Friday, August 18, 2017

Haal Saaru

One of the curries prepared in our villages. It has a lovely earthy taste and brings back memories of childhood. :).


  • Beans of any kind like halsande kaalu
  • Veggies like padvalkayi, potato, brinjal, either one or combo 
  • Garlic - 7to 8 cloves
  • Black pepper whole - 1 tsp
  • Green or red chillies - 3 to 4
  • Coconut - about half a medium sized
  • Oil- 3 to 4 tspns
  • Curry leaves- a sprig
  • Salt to taste
  • Mustard seeds - 1 tspn
  • Milk- half a glass
  • Hing - a pinch


  • Soak the beans for 2 hours and cook in a pressure cooker for 2-3 whistles
  • Cook the veggies separately with a bit of salt.
  • Grind the coconut, pepper,garlic and chillies to a paste
  • Heat the oil in a pan. Season with mustards seeds, hing and curry leaves.
  • Add the ground paste and stir and cook well to get rid of the raw smell.
  • Add the cooked veggies and beans and adjust the water. Bring to a good boil and continue cooking for 3- 4minutes. Finally, add the milk and switch off after a boil.
  • Serve hot with rice.

Thursday, July 6, 2017


My childhood friend is a dose expert and they follow a tradition of making dosa every single Sunday for breakfast. Love this proportion shared by her for dose which has never failed.


  • Parboiled rice - 2 cups
  • Regular rice - 2 cups
  • Urad dal/blackgram whole - 1 cup(slightly more than 1 cup)
  • Methi/ fenugreek seeds - 1 tsp
  • Chana dal - 2 tsp


Pu all the ingredients in a bowl, Give it a quick wash and soak in water for 4-5 hours.

Drain the water, and grind in a blender until smooth. Add water while grinding as per requirement and to get a dosa batter consistency.

Ferment overnight, add salt and mix well. Make Dosa on a seasoned tawa. Use oil/ ghee .

Serve hot with chutney and aalu palya .

Monday, January 16, 2017

Palak Sabzi

Result of one of the lazy evenings when I wanted home food but wasn't ready for hardwork. Was expecting some whining from the kiddos ... That didn't happen and The husband relished it. So, thought of saving the recipe for another lazy evening as this.


  • Palak : a bunch , leaves picked and washed.
  • Onion : 1 chopped
  • Garlic : about 4-5 small or 3 big- chopped 
  • Red chilli powder : about 1 tspn
  • Turmeric powder : 1/2 tspn
  • Garam masala powder : 1/2 tspn
  • Salt per taste
  • Oil- 2 tblspn
  • Mustard seed : 1/2 tspn
  • Jeera : 1/2 tspn


  • Blanch the palak leaves , cool and coarsely puree them.
  • Heat oil in a pan and season with mustard and jeera.
  • Add the chopped garlic , fry for a minute and add the onion. Cook until onions turn soft.
  • Add the red chilli and Turmeric powder. Stir.
  • Add the pureed palak and salt. Bring to a good boil.
  • Finally add the garam masala powder, stir and take Off heat.
  • Serve with chapati .

Tuesday, April 26, 2011

Mushroom and Peas Curry

Somehow I seem to get tempted to try simple recipes which can be cooked on a regular basis rather than those meant for parties . "Mushroom and Pea Curry" is one such recipe from the book "Entice with Spice" by Shubra Ramineni. Although the dish didn't end up with as much sauce as I expected, it was still very tasty and extremely easy to prepare. I  think it would be great with rotis or rice, but I served them with Uthapam and they were awesome.So, yet another simple recipe to my collection before I forget. With very few changes to the original, here goes...

Recipe for Mushroom and Pea Curry(Adapted from "Entice with Spice" by Shubra Ramineni)

8 oz(250 g) whole mushroom - washed and sliced lengthwise
3 tblspns cooking oil
1 medium onion- grated
1 ripe tomato, cut into 4 pieces
1/4 tspn ground turmeric
1 tspn red chili powder
1/4 tspn ground black pepper
1/2 cup frozen or fresh parboiled green peas
2 tblspns yogurt stirred well
1/2 cup water
salt to taste

1.Heat the oil in a saucepan . Add the onion and saute until golden brown.
2.Reduce the heat to medium and add the tomato.Cover the saucepan and cook until the tomato gets soft .Lightly mash the tomato.
3. Add the turmeric, red chili and black pepper powders along with the salt and mix well. Continue to cook on low heat for few minutes till you get a nice aroma (or until the little one in the living room gets curious and enters the kitchen to enquire about the dinner :) )
4. Add the mushroom and peas and stir well.Cover and cook for about 5 minutes.
5. Add the yogurt and water and bring to a boil over high heat.
6. Reduce the heat to low and simmer uncovered for a few minutes. Serve with rice or rotis or like me with Uthapam :)

Friday, January 28, 2011

Ragi Dose / Dosa

Ragi Dose batter is something which I prepare atleast once every week because of the nutritional richness and the ease of preparation. Eating a few keeps your tummy full for more than a few hours. I guess these are some of the reasons why ragi is the main grain used among farmers in the villages.
Back to the dosa, you can make plain ragi dosa and have it with chutney or you can even make it like a Masala Dosa with the potato filling . I know you will love this coz it is the perfect combination of ease, nutrition and Yumminess :)
My Little sister is a new mother after 2 years into her marriage. She is keen on improving in the cooking front for all the right reasons. I want to help her out with this. This is my first attempt in that direction.
Note: The cups I have used are small ones, not the measurement cups used in baking. If you are using the measurement cups, please use a bit more Methi seeds. The proportion of the ingredients except methi remains the same irrespective of what cups one uses. i.e., rice : dal : ragi flour : poha is 2 : 1 : 3 : 1/2
  • Rice- 2 cups
  • Urad Dal - 1 cup
  • Ragi(Finger millet) flour- 3 cups
  • Methi seeds- 1 tsp
  • Poha/Avalakki- 1/2 cup(soaked in water 15 minutes before the grinding process)

