad dal, chana dal and red chillies separately in a low flame. In a mixi jar add coconut grated , add fried urad dal, chana dal, jaggery, tamarind, asafetida, fried chillies grind to fine paste add salt and finally add cracked mustard seeds and curry leaves. this is good for dosa and chapati.

Tuesday, November 8, 2011

Gojju Avalakki (Flatten rice or Beaten rice)

Flatten rice or Beaten rice we get in different types, we need to use thick flatten rice for this recipe.


Flatten rice: 3 cups/ 250 gms for 3 servings.
Coconut grated: 1/2 cup.
Ground nut: 1/2 cup
Curry patta: Few Leaves
Coriander chopped finely about 2 table spoon.
Tamarind water: 1/2 a cup
Sambar powder 1/2 table spoon
Turmeric powder 1/2 tablespoon.
Green or red chillies 2-3 or according to the spice required
Chana dal/mustard/cumin seeds: 1 teaspoon.
Salt to taste
If you like add asafoetida pinch
Oil 4 table spoons.


Soak tamarind and take out the thick pulpy water. put samber powder, turmeric powder and salt.
Soak flatten rice in this. Take oil in a kadai, crack mustard, add cumin seeds and chillies, curry leaves, chana dal, after chana dal is done little, then add groundnuts fry till it is done. add asafotida. Mix it well and then add the soaked flattened rice and mix well serve hot adding grated coconut and garnish with coriander leaves and serve.

For three cups of flattened rice take 3 cups of tamarind water

Saturday, November 5, 2011

Tomato rice

If you are tired after coming from office and u need to cook,  this is one quick recipe which you can try.


Tomato 3-4 chopped
Onion 1-2 chopped.
Garlic and ginger paste 1 tsp
Cinnamon powder tea spoon
Basmathi rice 2 cups
Turmeric powder 1/4 tsp
MTR sambar powder 1 tsp
Grated coconut 2 tsp
Ghee for frying 2-3 tsp
Slat to taste


Take ghee in a kadai or cooker and add ginger garlic paste, add onion,  fry till it turns golden brown. add Cinnamon powder , sambar powder, turmeric powder, add tomato and cook for 10 min. add grated coconut and cook for 5 min. Wash basmathi rice and add it to the cooker. If you are using 2 cups of water use 3i/2 cups of water. Add salt. Mix it and pressure cook for three times.  Serve hot with curd raita.

Chayote (Vegetable peer) Gravy

Seemebadane Palya 

This vegetable is good in vitamin c and amino acids.

Vegetable peer : 2-3
Grated coconut: 1/2 cup
Any sabzi masala/I have added my mother's special sabzi masala powder.
 Mustard and cumin seeds for tempering. Curry patta, red chillies and pinch of hing.

Salt to taste. Lemon juice of 2 spoons.

Cut vegetable peer into required shape. Cook vegetable in water and drain excess water, take 3 table spoons of oil in a kadai and add mustard, cumin seeds, curry patta, and red chillies, add hing and masala powder mix it well leave for 5 min, add cooked vegetables and again cook for 5 min, once its done add lemon juice mix it. Finally, add grated coconut and serve with roties.

Wednesday, November 2, 2011

Hurigadle chutney powder with Hing(asafoetida)


Fried gram 250 gms, red chillies 15, dry coconut grated 50 gms, tamarind powder or tamarind cut into small pieces, Hing as required for you/two tea spoons, curry patta few, little turmeric powder 1 teaspoon and salt to taste.

Fry red chillies in a low flame, fry dry coconut, fry hing, fry turmeric powder, fry curry patta, fry tamarind or just warm the powder, mix all the ingredients and grind it and mix with the fried gram grounded powder.

One should make sure that u fry it in low flame

Hurigadle Chutney Powder (Fried Gram chutney powder)

Normally, I cannot complete my lunch or dinner without Chutney powder, it goes well with rice and all kinds of roties....

you can make various kinds of chutney powder

Here I have made fried gram chutney powder


Fried gram 250 gms, red chillies 15, dry coconut grated 50 gms, tamarind powder or tamarind cut into small pieces, garlic cloves medium sized one, curry patta few, salt to taste.

Fry red chillies in a low flame, fry dry coconut, fry garlic cloves, fry curry patta, cut the tamarind and fry or just warm the powder, you get taarind powder in any shops, mix all the ingredients and grind it and mix with the fried gram grounded powder.

This powder could be stored in dry container and can use for a month and above.

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