  1. Soak the rice, dal and methi seeds together along with the soaked Poha in water for 4-6 hrs. 
  2. Grind it to a smooth batter (of dosa/pancake consistency) in a blender. 
  3. Remove the contents into a big bowl. 
  4. Add just enough water to the Ragi flour and mix well to make a batter with similar consistency . 
  5. Run it in the blender so as to remove any lumps. 
  6. Add this to the rice and dal batter and mix well. 
  7. Allow to ferment overnight. 
  8. When ready to make the dosa, add salt and mix well. 
  9. Heat a griddle/tawa and spread some oil with with a cut onion . 
  10. Take a ladle full of batter and pour onto the griddle. 
  11. Spread into a thing dosa using the ladle . 
  12. Spread a few drops of oil around and in the middle of the dosa . 
  13. Once done, fold the dosa and serve with any chutney of your choice, my favorite being peanut chutney.

Tuesday, May 18, 2010

Simple Everyday Tindora Sabzi / Thondekayi palya/ Ivy Gourd side dish

Simple things which kids say can take you by surprise and put you into the epitome of happiness. Waking up one fine spring morning, sunny boy comes at once and hugs me with a look of such great gratitude . Without me questioning he starts " You know mamma, you are the best. our are just THE BEST."

me :??

Sunny:Well... you not only are good to me in real world, even in my dreams when I am facing trouble , you come and comfort me. You are THE BEST!!
The above incidence has absolutely nothing to do with the recipe below ... I just shared that coz I wanted to :). are not fond of veggies. One trick I learnt was to scare them showing R's grey hair, telling them that the reason he has grey hair early in life is because he never had vegetables when he was their age. Can't believe, Kids are so conscious of their looks , they have improved a lot in the sabzi intake. But every time I serve the vegetables, invariably, the kids topic is always about how Pappa got grey hair early. This annoys R to the extreme. But this particular sabzi is liked by kids and R alike. Simple comfort food- Roti with Tindora sabzi/Thondekayi palya. Recipe follows.
  • Oil: 5-6 tblspn
  • Mustard seeds:1 tspn
  • Hing: a pinch
  • Garlic chopped: 2 big cloves
  • Onion chopped: 1 big
  • Tindora chopped: 4 cups(ends cut off and discarded and sliced round thin)
  • Red Chilli powder: 1 tspn or more as per spice tolerance
  • Coriander/Dhania powder : 1 tblspn
  • Turmeric powder:1/4 tspn
  1. Heat the oil in a pan. When moderately hot, add the mustard seeds and allow to crackle.
  2. Add the Hing, followed by the chopped garlic for half a minute or so.
  3. Add the chopped onion and stir fry until the garlic and onion turn light brown.
  4. Add the Tindora , stir and cook until the Tindoras are almost half cooked.
  5. Follow this by the spice powders : Turmeric, Coriander and Chilli powder and the salt.
  6. Stir to mix all the spices with the vegetables and cover and cook until done.
  7. Serve with Roti or Chapathi.
Note: Tindora needs to be cut into thin round slices for better taste. I will try and put up some pics soon to give a better idea :).

Wednesday, June 3, 2009

Eat to live or Live to Eat!! Fruit salad with a Mango base.

I had no clue my kids thought so much about my eating craze. Here i was in a " I can't take it anymore " kind of mood the other day. Hubby and kiddos had tried some tricks to cheer me up, but not to much success . So my almost 7 yr old Dev gets busy thinking and writing, giving the impression of someone doing a thesis on the creation of the Universe. Within minutes, he hands a five point plan to his dad on "How to cheer Mamma". Given below is what he had written down:
1. Whenever she wants to eat something, we give it to her.
2. We keep her enganged. ("engaged" in proper English)
3. Make her laugh and laugh.
4. We take her to a Restaurant.
5. Treat her like a Qeen !!!!!!!!!!!!!! ( "Queen" in proper English)
Just a peek at the note was enough to cheer me up until i noticed that 2 of those points was about eating. When i questioned him, his earnest reply is "Well ! thats what you do most of the time!" Seeeeee....
Anyways, here is the recipe for another favorite desert of mine . Everyone who has tasted this until now has fallen in love with it. You will too and so does Dev! Its a fruit salad with a Mango base with all the stuff which adds to the yumminess of the taste of Mango!
The picture was sent by my dear friend Pratima who like others loved it.


1.Heavy cream: 1 pint (473ml)carton

2.evaporated milk: one 14oz can

3.condensed milk: one 14oz can

4.Mango pulp : one Tin(30 oz)

5.a whole assortment of fruits: a few bananas chopped, 1 or 2 apples, peeled and chopped, grapes, tangerines , any fruit that you prefer.


Whisk the heavy cream , evaporated milk, mango pulp and condensed milk in a big bowl. Add the fruits and chill in refrigerator. Serve cold.
Be warned: all your guests will beg and plead for more coz you can never have enough of this.
I am sending this as an entry to "Mango Mela" at .